Catering Solutions Guide
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University Catering Solutions Guide Our tailored insights, recipes and product solutions for your menu Contents From our kitchen to yours Introduction 3 Hello and welcome to the Premier Foods University Solutions Guide 2016, which Working with TUCO 4 has been created to equip you with a greater knowledge and understanding of the trends and student eating habits in the university sector today. We are proud to be Product guide 6 continuing our investment in industry-leading research that allows us to provide Allergens 8 you with menu solutions that enable you to be at the forefront of your customers’ demands, in this case students. Health 10 The number of students attending university is at record levels, with a total of 532,300 people entering UK Comfort 11 higher education last year1. Yet our research shows that students aren’t dining out on campus as much as would be expected. Less than half of students [42%] purchase food from on-campus food outlets, and whilst Adventurous vs familiar 12 nearly two thirds of students [60%] purchase food to go once a week or more, the vast majority of students [82%] are turning to food to go outlets on the high street. The rise of Italian 14 We’ve developed this guide to help caterers drive footfall and sales within their outlet and encourage students to eat on campus rather than purchase food from the high street. Food to go 16 Contained within this guide, is information on our top products in the University sector, allergen advice and six brand new recipes that use our range of best Social media 18 loved products, created by our Executive Chef Mark Rigby, all of which are Sustainability 19 underpinned by the results of the research independently undertaken by NUS Insight on behalf of Premier Foods. The guide highlights how students’ food preferences change as they move through the university years, as well as top tips and advice to help caterers maximise sales on campus. The independent research was conducted on behalf of Premier Foods by NUS Insight in March 2016 with a sample of 1,559 male and female students attending UK universities and foundation colleges. 2 3 University Catering Solutions Guide 1UCAS End of Cycle Report, Report [source: https://www.ucas.com/corporate/news-and-key-documents/ University Catering Solutions Guide news/record-numbers-students-accepted-uk-universities-and-colleges, accessed 10.06.16] WORKING WITH TUCO “Quite simply, Premier Foods brings the tastes and smells of home right into the heart of The University Caterers Organisation University, which is often young peoples’ first (TUCO) is the leading professional experience of living away. Our students, staff membership body for ‘in house’ caterers operating in the higher and further and visitors are reassured when they see they education sector. The association is can enjoy some of the UK’s best known quality committed to advancing the learning foods in their new ‘home away from home’.” and development of catering and Julie Barker, Director Accommodation & hospitality teams, and work to Hospitality Service, University of Brighton provide quality standards, advice and information to those working in the sector. TUCO is also committed to driving the health and well-being agenda on behalf of its members, and is at the forefront of sustainability best practice. Premier Foods is proud to support the Organisation as a TUCO Partner and providing university caterers with trusted brands and menu solutions. “Premier Foods is well-known for its innovation in creating new and unique products – who can forget “ah, Bisto” and “Mr Kipling’s exceedingly good cakes”! In line with TUCO’s commitment to continual development of sustainable procurement practices across the sector, and in keeping with our core values of ‘Share. Learn. Buy. Grow’, we look forward to ongoing close collaboration with Premier Foods in bringing more great products to our members and their discerning customers”. Matthew White, Head of Catering at University of Reading For more information on TUCO and how to become a member, visit www.tuco.org 3 4 University Catering Solutions Guide 00649_Ambrosia Frozen Custard A4 Ad_Outlined.indd 1 20/07/2016 10:05 recommendedOur top 15 of caterers31% now list Premier Foods gluten free items products for is theBisto consumers on their menus* universities No.1 gravy brand* *IRI Grocery Outlets, 52 w/e 28th March 2015. *MCA Ambrosiais the leading ambient desserts brand* *IRI, 12 w/e value data 16.01.16. McDougalls Delivering trusted isSharwood’s eaten on 122 million solutions for over occasions each year 150 years! 6 7 Top Tips to help Staff Training Storage of Products gloves are available where many foods are prepared Allergens Ensure all those that handle food and Make sure you have allergen caterers comply with manage customer queries/bookings information for all your products Use dedicated utensils and trays allergen regulations: have had Basic Allergen Training in storage for allergen free dishes, for example – separate toasters for gluten free bread With the free from market continuing to grow, Have a written procedure for how Ensure all products are stored securely Communication allergy queries should be dealt with to ensure no cross contamination If you have a separate fryer for chips it is vital that outlets are catering for consumers ensure signage is there and all staff Have an internal and external allergy Ensure staff are aware of any Store allergens on lower levels to avoid with allergies and intolerances, and are adhering policy and where appropriate, post are aware of this (this is often the first recipe changes spillages to the Food Information Regulations which came information on your website question many coeliacs ask) Consumers aged 15 – 25 years old are into force in December 2014. These regulations Have an allergy expert, trained to level considered a high risk as they want Handling & Preparation two, on duty at all times who can give For more information: introduced a requirement that food businesses to be seen as ‘normal’ in front of their Make sure that your kitchen staff use accurate information - ensure all staff For training, auditing and consultancy must provide information about the allergenic peers. Make sure your staff understand the same recipes every time know who this is and understand to support to create your allergy policy ingredients used in any food they sell or provide. direct queries to this person these concerns and know how to When you are making a dish, keep in regard to all allergens visit Provide information that is readily efficiently cater for those with allergies a record of all the ingredients (and There are 14 major allergens which need to be www.FATC.co.uk available on what you can and can’t without causing the consumer any what they contain), including cooking You can find more allergen information mentioned (either on a label or through provided provide, as well as the procedures you unnecessary embarrassment oils, dressings, toppings, sauces and resources at www.food.gov.uk/ information such as menus) when they are used have in place to avoid contamination and garnishes Purchase & Delivery of Products allergen-resources as ingredients in a food. Be positive, empathetic, patient and Where appropriate, build in always repeat back the order to the Check the products ordered are the a preparation area for allergen free Below are the allergens, and some examples customer to ensure this is correct products delivered items to minimise cross contamination. of where they can be found: Discuss any customer allergies first Have an agreement in place to ensure Alternatively have a safe document hand with the chef, as well as putting that your suppliers notify you with any procedure of what needs to be done through the EPOS system recipe changes to ensure safe preparation/cooking Remember there are 14 allergens Check nothing has been damaged as Ensure food handlers wash hands in listed in the FIR but there are over 250 allergens which can affect someone, this could cause cross contamination between preparation of dishes, and if you are asked to provide a safe meal containing an allergen NOT listed, listen and communicate accurately what you are able to provide Molluscs Milk Mussels, land snails, squid Butter, cheese, cream, milk and whelks. Also in oyster powders and yoghurt. Foods sauce or as an ingredient brushed or glazed with in fish stews. milk, and powdered soups Fish and sauces. Sulphur dioxide Peanuts Fish sauces, pizzas, (sometimes known as sulphites) Biscuits, cakes, curries, relishes, salad dressings, Lupin Dried fruit such as raisins, dried desserts, sauces (such as stock cubes and apricots and prunes. Also meat satay sauce), groundnut Worcestershire sauce. Lupin flour and seeds can be used products, soft drinks, vegetables oil and peanut flour. in some types of as well as wine and beer. bread, pastries and even in pasta. Celery Cereals containing gluten Eggs Celery stalks, Wheat (such as spelt and Cakes, some meat leaves, seeds Khorasan wheat/Kamut), products, mayonnaise, and celeriac. rye, barley and oats is mousses, pasta, quiche, Also, celery salt, often found in some types salads, some meat of baking powder, batter, N uts sauces and pastries products, soups breadcrumbs, bread, cakes, or foods brushed or Mustard Breads, biscuits, crackers, glazed with egg. and stock cubes.. couscous, meat products, desserts, nut powders Liquid mustard, mustard pasta, pastry, sauces, soups (often used in Asian powder and mustard and fried foods which are Soya curries), stir-fried dishes, seeds. Also breads, curries, dusted with flour. Bean curd, edamame beans, ice cream, marzipan marinades, meat products, miso paste, textured soya (almond paste), nut salad dressings, sauces Sesame seeds Crustaceans protein, soya flour or tofu.