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TUCO News Procurement Report 06 News from TUCO, Members of TUCO 28 a Comprehensive Guide to the Fresh and the Wider Hospitality Industry Fruit and Vegetable Category OCTOBER 2019 WINTER IS COMING Driving hot beverage sales on campus MAD FOR IT! SOFT SPOT CLEAN AND GREEN STREET FOOD COMES TO WHAT’S NEW IN THE VERY LATEST IN UNIVERSITY OF MANCHESTER SOFT DRINKS WAREWASHERS THE UNIVERSITY CATERERS ORGANISATION LTD OCTOBER 2019 OCTOBER 2019 TUCO.AC.UK 03 WELCOME Publishing welcome PUBLISHED BY H2O Publishing, Dear member, Joynes House, New Road, Gravesend, DA11 0AJ Now the weather is turning chillier, I’m sure your thoughts – like T: 0345 500 6008 mine – are turning to our Winter Conference where we can expect an EDITOR exceedingly warm welcome in the Welsh capital. Liz Jones E: [email protected] Taking place at Cardiff University on 4 December, the event kicks off the night before with a sumptuous dinner in Cardiff Castle with its EDITORIAL DIRECTOR Tristan O’Hana fairytale towers, located in beautiful parklands right in the heart of E: [email protected] the city. It’s a fitting starting point for our conference with its theme CONTRIBUTORS of Sustainable Success. We’ll be discussing the many and various Gemma Bradish, Henry Norman, challenges we’re all facing including the scourge of non-recyclable Tom Tanner, Sarah Welsh, Peter coffee cups, how to avoid single-use plastics, the benefits of plant- Walters based cuisine and how we should best tackle food waste. Sustainability DIVISIONAL DIRECTOR Rob Molinari is no longer a buzzword: it is an imperative and needs to be at the very @RobMolinari heart of everything we do. Bookings are now open on the TUCO website T: 07850 797 252 and I look forward to seeing you there. E: [email protected] The conference will be followed by an optional two-day Cardiff Study DIRECTOR Tour too, where you can further explore the sustainability topic by Dan Hillman @hillmandan visiting restaurants and sites in and around Cardiff which have made T: 07833 248 788 significant inroads in this area (as well experience some great regional E: [email protected] food). It’s not all bara brith and Welsh cakes you know! DIRECTOR And with temperatures dipping, in this issue we take a timely look Marc Sumner at hot beverages. There’s not much that a delicious hot brew can’t put @sumner_marc T: 07730 217 747 right (see page 43). And in this era of fewer students drinking alcohol, E: [email protected] we explore what’s happening in soft drinks (see page 29). Our university SUBSCRIPTIONS showcase this month focuses on Manchester and the amazing street E: [email protected] food market the team there have created (see page 14). They certainly PROOFREADER have been busy bees! Enjoy! Jennifer Campbell STUDIO MANAGER Matt White Marc Ayres Chair of TUCO DESIGN STUDIO Matt Bailey Wiktoria Armstrong Caspian Reynolds PRODUCTION Hannah Broad MANAGING DIRECTOR Jamie Robbins The views expressed in this publication do not necessarily reflect the views of TUCO. PRINTED BY Buxton Press No part of this publication may be reproduced without written permission from the publishers. The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within READ ON THE GO international environmental standards, to ensure sustainable sourcing of the raw GET OUR DIGITAL ISSUE NOW materials, sustainable production and to tuco.ac.uk/share/tuco-magazine minimise our carbon footprint. OCTOBER 2019 TUCO.AC.UK 05 CONTENTS CONTENTS OCTOBER 2019 GENERAL BUY TUCO news Procurement report 06 News from TUCO, members of TUCO 28 A comprehensive guide to the Fresh and the wider hospitality industry Fruit and Vegetable category Digital digest In safe hands 13 See what’s the latest on the TUCO 29 TUCO works with food safety website and highlights from its consultancy STS to carry out high risk Twitter feed audits on members’ behalf Events Framework and DPS update 58 Upcoming trade and consumer events 30 The latest framework updates from including Food Matters Live and the the TUCO procurement team Public Sector Catering Expo New products 14 57 The latest food, drink and SHARE equipment news University showcase GROW 14 Manchester University and its innovative street food market in the spotlight Soft drinks Kitchen cuts 29 As students move away from alcohol, 41 Peter Walters, executive chef at Keele it’s time for universities to bolster University, serves up a couple of their soft drinks offering autumnal winners Fish and seafood CEO Update 26 39 With overfishing and pollution, 66 Mike Haslin, CEO of TUCO, looks choosing the right fish and seafood is forward to the Winter Conference crucial in December Hot beverages 43 With winter around the corner, it’s LEARN time to jump start your hot drinks menu Sustainability Warewashing 22 Tom Tanner from the Sustainable 51 Advances in technology have made Restaurant Association, tells how some warewashers more efficient than ever institutions are tackling the scourge of single-use plastics 28 Home ground advantage! 24 What are the benefits to on-site training? Bang on trend 26 Vegan and Vegetarian in the City is a real eye opener of a study tour Snap to it 27 Looking for a little Insta-inspiration? The Professional Food Photography development day can help 29 OCTOBER 2019 06 NEWS MEALS ON THE MOVE AT LINCOLN The new academic year at the University of Lincoln has stepped up a gear with the introduction of two firsts: a food truck and a battery-powered coffee wagon. The food truck, called Fork in the Road, is a recondi- tioned and renovated Peugeot J7 Van which Chris Wha- ley, catering manager, highlights is a less expensive in- vestment that the more-often converted Citroen H7. “We wanted something quirky and novel and this certainly is! It’s easier to source spares for too,” he says. The truck is a French-registered, former cattle carrier but has been transformed by Wilkinson’s of Blackburn into a street food unit which can offer multiple food choices. “I think we’ve been quite forward-thinking in the way it’s kit- ted out,” says Whaley, explaining that it has griddle, waffle and crepe plates so can serve a whole range of world street foods, including Canadian poutine, Mexican nachos, burg- ers, sausages and a breakfast offering. Wilkinson’s was able to advise on what limitations the space would have. “They knew where to put the fridges and I soon realised that there was no way we’d have space for a barista coffee machine,” says Whaley. Hence, his investment in a battery-powered coffee wagon. Another bespoke and converted vehicle new to campus that he has had branded to Lincoln’s own coffee blend, 94o (that’s the temperature it’s best brewed at). Whaley has long held an ambition to cater for outside CHAPTERS TURNS A PAGE AT KING’S buildings on campus and with the phenomenal growth of the popularity of street food, the timing couldn’t be For 12 years Chapters has traded as a traditional dining space on the Strand better. “These mobile units are economic, flexible and al- campus of King’s College London. Like most university restaurants it was low us to access areas of footfall we previously couldn’t. a dual space, used for both dining and as a venue. It has now undergone a They also help us to support hospitality off-site, helping to stunning transformation. promote the university.” “It was beginning to look a bit dated,” explains Manish Shah, associate The University of Lincoln will be featured as a Univer- director, King’s Food. “And given its central location, where there are lots sity Showcase in an upcoming issue. of food options around, a refurbishment was in order.” Set over two levels, the food area is located on the ground floor and has room for 160 covers, with a mezzanine study area above. Shah is currently trialling two egg- shaped sleep pods on the upper level, in response to students requesting more quiet spaces in their 24-hour buildings. The new look Chapters offers modern, global food with sustainability at its heart, together with a coffee offering following the closure of the nearby Somerset Café. Shah describes the offering as ‘Pret meets Eat’ where 70% of the sandwiches are made in-house which include both value and premium choices. It also offers hot grab-and-go items. The menu responds to many of the trends highlighted in recent TUCO research such as the demand for plant-based, speciality bread and superfood options. “Academics have proved a little wary. They can’t understand that millennials don’t want to eat shepherd’s pie anymore!” says Shah. BENCHMARKING PRICE SUBMISSIONS To ensure TUCO’s Benchmarking Against the High Street report remains a useful tool – it allows you to track your prices on a quarterly basis against those of the high street – members are urged to submit their pricing for the next one now. There are two ways to submit your pricing for the coming year: either complete an online form or download one. You can access both from the TUCO website. The downloaded form must be returned to consum- [email protected] as the research is completed by the Litmus Partnership. Please note, to help improve the data collection process, Litmus may contact you directly. OCTOBER 2019 NEWS 07 ASTON UNIVERSITY MAKES A SUSTAINABILITY SPLASH Over the last few years, Aston University has been working to- shares the same values as us in removing the use of single-use wards reducing its use of single-use plastics. One of the biggest is- plastics on campus and jumped at the chance of working with us sues within the university, and across the globe, is water bottles.
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