Club wembley • saatchi gallery • imperial war museum • twickenham stadium • the mob museum • racecourse catering

NOV/DEC 2018

The national stadium introduces new F&B concepts on its hospitality level – Club Wembley NOV /DEC 2018 /DEC NOV

@SLCMAG SPORTANDLEISURECATERING.CO.UK FROM THE EDITOR 003

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ONLINE: @SLCMag sportandleisurecatering.co.uk A change EDITOR: Joe Bill [email protected]

EDITORIAL DIRECTOR: Tristan O’Hana of scene [email protected] With the much-anticipated launch of TIVOLI – the new-age cinema, drinking and dining concept – in the offing next year and Virgin Voyages releasing FEATURES WRITER: Esther Anyakwo images of its weird and wonderful F&B aboard the Scarlet Lady cruise liner, [email protected] there is an evolution upon us. The way classic hospitality spaces are being rethought and re-energised DIRECTOR: Dan Hillman is fuelling a change of mindset in how we view the unorthodox. Nowhere is [email protected] now off-limits. Unused, unusual spaces have become sought-after. TEL: 07833248788 A few years ago, would you have thought you’d be playing mini-golf

DIRECTOR: indoors while sipping cocktails? Or having a private dinner on the London Marc Sumner Eye? The quest to utilise each space available to its full potential has seen [email protected] some of the UK’s most recognisable leisure and educational institutions do TEL: 07730217747 just that. DIVISIONAL DIRECTOR: In this issue we head to the Saatchi Gallery in west London to hear about Rob Molinari the lengths it goes in creating immersive culinary experiences for its clients [email protected] TEL: 07850797252 (page 18). From turning a gallery into a tap room for draught beer to importing 69 mattresses to reference Tracey Emin’s ‘My Bed’ as part of a seafood BUSINESS DEVELOPMENT MANAGER: theme, nothing is too much trouble. Lisa King [email protected] Features writer Esther Anyakwo heads to the Imperial War Museum to hear TEL: 07760223143 how caterer Peyton & Byrne creates its festive party packages (page 26); meanwhile, we hear from Keith Prowse’s Nick Gratwick about Twickenham DESIGN STUDIO: Marc Ayres Stadium’s new East Stand facilities. Jim Lyons Internationally, we head to Las Vegas and to the Mob Museum, to see Matt Bailey how it has turned its basement into a Prohibition-themed late-night bar (page Stine Arnulf 32). Elsewhere, the US comes to the UK as we take a look at the national PRODUCTION: stadium’s hospitality-level Club Wembley during its annual NFL matches Nepor Ngobeh (page 14).

CONTRIBUTOR: Enjoy, Marijke Hall

MANAGING DIRECTOR: Jamie Robbins

PRINTED BY: Buxton Press

No part of this publication may be reproduced Joe Bill without written permission from the publishers. Editor

The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within international “Nowhere is now off-limits. environmental standards, to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint. Unused, unusual spaces have become sought-after”

@SLCMAG SPORTANDLEISURECATERING.CO.UK contents CONTENTS 005

006 026 036 NEWS IMPERIAL WAR MUSEUM SERIOUS ABOUT SOFT Rounding up all of the latest industry news, It’s beginning to look a lot like vintage Smoothies, mocktails, milkshakes and creative from new openings and innovative concepts with the Christmas party packages at the carbonate combinations – the soft drinks to national developments Imperial War Museum in London category has got a whole lot more inventive 010 030 040 HORSES FOR COURSES NEW TO TWICKENHAM THE WHOLE PACKAGE Musselburgh Racecourse is the big winner Nick Gratwick, head of events and With material waste and food labelling a at the 2018 National Racecourse Catering development at hospitality specialist Keith huge focus during 2018, we look at the key Awards as smaller venues compete with the Prowse, looks inside Twickenham’s new considerations when choosing your F&B big names East Stand packaging 014 032 048 CLUB LEVEL: WEMBLEY THE MOB MUSEUM PRODUCT NEWS We speak to executive chef Harry Lomas The National Museum of Organized Crime From shoestring fries to vegan pancakes MBE about the national stadium’s hospitality- and Law Enforcement in Las Vegas gives an and Katsu curry to low-alcohol ale, we level Club Wembley international flavour of leisure F&B feature the latest products on the market 018 034 050 SAATCHI GALLERY CREATING A MINDFUL THE INSIDER We hear how the Saatchi Gallery in Chelsea MENU Jill Whittaker of HIT Training shares how the goes the extra culinary mile when hosting The key considerations when Apprenticeship Levy could actually be the events designing your free-from friendly menu solution to closing the skills gap @SLCMAG SPORTANDLEISURECATERING.CO.UK 006 NEWS

Hampden Park supports hospitality stars of the future

im-Hi!, a training programme aimed at encouraging unemployed A young people to fill the skills gap in the hospitality sector, is celebrating after 12 new recruits completed its programme. The Aim-Hi! trainees took part in an intensive six-week course in partnership with Sodexo Prestige Venues & Events at Hampden Park Stadium, the hospitality training company, Hub International and the Glasgow-based youth charity Achieve More Scotland, with 100% of participants securing offers of employment and further education following graduation. Set up to specifically support young people in Glasgow who since leaving school have not been able to gain employment or access to further education, the course encouraged the young people to gain all the necessary skills required to have a successful career in the hospitality industry. Students took part in masterclasses led by award-winning hospitality ambassadors, covering bar flaring, professional cookery, patisserie, food safety and VIP service. Students also got the chance to put their skills into practice whilst working at the 2018 European Championships. Stephanie Wade, CEO, Hub International, said: “This successful partnership shows what can be done when industry, education and the third sector collaborate to support young people into positive futures. There is a nationwide skills shortage in the hospitality industry, particularly for entry-level roles. If we can encourage employers to recruit from a wider talent pool, specifically those who have previously been excluded from the labour market, with a good introduction to front and back of house skills, we can then support existing staff to develop and help the hospitality industry grow as a whole.”

London-based consultancy Run For The Hills has the full dining experience. unveiled its design of the interior of TIVOLI’s first The café-bar is fully licensed, serving a First look at luxury location, launching in December in Bath. TIVOLI is an exciting new breed of boutique selection of food, cakes, pastries, coffee, interiors of new TIVOLI cinema cinema, a screening venue that is also a high-end wines, beers and cocktails throughout the social and dining destination in its own right. day. Everything on the menu is cooked on- TIVOLI has four 50-seat screening studios site using seasonal and locally sourced and a 12-seat Directors Lounge/Screen bookable ingredients. upon request, offering an exclusive cinematic and Seating and tables within the lounge dining experience in a premium environment. include an eclectic mix of leather, wood and The hospitality space layout is designed to upholstered dining chairs and chunky tables create natural zones between the bar, café-lounge in wood, antique brass, marble and zinc. area and more formal dining areas. Armchairs, upholstered stools and beautifully The first thing which greets people on the first upholstered banquette seating offer a range floor is a hero bar, with glamorous bar stools in a mix of antique brass, blackened steel and dark of eating and drinking zones. tropical patterned velvet. A bold, monochrome At the far end of the space is a more tile-patterned floor leads you to an arabescatto formal restaurant area; the entrance is framed marble-topped bar. Bar-top lamps create an by curved urban-deco screens that divide intimate glow for guests enjoying cocktails. the space without closing it off completely. Beyond the bar is a relaxed café-bar Behind the screens are full-height drapes, and lounge area where guests can read the allowing for more intimate private dining and newspaper, have lunch with friends, work on events, giving maximum flexibility for either their laptop while waiting for a train, or go for private or public use. @SLCMAG SPORTANDLEISURECATERING.CO.UK NEWS 007

Amadeus creates Peaky Blinders Experience at Arena Skylon on The Southbank appoints ward-winning caterer Amadeus has expanded its F&B offering at Arena Birmingham with the returning exec chef Alaunch of a unique speakeasy bar designed to drive footfall to the venue pre-event. Live event fans attending shows at the Arena can now soak up a pre-event drink at The Garrison, an elena Puolakka, who has previously intimate 60-person capacity bar transporting customers back to the era of the 1920’s. H worked with Pierre Koffmann, Pierre Designed and delivered by in-house caterers Amadeus, inviting seated areas and an extensive, Gagnaire and premium drinks list have been installed with the aim of creating an attractive area for customers to dwell. Gordon Ramsay, The beverage offering includes a drinks selection of premium gins and whiskeys, alongside popular is taking over the choices from local brewers Sadlers – including their successful range of Peaky Blinder ales and Peaky kitchen as executive Blinder spiced gin. chef at renowned In a first for the venue, catering staff will wear 1920’s dress to serve customers and the speakeasy will modern European also stay open an hour after each performance has finished as the Arena’s official post-show bar, giving restaurant Skylon on people a chance to relax and unwind before embarking on the journey home. the Southbank. Nick Cole, Amadeus general manager at Arena Birmingham, said: “We are constantly looking for This will mark ways to improve the customer experience at Arena Birmingham through our innovative food and drink a return to the offering, while also providing added value to the venue. We designed The Garrison to drive footfall to restaurant for the Arena pre-show and to encourage visitors to dwell at the venue post show, opening up new revenue Puolakka, from her six years spent at Skylon streams for the business. as executive chef in 2007. Originally from the “Capitalising on current trends for ‘secret’ or hidden bars, we have decided to keep marketing of the south-west coast of Finland, Puolakka has bar to a minimum, allowing people to hear about the venture through word of mouth. Visitors will need to devised a new menu at Skylon that showcases keep their eyes peeled to spot the speakeasy!” her classic French training, creating fresh and seasonal dishes. With stunning views across the River Thames, Skylon offers lunch, dinner and weekend brunch. Currently chef patron at Aster restaurant in Victoria, Puolakka will be overseeing the kitchen at both venues. Puolakka spent long summers in the Archipelago of Finland “foraging, fishing and living off the land” from a young age, which was when her dream of becoming a chef began. Working in Paris under Pierre Gagnaire at his three-Michelin-starred eatery, Pierre Gagnaire in Hotel Balzac, Puolakka’s cooking has been refined by the French techniques learnt through her time there. Her menu at Skylon includes Battersea Arts Centre dishes with a French hint such as hand-dived scallops with spinach and champagne veloute; welcomes new executive chef chicken ballotine with girolles, turnips and a vin jaune sauce; chateaubriand with baby attersea Arts Centre has appointed Nigel each evening during the busy pre-show food gem, truffled peas and madeira; brioche with BJames as the new executive head chef, service, which runs in the two-hour period before mandarin jam, toasted milk mousse and lemon having taken its event catering in-house each show across 80 covers. verbena and hot pear with feuille de brick, following the multimillion-pound restoration of James said: “I am pleased to be here at cocoa and crème fraîche. its Grand Hall. Battersea Arts Centre and I am excited to be a part James joins with an impressive résumé of such a historic chapter within the organisation. from some of London’s leading caterers and I am looking forward to developing the culinary restaurants, including The Admirable Crichton, offering and creating a range of fresh, seasonal Detox Kitchen and The Packed Saddle. He also and standout menus.” has a degree in nutrition and is passionate about Battersea Arts Centre is situated in a Grade creating healthy and delicious menus. II-listed Victorian town hall building, which hosts Heading a team of four, James is responsible commercial hires alongside a lively artistic for menu creation and leading the food operation programme. The building has undergone major across the upcoming Phoenix Season of shows, capital refurbishments over the past few years during which Battersea Arts Centre will welcome and recently reopened the Grand Hall following 40,000 audience members. He will lead the team a three-year restoration. @SLCMAG SPORTANDLEISURECATERING.CO.UK 008 NEWS

Virgin Voyages unveils F&B concepts for Scarlet Lady ship

irgin Voyages has announced the breadth of its onboard eateries, which include an V expansive array of restaurants ranging from haute cuisine to casual fare. With more than 20 food choices onboard its first ship, Scarlet Lady, the company released new designs for its restaurants, seaside lounges and casual eateries. All have been designed by its Creative Collective, which includes world-renowned designers from Roman and Williams, Tom Dixon, Concrete Amsterdam and Soft Room, amongst others. The Scarlet Lady is designed to reflect a yacht’s sleek luxury and will set sail from PortMiami for the 2020 season with 2,770 sailors and 1,160 crew on an unforgettable journey to the Caribbean. She will also be the newest ship sailing to Havana on select voyages. Virgin Voyages will bring city-like eating to sea and throw out the traditional cruise dining rule book, with no buffet, no main dining room, no forced formal wear, no assigned seating, no assigned dining times and an enhanced choice for sailors to grab a bite by keeping restaurant doors open until well into the night and, in some cases, the early hours. The expanded Creative Collective includes the AvroKO Hospitality Group, AvroKO’s strategy arm, Brand Bureau and its very own Michelin-starred chef Brad Farmerie to help curate the company’s food concepts and strategy. WAKE – Designed by Roman and Williams, Wake is a steak and seafood restaurant that offers sailors a dramatic view of the ship’s wake. RAZZLE DAZZLE – A veggie forward eatery that features an interior scheme that uses the bold camouflaging of ships from WWI and patterns of black and white paint. THE TEST KITCHEN – Inspired by Escoffier’s Ma Cuisine, a laboratory-like eatery that is part cooking school and part restaurant, making it the ultimate place for discovery through cuisine. GEONBAE – A social, hands-on, interactive, fun Korean barbecue dining experience. PINK AGAVE – An elevated Mexican restaurant designed by Tom Dixon. EXTRA VIRGIN – The ship’s trattoria serving regionally inspired and approachable food, deeply rooted in Italian culinary traditions. DOCK – Set in the ship’s sun-dappled lounging area at the aft of the ship on deck 7, The Dock is a beach club-inspired space. THE GALLEY – A food hall that includes a dedicated bakery and pastry shop, a panini shop, a burger grill, a taco shack, a sushi bar with bento boxes, a noodle bar, a soup and salad stand and a 24-hour American diner. THE PIZZA PLACE – A place where sailors can choose from the classic menu, or design their very own bespoke pizza and pies.

Paddy Irish Whiskey signs on with London Irish rugby

addy Irish Whiskey has agreed a high-profile Match-day hospitality packages will be available for Ppartnership with London Irish Rugby Club for Hi-Spirits customers throughout the season to attend the 2018/19 season. the games and see the brand and team in action. Distributor Hi-Spirits will also carry the sponsorship All hospitality bars at the Madejski will showcase across into in-store activity with supermarkets, as well the brand, with hospitality customers and members as on-trade promotions, linked to St Patrick’s Day. able to enjoy Paddy in Irish coffees in the Exiles, The deal sees Paddy become the Official Guinness and Platinum lounges and in the Club Whiskey of London Irish, with pouring rights in the Room post-match. Samples of the Irish whiskey will Greene King IPA Championship side’s Madejski be on all tables in hospitality and at the bar in the Stadium in Reading, as well as the bar at the club’s Club Room after every match. Hazelwood Centre in Sunbury. Paddy will be heavily involved in the club’s Other selected Hi-Spirits brands will also be popular St Patrick’s Party fixture in the Supporters’ available on London Irish match days, including Village, and the weekly Craic E-Zine will be sent to Southern Comfort and Buffalo Trace Bourbon. fans in association with Paddy. @SLCMAG SPORTANDLEISURECATERING.CO.UK READER OFFER 009

BOOST SOFT DRINK SALES n average, a leisure outlet can make £20,000 over the past few years – aimed at meeting consumer (CGA Foodservice 31/07/18) per year from sales demand for healthier soft drink options – LRS has intro- of soft drinks, so it’s important to stock the right duced low-calorie NPD and also significantly reduced the O brands and make them visible to maximise sugar across its portfolio. All core LRS drinks contain 4.6g sales. Leading soft drinks supplier Lucozade Ribena of sugar per 100ml or less and each has a zero-calorie Suntory (LRS) offers a complete portfolio to suit all offering. This R&D investment means that all LRS’s lead- consumer needs, including much-loved brands like ing brands are exempt from the Soft Drinks Industry Levy. Lucozade Energy, Lucozade Sport, Ribena, Orangina For a chance to boost your soft drink sales, LRS is giv- and Highland Spring. ing away £100 worth of stock, including Lucozade Energy Stocking recognisable brands shows visitors their fa- Orange and Original and Ribena Blackcurrant and Black- vourite drinks are available and encourages impulse currant Light, to five readers. purchases. In fact, research shows the availability of a Email [email protected] to stock up consumer’s favourite brand is the number one driver in your chillers! the decision to drink soft drinks out of home (CGA Brand Track 2018). For full terms and conditions, please visit: https://www. As part of its wider commitment to health and wellbeing lrsuntory.com/competitions/h20-reader-offer/ @SLCMAG SPORTANDLEISURECATERING.CO.UK 010 NATIONAL RACECOURSE CATERING AWARDS Runners & Riders Musselburgh Racecourse is the big winner at the 2018 National Racecourse Catering Awards as smaller venues compete with the big names

IMAGES: ANDREW KELLY PHOTOGRAPHY

he 2018 National Racecourse Catering Awards took place of entries this year and was particularly pleased with the amount of at Doncaster Racecourse in its brand-new Hilton Garden smaller racecourses which had entered, some for the very first time. Inn hotel. “I was really pleased with the judges’ decision to award Musselburgh Now in its ninth year, the awards has become a staple Racecourse with the Catering Excellence Award and it was fitting that a Tcompetition for entries from horse-racing venues around the UK. large contingent from Musselburgh attended to receive it.” This year, there was a real sense that some of the smaller racecourses Following the awards presentation by the sponsors, Halwood and around the UK are upping their game to compete with the household Matthew Clark, guests were treated to some autumnal races. names like Cheltenham, Epsom and Ascot. Spreadbury added: “Next year will be the tenth anniversary of the A big winner on the day was Musselburgh Racecourse in East Lothian, awards and I hope that even more venues enter the awards, which have Scotland, which took home the top prize, bagging the Judges’ Award for become highly competitive amongst all racecourses in the UK.” Excellence in Catering. Ascot Racecourse’s hospitality stalwart Osman El Tahlawi became the ninth person to be entered into the “I am delighted with the volume of NRCA catering hall of fame, taking home the Lifetime Achievement Award – there was even time for some words entries this year and was particularly of congratulations from the Queen’s Representative at Ascot. pleased with the amount of smaller There were also awards for racecourses including Balmoral, Newcastle, Haydock Park, Salisbury, Worcester racecourses which had entered, some and Warwick. Ivor Spreadbury, CEO of the National Racecourse for the very first time” Catering Awards, said: “I am delighted with the volume @SLCMAG SPORTANDLEISURECATERING.CO.UK NATIONAL RACECOURSE CATERING AWARDS 011

NATIONAL RACECOURSE CATERING AWARDS 2018 WINNERS:

Lifetime Achievement Award – Osman El Tahlawi, Ascot Racecourse Judges’ Award for Excellence in Catering – Musselburgh Racecourse People’s Choice Award – Beverley Racecourse Best New Catering Concept – Balmoral Restaurant at Ascot Racecourse Certificate of Merit – Beach Pineapple Bar at Windsor Racecourse Sell more Educational Award – Steven McFall from Musselburgh Racecourse soft drinks! Certificate of Merit – Life Water at Kempton Park Racecourse

Best Owners’ and Trainers’ Catering Facilities – Newcastle Racecourse %1 of UK adults Best Bar – Ground Floor Millennium West Stand Bar – Wetherby Racecourse have visited a gym or leisure Certificate of Merit – Rose Bar at Ascot Racecourse 30 centre in the past Best Fast Food Mobile Experience – Oh So British, Haydock Park Racecourse month. These consumers are willing to spend more Certificate of Merit – Bennetts Tipple Ice Cream Cart, Worcester Racecourse time and money on active 2 Best Casual Dining (Section 1) – Edwardian Weighing Room, York Racecourse pursuits than ever before , meaning operators have a real Certificate of Merit – Epsom Bar and Kitchen, Epsom Racecourse opportunity to increase sales Best Casual Dining (Section 2) – Vintage Afternoon Tea, Bath Racecourse from this profitable audience. Soft drinks form a key part of any Certificate of Merit – Woodlands Picnics, Newmarket Racecourse outlet’s offering – in fact operators can make an average of around Best Fine Dining (Large Racecourses) – On 5 Restaurant, Ascot Racecourse £20,0003 a year from them. Re- Certificate of Merit – Cheltenham Festival Restaurant, Cheltenham Racecourse member these simple steps in or- der to sell more soft drinks: Best Fine Dining (Small Racecourses) – 1707 Restaurant, Warwick Racecourse Certificate of Merit – Worcester Racecourse • Layout – Ensure your chiller is clean and tidy, Special Award – Salisbury Racecourse with soft drink segments Small Racecourse Catering Award – Worcester Racecourse such as sports and energy drinks clearly signposted Best Local Supplier to a Racecourse – TD Goodhalls, promoted by CGC Catering • Range – Your selection Certificate of Merit – Wrexham Lager, promoted by Banger-on-Dee Racecourse, and should be built around category best-sellers like Hall and Woodhouse, promoted by Wincanton Racecourse Lucozade Sport Most Effective Brand at a Racecourse – Estrella Mrstons promoted by ARC Catering • Stock up – Shelves should always be full, par- Certificate of Merit – Lavazza promoted by Ascot Racecourse ticularly during busy peri- Best New Catering Product – Mug for Life promoted by Carlisle Racecourse and ods such as lunchtime, to attract both planned and Verteda promoted by ARC Group Catering impulse purchases Certificate of Merit – Vegware, promoted by Musselburgh Racecourse Best Drinks Supplier – Tanqueray Gin, promoted by Newmarket Racecourse Certificate of Merit – Ainsty Ales, promoted by York Racecourse Best Food Supplier – Zuidam Desserts, promoted by ARC Group Catering Certificate of merit – Pretty Sweet, promoted by Ascot Racecourse 1: Mintel: Health & Fitness Clubs Report July 2018 2: Mintel: Health & Fitness Clubs Report July 2018 3: CGA Foodservice measurement MAT to 31/07/18 @SLCMAG SPORTANDLEISURECATERING.CO.UK 012 COMMERCIAL PRESENTATION The Soft Launch We have the results of a pioneering six-week project between Lucozade Ribena Suntory and Nuffield Health to increase the sales of soft drinks

ith health and fitness With the packaged soft drinks category becoming central to so many worth more than £267M1 to the leisure-travel people’s daily routine, and the sector and with an outlet standing to make food and drink they consume £20,0002 per year from sales of soft drinks, Wunder more scrutiny than ever, having the right it’s a hugely important part of any offering. products available to consumers at the right The LRS team set about restocking and times is more critical than ever. repositioning the fridge, making it more visi- On the outskirts of Uxbridge in west London, ble to customers with the added point-of-sale Stockley Park is a modern, high-end business promotion branding for the Lucozade Sport estate. Renowned wellbeing group Nuffield Fitwater product. Health is the go-to outlet of on-site fitness for The vending machine was also restocked professionals and lo- with prominent point- cals alike. “The tills have taken of-sale material high- In the last issue of an additional £150 lighting the Lucozade Sports and Leisure Sport Fitwater prod- Catering magazine, compared to an average uct and its face of the we visited the Nuffield brand, boxer Anthony Health site to docu- six-week period.” Joshua. ment a brand-new project in conjunction with John Rumble, head of commercial strategy renowned soft drinks group Lucozade Ribena and execution for LRS, said: “People are busy, Suntory (LRS). so they need to find what they are looking for re- On a mission to improve sales of soft drinks ally quickly, make a decision and then move on. in the out-of-home channel, LRS has worked The three key principles we want to talk about with Nuffield within its Lounge café, sited in the reception/atrium of the facility. The Lounge café offers on-trend hot drinks and gym- focused snacks to satisfy its customers, but after a consulta- tion with LRS the lead- ing soft drink manu- Best-selling facturer emphasised the importance of Product: range and space, and Lucozade Fitwater utilising big brands and consumer choice when stocking the chillers and the vend- ing machines. @SLCMAG SPORTANDLEISURECATERING.CO.UK COMMERCIAL PRESENTATION 013

continue to use this.” Rumble believes that using disruptor tactics will help the sales. “We are looking to find a way to dis- rupt consumers to add more value for operators so they can see the benefit of certain products,” said Rumble. “Lucoza- de Sport for when you are working hard for 60 minutes or more, for example; or Fitwater, when trying to lose weight and manage your hydration. “What we are finding is that people are so focused with what they are trying to do, get- ting changed, getting to the class with sec- onds to spare and racing through their lunch break, the opportunity to disrupt and educate in such a short period of time can be difficult.” Earlier in the project, LRS revealed insight sig- nifying that the availability of a favourite soft drink are: how can you speed up decision-making is the number one sales driver in the out-of-home for the consumers when they come in? How do channel4, with consumers stating that the visibility you maintain availability so you’re not constantly of a brand is also key in the purchasing decision. having to restock? And, ultimately, how do you Rumble added: “What we have found is that increase sales?" if fixtures are really easy to navigate, sales can A six-week trial took place to see if the chang- increase by up to 25%5. Laying out brands in es would make a difference to sales – and the vertical blocks can save about 40% of custom- results were positive! ers’ decision time. And the faster they can make Nuffield Health Lounge supervisor Rani Man- a decision, the more likely they are to buy.” koo monitored the project. The uplift in sales of soft drinks, particularly She said: “The vending machine took £270 Lucozade Sport Fitwater, during the six-week during the six-week project, which is an increase period has proved that the techniques worked. compared to an average six-week period. “The project has been a success, both in “This increase was due to the mounting terms of increasing sales and getting customers popularity for Lucozade Sport Fitwater, which to better see the range of products on offer to seems to be the ‘customer’s choice’ of drink them,” says Mankoo. “It is an eye-opener into at the gym. the extra sales that can be made with just a little “In the Lounge café, the tills saw a very signifi- reorganisation and signage.” cant increase in sales from the drinks in the fridge 1: CGA Foodservice measurement MAT to 31/07/18 since it was reorganised by the LRS team, with 2: CGA Foodservice measurement MAT to 31/07/18 the average number of sales increased by 100%! 3: Mintel: Health & Fitness Clubs Report July 2018 “Again, this is mainly due to Lucozade Sport 4: CGA Brandtrack 5: LRS Merchandising Research with Think Eye Tracking Fitwater and Lucozade Energy being the popu- lar choices – they are now selling four cases per month of Fitwater, rather than two! Perfecting your “The tills have taken an additional £150 com- chiller: pared to an average six-week period.” 1. Always stock the best-selling REVIEW brands and try to include two facings for the biggest SKUs – Right now, consumers are willing to spend these are what will catch your more of their time and money on active health customers’ attention pursuits, giving the health and fitness industry a 2. Group similar products together ready-made audience to target3. And in this fast- so shoppers can easily navigate paced world, more needs to be done to catch the range and include low- and no- the attention of the consumer. sugar variants alongside their core The best-selling product was Lucozade Sport equivalents to encourage trial Fitwater across both the vending machine and 3. Vertically block the layout as the display fridge. this matches how customers “Since the added signage, Fitwater sales view a range, and cuts search have gone through the roof,” says Mankoo. “It time by 40% has definitely helped increase sales, so we will @SLCMAG SPORTANDLEISURECATERING.CO.UK 014 CLUB WEMBLEY

CLUB LEVEL We speak to executive chef Harry Lomas MBE about the national stadium’s hospitality level, Club Wembley @SLCMAG SPORTANDLEISURECATERING.CO.UK CLUB WEMBLEY 015

ack in September, news BOBBY MOORE CLUB DIAMOND PACKAGE broke of the newest F&B SEATTLE SEAHAWKS VS OAKLAND RAIDERS offer unveiled at the national B stadium as The Lioness was launched to customers using the hospitality level known as Club Wembley. Ahead of England’s crucial UEFA Nations League match against Spain, a second space – the Centre Circle – was also launched to offer a totally new experience to hospitality guests. “Each of the areas represent an ongoing commitment to improve and upgrade the Club Wembley mem- bers’ experience,” says Harry Lomas HARRY LOMAS MBE, executive head chef at Wemb- ley Stadium. “They each complement the product they are designed for, ensuring continuity and consistency in the customer journey.” Lomas joined the Delaware North team, which manages the catering at Wembley Stadium, in February 2018, having previously been the executive head chef at five-star hotel The Grove – and before that cooking for The Queen and Royal Household. In his current role, he oversees the chef and kitchen teams, catering for up to 17,000 STARTERS Club Wembley members and their guests on a match day, as well as the general admis- Salt beef terrine sions fans of the stadium, which holds up to 90,000 people. Salt beef terrine, charred silver skin onions, toasted Inspired by hearty, traditional comfort food from his Lancashire roots, Lomas also has mini bagel, piccalilli gel an army background (he was the star of Channel 5 programme Combat Chef), meaning Salmon pastrami he is very organised and menus are decided well in advance of event days. Developing Cured Scottish salmon pastrami, celeriac remoulade bespoke menus for the different level of membership, while taking into consideration the Pumpkin soup (v) audience expected at that game, the catering team at Wembley has a wide catering brief Roasted pumpkin soup, truffle orecchiette to include major televised sporting events such as the NFL (American football) matches each year. MAIN COURSES “NFL take over the stadium and create their own dedicated hospitality experiences in Trio of beef collaboration with the Club Wembley hospitality and operations team,” says Lomas. Slow-braised beef, shoulder of Jacob’s Ladder, shin “There is a distinct change in the menu, with some American additions, including beef rillette, smoked mash, kale and whole roasted carrots pastrami antipasti, Waldorf salad, glazed bourbon beef brisket, maple buttermilk mash and Lobster and scallop mac and cheese lobster mac and cheese. There are also doughnuts, New York cheesecake popcorn and Cooked lobster with macaroni and cheese, collard pretzels served during the game with the platinum package.” greens, roasted peppers, red pepper jam Beetroot tortellini (v) Beetroot tortellini, goat’s curd, parsnip crisps, truffle oil FACTBOX: DESSERTS AT EACH GAME AT WEMBLEY STADIUM THERE ARE: Chocolate delice • 8 restaurants Caramelised white chocolate and bitter chocolate • 98 kitchens delice, whipped salted caramel ganache • 34 bars Cheese • 688 food & drink service points A selection of paired cheeses, dried fruit, chutney and • 4,000 pies cracker bread • 4,300 burgers • 3,700 hot dogs HALF-TIME • 35,000 pints consumed Korean popcorn chicken Sweet and salted popcorn to take away WITHIN CLUB WEMBLEY THERE ARE: • 452 staff POST GAME • 184 chefs Beef burger • 435 bottles of champagne consumed Sticky chicken wings Chickpea and butterbean burger with ranch dressing (v) @SLCMAG SPORTANDLEISURECATERING.CO.UK 016 CLUB WEMBLEY

“Following within the bar, really adding to the overall atmosphere. “Following member feedback, The Lioness was created member to deliver a relaxed atmosphere and a delicious gastropub feedback, menu,” says Lomas. “In addition to the tasty pub grub, The Lioness offers an The Lioness experience with pour your own pints (a popular attraction!) as well as a wide range of memorabilia from the different was created events held at the stadium, including signed footballs and to deliver shirts, NFL jerseys and boxing and gig memorabilia.” Access to The Lioness and Three Lions is offered to a relaxed members who have purchased the Inner Circle member- ship, providing premium seating in the stadium to some atmosphere of English football’s biggest events, including England and a delicious Senior Men’s Internationals at Wembley, Emirates FA Cup Semi-Finals and Final, Carabao Cup Final and FA Commu- gastropub nity Shield. “A mix of families, individuals and corporate members menu” looking for a more laid-back experience have Inner Circle membership,” says Lomas. THE LIONESS “The Lioness was launched as part of the Inner Circle of- fering, which not only provides exclusive access to sell-out Situated on the north-west side of the stadium, it is a gas- events but also allows you to experience top-class food tropub to complement the Three Lions pub, which opened and hospitality in one of the restaurants, or a more casual in August 2017. With an ability to host up to 1,000 members burger and beer in the newly-launched Gastropub. and their guests, it is a great addition to the available plac- “Members are able to experience such benefits as pri- es for Inner Circle members to enjoy pre- and post-match ority access to sports games as well as music and enter- hospitality as well as a half-time drink. tainment at Wembley, a dedicated account manager to Serving gastropub food, it is an ideal space in which to help with arrangements, one invitation to the behind-the- enjoy the pre-match build-up. scenes Connections events, stadium access three hours A great addition to The Lioness is the integration of the before the event and a complimentary members’ shuttle new Wembley tour route, which sees memorabilia placed train service from central London to Birmingham.”

“…the Centre CLUB WEMBLEY AT A GLANCE

Circle space Centre Circle was created The other new space to open saw the launch of an entirely new membership tier, the Centre Circle. Members joining to offer have access to a dedicated lounge on the south side of the stadium, directly behind their seats. members the “As well as offering a casual space to relax and socialise chance to before a big game, the Centre Circle space was created to offer members the chance to enjoy their very own private enjoy their bar area and enjoy the street-style food as well as compli- very own mentary drinks of your choice,” says Lomas. private bar Bobby Moore From valet parking and the most sought-after seats in Famous for a reason, the Bobby Moore hospitality pack- the house to post-match cheese and biscuits, every detail area” age offers a more traditional hospitality experience. You is catered for. get seat on the halfway line and exclusive access to a As well as the benefits from the game day package, fine-dining restaurant with live entertainment and football- One Twenty members get membership to private mem- ing legends. bers’ club ‘Home House’ in London.

One Twenty Private boxes A club within a club, One Twenty, provides a world of first- There are eight, 12- or 20-seater boxes available. These are class service. Launched last year, the 120 members and clients’ to own and can be customised to suit their brand or their guests get exquisite canapes and unlimited cham- individual taste. With a dedicated team of staff to look after pagne in the contemporary lounge and bar area before a your every need during events, guests can choose from à la five-course fine-dining experience in a modern restaurant. carte or buffet menus and a wide range of drinks. @SLCMAG SPORTANDLEISURECATERING.CO.UK CLUB WEMBLEY 017

ONE TWENTY CLUB PLATINUM PACKAGE PHILADELPHIA EAGLES vs DESSERT STATION JACKSONVILLE JAGUARS Sundae Station Build your own sundae: Ice cream with a variety of CANAPÉS ON ARRIVAL toppings, sprinkles, marshmallows, Oreos, honey- comb and berries COCKTAILS Banana bread American Bloody Mary Caramel sauce and torched banana Tito’s Texan vodka with tomato juice, salt, pepper, Blueberry mousse celery, Tabasco and Lea & Perrins Salted pretzels, bitter chocolate macadamia and Mimosa vanilla cream Freshly squeezed orange juice, Brut champagne, Selection of patisserie desserts (3) Grand Marnier Cheese Station Selection of four cheeses, served with apricots, chut- STARTER SELECTION ney, biscuits Smoothie and Juice Station Seafood Station DURING THE GAME Fresh seafood selection with lobster, king prawns, Selection of doughnuts octopus, mussels, anchovies, shrimp, crayfish and New York cheesecake popcorn or maple syrup and crab cocktails, carved North American salmon roasted pecan popcorn served with caper berries, lemons and limes Pretzels with kosher salt Antipasti Beef pastrami, dry-cured-prosciutto salad à la grec- que, cornichons, silver-skin onion and homemade HALF TIME piccalilli Korean popcorn chicken Weston salad Falafel with minted yoghurt (v) Romaine lettuce, watercress, endives, sliced pep- Ribs and slaw pers, boiled egg, avocado and peas (v)

BREAD & VIENNOISERIE SELECTION POST GAME A selection of artisan breads, rolls, bagels and baked Trio of sliders goods served with Netherend Farm butter Beef burger Californian buttermilk chicken burger, LIVE STATION chickpea and butterbean burger The Beef Bar Glazed bourbon beef brisket, baked heritage beets, chunky baked potatoes

HOT SELECTION STATION Carved turkey Smoked turkey, jalapeno butter sauce topped with a fresh salsa of avocado, pepper and cilantro Pan-seared swordfish Swordfish, braised fennel, sweet potato fondant, yuzu dressing Pea and asparagus tart (v) served with salsa verde, rocket and herb emulsion

HOT SELECTION BOWL FOOD Scotch eggs: traditional, jalapeno or black pudding on a bed on Boston beans Lobster mac and cheese: Cooked lobster with macaroni and cheese Asparagus and pea macaroni cheese (v) Toppings: Crispy bacon, onion granola, mature cheese, toasted seeds, crème fraîche and avocado @SLCMAG SPORTANDLEISURECATERING.CO.UK 018 THE SAATCHI GALLERY The Art of hosting

The Saatchi Gallery in Chelsea goes the extra culinary mile when hosting events

estled in affluent Chelsea, the Saatchi Gallery is one of London’s leading contemporary galleries. With a continually changing exhibition of world-class art as a backdrop, the Ngallery can offer clients a uniquely creative and immersive space in which to host events. With the Saatchi as the only gallery in London that allows event clients to hire the space for a week – it is closed to the public, with the option of taking down the exhibition and repainting the spaces – it is a pretty unique proposition for clients and hosts alike. “We find that most clients tend to hire the venue because it’s a gallery,” says Dean Drury, business development director at GSP Venues for the Saatchi Gallery. “In the past five years we have hosted 15 of the 20 most visited museum exhibitions in London, and as such they want the current exhibition in situ for their event. “Our current exhibition Black Mirror is no exception. Featuring work from 26 of the world’s most exciting contemporary artists, it offers a topical insight into the effect of politics on art and provides a one-of-a-kind backdrop for any event.” A free gallery, the Saatchi hosts events to raise vital funds to continue its work in giving contemporary art a spectacular exhibition space. Events can vary in capacity for up to 1,500 people; with 70,000 sq ft and 13 gallery rooms to use with there are many variations for clients to work with, whether for exclusive or partial hire. “As a creative arts space we work with and encourage clients to incorporate the gallery’s ethos into their event content; often they will choose a gallery or exhibit CAPT and reference the collection through their design or the catering,” says Drury. “We enjoy the creative process, it’s what makes our events stand out, and you cannot @SLCMAG SPORTANDLEISURECATERING.CO.UK THE SAATCHI GALLERY 019

CAPT of hosting

Sample Winter Menu

Sage and maple roast pumpkin

Celeriac purée, chicory, smoked walnuts, Muscat grapes

Black treacle-marinated fillet of beef

Herb potato and braised beef dumpling, roasted sweetheart cabbage, English mustard emulsion

Chocolate mousse dome

Praline centre, chocolate glaze, caramelised hazelnut, banana and passion fruit sorbet, raspberry gel

underestimate the value of word-of-mouth marketing.” As we have seen across a number of museum and gallery spaces, the Saatchi works with a selected list of the best caterers in London, with an emphasis on the client to choose which caterer to use, based on the look and feel of the event as well as budget. “Each offers something very different,” says Drury. “The nature of our business means that every supplier must understand the nuances of working in a unique space such as an art gallery. For example, red wine is an absolute no-no, unless “We challenge during a seated dinner.” The gallery spaces can be hired for all manner of occasions, from dinners to our caterers drinks receptions and product launches. Flexibility is the order of the day, with the food and beverage facilities able to to express cater for all sorts of catered events. “From a discreet black-tie dinner where the kitchens will be hidden from the themselves and guests to a fabulous sushi for reception drinks,” says Drury. “For public exhibitions and shows, we can create cafes and chill spaces and VIP lounges.” push the limits The King’s Road is recognised for having some of London’s best-recognised res- taurants such as Rabbit, Bluebird and POLPO, and on-site the Saatchi has the Gal- of what they can lery Mess – which stays open to the general public until 11pm – so the event catering has to be on-trend when it comes to the food, too. create with the “More and more clients want to know where their food is sourced and want to enjoy the best the season has to offer,” says Drury. “Therefore, we insist that our briefs they’ve caterers change their event menus seasonally. One perk of the job is the constant been given” round of menu tastings our caterers host! “As our clients vary, so do their requests. It can be anything from a simple healthy breakfast to running a café-style offering for 1,500 delegates throughout their event. “Reflecting high street trends, premium casualisation is the order of the day and @SLCMAG SPORTANDLEISURECATERING.CO.UK 020 THE SAATCHI GALLERY

Summer menu CAPT

Dorset white crab XO sauce emulsion, dashi jelly, coastal herbs, purple potato glass

Pine nut-crusted loin of Kentish lamb Purple potato and lamb confit terrine, summer carrots, lemon thyme jus

Fresh apple Green apple purée, vanilla crumble, black pepper ice cream, meringue

Italian favourites, perfect for sharing:

Burrata ‘tomato’ Tomato glaze, heritage tomatoes, lovage, basil dressing “It is a proven fact that food Grilled sea bass with charred preserved lemon, salsa verde, grilled fennel, cracked pepper is one of the defining reasons With shaved zucchini with crumbled ricotta, hazelnut dressing, fresh mint an organiser will choose a

Deconstructed tiramisu venue for an event” @SLCMAG SPORTANDLEISURECATERING.CO.UK THE SAATCHI GALLERY 021

“We enjoy the creative process, it’s what makes our events stand out”

we’ve seen some fabulous events with beautiful long tables which encourage guests to interact, share food and inevitably create memories.” With so much competition in the world of events hosting, Drury emphasises the need for the Saatchi to offer unique opportuni- ties and a high-quality catering service. “Variety is the spice of life and we love to help clients bring their ideas to life, no matter how big or small,” he says. “We relish challenging the norm as it reflects our reputation as one of Lon- don’s most cutting-edge contemporary venues. “We ensure all client and delegate needs are catered for, whether they require breakout dining spaces with somewhere to sit and relax during daytime events, or an evening exclusive hire that transforms the gallery spaces for seated dinners and an award show drinks reception.” One of the gallery’s most memorable and challenging events to date was the wedding of art world power-couple Simon and Michaela de Pury. “They created an immersive food installation which included food served on 69 full-size mattresses, made up sloppily with white sheets, loosely referencing Tracey Emin’s My Bed,” says Drury. “There was 1,000 shucked oysters on a large bed of ice, 100 cured sausages hanging above a raised platform and one gallery was even turned into a tap room where guests could help themselves to beer!” Downstairs on the ground floor there were 100 cakes from 100 bakeries in London, with purveyors ranging from small ethnic bakeries to posh organic artisanal shops, forming a conceptual portrait in wedding cake of the diversity of London. “The possibilities really are endless at Saatchi,” says Drury. Creating destination-style F&B options has been key to the success of the Saatchi Gallery events and Drury underlines the importance that needs to be placed on the quality of food and drink. “It is a proven fact that food is one of the defining reasons an organiser will choose a venue for an event,” he says. “Therefore, we insist on working with the best caterers, all of whom are hand- picked and must have demonstrable accolades to their name. We recognise the need for different price points and therefore offer a list that covers all budgets.” Customers don’t necessarily care who is creating the food and will associate their experience with the venue first. Drury explains that a close working relationship with the approved ca- terers will mean that, ultimately, the client is satisfied. “Delegates are extremely interested in the food they eat, it benefits their awareness and productivity during an event, and this must be reflected in the food on offer,” he says. “It’s vitally important to know what our guests like; vegetarian and vegan options are a must – we challenge our caterers to express them- selves and push the limits of what they can create with the briefs they’ve been given.”

@SLCMAG SPORTANDLEISURECATERING.CO.UK 026 IMPERIAL WAR MUSEUM

BEYOND

f you’ve ever wanted to party like it’s 1940, you can this Christmas! And in the most perfect location to boot – the Imperial War Museum (IWM) London. Together with Peyton Events, the museum’s catering Iand events partner, the IWM London is taking its party packages one step further this festive season. RETRO Marta Cembala, general manager of Peyton and Byrne, goes into detail: “Every year, IWM London offer Christmas party packages, or alternatively a It’s beginning to look bespoke package option is available, tailored to the client’s budget and in- dividual requirements. This year, we are offering a vintage Christmas party package and prices start from £98pp plus VAT for standing receptions and a lot like vintage £156pp plus VAT for seated dinners.” IWM London tells the story of those whose lives have been shaped by with the Christmas conflict, from WW1 to the present day, through permanent and temporary ex- hibitions. Now, several spaces – from the soaring Atrium to the sophisticated party packages Orpen Boardroom – are available for exclusive hire to party hosts for either drinks receptions or more formal, seated Christmas dinners. at Imperial War For receptions, along with prosecco served in vintage-style champagne saucers, organisers can opt for either canapés, bowl food or a combination Museum London, of both, while those choosing a formal three-course meal can take their pick writes Esther “Peyton and Byrne has built its Anyakwo reputation on offering the highest standards when it comes to catering” @SLCMAG SPORTANDLEISURECATERING.CO.UK IMPERIAL WAR MUSEUM 027

VINTAGE CHRISTMAS AT IWM LONDON SAMPLE MENU Festive canapés – warm Stilton croustade with cranberry chutney/hot smoked salmon fishcake with crushed green apple salsa/venison pâté on Parmesan and juniper shortbread Bowl food – pine-roasted carrots with parsnip/ caper and cauliflower crumble/Newlyn squid with confit garlic mayonnaise/turkey with prune stuffing and a tarragon jus

THREE-COURSE MEAL Starter Dedham Vale beef fillet carpaccio with wild rocket and Parmesan Slow-cooked salmon with heritage beetroot Winter vegetable salad with shaved chestnuts, salsify, game crisps and blueberries

Main course Roast turkey and trimmings Slow-roast shoulder of Suffolk pork with Jersey Royals, green beans and a caperberry, mint and basil dressing Roasted squash with goat’s cheese and wild mushroom

Dessert Hazelnut and chocolate torte Christmas pudding tart Grilled apricot and thyme frangipane Coffee and mince pies @SLCMAG SPORTANDLEISURECATERING.CO.UK 028 IMPERIAL WAR MUSEUM

“We pride ourselves on using the best produce, sourced from a small range of local suppliers”

from starters such as beef fillet carpaccio and mains like slow-roast shoulder of pork with a caperberry, mint and EATING AND DRINKING AT IWM LONDON basil dressing. While evening events such as seated din- Whichever party option hosts go for, a lot of thought ners and drinks receptions can be held at the has clearly gone into ensuring guests are treated to an museum outside of normal opening hours, extravagant affair. the Café at IWM London is only open during “High quality has always been the cornerstone of the museum’s opening hours. As entry to the everything that Peyton and Byrne do and the company museum is free, visitors to the museum and has built its reputation on offering the highest standards the general public can use the Café at any when it comes to catering,” says Cembala. “We pride time while also taking in the glorious views. ourselves on a very thorough selection process to en- “The Café overlooks the main atrium so is sure we always use the best produce, sourced from a the perfect lunch spot, while an outdoor ter- small range of local suppliers.” race is also available,” says Cembala. “The In addition to IWM London, Peyton and Byrne oper- terrace can also be used for an end-of-the- ates across a wide range of prestigious sites, including day private drinks reception for anyone hold- the Wallace Collection, The National Gallery and the ing a meeting, conference or event at the Royal Academy, and the offerings are unique to each venue.” one. Counter is the style of service and of the Cembala elaborates: “Although we do share best offering, she says: “The Café offers a selec- practice and a range of products, each site has a very tion of classic British cakes and puddings, specific offering, created to fit with the venue as each sourdough pizzas, seasonal salads, hand- has different requirements. At the same time, each ven- made sandwiches, classic pies and hot food ue is also able to provide bespoke catering through cooked on a charcoal grill. Drinks include a Peyton Events for special events, meetings, private cel- large selection of fine teas and speciality cof- ebrations or conferences.” fee, as well as fresh juices, craft beers and For events at IWM London, it can hold large seated biodynamic wines.” dinners for up to 320 people or standing receptions for There is also a range of vegetarian and up to 1,000 across the whole venue; for more intimate gluten-free options and, alongside the reg- numbers, there are smaller rooms suitable for dinners ular menu, there is the option for a special for up to 80. Along with the events that take place out- menu for group bookings and an afternoon side of opening hours, it can also hold daytime meetings tea package. for as few as 10 guests through to 200. @SLCMAG SPORTANDLEISURECATERING.CO.UK IMPERIAL WAR MUSEUM 029

As far as experiential evenings go, spending Yule time at one of the capital’s most iconic venues is pretty special – but the opportunity to step back in time is tru- ly next level. This was a time where bluebirds flew over the white cliffs of Dover, lipstick was a luxury and Land Girls danced with the Home Guard to the Chattanooga Choo Choo. The Peyton Events team can even provide additional 1940s style treats, such as live big bands, performing classic hits from the era with a few modern favourites thrown in and pre-party dance classes for those keen to throw some authentic shapes on the dance floor. Guests can sip Champagne in the shadow of WW2 aircraft and dance to the swinging sounds of the for- ties, all within sight of an original Enigma code breaker. Where else can bring this era to life but IWM London! With constant reports stating that consumers are more interested in things to do, rather than things to buy (in fact, compared to five years ago, spend on leisure has increased 17%), IWM London and Peyton Events have really created Christmas party packages to remember. With food and immersive experience more than covered, guests can see the year out not with a fizzle, but with a bang.

EATING AND DRINKING AT IWM LONDON SAMPLE MENU While evening events such as seated din- Stone-baked sourdough pizza – local English ners and drinks receptions can be held at the sausage with onion marmalade/mozzarella with museum outside of normal opening hours, tomato tapenade and pesto mayonnaise the Café at IWM London is only open during Jamaican-style grilled chicken with grilled vegeta- the museum’s opening hours. As entry to the bles and choice of salad museum is free, visitors to the museum and Superfood spelt salad with summer squash and the general public can use the Café at any grilled asparagus time while also taking in the glorious views. Oven-roasted pork chops with roasted root vege- “The Café overlooks the main atrium so is tables and choice of salad the perfect lunch spot, while an outdoor ter- Speciality sourdough baguette – grilled summer race is also available,” says Cembala. “The vegetables and fresh tomato jam/pulled pork with terrace can also be used for an end-of-the- honey mustard dressing day private drinks reception for anyone hold- ing a meeting, conference or event at the Sides venue.” Purple sprouting broccoli with toasted flaked Counter is the style of service and of the almonds offering, she says: “The Café offers a selec- Cinnamon-spiced grilled vegetables tion of classic British cakes and puddings, Wild garlic and sumac potatoes sourdough pizzas, seasonal salads, hand- made sandwiches, classic pies and hot food IWM afternoon tea cooked on a charcoal grill. Drinks include a Selection of finger sandwiches large selection of fine teas and speciality cof- Homemade scone fee, as well as fresh juices, craft beers and Peyton and Byrne mini cake selection biodynamic wines.” There is also a range of vegetarian and gluten-free options and, alongside the reg- ular menu, there is the option for a special menu for group bookings and an afternoon tea package. @SLCMAG SPORTANDLEISURECATERING.CO.UK 030 IN CONVERSATION Conversion Complete

Nick Gratwick, head of events and development at Keith Prowse, looks inside the new THE EAST WING, TWICKENHAM Twickenham East Stand

he Rugby Football Union’s two-year, £80m development of the East Stand “These exciting opened in November when England hosted the Springboks in the first new and unique game of the Quilter Internationals series. T England Rugby Hospitality was formed with the goal of improving the Eng- experiences have land Rugby match-day hospitality experience for customers by bringing all the hos- pitality within Twickenham Stadium and ensuring that all the profits could be rein- been well received vested into the game. in the market” The Rugby Hospitality team set out to create four modern, world-class spaces that would match the different requirements of its guests and enable the organisa- tion to host all match-day hospitality within Twickenham Stadium for the first time. The newly-built East Stand venues The Gate, The East Wing, British Airways Rose Garden and The Lock will accommodate 4,500 cov- ers each match day. Each venue has been designed to incorporate intricate details that pay homage to England Rugby and the heritage of the stadium. Hospitality packages for the new venues can only be bought from Eng- land Rugby Hospitality and official England Rugby partner Keith Prowse. We spoke to Nick Gratwick, head of events and development at Keith Prowse, to find out his views on the new facilities. Nick Gratwick: A new conCept “Working in collaboration with the RFU, we were given the freedom to cre- NICK GRATWICK - HEAD OF EVENT ate unique hospitality experiences across multiple levels at Twickenham AND DEVELOPMENT, KEITH PROWSE Stadium. As such, we have been involved from feasibility study through to @SLCMAG SPORTANDLEISURECATERING.CO.UK IN CONVERSATION 031

completion. The result has seen the delivery of four brand-new concepts over five levels in the new East Stand. Adoption of a clear tiering strat- egy across the stadium has allowed customers to easily understand the offers and make in- formed choices dependent on their needs. “These exciting new and unique experiences have been well received in the market. They not only elevate the guest experience, they stand as a benchmark for other venues to aspire to. “Our market-led approach and insights from over 30 years in the industry have ensured these experiences have an instant appeal to the market. Understanding that informality is a

THE EAST WING, TWICKENHAM key consumer trend – we developed the British Airways Rose Garden, an informal, experiential product that has a live band performing in the centre of the bar, local cask ales, street food and exposed industrial supports. The ambience is electric and gives a brand-new way of enter- taining guests. “On the other end of the spectrum is The East Wing, a facility that spans the entire width of the new East Stand. This facility is based around a members’ club philosophy, with pockets of luxury, eclectic furniture and the finest cocktail bars. Following the ever-growing trend of pre- miumisation, the suite-to-seat access can’t get any better, with customers able to view the pitch from their table as well as seats in the bowl in the 22s. The Gate offer picks up on a few key trends observed in hospitality – premium every day, informality and suite-to-seat access. This chop THE GATE, TWICKENHAM house restaurant with wines paired to the op- posing team sees a significant step-change to the historic product range. Customers are used to high-quality steak-house restaurants and we aim to match these, which is no mean feat in a stadium setting. The RFU’s kitemark launch, ‘Good for Rugby’, will help create a uniform brand and mark of authenticity. This will provide customers with a single identifier which sets official RFU products and services apart, inclusive of hospitality, and ensures customers have absolute faith that they are buying from a trusted and authentic source.

The East Stand in Numbers: • The development comprises six floors and 11,000 sq m of new space • The East Stand covers a total of 4,400 diners across The Gate, The Lock, The East Wing and British Airways Rose Garden • It can employ up to 250 chefs and around 2,000 hospitality staff, depending on the match

BRITISH AIRWAYS ROSE GARDEN IMAGE CREDIT: BIRCAN TULGA @SLCMAG SPORTANDLEISURECATERING.CO.UK 032 INTERNATIONAL FOCUS CRIME & COCKTAILS hile Las Vegas is now awash with flavoursome beverages, there was a time not so long ago that drinking alcohol was illegal. In Downtown Vegas, at The National Museum of Organized Crime and Law w Enforcement, known more affectionately as The Mob Museum, the American prohibition era of the 1920s is being used as a theme for a new F&B outlet. Daily tours of the museum’s Underground Distillery commence at 5pm and include the sampling of a variety of distilled spirits. Guests receive an in-depth explanation of the distillery equipment and distillation pro- “Passwords to the cess and learn about Prohibition and its impact on distilled spirits. In addition to learning about the historical origins and the drinking culture that existed Speakeasy bar are posted before the 1920s, guests have the chance to take part in a spirit-tasting experience includ- daily on the museum’s ing in-house distilled moonshine, vodka and the Jamaica ginger infusion. The tours are designed to encourage visitors to develop an appreciation for the flavour Instagram page” of moonshine, especially since The Underground’s moonshine is as authentic as it can safely get – made in-house with 100% corn and bottled at 50% ABV. A quick history lesson: Prohibition shut down thousands of breweries and distilleries across America, but it could not eliminate the public’s desire for alcohol. It simply forced the brewing and distilling of booze into the shadows, which contributed significantly to the rise and proliferation of the Mob in America. And while in The Underground exhibition space, guests learn about Prohibition-era bootlegging and rum-running, they can also visit the Speakeasy. Guests can travel back in time to when thousands of speakeasies operating in hard-to- find places satisfied the nation’s thirst for forbidden spirits. The Speakeasy exhibit is built around a well-stocked bar and a stage for evening enter- tainment, creating a lively environment inspired by that bygone age. Open until midnight daily from Sunday to Thursday, the Speakeasy offers a Happy Hour on selected craft cocktails from 5pm to 7pm and again from 10pm to midnight. While enjoying a forbidden libation in a bustling Speak- easy – passwords to which are posted daily on the mu- seum’s Instagram page – flappers (young women who embraced bold fashions and liberated behaviour) dance the Charleston to the relentless beat of a hard-working jazz trio. So, what’s missing? Finger foods designed for conven- ient snacking in the social atmosphere. A menu has been designed to pair with and heighten the drinking experience. The menu includes dishes such as classic deviled eggs with paprika and chive; beer cheese with pretzel bites; pastry pigs with whiskey mus- tard; a charcuterie plate; and a nine-inch cheese pizza – each with its own description and reasoning as to how it fits into the Prohibition story. Wines by the glass and coffee cocktails are joined by house-distilled moonshine, distilled vodka, Prohibition era-inspired cocktails (see menu), non-alcoholic mocktails @SLCMAG SPORTANDLEISURECATERING.CO.UK INTERNATIONAL FOCUS 033

and draft beer such as Tenaya Creek Pilsner (Nevada. Golden Lager, 5.5% ABV), 21st Amendment Brew Free or Die IPA (California. American IPA, 7% ABV) and Indian Wells Whiskey Barrel Amber (California. American Strong Ale, 12% ABV). Numerous artefacts found in the Speakeasy and Distillery add depth and context to the Prohibition experience. Items to be on display include a beaded chiffon dress, ca. 1926, which is an example of the new and bolder fashions that became popular during the Prohibition era due to the rise of flapper culture, as well as a five-gallon whiskey still, one of the smaller home stills used to make alcohol during Prohibition. But it is the added experience of the tailored food and drink that really makes The Mob Mu- seum’s venue stand out.

SAMPLE COCKTAIL MENU

Giggle Water Seasonal fruit-infused vodka, lillet, bitters, sparkling wine. ‘Giggle Water’ was one of many nicknames for illegal alcohol. It combines fruit-infused vodka with Lillet, plus sparkling wine and is similar to the French 75, a popular 1920s gin and bubbly drink. The Gem Vodka, elderflower, grapefruit, egg white, basil. The Gem saloon operated in the red-light district of early Las Vegas. This vodka beverage mixes grapefruit juice, egg whites and elderflower – a sweet European cordial. Bee’s Knees Gin, lemon, jalapeño honey In the 1920s this drink used honey syrup to mask the bathtub gin. Our twist uses exceptional gin and jalapeno. It’s the bee’s knees with a stinger, too. Corpse Reviver #2 Gin, Curaçao, lillet, lemon, absinthe. This supposed hangover cure would be traditionally consumed with the toast “Cheers to the hair of the dog that bit you”. As a robust gin drink, it works both ways. The Savoy Cocktail Book of 1930 reported “four of these in swift succession will unrevive the corpse again”. Southside Gin, lemon, mint, sugar. Reportedly a favorite of Al Capone and his cohorts in Chicago’s South Side, the mixture of sweet and aromatic ingredients was used to hide the bathtub gin. Moonshine Mayhem Moonshine, pineapple, tea, cardamom. When Al Capone moved to Miami in the late 1920s, the tropical climate inspired his in-house bartender to invent more exotic drinks. This cocktail boasts a rich palette of flavors, including pineapple, tea and cardamom. @SLCMAG SPORTANDLEISURECATERING.CO.UK 034 DIETARY REQUIREMENTS Mindful menu The key considerations to make when designing your free-from friendly menu

he buzz phrase for 2018 has been ‘dietary requirements’. It’s is now impossible for any catering outlet to ignore the need to offer safe Talternatives for customers with special dietary EFFECTS necessities and free-from products as part of their menu. “The variety of reasons for consumption free-from How does providing for special dietary requirements affect products is now so much more far-reaching,” says Emily the kitchen and service environment? Sudell, of Bells of Lazonby. Emily Sudell, Bells of Lazonby “Of the 24% regularly consuming free-from products, only 1% have a diagnosed food allergy such as coeli- “It can put a big strain on kitchen requirements. Where pos- ac disease. Other reasons for consumption are due to sible, it would be best to stock individually wrapped items whereby the integrity of the product is maintained until the self-diagnosis, makes them feel healthier, makes people control is passed over to the consumer upon purchase. feel better, easier for digestion etc. (Mintel). This also offers a great solution for grab-and-go environ- “85% of people across the UK are currently actively try- ments across sports and leisure catering establishments.” ing to improve their diet in some way (IGD, 2018). Many Chris Beckley, managing director, kff people are discovering a health halo and improvement in their general well-being by consuming free-from and “Initially, there will be operational challenges and potentially additional costs to make sure service kitchen environments vegan products.” have separate preparation and cooking areas; however, However, it is still the case that not every catering outlet the payoff will be worth the initial inconvenience. Particular- is up to scratch with its free-from offer, so we have asked ly given that food allergies and stricter labelling are so high on the current news agenda, these are pressure points on the experts for their key considerations. menus which simply cannot be ignored.”

CHANGE

Why do you think alternative diets are now becoming the norm in the UK?

Chris Beckley, managing director, kff “There has been a significant increase in the demand for alternative diets including veganism and gluten-free foods over the last year, not just by coeliacs or those with other allergies, but also those who follow a healthy diet as a lifestyle choice, particularly when training for sports matches and other sporting events. With millennials the biggest age group to be driving this demand for more flexible diets, operators have had no choice but to sit up and take note of this demand.”

Ben Bartlett, brand ambassador for Lion sauces, AAK Foodservice “The growth in alternative diets is being driven by a number of factors – with an increase in the preva- lence of allergies, the growth in healthy eating and concerns about the environmental impact of the meat, dairy and fishing industry all having an effect.” @SLCMAG SPORTANDLEISURECATERING.CO.UK DIETARY REQUIREMENTS 035

ACCOMMODATE

How do you be inclusive on your menu?

Fergus Martin, executive development chef, Major “When choosing what alternative diet options to include on your menu, it’s important to think about what is best for your business. Including alternative diet options is important, but it should never be to the detriment of your menu. Think carefully about your offer and the impact offering different alter- natives might have on it. For example, if you run a burger stand, offering a wide range of plant-based options will be harder. Consider how offering alter- native options might affect service times as well, as this is a vital consideration if you are serving a high volume of customers in one go. One way to save yourself time when catering for alternative diets is to keep your menu adaptable by utilising products that are suitable for alternative diets across your menu.”

Gordon Lauder, managing director, Central Foods “The secret to avoiding menu proliferation is to of- fer dishes and options that suit those with special dietary requirements, and other customers too. Customers with dietary requirements not only ex- pect there to be options on a menu that are suitable for their needs, they quite rightly expect that those options will be just as tasty as any other item that’s being served. Happily, in response to this increase in demand from consumers with special dietary re- COMMUNICATE quirements, food producers have developed a re- ally good range of free-from items for foodservice operators – both sweet and savoury options. In- creasingly, items that are suitable for various dietary How can caterers best communicate the alternative foods requirements are being developed, which means options to their guests? they are really versatile in who they will appeal to.”

Emily Sudell, Bells of Lazonby Fergus Martin, executive development chef, Major “We would recommend that caterers provide at “The best way to communicate your alternative diet op- least two gluten- and milk-free sweet offerings – tions to guests is to advertise them around your establish- one chocolate-based and one with a fruited element ment. This can be done by displaying dietary information to it. It is also important to have at least one option on your menu or by making customers aware that a sep- that is suitable for vegans, given that it is a rapidly arate allergens menu is available on request. It is also im- expanding market, with an estimated 3.5 million ve- portant that all staff know the menu and are well trained gans currently living in the UK. This vegan offering in exactly what allergens are in each dish so that they can can often be overlapped with something that is also confidently answer customers’ questions, as this will give gluten- and milk-free. them peace of mind when ordering.” “Stocking three to four offerings will take your venue into the category of “surprise and delight” Emily Sudell, Bells of Lazonby for those with coeliac disease or following a vegan/ gluten-free diet through lifestyle choice.” “Customers often tell us that they feel like an inconven- ience when they need to verbally ask what options are Ben Bartlett, brand ambassador for Lion sauces, available for their dietary requirements. Therefore, includ- AAK Foodservice ing helpful codes such as the Coeliac UK crossed-grain symbol and/or Vegan Society logo on menus gives all con- “One of the biggest trends in food is international sumers confidence in your products whilst leaving them street food, and this offers great opportunities to with a comforting sense of inclusivity, meaning they are far cater for vegetarian and vegan customers. Take in- more likely to return.” spiration from Middle Eastern, Pan-Asian and South American cuisine, using beans, pulses and tofu in- stead of meat, and team them with exciting spices and sauces to create vibrant, contemporary dishes customers want to eat.” @SLCMAG SPORTANDLEISURECATERING.CO.UK 036 SOFT DRINKS

GETTING SERIOUS ABOUT SOFT

Smoothies, mocktails, milkshakes and creative carbonate combinations – the soft drinks category has got a whole lot more inventive

or many years, soft drinks were the “Soft drinks is an important category for leisure sensible friend who turned up to nights operators to help boost their total sales,” says Lee out but never really make an impact. For Cannon, category development manager, OOH at too long the catering industry was guilty Lucozade Ribena Suntory. Fof complacency, offering a staple choice of three or “Overall, soft drinks generate £267m (CGA four drinks – cola, lemonade, tonic etc. Foodservice measurement MAT to 31/07/18) in the But right now is the time for change. leisure/travel channel, highlighting just how significant In the last few years, the soft drinks on offer at bars, this opportunity is. kiosks and restaurants have evolved into glorious “When we break this down, this equates to almost flavours, using natural ingredients to appeal to kids, £20,000 of sales from soft drinks in an average leisure drivers, abstainers and mixers. outlet, meaning it’s a crucially important part of any The world of sports and leisure catering has operator’s range.” embraced this wholeheartedly, tapping into the general growth of those reducing regular alcohol intake, as well as people simply seeking better-quality refreshment PREMIUMISATION while enjoying themselves away from home. Guests enjoy the theatre of having their drink, Twickenham Stadium, for example, is taking its soft particularly cocktails, made from the raw ingredients in drinks offering seriously, having last year announced Britvic front of them. It allows staff to get creative with specials as both the four-year partner with the Rugby Football menus and signature serves – for a premium price. Soft Union (RFU) and the stadium’s official soft drinks supplier. drinks have the same potential for innovation. @SLCMAG SPORTANDLEISURECATERING.CO.UK SOFT DRINKS 037

Seasonal blends and product selections can heighten interest (use themed point-of-sale materials), while the way people display and dispense their drinks is becoming more interactive. You only need to look at the ‘freestyle’ systems allowing children and adults alike to create endless concoctions of flavoured carbonated drinks using famous brands. At the top end, mocktails command a high price and can open up opportunities for tasting cards, seasonal flourishes and a sophisticated drinking experience for everyone to enjoy. “Increasingly, consumers are looking for an experiential element when eating out, demanding something more exciting than a run-of-the-mill offering,” says Chris Beckley, managing director of kff. “Soft drinks and juices therefore need to be exciting and enjoyable with exotic flavour combinations, otherwise a consumer might opt for a tap water.” There are so many options, from juices and smoothies to carbonated drinks to milkshakes. Offering a standout soft drink that both looks and tastes amazing is the key for caterers looking to up their As premiumisation sweeps in, the outdated soft drink game, as Karen Green, marketing manager of perception that soft drinks are exclusive to children has Aimia Foods, explains. also shifted. But arguably one of the most important “The way a soft drink is served in terms of the focuses and drivers for change has been the sugar tax. container itself should also be considered by operators,” she says. “This is particularly key with regards to how environmentally friendly their soft drink serving is. HEALTH SHIFT “Whilst ‘drink in’ options can be served in reusable The soft drinks levy has been at the forefront of operator vessels that can be washed and used time and time again minds since it came to fruition in April 2018. making them environmentally sound, many grab-and-go All the while the tax on sugary drinks is being passed soft drink options fail to take environmental precaution.” on to the consumer, they will vote with their feet, meaning Creating a memorable experience has long been that there has already been a shift in what drinks recognised as a key trend that people look for when consumers choose. Likewise, drinks manufacturers are going out, so why should it be any different when it having to act quickly to change their recipes and launch comes to consuming alcohol-free drinks? new products that adhere to the levy rules. Those who According to Mintel, 41% of consumers are now have moved quickly are winning. looking for a wider range of soft drinks and this is due to “As we anticipated, the introduction of the Soft Drinks a number of reasons, from health concerns over alcohol Industry Levy (SDIL) and our transparent approach intake to cost. to differential pricing (adding the levy to full-sugar “Variety and innovation are also drivers of this products) has accelerated the consumer trend of change – no longer are consumers satisfied by a simple switching away from higher- orange juice or a diet coke,” says Beckley. “They’re sugar drinks into low- and looking for exciting flavours to pack a punch and drinks no-added-sugar alternatives,” from different parts of the world such as aloe, yuzu and says a Britvic spokesperson. “Overall, soft drinks Mediterranean flavours.” “This has benefited our broad generate £267m Gina Geoghegan, founder of Wild Fizz Kombucha, portfolio of low and no sugar says consumers are increasingly looking for premium brands and our approach of in the leisure/ soft drinks that deliver on flavour and enjoyment. reformulating ahead of the “The emerging kombucha market, which has seen market. travel channel, sales increase by more than 12 times over the past four “With 99% of our owned highlighting just years (MarketsandMarkets Authority), is maximising brands in GB now below or the opportunity that the premium soft drinks market exempt from the SDIL (90% how significant this presents and is becoming a popular alternative to of total portfolio including carbonated and fruit-based options due to the increase PepsiCo brands), we remain opportunity is” in consumers’ desire for healthier options.” confident in our long- @SLCMAG SPORTANDLEISURECATERING.CO.UK 038 SOFT DRINKS

MOCKTAIL IDEA

Ginger and Apple Cooler 35ml of apple liqueur or calvados 1 tsp maple syrup 1 tsp lemon juice Candied ginger Heartsease Farm Ginger Beer

Method: In a cocktail shaker, combine the apple liqueur, maple syrup, lemon and ice. Strain into a highball glass and top with Heartsease Farm Ginger beer, and top with candied ginger and a lem- on twist.

standing health strategy (removed over 20bn “Variety and calories from UK diets innovation are also on an annualised basis since 2013) and our drivers of this change approach to the levy.” Some may argue – no longer are that consumers are consumers satisfied by increasingly on the lookout for more a simple orange juice nutritious offerings, regardless of the levy. or a diet coke” “Finally, the ongoing consumer trend towards healthier options is absolutely still prevalent, with 66% of soft drink consumers agreeing they’d like to see a healthier range on offer, so it’s vital that lower- sugar alternatives are included in the chiller,” adds Cannon. There is a huge opportunity for water variants such as coconut and cactus to take a share of the non-alcoholic market, while fruit juices also stand to benefit. “In line with a significant trend for beverages that are perceived to be healthy, fresh and highly nutritious, sport and leisure caterers should be evaluating their current offering in order to identify ways to offer a fresh, seasonal menu, packed full of flavours, colours and consistencies,” says Michael Eyre, culinary director at Jestic CAPT Foodservice Equipment: “Often regarded as a healthy alternative to many processed @SLCMAG SPORTANDLEISURECATERING.CO.UK WAREWASHING 039

soft drinks offered across the beverage industry, freshly-prepared juice and smoothie products provide virtually all operators with an opportunity to demonstrate their creativity and flair while also achieving excellent profit margins.” The high street is also seeing a significant shift to offering smaller ‘super-shots’ smoothies. Often featuring superfoods such as spinach and kale, these are becoming more and more prevalent. Cleverly packaged in smaller bottles, these are being marketed as an instant healthy energy boost and often reflect a premium price. Undoubtedly this needs to also be reflected in a leisure and sports catering outlet, where the range of soft drinks, juices and smoothies should include these types of smaller, vitamin-packed drinks. “More and more high street venues are using clever promotion of smoothies to their advantage by creating ‘super-shot’ ranges with intriguing flavours,” says Troy Smith, managing director of Oranka Juice Solutions. “Here they are offering a smaller portion size of a quality product at a premium price and therefore creating more revenue. “By piquing people’s interests at the point of sale with labelling and POS materials highlighting the health benefits, customers are more inclined to try and, more importantly, love the range on offer. It is so important that sports and leisure venues follow suit, but the added advantage is that they can actually benefit from greater margins by doing so.” It is pretty clear that the soft drinks category is now a far cry from that boring and simplified range of carbonates that used to be on offer. There is so much more to think about for operators, but also so many more opportunities. It is time to take them. @SLCMAG SPORTANDLEISURECATERING.CO.UK 040 PACKAGING

The Whole With material waste and food labelling a huge focus Packageduring 2018, we look at the key considerations when choosing your F&B packaging

ou should never judge a book by its cover impact on the enjoyment of the drink.” – except perhaps when you’re buying Penn says a vibrant, eye-catching design and good food on the go. use of colour will always work well in enticing the Not only should it look tasty and customer. enticing,Y but it’s got to look easy enough to handle Jess Lyons, PR and marketing coordinator at while eating standing up, perching or without the Planglow, which produces eco-friendly packaging, says typical facilities you would expect from a meal at it should also protect and safeguard shelf life while home. allowing the consumer to enjoy what’s inside. It means that for sports and leisure venues, where “This is especially important at venues where the the majority of customers will be buying drinks and consumer may have a very limited period – such as food to go, caterers have to think carefully about the half-time or an interval – to grab all that they need,” she packaging, including its visual impact and ease of use. explains. “The packaging is essential to the sale as it’s the Lyons points out that when choosing packaging, it first impression the consumer gets in terms of his or her is also worth noting that packs featuring a transparent overall purchase,” says Chris Penn, managing director window – giving customers a glimpse of what’s inside – of 4 Aces, which produces disposable packaging. have been shown to increase sales by 20%. “It can influence how the buyer then feels about the So, whether serving sandwiches, hot dogs, coffee or product. street food – operators and caterers need to consider “With a hot beverage, if the cup is well designed and how best to present the food – not just how it looks but manufactured to a high standard, it sets the expectation whether the packaging maintains the product well and that its contents will also be of good quality and can how easy it is to hold. @SLCMAG SPORTANDLEISURECATERING.CO.UK PACKAGING 041

BRANDING Food and drink packaging offers an abundance of opportunities to venues and suppliers to promote their business and reinforce their brand. Well-branded products can be a walking advert as consumers move around with the product. “Good packaging should support your brand and wider offering while at the same time underlining your ethos and core values,” says Jess Lyons at Planglow. “Branded concepts and self-branding, if done well, allow businesses to compete with the retail giants on a level playing field. “They create a united, engaging image – ideally one that tells a story and resonates with the customers – encouraging buy-in (both monetary and in terms of ethos) and helping to secure sales both now and in the NEW ENGLAND PATRIOTS BRANDED CRISPS future.” Penn agrees, pointing out that in the drinks market more companies are tailoring their printed cups to “Good packaging promote and strengthen the brand. “Disposable cups and packaging are incredibly should support handy marketing tools as they are not just seen by the your brand and person who makes the purchase but by everyone that person passes or comes into contact with as they are on wider offering while the move,” he says. “The customer becomes complicit in reinforcing your at the same time branding and advertising your product. underlining your “If you’re buying disposable cups, it’s really worth turbo-charging this spend by considering branded ethos and core options.” values” @SLCMAG SPORTANDLEISURECATERING.CO.UK 042 PACKAGING

RECYCLING There is no getting away from the fact that product packaging has a huge impact on the environment. Due to the growing awareness of the need to reduce this impact, venue operators and caterers know they must do their bit. Tony Holmes, sales director of BB Foodservice, says there is a lot to consider, both in what packaging is made of and how it’s disposed of. “If using recyclable packaging, make sure you have

plenty of opportunities for customers to dispose of it OHIO WESLEYAN UNIVERSITY BASEBALL BOTTLE correctly,” he explains. “It makes no difference if your packaging is 100% recyclable if there’s nowhere to recycle it. “Or, if that’s not possible, go for biodegradable GETTING CREATIVE alternatives, and let your customers know. We have found some of our favourite innovative “You’re playing your part and making a difference – packaging designs used in sports venues across the customers will respect that.” globe. Phil Plowman, managing director of Love Taste Co, which produces smoothies, shakes and broths, says more and more food and drink brands are manufacturing environmentally-friendly packaging for out-of-home operators to serve their products in. “Getting the balance right between creating environmentally-friendly packaging that looks great is important and the branding and creative doesn’t have to be overlooked,” he adds. Suppliers should be doing their bit by choosing a DENVER BRONCOS POPCORN PACKAGING greener alternative, says Louise Cheadle, teapigs co- NUTELLA ITALY FC founder and tea-taster, even if it is more costly. Her company has recently made changes to its packaging and been awarded the plastic-free trust mark by A Plastic Planet. “Designed to sit clearly on the front of the pack, the trust mark will instantly inform and empower consumers to make plastic-free choices,” Cheadle explains. “The confusion around different logos PLANGLOW and abundance of plastic packaging in the supermarkets means that those with innovative packaging will be nice and easy to spot.” NEW INNOVATIONS • Love Taste Co recently unveiled its new range of cups, lids and straws made from polylactic acid (PLA) – a compostable plant-based material, also “Getting the balance known as corn starch. right between creating • It takes less than 180 days to break down into compost when commercially composted with environmentally food waste. • 4 Aces’ diamond cup has intricate diamond friendly packaging shapes woven into its raised surface, which has that looks great is been designed to give the cup a better grip and reinforce insulation. important and the • Planglow has launched a box-fresh environmentally-friendly packaging and labelling branding and creative collection, Botanical Plus. doesn’t have to be • It is made from fully sustainable, plant-based materials and is suitable for both home and overlooked” industrial composting.

@SLCMAG SPORTANDLEISURECATERING.CO.UK 044 CATERING DESIGN

An eye for design How learning your demographic will future-proof both the kitchen and restaurant in your next catering design @SLCMAG SPORTANDLEISURECATERING.CO.UK CATERING DESIGN 045

ith the refurb of the F&B concepts “A kitchen design with the right amount of space within stadia like The O2 Arena, and designated areas for cooking is vital and and the much-publicised evolution can prevent any accidents in the kitchen such as of general-admission areas at the trips, slips and falls, and overall creates a better Wnew Tottenham Hotspur stadium, the subject of the working environment which will ensure happy and ‘customer journey’ has been a huge focus in 2018. productive cooks and staff.” How the consumer interacts with the concourses, The positioning of key machinery such as ovens, restaurants and bars; how they get to them; how refrigeration and warewashing should all fit within they order and receive their products are all the flow, firstly to avoid a backlog or blockage in considered key to creating successful F&B facilities cooking or cleaning, but also to create an efficient – especially in the high-turnover and high-capacity environment for staff and apparatus. industry of sports and leisure catering. “Reducing the demand on ventilation systems Therefore, the layout and design of restaurants saves space, time and money for operators and bars, and their kitchens, within SLC locations and allows them maximum flexibility to place has become as central to any concept plans as the dishwashing equipment such as hood-type and menu or theme. From having the right equipment in rack transport machines in the best position for the right positions to making sure the walkways are efficient use,” says Paul Anderson, managing wide enough for a contraflow of service staff, each director of Meiko UK Ltd. aspect needs to be scrutinised. Hemsil argues that chefs themselves need “It’s important that sports and leisure operators to take a significant role in the decision-making put as much, if not more, thought into the layout of process when designing a kitchen. their front-of-house areas as their back of house “Chefs are at the heart of the kitchen and as areas,” says Steve Hemsil, sales director – UK & such have a true understanding of what works well Ireland for Welbilt. within the kitchen,” he says. “Because of this, chefs “As such, operators should be looking to source should have input into the layout of the kitchen, aesthetic, compact and speedy pieces of catering for they know the physical requirements of the equipment for their front of house locations – the commercial kitchen best.” trio of requirements for ensuring a well-designed Simon Lohse, managing director of Rational UK, front of house catering space is achieved.” agrees and believes that chefs also need to work closely with the manufacturers of the equipment being installed. KITCHEN “It is vital that chefs work closely with So, what are the key aspects that need to be manufacturers and designers to ensure they are considered when designing a kitchen space at specifying the right equipment for their kitchen’s a busy venue? Well, the first thing to gauge is requirements,” he says. “Designers and chefs numbers. should visit other sites where the equipment is “For a kitchen to work efficiently, the key design already in use to make sure they are making the right aspects to consider are the location and size of purchasing decisions. Ideally, get the equipment the kitchen area, the number of customers to be demonstrated and where possible test it out prior catered for and the service style,” says Simon to purchase. A new design is the opportunity to get Lloyd, managing director of Lloyd Catering. a kitchen that works for your operation.” “Once these elements have been established, the main elements for consideration within the kitchen are an efficient workflow, appropriate space allocation and equipment specification.” “Critically, we The flow of any catering operation is essential. The ease and speed of operation ensures the best must first establish possible customer experience. Delays to orders are the customer never welcomed and so having a clear operation and functional kitchen is the must for any catering demographic, establishment. “The design of your kitchen should have the which drives menu right shape to it, which can have a huge effect on development, service the workflow,” says Chris Hinton, company sales manager for Shine Food Machinery. style, and pretty much “Having a good flow is very important for chefs, cooks and staff to be able to move around quickly everything else” and carefully when preparing and cooking food. @SLCMAG SPORTANDLEISURECATERING.CO.UK 046 CATERING DESIGN

RESTAURANT In the front of house areas, practicality has to couple with service style and theme as the customer-facing areas can not only focus on pragmatism. However, many of the same rules still apply. “Critically, we must first establish the customer demographic, which drives menu development, service style, and pretty much everything else from fixtures, fittings and equipment all the way through to product placement, packaging and POS,” says Caroline Anderson, marketing manager at Restaurant Design Associates. Speed of service and throughput remains critical. “It is just as natural the operator will want to maximise revenue as it is the customer will want to minimise queuing,” says Anderson. “Yet, nowadays, it is the well-rounded catering package that sets the top venues apart. The catering offer is no longer a sideshow and should form part of the core experience.” This isn’t always straightforward, particularly at venues where the demographic can change considerably in line with the change of event. In this scenario, flexibility becomes a key factor in the design. And flexibility is certainly a key trend in modern before taking their chosen-sized cup back to their restaurants as they aim to please as many customers table themselves. Their popularity in SLC locations is as possible and attract clients for everything from for a number of reasons. private dining through to banqueting and conference “The popularity of self-serve ice machines has catering. been driven by the increase in self-service drink “Design trends can vary from one venue to another; offers,” says David Rees, group marketing manager of however, certain aspects of designing a restaurant HTG Trading Ltd. “Often a self-serve ice machine is are common throughout the sector – quality being paired with a soft drink syrup system, giving operators one such trend,” says Simon Tappenden, managing the ability to offer ‘bottomless drinks’ or ‘free refills’. It director at Ovation Outdoor Furniture. requires zero staff involvement and allows operators “With furniture being a significant investment to offer additional value to customers. Ice is a key part for many businesses, it’s important that operators of this: the more ice the customer adds to their drink, purchase quality, robust and durable units for their the less syrup they use, which reduces product cost business, providing the best return on investment and per serve.” maximising the visual appeal of a site for many years From grab and go, to assisted service, to a full table to come. service; there are so many options as to how F&B “The challenge is often to differentiate between a facilities can now interact with customers. But there fad and a trend. A trend is here to stay and is worth are certain rules that can be applied to most venues. the time and investment of a new refurbishment and Know your audience and the numbers that are will not become irrelevant by the time a full design- likely to use your facility, then create the space and and-build process is complete. buy the equipment to suit that demographic. Find “For example, the growth in appetite for more the trends rather than the fads and future-proof your healthy and nutritious food options, which can be concept with good-quality machinery to minimise the delivered on the ‘grab and go’ basis we’re now likelihood of costly changes in the near future. accustomed to, will likely remain for the long-haul,” says Anderson. “Living walls with a mix of natural materials such as stone and timber tend to promote a feeling of health and vitality and are still relevant at the “A new design is the outset of some of our most current schemes.” On the food and drink side, customers are getting opportunity to get a more used being hands-on and interactive with their kitchen that works for F&B choices. Take self-serve drinks machines, where guests can choose their mix of flavours and ice style your operation”

@SLCMAG SPORTANDLEISURECATERING.CO.UK 048 PRODUCTS

KeCo Foodservice Shoestring Plastic-free Packaging fries paper cold Catering for children is With chips of all shapes 03 even easier thanks to 01 and sizes continuing to cups KeCo Foodservice Packaging Uncle Ben’s take up space on menus up Compostable packaging Ltd and its vibrant range of and down the UK, leading 02 manufacturer Vegware ‘Kids Bitz’ packaging. Katsu Curry independent foodservice has launched Hula, a new Suitable for takeaway food Mars Foodservice has brand Country Range has range of paper cold cups in choices that can be eaten on the 04 launched the latest enhanced its choice with the bold party colours. go or eat-in menus, KeCo’s Kids on-trend flavour in the Uncle launch of Crispy Coated The Hula cups are versatile, Bitz boxes offer fun and practi- Ben’s ready-to-use foodservice Shoestring Fries. perfect for cold drinks like juice, cal presentation of a variety of sauce range: Katsu Curry. Available through the Country soda, beer, cocktails or water. menu choices – from light lunch- Created with carrots, red Range Group’s network of inde- They’re also ideal for popcorn es such as sandwiches, savoury peppers, coconut and aromat- pendent wholesalers, the new or hot snacks to go. Available snacks, fruit and yoghurt, to hot ic spices, the new Katsu flavour addition comes in 2.5kg bags in in nine, 12, 16 or 22oz, they fit meals like a burger and fries – provides a mild and creamy fla- cases of four. Vegware’s existing range of and guarantee to keep children vour that is ideally served with a Chips continue to be the clear PLA flat or domed lids, re- occupied thanks to the inclusion variety of protein sources. most popular potato option for ducing SKUs. of an activity. Saving caterers significant consumers when eating out- Vibrant colours are mixed Made from FSC cartonboard time in comparison with scratch- of-home, with research from within sleeves – tropical mango, and manufactured in the UK, made versions, the Katsu Curry NPD Crest showing that they sea green, hibiscus pink, Big Kids Bitz meal boxes are 100% ready-to-use sauce allows cater- accounted for 59.6% of all food- Island blue and Vegware green, recyclable, where facilities allow. ers to create authentic, quality service potato servings in the each with one contrasting Available in a choice of Japanese dishes straight from year ending March 2017. colour leaf. themed designs – Animal Farm, the jar. By simply adding a pro- Country Range Crispy Coated Like all Vegware, the cups Treasure Island, Jurassic King- tein source of choice, caterers Shoestring Fries are guaranteed are made from plants, not plas- dom and Jungle Safari, as well as can develop their menu to add a to stay crispier for longer; these tic. Sustainably-sourced board mixed themes such as Sea Life, real taste of Japan. fries are made to a consistent is lined with plant-based PLA Dino Farm, Treasure Quest and Katsu Curry sauce is com- length (7x7mm) and can be oven- and printed with water-based Animal Friends – KeCo’s Kids pletely compliant with 2017 PHE baked in around 25 minutes. inks. They are commercially Bitz meal boxes feature puzzles salt targets while containing no Suitable for vegetarians, ve- compostable where accepted, and things to do on each side artificial flavours, colours or pre- gans, coeliacs, nut allergy suffer- and Vegware’s expert environ- and are supplied with activity servatives and suitable for con- ers and lactose-intolerant diets, mental support helps clients books and snap-on/off crayons sumers following a gluten-free, they are a menu must-have. Close the Loop. comprising four colours. vegetarian or vegan diet. www.countryrange.co.uk www.vegware.com www.kecofsp.com www.aimiafoods.com @SLCMAG SPORTANDLEISURECATERING.CO.UK PRODUCTS 049

Ferrero Foodservice partners Francesco Mazzei Morgenrot Celebrating the iconic unveils 05 praline collection for the very first time, Ferrero Quilmes Foodservice has partnered with renowned chef Francesco brand Mazzei to showcase a new reci- Low Alcohol pe series starting with a special refresh creation for Christmas. Morgenrot’s Argentine Hen joins the As chef patron of Sartoria, 06 beer brand Quilmes Fiume and Radici, Francesco has undergone a full brand flock Mazzei has created the recipes revamp, including a new Old Speckled Hen is to inspire chefs in using Ferrero eye-catching packaging make- 08 adding to its family with Rocher, Raffaello and Rondnoir to over of its bottles and cans. Vegan the launch of Old Speckled add the finishing touches to their Renamed Quilmes Clasica, Hen Low Alcohol to reflect desserts for special occasions in- the famous brand first launched American changing lifestyle and cluding Christmas, Valentine’s Day, in the UK a decade ago and has consumer landscape in Easter and Mother’s Day. quietly developed a passionate pancakes embracing healthier living. Speaking about partnering with following in the ON/OFF trade Frozen-food distributor Greene King, under the Mor- Ferrero Foodservice, Frances- and among consumers. 07 Central Foods has land & Co brewery brand, is in- co Mazzei, said: “Partnering with Imported by Morgenrot since extended its free-from range for troducing a 0.5% abv version of Ferrero is a dream of every chef 2008, the brand is a mainstay in foodservice operators with the the UK’s number one premium around the world and I feel very the growing Argentine restau- launch of a new vegan American ale Old Speckled Hen. privileged for this amazing oppor- rant and pop-up food scenes, pancake. Old Speckled Hen Low Al- tunity. I have been a Ferrero fan plus in the UK bar sector, and The move is in response to cohol faithfully delivers flavour since I was a child and it is fantastic has benefited from its associa- both the increase in demand characteristics reminiscent of to be able to celebrate the pralines tion with the UK polo scene and for plant-based vegan products the 5.0% abv bottled beer and range with this series of desserts.” Argentine football culture. and the growing appetite among echoes the familiar malty toffee The recipe collection starts off Proudly remaining a genuine consumers for eating out at and caramel notes that give Old with the festive Tartufo di Pizzo import, Quilmes Clasica is only breakfast and brunch. Speckled Hen its rich smooth with Ferrero Rocher, which resem- brewed in Argentina, using Pa- All-day breakfasts are also and distinctive flavour. bles a present when served at the tagonian hops, malted barley becoming more popular, particu- Like the original, Old Speckled table wrapped up in gold foil. Ideal grown in the Pampas and pure larly with millennials – leading Hen Low Alcohol is brewed with for creating a sense of occasion water from the Andes. to rising demand from foodser- Pale and Crystal malts alongside at Christmas, once opened, the The lager, which has a golden vice operators for easy-to-serve Challenger, First Gold and Gold- dessert reveals a whole Ferrero colour and light hoppy taste, is breakfast-style items that can be ings hops, allowing the unique Rocher hidden inside hazelnut and available in bottles (34cl and 97cl) offered throughout the day and toffee malt character for which it pistachio ice cream. and in cans (35.5cl). ABV 4.9%. at various dining occasions. is known to shine through. www.ferrerofoodservice.com www.morgenrot.co.uk www.centralfoods.co.uk www.greenekingbrewery.co.uk @SLCMAG SPORTANDLEISURECATERING.CO.UK 050 THE INSIDER Closing the skills gap

Jill Whittaker, MD of HIT Training, shares how the Apprenticeship Levy could actually be the solution to closing the skills gap

ith the Migration Advisory workforce’s skills are current but also give the UNDERSTANDING HOW TO TRANSFER Committee (MAC) stating message that an employer is willing to invest in FUNDS that immigration to the its employees. But there is some good news on this front. Cur- UK should be weighted to While apprenticeships aren’t the sole solu- rently, levy-paying employers can transfer 10% Wprioritise ‘high-skilled’ workers, there has tion to filling this widening hole in the workforce, of their funding pot to SMEs or charities in their been outcry across the hospitality industry they are one of the most effective resolutions supply chain or sector – but this is something on the implications this will have on an available to businesses, particularly due to the that is relatively unknown, and an opportunity already growing skills gap. But how can possible fallout of MAC recommendations. largely underutilised. operators fill the hole in their workforce? The types of qualifications are vast and range As a result, smaller hospitality businesses Projections suggest a total of 1.3 million ad- from level 2 right through to degree level. If we could in fact cover the costs of having an ap- ditional employees will be needed across the know there is a pot of funding available in the prenticeship programme. In a particularly pos- hospitality and tourism sector by 2024 (Peo- sector that can be used to upskill employees, itive move, Chancellor of the Exchequer Philip ple 1st 2017). Indeed it was said in 2018 that then we would be foolish not to use it. Hammond has also proposed new plans to in- 375,000 new staff were required to fill vacant crease the amount available for businesses to roles – and that was before the recent recom- HOW THE APPRENTICESHIP LEVY CAN transfer to 25%. mendation from MAC to focus post-Brexit mi- HELP Given that the hospitality sector is already gration on highly skilled workers. There is no doubt that the funding around tackling a chronic skills shortage without the Currently 12-24% of hospitality staff in the apprentices has become complex with the in- added strain of MAC recommendations and UK are EU nationals (KPMG Report for the Brit- troduction of the Apprenticeship Levy and the Brexit, it is essential that businesses that don’t ish Hospitality Association - March 2017) but, rules around transferring funds. want to use their levy contributions look to trans- according to MAC’s definitions, these workers As a reminder, the levy itself requires all fer them to those in the sector that do. would be categorised as ‘low-skilled’, meaning companies with a pay bill of more than £3m they wouldn’t be prioritised for residency in the to contribute 0.5% of their payroll costs to the USE IT OR LOSE IT UK. This could have serious implications on the scheme, which they then claim back for train- Ofqual’s latest research revealed only 8% of Ap- hospitality industry’s ability to fill roles and will ing. This amount is then topped up by 10% from prenticeship Levy funds have been used. Right undoubtedly lead to further testing and uncer- the government. Businesses with pay bills be- now, the impetus must be on making sure this tain times. low £3m don’t pay into the fund, but they still dedicated funding is unlocked, maximised and have access to government subsidies of 90% shared to help protect our vibrant sector. FOCUSING ON THE POSITIVE of the cost of the apprenticeship, with the em- Contributions to the Apprenticeship Levy are As our reliance on European workers may be ployers co-paying the additional 10%. The days only banked for 24 months, so businesses have forced to end, one way forward-thinking busi- of apprenticeships being fully funded by the until April 2019 to use or lose their initial funding nesses can look to tackle the skills shortage is government for small businesses are no more. pots. upskilling UK-based workers and investing in Unsurprisingly, since the introduction of this While we are right to be nervous about the high-quality training via apprentices. 10% contribution, apprentice numbers in SMEs implications of Brexit and MAC recommenda- Encouraging more people to pursue a – a category that many hospitality businesses tions, let’s also use all the resources we have career in the hospitality sector and offering sit in – have reduced because businesses sim- available to build prospective and attractive ca- employees an apprenticeship will ensure a ply cannot afford them. reer opportunities in the hospitality industry.