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

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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

06 News Round-up Business Profile Restaurant trade from the Here you’ll find all the latest news Fabric case

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. Mr Allan added: “The BFFF offers the FDF its wholehearted support in creating a strong, powerful and dynamic argument as to why the food industry needs to be given the priority it richly deserves.” Mr Allan went on to state that the BFFF will continue to work with other The app has been created as a result of associations to advise and inform members customer feedback revealing the need for a of the latest developments for the industry more efficient process for collecting, viewing during the uncertainty that lies ahead for and spending loyalty points, as well as UK businesses. access to nutritional information and menus. Paolo Peretti, Vital Ingredient’s Managing Director, said: “The Vital app is something we’ve been looking at doing for a couple of years, and extensive market research confirmed it was something our customers would value. “Our till system will recognise the app when the customer is in the store so payment and point-collecting can be automated. We’ve also removed the previous tiered system, making the points available for each transaction more generous.” Vital will make use of the app’s push notification function to attract passers-by with weather-related offers for example, and targeted offers and discounts for different stores. The app was soft-launched last month with a migration of members of the chain’s existing loyal card scheme Club Vital, with the focus then moving to encouraging new members, with a target of 50,000 by the end of next year. The app will be available to both iPhone and Android users from the outset.

Issue 40 January 2017 | 7 News Round-up

Bundobust Manchester opens Wednesday 14th Beyond the Bean December announce the 2017 BTB Michelin-recommended Indian street food arrives in Manchester Barista Bursary winner

Building on the huge success of last year, Beyond the Bean opened up the BTB Barista Bursary again for 2017.

The BTB Barista Bursary was created in 2016 to give financial support and advice to one lucky barista throughout the UK Barista Championships heats and through to the finals. Applicants were asked to submit a short video showcasing their skills and personality and then four were selected to come to Bristol to meet the judges. Beyond the Bean heard from baristas up and down the country and invited four of the best to Bristol to meet the judging panel. The calibre of applicants was impressive and the decision was a difficult one. After a day of interviewing the judging panel had a very tough task selecting just one barista to back next year. In the end, Darryl Docherty of Dear Green The unique, fast-casual restaurant Bradford’s Sparrow Bier Café). The idea Coffee, Glasgow is the 2017 BTB Barista Bundobust, specialising in Indian street started when the two got together to do Bursary winner having impressed the judges food & craft beer, opened in Leeds in a one-off curry and beer matching event, with his constant drive to develop his skills. 2014. On Wednesday 14th December, their and the concept took off. Beyond the Bean are very excited to be second location opens in Manchester at 61 Sited at number 61 Piccadilly, on the part of his UKBC journey next year.The Piccadilly. border of the trendy Northern Quarter competitions will span several months from Having quickly established themselves and high-footfall Piccadilly Gardens, all corners of the UK with a Southern heat in Leeds’ ever-growing independent food Bundobust’s Manchester location will be hosted by Beyond the Bean in Bristol, who are scene, the Bundobust team set their sights 150% bigger than the Leeds venue, at UKBC Silver Sponsors, on 14th February at over the Pennines. Bundobust has won just under 4,000 square foot. The site will Paintworks, Bristol. numerous awards, from Best Café Bar at employ 20 staff. The décor is industrial, It will also be a chance to kick back the Oliver Awards two years running, to with glazed white brick walls, canteen with Team Bean after the competition and winning SIBA’s inaugural Best Independent and booth-style seating, and natural light celebrate 20 years of making and developing Craft Beer Restaurant award. This year the provided by a huge skylight. Bespoke great products for the coffee industry. informal and canteen-like restaurant gained a artworks which reference Manchester’s recommendation in the 2017 Michelin guide. industrial past have been designed by The menu will include Okra Fries seasoned Drew Millward. Original Bollywood posters with black salt and mango powder (£3.50), also adorn the walls. Bundo Chaat is a satisfying medley of Marko Husak, co-owner, said: samosa pastry, chickpeas, potato, tamarind “We’re excited to be opening our doors chutney, onion, yoghurt and tumeric noodles in Manchester! It’s a great city with a (£4.50), and a Bundobust favourite - the Vada lot going on. It has many similarities to Pav - is a spicy mashed potato ball coated in Leeds in the fact that independent bars, gram flour and fried, served in a brioche bun restaurants and culture are flourishing, but with chutney and hot green chillies. it is a wonderful and unique city in its own The fast-casual dining concept approach right! I love the architecture, and the place to eating will be complemented by a carefully has a real energy and buzz about it. handpicked beer menu, designed with food We think our location is perfect. We in mind. They are offering an impressive 14 are tucked away in a basement but we keg beers, with one permanent line dedicated are right in the middle of the independent to city centre brewery Cloudwater. Two Northern Quarter, and the high footfall specially designated cask lines are reserved area of Piccadilly Gardens. We are happy for Manchester breweries, and will rotate to open not long after our new neighbours regularly. Shoryu Ramen & Jimmy’s, which shows The hugely popular Bundobust concept great confidence in the regeneration of unites two of West Yorkshire’s award-winning the area, and we are very close to NQ food and drink institutions, with Mayur Patel institutions like Common & Port Street and Marko Husak at the helm (Patel from Beer House.” Drighlington’s Prashad and Husak from

8 | Issue 40 January 2017

News Round-up

UK’s top fish & chip restaurants return from Artisan Ice Cream educational trip to peterhead Producer Plans To Expand in 2017 with New brands to join strong dining line-up at Eldon Square’s 80,000 sq ft leisure extension Grey’s Quarter in Newcastle. Brexit Implementation

Organised by awards sponsor Seafood Kent’s own luxury ice cream Scotland and funded by Connect Local, the producer, Simply Ice Cream, is trip gave the four businesses – finalists for planning to expand. the Independent Fish and Chip Restaurant of the Year Award* - a closer look at the inner From humble beginnings when Simply workings of Europe’s whitefish capital. Ice Cream was available from one local As guests of Seafood Scotland, the farm shop, the range is now available finalists enjoyed a two-day trip to Peterhead nationwide in over 500 outlets, including and Aberdeen – home to Europe’s leading Waitrose, Ocado and Coop stores around whitefish fishing port**, accounting for around the country. 79% of all UK whitefish landings – to learn Simply Ice Cream, is planning to about the vital supply chain of haddock and expand even more as sales figures show cod for the fish frying industry and the wider a huge 20% increase in turnover. UK food sector. Managing Director, Sally Newall has a positive outlook on the recent Marcus Coleman, Chief Executive at Manager at Seafood Scotland, added: “The Brit- exit saying “From a British SME Seafish, comments: “Peterhead is one of North East whitefish sector has grown over manufacturing point of view we are the UK’s busiest fishing ports and is at the time, creating a clever blend of production actually looking forward to the Brexit forefront of the Scottish fishing industry – systems, offering high quality product from implementation. We believe there will be with catches totalling 110,000 tonnes, worth both hand-crafted and mass manufactured so many more opportunities as buyers £109m, landed at Peterhead in the first eight methods. focus on UK producers and away from months of this year. Representing an increase “Processors such as Colin Fraser Ltd the import market’‘. of 28% in value and 14% in tonnage, which highlight the strides taken by the industry. They are planning to expand the when combined with the 25 new boats on They have made consistent investments in company at the current location near order, demonstrates the growth of the North staff training; retaining traditional, highly- Ashford in Kent. Increasing storage East Scotland fishing industry. skilled hand filleting, whilst embracing capabilities, and in the Spring will look at “The focus of the trip was to highlight the innovative technologies offered by state of staffing as they will then be in a position wide range of seafood on offer, encouraging the art equipment. The company is able to to double production by adding in a menu diversification and the use of different produce a highly graded, top quality, fresh, second shift pattern. species in fish and chip shops across the UK. skinless and boneless fillet to match the As a result, this allows them to increase Crucially, the trip also emphasised the socio- increasingly specialised needs of today’s production without jeopardising the economic importance of Peterhead port and restaurants, chefs and consumers. genuine handmade integrity of their the wider impact it has on the overall UK “The study trip was a great opportunity to artisanal product range. The superior quality and flavour of seafood industry. highlight these elements and for the leading Simply Ice Cream has been officially “With fish provenance high on the agenda players from the fish and chip restaurant recognised and it is multi-award winning. it’s important that our finalists have a strong sector to see it first-hand. With recent record The range is produced using locally understanding of responsible and traceable breaking landings into Peterhead market as sourced ingredients, in the old fashioned sourcing, and know exactly what it takes to well as news of 25 new boats on order for way – by hand in small batches. get fresh fish from ‘sea to plate’. This study the catching sector, the finalists certainly trip ticks all of those boxes and I can’t thank witnessed a buoyant and growing industry.” Seafood Scotland and Connect Local enough The National Fish & Chip Awards, for their continued support.” organised by Seafish, are recognised as Starting the trip with an early morning visit one of the most prominent and respected to the lively fish market, the finalists explored seafood industry events in the UK. Widely the daily routine of Europe’s whitefish capital considered as the ‘Oscars’ of the fish frying while also learning about the sustainable industry, they celebrate the Great British fisheries management practices followed by tradition of fish and chips, recognising the the Scottish fishing fleet – advancing their best talent, quality and choice offered by knowledge of the whole fishing and supply fish and chip businesses through 13 different process. award categories. With much of the UK’s primary processing For further information on The of seafood located in the north east of National Fish & Chip Awards visit www. Scotland, the finalists also visited the Colin fishandchipawards.com or follow @ Fraser Ltd and A G Duff and Partners Ltd FishnChipAwards. processing units. The group observed *The four finalists attending the trip first-hand how traditional skills are married were: Mister C’s in Selby, North Yorkshire; together with modern technology and Harbour Lights in Falmouth, Cornwall; The equipment, discovering how the future of the Fisherman’s Wife in Whitby, North Yorkshire fish processing trade is evolving. and Pelican Fish & Chips in Barnstaple, Clare Dean, Trade Marketing Devon.

10 | Issue 40 January 2017 News Round-up

Shelley Sandzer helps grow Intu Eldon Square’s dining offer New brands to join strong dining line-up at Eldon Square’s 80,000 sq ft leisure extension Grey’s Quarter in Newcastle.

Red’s True BBQ, Smashburger and Chiquito are thrilled that Intu Eldon Square has been Shelley Sandzer is also known for the are the latest restaurants to open, taking circa re-positioned as Newcastle city centre’s most key role it plays in launching new entrants 5,000 sq ft, 2,000 sq ft and 6,900 sq ft sites exciting dining destination.” and unique concepts to the market, such as respectively. Kate Grant, regional director at Intu, Tonkotsu, Duck & Waffle, Honey & Co. and They join a strong dining line-up including added: “The response to Grey’s Quarter so most recently, Xtend Barre, Berber and Q and George’s Great British Kitchen, Handmade far has been incredibly positive and trading MOD Pizza. Burger Co., PizzaStorm, Frankie & Benny’s, has been strong.This is only going to continue Bella Italia, Giraffe, ASK Italian and with further new openings. Crepeffaire, who have all launched as part of We can already see an uplift in footfall at the £25 million development that opened on Intu Eldon Square and Grey’s Quarter will October 10. increase dwell time, developing our strategy Thai fine dining concept Chaophraya, will to make the centre a destination for shoppers also be opening this month, followed by The to enjoy more leisure time with us.” Alchemist and Tapas Revolution launching in Shelley Sandzer is a leading and dynamic early 2017. agency, specialising in the restaurant and Commenting on the wide range of signings, leisure property sector. The company Amy Counsell, Leasing Agent at Shelley provides considered and valued advice Sandzer, said: “It has been fantastic to see to many of the UK’s most highly regarded Intu Eldon Square’s Grey’s Quarter evolve and restaurant brands, centres, developments to work alongside Intu from the project’s early high streets and landlords, via a lateral stages to help bring the strategy to life.’’ thinking team with an unparalleled knowledge ‘‘With such a strong line up of operators we and understanding of the leisure business. News Round-up

IGD forecasts food-to- EAT HAPPY, EAT HEALTHY, ‘EATWELL’ IN 2017 go market to be worth Eating food on-the-go is a trend that is here to stay £21.7bn by 2021

The food-to-go market will be worth around £21.7 billion by 2021, it has been predicted.

Food and grocery research and training charity IGD say the sector, which is worth £16.1bn this year, will grow by up to 35 per cent. With food-to-go specialist growing their scale and impact across the UK, IGD predicts this segment will be worth up to £7.1bn in five years. The quick service restaurant sector is expected to be the second largest in 2021, worth £6bn, while the coffee segment is predicted to be worth £3.9bn. Food-to-go sales at convenience, forecourts and other retailers are predicted to be worth as much as £3.3bn in five years, while sales at supermarkets and hypermarkets are expected to be worth up to £1.4bn. Joanne Denney-Finch, IGD chief executive, said: “Over the next five years, we are forecasting growth of up to 35 per cent for the overall food-to-go market, providing there is a favourable economic backdrop. “Suppliers are seeking ways to expand, so the growth potential of this dynamic and rapidly shifting sector represents a really clear opportunity. Protein Power, Vegetable Spaghetti or trends and cater to lifestyle conscious “However, food-to-go is a different Avocado! Food trends come and go but consumers. market to grocery retail and requires a regardless of the trend, Huhtamaki have it The simplicity of grabbing a container of distinct approach to succeed.” covered with the ‘Eatwell’ range of food and their choice (small or larger) and filling it with Looking at food-to-go and coffee drink containers. hot or cold food, putting on a lid to protect specialists, Ms Denney-Finch said: Available in an extensive range of sizes, the contents from spillage and food to go “Changing shopper habits will contribute the ‘Eatwell’ range is perfect for food and with ‘Eatwell’ is a one stop shop for food greatly towards the strong growth of these drink on the go at any time of the day or operators looking to present their food in a two segments. night. quality, bright and good looking container. “We are seeing a rise in coffee culture Whilst New Year’s Resolutions may fade, Made in the UK at Huhtamaki’s Gosport and our research shows that almost half eating food on-the-go is a trend that is here factory, the ‘Eatwell’ range is available in (48%) of drink on-the-go shoppers are to stay, with 73% of consumers buying every plain white and the colourful ‘Enjoy’ design. purchasing hot drinks. week*. This trend has created more diversity It is suitable for hot and cold food, and is “Shoppers are also beginning to adopt in food offering on the high street and more available in a choice of sizes. food-to-go as a lifestyle choice which innovative ways of delivering choice to The ‘Enjoy’ design gives a vibrant pop of presents a clear opportunity for these consumers, for example, allowing them to colour to takeaway food sales and features operators, and coffee specialists are build their own food pots. the ‘smile’ logo, which is guaranteed to add responding to this by focusing more on This concept of customisation or cheer to your customer service! food and improved lunchtime options.” personalisation allows consumers to build a The new food containers, like the rest of On the growth of QSRs, Ms Denney- meal with exactly the food they want and can the ‘Eatwell’ range, are recyclable and fully Finch said: “Almost all shoppers (92%) say be tailored for any meal. For breakfast on- compliant with the EU Timber Regulation No. speed of service is key to their food-to- the-go, offer porridge with different toppings 995/2010. go experience, which is partly why quick such as fruit, nuts or honey. The ‘Eatwell’ range is also made with service restaurants are forecasted to be the At lunch time, rice or pasta can be 100% PEFC certified paperboard, so you second-biggest segment in value by 2021. customised with different vegetables, meat or can rest assured that you are buying with “A new, modern generation of burger tofu and a choice of sauce. confidence from the industry’s leading bars and an increased focus on healthier The ‘Eatwell’ range is well placed to help supplier of disposable paper products to the options is really helping to drive this part of food operators capitalise on the current UK high street! the market.”

12 | Issue 40 January 2017 o Goats Cheese Pearls in Sunflower Oil Infused with Herbs de Provence

WThe perfect menu solution for salads, toasties, pizza and and many more food-to-go options

GRH Food Company Ltd | 01766 810062 [email protected] | www.grhfood.co.uk News Round-up

Domino’s turns stores into galleries to launch Italiano range Pizza chain Domino’s turned stores across the country into Galleries to celebrate the launch of its new range of Italiano pizzas.

China Jordan, a renaissance artist who signature hand-stretched dough. specialises in ‘old master painting techniques’, The pizzas are being rolled out across all of took 16 weeks to recreate some of the world’s Domino’s 900 stores this year. most famous works of art in celebration of the China Jordan said: “Italy is known as the new range. birthplace of both renaissance art and pizza Each painting was given an extra special so perhaps it’s only natural that the two would slice of humour in true Domino’s style. be fused together at some point. Reimagining The paintings feature the Mona Lisa eating a and recreating the work of Michelangelo pizza, an extra tasty handover in The Creation and Leonardo Da Vinci has naturally been of Adam, the cherubs pondering a slice in challenging – and painting pizza into pictures the Sistine Madonna, The Boy with a Basket of is certainly a first for me – but I hope my Fruit now holding a basket of fresh ingredients paintings can raise a smile.” ready to ‘make his own’ pizza and The Birth of Domino’s spokesperson Louise Butler Venus depicting the goddess emerging from said: “We’ve really enjoyed creating this the sea with her favourite Pizza Legend. latest addition to our menu and we think our Renaissance-themed exhibitions have taken customers are going to love the variety of new place in London, Birmingham and Glasgow. flavours on offer. The Italiano range includes the “What better way to celebrate the arrival of Milano (prosciutto ham and ventricina salami), these Masterpizzas than with the opening of the Verona (fresh rocket, prosciutto ham and our Pizz-art galleries to bring them to life with a chicken breast strips) and the Roma (goats slice of Domino’s cheeky humour.” cheese, red onions, fresh rocket and roquito cherry peppers) all cooked on Domino’s

Papa John’s serves up Former Victor Manufacturing Middlesbrough outlet boss honoured for outstanding contribution to catering equipment Pizza chain Papa John’s industry has opened its latest store in The recently retired Middlesbrough. Managing Director of Victor Manufacturing has been named the Pizza chain Papa John’s has opened its latest store in Middlesbrough. winner of the Outstanding The new store situated opposite the University Campus will be Contribution to the run by new Papa John’s franchisee Jatinder Dhaliwal and his wife Catering Equipment and business partner Gurminder. Industry Award for 2016. Fifteen staff members have been recruited and trained to serve- up Papa John’s pizza. Jatinder said: “My background in the fast food industry, Mick Shaddock, who is also a former chairman of the Catering helping run our family’s two fish and chip shops, means I am well Equipment Suppliers Association (CESA), was honoured at a gala placed to diversify into the pizza industry. dinner held as part of this year’s CESA Conference, in association “I had been considering franchising for a while and did my with Cedabond, ENSE and the FCSI UK & Ireland. homework by studying all the major fast-food players. Glenn Roberts, chairman of CESA, presented Mick with his award. “I first saw Papa John’s at a franchise exhibition in Birmingham Glenn said: “It’s a great honour and privilege to present this year’s two years ago and later tried the pizza in my home town of award to such a worthy and distinguished person. Warwick. “He is known to every one of us and is absolutely one of those “I soon realised this tasty product, developed using the freshest who we are all proud to work with.” ingredients for a better flavour would make the grade! Having spent a career working with many of the leading British Jatinder added: “Finding the perfect store location has taken a catering equipment manufacturers, Mick joined Victor in 2001 as degree of time. managing director, leaving in 2016. “To be so close to the university means we will attract Handing over the award, Glenn noted the huge contribution that hardworking students and also be able to deliver to residents and Mick had made to CESA and the whole catering equipment industry. families nearby too.” Mick became a CESA council member in 2005 and chair in 2012. He added: “The fact that Papa John’s is expanding rapidly in Glen said: “Over the years his calm, thoughtful but decisive the UK was also exciting. We plan to graduate quickly opening approach has been key to many of the important development more outlets.” decisions that we have taken within CESA.”

14 | Issue 40 January 2017 News Round-up

SUBWAY® joins International Pole & Line Foundation Sandwich chain SUBWAY® has shown its commitment to sustainable tuna fishing practices by becoming a member of the International Pole & Line Foundation (IPNLF). The not-for-profit IPNLF is committed to by the levels of by-catch (the catch of to supply high-quality food that is also developing and supporting responsible one- unintended and even endangered species) environmentally and socially responsibly by-one tuna fisheries and supply chains. associated with purse seine nets and will sourced, in this case tuna – one the world’s With the backing of its members, continue to support efforts to reduce or favourite seafood products.” IPNLF aims to ensure the demand for eliminate it. Martine Purves, Managing Director of one-by-one caught tuna can be met The company also sources from and IPNLF, said: “It is fantastic to have such a big without compromising the sustainability supports pole-and-line fisheries, and through player in the international market on board of the fisheries, while at the same time its support of the Marine Stewardship with our work. providing much-needed support for fishing Council (MSC), SUBWAY® intends to only “We are a hub for sustainably-minded communities who are heavily reliant upon source its tuna from MSC or equivalent organisations like SUBWAY® who, through those stocks. certified fisheries in the longer term. their commitment to responsible sourcing Tuna is the only seafood sandwich that It is currently working with the MSC, and and best-practice in the supply chain, want is featured on SUBWAY® restaurant menus others, to develop a commercially feasible to see one-by-one tuna fisheries play a worldwide – and the company only serves transition plan to more sustainable tuna. growing role in their supply chain going its customers skipjack tuna, sourced from Elizabeth Stewart, Director of Corporate forward.” fisheries with non-threatened stock levels. Social Responsibility for SUBWAY®, SUBWAY® becomes the 40th Member of said: “We are committed to reducing our IPNLF. environmental footprint and creating a The brand’s membership is a further positive influence in the communities we step in the company’s on-going support work with. for improved social and environmental “Joining the International Pole & Line responsibility in its supply chains. Foundation helps to contribute to this In particular, SUBWAY® is concerned cause by supporting our customer promise

Hungryhouse uncovers nation’s takeaway habits When it comes to eating takeaway, we Britons have some surprising habits.

Research by online food ordering platform hungryhouse.co.uk found three in four people enjoy eating leftover takeaway for breakfast, while 84 per cent of people aren’t interested in sharing images of their food on social media and prefer to tuck straight in. However, it seems those under 24 believe image is more important that hunger and are more likely to share their food pictures online. The research was triggered by conversations between real people in the brand’s latest TV advert. Hungryhouse then held a month of debates on its social media channels and conducted research among their user base to find answer to some of the age old, and not so old, questions about takeaways. It was discovered that, despite the rise versus fork was also finally answered, chips over American fries and a helping of in over-styled gourmet burgers, a classic with forks coming out on top, beating the cheese in a burger over a plain hamburger. no frills burger is still Britain’s favourite. traditional culinary tools used in the cuisines Alice Mrongovius, CEO at hungryhouse. We also prefers to eat off a plate rather origin. co.uk, said: “Everyone loves a good than out of a takeaway carton. When it comes to gherkin, it seems not takeaway but we all have our own way of The research also found that the nation as many people sneakily throw theirs away, enjoying it. is split 50:50 when it comes to fruit on a as the majority (76%) opt for the gherkin to “There are definitely surprises in the pizza, shattering the common perception remain firmly nestled between the bun and findings – some which go against our idea that British people don’t like pineapple patty. of how Britain likes to eat, but either way chunks on pizza. Other surprising debate winners include it’s great to see how passionate people get The age old debate of chopsticks classic ketchup over mayo, proper chippy about takeaway.”

Issue 40 January 2017 | 15 News Round-up

Chicken George crowned Best Takeaway in Bella Italia Britain at British Takeaway Awards celebrates rapid

A family-run fried chicken shop in Luton has been crowned the Best year of growth, with Takeaway in Britain at the British Takeaway Awards. 22 new outlets and Chicken George, a regional winner last winner.” 1,000 new jobs year, went one better in 2016 and received In total, 16 awards were presented at the most coveted trophy in the takeaway the BTAs. Each of the 13 regional winners Pizza, pasta and grill chain Bella industry at the star-studded national received £1,000 and free sign up to Just Italia is celebrating a year of rapid awards ceremony. Eat, or their sign-up fee returned if they The British Takeaway Awards (BTAs), are already a partner. But Chicken George growth following the opening of its which are run in association with online also won the coveted award for Best British latest restaurant in Scotland. food delivery platform Just Eat celebrate Takeaway in Britain and received a cheque The new 160-cover venue in East Kilbride, the nation’s diverse range of takeaway for an additional £5,000. There were also, Lanarkshire, follows a 150-cover Newcastle cuisines and reward the amazing for the first time, awards for Takeaway Chef site in Eldon Square, meaning the fast- contribution takeaway owners and their and Delivery Driver of the Year. growing restaurant brand has opened a staff make to both their local communities record 22 restaurants in 2016 and now has and the British economy. 111 locations in total. The Awards, which took place at The two new restaurants represent a The Savoy, in London, were hosted by £1.6m-plus investment by Bella owner comedian Rob Brydon. Casual Dining Group, creating nearly 90 new But the stars of the evening were the jobs across the two sites. best of Britain’s takeaway restaurants, The total of 22 new openings in 2016 have chefs and delivery drivers who represented been driven by almost £20m of investment, communities across the UK. creating close to 1,000 new jobs. Chicken George, was founded by ex- Nick White, Managing Director of Bella KFC employee Ray Cheah over 30 years Italia, said: “Having recently celebrated our ago and was one of the first independent 25th birthday, I am delighted with, and very fried chicken shops in Luton. Today, it’s proud of our achievements, with a total of 22 headed up by Ray’s daughter Su Cheah. new site openings delivered. The eatery in Hitchin Road, Luton, beat The full list of winners of the 2016 British “In so many ways 2016 has been a thousands of other outlets across Britain to Takeaway Awards is: transformational year, whether it’s the scoop not only the top award but £6,000 Chicken George, Luton – Best Takeaway pace of our food development and menu in prize money to support the family-run in the East and Best Takeaway in Britain innovations, our openings programme, or the business. The Cakeaway, South Shields – Best revenue generated and the number of people A panel of judges, including celebrity Takeaway in the North East that now work as part of Bella Italia team.” chef Ainsley Harriott and businesswoman Catch Seafood, Halifax – Best Takeaway and star of BBC2 Dragon’s Den, Sarah in Yorkshire & Humber Last year’s new restaurant openings Willingham, ultimately crowned Chicken Poppy Hana, Bermondsey – Best coincide with the introduction of an inspiring George as the standout due to their Takeaway in South London and brand new menu across the Bella Italia dedication to sourcing local ingredients EatFirst, Aldgate – Best Takeaway in estate. and consistently delivering customers North London It builds further on Bella’s focus in creating fresh, exceptional food. Smokey’s American Grill, Trowbridge – a truly authentic and traditional Italian feel to The judges were impressed by the local Best Takeaway in the South West dishes, including hand-stretched pizzas and business’ strong sense of community spirit. Mushtaqs, Hamilton – Best Takeaway in fresh lasagne hand-made daily, and fine- The judges also commended Chicken Scotland tuned classics, such as carbonara. George’s staff development and investment Mexigo, Maidstone – Best Takeaway in Other new site openings this year include, in their business that has seen 55 per cent the South East Brighton, Colliers Wood, Darlington, growth in 2016. Nico’s Pizza Pasta, Belfast – Best Gateshead Metro Centre, Glasgow, Graham Corfield, UK Managing Director Takeaway in Northern Ireland Orpington, Watford, the Wirral, and Bella’s of Just Eat and chairman of the judging Lime Pickle, Solihull – Best Takeaway in biggest site to date with 300 covers, marking panel, said: “The standard of entries the West Midlands its 100th site opening – Bluewater. in this year’s British Takeaway Awards Wiwo Noodle Bar, Cardiff – Best was exceptional, but one restaurant Takeaway in Wales embodied everything the BTAs are about. Brunch, Prescot – Best Takeaway in Chicken George is a traditional family North West business that’s been in the community for Chris’s Fish and Chips, Barwell – Best many years and really resonates with its Takeaway in the East Midlands customers. It’s constantly innovating with Dave Palmer, Cafe Pizzeria, Harlow – fantastic food, focuses on developing and Best Takeaway Delivery Driver in Britain rewarding staff and gives the customer a Michael Springer, Big Mike’s Calypso great experience time and time again. It Kitchen, Purley – Best Takeaway Chef in was a tough choice but they are a worthy Britain

16 | Issue 40 January 2017 News Round-up

Pizza Hut Restaurants unveils revamped Northampton Sixfields outlet

Pizza chain Pizza Hut Restaurants has unveiled its revamped Northampton Sixfields Hut following a £321,600 makeover.

The re-opening, which has seen the creation of 10 new jobs, is part of a multi-million pound nationwide redesign programme. A new menu will also be rolled out in the revamped Hut that includes the Ultimate Thin pizza – featuring Pizza Hut’s thinnest ever crust – Kentucky style BBQ ribs, frickles (fried pickles) and American style waffles. All of Pizza Hut Restaurants’ famous icons – including the Ice Cream Factory, Salad Station and Buffet – still take centre stage, but form part of the new, interactive Scott Drew, Deputy Restaurant Manager, “We’ve got a great new menu too. I hope design that includes a central preparation said: “The new makeover looks fantastic. guests love all of the new items just as station offering a range of desserts We’ve been really creative by adding funky much as we do!” including warm cookie dough, and a self- design elements, stylish booths and even The investment in Northampton is part service soft drinks hub allowing guests to a feature wall. But it’s the cocktail bar and of a broader £60 million refurbishment and refill drinks at their leisure. service station that stands out the most, restructuring programme for the business, A contemporary new cocktail bar has particularly in the evening when they’re both secured through private equity investment been introduced. lit up. from Rutland Partners in late 2012.

Annual flavour forecast reveals the hottest trends for 2017 Breakfasts with big, global flavours and Baharat, a fragrant, Eastern Mediterranean blend of spices are two of the predicted flavour trends for 2017.

Also predicted to be popular is mixing Eastern Mediterranean ingredients with Western European classics. The possible trends all feature in McCormick® Flavour Forecast® 2017, a guide of the trends and ingredients set to excite taste buds in the year ahead. For nearly two decades, this annual report, which is compiled by spices, herbs and flavourings manufacturer McCormick & Company, has predicted emerging flavours – like chipotle chillies, coconut water and peri-peri sauce – that are now found everywhere from restaurants to retail shelves and kitchen cabinets. Kevan Vetter, Executive Chef for McCormick, said: “This year the Flavour Forecast identifies cutting-edge flavours that help chefs, tastemakers and home cooks refresh their menus. “Discover a new all-purpose seasoning Hailing from Spain, France’s Basque that of creating a ‘sweet heat’ by combining – Baharat. It’s a fragrant, Eastern region, as well as Mexico, the plancha (a peppercorns with up-and-coming naturally Mediterranean blend of spices such as thick, flat slab of cast iron) is growing in sweet ingredients like dates and dragon cumin, cardamom, black pepper, nutmeg popularity around the world for creating a fruit. and more. Sprinkle over warm, seasonal sizzling, smoky sear-flavoured crust. Also featuring on the forecast is egg soups, stir into tomato-based sauces or It is predicted that grillers will be using yolks, with McCormick noting that, whether add to your favourite chicken dish.” the plancha with meats, seafood and poached, fried or cured, chefs are pairing Another trend predicted to be popular vegetables, paired with bold sauces, rubs these indulgent golden gems with a range over the next 12 months is the use of a and glazes. of spices, herbs and sauces on lunch and plancha. Another trend expected to be popular is dinner menus.

Issue 40 January 2017 | 17 News in brief

Golden delight for wholesaler JJ Food Service Award delight for Wholesaler JJ Food Service is Beyond the Bean celebrating after claiming the Gold

Medal for Digital Innovation at the Coffee products supplier Beyond Federation of Wholesale Distributors’ the Bean is celebrating after (FWD) annual awards ceremony. claiming the Allegra Best Food and Non-Coffee Supplier accolade Judges praised JJ’s predictive ordering for the second year running at the app and website, and the launch European Coffee Awards. of CentralDish, a restaurant review platform, which allows diners to search BThe winners of each award are for the best meals in their local area. determined by their contribution to Mushtaque Ahmed, Chief Operating the coffee industry in their country, or Officer for JJ Food Service, said: across Europe. Gary McGann, Beyond the Bean’s “Speed of service is absolutely vital to Sales & Marketing Director, said: “We our caterers and with the new website are honoured that Beyond the Bean and app, we have reduced the time it have been awarded Best Non-Coffee takes to place orders by an average of Supplier for two years running now. 20 per cent. “The Beyond the Bean team work “We are thrilled to have won and very hard and to be recognised for what would like to thank our talented in- we do at this level is a fantastic feeling. Everyone in Team Bean is very proud house team, our loyal customers and and grateful to everyone who voted for suppliers, and of course the FWD us.” Judges.” Other winners on the night included The FWD Gold Medals were launched Costa Coffee, Harris & Hoole, Union and to recognise and reward excellence in La Marzocco. the wholesale sector.

home tea occasions, with growth in the sector increasing from 1.6 per cent to 3.6% across the year, according to the report, compiled by Tetley. The report is the amalgamation of research to build a complete picture of the state of the out of home tea market and the opportunities within it. Marshall Kingston, Senior Brand Manager - Out of Home, Tetley, said: “With four billion cups of tea consumed out of home across 2016, the past twelve months have seen a significant uplift in out of home tea occasions, with growth in the sector increasing from 1.6 First annual Tea Report revealed per cent to 3.6% across the year. “Coffee occasions out of home, however, have stagnated, dropping An estimated four million cups of from 6.7% YoY occasion growth to tea were consumed in 2016, the first 1.2%, presenting a key opportunity for annual Tea Report has revealed. operators to assess their hot beverage offering and attract new advocates to This is a significant uplift in the out of the tea category.”

18 | Issue 40 January 2017 News in brief

Fish and chip shop nets sustainability certification

A fish and chip is celebrating after gaining Marine Stewardship Council (MSC) certification.

Aviko has awarded Torquay-based bed and breakfast, The 25 Boutique, with the title of ‘Best Hot Breakfast’ following a search for the nation’s best morning dish out-of-home. Andy Banner-Price, owner of The 25 Boutique B&B, says: “We’re thrilled to hear that we’ve won Aviko’s Great British Breakfast competition and that our B&B in Torquay has been recognised nationally for the superb breakfasts we offer. Building on last year’s successful search, the competition forms part of Aviko’s Great British Breakfast campaign which highlights the increasing opportunity the breakfast and brunch market brings to operators. Mohammed Essa, Commercial Director UK and Ireland, Aviko, explains: “Breakfast is now growing faster than lunch in the out-of-home market* so there’s an exciting opportunity available for operators. We want to encourage caterers to meet this increased demand and profit from the occasion, which is why we initially launched the Great British Breakfast Competition in 2015. Victor Manufacturing welcomes two “Now in its second year, we’ve been new recruits blown away by the level of entries and want to congratulate The 25 Boutique B&B on its winning breakfast. The Full Catering equipment manufacturer English is a morning favourite that Victor Manufacturing has welcomed Andy and the rest of the team execute two new members of staff to the perfectly – it contains all the traditional team. components that people know and love, The business began as a supplier to prepared to a really high standard. We Borough Market in 2013 and the new hope they enjoy their prize!” outlet, in Monmouth Street, aims to Having supplied the foodservice emulate the success the business has industry for over 50 years, Aviko – one had in South London. of the biggest potato processors in The Seven Dials location will offer the world – offers a range of chilled freshly made, filled brioche buns and the and frozen potato specialities made by brand’s popular doughnuts. chefs, for chefs from morning favourites Bread Ahead was recently awarded such as Hash Browns and innovative ‘Best Baker’ in the London Slow Food Hash Brown Bites, through to Premium Awards. The bakery will join more than Fries, Mash, and much more.” 150 shops in Seven Dials, including international flagship and concept stores, as well as over 50 vibrant cafes, restaurants, bars and pubs.

Issue 40 January 2017 | 19 PIZZA &PASTA As two of the nation’s favourite menu items, the opportunities created by serving pizza and pasta are huge. We take a look at these popular dishes and find out how foodservice operators can keep customers coming back for more.

20 | Issue 40 January 2017 Pizza & Pasta

When it comes to eating at food-to-go Ltd; Chris Dickinson, New Business Michael Eyre, of foodservice equipment and quick service restaurants, pizza and Development Director, Pan’Artisan supplier, Jestic, said: “A report from pasta are two of the most popular items Ltd, and Louise Stoba, UK Business Mintel suggests that 45 per cent of on menus. Development Manager, Big Al’s customers regularly consume pizza, Foodservice; Aine Melichar, Brand pasta and Italian food out-of-home Indeed, there’s barely a high street Manager, Kerrymaid, Michael Eyre, making this style of cuisine one of the in the country that doesn’t have an Product Director, Jestic Foodservice most widely consumed in the industry independent or chain outlet serving Equipment and Abigail Middleton, and something those in the grab-and-go pasta and pizza of some description to Marketing Manager at Ornua Ingredients sector can build upon. hungry diners. UK. “What’s more, with premium pricing However, as with any menu item, there’s What role do pizza and points and low production costs, always room for improvement. pasta play in the food-to- pizza and pasta can often command go/quick service restaurant enhanced margins for operators.” For this reason, we decided to discover industry? how you can add these items to your Abigail Middleton of Ornua Ingredients, menu, as well as find out about the “Italian Food is extremely popular,” said agreed adding ‘’Pizzas offer QSR latest trends in the market. Mark Hogan, of foodservice equipment operators a great opportunity to expand distributor (FEM). “Pizzas and pasta their menus and to target consumers We also aim to discover what equipment dishes will always be two of the catering looking for a take away option. and packaging you can use to help industry’s must-offer money spinners serve up the perfect pizza and pasta and customer favourites. Aine Melichar, from dairy ingredients dishes. producer Kerrymaid, added: “The “The key to keeping dishes fresh and market for Italian food and drink Industry Voices: Jon Steward, Sales appealing is to make the pizzas and continues to be one of the biggest Manager, U-Select; Nigel O’Donnell, pastas on the premises. These not only within the UK, making Italian restaurants Managing Director, Meadow Vale taste so much better than brought-in one of the top three most visited types Foods, Anthony Round, Business varieties, but offer great versatility as of outlet in the UK. In fact, Horizons’ Development Manager, Papa John’s; they can be adapted to suit in-house latest Menurama report shows that Mark Hogan, Marketing and Sales speciality flavours and customer tastes. Italian is still the most popular type of Manager, Foodservice Equipment cuisine found on menus, demonstrating Marketing (FEM); Craig Brayshaw, “In order to offer this, the right that demand for Italian foods remains Director of Sales, Eurilait Ltd; Richard equipment is essential.” high. Jansen, Managing Director, Pan’Artisan

Issue 40 January 2017 | 21 Pizza & Pasta

“Not only do we see Italian cuisine supermarkets and the fourth most have always been a popular choice in featuring on many high street menus, popular dinner choice at fast food the food-to-go and QSR markets. the popularity of Italian cuisine is outlets, with Brits spending an average continuing to filter onto menus. Lasagne £4.4 billion on pizza each year. “It’s a big hearty meal which is quick is one of the most loved Italian pasta and convenient. dishes in the UK.” “The recent research found overall volume sales of pizza up by 5%. Pizza “Further to this, they can also be seen Craig Brayshaw, from speciality proved to be one of the most resilient to lend themselves to social eating as cheese and dairy product supplier sectors during the recession, reflecting customers seek out immersive dining Eurilait Ltd, said: “Pizza and pasta on its versatility for all meal occasions experiences that can be shared with remains a popular crowd pleaser, and its appeal across all demographics.” friends, just like a pizza, which can appealing to all demographics be bought to share and eaten without from families who appreciate value, Highlighting the thriving pizza market, cutlery, which gives it a social feel.” quality and consistency, to the other Anthony Round, of pizza chain Papa end of the spectrum – social media John’s, said: “Over the past 30 years, Louise Stoba, of Big Al’s Foodservice, savvy Millennials with an increased the UK pizza industry has grown into a which provides food solutions to the expectation and adventurous approach, thriving market. industry, said: Pizza is an ideal product seeking on trend ingredients and new for the food-to-go and quick service food experiences. “According to Pizza Delivery & restaurant industry, due to the versatility Takeaway in the UK: Market Research of the product and how easy it is to eat. “According to Savills research; Casual Report 2016, the industry is expected Pizza remains popular as it can be easily Dining in the UK 2016, the steady to grow at a compound annual rate of prepared and served ready to eat on the influx of pizza and pasta operators now 5.4 per cent over the five years through go.” accounts for 45 per cent of all branded 2015-16. restaurants, ensuring this sector can Jon Steward, of catering equipment offer something for everyone.” “The benefits of convenience and supplier U-Select, said: “Pizza is an affordability have now developed the ever-popular item to add to your menu Richard Jansen, from Pan’Artisan, UK pizza scene into an industry worth - the whole family can enjoy it, it’s quick which supplies frozen, full and part an estimated £2 billion in the UK today. to prepare and it can be adapted to baked, dough-based products to the The pizza industry continues to grow different tastes really easily.” foodservice industry, added: “Research regardless of economic prosperity or undertaken for the Pizza, Pasta and downturn.” What is driving the Italian Food Association has concluded continued popularity of that pizza is the most popular food Nigel O’Donnell, of Meadow Vale Foods, pizza and pasta in the ordered in British restaurants, the which supplies poultry products to food-to-go/quick service second most popular item bought in foodservice businesses, added: “Pizzas restaurant sector?

22 | Issue 40 January 2017 Pizza & Pasta

One of the main reasons pizza and pasta are so popular among consumers is due to the speed it takes for outlets to produce such dishes, as our industry voices point out.

Richard said: “One of the joys of Italian food is that it’s possible to create a satisfying and healthy meal that is quick and cheap to produce, making it a great favourite with families and a suitable option for quick serve situations. “The simplicity of Italian food makes it an attractive cuisine to chefs and consumers alike and ideal for an on-the- go option, although it may be simple to prepare, quality of ingredients are of paramount importance as its success relies on fresh, seasonal and authentic produce – something Italians are very passionate about.”

Commenting on the popularity of pizza, Anthony said: “The time pressure today’s consumers face is a big driver for the popularity of pizza. Pizza is a quick, convenient, tasty meal and a treat at the same time. Over the years, the product has evolved and improved, with fresh ingredients and great service individual grab and go option, or served Craig said: “The emphasis on consumers can now rely on a top quality whole to be shared in a convivial group- convenience and speed of service offering. meal scenario, pizza offers flexibility and has seen increased focus on mobile “Menu changes can also accommodate is a perfect menu choice for quick serve ordering, technology innovation and different tastes. At many fast food restaurants and food to go outlets. ordering systems throughout the quick outlets the menu never changes. service restaurant industry. However, at Papa John’s we are always “Suiting many meal occasions pizza coming up with new ideas and different provides an easy to serve, convenient “Heightened awareness of global combinations of flavours which will and relatively affordable food option for cuisines and increased occasions to appeal to our customer base. People the consumer, along with presenting sample new and exciting flavours has love to try ‘something new’ and this generous profit potential for the operator created a demand for more gourmet drives popularity.” and a means for innovation and offerings, with the opportunity to creativity for caterers.” customise. Nigel added: “Pizza continues to be popular because it benefits from simple Louise added: “With more and more “Pizza in particular offers great preparation and cooking methods, and consumers eating up to five smaller opportunity for innovation and a drive can be enhanced with limitless varieties meals per day, it appears that dining towards trending toppings is evident. of sauces and toppings to co-opt local occasions are becoming much Eurilait, one of the UK’s major suppliers preferences. less defined – offering a significant of quality speciality cheese and dairy opportunity to the food-to-go and quick produce, has identified strong growth “Pizza, therefore, is ideally suited for service restaurant sector. and continuing interest in its range of nearly universal appeal. The concept continental cheeses. Mozzarella, a of personalisation/‘made to demand’ “In recent years snack foods and star ingredient in pizza toppings, has entices customers and so therefore sharing dishes have evolved into meals soared to over 14% growth according to boosts the popularity of pizza in the in their own right and tapping into KantarWorldpanel (52 weeks to 11 Sept food-to-go quick service restaurant the snack foods market can enable 16). sector. Pizzas flexibility allow customers operators to boost food sales across all to have what they want when they want day-parts.” “In general terms, consumers are it.” What are the latest trends in switching away from cheddar and soft Craig said: “Whether by the slice as an the pizza and pasta market? white spreadable cheeses and in to

Issue 40 January 2017 | 23 Pizza & Pasta

toppings on their pizza, adding superfoods such as kale and sweet potato will be popular, whilst also increasing nutrition and flavour. “Operators should also offer a broader range of vegetarian options to cater for on trend street-style menus for the increasing ‘flexitarian’ looking for lower calorie dishes.

“Moroccan and Caribbean flavours are also becoming increasingly popular and using courgettes and aubergine to accompany authentic African spices will add a unique stance to the street food menu.

“Operators can use these trending flavours to provide a contrast to the classic pizza flavours we see so often, providing an authentic and fresh menu – an element that customers seek from street food vendors.”

Louise agreed. She said: “The current street food trend amongst diners - in particular millennials - is apparent, with consumers increasingly seeking new and innovative ways to enjoy eating on the go. Pizza is often seen as a treat and will appeal to those time-poor consumers who are after a slice of indulgence while on the go.” continental cheese, which demonstrates “Consideration over the pizza base is Abigail Middleton, Marketing manager a more sophisticated palate and equally as important as the toppings. at Ornua Ingredients UK, said ‘’ the experimental attitude to cheese. Using a premium pre-made base can main drivers for pizza innovation include offer real benefits in a busy kitchen. vegetarian options, no additives and “Stronger cheeses such as Roquefort, The consistency and efficiency afforded preservatives claims to reflect consumer Gorgonzola and goat cheese are now to operators by using such a product interest in clean labelling, as well as common place in fast casual eating allows them the freedom to express ‘free from’ claims, particularly around outlets; appearing more frequently their creativity, bespoke the finish and gluten free. as an ingredient in premium dishes, create a unique, signature pizza for their incorporated into sauces and trending operation.” Nigel added: ‘’ Consumers are moving as pizza toppings.” towards spicy meat and poultry for their Aine added: “Research by Technomic toppings and in the same way they are Highlighting the growing popularity of shows that consumers are keen to also doing this for side dishes. world flavours, Richard said: “There have more flexible pizza options when is a drive towards world flavours as it comes to eating pizza. Operators can Chicken wings, mini fillets/ chicken pizza toppings take inspiration from look at serving Italian handheld dishes, strips and nuggets all seem to be going the growing popularity of the street particularly pizza to meet on the go hotter and there is a real demand for food movement and its wide flavour demands. spicy sides. combination profile. “With a rising trend for premium artisan BBQ products are also proving to be “Consumer demand for authenticity is pizzas cooked in wood-fired ovens for very popular in the sector. The benefit of apparent as provenance of the product a more authentic taste, operators can offering sides is that they encourage the has become important and many pizza capitalise on this trend by offering pizza customer to spend that little bit extra, producers are also featuring the origin by the slice or as pizza cones. upselling is huge.’’ and back-story of the ingredients. “While consumers still enjoy traditional

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Issue 37 October 2016 | 25 Pizza & Pasta

He, also said: ‘’We are seeing the rise in friarelli (‘turnip top’ winter greens) popularity for Eastern flavours such as stronger flavoured Italian sausages Michael added: “When it comes to Tandoori and Tikka toppings these spicy and different cheeses such as Burrata making your menu stand out from toppings are proving very popular with (mozzarella and cream) and smoked the competition, trends in the pizza our existing customers and it also gives Burrata.” market are seeing caterers opting them an opportunity to upsell alongside Anthony said: “The increasing to enhance the appeal of pizza by cool dips and sauces.” sophistication of the market has led to adding an element of theatre into the the growing use of premium ingredients. cooking process, through the use of an Chris Dickinson, New Business At Papa John’s we only use fresh dough impressive, authentic stone-fired pizza Development Director, Pan’Artisan and our unique tomato sauce is made oven to deliver the wonderful sights, Ltd, said: “There is a huge swing in the from the best Californian tomatoes, smells and tastes of delicious pizza.” UK pizza market towards sour dough picked and packed from vine to can (including slow proving sour dough). A in just six hours for a better flavour. What equipment is available sour dough is determined by the types Recently we have introduced various to operators thinking of of flour used in making the mother new pizza toppings including premium introducing pizza to their sour – the higher the ash content the carved ham, fresh pineapple and beef menus? stronger the sour flavour profile - and by brisket. Consumers also love to ‘create using white flours and different types of their own’ using their own choice of a Jon said: “In a mature market you rye for example, a stronger or weaker selection of toppings. have to invest in the right equipment sour dough culture can be produced. A to boost the quality of your offer and slow proving sour dough takes much “In addition to pizza, at Papa John’s your efficiency - so what is the right longer to ferment but delivers a more we also offers starters and desserts equipment? intense flavour. I also believe we will making purchasing a pizza a whole see an increase in the use of traditional, meal experience. This move has proved “Traditionally, impingement and deck regional Italian ingredients such as particularly popular.” ovens are the staples of the pizza industry. Impingement ovens fire hot air directly at the pizza, which is placed on a conveyor belt. This is brilliant for high- turnover restaurants and takeaways and they do a wonderful job for many businesses. However, impingement ovens are often expensive and noisy. This really makes them difficult for smaller businesses to incorporate them into their business as they are a big drain on their finances and they disturb the customers.

“Deck ovens range in price from massively expensive for the largest operations down to small ovens for single owner-operator businesses.

“We recommend these deck ovens for most of our smaller customers - like the PizzaMaster range. They are easy to use and are incredibly quiet too.

“They use a clever stone, engineered to the best standards, to heat the oven to very high temperatures (between 500 and 800 degrees C). You can cook a fresh pizza in a couple of minutes. With 80 different sizes, you know you will find one that will fit into your business. They are quiet and cost-effective.

“The PizzaMaster ovens also have the added bonus of being useful for lots of

26 | Issue 40 January 2017 Pizza & Pasta

other menu items too, such as jacket potatoes, pastries, artisan breads, chicken or fish.

“Stone-based ovens are also very dependable, hard-wearing and easy to clean as well.”

Mark added: “Compact electric pizza ovens are an easy way for outlets to expand their menu to include great tasting pizza. They mimic the cooking conditions of traditional wood- or gas- fired pizza ovens, enabling authentic tasting pizzas to be quickly and easily produced, perfect for smaller catering establishments. As production increases, ovens can be stacked to double capacity.

“Stone base pizza ovens are increasingly popular as they produce pizzas with the aroma and taste closest to a traditional pizzeria, at a reasonable price.”

What packaging and delivery solutions are available to ensure that pizzas reach consumers in perfect condition?

With pizza being a home delivery staple, it’s important that any outlets planning menu selection, ordering and feedback. the demand. to tap into this market has the right “All Papa John’s stores publish their equipment to ensure the food they are menus online plus any special deals. Those offering takeaway and delivery producing reaches customers in the Many customers access the online options must consider what packaging condition they expect. information through the mobile App is needed to make sure the product which has now become a really popular reaches the customer in the perfect Anthony said: “Papa John’s pizza and convenient way to order pizza.” condition. delivery staff use special heated delivery bags which keep the product at the Nigel added: “Technology is very With regards to flavours, toppings and optimum temperature. important when it comes to the pizza sauces, it is vital that outlets provide a market and the developments in this varied offering to give their customers “Ensuring the best possible environment sector mean that companies can plenty of choice. means the product arrives in perfect constantly improve their products condition for the best taste experience and services. The use of the internet, With street food proving popular at for our customers.” online ordering and App ordering has present, the demand for spice and heat witnessed a change in people’s attitudes is continuing to grow, and this is no What role does technology when it comes to ordering food. The different in the pizza and pasta market. play in the pizza market? increase in technology is making everything a lot more convenient.” Considering offering handheld portions Technology is playing an every- is also an option to meet the demand for increasing role in the foodservice The pizza and pasta market is huge, food people can eat while on the go. industry, and that include the pizza with plenty of opportunities for market, as Anthony round explained: foodservice operators to tap into and What remains certain is that the pizza “The main change in the use of provide an enticing offering. and pasta sector will continue to grow, technology in the pizza industry in However, outlets must ensure they have with evermore opportunities to for recent years is the use of the internet for the right equipment at hand to satisfy operators to entice consumers.

Issue 40 January 2017 | 27 MAKE YOUR BUSINESS GREENER Sustainability is key in today’s market. With consumers being more aware of issues affecting the environment, it is important businesses operating in the food-to-go/ quick service restaurant sector take this into consideration and do their utmost to improve, as well as demonstrate, their green credentials.

When it comes to being green, food-to- go and quick service restaurants have a lot to benefit from by improving their sustainability practices.

Indeed, foodservice operators who make their business greener aren’t just helping the environment, but they are also helping themselves.

With consumers being more educated on issues affecting the environment, they can sometimes choose what outlets they eat from based on the sustainability of the food served and the green practices that the business undertakes.

Indeed, if a business does its bit to help the environment, and can prove its green credentials, it can prove very profitable.

With this in mind, we decided to find out how you can make your business greener. We will also find out about the importance of being able to prove your green credentials.

28 | Issue 40 January 2017 Make Your Business Greener

Industry voices: Alun Watkins, base their decision to visit a venue on Ltd, the Belfast-based, independent Executive Director, Programme for the its green credentials or CSR policy, printed folding carton packaging Endorsement of Forest Certification these activities manufacturer, was awarded two Global (PEFC); Mark Woodward, CEO, The are Connectivity awards by KFC for Printed Cup Company; Glenn Roberts, switching KFC’s restaurant Managing Director, Hoshizaki Gram packaging to Programme UK; Mark Brigden, Technical Director, for the Endorsement of Biopac (UK) Ltd; George Clark, UK Forest Certification Commercial Manager, Marine (PEFC) certified Stewardship Council (MSC); board. Craig Maw, owner Kingfisher Fish and Chips, and Andrew “Delta Stephen, Chief Executive, Packaging The Sustainable Restaurant won the Association, and Daniel awards in Brown, Media and External recognition Affairs Officer, Renewable of the Energy Association. company’s swift and How important is effective sustainability in the transfer of food-to-go/quick KFC raw material to service restaurant the PEFC industry? process, to provide Mark Brigden, of eco-friendly assurances that packaging and catering disposable the KFC packaging business Biopac, said: “There’s no materials originate doubt that now, more than ever, from sustainably addressing environmental concerns managed forests. Using is part of the recipe for success in the crucial certified materials enabled food-to-go business. to KFC to print the PEFC logo onto their safeguarding the future of the packaging.” “Food-to-go caterers face increasing foodservice industry. environmental challenges, as customers “Consumers are now savvy to Commenting on the award, Anne now expect sustainably sourced sustainable agendas, such as food Dowling, Senior Manager for food and drink. Biopac’s range of sourcing and provenance accreditation, Compliance at Delta Packaging and biodegradable packaging helps meet but sustainable operational practices Account Manager for KFC, said, this expectation. Making your entire still remain less immediately obvious. “Sustainability is an important issue product more environmentally friendly, It is the responsibility of national and for KFC, so we were keen to support further demonstrating your commitment independent chains alike to maintain their sustainability goals by suggesting to protecting the environment. sustainable practices both front and certified packaging to provide their back of house and share this with their customers with assurances of “This all puts greater responsibility on customers.” responsible sourcing.” companies within the supply chain to offer a more sustainable solution.” Alun Watkins, from the Programme for Daniel Brown, from the Renewable the Endorsement of Forest Certification Energy Association, added: “Sustainable Glenn Roberts, from refrigeration (PEFC), a non-profit, non-governmental practices in the foodservice supply company Hoshizaki Gram, said: “As organisation dedicated to promoting chain are an increasingly important energy bills continue to rise and our Sustainable Forest Management priority for consumers, the government, natural fuel reserves deplete, it’s (SFM) through independent third-party and for companies committed to essential that foodservice operators certification, added: “Sustainability and reducing their footprint in this age of look at ways to not only reduce their environmental best practice are integral extraordinary environmental change and annual energy bills and ultimately to corporate social responsibility stress. improve their bottom lines, but also increasingly practiced by all responsible lessen their wide environmental impact. manufacturing companies. “Many companies may be already aware that consumers are becoming more “Whilst consumers do not necessarily “Last year for example, Delta Packaging concerned with their environmental and

Issue 40 January 2017 | 29 Make Your Business Greener

social footprint. food sourcing policies. What factors do foodservice operators need to consider “What may not be as apparent, “These are often illustrated by in order to make their however, is the long-term government certification schemes such as the commitment to growing the ‘circular MSC certification businesses greener? economy’ and reducing greenhouse and seafood gas emissions. Both trends labelling Andrew said: “Going greener presents will have direct impacts operators with a vast menu of on food-to-go opportunities. companies’ transport infrastructure, “What the Sustainable Restaurant procurement Association (SRA) does is make it of packaging, simpler by dividing it up into 14 key energy areas, under the three pillars of supply, and sourcing, society and environment. incorporation of new “Because sustainability is technologies something of a moveable feast and into their consumers can be fickle, it pays to operations.” think holistically where possible. That doesn’t mean changing the Highlighting whole business overnight. Rather, some of the in a considered, planned way, green practices implementing practices that fit the that outlets business, add value and work.” have introduced, Andrew Stephen Alun added: “Operators should from The Sustainable ensure that their suppliers are able Restaurant Association, to demonstrate compliance with a not-for-profit organisation sustainable and environmental best that helps businesses in the practice. food-service industry make smart, programme sustainable decisions, said: “You only for verifiably “PEFC Chain of Custody certification, have to look at some of the incredibly sustainable and traceable wild capture for example, enables suppliers to positive and forward-thinking practices seafood. the quick services restaurant sector, introduced by some of the market such as Benders Paper Cups, to leaders over the last few months to see “With more provide their customers with just how important sustainability is right customers being assurances of responsible now in this very competitive sector. environmentally sourcing. astute and “LEON announced it had switched to with recent “Such certification 100% green energy. Costa, has taken consumer provides a giant leap forward for the industry, research independently announcing a huge takeaway cup pointing to verified recycling. And then finally, the food. a steady assurances Pret a Manger’s ‘pilot’ veggie café in increase that certified Soho has now gone permanently green in the fibre used in after smashing all forecasts. There are demand consumer- now plans to roll this model out to other for certified facing stores.” sustainable packaging such seafood, as folding cartons Regarding sustainable food sources, it is clear and paper cups, George Clark, UK Commercial Manager that takeaway originates in well for the Marine Stewardship Council and restaurant managed forests.” (MSC), which works to improve the businesses need sustainability of seafood, said: “Many to provide proof of their Mark Brigden said: “One of the QSR and food-to-go businesses are standards by getting MSC Chain of key factors is packaging. Not only the aware of the increasing importance to Custody certification and using the type of packaging used but also the prove they have reliable sustainable MSC’s blue ecolabel on their menus.” amount of packaging used. Whilst

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Make Your Business Greener

helping to reduce your carbon footprint, to significant volumes of biowaste or “Considering the packaging in which it can also reduce the impact your with large rooftop spaces, can install on-the-go food is served is also a key business has on the environment. This anaerobic digestion (biogas) or solar consideration for businesses trying is particularly important in the food-to- PV arrays onsite. An increasing trend, to be greener. Designing and using go sector where so much disposable particularly for those who already materials which are biodegradable and packaging is used. This sector will produce power onsite, is to co- can be recycled allows businesses to continue to grow and it’s therefore more locate battery storage units alongside know that the packaging leaving their important than even to start thinking generation establishment can still be disposed of in differently. The environment needs to the most sustainable manner. be considered at each stage of the supply chain.” “As an industry foodservice generates 20,600 million kWh of Daniel added: “The energy a year, which is why government has reducing energy use in a committed to business is incredibly significant important.” and binding decarbonisation Andrew said: “There targets through are plenty of no-cost the Climate or low-cost ways in Change Act which businesses (which is can improve their enshrined green credentials. in UK law) A number of which will these involve result in staff, ensuring significant they are bought changes into your ethos over the and inspired by it. next decade That can include in our energy, simple steps agricultural, added into the staff and induction, simple transportation energy and water sectors. Many efficiency measures “green solutions” which can help empower should be seen as the team. Posting the opportunities to reduce business’ utility bills on the wall costs and create tighter and encouraging staff to come up bonds with consumers. A wide with efficiency measures can be a real range of established technologies and motivator, as well as bottom line winner. products are now available that will A 20 per cent cut in energy costs can empower companies to upgrade from facilities.” represent the same bottom line benefit historic or present practices.” as a five per cent increase in sales. Glenn added: “One of the most What simple changes can beneficial ways to improve green “Food waste costs hospitality £2.5 businesses make to improve credentials is to monitor waste. Whether billion a year and the equivalent of their green credentials? it’s food waste or energy consumption, one in six meals eaten out ends up understanding what is being used or in the bin. Separating and measuring wasted is key to making positive steps food waste is a real eye opener for any Daniel said: “There are now a multitude to reducing waste. business which almost always results in of ways to reduce your businesses’ a change of behaviour.” environmental footprint. Food waste can “A way to show a visual representation be reduced, collected separately, and of just how much food is wasted in a Alun added: “One of the easiest sent to a composting or biogas facility. day is to place a bucket with wasted changes a business can make to food in immediate sightline making improve its green credentials is to use “Energy, including power and heat, can both consumers and staff aware of how certification labels on consumer-facing be sourced from renewable suppliers. much and why food is wasted. packaging. Others, particularly those with access

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“A 2014 GfK/PEFC Consumer Survey from your customers and recognition committed to genuinely reducing their found that consumers trust certification that you are a company which takes impact.” labels and want companies to label its environmental responsibilities very certified products. The survey shows seriously. With regards to meeting customers’ that certification labels, such as PEFC’s, expectations, Alun said: “With labels are the most trusted means “Companies who invest in PEFC being the most trusted source of of giving confidence certification for example information by consumers about to consumers that can demonstrate whether a product is environmentally wood-based responsible supply and socially responsible, the PEFC label products chain management on your consumer-facing packaging such as to customers demonstrates to your customers that packaging are and accrue a you are meeting their expectations. sustainably range of benefits sourced.” which help the “Such expectations are also reflected environment, in procurement polices implemented If companies people and their by leading high street restaurant chains want to own bottom line. such as Yum brand (owner of Pizza Hut show their and KFC) and McDonalds. customers that Daniel added: “In their packaging many instances, “Last year McDonalds announced that is responsibly- cost reductions. 100% of the packaging used in its sourced there are a An improved public European restaurants was certified. few steps they can take: reputation and consumer All of 300 million takeaway cups used loyalty are also benefits, many per year each year in the Costa coffee •Develop and implement a packaging major food-to-go chains have shops are manufactured from PEFC- procurement policy which includes very competitive Corporate Social Certified fibre sourced from certified PEFC-certified products Responsibility plans. Self-generation forests in Finland. of power and/or heat can also reduce •Ask suppliers if they have PEFC Chain the risk of blackouts On securing supply, Alun said: “PEFC of Custody certification and are able to or brownouts. is the world’s largest source supply you with certified materials Beware of certified, sustainably that the managed forests so •Use the PEFC label on your certified using specifying product packaging to communicate PEC enables and demonstrate your commitment to companies to sustainability. secure their supply of Highlighting simple changes any foodservice outlet which serves fish can make, George said: “MSC Chain of Custody certification is open to any business that wants to sell certified sustainable fish. Restaurants and takeaways can get certified to promote sustainability of their seafood by using the MSC’s trusted blue ecolabel on the menu, next to dishes containing MSC certified fish, on business communications and on display responsibly- signage.” sourced material.” What are the benefits for businesses of being public Highlighting the able to prove their green and business positioning media are being able to prove you credentials? increasingly green credentials provide, he conscious of insincere said: “The PEFC label allows customers Alun said: “Being able to demonstrate ‘greenwashing’ attempts, particularly to instantly recognise and value a green credentials engenders trust when so many companies have company’s commitment to sustainability

Issue 40 January 2017 | 33 Make Your Business Greener

with each interaction with their certified mobile fish and chip vans) have MSC certified fish. Customer feedback product.” already chosen MSC Chain of Custody is terrific.” certification.” Mark Woodward, of paper cup specialist What does the future hold The Printed Cup Company, said: “So Craig Maw, of Kingfisher Fish and for the industry in terms of many companies create spin on a green Chips, was keen to highlight how sustainability and green forum, the general public has now important it is to be MSC certified become sceptical. Being able to prove and to offer sustainable fish to his legislation? that 95% of waste is recycled, 10% of customers. power is self-generated and materials Alun added: “The impact and are coming from a renewable source is He said: “Since Kingfisher Fish and importance of sustainable sourcing and very important. Chips achieved MSC certification there environmental awareness can only be was no holding back, being certified has expected to grow. “Some of the benefits for us are that is given us as a business the confidence adds value to our business and helps us to give customers confidence. “Industry must lead on this rather than stand out from our competitors.” reacting to green legislation, the Paper “As it states on Cup Recovery and Recycling Group Andrew said: “Henry Dimbleby, founder would be a prime example of this, of LEON and the SRA, says that the as this channel of industry looks to time is fast approaching when increase the effective recycling of it won’t be possible to run paper cups. a foodservice business unsustainably because “The key development staff will demand it is more about circular and refuse to work economy, so not for a business just sustainable without green sourcing but credentials.” whole of life product use. With regards The impact to attracting of the EU customers, circular Andrew economy said: “Three will not quarters of diminish consumers with told a 2015 Brexit, the survey conducted by Harden’s requirements for the SRA, will be that they adopted in believed the UK targets/ sustainable directives as we achievements will continue to of a restaurant trade with Europe represented better and must meet their value than a 10% terms.” discount on their meal and more than nine out of ten said With regards to equipment, that any sustainability issues would Glenn said: “In the past it has have an even greater impact on their been difficult to substantiate claims dining decisions.” of energy efficiency. With no simple, a poster in our shop window we consistent agreed testing process or George added: “Choosing MSC Chain are ‘Proud to be MSC certified’. comparison protocol it has been difficult of Custody certification offers buyer to differentiate one manufacturer’s and customer assurance. Many QSR “Our customers love the fact that our model from another. and takeaway businesses (currently cod, haddock and hake is certified 77 fish and chip shops and 3 MSC sustainable and travel far to eat our “Now, with the EU Eco Design Directive

34 | Issue 40 January 2017 Make Your Business Greener

in full force, every unit within the UK we are working on, we will be able to industry award placements to date must undergo the same testing process. offer the consumer the ability to recycle fill us with confidence that 2017 will It is said that by 2019 all manufacturers the paper cups with their newspapers. be another great year for sustainable must design their units to adopt a This will negate any need for legislation. seafood.” triple A system. With new legislations always in development, “Sustainability has and never been So, it seems that committing to make it is important for an issue, especially now with EU your business greener is not only good manufacturers legislation requiring traceability for the environment, but also good for to continue to with most companies using profits. innovate to FSC or PEFC to fulfil stay one step that requirement. FCC/ Being able to prove your green ahead of PEFC materials have credentials builds trust with consumers the curve complete supply chain who are becoming more aware of and to help audit, guaranteeing environmental issues. end users sustainability.” continue And with a growing number of diners to deliver Commenting on the future choosing where they eat based on green brilliant food of the seafood industry, credentials, ensuring you do your bit for to customers George said: “We’ve seen the environment can help to increase whilst doing this sector getting really excited footfall and, in turn, grow profits. better, smarter about supporting the MSC’s business.” sustainable seafood mission. By ensuring staff also buy into the ethos and are inspired by it, businesses can Mark Woodward added: “The future is “Inspiring results from our research, also make savings by cutting energy bright. With new pulpable materials that our marketing activity and some great costs and reducing waste.

Issue 39 December 2016 | 35 Having tapped into the growing popularity of the street food market back in 2014, Thaikhun now has nine sites across the country serving up Thai treats, with even more on the horizon.

Thaikhun offers a fully immersive Thai of Thai street food in the UK’s casual is Ow Jai Sai, which means ‘from the dining experience that champions dining sector – Thaikhun was born. heart.’ The premise is simple – savour excellent street food, service and the moment, put in everything you can. atmosphere. “The concept was well received by It has become so well accepted, it’s customers and we’ve been able to used as common language internally, With sites already open in Manchester, steadily grow the brand’s estate in a you’ll hear people asking ‘is that person Guildford, Nottingham, Oxford, short space of time. Unusually for the Ow Jai Sai?’ and if the answer is no, Cambridge, Glasgow, Newcastle, casual dining sector, all of our sites lie they’re not quite right for us. Aberdeen and Bath, the brand, which is outside of London and their success is operated by the Thai Leisure Group, has testament to the growth of gastronomy “Our other three core values are plans to open a further eleven sites over and changing palates of consumers Samakee, Ha Dao, and Sanook. These the next year. across the UK – ten years ago this mean teamwork and togetherness; five- wouldn’t have been the case.” star service; and fun. It’s simple stuff (it Ian Leigh, Managing Director of the has to be to get real traction by being Thai Leisure Group said: “Thaikhun first What is the ethos of understood by all) that we talk about opened its doors to the public in 2014, the company? and reinforce all the time. when our founder, Kim Kaewkraikhot, a former street-food vendor from a “The foundations for the growth of “Acceptance of these principles has town two hours North of Bangkok, Thaikhun, and ultimately all Thai Leisure allowed us to create a unified group of launched the concept in Spinningfields, Group brands, has been the unrelenting employees, who harness each other’s Manchester. acceptance and application of our energy and pull together for a common culture – by employees and guests good, delivering a special kind of “At the time, the UK’s street food scene alike. This culture manifests itself from service for the customer while, crucially, was booming and consumers were four core values, which every member enjoying every moment of it.” more willing than ever before to try of the organisation lives and breathes – new and adventurous flavours. Kim, whether at home or at work. What sets you aside who had opened TLG’s premium dining from other similar brand, Chaophraya, 10 years previously, “With links to Buddhist principles that businesses in your noticed this shift and spotted a niche are such a strong guiding force in how area? for the hustle, bustle and bold flavours many Thai people live, the first value

36 | Issue 40 January 2017 “While our food is tailored for the British – we’re constantly willing to adapt “The acid test for our new menu palate, the design of our restaurants and tweak our offer to meet the ever- was a night we hosted in our Oxford is raw, unadulterated, authentic Thai. changing wants and needs of today’s restaurant. For the first time, children We’ve gone to exceptional lengths to consumer. tried our new menu and parents were capture the drama from the streets encouraged to tweet their photos and of Bangkok, transporting visitors to thoughts. This was D-day, and if the Thailand every time they take a table in children didn’t like the food, it was back one of our restaurants. to the drawing board. Luckily they loved it. In fact, since its introduction we have “Everything, from sauce holders, to seen a significant 400 per cent increase flags, to an actual Maeklong railway in the amount of families eating in our train carriage which is utilised as a restaurants – listen to the customer, they bar, have been personally procured at always know best.” markets in Thailand and shipped back. It gives customers a truly authentic, rustic and interactive dining experience that What are your plans they can’t get anywhere else – if you moving forward? haven’t seen it for yourself, swing by and check it out. “Looking forward, we’re determined to carry momentum into 2017 with What has the public an ambitious opening schedule of response been like to “Take, for example, the introduction eleven restaurants. The challenge for your business? of our new children’s menu last year. us will be to maintain the culture and We researched different high street practices that makes this business “Customers’ feedback on the look restaurants, to establish what did and great as we continue to grow, so that and feel of our sites has been didn’t work. Then we reached out we can continue to deliver exceptional overwhelmingly positive, both in person to the real experts (our end users), Thai dining experiences to all our and across social media. Asking our creating a focus group to run through customers.” customers for their opinion is, and our suggestions and get some honest always will be, very important to us feedback.

Issue 40 January 2017 | 37 Breakfast

Widely viewed as the most important meal of the day, breakfast is a highly lucrative area of foodservice. We look at how you can tap into this market and profit from a sector that is continuing to grow. Breakfast

The demand for breakfast out of home said: “As the pace of life is speeding creates potato products, added: “A is booming. up, convenience is becoming key report from Allegra (2016) values the in targeting consumers. We’ll see a ‘food to go’ market at over £20bn and The pace of modern life means that continuation of portability and premium growing. It details a core ‘youthful and more people are skipping the first meal quality trends in the breakfast market.” working’ demographic; under 50s (66%) of the day at home and looking to grab who eat an average of 10 breakfasts ‘on a feed to start their day off while out and Stephen Clifford, of bakery product the go’ each month. about. supplier Country Choice, agreed. He said: “Our research into the breakfast “It is easy to see why this demographic This provides the perfect opportunity opportunity shows that the majority is driving the category and offers a for food-to-go and quick service of consumers want to eat on the go strong argument for caterers to respond restaurants. wherever possible. to this growing demand. People are busy and are more comfortable with With this in mind, we decided to find “Many simply don’t have the time to sit eating on the go than ever before – it out how businesses can tap into the down and eat a traditional breakfast so goes hand in hand with a life that places lucrative breakfast market. that format is becoming less popular. In much demand on free time and eating is We also aim to discover what fact, the reality is that if a food operation one thing that needs to fit in.” products are available to help you hasn’t got a consumer friendly grab tempt customers and what packaging and go offer then the likelihood is that Paul Eason, from pastry product solutions are on the market to help customers will go elsewhere if possible company Pidy, said: “Breakfast has you cater for the growing demand for . always been key for those in the breakfast on-the-go. “Half of UK consumers eat breakfast out-of-home environment. Getting a away from home at least twice per breakfast offering right is essential, not Industry only to keep voices: customers Daniel satisfied Stegmeyer, but also to Executive generate Assistant The demand for breakfast repeat and business Marketing from Manager, out of home is booming returning WMF customers. Group; What’s more, Mohammed Essa, General Manager month and this figure is only expected with a growing high-street breakfast UK & Ireland, Aviko; Nic Townsend, to grow given changing consumer and offering, operators need to ensure their Marketing Manager UK and Ireland, economic dynamics such as higher breakfast offering is up to scratch in Farm Frites; Stephen Clifford, Head of employment and increasingly busy order to maintain sales.” Marketing, Country Choice; Graham lifestyles.” Kille, Managing Director, Frima UK; Mohammed Essa, from potato product Rob Blunderfield, Marketing Manager, Daniel Stegmeyer, from tableware producer Aviko, added: “When it comes Parsley in Time; Aine Melichar, Brand manufacturer WMF Group, said: “Eating to breakfast choices, a massive 75% Manager, Kerrymaid; Paul Eason, Chef breakfast out-of-home is easier than of people will order a cooked breakfast and Business Manager, Pidy UK; Jon preparing breakfast and coffee at home. when kick-starting their day out-of- Usher, Head of UK Sales and Marketing, It is also faster and saves time in the home, with 70% most likely to order Burco Commercial; Nick Pagett, morning and, for many people, it is more a ‘Full English’ followed by scrambled Managing Director, Mom’s Fabulous convenient to pick up breakfast on the eggs on toast. For operators planning Foods; Marshall Kingston, Senior Brand way to work. Manager – Out of Home, Tetley, and their breakfast menu, the top three Grace Keenan, Foodservice Marketing “Nowadays, people have to commute items consumers want are sausages Manager, Kerry Beverage longer distances and they can get the and bacon (52%), followed by eggs best out of their time by eating breakfast (23%) and hash browns (18%), but What is driving the during their commute. customisation is still hugely important to growth in breakfast them – in fact, 90% of consumers would “Breakfast also provides an opportunity like the opportunity to customise their out-of-home? to socialise, with people able to meet up breakfast.” with colleagues on the way to office.” Nick Pagett, from gourmet hot dog In terms of the breakfast beverage company, Mom’s Fabulous Foods, Nic Townsend, of Farm Frites, which market, Grace Keenan, from Kerry

Issue 40 January 2017 | 39 Breakfast

Beverage, which includes beverage concept/offers.” easily providing breakfast en mass, sauces, syrups, smoothies and frappe but caterers need to specify the brand Da Vinci Gourmet among its Nick said: “The key to maximising profit right equipment to ensure that food portfolio, said: “The expansion of potential is keeping menus simple, and is held at the correct temperature beverage culture has been driven by adding signature breakfast treats to your throughout service without drying out consumers’ or deterioration. increasingly It’s also vital that explorative the buffet display tastes and raised equipment looks expectations, good and shows off and is certainly the menu items to a big factor in best effect.” the growth of breakfast out-of- Nic said: “It’s all home.” about variety. There is no standardised Marshall Kingston, way of catering for from tea producer breakfast any more Tetley, added: “It’s – people expect no secret that out choice to make this of home breakfast meal fit in with their sales are booming. lifestyle and time constraints. Being “The number able to adapt to of breakfast these requirements occasions grew with a varied, quality by 8.4 per cent menu is the key to to 1.14 billion successful catering. year-on-year, according to NPD “A meal that Crest research, can be quickly and growth shows prepared without no sign of decline. compromising on Breakfast and taste and quality mid-morning are is going to be key, the most important occasions for tea menu is a great way to help differentiate particularly when the demand is for drinking out of home and growing, with your business from your competition. takeaway food. When you look at the this day part accounting for 42 per cent Smart caterers should look to gourmet trends for breakfast on the go in the of all tea consumption and one third of fast food for inspiration and maximise Allegra report, 28% of consumers cited all hot drinks consumed at breakfast.” morning trade to cater for current fast service as a key driver in choosing market trend.” where to get their food from.” How can businesses tap into the breakfast Graham Kille, from cooking appliance Stephen added: “The key to boosting company Frima, added: “The best breakfast sales is providing high quality, market and add value way to maximise breakfast sales is to freshly prepared products via an efficient to their offering? ensure that the menu is varied, but delivery system and at a competitive still includes all the favourites, such price so that consumers feel they are Daniel said: “By putting a breakfast offer as fried eggs, bacon, mushrooms etc. getting great value for money. If this can together, outlets can attract customers and porridge. For kitchens with limited be achieved, the grab and go option to come by and grab their breakfast space, multifunctional equipment is key is convenient to the consumer, and it easily. to delivering this.” saves them time, then it’s a win-win for both them and the operator.” “This can be done by using their existing Rob Blunder, from catering equipment environment/equipment, as well as supplier Parsley in Time, highlighted Paul said operators needed to ensure using existing staff. breakfast buffets as a popular way they catered for as many tastes as to tap into the breakfast market. He possible. He said: “When constructing a “By creating a perfect value for money said: “Breakfast can be big business breakfast menu, trends are dictating that breakfast offering, an outlet can also if done properly. Self-service buffets operators look to include something to create more recognition of their general are a popular way of quickly and suit a range of palates, but don’t include

40 | Issue 40 January 2017 Breakfast

too much. Guests rarely change their perception.” breakfast habits, unlike with lunch and What are the latest dinner so stick to a common theme – breakfast food trends? “Offering on-the-go items that respond but do alter certain elements to ensure to current trends is also a great way to your offering stands out.” Aine Melichar, from dairy ingredients encourage customers to eat breakfast. producer Kerrymaid, said: “One of the Breakfast burritos and toasted Jon Usher, from water heating and most popular and latest consumer sandwiches are popular, healthy and catering equipment company, Burco trends is brunch and the idea of perfect for consumers who want to eat Commercial agreed. He said: “Whether unlimited brunches; which are becoming on-the-go. They also reflect the growing served as a traditional fry-up, a healthy increasingly flexible and not restricted to demand for global flavours across selection of fresh produce or as a traditional brunch times. different meal occasions.” grab and go option, breakfast service should provide a certain element of “Unlimited brunches give caterers the Championing the need for speed when consistency. Few people change their opportunity to turn around multiple it came to serving breakfast to time- breakfast habits. That being said, a covers throughout the day, and by pressed consumers, Nic said: “As we number of items are essential to provide limiting the dwell time to a strict time continue to see a rise in popularity for a well-stocked breakfast for customers, period (the standard around two hours), food-to-go, the demand for breakfast including, cereals, fruit, yoghurts caterers can cater for a larger amount products which can be eaten as a and toast alongside an option of the of visitors and be more prepared for takeaway increases. traditional fry-up or specific footfall choice of indulgent at specific “Items which can be wrapped, carried breakfast sandwiches.” times. and even eaten on the move will be a smart choice and a varied breakfast However, according “The more offering from operators, now means the to our industry voices, familiar bacon ability to provide a good service both in when it comes to and eggs and out of the premises. breakfast beverages, or ‘All Day customers like to try Breakfast’ is “In terms of new flavours. Grace what consumers said: “Consumers are choosing, are becoming operators should increasingly discerning plan for a good in their purchases mixture of meat so capitalising on and vegetarian the desire to try new choices and flavours is important. consider how these options Consumers consistently report that might change they want to indulge, especially when through the out of home. Kantar research has week. Horizon shown that 60% of consumers want highlights growth to try new drinks every 60 days, so in the trend of operators should look to create a ‘Flexitarianism’ constantly changing menu to take in its Eating advantage of this demand. Out report 2016 and the idea “Looking beyond traditional and that vegetarian standard beverages and introducing diets are relaxed variety to a breakfast drinks menu is as the week sure to increase beverage sales.” progresses. Operators With regards to tea, Marshall added: would do well “With total breakfast spend higher do include a with tea than coffee, operators should giving way to more sophisticated dishes few ‘specials’ in the form of meaty or enhance their customers’ breakfast influenced by the US brunch occasion. ‘treat’ items on their food-to-go menu experience to encourage sales, by Eggs Benedict, Florentine and other to satisfy demands for a bit more offering a range of tea blends that stand variations are becoming increasingly indulgence as the end of the week apart from those they enjoy at home.” popular due to being both on-trend approaches.” as well as offering a ‘better for you’

Issue 40 January 2017 | 41 Breakfast

Stephen added: “Consumers are keen Highlighting the impact social media has great way of maintaining both existing to see breakfast deals, such as a had on breakfast trends, Daniel said: customer relationships and attracting bacon bap or croissant plus hot drink “Using social media, such as Instagram, new customers to an establishment. for a fixed price. Like much of the people can find out what the current For this reason, Operators should be grocery sector our customers have trends are. considering the use of commercial enjoyed considerable success with kitchen equipment that has been ‘round pound’ deals which simplify and “Popular at the moment are pictures designed to provide consistent quality speed up the transaction process - an of sweet potato toasts, sliced sweet even under the strain of heavy demand.” important consideration for consumers potatoes topped with fruits or He added: “Caterers should also who want to be in and out of a store in vegetables. consider the choice of beverages that a hurry.” their customers may be interested in “Healthy offers are also popular, as well drinking. The need for healthy options was as traditional options such as oatmeal, highlighted by Rob. He said: “Juices which are loved by the majority of “In order to produce this additional are very popular with health conscious people.” offering to the highest standard, caterers customers. Look for chilled juice need to once again consider the type dispensers to keep fresh juice at its With regards to breakfast beverage of equipment they are using. Standard best.” trends, Marshall said: “Pairing tea coffee machines do not produce water blends with food is the perfect way hot enough to brew a delicious cup of Mohammed added: “With 80% of to tap into the latest trends and herbal tea, whereas commercial water people thinking that there aren’t complement flavours.” boilers are able to produce a wide range currently enough gluten-free cooked of beverages quickly and to a repeatable breakfast choices, while 54% believe In terms of equipment high standard.” vegetarian options are lacking, special what does a QSR/ diets prove another opportunity for Taking convenience into consideration, operators. Food to go business Stephen said: “Grab and go hot units need to have to ensure that serve hot breakfast sandwiches “The growth in special diets such as they can offer a and savoury snacks are the best way to gluten-free means it’s essential that breakfast menu? increase breakfast sales.” operators offer suitable menu options to increase traffic through the door and Jon said: “Providing a tasty, well Daniel added: “Outlets need to make maximise profit.” presented and nutritious breakfast is a sure they have equipment that means

42 | Issue 40 January 2017 Breakfast

they are able to cope with the demand carefully, because if you make the alternatives. To that end, and to make during peak times. product too difficult to eat it’s likely to sure their offer is all-inclusive, it makes put the consumer off.” sense for them to use lean bacon in “It also needs to be reliable and easy to the breakfast programme and there operate and maintain, as well as be able What does the future is no need for a spread in breakfast to deliver consistent quality.” hold for the breakfast sandwiches.” What packaging solutions are available sector? Daniel added: “There will be an to allow operators to cater for the increased demand for better quality, as “Food-to-go will continue to increase demand for breakfast on-the-go? well as for healthy options and more in popularity,” says Nic. “Particularly With more consumers eating breakfast information about the product. with the supporting trend for street food on the go, there is a need for effective and pop up restaurants. Consumers packaging that is functional for the “Pricing will become more important as will become more experimental with customer and cost-effective for the competition grows, while speed will also the start to their day and expect more foodservice operator. grow in importance as customers look of a choice in this sector. I think that to get in and out of sites quickly.” the interest in world foods, flavour Daniel said: “It’s important operators varieties and sauce options will also look for packaging solutions that are Paul said: “Having a healthy breakfast drive demand for breakfasts which move easy to store and allow customers to offering is key but options shouldn’t just away from ‘traditional’.” transport food and be focused on lowering drink easily, as some fat, sugar and salt, but people want to have also include a variety of their breakfast at meals suitable for those work.” with specific dietary requirements.” Rob said: “In takeaways, food-to- There’s no doubting go venues and QSRs, that for many people grab and go foods breakfast is the most need appropriate important meal on the packaging. day. Packaging needs to be cost-effective, And with the ever- functional, attractive, increasing pace of yet disposable. Some modern day life, the items of packaging need to be able to fuel can also be branded up for the day outside to promote the of home is becoming business. more important.

“For an ethical/ Therefore it is green option, look for imperative that food- packaging that uses to-go and quick service soya based ink and restaurant operators recyclable paper- are able to cater for board with no plastic the growing demand of linings.” consumers looking for breakfast out-of-home. Stephen added: “It’s worth businesses Stephen agreed about the continued remembering that most consumers Foodservice operators need to be increase in popularity of food-to-go. He purchase depending on how they are able to provide a varied offering that said: “We expect continued growth in going to eat the product. caters to different tastes and dietary the food-to-go market for both breakfast requirements. and lunch. “If they are going back to their desk or sitting down then eating a fully loaded It is also vital that grab-and-go options “Without a doubt there is a long- bap may be achievable, but certainly not are provided to provide convenience for term trend towards healthier eating if they are going to eat it on the go. consumers. and retailers need to ensure their range is kept up-to-date with healthy “So, packaging must be considered

Issue 40 January 2017 | 43 Great Hospitality Show 2017 Preview The UK’s largest exhibition for foodservice and hospitality returns this January with a brand new name and a remit of celebrating greatness in our industry

Welcome to the Great Hospitality Show productivity and retention, revenue new elements such as the Skills Theatre (NEC Birmingham, 23rd – 25th January management, marketing, ground- – which will see students undertake a 2017). breaking products, kitchen design; number of key back and front-of-house throughout the three days, the beating challenges. This time around, the show is heart of the show floor – The Business strengthened by a team of dedicated Briefing Stage – is set to welcome a New faces join old heads for a different Ambassadors, representing the many host of debates and discussions on take on La Parade des Chefs – the chef facets of the industry-at-large. Sally topics setting the hospitality agenda. team challenge – which will see junior Beck, GM of London’s Lancaster brigades of competitors aged 23 or Hotel and a passionate champion Just some of the highlights include: under, overseen by a senior head chef, of young talent in the industry, joins holder of two Michelin-stars, Tom tasked with preparing a three-course highly respected chef and champion Aikens, who will be joined by founder lunch menu for 100 covers in the Bonnet of kitchen skills Cyrus Todiwala OBE; of the World Gourmet Society, Matthias kitchen. Michelin-starred restaurateur, Andreas Tesi Baur, to discuss what it takes Antona and Mike Coldicott, director of to reach the very pinnacle of the Another exciting new element, The kitchen design pioneers, Tricon. Each profession. PS100 Culinary Showcase, will will be involved in passionate debates demonstrate the impressive culinary and events in and around the show The Brexit effect and skills shortage skills within the public sector. Chefs throughout the three days. will also be up for debate with Great and cooks will have one hour to produce Hospitality Show Ambassador, Cyrus a main course and a dessert using Now in its fourth rotation, the Great Todiwala, MBE, leading a panel of the same key ingredients, but will be Hospitality Show’s highly successful industry experts including, People 1st constrained by both the budgets and business mentor programme also Executive Director, Martin-Christian Kent nutritional guidelines faced in their own returns to help show visitors with a and Chief Executive of the Institute of particular areas of work. host of challenges including, menu Hospitality, Peter Ducker. development, PR & marketing, staff 2017 also sees the return of the Staff motivation, revenue management, Simona Pop, Head of Partnerships Canteen Live; a chance for visitors to technology, design & branding, kitchen and Global Communication at mobile get up-close-and-personal with some management, legal and skills and procurement solution specialists, of the UK’s best known chefs as they development. The programme offers Instasupply, will be demonstrating the create recipes from their respective visitors completely FREE, bookable profit potential of employing integrated repertoires. Birmingham’s very own face-to-face business surgeries with back-of-house technology, while Costa Glynn Purnell and his dedicated pastry some of the best in the business Coffee’s MD, Jason Cotta, will show chef, Luke Butcher, lead a stellar including, Senior Director at Michels and visitors how his company maintains a line-up, including: The Beehive’s Dom Taylor, Krupesh Patel, Client Services loyal and hungry workforce of brand Chapman; Brad Carter of Carters of Director at Jellybean Creative, Susan ambassadors. Mosley; Beverley Dunkley and Julie Bolam, founder of Rixon Associates, Sharp from high end chocolatiers, Kellie Rixon, MBE, Sodexo Prestige Elsewhere, in a Great Hospitality Show Callebaut; Shay Cooper of The Goring Chef, Gareth Billington and wine coup, one of the UK’s most admired Hotel; Hywel Jones of Lucknam Park consultant, Alistair Morrell. and yet most enigmatic hoteliers, Ken Hotel; Nick Edgar from Cumbria’s McCulloch, will be discussing his long The Samling; Cliveden House’s André Sessions can be booked from and illustrious career as creator of One Garrett; Mark Abbott from Midsummer Tuesday 3rd January by visiting www. Devonshire Gardens and the world House and Adam Reid from Adam Reid hospitalityshow.co.uk with a number of famous Malmaison. at the French. ad hoc appointments kept by, which can be taken during the three days. Exciting new elements will join old Elsewhere, the show is set to crown the favourites in creating a serious buzz on industry’s ten best new products giving Brexit, skills, apprenticeships, the show floor. The one and only Salon visitors an enticing first-look at the sustainability, careers, trends, branding, Culinaire returns bigger and better with innovations set to make waves in 2017.

44 | Issue 40 January 2017 Submissions into the Great Product Awards are already open with Great Hospitality Show exhibitors –hundreds of hospitality’s most industrious innovators in the fields of Catering Equipment, Technology, Food & Drink and Design – entering new products.

By the time the show opens, the submissions will be whittled down to a shortlist of ten with each product on display in a dedicated area throughout the three-day show for visitors to experience for themselves. An overall winner will then be selected by an esteemed panel of judges and announced on the Business Briefing Stage at 4pm on Monday 23rd January. Show visitors will also be able to have their say in a very special People’s Choice accolade – decided via a Twitter vote.

With new products in mind, and the New Year ushering in a key period for catering equipment buyers, the show is set to tantalise visitors throughout its three days with hundreds of the very latest catering equipment innovations, under one roof.

In 2017, the Great Hospitality Show floor will be packed with more catering equipment suppliers than any other event. January will also mark the very first outing for many of the innovative new products.

Returning is the highly successful CESA Innovation Zone, the dedicated platform for the most unique innovative light and heavy equipment products and services from manufacturers. The zone represents the continuation of the longstanding partnership between the Great Hospitality Show and CESA (Catering Equipment Suppliers Association). Exhibitors confirmed so far include: Blue Seal, Adande, European Watercare, Catering Equipment Ltd, Metcalfe Catering Equipment, Commercial Catering Spares, Victor Manufacturing, BGL Reiber, Manitowoc and Signature FSE, with more innovators being added weekly.

With partnerships in mind, Cedabond, the UK’s leading purchasing consortium for commercial catering equipment, has announced that it will be hosting a VIP members’ lounge at the show.

The lounge, which will be accessible by invitation only, will offer a relaxed, private environment away from the main hustle and bustle of the show and be situated on stand 632 in the very centre of the exhibition, close to several Cedabond suppliers.

Visitors can pre-register for the Great Hospitality Show 2017 now by following this link: http://www.hospitalityshow. co.uk/register-interest

For further information please see www.hospitalityshow. co.uk and follow us on Twitter www.twitter.com/HospShow for everything Hospitality

Issue 39 December 2016 | 45 Show Preview pointOne EPoS ELECTRONIC Designed for busy hospitality operations, and using a range of devices from fast touch screens, to smart devices and customer facing kiosks, our award-winning TEMPERATURE EPoS delivers a host of features and applications designed to increase the INSTRUMENTS LTD effectiveness of your business, including: Electronic Temperature Instruments •Enterprise Stock Control Ltd (ETI) is the UK’s leader in the •Online Ordering manufacture and design of electronic •Head Office Management thermometers and temperature probes. •Customer Loyalty and Marketing In 2014 they won the Queen’s Award •Kitchen Manager Screens for Enterprise for International Trade •Customer Ordering Apps for the second time in three years. ETI Please come and visit us at the has a comprehensive, global network of show as we will, in addition be distributors enabling ETI products to be demonstrating some exciting new sold worldwide. additions to our cashless customer ‘self-serve’ Kiosk technology and ETI will be exhibiting their unveiling via a new partner, a comprehensive range of hand-held revolutionary new product for the hotel digital thermometers, data-loggers, sector. probes and associated temperature measuring accessories including the All of pointOne’s products are new ThermaData® WiFi Loggers. Visit developed here in the UK and we have ETI on stand number 742. over 1300 installations that include many well-known organisations such ELECTRONIC TEMPERATURE as; Coffee Republic, Tossed, Pizza INSTRUMENTS LTD Union, River Cottage, Tortilla, Mission Easting Close, Worthing, Burrito, The Lowry Theatre, and many others. West Sussex, BN14 8HQ 01903 202151 Contact us 0345 862 0005 or email: [email protected] www.etiltd.com www.pointone.co.uk Facebook: Electronic Temperature Instruments Limited IT’S A WRAP Twitter: @etiltd Instagram: etiltd It’s a Wrap manufacture high quality, bio-degradable & compostable custom printed greaseproof paper for hundreds of casual dining and fast food businesses in the UK and worldwide.

From independent restaurants, through to some of the largest chains, we have the capabilities of producing small orders starting from 1,000 sheets up to millions of sheets. We can print in 1 colour, 2 colours or vibrant 4 colour process and all in registered print.

All our artwork set-up and trimming service is free of charge, and we Victor Manufacturing Ltd – have the fastest turnaround in the industry with a delivery time of only Stand 349 7-10 working days from approval of artwork. At the show, Victor is exhibiting the latest models in the new Evolution range All of this has enabled every business of high specification heated, refrigerated an affordable opportunity to present and ambient retail merchandising units. their food with their own branding or message professionally. Give us a With competition for visibility fierce call on 01327 301566 and let us help amongst high street brands, Victor’s you make your food stand out from stylish and distinct units are key to the crowd! providing a competitive edge.

46 | Issue 40 January 2017 Show Preview

With technology playing an ever larger and more critical part in the success of the hospitality industry, the Great Hospitality Show is set to respond, laying on a winning line-up of class leading exhibitors, ground-breaking new products, insightful experts and business mentors, when it returns to England’s second city this January (NEC Birmingham 23rd-25th 2017).

Products and services from smaller innovators and start-ups will also be getting top billing through the show’s brand new Fresh Tech Zone showcase. With a host of exciting first-time exhibitors set to be on show, the zone will offer a taste of what’s to come via the movers and shakers of tomorrow.

As the beating heart of the Great Hospitality Show, the Business Briefing Stage is set to play host to a number of talks, held each day at 3pm, in association with the UK’s largest hospitality technology trade body, HOSPA.

Sessions can be booked from the 3rd January by visiting www.hospitalityshow.co.uk with a number of ad hoc appointments kept by to be booked during the three days.

Elsewhere in the show, the Business Briefing Stage will see a unique new feature – a visual technology showcase, hosted by HOSPA Chief Executive, Jane Pendlebury, which mixes live quick-fire pitches with expert feedback and audience participation, to help uncover some great new hospitality technology product for 2017.

The gongs don’t stop there; the show is also set to crown the industry’s ten best new products as part of its Great Product Awards scheme, aimed at exhibitors and giving show visitors the inside scoop on the innovations set to make waves in 2017.

Submissions into the Great Product Awards are already open with Great Hospitality Show exhibitors –hundreds of hospitality’s most industrious innovators in the fields of Technology, Catering Equipment, Food & Drink and Design – entering new products.

By the time the show opens, the submissions will be whittled down to a shortlist of ten with each product on display in a dedicated area throughout the three-day show for visitors to experience for themselves.

An overall winner for 2017 will then be selected by an esteemed panel of judges and announced on the Business Briefing Stage at 4pm on Monday 23rd January. Show visitors will also be able to have their say in a very special People’s Choice accolade – decided via a Twitter vote.

For further information please see www.hospitalityshow. co.uk and follow us on Twitter www.twitter.com/HospShow for show updates

Issue 40 January 2017 | 47

TECH NEWS

Just Eat looks to the future with new food Monika appoints technology innovations Software

Online food delivery platform Just Eat has unveiled a number of hi-tech Developer innovations aimed at transforming how people discover, order and enjoy Wireless temperature monitoring food. business Monika has appointed Piero Mollica to the company’s newly created Software Developer role.

Wireless temperature monitoring business Monika has appointed Piero Mollica to the company’s newly created Software Developer role. Piero will work alongside the existing technical and product management teams at Monika to continue to develop state-of-the-art temperature and task monitoring solutions. With expertise and experience in coding and knowledge of the latest in advanced computer science, Piero’s appointment aims to complement the IT and engineering capability of Monika’s development team. Piero Mollica said: “I am delighted to be joining Monika at such a key time for this innovative, forward-thinking business. “With excellent plans and projects The new technologies were showcased first, by showing how it can harness VR in place to develop on the company’s existing range of food safety solutions, I during The Future Now – Redefining Food to bring restaurant partners a unique am eager to understand more about our Discovery event, held in London. understanding of their business, giving them customers’ requirements and to put my Just Eat’s product development team a bird’s eye view of orders that can highlight knowledge into practice to continue to showed off a number of innovations aimed patterns, hot spots and opportunities for advance our systems and the service we at helping to improve food experiences growth. can provide.” for both customers and restaurants in the Another advancement showcased was Simon Frost, Monika’s Managing decades to come. the HoloLens, which enhances the physical Director, said: “We’re delighted to David Buttress, Chief Executive of Just environment through AR. Just Eat has used welcome Piero to our team at Monika. His Eat, said: “Technology is at the heart of this technology to enable customers to see enthusiasm and passion for technology everything we do at Just Eat. a restaurant menu as a buffet for them to and his knowledge of the latest innovative “We are always seeking ways to help our pick and choose from. systems will help us to develop our restaurant partners grow and ensure new Just Eat also gave us a glimpse of a home product portfolio and service we are and existing customers have a reliable, of the future. As well as already being able able to offer our customers across the convenient and, increasingly, fun experience to order food through Just Eat using the industry.” when they order from us.” Amazon Echo, the company also revealed Fernando Fanton, Chief Product and its app for Apple TV, which is due to be Technology Officer of Just Eat, added: released in January. It also unveiled its new “Working with leading partners, we are app for Xbox One, which launched last exploring the latest fields in technology to month. shape the future of how we interact with The Customer Care Chatbot was also food. on show. This new development uses the “By harnessing these advanced Microsoft Bot Framework and sees AI technologies, Just Eat is driving innovation integrated into the ordering experience to in our sector and working towards our ensure customers receive the best, round ambition to create the world’s greatest food the clock support and service. community.” Also showcased was the Facebook Working with leading technology Messenger Chatbot, which engages with companies across social media, gaming, customers to coach and inspire their food artificial intelligence (AI), Augmented Reality choices. (AR), Virtual Reality (VR) and robotics, Just In September Just Eat, with the help of Eat has become seamlessly integrated into Starship Technologies, also began testing the technology that shapes our daily lives. self-driving delivery robots, which are The innovations on show included Virtual designed to increase delivery capacity for Reality, with Just Eat providing an industry restaurant partners.

50 | Issue 40 January 2017 Tech upgrade aims to help Firezza streamline service

Pizza takeaway and delivery chain Firezza is aiming to provide an enhanced customer experience following an upgrade of its point of sale (PoS) system.

With the help of technology specialists, Box previous purchase information and payment Technologies, and restaurant delivery PoS history, enabling them to personalise customer software and online ordering platforms experts interactions, as well as up-selling. Andromeda, Firezza has integrated its systems Mobile-enabled, the tablet drivers’ dispatch to streamline operations. system can also be used as a front of house Firezza has enjoyed steady growth over the PoS ordering point, giving staff the flexibility past 15 years. First focusing its expansion to accommodate fluctuations in the volumes in London, and now extending to locations of on- or off-line orders so that they reach the including Exeter and Milton Keynes, its UK kitchen more quickly. footprint is now 22 strong. Integrated with the Andromeda PoS system, Recognising that its customers’ orders the wall-mounted KDS screen updates were coming in across multiple sales channels order details in real-time, improving the – from in-store walk-ins and collections, to speed at which the kitchen team can start deliveries placed on the phone, or via its preparing each dish. The 22” screen also website and mobile app – Firezza wanted to highlights order variations or special dietary find a solution that would allow the business requirements, making these more visible to to streamline its systems. the chefs. The technology from Box Technologies Nasir Younas, Central Operations Manager and Andromeda will integrate Firezza’s front at Firezza, said: “Our customers expect to of house EPoS with the drivers’ dispatch and have the same seamless experience when kitchen display systems (KDS), providing real- they order from us, no matter which channel time visibility on the status of each order, no they come through. The new system has matter the channel in which it is placed. enabled us to do this and, at the same time, The Andromeda PoS system allows staff has improved efficiencies between the front of to see the location of the order, as well as house, kitchen and delivery drivers.”

Issue 39 December 2016 | 51 TECH NEWS

HeyMenu Welcomes New Chief Executive Just Eat The fresh new entrant to UK takeaway market announces Dave Breith as its Chief Executive Officer consumes Hungry House for £200 million Online food delivery service Just Eat is buying rival Hungry House for £200m.

Just Eat, a leading global marketplace for online food delivery which began in Denmark 2001 and now based in London, operating in 13 countries around the globe, has paid £200m for Hungryhouse, which it bought from Delivery Hero. Just Eat and its rivals,such as Uber and Deliveroo,have expanded the food home delivery market and are battling for market share. HeyMenu, a new disruptor to the UK’s is set up to take advantage of the first big The deal to buy Hungry House is a natural consequence of that competition. takeaway industry food fight, today consumer push. The Acquisition is consistent with Just announces that Dave Breith, a business Chris Howard, Chairman HeyMenu, Eat’s strategic ambition to accelerate its leader and tech entrepreneur will be stepping comments: “It is so exciting to have Dave on growth and increase its market presence in as Chief Executive taking the new business board. His experience in starting and setting in every geography in which it operates. model to launch in March 2017. up successful businesses is extraordinary David Buttress, Chief Executive Officer HeyMenu connects takeaway restaurants and with his technology background and of Just Eat plc commented: and consumers via an easy-to-use and ability to understand the market, we have the “The UK has long been an engine tailored website and app. top expertise on our side to make HeyMenu of growth for Just Eat. While we have HeyMenu’s proposition is to provide up the best it can be whilst simultaneously significantly expanded internationally in to 90 per cent lower costs to takeaway challenging the current market, which of late recent years, we have remained focused restaurants than competitors, including zero resembles a messy food fight.” on building a high growth, sustainably commission. This is in addition to more Dave Breith, CEO HeyMenu, adds “I loved profitable business domestically. Through personalisation and dependable technology the concept from the off and have been this transaction, we would extend that ensures orders are not dropped, working in the background with Chris for a our market presence in the UK and payments are secure and reliable and while. It just made sense for me to invest and sustain high levels of growth given the deliveries are tracked from the restaurant to take the reins to bring HeyMenu to market. considerable opportunity in this market.” the front door. ‘‘It’s an exciting time for the industry and Just Eat is also buying a business The launch of HeyMenu sees the I for one can’t wait to launch a refreshing in Canada, SkipTheDishes, for £66m. company on-boarding an average 500 business model that actually benefits both Shares in Just Eat rose 2.6% to 615p, takeaway restaurants per week, developing restaurants and consumers alike.” valuing the company at £4.15bn. at a significant fast-pace, and prior to any HeyMenu’s aim is to provide the most substantial marketing activity. attractive commercial offering to restaurants, Dave’s role is to listen to HeyMenu’s ensuring that each retains most of its Takeaway Restaurants’ thoughts, ideas and profits, which can then be re-invested and requests to create a model that is beneficial result in an enhanced quality of service to for both restaurants and consumers. consumers. With these priorities, HeyMenu Already, HeyMenu is working on aims to become the provider of choice for functionality to bring in a ‘booking a table’ restaurants and consumers alike. option amongst other unique offerings that HeyMenu is currently working to on-board the current market leaders don’t yet provide. 10,000 takeaway restaurants ahead of its Chris Howard is now Chairman of consumer launch, and anticipates on- HeyMenu and will be working closely with boarding up to 250 per day from there on. Dave to on board Takeaway Restaurants as As a sign of confidence, HeyMenu offers a quickly as possible. Currently appetite is full money-back guarantee to all restaurants exceeding expectations and has set back the that sign up, if they do not save in the first six consumer launch date to ensure everyone months.

52 | Issue 40 January 2017 WHAT’S NEW

Software

Company: Lolly Product: LollyTab

Lolly, has launched LollyTab, to support its new software for the coffee shop, food to go and contract caterer market.

The product is a 10.1” Windows Tablet PC, designed to provide portability and mobility in the hospitality environment. It can be fixed to the countertop or detached from its dock to go portable, providing an affordable ‘all-in-one’ solution.

When portable, the tablet creates a queue busting solution, where staff can take orders in the queue to speed up service time. The tablet can be networked to enable remote printing, send orders to food or drink preparation areas and increase work flow efficiency. It also offers several integrated device options, such as a magnetic stripe reader, smart card reader, biometric reader, and 2D barcode imager. And, it offers connectivity to additional devices via its WiFi, Bluetooth, and USB ports. INDUSTRY VOICE

Tell us a little bit about Prior to setting up Lolly, I spent four years yourself with O2, and many years within FMCG in numerous international sales and business My name is Peter Moore, and I am the CEO development roles. Peter of Lolly - a PoS software house serving small businesses across the UK in the What technological challenges hospitality industry; from coffee shops, pubs do businesses operating in Moore and night clubs, to mobile catering, pop ups the food-to-go/QSR industry and corporate caterers. currently face? My passion has always been to provide I’d say keeping up with the overall speed enterprise level EPoS to hospitality and retail and evolution of technology. These days CEO SMEs at an affordable price - giving them it is all around delivering the best service the support they so need. With Lolly, we saw possible, so food-to-go specialists need to a massive opportunity to get it right when it be adopting the best solutions available to Lolly came to price and flexibility - enabling the meet that need. smaller independent to compete on a level playing field. And it’s no longer about a single product

54 | Issue 40 January 2017 or technology, instead it’s centred around solution; they should be looking towards terms of technology for the integration - bringing different solutions cloud technology that can be tailored to fit a food-to-go/QSR industry? together to deliver the best possible service. variety of environments. In the immediate future, it will be centred The legal requirement to provide details How can businesses ensure around systems integration. around allergen content within food has also the smooth introduction of created technological challenges. Retailers new technology into their And I believe, looking towards the more have to have the right solutions in place to business? distant future, self-service tills will become support this. a reality, that isn’t going to come without its They need buy-in from all staff members security issues, but it’s only a matter of time. And the burden of compliance relating to - from those operating the tills to senior payments have now also passed to small management. Communication is absolutely As with holograms too - taking orders and merchants - meaning they need to find the vital - everyone has to be familiar with the serving customers. Technology is evolving best supplier in this area. system and see the value in using it. at a pace!

What solutions are available The merchant should also work closely with to meet these challenges? their technology partner - and feel safe in the knowledge that they have 24/7 support Solutions are available, and they are to cover the installation and ongoing constantly evolving to meet demand. management.

In today’s trading environment, merchants They should feel reassured that their need real-time information and inventory provider is open and honest and exhibits management reporting at a cost-effective integrity in all they day, and pricing should price. be both fair and honest.

Different merchants require a different What does the future hold in CATERING EQUIPMENT SOLUTIONS

56 | Issue 40 January 2017 CATERING EQUIPMENT SOLUTIONS

Cookco Nottingham has been trading in the catering industry for over 70 years, and has recently rebranded itself to become the go- to place for preloved equipment.

A new website has been launched under the title “Used-CateringEquipment.co.uk”, to make it as simple as possible to get our message out to clients.

Our aim is to offer an alternative for those in the catering industry, and provide a service that allows them to spend less money, but still purchase quality, branded equipment that could last a lifetime.

Using a team of highly experienced industry experts, we aim to provide the maximum quality services to suit our client’s needs.

Whether you are a business starting out, or just looking to save some money, we have options available for every situation. representatives who will advise you on what Alongside the website, we also have a As well as buying and selling, we offer a equipment you will need and will best suit new team of experienced representatives leasing service which allows customers your catering needs. across the country, who are passionate to pay in monthly instalments, making the about leaving every customer with the right process more affordable for independent We promise to check that each item is in equipment, at the right price. businesses. For those starting out, we full working condition, and will come with a can also provide a visit from one of our warranty of 3-6 months, dependant on the item.

Used-CateringEquipment.co.uk

THE SELLERS OF PRELOVED CATERING EQUIPMENT FOR OVER 70 YEARS.

See our full range of Quality stock online, or contact us today!

A: 99 Manvers Street , Nottingham, NG2 4NU E: [email protected] T: 0115 950 4778 r W: www.used-cateringequipment.co.uk CATERING EQUIPMENT SOLUTIONS

Pay Per Wash offers operators a no-upfront Frima’s VarioCooking investment, risk-free warewashing Center Multificiency

Winterhalter’s Latest Next Level Solution creates entirely new warewash payment 112L wins Product model Excellence Award

Frima’s ultra-efficient “workhorse” is highly praised by judges

Frima’s latest VarioCooking Center won the Microwaves and Rapid Cooking Category at this year’s prestigious Caterer Product Excellence Awards. A multifunctional cooking appliance, the VarioCooking Center Multificiency 112L was praised for its speed, efficiency and versatility, as well as its durability, with the judges describing it as a “real workhorse”.

Launched this year, the 112L is Frima’s compact version of its popular Multificiency range. Similar to last year’s Pay Per Wash offers operators a no- warewasher, racks, water treatment and 112T it has a twin-pan design, but each upfront investment, risk-free warewashing chemicals. has a larger capacity of 25 litres. While Winterhalter’s Latest Next Level Solution its ability to boil, grill, fry, deep fry and creates entirely new warewash payment “Even repairs and maintenance costs low temperature cook has turned heads model are included in the fixed price,” says across the industry, it was the speed of Winterhalter’s CEO Ralph Winterhalter. “It the 112L that ultimately led to its win at Pay Per Wash is an alternative payment really is a ‘zero risk’ choice.” this year’s Product Excellence Awards, model that allows operators to have a hosted by The Caterer magazine. Winterhalter warewasher without investment Winterhalter believes Pay Per Wash will or any risk. It is the latest launch under appeal to a variety of sectors of the market, “The 112L bridges the gap between the Winterhalter’s Next Level Solutions project, especially with seasonal businesses, who original, smaller 112 units and the larger which exploits the latest digital technology will only pay for warewashing when they 211 and 311 VarioCooking Centers,” to bring commercial warewashing to the are earning money. Meanwhile owners of says Graham Kille, managing director next level. start-ups will be able to rely on perfect wash of Frima UK. “We spoke to many chefs results, without having to make an initial across Europe, and they confirmed the With Pay Per Wash, which is initially investment. “These days more foodservice demand for a smaller unit, but with the available for Winterhalter’s UC Series of operators are questioning traditional flexibility of two larger pans - and so the undercounter machines, customers no approaches and are moving to use-based 112L was born. longer have to buy a warewasher to have accounting,” says Ralph Winterhalter. one operating in their business. It eliminates “They no longer necessarily want to own a “The award is brilliant news. I’m acquisition costs and means customers warewasher, instead they just want to pay very happy for the whole Frima team, are only charged when the warewasher is when they use it. Pay Per Wash is perfect including everyone at the factory. It’s actually washing. Pay Per Wash contracts for them.” great that the Frima unit is receiving the have no minimum term and can be cancelled recognition it deserves – it represents the at short notice. Winterhalter provides a total solution for new era of modern kitchen equipment warewashing, from pre-sales advice to after- design.” Customers select a desired number of sales service, training and maintenance. wash cycles and prepay for them, using a Alongside its market-leading dish and Judged by leading suppliers and credit card. The wash codes they buy are glasswashers, the company’s range foodservice operators, the Caterer automatically entered into the machine includes utensil washers, advanced water Product Excellence Awards ceremony and they can start washing straight away. treatment machines, cleaning chemicals and took place at Westminster Kingsway There is a fixed price per wash cycle, and detergents. College, London on December 1st 2016. everything is included in the package:

58 | Issue 40 January 2017 CATERING EQUIPMENT SOLUTIONS

Whether you’re planning a complete new Lincat C6H/100B Heated kitchen or require a single piece of catering Counterline Hot Grab and Merchandiser Go Heated Display EFH600 equipment, our flexible range of weekly payment options provide an affordable Jon Steward, sales manager for U-Select. Jon Steward, sales manager for U-Select. solution to suit you and your business no co.uk said: “The simple fact is if your food matter how large or small. We supply all of co.uk said: “This is an awesome display looks great, you are going to sell more. for any grab and go business wanting to the leading brands of catering equipment, That’s why a good display is a fantastic you just need to let us know what you want! boost sales of hot food. It is efficient, easy investment for any food business. This to clean and brings a great looking piece Lincat is our most popular heated display. Getting your catering equipment through of kit into your business without being too People love it because it is incredibly obtrusive as it U-Select is a great way to free up your versatile: It’s a countertop - meaning you capital, by spreading your payments weekly is only 600mm can fit it easily into almost any business wide. This or monthly rather than paying everything - and can be used both as a heated and up front. We even offer the option to try fantastic piece ambient display. On top of this it looks of equipment equipment before you commit to purchasing great, it’s easy to clean and it’s affordable: it, where you can hire equipment for 12 can be in we offer it on our Try It Buy It scheme for your business months and then buy for a reduced rate later £12.45 a week on a year long contract with on, or if it’s not working out for you, simply for £35.89 a no commitment to buy.” week on our give it back! Try It Buy It If you are just starting a business and scheme.” need some help in deciding what catering equipment you need, why not have a look at some of our example designs which cover a range of different business types including a coffee shop, sandwich bar, café, restaurant and pub. Is spreading your investment the road to success?

The problem with investing a lump sum amount in one go, is the timing of the stock market.

If it is high then it will be a while before monthly investment would have bought even suspend payments for a period if those investments increase further. fewer shares and actually have been you wish. Making smaller regular payments by drip- worse off than if you’d invested a lump feeding money into your investments on a sum at that time. It is fair to say, investing The sooner you start the more you will monthly basis can be a much better and is as much about timing as picking the have invested on share platforms, you highly effective strategy. Here we highlight right stock. can choose to invest monthly into a wide some of the main benefits of investing selection of investments including, FTSE smaller amounts on a regular basis. Benefits of regular savings shares and eligible investment trusts. It’s easy to get started and you can set Getting ‘pound cost Some people believe that you need lots up a direct debit with some companies averaging’ right of money to start investing. In fact, drip- from just £25 per month and drip-feed feeding money into investments over a money into your investments. You can Investors are not happy when they longer period of time can build a very also set up a regular savings instruction experience falls in their values. However, substantial sum. If you invested £250 per into Stocks & Shares ISAs, Fund & short-term falls in share prices can month for ten years, you would have a Share Accounts, SIPPs, Pensions or a actually provide opportunity and prove total of over £37,500 (based on a medium Junior Stocks & Shares ISAs with many advantageous over the long-term for growth rate and a 1% charge). companies. regular savers. By investing smaller amounts every month, investors average Affordability - you can start investing The value of your investment and the out the buy price of investments and from as little as £25 per month and it often income from it can go down as well as benefit from a phenomenon known as costs no more in dealing charges up and you may not get back the original ‘pound cost averaging’. This means your amount invested. Past performance is investment buys more units or shares No fear - Instinctively you will watch not a reliable indicator for future results. when the price goes down, as per the the shares as the move up and down and Levels, bases and reliefs from taxation table below and allows you to benefit probably want to buy quickly and more are subject to change and their value from bigger returns if and when the share when shares are rising and less when depends on the individual circumstances price recovers. they are falling. With smaller investing the of the investor. Please contact us for further information or if you are in any doubt as to the suitability of an Month Amount Investment Share Price Number of Shares investment. 1 £100 £5.00 20 This guide and article are not advice. If 2 £100 £4.00 25 you are unsure of that suitability of an 3 £100 £2.50 40 investment for your circumstances please seek advice. Once held in a pension money is not usually accessible until age Based on the table above, the average money can be automatically taken from 55, which is rising to 58 in 2028. price purchased over the 3 months is your bank account via direct debit and £3.53 per share which is £300 investment invested every month, regardless of price divided by 85 shares. However, if you had and movement, which removes the fear invested the full £300 lump sum in one factor. go during the first month, you would only have received 60 shares, which is £300 Flexibility - you can alter your investment divided by £5.00. Of course investment choices and the amount you had the market risen each month, your invest from month to month. You can

Need more help?

This feature aims to give some informal hints and tips. Our tax department and McPhersons Financial Solutions are offering businesses free advice so get in touch now to arrange your meeting.

Simply email Peter Watters - Director at McPhersons Chartered Accountants [email protected]

60 | Issue 40 January 2017 Lessons for the Food and Restaurant Trade from the Fabric Case The high profile closure of Fabric, and recent resolution to enable it to re-open, may seem a far cry from the average retail food offering.

Much of it was! However, there are some you find yourself under the enforcement engage with the enforcement officers important points to take on board, which microscope. And what other operators do and authorities. And try to encourage are applicable more widely. is not going to get you out of jail. dialogue. The protagonists (collectively) Keep written records of incidents and in the Fabric case could have saved a First of all, know your permitted hours and visits. Incidents should in any case be considerable amount of time cost and conditions. All those at management level logged. But more broadly memories stress if they had taken that approach should have a good grasp of these. One distort and fade; written records are an earlier. ‘Principled’ positions may of the biggest own goals we see is when important way to mitigate that. sometimes feel like the correct approach, managers and key staff don’t even realise but it is frequently hard not to be left with they’ve breached a condition, and are If serious issues do arise, remember that a sense that the end result could have routinely doing so. the authorities may well take a tough line been achieved with a lot less pain. in their formal responses and go for what So, there are some lessons from Do include an outline of regulatory might seem like heavy penalties. That is the Fabric case to commend to all obligations in staff training. This we not a criticism of them or their approach. would say is particularly important when They are themselves under intense it comes to making sure staff are aware pressures and certain circumstances of the key conditions on any premises mean that they may feel they have no licence. Ideally also keep a record of choice, even if they don’t realistically the fact that you undertook that training, expect to achieve the threatened which should be repeated at appropriate result. Aiming high can also be a useful intervals. compliance tool.

Be aware that what feels like minor If you do end up on the radar of breaches will look very different, should enforcement, the rule of thumb is

James Daglish is a partner in GoodmanDerrick’s specialist Hospitality and Leisure team providing real estate and licensing advice to his clients inthe sector who include restaurants, nightclubs, bars and pubs, andretailers. James has worked in the sector for over ten years,he takes a commercial approach to his work with Chambers & Partners Legal Guide noting that he “addresses the problems you’re considering and gives an objective view,” and that he is“diligent, intelligent and ategically superb”.

James Daglish Partner Goodman Derrick LLP

Issue 40 January 2017 | 61 Waste ManagementOur property pages highlight Property businesses for sale, nationwide! ZUTE LOUNGE BAR AND RESTAURANT - EAST LOOE, CORNWALL

Located in the sought after coastal town and fishing port of Looe, in Cornwall, this attractive and well-presented licensed restaurant is an excellent business opportunity, which should be viewed to be fully appreciated.

East Looe, is an attractive riverside town on Cornwall’s south coast, which is one of the county’s most picturesque coastal communities. The business is located just off the main thoroughfare, within the town centre. The town has a resident population of approximately 5,000, which is boosted considerably by visitors to the town throughout the year, particularly during the peak summer months.

The Zute Lounge Bar & Restaurant is an established, well regarded restaurant and cocktail bar, which currently trades only in the evenings, therefore offering tremendous potential to extend the existing opening hours to build on daytime trade. The attractive ground floor restaurant and bar area comfortably seats 44 customers and there is also standing room. There is a fully-equipped commercial catering kitchen and a well- presented spacious and self-contained family sized owner’s accommodation with three bedrooms, a large sitting room, a kitchen/dining room, and a family bathroom.

The business boasts a lucrative trading position in the centre of Looe and serves a popular Italian inspired menu offering fresh pasta, homemade risotto’s, stone baked homemade pizza’s combined with a popular cocktail bar. The emphasis is on using fresh Cornish produce wherever possible. The business has its own website www.zutebar.com which provides further background information on the business.

The Zute Lounge Bar is for sale on a leasehold basis with a price of £110,000. Full property details are available from the website stonesmith.co.uk and viewings arranged by calling 01392 201262.

FISH AND CHIP SHOP - WEST YORKSHIRE

Bell Lane Fisheries is an outstanding fish and chip shop business and an exceptional opportunity to earn serious money from a superbly well-appointed business, fitted to the highest of standards.

Originally sold to the present owner 15 years ago by Clifford Lax, this business is an outstanding example of a quality fish and chip shop being located in a superb area which allows for good sales levels and provides further potential, as the business only opens 26 hours per week with no late evening openings. Weekly sales are in the region of £5,500 per week.

Serving a substantial population and one of only a limited number of takeaway establishments in the area, the business has seen good capital expenditure upon it over the recent years, which now allows it to be presented as a first class business. This is an excellent business and serious fish and chip shop operators will clearly see the current earnings and the future potential. Bell Lane Fisheries is only now reluctantly offered for sale due to retirement.

The business is ideal for a first time buyer or experienced fish fryer. Freehold price £265,000 or leasehold £165,000 plus stock at valuation. Early viewing is most strongly recommended.

Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330 or 01924 368200. www.clifford-lax.co.uk or www.awgbusinesstransfer.co.uk.

62 | Issue 40 January 2017 £895k

FABULOUS GUEST HOUSE Close to Whitby / Yorkshire Moors Type: 12 very high quality spacious rooms. Immaculately presented business with extensive grounds in picturesque location. Price: Freehold £895,000 + S.A.V. Details: www.clifford-lax.co.uk

UNDER £25k

Delicatessen Bramhall, Greater Manchester Type: A profitable deli, in the heart of Bramhall village. Weekly Sales IRO £2,200 Scope to increase the sales through outside catering. Price: £24,950+SAV Details: www.sovereignbt.co.uk

UNDER £80k

BISTRO Cheshire East Type: Profitable and licensed, free of tie, cafe bistro and events venue. Annual turnover: £125,000 Price £74,950+SAV Details: www.sovereignbt.co.uk

£120k £120k £POA

Oriental city restaurant and takeaway FISH and Chip restaurant / takeaway Advertising Opportunity Pinhoe, Exeter, Devon Basildon QuickBite Magazine Type: An established business, located Type: TBusy shopping centre location. NET Monthly property platform sponsorhip in the centre of Pinhoe. Presented to an turnover £404,245 (£7,773 per week). available. extremely high and modern standard, Renewable lease. Genuine reason for sale. Price: £120,000 L/hold Price: 120,000 L/Hold. Price: £POA. Details: www.stonesmith.co.uk Details: www.bradleyscountrywide.co.uk Details: [email protected]

Issue 40 January 2017 | 63 What’s new?

We take a look at some of the latest products available!

Company: Quoats Porridge Product: Quinoa, Oats and Flax porridge pots Crisps Company: Golden Wonder Product: Bakery Thins

Described as being healthy, nutritious and extremely tasty, Quoats porridge pots Golden Wonder is celebrating its are made using British Scottish roots by adding to its range quinoa, oats and flax. of crisps with a special Haggis flavour. Coming in three different The Haggis crisps, with distinctive flavour – Original, Coconut peppery flavour and striking tartan & Raspberry and Date & packaging, joins the nine-strong range Pecan, you simply add of Golden Wonder flavours. boiling water to the pot, stir and in three minutes they are ready to eat. Golden Wonder’s Haggis crisps will be As a natural source of available in both multi-packs of 6 and protein and fibre with impulse packs with 15% Extra Free. no added sugar, Quoats are described as being a Matthew Smith, Marketing Director delicious and healthy start at Golden Wonder, said: “We’ve to the day. been working on our Haggis flavour All pots come in 60g for some time, as we wanted it to portions with a suggested perfectly reflect Golden Wonder’s retail price of £2 per pot. heritage. Each pot has a shelf life of “As we know our customers love six months. our fully flavoured crisps, we can guarantee our distinctive Haggis flavour packs more punch per crunch so it’s a great opportunity to stock up in time for Burn’s Night.”

Company: The Big Kitchen Meatballs Product: Swedish Meatballs

The Big Kitchen has relaunched its Swedish Meatballs with reduced salt to meet new ESA targets. The popular meatballs have been reformulated to cut their salt levels by a quarter to below the targets which come into place at the start of 2017. The meatballs now have a salt level content of 1.34g per 100g, a reduction from the previous 1.80g per 100g. The new lower-salt meatballs are available in 8g and 15g formats and are available to order in 3kg cartons from catering wholesalers nationwide. The meatballs are described as offering caterers a great tasting product that can be used to create simple menu solutions.

64 | Issue 40 January 2017 Ice Cream Burger Company: Suncream Dairies Product: Gelato Gold Honeycomb Heaven Company: Guinness/Kettyle Irish Foods Product: Irish beef burger

Suncream Dairies has extended its range of luxury Italian-style ice creams with the launch of Gelato Gold Honeycomb Heaven. Kettyle Irish Foods™ and GUINNESS® have Described as being perfect either as a scooping ice cream or as an accompaniment to joined forces for the first time to create a 100% desserts like pancakes, sticky toffee pudding or fresh fruit, Gelato Gold Honeycomb Irish beef burger. Heaven is a smooth and creamy pale honeycomb ice cream with golden honeycomb Described as being succulent and sustainable, pieces. this burger marries the very best and most It is made with fresh double cream and premium quality inclusions, and is suitable for flavourful cuts of beef, laced with the indisputable gluten-free and vegetarian diets. taste of GUINNESS®. Rebecca Manfredi, Suncream Managing Director, said: “This is a truly indulgent With a shared mission to combine Passion, new ice cream which is guaranteed to set the taste buds tingling. Rich, creamy and Knowledge and Craftsmanship through their packed with the irresistible flavour of honeycomb, we’re confident it will prove popular heritage, the pair say they have created the all year round.” perfect harmony of flavours complete with subtle notes of roasted malt. Gelato Gold Honeycomb Heaven is made in a nut-free factory and is available in 5 litre resealable catering tubs. The 150g alcohol-free are available in 2, 4, 8 and 20 packs, both fresh and frozen, to selected retailers and hospitality outlets across Europe.

Company: Bells of Lazonby Muffins Product: We Love Cake Chocolate Muffins and Berry Muffins

Bells of Lazonby has launched two new gluten, wheat and dairy free products. The Chocolate Muffins and Berry Muffins are available as part of the We Love Cake range. We Love Cake is Bells of Lazonby’s dedicated gluten, wheat and dairy free brand. The foodservice arm of the brand creates individually wrapped cake slices, tarts and newly added muffins – all of which are certified by Coeliac UK. The muffins are made in the UK’s first dedicated gluten, wheat and dairy-free bakery based in Cumbria. Both 105g products are individually wrapped for maximum freshness and product integrity. The muffins are supplied frozen in cases of eight, they have a seven-day shelf life after defrosting.

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

Issue 40 January 2017 | 65 Dates for your diary Diary dates

Great Hospitality Great Hospitality Show is a celebration of As well as providing the ultimate platform for Show everything new in British hospitality. networking and forging new relationships, It’s the only show focusing on the business Great Hospitality Show is a must for anyone of hospitality and promises to be the UK’s looking for the latest, cutting edge products across food and drink, catering equipment, Location largest exhibition for foodservice and technology, interiors and table tops. 23rd - 25th NEC Birmingham hospitality in 2017. JAN 2017 The event will feature the broadest range

Attracting thousands of entrepreneurs and Visitors will be able to learn more about The Franchise business owners, The Franchise Show is the a whole host of UK and International Show largest franchise exhibition in the UK. franchises, as well as get advice on With more than 150 franchise brands, franchising their businesses, or information 80 free seminars and workshops, it is on becoming a franchisee. Location the perfect place to learn more about There will also be experts on hand to 17th - 18th ExCeL, London franchising. discuss funding any franchise plans. FEB 2016

In the next issue Tea Review Tea is the quintessential British drink, with an estimated four billion cups consumed out of home during 2016. However, the landscape of the tea market has changed massively in the past few years. While black tea still leads the way in terms of sales, green teas, speciality teas and fruit teas have arrived on the scene to tempt consumers and have seen a real surge in interest. With this in mind, it’s time for QuickBite’s annual Tea Review. For the third year running, we aim to review the broad spectrum of teas the UK market has to offer and discover what products our readers should look to add to their range. If you would like your product to feature in QuickBite Magazine’s Tea Review, please send a sample of your product, along with 100 to 150 words about the tea and your business, to QuickBite Magazine, Unit 9 Wilkinson Court, Clywedog Road South, Wrexham Industrial Estate, Wrexham, LL13 9AE, or for more information, please call the QuickBite team on 0333 003 0499. Chips and Potato Products Potatoes are one of the most versatile vegetables on the market, with many meals served in the food-to-go/QSR sector featuring a potato option. We find out how foodservice operators can add value to their menus with potatoes and take a look at the latest serving trends that will ensure your customers keep coming back for more. Promotional Signage

Making your business stand out from its rivals is very important in the quick service restaurant industry. We look at the types of signage available for your business and what works best. We also aim to find out what’s new in this area and how you can incorporate these products into your business. COMBINED SUBSCRIPTION FOR BOTH MAGAZINES JUST £49.99 PER YEAR

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