For the love of Chicken We visit Chooks who are turning heads in the world of fried chicken

Business Opportunities Hot Beverages Business Profile Sandwiches & -to-go Expanding your business or With winter on the horizon Pan-n-Ice – Stir-fried ice cream One of the core areas of improving your offering can be there are plenty of things you is one of the more unusual the industry is sandwiches, difficult so we look at some of can do to improve and expand street food trends but it could we speak to some industry the best opportunities for your your offering, we focus on just be one to watch thanks to experts about the market and business some of them in the hot brands like Pan-n-Ice how getting food-to-go right beverages feature can benefit your business

November 2015 Print edition £3.25 • €4.50 www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine The first choice for the foodservice professional

> Premium quality poultry products > Extensive range — endless possibilities > Easy portion control — no waste

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MV_Lynas_Foodservice_ad_210x297mm.indd 1 27/03/2014 12:25 A message from the editor

Welcome back.

Over the last few months we have reported on a large number of issues that impact the QSR and food to go market. As most of you will know the issues surrounding workers’ rights and pay are something that we try to stay on top of and our excellent legal column helps to guide you through these areas so that you have the best possible guidance. One issue that has become more and more prevalent recently has been the actual employment of staff, many small businesses can’t afford the large costs associated with hiring skilled staff and sadly it is these skilled individuals who are vital if you are to compete in a competitive industry. Recently I had the pleasure of talking to award-winning chef Oli Khan about the problems that the Indian and Bangladeshi restaurants are facing. Editor He highlighted that the restaurants are male dominated and that with an Scott Rumsey aging workforce and the desires of young men to leave family businesses [email protected] and pursue other careers, numbers are dwindling. When you couple this Office: +44 (0) 333 003 0499 with the fact that visa issues are so tight it is no surprise that so many Contributors restaurants in this sector are closing. Peter Watters You can read more of that in the news section. As for the rest of the James Daglish magazine, in the November issue we have all of the regular columns Burger Lad including Accountancy, the Legal pages, Property and What’s New so Ian Dawes that you can keep up-to-date with the big issues facing the industry. Commercial Manager We welcome a new columnist in the form of @Burger_Lad, one of the Lewis Wantling UK’s most respected food-to-go bloggers. [email protected] In our business profile we try some street food with a twist asPan-n-Ice Office: +44 (0) 333 003 0499 create frozen treats in front of your very eyes. Advertising sales Sandwiches and food-to-go items are always high on the agenda and we Sandra Bouillet explore the current trends in the market and we also try some side orders [email protected] that will really add to your menu offering. Office: +44 (0) 333 003 0499 Making sure that you have the best equipment to keep your business Finance running smoothly is vital so we look at fridges and the different benefits Laura Williams certain types bring. [email protected] Office: +44 (0) 333 003 0499 Frozen food is key to the industry, from the way we store and transport products at a foodservice level to the way that we bulk freeze items to Design keep stock rotated in cafes and how we expand our menus in takeaways. Simon Warbrook With winter upon us, what better way than to relax with a hot beverage, [email protected] we study this lucrative area of the market and see how you can increase your menu and products. As always, until next time.

Front cover image courtesy of Chooks Page 55

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Issue 26 November 2015 | 3 Contents

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Business Profiles 37 Retail Secure Do you know the latest legislation which could protect your business, find out more. 49 Pan-n-Ice 23 Stir-fried ice cream is one of the more unusual street food trends but it could just be one to watch 06 News Round-up 34 Business Opportunities thanks to brands like Pan-n-Ice Here you’ll find all the latest news Expanding your business or about what’s been happening in improving your offering can be 55 Chooks the industry difficult so we look at some of Fried chicken is a big trend, we the best opportunities for your head to London to try some of the Features business very best Frozen Food Property Burger Lad 38 From storage to equipment 22 One of the UK’s best food  and logistics, we hear from Property bloggers share his thoughts on 58 some industry voices about the Take a look at what properties are the perfect burger bun importance of the frozen food available for sale throughout the market country, right now 23 Sandwiches and Food-to-Go Without question on of the largest Hot Beverages What’s new 44 With winter on the horizon there sections of the market we hear are plenty of things you can do to New products from some of those at the top 64 improve and expand your offering, Find out what new products are about the rise of sandwiches and we focus on some of them in the now available for the foodservice food-to-go hot beverages feature sector 30 Side Orders Making a little extra will be Fridges Diary dates 52 There are so many choices high on the agenda for most available in the foodservice sector businesses and side orders can Dates for your diary when it comes to commercial 66 Make sure you’re up to date with be the best way to increase your refrigeration, but what are the best what events are taking place sale options for your business where in the coming months

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Issue 26 November 2015 | 5 News Round-up

Domino’s announce strong growth in Q3 Pizza giant, Domino’s has reported a 14.9% like-for-like sales growth in its UK division over the last 13-week period System sales hit £200m for the period in the UK, a 20.7% increase on the same period in 2014. In the year to date, sales have reached £597.0m, a 17% increase on last year and like-for-like sales growth of 11.8%. David Wild, CEO of Domino’s Pizza, said: “We are delighted by this performance as our UK business goes from strength to strength, reflecting the success of our strategic and marketing initiatives. It itsu agree £40m in represents the eighth consecutive quarter of double digit like for like sales growth as we continue to focus on delivering great food funding to continue growth with great service, using our best in class itsu, the brainchild of ’s co-founder Julian Metcalfe, has digital platforms. revealed it has secured funding from HSBC worth £40 million Our international businesses also continue to show encouraging signs of improvement. The funding enables the healthy eating food believes in our vision. The refinancing We enter the final quarter of the year with chain to go ahead with plans to open ten package is vital for our company’s good momentum, are confident of beating new sites across the UK in 2015 and start continued success in the future, and our our previous expectations for the full year international expansion over the next three ability to reach new customers.” and remain excited about our longer term years. Amanda Murphy, HSBC’s UK head growth prospects.” Landen Prescott-Brann, chief financial of corporate banking, said: “itsu is a Total system sales across the whole group officer (CFO) of itsu, said: “We see a lot dynamic fast-food retailer with high growth reached £214.5m for the 13-week period of opportunity in the healthy-food market prospects, a respected brand and ambitious and £641.2m for the year to date. both here in the UK, outside of London, and goals. During the period 12 new stores opened in internationally. Consumers increasingly want “We are proud to be able to support them the UK bringing the total year to date to 33 healthy food options while on the go and we with their international expansion plans. and the Group remains on course to open a can provide this. “As one of the largest international banks, minimum of 50 stores in the UK during 2015. “We are grateful to HSBC for its support we are confident in our ability to help itsu of our ambitious expansion plans. It is enter new markets and look forward to important to us to have a partner that continuing our long-standing relationship.”

Department of Health ignores ‘Sugar Tax’ petition The Department of Health has stated it has no plans to introduce a tax on sugar sweetened beverages, despite the Jamie Oliver and Sustain petition gathering over 144,000 signatures

In a statement from the Department of to promote UK productivity and economic Health, a spokesperson told reporters: “The growth, however, the Government keeps all Government has no plans to introduce a tax on taxes under review, with decisions being a sugar-sweetened beverages. matter for the Chancellor as part of the Budget “The Government has committed to a tax process. lock to avoid raising the cost of living and “The causes of obesity are complex, caused by a number of dietary, lifestyle, environmental and genetic factors, and tackling it will require a comprehensive and broad approach. “As such, the Government is considering a range of options for tackling childhood obesity, and the contribution that Government, alongside industry, families and communities can make, and will announce its plans for tackling childhood obesity by the end of the year.”

6 | Issue 26 November 2015 News Round-up

Currently there is no charge for takeaways QSR market free as the size of the units and the fact that Drury Tea continue there are a large number of independent shops means that they can avoid the 5p from 5p bag charge loophole. But the success and any potential expansion with savings to the economy mean that the but change could be change could be brought in sooner than new site expected for smaller traders. As a result of possible future charging, The Drury Tea & Coffee Company on the horizon many takeaways in the UK have made the has moved to new premises and The QSR and food-to-go market switch to paper bags in recent years. purchased a new roaster as part of Forward planning in this way not only a multi-million pound investment is preparing itself in advance contributes the environmental footprint but of what looks like an imminent keep costs down to users and businesses to fund its expansion charging policy for plastic bags alike. The savings on the high street are After spending the last 16 years in thought to total around £780m for the Bermondsey, the company has now moved From the 5th of October all major retailers in economy and will reduce carbon costs by a to new premises in Woolwich, along with a England introduced a 5p charge for carrier further £13m. new roaster which will almost quadruple the bags, a move which followed other parts of In guidelines set out by the government company’s present coffee capacity. the UK in a bid to tackle recycling issues. all, unwrapped, ready-to-, food for animal Marco Olmi, Drury director, said: “We In a bid to meet EU waste targets or human consumption will not be subject already feel quite at home in our modern supermarket chains and shops with more to a charge if a bag is given. This includes, new premises and are delighted to have than 250 employees are being forced chips, or food sold in containers not secure the space and facilities to grow our to charge their customers, whilst small enough to prevent leakage during normal business. It means we are able to expand independent retailers will be exempt but can handling. in all departments, particularly, of course, charge if they want to, keeping the proceeds. At present it is estimated that 8.5bn production. The Government has already predicted plastic bags were given out last year, with “It has given us the opportunity to invest an 80% drop in bag use at supermarkets 7.64 given out in England and the cost for in our magnificent state-of-the-art new and 50% on the high street as a result of the clearing them up is around £10m per year. roaster, as we await the delivery of two changes. Since the charge was levied in Wales back further important pieces of equipment. But what does this mean to the in 2011 it is thought that there has been Barista training is another key feature of our industry? 71% decrease in all usage. business and one we take very seriously indeed. “We now have two barista training rooms and a fully operational showroom, where customers and their staff can get hands on Square Pie challenge rival with the equipment. All in all, the move will be an engine for growth over the coming company over pies and branding decade and beyond.” The new 300kg Brambati batch roaster Square Pie has been forced to launch a legal challenge after a rival pie can roast up to 2,000 tonnes of coffee per shop has started making and branding their pies as square annum and Drury has also bought a 30kg roaster to harness the growth in small batch Wiltshire-based Eat Square has been told form of connection with the branding of speciality and single origin coffees. to remove all references to Eat Square, Square Pie. The move enables the company to Square Pie or ‘anything else to do with “Our name is our brand, and both are provide an advanced barista training room, square’ from its branding and marketing synonymous with great-tasting pies; this dedicated sales showroom and an improved after legal proceedings were launched by the is why we’ve trademarked our name and engineering workshop. established brand. why we must defend it. We regret that this It has been reported that Square Pie has action must now take place in court, despite no issues with Eat Square when it comes our attempts to resolve matters through to the making and selling of square-shaped alternative means.” pies but they are taking issue with the Following the commencement of legal branding. proceedings, Eat Square has now taken all According to reports, the phrase ‘Square references to ‘square pies’ off its website Pie’ is trademarked to the London-based and will find out next month if its name can brand and they are taking action to protect still be used. their intellectual property rights. Martin Dewey, founder of Square Pie, said: “We’ve worked incredibly hard to build up our brand from market stall beginnings 15 years ago, and we wish any business trying to do the same the very best of luck. “We have absolutely no objection to fellow square-shaped pie makers and sellers - there are plenty of pie lovers to go round. “This dispute centres on the wrongful adoption of our branding and associated language which misleadingly implies some

Issue 26 November 2015 | 7 News Round-up

Costa follow other vendors with staff pay rises Costa has followed other franchises such as to give all of its staff a pay rise ahead of the introduction of the new National Living Wage next year The coffee giant has announced that, 12,500 baristas will see their pay increase and all Costa employees will earn a minimum of £7.40 an hour, once they have completed their initial training (trainees will earn £7.20 an hour). Those working for the company in one of their London venues will earn a minimum of £8.20 an hour rising to over £9. Cereal Killer Café to offer The new pay rates will apply to all Costa team members, including those under 25 years international franchising old, and will mean that the pay of a barista in Costa is in excess of the National Living Wage The founders of Cereal Killer Café have announced plans to franchise some six months before its introduction in April the business in a bid for global expansion 2016. Chris Rogers, Managing Director of Costa, The Cereal Killer Café which shot to fame The café, which has been hit with said: “Our baristas are the heart and soul of earlier in the year with their offering of controversy since it opened last year, our business and make Costa the successful retro cereals and breakfast items currently came under fire recently when it was the company it is today. has two sites in London, but founders target of an ‘anti-gentrification’ protest “We have been working on introducing Alan and Gary Keery are in talks with organised by anarchist group Class War. new rates of pay and progression scales for a Vancouver businessman to open a Windows at the property were smashed some time now and today’s announcement Canadian branch. and graffiti daubed across the exterior of represents a significant investment in our Gary Keery told reporters: “We’re the unit as a large crowd gathered, but it teams. looking at a franchise model for the cafe. was business as usual the following day “We wrote to every single barista in Not like Starbucks but we’re meeting as the owners cheekily tweeted: “open as September to let them know about our plans someone from Vancouver today.” usual, come and see our new shopfront.” and the response has been very positive. “We have chosen to pay the same rates to everyone as we strongly believe that if two people are making the same contribution they should receive the same pay and that it should Businesses unaware be linked to training and skills levels, not age. “At Costa we believe there are no barriers to entry and no limits to progress. We are of wage fines committed to investing in our people through pay, training, apprenticeships, job creation A Department for Business, and career opportunities and we’re proud to Innovation and Skills survey has be leading the way in our sector. Costa is found that 80% of employers a true British success story and we are, of across all sectors did not know course, delighted to share this success with our the fines they faced for not paying baristas.” eligible employees at least the , the parent company of Costa, National Minimum Wage announced earlier this month that prices are set to increase to mitigate the cost of implementing 88%, across all sectors, thinking it was a the National Living Wage. The survey also found that 74% didn’t know good idea. what the hourly National Minimum Wage Employers have also seen other benefits (NMW) rate would was when it changed from paying their employees the NMW, with back on October 1st. 85% reporting an increase in production, The penalty for not paying employees loyalty and morale and frequent returning at least the NMW that they are entitled to customers (80%). includes a fine of up to £20,000 per worker The new rates as of early October are: for underpaying and businesses could be 21 and over, £6.70 publically named. 18-20, £5.30 Employers have said they are Under 18, £3.87 overwhelmingly in favour of the NMW, with Apprentice, £3.30

8 | Issue 26 November 2015 YOUR EDGE IN BUSINESS MANAGEMENT

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Chef crisis hits UK curry industry The ongoing shortage of skilled chefs is threatening the survival of UK curry houses according to respected industry voice Oli Khan The industry currently employs in excess of 150,000 people and contributes in the region of £4.5bn to the UK economy every year, but the number of people entering the industry is in decline with visa • Durable Touch Screen EPoS With Optional Extras regulations one of the main problems in bringing in skilled chefs. Talking about the problems in the industry, Oli said: “If you need to • Combined with Contactless Payment and Mobile Top-Up get chefs in from abroad this can cost you around £60,000, how can a • Fully Integrated Back Office With Full Stock Control small business afford to pay this? • Complete With Financial Reporting “The policies around non-EU migrants are affecting the curry houses. • Integrated Customer Loyalty Scheme “The government puts a cap on skilled migrants coming from • Over 30,000 Products Pre-loaded outside the EU, and they must earn at least £29,570 - £5k more than • Hardware/Software/ Back-Up Support the average salary for such a job. “Chefs are the bedrock of the curry house and a lot of curry houses • Integrated Debit/Credit Card Payment Facility cannot produce them over here. • Free On-Site Installation and Training “For example, to run a 50 to 70-seater curry house you need eight • Product Promotions people this is split between four people in the kitchen and four at front • Bespoke Screen Customisation of house. • UK Based Customer Support, 24/7 365 Days “So if you pay £29k to a chef from overseas and you need two • Easy Finance (Subject To Credit Approval) skilled chefs, they cannot afford it. “Curry houses come under the small business category and it’s hard for them to pay that much.” Mr Khan, who lives in Luton but runs two restaurants in Stevenage and is a regional director for the Bangladeshi Caterers Association, said the town had gone from having 60 curry houses to 21 in the space of three years. Touch Nationally, he said many curry houses were closing every week Installation Training Top-Up because there are not enough skilled chefs locally and training them is Screen also very tough. He added: “We have 12,500 curry houses in the UK but a lot are closing every week so if the government does not save this industry then the British economy will be affected. “Staffing is a big crisis and the Government needs to look in to it Cloud Robust Contactless Secure because if they don’t save this industry there will be around 150,000 Back-Up more unemployed.” “The problem is that we can’t get chefs from the UK. “We did a cooking demonstration and a four week recruitment Bars & Pubs Restaurants Take-Away Retail CTN campaign at a college in London but we only got two candidates. The minimum requirement was 15 students and if we couldn’t then we couldn’t run the course. I don’t know why people didn’t want to be involved in curry houses, spice and curry cooking is an art.” For more information speak to our Bangladeshis’ run most of the country’s Indian restaurants, and they depend heavily on the trade with 42% of working-age Bangladeshi dedicated team on: 01992 574 650 men employed in restaurants. But changes in eating habits, immigration rules and growing aspirations add up to trouble for the industry.

Issue 26 November 2015 | 9

VerticalPage.indd 1 8/7/2015 11:10:16 AM News Round-up

Contenders for the 2016 National Fish & Chip Awards announced Ten chippies from all around the UK have been selected to battle it out to be named the best fish and chip shop in Britain Many of the shops in the running offer far Letchworth in Hertfordshire, there are gluten- to nominated venues to assess them on more than the usual greasy bag of cod and free options on the menu. criteria such as the quality of fish, community chips. Contender The Cod’s Scallops in Judges for the awards, which are described involvement and staff training. Responsible Nottingham prides itself on seasonal specials by organiser Seafish as the “Oscars of the sourcing policies when it comes to buying fish such as “posh fish pie”, while at Cox’s of fish frying world”, pay several mystery visits are also taken into account. Last year’s winner was Frankie’s Fish & Chips in the small village of Bray, on the Shetland Islands – the UK’s most northerly fish and chip shop The winning shop will be unveiled in a ceremony in London in January. In the running: Britain’s 10 best fish and chip shops 1. Cromars in St Andrews, Fife 2. Hikary’s Fish Bar in Neath, Port Talbot, Wales 3. The Dolphin Takeaway in Dungannon, County Tyrone 4. Mister C’s in Selby, North Yorkshire 5. Hodgson’s Chippy in Lancaster, Lancashire 6. Simpsons Fish & Chips in Cheltenham, Gloucestershire 7. The Cod’s Scallops in Nottingham, Nottinghamshire 8. Papa’s Barn in Ditton, Kent 9. Cox’s of Letchworth in Letchworth , Hertfordshire 10. Kingfisher Fish & Chips in Plympton, Plymouth

Fat, Sugar and Salt practices to be discussed at UK Conference The future of UK policy and industry practice relating to high fat, sugar and salt (HFSS) will be discussed at a conference in December The ‘Policy on high fat, sugar and salt foods - next steps for reformulation, marketing and regulation’ conference, organised by the Westminster Food & Nutrition Forum, will be held in central London on 10th December Advisor at Which?; Dr Fraser Courts, diet, The advisory committee, which published 2015. health and nutrition specialist at Campden its research in August, also suggested the During the conference, Dr Alison Tedstone, BRI Group; Emma Gubisch, strategic insight recommended daily intake of fibre to 30g a Chief Nutritionist for Public Health England, manager at Leatherhead Food International; day, 25g for 11 to 15 year olds, 20g for five to will discuss the next steps for PHE following and Tim Smith, product quality director at 11 year olds and 15g for two to five year olds. the report, as well as an opportunity for Tesco. Other topics expected to be discussed include questions and comments from the audience. Areas for discussion will include the fallout approaches and challenges in reducing levels The conference will bring together professor of the SACN report, which found that the of HFSS within foods; priorities for marketing Judy Buttriss, Director General at the British daily recommended allowance of free sugars and labelling HFSS foods and industry best Nutrition Foundation; Sue Davies, Chief Policy should be halved to 5% of daily energy intake. practice for HFSS.

10 | Issue 26 November 2015 News Round-up

Bank of England warn about counterfeit notes Retailers and businesses will be much busier than normal over the Christmas period and often employ temporvary staff, so there is an increased risk of counterfeit banknotes being passed the Bank of England have warned To help protect your business, the Bank of England is encouraging all retailers to ensure all banknotes being passed in transactions are checked and to ensure all staff know what to do if they suspect a banknote is counterfeit. Counterfeit notes are a tiny proportion of the Bank of England notes in circulation; in the first Pho launch ‘grab and go’ half of this year, around 119,000 counterfeit notes were removed from circulation, relative to menu in Birmingham about three billion genuine notes in the system. But counterfeit notes are worthless. Failing to Pho, the Vietnamese food chain has debuted a new ‘grab and go’ spot one could cost a business money and if it service in its newest site in Birmingham’s Grand Central development is accidentally passed on, potentially damage a retailer’s reputation. The chain, run by founders Stephen and hoping that our food will appeal. There are steps you can take to protect Juliette Wall, opened the site in the city’s new “The opportunity at Grand Central came yourself and your customers, and the team at £150m shopping centre Grand Central at along at exactly the right time and it is a the bank have recommended manual checks Birmingham New Street Station. The 90 cover fantastic new development in the heart of the that can quickly and easily be made on the restaurant offers the brand’s first ever ‘grab city. So we’re fortunate that it was an obvious security features of banknotes such as: and go’ service. decision to make. If things do well it’s likely • The feel of the paper and the raised print Stephen Wall said: “Birmingham has always that we’ll look at a further site in Birmingham • The watermark been right at the top of our list of cities open at some point”. • The holograms • The metallic thread to Pho in as we grow out of London – it’s got The site marks the fourth site outside of • The motion thread on the £50 note a huge, diverse, young population – and we’re London and 16th site overall. If you have any doubts, compare a suspect note to one that you know is genuine. The Bank of England provides a range of free of charge training materials; including a booklet, posters, Banknote app, online training course Food-to-go and QSR brands named in ‘Top and deterrent stickers. The Bank has also produced two short films: What should you do if I think I have a 250’ fastest growing counterfeit note? Once a counterfeit note is suspected or Pret a Manger, Nando’s and Caffè Nero are amongst the big name food discovered it is your responsibility to notify the brands to be included in the The Sunday Times Top Track 250 list police. This is because it is a criminal offence to knowingly hold or pass on a note that you The list, printed in the Sunday Times and a 10% increase on last year’s results, know or suspect to be counterfeit (the Forgery compiled by Fast Track, ranks Britain’s however the operator saw a 6% drop in & Counterfeiting Act 1981 is the relevant private mid-market growth companies by operating profits to £55.5m. The Group, legislation). sales. which owns the Nando’s and GBK brands, Counterfeit banknotes are rare – lets work To qualify for the list, companies must be employs 10,993 staff in over 1,000 sites together to keep it that way profitable and report a greater than 10% worldwide. More information on the Bank’s anti- increase in either sales or operating profit Coffee house operator, Caffè Nero counterfeiting strategy can be found at in their latest accounts. Sales must be no ranked 89th in the list with sales of £276m http://www.bankofengland.co.uk more than £628m and are taken from the and operating profit of £24.2m. The chain latest accounts, excluding shares from joint employs 4,194 staff across its 700 sites. ventures and associate companies. Other restaurant operators to feature in the Pret a Manger ranked fifth in the list with list included with sales of £225.5m; sales of £593.6m, up 16% on its previous with sales of £193.3m; and year’s sales and operating profit of £28.7m, with sales of £189.9m. up 21% on last year’s results. The sandwich Several of the industries major producers, shop chain employs 8,750 staff across its distributors and manufacturers were also 385 stores worldwide. included on the list, including Adelie Foods, Nando’s ranked 14th with sales of £535m, Nisbets, Reynolds and JJ Food Service.

Issue 26 November 2015 | 11 News Round-up

Five Guys to open first Liverpool site International burger joint will take up tenancy in the old Rat and Parrot building at Queen Square

The company, which was set up in Virginia, Nando’s, La Tasca and Buffalo Jacks amongst America’s leading premium burger with over USA, in 1986 by Janie and Jerry Murrell, was the restaurant offering at Queen Square in the 250,000 combinations of free toppings. The named after the couple’s sons, and is famous St George’s Quarter. same passion that Liverpool brings to football, for its casual fast-food mantra, as well as John Eckbert, UK CEO for Five Guys, says: whether you cheer for Liverpool or Everton, we its freshly made, fully customisable burgers, “Five Guys is very excited to be launching in bring to burgers. We look forward to opening hand-cut fries and milkshakes. Liverpool – one of England’s proudest and later this year and serving our first burger on Five Guys will take up the 3850 sq ft unit on most important cities. Queen Square is a Merseyside.” the ground floor of the building and will be the hub of activity from playhouses to galleries, Talking about the latest acquisition, Daniel first of the brand’s restaurants in Merseyside, attracting the kinds of customers that will be Hynd, Managing Director of Promenade with the only other North West venue at the looking for our fresh burgers and fries. Estates which owns and operates Queen Trafford Centre, in Manchester. It will join “We can’t wait to introduce Liverpool to Square, says: “We’re thrilled to announce that Five Guys will be one of the new tenants for Queen Square. It’s an exciting, family-run brand that have taken off as one of the most successful restaurant brands in the world. “The success of the high-end burger market shows no sign of slowing down and Five Guys is one of the most famous ambassadors of high quality burgers. Queen Square is a great long standing location for restaurants in Liverpool, and the addition of Five Guys further adds to the eclectic mix of food offers already in the square.” Five Guys has built an almost cult like following across the world, famed for its burgers but also hot dogs, Cajun fries and breakfast offerings. The brand is renowned for cooking locally-sourced ingredients fresh on the day. In addition, each component of the burger assembly line has been specially selected, such as the grain-fed – rather than grass-fed – beef. The group has more than 1,200 locations in the US and has taken the UK by storm, with a total of 31 restaurants opening since 2013. Promenade Estates aim to have Five Guys open and operating in time for Christmas.

Hummus Bros announces 5th London opening Hummus Bros one of the UK’s most exciting food outlets have announced the opening of its fifth London site on Gray’s Inn Road The Mediterranean concept which serves hungry diners bowls of hummus from their Levantine kitchen have gone from strength to strength since the concept was dreamed up back in 2003. Founded by Christian Mouysset and Ronen Givon, the business opened their first site back in August 2005, have had a rapid rise and now serve over 10,000 meals a week. The hummus is made daily from carefully selected, fresh ingredients and they serve their secret-recipe hummus with a selection of toppings and warm pitta bread. A unique selection of salads, soups, desserts and coffee complements the feast. Christian Mouysset, co-founder of Hummus Bros, said: “We have achieved some important milestones in the last few months: all high street stores, corporate popup and deliveries seeing strong growth, a new store opening and a successful crowdfunding campaign. We are focusing our energy on opening three more high street sites in London over the next 12 to 18 months.”

12 | Issue 26 November 2015 ZERO% commission on all orders

Study finds out whatUK “ If just 40% of customers consumers spend on high use my app street coffee I’ll save Annual coffee spend now £730m £500-600 in as sales continue to rise commission Coffee is a big business in the UK with consumers drinking 70 million cups a day - a habit which adds up to a £730 million annual caffeine every month ” spend. Yones Shamsi – Owner of But by simply switching from coffee shop drinks to homemade Pizza House Company, Leeds brews, you can make a saving of £1,873, a new graphic reveals. The graphic by BuddyLoans.com also has some rather interesting facts behind the coffee, stating that with global consumption of coffee coming up to 400bn cups per year. We provide takeaways with a simple The growth of the UK coffee industry means that the number of coffee shops is set to rise from 10,000 this year to 21,000 by 2020. and cost effective way for customers Non-specialist coffee outlets currently have the greatest market share in the UK with the taking the biggest slice with 37 per to order online or on the move, weekly cent. subscriptions start from just £10 This is followed by independent outlets, which claim a 32 per cent share and finally 31 per cent to branded chains such as Starbucks Robust ordering system available as both a native and •. 3 But what’s really interesting is the price discrepancy between mobile app and website the chains with customers spending anything from £1 to £3+. The Survey found that if you stopped for a coffee on the way to work, 3 Professionally designed interface considerately over the course of year you would spend the following: aligned to your branding • £252.45 • £405.45 3 Simple online dashboard with optional plug-and-play • Greggs £446.25 • McDonald’s £481.95 printer to receive orders • Waitrose £548.25 • Pret £548.25 3 Complimentary marketing pack to help you start • Caffe Nero £599.35 promoting to customers • Costa £624.75 • M&S £624.75 3 Push notification marketing service to enable you • Starbucks £663 promote special offers The average annual cost of a cappuccino from a specialist outlet is £608.84, a sum which when compared to the average holiday 3 Helpful customer support staff available to lend spend of £359.45 per person, may shock consumers. The experts behind the finding suggested that loyalty cards are a a hand at any point must for the savvy shopper and can be well worth it. For those looking to make a bigger saving, then making a cup of coffee at home is best, even after you factor in the initial cost of a Call us on 01423 437005 coffee machine. Are you the owner of a coffee shop and what are your thoughts? Do UK businesses charge too much to the consumer and how hard is it for independents to keep their prices down. Let us know. News Round-up

Nisbets continue Catering equipment supplier Potatoes still a must Nisbets, have opened their 12th with growth plan UK retail store, and second in have menu item Bristol creating numerous jobs and Brits would rather go without expanding their nationwide reach after latest launch alcohol or dessert at dinner The store which will offer over 4,000 are confident that our excellent levels of time than miss out on their fix products including extended ranges of service will prove a boon to the area’s of potatoes according to new refrigeration, furniture, clothing, cleaning vibrant hospitality industry. research equipment and disposables, opened “We look forward to welcoming catering earlier in the month and those at the head professionals from across the South West Almost half (44%) confessed that they would of the business were said to be delighted into our new flagship store.” banish the booze, 37% would happily ditch with the launch. Nisbets launched as a catalogue only a dessert and one in five would rather wave Talking about the new opening, Nisbets business in 1983, but has since grown goodbye to water than forego a healthy potato Head of Retail, Steve Collin, said: “We are to a portfolio of retail stores in London, with their dinner (18%). delighted to be opening our second store Bristol, Birmingham, Leeds, Manchester, The poll, commissioned by the new in Bristol, our home city. Brighton, Nottingham, Cardiff and most Potatoes: More Than A Bit On The “Conveniently located right in the centre recently Exeter, they also have a strong Side campaign, discovered the nation’s of town and open six days a week, we online presence in addition. unquestionable love for the classic spud; as an overwhelming 90% of respondents were defiant that potatoes should be present on their plates at least once a day. In fact, more than one in three adults (36%) claimed that they would be disappointed and upset if a restaurant served up a dish that didn’t feature a trusty potato. Potatoes are shown to be the nation’s favourite main meal carb (66%) beating pasta (16%), rice (11%) and noodles (4%). With a huge majority (96%) of potato fans seeing them as versatile, the public think certain meals should always be paired with certain potatoes. Kate Cox, Marketing Manager from AHDB Potatoes, said: “In 2015, it’s clear that the public still has a love affair with potatoes and there are some meals where we expect them to be served on a regular basis. However, this nostalgic affection also brings a reputation, particularly amongst young women, that potatoes are a traditional food and not relevant Young people spend more on takeaways in modern cooking, which is a real challenge. “Healthy eating is paramount in today’s than ‘Average Adult’ according to poll food market and potatoes can sometimes be forgotten in modern and ‘on trend’ recipes. Young people are spending more than the average adult on eating They are the original superfood and it would out at restaurants and cafés and takeaways, according to the latest be fantastic to see more businesses creating research by the BBC Good Food poll different meals with them.” The survey highlighted that 16-24 year olds cooking skills have been lost. are spending an average of £63.65 on food, “Learning to cook is so important. It’s including £19.61 on takeaways and £28.26 very expensive if you don’t learn to feed in cafés and restaurants. yourself but it can also be a one-way ticket The average adult only spends £11.31 on to a life plagued by diabetes and obesity.” takeaways, reducing to just £3.20 for over- Christine Hayes, Editorial Director at BBC 65s, whilst adults spend £17.22. Good Food, added: “To be able to cook four The research also found that the average recipes from scratch isn’t too bad if you’re 16-24 year olds only knows how to cook 16 to 24, because some may not have left four recipes, compared to six recipes by the home. average adult. “I’m actually quite impressed. There are Despite a growing trend towards healthier so many other things vying for our time, eating it is perhaps concerning that 14% of especially at that age, that being able to young people also said that they ate no fruit cook that much isn’t that bad. The fact that or vegetables at all. they’re spending more when they go out Talking about the results, Henry Dimbleby, is interesting. While cooking can be quite co-founder at Leon, told reporters: “We’ve a sociable thing, going out and eating with got two generations now where primary friends is what young people like to do.”

14 | Issue 26 November 2015 News Round-up

FPA warn takeaways Starbucks customers against cross- hit by price rise for contamination from Guatemalan beans re-used bags Coffee drinkers at one of the U.K.’s largest coffee retailers, Starbucks, The Foodservice Packaging have revealed that they have been Association is warning against hit with a 20p price hike after being carrier bag confusion at offered Guatemalan beans by staff takeaways with the introduction of at the chain the carrier bag charge in England as meat, fish and frozen chicken. Many customers have said that they were not The Food Standards Agency has warned “We suspect many consumers may not warned of the extra cost before they got to against packing raw foods (such as raw meat, realise they must separate bags used for raw the till to pay, some claim not to have been raw fish, loose vegetables with soil on, and food from those used for ready to eat food warned in advance at all and the company is eggs) with ready-to-eat foods (such as bread, and we believe the FSA should issue really being urged to be more open about the pricing cooked meats and cheese) as the germs on clear advice to the take-way sector that under of its coffee. raw food which cause food poisoning can no circumstances should ready to consume Writing on his blog, James Hall, a freelance spread. take-away food items be placed in a bag In a bid to help the environment and brought to the store by the consumer. writer from London, said that he visited a to reduce spending, thrifty shoppers are “It is not fair to expect takeaway restaurant branch of Starbucks in Kensington in mid- reusing their carrier bags, a goal set out by staff to ascertain how a bag brought into their October. introducing the charge. But returning to the store has been previously used. Therefore an He wrote: “I ordered a flat white and the store with a bag that may have previously unused bag should always be used to avoid lady behind the counter pointed to this little contained a raw product could cause any possibility of risk. For this reason alone bowl of beans on the counter and asked if I’d cross contamination. As business owners the principle should be established that there like them, so I said yes. it is therefore vital that checks are made to should be no charge for bags used to convey “Then I came to pay and gave the exact prevent this and to protect your company. ready to eat takeaway food. change – £2.60 – but was told I was 20p short. Speaking about the regulations and how “We are very concerned that members “They then tell me the beans 20p more and I they could affect you, Martin Kersh, Executive of the public bringing their own bags to a said that they didn’t tell me that. It was sneaky Director of the FPA, said: “We welcome the takeaway may be annoyed and possibly I felt, surely they should make it clear. advice of the Food Standards Agency in confrontational when asked to pay for a bag advising consumers to take care with bags so we ask the FSA to ensure their guidance In an interview with the independent, he when they reuse them, particularly with on this issue is more widely known. The added: “I wouldn’t go back there in a hurry regard to the dangers of placing ready to eat protection of public health is of paramount let’s put it that way.” food in bags previously used for items such importance.” Regulars with the coffee chain have taken to social media to vent their anger and raised their concerns over the price increase. One 33-year-old office worker from Richmond said: “I was asked ‘would you like to pay 20p Foodservice to welcome wage reforms extra for the Guatemalan coffee bean’, and I questioned them as to the credentials. The introduction of the National Living Wage is ‘long overdue’, “They said it was Fairtrade, so I decided to according to Bill Toner, CEO of CH&Co. keep my ethics and pay my 20p.” Another user commented on the popular Speaking alongside, Tim Jones founder of the margin there to absorb the cost straight social media site: “Starbucks has scammed CH&Co, foodservice solutions specialists, off, I think there could be inflation across me by convincing me to try these Guatemalan Bill said the industry needs to properly the whole of the hospitality sector.” coffee beans for an extra 20p!” embrace the move. However there have been some The company have responded through “In my opinion, this is long overdue. concerns raised with Roger Whiteside, a spokesperson, who said: “in 2013 we We need to embrace it as an industry,” he Chief Executive of Greggs, who was not at launched a new range of limited edition, Toner. the event cautiously saying: “Wage rises Starbucks, single origin, espresso coffees, “It will be costly but it’s important for the will increase inflationary pressure in the allowing customers to try something different industry to find a solution to the problem. business. It is not our intention to raise in their usual coffee. The price difference is We haven’t had a client come back to us yet prices. But ultimately we will see how the clearly displayed on store menu boards. “ not wanting to embrace it.” market goes.” Jones was similarly enthusiastic about Greggs confirmed it didn’t have any plans the move, but highlighted possible industry- to increase prices in its stores but did warn wide inflation because of it. over the impact of a higher wage bill on the Talking to ITN’s Alistair Stewart, at business. an event in London, he said: “I think it’s The event, held at Lambeth Palace a fantastic piece of legislation, but it’s and was the first to be held as part of the certainly going to create some headaches Palace’s move to host external hospitality to see it through. and events with the next to take place on “There are going to be some implications 7th December at the Madarin Oriental Hyde in the short to medium term as there isn’t Park.

Issue 26 November 2015 | 15 News Round-up

Starbucks rollout new ‘Mobile Order & Pay’ service Starbucks have launched their new Mobile Order & Pay service in the UK, allowing customers to pre-order their favourite drinks and food in over 150 London stores and save time in the queue Launched earlier in the month, the new with exclusive opportunities to earn Stars typically saves commuters and working feature, available exclusively within the with the My Starbucks Rewards loyalty people 10-15 minutes in their day. Starbucks App, offers customers greater programme. Speaking about the launch, Ian Cranna, convenience and the ability to customise Mobile Order & Pay is initially available Vice President Marketing & Category their drink and food orders as well as time on iOS in 150 stores in London for the first for Starbucks EMEA said: “We Brits are savings of up to 10-15 minutes. trial phase of the technology. The launch of famous for queuing, but in an age of such Using the App allows customers to order the UK trial follows a successful pilot in the sophisticated technology ‘why wait?’. With ahead from the Starbucks menu. Following US where Mobile Order & Pay surpassed all more people leading busier lifestyles than confirmation, orders are immediately sent expectations and has just extended to over ever, saving minutes can really help, so we to the chosen local Starbucks store where 7,000 stores nationwide as well as to the are excited to be bringing Mobile Order baristas begin preparing the order and an Android platform. & Pay to our London customers – the first to approximate collection time is sent to the The App received a very positive response have this feature outside of the US. customer to pick up their order directly from from customers in the United States where “We think the easy-to-use feature will their barista – skipping the queue. it has been available since December 2014. meet our customers’ needs for convenience Users of the App are also rewarded According to customer feedback, the App and customisation at any time of the day.”

Action on Sugar call out fizzy drink brands Campaign group Action on Sugar is calling for all universally to set sugar reduction targets once and for all. Our international drink manufacturers to unite in setting research has shown discrepancies between the sugar content in the same carbonated drinks sold across the world and this needs to sugar reduction targets immediately stop. Research by the group has found that the levels of sugar in fizzy “People are drinking spoonfuls of sugar in their carbonated drinks. drinks by the likes of Pepsi Co and Coca Cola Company differ Look on the label for ‘sugars per 100ml’ and switch to a lower or dramatically between countries. no added sugar variety of your favourite drink, or even better, don’t For instance, a 330ml can of Sprite bought in Austria or Poland drink them, they contain nothing of any nutritional value. Drink water contains 19g of sugar and in the UK contains 22g, however if bought and save money too!” in Thailand, the drink contains 47g, a difference of 28g. Research by Action on Sugar earlier this year found that parents The survey, which reviewed 274 sugar-sweetened soft drinks were being misled by the amount of hidden sugars in so-called produced across the world, found that every single product (with ‘healthy’ fruit snacks aimed at children. available nutrition data) would receive a dangerously high red-colour Graham MacGregor, professor of cardiovascular medicine at coded label if it were consumed in a standard 330ml can. Queen Mary University of London and chairman of Action on In the UK, Action on Sugar is campaigning for sugar-sweetened Sugar, said: “Overweight and obesity increases health-care costs soft drinks to be reformulated in the same way as the UK’s salt and threatens the economic growth on which a country’s future reduction programme. prosperity and wellbeing depend. This survey illustrates the fact that The group now wants to see the UK government to take action the soft drinks industry is part of the cause of the world’s growing and lead the call to reduce the levels of free sugars by implementing obesity pandemic and action must be taken now. a similar programme immediately. “In the UK, many companies are reducing sugars in their soft Kawther Hashem, nutritionist at Action on Sugar, said: “It’s drinks or have committed to follow sugar reduction targets. Jeremy high time soft drinks manufacturers around the world stop adding Hunt has not taken any action for over a year; it’s time David unnecessary sugars and calories to their products and work Cameron took the lead on this.”

16 | Issue 26 November 2015 News Round-up

McDonald’s facing “deep depression” Cafes openings according to franchisee well ahead of McDonald’s, one of the world’s largest burger chains, is heading for a other sectors “deep depression” according to one disgruntled franchisee Cafés and coffee shops are The fast-food giant one seemed invincible, replacing banks, pubs and clothes with strong growth around the world. This growth has proved continuous here in retailers on Britain’s high streets, the UK, but at home in the United States according to a new study they face a string of disappointing results, The study, which was compiled by PwC and and ultimately some industry experts are the Local Data Company, found that the predicting the beginning of the end. number of shops closing down over the first Franchisees are increasingly worried by some of the measures that CEO, Steve half of the year has fallen to its lowest level Easterbrook, has implemented to it since he in five years. took over the chain earlier in the year. Those In the first six months of 2015, 2,534 who have invested in the business seem shops closed nationwide, with 2,197 increasingly disgruntled at the fact the model openings, leaving a net reduction of 437 is falling behind other QSRs’ and fast casual shops of the nation’s high streets. concepts. Of that 437, 110 of those were cheque- Deciding to run a breakfast menu will have cashing businesses, with banks not far pleased many consumers, but in truth this behind with 97 closing, women’s clothing move could be bad for those invested in the stores were also hit with 33 closures. business. By selling the cheaper breakfast one (bad) to 5 (excellent). Speaking about the findings, Mark items all day it is expected that new custom The average score was 1.69, this is the Hudson, Retail Leader at PwC, told will be slow to arrive, and that the business lowest mark in the surveys 12 year history. reporters: “What’s clear is that a tidal wave are simply selling their cheaper products in Speaking exclusively to journalists a of change on the high street is still washing spokesperson from McDonald’s US said place of their regular meals. through and that consumer shopping “We are hearing from customers and According to one franchisee “The CEO is behaviour means we’re not going to go back sowing the seeds of our demise. the overwhelming majority of our 3100 to the traditional high streets of the past.” “The system may be facing its final days.” franchisees that the all-day breakfast is a hit. The study also found that 20 pubs had Customers are abandoning the brand in “In fact, since the launch, McDonald’s has closed in the six-month period, as had 26 their droves because they ‘are too slow or reached its highest brand score in two years bakeries. are of a lower quality’, said one employee. according to the UK of brand index.” “The all-day breakfast is a nonstarter we are This is a strong rebuttal from the company However, in more positive news, coffee trading customers down from our regular who despite facing difficult times have shops appear to be the most active on menu to the lower priced breakfast items. reinvented themselves time and time again. today’s high streets, with 26 new sites We are not generating new traffic.” The market especially in food franchising opening in the period. One analyst Mark Kalinowski, has recently is a very competitive one and with more Other surges in openings included the conducted research which backs up some of and more, fast casual brands opening it is number of pizza and takeaway stores, as the claims within the industry. He interviewed hardly a surprise that companies have to well as the number of health-focused food 29 franchisees who between them operate work harder than ever to stay ahead, keep stores. 226 restaurants in the US and asked them up with the trends, and ultimately make their to rate their six month forecast on a scale of businesses work.

Lunchtime trading set to expand say Horizons’ There is a real opportunity for foodservice operators to grow their lunchtime trade as the definition of lunch broadens and consumers become more adventurous in their choices according to the team at Horizons’ Emma Read, Horizons’ Director of Marketing and Business healthy salads, noodle pots and a vast array of other foods-to-go?” Development, told the audience at last month’s trade show: “There Currently around 3.5 billion lunch meals are sold accounting for is a huge opportunity for the lunch market as it begins to blur with 44.5% of the foodservice sector. This share has grown 2% since the breakfast and snacking sectors and even with evening meals. 2012 and is likely to expand by a further 5.6% by 2018. “Consumers expect to be able to eat when they want, wherever Emma Read outlined some of the changes the market has they happen to be whether it’s out shopping, at work, travelling or in undergone as operators embrace demand for faster, contactless a garden centre. payment methods, food ordering apps, delivery to desk or home, “Lunch is extending beyond its traditional times – it could now be food on the go and bespoke dishes, as well as catering for those anything from mid-morning to late afternoon. Operators need to be with allergen requirements and specific health issues. “Food is prepared for this and adapt. becoming increasingly personalised – you only have to look at “There are also new, innovative chains offering a much wider what’s on offer from some of the new chains on the high street. choice of lunchtime dishes – how much longer can the humble These operators are offering food from breakfast to bedtime with sandwich be our lunch of choice when you can buy fantastically everything in between. Those that don’t will be left behind.

Issue 26 November 2015 | 17 News Round-up

McDonald’s continue focus on soft skills Fast-food giant and food franchise, McDonald’s is continuing a push on ‘soft skills’ after teaming up with entrepreneurs including James Caan earlier in the year. The campaign warns that many employers management. they felt there was already a “soft skills gap” and educators do not sufficiently appreciate In its report from development Economics in the workforce, and over half (54%) of UK or encourage the importance of such skills, and survey by polling agency YouGov, the employees admitted they struggled to sell particularly within the accommodation, and campaign estimates that these skills are worth their soft skills and had never included them foodservice sectors. So-called soft skills are £88b to the UK economy. But despite many on their CV. defined as communication, interpersonal employers seeing them as more relevant Entrepreneur Caan is helping to lead the skills, teamwork, and time- and self- than academic qualifications – 75% said that campaign with a three-month consultation on current practices and attitudes towards soft skills, ahead of the publication of an expected list of recommendations intended to help employers recognise the value such skills can bring to the workplace. The key findings of the project were that: By 2020, over half a million UK workers will be significantly held back by a lack of soft skills – an issue forecast to affect all sectors. At the same time, soft skills contribute £88 billion to the UK economy today – with this contribution predicted to increase to £109 billion during the next five years. 97% of UK employers believe soft skills are important to their current business success, and over half say skills like communication and teamwork are more important than traditional academic results. However, three- quarters believe there is already a soft skills gap in the UK workforce. UK employees say they struggle to sell their soft skills. One in five would not feel confident describing their soft skills to an employer and more than half (54%) have never included soft skills on their CV.

Whitbread to offer students Sushi chain shows pleasing route into hospitality industry end of year results A number of Whitbread brands have partnered with Health-focused sushi chain, itsu has reported a like- the Springboard charity to develop an individual work for-like sales increase of 6.8%, for the year experience opportunities for people in schools and The chain also reported a colleges with an interest in hospitality 20.8% rise in turnover to £67.9m and EBITDA increased Whitbread who own some of the largest businesses in the country by 32.7% to £6.9m. including coffee franchise, Costa and hotel group, . itsu has recently extended So far, ten 16-24 year olds from Birmingham have joined its trading hours to tackle the Springboard’s KickStart programme and received a week of breakfast market, commuters industry related training before completing two weeks work on their way home and the experience. early evening trade, as well as Adam Branney, who completed experience at , the lunchtime market. Great Park, Rubery, said: “Over the last two weeks at Brewers The healthy chain currently Fayre, I’ve learnt how a kitchen functions and how to plate up has 50 sites in the UK and plans to open a further 10 sites by various dishes. the end of the year, including Bicester Village and Westfield “It has definitely improved my knowledge of the kitchen and Shepherd’s Bush. improved my confidence. In the next 5 years I would love to be Julian Metcalfe, founder of itsu, told City AM: “Due to the working in a kitchen full time.” incredibly positive customer response to new locations outside So far , Brewers Fayre, , and London, regional expansion plans have also been accelerated Whitbread Inns are all signed up to the scheme, it is not known and we’re confident the remaining openings in 2015 will be a whether Costa will follow. success.”

18 | Issue 26 November 2015 News Round-up

Food bill urges businesses to reduce waste A recent bill proposed in the House of Commons marks a ‘significant step forward’ in reducing the amount of food wasted in the UK, according to ReFood Earlier in the month, Kerry McCarthy supermarkets and manufacturers would waste in the UK but thinks recycling must also introduced a Food Waste Bill which could see have to reduce food waste by 30% by 2025 play a key role. As the UK’s leading food waste around 400,000 tonnes of food fit for human and officially report all details of food waste recycler, collecting waste food and turning consumption redistributed to those living in throughout their supply chains. it into renewable energy via the anaerobic food poverty. ReFood’s Commercial Director, Philip digestion process, ReFood produces enough As well as being obliged to donate Simpson, believes the Bill could be an energy to power 25,000 homes. unsold foods, under the proposed Bill, large instrumental step forward for reducing food He said: “We fully support Kerry McCarthy’s Food Waste Bill and think its introduction an excellent proposition – not only for minimising the shocking wastage of food in the UK but also to reduce the volume of such a valuable resource still being sent to landfill. We have been campaigning for many years for the Government to tackle the growing food waste crisis, so it is hugely positive to see a proposal for clear and decisive action at a parliamentary level. “If we were to achieve zero food waste to landfill nationwide, by 2020 we could generate over 1.1tW of energy, 27 million fewer tonnes of greenhouse gas emissions, return over 1.3 million tonnes of nutrient-rich fertiliser to farmland and save the public sector over £3.7 billion – a huge economic benefit which is currently being overlooked.” The Food Waste Reduction Bill was first introduced to the House of Commons on 9th September and now that a second reading has been given, the Bill will be drafted and read to Parliament on 29th January 2016.

Prezzo to open 11 new sites Italian dining chain Prezzo has announced they will open at 11 new branches in the UK before the turn of 2016

The company is thought to be planning an expansion which will increase their brands total number of restaurants to around 230. The new restaurants will be situated in Farnborough, Blackpool, Wickford, Staines, Newport, Yate, Abergavenny, Bridgenorth, Redditch, Tewkesbury and Malvern, and will create around 175 jobs. Talking to reporters about the expansion, Prezzo’s interim Chief Executive, Dirk Eller, said that he was delighted to be opening the restaurants before the end of the year and to be offering more jobs to the communities in the surrounding areas. At a press conference, he said; “Our restaurants continued to prove very popular and we believe there is significant scope to open even more Prezzo restaurants in the months and years to come. “The restaurants are in locations that are not currently represented by the brand and we really look forward to opening doors and welcoming in many new guests.

Issue 26 November 2015 | 19 News in brief

Greggs see sales rise with strong third quarter

One of the most famous names on the high street, Greggs have announced profitable Q3 with sales up 4.9% at food on the go retailer in the last 13 weeks. Total sales growth in quarter three were at 5%, compared to 4% in Q3 Leon celebrates latest opening 2014. These results mean that the year to date total sales also look strong with Leon has opened the doors of its 27th growth now at 5.1%, compared to 3.4% restaurant on Cheapside, opposite over the same period last year. the City’s One New Change shopping The bakery brand is undergoing centre near St Paul’s Cathedral. something of an overhaul and has A further five sites are due to open completed 158 refits over the last year. before the end of the year, offering the The group have also made conversions chain’s ‘naturally fast food’. in 20 of their larger bakery cafes in the Beth Emmens, property acquisitions year to date. Demand for the types of food to go manager at LEON, said: “It’s great to be that Greggs offer has been high and a able to bring food that does you good to number of new lines as well as 65 new such a busy and beautiful part of the city shop openings put the business in a – Bev and her team at Cheapside cannot strong position within the market. wait to meet everyone.” Adding to the successes this year, Leon was founded in 2004 with a menu Greggs has also made the acquisition inspired by Mediterranean ingredients. of a distribution centre to support its growth plans. The total investment, including conversion works, is likely to Granier Bakery Café opens be around £13m and Greggs expects second site that the facility will be brought into use in the second half of 2016. Spanish bakery chain, Granier Bakery Café has secured its second UK site at the Woolwich Arsenal Estate. The 1,280 sq ft, 40-cover site at 23 Powis Street will open in November and be the start of a London-wide expansion programme. The bakery chain has over 270 bakeries in Spain and is famed for its Combined with the availability of a demand.” offering of 64 different varieties of bread. perfect unit, it was the obvious choice Cradick Retail and Nash Bond acted It opened its first UK site in the Wood for the start of our expansion.” for the Woolwich Arsenal Estate. Green area of London. Emma Clarke, partner at Cradick Outlet4Property represented Granier The Woolwich Arsenal Estate is the Retail and speaking on behalf of the Bakery. town centre of Woolwich and includes Woolwich Arsenal Estate, said: “Granier 60 apartments and more than 350,000 is a great new addition to Woolwich sq ft of retail and leisure space. Antic and typical of the growing number of Food-to-go in decline according London, Geronimo Inns and Hop Stuff exciting brands that are actively seeking to study Brewery have secured sites in the town. space on the Estate. David Parera, expansion director at “As the opening of Crossrail draws On the go visits declined by 1.8% in Granier, said: “Of the many options nearer, reducing journey times to the the year ending June 2015, but NPD Group says technology, innovation, available to us in London, the Woolwich West End to just 19 minutes, Woolwich healthier choices and new formats Arsenal Estate was the most exciting. is increasingly sought after by retailers, will spur growth in 2016. restaurants, bars and cafés seeking It is a well-managed destination that Research insights agency NPD benefits from the adjacent high quality to capitalise on the growth in the Group is reporting that the decline in residential properties developed and town’s population. As Woolwich gains food on the go visits whilst on premise underway, and is set to receive a further momentum, the Woolwich Arsenal visits grew by 5% may be the result of boost with the opening of Crossrail. Estate stands out as the focal point of increasing competition as foodservice

20 | Issue 26 November 2015 Industry Voice

Understanding Allergens

The UK government brought in new legislation late last year regarding food allergies and labelling on packaging, something they had been promising for years. Serving food is a serious business with some dangerous repercussions if you don’t get it right, convictions are made every year for breaches in food hygiene regulations. Subway have been very upfront in their thinking for some time now and have proactively sought to give clearer labelling on all menus including calories, fat, salt and sugar content. As the law has changed the Subway brand has been more than compliant with the introduction of in-store nutritional posters, accompanying menu cards and the same information is also available on the subway.co.uk website. As our target audience is the 18-34 age group we even have a QR code placed on the front counter in every store so anyone can look online and read for themselves. The food standards agency also recommends that staff complete a short online course which can be accessed at http://allergytraining.food.gov.uk/ english/ there’s also a plethora of useful and helpful information here. Chances are that if you’re part of a big brand like me you’ve already been given all the information you need and you are probably covered as far as the law is concerned. However if you are a small business and only own one or two stores you may think it a bit trickier to comply with the law. Chefs and cooks are well known for last minute recipe changes and adding in those little extras such as herbs and stocks which makes the thought of listing every last ingredient a nightmare! The important point here is that the legislation is only concerned with allergens and those foodstuffs that can cause harm to customers with an intolerance to certain items. You simply need to highlight possible allergens so that customers can request a list and make their own minds up before choosing to dine. This really doesn’t have to be the world’s biggest list of pointlessly listed ingredients, just the allergens. So what is an allergen? You need to declare items such as fish and shellfish, nuts, cereal, dairy products, sulphur dioxide and celery to name but a few, a full list is available on the Food Standards outlets of all kinds compete for a Agency website. One way of sharing information smaller number of visits. with your customers is simply asking the chef what Jack MacIntyre, NPD group senior ingredients are in a product but this can be extremely inefficient as they are not always available. Best account manager, UK Foodservice said: practice is to have some sort of list that can be “The QSR and casual dining sectors updated and handed to customers in necessary, have competed and invested fiercely, ideally computer based so that it’s accessible to helping the ‘on-premises’ market to everyone in your team. Manufacturers of food grow. products have to list ingredients as well so this should make your job easier. No doubt you will “But with the food and/or drink in already have regular suppliers who provide you over half of all visits to the British with produce, ask them to tell you what allergens foodservice market being taken ‘off are in their foods and save you the trouble. Most premise’ for consumption, ‘food on the importantly keep it up to date, don’t forget to change go’ is clearly a very important feature. any listings when you change menus or bring in new “The huge importance we place on daily specials. Whilst it may sound like a lot of hassle adhering to new legislation, it should be a relatively convenience in our culture of fast-living simple process if you give it some forethought and and instant gratification points to clear do your research. Your customer’s health and your opportunities.” businesses reputation is at stake here so make sure However, with an increase in use of you do your homework! technologies such as contactless and a wider choice of menu options, growth Editor’s Note: The above column is the personal view and opinion of Ian Dawes and does not reflect is forecast for 2016. those of Subway or their affiliates.

Issue 26 November 2015 | 21 Burger Lad

We ask new columnist, Burger Lad, what makes the perfect bun

Burger King UK created a social media Malvern believe there are “two qualities and Middle East we’ve seen black, red, buzz this month with the launch of its to a successful burger bap – a soft roll pink and green coloured buns. The health Halloween Whopper. The bun has BBQ with a strong base for the bread.” “You conscious out there can go “bunless” and flavour baked into the bread and a natural need to use a strong white flour which has swap bread for a lettuce wrap (an option colourant added to give it a distinctive enough substance to make sure the roll available on the Create Your Taste build-a- dark black colour. Whether this appeals does not fall apart as soon as you put the burger system at McDonald’s in Australia). to your appetite or not it has certainly burger inside.” A more than fair comment. As for the Halloween Whopper, it was grabbed people’s attention, so we asked I’ve had some burgers ruined by buns fantastic to see something I didn’t think burger lad® to give us his insight on what which have pretty much disintegrated we’d get in the UK. But for me, a rich, makes the perfect burger bun. after taking my first bite – more often than slightly buttery, glazed sesame seed bun not on the heel bun (in the trade the top is (of normal colour) is very difficult to beat Back in 2002, I submitted my dissertation called the crown and the bottom is known and is certainly my perfect choice. on the topic of what makes an information as the heel). Burger Lad® system successful. A riveting read, I can assure you. I mention it, because one For me the size has to be roughly 10-11 chapter focused on the fact that different cm in diameter. I find many burgers ® people will have varying factors in what offered in supermarkets these days are About Burger Lad they see as a success. My point is, that too big or small. At approximately this Burger Lad® heads up the team at the people have such wide-ranging tastes, size, I find this ideal for housing that fine hugely popular burger review website, it is difficult to truly define the perfect beef patty, cheese, sauces and salad www.burgerlad.com. Founded late 2012 burger bun. Some purists out there will items. as a one-man operation, the blog has achieved huge growth in its relatively argue for the classic sesame seed bun. short time. Once seen as an underground Others have an almost Marmite-esque I’m also quite the traditionalist and for me source of burger news and reviews, love/hate relationship with the brioche. it has to be the sesame seed bun. How Burger Lad® has become arguably the We also can’t ignore individuals with many of us have got out of our cars to industry-recognised number one burger gluten intolerance who would very much find the odd seed from that drive-thru we review site in the UK. Often invited by fast food brands to try promotions before have an opinion on what their perfect bun got earlier in the day? Saying that though, public release, would be! So for this debate, I’ll purely be I believe brioche and other style buns do Burger Lad® prides looking at this from my own point of view. have their place in the right restaurant. itself on breaking Don’t get me started on using doughnuts the latest High I am certainly no baker, so for this for buns though! Street burger news and reviews. exercise I consulted the experts at a Follow him here: local bakery I’ve been using for the best There’s bound to be something new on @Burger_Lad part of 30 years. Court Road Bakery in the horizon for burger buns. In the Far

22 | Issue 26 November 2015 Sandwiches & food-to-go

Sandwiches & food-to-go Food-to-go is one of the UK’s leading industries and incorporates a large variety of items including sandwiches, hot and cold snacks and salads. In essence it is food that is convenient and which takes less than five minutes to purchase or fifteen minute to be served

Issue 26 November 2015 | 23 Sandwiches & food-to-go

This type of food can be ordered in Talking to QuickBite, Joe Carnell, markets, we see plenty of trends from various different locations such as fish Founder of healthy food-to-go chain, across the water and it’s interesting to and chip shops, cafes, small restaurants Ugot, said: “Technology has played a see how we, in the UK, are following and QSR sites. massive part in our market, the way that the more impulsive and transient eating people can now work on the go means trends of those consumers in the US. As always with QuickBite magazine we that they want their meals to suit. try to bring you the latest trends from “In the US nearly 70% of all food is within the market and in this feature we The ‘speed of life’ is increasing and consumed out of home in the UK will speak to some of the leading voices mainly as a result of the increased this figure is close to 30% this fact is from the industry and find out where they accessibility we have to technology. The very interesting because it shows the think the next big movements in terms of current economic climate also means buying habits of the consumers and is sandwiches and food-to-go are coming more jobs, so we have more consumers something that is sure to change over the from. eating out of home and these consumers next few years, in fact we are seeing a are demanding a “current” food offering shift already.” The current climate in the food-to-go to match.” market is a very exciting one, businesses Another interesting viewpoint comes are seeing large volumes of competition Nigel O’Donnell, Managing Director at from Robert Dixon, head of Marketing at and this means that they constantly have Meadow Vale foods also echoed this Pukka Pies, who said: “Pukka Pies sells to raise their game. Making sure that they point, highlighting that the deregulation into many food to go outlets directly and adapt to the consumer is vital and they of life mean that consumers expect to via distributors. Our business in these know that by doing this they can stay have the food they want, how they want sectors has been very steady over the ahead. it and when they want it. He said: “There past years and we are now extending our is a major shift between the US and UK segment coverage into Bakers, Butchers, Cafes and Delicatessen.

“We see these sectors as growth markets in food-to-go.

“Consumers are looking for light bites and savoury snacks, and these sectors are ideally placed to build on that growth, as consumer confidence returns, with increasing disposable incomes, and employment levels continue to increase, they are looking for convenient snacks at any time of the day.

“In the food to go sector as a whole, there is a very strong chain or brand segment, with the rise of Greggs, Subway, Costa etc. However, the market is open to new entrants and is strong enough for both chain and independents with the right service and offering.

“Britain’s high streets have transformed over the past decade or so, with more available in food to go, with a typical high street having several coffee shops, bakers, sandwich bars, and takeaways serving pizzas, kebabs, fried chicken and burgers.”

So how can businesses maximise their profits then?

The most important thing for businesses looking to maximise their profits

24 | Issue 26 November 2015 Sandwich infographic

Food-to-Go market growing 8% 55% year on year of sandwiches are eaten at lunchtime

People in the South of England

25,425 spend half Food-to-Go the amount (£55) outlets in compared to those Around the UK in the North 12 billion sandwiches are eaten every year in the UK

68%of all Food-to-Go users state low price as their main reason for visiting

Food-to-go industry employs over 6 chicken sandwiches 1.1m people eaten every second in the UK

Issue 26 November 2015 | 25 ASmericanandwiches inspired & food-to-go food

especially within the sandwich and food a nutritious is key extended opening “Consumers lives are being made easier to go market is that they are all day hours are also very important businesses and easier by time saving App’s on their trading these locations must have the now operate all day long this means iPhones/Androids such as UBER etc. All ability to process orders at all times of that by making sure you can cater for a of which are focused on an increased the day and they must adapt their menu variety of different individual needs you accessibly of product. and they’re offering accordingly. will stand the best chance in developing your business. “I believe by increasingly accessibility By making sure that you have a range to food on to go by such things as pre of items that can be sold a completely Joe Cornell identified three main factors order apps, delivery options and GPRS different price points to completely when looking to boost profits, he said: tracking whilst in store to help market different audiences you have the best “There are three strategies for increased the correct products to the correct chance of maximising returns on your profit that I’d recommend: consumer, brands can open themselves investment. up to an increased market and therefore • Ensure your offer is appealing to more maximising profits.” Of course quality service plays a role as consumers. Have the core lines, as does the incorporation of innovations well as new products that attract So in terms of sandwiches then, what within the business. By addressing all of consumers in. trends can we expect? the trends within the industry, you give • Offer specialist and unique products yourself the very best platform on which that consumers can’t get in the chain “The format of sandwich changed, says to operate from. retailers – this will attract consumers Nigel O’Donnell. “We always look at in with something unique and allow for the trends in the industry closely this is Many of the businesses who are looking premium pricing. because our business is in the poultry at expanding often do so in the form • Ensure handling/preparation is simple sector. of franchising this is when they offer a and effective to maximise the time staff “We know that around 60% of all model which can easily be rolled out are dealing with customers, so buying sandwiches containing meat use chicken replicated and has a predetermined in ready-made/part prepared where as their number one protein, this gives target market this can be the transient possible. us a good platform to sell too, and population who are passing by and making sure that we offer the very best looking to grab a coffee or breakfast item Robert Dixon took a slightly different view products and that we are ahead in terms in the morning or it could be lunchtime saying: “Personally I believe technology of sandwich trends and flavour profiles trade where time is at a premium and the is at the forefront of profit maximisation. gives us the best chance of operating to ability to collect a meal that is both filling our maximum.

26 | Issue 26 November 2015 Sandwiches & food-to-go

“When we think of sandwiches we “They are flying out as people seem to Joe added “We’re seeing a lot of Middle immediately think of the breads they look for a perceived lighter option.” Eastern influence. Think falafel, hummus are served on. Gone are the days of and sumac spice, gluten free is also a big the triangular sandwich, prepacked on So what about flavour trends then? driver of course and we are moving away the shelf there are now a whole host of from traditional, white bread. different bread type. Within food in general, ethnic food has clearly been a big driver of flavours over “Another big trend is, freeform foods, “We have seen sales in wraps rocket in the past decades, with Indian, Chinese making sure that you have the latest recent years but now we are seeing new and Italian becoming mainstream. More allergy information is crucial if you are breads on the market such as brioche recent trends include Mexican and to stay in business. There can be a real buns and pitta.” Spanish (with street food style tapas food danger of cross contamination so make being a great offer in food to go). sure that if you say an item is ‘free-from’ In truth operators must look at the that it is.” flavours that are going into the Robert told us that, Moroccan flavours sandwiches the fillers, which ones are and styles (wraps, falafel etc.) were Hot products popular and new flavour combinations. proving popular and American BBQ, At certain times of the year it is also especially pulled meats, pork and beef Another major driver in the industry is hot important to look at seasonal fillings too. were trending up and Nigel added: food, hot sandwiches are increasingly “Years ago we saw a trend within the popular and warming lunches, not just Dan Silverston, Managing Director of The industry to have a fairly plain sandwich soup, have always been a key part of Soho Sandwich Co, said: “Traditional perhaps something like chicken, bacon food-to-go. sliced bread sandwiches are still as and mayonnaise, the market had become popular as ever but we are finding that a little stagnant and whilst these remain Fish and Chips have been a fixture on we are selling more and more deli rolls popular there is undoubtedly a move British high streets for over a century but and our new wraps of the world range towards hot and spicy flavours and now we are represented by a wealth of hot which include tortilla wraps as well as flat the consumer palate becomes more dishes from, pies, sausage rolls and stews, breads. adventurous.” to noodles, soups and pasta dishes.

Issue 26 November 2015 | 27 Sandwiches & food-to-go

Consumers seem more willing to buy hot on the go products that they can eat walking around, or back at their workplace. Robert commented on breakfast saying: “Breakfast in particular has moved from cold cereal being the norm, to a much wider requirement from customers – whether it’s hot porridge, or more people eating eggs or bacon again.

“The trick here is to make it easy for consumers – porridge pots made porridge easy and therefore popular again.

Again, another consideration is the season. “Living in the UK when you’re heading to work or finishing a long shift in deepest darkest winter, you’re going to want something warming, however this doesn’t have to be a stodgy pasty.

“Flatbreads, wraps and tagines are currently very popular and again have a lot of influence from the Middle East,” says Joe.

Packaging

Packaging is vital within the industry for businesses to make sure that they can serve you a soup or other hot products that you can take on your journey, open and eat while it’s still hot. Nigel explains: “Packaging is almost a a portion of something that will keep technology in itself, making sure that it warm until you are ready to eat it is key.” Sometimes with the public going out protects the product, keeps it warm or to purchase their lunch, over a short stops it spilling is vital. Uniformed packaging, with good period of time they are likely to take it branding on it is also important as at the back to the office or place of work and “There has been a real influx of great paper bags that are used for the food enjoy. This means that the packaging is packaging and it is a really interesting is a walking advert. Display cabinets, important, especially if a product needs market at the moment, people stocked full of food-to-go items such reheating. increasingly want a hot lunch and buying as sandwiches are always appealing to the eye. The packaging that is now used, often has clear sections so that the customer can see the item. This is proven to lead to a direct increase in sales.

Another big issue in the industry is sustainability. Packaging manufacturers are now trying to make sure that the boxes and wrappers that they produce are as recyclable as possible.

Dan tells us: “Our views on packaging is that it should wherever possible be from sustainable sources and not be over engineered keeping materials to a minimum.

28 | Issue 26 November 2015 Sandwiches & food-to-go

“It is still vital that the product is show “The innovative new energy-saving ‘air “One thing to think about is what you cased well and that the packaging can curtain’ concept, which allows customers could realistically stomach, both at the protect the integrity of the product over free access to the products while crack of dawn and at dusk, added Joe. the shelf life. We try and incorporate keeping the cold air inside the display. “Mostly it means flavours that aren’t too more film and less card to allow overpowering, you also have to consider, maximum visibility and let the food do “Other display units include the Gem the heaviness of breakfast and evening the talking. Multideck merchandisers, which offer a items. choice of stainless steel colour finishes “We take a view that clean contemporary and LED lighting to brighten up the area “People vary in terms of portion sizes branding using natural colours is the way and create an enticing display. Sliding for different meals, some people have forward, whilst it is important that the front doors and rear loading doors are breakfast as the biggest meal of the day- customer can identify quickly what the available for improved efficiency, and some choose supper, you have to cater product is we feel the branding should impulse snack baskets offer enhanced for this, without increasing wastage. not detract from what is inside. Clear retail opportunities. labelling is very important with an easy to “A light and heavier option should be understand nutritional guide.” What can businesses do in terms of all made available whenever possible. day trading? Diversity and innovation are key. You must As you would expect displaying your provide options to the consumer which products is also vital and Malcolm A lot, says Robert. “Breakfast items such even they didn’t know they want, that way Harling, Sales and Marketing Director at as bacon turnovers will sell all morning, you open yourself up to same day repeat Williams Refrigeration said: “To promote not just at breakfast time, i.e. before business. sales, Grab and Go units not only need 9am. to look attractive, with clean lines and Dan added that there is also a trend stylish design, they also need to enhance “There are some sandwiches that don’t towards baked breakfast products, the products on display and be easy to have a “time of day” restriction too. saying: “We launched a new ‘breakfast access. muffin’ range in the summer that you can “Many coffee shops, delis, bakers etc. have hot or cold and with them being a “Our sandwich chiller is designed have also extended their opening hours, smaller eat and around 350kcal they are expressly to give customers open, easy starting at 6.30am in the morning and proving to be more of a guilt free option. access to Grab & Go products including attracting people on the way to work. sandwiches, dairy items, cakes and They also trade in the evening with a “These we find are being purchased drinks. drinks licences transforming them into throughout the morning right to lunch bars. time.”

Issue 26 November 2015 | 29 Side Orders

Adding value to your customers Side Orders and profits to your business

So, you’ve just served your customer market, the ease at which they can be maybe a desert in a bid to boost a main meal, this could be a burger, served and the profits that are there to their sales. sandwich or even fish and chips and be made. you know that they are paying a set Bespoke price for that item. But how do you From a food to go perspective we often make a little extra and what items can talk about ‘basket-building’ this is the The trend towards bespoke food you add onto the side in order to boost process where operators offer extra in items is on the rise and this allows your sales? the form of a meal deal. Adding drinks for customers to create the food just or crisps to a main product is a good the way they want it. Starting with Over the next few pages we’ll look way to get the average press up. Other a set price for a plain or basic item at some of the best products on the operators will offer a free coffee or gives you, the business the chance

30 | Issue 26 November 2015 Side Orders

Potatoes

When it comes to side orders it’s not just about the products that you can add on but the accompaniments that you decide to serve with your dishes as standard. Traditionally the most popular side in terms of hot food is chips. These can come in a variety of styles from thick-cut chips to skinny French fries. As consumer tastes have evolved many businesses offer hand cut chips as a premium whilst others to guarantee the first part of the charging somewhere close to £10. This offer wedges. sale. Brands such as Subway have locks in your sale at a higher price and mastered this and there are also plenty is almost certain to increase you profit. Frozen of pizzerias and burger bars doing the On a similar note many vendors will same. If you take a burger for example, offer the customer to ‘double up’ and Frozen sides offer some of the best the business will charge a set price for add an extra burger, also for a cost. value on the market to both retailers a burger, on a bun with some salad. and consumers. By buying in pre- If we say that this item costs around These extra ingredients are also very prepared products that are already £6.95 for example and then you give versatile and can be added to nearly frozen you can achieve a number of the customer to add cheese at 50p, every dish, this allows the business things. First of all you are guaranteed bacon at £1 and other extras such as owner the chance to make a wide consistency as products such as onions, relishes, pickles and pulled number of dishes with a small number chicken nuggets, spring rolls and even pork. Before you know it you could be of ingredients. chips are all factory produced.

Issue 26 November 2015 | 31 Side Orders

The second major factor is the saving Platters Jalapeno and Red Pepper of time. By purchasing frozen side Mozzarella Sticks orders you can save the need for your Sharing platters are a big trend at the staff to spend extra hours, peeling and moment and are often formed from a A spicy twist on our very popular preparing chips or doing the fiddly little range of side dishes such as potato mozzarella sticks – infused with spicy jobs like preparing home-made pastries products, chicken wings, onion rings jalapeno and red pepper pieces. and starters. and other items. They are a great way to sell to a large group and we recently Mac n Cheese Bites (V) The final main benefit of buying frozen spoke to the team at Innovate Foods sides and menu extras is that they are who highlighted some of the new Pieces of elbow pasta combined with easy to store, they often come in bokes products that they expect to perform delicious mature cheddar cheese that are easy to stack within a freezer well over the next year and beyond. sauce all wrapped up in rice flaked and it means that you have a clear idea breadcrumbs. Macaroni Cheese like of the stock that you are holding. The Talking about the company a you’ve never tasted before! storage of frozen products also means spokesperson said: “Innovate Foods is that you can minimise waste and an award-winning producer of bespoke A quick and easy-to-prepare twist on a control portions. Items that are made in food for the foodservice sector. classic with versatile menu positioning. house can often be very hard to make Ideal for Children’s menu and perfect the same size, weight or appearance “Over the past 26 years we have as a starter, sharer or dipper! and another issue is that you will have succeeded in becoming market trading highs and lows. Many cake leaders for coated sides, starters and Sweet Potato Crunchies (V) producers offer fresh frozen items so sharers by understanding their clients’ that you can control portions and only businesses and creating food solutions Chunks of delicious sweet potato take out what you need. for their exact needs. coated in a Rosemary and Thyme herb infused flour. A perfect In terms of bulk storage freezers can “We work closely with a number of the accompaniment to main meals /sharing also be useful for freezing part of a leading operators to develop a range platters. Benefitting from a dual cook large batch for example soup is often of delicious sides and appetizers in functionality and excellent heat retention seen as a side with sandwiches and if targeting meal occasions for the busy these are perfect for the busy kitchen you make it all in-house then it is easy kitchen and in this exiting period here - sweet potato ready to cook straight to freeze what you don’t need. are some of the new products that we from the bag! expect to feature heavily.

32 | Issue 26 November 2015 Side Orders

Sauces

For those working at the fine dining end of the food market, their menus may feature sauces to accompany items such as steak. Many vendors use bold flavours such as peppercorns or blue cheese to make their sauces but what about the QSR market? Fish and chip shops nearly always sell sauces and extras such as gravy, curry sauce and mushy peas. Fried chicken operators add items such as baked or spicy beans and cafes or delis will add a host of homemade relishes and salsa to their menu all of which can be charged for and add to the customer spend.

Making sure that you get your offering right is vital and aside from the extra revenue that you can receive from the selling of sides, customer satisfaction is key. It is reported that over 80% of The spokesperson continued: “All both current and new markets and this 18-25 year olds will add a side order to these products cook from frozen in a is underpinned by strong customer their meal, this includes items and extra matter of minutes, and are supplied relationships and impeccable service, toppings for dishes such as pizza and from our base in Fife, Scotland. you can see more at our website, burgers, a large slice of the market we “Innovation and growth are key to www.innovatefoods.co.uk.” think you’d agree.

mouth-watering starters and NEW appetizers from the Market Leader

PRODUCTS

Jalapeno and Red Pepper Sweet Potato Crunchies Mac’N Cheese Bites Mozzarella Sticks Chunks of delicious sweet potato coated in a Pieces of elbow pasta combined with A spicy twist on our very popular Rosemary and Thyme herb infused flour. delicious mature cheddar cheese sauce all wrapped up in rice flaked breadcrumbs. mozzarella sticks – these are infused Sweet potato ready to cook straight from the with tangy jalapeno and red pepper Macaroni Cheese like you’ve never tasted bag! Totally unique in UK food service these before! A quick and easy-to-prepare pieces. A fantastically performing morsels of delicious sweet potato can be enjoyed mozzarella stick for your fryer! twist on a classic with versatile menu hot or cold and are suitable for vegetarians. positioning. Ideal for Children’s menu and Dual cook/oven bake or deep fry from frozen. perfect as a starter, sharer or dipper! Starters • Appetizers • Food-to-Share • Platters • Buffets www.innovatefoods.co.uk

Issue 26 November 2015 | 33 Business opportunities

Business opportunities

When it comes to business opportunities many people think of changing career or starting fresh, but in truth it is established businesses that are the ones who need to freshen up their approach

In the world of food and drink evolution brand is relevant are all key ways to choice. Despite the economy heading is rapid. Consumer trends and spending ensure progression. So here are five of in the better direction, the demand for habits can change overnight and new the next big trends to watch for and how eating out will have a slower growth. products can be snapped up instantly. they can expand your business: Many restaurants have already There are also ideas that are time Consumers are choosing Cheaper acted upon this change of consumer sensitive and trends which last for a and Faster Takeaways over Expensive preferences and are now offering short period of time. Making sure that Restaurants a takeaway and delivery service. you are alert to these new concepts can Introducing a takeaway/delivery service give you short term financial gains or With the UK population working with more affordable options for your long term development guarantees. more hours in a recovering economic restaurant will enable you to reach more environment, more people are opting for mouths. “If your business isn’t growing, it’s the cheaper takeaway option over an dying!” according to Faisal Aziz from expensive and time consuming evening You need to be feeding more people Adam’s Cash and Carry who suggest at a restaurant. every year to continue your growth. that making sure you are ‘on-trend’ There are many online ordering is vital to ensuring business growth. The growth of restaurants will begin to platforms now in the industry such as Redeveloping your menu, upgrading slow down over the next years because Just Eat. They allow you to fast track your equipment and making sure your of takeaways being the preferred your takeaway/delivery sales because of

34 | Issue 26 November 2015 Business opportunities

their existing customer base. When making menu changes in your Develop any products before bringing business, it’s important to understand them to the market place. First The surge of healthier eaters your customers. A survey of your existing understand who your customer is and and ideal customers can show the what their preferences are. A survey will We know there is a continued increase in direction to move in. The survey can get you the answers. Get inspiration demand for healthier food. Despite the show you what tastes your customers from other cuisines and different tastes. growth in healthy fast food, unhealthy fast want, which types of food they want and Develop a several variations. Hold food has experienced faster growth. demonstrate to what extent are they a focus group of customers to get demanding healthier food. feedback. This will allow you to rule However, growth of the unhealthy food out any products as well as giving the will slow down whilst heathier food Premium Fried Chicken thumbs up to the better ones. surges in demand, unlike anything we’ve seen. McDonald’s have already Fast Food has been a great value option Premium food comes with premium set themselves up for this change for customers throughout the economic service. A study found that 74% of in consumer preferences with their downturn. Chicken outlets in particular customers would be prepared to pay refurbished restaurants which give off a have experienced faster growth. more for a product with better service. greener vibe to demonstrate their move to Improve your service by training your greener practices. It also gives customers As the economy is beginning to recover, team on models for different scenarios. the subconscious message indicating along with minimum wage increases, Deal with complaints with my model that they have healthier options through consumers want to spend more of their LAR (Listen, Ask, and Respond). Listen the use of the colour green itself in the money on better food. They are in pursuit in detail to exactly what the customer is branding. They are making an effort to of more premium options. With a taste saying. Ask any questions where you develop and provide healthier options for for fried chicken well established for UK have information gaps. Respond with their customers alongside their traditional consumers, they are now looking for empathy and resolution from what you’ve fast food menu choices. premium options. heard.

Issue 26 November 2015 | 35 Business opportunities

Technology trend and allows the customer to make a Social Media payment of up to £30 by simply holding Without question the biggest driver in the their card against the reader. This amount Social media is vital for the growth of a industry at the moment is technology. is usually more than enough for those business it is the quickest and easiest Making sure that you are up to date shopping in a food to go area. way to connect with your audience and that you have the latest software and to build a larger one. The power implemented can mean the difference Technology that is used to order food of social media is such that if you do between smooth, quick service and a is also possible with touch screens something well your customers will turn more traditional and time consuming becoming more common especially with into reviewers and bloggers and post on service. launches in big name QSR brands like your behalf, they will become advertiser McDonald’s. These types of device reduce on your behalf, sharing photos and Businesses are adopting a large number the waiting time for customers and means talking about the menu. Making sure of technologies to ensure that they give that more than one order can be taken at a that you are consistent in your service consumers the best possible service. time. Some staff are also being presented and quality will therefore ensure that with tablets to take orders and payments all remarks and posts are of a positive Utilising payment technology is key and with, this ensures that those who are not nature. many businesses already offer mobile looking to wait for a hot drink for example payment options. This allows the customer can pay quickly without having to join a Your own business activity is also to pay without the need of a card or cash, queue. important and posting regularly they can hold their mobile phone or watch means that you will connect with your against a readers and pay thanks to a Technology in the food-to-go sector audience. It gives you the chance prepaid account which is set up. Other increases customer turnaround and is to release business updates and devices may use the camera to capture a perfect for a transient customer. You networks such as Facebook, Twitter and barcode and make the payment that way. make the money and they leave having Instagram amongst others allow photo had efficient service – the one thing sharing so that you can show off you Contactless payment is another big convenience buyers are really looking for. food and drink offering.

36 | Issue 26 November 2015 Business profile

Data security, is your business at risk? You would be surprised by how many businesses are leaving themselves wide open to a data breach and extortionate compliance fines. There is no better time than the present to ensure your security system is up to scratch

Is your business at risk of a breach? RetailCompli. Their cloud-based offering strong firewall and 24/7 monitoring is a The truth is, all businesses are! You may is simple, effective, and affordable. It has key feature of this service. be thinking what would a hacker want given smaller businesses the platform from my small local hair salon or coffee to compete with large organisations that The company also provides Legally shop? Customer and employee data, of have the resources to invest in expensive Compliant Guest Wi-Fi. Did you know course. But, surely they have got bigger security infrastructure and personnel. that your customers’ innocent online fish to fry? This may be true, but you’re surfing could cost your business their bread and butter; they see small The Managing Director at Retail Secure, thousands? Offering free Wi-Fi is companies as an easy hack, and thus said: “We have been working in the becoming a must for all businesses, but you are a much bigger target than you cyber security industry for many years, it is also subject to the Digital Economy may think. and realised that a lot of businesses Act and the Data Protection Acts. Failure were ignoring their responsibility to to comply could cost you your business. If any of your customers pay for your adhere to the PCI standards that are in services or products with credit or debit place, and thus it was only a matter of Retail Secure’s guest Wi-Fi offering cards, you have to abide by the PCI time until they suffered a breach. is fully compliant with all applicable DSS standards that are in place. It does regulations, and presents a unique not matter whether you take one card “We created a solution that eliminates all marketing platform, as clients receive payment or one thousand, if you fail to of the traditional barriers associated with real-time insights about their customers comply with these requirements, you cyber security and PCI – complexity, so that they can tailor their marketing could be charged extortionate fines by cost, time, and technical know-how. efforts effectively. the banks for non-compliance, and this With RetailCompli, business can could cripple your business. have the peace of mind that PCI DSS How secure is your business? compliance is taken care of, and The trouble is that PCI compliance thus the chance of a data breach is Why not take advantage of the cyber can be costly and confusing, and thus minimised.” security solution provided by Retail even those who try to stick to the rules Secure so that you are in no doubt of often find that they are non-compliant One of the main ways Retail Secure the answer to this question. without intention. Thankfully, a solution does this is through separating is here, and this is Retail Secure. They cardholder information in a Cardholder Contact Retail Secure by email info@ have revolutionised the industry with Data Environment (CDE) so that access retailsecure.co.uk or visit their site at their innovative cyber security solution, is restricted. They also implement a www.retailsecure.co.uk

Issue 26 November 2015 | 37 Frozen Food

Frozen Food There is often something of a stigma around frozen food with some consumers seemingly unaware of the many benefits that freezing items can bring. Some feel that food which is frozen is either past its best or that is loses some of the quality when in reality that couldn’t be further from the truth

38 | Issue 26 November 2015 Frozen Food

In recent years the use of frozen food has grown in popularity as quick-serve operators are looking for new ways of offering customers exciting dishes at great prices without losing grip on portion control and ingredient costs.

Frozen food manufacturers have invested heavily in new product development as new dishes and flavours emerge.

Frozen food supports the industry in many different ways. There has been increased focus on the amount of waste that is generated by the foodservice industry, and rightly so as the cost of food being wasted in the UK from the UK hugely benefit business’ bottom line. food outlets must ensure they are doing Hospitality and Food Service sector was all they can to meet the demand, while estimated at £2.5bn per year in 2011, Recently we had the pleasure of catching still offering great flavours and tastes. rising to £3bn per year by 2016. up with Brian Young, Chief Executive of British Frozen Food Federation (BFFF), “Convenience continues to drive sales A large proportion comes from food who gave us an insight into the market in the ‘food-to-go’ sector, as consumers wasted at the preparation stage. Frozen and said: “As diners continue to eat out seek to find great-tasting food that can meals and ingredients eliminate waste more and the rise in popularity of street be served quickly. Frozen ingredients can and even a small reduction in waste can food shows no sign of slowing down, offer quick service restaurant chefs the

Issue 26 November 2015 | 39 Frozen Food

ideal choice for providing customers with control which can reduce food waste, frozen ingredients can be of great support convenient food that tastes delicious. helping to lower costs, plus freezing to quick-serve restaurants who are is a natural preservative, which helps continually challenged to keep menus “In addition, frozen food is often pre- to ensure food is easily accessible fresh and on-trend. prepared and can therefore reduce both throughout the year. preparation time and cooking time, “We have recently developed a range helping to speed up service.” Paul Turner, Foodservice Commercial of exciting new side dishes which are Manager at MDC Foods comments; perfectly in-line with new food trends such Friendly frozen “Pre-prepared meal components or as Tabouleh, Quinoa and Spiced Lentils.

Frozen products such as artisan breads, pies, pasties, pizza, pastries and patisserie can be difficult to prepare from scratch and caterers and cafes can expand their menus and drive sales by providing these ingredients on their menus. In addition, pre-prepared onions and frozen herbs and spices can be easily added to ‘food-to-go’ dishes to further enhance the flavour.

Frozen food can also help caterers maintain stock control, reduce overheads and improve the all-important bottom line whilst still meeting the expectations of diners for consistent quality and flavour.

Using frozen food can offer many advantages, including greater portion

40 | Issue 26 November 2015 Frozen Food

“But frozen foods are not just a solution wastage and give outlets the opportunity Products such as frozen brioche buns to staying ahead of the curve in terms of to stock additional ingredients. can be used to accompany a gourmet food trends. Readymade frozen dishes hot dog dish or a frozen pre-prepared such as pastas, risottos and paella offer a “We can supply vegetable mixes with or filleted cod can help produce a trendy simple solution, they are quick and easy without additional herbs and or spices and delicious Scandinavian street dish. to prepare. and offer additional benefits such as pre-cooking or pre-grilling. Asparagus As the popularity of frozen continues “Take our frozen risotto base for tips, grilled butternut squash and garlic to grow, innovation in frozen products example, many operators just don’t spinach are just some ideas to create continues to expand and frozen food have the time to make this type of dish new interesting pizzas. manufacturers are continually looking to from scratch but using our frozen risotto tap into the latest consumer trends and as a base and adding fresh ingredients “Our products are fully prepared, can create new products to help caterers allows casual dining restaurants to offer be cooked from frozen and any unused provide menus that will appeal to a wide their customers a delicious fresh risotto stock can remain in the freezer for future range of consumers. with rice that’s cooked to perfection. use”. Outlets have the opportunity to add fresh Hybrid bakery products such as cronuts vegetables or protein of their choice and Frozen selection – a mixture of a croissant and a donut are also able to change the recipe at offer consumers something a little short-notice or offer an alternative variety The ever expanding range of frozen food different and can be great ‘on-the-go’ as a special. products has allowed chefs and caterers snacks and give operators a profitable to offer a greater variety of dishes on their leading edge over the competition. “Another area where frozen ingredients menu. In addition, lower skilled chefs can are ideal is pizza toppings, as many pizza produce more complex dishes due to Paul Turner from MDC Foods added; restaurants need to stock a large range of the greater accessibility that frozen food “Quick-serve restaurants are able to offer ingredients, frozen vegetables can reduce products provide. more complicated dishes that would

Frozen at its best, you do the rest!

Collins Seafoods Ltd. Wraggs Seafoods Ltd. T: (01325) 315544 T: (0113) 249 8832 E: [email protected] E: [email protected] Issue 26 November 2015 | 41 Frozen Food

otherwise be too labour intensive or time not the case at all and Collins Seafood possible. Considering the additional time consuming to put on the menu. Many told us why when a spokesperson said: taken to deliver the fish, by the time it outlets do not have the appropriate “Freezing preserves all the flavour, reaches the plate it won’t be in its ideal resources to be able to make a tabbouleh texture and nutrients in fish, so much so, condition anymore. or a risotto from scratch. Menus can be that in many cases frozen is not just ‘as expanded and additional dishes can be good’ as ‘fresh’ – it is better, and actually “For the most delicious, nutritious and offered without impacting the kitchen fresher. quality fish, we supply only fish that team.” arrives to our clients and their customers’ “Fresh trawlers can be at sea for several plates as fresh as the moment it left the Frozen does not mean less taste, days at a time, so the first catch they sea. because of the way MDC Foods’ supply make isn’t going to be as fresh as partners operate it is possible to freeze the vast majority of ingredients within hours of being picked. Produce can be left to ripen until it is at its optimum flavour before it is quickly frozen, locking in flavours and nutrients.

There are many advantages to frozen food for quick-serve restaurants. Frozen food can make menus simpler, quicker and more economical to deliver without compromising on flavour and product quality.

Seafood

As with most things, fresh is best in terms of quality, taste and health benefits. However, many people incorrectly assume the freshest fish is that which has never been frozen, in fact, this is

42 | Issue 26 November 2015 Frozen Food

destruction of the flesh of the fish, but The future also means that essentially no nutrients are lost along the way to the plate! As the demand for frozen food continues to grow, the appreciation from “That’s good, because fish like Cod caterers, chefs and diners is becoming and Haddock are packed with protein, greater, helping to drive sales. potassium, Omega-3 fatty acids and vitamins B12 and B6 that can help fish As these sales increase, higher quality, lovers stay heart and brain healthy! innovative frozen food products will become available making it even easier “Since the quality of the fish is preserved for food outlets to embrace frozen. This from the moment it is caught, Frozen investment into new products will lead at Sea fish also has benefits for the to better, more varied menus and will fishermen and the environment. There is also help caterers and chefs to benefit “How is this possible, you might ask but not as much of a pressing rush to get the from all the positives that frozen can our commitment to the ‘Frozen at Sea’ fish delivered, so practices are sure to be offer. process ensures our fish is put on ice safe and sustainable. Since frozen fish within an hour of being caught. In less maintains its ideal freshness for much Consumers are looking to have a dining than 6 hours, only the superior fillets longer, there is minimal waste. experience that offers great food, are frozen and ready to be sent out to quick service and that is convenient. Britain’s best fish and chip shops. “So there you have it, now you can see By opting to source frozen ingredients, why there really is nothing better than caterers can have confidence that they “The speediness of this process prevents Frozen at sea fish when it comes to are offering high quality food whilst water absorption and the formation of enjoying a serving of the UK’s favourite ensuring that food is given to diners in ice crystals. Not only does this prevent dish – fish and chips.” the quickest possible time.

Issue 26 November 2015 | 43 Hot Beverages

Hot Beverages

With the coffee culture still in growth, high street brands take their offer seriously, and so should independent outlets; About 1.7bn cups of coffee are sold annually from more than 18,000 outlets, according to Allegra Strategies, and this is set to grow to almost 21,000 by 2020

44 | Issue 26 November 2015 Hot Beverages

Consumers are becoming more discerning about the flavour and provenance of the coffee they buy so in order to compete, your hot beverage menu needs to reflect high quality without the premium price.

However, the competition for share of mouth is closing in; there are high street operators whose main offer has traditionally not been coffee, such as Wetherspoon, Greggs and McDonalds, jostling for a share of the coffee market by offering better quality without the higher prices often charged by the branded coffee chains.

The Market

New research has revealed that two Phil Smith, head of category and insight, is closely followed by consistency and thirds of consumers judge the quality of UCC Coffee UK & Ireland, comments: choice. Operators need to get the basics a restaurant, pub or hotel based on the “With coffee on the high street going right and deliver a coffee experience that quality of its coffee. from strength to strength, it’s time consumers will remember and can rely for eating out operators to take their on every time they visit.” The survey of over 1,000 consumers by coffee seriously. Our research shows UCC Coffee UK & Ireland, found that that consumers are demanding quality Other results revealed: 77% of diners say a good coffee makes whenever they are eating out and this the difference between a mediocre and could be the difference between a • Three quarters of consumers prefer an exceptional dining experience. And, satisfactory experience and surpassing high street to restaurant coffee with less than 50% expecting to get a expectations. great cup of coffee when they eat out, • 48% of people choose to drink coffee there’s a significant opportunity for “Consumers are looking for specific with lunch, compared with 40% with operators to put quality coffee on the attributes when choosing whether to dinner. menu. purchase a coffee with a meal. Quality is the most important factor, but this • The five most important factors when choosing a coffee are taste, strength, freshness, brewing method and the roast • Eight out of 10 consumers have chosen a coffee over a dessert when eating out…with 5% always choosing coffee.

• Coffee quality is deemed highest at fine dining restaurants, followed closely by independent restaurants, then branded restaurants and hotels with pubs deemed the lowest quality by consumers

Drinks and flavourings

The vast majority of the market research that comes through to us here at the magazine seems to rotate around the coffee market and is far more specialist rather than concentrating on the hot drinks market as a whole. It is therefore vital that we champion the other drinks that make this category so popular.

Issue 26 November 2015 | 45 Hot Beverages

Earlier in the year you will remember Other options that are available in the hot The Printed Cup Company have recently that we ran a tea review and it was a drinks sector of the market include items introduced 100% biodegradable cups refreshing surprise to see just how many such as hot chocolate and flavoured with a new PLA coated board. This new brands were out there and how many syrups. These items see good sales board will give the same great printed different products they had to offer. throughout the year and are key menu product but the biopolymer coating items but now is the time of the year makes them fully compostable and even We live in a diverse consumer society when you should be thinking about produces a stronger product. This is the and as such the choice is varied. There your seasonal offering. Hot chocolate perfect choice for any eco-conscious are all of the traditional breakfast teas sales rise dramatically in the winter and business as it is a plant based PLA that you would expect as well as black offering a high quality product with extras coating and made from 100% natural teas and common flavours such as Earl such cream of marshmallows can allow materials. Grey and Camomile. you to be seen as premium. This can mean higher margins. Always striving to be more Serving these is a must but in the last environmentally friendly, The Printed few years there has been a trend towards Loyalty in the sector is also high with Cup Company has also introduced loose leaf teas and to flavoured or fruit many consumers choosing to stick to a recycled lids. Made from 100% recycled teas. certain product or a certain coffee shop. Polystyrene (PS) the lids can be widely Adding syrups with bold flavours such as recycled again. They come in regular By adding loose leaf teas to your menu Gingerbread or Festive Spice can be the white and will fit the standard Printed you bring a touch of quality and a sense difference between winning a customer of theatre to the customer, something and losing one. that is very important in a competitive market. Cups

Fruit teas and green teas are often seen For the food-to-go and QRS market as a healthier option, experts feel that takeaway and convenience are the two they are cleansing and as such the sales most important factors for the consumer. have picked up dramatically. Offering This means that you have to not only a range of fruit tea brings with it menu think about the service that you provide diversity and ensures that you can cater but the way that you present you hot to the needs of all of your customers. beverages to take away.

46 | Issue 26 November 2015 Hot Beverages

Cup Company 12oz, 16oz and 20oz enormously as customers will see the hot drinks cups. By switching to these commitment to the cause and awareness recycled lids businesses will help to of environmental issues which may reduce the wasted materials during the increase their competitive advantage. manufacturing process and express their commitment to the environment. The benefits of planting trees in Haiti are twofold; through the absorption of the Sustainability carbon associated with the production and transportation of the printed cups New products add to existing and the support given to some of the environmental schemes supported by poorest communities. They are given The Printed Cup Company such as The significant work opportunities to slow Green Earth Appeal. They have been spreading disease and lack of food after working together since 2011 to plant a suffering from the massive earthquake in tree in Haiti for every 1000 cups sold, 2010. making them carbon neutral. The Printed Cup Company have For just 99p per 1000 cups, The Green continually shown their commitment Earth Appeal will plant a tree to replace to the environment and with the the paper used in the manufacturing introduction of 100% recycled lids they process. Along with using The Green are pushing to be even greener. Earth branding on their cups the customer will also receive a certificate The benefit of having printed cups in the showing how many trees they have food-to-go sector is that you are also planted. This will benefit businesses able to promote your brand

NEW!

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Lined with PLA plant based coating rather than plastic PE coating Our eco lids are made from waste material & are fully recyclable Full colour CMYK print process

Support the GEA to offset Follow us online for the latest deals & offers! the carbon used in the /printedcupcompany @printedcupco manufacturing process for just 99p Issue 26 November 2015 | 47 Hot Beverages

Equipment The coffee machine is just 325mm wide consistency and pace of an automatic With the demand for coffee so high in the with a wide ranging drinks capability. bean to cup machine, giving operators UK and speed very much at the forefront Its sleek, modern design and reduced the best of both, and you still have the of the consumers’ mind, independents noise levels mean it can be located opportunity to show off your barista skills can steal a march on the high street perfectly front of house and is well suited when the machine is in manual mode. and keep them happy by offering them to self-service with its touch screen decent coffee at competitive prices by interface, which doubles up as valuable With all of these features and the opting for a ‘smart’ machine to assist promotional space for key messages and ability to deliver up to 300 espressos them. special offers. or 240 cappuccinos per hour, the WMF WMF’s latest automatic bean to cup Espresso now offers everyone the machine, the 5000S, is built for the Other new features include ‘Clean in prospect of serving handmade coffee, busier operator for the delivery of a range Place’, a time-saving, HACCP compliant automatically. of indulgent drinks with pace. It has cleaning system which enables the been designed to offer the performance cleaning of the milk foamer without the level of a high throughput machine from need to disassemble it or even remove it a slimline body, meaning locating it in a from the machine, and the ‘Dynamic Milk small space just became easier. System’.

With a high performance pump and a Because the majority of coffees are heavy duty brewer, with a capacity of up served with milk, the team have invested to 19g normally used in larger capacity time in developing a system that enables machines, the machine gives operators the production of hot and cold milk and the benefits of a high speed, reliable milk foam. and consistent beverage offer, and one that will ensure every drink served is of The culture & theatre of a coffee unrivalled quality, achievable through prepared from a traditional machine, intuitive operation, enhanced technology handmade by a trained barista, can now and no barista! be produced with all of the efficiency,

48 | Issue 26 November 2015 Business profile

Pan-n-Ice Stir fried in front of your eyes...

Street food is big business in the UK Pan-n-Ice are the first brand in the UK only made from a few ingredients, of and as with most dishes the inspiration to deliver you delicious ice cream and which are all chosen by the customer, comes from other countries, cultures froyo rolls made right in front of your very meaning it is versatile and adaptable. and cuisines. One of the growing trends own eyes. Their mesmerising take on ice this year has been the emergence of cream vending involves a process, which We spoke to the founders and here’s high-quality frozen yoghurt and in this originates from Thailand. what they had to say. issue we meet Henry Milroy and Rob Huysinga, who were so inspired by the Various tasty ingredients are poured Who formed the business and what was dish during a trip to Thailand that they and placed onto a cold plate where the the inspiration? brought the concept back with them. temperature is an arctic -30 degrees Pan-n-Ice. before everything is smashed up and Rob: “When we were back-packing sliced using two spatulas. around Thailand at the tender age of 20, myself and Henry discovered a new After approximately 90 seconds, way of making ice cream. ‘Stir fried Ice whereby the initial milk or yogurt cream’ is the official terminology for it, freezes and is mixed with the additional and because we hadn’t ever seen it in ingredients, the ice cream or frozen the UK before, we decided to create yogurt is ready to be scraped off the cold Pan-n-Ice and bring it back.” plate into rolls. Henry: “After a drunken night out, Not only is this ice cream incredibly we saw a fairly substantial crowd delicious, but it is also healthy! As it is surrounding this one small stall. We got

Issue 26 November 2015 | 49 Business profile

closer, and in doing so discovered an energetic, enthusiastic man chopping and bashing away on what seemed to be a freezing plate.”

Rob: “As we stood watching, slightly confused, it soon came to our attention that various ingredients (selected by the Where did you first open? customer) were being mixed together “This ethos is signified by the fact that using two spatulas. After around a Rob: “We started trading as a portable we make every one of our customers minute, whereby everything gradually unit at the start of September at various feel special. froze, ice cream rolls were scrapped off markets, festivals and events throughout the freezing plates and subsequently the south of England.” “Not only do we offer unique ice cream/ made. It was genius! frozen yogurt combinations, but also What is the ethos of the company? through making our ice cream/frozen “We were amazed, others around us yogurt in a theatrical fashion, we were amazed, and because we hadn’t Henry: “Pan-n-Ice operates on the leave our beautiful customers with an really seen it in the UK before, Pan-n-Ice fundamental basis that life is about experience to remember.” was born.” experiences and enjoyment.

50 | Issue 26 November 2015 Business profile

How would you describe Pan-n-Ice? What are your most popular menu How do you view the street food market items? at present? Rob: “Myself and Henry are both 20. We are young, fun and energetic, and we Henry: “The ‘You know you want it’ is “An incredibly exciting one! want this character to run through Pan- hands down the item our customers love n-Ice. the most. “We love how there is just so much to offer. Also, the traders we have met are “What Pan-n-Ice offers in terms of “It sells, and sells and sells! It consists all so passionate about what they do. It’s what we make and how we do it is truly of fresh Oreo, Nutella, and homemade great, and it is fantastic to be a part of!” different. chocolate sauce along with our incredibly tasty secret vanilla base. What are the plans for the future - any “Our brand and ethos replicates this, expansion? through being wacky and eccentric, “We try make all our produce homemade with an ulterior motive of striving for where we can. Quality and freshness of “It’s currently a secret… But we have perfection.” ingredients is key. “ very big plans which we look forward to sharing with everyone soon!” Why did you decide on street food/ What are the up and coming trends in mobile unit instead of a shop front? your market? You can follow the guys on their frozen adventure here @Pan_n_Ice Henry: “We feel the street food industry Rob: “By and large our market is very welcomes new ideas. much a brand spanking new one in the UK. “This made us feel initially confident that we’d excel in such a field. Additionally, “We don’t know of many competitors, it allowed us to travel around and gain which explains why we want to mark our exposure to different people, cultures, territory on it ASAP! Everything is Go! Go! and scenarios across the UK.“ Go! at the moment.”

Issue 26 November 2015 | 51 Focus on...

Focus on Fridges In the world of foodservice there are many different types of businesses. From cafes and fish and chips shops to takeaways and delis. All play a significant role in society and all are faced with different operational procedures. In terms of buying equipment the one area where all these businesses are similar is the purchasing of refrigeration.

52 | Issue 26 November 2015 Being able to keep certain products as a display unit showing the customer the chilled and safe for consumption is a wide variety of drinks. Over the years these legal requirement. In order to comply with types of fridge have become increasingly health and safety regulations commercial popular in cafes, especially as many now fridges must be purchased, cleaned and trade into the early evening and that there is maintained and a log is kept of stock and the a trend for selling alcohol such as beer, cider temperature of that stock. and wine.

As we previously mentioned, the size and Another important type of fridge and by far needs of a business can differ and therefore the most popular in the food-to-go industry it will be no surprise that the refrigeration is the chilled grab-and-go counter. #LOVE solutions also differ. In this feature we’ll look at the different types of fridge that are on Tall, chilled cabinets are used to display a YOUR the market and find out about the various wide variety of sandwiches, salads and other benefits each can have. takeaway products. These fridges allow for customers to pick up pre-prepared products FRIDGE Front of house for themselves. The consumer gets a chance to see the choice that the business is offering One of the areas that many forget about and more than that the layout means that We all take fridges when it comes to refrigeration is at the they can buy multiple items in a meal deal. for granted. They front of house. Bar fridges and ice wells are give us their best crucial to those serving a large selection of drinks. They act not only as a chilled unit but and we give them nothing in return.

Isn’t it time to give them some love?

Find out how at loveyourfridge.co.uk

#loveyourfridge: Williams fridges are relied on by chefs around the world. What is it about them that makes them ideal for the toughest kitchen environments? Tell us why you #loveyourfridge for the chance to receive sweet swag, courtesy of the fridge experts at Williams. Focus on...

These chilled cabinets are ow very freezers, counter fridges and freezers, Accurate controls and a ‘curtain of versatile, they often have areas dedicated undercounter fridges and freezers, prep air’ system mean there’s no need for to the storage of drinks and can have counters and blast chillers. regular temperature checking of the ambient baskets built into the front of ingredients and it can be wheeled-in and them that can hold crisps and other “Manufacturers such as ourselves, offer a positioned where it’s needed most, such items which for part of a meal deal. portfolio that includes all types of models as alongside an existing work counter or and we can advise designers on all the prep area. With a small footprint of just Traditionally many of the fridges used in options available making sure that you 769 x 450mm means it is easy to fit into the front of a shop or café will have had have the best possible products and the confined spaces. doors fitted or a plastic screen of some most efficient kitchen. sort, over the years these fridges have Storage evolved and are now open units. The “Refrigeration with ‘intelligent’ control benefits of having an open unit is that systems, such as Williams’ CoolSmart Beyond the kitchen there is often there is a continuity in terms of energy Controllers, minimise the cabinet’s energy storage chillers and fridges that are use. By not having to work hard every consumption through processes such used to hold the majority of the stock. time the unit is opened to maintain the as fan and heater pulsing, intelligent As and when required this stock is temperature the fridges are far more defrost and independent management of brought forward to the main kitchen efficient, they cut out emissions and use evaporator and condenser fans. and rotated with the items that have far less energy. been sold. The fridges in this category “Other features to look for include self- are often far bigger in some cases they Sustainability is a big driver in the closing doors and magnetic gaskets are walk in units with the space of 10 industry and making sure that you which will provide a 100% seal, and commercial fridges. have products that are not only energy ensure that heat ingress is kept to a efficient but environmentally friendly and minimum. This mass storage allows for high cost effective is key. It is for this reason organisation and the expansive racks that fridges of this nature are selling in “Where space is an issue, we design within the fridge means that you can high numbers. ranges especially for small kitchens. For store items correctly and reduce the risk example, Williams Jade Slimline counters of cross contamination as meat can raw In the kitchen have all the features of the standard products can be kept well away from range, but with a reduced depth of just other items. In the kitchen is where the majority of the 500mm, making them ideal for space fridges that a business owns will be based conscious kitchens.” Williams Refrigeration offers a and there are many different varieties. comprehensive range of commercial Another way to optimise is to investigate refrigeration including gastronorm According to Malcolm Harling, Sales more flexible refrigerated equipment that cabinets and counters, specialist bakery and Marketing Director at Williams can adapt to changes in the menu, for equipment, cold-rooms, merchandisers Refrigeration: “There is a vast range of example, Williams compact prep well is and blast chillers. Such is the versatility refrigeration model sizes and options a refrigerated ingredients well on wheels of companies like this you can cater for available to suit all sizes of operations, that can be moved into position as menu all of your refrigeration needs in including upright cabinet fridges and requirements dictate. one place.

54 | Issue 26 November 2015 Business profileFryers

Chooks - changing the face of chicken

The QSR market at the moment is thriving and with many in the industry looking to do something different it can be a competitive environment to operate in

Yes the options out there are vast but in only set up and franchised the Giraffe “We have been in the restaurant truth to make it at the top you have to brand of restaurants, but has also business for years, myself personally have a certain level of experience within invested in other ventures operated by with my husband were the founders of the industry, be hard working, come up her son, including Monkeynuts, Chez giraffe and our Son set up Monkeynuts. with great concept and make sure that Bob and of course Chooks. We like to think that we have the the food that you serve is of the highest operational experience especially with order. One company that tick all of these Asked about why they chose to set up the brands going so well. We use this boxes are the team behind fried chicken a fried chicken shop in such a busy experience to keep growing and keep specialists, Chooks. market place, Juliette said: “There was improving. definitely a gap in the market especially Here we speak exclusively to Juliette in Muswell Hill where our first Chooks “People are always looking for Joffe, who along with her husband not site opened. something different, at a good price

Issue 26 November 2015 | 55 Business profile

with good fresh quality food and we as you can see it’s all about quality, which opened three years ago and our love creating environments where are fresh ingredients and good value. brand new opening in Ealing which staff can thrive and love working for the we launched to the public on the 19th company – a whole work ethos.” “In terms of the drinks side of things, (October).” this is a combination of craft, ‘a bit So Juliette, what is the ethos of the different’ and what the customer wants. Who designed the site/how long did it company? “We passionately believe in loyalty and take to open? looking after all of our customers at “I guess that the ethos is that we strive all of our site – we want them to leave “We used Rosendale Design to help us to give great hospitality and to give feeling happy and then come back for with the design and build of the sites customers a great experience. We also more!” and they achieved something pretty know the importance of the people that special in just five weeks. work for us so we try very hard to build How many locations are there and where a culture of great staff who enjoy their are they based? “We thought long and hard about the work and put this enthusiasm back into design and consulted with what we the company. “We have two sites open under the wanted. In the end we decide to go with Chooks brand at the moment, both in an Austin/Texan style kitchen feel, using “In terms of the food side of our ethos, London, our first site in Muswell Hill plenty of natural materials, vast exposed

56 | Issue 26 November 2015 Business profile

walls means that the restaurant is really customers. We also serve our secret stripped back and in a way lets the food family recipe “buttermilk chicken” – just doing the talking.” the way we all like it.

“The public response to the design has “Our family dinner trays are famous to been great, everybody loves it and we share including, buttermilk chicken, half get lots of really nice comments. grilled chicken, chips, home-made onion rings, creamy slaw and our bbq baked “My favourite features are the exposed beans.” brick malls and of course the neon signs.” What sets you aside from other similar businesses in your area? How many staff work for the business and how many customers can you “Well as I’ve mentioned it’s our freshly accommodate? cooked food and great hospitality that What are your plans moving forward? sets us apart. We work really hard on “Chooks in Muswell Hill currently has the model and we hope that the public “We know that the model works and around 20 and they all work really hard response continues.” that people really like what we do so to give our customers the best possible that’s the first hurdle, we now plan to service. We can seat 65 people at a time What is your busiest time of the day? open one site at a time, always making in the store so it’s really important that sure that we get it right in the right things run smoothly especially at busy “It really depends on day of week, we location with the right people working times.” have a good lunchtime trade but our for us. busiest spells tend to be the evenings. How would you describe your menu? We concentrate hard on all of the “The weekend is also very busy and we brands, as I mentioned we set up Giraffe “Grilled and Buttermilk fried chicken do a lot of food to takeout also. You can which is franchising and going well, form the main part of the menu but we now order with sites such as deliveroo Monkeynuts was set up 11 years ago, also offer a number of healthy salads and the public really seem to be really Chez Bob in Belsize Park 5 years ago meaning we cater for everybody. taking to it.” and then Chooks. We opened another Monkeynuts in Whetstone in April and “We also offer lots of yummy desserts, What is the most popular item on the now the second Chooks so it’s all going and more, meaning that we can satisfy menu? really well. all of the customers needs. “Grilled and Butterfried milk chicken are You can find Chooks in London, online “Chooks was created to express the by far the most popular items but if I’m and follow their latest developments on perfect union of marinating and grilling honest I’d have to say it’s a 50-50 split Twitter @Chookschickens – you won’t the best chicken for great prices to our between the two.” be disappointed!

Issue 26 November 2015 | 57 WPropertyaste Management

Our property pages highlight Property businesses for sale, nationwide!

ESTABLISHED SANDWICH BAR WITH LOW OVERHEADS

Located on a thriving parade in hove with 2 bed flat and studio flat Superbly located café on a bustling road, which contains many popular multiples as well independent retail units. The café benefits from a high footfall and is only a short walk away from Hove train station. The present vendor has run the café for the past 2 years, and comes to the market for genuine reasons, which will be discussed with any bona fide purchaser. The vendor has created a loyal customer base from local residents, businesses and professionals, who regularly visit the café, to enjoy food from the café comprehensive menu of sandwiches, baguettes, jacket potatoes, homemade cakes, etc. PRICE: We are instructed to quote for the lease, goodwill, equipment, trade fixtures and fittings £54,950 SAV VIEWING: On no account should any approach be made to the Manager or the staff without a prior appointment through the vendor’s agents, Watkins Commercial, Telephone: 01273 709090.

Herbies, Exeter

Established and well renowned city centre ground and lower ground floors providing covers licensed restaurant with family sized for 50 customers with ample room for more if accommodation above. required. On the second floor of the premises, there is family sized owner’s accommodation to include This extremely well established and well known 3 Double Bedrooms, Sitting Room, Dining Room, Exeter city restaurant with 3 double bedroom Kitchen, Bathroom and Private Roof Terrace. family sized accommodation above, is now being offered for sale for the first time in 25 years Exeter is the regional capital of the South West through licensed and leisure property specialists and is an established and expanding business Stonesmith of Exeter. centre and a popular year round tourist destination. Renowned for its historic cathedral, university and Herbies, a thriving and well regarded licensed waterside developments, the city boasts excellent ground floor restaurant presented to a high transport communications with 2 mainline rail links standard throughout, is renowned as being not to London, an international airport and easy access only Exeter’s first vegetarian restaurant, opening to the M5 motorway at Junction 30 and the main both lunchtime and evenings, but is also rated as A30 to London. one of the best restaurants in the city. Benefiting from high levels of regular repeat trade and word of Stonesmith are offering Herbies Restaurant off a mouth recommendations, its reputation is further enhanced by having been given a TripAdvisor guide price of £125,000 for the leasehold interest Award for Excellence. Of particular interest to and viewings can be arranged by calling us on potential purchasers is the fact that the business 01392 201262. Full details are available to view on currently shows excellent levels of profits. our website www.stonesmith.co.uk. The main restaurant and ancillary areas occupy the

WELL ESTABLISHED SANDWICH BAR, HARROGATE

Flava Foods specialises in hot and cold sandwiches including high end foods located in the popular and affluent North Yorkshire area of Harrogate. The busy sandwich shop benefits from strong, regular repeat trade. This business has plenty of scope to develop further with a possibility to extend opening hours. A very well established high profile business with low rental. This is ideal for a first time buyer. Leasehold – competitively priced at £14,950. Contact Clifford Lax with AWG Business Transfer 0113 2390330 or 01924 368200. www.clifford-lax.co.uk or www.awgbusinesstransfer.co.uk.

58 | Issue 26 November 2015 Waste ManagementProperty

UNDER 350k

FULLY FITTED FISH & CHIP SHOP West Yorkshire

Type: Closed lock up takeaway with adjoining 3/4 bedroom house

Price: Freehold £349,950 Details: www.clifford-lax.co.uk

UNDER 130k

Country Public House Knutsford, Cheshire

Type: Traditional features inc. exposed beams, real ales & home cooked local food Guide price: £129,950 + sav Details: www.sovereignbt.co.uk

NEW INSTRUCTION

Plum Café Topsham, Devon

Type: Attractive Easy to Run Daytime Café

Price: £97,500 Details: www.stonesmith.co.uk

under under under 80k 95k 60k

NEW FOREST BAKERS LOCK-UP CAFÉ CAFÉ/DELI WITH COURTYARD GARDEN Close To Hants/Wilts Borders Between Portsmouth & Petersfield Market Town On Suffolk/Cambs Border

Type: Trad fitted shop with fully equipped rear Type: Eye-catching shop with profitable Type: An attractive premises with A1/A3 hot bake house (3-phase) sandwich take away trade food use. Must be seen

Price: £79,500 + S.A.V. Price: £94,950 + S.A.V. Price: £60,000 Leasehold Details: www.andrewgreenwood.com Details: www.andrewgreenwood.com Details: www.bradleyscountrywide.co.uk

Issue 26 November 2015 | 59 Accountancy

What is the best way to save on Inheritance tax? George Osborne fulfilled an election promise in the recent Budget to lift main family homes worth up to £1million out of inheritance tax if they are left to children or grandchildren.

However, the way it works is more over-55s greater control over how they If we look at what we know so far about complicated than it sounds so people save, spend and invest their retirement the new ‘Main Residence Nil Rate Band’, are understandably thinking about where pots. the Chancellor was eager to stress that this leaves them in terms of inheritance £1million could now be passed onto planning. People are stashing more into their your children tax free, but in practice a pensions and trying hard to preserve number of conditions must be met for In line with these changes, the what is already in there, according to that to happen. Government is also still working out the recent research among over-50s by details of an ‘inheritance tax credit’, so Investec Wealth & Investment. Firstly, the £1million is made up of the people who own an expensive home £325,000 standard nil rate band for both and want to sell it before they die can How to make the best use of these husband and wife or civil partners, plus still benefit from the changes. changes an additional Main Residence Nil Rate This is to avoid elderly people skewing Band of £175,000 for both husband and the housing market by staying put rather The good news is that you may not wife. than moving to a smaller property or into need to move house to benefit from a care home. the full inheritance allowance. The bad The total of those allowances, assuming news is that the full allowance may all are fully available, is £1million. The tax overhaul of last April produced not be £1million depending on your However, the MRNRB will be introduced the pension freedom reforms giving circumstances. in April 2017 at only £100,000 and

60 | Issue 26 November 2015 Accountancy

increase in stages to £175,000 by April The new changes now mean that if you 2020. It will also be means-tested, with die before 75 any remaining pension Need more help? estates above £2million losing £1 of their funds, whether they have been used to MRNRB for every £2 their estate exceeds provide benefits or not, can be passed £2million. In practice, this means that to tax free to nominated beneficiaries. If pass down £1million to your children you you die after 75, the pension fund will must: be exempt from inheritance tax, but your nominated beneficiaries will pay a) Be married or in a civil partnership income tax at their own tax rate as b) Own a house worth £350,000 or more they withdraw the funds. If you are a c) Have a total estate of less than higher rate income tax payer and you £2million believe your children to likely be basic d) Die after April 2020, or your spouse rate when they take the funds, then must die after that, because on first living on other assets and leaving your death any unused nil rate band is pension to your children will probably transferred to the surviving spouse. be the most tax efficient way of passing This feature aims to give some on your estate. If you are a basic rate informal hints and tips. McPhersons Financial Solutions are offering The key point to all of this is that taxpayer and they are higher rate, then businesses free advice so get in touch your property only needs to be worth it will probably be better for you to take now to arrange your meeting. Simply £350,000 to fully utilise the MRNRB, so your pension at basic rate to fund your email Peter Watters you may not need to move house after retirement and leave the other assets [email protected] or call all. You could waste your MRNRB if the in your estate to your children. You our Head Office on 01424 730000 for property is left to someone other than can also take more than you need and a free consultation at McPhersons’ your children or spouse on death. With gift the excess to your children over a London, Bexhill or Hastings offices. pensions as the alternative, it used to be number of years. Before making any www.mcphersonsfs.co.uk the case that you had to die before age life changing financial decisions, it is 75 having not touched your pension, in recommended that you should always order to receive the fund tax free, any consult your professional financial funds remaining on death were taxed at adviser. 55 per cent.

Issue 26 November 2015 | 61 Legal

Licensing Eating Venues Understanding licences for your QSR restaurant or takeaway

What licences might I need to run a restaurant or takeaway What about mobile trading? business? There are some variations on these themes, but generally speaking: Potentially, a few! Here are some key ones. If you are trading from a market, you will need (unsurprisingly!) If alcohol is being served then you will need a Premises to obtain a market licence. Licence. This can be an on-licence (so, sold and drunk on the premises), or an off-licence (so, sold and drunk off the If you are trading from the street, you will instead need a premises), or both. street trading licence (the name is a giveaway!). Some Local Authorities let you pick the spot you’d like (and then assess it), If you are playing recorded, or put on live music or some other and others have designated spaces. kind of show, you may need to include those activities on the Premises Licence. This will largely depend on whether they will If you are looking to trade from private land, then you will need take place after 11 p.m. a licence (or lease) from the owner of that land.

For the playing of music in public you will, in addition, need How do I go about obtaining those licences? copyright approval in the form of a PRS Licence and a PPL licence. The Premises Licence is by far the most complicated of all the licences to secure. You will also need what is generally referred to as a food licence. In short, an application would need to be made to the Local Authority (with a plan), and the fee paid, with a copy sent to a If you operate from a physical premises, you may want to make number of other authorities; often this can be done online. use of the space on the pavement for tables and chairs and perhaps canopy. For that you will need a tables and chairs A bit like a planning application, representations can be made licence. by the relevant authorities (Police, Fire etc) and local residents.

62 | Issue 26 November 2015 Legal

So normally new premises licence applications mean a hearing. availability. Beyond that, broadly speaking they are looking And you’ll need to show that you will ‘promote’ the prevention for evidence that you are a responsible trader with the correct of crime and disorder, won’t cause a public nuisance, and will insurance in place. protect children and public safety, in order to succeed. The permission of an owner of private land to trade on their If you’re in a town centre, where there are already a lot of land will be entirely dependent on their willingness to do give existing licensed premises, it gets even more complicated and that permission! difficult!

The PRS and PPL licences, are applied for directly to those two Need more help? entities (the Performing Rights Society, and the Phonographic Performance Limited). They will make an assessment based James Daglish is a partner in Goodman Derrick’s specialist Hospitality and on the size of your venue, the number of people, and the hours Leisure team providing real estate and that you play music, on the back of which there will be a fee. licensing advice to his clients in the sector who include hotel chains, restaurants, A food licence is really just a notification to the Local Authority, nightclubs, bars and pubs. James has to ensure that the premises selling food are on the Local worked in the sector for over ten years, he takes a commercial approach to his work with Chambers & Authority’s radar; you can then expect periodic inspections. Partners Legal Guide noting that he “addresses the problems you’re considering and gives an objective view,” and that he is In short for a tables and chairs licence you will need to apply to “diligent, intelligent and strategically superb”. the Local Authority (normally the Planning Department), with a plan and the relevant fee. They will then assess whether the use Goodman Derrick LLP - 020 7404 0606 of the space is viable.

The market and street trading licences require an application to the Local Authority, and will very much be dependent upon

Issue 26 November 2015 | 63 What’s new We take a look at some of the latest festive products!

Company: Cadbury’s Product: Snow Bites CHOCOLATE www.cadbury.co.uk Contact: DAIRY The Cadbury Christmas countdown is on! Company: Flower & White Product: Brandy Butter Christmas really is the most wonderful Contact: www.thelittleroundcakecompany.co.uk time of the year, and this festive season the Cadbury Christmas sleigh will be full to the brim of joyful treats. As well ‘Tis the season to indulge, and no festive celebration is as the favourite classics that everyone complete without an irresistible dollop of delicious brandy loves, Cadbury has brought out new cream or butter, with dessert. Fine food confectioners Flower and exciting products which are sure to & White, the creators of award winning Merangz and Eggz, spread the festive joy throughout the UK know all about creating luxurious fine food. They are introducing this festive season. two tempting new limited editions to their range - Rich Brandy Butter and Extra Thick Brandy Cream - just in time for One such product is Cadbury Dairy Christmas. Milk Snow Bites. These delicious milk chocolate balls are encased in crisp Flower & White’s Rich Brandy Butter - sweetened, unsalted sugar shells dusted with icing sugar; butter, with a splash of French brandy. Add to hot Christmas an exciting treat to tuck into ahead of puddings and mince pies, or spread over toasted Panettone - Christmas. Perfect for creating a snowy and wait for it to melt, to really work its magic! scene on top of the Christmas cake, these Cadbury Dairy Milk Snow Bites will ensure that your cake is a season showstopper. RRP £1.15

Company: Lick Product: Frozen Yoghurt FROZEN Contact: www.lickyogurt.com

As summer quickly fades and winter creeps up bringing its Christmassy vibes, the team at Lick are here to tell you about CUPS their frozen yogurt product that is a tasty and refreshing treat all Company: Vegware year round as well as an excellent healthy alternative for desserts this Christmas time. Product: Christmas Cup Contact: www.vegware.com Lick Frozen Yogurt is the only ‘froyo’ in the whole world that is actually 100% fat free actual yogurt as well as being low in calories, made of all natural ingredients, and is probiotic. Lick Award-winning eco packaging firm Vegware frozen yogurt has the best health credentials of any frozen yogurt are spreading festive cheer with their ever- on the supermarket shelves. popular Christmas jumper cup. It is fat-free, low in calories, made of all natural ingredients, and The stylish double-walled cups are perfect is probiotic. Because it’s a great healthy alternative to ice-cream, for coffee, hot chocolates or mulled wine, people are switching to Lick over Xmas and New Year, either and feature knitted reindeer, trees and as part of a ‘New Year new you’ diet, or as a measure to ensure snowflakes on a matt finish. They come in two New Year dieting isn’t necessary festive colours - red 12oz or green 8oz. The compostable Christmas cups are available to order through distributors or online, in cases of 500 or packs of 25. The festive cups keep hot drinks warm with POPCORN two layers of sustainably sourced EU board. The plant-based lining has 72% less carbon Company: Portlebay Product: Cinnamon Swirl than plastic, and makes the cups completely Contact: www.portlebaypopcorn.com compostable. Made in the British Isles from low-carbon EU materials, this cup won Best New Product in the first ever Climate Week Hand ‘popped’ in Devon, this flavour brings a Awards. warming cinnamon flavour (with just the faintest hint of apple) atop Portlebay’s wonderful popcorn, dubbed ‘Kracklecorn’ due to its delicious crunch, honed to perfection by the small but dedicated Portlebay crew. This flavour is as an obvious Pick&Mix favouriteand is sugar and spice and all things nice!! Portlebay Popcorn Cinnamon Swirl is wholegrain, naturally high in fibre, gluten free and, at only 111 calories a bag, a truly irresistible (insanely moreish) light snack. Starting with the very finest popping corn, the team in Devon pop it by hand in small batches with just a splash of rapeseed oil and a touch of raw cane sugar...the result? A distinctive krackling-crunch you just can’t beat!

64 | Issue 26 November 2015 Company: Brioche Pasquier Product: French Macarons MACARONS Contact: www.briochepasquier.co.uk NUTS

Be prepared to cater for the festivities Company: Mr Filbert’s and impress customers enjoying Product: Christmas Cake Flavoured Nuts the occasion by serving a show- Contact: www.mrfilberts.com stopping ‘sculpture’ of classic French Macarons from Brioche Pasquier. Roasted peanuts, almonds, and cashews with Whether served as a ‘pyramid’ or raisins and cranberries, flavoured with Christmas ‘tree’ as part of a self-serve buffet at inspired spices including cinnamon, ginger and hospitality events and functions, or orange. Pop some on a baking tray in the oven as a mouth-watering display behind for a few minutes to warm them through for a real the counter, each of these tempting winter warmer. Macarons delivers a traditional taste of fine French patisserie whilst offering Also available in Cranberry & Orange flavour, a ‘wow’ factor that will impress both the roasted peanuts, almonds, cashews and customers and caterers alike! hazelnuts are packed with the flavours of fresh Available as a box of 36 or 72 cranberries and zesty orange. The perfect assorted frozen Parisian Macarons, Christmas flavours that are great for and sharing each of these deliciously chic treats is over the festive period with a glass of fizz. made in France following a traditional recipe and classic French method.

Company: Kuchenmeister Product: Christmas Stollen STOLLEN Contact: www.kuchenmeister.de/en

Kuchenmeister means “cake master” in German, and that is indeed a wonderful description for this cake manufacturer, who produces some of Germany’s most delicious cake specialties. From liqueur and foil cakes to holiday treats like Sacher Torte and Stollen, Kuchenmeister products are satisfying for the whole family. The Kuchenmeister cakes and Stollen also come in beautiful gift boxes, making them ideal for the holiday season.

SWEET Company: Country Choice Product: Christmas Mallow Pudding ALCOHOL Contact: www.countrychoice.co.uk Company: Tipplesworth Product: Mince Pie Cocktail Syrup Contact: www.tipplesworth.com With Christmas just around the corner, stock up now on the latest festive launches from Country Choice and ‘Yule’ be glad you did! Alcohol sales always rise in the approach On the premium menu is a 60g Chocolate to syrup and so bars and cafes that are Mallow Pudding. The biscuit base is coated offering something with an extra kick look with mixed fruit jam, then topped with soft for many different flavours. Adding this marshmallow, and finished with a chocolate mince pie flavoured syrup to your offering flavour coating and a holly decoration. The thaw could really boost seasonal sales. and serve treat, again individually wrapped for Mix this festive syrup into a ‘Mince Pie convenience, has a shelf life of 14 days from Martini’ using rum and pressed apple juice. defrost and is supplied in a case of 20. Each bottle has a recipe card that includes three cocktail recipes – Mince Pie Martini, Snowbell and Festive Old Fashioned. The perfect stocking stuffer or Secret Santa gift! Made with all of the same ingredients used to make a mince pie filling. All natural and no artificial flavourings. The bottle comes in 25cl size.

Want to see your new product or See your piece of equipment in What’s New? product here! Then call 0333 003 0499

Issue 26 November 2015 | 65 Dates for your diary

Discover what exciting events and exhibitions are taking Diary dates place over the coming months for the foodservice industry

Whether you are looking to get your new designed to ensure your business not only New Start business idea up and running or you want survives, but flourishes. Scotland 2015 to protect and grow your existing business Network with the best of Scotland’s food in a difficult climate, the New Start Scotland entrepreneurs, and meet the suppliers and Exhibition has everything you need under partners you need to drive your business Location one roof. In addition to face to face advice forward. Our facilitated networking sessions 12th-13th SECC Glasgow November from more than 150 exhibitors, you can will build your networking skills and provide 2015 also take part in the extensive range of free the opportunity to meet vital business seminars, workshops and live features all contacts face to face.

The show is packed with a vast range of Discover the skills you need to re-vitalise Restaurant & live features, designed to inspire and assist your marketing. Social Media and internet both new and existing businesses. Our marketing have reinvented the way Takeaway experience with the New Start Scotland and restaurants and takeaways find and keep Business Scottish Business Exhibition Technique and new customers. Our dedicated interactive Innovation Demonstrations workshops will teach you the techniques Location Learn the latest food preparation techniques to do this for yourself, and explain the 12th-13th SECC Glasgow importance of your brand and how to November and discover fresh cuisine from around the 2015 globe in our live demonstration area. See, maximise its impact. Over the past ten years taste, and enjoy live demonstrations from means we have developed various show Scotland’s upcoming chefs and understand features. the next trends and fashions in food retail.

Healthy menu options In the The New Year always sees a shift in consumer habits when it comes to eating out. Make sure you’re ready to capitalise on this change by adapting your menu next issue to feature healthier options. Maximising your lunchtime trade Lunchtimes means big business when it comes to food-to-go. Here we feature tips, ideas and products to help you make the most of the lunchtime trade and the important role, marketing plays in ensuring your customers know what you’re offering. Gourmet fast food Gourmet fast food – great tasting ‘luxurious’ food on the go. We take a look at current trends in this area and what products you can choose to make your menu more gourmet. Business expansion A look at ways in which you can make your business bigger, better and more successful – we include ideas on how to franchising might help support your business plans.

66 | Issue 26 November 2015 Visit Free Restaurant & Takeaway BusinessLive 12th & 13th November SECC Glasgow The event for the Scottish Food & Drink Industry Co-located with Scotland’s largest Business Exhibition

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68 | Issue 26 November 2015