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Breakfast It’S the Most Important Great Meal of the Day and We Find out How Hospitality You Can Improve Show Your Breakfast Preview Offering

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Breakfast It’S the Most Important Great Meal of the Day and We Find out How Hospitality You Can Improve Show Your Breakfast Preview Offering Talking Technology We turn the spotlight on the technological advances that can help improve your business Breakfast It’s the most important Great meal of the day and we find out how Hospitality you can improve Show your breakfast Preview offering The perfect side WE DiscoVER THE hottest FOOD trenDS FOR the PIZZA AND pasta markets MAKE YOUR BUSINESS THAIKHUN CATERING EQUIPMENT LEGAL GREENER SOULTIONS We discuss sustainabilty and We talk to Ian Leigh, Get the low down on the James Daglish discusses the ways to make your business Managing Director of the latest and best catering lessons for the Food and greener Thai Leisure Group equipment on the market Restaurant trade from the Fabric case January 2017 Print edition £3.25 • €4.50 www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine A message from QuickBite Editor Steven Jones [email protected] elcome to the first issue of 2017, from all of us here at MVH Media we Office: +44 (0) 333 003 0499 Whope you had a great New Year. Contributors The next 12 months promise to be huge for businesses in the foodservice Peter Watters industry whether part of a whole chain or as a budding independent. James Daglish Publishing Director The early months of the year offer perfect opportunities for owners to freshen Lewis Wantling up their businesses in order to adapt to the changing trends circulating the [email protected] foodservice and QSR industries. Office: +44 (0) 333 003 0499 Notably, because the Great Hospitality Show returns for another year, taking Production Editor Timeem Taleifeh place on the 23rd – 25th January at NEC Birmingham. With an excellent array of features, the event will include the broadest range of future trends, fresh talent [email protected] and new ideas to help the industry push the boundaries in quality and innovation Advertising sales In this month’s features we look at, as some would say the most important meal Sandra Bouillet of the day, breakfast, a highly lucrative area of foodservice and how you can tap [email protected] into the market to boost your sales in this key trading period. Office: +44 (0) 333 003 0499 Our second feature, focuses upon sustainability in today’s market, we understand Features & News Assistant James White the latest developments in regards to the food-to-go/quick service restaurant industry and how they react to consumers becoming more aware of issues [email protected] affecting the environment picking up tips along the way on how to make your business greener. Finance Laura Williams In our final feature, we take a look at the Pizza and Pasta market highlighting the [email protected] choices available and benefits of adding this national favourite to your menu. Office: +44 (0) 333 003 0499 As usual, towards the rear of the magazine we have all the latest news, as well as our regular columns from the leading law and finance experts. To subscribe call +44 (0) 333 003 0499 Last but not least, we will be looking at the latest business properties on the market and we will be finding out about the latest products available in the food- to-go and quick service restaurant sector. Until next time, Front cover provided by Meadow Vale Foods - Page 26 The QuickBite Team WE’RE AVAILABLE ON YOUR PC, TABLET AND PHONE Publisher Download the latest issue of MVH Media Ltd. QuickBite magazine for free Unit 9 Wilkinson Court, from Pocketmags, The App Clywedog Road South, Store, Android, Amazon, Online, Wrexham Industrial Estate, Playbook and Windows 8 Wrexham LL13 9AE Follow us: The publishers do not accept responsibility for advertisements appearing in this magazine. @QuickBiteMag The opinions expressed are not necessarily /QuickBiteMagazine those of the editor or the publisher. Issue 40 January 2017 | 3 06 Equipment 56 Catering Equipment Solutions Planning a new kitchen design or need a new piece of equipment? We cover what’s needed Services 60 Accountancy Peter Watters discusses if spreading your investments is 20 the key to success 61 Legal James Daglish discusses the lessons for the Food and Restaurant trade from the News Round-up 06 Business Profile Fabric case Here you’ll find all the latest news about what’s been happening in 36 ThaiKhun the industry We speak to Ian Leigh, 62 Property Managing Director of the Take a look at what properties are Thai Leisure Group available for sale throughout the Features country, right now 20 Pizza & Pasta Show Preview With the Pizza & Pasta markets What’s New currently booming we discuss the Great Hospitality Show hottest trends to hit the scene 44 We give you a preview of the UK’s New Products largest exhibition for foodservice 64 Make Your Business Find out what products are 28 and hospitality. available for the foodservice Greener We discuss sustainablity and sector discover the technologies that Technology can help your business become Diary Dates greener 49 Talking Technology We turn the spotlight on the Breakfast 38 technological advances helping Dates for your diary We’re told that it’s the most 66 to drive the world of food-to-go Make sure you’re up to date with important meal of the day, so how and quick service restaurants what events are taking place can you boost your breakfast forward. where in the coming months offering? 4 | Issue 40 January 2017 Contents 38 28 40 64 49 Issue 40 January 2017 | 5 News Round-up Fish and chip shop nets MSC certification MOD Pizza opens A fish and chip shop is celebrating after being rewarded for its efforts to flagship London outlet support sustainable fishing practices. Pizza chain MOD Pizza has opened the doors of its flagship UK location, in London’s Leicester The outlet is the fourth venue in the UK, following openings in Leeds, Brighton and Glasgow. A fifth outlet is due to open in Nottingham before the end of the year, with plans for continued expansion in 2017. Founded in the US by entrepreneurs Scott and Ally Svenson, MOD is expanding throughout the UK through a joint-venture with Sir Charles Dunstone and Roger Taylor. Sir Charles said: “MOD has disrupted the Our Plaice, in Hagley, has been awarded authentic British fish and chip shop. pizza industry in the US, and continues to Marine Stewardship Council (MSC) The shop is hoping for further good news expand across the country at a rapid pace certification. in January when James discovers if he has and with great success. The shop is now only the second MSC won the Young Fish Frier of the Year Awards, “We are proud to be working with Scott certified fish and chip shop in the West having been a finalist for three years running. and Ally and bringing MOD’s fresh and Midlands. James said: “It’s really important to us affordable pizza to communities across the It can now use the MSC ‘blue tick’ label that our customers know we’re an ethical UK.” on its hake, haddock and cod, assuring business. We’ve always served responsibly Scott Svenson, co-founder and CEO of customers that the fish has been responsibly sourced, sustainable fish. The MSC MOD, said: “Our arrival in London is one of caught using sustainable methods. certification gives us recognition for this and the most exciting milestones for MOD. Open since 1969, Our Plaice is owned helps us stand out from the rest. We can’t “Having launched our first retail brand, by Caroline Howard and husband Gregg wait to celebrate! Seattle Coffee Company, in Covent Garden Howard, who is also president of the George Clark, UK Commercial Manager two decades ago, it is thrilling to be National Federation of Fish Friers (NFFF). at the MSC, said: “Congratulations to Our returning to the city that provided so much Along with manager, James Houlston, the Plaice who are doing their bit to protect inspiration for MOD. team dedicates much of its time helping the future of the oceans by selling MSC “We look forward to not only introducing fellow fryers all around the world. certified fish. We hope that their success MOD’s amazing product to Londoners, Fish and chip shop staff from Paris, will encourage other chippies in the West but sharing our people-first culture, which Iceland and Japan have been trained on Our Midlands to follow their lead and offer their is driven by our belief that a business will Plaice premises and the team even recently customers a sustainable choice.” thrive when putting people first.” travelled to Tokyo to help open Japan’s first 6 | Issue 40 January 2017 News Round-up Vital Ingredient mobile Food industry urged to ‘stand up and be app to replace loyalty card counted’ during Brexit negotiations Healthy grab and go chain Vital Businesses operating in the food industry have been urged to ‘stand up Ingredient has launched an app and be counted’ during Britain’s Brexit negotiations. designed to streamline its loyalty scheme, allow customers to order Peter Allan, president of the British collection and delivery items, and Frozen Food Federation (BFFF), made pay for products in store. the call in his speech at the association’s annual business luncheon. Mr Allan, who was speaking to over 1,000 business leaders at the event at London’s Hilton Park Lane, also reiterated the BFFF’s support for the leadership of the Food and Drink Federation (FDF) in facilitating the food industry’s response to government negotiations. Mr Allan, who is also director at Cargill Meats Europe, said: “It is impossible to predict what the eventual outcome of Brexit may be but the food industry as a whole must approach this with a clear, loud and collective voice.” The speech follows the launch of the BFFF’s survey into its members’ concerns over the implications of Brexit, the results of which called on the government to deliver on its food export strategy early in negotiations.
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