Eight Pages of Exclusive Café Research Hot to Stock 2018 AUGUST | 2018

Eight pages of exclusive café research Hot to stock 2018 AUGUST | 2018

Welcome Welcome

Published by: H2O Publishing, Joynes House, New Road, Gravesend DA11 0AJ Tel: 0345 500 6008 Fax: 0345 500 6009

www.oohmagazine.co.uk @OOHmagazine

Managing Director Another month, another raft of stories warning Jamie Robbins

Divisional Director of the alleged dangers of leaving the European Rob Molinari 07850 797 252 Union (EU). Whether they will come to fruition, [email protected] or whether they are merely part of ‘project fear’, Twitter: @RobMolinari Director is open to debate, but the hospitality industry Daniel Hillman 07833 248 788 certainly seems to have particular reason to [email protected] Twitter: @hillmandan be cautious. Director On top of concerns regarding recruitment, it was recently reported that the chief Marc Sumner 07730 217 747 executive of the Food and Drink Federation has suggested holding a crisis meeting with [email protected] Twitter: @sumner_marc the government in order to discuss potential supply chain disruption and food short- Business Development Manager ages. This comes at a time when the new Brexit secretary, Dominic Raab, denied that Abbie George 07584 328 342 the government is stockpiling food (and medicine)… leading many to speculate that [email protected] Twitter: @AbbieGeorge7 this means we are definitely stockpiling food (and medicine). Classified Sales Speaking on the subject, Dominic Watkins, head of food group for law firm DWF, Sue Stunt 01474 520 243 struck a sensible tone, saying: “We call for the government and the Tory party to stop ar- [email protected] Editor guing with itself and quickly and effectively engage with industry to present a consistent, Henry Norman clear, coherent and, above all, workable position that enables the UK to have access to 01474 520 248 [email protected] the foods that it needs through borders that work. The information currently provided is Twitter: @HenryHNorman entirely unacceptable to enable the industry to plan for the future.” Editorial Director Tristan O’Hana With the UK currently importing 40% of its food, and three-quarters of this amount Features Editor directly from the EU, we can only echo this call for clarity. Especially when you consider Esther Anyakwo that a large proportion of this is fresh fruit and vegetables, delivered as part of our Contributors Jane Renton, Sarah Welsh, Martyn Herriott, just-in-time supply chain, meaning that the out of home industry would unfortunately Rob Kelly, Harry Partridge, and The Beaver be particularly hard hit. Design Marc Ayres, Matt Bailey, Jim Lyons, Stine Arnulf Production Nepor Ngobeh

Printed by Buxton Press

We call for the

government and the Avg Net Circulation 5,120 Tory party to stop July 2016 to June 2017 arguing with itself

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

August Contents 2018 Contents

Hot to stock 2018 21 Research

Grab and go Recipe 33 Snack happy! 48 Beef pho

News Street food focus Market insight New products 06 19 The Street Food Chef 49 Bagels 54

The big issue A coffee break with… Legal The Beaver 10 Fast food 28 Chris Brazier, lunch! 50 Apps 58 Street food

Operator profile – Sandwich BSA bulletin BITES 14 The York Roast Co 29 Beverages 51 High street update

National Breakfast Awards Packaging and disposables Dates for your diary 16 Stefano Turconi, Francos 43 The perfect package 52

From the front line Operator profile – Fast casual Reader offers 18 Staff 46 Carve 53 Win tubs of Nutella!

Oohmagazine.co.uk 6 News The n-Oohs Caffè Nero announces 2.5% sales growth

Caffè Nero Group recently announced 2.5% like and now employs over 7,500 people across nine -for-like sales growth for the 12 months ending 31st different territories. May 2018, with group sales increasing by 10%. Gerry Ford, founder and group CEO, said: “Our The results mark 82 consecutive quarters of positive positive sales performance supports our belief and like-for-like sales and earnings before interest, taxes, investment in quality coffee, supporting and growing depreciation and amortisation growth for the Group. our people and providing exceptional customer Over the same time period, the business service. We have also continued to reinvest heavily opened an additional 75 stores worldwide, with in growing our estate and in maintaining a warm, 35 new outlets opening in the UK. That brings the welcoming and vibrant coffee shop environment. Group’s stores total to 885, with over 690 stores in “Despite a challenging climate for hospitality, “The results mark 82 consecutive the UK and more than 24 stores now located in the we will continue to grow the business in the right quarters of positive like-for-like USA. As part of the new opening and expansion locations and invest where we can continue to sales and EBITDA growth” programme, Caffè Nero created over 500 new jobs make a real difference for our customers.”

Food to go leaders to deliver lunch! keynotes

Caffè Nero’s head of food and beverage, Han- Leon, Eat, Tossed and more. It takes place at nah McKay, Greggs’ head of category, David London ExCeL on 20th and 21st September. Ross, KFC’s innovation director for the UK “lunch! combines both the future, and the and Ireland, Jack Hinchcliffe, Gail’s Bakery’s practicalities of winning today, into one great marketing director, Romy Miller, Tortilla’s head tasty mouthful,” said John Upton, chairman of of food, Martyn Clover, and Pod’s head of The Naked Deli, who will also be delivering a key- food, Aggie Morrell, are the latest high-profile note. “It’s punchy, practical and good for profit.” additions to this year’s free keynote line-up Previously confirmed speakers include Julian at the upcoming lunch! show. Metcalfe OBE, founder of itsu and co-founder of Representing some of the UK’s biggest Pret A Manger, Clare Clough, food and coffee di- lunchtime operators, they’ll be appearing at the rector for Pret A Manger, and Arnaud Kaziewicz, event alongside other big names from itsu, Pret, head of food for Eat.

Subway thrives with Gillett’s Callington

Subway is celebrating its burgeoning relationship with Gillett’s Cal- lington, which operates 69 stores across Devon, Cornwall, Dorset, Wiltshire and Somerset that trade under the Spar banner. There are currently nine Subway stores located within Gillett’s Callington Spar stores, with further stores planned, as the duo look to expand on what is proving to be a winning partnership. New stores are in development in Gillett’s Spar stores in Pinhoe, Exeter and Bugle, near St Austell, with further outlets planned later this year for Wool and Wareham in Dorset. Gillett’s Callington has been a Subway partner since its first stores opened in Bridport and Plymouth North Hill in 2012. Since then a further seven stores have been added, serving up a variety of subs, flatbreads and salads to hungry shoppers and local residents. Kevin Graham, regional development agent for Subway, said: “Gillett’s Callington is a valued partner for Subway in the South West and we are delighted with its ongoing commitment and plans to add additional stores. We look forward to working together to open many more stores in the future.”

Oohmagazine.co.uk | @OOHmagazine 7 7 News News

Insta-grabs Where have we been this month?

Checking out @clubmexicana – rated as the best #StreetFood in #London by some. Amazing #Vegan #Tacos! #Camden

Superb souvlaki – this #StreetFood stall is rated as the #1 ‘restaurant’ in #York on #tripadvisor! #Greek

#Dessert is served and we are still going strong! #BidfoodChristmas- launch @bidfooduk

Oohmagazine.co.uk | @OOHmagazine 8 News The n-Oohs 75% of vendors secured at Boxpark Wembley

Boxpark has agreed terms for over 75% of units in Wembley, as appetite for the site continues to grow. The sign-ups include Wingstop, Shake Shack, Ugly Dumpling, Poptata and The Athenian. Since announcing its opening in late 2017, Boxpark has received unprecedented demand for units and is running a three-month wait list for new vendor applications as businesses show overwhelming enthusiasm to trade at the brand-new food and culture outlet. Opening later this year, Boxpark Wembley is set to be the largest venue to date from the pop-up mall pioneers. Positioned at the heart of Wembley Park, the 24-unit venue will feature a variety of independent food and beverage vendors. Roger Wade, founder and CEO of Boxpark, said: “I’m delighted to announce the new vendors coming to Boxpark Wembley. There’s a real mix of food offerings that we think both “The sign-ups include Wingstop, locals and visitors will enjoy. We’re excited to have them as part Shake Shack, Ugly Dumpling, Pop- of the Boxpark family!” tata and The Athenian” Boxpark only received planning permission from Brent Council to build the site in February.

Just Eat trials world’s first seaweed-based sauce sachets

As part of its commitment to tackling the impact of takeaways on plastic pollution, Just Eat has launched a trial of Ooho! seaweed-based sauce sachets that are fully compostable, decom- posing within six weeks. In March, the company announced a package of measures to reduce excess plastics included in UK takeaway deliveries. One of the commitments was to work with key industry experts to invest in the research and development of innovative and practical alternatives for single-use plastics. Altogether, over 11bn plastic condiment sachets are sold globally. As part of its initiative to find alternatives to single-use plastic packaging, Just Eat has teamed up with sustainable packaging start-up, Skipping Rocks Lab, to trial the use of seaweed-based sauce sachets with its restaurant partner, The Fat Pizza in Southend. The sachets, which are filled with either ketchup or garlic sauce, are made from an alginate- based material. They are opened just like normal sachets and can be thrown into the home compost, or otherwise the normal bin, to fully decompose. Graham Corfield, UK managing director of Just Eat, said: “We’re committed to helping reduce the impact of the takeaway industry on plastic waste levels and we’ve already taken measures to drive more environmentally-friendly behaviour among our restaurant partners and customers. The Ooho Sauce Sachets trial, and the results from it, will form an important part of our ongoing work to develop innovative and credible alternatives to traditional single-use plastic packaging currently in use across the takeaway sector.”

Chipotle launches first vegan protein menu item

Chipotle’s new braised tofu – the chain’s first vegan protein menu item – is aimed at both vegans and non-vegans and is available at all six of its London restaurants. It is available in burritos, tacos, burrito bowls and salads, and can be easily customised to suit the customer’s training regime, dietary requirements, or personal taste with other signature ingredients, including white or brown coriander-lime rice, pinto beans, salsas or guacamole. “We are changing the way people think about and eat fast food,” said Jacob Sumner, opera- “We are proud to be able to serve those looking tions director for Chipotle in Europe. “Braised tofu is a very different menu item, not just for Chi- to avoid substantialmeat, or lower protein their alternative” meat intake, with a potle but for any fast food or fast casual restaurant. It was really conceived with vegetarians and vegans in mind, but it’s so delicious that we believe it will have a broad appeal on taste alone.”

Oohmagazine.co.uk | @OOHmagazine 9 News

Zest Quest Asia 2019 issues call for entries The search for the next Zest Quest Asia champion is officially on. Colleges across the UK have been invited to enter Zest Quest Asia 2019, the student catering competition that recognises outstanding talent, knowledge and understanding of Asian cuisine. Founded by Cyrus and Pervin Todiwala in collaboration with the Master Chefs of Great Britain, Zest Quest Asia is now in its sixth year. The competition is open to full-time students with permanent residency status in the UK. Colleges are invited to field teams of three students (plus their tutor) who vie for a first prize consisting of a seven- to 10-day culinary- infused educational trip to an Asian capital. Cyrus Todiwala said: “Zest Quest Asia is an exciting and challenging competition for student chefs who dare to be the best in Asian cuisine. We know that in the six years since we launched, we’ve already made a difference simply by making students and teachers aware of the depth of skills and knowledge that goes into preparing good Asian food. “Students who become adept at Asian cuisine in Britain are the pioneers and ‘disruptors’, choosing something outside the normal comfort zone of classical Western cookery. And they’re helping their careers too, because more than ever palates are yearning for Asian flavours. I strongly urge colleges, big and small, to enter Zest Quest Asia. On top of everything, you will be making a big difference to the student experience.” The deadline for entries is 26th October 2018. The shortlist will be revealed in early December, with the final cook off and gala dinner to be held on 8th February 2019 at the Hilton London Heathrow Airport Terminal.

“Zest Quest Asia is an exciting and challenging competition”

£75,908,000 Krispy Kreme UK recently reported that its turnover increased by 13.8% to £75,908,000 for the year ending 31st December 2017, compared with £66,689,000 the previous year. 10 The big issue

Unhealthy fast food joints are proliferating in the poorest areas of Britain, but restricting or attempting to ban them will only make matters worse, argues Jane Renton

Obesity is a growing problem and one that mustn’t area the more awash it is likely to be with unhealthy fast be ignored. It not only shortens lives but is one food joints. As if we didn’t know that already. of the defining arbiters of growing social and The report goes on to state that chip shops, burger economic inequality. The late ‘it girl’ Tara Palmer- bars and pizza outlets account for more than a quarter Tomkinson counselled against ever going out with of all eateries in England. Anyone who recalls the recent a man who didn’t turn left on boarding a plane. chicken run shortages at KFC earlier this year, with Maybe her preference wasn’t just about rich guys, queues of young children anxiously awaiting resumption but for slim ones. Turn right and the chances are of service, will know that great swathes of the population we will be confronted by a disproportionate number are heavily dependent on such fare, not just as an of porkers, dangerously wedged into their little occasional treat but as their regular daily meal. Reforms economy seats. Aversion towards the overweight of school food and the resumption of cookery lessons is the last bastion of permitted prejudice. for pupils are undoubtedly helping – slowly – to counter Britain’s collective excess baggage issue is no joking this trend. But decades of neglect and ignorance of matter. Just in case you have been hiding out in Shangri- food production and its importance to health cannot be La for the past few years, the quango Public Health undone over night. It will take generations to combat. England (PHE) has just produced a report – one of a The fact is that the most affluent 10% of England number in recent years – suggesting that the poorer the contains only 3% of the nation’s fast food restaurants,

Oohmagazine.co.uk | @OOHmagazine 11 The big issue

Of the 51,460 fast food outlets in England, 24,072 are concentrated in the poorest 30% of the country chip shops and burger bars, while the poorest decile as this policy is,” he wrote in The Spectator magazine. much as 17%, the PHE data reveals. Of the 51,460 fast “Imagine a Soviet commissar, drunk on power and vodka, food outlets in England, 24,072 are concentrated in the who had been driven mad after contracting syphilis. Even poorest 30% of the country. he would not issue an edict like this. It is off the scale of As PHE points out, streets crowded with fast food anything the ‘public health’ lobby has tried before.” outlets offering little in the way of nutritional information As Snowdon asks: how does removing a fifth of all can and do impact on food choices. Children out with calories from fish, or a bottle of cooking oil, or a packet their friends or on their way home from school are heavily of rice actually help those who need help the most? It influenced by these outlets and often find it difficult to doesn’t. In fact, it worsens the prospect of food price choose healthy options. inflation and that will not help the poorest in society. For PHE the way forward is to urge local authority Perhaps it is not stern diktat but more persuasion planning departments to get a whole lot tougher about that is needed. We need to encourage more fast food granting licences to the purveyors of unhealthy food. As chains of the right variety, those that are at the cutting part of PHE’s efforts to put the nation on an enforced diet, edge of the zeitgeist but the purveyors of good-for-you the unelected body has already set mandatory targets healthy street food that is affordable and crammed full for salt and sugar reduction, including a 20% reduction of interesting vegetables and natural, freshly produced in sugar. As Oliver Cromwell declared, the people of ingredients. Unfortunately, such operations – brands such England shall be given ‘not what they want, but what is as Leon, Pod and Crussh – tend to be confined to the good for them’. larger metropolitan areas of the main cities, where there But will it work? Unlikely, say critics, who go beyond is no shortage of hipsters and young millennials who are the confines of the food and beverage industry. PHE hot on not just health but personal branding too in their has effectively given the industry six years to reduce quest for the body beautiful. sugar, salt and fat, and a fifth of calories from things One of those operators is Cem Yildiz, who co-founded such as egg products, potato products, meat products, What the Pitta!, the UK’s first vegan döner kebab food processed meats, poultry, fish, meat alternatives, soups outlet in London nearly two years ago. He and his and so on; as well as the more obvious culprits such as business partner Rojdan Gul now have outlets in Boxpark pies, pastries, sausages, burgers, pasta and noodles. Shoreditch, Boxpark Croydon and in Camden. Its initial The policy is a madness that represents the final Boxpark location was instrumental in being able to find a severing of the thread that once connected PHE to the permanent home for the operation, explains Yildiz, as the real world, asserts Christopher Snowdon, director of retail park is formed out of refitted shipping containers. lifestyle economics for the Institute of Economic Affairs. Described as ‘the world’s first pop-up mall’, it offered “It is difficult to find the words to describe how demented What the Pitta! not only lower rents but flexibility too.

It is difficult to find the words to describe how demented this policy is

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

“We were able to take advantage of rolling 30-day Healthy food entrepreneurs also need to look for contracts in our first venue,” he explains. opportunities to test the viability of their offering. “In In Croydon, the council also adopted a particularly places with a lot of empty shops, landlords could be enlightened attitude to start-up businesses such as incentivised to offer lower rents with short leases or What the Pitta! by suspending business rates for rolling 30-day contracts,” he says. “Empty shops can Empty shops the first two years of operation. Boxpark helped by become testing grounds for budding entrepreneurs.” can become charging a flat fee with a commission on top that was But schools and universities also need to do a lot linked to how much an operator was actually earning. more to foster entrepreneurial tendencies in young testing Other councils and landlords need to do far more people who are, Yildiz says, “developing more ethical grounds than they are doing to encourage more of the right food and socially conscious attitudes”, especially with and drink entrepreneurs to open up in their areas, says regard to business and the way they want to eat. for budding Yildiz. “By offering smaller units, which means cheaper Everyone should be included in the new healthy start-up costs and less risk for the entrepreneur, food revolution. Entrepreneurs who want to make a entrepreneurs smaller trendy businesses have a leg-up into the world difference should be looking at healthy fast food in of business,” he reasons. “I think councils can do more some of the poorer areas of the country. Low income to support small businesses with rate relief and also families want access to healthier, vibrant food too. To invest in entrepreneurs who are willing to create these argue otherwise is to adopt an out of touch mentality. multi-functional sites, just like Boxpark, in underused Marie-Antoinette is supposed to have shown that and unused spaces.” in spades when she declared that as the right way Banks also need to play their part, he urges, forward to tackle growing poverty and, given what continuing: “They need to improve access to capital happened to that particular out of touch socialite, for small businesses, through schemes such as the promoting better food rather than banning things Enterprise Finance Guarantee scheme.” might be the wiser approach.

Oohmagazine.co.uk | @OOHmagazine

14 Operator profile – Sandwich bar

WAYNE CHADWICK WITH SON STEPHEN CHADWICK Net profits It may not be the most likely candidate to become a social the sandwiches. We bought that business, because I saw media – or, for that matter, street food – sensation, but the something there that could be great – even though it was a modest Yorkshire pudding somehow achieved both last shambles, to be honest with you. All the equipment was falling year. This somewhat unlikely occurrence snowballed into apart.” the public consciousness when The York Roast Co posted Following a quick refit they reopened selling just four a video of its new YorkyPud wrap onto its Facebook page. different roast meat sandwiches under the name York Without warning it grew to the point where amiable owner Hogroast. In 2012, the business began rebranding its then Wayne Chadwick has at times struggled to keep pace with three shops to the new name. It continued to trade strongly, Our sales the juggernaut that was subsequently set in motion. until a management meeting in 2016 when it was decided that “We’re still catching up, if I’m honest,” he tells me, as we sit they needed to create a new product – and between them are up 50% down in one of his York-based outlets to discuss his newfound came up with the idea of selling a Yorkshire pudding wrap on average, celebrity status. “It may sound crazy but there’s no warning holding a Sunday lunch. “It then took us quite a lot of time to – when you go viral, overnight your business transforms. work out how to do it, because at the end of the day we are a year-on- That’s hard. You’ve not got the staff, you’ve not got the right fast food business selling British fare. We’re not a restaurant equipment, because we needed more to make the YorkyPud group. Most people buy our products to take away, though all year. When wraps, and we’re still recovering in a way.” of our outlets have diners now.” If it sounds like he’s complaining, it couldn’t be further from It wasn’t until February 2017 that they finally worked out we went the truth, as Wayne is as engaging and friendly as you would how to make the product quickly and to a high enough viral, the expect of someone who has spent a lifetime working in the standard, and they got it into their now five shops – two in York, hospitality industry. And the fact that he only found fame later plus one each in Chester, Salisbury and Shrewsbury – in the YorkyPuds in life probably helps too. “I’ve always been in food, ever since summer. “Within days it became 15% of our sales, which was I left school,” he says, as we run through his early days in the excellent,” says Wayne. “We were still very much a sandwich- were 70% industry. “I started out at Bass in Sheffield, and by the late 70s I led business, though.” was working as a relief manager looking after food-led pubs.” It wasn’t until 19th September, however, that they uploaded of our sales The first big turning point came in 2004 when he visited a the seminal Facebook video that took Yorkshire pudding to butcher in York who was selling his business. “I had a look and, a worldwide audience. Indeed, the BBC video that followed on a part-time basis, he was selling roast meat sandwiches. is now up to 19m hits. “The BBC only got into it by accident No one seemed very interested in his meat, but they were in really,” explains Wayne. “A young lady from BBC Radio York

Oohmagazine.co.uk | @OOHmagazine 15 Operator profile – Sandwich bar

THE FAMOUS YORKYPUD WRAP Owner Wayne Chadwick tells Henry Norman how his small, family-owned York Roast Co business has changed since its YorkyPud wraps went viral last year

called me up and asked me, ‘Can I bring my iPhone and do “Also, the face of our business has changed, as we’re a short video, which I’ll edit and put on our website as a nice not just a sandwich shop now. We are about the YorkyPud little piece’. She shot it on her iPhone, BBC World picked it up wrap. And we have also started an events company, with two and that’s when it went crazy. They made us famous. trailers that go out to events.” “It was an incredible experience and all of our shops Looking forward, Wayne seems extremely level-headed, had queues down the road. We then got in touch with a PR despite a rollercoaster year, about where he wants to take the company in London and they got us on Radio 1 and The One business next. “In terms of the future, we would like to open Show. Reuters did a big item too, which went worldwide. another shop this year, and then another four next year,” he “Fortunately, though, it hasn’t just been a one-trick pony. says. “They would be spread across the country, not just in There’s no It’s grown legs and our business is still substantially up the north, because there are a lot of appropriate towns and almost one year later.” cities in the south – such as Oxford, Cambridge and Bath. warning – This, I suggest, is because of the quality of the product. There are so many opportunities on the high street, because The time they spent ensuring it was just right before there are so many shops closing.” when you launching it has clearly paid off, making it more than a mere What he is adamant he doesn’t want to do, however, is one-off novelty. All that and it’s also a familiar comfort food at become a national chain. “My personal view is that once you go viral, an extremely reasonable price. With each YorkyPud coming grow too big, your business can lose its soul and direction, overnight with an accompanying sauce, stuffing and a choice of and the people who work for you don’t see that family roasted vegetables or fresh red cabbage slaw and a drizzle influence. At the moment this is still a family-run business, your of gravy, you’re essentially getting an entire meal, in a hand- and I think we can maintain that up to, say, 20 units.” held format, for £4.40 to £6.35 (depending on the size and As we finish up our conversation, I ask Wayne if he’s got business meat chosen). any more internet-busting pieces of NPD up his sleeves. So, how much has the introduction of the product “I can’t really say,” he laughs. “All I can reveal is that other transforms changed Wayne’s established and long-running business versions of the YorkyPud wrap are imminent. And we also in less than 12 months? “Our sales are up 50% on average, have something that is completely different that is coming year-on-year. When we went viral, the YorkyPuds were 70% and we think will be very popular as well.” At least if lightning of our sales; today they are 60% to 65%. We were perfectly does somehow strike twice, Wayne and his team will be happy with them being 15% when we originally ready for it – well, as ready as a small, family-run, but launched them! internationally-famous, business can be – this time.

Oohmagazine.co.uk | @OOHmagazine 16 National Breakfast Awards

National Breakfast

AwardsEvery month we speak to the finalists from our inaugural awards. This issue we speak to Stefano Turconi of Francos, one of London’s original Italian restaurants

Why did you enter the awards? Now, our avocado on toast with Scottish I haven’t entered many competitions in the A colleague highlighted them to me and we smoked salmon and poached Italian free- past and when I first arrived I took some time felt that, as an Italian restaurant offering a range eggs is our best-seller. We also run to ensure I knew where everything was so wide range of breakfast options, including weekly specials that are just as popular, I was well prepared. When the competition a full English with poached eggs, it would be a including hand-picked crab sambal, initially started I felt the pressure but I took a fun way to get involved with other restaurants kedgeree, and an Italian twist on our few deep breaths and thought to myself, ‘We and chefs offering a similar selection. healthier baked breakfasts. cook for hundreds of people a day, I can cook a couple of breakfast dishes’. I just zoned How important is breakfast to your offer? How did you decide on what two dishes into my work area and focused on what I Offering a number of different breakfast and smoothie to cook for the event? needed to do. options, including a wide selection of healthy We wanted to cook dishes that represented alternatives to our loyal customer base, is Francos using the two ingredients that were Did you enjoy the competition? extremely important to us. A good breakfast being sponsored. Basing the first dish on The competition was great fun; I really enjoyed is the best way to start the day and we have a popular dish with our guests, I did a twist cooking the dishes I had selected and also been pleasing our guests first thing in the on the traditional salmon and eggs on toast, seeing what the other chefs were bringing to morning since 1946. offering a Tetley tea smoked salmon with the table. It is always nice to speak with other potato hash, spinach and poached eggs. With people in the industry and see how they put What are your breakfast best-sellers? the second dish, I sought to express the luxury their own spin on certain dishes. The talent Our best-seller was our full English breakfast and decadence that Francos offers its guests and creativity in the catering industry right for a long time, however, over the years we by cooking lobster benedict. We wanted the now is incredible and so exciting to see. have introduced a wide variety of healthy smoothie to be bursting with vitamins and options. We did this because we wanted to minerals and be fresh, therefore we chose to Would you recommend that other people ensure that our guests could start their busy do a blend of beetroot, pineapple and lime. enter the awards? days with a breakfast that hadn’t been fried I would certainly recommend other people and was more wholesome, leaving them How do you stay calm under pressure get involved and enter the awards. It was a feeling fresh and healthy. when competing? great experience!

Stefano Turconi

Oohmagazine.co.uk | @OOHmagazine 17 National Breakfast Awards

2018

Our best-seller is our Scottish smoked salmon and poached Italian free-range eggs

For more information, go to www.nationalbreakfastawards.co.uk

Oohmagazine.co.uk | @OOHmagazine 18 From the front line

It’s all about (your) people Your employees are essential to the smooth running of an efficient operation, says Rob Kelly, owner of the award-winning Tried & True

The hospitality business is, One thing I find in my business is that my managers are very bright by its very nature, the people and have a lot of great ideas. But they simply don’t have the time to business. That’s a fact discuss or implement them during the busy working week. A great way that’s pretty easy to grasp to make time and to collect everybody’s thoughts is using a standard for everyone in the trade. survey form. These could be printed out or you could use an online When it’s quiet and the platform like SurveyMonkey. To ensure valuable results and honest cash register is empty you answers keep it anonymous. need more people eating, In your survey you could ask: drinking and enjoying your • How do your employees feel about themselves? establishment. Hopefully • How do they feel about the business as an employer? you’re doing such a good job • What do they think about the marketing that you do that they’ll recommend you (or could be doing)? to their friends! • What do they think about the culture of the workplace? Once you’re up and running • How do they feel about diversity in the workplace? and it’s busy you need your Another important question is how do they feel about the salary and people to look after all of benefits you offer? Often your people think the grass is greener over your precious guests. Your in the next paddock. If they’re wrong, this is a great opportunity to employees are essential to research the reality and present the facts to the team. Remind your the smooth running of an efficient, profitable operation. employees of the benefits you do offer, including benefits your staff It was marketing super-guru Tom Feltenstein who first introduced may not know about or understand. However, if they are right that me to the concept of internal and external customers. Your external may be the reason for your high turnover, poor performance and customers are those paying the wages with their hard-earned cash in many other issues. exchange for your delicious products and top-notch service. Your internal A key question is would your employees recommend your business customers are your employees. Motivated, smiling employees attract as a place to go for their friends and family? If your employees wouldn’t happy, loyal customers. It’s a fact. recommend you, you’ve got a huge opportunity for improvement. It’s a difficult concept to grasp but really your employees should When you’ve got the results of your survey, study your business to be treated as customers too. As Feltenstein asserts: “You can do all see the big picture and the smaller issues that make it up. Look out for of the clever marketing in the world, but if your team isn’t on board, if opportunities to address problems and seek to build on the successes your employees aren’t engaged and enthusiastic, the results will be and advantages. Importantly – keep an open mind! unsatisfying.” A good way to understand what your employees think is to ask them what they think about everything you do in your business and how they feel about working for you. Start with your managers. They always have something to complain about! Let them. Everybody needs to vent now and then. You want a It’s a difficult concept to grasp candid discussion with every one of your internal customers, from your managers to the pot washers and the cleaners. What does each and but really your employees should every employee really think about the product, the service, the pricing, the atmosphere, the décor? Everything. be treated as customers too

Oohmagazine.co.uk | @OOHmagazine 19 Street food focus The Street Food Chef

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? gem of the Sheffield food scene”; winner of five you involuntarily spilling the beans. The even The pulled pork burrito. Eat Sheffield awards, and a runner-up at the better news is that the quantity is more than Observer Food Awards 2014. matched by the quality. Well stuffed (the dish, WHERE? not me… yet), it doesn’t fall into the trap of being The Street Food Chef is “a family-run Mexican WE SAY: overloaded with rice and, while the ingredients street food outlet passionate about providing If you’re on the hunt for street food in Sheffield, are pleasingly fresh, the pulled pork is still a healthy fast food alternative”, which it does then where better to head than this ‘eponymous’ able to distinguish itself, as much via its clearly via four outlets across Sheffield, plus various eatery? With three of its outlets being burrito patiently prepared texture as the resultant taste. pop-ups. bars, the most extensive option is also the most The real seal of approval comes, though, central: the Mexican canteen on Arundel Street. when I sample my heat-averse partner’s HOW MUCH? It’s still an extremely (fast) casual affair, though, chicken mole quesadilla and find it to be equally Regular £5.50, large £6.50. with long shared benches for dining and a delicious, despite the fact it has only been simple counter for ordering and serving up. supplemented by the mildest salsa available THE MENU SAYS: And this they do extremely quickly, as the first – which would normally (in a lesser eatery “12” tortilla wrapped around pulled pork, black thing we learn is that the grub comes out a lot anyway) be an absolute avicadon’t in my book. beans, rice, iceberg lettuce, sour cream, salsa faster than it goes down at The Street Food and jalapeños.” Chef. Indeed, we have barely finished our pre- SHOULD YOU BELIEVE THE HYPE? feast authentic Mexican bottled beers (just £3 While I remain unconvinced about the ‘healthy’ THE HYPE SAYS: each) when it all arrives. aspect (in the quantities we ordered anyway), if TripAdvisor: “Best burritos I’ve ever had! The large burrito makes a slight mockery you’re looking for a fun street food experience in Really authentic Mexican street food”; Mixtape of its own wrap format – as attempting to eat Sheffield, then this place definitely provides the Couture: “The best burrito I’ve ever eaten. A true this monster hand-held would inevitably end in Mex factor – and at a bargain price too.

Oohmagazine.co.uk | @OOHmagazine

21 Hot to stock 2018

SPONSORED BY

Café research

Hello, and welcome to an exciting new entirely possible that Twinings’ fall has come merely departure for OOH magazine. Normally at as a result of it splitting its own vote. this time of year we would be bringing you The research also implies that the big brands our latest State of the nation research piece. remain the best, with thumping victories for household However, fitting in with the new direction of favourites such as Nescafé (21%), PG Tips (23%), the magazine, we have replaced our usual Heinz (44%) and McCain (12%). While it’s true look at the bakery market with a focus on that customers tend to gravitate towards familiar, the brands and products that keep the out comforting treats during difficult, uncertain periods, of home industry moving. I’m sure many oulets are also supporting the niche Despite this being Hot to stock’s first outing, it is suppliers that make them more appealing to local still possible to pick up on a few trends as some of regulars but are too small to be picked up by our the questions overlap with our last State of nation, nationwide research. looking into coffee shops, which we published in April. It just remains for me thank our amazing team The biggest winner of all would appear to be Fracino, who called over 400 of you, the readers, to obtain this who follow up being named number one for coffee fascinating snapshot of the industry in what are truly equipment (with 10%) earlier this year by being rated unique times. And thanks also to the café owners who the best for beverage equipment (8%). picked up the phone to answer our questions. I trust Twinings are the other double winner, though being you will find the information they have provided to be the highest rated fruit tea (41%) is tempered somewhat as helpful and interesting as we do. by dropping into fourth place in the tea category Henry Norman (10%). The latter didn’t feature in April, however, so it is Editor

Oohmagazine.co.uk | @OOHmagazine 22 Hot to stock 2018

WHAT BRAND? COFFEE

Response % Nescafé 21% Lavazza 8% Tchibo 3%

Peter Atmore Head of global sales, Fracino “Being chosen as the premier coffee equipment brand by UK café owners comes just months after OOH’s State of the Nation survey of 500 out of home coffee shops also rated Fracino the top coffee equipment supplier. “The fantastic findings reinforce Fracino’s commitment to investing and innovating in our state-of-the-art manufacturing facility where we fabricate the majority of components in-house. Our aim to deliver a consistently top class customer service is also reflected in recently doubling the size of our sales team to strengthen the focus on front-line customer support. An enormous thank you to all the café owners and operators who voted for us.”

WHAT BRAND? TEA

Response % PG Tips 23% Tetley 16% Yorkshire Tea 12%

SPONSORED BY

Oohmagazine.co.uk | @OOHmagazine

25 Hot to stock 2018

WHAT BRAND? FRUIT TEAS

Response % Twinings 41% Tetley 6% Clipper 3%

Mat Cooke Business unit head, Twinings

“We’re delighted to be recognised as the number one infusions brand. With health and wellbeing driving food and drink choices, fruit and herbal infusions are a great choice on drinks menus for a refreshing and tasty caffeine-free alternative to coffee. And with Twinings, operators have the confidence of a brand they know will sell on a daily basis.”

WHAT BRAND? MICROWAVE

Response % Samsung 18% Sharp 17% Panasonic 10%

SPONSORED BY

Oohmagazine.co.uk | @OOHmagazine 26 Hot to stock 2018

Iain Phillips Sales and marketing manager, Panasonic UK

“Panasonic is proud to be featured in OOH’s latest national survey as a top three microwave brand. The last 12 months have been very successful for us with the SCV-2. Feedback from café operators suggests that they are surprised at the range of its capabilities, but the feature that generates the most interest is its ability to stack as no other oven in its class can do so. Its target market is caterers with limited space, no extraction and high throughput, so it’s perfect for coffee shops.”

WHAT BRAND? CONDIMENTS

Response % Heinz 44% Bookers 15% HP 5%

WHAT BRAND? HOT BEVERAGE EQUIPMENT

Response % Fracino 8% La Spaziale 8% La Cimbali 4%

SPONSORED BY

Oohmagazine.co.uk | @OOHmagazine 27 Hot to stock 2018

WHAT BRAND? CHIPS

Response % McCain 12% Chefs Larder 8% Brakes 5%

HOW OFTEN DO YOU REVIEW PRODUCTS? Response % Weekly 38% Monthly 32% Every few months 21% Less than once a year 4% Once a year 5%

SPONSORED BY

Oohmagazine.co.uk | @OOHmagazine 28 People

lovely people in the food-to-go sector. I curate the seminar programme, so when one of my heroes like Julian Metcalfe says he’ll speak at lunch! it is a highlight of my day to put it mildly! This year, we’ve also got yeses from Caffè Nero, Greggs, Costa, KFC, Leon, Tortilla, Tossed, Pret, Daisy Green Collection, The Gentleman Baristas, Small Batch Coffee, Eat, GAIL’s Bakery, Pod, Taylor Street Baristas, and they are all speaking for free at the industry event.

And your least favourite?

Usually five minutes before I leave when I realise that there is no way I’m going to be able to get all the things done that I want to get done. That’s why a lot of people get e-mails Chris Brazier from around 11pm once my family are all asleep. I should probably take this opportunity to say sorry about that! Group event director,!! lunch What’s your favourite food and beverage?

Give me an interesting sandwich and a coffee and I’m happy. When I joined lunch! I didn’t even drink coffee, but The Gentleman Baristas made me and now, with the help of the team at Small Batch Coffee in Brighton, I’m a full-blown I love coffee and sandwiches coffee snob. I love coffee and sandwiches so much, so so much, so this really was this really was the dream job for me. It’s great to see all the owners from the coolest coffee shops around the show in the dream job for me even larger numbers each year. What does your job typically entail? And your least favourite? My job is to look after all the amazing exhibitors, decision-makers and associations that make lunch! – the I like every food in the world apart from celery. It’s pure evil contemporary food-to-go show – what it is. This is as well and should be outlawed… unless it’s a garnish on a as the brilliant people who work on the show. Together we bloody mary! decide on the direction of the event to make sure that the two days a year that the food-to-go sector gets together is What is the biggest factor currently affecting the a roaring success for everyone. OOH industry?

How did you get into the industry? It has to be Brexit. So many operators count on talented people from around Europe, and indeed the world, to I was a failing stand-up comedian and my best friend asked run their shops, train other staff and provide an amazing me to come in to do two weeks temping at Diversified customer experience. The fact that these talented Communications so I could buy Christmas presents for people could feel unwelcome in the UK makes me really my family… and that was 11 years ago! When I joined, uncomfortable and is also really concerning for OOH the company was developing a new show for cafés, businesses. Then there is the food cost inflation and the coffee shops, sandwich shops, contract caterers and general economic uncertainty, which is also not good for supermarkets. I knew that I wanted to be involved businesses. I do, however, feel that the food-to-go sector and 11 years later I still am due to the amazing support is the most resilient in times of crisis. of my colleagues and the food-to-go sector. What one piece of advice would you offer someone What’s your favourite part of your working day? working in the OOH industry?

It’s the moment I arrive at work. I work with such brilliant, Make someone’s day. Whether you are a barista, a GM or a happy, hilarious, hardworking and talented people that CEO, treat everyone like they are the most important person seeing them every morning is not something I take for around. And in 2018, if you are a food-to-go operator, be granted; and that’s before I even speak to all the other great at everything all day long!

Oohmagazine.co.uk | @OOHmagazine 29

Martyn Herriott, head of training for the BSA BSA, tells us about the establishment of the British Coffee School in Kathmandu

PUTTING NEPAL ON THE WORLD MAP OF COFFEE

Coffee culture was almost non-existent in the Beverage Standards Association (BSA) would automatically become experts! It Nepal 30 years ago. While the country loved in the UK to open the British Coffee School depends a lot more on the delivery method to indulge in tea, coffee was only for the in Kathmandu. It is the first UK accredited of the curriculum, how it effectively uses the elites. You could see tea shops in almost training establishment in Nepal to offer barista resources provided by the BSA, and on the every nook and corner of the country, but if and coffee art courses to achieve excellence trainers who deliver it all to the students. you were on the search for a freshly brewed in coffee, enabling students to find jobs Therefore, in order to assure and bring cup of coffee it meant a visit to one of the with practical experience. Our courses are forth maximum output from the designed star properties… in fact, to be precise, a five- accredited by the Association, which is an BSA curriculum, we had Jon Skinner, an star property! Now that’s one luxury activity approved coffee qualification provider in the accomplished individual in the world of barista only a few could afford to indulge in. UK with course content and a syllabus that and coffee training, guiding us all the way However, with time coffee was made is internationally recognised. through. He was one of the first judges at the available to the middle classes and this However, getting affiliated by the BSA and UK World Barista Championship, and is now once foreign indulgence was demystified. providing international training in barista skills involved with the British Coffee School to help It took some time for the Nepalis to treat did not necessarily mean that the students produce efficient baristas. their tastebuds with something different than tea but eventually they couldn’t resist it any longer. Today, coffee consumption has shot up dramatically in Nepal. You can find it in on the menu of almost every hospitality centre, especially in Kathmandu. There is always something or other trending among the urbanites in the capital city, but the trend Coffee of coffee is here to stay. As cafés began to sprout up in every other consumption corner, it was soon realised that even though Nepali coffee connoisseurs have increased has shot up in numbers, the quality and demand has not been able to catch up. With a lot of research, dramatically in determination and patience we finally came up Nepal with the solution to this problem, which was the establishment of the British Coffee School. Planning to meet the market demand for skilled baristas and produce and serve high quality coffee, the Pacific Hospitality and Culinary Academy joined forces with

For more info on the BSA, go to beveragestandardsassociation.co.uk

Oohmagazine.co.uk | @OOHmagazine 30 Advertorial California Walnuts A taste of California

Walnuts may not be the first thing to spring to mind when you think CALIFORNIA WALNUT AND SOUR CHERRY ROCKY ROAD of California.

If you’re looking for an easy to prepare sweet treat that can be made in advance, then this is the recipe for you. Prepped in just 15 minutes, you can have these sticky, sweet and sour squares on the side, ready to display at service!

Prep time: 15 min Total time: 15 – 15 min Servings: 9

Ingredients: 180g dark chocolate, roughly chopped 120g California Walnuts, roughly chopped 40g banana chips This captivating state on the West Coast of the USA 50g puffed brown rice isn’t just about sun, sea and sand. Over a third of the 20g chia seeds USA’s vegetables and two-thirds of the country’s fruits 45g dried sour cherries and nuts are grown in California. No surprise then that A little vegetable oil 99% of the total US production of walnuts are grown in California. In fact California is the second largest Preparation: producer of walnuts globally (providing two-thirds of the 1. First, melt the chocolate in a mixing bowl world’s trade volume) and is the fourth leading export over a pan of barely simmering water, commodity from the state. There are many reasons making sure the base of the bowl doesn’t why California Walnuts have proven to be so popular come into contact with the water. worldwide, and in particular the UK in recent years. 2. Next, mix together the California walnuts, The UK is now the third largest market in Europe banana chips, puffed rice, chia seeds and for California Walnuts, with exports reaching 9,316 sour cherries in a large mixing bowl. Pour MT in 2017. In the 2016/17 crop year the UK imports over the melted chocolate and stir to evenly increased by 24% with the UK absorbing 1.6% of the coat. crop (20,537,000 in-shell equivalent pounds). During 3. Lightly oil and line a small square baking the first five months of 2017 there were more California tray with parchment. Tip the mixture onto Walnuts imported into the UK than throughout the your prepared tray and press down with the whole of 2016. back of a spoon to evenly spread. Nick Richardson from The Garden Marketing & PR, 4. Place into the fridge for around 1 hour, or the trade representative for California Walnuts in the until completely chilled and solid. Cut into UK, says: “California Walnuts offer chefs an enticing mix 9 small squares and store in an airtight of quality, value and versatility. The California sun gives container. our walnuts a consistently unique creamy texture and

Oohmagazine.co.uk | @OOHmagazine 31 Advertorial

FIG, ORANGE, CRANBERRY AND CALIFORNIA WALNUT RAW FLAPJACKS

These no-bake flapjacks combine the flavours of California walnuts, figs, orange and cranberry for a mouth-watering snack or dessert - perfect for sale as a snack throughout the day.

Prep time: 90 min Servings: 16

Ingredients: 100g dried figs 120g California Walnuts, plus 16 whole walnuts to garnish 150g oats flavour, so incredibly flexible that they can enhance the Zest of 1 orange texture and flavour of baked goods, salads and add real 50g flaxseed excitement to your main courses. Their lighter colour 100g medjool dates will literally brighten up products making them stars in 40ml maple syrup their own right. We like to think of California Walnuts 60ml melted coconut oil as one of the most adaptable, go-to ingredients for 60g dried cranberries the food service industry.” The popularity of California Walnuts in the UK looks set to grow as consumer trends Preparation: change, with snacking behaviour encouraging more 1. Grease a small, square, deep sided baking tray with a little coconut oil eating on the go around busy schedules. and line with baking parchment. Research from the NPD Group outlines that 2. Place the figs in a small bowl, pour over enough hot water to cover them snacking occasions are predicted to increase by 12% and leave to soak for 20 minutes, then drain. by 2024. The increasing popularity of the nut category 3. Meanwhile, place the 120g of California Walnuts and half the oats into a among consumers, retailers and the wider food industry food processor and blitz until they are the texture of course sand. is going to help drive this growth. 4. Add the orange zest, flaxseed, medjool dates, maple syrup, coconut oil So, expect to see more creamy, great tasting and drained soaked figs to the food processor. Process until the mixture California Walnuts in recipes and as snacks in the future. comes together into one lump. 5. Tip the mixture into a mixing bowl and add in the remaining oats and c/o The Garden (Marketing & PR) cranberries, kneading them in with your hands. Bourne End Business Park, Cores End Road, 6. Tip the mixture into your prepared tray and smooth down with the back of Bourne End, Buckinghamshire SL8 5AS, UK a spoon, pushing the mixture into the corners. 7. Place into the fridge to set for around 1 hour, or until firm to the touch. t: +44 (0)1628 535 755 8. Cut into 16 squares using a sharp knife and place a California Walnut on [email protected] top of each square to serve.

Oohmagazine.co.uk | @OOHmagazine

TRI-STAR PACKAGING Grab and go

Snack

The influence of street food has encouraged outlets to happy! up their offering Set mealtimes are a thing of the past and that’s great news for operators – all hail all-day grazing! Words: Esther Anyakwo

With people leading increasingly busy lives, and Let’s look at some numbers: the hot and cold grab ‘Food on the move’ needing to squeeze sustenance in as and when they and go markets are valued at £20bn combined and products were up by can, grab and go is booming. Lunch may still be the are predicted to rise to £23.5bn in 2022, a significant 7% last year and now category’s key daypart – food on the move products increase from £17.4bn in 2017 (IGD via Tri-Star make up 70% of all lunchtime choices were up by 7% in the UK last year and now make up Packaging). A breakdown of individual sector forecasts (IGD ShopperVista via 70% of all lunchtime choices (IGD ShopperVista via includes food to go specialists at £7.7bn, coffee Farm Frites) Farm Frites) – but the rise of all-day snacking has specialists at £4.2bn, and quick service restaurants meant there are more opportunities for operators at £6.3bn (IGD via Panasonic UK Ltd). Last year, 95% The hot and cold to ensure consistent sales throughout the day – of the population engaged with the category, buying grab and go markets just so long as there’s a speedy service, of course. food-to-go four times a week and spending on average are valued at £20bn “The influence of street food has encouraged food £508 each (Kantar Worldpanel via Lantmännen combined and are to go outlets to up their offering to compete with Unibake UK). And the trend is even more marked predicted to rise to vendors,” begins Adrian Greaves, foodservice among millennials who have increased their grab £23.5bn in 2022 director for Young’s Foodservice. “As a result, and go spend by 5.6% and the number of food to go (IGD via Tri-Star Packaging) offerings are far more diverse and are no longer occasions they undertake by 2.5% (Kantar Worldpanel strictly reserved for the working week. One thing via Carrs Foods). that remains the same is that convenience is always In fact, grab and go now outpaces the total eating key.” out market, so there’s all to play for – operators need

Oohmagazine.co.uk | @OOHmagazine 34 34 Grab and go Grab and go

DR. OETKER

LANTMÄNNEN UNIBAKE

Millennials have increased their grab and go spend by

(Kantar5.6% Worldpanel via Carrs Foods)

Oohmagazine.co.uk | @OOHmagazine 35 35 Grab and go Grab and go

to innovate and differentiate in order to grab a slice of the action. “Compared to more popular pre-packaged items where comparisons are much easier – which makes it far harder for them to justify a premium – it’s harder for consumers to make like-for-like price comparisons on food-to-go, so it does have the potential to provide operators with a much higher margin,” says Rebecca Middleton, marketing manager for Country Choice. Busier lifestyles aren’t the only thing contributing to grab-and-go’s popularity – well-travelled consumers and street food are driving growth too, as the category adapts to both shifting mealtimes and tastes. “The quality of grab and go food is exceptional and the choice sophisticated – global in its reach yet niche in its focus,” states Kevin Curran, Tri-Star Packaging MD. “Busy consumers can enjoy Asian delicacies or more robust European favourites, or they can hone in on specialist vegan or gluten-free goodies. Changing shopper habits and ever-more exotic fare have made food-to-go a lifestyle choice as much as a convenience option.”

NO SLACKING ON SNACKING Consumers have become increasingly discerning when it comes to dining choices and snacking is no different – and this is helping to drive the premiumisation of the sector. Simon Knight, sales and marketing director for Burts Chips, believes this is where provenance really plays its part: “The use of high quality British ingredients is increasingly important, as is the process of preparation as consumers look for responsibly farmed and sourced products with artisan appeal. With the increased focus on traceability and top- class ingredients, products with British and regional provenance have come to the forefront.” The sandwich is still holding strong as one of the nation’s favourite on-the-go snacks, with the packaged sandwich market growing by £33m year-on-year, according to the Kantar Packed Sandwiches report via Lantmännen Unibake UK. However, even the humble sarnie has had to adapt to cover new trends that excite and entice customers. “Volume sales of the bread and baked goods market are expected to plateau in the

Oohmagazine.co.uk | @OOHmagazine

38 Grab and go Top tips “With millennial and gen Z generally being conscious of the environment, consider offering a ‘bowl for life’ that they can CENTRAL FOODS re-use to receive a discount on a street food-style meal. This can range from ramen to jambalaya and from jerk chicken to naked burritos.” – Helen Hyde, business unit manager for Tabasco

“Ensuring you have a good variety and changing your offer regularly are both important factors in getting your grab and go offer right. With trends changing all the time people are constantly looking for new things to try, so don’t be afraid to change flavours and be a little bit more adventurous – although keeping your key ranges constant will ensure you have a good balance.” – Fergus Martin, foodservice development chef for Major International

“The best grab and go products meet several criteria: individually packaged so that they are easy to pop into a bag or a pocket; fairly robust so that they can withstand being transported without disintegrating; and able to be consumed with minimum mess, so that if eaten at a desk or in a car the customer doesn’t end up with sauce down their front.” – Jon Toronnet, foodservice sales manager for Brioche Pasquier

“It makes sense for caterers to have breads to hand in frozen format, as it means they have a constant supply of ‘fresh’ stock to ensure they give their customers great tasting grab and go items. They can also be defrosted and prepared in line with demand, helping to reduce waste.” – Gordon Lauder, Central Foods MD

“Using a ready-to-fill pastry ensures products can be made PIDY efficiently, while still offering excellent quality and profits. It is simple and easy to use, available in pre-packed quantities to suit every operator’s requirements, and, most importantly, it provides the reliability of perfect results every time.” – Fabien Levet, national account manager – foodservice for Pidy UK

“Within the food to go market, breakfast is one of the most prominent occasions and hot food is also a big driver, so outlets that offer these options will grow faster than those who don’t.” – Jessie McCarthy, brand manager for Big Al’s Foodservice

“With free-from predicted to be one of the biggest and fastest growing food trends, and with sandwiches, wraps and snacks now making up a significant proportion of all -day and ‘to go’ catering, it’s increasingly important that operators give customers a choice if they are to capitalise on this demand and maximise sales.” – Debbie King, director of commercial sales and marketing for Eat Real

“Operators who invest in loyalty or apps that make the process of ordering and paying for on the go food easier will increase their share of the market.” – Stuart New, head of bakery for Rich Products

“While energy efficiency and food safety are vital considerations, it doesn’t mean you need to ignore aesthetics. Food display units are going to be situated in prominent positions within the foodservice operation, either placed to be visible from outside or near where customers queue to spur impulse purchases. Making sure they look good will help in creating the overall appearance of your business.” – Malcolm Harling, sales and marketing director for Williams Refrigeration

Oohmagazine.co.uk | @OOHmagazine 39 39 Grab and go Grab and go

The use of high quality British ingredients is increasingly important

next five years, placing heavy emphasis on innovation,” says Michael Schofield, marketing manager for British Bakels. “This will be pivotal to the market’s performance going forward, with health, convenience and excitement set to remain important trends.” With regards to health, the strong performance of the ‘bread with bits’ segment provides a positive outlook, with these products aligning well with both nutrition and ‘foodie’ trends. “Consumers now want a range of shapes and sizes, sourdough to ciabatta, topped and filled with a range of grains, seeds and flavours,” says Samantha Winsor, assistant brand manager for Lantmännen Unibake UK. “Operators should take note of this trend and ensure they are offering plenty of premium bread varieties to satisfy consumer demand.” Chris Pauling, group managing director for Proper Cornish, says the trend for more adventurous options has also made its way to another British staple. “We’ve certainly noticed an increase in requests from our customers for a lot more new product development work with some unusual flavours coming through,” he says. “We’ve just developed a smoked haddock pasty for one of our customers and our broccoli and cauliflower cheese pasty is proving very popular.” Gourmet ingredients can be mixed with the everyday to make delicious takeaway meals – providing customers with more value for money and

COUNTRY CHOICE

Oohmagazine.co.uk | @OOHmagazine 40 Grab and go

LANTMÄNNEN UNIBAKE

operators with a decent mark-up. “Potato products such as meal deals. “Technology is also playing its can be worked up with a huge variety of flavours and part,” adds Curran. “The advent of self-service tills offer versatility in how they are served,” suggests Nic – and, more importantly, cashless and contactless Townsend, marketing manager UK and Ireland for payments – has sped up the consumer experience, Farm Frites. “Chips can be loaded with cheese, meat underwriting the whole concept of grab and go.” or vegetables, or simply prepared with a spice rub, Indeed, any measures that can help customers save creating an interesting grab and go dish in a matter valuable time while also ensuring their need state is duly of minutes.” satiated will see operators that get it right stand to profit. The familiarity and reliability of a delicious and filling meal has made pizza consumers’ most popular dish to eat out of home, according to research from Horizons via Dr. Oetker Professional – great news for operators as their versatility allows for a variety of speedy and low prep options to help with the lunchtime rush. “Fast to cook and easy to eat on the go, it’s clear to see why this Italian classic continues to be a consumer favourite,” says Richard Cooper, senior brand manager of the population engaged with the category, for Dr. Oetker Professional. “Perfectly suited to a buying food-to-go95% four times a week, spending, variety of taste trends, savvy operators can easily on average, £508 each per year update flavours and toppings to create a consistently (Kantar Worldpanel via Lantmännen Unibake UK) popular on-the-go snack.” There’s nothing customers love more than old favourites with a twist, so keep your offering fresh and Changing appealing by keeping an eye on current and upcoming shopper habits trends to ensure you’re giving them something they won’t get elsewhere. have made food-to-go a SPEED UP! A large part of grab and go’s appeal is convenience lifestyle choice – busier lives mean time is of the essence, so from the moment they enter the establishment through to paying, it should be a speedy and seamless process. In fact, speed was the most important ‘need’ governing OOH occasions last year according to Kantar Worldpanel via Rich Products. Items should be easy to find, located as close to the tills as possible, and have clear and relevant signposting, whether to detail allergens or promotions, COUNTRY CHOICE Oohmagazine.co.uk | @OOHmagazine

The perfect Packaging and disposables package

HUHTAMAKI

Disposable packaging plays an integral role in foodservice outlets, so it’s vital that operators don’t skimp on quality to the detriment of their business

As the demand for grab and go options has increased minefield of sustainable packaging can be a year-on-year, so too has the need for good quality complicated task as there are many options to choose packaging that’s fit for purpose. The significant growth from. “In terms of what packaging is most green, it’s in the coffee-to-go market has also driven demand for difficult to say categorically, as it’s not just about what disposables further with more and more outlets opting the product is made from, but also how it’s disposed of,” for insulated cups in greater numbers. explains Tony Holmes, sales director for BB Foodservice We are According to Huhtamaki, 73% of consumers are (Bestway Wholesale). seeing making a take-out purchase at least once a week, which Some of the materials used for more environmentally equates to over 24m people in the UK. An even greater friendly disposable packaging include Polylactic Acid a huge 80% of the population is buying hot drinks to take away (PLA), or Crystalline Polylactic Acid (CPLA). Bagasse is too, which is further driving demand for disposable a moulded natural product made from bamboo plants, increase packaging products. “With consumers opting for grab reeds and other natural non-wood fibres. PLA is a plant- and go options, as they want convenience, it’s vital that based resin derived from corn starch, maize, sugar, or in demand operators choose a range of food to go packaging that wheat. CPLA is a crystalline form of PLA, which has for eco- protects the food or drink they produce until the consumer a higher heat resistance, making it ideal for hot drink is ready to eat it, and the packaging must also have a cup lids. “We are seeing a huge increase in demand friendly design that’s convenient to eat or drink from,” says Becci for eco-friendly packaging and disposables made from Eplett, marketing manager, for Huhtamaki UK. “In such recycled, recyclable, compostable, and biodegradable packaging a competitive market it’s also important to consider materials,” says Kevin Curran, managing director of Tri- whether the packaging enhances the look of its content Star Packaging. with an attractive design, to generate optimum sales and Operators need to be aware that simply buying maximise repeat custom.” recyclable, biodegradable or compostable disposable packaging just isn’t enough. It’s vital that they then ETHICAL ISSUES follow the whole process through by speaking with Over the last decade or so the importance of suppliers to ensure that the products they use can be environmental and ethical issues has dramatically disposed of responsibly. “While paper disposables have increased, with consumers now demanding foodservice historically been the most popular material, we are seeing outlets offer greener options across the board, including a significant increase in demand and requests for our packaging. “There’s been a steady increase in the number environmental and biodegradable disposable range,” says of customers choosing to adopt a more environmentally Daniel Wilford, customer account manager for Thirstybox. sustainable solution to their packaging requirements,” says “Fundamentally, disposable packaging is a more hygienic David Blake, sales director for 4 Aces. “These decisions and convenient method to serve food and beverages often are often driven by consumer demand and the desire for served within a takeaway or hospitality environment.” both retailers and trade suppliers to stand out against Historically, organising collection for proper disposal competitor offerings.” hasn’t been an easy task, but industry initiatives have The requirement for disposable packaging is on the delivered sufficient amounts to UK mills to recycle all the increase, but so too is demand for more environmentally paper cups on the high street. “Paper cups are a valuable conscious packaging, so more suppliers and operators source of fibre and it is being realised now – through BENDERS are focusing on this area. However, navigating the the collection scheme endorsed by Costa now gaining

Oohmagazine.co.uk | @OOHmagazine 44 Packaging and disposables Packaging traction with waste management companies – and this leak-proof, but should be stackable to help with should make access to used cup collection increase and, insulation when being packed into a box or bag and in turn, feed the paper mills,” says Adrian Pratt, marketing robust enough to withstand its journey, too. Operators manager for Benders. should discuss their current and possible future needs The industry is now focusing on increasing with their menus in mind to ensure they get a range of consumer awareness of recycling issues, educating products to suit all their business’s needs. them on disposal, and engaging with the waste Although it’s hard to imagine desiring hot food company infrastructure in order to supply paper cups when the UK is currently enjoying higher temperatures to those recycling mills participating in the programme. than the Mediterranean, now’s the time for operators “Now that we have paper mill resource available to to start thinking about winter warmers and just how handle all paper cups on the high street, we need to they can ensure they are in just as good condition provide clear messaging to help the consumer feed when customers get them home. “Hot food-to-go is used paper cups into the system to get them recycled,” a very lucrative revenue stream and packaging has says Pratt. “We have made significant strides working an important role to play in helping you achieve high towards the Paper Cup Recovery and Recycling Group standards,” says Ball. “Operators often assume that manifesto commitment.” because packaging is said to be suitable for hot food it will sit well inside a hot cabinet, but this is not THINK SMART necessarily the case.” With innovative online delivery services such as Just Different materials and coatings can have a Eat and Deliveroo being used by an increasing amount dramatic effect on the product. The number of of consumers, many out of home outlets have started perforations in a clear film bag, for example, will have to branch out by offering home delivery. However, a huge impact on whether customers end up with crisp unless they invest in the correct packaging, customers or soggy pastry. Operators should speak to the experts could be left with a soggy, unappetising mess arriving to seek advice and trial a variety of options to ensure at their door, which would not be good for business. they have the right packaging for their menu. “Delivery is not the same as takeaway,” says Wendy Operators should view packaging as an investment Ball, sales director for Café Connections. “We tell our rather than a cost and place just as much importance customers this may mean they need to take a fresh on their choice of disposables as they do sourcing look at their packaging. What has worked perfectly ingredients for the dishes they serve. well for them for years may no longer be adequate. “Choosing the right, on-trend, brandable packaging Choosing the right size of the outer packaging is is a guaranteed way to increase sales and command a incredibly important and yet frequently is not given higher price point, increasing margins,” says Curran. “It sufficient consideration.” is essential to follow the three Ps of packaging – right HUHTAMAKI Takeaway packaging does not only need to be product, plus right packaging, equals the right profit.”

Oohmagazine.co.uk | @OOHmagazine 45

Top tips

• Best for your buck – “Invest in quality cups and customers will be happy to pay more for their drinks,” says Blake. “If the cup isn’t fit for

purpose and the customers can’t hold it for any Packaging and disposables length of time on the go, they will double up next time, which impacts on your costs, or they won’t return. Cheap cups are a false economy and can damage your brand.”

• Reputation is everything – “Margins in food and drink are tight, so make sure you choose a supplier that can deliver,” warns Holmes. “Opt for a company where you place one order, one payment and one delivery, with everything you need at a time that best suits you.”

• Versatility is key – “Operators should ensure they choose a versatile and comprehensive disposable packaging range that is manufactured responsibly and is recyclable, while remaining innovative and functionally efficient,” says Eplett.

HUHTAMAKI

Oohmagazine.co.uk | @OOHmagazine 46 Operator profile – Fast casual Operator profile – Cashless carvery London-based Carve wants to kill the lunchtime sandwich, Cashless carvery COO Sebastian Ross tells Esther Anyakwo

In 2015, after Daniel Bear sold Euphorium Bakery to depressing Toby Carvery, where its customers seem to Tesco for over £100m, he found that he was constantly be an average age of about 125! It’s about time that we on the lookout for a decent lunchtime option that wasn’t have a realignment of what carving is and bring it back a sandwich. “With Carve, he really wanted to kill the to the people.” lunchtime sandwich,” says Sebastian Ross, Carve’s I can’t help but notice that while there’s a protein COO. “What you get with a sandwich this option for lacto-ovo vegetarians in the form of grilled side of the Atlantic is very, very small thin portions halloumi, there aren’t any vegan offerings – have they not of meat that’s slightly anaemic and looks like it’s been swayed by the current vegan boom? “Part of our been grown in a factory. And what we provide is entirely appeal is the theatre of carving, where your cut of choice different. is freshly carved in front of you, and because we have The shape of British carveries compelled Bear to an open kitchen with fresh meat carves, I don’t think it’s update it through the offering at Carve – protein-heavy, going to be the right environment for vegan food to even takeaway ‘Carvepots’ with fresh meat or fish expertly enter,” says Ross. carved in front of customers. Ross describes the He adds that while customers have been quite vocal We serve concept rather succinctly as “a cashless carvery about other issues, such as plastic usage – “we’re serving Michelin star meat at Subway speed”. reacting to that as we speak” – there hasn’t been the Michelin Bear collaborated with the head chef at The Ivy to same demand for vegan products. “We don’t get produce the menu. “With Euphorium Bakery, Danny customers telling us that we need to put a vegan dish star meat revitalised and rejuvenated the British bakery and now on, so we haven’t been able to react to it,” he states. he wants to do the same with the British carvery,” “But I don’t think they’d enjoy seeing meat being carved at Subway continues Ross. “I think the British have been starved of anyway – that’s just my opinion.” speed a good carve for many years now – we have a slightly The first Carve opened on Tooley Street, near London

Oohmagazine.co.uk | @OOHmagazine 47 Operator profile – Fast casual

HOW IT WORKS

Step 1: Place your order using the in-store tablets – whether the signature Carvepot, a hot bun or wrap; choose from a range of protein options, including top rump shorthorn beef, Lincolnshire jerk turkey or grilled halloumi; pay using the card or contactless-only system, and take your ticket to the serving grid.

Step 2: At the serving grid, hand the ticket to a carver and choose a base of chilli sweet potatoes, mac and cheese, coconut rice or couscous.

Step 3: Grab a drink and Pud Pot from the fridge or barista on your way out – lunch in five minutes DANIEL BEAR AND TEAM or less!

Bridge, and a second site in Liverpool Street station Deliveroo and Uber Eats, there are further technological is next. They’re hoping to open 29 more sites within advancements in the works, including a Carve app. I ask three years, all located in London. “We understand our why there is such a focus and how it has been beneficial demographic very well – they’re economically rich but for the business. “I think technology has the ability to The ability time-poor and one of the biggest killers of any city worker make everything faster and time is the variable that we is lunchtime,” Ross says. “The whole process of talking lack at lunch,” Sebastian says. “The ability to order your to order and describing what you’re ordering, and having it just lunch and have it ready for you when you get there is the way you want it, can be nullified and can save the absolutely priceless for someone who doesn’t have a your lunch customer those few extra minutes that they need huge lunchtime quota.” to relax.” Compared to some other bigger brands, especially and have it This is also where the cashless element comes into in the fast casual arena, Carve certainly seems to have ready for play: customers order on the tablets in-store and they found a holistic groove between tech and staff, whereby can only pay using card or contactless payment – no tills, the former is helping make life easier on the latter. Ross you when no cashiers. “Cashless is not a gimmick – a customer believes that being a small company has helped them has less than 60 minutes to get lunch and get back to take advantage of the “beauty of innovation”. He explains: you get the office,” Bear told the Evening Standard. “Something “The larger and more corporate a company becomes, the has to give because right now people are queuing for too less agile and less lean it is – it means it can’t move fast there is long for average food and businesses are spending too enough. The beauty of being smaller is you can try things priceless much on staff training and having to find other ways to out literally the next day – if you come up with an idea, make the money back.” you can beta test it that very day, if not the next day. Ross says that they’re working hard and succeeding Find out if it works, get the data, move on and scale at making sure the customer journey is complete in that idea.” less than five minutes. “That’s from the beginning of the Given how rapidly they’re looking to expand, is this process: by the time you start touching the tablet, we’d something they’ll be able to maintain as Carve grows? like to start the clock and within the time of you ordering, “Yes, we’d like to keep the team very, very lean and I don’t waiting for your food, queuing and receiving your food, imagine that that will change, given the nature it should be five minutes,” he says. “We’re becoming of the senior team,” Ross says. “We’re looking forward very, very consistent at that and it’s very rare that we to taking on the big boys at their own game.” fall below it.” With the grab and go market the behemoth that it is, this is no doubt greatly appreciated by time- strapped consumers. Ross has a background in technology and is using this to help drive developments at Carve forward – he says they’re hoping to scale the business like a tech company. As well as working with companies such as

Oohmagazine.co.uk | @OOHmagazine 48 Recipe

BEEF PHO This authentic take on a Vietnamese street food favourite has been developed by the Essential Cuisine chef team to give sites the power to profit from a dish with real standout Ingredients (serves 10)

25ml vegetable oil 50g root ginger, peeled and thinly sliced 5 garlic cloves, peeled and bruised 100g spring onions, sliced 1 cinnamon stick 250g carrots, peeled and chopped 250g celery, peeled and chopped 500g beef brisket joint 100g Essential Cuisine Master Stock Base 2.5ltrs water 1kg fine rice noodles, cooked to manufacturer’s instructions

Method

1. Heat the oil in a suitable pan over a medium heat, add the ginger, spring onions and sweat for four to five minutes 2. Add the vegetables and cinnamon stick and sweat for a further five to six minutes 3. Add the remaining ingredients, bring to boil and simmer for 40 to 45 minutes or until the beef is cooked and the broth is fragrant 4. Remove the beef, shred and return to broth, check seasoning 5. Div ide the noodles into warm bowls and pour over the hot broth

The company’s latest Eat Street recipe guide features 40 dishes inspired by the street food markets of China, Indonesia, Korea, Japan, Malaysia, Thailand and Vietnam. It is available to download at www.essentialcuisine.com

Oohmagazine.co.uk | @OOHmagazine breakfast time, as customers feel they are getting a more filling filling amore getting are they feel customers as time, breakfast 2026. by 46% by to grow set is market breakfast on-the-go the Indeed, office. the in or mid-commute, go, the on eaten is breakfast Increasingly, dwindling. are weekdays, on especially breakfasts, operators. home of out for news – great lifestyle their of part is It cheaper. to be it believe fact, in and, norm the as out eating Zsee Yand generations that shown has research The lunch. until them to sustain bagels choosing are more and more breakfast, For them. eating regularly population the of and the bagel delivers. – lunch until sustained be to and breakfasts portable customers that consumers, want highlighted healthy, home of out 500 over with out carried research, The toasted. or warmed served be to have they – but Zand generation carriersone among Y generation choice for breakfast number the are bagels that shown has Co York Bakery Week Sandwich National researchcarried by out New breakfast Bagels at Hot sandwiches are one of the most sought after choices at choices after sought most the of one are sandwiches Hot sit-down life, modern of nature time-starved to the Thanks The sandwich remains the out of home staple overall, with 56% 56% with overall, staple home of out the remains sandwich The

research, are looking for ‘something different’.” ‘something for looking are research, to our according who, demographic to ayounger to appeal fillings exciting and new to create outlets for opportunities of lots are there to sell, continue fillings breakfast traditional “While Co. Bakery York New for manager marketing home of out Knight, Philippa said sandwich,” morning after sought most the are bagels breakfast to fillings. comes it when things new to trying 41% said, open still are being That choice. atop are serves hot Y, and generation Xand generation for spot top the takes Bacon again. time and time familiars old to the back go we achange, want we say might we while them, to filling comes it when a year. And ago. years of acouple 52% from up times, breakfast sporadic choosing 61%with to 18- 24-year-olds of times, non-traditional at breakfast eating consumers in to arise growth.” 50% seen have we sandwiches breakfast the relaunched we “Since Nero. Caffè for director operations drink and –food Morgan Paul said sandwiches,” hot from coming all are Nero Caffè from sales breakfast “The option. satisfying and “As they’re so filling and versatile, it’s no surprise that hot that surprise no it’s versatile, and filling “As so they’re them of 320m eat –we UK the by embraced been have Bagels attributed be also could choice atop as bagels in growth The Oohmagazine.co.uk |@OOHmagazine American treatfirstthing and generationZfavourthe has foundthatmillennials testimony fromCaffèNero, York Co, and Bakery New researchfrom

breakfast market is settogrowby

The on-the-go 46% by2026 49

Market insight 50 Legal

Key contract considerations for app development

Quick service restaurants and food-to-go businesses require, by their nature, easy accessibility and fast service to ensure they stand out in a crowded market. Harry Partridge of law firm Cripps takes you through the key contract points when looking to develop an app for your food business

Mobile software applications, or apps, are versatile tools of the last (and often largest) proportion of the developer’s that can help customer accessibility (to your menus fee and after acceptance you may lose a right to reject the or ordering), build brand loyalty, increase spend, and app and/or claim compensation for any problems. make better use of customer data. They are becoming increasingly popular with even smaller independent cafés, Continuing services restaurants and takeaways – but when starting costs for Consider whether you will need ongoing maintenance even a basic app can be between £5,000 and £15,000, and other services like search engine optimisation, and with higher-end functionality potentially exceeding branding and advice on advertising and usability, £50,000, it’s important you get what you need. or future additions such as personalised rewards or ingredients and allergy information. IP ownership and protection Get the The main intellectual property (IP) in the app will be Security standards, functionality and compliance copyright in the source code. As the app developer will likely choice of Ensure your contract sets out detailed requirements for your use source code it has already used, or might in the future app in relation to security (data protection), functionality (for use, for other clients (commonly called ‘background IP’) developer example, will you want to allow user-generated content) and you will need your contract to contain a licence to permit compliance with the terms of your chosen ‘app store’. This last you to use this. However, for the bespoke elements being right and point is crucial as a non-compliant app may be removed developed just for you, it is more likely (although not strictly from an app store. Consider also if you will want to be able necessary if the licence terms are appropriate) that the follow that to tie into social media sites – often popular with out of developer will agree to transfer (assign) ownership of with a tight home food businesses, but not without its own issues. this IP (the ‘foreground IP’) to you. Ensure your key requirements are listed as warranties The app development contract should also contain contract in your contract, or you risk being unable to rely on them warranty and indemnity protection for you against any third – especially if it contains an ‘entire agreement’ clause. party claiming that the app infringes its IP (i.e. that it already Do your research: get the choice of developer right and owns the IP and you don’t have the right to use it in your app). follow that with a tight contract. While it is not possible to predict every potential issue that may arise with an app development Acceptance project, the most common pitfalls can easily be avoided Careful drafting is needed to define at which point the app will be ‘accepted’ (when the client confirms to the For more information contact Cripps associate developer it considers the app complete and ready to Harry Partridge on 01732 224 092, e-mail harry. go live). Acceptance is commonly a trigger for payment [email protected] or visit www.cripps.co.uk

Oohmagazine.co.uk | @OOHmagazine 51 H2O Publishing has launched BITES, a new digital product BITES that will keep foodservice and hospitality operators up to speed with high street activity. Arriving by e-mail, it will summarise key high street findings every two AUG/18 weeks, allowing operators to shape their business according to the lessons Brands, Insights, Trends and Experiences learned that fortnight…

WORLD CUP BOOSTS HIGH STREET SPENDING... England may not have brought football home, but sports pubs were the clear winners throughout the World Cup when it came to consumer spending on the high street. According to Cardlytics, Walkabout saw a 152.2% increase in spending, followed by O’Neills at 76.9%, Peach Pubs at 24.7%, Slug & Lettuce at 22.9% and The Beer House at 15.3%. These five pub companies also experienced a 35.8% boost during the % initial knockout stages compared to the week before. 35.8 … AND DELIVERY ORDERS Restaurant orders on the Deliveroo app rose on average 25% in the hour before each of England’s group stage matches, peaking 15 minutes before kick-off. England’s final group match against Belgium was Deliveroo’s busiest ever dinner service for a Thursday night, while the Tunisia match was on the fifth-busiest Monday (excluding Bank Holidays) and Panama was the fifth-busiest Sunday lunch. Orders of beer, wine and spirits also rose 20% and % 25% on match days. 25 JUNE BRINGS REWARDS The hospitality sector saw like-for-like sales increase 5.4% in June, likely driven by the warm weather and start of the World Cup. According to research by S4Labour from Catton Hospitality, drink sales were up 6.7% and food sales increased 3.3% on average. As a result, wet-led operators saw a rise of 5.9%, compared to 4.9% for food- focused venues. £5.4% LOSS FOR LEON LEON Restaurants has reported a total loss of £1.8m for the year ending 31st December 2017, compared to a profit of £44,967 in 2016. While gross profit was revealed as £40.9m, the company saw total administrative expenses of £41.6m. Turnover increased £14.2m from £42.1m to £56.3m and like-for-like sales grew 0.9% compared to 7.6% in 2016. EBITDA increased slightly from £3.5m to £3.6m. CEO John Vincent stressed that 2018 performance m so far has been strong. £1.8 £30M FOR CDG Casual Dining Group has received investment of £30m to fund growth opportunities as part of a refinancing of the Group. The investment and refinancing has been led by KKR with support of management and shareholders, including Apollo Global Management, LLC and Pemberton Asset Management, to provide a long-term capital structure for the group and prepare for growth. In the 14 weeks to 1st July, total sales were up nearly 5% and like-for-likes 2.3%. £30m 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 52 Diary

DIARY DATES The biggest industry events coming your way

Whether it’s by unearthing innovative and inspiring products from 200 new- to-market companies in The Discovery Zone, or debating the latest trends on the Food for Thought stage, Speciality & Fine Food Fair will allow you to experience the finest in food and drink in a way that simply cannot be done other than in person. Taking place annually at the easily accessible and iconic Olympia London, the Fair is the centre of excellence for the high-end food and drink world, as well as a chance to learn and be inspired by top th retail specialists and industry disruptors. Sept If you book your free ticket now, you nd – Tues 4 save paying the £20 door fee. Cost: Free- £20 Sun 2 More info: Speciality & Fine Food Fair www.specialityandfinefoodfairs.co.uk Where: London Olympia

th Sept st Sept rd Oct th – Sun 16 th – Fri 21 Weds 3 Sat 15 Thurs 20 National Pizza Awards Liverpool Food and Drink Festival lunch! Where: London Where: Sefton Park, Liverpool Where: ExCeL London Two years ago, Casual Dining Magazine Boasting celebrity chef demonstrations, lunch! is a unique trade show that brings launched the National Pizza Awards culinary masterclasses, live music and together the entire food-to-go industry – the first dedicated quest within the some of the best pop-up food and drink under one roof. It is packed full of restaurant trade to find Britain’s finest vendors in the UK, the Liverpool Food everything you need to take your café, pizza. Returning to Islington Metal Works and Drink Festival aims to ‘showcase sandwich bar or coffee shop business in London, the event is once again the city’s finest flavours and tastes’. to the next level – from delicious new open to chefs from across the casual A collection of 30-plus eateries will food and drink and innovative packaging dining, quick service, pub, bar and hotel showcase Liverpool’s finest consumables solutions to leading keynotes and industries, giving pizza professionals in a quest to deliver one of the largest and unrivalled networking. the chance to showcase their wares most resplendent outdoor food courts in The keynotes will include Caffè Nero’s and win £1,000. the North West. Dishing out ethereal eats, head of food and beverage, Hannah The 16 finalists will be required to visitors can chomp their way around the McKay; Greggs’ head of category, David cook their signature creation in front of world without having to leave the park. Ross; KFC’s innovation director for the UK our judges, before creating a technical In the Street Food area, meanwhile, and Ireland, Jack Hinchcliffe; Gail’s Bakery’s pizza made up from a specific selection of you can experience a diverse spectrum of marketing director, Romy Miller; Tortilla’s ingredients that will be supplied on the day. continental tastes, such as cheese-loaded head of food, Martyn Clover; and Pod’s The closing date for trade entries wood-fired pizzas from Little Furnace and head of food, Aggie Morrell. Julian Metcalfe is 24th August. For more info, visit the authentic Thai dishes from Sontam Street. OBE, co-founder of Pret A Manger, will also website below. Cost: Free-£12.50 be giving a rare live interview. Cost: Free More info: Cost: Free More info: www.liverpoolfoodanddrinkfestival.co.uk More info: www.lunchshow.co.uk www.nationalpizzaawards.co.uk

Oohmagazine.co.uk | @OOHmagazine 53

READER OFFERS Offers

WIN A TUB OF NUTELLA!

To celebrate the launch of the new Nutella 1.35kg tub, Ferrero Foodservice is giving operators the chance to win one of 10 tubs and benefit from the popularity of the nation’s favourite spread brand*. The 1.35kg tub of Nutella complements the current larger 3kg offering and is ideal for operators who are looking to introduce the hazelnut and cocoa spread to their menu but require a smaller volume.

With seven out of 10 people expecting to see it on menus**, the new size tub means operators can easily bring the great taste of Nutella to a variety of breakfast goods including pastries, pan- cakes and waffles. Developed with sustainability and safety in mind, the newest addition to Nutella’s back-of-house range is not only durable but has also been designed with straight sides for ease of use and to help minimise wastage.

Operators looking for inspiration for adding Nutella to their menus can visit www.ferrerofoodservice.com to see a host of exciting recipes, including Breakfast Tacos with Nutella and Fruit, Citrus-Fruits Cupcake with Nutella, Mini-Sandwiches with Nutella, and Strawberries and Greek Yoghurt with Crumble and Nutella.

For a chance to win one of 10 Nutella 1.35kg tubs, simply e-mail [email protected] with your name, business address and contact telephone number by 21st September 2018 and 10 lucky winners will be drawn at random. For more information on Ferrero and foodservice products, visit www.ferrerofoodservice.com.

* Nielsen MAT TY: WE 03.03.18 **Toluna 2015

BAG A BARGAIN SHARP R24AT 1,900W MICRO- WAVE – JUST £569!

The Sharp R24AT is a heavy-duty kitchen workhorse. With a massive 1,900W output and touchpad controls with 20 pre-sets, it’s the perfect solution for a huge number of outlets. A wide range of features, such as Express Defrost and Double Quantity, make it versatile and adaptable to suit any menu.

The R24AT operates from a single 13-amp socket and is available for free next day delivery throughout the UK, meaning you can simply order, plug and go! The true quality and durability of this product is backed up by a three-year parts and on-site labour warranty.

Already the choice of many of the UK’s leading operators, the R24AT is now available at just £569 + VAT. Hurry and order yours now – simply e-mail readeroffer@ h2opublishing.co.uk!

Oohmagazine.co.uk | @OOHmagazine 54 New products n-Ooh products

Tonic Water, Sicilian Bitter Lemon, Hot Ginger Beer, Lime Crush and In the mix Devon Soda Water. Gabriel David, chairman and founder of Luscombe Drinks, said: Luscombe Drinks has extended its offering with the launch of a new “The successful launch of our tonic waters last year, and the increased mixer range. Renowned for creating great tasting drinks using the consumer-led demand for artisanal dark rums and spirits, highlighted to finest ingredients, the authentic new range is perfect for adding us the need to offer an interesting and comprehensive range of premium excitement to any spirit, cocktail or mocktail and includes Cucumber mixers, going beyond solely tonic waters.”

A very vegan Christmas!

The Christmas from Bidfood 2018 range has been unveiled, showcasing innovative food and drink products inspired by this year’s hottest food trends. The range includes the first festive selection of Urban extension vegan dishes and desserts, in response to latest statistics suggesting Urban eat has extended its vegan and vegetarian range of there are now around 3.5m vegans in the UK alone. sandwiches and wraps to cater for the growing demand This year’s offering has been designed with operators in mind, from UK customers for free-from diets. acknowledging the increasing pressure they are under to meet demand for There are five new additions, including Pickle Me Up Sandwich – vegan variety. Bidfood has focused on providing a wealth of plant-based dairy-free Cheddar-style cheese with pickle, tomato, red onion and salad buffet nibbles and mains, but the real stars of the show are the desserts. leaves; Avo-Lafel Sandwich – avocado falafel, red pepper tapenade, Decadent festive options include Premium Selection Belgian Chocolate pesto, red and yellow pepper and salad leaves; and Sweet Baby and Raspberry Torte, Honeybuns Mincemeat Crumble Citrus Traybake and Cheesus Wrap – dairy-free mozzarella with pesto, slow roasted tomato, Lemon Swirl Cheesecake, as well as a selection of non-dairy ice creams. tomato and salad leaves. Furthermore, Bidfood’s Farmstead meat range has this year launched Farmstead Frozen, offering customers a number of raw, butchery-style frozen products, including turkey, just in time for Christmas.

Oohmagazine.co.uk | @OOHmagazine 55 New products

Simple slicing Many hands make light work – but the new light duty gravity feed slicer from Metcalfe Catering Equipment’s Simple range can speed up the process no end. The new compact, high quality slicer is a simple machine designed for low volume work in small kitchens and other catering outlets. Constructed in wipe clean aluminium and CE approved, the tabletop unit can be supplied with or without an integrated sharpener and comes with a choice of two blade sizes.

Hack attack

Aviko has launched a series of Chef Hacks videos showing how to tap into the latest taste trends, from Indian street food to breakfast on the go. With a focus on the latest flavour profiles, Aviko’s new series provides chefs with time- saving tips to bring the hottest food trends that are sweeping the nation to their menus. The Chef Hacks videos also show how the humble potato continues to be a trendsetter. For more info, go to www.aviko.co.uk/ insights/chef-hacks.

Let’s talk about Mex

New from Funnybones Foodservice are two tempting desserts that make the perfect ending to a Tex-Mex meal, or a sweet treat at any time of day. Available as standalone items or as the dessert course to go with its new La Mexicana foodservice concepts, they are Sweet Nachos and Mini Churros with Cocoa Cream. Funnybones also offers a range of sweet sauces that are perfect for dribbling on top of the nachos.

Oohmagazine.co.uk | @OOHmagazine 56 Classified Premier Suppliers Index BAKERY EQUIPMENT BAKERY EQUIPMENT BAKERY INGREDIENTS COMBI OVENS SPECIALISTS SPECIALISTS

Acrivarn Ltd Unit 4, Titan Court, South Park Mills, Hare Lane, Pudsey, Laporte Way, Leeds, West Yorkshire,LS28 8DR Luton, LU4 8EP Südzucker United Kingdom Contact: Lindsay Owen T: 01582 480388 Limited T: 0113 257 8875 F: 0113 257 7564 E: [email protected] EPP Ltd Stadium House, Alderstone Road, E: [email protected] W: www.rational-online.com EPP House, Epsom Business Park, Livingston, West Lothian, W: www.acrivarn.co.uk Kiln Lane, Epsom, Surrey, Scotland, RATIONAL the market leading combi oven manufacturer, offers the Specialists in the design, manufacture KT17 1JF EH54 7DN SelfCookingCenter®. This simple to and installation of bakery equipment. Our Contact: Luke or Joel T: 01506 602600 range comprises of rotating rack ovens, use combi oven significantly reduces T: 01372 745 558 W: www.suedzucker.uk rack coolers, proving cabinets and glaze energy consumption and is up to 70% F: 01372 745 097 machines. All our products are custom E: [email protected] more efficient than traditional cooking made to suit client’s requirements. E: [email protected] appliances. Contact us today for a demonstration. W: www.eppltd.co.uk Sugars • Fondant Specialities • Icings • VMI mixers, Koenig roll plants, MIWE CW Icing • Covapaste rollout • Bloomoist provers, retarders, rack, deck and • Ready to Use Icing RTU • Powdered convection ovens supplied, installed Fondant • Fudge Icings • Liquid Sugars • FOOD PACKAGING/ LABELLING and maintained. Inverted Sugars • Sugar Syrups • Glucose • & CATERING ACCESSORIES EPP provide a one-stop shop for all your bakery equipment needs from Südzucker UK are a leading sugar and ingredient handling, mixing, forming, sugar specialities supplier to the UK and proving and baking to cooling and Beam Baking Systems Ltd Irish markets offering a wide range of freezing from leading specialist Unit 4, Barnack Business Park, products to suit your individual needs. European manufacturers, enabling you Sabre Way, Peterborough, PE1 5EJ to bake the very best products. T: 01733 553320 F: 01733 896209 Cater For You Ltd E: [email protected] BAKERY SERVICING SPECIALIST Building 2 Hillbottom Road, Sands Industrial W: www.beambaking.co.uk Estate, High Wycombe, Buckinghamshire, Bowl to Bake Solutions HP12 4HJ Sole UK Agent for Sottoriva, Equipment, Eurofours Ovens, Panimatic Retarder T: 01494 511950 E: [email protected] Provers, W: www.cater4you.co.uk Hydroprocess Water Cutters, Suppliers of Guyon Ovens, MIMAC Depositors, Online suppliers of food packaging and Mecateck Traveling Ovens, Merand Rextec UK LTD catering disposables with next day delivery Dividers, VMI Mixers, SASA and Demarle available on most orders. Quote OOH!! for a Brewery Lane 5% discount on first order. Holcombe Somerset. Mono Equipment BA3 SEH GREASEPROOF PAPER Queensway, Swansea T: 01761 433896 West Industrial Park, M: 07860399236 Swansea, W: www.Rextec.co.uk SA5 4EB E: [email protected] T: 01792 564 000 F: 01792 561016 REXTEC UK LTD, have been supporting the E: [email protected] Creeds (Southern) Ltd Bakery industry since 1985, W: www.monoequip.com IT’S A WRAP Unit A3 Brunel Gate, Telford Close, we provide a national 24/7 Breakdown Custom Printed Aylesbury, HP19 8AR Mono Equipment is the largest bakery Service, we specialise in servicing, maintenance, refurbishments, workshop Greaseproof Papers T: 0800 2707777 equipment manufacturer in the UK and the leading supplier of bakery and food repairs, machine moves, bakery 3 Egerton Close, Daventry, F: 01296 397595 service solutions to a full spectrum of clearances, installations, machine sales Northants, NN11 8PE E: [email protected] clients, from the small convenience & spares, re-cycling and environmental T: 01327 301 566 machinery maintenance. W: www.creedsdirect.co.uk retailer and independent baker to the E: www.itsa-wrap.co.uk largest in-store bakery. Over 50 years experience in the bakery supplies trade, Creeds only supplies UK manufacturers and market leaders of custom printed greaseproof paper. Order quality equipment at outstanding value COFFEE EQUIPMENT for money quantities from only 1000 sheets up to millions, in 1, 2, or 4 colour process registered print. Fastest turn around of only 7-10 working days, free artwork and worldwide delivery.

Tom Chandley Ltd Brook Food Processing Windmill Lane Industrial Estate, Equipment Windmill Lane, Denton, Francino The New Works, Roughmoor Industrial Manchester, M34 3RB Estate, Williton, TA4 4RF T: 0161 336 5444 T: 0121 328 5757 T: 01984 640401 F: 01984 635019 F: 0161 335 0972 E: [email protected] E: [email protected] E: [email protected] W: www.fracino.com W: www.brookfood.co.uk W: www.chandleyovens.co.uk Fracino is the UK’s sole traditional espresso The UK’s largest supplier of New and UK manufacturer & market leaders for machine manufacturer. Its extensive range Refurbished Bakery Equipment, offering a Deck, Rack and Convection Ovens for of models are installed in the busiest full service from Bakery training courses family bakers to the large supermarket coffee shops and restaurants - delivering in purpose built test-bakery and bakery chains. Also suppliers of Retarder contemporary style, innovation and school to Equipment supply, installation Provers, Mixers, Moulders, Slicers etc. exceptional dependability for every type of and after sales service. UK Agents for venue Polin equipment as well as many other prestige manufacturers. The place to go for Equipment for all sized operations from Micro Bakeries to Industrial plants.

Oohmagazine.co.uk | @OOHmagazine Oohmagazine.co.uk | @OOHmagazine 57 Classified

LABELS & LABELLING PACKAGING SYSTEMS

Coveris Flexibles (St Neots) UK Ltd. 7 Howard Road, Eaton Socon, St. Neots, Atwell Self-Adhesive Labellers Cambridgeshire, PE19 8ET Unit 18, Bolney Grange Business Park, T: 01480 476161 F: 01408 471989 Stairbridge Lane, Hickstead, West Sussex, E: [email protected] RH17 5PB W: www.coveris.co.uk T: 01444 239970 F: 01444 246609 As one of the world’s leading manufacturers E: [email protected] of multi-format packaging solutions, Coveris W: www.labeller.co.uk is strategically positioned to deliver market leading service, innovation and technology Bespoke design and build, fully automatic across all paper, board and plastic packaging labelling systems, Semi-automatic formats. applicators, Print and Apply units, Desk Supplying manufacturers, major retailers Top Printers and Inline Coders, Labels and and also smaller businesses through our food Consumables, Contract Labelling, Servicing service partners, we are the industry’s choice and Contracts, Rentals. for high performance packaging.

PACKAGING PAPER CUPS

Benders Paper Cups Gresford Industrial Park, Chester Road, Wrexham, Wales, UK LL128LX T: 01978 855661 Café Connections Ltd E: [email protected] 1E Ridgeway Distribution Centre Account Manager Contact: Daniel Sharp The Ridgeway, Iver, Bucks SL0 9JQ E: [email protected] T: 0345 123 2994 T: 07917 248981 E: [email protected] Benders comprehensive range of single W: www.cafeconnections.co.uk wall and insulated paper hot cups, all manufactured in the UK with PEFC and Bursting with great ideas, Café Chain of Custody certification, available in Connections is a disposable food iconic stock designs or custom print. packaging distributor working at the heart of the food-2-go sector. Wide range of To advertise here disposables backed by knowledgeable SOUPS advice and true reliability. please contact PACKAGING Sue

Redemption Food Co. Ltd Colpac 5a Number one Trading Estate, Consett, Enterprise Way, Maulden Road, Co. Durham, DH8 6SR Flitwick, Bedfordshire, MK45 5BW T: 01207 508111 Contact: Sales Department F: 01207 508999 T: 01525 712261 F: 01525 718205 E: [email protected] E: [email protected] W: www.redemptionfood.co.uk W: www.colpacpackaging.com From the traditional to the funky, let us Established in 1937, Colpac is a British help you to grow your soup sales with our designer and manufacturer of innovative comprehensive range of fresh, tasty, heart- food packaging solutions. With an warming soups ‘everything under one roof’ philosophy Colpac is a leader in the creation of personalised, creative food packaging designs, and specialised food packaging sealing machinery. With exceptional know-how in paperboard and combination food packaging, all of which feature strong green credentials, Colpac supplies over sixty countries worldwide.

Call 01474 520243 or email [email protected]

Oohmagazine.co.uk | @OOHmagazine Oohmagazine.co.uk | @OOHmagazine 58 The Beaver

STREET FOOD SUCCESS

This month, The Beaver looks at what makes our fast, fresh and informal street food scene continue to thrive

Lunchtime in most major cities is now with their favourite beer, while enjoying a social popularity among street food and authentic consumed with streets full of small, get-together with mates, colleagues or fellow experiences, The Beaver believes landlords independent vendors showcasing the very disciples of the street food movement. These are looking more commonly at this model to best in authentic cuisines, or innovative places have even evolved past the foodservice try and provide a real point of difference. food ‘mashups’ (think the Yorkshire pudding element to include other features, such as However, there are some concerns too – one burrito or the oversized bao, both of which exclusive themed cinemas or special screenings of the biggest being the scalability of the street are now among The Beaver’s favourites). of special events. Without the need to book food model. These businesses are usually very The street food boom has showed no sign or have to dress up, these locations allow owner-driven, whereby the he or she wants to of slowing down – with what used to be consumers to enjoy themselves in a much put their personal stamp on the dishes they confined to the worlds of music festivals more casual atmosphere. serve and the way they are delivered. Getting and sports events, and limited to a plain, From an operator’s perspective, this going out of this frame of mind greasy burger, now being big business back to the basics theme means that, frankly, will be key if the operator is serious about in the foodservice world. every man and his dog can have a go at a street moving away from a pure lifestyle business More recently, The Beaver has noticed this food business, as long as the passion and skills to one that is aiming to make the big bucks. movement becoming more common across are there. Normally, these street food operators But the good news is that, whether you are the redundant areas now known as food halls take small spaces, or even turn up in their own a serial entrepreneur who is looking to diversify or markets. These locations, which there are vehicle cooking out the back. As a result, there or a laid-back check-shirt and bearded hipster, many of across London, have now turned into are no hefty fit-out costs associated with the there is still room for everyone in this market fantastic street food havens. However, with a lot unit, meaning an operator can do their thing with space. As ever, The Beaver is monitoring the of uncertainty within the high street restaurant little fuss. Simplicity and low investments are, street food market and is interested to see how scene, The Beaver wanted to dig a little deeper after all, the name of the game with street food. the expansion models work. Will we see more to find out what it is that really makes these Finally, from a landlord’s perspective, they street food markets or will we get to the point of locations so popular, interesting and a good have understood the importance of keeping the too much, where they are no longer interesting investment. places exciting so that some of that ‘leakage’ or exciting? The important thing is that they are From a customer’s perspective, it’s fast, can be stemmed. Plonking a street food unit the ‘now’ and nothing lives forever; people’s fresh and informal. It is all about providing the in an otherwise empty space works a treat as demands and habits change and who knows to-die-for, mouth-watering pulled pork burger it generates rental income for the landlord and what we will be doing in five to 10 years’ time? wrapped in paper that people can wash down creates interest for the customer. With more Food for thought indeed!

Simplicity and low investments are the name of the game with street food

Oohmagazine.co.uk | @OOHmagazine