| 2019

AUGUST

ARE GRABBING AND GOING

WHY MORE CUSTOMERS EVER THAN THE NEED FOR SPEED THE NEED FOR

Out of home magazine — AUGUST | 2019

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Welcome Welcome

Published by: H2O Publishing, Joynes House, New Road, Gravesend DA11 0AJ Tel: 0345 500 6008

www.oohmagazine.co.uk @OOHmagazine

Managing Director When Burger King announced earlier in the year Jamie Robbins that it would begin selling a plant-based Whopper, Divisional Director Rob Molinari 07850 797 252 perhaps unsurprisingly, some eyebrows were [email protected] raised. And when the chain’s North America Twitter: @RobMolinari Director president Christopher Finazzo claimed that in Daniel Hillman 07833 248 788 extensive blind tests “virtually nobody can tell the [email protected] Twitter: @hillmandan difference”, you’d need to be able to stretch the Director Marc Sumner old upper facial fuzz to virtually Cher-like heights 07730 217 747 [email protected] to express the requisite amount of scepticism. Twitter: @sumner_marc However, the new Impossible Whopper has quickly Classified Sales Sue Stunt received a seal of approval – and from something 01474 520 243 [email protected] of an unlikely source. Editor Henry Norman The meat-mimicking product, the result of a partnership with Impossible Foods, 01474 520 248 [email protected] which is renowned for its ‘bleeding’ burger, is now being trialled nationwide. And one Twitter: @HenryHNorman particularly impressed customer was Eric Bohl – who just happens to be director of Editorial Director public affairs for the Missouri Farm Bureau. Tristan O’Hana

In a review-cum-warning to his colleagues, Bohl wrote: “If farmers and ranch- Features Writer Gemma Bradish ers think we can mock and dismiss these products as a passing fad, we’re kidding Contributors ourselves. If I didn’t know what I was eating, I would have no idea it was not beef. Jane Renton, Shannon Hudson, Ed Dickinson, Rob Kelly Farmers and ranchers need to take notice and get ready to compete.” and Steven Okonkwo

Dunkin’ has since hitched itself to the burger giant’s bandwagon – though this Design Marc Ayres meat-free movement can’t be regarded as being a runaway success just yet. The Matt Bailey fact remains that the Impossible Whopper meal, when saddled with a medium fries Wiktoria Armstrong and Coke, still comes in at a whopping 1,280 calories – making it far kinder on the Production Nepor Ngobeh environment than it is on the abs sadly. Printed by Buxton Press

The new Impossible Whopper has quickly received a seal of approval

The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within international environmental standards to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint.

Oohmagazine.co.uk | @OOHmagazine

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Aug Contents 2019 Contents

The big interview 12 Mark Fox, Roadchef

Operator profile – Street food Grab and go 18 Bittenclub 23 A need for speed

News Events Recipe New products 06 30 lunch! 2019 49 A taste of summer burger 56

Street food focus Packaging and disposables Market insight Food for thought 11 Kolkati 36 Pack to the future 50 Dining out 58 Food to go

StrEAT Food Challenge Operator profile – Café Dates for your diary

16 Steven Chatfield, Rok Kitchen 42 Vegan Antics 51

BSA bulletin Gluten- and allergen-free Legal 20 Training 44 Freestyling 52 Zero-hour contracts

BITES From the front line Reader offers 21 High street trends 48 Planning 53 Win Pan’Artisan goodies!

Oohmagazine.co.uk 6 News The n-Oohs Boxpark announces nationwide expansion plans

Boxpark has announced plans to expand BoxHall. These smaller, 10,000 sq ft to nationwide, with a further 10 new sites 20,000 sq ft destinations will be based opening over the next five years. The on existing sites within city centres move will see the launch of two brand-new across the UK, featuring between six concepts from the specialist retail and and 12 quality street food vendors at leisure developer. each site. The first concept, BoxOffice, is a Boxpark founder and CEO Roger Wade co-working space that will be incorporated said: “I’m really excited to announce our into new Boxpark sites. These schemes plans for our new BoxOffice and BoxHall will be 50,000 sq ft to 150,000 sq ft in size, concepts. Boxpark has always been an with developments featuring street food innovator in the retail and leisure sector, and and bars set up on the ground floor; and these formats demonstrate our investment leisure operators, such as cinemas, crazy in continuing to evolve both the brand and golf and karaoke, set between two to four the sites we build and operate. These two floors of co-working space above. major new innovations will help us secure a In addition to BoxOffice, Boxpark further 10 sites across the UK over the next will also roll out its new food hall concept, five years.”

Black Sheep Coffee opens third site

Black Sheep Coffee, the specialist independent coffee shop group best known for its cafés, kiosks and cocktail bars, opened a new site in Manchester’s Deansgate recently. The outlet is the third addition to Black Sheep Coffee’s presence in Manchester, joining its existing venues located in Piccadilly Place and Spring Gardens. The new site will offer all of the small chain’s signature beverages, such as its Nitro Cold Brew, alongside a new speciality coffee, Tudo Bom, an 86 graded blend that has been naturally processed on the mountains of Cerrado Mineiro in Brazil. Additionally, Black Sheep Cof- fee’s hotdogs, featuring either beef or pork and cheese, will be on the summer menu. Gabriel Shohet and Eirik Holth, co-founders of Black Sheep Coffee, said: “We are delighted to be opening a third site in Manchester follow- ing the success of our existing two sites in the city. This new opening showcases the exciting expansion of the Black Sheep Coffee family.”

Gather & Gather opens second Primark café

The contract caterer Gather & Gather recently opened a new in-store café for Primark, at the Braehead Shopping Centre in Glasgow. The Primarket Café features a wide-ranging menu, high-quality service and competitive pricing, offering customers a break from their retail therapy. As well as a range of speciality coffees, frappes, iced teas and soft drinks, the café offers a variety of hot and cold snacks, from pitta pizzas, toasties and breakfast baps, through to waffles, vegan traybakes, gluten-free brownies and rainbow cake. This is the second outlet that Gather & Gather has opened in a Primark store following the launch of the Central Perk café at Primark Manchester in June. Allister Richards, managing director of Gather & Gather, said: “It’s a pleasure to once again be collaborating on a new café for Primark customers to enjoy. We’re proud that Primark shares our passion for sustainability and we look forward to expanding our partnership.”

Oohmagazine.co.uk | @OOHmagazine 7

Seed & Cherry opens News in Manchester

Seed & Cherry, a new artisanal coffee shop offering a range of carefully sourced, speciality grade beans from across the world, is now open in the Northern Quarter in Manchester. The independently owned coffee shop opened recently close to Arndale food market. It claims to be the first shop of its kind in Manchester, with its concept having been designed to showcase the depth and personality each coffee bean it has to offer. There will always be one blend and four different single-origin beans on offer at any one time. Aqsa Zaheer, co-founder of Seed & Cherry, said: “We are really excited to be open- ing! We have recruited a really talented workforce, including some of the best people from Manchester’s hospitality scene, from speciality baristas to people with experience in high-end fine dining restaurants and bars.” BITES Live returns!

BITES Live, the all-encompassing high street conference for hospitality and foodservice operators, is returning to London this October. After launching last year, featuring speak- ers from Honest Burgers, Fulham Shore and many other industry-leading businesses, BITES Live will once again open its doors at the Royal Garden Hotel in Kensington to bring a packed day of exclusive insight and opinion to operators from the foodservice and hospitality industries. Speakers already confirmed for the event include Jonathan Downey, founder of London Union; Clive Watson, hospitality consultant and founder of Riding House Café; pioneering research agency Savanta; and ETM Group. Also on the bill is Rak Kalidas, commercial director of Levy UK, who will take the BITES Live audience through the thinking behind each element of hospitality at the new Tottenham Hotspur stadium. How does a caterer keep customers off the high street and inside an arena? All will be revealed in this fascinating presentation. “Our goal for BITES Live is simple,” says Tristan O’Hana, editorial director of H2O Publishing, “to create an event where multiple sectors can come together, share ideas and insight, before returning to their respective businesses with full notepads, a stack of ideas and motivating inspiration for the future. Last year’s event certainly delivered, so we can’t wait to welcome the foodservice and hospitality industries to BITES Live 2019.” The conference is supported by the BITES high street mailer, which looks at brands, insights, trends and experiences across a number of sectors. BITES Live is taking place on 9th October at the Royal Garden Hotel in London, running from 9.30am to 3pm. To join your peers from the café, casual dining, contract catering, pubs, bars and hotels sec- tors, visit biteslive.co.uk for tickets.

Caffè Nero CEO heads up lunch! keynotes

Will Stratton-Morris is the latest big industry name to join lunch!’s new Coffee Shop Keynote Theatre line-up. The UK CEO of Caffè Nero will take part in an exclusive interview at the UK’s biggest annual trade show for the café, coffee shop and food-to-go sector, which will take place on 19th and 20th September at ExCeL London. Josh Brown, head of coffee and commercial develop- ment for Harris + Hoole, will be making a welcome return to the show. Having previously spoken at lunch! 2017, he’ll be outlining what’s new from the 40-strong speciality coffee shop chain. “lunch! is an unmissable event for all coffee shop and cafè operators,” said Edward Parkes and Henry Ayers, founders of The Gentlemen Baristas, who will also be interviewed at the show. “We look forward to seeing our industry there.”

Oohmagazine.co.uk | @OOHmagazine 8 News

Roadchef Norton Canes named UK’s Insta-grabs Where have we been this month? best MSA for second year running

Follow us @OOHmagazine Roadchef Norton Canes has been rated as the best motorway service area (MSA) in the UK for the second year running. A study conducted by independent transport watchdog Transport Focus highlighted that 92% of all motor- ists leave Roadchef feeling satisfied, with Norton Canes scoring an overall satisfaction rate of 99%. Roadchef’s Stafford South and Tibshelf North MSAs also made the UK’s top 10, with impressive customer satisfaction scores of 98% each. The vast choice of food, drink and shops was a key factor in Roadchef’s overall results, with almost 50% of cus- tomers feeling that the business offers a good range of food. Popular brands include McDonald’s, Costa, WHSmiths and Spar, while Roadchef also introduced one of its first Leon restaurants at Norton Canes earlier this year. Mark Fox, CEO of Roadchef, said: “We’re thrilled with the success of all our sites in the recent survey, especially as Norton Canes is recognised as the top-performing service area for the second year running. We are proud to continue to invest in our sites, improving and adding facilities to suit all needs and restaurants to suit every taste. “The team works incredibly hard to ensure all our customers have a fantastic experience with us, and these results are a testament to Roadchef’s ongoing commitment to making Britain’s roads safer and motorists happier.”

#Portuguese #StreetFood at the #TimeOut #Market in #Lisbon #Portugal #Food #Foodie

#PopBrixton #Summer

UCC roastery achieves highest BRC rating 19% Spend on UCC Coffee UK and Ireland was recently upgraded to a grade AA standard during its latest British Retail Consortium (BRC) delivery services audit – the highest possible rating. Its roastery, which is based at Domino’s in Dartford, Kent, achieved the rating following a rigorous two- day inspection. increased by The BRC is the leading trade association for UK retailing, and its standards are recognised internationally as marks 19% in 2018, of quality. The grade AA rating is awarded to sites with excep- according to its tional standards. #Unilever flying the flag at #GayPride Elaine Swift, regional director (North) for UCC Coffee Europe, recent interim #GayPrideParade #London #Foodservice said: “This is a significant achievement for our roastery and validates not only our systems and procedures, but also our results, which culture of continuous improvement. Achieving the highest-grade accreditation possible from the BRC is a further endorsement were provided of our capabilities and commitment to our customers.” by Cardlytics. Oohmagazine.co.uk | @OOHmagazine

11 Kolkati focus food Street

Henry Norman checks out the dishes that are being hyped on the high street – are they more than just a flash in the pan?

WHAT? chicken wraps are to die for. Would definitely flatbread, which is flaky, different and delicious. Chicken kati roll with fries. recommend”; Facebook: “Sooo tasty. Hot, spicy The chicken filling, however, is a tad dry, salty and full of fresh flavours.” and (for my palate) lacking in spice. In today’s WHERE? world of culinary customisation, the offer Kolkati cooks up at Kerb Camden in north WE SAY: of condiments could have done much to London seven days a week. Despite being a self-confessed Indian alleviate all three; though not the lack of enthusiast, things, sadly, get off to a bad start contrast (or ‘crunch’) provided by the two HOW MUCH? at Kolkati. On asking for a receipt, the server constituent parts. £10. ignores me and then hands over my fries with As I finish my last (now cold) chip, it strikes a ‘your wrap will be ready in five minutes’. I’d me that you’d be better off visiting Baba THE MENU SAYS: kind of assumed they were intended to be G’s, which resides in the same market, if “Flaky paratha flatbread cooked in ghee, egg eaten together, but being English and averse you want more authentic Asian-inflected coating, masala chicken, fresh coriander, to complaining, I tuck in, not wanting them accompaniments. And, come to think of it, tomato, green chilli, pink pickled onions, a to get cold… But he’s way ahead of me, as I’d recommend trading up your Kolkati kati squeeze of lime and our signature sauces: my makeshift ‘starter’ is heading south of roll for one of its awesome Bollywood coconut and coriander, raita, and tamarind lukewarm already (as well as being unseasoned -in-a-bap burgers while you’re there… and date ketchup.” and served up with basic ketchup and mayo, as opposed to the more cosmopolitan condiments SHOULD YOU BELIEVE THE HYPE? THE HYPE SAYS: that are alluded to on the online menu). Sadly not – Kolkati demonstrates why Rated as the 32nd best street food trader When the main event finally rolls in, the customisation and customer service in London by Time Out; TripAdvisor: “The star of the show is undoubtedly the paratha are so important.

Oohmagazine.co.uk | @OOHmagazine 12 The big interview

Roadside health check Roadchef is attempting to overtake its rivals by adding Leon, the healthy fast-food chain, to its arsenal of motorway brands. Jane Renton speaks to chief executive Mark Fox

On the face of things, running motorway services on most service station stopovers, which seem to might not seem like the most exciting job in hospitality. pride themselves on fattening, unhealthy food. The Those experience is a joyless and expensive exercise in We will lead pit stops for the undiscerning, or the desperate – those refuelling, for you and your car. in need of what the Americans primly refer to as ‘a That image, is not one, however, with which Mark Fox, chief the way in comfort break’ – or just the plain weary are after all not executive of Roadchef, has any truck. He also informs me known as temples to gastronomy, or, for that matter, that there is not a brown plastic bucket chair to be seen after I bringing temples to anything, let alone interior decor. But things bemoan the lack of good décor on motorways. His company, new food have undoubtedly improved in recent decades, with owned by French private equity house Antin, a specialist in branded coffee chains and supermarkets such as infrastructure investment, that acquired Roadchef in 2014, brands Waitrose and Marks & Spencer selling better quality has been refurbishing its network of 30 sites, spending some snacks and takeaway salads that don’t always involve £75m of capital investment alone last year. to the taking out a second mortgage. Nevertheless, it is The motorway brand may be the smallest of the big three still relatively hard to eat well, let alone healthily, UK motorway operators, which also includes Welcome and motorway

Oohmagazine.co.uk | @OOHmagazine 13 The big interview The

Moto – but that’s largely because Roadchef does not sell its the motorway. We will do that as we have done own fuel, but rather leases that side of the operation out to with Leon.” petrol retailers. Fox, however, asserts that his company is Fox took over the wheel at Roadchef a year ago, having perhaps the most innovative and pioneering. It has, after previously run the excellent Bill’s restaurant chain and all, through various franchise agreements, brought several before that Starbucks, where he was UK managing director. major brands to the UK roads. Roadchef generates revenue He is no novice when it comes to either franchising or from its catering operations, which include McDonald’s, motorway services either, having previously run Yum!, the Costa, Leon and a number of other brands including private franchisee business in the UK, with its involvement in WH Smith and Spar, as well as its sites that provide takeaway stores and mobile food services. He describes all hotel accommodation. of this as preparation, or rather an aggregation of the skills Fox recently concluded the company’s latest deal and expertise needed for his current role. “This is a really with Leon, the healthy fast-food chain, to open up to 12 of broad and interesting business, hugely challenging but also its restaurants on its sites. This follows a successful soft enjoyable,” he says, dispelling any notions that working in launch in 2017 of two experimental Leon restaurants by his motorway services is somehow at the duller end of hospitality. predecessor at two sites, Norton Canes on the M6 and There are hotels, overnight parking, specific HGV Strensham southbound on the M5 near Southampton. Two parks, where one single parking space costs £15,000 to additional Leon sites have since opened as a result of that build, woodland and even deer to consider. Roadchef’s deal: Rownhams on the southbound side of the M27 near sites typically have anything between 10 and 40 acres Southampton and on the M1 northbound near Northampton to manage. There are also waterworks to consider and at junction 15a. “A lot of people want to eat more healthily, the motorway sites themselves have to operate 24 especially younger people, which is part of a macro-trend hours a day, 365 days of the year. in Leon’s favour,” says Fox. Significantly, in these troubled times, both economically The five-year agreement with Leon effectively gives and politically, motorway services are comparably robust Roadchef exclusive franchise rights to the brand on UK businesses. National figures reveal an overall 1% growth rate motorways, though Leon has already established similar last year, which, Fox says, is a healthy one when compared arrangements elsewhere with travel-based franchise operators such as SSP and HMS Host, albeit at railways or airports. Roadchef, similarly, is the only UK motorway operator of McDonald’s restaurants, with 29 of them at its various sites. Moreover, its Leon branch at Norton There are 613m Canes was Leon’s top performing restaurant last year, vehicles passing by something that was widely acknowledged at Leon’s annual conference. our service stations in “We have negotiated a period of exclusivity competitively and, providing we continue to build two new Leon units a a year, which we manage year, we can retain that exclusivity,” says Fox, who plans to unfurl further new and innovative brands at Roadchef. “ to convert into We will lead the way in bringing new food brands to 52m visitors

MARK FOX

Oohmagazine.co.uk | @OOHmagazine 14 The big interview

.with the difficult conditions of the British high street. “There are 613m vehicles passing by our service stations in a year, which we manage to convert into 52m visitors, of which we convert about 80% into [paying] customers.” You can simply While Fox concedes that finding good, high-quality staff is always challenging for any business, skill and labour change jobs by walking shortages are less of a challenge in motorway services. 50 yards left “We do have a few sites where the problem is acute, but only because they are in remote locations,” he says. “Generally we have a far lower turnover of people than in most other other hospitality businesses. However, economically it is not areas of hospitality.” all plain-sailing, as Fox suspects that next year’s figures may That’s because most vacancies are filled internally by the show a slowdown in traffic growth. “What we may be affected close-knit communities that tend to work on the motorways. by is the malaise on the part of customers. Current traffic They typically employ anything from 150 to 300 people on growth figures are not published until next year, but our each site, and it is not uncommon to find three generations of own proxy figures indicate that it might be slower than in the same family involved. “There are multiple management previous years.” roles available to those who want to advance without having But, as Fox also points out, many road journeys are to leave,” he says. “You can simply change jobs by walking not optional, though discretionary travel may be reduced. 50 yards left.” He adds that Roadchef places a great deal Staycations, however, which are believed to be on the rise, of emphasis on providing clarity as to what is expected could boost figures during the peak holiday periods. of each employee in their specific role, as well as One thing is clear, however, and that is my previously on training. jaundiced perception about motorway services. From now To date, Brexit has made relatively little inroads into on, I will cast a professional eye over the significant logistics Roadchef’s business. As most of the company’s produce is involved and the trusted brands that make people signal left locally sourced, the falling pound has not really hit home. The off the road, both of which make running a restaurant chain company is also less reliant on European Union migrants than seem boringly straightforward by comparison.

Oohmagazine.co.uk | @OOHmagazine 15

In the fast lane big interview The

Is Leon following in the footsteps of McDonald’s as it makes its first foray onto the UK’s road network? Jane Renton asks the company’s property director Adam Blaker It is 15 years since former management consultants John Vincent and Henry Dimbleby opened their first Leon restaurant in London’s Carnaby Street, selling healthy, freshly-prepared food that nevertheless was fast- food – something that hitherto had been a non-sequitur. The chain has since expanded rapidly to some 60 restaurants in total, with most of that expansion occurring over the past five years. Despite some wider franchise deals in the UK and overseas, the group, however, remains predominantly London-based, something acknowledged by Jonathan Blaker, Leon’s development and property director. “We have spent the last 10 years establishing the Leon brand, our menus and model, which is healthy fast food,” he says. Initially we built an ethos and brand for London, one that was quite different to every other fast food chain. But if we are to be the future of fast food, then we need to be much more than in London.” One of co-founder John Vincent’s favourite expressions about Leon is that it is ‘McDonald’s in heaven’. On earth, however, and in France in particular, McDonald’s has close on 1,500 outlets, with 80% being based at the roadside. It was, in fact, a service station stopover on a British motorway that sparked the idea for Leon. Vincent and Dimbleby were on a business trip and became frustrated by the lack of anything remotely healthy to eat. So it seems entirely appropriate that they have now entered into a five-year franchise agreement with Roadchef to create up to 12 Leon restaurants on its sites. “Mark Fox identified that roadside has been traditionally associated with food as refuelling – not particularly fancy, but functional, traditional fast food,” says Blaker. So it is quite a contrast to have us in there.” Whether Leon could translate into a motorway brand was a moot point: “It was by no means a slam dunk that we would open there and that it would work, but in reality it is working very well indeed,” he adds. The plan now is to expand roadside services as a specific channel. While Roadchef will expand its Leon restaurants over the next two to three years, the agreement leaves Leon the right to expand in its own right in other parts of the world or even later on in the UK. “The world is a big place and if we work in motorways it is obvious that we might consider drive throughs,” says Blaker. Leon has already tied up with six different franchise groups, including HMS Host, its first such partner, which opened a Leon restaurant at King’s Cross Station, London. This is part of a wider deal to establish 20 such restaurants across Europe. HMS Host’s Italian parent company, Autogrill Spa, has already opened a Leon in Gran Canaria, Spain. It has established similar relationships with SSP at Paddington and Liverpool Street Stations in London, as well as with Umoe Restaurants in Norway and Sweden. Leon also concluded its first franchise deal in the Republic of Ireland with a restaurant opening in Dublin earlier this year, part of a wider franchise deal with Cibus Concepts to establish 20 Leon restaurants in Eire by 2023. With property and rents being so high in London, the new deals beg the obvious question of whether Leon will now increasingly evolve as a franchise group, rather than an operator of restaurants in its own right. While stressing that selecting the right franchise partners is crucial to Leon’s brand integrity, Blaker also points out that the way Leon operates is to almost dissolve the divisions between its own internal operations team and outside partners. “We have mission control on Roadchef and all our other franchise partners, but we also regard our own internal operations team as franchise partners,” he says. “It is a novel way of thinking.”

Oohmagazine.co.uk | @OOHmagazine 16 Competitions

STREAT FOOD CHALLENGE

We continue our series of STEVEN CHATFIELD interviews with the finalists from our inaugural awards by chatting to Steven Chatfield from the Rok Kitchen in Chelmsford, who won StrEAT Food Chef of the Year

Why did you enter the awards? Up until recently I played sports – at a very modest level – to fulfil my competitive needs, but my age and joint health meant I needed a break. The urge to compete is very strong in me, so I was looking for a good challenge to have a go at.

Street food has become so broad, how did you decide what to cook? Duck bulgogi is one of my favourite Korean meals. Maybe it was a little lazy, but the idea of having it in a burger really appealed to me for my Singature dish. For the Technical, I tried all the marinades from Major and the one that I felt I could really produce something good with was the Moroccan base. I served it up with taboulleh and a chorizo vegetable stew – they’re really strong flavours that work very well together. The judges obviously agreed as this was the dish I found the recipe for gujerati cabbage hidden deep on a recipe I won with! website. I knew straight away that I had to make it. When you look up For the wrap, I was looking for something a bit different when sides to go with buffalo wings, you get stilton dip and celery. That said waldorf salad to me, super crisp and fresh.

How do you stay calm under pressure when competing? I try to treat it the same as being at work: be organised and have mise en place sorted. Get comfortable in the space and concentrate The urge to compete is on the cooking; when there is a compere next to you talking about the effects of drinking too much coffee, it can be distracting, so very strong in me, so I stay focused.

was looking for a good Why has street food become so popular? challenge to have a go at People’s taste buds are constantly evolving, plus we have always

Oohmagazine.co.uk | @OOHmagazine 17 Competitions

Lunch should be affordable, Instagramable and, when you take a bite, have a wow factor

eaten with our eyes, so we are not content with bland any more. Lunch should be affordable, Instagramable and, when you take a bite, have a wow factor.

What effect has street food had on the UK food scene? It has freed chefs and foodies up to express themselves. In doing so, we are seeing new trends emerging at a rapid rate, with so many unique ingredients becoming more accessible than ever before.

Did you enjoy the competition? When you compete, you find out about yourself and your cooking. It’s a really valuable and – sometimes – enjoyable process to put yourself through. It was an incredible feeling to win! The compere had already brought me up to tell everyone that I had forgotten to bring the duck for my Signature dish, so naturally I thought there was no chance of me winning anytthing at all as I was now the light relief. When Rok Kitchen was read out I let out a burst of cheer among polite applause. It was unexpected; I didn’t think I would win because of my mistake in the Signature round, but I had some hope because I was still confident in my Technical dish.

What’s next in the world of street food? A worldwide monopoly!

StrEAT Food Challenge 2019 The inaugural event was held at Islington Metal Works in London and was hosted by Christian Stevenson (AKA DJ BBQ). Finalists competed in four rounds, including cooking their own recipe. The three other rounds were the Technical Round, which saw the chefs cook a dish made with ingredients supplied by the event’s sponsors; the Frank’s Chicken Wings Round, which required them to create a chicken wings dish using Frank’s RedHot Sauce; and the It’s A Wrap Round, which saw them create a wrap using spices and sauces from Major International. The event was sponsored by Ajinomoto, Bewley’s, Electrolux Professional, Farm Frites, Frank’s RedHot, Love Joes, Major International and Planglow. For more info, go to www.streatfoodchallenge.co.uk.

Oohmagazine.co.uk | @OOHmagazine 18 Operator profile – Street food

Once Bitten Street food is populated by people with a real passion – and that caught my attention more than anything else

Henry Norman speaks to Jamie Sherriff, founder of Asian specialist Bittenclub, which is rated by Time Out as being one of the premier vendors in London

One of the undoubted advantages of setting out at The Savoy and undertaken a degree in up in street food is the freedom it affords to institutional management. He then went on to think on your feet. While the hours may be running a number of different London-based challenging and the margins tight, the fact restaurants, including Zucca in Notting Hill, that menus can be screwed up and thrown which he opened in 1998 with Tom Byng who away at a moment’s notice (figuratively as later set up Byron Burgers. well as literally) means that many of the Jamie, meanwhile, split off to run a group most successful vendors have undergone of independent pubs, before he undertook his something of an organic evolution before EMBA between 2014 and 2016 when he also settling on a winning recipe. decided he wanted to diversity into street food Bittenclub, which was founded by Jamie – although it was almost a case of once bitten, Sherriff in 2016, may now be rated as being the twice shy. “I went to a Kerb workshop and I was 43rd best street food vendor in London by Time like, ‘Oh my god, this is so scary, I can’t do this! Out, but it still took a couple of years to find its What am I getting into?’” recalls Jamie. “But formula. “Originally I wanted to do meat cooked ultimately, the main thing I got from the workshop on wood, but I realised that fire on a truck would – other than being terrifed! – was that everyone be really intense and uncomfortable,” remembers seemed to be very happy doing street food, Jamie. “Then my ex-head chef Adrian Jones said, they’d all had a good experience. It is populated ‘I’ve just been travelling, why don’t you do banh mi?’ by people with a real passion and that caught my And that’s how it was born. attention more than anything else. So I got over “We needed a strapline and, with my EMBA my initial fears, bought a truck and Bittenclub [Executive Master of Business Administration, more was born.” on which later] working away, I decided it had to be Not that it was all plain sailing straight away. three words: Baguettes made beautiful. And now In 2017, having moved from meat to banh mi, it banh mi is a secondary part of what we do.” was decided that they would have to alter their Jamie has very much served his offer again. “So we decided on rice, an obvious apprenticeship in the industry, having started dish, and that’s what has kept our market share.

Oohmagazine.co.uk | @OOHmagazine 19 Operator profile – Street food – Street profile Operator

We just built and built from there. of Mother Clucker and Savage Salads. “People “We would like to experiment with pho, but want to raise their game here,” he says. “It’s a it’s too fiddly and it takes a lot of time to create challenge, but then it’s the same in restaurants, it’s beautiful stocks. And we don’t really have the the same in pubs. If you’ve got someone driving it equipment either.” who has a great understanding of food and flavour, The banh mi are still on the menu, and indeed then you are going to create a better product. are picked out for particular praise in Time Out’s But it’s not always converted equally with regard rave recommendation, but only on Thursdays and to punters coming to your door; because on an Fridays, and for events and catering deliveries. alcohol night, they will always go for a burger “People still ask for them, but they just don’t travel or a pizza.” well and it’s a fiddly eat, though street food is On the Friday afternoon I visit, though, the supposed to be fun and messy. We’ve turned it on queues are lengthy, attracted no doubt by the its head basically.” Asian fare that is expertly assembled to be That they certainly have, as Bittenclub’s online fresh and tasty, without retreating behind layers presence attests. The business currently boasts an of spice to hide a lack of quality. “You can’t cut impressive 5/5 reviews rating on Facebook, while corners,” Jamie says, when I ask him what the most receiving the seal of approval from a certain London- important factor in running a business like this well It’s lovely working on based listing institution also undoubtedly helps. is. “If you’re going to do something, do it well. And “We’ve made the Time Out list for several years now during the harder times, you just have to keep on your own – but it’s and people definitely notice it,” says Jamie. “I probably going. Stick to the integrity of the game and you will need to make more effort, but you really do need be rewarded.” always a minefield third-party help to push the name of your business.” As we finish our illuminating chat by looking The fact is that Jamie has, rightly, been prioritising to the future, Jamie reveals that Bittenclub will be the product, though that’s not something he has launching a civeche concept in the evenings and noticed across the street food scene. “The negative at weekends with Pisco Sours at Flat Iron Square. aspects come from… how much effort do people He will also be embarking on a new venture in 2019 want to put into it?” he says. “I’ve seen it at festivals, – “Bittenclub was always set up to be a platform where people cut corners and decent food can be for launching similar off-grid entities such as this” really hard to find. – and rebranding the overall business’s strapline to “We put on a really fresh display, we make all the simply ‘Asian flavours’. food at the event and we don’t use a prep kitchen. “It’s been very organic, the process,” he reflects. Street food can be anything people want it to be, “I haven’t been able to utilise my EMBA fully yet. It so, sadly, you can’t set your standards and expect was very inspiring to go off and do a course like everyone else to hit that too. that, though, and then start gradually putting it into “I’ve got real respect for people who want to practice. produce really good, value food, and it’s a balance “I don’t know where it’s all going to go, but it’s between that and wanting to make the business work. still growing and we haven’t had to inject any new I think that’s the art, and the fact is that there is also a money into the business. It’s tight but it’s exciting. benchmark to how much you can charge.” It’s lovely working on your own – but it’s always a Thankfully, Jamie has noticed higher standards minefield. It’s been great so far, though, and, I have closer to home at Flat Iron Square, a highly rated to say, I’m thoroughly enjoying it. When I look back, street food market near London Bridge where the the best experiences are always when you are Bittenclub practically truck lives, alongside the likes your own boss.”

Oohmagazine.co.uk | @OOHmagazine 20 BSA bulletin

Spotlight on barista training We take a look at the BSA’s extensive training activities, both at home and abroad

The Beverages Standards Association (BSA) their barista and customer service skills to accredited practical training in barista and offers the only accredited barista skills help with employability in the city. customer service skills that supports individual training courses at its many approved centres The first cohort of 10 learners were referred career goals and growth in the visitor economy. throughout the UK and Ireland, and now at to the College and have completed a level 1 Business growth and marketing manager for international centres. Industry experts predict employability qualification, plus level 2 awards Stokes, Samantha Pover, said: “Congratulations that an expected 40,000 extra baristas will be in food safety and health and safety. They’ve to all the learners who took part. Working required by 2023. also completed a level 2 VRQ in barista skills alongside Lincoln College has proved to be a where they trained at Stokes’ coffee shop great partnership and we’re looking forward WHAT IS A VRQ? to building on the success of our first intake. For the first time, barista skills can be Stokes knows that upskilling young people developed and rewarded by an internationally- Industry with an accredited qualification in barista and recognised qualification – the City & Guilds experts predict customer service helps candidates become Barista level 2 vocational-related qualification more attractive to employers. This helps (VRQ). A VRQ is a foundation qualification, that an expected support the whole visitor economy.” comparable to a GCSE, but it is usually 40,000 extra workplace-related. The qualification involves baristas will BSA INTERNATIONAL SCHOOLS both classroom-based learning as well as the To support the BSA centres in the UK, the craft skills required for a professional barista. be required Association is proud to be able to offer training A level 2 qualification indicates an by 2023 at its centres in Greece and Nepal. introductory-level knowledge, and more Working in partnership with Coteco Consulting, advanced skills may be covered in the future and café based at The Lawns in Lincoln – with the BSA is the only internationally-integrated by level 3. Lincoln College and BSA member Stokes going on to employ two students from certification in Greece and Cyprus that educates Stokes Tea and Coffee have supported the course. baristas and catering professionals in coffee, tea, community training to VRQ level 2 barista This was all carried out at the BSA- cacao, smoothies, customer service, consumer skills. The College partnered with Stokes in accredited training centre at Stokes by Mike behaviour, safety and hygiene across five Lincoln to run a course for adults to develop Palliser and Steve Spence. The course provides centres.

For full details on training, customer events, news and the new coffee shop accolade programme, visit the new BSA website: www.beveragestandardsassociation.co.uk Oohmagazine.co.uk | @OOHmagazine 21 H2O Publishing is generating BITES, a digital product BITES that keeps foodservice and hospitality operators up to speed with high street activity. Arriving by e-mail, it summarises key high street findings every two AUGUST/19 weeks, allowing operators to shape their business according to the lessons learned that fortnight… Brands, Insights, Trends and Experiences

LIFE IN PLASTIC Just 29% of SME hospitality and leisure businesses have replaced the single-use plastics their customers use with more environmentally friendly alternatives. According to a YouGov survey, commissioned by Keep Britain Tidy and Brita 52% UK, only 52% of decision makers say their business is doing all it can to reduce its single-use plastic waste.

A COUNTRY OF TWO HALVES A study by Feed It Back has revealed that the northern cities of the UK are a lot more positive than their southern counterparts. While 15% of restaurant reviews from Londoners were in the score bracket of one or two out of five, 82.3% of reviews in Leeds and Edinburgh had 82.3% four or five out of five.

DEMAND UP, REMUNERATION DOWN There were 10.3% more catering jobs on offer in June compared to the same month last year, finds CV- Library. However, average pay for these positions dropped by 9.3%. The average pay for new catering roles is currently £23,467, compared to £25,860 in June 7.4% 2018. Despite this, application rates increased by 7.4%.

READY FOR DELIVERY EatsMeatsWest has expanded its WowYauChow brand with the launch of a new delivery app. Customers can now place an order for collection or delivery via the free app by visiting the WowYauChow website.

GET YOUR GREENS Daisy Green Collection has launched a limited-edition plant-based menu in collaboration with chef Kirk Haworth of London restaurant Plates, available only at Scarlett Green in Soho. The new menu features a barbecue vegetable and kimchi taco and beetroot and cumin falafel.

PALING CONSUMPTION According to the Marston’s On-Trade Beer Report, beer consumption is down but spend is up by nearly £200m. Premiumisation is impacting the category through consumers drinking less, but choosing quality products when they do – 72% of lager NPD is now premium. This year, drinkers in the on-trade have consumed 66.5m fewer pints 66.5m of beer than they did last year, but have spent £177.8m more.

BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info

Oohmagazine.co.uk | @OOHmagazine

23 Grab and go Grab A need for speed Satisfy busy consumers with a day-part menu It is estimated that there featuring a range of were over 6,000 street food grab-and-go options vendors in Victorian London Words: Gemma Bradish You may be surprised to learn that the to working men and women with little time to spare on grab-and-go concept is far from a modern their lunch break. one. A look back through history will tell you Having evolved further in line with eating habits, that it began in Roman times but was taken the market is now bursting with food options to suit to a whole new level by the Victorians. It is breakfast, dinner and snacking requirements, as estimated that there were over 6,000 well as lunch. Set to get even bigger, the IGD has street food vendors in Victorian predicted that the market will be worth £23.5bn by the London, selling a wide range year 2022, up from £17.4bn in 2017. “Grab and go is no of products including baked longer confined to the lunch ‘al-desko’ opportunity,” potatoes, jellied eels and confirms James Robinson, product trainer for roasted chestnuts. Brindisa. “Breakfast, brunch and afternoon snacks A more modern are all areas for operators and retailers to explore.” society saw salads and sandwiches GRAB AND GROWTH emerge as the The growth of the grab-and-go sector is due in part ultimate grab to modern technology, with self-service tills and and go foods, contactless payments having sped up the buying providing process and given weight to the term ‘grab and go’. sustenance The biggest factor, however, is that consumers lead busier lifestyles than before, leaving them less likely to follow traditional meal patterns and more likely to grab food as and when they can. While this presents a fantastic sales opportunity, the challenge for operators is creating a versatile range that offers something for everyone. Last year, the MCA found that 85% of people are aiming to improve their diets, while Nielsen’s The Power of Snacking research found that 39% of consumers are actively seeking snacks with less sugar. At the same time, consumers want food that

Oohmagazine.co.uk | @OOHmagazine 24 Grab and go

A survey of Consumers purchasing The average Brit spends grab and go products care most about food quality, ,000 on lunch speed of service and 2working adults found that almost a value for money quarter eat lunch at their desks £6.08 per day Source: Glassdoor Source: The New York Bakery Co Source: MCA Food to Go Market Report 2018

is packed with flavour and have revealed an appetite for international flavour notes in particular. Operators must also think about catering for the vegan and free-from markets. According to a survey by comparethemarket.com, 3.5m Brits class themselves as vegan, while Kantar recently revealed that free-from as a total market is experiencing 28.9% growth year on year.

FOOD, GLORIOUS FOOD So, what should you offer a society that has become rather more difficult to please? Starting with cold food, one great option is salads, which were voted the number one lunchtime choice in a survey by Spitalfields Market last year. Not only do salads boast a healthy reputation, but they can also be made according to taste, an important factor given that customisation is known to bring excitement to menus. “Preparing salads themselves allows operators to tailor the contents in line with local tastes and to be more creative,” says Nigel Parkes, marketing director for Creative Foods Europe. “Also, they offer good FARM FRITES margins and can be an excellent way of using up sandwich fillings, thereby reducing wastage.” Consumers seeking a more comforting option may wraps are another option that are bound to sell if prefer a jacket potato, which provides the perfect added to your menu. Not only are they suitable for base for a wide variety of toppings. Sweet potatoes, lunch, but they can also be eaten for breakfast, meanwhile, offer more nutritional benefits and making them a truly versatile product that can be will likely appeal to the growing army of health- sold throughout much of the day. Mintel’s Breakfast conscious consumers. Eating Habits report states that almost all UK Marie Medhurst, sales director for Bannisters consumers (95%) eat breakfast, making it a market Yorkshire Family Farm, says that toppings could that is not to be avoided. In order to stand out from include a Greek salad-inspired mix of feta, olives and the competition, consider stocking wraps such as cherry tomatoes, and either pulled pork or jackfruit pumpkin, beetroot and spinach, all of which are bright with BBQ sauce and coleslaw. A further alternative in colour and bound to catch the eye. Research by is loaded potato skins, which can be made fresh Adelie Foods found that a meal deal featuring a wrap on site or heated from frozen in minutes. The list of or sandwich should be priced between £3.50 and £4. suitable fillings is almost endless and can include “Our recent research into customer shopping mac and cheese, BBQ pulled pork and Mediterranean habits confirms that customers are dissuaded from vegetables with mozzarella cheese. purchasing low-end cheaper food-to-go products,” If you have the cooking facilities available, then says Wayne Greensmith, head of category marketing there is no doubt that burgers should form part of for Adelie Foods. “Consumers are willing to pay more your grab-and-go offering. According to the Gourmet for a product that delivers on taste and quality, from Burger Guide, the UK burger market is worth more a brand they know they can trust, and we know that a than £3.2bn, while the MCA Bakery and Sandwich 99p sandwich is a huge turn off.” Tracker 2017 revealed that they are consumed on As the appetite for snacking on the go increases, 9.1% of all eating-out occasions. However, it’s not it is important to have a good range of options just any old burger that will sell; premiumisation has available, both sweet and savoury. Do remember become key for consumers, with two-thirds stating when building your sweet range, however, that in the Gourmet Burger Guide that they would be consumers are increasingly mindful of their health, disappointed if it wasn’t served in a gourmet bun. To meaning that mini treats, such as bite-size doughnuts put a twist on your range, offer creative carriers such and muffins, may be more likely to sell than their as potato and pretzel varieties, which will also give standard counterparts. What’s more, such items you the power to command a higher price. work well in a promotion involving a hot drink, with Voted second in the Spitalfields Market survey, meal deals more likely to drive multiple purchases.

Oohmagazine.co.uk | @OOHmagazine

26 Grab and go

HUHTAMAKI

KECO

“We’re seeing food-to-go items that push boundaries with flavour and experiment with formats,” reveals Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods. “Grab-and-go bakery is taking its inspiration from the beverage menu with offerings such as pumpkin and mixed spice latte cupcakes, caramel latte muffins or matcha and green tea products.” Of course, food and drink go hand in hand and your menu should be filled with a good selection of both hot and cold drinks. A key trend to note is the growing penchant for cold caffeine-based drinks, including iced coffee, cold brew and nitro cold brew. A previous study by the Allegra World Coffee Portal predicted that iced beverage sales across the coffee shop sector would reach £421m in 2018, with the market value set to reach £660m by 2022. Operators that wish to maximise sales would be wise to invest in milk alternatives, such as oat and almond, to satisfy the significant number of consumers who have taken a stand against dairy. In terms of cold bottled drinks, take time to discover the assortment of new product lines available featuring natural flavours and low levels of sugar and calories, and look to add at least one range to your menu. “In the main, customers are looking for soft drinks that provide something different to those that they would regularly consume at home,” comments Neil Lunn, UK trade marketing manager for Supermalt UK. “This desire to enjoy something new when out of home presents caterers with the opportunity to stock a wide range of more premium soft drinks with real customer appeal.”

Oohmagazine.co.uk | @OOHmagazine 27 Grab and go Grab

Grab and go is no longer confined to the lunch ‘al- desko’ opportunity

AJINOMOTO

BOOSTING SALES Many operators will admit that knowing what will sell is not necessarily an easy task. Before adding to your grab-and-go range, make a point of speaking to your customers and finding out what products they would like to see on offer. The next step is to run product trials over a few days or weeks and note how well each product is selling, before adding the most popular items to your menu. Speaking to customers in this way will also encourage loyalty, as they will appreciate the fact that their input has made a difference. Also, do think about creating a flexible day-part menu, offering breakfast and brunch products in the morning before swapping them later in the day with lunch and afternoon snacks. “Hot grab-and-go items are typically consumed shortly – if not immediately – after purchase and sales of these products tend to peak in the early afternoon then again in the evening,” says Rachael Sawtell, marketing director for Planglow. “Whereas the peak buying times for chilled, ambient and ‘heat at home’ concepts are mid-morning and at lunch.” There is no doubt that food is more likely to sell if it is neatly displayed in a well-designed unit. Malcolm Harling, sales and marketing director for Williams Refrigeration, recommends buying a unit with adjustable shelving to suit different sized products, along with panoramic glass sides and ultra-bright LED lighting to allow for maximum visibility. If space is an issue, then consider a unit that holds both hot and cold food items, giving you the chance to offer a wide range of products from sausage rolls and pasties through to salads and sandwiches.

Oohmagazine.co.uk | @OOHmagazine 28 Grab and go

AJINOMOTO

We’re seeing food to go items that push boundaries with flavour and experiment with formats

It is also a good idea to have baskets placed near your tills, which will encourage consumers to purchase snacks such as crisps at the last minute. Indeed, the Food to Go Market Report 2018 revealed that food-to-go consumers are highly impulsive at lunchtime, with only YOUNG’S 31% of purchases being fully pre-planned. It is highly important for the sake of the environment that you think about what your packaging is made of and how easy it is to dispose of – indeed, Kevin Curran, Tri-Star Packaging founder, believes that operators should be as choosy about their packaging as they are about their menu and the ingredients used. Look for packaging that is made from renewable sources, such as corn starch and sugarcane pulp, or materials that have been recycled. This will boost your reputation among consumers, many of whom will care just as much about the packaging as the ingredients inside. There are numerous companies that specialise in packaging that is not only eco-friendly, but also designed to keep food fresh and enhance its visual appeal. Some of these companies also offer bespoke printing, which is a fantastic way to increase awareness of your brand amongst the public. “We always suggest minimal packaging, something that is practical and easy to dispose of,” says Chris Pauling, managing director of Proper Cornish. “Small greaseproof bags are ideal carriers for savoury products, as they are relatively inexpensive and provide an opportunity for brand messaging to be displayed on the front and reverse.” Despite having already grown at a rapid rate, the grab-and-go market shows no sign of slowing down in the future. So, there is no better time to reconsider your range and amend it accordingly, CENTRAL FOODS based on the needs of your customers.

Oohmagazine.co.uk | @OOHmagazine

30 Events

lunch! 2019 The UK’s favourite food-to-go trade show is back at London ExCeL on ESSENTIAL INFO th th 19 and 20 September, with a What? lunch! 2019 record 400 exhibitors and three Where? ExCeL London When? 19th and 20th September keynote theatres featuring some More info: www.lunchshow.co.uk of the industry’s biggest names

For its thousands of annual attendees, including key buyers and Stratton-Morris, UK CEO of Caffè Nero; Hannah McKay, head of food and decision makers from Tesco, McDonald’s, Subway, Sainsbury’s, beverages UK and Ireland for Caffè Nero; Barny Clevely, MD and co-founder Greggs, M&S, KFC, Boots, Costa Coffee, Waitrose, Starbucks, of FCB Artisan Espresso Bars; Josh Brown, head of coffee and commercial Pret A Manger, Caffè Nero, Co-op, Aldi, Ocado, WHSmith, Nisa, development for Harris + Hoole; Ollie Rosevear, head of environment for McColls, Spar, BP, SSP Group, Compass Group, Sodexo and Costa Coffee; Adnan Karim, UK MD of Wayne’s Coffee; and coffee market Aramark, among many others, lunch! is a must-attend event. This guru Anya Marco, one of the UK’s leading authorities on coffee shop trends. year’s compelling line-up includes two action-packed days of “lunch! inspires and connects the whole sector,” says Pogroszewska. “I truly business and networking, product launches, demos and tastings, think it’s the best event in the industry.” plus over 35 exclusive keynotes, interviews, research updates and lively panel sessions. THE FUTURE OF FOOD Confirmed speakers include Marta Pogroszewska, MD of Gail’s Bakery; “While best-sellers will always be the best-sellers, consumers need to see Hannah Squirrell, customer and marketing director for Greggs; Aggie variety and choice, and need to feel that the operator or brand that they Morrell, head of food for pod food; Scott Macdonald, MD of Sourced Market; choose to spend their money with is providing them with relevant, exciting Maurice Abboudi, executive chairman of K10 Restaurants; Said Takhamt, offers,” says lunch! regular Simon Stenning, founder of FutureFoodservice. CEO of Cojean; Martyn Clover, head of food for Tortilla; James Kidman, com. “Consumers have a choice – make it at home or buy something out of head of food for Crussh; Frank Boltman, director of Trade; Fatima Diez, home, and as such need to be enticed for every purchase, and innovation is formerly of Five Guys and Burger King; Rebecca Di Mambro, head of an important element of that purchasing decision.” marketing for Leon; Nicola Morris, MD – corporate services for Sodexo; His session this year will focus on the foodservice market in 2030 and and Gareth Hiron, senior buyer for Elior. aims to help food-to-go operators with their longer-term strategic planning. Thanks to the addition of a third theatre this year – dedicated solely to NPD Group, Springboard, MCA Insights and Kantar Worldpanel are also serving up world-class Coffee Shop Keynotes - there’s even more great back on the Keynote Theatre menu. Each will be offering its unique take content to enjoy. Among those presenting on this new stage are Will on – and the latest stats from – the OOH market (focusing on food-to-go

Oohmagazine.co.uk | @OOHmagazine 31 outlets, retailers and coffee shops). Events WHAT’S NEW? lunch!’s 400 exhibitors will be offering variety and choice aplenty. Renowned for promoting emerging start-ups and speciality producers alongside some of the industry’s best- known brands, it’s a vibrant showcase of what’s new and next in the world of food to go. So, who’s exhibiting this year? Innocent Drinks, Hain Daniels UK, KFF, Hippeas, Pan’Artisan, Impress Sandwiches, Diablo, Around Noon, Aqua Carpatica, Teapigs, Natural Balance Foods, Simply Ice Cream, Eat Natural, Handmade Cake Company, UCC Coffee UK and Ireland, Rombouts Coffee, Norseland, NIX and KIX, Bells and Whistles, Vita Coco, Glebe Farm Gluten Free, The Tofurky Company, Food Attraction, Sun Valley Nuts, Friesland Campina UK, Kepak, GFT Retail (UK), Moma Foods, The Village Press, PLAYin CHOC, Invest Northern Ireland, BioPak UK, Coveris, Rapid Action Packaging, It’s a Wrap, ButterflyCup, Welbilt UK, Pastorfrigor, The Alan Nuttall Partnership, and Yoyo Wallet are among the returning names. New brands (there are over 70 and rising) include General Mills (Lärabar fruit and nut wellness bars), Berrington Spring Water, Peakz, HUEL, Red Bull, IMA Vegan Sushi, Sunmo Snacks, Rod and Ben’s Seasonal Foods, Cheesies, Naylor Farms, Sci-MX Nutrition, AIB Foods, Rubies in the Rubble, Qwrkee Foods, Pri’s Puddings, Fire Grain Freekeh, Humble Acre, The PIEwich, OGGS, Polarbröd, Wolfys, YummyComb, Rich Products, Celebration, Cup and Cino, Counterline, Vita Mojo Operating Systems, wi5 and The Good Till Co. As for new products, here’s just a taste of what’s available to see and sample at the show: Brave is sampling its new range of roasted chickpea snacks, which are available in three flavours: Sea Salt,

This year’s compelling line- up includes two action- packed days of business and networking

Oohmagazine.co.uk | @OOHmagazine 32 Events

Sweet Chilli and Dark Chocolate (stand H37). Tony’s Chocolonely is sampling its new White Chocolate Raspberry Popping Candy, which is launching in early October (stand M31). Soreen is launching its new Banana Loaf Bar. It boasts Soreen’s squidgy texture and natural energy content, and is also vegan approved (stand E80). Drinks Cubed is on a mission to become the UK’s lowest carbon footprint drinks brand by 2022 and is launching Water Cubed Natural Mineral Water in both 500ml and 1L carton-bottles (stand G49). LoveSeitan is launching a new 100g breaded Funky Chyck’n seitan burger. The burger is 100% plant-based, high in protein, GMO-free, palm oil-free, and is a good source of fibre (stand C85). MightyBee is launching four new flavours of its vegan Bananito bars, made with a whole solar-dried banana. Flavours include Peanut Crunch, Coconut Delight, Cashew Cookie and Banoffee (stand N42). Hullabaloo is launching its new family-friendly Nutty Munch chocolate bars – Oddberry and Nuttymunch, with 75% less sugar and sweetened with chicory root fibre and natural erythritol (stand N75). James White Drinks is launching its naturally Bold Organics range of fruit and vegetable juices with a fresh new look for 2019. The colourful design features across the range of 25cl and 75cl glass bottles in the following flavours: Apple, Pear, Carrot and Apple, Apple and Ginger, Pear and Raspberry, Apple, Carrot and Tomato, and Mixed Vegetable (stand K37). Bravura Foods is launching a CBD-infused lightly sparkling range of drinks with new brand – Leaf Life. Available in slimline 250ml recyclable cans, they contain 15mg of full-spectrum CBD. Flavours include Lemonade, Raspberry, and Mango with Passionfruit (stand C37). Munchy Seeds is launching Warm Cinnamon, a new gluten-free and vegan seed mix containing lightly roasted sunflower and pumpkin seeds tumbled in a cinnamon and sugar coating (stand C81). Liteez by Matok V’kal is a patent pending, plant-based, meringue kiss cookie/sweetener, which can dissolve in hot drinks or be eaten as a sweet treat. Each cookie has only one calorie and is equal in sweetness to half a teaspoon of sugar (stand B35). Radnor Hills is launching its pure spring water in a 330ml can format. The new still and sparkling cans are manufactured and filled in Powys, mid-Wales (stand F36). Triangle Nutrition is introducing Beast – a crunchy snack that’s high in protein and made with a chickpea and soya base. Three new flavours will be showcased at the event (stand F47). Lord Sandwich is introducing Full-Wrap, a gluten-free, whole protein, premium tortilla made from red lentils (stand G45). Ein Harod ACA is launching Silan Date Syrup, a sweet fruit-syrup lunch!’s 400 exhibitors extracted from dates, which is a great substitute for sugar, honey and sweeteners (stand G44). will be offering variety and The Savourists is launching at lunch! with two distinctive savoury bars. choice aplenty Made of compressed super seeds (pumpkin, chia, flax and sunflower), they come in two flavours: Sundried Tomato and Herb or Black Olive and Nori Seaweed (stand SU-26). WorldBake is introducing a baked pretzel range from Ditsch, which

Oohmagazine.co.uk | @OOHmagazine

34 Events

POLARBRÖD MAKES ITS DEBUT AT LUNCH! Swedish baker Polarbröd will be exhibiting at lunch! for the first time this year, showcasing its range of flatbreads and thinbreads available to foodservice in the UK. Swedish and Scandi breads are becoming more well-known in the UK and are growing in popularity, thanks to their versatility, ease-of-use and applications in some of the hottest current food trends. Polarbröd offers five different types of flatbread and thinbread to the UK foodservice sector via frozen food distributor Central Foods. The team will be using its attendance at lunch! to highlight that Polarbröd bread is unique, with exceptional heritage, production, appearance and taste. A Swedish ‘café’ will feature as part of the stand exhibiting the five- strong range, but focusing on three concepts, including Wrapini and Mini Rolls (made with Polarbröd Arctic thinbread) and Swedish Fika Sandwich (made with Polarbröd’s Arctic Rye Square). These concepts will be displayed in boxes in the stand to show how the bread can be used. Jenny Jeppsson, concept manager for Polarbröd, said: “Swedish flatbreads and thinbreads really lend themselves to many of the current food trends in the UK, like street food-style dining, for example. They also bring a slightly different style and taste to the table. “The flatbreads and thinbreads have a unique soft character, no hard crust and no messy crumbs. Their soft, moist texture provides a lighter eating quality and offers maximum pliability and flexibility, which means they don’t crack or split on handling or when being filled.” Polarbröd never uses preservatives and other unnecessary additives. Natural ingredients with a focus on flavour and quality is Polarbröd’s recipe!

includes pretzels, pretzel sandwich carriers, pizza snacks and pretzel You can visit the Polarbröd team at stand N47. croissant products (stand P75). Seedful – The Heart of Nature is launching Vegan Lunch Boxes, containing two slices of super seed wholesome breads with a choice of dip, including Manilife Peanut Butter (stand E60). Abakus Foods is launching Seaweed Crisps in three new flavours: Lightly Salted, Salt and Vinegar, and Cheese (stand SU-20). Yorvale is launching Yorlife Kefir Ice Cream in Sour Cherry and Jaffa Orange. This creamy probiotic ice cream is low in fat and contains all-natural ingredients and billions of gut-friendly cultures (stand L36). Traybakes is introducing its rich Belgian dark chocolate brownies, enclosing a generous layer of smooth salted caramel. They are made by hand with an ambient 14-week shelf life (stand A41). The Food Doctor is launching its new Super Snack mixes in 120g resealable pouches. They are available in five flavour combos: Rosemary and Sea Salt, Mexican Chilli Bean, Chilli, Coriander and Harissa, Masala and Sweet Chilli and Chickpea Choc Mix (stand N44). One Water is introducing its new still and sparkling spring water cans. Containing zero plastic, they are 100% recyclable and made from over 60% POLARBROD recycled aluminium (stand M50). The Foraging Fox is launching its spicy turmeric mayo. Like the rest of the Foxy range of all-natural flavoured mayonnaises, it’s free from gluten, sugar and artificial colours, flavours and preservatives (stand N36). Rebel Kitchen is launching its new and improved on-the-go Mylk range in STAND Chocolate, Iced Coffee, Mocha, and Chocolate Hazelnut (stand N76). 4 Aces Ltd Doughlicious is launching new gluten-free and vegan gourmet cookie E73 dough treats in Vegan Sprinkles, Vegan Chocolate Chip, and Gluten Free Chocolate and Vanilla (stand Q88). Satisfied Snacks is introducing Roughs. A new type of ‘veg on the go’ snack, it is available in Beetroot and Goat’s Cheese, Tomato and Feta, Red Pepper and Walnut, Carrot and Kimchi, and Pea and Courgette (stand SU-6). Launching at lunch!, Gut Instinct’s Oatstix is an ethical and sustainable 4 Aces Ltd, alternative to cows’ milk. The portion packs are available in handy 10ml easy- Unit G2, Riverway Industrial Estate, to-open sticks (in cases of 120 and 200). They contain 50% less plastic waste River Way, Harlow, Essex, CM20 2DP compared to plastic pots (stand SU-2). Chapter Coffee Roasters is unveiling a new Rwandan single-origin Chris Penn coffee, which is beautifully balanced with rose-like floral notes and a 01992 535 774 sweet aroma (stand J11). [email protected] | www.4acesltd.com Plant Pops is launching a new grab-and-go packaging format for its award-winning popped lotus seed range, which comes in Himalayan Salt, Smoked Chilli, and Peanut Butter (stand J83). 4 Aces has a proud history of serving water cooler, vending, food service LoveTaste Co is showcasing Cafiend, its new base for coffee smoothies. and coffee-to-go trade sectors. Our comprehensive product range The pre-portioned frozen sachet contains IQF fig, banana, gluten-free oats, includes environmentally friendly and bespoke branded products, in and maple syrup, which can be blended with 200ml of almond or hazelnut palletised volumes through to full container services. milk (stand J39).

Oohmagazine.co.uk | @OOHmagazine 35 Events

lunch! inspires and connects the whole sector

Jacobs Douwe Egberts Professional’s White Ox is a new premium coffee bean brand. Distinctively bold and dark roasted, White Ox’s debut Blend No.1 offers expertly blended Utz certified, 100% Arabica coffee beans with warm and fruity notes of dark chocolate and crisp red berries (stand F60). Chilled Mate is promoting its yerba mate extract-based energy drinks. It is available in Natural Flavour and Sicilian Lemon and Brazilian Lime, with under 33 calories per 330ml can (stand Q89). Magrini is launching the B285 App blender, which allows the programming of custom blends from a smartphone across multiple sites (stand F50). Sabert Europe is launching the BePulp Compostable Meal Box to Go, made from pulp coming from fibres of plant origin (stand E33). RawPac is showcasing Vegware’s compostable hinged takeaway boxes in white, made from bagasse (reclaimed sugarcane fibre). A sturdy, economic and eco-friendly alternative to polystyrene, it’s available in a range of sizes (stand A20). Enviroware is promoting its new range of paper cutlery, a genuine eco- friendly alternative to single-use plastics. Made from paper produced from sustainable forestry, it has full FSC chain of custody accreditation (stand B46).

To register for your free trade ticket, visit www.lunchshow.co.uk quoting priority code LU77

Oohmagazine.co.uk | @OOHmagazine 36 Packaging and disposables Pack to the future

Packaging must look professional in order to compete

Forward-thinking packaging not only needs to look good and adhere to strict safety guidelines, it also needs to be as environmentally inoffensive as possible

At the most basic level, there are two main Regulatory issues around packaging can functions of packaging. The first is to be complex and retailers must consider them protect the product from contamination and in detail with respect to each food product’s the second is to maintain its freshness. “A unique needs and the properties of its potential product that is well presented in attractive package. “If the retailer is preparing in-store packaging will give the consumer the then the legal requirement for information to perception of quality,” reasons Hannah be carried on the packaging is: the product Morter, marketing manager, customer title, a secondary product description, shelf insight and category management for life, contact details and a list of declarable Country Choice. “Packaging must look additives,” continues Morter. “However, for professional in order to compete. It is a product made in a factory, full labelling is the packaging that will determine a first required, including information on nutrition, purchase, while the quality of the contents allergens, provenance, guideline daily will bring repeat business.” amounts and ingredients.”

Oohmagazine.co.uk | @OOHmagazine 37 Packaging and disposables Packaging

PLANGLOW

TOP OF THE PACKS When it comes to best sellers, sandwich packaging – SPONSORED: PLANGLOW wedges, bloomer boxes, windowed bags, deli papers “We use around 36,000 ingredients which encompasses and so on – remains the most popular products, reports 26 allergen attributes as well as reference intakes. Rachael Sawtell, marketing director for Planglow. “Last Inputting that manually and matching the correct data year, 55% of our total packaging sales were sandwich- to the right labelling field takes a tremendous amount of based items. Our windowed baguette bags took time but with LabelLogic Live this happens automatically. the largest slice of the pie – 42% of all our sandwich What’s more, we can refresh that data daily and packaging sales combined – while the previous year’s accurately in a matter of minutes”. front runner – the classic wedge – slipped back to second place. The latter did still account for over a third of all Contact details: sandwich packaging sales, though.” T: 0117 317 8600 In terms of presentation, last year, Planglow’s best- E: [email protected] selling branded range remained its slate-look Gastro W: planglow.com collection, which accounted for two out of five products sold. “However, as we head towards 2020, we anticipate grab-and-go offerings increasingly moving towards brighter, block colour packaging options,” continues Sawtell, “and we have launched our new attention- grabbing Botanical Plus collection in line with this developing trend.” “The current best sellers are innovative and eye- catching packaging and disposable products that offer easy, convenient ways to eat and drink on the move,” echoes Tri-Star Packaging founder Kevin Curran. The latest generation of ergonomically designed disposable packaging – such as Tri-Star’s new KC Range, Spartan range or the compostable Oval Eco Street Bowl – offers perfect visibility, excellent eco-credentials and looks as good as the food inside. “In this way, packaging has a positive impact, enhancing the customer experience and enabling the operator to add value, boost sales and build loyalty,” adds Curran. But there’s more to influencing sales than just design and fitness for purpose. Consumers are increasingly as interested in the provenance of the packaging as PLANGLOW they are in the food inside. Environmentally friendly

Oohmagazine.co.uk | @OOHmagazine 38 Packaging and disposables

Disposables need to present food and drink choices in a practical way that is fit for purpose

TRI-STAR PACKAGING

packaging, therefore, sells well. as it has become an and when you choose and, of course, the paper cups can essential aspect of a consumer’s decision-making be widely recycled.” journey. Tri-Star Packaging recognises this and, alongside As to when and where they should be utilised, Rob its developments of products made from eco-friendly Blunderfield, marketing manager for Parsley in Time, bagasse (sugarcane pulp), over the past 18 months, advises: “Catering operations use disposable products and the company and its manufacturer suppliers have packaging for snacks and drinks for the grab-and-go market. been consistently developing more and more products They are also useful for the popular street food trend.” featuring recycled PET (rPET) material. According to John Young, sales and marketing director “We recognise the need to reduce reliance on virgin for KeCo Foodservice Packaging, this type of packaging PET, accessing the post-consumer waste stream and needs to do a job, and it needs to do it well. “Disposables leading the way in incorporating more and more rPET into have to present food and drink choices in a practical way our packaging,” says Curran. “As thought-leaders in our that is fit for purpose: to keep items hot without them sector, we have worked with suppliers to ensure that this going soggy; to prevent grease from coating whatever new process is truly sustainable and we are proud to be the disposable comes into contact with; and to offer the first company in the UK to launch disposable cutlery protection while the order is being carried or packed away made from rPET.” for consumption later. “Consumers want, and expect, quality, portable, re- DISPOSABLES sealable packaging. Choosing to offer takeaway choices Chris Penn, managing director of 4 Aces, agrees that in disposables that feel substantial and are of a premium there are few disadvantages to disposables, saying: quality really adds to the customer’s eating experience, “They’re convenient and they allow for a greater degree and can even help secure repeat custom.” of versatility. There’s also plenty of scope for print to be Of course, sustainability takes many forms and used to support marketing activity and for advertising numerous opportunities exist for cafés to consider the purposes. Both paper and plastic can be custom- environmental credentials of any choices they make. designed to promote your brand and refresh your look as “From energy saving and food waste reduction, to paper

Oohmagazine.co.uk | @OOHmagazine

40 Packaging and disposables

straws, local sourcing, composting and cup recycling, HUHTAMAKI all aspects of a café’s operation can be reviewed to establish a more environmentally friendly option,” says Becci Eplett, marketing manager for Huhtamaki UK. “From the point of view of food and drink packaging, the burgeoning takeaway market continues to develop and café owners should ensure that they are using sustainable and recyclable or compostable products in their business operations.”

SUSTAINABLE SYSTEMS The other key aspect of this is transparency, as Eplett adds: “Once a system is in place, or a café has moved to sustainable packaging or implemented a recycling scheme, this needs to be communicated to customers.” Brian Macpherson, managing director of Eden Springs (UK), plumps for plants, as he says: “The use of plant- based materials not only boasts advantages after use, but also uses significantly less energy and generates fewer greenhouse gases during production. Plant-based materials such as cornstarch are a more sustainable option for cups, as corn is a resource that can be regularly maintained and renewed without having a harmful effect on the environment.” When it comes to what factor you need to consider when it comes to getting the most from packaging and disposables, Tri-Star’s Curran concludes: “Choose the best packaging, from an experienced and unbiased packaging supplier with proven expertise in food presentation, and which is in touch with the latest trends and innovations. And if operators want to be certain

Oohmagazine.co.uk | @OOHmagazine 41

about their packaging’s and disposables’ environmental Legal requirements credentials, they should work with a supplier who has WITH NATASHA’S LAW COMING INTO EFFECT, publicly made a commitment to creating genuinely eco- PLANGLOW HAS AN APP-BASED AID friendly packaging. The government has announced that new food- “Tri-Star Packaging has always believed that packaging labelling legislation – Natasha’s Law – will come into full effect by the summer of 2021. The directive calls

is an investment, not a cost. Operators should place as and disposables Packaging for all prepacked food and drink products to carry much, if not more, importance on selecting their packaging full ingredients labelling by the summer of 2021, to as they do on choosing ingredients. In every new product help better safeguard food allergy sufferers. If, like development, it is essential to follow the ‘three Ps of many operators, you are concerned about what this packaging’: right product; right packaging, equals the right means for your business, Planglow has the solution: profit. Choosing the right on-trend, brandable packaging is LabelLogic Live, an award-winning subscription-based a guaranteed way to increase sales and command a higher app for creating and printing fully compliant nutritional price point, increasing margins.” labelling for food and drink products. Sawtell says: “LabelLogic Live is, in a nutshell, a really quick and easy way to create food labelling online – with as much or as little information as you require – and then print using your existing desktop printer or roll printer. You can access the app any time, any place via any of your web- connected devices – phone, laptop, Mac, PC, tablet, even a smart TV – no specialist equipment is required.” LabelLogic Live is designed to be as quick and simple Choosing the right to use as possible and offers users complete control over the allergen information they wish to provide on pack. It on-trend, brandable offers considerable time-saving benefits too – inputting 30 packaging is a products takes the average user around one to two hours, and once these products have been added, they will not have to be entered again. What’s more, if a subscriber has guaranteed way to an existing list of products or ingredients stored in Excel or another programme, this can be imported straight in. increase sales Currently, LabelLogic Live can be linked with Starchef and Saffron though Planglow is more than happy to investigate other software options on behalf of its customers. Subscription-based, the app is available from £10 per month.

Oohmagazine.co.uk | @OOHmagazine 42 Operator profile - Café

TheONE and ONLY Gemma Bradish discovers how a small vegan café found unlikely success in a Kent town

The owner of Vegan Antics, Grace Apps, admits baker at heart, Grace spends much of her day creating that she and co-owner Ash had no idea whether the products on site, alongside Ash and an apprentice. the café would become a success in its Gravesend However, the café also offers a well-rounded lunchtime location. Situated outside of London, it was unclear menu, featuring paninis, sandwiches, jacket potatoes and whether there would be a demand for cakes and more, all of which are suitable for vegans. “As a vegan lunch options that were free from animal-derived you’ll sometimes go to a restaurant or café and find that ingredients. Indeed, it was and still is the first fully you can only have a salad,” says Grace. “My aim has As a vegan dedicated vegan café to operate in the town. always been to create somewhere that gives vegans you’ll With doubt in their minds, the couple made the decision choice. No matter what you can or can’t eat, you can to take on a small shop unit with room for just one table come here and have something nice.” sometimes and a few stools. It turns out, however, that they had Clearly displayed on the menu board are freakshakes, nothing to worry about, as Vegan Antics has welcomed which have come under fire in recent years for containing go to a a steady stream of customers since the day it opened in high levels of sugar and calories. Customers can choose May 2017. “We have been pleasantly surprised,” reveals from a Single Freak, priced at £8 or a Freak Together!, restaurant Grace, who has followed a plant-based diet for the past available for £15. However, various studies have shown six years. “There is a really good vegan scene in Kent, and that the nation is fast becoming health-conscious, so how or café and we’ve found that people will travel to come here. Also, often are these extravagant milkshakes purchased? find that everything that we serve is free from dairy and egg, “They’re not something that our regular customers which are two very common allergens, and so we have who come in once or twice a week would buy every you can only a lot of non-vegan customers who are simply allergic time,” reveals Grace. “However, they are popular with to these ingredients.” people who have come in for a birthday or to celebrate have a salad Commonly seen as a bakery, Vegan Antics serves a something because they’re more of a treat. Also, wide range of delicious cakes and other baked goods, people like to try them for the first time because including cookies, shortbread slices and the best-selling they’re cool; you can take a picture of them ‘brookies’, which are half brownie and half cookie. A because they’re very Instagrammable.”

Oohmagazine.co.uk | @OOHmagazine 43 Operator profile - Café - profile Operator

Before opening Vegan Antics, Grace and Ash, who is also a vegan, would create custom-made cakes and cupcakes from their kitchen at home. But when demand increased, the couple soon realised that one oven was not enough and that only a commercial kitchen would suffice. Now, the pair continue to bake cakes for special occasions and while there is a catalogue with set designs The ultimate goal is to available, they are more than happy to fulfil individual requests. With their reputation having travelled far and have Vegan Antics wide, one customer even came from Milton Keynes (roughly a two-hour drive from Gravesend) to collect popping up here, there a birthday cake, which was “quite a compliment”. and everywhere Hard pressed to describe an archetypal customer, Grace reveals that Vegan Antics is popular with a broad range of people. “A lot of people seem to think that vegans are a bit hippy and only eat salads and healthy food. However, we get young people in, we get old people in, we get people from all walks of life; there’s really not a care goes into everything,” she says. “We take our reviews typical customer for us.” seriously and really appreciate when people actually take Grace took her first step towards veganism at age the time to write one. It’s great that people come back 12 when she decided to echo her mother and follow a and let us know because that’s the reason why we vegetarian diet. It was only when she made friends with do this.” people who were vegan that she chose to fully convert Keen to promote the business to as wide an audience six years ago. “Like a lot of people, I used to wonder what as possible, Grace and Ash post regular updates on a vegan would eat exactly,” she reveals. “Having vegan Facebook and Instagram, which are mainly focused on friends made me realise that their meals were really their cake creations. “I really wish that social media wasn’t normal and that being a vegan wasn’t a struggle. I sort of so important, but it just is,” says Grace. “It has become gave it a go and then as I read more into it, I discovered the ultimate way to communicate with the public and get more about animal cruelty and the actual benefits of your brand out there. There’s only so much you can do being vegan.” with regard to leafletting and having posters up. We really Just a quick glance online makes it clear that Vegan concentrate on social media and try to post every day – Antics is rated extremely highly by regular customers and it’s like a job in itself.” those who have popped in for a one-off visit. To give an With veganism on the rise in the UK, there is no doubt example, one customer recently wrote: “This little gem is that Vegan Antics in Gravesend will continue to grow from local to me and I absolutely love it. The food is always high strength to strength. Grace is certain, however, that she quality, the cakes are amazing and the staff are patient, doesn’t want the success to end there. “We really want to friendly and welcoming.” expand and open other cafés,” she reveals. “We’d love Grace receives a notification every time a review is to have a unit where we do all our baking and then send posted and admits that she is always quick to check the products out to the different venues. The ultimate it. “Reviews are really important for any business, goal is to have Vegan Antics popping up here, there but especially the small ones where so much extra and everywhere.”

Oohmagazine.co.uk | @OOHmagazine 44 Gluten- and allergen-freefoods

There are important steps that operators must take to comply with allergen legislation

Free-from foods are in high demand, so make sure you don’t miss out on this lucrative line of revenue

The foodservice industry’s approach to food GROWING MARKET allergies and intolerances has made significant Whether consumers have to avoid certain ingredients progress over the last decade. Today, not only is due to medical conditions or choose to remove them due it the law for foodservice outlets to highlight the to lifestyle choices, it’s vital that caterers ensure their 14 major allergens (eggs, milk, fish, crustaceans, dishes are safely prepared and correctly labelled. The molluscs, peanuts, tree nuts, sesame seeds, fact is that failing to do so could cost someone their life, cereals containing gluten, soya, celery and and the business dearly. celeriac, mustard, lupin, and sulphur dioxide) and The gluten- and allergen-free market has experienced sulphites on menus, but consumers expect these significant growth and shows no sign of slowing venues to offer a range of free-from dishes for according to recent research by MarketsandMarkets, them to enjoy. which predicts that free-from foods will reach a value “The increased knowledge and availability of products of $6.47bn worldwide by 2023. “It’s estimated that 1% of has encouraged the greater demand and required all people live with coeliac disease in the UK, while around foodservice businesses to be more proactive,” says one in 10 now actively choose to avoid foods containing Joel Carr, foodservice development chef for Young’s gluten, both at home and when eating out,” says Richard Foodservice. “There are important steps that operators Jones, commercial director – out of home for McCain must take to comply with allergen legislation, as well Foodservice. “However, it’s evident there is still plenty as cater for the growing number of customers with of room for growth, as Coeliac UK estimates that the UK food allergies.” catering industry loses out on around £100m a year just

Oohmagazine.co.uk | @OOHmagazine 45 Gluten- and allergen-free foods and allergen-free Gluten-

FUNNYBONES

by failing to provide an adequate range of gluten-free options for customers.” This shows that there still remains a gap in the market, providing foodservice operators with the opportunity to further expand their consumer appeal further by ensuring they offer tasty allergen-free dishes. Indeed, it’s not just people who suffer from coeliac disease who avoid gluten; according to Mintel, 55% of free-from consumers do not actually have an allergy or intolerance, nor do they live with anyone that does. “Choosing free-from products is a lifestyle choice for some consumers,” says Paul Maxwell, marketing manager for ARYZTA Food Solutions. “This is where taste and quality in gluten-free products really become paramount.”

MINDFUL MENUS High-profile news stories of people losing their lives due to allergic reactions after eating food from foodservice outlets highlights the importance of adhering to strict safety procedures when it comes to preparing free-from food. “The number of high-quality products on today’s market that are suitable for different dietary requirements is vast and ever-growing,” says Fergus Martin, executive development chef for Major International. “It is incredibly important to offer alternative stock options for those with special dietary requirements as you want to make your menu as accessible as possible.” PIDY Gluten-free products such as stock make it far easier for caterers to create free-from dishes without drastically changing existing recipes. These dishes can be served to all customers without affecting the taste or their enjoyment. “One of the challenges when catering for

Oohmagazine.co.uk | @OOHmagazine 46 Gluten- and allergen-freefoods

Choosing free-from products is a lifestyle choice for some consumers

TILDA Top tips customers with special diets is the prep areas,” explains Tom Styman-Heighton, development chef for Funnybones • Clear labelling – “Using clear dietary advice labels is a Foodservice. “Providing separate worktops, utensils fantastic way of communicating specifics about food and cooking equipment for those whose diets require products,” says Hardman. “It gives customers peace of it – those who have a nut allergy, for example – is very mind and clarity when buying their meals.” difficult in many kitchens. Time is also in short supply and preparing different versions of the same dish is • Pulling power – “Keeping free-from and vegan products time consuming. in counter-top display units can prove valuable, as “The ideal and most cost-effective way for operators these consumers will recognise key brands that they to cater for different requirements is to use great-tasting respect and trust, and therefore be more likely to products that are delicious for everyone, including those purchase,” says Emily Sudell, We Love Cake marketing with special diets or allergies.” manager for Bells of Lazonby. The heightened awareness regarding food allergies has made catering more complex for foodservice • Communication is key – “Ensuring customers know operators, but it has also made the industry more mindful that a venue serves gluten-free options is pivotal,” says of ingredients and preparation, which should be viewed Jones. “Promoting this information on websites and as a positive step in the evolution of food. “Rethink across social media will help to inform customers of how dishes are made,” suggests Ben Bartlett, brand the offering.” ambassador for Lion sauces at AAK Foodservice. “Does that pastry need an egg, or is that just how you’ve always • Think ahead – “Making dishes in advance when the done it? Do those vegetables need butter, or will a non- staff aren’t rushed and the kitchen has been cleaned dairy substitute work just as well? thoroughly is advisable,” says Carr. “These dishes “There’s a clear commercial advantage in catering for can then be stored separately in closed, labelled different diets, as it means attracting a broader customer containers ready for use.” base, including many people who might not have felt safe eating out until recently.” • Knowledge is power – “Advertise the fact that staff It’s vital that operators embrace the free-from are on the ball with allergens and you’ll earn trust movement because there are significant numbers of and loyalty from customers,” advises Bartlett. consumers up for grabs. Not only will offering gluten-free options open up new lines of revenue for outlets, but it will drive footfall from all consumers too. “Very often it’s the person with the dietary requirement who will choose where a group eats, so it’s well worth gaining a reputation for including quality free-from items on your menu,” says There’s Gordon Lauder, MD of Central Foods. “There are some a clear fantastic frozen, pre-prepared items available to help café operators ensure they always have some available and commercial are not caught out by unexpected demand.” Producing gluten-free pastry without cross- advantage contamination can prove to be a difficult task in a commercial kitchen, so it’s not surprising that many in catering caterers are turning to pre-prepared products to meet consumer demand. “Choosing a ready-to-fill gluten- for different free pastry can be a more convenient and safe way to diets create a whole host of different gluten-free dishes and baked goods,” says Fabien Levet, commercial manager for Pidy UK. “Creating gluten-free options is easier than ever because of the broad range of products available for use as a replacement throughout dishes, PIDY

Oohmagazine.co.uk | @OOHmagazine 47 Gluten- and allergen-free foods and allergen-free Gluten-

LION

CENTRAL FOODS

meaning free-from dishes can be just as experimental and everything but boring.”

FREE-FROM INSPIRATION Today’s consumers won’t be satisfied with run-of-the-mill free-from dishes, so it’s vital that foodservice operators offer something to really tantalise their taste buds. “Starting with allergen-free base ingredients, such as rice, will mean that operators can create flavoursome free- from dishes all customers will enjoy,” says Annette Coggins, head of foodservice for Tilda UK. “Naturally gluten-free, rice is least likely to cause allergies making it an ideal ingredient for the whole menu, from starters and mains to desserts.” Whether operators choose nutty and aromatic basmati and wild rice, deliciously creamy arborio risotto rice or naturally fragrant jasmine rice, there are so many dishes that can be created. For operators looking for inspiration Tilda has a range of great-tasting recipe ideas on its website that are suitable for vegetarian, vegan and gluten-free diets. People who follow gluten-free diets eliminate wheat, rye and barley which are fibrous, so opting for alternatives that are also high in fibre, such gluten-free wholegrains, vegetables, fruit and pulses, will prove popular. “Offer Moroccan chickpea stew, lentil dhal with sweetcorn and peas, mushrooms with mixed nuts, goats’ cheese salad with figs and walnuts, or a fruity coronation chicken with chopped dried apricots – all are high in fibre, protein and essential vitamins and minerals,” points out Marie Medhurst, sales director for Bannisters Yorkshire Family Farm. “Frozen baked potatoes and sweet potatoes make it very simple to respond to demand, as they’re already baked to perfection and can be heated to order in minutes, straight from the freezer.” Producing and serving free-from food can be an anxiety-inducing task, but with careful preparation, clear labelling and informed communication with customers, operators can cater for this ever-increasing market with confidence.

Oohmagazine.co.uk | @OOHmagazine 48 From the front line

Where are you going with your business? asks Rob Kelly, director of the award-winning Tried & True café in London

Congratulations fellow OOH readers, Ask yourself where you would like to be in five years’ time. What about 10 years’ time? you’ve made it to the second half List your financial goals and map out your red lines. These are your absolutely must- of the year! As the summer holiday have non-negotiables. kicks in and many of our guests are Then, cast an eye over your people. Consider their strengths and weaknesses, and off enjoying hospitality in sunnier make a list of the gold dust employees you want to invest in, as well as those who aren’t climes, I often find myself in a meeting your expectations. Think about training opportunities, necessary enforcement reflective mood. In business, as in of procedures and whether there are any changes to make to the team. life, it’s a good time of year to take Take stock of where you’re at. Be honest with yourself. As entrepreneurs we stock. Now is the time plan your are often natural optimists, so it’s important to exercise what Napoleon Hill called next moves. “accurate thinking”. What is the reality of the situation (your profit and loss may not be Be honest with yourself – where are that pretty right now), and what steps do you need to take to make the rest of the year you going with your business? I’m not as successful and profitable as possible? talking about today, this week, or your Finally, on a new page, draw a line down the middle. On one side ask yourself the holiday plans. I’m asking you: do you question ‘what do I need to stop doing?’; and on the other ‘what do I need to start doing know where your restaurant is going? to change my present reality and achieve these goals?’ ROB KELLY Or better yet: do you know where your The answers may surprise you; but think deeply and you’ll have a workable business is going? strategic plan to achieve your business goals and a list of the tasks you must Most restaurant owners don’t perform in order to achieve them. manage to assemble any sort of strategic plan for the future because they are so busy dealing with the day-to-day issues and tasks of hiring staff, running their business, paying bills, dealing with guest feedback, dreaming up new menu items, ensuring staff follow procedures, finding new suppliers, keeping on top of costs, and so on. Most restaurant owners don’t Here’s a challenge for you, while the days are still long and with a lot of regulars away the days are a little more manageable: find yourself a quiet spot and sit down manage to assemble any sort with a pen and a pad and make a plan for the two most important areas of your restaurant: your money and your people. of strategic plan for the future First, the money. Review your sales figures, all of your bank statements, your weekly profit and loss, your wage bill and your VAT, pensions and PAYE obligations. because they are so busy dealing with the day-to-day issues Oohmagazine.co.uk | @OOHmagazine 49 Recipe A TASTE OF SUMMER BURGER

This recipe was supplied by our friends at Americana

Ingredients (serves 10)

10 Americana brioche burger buns Mayonnaise Mixed salad 10 beef burgers 10 slices of cheddar cheese 20 slices of red onion 10 pcs of roasted red pepper

Method

1. Toast the bun. Add the mayonnaise on the bottom piece and some of the mixed salad 2. Grill the beef burger and season with salt and pepper 3. Add the cheddar cheese. Top with onion, roasted red pepper and the remaining mixed salad

Oohmagazine.co.uk | @OOHmagazine 50 Market insight insight

BRITS SPLASH OUT ON DATE NIGHT DINING A new report by CGA reveals that British consumers spend the most on dining out when they’re on a date

It has been revealed that the average British consumer goes of the highest visit frequencies – an important consideration when out to eat 63 times a year, and out for a drink 85 times per location planning.” annum. This is according to CGA Food Insights19, a newly Another area of opportunity is the growth of on-the-go snack released report on eating out compiled by out of home food and purchasing, with 61% of consumers tempted by these at least once drink research company CGA. a week, spending an average of £3.75. Likewise, the report reveals Consumers spend the most on food and drink – £22.50 per head the popularity of late-night snacks, with over half (52%) of consumers – when they’re on a date, the research reveals, while nearly a third buying a late snack on a weekly basis, spending an average of £6.20 of those who go out to eat on a date say they do so on a weekly when they do. Nearly half of respondents (47%) go out for breakfast basis. “It’s good to learn that going out for a meal is still considered at least once a week, spending an average of £8.75, demonstrating special enough for a date, and worthy of a higher spend than normal,” the opportunities that exist for operators at various times of the day. commented Fiona Speakman, CGA’s food client director. “We have seen a rise in eating out on less traditional occasions, “Informed operators are now thinking about the reasons diners such as breakfast and brunch, but late-night snacking and on-the- are visiting them, whether it be a date, celebration or a quick bite go snacking have now become the most frequent reasons to dine to eat, and are providing meals for these occasions. These can be out, which highlights the evolving nature of the out of home market,” sharing platters, light main meals or smaller plates, which can really concluded Speakman. maximise sales.” The CGA Food Insights19 report details consumer attitudes to new and emerging food trends and ethical issues when dining out, as well as diners’ attitudes to health considerations such as sustainability and ethically sourced food. It reveals the extent that Brits now eat out We have seen a rise in – with 57% drinking outside the home at least once a week and 43% eating out at least weekly – and the fact that 56% of consumers say eating out on less traditional that it’s important to be able to try new food trends when they do. “Our research highlights consumer trends in eating out and occasions, such as breakfast areas of opportunity for operators,” added Speakman. “For example, and brunch average spend per visit in the workplace is the lowest, but has one

Oohmagazine.co.ukOohmagazine.co.uk | @OOHmagazine@OOHmagazine 51 Diary

London Jerk Festival will boast over 12 of London’s best chefs, restaurants and stalls selling a wide range of food, with prices being set at £4 for a taster plate and £7.50 for a main meal. Some stalls, such as the Grace Foods stand, will also be offering free samples. The event will offer a wide range of drinks and products from its sponsors, as well as five different bars stocking all your needs, with an emphasis on rum-based cocktails. To help that all go down, there will be four different music stages playing the best in reggae, dub, ska, steppas, roots, dancehall, soca, jungle, UKG, afrobeat and everything in between! st Sept Cost: Free - £20 Sun 1 More info: www.londonjerkfestival.com London Jerk Festival Where: Hackney

rd Sept th Sept th Sept st - Tues 3 th – Sun 15 th – Fri 20 Sun 1 Sat 14 Thurs 19 Speciality & Fine Food Fair Great British Food Festival lunch! Where: London Olympia Where: Floors Castle, Scotland Where: ExCeL London

Whether it’s by unearthing innovative and The Great British Food Festival series lunch! is a unique trade show that brings inspiring products from 200 new-to-market returns, bringing fantastic food and drink, together the entire food-to-go industry companies in The Discovery Zone, or delectable delights and tasty treats from its under one roof. It is packed full of debating the latest trends on the Food for wonderful street food vendors and amazing everything you need to take your café, Thought stage, Speciality & Fine Food Fair artisan producers to various venues across sandwich bar or coffee shop business to will allow you to experience the finest in the country. Attendees can polish up their the next level – from delicious new food food and drink in a way that simply cannot culinary skills at the free chef demos, muck and drink and innovative packaging be done other than in person. in with Bake Off stars on the free, interactive solutions to leading keynotes and Taking place annually at the easily Bake Stage, or enjoy the niche bars. unrivalled networking. accessible and iconic Olympia London, the Fair They can also chill to live music, sample the Will Stratton-Morris is the latest big industry is the centre of excellence for the high-end food Cake-Off creations and be entertained by the name to join the Coffee Shop Keynote Theatre and drink world, as well as a chance to learn crazy Men v Food warriors, all while enjoying line-up. The UK CEO of Caffè Nero will take part and be inspired by top retail specialists and the stunning surroundings of a beautiful in an exclusive interview. Josh Brown, head of industry disruptors. stately home. All that and there is plenty to coffee and commercial development for Harris If you book your free ticket now, you save keep the children entertained too, providing a + Hoole, will also be making a welcome return to paying the £20 door fee. fun, family, foodie day out!. the UK’s biggest annual trade show for the out Cost: Free - £20 Cost: £4.50-£37.50 of home sector. More info: More info: Cost: Free www.specialityandfinefoodfairs.co.uk www.greatbritishfoodfestival.com/floors- More info: www.lunchshow.co.uk castle

Oohmagazine.co.uk | @OOHmagazine 52 Legal

Contract conundrums Ed Dickinson, associate at Cripps Pemberton Greenish, asks: where are we now with zero-hour contracts?

Zero-hour contracts A further issue relates to whether that individual (ZHCs) are under has continuity of employment. Usually under a ZHC, increasing levels of an employee will work on short assignments. If this is not scrutiny in the UK, from the case, and the employee has in reality been working employees and their under an umbrella contract (meaning any gaps in work representatives. The were a temporary cessation) for two years or more, general view is that ZHCs then the employee is likely to have gained additional are inflexible and not employment rights, such as the right not transparent, arising from to be unfairly dismissed. the confusion around terms, status and rights THE FUTURE OF ZHCS ED DICKINSON associated with them. The • As of April this year, there is an obligation for employers imbalance of power in the to provide itemised payslips to all workers on hourly employment relationship rates showing hourly remuneration. is evident in ZHCs; yet, with the rise of the gig-economy • From April 2020, all workers will have the right to a and upcoming changes aimed at affording more written statement of terms in line with employee rights. rights to individuals, is there a way forward for these ZHCs are • In order to address the inflexible nature of ZHCs, workers contracts? often will have the right to request a more stable and predictable contract after 26 weeks’ service. However, the jury is out HOW FLEXIBLE ARE THEY? used by over what practical effect this will actually have since a On the face of it, the dynamics of a ZHC – whereby ‘right to request’ is markedly different to a ‘right to receive’. there is no obligation for employers to offer work, or for businesses Under the Working Time Regulations (stemming from employees to accept it – seem to suggest a relatively European Union (EU) law), employers must keep “adequate” balanced relationship, providing flexibility for both in an records of hours worked. However, recent EU case law parties. In reality, however, ZHCs allow businesses will require employers to do more to set up an “objective, to take on individuals with no guarantee of work; and exploitative reliable and accessible system”, enabling them to record often when work is scheduled it is cancelled at the last way the number of hours worked each day by each worker. Any minute with little or no notice provided. Remuneration is legislative changes granting workers more rights will be similarly uncertain: pay is based on hours worked rather subject to any Brexit deal, however. than as a salary, making financial planning challenging. Conversely, businesses find ZHCs economically THE CONTRACT efficient as labour costs can be managed in line with It is critical for businesses to establish employment status customer demand. at the outset and draft ZHCs accordingly. In addition to setting out the status and associated rights an individual STATUS AND RIGHTS is entitled to, businesses should be mindful of restricting a Since there is no legal definition of a ZHC, a worker’s worker’s ability to provide a substitute and avoid exclusivity obligations can be drafted in numerous ways depending clauses that prohibit an individual from looking and on parties’ requirements. ZHCs are therefore often used accepting work elsewhere. Finally, contracts should set out by businesses in an exploitative way, using them on the how work is to be offered and confirm that an offer of work basis that they are hiring a self-employed contractor or a does not need to be accepted. worker with few employment rights. In reality, the working relationship between the parties indicates employee For more information about Cripps, go to status, affording a greater level of statutory rights. www.crippspg.co.uk.

Oohmagazine.co.uk | @OOHmagazine 53

READER OFFERS Offers

WIN A SELECTION PACK FROM PAN’ARTISAN’S GLUTEN-FREE RANGE!

Delivering a menu with consideration for dietary requirements is a smart move as demand for gluten-free, vegan and veg- etarian products is rising. Providing operators with the perfect solution to easily offer a gluten-free option for coeliac diners, Pan’Artisan’s versatile range of gluten-free dough pucks and pizza bases is a must-have item for any busy kitchen.

Pan’Artisan is offering five lucky readers the chance to win one case of each of its gluten-free nine-inch pizza bases (24 in a case), gluten-free 240g dough pucks (13 in a case) and gluten- free vegan naan 150g dough pucks (20 in a case).

The gluten-free dough pucks can be shaped and sized to create many menu favourites such as pizza, calzone, topped flatbreads, bread sticks or even sandwich carriers. The vegan gluten-free naan dough puck is a real bonus for operators, delivering the distinctive flavour of naan without the inclusion of yoghurt. Additionally, Pan’Artisan’s popular gluten-free pizza base offers a light, fluffy textured base without compromising on taste or quality.

All you have to do to enter is e-mail offers@talkingfood. co.uk with your name, company name and address, and daytime phone number – quoting ‘OOH Gluten-Free Offer’ in the subject line – before 30th September 2019. For more information on the Pan’Artisan range of products, call 01730 811 490 or visit www.panartisan.com

*Open to bona fide caterers only

BAG A BARGAIN CROWN VERITY BARBECUE!

The Crown Verity BM60 is the perfect barbecue for charcoal grilling enthusiasts! With a huge 1524 x 610mm cooking area and an adjustable height grill, you can guarantee great results every time.

Removable legs make for easy storage when not in use and castors mean you can move your barbecue to a prime position to attract customers. Heavy-duty steel enamel construction, meanwhile, means the bar- becue will last season after season with a 10-year guarantee on the cooking grates.

The BM60 is an easy and affordable way for any establishment to take their menu out- side this summer and increase their profits.

Hurry, this limited price of £569 + VAT is only available while stocks last! Order yours now from readeroffer@ h2opublishing.co.uk.

Oohmagazine.co.uk | @OOHmagazine 54 Classified Premier Suppliers Index GREASEPROOF PAPER BAKERY EQUIPMENT BAKERY EQUIPMENT BAKERY INGREDIENTS SPECIALISTS SPECIALISTS

IT’S A WRAP Acrivarn Ltd Custom Printed South Park Mills, Hare Lane, Pudsey, Brook Food Processing Greaseproof Papers Leeds, West Yorkshire,LS28 8DR Equipment Südzucker United Kingdom 3 Egerton Close, Daventry, Contact: Lindsay Owen The New Works, Roughmoor Industrial Limited Northants, NN11 8PE T: 0113 257 8875 F: 0113 257 7564 T: 01327 301 566 Estate, Williton, TA4 4RF Stadium House, Alderstone Road, E: [email protected] T: 01984 640401 F: 01984 635019 E: www.itsa-wrap.co.uk Livingston, West Lothian, W: www.acrivarn.co.uk E: [email protected] Scotland, W: www.brookfood.co.uk UK manufacturers and market leaders of Specialists in the design, manufacture EH54 7DN custom printed greaseproof paper. Order and installation of bakery equipment. Our The UK’s largest supplier of New and T: 01506 894640 quantities from only 1000 sheets up to range comprises of rotating rack ovens, Refurbished Bakery Equipment, offering a W: www.suedzucker.uk millions, in 1, 2, or 4 colour process registered rack coolers, proving cabinets and glaze full service from Bakery training courses print. Fastest turn around of only 7-10 working E: [email protected] machines. All our products are custom in purpose built test-bakery and bakery days, free artwork and worldwide delivery. made to suit client’s requirements. school to Equipment supply, installation and after sales service. UK Agents for Sugars • Fondant Specialities • Icings • Polin equipment as well as many other CW Icing • Covapaste rollout • Bloomoist PACKAGING prestige manufacturers. The place to go • Ready to Use Icing RTU • Powdered for Equipment for all sized operations from Micro Bakeries to Industrial plants. Fondant • Fudge Icings • Liquid Sugars • Inverted Sugars • Sugar Syrups • Glucose •

Südzucker UK are a leading sugar and sugar specialities supplier to the UK and Beam Baking Systems Ltd Irish markets offering a wide range of Unit 4, Barnack Business Park, products to suit your individual needs. Sabre Way, Peterborough, PE1 5EJ T: 01733 553320 F: 01733 896209 E: [email protected] COFFEE EQUIPMENT Café Connections Ltd W: www.beambaking.co.uk 1E Ridgeway Distribution Centre Bowl to Bake Solutions The Ridgeway, Iver, Bucks SL0 9JQ Sole UK Agent for Sottoriva, Equipment, EPP Ltd T: 0345 123 2994 Eurofours Ovens, Panimatic Retarder E: [email protected] Provers, EPP House, Epsom Business Park, W: www.cafeconnections.co.uk Hydroprocess Water Cutters, Suppliers of Kiln Lane, Epsom, Surrey, Guyon Ovens, MIMAC Depositors, KT17 1JF Mecateck Traveling Ovens, Merand Bursting with great ideas, Café Contact: Luke or Joel Dividers, VMI Mixers, SASA and Demarle Fracino Connections is a disposable food T: 01372 745 558 T: 0121 328 5757 packaging distributor working at the heart F: 01372 745 097 E: [email protected] of the food-2-go sector. Wide range of E: [email protected] disposables backed by knowledgeable W: www.fracino.com advice and true reliability. W: www.eppltd.co.uk Fracino is the UK’s sole traditional VMI mixers, Koenig roll plants, MIWE espresso machine manufacturer. Its PACKAGING provers, retarders, rack, deck and extensive range of models are installed in convection ovens supplied, installed the busiest coffee shops and restaurants and maintained. - delivering contemporary style, innovation and exceptional dependability for every EPP provide a one-stop shop for all type of venue your bakery equipment needs from ingredient handling, mixing, forming, Coveris Flexibles (St Neots) UK Ltd. proving and baking to cooling and FOOD PACKAGING/ LABELLING 7 Howard Road, Eaton Socon, St. Neots, freezing from leading specialist Creeds (Southern) Ltd & CATERING ACCESSORIES Cambridgeshire, PE19 8ET Unit A3 Brunel Gate, Telford Close, European manufacturers, enabling you to bake the very best products. T: 01480 476161 F: 01408 471989 Aylesbury, HP19 8AR E: [email protected] T: 0800 2707777 W: www.coveris.co.uk F: 01296 397595 E: [email protected] As one of the world’s leading W: www.creedsdirect.co.uk manufacturers of multi-format packaging solutions, Coveris is strategically With over 50 years’ experience in the positioned to deliver market leading bakery supplies trade, Creeds provides Cater For You Ltd service, innovation and technology quality equipment at an outstanding Building 2 Hillbottom Road, Sands Industrial across all paper, board and plastic packaging formats. value for money, from preparation Estate, High Wycombe, Buckinghamshire, utensils to large machinery. We are Supplying manufacturers, major HP12 4HJ proud to provide a unique service to our retailers and also smaller businesses customers, this is facilitated through our T: 01494 511950 E: [email protected] through our food service partners, strong sales team made up of former Mono Equipment W: www.cater4you.co.uk we are the industry’s choice for high bakers and pastry chefs. performance packaging. Queensway, Swansea Online suppliers of food packaging and West Industrial Park, catering disposables with next day delivery Swansea, available on most orders. Quote OOH!! for a SA5 4EB 5% discount on first order. T: 01792 564 000 F: 01792 561016 E: [email protected] W: www.monoequip.com

Mono Equipment is the largest bakery equipment manufacturer in the UK and the leading supplier of bakery and food service solutions to a full spectrum of clients, from the small convenience retailer and independent baker to the largest in-store bakery.

Oohmagazine.co.uk | @OOHmagazine Oohmagazine.co.uk | @OOHmagazine

56 New products n-Ooh products

Bidfood range gives a nod to Christmas through time. Future festive foods “Retro-inspired desserts such as sherry trifle cheesecake and salted caramel arctic roll bring a sense of nostalgia; products like DNA-optimised dishes, holographic guests and collaborative pigs in blankets and a wide selection of plant-based options tie in community celebrations out of home are all on the menu for with current consumer preferences; while other dishes, including our Christmas Day 2029, according to a new festive trends report cranberry and Camembert bread rings, look to the future. conducted by Bidfood in partnership with food futurologist Dr “While everyone has their own idea of what the future will look Morgaine Gaye. like, what we do know is that Christmas will always be focused around Lucy Pedrick, senior insights manager for Bidfood, said: food. That will never change.” “Commissioning a report on the future of Christmas food has To view the brochure, go to www.bidfood.co.uk/ provided some real food for thought. As a result, this year’s christmasbrochure2019.

Frites’ finest

Farm Frites has launched its thinnest fries yet, giving food operators even more choice for autumn menus. At only 5mm thick, the Finest Super Fine Fries are made from high-quality potatoes, taste delicious Cracking machine and have a crunchy, crispy texture. With the street food trend still booming, operators can serve Finest Scraegg, the scrambled egg machine, is now available in the Super Fine Fries loaded with a topping, alongside a burger or other UK through The High Speed Oven Company. Utilising steam barbecued meat, as part of a sharing platter, or simply with a range technology, Scaegg prepares perfect scrambled eggs in just of tasty sauces or dips. 15 seconds at the touch of a button. Nic Townsend, trade marketer for Farm Frites UK and Ireland said: “These The demand for healthy breakfasts on the run continues to thinly cut fries provide more plate coverage per serving, resulting in more grow and protein-packed breakfast pots are ideal for today’s customers portions per bag, and a greater use of profit and resource. They are perfect on the go. Scraegg is available in black or yellow and its compact design. for consumers who want thinner fries but with a big crunch.” .is ideal for counters with limited space.

Oohmagazine.co.uk | @OOHmagazine 57 New products New

Urban eating

Urban Eat is relaunching its popular Food to Go range, including new products and a striking look. The £120m brand is introducing new recipes and flavours, including Street Food and Deli ranges that aim to capitalise on the latest trends and broaden their appeal across a variety of channels. Ahead of the relaunch, Urban Eat conducted extensive consumer research and benchmarking to ensure that the new line met the needs of modern consumers.

Flexible foods

Culinary trends are evolving so quickly that they’re now colliding and overlapping, meaning serving good food requires more flexibility. That’s the message from AAK Foodservice, whose new insight paper, The Art of Good Food, explores the huge variety of trends and dietary needs facing today’s chefs and caterers. The study looks at new industry research and offers ideas to help outlets cater for a dizzying clash of demands. You can download it from www.lionsauces.co.uk.

Plant perfection

Theo’s is making it easier for its customers to tap into the vegan plant-based trend with its new frozen Quinoa Falafel and Spinach and Kale Burger. The falafels are full of flavour and are really easy to prepare. They make a delicious, healthy, protein-rich Mediterranean favourite. The burgers offer a delicious blend of spices, chickpeas, spinach and kale. They have a crispy coating, and are soft in the middle and full of taste.

Oohmagazine.co.uk | @OOHmagazine 58 Opinion Food for thought

THE EVOLUTION OF FOOD TO GO

Steven Okonkwo, research analyst for JLL Foodservice Consulting, on our increased love of grabbing and going

Summer heatwaves are the hardest time of Sushi lends itself well to consumption on dietary needs and consumers’ increasing year to be an office worker in London. After the go and its popularity is evidence of how appetites for Asian flavours. six months of rain and snow, we welcome consumers’ globalised tastes mean tuna Singh adds that the food-to-go category Mediterranean temperatures with open mayonnaise sandwiches just aren’t enough is set to grow by a further 3% in 2019. arms, only to be confronted by the reality of to cut it any more. However, sandwich and Meanwhile, office workers in London will buckling train tracks, airless undergrounds coffee offers are still the main drivers of profit be hoping current temperatures decrease and trying to stay sane until we can finally within the sector. According to Paul Maxell, UK by 3%, otherwise, it’s a wrap… switch on out-of-office notifications. marketing manager for Aryzta Food Solutions: For food-to-go specialists, the premise of “Some 59% of food-to-go shoppers cite hot a heatwave is rife with opportunities to entice drinks as the main reason for convenience us out of the sweltering heat of our offices: store visits.” A Harris Interactive survery of 1,347 we’re far enough into 2019 to have abandoned respondents who buy lunch to go during the the promises we made at the beginning of the week revealed that 55% chose sandwiches The food-to- year to save money by meal prepping and the (replying to ‘what type of lunch-to-go product Central line does such a good job of fusing do you prefer to buy?’). go sector lends together our homemade wraps, so trading Despite this, Monisha Singh, shopper itself well to up to more exciting offers doesn’t require a marketing manager for Kepak Consumer second thought. Foods, which owns the Rustlers brand, innovation Indeed, just as temperatures are rising, maintains that “sandwiches are declining in recent developments within the food-to-go popularity”. The results of the Harris survey industry illustrate how this sector is starting show that 27% of respondents preferred to heat up. The food-to-go market as a whole hot food. This year has seen operators has risen to be worth £25bn over the past year, experimenting in this arena by launching according to Kantar Worldpanel data, and the exciting new products such as vegan sausage multiples make up 20% of lunch-to-go trips. rolls by Greggs, which debuted to consumer The supermarket response to this has frenzy, and London’s Abokado developing seen Waitrose implement Sushi Daily counters Pacific-inspired dishes including red thai salmon in 85 stores, while Asda launched its first curry bowls and vegan sweet chilli gyoza. of these last year. Sainsbury’s has rapidly The food-to-go sector lends itself well to rolled out its sushi offering, M&S has a innovation as, unlike casual or fine dining, there partnership with Wasabi and Tesco is are no ‘rules’. However, operators must continue piloting Yo Sushi counters. to rapidly adapt to trends such as changing

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