JUNE | 2021 exciting new event! You can now enter our our enter now can You

Out of home magazine — JUNE | 2021

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Welcome Welcome

Published by: H2O Publishing, Media House, 3 Topley Dr, Rochester, ME3 8PZ Tel: 01474 520200

www.oohmagazine.co.uk @OOHmagazine

Things are moving so quickly these days that Managing Director Jamie Robbins it appears to be almost compulsory to clarify Divisional Director Rob Molinari what the exact Covid situation is ‘as I type 07850 797 252 [email protected] this’… so, as I type this, the prime minister has Twitter: @RobMolinari Director just confirmed that we are indeed ready to Daniel Hillman 07833 248 788 negotiate the next stage of the roadmap, with [email protected] Twitter: @hillmandan th indoor dining being allowed from 17 May. Director Marc Sumner The vaccine rollout has clearly provided a real shot in the arm for the industry, as there are 07730 217 747 [email protected] incredibly encouraging signs that an army of newly Covid-confident customers are determined to Twitter: @sumner_marc drink and dine. Amazingly, despite the patchy weather, the figures show that hospitality in general Classified Sales Sue Stunt enjoyed 45% higher like-for-like sales than they did in the opening week after the first lockdown 01474 520 243 ended back in July 2020 (see BITES, page 16). Not only that but consumer spend then proceeded [email protected] Editor to improve by an incredible 215% week-on-week. Henry Norman 01474 520 248 With the Bank of England having also recently predicted that the UK economy is set to enjoy its [email protected] Twitter: @HenryHNorman biggest growth for more than 70 years, the signs are clearly there that, thankfully, the hospitality Editorial Director industry is set to join its customers in coming in from the cold. Tristan O’Hana

Features Editor Gemma Bradish

Contributors Jennifer Campbell, Sarah Welsh and Peter Backman Henry Norman Design Editor Marc Ayres Matt Bailey Miranda Willan

Production Hannah Broad

Printed by Buxton Press

Hospitality enjoyed 45% higher sales

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

Oohmagazine.co.uk | @OOHmagazine

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Contents June 2021 Contents

The big issue 10 Rates and rents

Operator profile – Bakery Street Food Championships 18 Greenaway’s Pie and Mash 40 Our exciting new event!

News Street food focus Market insight Reader offers 06 All the latest 35 Oowee Vegan 52 Exiting lockdown 55 Win Ferrero goodies!

Bites Street food Dates for your diary What’s new 16 High street trends 36 Talk of the town 53 All the upcoming events 56 Products and services

The green issue Operator profile – Street food Recipe Opinion 20 Green cuisine 42 Thunderbird Chicken 54 Strawberry cheesecake 58 Peter Backman overnight oats A coffee break with Free from 33 Robbie Lorraine, 44 Free and easy Only Food and Courses

@OOHmagazine Oohmagazine.co.uk 6 News The n-Oohs Creating a new shopping experience is behind Leon acquisition

Asda will become more of a destination shopping experience with its acquisition of fast food chain Leon, according to tax and advisory company Blick Rothenberg. Daniel Burke, a partner at the firm, I would expect Asda says that the reason why EG Group, the new owner of Asda, has acquired Leon Restaurants for £100m is “to provide a better all-round shopping experience for its customers”. to follow this up with “EG is no stranger to food outlets,” he said. “They own more than 6,000 petrol stations across more acquisitions 10 countries, and have been installing Starbucks, KFC, Burger King, Greggs, Cinnabon and Subway branches at their forecourts.” “Asda and Leon are not two businesses you would expect to come together. Asda is tradi- tionally ‘low cost’, while Leon provides good quality fast food with premium prices. But it is clear that Asda is looking at providing a new customer experience.” He added: “I would expect Asda to follow this up with more acquisitions or partnerships in order to make Asda a ‘go-to’ place for all of your shopping needs. EG appears to be closing in on Caffè Nero after buying up the chain’s debt pile, and has even considered buying Topshop.”

Enter our new street food competition!

Entries are now open for our brand new cooking competition, which will put the most creative and delicious street food dishes in the spotlight! The Street Food Championships, launched in partnership with our sister magazine Dine Out, will be a one-day cooking extravaganza held in a spacious, well-ventilated marquee to keep everyone safe at London Shenley Club, near Watford, on 30th September 2021. The competition, which is now open to street food chefs from across the out of home market (including street food traders and group or independent restaurants), will see 16 shortlisted finalists cook up their signature dishes, as well as taking on several head-to- head technical challenges. Operators can enter themselves into one of four cuisine rounds: Americana, European, Latin American and Pan-Asian. Four finalists will then be chosen from each cuisine group to compete in the final, where they will be asked to prepare their signature dish; a technical Kerb comes to dish comprising sponsor products; and a Wings Round, sponsored by Frank’s RedHot, which must be used by all the chefs in their creation in this heat. The winning chef will receive £1,000 and the coveted title of Street Food Dish of the Canalside Year. Chefs keen to be crowned the UK’s street food champion should turn to page 40 Skylight has opened a new pop-up collaboration, bringing some of London’s finest street food to for more info. Entries close on 30th July. one of the city’s iconic outdoor spaces. Taking over the Quayside area at Tobacco Dock, Skylight Canalside featuring Kerb represents a unique partnership between the street food pioneer and the rooftop venue. At a time when outdoor drinking and dining is at the forefront of social plans, this new addition to east London’s eating and drinking scene gives Londoners and visitors alike a brand new desti- nation to enjoy over the summer months. Skylight Canalside featuring Kerb is located waterside beneath the two ‘pirate’ sailing ships at Tobacco Dock, encapsulating a beer-garden feel with picnic tables, parasols, atmospheric lighting and bunting. The line-up will see a rotating offering of deliciously mouth-watering street food, with two new Kerb food trucks parking up each month. Fundi Pizza and Tongue ‘N Cheek have taken up residency for every Saturday in May. “At Kerb we are always looking for new and inventive ways to bring street food to the capital and have put together a fantastic line-up for Tobacco Dock featuring everything from indulgent burgers and hotdogs to curries and wood-fired pizza,” said Alana Buckley, managing director of Kerb Events. “We are so excited to get out there and start feeding hungry Londoners again.”

Oohmagazine.co.uk | @OOHmagazine 7 News

BTC: pandemic has permanently changed eating habits Recent research from the British Takeaway Campaign (BTC) has found the Covid-19 pandemic has permanently changed our eating habits, with 53% of Brits ordering more takeaway during the pandemic and 32% saying they will continue to do so after lockdown eases. Some 31% of consumers also say that they plan to eat out less than they did before. Consumers in London are leading the way, with 47% saying they will continue to order more takeaway. Beyond London, most consumers reflect the national average, with a third of Brits in the south east, west Midlands, north west, north east and Scotland all saying they plan to continue ordering more takeaway. However, in a boost to outlets that are reopening, 29% of consumers say they will eat out more than they did before the pandemic. Some 41% of Londoners say they will eat out more frequently, while consumers in the west Midlands are almost equally keen to visit restaurants again, with 35% saying they will eat out more frequently. Ibrahim Dogus, chair of the BTC, said: “There’s still a long road ahead before the hospitality sector is back to the economic powerhouse it was before the pandemic. If a third of the British public plan on eating out less but ordering in more, the govern- ment must support business owners so they can straddle that divide. “There’s no doubt that takeaways have kept the wolf from the door for many hospitality businesses over the last 12 months and this blend of service will be vital as the industry rebuilds.”

53% of Brits ordered more takeaway during the pandemic

To celebrate its 50th birthday, Costa Coffee recently charged 50p for all of its hot drinks for three days.

50Oohmagazine.co.uk | @OOHmagazine 8 News The n-Oohs itsu launches Build Your Own feature

itsu recently announced the launch of a new, innovative Build Your Own feature which is now available on its app. Built in response to the abundance of popular dietary trends and the growing appetite for personalised options, the service embraces the latest technol- ogy available, strengthening the brand’s digital customer experience. Asian food fans can now customise their orders, meaning those returning to offices will be able to build bespoke hot and cold itsu dishes – from rice and noodle bowls to sushi boxes. The function will also limit contact in store, making it a safer environment for both consumers and restaurant staff. Boasting over 1,000 different combinations, customers will have the option to person- alise not only by taste preference but dietary needs too – factoring in elements such as adding extra protein, carbohydrates and checking calories. The move follows fresh data that indicates the surge in popularity of Asian cuisine, both in and out of home. “The function is the next step in itsu’s journey to further innovation, bringing us closer to becoming the better future for fast food,” said UK CEO Ganan Kanagathurai. “Customi- sation is set to be one of the major food trends over the next five years. “In recent years we’ve seen a surge in customer requests to go ‘off menu’. We’ve lis- tened to our community and we’re thrilled to announce this new Build Your Own function, offering our customers a truly personalised, inclusive service.” Customisation is set to be one of the major food trends

Only Food and Courses opens outdoor terrace Follow us @OOHmagazine Brixton-based Only Food and Courses has launched a new menu featuring a twist on a British classic and a selection of street food favourites. Among the latest dishes is an upscale version of ham, egg and chips, as well as British street food Gary O Hanlon @gazzachef options such as lobster doughnuts, crab scotch eggs and duck eclairs. Hard to believe that it took a pandemic for street food They can now be enjoyed at its new heated outdoor space. Based in a 30ft steel container at Pop Brixton, guests culture to explode in Ireland. It’s definitely going to be one can enjoy a selection of small plates throughout the day, available for sit-down and takeaway. massive bonus to come out of it all. Some amazing people/ Only Food and Courses first launched in early November, opening for just two weeks before the December lock- cooks/chefs doing incredible stuff countrywide. Lovely down. It offers a modern take on food and interiors inspired by popular culture and culinary trends from the 80s and 90s. to see Award-winning chef and founder Robbie Lorraine said: “It’s safe to say that it was a bit of blow to be in lockdown a week after we opened, but we’re back and keen as mustard. We are really looking forward to sharing some of our 200 Degrees Coffee @200Degs banging new dishes with our guests and start having a bit of fun with our classic British dishes.” Hot day, iced coffee. Cold day, iced coffee. Wet day, iced coffee. #icedcoffeelovers #200degs #nottingham #notts

UKHospitality @UKHofficial We have launched our sector prospectus ahead of Metro Mayoral elections. The prospectus highlights the vital importance of the hospitality sector and the crucial need for it to be supported as the country emerges from the pandemic.

Costa Coffee @CostaCoffee The Costa Foundation represents the best of Costa and as we celebrate our 50th birthday, this May we’re challenging team members from London to Tokyo to clock up 50km over 50 days, raising £50,000 for the Foundation Find out more info here: https://costafoundation.com

Oohmagazine.co.uk | @OOHmagazine 9 News

Kenney joins 200 Degrees

200 Degrees Coffee recently welcomed Will Kenney as its new commercial director. He brings with him 20 years of experience in the coffee sector, having held senior positions in the industry supporting some of the high street’s best-loved operators. In his new role, Kenney’s responsibilities include managing and driving all commercial aspects of the business, particularly its wholesale offer and the online sale of beans and coffee machines. Nottingham-based 200 Degrees currently runs 11 distinctive coffee shops and five barista schools across England and Wales, as well as wholesale, subscriptions and e-commerce services. Kenney said: “From an industry observer to a member of the 200 Degrees family, it’s great to be joining a passionate bunch of people driven by a love of coffee and hospitality. They’re dedicated to ensuring good coffee is accessible far and wide through multiple channels.” Tom Vincent, director of 200 Degrees Coffee, added: “Will’s years in the industry are testament to his passion for coffee and his expertise makes him the ideal fit for us. We’re really pleased to have him on board.”

It’s great to be joining a passionate bunch of people PM green lights indoor dining

The prime minister has confirmed that food and drink outlets in England will be able to serve guests indoors from 17th May as anticipated, after the UK reduced its Covid-19 alert level from four to three. Under the next stage of the reopening roadmap, customers will be able to eat and drink in venues in groups of up to six people or two households. Up to 30 people, meanwhile, will be allowed to meet outdoors. Performances and live events within the on-trade can also restart, but with limited audience numbers. Boris Johnson said: "Today we're taking a step toward that moment when we learn to live responsibly with Covid, when we cease eventually to rely on detailed government edicts and make our own decisions based on the best scientific advice about how best to protect our families and those around us. "This doesn't mean that we can suddenly throw caution to the winds. We all know that close contacts such as hugging is a direct way of transmitting this disease. I urge you to think about the vulnerability of your loved ones." “It’s great that we’ll be able to welcome our customers back inside our venues and get more of our team members back to work," commented Nick Mackenzie, chief executive of Greene King. “It’s essential all restrictions disappear as promised on 21st June.” Further details on the next steps will be set out at the end of May.

The rest of the UK Subject to government approval, the hospitality industry in Wales will also begin indoor service from 17th May. In Scotland, if all goes as expected, from 17th May up to six adults from three house- WILL KENNEY holds can meet inside an outlet. For Northern Ireland, the reopening of indoor hospitality could resume from 24th May.

Birds Bakery recently donated £3,000 to Treetops Hospice. Much of the money was raised via sales of its single-use carrier bags. 3k Oohmagazine.co.uk | @OOHmagazine 10 The big issue The big issue OPERATORS ON A CLIFF EDGE OVER RENT ARREARS Will the stand-off between commercial tenants and landlords be defused by the end of the government-imposed moratorium on evictions in a month’s time, asks Jane Renton

If you happened to arrive from Mars in the last couple before any final decisions are reached in June. of weeks, you might be forgiven for concluding that “It is still not too late to respond,” urges Kate Nicholls, Large hospitality is the only industry worth being in. You would UKHospitality’s chief executive. “SMEs, who are among no doubt say to yourself, ‘Clearly, these earthlings are the most vulnerable, should still write to their MPs to get numbers primitive, but sociable’ as you watch them pour out onto their views across.” Her organisation has already drafted the pavements, glass in hand, grinning as they reunite a template letter, if required, for time-pressed operators, of jobs and with friends and acquaintances after months of lockdown. which can be downloaded from its website. businesses Everywhere is heaving it seems – even Blackpool. If you But pressure is clearly mounting on landlords and want to secure an outdoor table at your favourite pub tenants. While deals have been struck and concessions are at risk or bar, you had better book up. made in some instances, many hospitality businesses are But appearances can be deceptive. Many of those still in limbo, awaiting further government decisions over businesses are on a knife edge after an historically Covid measures, including social distancing, after 21st unprecedented period of prolonged closure. And the June, as well as over the resumption of public events. UK government’s current moratorium on eviction As Nicholls points out, some £2bn of outstanding for non-payment of commercial rent during Covid rent is owed by hospitality businesses. Around 40% of lockdowns officially ends on 30th June. hospitality premises are unable to reach agreements Although the deadline for the government’s call for with landlords over accumulated Covid rent arrears, evidence ended on 4th May as part of its review into or get any negotiated settlement in place to cover post- possible next steps to replace or withdraw emergency Covid resumption of trade. “Some 12,000 [hospitality] measures, UKHospitality continues to urge hospitality premises closed during the past year and failure to operators – especially those small- and medium-sized extend the moratorium could lead to further business enterprises (SMEs) who have so far failed to fill in the collapses,” Nicholls warns. government’s 94-page questionnaire – to write to their It seems that the government is also increasingly MPs. The idea is to make the severity of their position nervous about such an outcome. An overly abrupt removal abundantly clear to Boris Johnson and his ministers of existing restrictions over evictions could lead to a

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

further escalation of forfeitures, business failures and company voluntary arrangements filings. However, many landlords, who are themselves facing a £6bn cliff edge in commercial rent arrears, now feel it is time to reassert control over existing tenant agreements. This is despite the fact that many tenants have yet to come anywhere near being able to compensate for the accumulated losses made during the past year. A group of them, led by British Land, Land Securities and trade body the British Property Federation, put forward their own proposal earlier this month. They argue that businesses should pay rent from the end of June to coincide with resumption of trading and government reopening measures. They also propose to ringfence accumulated unpaid rent incurred from March last year to be paid back by the end of 2021. However, this is unlikely to give sufficient time for most hospitality businesses to make up rent shortfalls. Instead, UKHospitality prefers options three and six of a set of proposals put forward by the government in its recent call for evidence document. Option three would involve existing measures remaining in place according to the specific impact Covid had made on businesses. They would be applicable for a further period of time for those tenants who really cannot

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

pay, as opposed to those who simply refuse to pay. The Nicholls talked of “the acute cost burden” that “hugely government suggests that this option is for businesses inflated” commercial rents and business rates have come SMEs, who that have “suffered the most severe consequences of the to represent for much of the hospitality industry. “It’s likely pandemic and continue to struggle with the after-effects that Covid will have a ‘reset’ effect, bringing the cost of are among of lockdown and continuing restrictions on trade” (in other office rental down,” she said. “That alone could mean that words, those who have had closure enforced upon them). businesses and people who were previously priced out of the most Many hospitality companies fall within this category. working in cities might be tempted to rent urban office space.” Option six proposes a binding non-judicial adjudication Meanwhile, a recent survey conducted by the lease vulnerable, between landlords and tenants over debts accruing under restructuring specialist Cedar Dean found that more than leases where a rent agreement has not already been 70% of high street businesses are bracing themselves for should still reached. Under this scheme, adjudicators would have further job losses and insolvency filings without further write to the power to bind both parties to rent reductions or government or landlord concessions. “The evidence is deferrals over a set period of time based on evidence clear that we still have a significant issue on rent arrears their MPs put forward by both parties. to deal with and government must intervene and give Landlords, however, are likely to resist this specific businesses certainty in the coming weeks to avoid a cliff option, resenting any proposal that requires them to edge in June where large numbers of jobs and businesses put forward reasons why a tenant ought to pay the full are at risk,” warned David Abramson, Cedar Dean’s chief contractual rent, which they feel they are legally entitled to. executive. The survey was based on the responses of 355 But the government also seems determined to rebalance leading corporate and SME operators across more than what it deems ‘outdated’ commercial landlord-tenant 10,000 locations, including hospitality outlets, many of legislation with rebalancing reform. While that rebalancing whom are most at risk in coming weeks. legislation of the Landlord and Tenant Act of 1954 does not Concerns have also been raised by the British form part of the call for evidence review, the responses Takeaway Campaign, a trade body representing received, it is understood, will form “part of a longer-term thousands of restaurant and takeaway owners, food strategic policy development exercise in assessing the manufacturers, suppliers and trade associations. While current condition of the commercial property industry”. many of its members have been allowed to remain open In a recent column for one of our sister publications, throughout the pandemic, their trade had been adversely

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

The UK government’s current moratorium on eviction officiallyth June ends on 30 affected by repeated lockdowns and restrictions, with many businesses having to close temporarily to reorganise their operations to comply with social distancing requirements. Many of its traders have also been hit hard by falling demand in city centres, rural areas and tourist hotspots. While the measures put in place to protect commercial tenants saved many of its member businesses, further support was still needed as the economy reopens to ensure “the rug isn’t being pulled out from under these small, independent businesses”, the British Takeaway Campaign said. While the British Takeaway Campaign supports UKHospitality’s call for acceptance of options three and six under the government’s call for evidence, it also wants the implementation of an Australian-style measure that would result in landlords waiving 50% of rent arrears outstanding when businesses were closed, with 25% of rent arrears waived when businesses were operating under restrictions. The remainder of the arrears due would be paid back in instalments over the remainder of the lease. As 30th June fast approaches, one thing is certain: the date will be firmly circled in the diaries of both landlords and tenants. The cliff edge looms, but it will take more than a landing of Martians, or a few pints with friends, to push involved parties back from the brink.

Oohmagazine.co.uk | @OOHmagazine

JUNE 21

H2O Publishing is generating BITES, a digital product that keeps foodservice and hospitality operators up to speed with high street activity. Arriving by e-mail, it summarises key high street findings every two weeks, allowing operators to shape their business according to the lessons learned that fortnight…

POKÉ MAKING WAVES

Island Poké has signed up its first two UK franchise partners. The new agreements will bring a development pipeline of 23 Islands over the next five years, trebling its current UK footprint. These will sit alongside the 42 already planned 350 in France and Benelux over the same period. The news follows investment from Hero Brands and will create in the region of 350 jobs.

BEST OF CLUCK

The owner of Byron, Famously Proper Ltd (FPL), has acquired fried chicken concept Mother Clucker, with plans to expand the brand nationwide. Key members of the Mother Clucker team will be retained, and the brand’s identity and recipes will remain the same under the expansion. FPL is owned by Calveton UK, the company which bought Byron last summer.

SPRING TAKES ON SUMMER SALES

Hospitality venues that were able to open in England last month experienced a stronger uplift in sales than they did after the first national lockdown in July 2020, despite being limited to outdoor service. Like-for-like sales at restaurants, pubs and 45% bars were 45% higher than in the week from 4th July 2020, when they were able to resume both inside and outdoor service.

THE GREAT OUTDOORS

Consumer spend in hospitality establishments that opened their outdoor spaces on 12th April soared by 215% week- on-week, according to new data. Information taken from 12m active UK bank card holders reveals the reopening of 215% outdoor hospitality, salons and non-essential retail saw a 64% rise in spend by consumers within these sectors.

ALL-CONSUMING CONCERNS

In a recent poll by Coeliac UK, some 36% of respondents said that their biggest concern when eating out post-lockdown was being an inconvenience. Nearly half (48%) were most worried about being accidentally ‘glutened’, a term used by 48% people diagnosed with coeliac disease when they eat food that contains, or is cross-contaminated with, gluten.

BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info 18 Operator profile – Bakery

PIE SOCIETY Award-winning chef Mark Greenaway tells Henry Norman about his new London-based takeaway concept, Greenaway’s Pie and Mash

The events of the last year or so have, of course, had a profound effect on the industry, with even the most casual out of home operators having had to adapt. The award-winning Mark Greenaway – who was the only chef in Scotland to be newly awarded three AA Rosettes for Culinary Excellence back in 2012 and whose TV appearances include Saturday Kitchen and Sunday Brunch – may be more readily associated with fine dining, but even after 25 Hopefully I years at the top of his profession found himself have taken rethinking his approach. With the number of pie shops in London sadly a more dwindling (there used to be more than 110 and now there are barely 20), the acclaimed Scotsman saw an modern opportunity to promote this classic staple to the capital. The result is Greenaway’s Pie and Mash, which opened approach right next to Charing Cross station when the lockdown ended last month. “Opening a pie and mash shop is not something I would have thought about doing a year ago,” Mark says. “However, living and learning the culture here in London during lockdown has pivoted my thinking and excited me to look for other opportunities ahead of my signature MARK GREENAWAY restaurant opening in the summer.“ Months in the making, the concept will remain

Oohmagazine.co.uk | @OOHmagazine 19 Operator profile – Bakery

takeaway only, even as we continue to exit the pandemic. been made to feel so welcome in the street and so Mark says his inspiration came from wanting to craft pies far I have managed to meet most of our neighbours. that evoke feelings from his childhood, which set him on Once May the 17th comes around, I think even more a journey to create a joyful, comforting experience for people will be attracted to the street and everything his customers. else should be opened up.” “I think, with such a rich and historic heritage, the London Those who can’t make it to the bricks and mortar pie market is so ingrained in the culture,” he says. “I hope site, however, can still get their fix by ordering freshly I can just add to that. I don’t want to make them better or frozen, ready-to-cook-at-home pies, delivered directly more modern. However, I don’t come from that heritage to their doors. Or those lucky enough to live in the area and I don’t have generations of pie makers in the family, can order via Deliveroo. so I have hopefully taken a more modern approach to it.” No matter where they come to him from, though, The result is a menu that mixes classics like chicken, despite his impressive track record of success, mushroom and tarragon, and beef short rib and pearl Mark certainly won’t be taking them for granted, as is onion with some exciting new combinations that will be on evidenced when I ask him who the target market for rotation. For instance, his opening menu included butternut a pie and mash shop is these days. “Tough question! squash, goats’ cheese and spinach, confit duck, lentil and Hopefully we will introduce both new and old customers orange, and braised lamb shank, peas and mint. For dessert, to the concept of pie and mash. We are being a little meanwhile, apple pie with cream and custard is on offer. more adventurous with our flavours, such as with the Focus on One can only imagine how much fun it must have been duck, lamb and vegan pies. It’s such a great thing to eat coming up with this menu, as Mark says: “The NPD [new at lunchtime, or even as late as after the pubs close, quality and product development] was great – we certainly ate a whole so I feel it really does have a huge demographic.” lot of pies in the process! The ones we chose are just the Clearly an optimist by nature, when I ask Mark what consistency start. We now, through that process, have a whole bank effect the events of the past year have had on his and of fillings we can draw on as the seasons change.” business as whole, he even manages to see positives Mark’s dedication to traditional meals means his pies to the pandemic. “The biggest thing it gave me was customers are only ever made from the freshest British meat and time,” he says. “As a chef, the one thing you never have seasonal ingredients. He uses traditional Scotch pie is spare time, but it actually gave me an opportunity to will come pastry shells as the base, before topping them with flaky sit back, plan, look to the future more and, at long last, puff pastry. He says he does this to ensure a crispy base start building my wider team for the future. I have also that holds the filling perfectly and bursts with flavour. worked on some up-and-coming brands that I would So, what would he say the secret is to making a good like to launch.” pie? “It is 50/50 the pastry and the amazing filling; each is Before that, his Edinburgh restaurant, which he has just as important as the other,” Mark says. “So there is no run since 2013, reopens at the end of May, followed by real secret, just buy the best ingredients you possibly can. the launch of what will be his signature London one in Focus on quality and consistency and customers will come.” August. “It’s all very exciting,” Mark says, “I just can’t wait The same could be said for the outlet itself, which to welcome customers back through the door.” I’m sure boast a semi-industrial, minimalist decor, along with a nod those customers will reciprocate, benefiting from such to the heritage of the beloved British pie scene. “It’s been a talented, not to mention hard-working, chef who we amazing so far,” Mark reflects on its launch. “We have are lucky now has his fingers in so many pies.

Oohmagazine.co.uk | @OOHmagazine 20 The greenissue

GREEN CUISINE As consumer interest in ethical and environmentally-friendly products increases, running a sustainable foodservice operation is vital

Oohmagazine.co.uk | @OOHmagazine 21

Today, it’s easier than ever for out of home foodservice outlets to reduce their carbon footprint and make a positive impact on the environment. From reducing energy and water consumption to serving plant-based options and using sustainable packaging, there are issue green The a variety of ways that foodservice outlets can offer clean cuisine.

MEATLESS MONEY MAKERS Plant-based diets have soared in popularity as consumers buy into the health and environmental benefits of cutting meat from their diet or reducing the amount they BIOPAK consume. The fact that one in five Brits cut down their meat consumption during the Covid-19 pandemic (Kantar Worldpanel 2019), and the meat-free market being set to exceed £1bn within four years (Mintel), means there is plenty of profit potential in this area. “Manufacturers are constantly looking for ways to According to Kantar, 92% of vegan meals are consumed help end users reduce energy, and there are a number by non-vegans, so it’s not just those following this diet that of individual product features that can help drive energy need to be considered when it comes to meat-free options. savings, such as triple-glazed glass in oven doors,” says Gary When “There’s never been a more important time to review menu Nunn, managing director of Unox UK. “But the real opportunity choices to ensure the vegan options are really delivering,” is in the use of data and connected appliances to help drive choosing says Richard Cooper, senior brand manager- pizza for Dr savings – and unlock other benefits – in the kitchen.” Oetker. “With ‘quality of food’ now overtaking hygiene and The latest technology enables caterers to collect data, which venue cleanliness as the top consumer driver when choosing which process information, analyse the modes to streamline venue to visit, high quality vegan options are expected – and efficiency, and produce daily reports. Their connectivity to visit, high operators that show they understand consumer demands allows caterers to connect to the internet to send recipes quality vegan will reap the rewards.” to other sites and download hazard analysis critical control Reducing energy consumption has been a priority for point data. options are commercial kitchens for some time. Admittedly, this is “Data-driven cooking is about helping end users to due mainly to the financial benefits that this offers, but get the most from their equipment,” points out Nunn. expected the environmental considerations are also a major “The possibilities with this level of analytics are endless; but bonus for outlets looking to run cleaner businesses. making best use of data can improve productivity

Oohmagazine.co.uk | @OOHmagazine Oohmagazine.co.uk | @OOHmagazine 22 The greenissue Advertorial

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The COVID-19 pandemic has been incredibly challenging for businesses across Great Britain. As firms begin opening up amid continuing restrictions, many are assessing their financial situation and focusing on how to operate in this difficult new trading environment. In these uncertain times, many businesses are looking for ways to save money and maintain a healthier bottom line. The good news is that getting a smart meter for your business is a small change that could make a big difference. Smart meters are a great way to gain more control and understand how much energy you’re using. Since energy is a key expense that businesses factor into their outgoings, identifying ways to reduce your consumption could help you save money. Smart meters are available for many businesses. Depending on your circumstances, your smart meter could come with an In-Home Display (IHD), which will enable you to see up to date consumption in pounds and pence, making it easier to visualise how much energy you actually use. In fact, some business owners who have had one installed said it highlighted areas of spending they weren’t even aware of. This could give you the information you need to help reduce your consumption and therefore save money. On top of that, smart meters can help save you time. They can automatically send meter readings to your supplier, so you no longer have to. That’s one less thing on your to-do list! Your energy supplier will be ready to fit your smart meter once your eligibility has been confirmed. They will arrange a date and time that is suitable for you and your business requirements. A trained installer will then call round to your premises and fit your smart meter, and after the installation process is complete, they can show you and your staff how it works and answer any questions you might have about it. Contact your energy supplier about eligibility for your business.

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Oohmagazine.co.uk | @OOHmagazine 24 The greenissue TRI-STAR

Manufacturers are constantly looking for ways to help endgy users reduce ener

and efficiency, enhance safety and transparency, optimise water and energy efficiency, and even eliminate waste to maximise profits.”

CLEVER CLEANING As large consumers of water and energy, warewashing equipment needs to be used as efficiently as possible to ensure clean, hygienic results and value for money. When it comes to investing in a new machine, it’s important to match warewashing equipment to the needs of the site. Over or under specifying can have a dramatic negative impact on a kitchen’s efficiency and running costs. “Pre-planning is everything,” says Tim Bender, sales director for Hobart Equipment Division UK. “We urge operators to speak directly to us or to their local equipment distributors as we can help advise on the best course of action, not just for your current requirements but for those in the future too – designing with operational sustainability in mind.” Machine failure can cause costly disruption to operations, so it’s vital that operators regularly service equipment to maximise performance and efficiency. Doing so will not only mean lower running costs and greater operating efficiency, but increased working life for the machine too. Training needs to be offered to get new staff up to speed on best practice, with refresher sessions for existing employees. This will help avoid expensive breakdowns, which can be caused by user error such as incorrect loading of baskets. Plastic has been under close scrutiny in recent years as more and more is being sent to landfill and found in rivers and seas, damaging ecosystems. This is an issue that many consumers feel passionate about and will influence their purchasing decisions. In fact, a study by Leatherhead Food TRI-STAR Research showed that over half of UK shoppers setting dietary goals are driven by environmental sustainability concerns. It is therefore important that if operators do intend to sell drinks in plastic bottles, that they are made using recyclable plastics. “Currently, all our plastic bottles are made using two of the most easily recycled plastics, HDPE [high-density polyethylene] or PET [Polyethylene terephthalate],” explains Wayne Thompson, business unit controller, OOH for FrieslandCampina. “Our PET bottles are currently made from 20% recycled plastic and we’re aiming to improve this figure to 100% by the end of 2021. “Across our entire portfolio, our lids are also made from HDPE and our sleeves are a 100% recyclable material. This year we’re planning to take several steps to become a more circular brand.” Running a truly sustainable foodservice business means looking beyond the products to the supply chain – from ethical sourcing and food miles to minimising waste and improving recyclability. “Every part of our supply chain is reviewed to identify where improvements or changes can be made, from the ethical sourcing of tea and reducing carbon footprint to minimising waste and improving recyclability,” explains Cassie Shuttlewood, international sustainability and communications manager, TATA consumer products for Tetley. “We are committed to removing unnecessary

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SANTA MARIA

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HOBART CELEBRATION

and non-recyclable plastics from all parts of our are those that consider the entire lifecycle of a product,” supply chain.” says Richard Harries, BioPak sales manager. “Our top tip Tetley’s packaging for its green, fruit and herbal teas, for customers looking to switch to more environmentally- the outer packaging and starter kit bottle for Tetley Cold friendly packaging solutions is to partner with a brand Infusions and all of its Tetley Super Squash bottles are that measures, reports and minimises their impact 100% recyclable. The company has also produced teabags from start to finish. Going one step further, BioPak that are compostable through food waste bins. also offsets the inevitable carbon emissions used The most in the production and distribution of our products, CLEAR CONSCIENCE making us 100% carbon neutral.” ethical One area that is often overlooked when it comes to Increasing numbers of packaging companies are sustainability is the disposal of fats, oils and grease (FOG). continuing to add more products made from sustainable solutions for Not only is it a criminal offence to throw FOG down the materials such as paper, bagasse, PLA and wood, in a bid packaging drain, but it can also cause major problems to the sewerage to reduce the amount of single-use plastic in foodservice system. If it enters rainwater pipes or gullies, it can cause outlets. “As the EU and the UK continue with their plans to are those pollution in streams and rivers. ban single-use plastics, we have seen a big increase in “We recently saw the first ever prosecution by Thames demand for reusable plastic products as opposed to that consider Water when a pub and its landlord were fined for more than single-use products,” says Nick Burton, managing £16,000 for breaching the Water Industry Act,” points out director of Celebration Packaging. the entire Edward Palin, commercial director for Filta Group. “This Packaging has played an integral role in enabling the shows that water companies are becoming more and more foodservice industry to continue serving customers lifecycle of a forceful with regards to action on FOG.” throughout lockdown as consumers turned to takeaway product It’s not just the penalties that foodservice operators need options. Packaging was an important part of this transition to consider, but the damage to reputation that not having for many outlets and was the key to them building brand the correct grease management equipment could cause. recognition and getting sales. It’s therefore important that foodservice outlets ensure they “Food to go is all about speed of service, convenience install equipment that meets water company requirements. and great presentation,” says Lee Richards, sales Packaging has become even more important to director for Tri-Star Packaging. “During the pandemic, the foodservice outlets during the pandemic. However, consumers emphasis shifted towards health and safety, but operating still expect outlets to operate responsibly – offering recyclable, sustainably remained important and, from large high compostable or biodegradable packing options. street chains to small local independent operators, the “The most ethical solutions for takeaway packaging foodservice industry has continued to demonstrate its commitment to sustainability.” UNOX Sustainability should be part and parcel of every foodservice outlet’s business plan. Consumers are willing to pay for sustainable service, so ensuring a green set-up will pay operators dividends – while also helping to save the planet.

CONTACTS BIOPAK www.biopak.com/uk CELEBRATION www.celebration.co.uk FILTA www.filta.co.uk FRIESLAND www.frieslandcampina.com HOBART www.hobartuk.com DR OETKER www.oetker-professional.co.uk TETLEY www.tetleyfoodservice.co.uk TRI-STAR www.tri-star.co.uk UNOX www.unox.com/en_gb YAZOO www.yazoo.co.uk

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Oohmagazine.co.uk | @OOHmagazine LOOKING FOR

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33 People

What’s your favourite food and beverage?

I love a good hotpot. It’s one of those hassle- Flours and breads free dishes that you can start in the morning in the oven, and when you come back to it later it still tastes perfect. For me, there’s nothing better than the smell of meat and potatoes coming from the kitchen. It’s a classic combination with a comforting heartiness and it really reminds me of home. Plus slow cooking generates that intense flavour that’s hard to beat.

And your least favourite?

That would have to be mustard, since I’m allergic to it! Okra is definitely up there as well as being one of my least favourite foods. It seems to be used a lot more by chefs in London now, but I can’t understand why. That slimy texture and bitter taste does nothing for me. Drink-wise, it would have to be rootbeer. It’s just wrong in my opinion. Does anyone actually like the stuff?

What is the biggest factor currently affecting the industry?

Covid is the obvious answer, but it’s hard to say what the aftermath is going to look like at this Robbie stage. Restrictions are still a big factor for the Lorraine majority of us, with many restaurants operating at a fraction of their capacity. It definitely feels Founder, Only like we still have a long way to go. Food and Courses That being said, the support we’ve received from our guests has been fantastic. It seems like a lot more people are keen to What does your job typically entail? get back to dining out, so fingers crossed it will only be positive from here on out. My role is quite broad, so the answer to that question really depends on when you ask me. Get your head down What one piece of advice would you offer As the chef of our restaurant, my main role someone working in the industry? is obviously preparing and cooking all of our and be prepared to food; but beyond that, I also oversee the day- Get your head down and be prepared to work to-day running of the business. work your socks off your socks off and you will achieve your goals. and you will achieve It goes without saying that now is a tough time How did you get into the industry? to be in hospitality but stick with it. The sky is your goals the limit! I started out by doing NVQs in catering and hospitality at Westminster Kingsway College and working part-time in local restaurants. Once I completed my NVQs, I secured a one- day college release with the caterer Aramark Food Services UK and it went from there.

What’s your favourite part of your working day?

Definitely when service starts. There’s nothing like the buzz you get from a busy restaurant. That’s something I missed a lot during lockdown, but it’s great to see things slowly starting to get back to normal.

And your least favourite?

Probably the end of the night when service is over and it’s time to wash up! But it’s got to be done.

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35

OOW EE V EGAN focus food Street

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

What? The hype says: full of beans, with the market-share now being in The BBQ smokestak and double dirty fries. “The best vegan burger I have ever had”: mimicking meat. The BBQ smokstak’s Beyond Foodie Finds; “The food was amazing with Meat patty does just this, though slightly more Where? great flavours”: HappyCow.net; “Out of this successfully on the texture than the taste front, with Oowee Vegan dishes up ‘deliciously dirty vegan world burgers!”: TripAdvisor. the real heavy lifting being done, somewhat typically, burgers’ from five locations in (you guessed it) by the accompaniments. Thankfully, in this case, London, Brighton and Bristol. We say: more is certainly more, with the BBQ sauce being As we spring out of lockdown, the word is that the standout in a delightfully crowded field. How much? Brixton’s covered market is the hottest place to The loaded fries, meanwhile, are pretty much £10.50 for the burger, £7.50 for the fries. be – literally as it not only delivers its usual potent indistinguishable from the real thing. There are blend of bites and vibes, but is also somewhat certain vegan variants that have a reputation for The menu says: handily not absolutely freezing cold. Coupled with cheesing people off – but in this case, Oowee has ‘Quarter-pound Beyond Meat patty, BBQ this, I also received a tip-off recently from our sister- even succeeded in duplicating dairy. sauce, American cheese, onion rings, publication Dine Out to, er, dine outside at Oowee gherkin and lettuce. Fries topped with Vegan, which has just opened a Brixton mortar site Should you believe the hype? cheese sauce, Oowee dirty sauce and in the heart of the market. Oowee emphasises that Brixton is so much more crispy fried onion.’ Gone are the days when veggie burgers are than just a meat market.

Oohmagazine.co.uk | @OOHmagazine 36 Street food We don’t need to tell you that street food is a major trend. In fact, it isn’t even a trend any more. Once associated with festivals, markets and car park pop-ups, street food has become part of mainstream menus across the foodservice and hospitality sectors. Its growth has been remarkable, and yet it is no surprise when you consider its appeal. “Consumers are increasingly time-pressured and demand speed of service, better food and a wider choice,” says Lee Richards, sales director for Tri- Star Packaging. “Street food ticks every box and can enhance customer loyalty while increasing profits.” “Street food provides the opportunity for operators to be creative with menus and respond to trends and seasonality, while gaining a positive real-time customer reaction,” adds Nick Burton, managing director of Celebration Packaging. “Busy, time-starved consumers want the flexibility and choice that street food offers if the quality is there. From the right ingredients to the right packaging, they’ll come back for more – and also tell their friends.”

TREND WATCH As you will know, the term ‘street food’ applies to a vast assortment of different options. From mouth-watering As the demand for street food burgers through to Mexican-style tacos, flat doughnuts through to bubble waffles loaded with a mixture of toppings, we are always impressed by the creativity of persists, Gemma Bradish today’s operators. No matter what you offer, though, it’s worth noting that while consumers are still partial reveals how to ensure your to a treat, they are now more inclined than ever before to select healthier options. offering has a strong reputation “In terms of popular street food, healthy choices lead, with food inspired by different countries and cultures close behind,” says Burton. “Free from is on the rise, with dairy-, gluten- and meat-free meals becoming increasingly popular as people adopt healthier vegetarian, vegan or flexitarian diets.” The demand for premium ingredients also remains, and is almost certainly here to stay. With so many operators having upped their game in recent years, it seems likely that consumer expectations have changed for good – after all, who would want to eat soggy fries, for example, after enjoying thick fluffy chips for so long? “Look at how you can enhance the quality of dishes Look at how you can enhance to tap into the premiumisation trend,” advises Scott Oakes, commercial manager for St. Pierre. “Upgrading the quality of dishes to tap into burger buns and hotdog rolls to brioche is a fantastic the premiumisation trend example – a simple but effective way to add margin, increase the visual appeal and encourage more sales.” Paulina Gorska, marketing manager for Lantmännen Unibake, agrees that operators selling burgers should always invest in a good quality bun. “Some 69% of a burger is the bun, so it’s no surprise that 70% of consumers choose a more premium burger bun option,” she says. “Not only does a superior bun make a burger taste great, but it also makes it look great – more Instagram-able and likely to be shared. “What’s more, consumers are actually willing to pay up to £1.35 more for their burger to come in a gourmet bun. Therefore, operators should stock high quality products and make sure they communicate this to their customers, enabling them to trade up.”

IT’S WHAT’S ON THE OUTSIDE… Ingredients aside, operators must also focus on their packaging, ideally choosing a range that is not only made from sustainable materials, but is also LANTMANNEN recyclable or compostable. In previous years, few

Oohmagazine.co.uk | @OOHmagazine 37 Street food Street

ST. PIERRE Play it safe Scott Oakes, commercial manager for St. Pierre, reveals where to start if you haven’t yet added street food to your menu

“Ambitious, international flavours and authentic global dishes sound fantastic, but if you don’t have the expertise or the experience to produce those dishes well, it can be a risk,” he says. “Instead, start with products you know and look at how you can raise the quality. There’s no easier way to introduce a street food option than with gourmet hot sandwiches, CELEBRATION PACKAGING burgers and hotdogs.”

Oohmagazine.co.uk | @OOHmagazine Oohmagazine.co.uk | @OOHmagazine 38 Street food

Top takeaway tips

Takeaways have provided a vital lifeline for many operators during the past year, and look set to remain a key part of business models. Lantmännen Unibake shares its top tips on how to maximise sales well into Street food provides the opportunity to be the future

creative with menus and respond to trends Ensure best-sellers and customer favourites feature on the menu Package up your most-loved menu items into a convenient takeaway format. Burgers, for example, are an undisputed consumer favourite and one of the most regularly ordered meals on the menu, making them a must-list item on takeaway menus.

Innovate Takeaway options should not compromise on taste, quality or flavour. Invest in menu development and stay on top of current trends, such as street food, to deliver an outstanding takeaway experience.

Rationalise your menu and reduce kitchen complexities Opting for frozen, quick-to-defrost carriers can simplify kitchen operations and avoid food wastage.

Market your takeaway menu effectively Caterers need to let their customers know that they are open for takeaway, delivery and click-and-collect via tools such as social media and word-of-mouth among local communities. The spirit to support local business, including local caterers, is still strong. TRI-STAR

consumers would have noticed the packaging used, and yet as concern for the planet has PROMOTED CONTENT grown, so too has the level of interest in Barny MacAdam, taste creator UK and Ireland for Santa Maria Foodservice, says: sustainable materials. “Our Mexican spice mix is a versatile spice blend that can be used to make loads of “While consumers are demanding more different dishes – from the flavourful fajita to sprinkling over loaded fries or nachos. fresh, natural, local and organic food options, Stir it through mayonnaise to create a dipping sauce with a distinctly Mexican feel, they are also becoming increasingly interested or rub it on plant-based proteins to make tacos, burritos and all sorts of street food- in the provenance and environmental impact of style dishes that are perfect for outdoor spaces where quick turnarounds are key.” its packaging,” says Burton. “While it needs to be convenient, portable, and easy to hold and eat from, it also needs to be as environmentally- friendly as possible.” SANTA MARIA Richards recommends choosing a packaging supplier carefully. “Work with an experienced, unbiased packaging supplier with expertise in food presentation, who really understands the high street market and is in touch with the latest trends and innovations,” he says. “This approach means that the supplier will become a trusted advisor, working collaboratively to ensure street food vendors get the most from their packaging investment.” With so many operators now serving street food, there is no denying that the competition is fierce. But if you take the advice of our experts and adjust your menu accordingly, we have no doubt that you will be in a position to attract and, perhaps more importantly, retain customers.

CONTACTS Celebration www.celebration.co.uk Lantmännen www.lantmannen-unibake.co.uk St. Pierre www.stpierrebakery.co.uk Tri-Star www.tri-star.co.uk

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Entries open for the Street Food Championships!

Oohmagazine.co.uk | @OOHmagazine 41 LONDON SHENLEY CLUB Street Championships Food Street

Out of Home (OOH) and Dine Out magazines are excited to announce that the Street Food Championships will be held in September – and the cream of the industry is being invited to enter! The exciting event – which searches for the nation’s most mouth-watering street food dishes and offers a £1,000 prize – will be held in a marquee at London Shenley Club near Watford on 30th September 2021. The very best chefs from the street food, out of home, fast-casual and independent and group restaurant sectors are invited to apply. They can enter their signature street food dishes now into one of four cuisine rounds: Americana, European, Latin American and Pan-Asian. The 16 shortlisted finalists will then cook up their signature dishes at the live event on 30th September, with the best being awarded the £1,000 and the coveted Street Food Dish of the Year trophy. Not only that, but they will also be tasked with several head-to-head technical challenges, including the Wings Round sponsored by Frank’s Red Hot Sauce. Wayne Handley from Bun Club, who won the event’s central London-based predecessor, said: “I didn’t expect to win to be honest! I’d had a really good response from the street food scene which made me want to enter. To win was amazing.” Henry Norman, editor of OOH magazine, added: “Street food has been a constant throughout the last year or so and remains a real LONDON success story. We can’t wait to host this event and celebrate – and sample! – the best that the UK scene has to offer.” The venue has been chosen specifically SHENLEY CLUB as it offers the required ventilation and social distancing. London Shenley Club is a unique and attractive all-year-round location that hosts private events, weddings and corporate cricket matches. The grounds are set in the idyllic Hertfordshire countryside, offering stunning surroundings. The best in the industry will be in attendance… will you be among them?

If you wish to enter or would like more information, go to https://streetfoodchampions.co.uk now!

Oohmagazine.co.uk | @OOHmagazine 42 Operator profile – Fast-casualOperator profile – Here at OOH, we often speak to operators who used to work in a very different industry, such as finance or education. However, we have never come across a person who used to race cars for a living – until now. Having built his career here in the UK, Matt Harris, the founder of Thunderbird Fried Chicken, was invited to race in America, and without hesitation he moved to Charlotte, North Carolina, back in 2008. His career plans were quickly dashed, however, when the credit crunch kicked in, causing him to lose his sponsorship deals. While it was a major blow, LIFE IN THE fortunately the situation did have a silver lining. “I went on to travel around the deep south, where I discovered amazing American food and fell in love with cooking,” reveals Matt. “I then came back to the UK, got a bit drunk and bought an American ambulance on eBay – as you do – which I turned into a street food truck.” Known as BBQ Lab, Matt’s first street food venture saw him create what he calls “a re-imagined version of an American barbecue”. “I got into it with no intention of FAST LANE! making a profit whatsoever,” he says. “I did it for the sheer Matt Harris, founder of love of cooking and making awesome food. We did steaks, we did pork lollipops, we did stuff dipped in liquid nitrogen Thunderbird Fried Chicken, tells and deep fried… all sorts of madness. It was very much a cooking hobby completely out of hand!” Gemma Bradish how he went Two years after launching the business, Matt felt the time was right to close it down. “I was working 100-hour from racing cars to whipping up weeks only to be on my last fiver every Sunday, and eventually that did get tiring,” he admits. “I was looking street food for hungry Londoners harder and harder for that one special thing, and then

MATT HARRIS

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It was very much a cooking hobby completely out of hand! Operator profile – Fast-casual one day I put wings on the menu and they just took off. They even won the Best Wings in London category at Wing Fest a couple of months later and it was like, ‘Right okay, chicken wings are obviously the thing’. “A lot of the businesses out there seemed to be doing the same thing, but either they didn’t care about the quality of their food or they couldn’t seem to deliver it consistently, and that was kind of the basis for what Thunderbirds is/ was,” he adds. “I wanted to do something that was much more quality-focused but still fun and a bit tongue in cheek; it was the idea of having a chain that sells the best of something.” In 2017, Thunderbird Fried Chicken was launched at Giant Robot, a street food hub in London’s Canary Wharf. “That place was just incredible,” he recalls. “We didn’t really know how well we were going to perform but it was wildly busy and we developed a really, really loyal following at Canary Wharf – my God they loved fried chicken.” Expansion followed, and by the start of 2020, Matt had four sites dotted across London, none of which had a strong delivery set-up. Then came Covid-19, and rather than quickly formulate a plan B, Matt simply closed all sites and spent the next few weeks waiting to see how the situation would develop. With little improvement forecast, he then realised he had to act regardless of the situation, and proceeded to open his first ever dark kitchen in Shoreditch, which he says was “difficult because the competition in Shoreditch is so, so strong”. Despite this, Matt and his team were able to highlight their brand and, more importantly, attract consumers. “We worked incredibly hard on everything, from packaging through to the photography on our social media profiles,” he says. “It was a case of really pushing every possible angle that we could. We endured a good few months of consistent nail biting but eventually it started to work really well. “From there we opened another dark kitchen in Battersea, then we reopened our site in Charing Cross and started delivering out of there. This went from strength to strength, and then we opened another dark kitchen in Croydon.” Customers visiting a Thunderbird venue can expect to “It was amazing to see the business turn around,” he find a range of wings on the menu, as well as burgers, strips, continues. “At Charing Cross we even had our record sales buckets and salads. “It’s fried chicken but not as you know week during lockdown, selling more than we’d ever done it,” says Matt. “We look at every single ingredient from every when it had been open to the public as a normal restaurant. angle that we possibly can and think, ‘How can we make this It was an extraordinary turnaround.” just a little bit better?’” While many hospitality businesses have sadly fallen victim Keen to expand his business across London, Matt is to the pandemic, Matt is able to tell a remarkable success story now gearing up to open two more sites in the summer. He that deserves to be applauded. He now has six venues across is unable to provide exact details just yet, but reveals he the capital (having recently opened sites at Earls Court and is particularly excited about one of the sites because “I’ve Paddington) and believes that food deliveries will remain an been dreaming about having this exact pitch for years”. important part of his business model in the future. He also has plans for his menu. “It is in a constant state of It’s fried He also believes that fried chicken will only grow in evolution,” he says. “I’ve got a colossal list of things that I need popularity. “The three food groups that you can probably always to work on, from specials to changes to our sharing options. chicken but bank on would be fried chicken, burgers and pizza,” he says. I think the second we stand still someone will overtake us, “In terms of the latter, PizzaExpress and Zizzi used to be the and also I’d get bored just offering the same stuff.” not as you leaders, and now I think there’s around 220 different woodfired While his menu is subject to frequent change, Matt will know it pizzas on Deliveroo just where I live in Dalston. always strive to offer the very best customer experience. “It’s the same with burgers. Byron and GBK were some of “People are very, very emotional about their food, and even the first to come out a good decade ago, but now there are more emotional about their money, so if we don’t provide loads of good burgers everywhere and I think the same an awesome experience every single time and make our evolution is happening with fried chicken. Everyone has guests happy then we do not exist,” he says. “And that really suddenly realised that it doesn’t have to come from KFC is the north star of our business; it’s that constant drive to or another fried chicken shop, there are more options.” make sure we put a smile on someone’s face.”

Oohmagazine.co.uk | @OOHmagazine 44 Free from FREE AND EASY Placing an emphasis on allergen-free will be a real positive in the post-pandemic world QUORN

The market for free from foods has been one of the MAPLE FROM CANADA biggest growth areas in recent years. As we develop a greater understanding of how exactly what we consume shapes us, demand has grown and grown. “We know that the free from cake market sits at around £45m in annual sales, which represents a 30% uplift over the last five years,” says a spokesperson for Bells of Lazonby. “This only looks set to increase, especially given the focus on vegan and plant-based. “The advantage of stocking free from lines provides you with an ‘atmosphere of inclusivity’, where all feel welcome and accepted. Not to mention, with estimates of one in five now excluding an allergen from their diet – be it for allergy or lifestyle reasons – you will be missing out on a significant chunk of the market by not offering these products.”

THE MEAT-FREE MARKET If the market for meat-free wasn’t big enough already, the events of the past year have only re-emphasised its importance. “According to recent figures, it is set to have an estimated value of £1.1bn by 2024,” says Kim Hartley, business development chef for Mission Foods. “With high interest in becoming vegan and the demand for plant- based meals on the rise overall, operators need to tap into this trend in order to keep up with consumer needs.” To provide fresh and exciting plant-based meals, operators need to have access to a versatile range

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of products and ingredients to provide consumers with a selection of options to choose from. Mission Foods supports operators who are looking to expand and update their current menus by supplying vegan-friendly alternatives. Research shows that 93% of plant-based meals are eaten by non-vegans, so having exciting meat- free alternatives is crucial. “All Mission tortillas and tortilla chips have been created to be suitable for vegan and vegetarian diets, providing operators and chefs with a diverse and flexible foundation for the creation of tasty plant-based menus,” continues Hartley. “With an in-depth range of Plain, Bar-Marked and Flavoured Tortillas, there’s a product to suit any recipe or meal adaptation. With options such as Beetroot and Chia, Tomato and Chilli, and Spinach Wheat Flour Tortillas readily available, you have the opportunity to enhance your dishes with additional flavours and vibrant colours, alongside the more traditional plain tortilla options. “Meat-free dishes are no longer on the menu to cater for the minority. Whether consumers follow a meat-free diet or not, 25% believe it is important that the meals they eat out of home do not contain much meat.” You’ll probably be unsurprised to hear that Quorn Professionals agree wholeheartedly with this sentiment, with head of marketing and innovation – foodservice Claire Roper echoing: “Meat-free isn’t just a trend anymore,

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QUORN

Eat the rainbow it’s a consumer behaviour, and customers are actively demanding that delicious meat-free dishes, in their own Beetroot and right, are added to menus. Chia Wrap “The dishes need to be exciting and full of flavour to capture imaginations. Lack of choice and innovative ideas This great recipe from frustrates consumers of plant-based foods when eating Mission provides an out of home. Indeed, 86% of vegan consumers believe explosion of colour and flavours! it is important that there is a specially created vegan dish on the menu, rather than a non-vegan dish that INGREDIENTS has been adapted.” • Mission Beetroot and And interest in meat-free choices on menus shows no Chia Wrap sign of slowing, with health and sustainability playing a key • 25g finely shredded role in the decision-making. Indeed, some 68% of those red cabbage who are reducing their meat intake say that ‘a generally • 30g roast sweet potato healthy lifestyle’ is the reason for their choice of diet, • 12g spinach leaves reveals Roper. A further 67% say ‘protecting the planet • 10g sweetcorn kernels for future generations’ is the reason they want to reduce • 25g grated carrot • 35g coriander pesto their carbon footprint. “That’s why we’re so passionate about our super METHOD protein, mycoprotein,” explains Roper. “It is nutritious and • Spread coriander pesto sustainable like no other protein and has a texture identical onto the Beetroot and to meat, which makes it easy for people to choose food Chia Wrap that is good for their own health and that of the planet. • Add in the brightly It’s extremely versatile, takes on flavour and can be used coloured vegetables as both the finished product or an ingredient, opening up • Roll up in a burrito style a huge opportunity for chefs to use it to create delicious and enjoy! and sustainable choices for their menus.” CENTRAL FOODS

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CENTRAL FOODS

ON THE PULSE Bridor, meanwhile, recently unveiled its new protein- rich bread, Legumi. The product is made from a mix of nutritional pulses and aims to satisfy the rising number of healthy eating, flexitarian and eco-conscious consumers. The bread contains a mix of lentils, beans and dried peas, which combined creates a flavoursome and nutritional baguette. The use of these delicious pulses also fits with the company’s ethos to ‘share the bakery cultures of the world’ as they are commonly used in Indian and Middle Eastern cuisines, as well as in traditional dishes such as cassoulet and chilli con carne. “Pulses appeal to the healthy consumer as they have a low fat content and are packed with vegetable protein and fibre, as well as vitamins and minerals, such as iron, zinc, folate, and magnesium,” a spokesperson for Bridor says. “Our new baguette not only offers customers a healthy bread, but delivers a great taste and the quality the brand is renowned for too. “Additionally, the increased demand for plant-based foods primarily comes from consumer concerns over the environment. The growth of pulses is sustainable as they require little water and naturally fertilise the soil, hence their frequent use in crop rotation. This reflects our commitment to protect the environment and cut our consumption of resources as announced in our four -pillar approach to sustainable, responsible baking.” Pure maple syrup, meanwhile, is a great natural sweetener for use in vegan recipes, as well as becoming a popular substitute for refined sugar across all kinds of sweet and savoury recipes. “A little goes a long way with maple syrup, so it’s a cost-effective store cupboard ingredient with a good shelf life,” says David Colcombe, chef ambassador for Maple from Canada UK. “The secret is to use pure maple syrup sparingly rather than opting for the cheaper maple syrup that’s usually available to caterers, which is often blended with sugar syrup and gives an inferior taste. “With its earthy taste, maple syrup goes well with robust flavours and spices in dishes such as vegan aubergine and maple hotpot or vegan barbecue jackfruit pizza. A tablespoon or so of the lightest golden, delicate taste maple syrup can lift a salad, while the richer dark, robust taste maple syrup can add a subtle sweetness

Oohmagazine.co.uk | @OOHmagazine 49 Free from Free to vegan desserts and bakes, such as chocolate and avocado vegan tart.” This kind of flexible approach has always been helpful – but the pandemic has made it even more preferable. “As a result of the impact of Covid-19, to minimise waste and control costs, caterers must now ensure their menus work even harder, so they are including fewer products but ensuring these are suitable for a maximum number of customer dietary requirements and menu dishes,” says Gordon Lauder, MD of Central Foods. “As a result, we are seeing ‘dual’ dietary criteria becoming more important. “For example, delicious products that are both vegan and gluten- free are being developed to help avoid menu proliferation and appeal to the widest audience. This also helps overcome the issues of a reduced workforce and/or shifts in the kitchen. Pre-prepared vegan and gluten-free products will help reduce the number of touchpoints in the kitchen and thus also reduce the risk of cross-contamination and, as a result, are particularly beneficial if prep space is limited.”

FLEXIBLE FOODS Post-lockdown, venues will be keeping a tight hold on costs as social distancing, safety and hygiene rules are implemented, for both staff and customers. “To help, menus will be simpler, so choose items that are versatile and can be served at different occasions throughout the day, whether that’s with mid-morning coffee, as part of lunch or dinner, or during afternoon tea,” agrees Marie-Emmanuelle Chessé, international development project manager for Tipiak. “Opting for gluten-free sweet treats that just need defrosting before serving provides maximum convenience in the kitchen and helps reduce waste. And, of course, it can also help avoid cross- contamination issues, especially if prep areas are restricted in size and fewer staff are working in kitchens. “There are some super gluten-free sweet treats available that are perfect to serve in cafés and restaurants, especially because they are suitable for all diners, not just those with dietary requirements.” When it comes to desserts, Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods, says that this summer consumers will be looking for berry and zesty fillings and toppings for muffins and cupcakes, as well as vegan alternatives of their favourite bakes. Accordingly, caterers can take advantage of

DAWN FOODS

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BELLS OF LAZENBY

TIPIAK

Dawn’s ready-to-serve vegan muffins to not only meet the taste preferences of their customers but their various dietary requirements too. Dawn’s Very Berry and Lemon and Poppyseed Vegan Muffins have indulgent injections along with soft and moist textures. There’s no compromise on flavour between these vegan products and their regular counterparts. “The big nod to health from consumers has seen portion control and natural ingredients become a spotlight topic in the sweet bakery sector, with nuts, seeds, fruit and even vegetable inclusions appearing and hand finishing to give a ‘healthier’, artisanal look,” says Passmore. “The trend in gluten-free, coupled with consumer demand for healthy bakery options, has definitely been a driving factor in innovation, with caterers and bakers extending their ranges to include gluten-free bakes as part of their mainstream branded product ranges.” Central Foods’ range of Menuserve vegan and gluten- free desserts are made with smooth and creamy vegan cream ‘cheese’, but they taste so good they can be enjoyed by all diners. They are pre-portioned to reduce wastage MAPLE FROM CANADA and ensure consistency of presentation. The Menuserve Baked New York Style Dessert is a traditional baked vanilla cheesecake-style dessert, specially developed for chefs and catering professionals to add their own creative Vegan bakes touches and decorations before serving. As you can see, there is a plethora of great products CSM has launched a new bakery ingredients range available, so keep your options open and you can’t fail to profit from this growing market. “My one tip would be to CSM Bakery Solutions recently launched a brand new range of vegan bakery ingredients. hunt for those free from products that tick as many boxes Available now, the three new Craigmillar Vegan Bakery products are all completely vegan and contain no ingredients of animal origin, meaning they can be enjoyed by consumers as possible,” concludes Bells of Lazonby’s spokesperson. with vegan, vegetarian and flexitarian dietary preferences. “A recent survey we did of 5,000 free from shoppers Vegan diets are on the rise, with 34% of consumers eating a vegan meal at least once across the UK showed that 40% desire products to be milk- a week. The new launch comprises two vegan cake mixes and a non-dairy cream to tap into and gluten-free. this increasing demand for plant-based food products. “Therefore, finding products that are both gluten- and The new Vegan Cake Mix comes in two delicious flavours, Plain and Chocolate. The versatile milk-free, as well as vegan where possible, will help to mix is suitable for all types of bakes, from whole cakes and loaf tins to individual portions such satisfy the widest net of consumers – while also keeping as cupcakes and muffins. your stock holding and potential wastage low.” What more Cristiana Ballarini, activation director west, south and international for CSM Bakery Solutions, could you – not to mention your customers – want? says: “The launch of these three new vegan bakery ingredients products will enable bakers to offer delicious high quality desserts to those with a vegan, vegetarian or flexitarian diet. “The plant-based phenomenon is continually on the rise, and, as the UK is one of the most CONTACTS vegan-friendly nations, we wanted to offer a delicious selection of vegan bakery ingredients that Bells of Lazonby www.bells-whistles.co.uk don’t compromise on quality, taste or texture. We know that customers are looking for products Bridor www.bridor.co.uk to incorporate into their sustainable lifestyle with animal welfare, environmental protection and Central Foods www.centralfoods.co.uk health strong social issues with a long-term presence. CSM www.csmbakerysolutions.com “Not only do the new cake mixes offer a light, airy texture that matches any non-vegan cake, Dawn www.dawnfoods.com the non-dairy cream is the perfect alternative for whipped creams or toppings that add that extra Maple from Canada www.maplefromcanada.co.uk layer of indulgence to bakes. They are made with high quality and selected ingredients for natural Mission www.missionfoodservice.co.uk extra enjoyment, and will enable businesses to extend their appeal and include vegan products on Quorn www.quornfoodservice.co.uk their menus, while resting assured they are of premier quality.” Tipiak www.tipiakfoodservice.co.uk

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Oohmagazine.co.uk | @OOHmagazine 52 Market insight

Staff stepping up

With post-lockdown demand going through the roof, one Solita staff member recorded an incredible 30,000 steps in a single day!

The combination of the easing of lockdown restrictions, some be a physical job, but every drink carried, dish served and table cleaned springtime sunshine and the promise of enjoying a meal or a drink really adds up when you’re racking up 30,000 steps a day.” outdoors has allowed the struggling hospitality industry to finally Chris Harrison, CEO of Solita’s parent company, Shoot the Bull UK, thrive after months of having to remain closed. Brits certainly made added: “What industry leaders in hospitality need to be aware of right the most of their newfound freedom by flocking to outlets to dine now, more than ever before, is just how hard their teams are working to al fresco, with Google data revealing that searches for ‘outdoor get through this craziness of reopening. It’s our responsibility to make dining near me’ were up 450% in the first week of reopening. sure that our staff are happy and well, both mentally and physically, With this massive influx of customers came a much higher demand as adjusting from furlough to one of the busiest periods the hospitality for hospitality workers across the UK, with Solita Restaurants revealing industry has ever seen can be a difficult task. that some of its staff across its six venues walked up to 30,000 steps per “Regular breaks, fair working hours and wellbeing checks are all vital day in the first week of opening. This is 10 times more than the 3,000 the to ensure that hospitality workers will enjoy this busy period and feel average Brit walks. proud of their industry again, rather than becoming overworked and These whopping step counts are a product of outlets being stressed. We couldn’t be prouder of our hardworking colleagues, and jampacked with back-to-back bookings. Also, tables being outdoors can’t thank them enough for their combined efforts of getting through the makes for a longer walk for waiting staff as they make journeys to and craziness of reopening with a smile on their face.” from the kitchen and/or bar. Solita’s group general manager Eddie Kirby said: “We’re extremely fortunate that each of our six sites across the UK have outdoor areas, so we were able to begin trading again from 12th April. Our bookings have been flying in and it’s beyond great to finally have our industry back once more. “The large number of bookings, combined with the fact that With post-lockdown demand going customers can currently only dine outside, makes for a hefty number of steps that myself and the rest of the floor teams take each day. It can through the roof, one Solita staff be a hard graft, but the staff are thrilled to be back doing what they love after months of being at home furloughed. member recorded an incredible “Many people often overlook the fact that working in a restaurant can 30,000 steps in a single day! Oohmagazine.co.uk | @OOHmagazine 53 Diary

ALL DETAILS DIARY DATES CORRECT AT THE TIME OF GOING The biggest industry events coming your way TO PRINT!

Celebrating the world of craft beer, you can expect over 30 world-class breweries to be in attendance at this event. Pouring hundreds of delicious beers, the line-up will include Bristol Beer Factory, Brixton Brewery, and Wiper and True. Further drinks options may also be available, including cider, wine, gin and low/no- alcohol options. And to mop this all up will be fine food from the likes of Arawelo Eats, Nuvola Pizza and Two Belly. Accompanying all this will be some great musical artists. Previous line-ups have included top drawer acts such as DJ Yoda, th June Norman Jay, Jamz Supernova, and Rodney P th to 13 and Skitz. 11 www.bristolcraftbeerfestival.co.uk Bristol Craft Beer Festival Harbourside

st June th June th th to 27 th July to 20 25 th 19 10 to 18 The Great British Food Festival Cheltenham Food and Drink Festival National Doughnut Week Sudeley Castle, Gloucestershire Montpellier Gardens

This nationwide event’s aim has always The 12th annual Food and Drink Festival During National Doughnut Week, been ‘to create fabulous, fun foodie in Cheltenham will feature great businesses including bakers, coffee days out for all of our visitors and speakers from the industry sharing shops and cafés take part and sell their families to enjoy’. It works with culinary delights, making it a great lots of delicious doughnuts to raise wonderful producers, who not only day out for families and friends. All the funds for The Children’s Trust. It’s make fabulous food and drink products chef demos, wine tasting and talks are really easy to get involved and there but are also genuinely passionate about free, while the live music, the bubble is no charge to take part. what they do. show for children, and Punch and Judy All you have to do to register is complete There are some top chefs and bakers require tickets. the registration form on the website below lined up to appear this year. Great British Bake One of the highlights looks set to be and you will receive a pack of goodies to Off stars like Sandy Docherty and Phil Thorne watching the Cotswolds’ best chefs cook up help you to organise and promote the Week. will be at the Gloucester leg, alongside some a storm as they demonstrate their delicious Whether you’re a baker or a business that of the very best chefs from local restaurants recipes live on stage. The Chefs Theatre is wants to get involved and raise funds for and pubs. The event stops in Cumbria and also ticketed, with appearances from the The Children’s Trust, the organisers would Staffordshire next (both in July). likes of The Punk Chef and Kwoklyn Wan. love to work with you.

www.greatbritishfoodfestival.com www.cheltenhamfooddrinkfestival.co.uk www.nationaldoughnutweek.org

Oohmagazine.co.uk | @OOHmagazine 54 Recipe

STRAWBERRY CHEESECAKE OVERNIGHT OATS

This breakfast or afternoon treat was supplied by Jessica Ayling, Philadelphia Professional Food To Go’s chef ambassador

“Philadelphia Light is a great way of thickening overnight oats, providing a cheesecake flavour profile without being as calorific,” says Ayling. “A popular breakfast option, it will work just as well as an afternoon sweet treat. “To boost margins, try offering it with additional nuts and seeds. For example, flax or pumpkin seeds, dried coconut or chopped almonds to tap into the demand for high fibre diets.”

INGREDIENTS (SERVES 10)

• 500g whole rolled oats • 50g chia seeds • 1.75l oat milk • 640g Philadelphia Light • 1 1/2 tbsp vanilla essence • 50ml lemon juice • 50ml honey • 250g strawberries, diced

METHOD

Starting with the dry and moving to the wet, add all the ingredients to a resealable jar Close the lid and shake vigorously to blend. This should take approximately three to five minutes Refrigerate for a minimum of four hours, ideally overnight. Shake well before serving Option to add a few strawberries and Philly on top to garnish

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READER OFFERS Offers WIN A NUTELLA PIPING BAG! Ferrero Foodservice is giving 15 lucky OOH readers the chance to win a Nutella 1Kg Piping Bag, to help make the most of the booming takeaway and delivery breakfast market. Demand is growing for more exciting breakfast and sweet snack options and, with over half of the UK wanting to see more grab and go options with Nutella*, the Nutella 1kg Piping Bag is the easy way to squeeze the UK’s number one chocolate hazelnut spread brand** into your breakfast offering and boost profits! Ready to use when you need it, just snip, pipe and serve to add the finishing touch to your muffins, croissants, pastries or whatever takes your fancy. With no waste, this handy and hygienic 1kg bag keeps the great taste of Nutella right at your fingertips. For your chance to win one of 15 Nutella 1kg Piping Bags, simply e-mail your name, job title and business address to foodserviceenquiries. [email protected] by midnight on 1st June 2021. Fifteen lucky winners will then be drawn at random. For more information, call 0208 869 4000 or visit www.ferrerofoodservice.com/uk/en. This promotion is open to caterers in the UK, from 09:00 on 19th May 2021 to 23:59 on 31st May 2021. Only one entry per catering business. To enter, e-mail [email protected] expressing your interest in entering this competition. No purchase necessary. Internet access required. Prizes: There are 15 x 1Kg Nutella Piping Bags available to be won. For full Ts&Cs and prize details, visit www.ferrerofoodservice.com /uk/en/competition-terms-and-conditions. Promoter: Ferrero UK Limited, 889 Greenford Road, Greenford UB6 0HE. *Toluna / Ferrero November 2019 ** Nielson, Total Spreads – MAT w/e 23/01/2021 WIN BAKER STREET BUNS AND ROLLS! To celebrate the UEFA EURO 2020 football tournament this summer, Baker Street is giving away a mixed case of burger buns and hot rolls – the perfect finish for any hot sandwich option! Hot sandwiches to takeaway are certain to score during this summer’s big sporting events, offering a convenient, handheld product that can also save on prep, packaging costs and washing up for time-poor operators. And Baker Street is giving away the perfect hat-trick – a mixed case of burger buns, seeded burger buns and hotdog rolls. These bread carriers are suitable for everything from breakfast and hot carvery sandwiches through to the ultimate in handheld options, hotdogs and burgers. Baker Street’s range of ambient burger buns and hotdog rolls are built for purpose, enabling caterers to serve visually attractive options that are good value, and easy to prep and serve. For added convenience in a busy kitchen, all of the products come ambient and pre-sliced to aid speed of service. With no need to thaw and serve, they are also cleverly packed to retain freshness for 35 days (from depot). The delayed EURO2020 tournament will give operators the opportunity to theme their menus and decorate premises, tapping into the spirit as English, Welsh and Scottish fans are sure to get behind their teams. Whether you’re offering a Swedish meatball sub, Spanish-style hotdogs or Italian pizza-style buns, Baker Street can provide the perfect carrier. To be in with a chance of winning a mixed case of burger buns, seeded burger buns and hotdog rolls, simply e-mail [email protected] with your full name, job title and business address by midnight on 30th June 2021. One lucky reader will be chosen at random. Terms and conditions apply. To see the full range, visit www.lovebakerstreet.com.

Oohmagazine.co.uk | @OOHmagazine 56 New products n-Ooh products

Five stars

The new You Don’t Know Philly campaign aims to introduce compelling new chef insight around Philadelphia’s taste and workability alongside a bank of brand-new sector-specific recipe inspiration. The campaign is aided in its quest to inspire more chefs to greatness by a team of authentic chef ambassadors, the Philly Five. Each chef has been handpicked for their outstanding work in their chosen sector, with each having created a bank of Philadelphia-inspired recipes that show off its versatility and taste, and how it can help chefs to do more with less. They include Jessica Ayling, food-to-go manager for Itsu. A force to be reckoned with in the food-to-go world, she has revolutionised menus in the sector, pushing boundaries and launching new products. A foodie at heart, she’s always embracing new concepts and on the lookout for the next big trend. Andrew Severs, foodservice customer manager for Philadelphia, said: “It’s high time chefs got to know Philly a little better!” www.philadelphiaprofessional.co.uk

Kicking competitions

Coca-Cola is helping retailers to tap into the excitement surrounding this summer’s UEFA EURO 2020 tournament by giving customers the chance to win a host of football-themed prizes. From 25th May, consumers will be able to scan QR codes on 500ml PET bottles of Coca-Cola Original Taste and Coca-Cola Zero Sugar, and 250ml cans of Coca-Cola Energy and Coca-Cola Energy Cherry, to find out instantly whether they’re one of thousands of winners. From 1st June, shoppers buying multipacks of cans of Coca-Cola Original Taste and Coca-Cola Zero Sugar will have the chance to win one of 5,000 branded footballs. www.cocacolaep.com

An ideal combination The unique and patented Advanced Closed System+ on Convotherm combination ovens not only ensures that no fumes or vapours can escape from the cooking chamber, but also means that no germs, spores, bacteria or viruses can enter the cooking chamber. The latter is a fact that is more important than ever at this time. Acting as a sealed cooking chamber, the Advanced Closed System+ boasts automatic moisture adjustment, perfect steam saturation and fast, even heat transfer. By working like a lid on a saucepan, the system keeps heat and moisture in, allowing the temperature to rise more rapidly with less energy being required. www.welbilt.uk

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A fond foodstuff New products New Dawn Foods has further expanded its range of vegan-suitable ingredients with the launch of a new range of gelatine-free fonds to stabilise non-dairy and plant-based creams for use in mousses, bavarois and desserts. These versatile products can also be used with dairy cream. Dawn Balance Gelatine Free Fonds enable bakers to stabilise, gelatinise, flavour and sweeten cream in finished products without using animal gelatine. This makes the finished products suitable for a wide range of customers – vegan, vegetarian and flexitarian – as well as saving costs on buying in different ingredients. The new fonds are available in Fruity, which is ideal for mixing with fruity flavours; Sweet, for use with non-fruit flavours; and Chocolate, perfect for chocolate flavour applications. They can be used with dairy, non-dairy or plant-based creams with no compromise on performance. www.dawnfoods.com

Chemical cleaner

Rational has launched the Active Green cleaning chemical for its iCombi Pro combi steamer. This is a powerful advance in the area of environmentally-friendly professional cleaning chemicals which, when combined with the iCombi Pro’s iCareSystem, helps to deliver reductions of up to 50% on chemicals consumption. Active Green is a concentrated tablet that is completely free of phosphorous and phosphate. While it’s a green cleaning product, it’s also just as effective as conventional chemicals, guaranteeing superb, sparkling results, without compromise and without harming the environment. The iCareSystem is the intelligent cleaning system that detects how soiled the interior of the cooking system is. www.rational-online.com

It’s good to talk Some five years after its original inception, and following the tumult of the past 12 months, Hobart Equipment Division is re-launching its Big Conversation. The scheme engaged 250 senior industry professionals to gain a deeper understanding into the challenges dealers were facing in the modern marketplace. The world has changed irrevocably since that time, which is why Hobart has decided to reengage, with the remit of developing strategies to respond to the challenges thrown up by these extraordinary times. The manufacturer will call on delegates to provide feedback on current challenges, Hobart’s working practices and its range, and constructive points for improvement. www.hobartuk.com

Oohmagazine.co.uk | @OOHmagazine 58 Opinion Food for thought A-OK?

Consultant Peter Backman asks: What will a ‘K-shaped recovery’ mean for the industry?

When Covid started to bite and the first in a variety of ways, but all will end up putting lockdown ensued, there were many price pressure on the foodservice sector. questions about the shape of any future In effect it says Squeezed margins are not the only thing recovery in the foodservice sector. There there will be foodservice operators will have to worry were recoveries that were V-shaped, about, though. Another cause for concern J-shaped, W-shaped and L-shaped winners and losers is the field on which they have chosen to do (though the latter one was only in jest). battle. A significant area in which foodservice Some mentioned K-shaped, although the has chosen to grow is delivery, as well as bifurcation of potential recovery was too in combined UK consumer savings. virtual brands and dark kitchens. Unlike much for most people to contemplate. But The ways in which consumers spend their the core value of foodservice – namely the this may be what we are about to encounter. money on food will change the ways in which hospitality it exudes – these new sectors Together with the IGD, I have just finalised retail and foodservice evolve over the coming are brand- and marketing-driven activities. the third edition of our Eating In vs Dining year (and longer). But it is already clear that this And it is precisely here where retailers excel. Out report to map what is happening now in year the combined market will reach £195bn In choosing to grow via delivery, operators the total UK food and beverage market – and – to within a whisker of the £202bn in 2019. have chosen to fight a battle without the how it will pan out over the next few months. And within this forecast, we show that both tool that gives them their competitive edge: Economists at the IGD have developed the retail and foodservice will grow. Foodservice hospitality. This, I fear, is a mistake that will K-shaped recovery scenario and this forms will be putting on some £19bn this year alone. pile on additional pressure for the recovery the central part of our latest report. In effect it However, this growth will come with some of foodservice. says there will be winners and losers. And the problems attached to its coattails. For a start, winners will be those who are able to play their retail will do its hardest to retain the near £13bn For more information, go to part in deploying the £100bn that has accrued it gained from foodservice in 2020. It will do this www.peterbackmanfs.com/blog

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