filmore & union the rise of healthy eating

Healthy Menu Choices Meat & Shake Veganuary Food Standards One of the biggest We experience a Going vegan for the We speak to those at trends in the industry is taste of the Deep month of January (or the head of the FSA health food, so what can South at ’s longer) can be good for about legislation and businesses do to make Meat & Shake your health and wellbeing, tips for running a safe, the most of this we find out more compliant business

December 2015 Print edition £3.25 • €4.50 www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine Bringing Social Media to In-­‐Store Environments

www.flapit.com A message from the editor

Hello and welcome to the December edition of QuickBite

The next few weeks will prove to be the busiest of the year for many operators in the food and drink industry. Making sure that you are running at full capacity and making profit is vital before the traditionally leaner months of January and February. As I’m sure many of you are aware the New Year brings with it a host of resolutions and customers often change the way that they . Some of them choose to eat healthier as a way of detoxing from the winter excess, some go on diets and some change their lifestyles altogether. In this issue we have taken this in our stride and have provided you Editor with some excellent opinions and features to make sure that you are Scott Rumsey ready for the early part of the new year. Our healthy menu options [email protected] feature will outline the products that you should be considering for Office: +44 (0) 333 003 0499 your menu and the trends that might spring up at the start of the year. Contributors We also speak to the team behind Veganuary, who explain the benefits Peter Watters of going vegan for January. Nathan Siekierski Our first business profile comes in the form of Filmore & Union, who’s Burger Lad chain of cafes really tick the consumer boxes at this time of year and Katee Dias we also find out about expanding your business at a time of the year Commercial Manager where many simply stand still. We also highlight some of the latest Lewis Wantling property for those wanting to start the 2016 with a new shop, café or [email protected] takeaway. Office: +44 (0) 333 003 0499 All of this healthy eating does not mean however that there isn’t room Advertising sales for treats. In our gourmet pages we look at the other end of Sandra Bouillet the QSR market for those looking to continue with their holiday eating. [email protected] As always we have our regular news pages and include some great Office: +44 (0) 333 003 0499 insights from experts in the industry. Other features include maximising Finance your lunchtime trade, what’s new and a column from the burger lad. Laura Williams Our regular columns containing legal and financial advice are back and [email protected] they are joined by the new foods standards column, where the team at Office: +44 (0) 333 003 0499 the FSA explain to you their five star rating and the things you must do Design to earn and retain this industry standard. Simon Warbrook From myself and all the team here at QuickBite, have a Merry [email protected] Christmas and a Happy New Year. See you in January.

Front cover image courtesy of Filmore & Union Page 29

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Issue 27 December 2015 | 3 Contents

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22 Business Profiles 29 Filmore and Union 06 News Round-up 47 Burger Lad Healthy food to go is on the rise Here you’ll find all the latest news Popular columnist ‘The Burger we visit this chain of cafes with a about what’s been happening in Lad’ returns with his latest growing reputation in the industry the industry market views 40 Meat & Shake Features 48 Ovens Burgers and shakes are all the Essential in nearly every food rage and we check into one of  business, but which one is right London’s finest suppliers 22 Healthy Menu Choices for you? One of the biggest trends in the industry is health food, so what Industry Voice Property can businesses do to make the 52 Nathan Siekierski, Director at most of this 58 Property Jaspers Catering talks to us about Take a look at what properties are the sandwich market Veganuary available for sale throughout the 32 country, right now Going vegan for the month of January (or longer) can be good Business Expansion 53 Growing your business can be for your health and wellbeing, we difficult, get some advice here What’s new find out more 64 New products Food Standards Find out what new products are Gourmet Fast Food 56 We speak to those at the head 35 Premium products are proving now available for the foodservice  of the FSA about legislation and very popular at all times of the sector tips for running a safe, compliant day, we look at some of the best business Diary dates 43 Maximising Lunchtime Trade 66 Dates for your diary Most retailers are busy at Make sure you’re up to date with lunchtime, but how can you get what events are taking place more from these key trading hour where in the coming months

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Issue 27 December 2015 | 5 News Round-up

Chris’s Fish and Harry Ramsden’s Chips reel in top Awards New Franchise Harry Ramsden’s, the iconic award at BTAs British brand, world famous for its fish and chips, has signed a new Chris’s Fish and Chips took home franchise agreement for a further top honours at last night’s British territory in Takeaway Awards (BTAs) in a glitzy ceremony at London’s Savoy Hotel The brand has awarded the franchise for Essex, very active in the community supporting Hertfordshire and Cambridgeshire to Bobby The awards which are sponsored by the local football team and supplying fish Khangura and Lacky Sohal of Larentia Limited and chip suppers to the residents of the Just Eat, highlight the achievements of who already have vast experience operating independent takeaway businesses across local care home. They also play a part in within the UK food and beverage franchise the country with the finalists nominated by litter picking and are fully sustainable. sector. their own customers. Talking at the event, Managing Director Under the terms of the new agreement, 28 In a bid to have their local QSR named for Just Eat, Graham Corfield said: “Tonight Harry Ramsden’s outlets will open across the the best takeaway restaurant in the country, is the night where we celebrate all of your fans of fast-food operators voted in their hard work. region within the next six years, bringing with thousands and when the vote closed on “There are over 35,000 takeaways in the them approximately 200 new jobs. A number Sunday 11th October, just 66 businesses UK and tonight we celebrate the very best of sites in the area are currently being assessed were left. of them, you are all winners for getting this for their suitability however it is anticipated that The remaining takeaways were split into far and I wish you all good luck and hope the first new outlet will open in Southend, early 13 regional categories, including Scotland, you enjoy the night off.” in 2016. Wales and Northern Ireland. In addition to the £1000 reward for being Joe Teixeira, CEO of Harry Ramsden’s Last night a gala dinner was held at a category winner, Chris’s Fish and Chips comments; ‘‘As a result of the brand’s successful the Savoy, one of London’s most famous were handed an extra £5000 in cash. repositioning, our franchising proposition is hotels and the 13 regional winners The awards, hosted by husband and continuing to attract high levels of interest both were announced before Britain’s best wife duo, Vernon Kay and Tess Daly and at home and abroad. That we have now signed takeaway was decided, the winner being, attended by over 250 representatives seven major agreements in a relatively short Leicestershire chippy, Chris’s Fish and from the industry, also hosted an array of space of time is testament to the undeniable Chips. celebrity talent including Ainsley Harriot, appeal and longevity of Harry Ramsden’s.” The business not only serves some of the Alison Hammond, Joey Essex and Liz Bobby Khangura added: “We have watched McClarnon. best food in the country, but the team are the resurgence of the Harry Ramsden’s brand with great interest over the past couple of years and are delighted to now be part of the brand’s ongoing evolution.” To date and as a result of recent franchising rolls out new breakfast menu agreements, 18 Harry Ramsden’s openings have The brand announced the rollout of its new breakfast menu nationwide taken place across the network and new outlets are also trading well in Yorkshire, This new menu features a range of breakfast A breakfast platter is also available; Scotland and Sussex with more UK openings options including Croissan’wiches and which includes a sausage patty, a serving expected within the next few months. English Muffins. of scrambled eggs, six mini pancakes, Internationally, as part of franchise agreements The Croissan’wiches are croissant buns an English muffin and mini hash browns. for Qatar and the Kingdom of Saudi Arabia filled with American cheese, an egg patty Coffee is available in a range of three lattes, (KSA), the first new overseas Harry Ramsden’s and filling of choice. Choices include Bacon in Caramel, Vanilla or Mocha flavours outlet opens imminently at The Pearl in Doha or Sausage and Double Croissan’wich, Talking about the launch, Matthew and the brand is set to open its doors once again which offers both options. Also on offer Bresnahan, Marketing Director, Northern in the KSA, after a ten year absence. are the Bacon or Sausage King Muffin; Europe, Russia, & Africa, Burger King Brand featuring cheese, an egg patty and filling, said: “The Burger King brand is thrilled to all sandwiched between a toasted English announce the national rollout of breakfast muffin. in the UK. “We are firmly committed to delivering innovative, great-tasting food and the new breakfast menu has something for everyone at affordable prices. “We always listen to our guests and are excited to be able to offer them the delicious taste of Burger King brand products at all times of the day.” The new line up also offers a variety of desserts and those with a sweet tooth can go for mini pancakes, a muffin or start the day with a doughnut. Burger King will stop serving their breakfast menu at 10.30am.

6 | Issue 27 December 2015 News Round-up

Ed’s Easy Diner set for auction Zapper launch Ed’s Easy Diner, the American diner chain, is reportedly under auction and could fetch around £100m ‘Waiter Day’ scheme Zapper rolls out monthly waiter Should the deal go ahead, Chief Executive Andrew Guy and Chairman Stephen Greene could be set for a £20m windfall. appreciation day to its 1,000 UK Greene purchased Ed’s for £1.7m in 2009 from the trust of late founder, Barry Margolis. restaurants and promises to It is believed that a potential auction has attracted the interests of American buyout double tips for UK restaurant staff company TPG, which currently owns , and also Bowmark Capital, former backer of , according to the Sunday Times. Zapper, the mobile payment and marketing Companies House reports that Ed’s made earnings of £5.8m and lost £262,000 last year, platform, has announced the launch of however sales are forecasted to hit around £10m this year following a number of store ‘Zapper Waiter Day’ – a celebratory day to openings and increased brand awareness. be held on the last Friday of every month Ed’s currently has 50 diner sites across the UK, with a further seven BBQ and Grill sites, a where all tips paid by customers through the ‘Dinerette’ and ‘Shake’ stand. app are matched by the company. At all participating restaurants, diners can pay for their meals and leave when they want through a simple scan of a QR code on the bill. The app includes the option to split the bill with friends, add a tip and rate their overall experience. Diners are encouraged to reward good service with the tipping emoticon on the app payment screen which, ingeniously, gets happier the higher you tip! “Zapper Waiter Day gives us the opportunity to say thank you to the waiters, each of whom are an integral part of our solution,” commented Gerry Hooper, CEO of Zapper UK. “While we support our restaurants and their front-of-house staff on a daily basis we felt it was important to hold a monthly waiter appreciation day and double Zapper tips.” He added: “The integration is an enhancement of the service, not a replacement and last month in September, there was a recorded 101% uplift in Zapper tips paid out compared to the launch in August! “Our solution fits in neatly at the end of the dining experience and gives more QSRs most popular choice for Millennials time back to the waiters, allowing them to focus on delivering excellent service. As a One in three foodservice visits is driven by Millennials (the 16-34 age result, 70% of our restaurant partners are group), according to a new piece of research by NPD Group experiencing an average 10% uplift in tips, in general through the app, which has been The research found that over half of of a negative trend amongst those aged growing steadily this year, with the average Millennials’ visits are to quick-service 18-24, balanced by growth in the 25-34 Zapper tip amount at £4.50. restaurants, 9% to full-service restaurants, age group. “The mobile technology has been 9% to pubs and 29% to other channels. designed not to interfere with restaurants Over half (58%) are also more likely to front-of-house staff and customer choose a chain when eating out than the interaction, particularly when ordering.” average foodservice consumer (54%). The The company already has hundreds of group is also more likely to eat and drink independent restaurants and chains using out for a snacking occasion (31%) than the the system internationally and the app is total foodservice consumer (29%). available for Android, iOS and Windows The average spend for a Millennial is Phone platforms. less than that of the total foodservice consumer, £4.37 for Millennials to £4.62 for total age. Almost a third (31%) of Millennials’ foodservice meals included a promotion or meal deal, compared to just a quarter (26%) for the average consumer. The research reveals that Millennial consumers have only marginally increased their eating out occasions, as the result

Issue 27 December 2015 | 7 News Round-up

Mixed results for big brands in children’s health league table A new league table ranking the health of children’s food in 21 of the UK’s most popular restaurant chains has revealed mixed results, with famous brands like Burger King and KFC scoring low marks

The study published by the Soil Association’s Out to Lunch campaign, their first in two years, has seen some significant improvements made by a small number of chains, but has also uncovered continuing widespread poor practice with many restaurants failing to serve fresh food or healthy choices. • The campaign found restaurants serving potatoes pre-mashed in Holland, fish fingers pre-cooked in Poland, chicken from Thailand and Brazil, cheese from Australia and New Zealand, and a chicken product with 19 additional ingredients produced variously in Kazakhstan, Russia, Vietnam, Argentina, Malaysia, India, Singapore, Indonesia, China, Ukraine and Slovakia, were regularly being served with no indication of where their food comes from, and only one chain (Jamie’s Italian) could reliably tell parents where their meat comes from. • 3 chains still offer children free or discounted refills of high calorie sugary drinks as standard (Café Rouge, Frankie & Benny’s, ). Just two fizzy drinks will see a child stack up 17.5 sugar cubes. • Size of chain does not determine position in the league table. Jamie’s Italian (the smallest chain) and (the second largest chain) are both in the top 5. (the second smallest chain) and KFC (the third largest chain) are both in the bottom 5. Despite much continuing bad practice, it is clear that a revolution in kids’ food on the high street is underway. The league table reveals significant positive changes - 10 chains are serving a portion of veg or salad with every meal (up from 6 chains in 2013) and 9 chains include information on where ingredients come from on the menu (up from 5). “We’ve found some up-market eateries are designing menus that Restaurants have a big role to play in influencing what children think make healthy eating for children almost impossible, and price is no good food looks like – going out used to be seen as a treat, but research guarantee of quality - lower cost restaurants are outperforming more shows it’s more common now with 40% of parents eating out with their expensive chains. kids at least once a fortnight. Meanwhile, 66% of parents say they don’t “Since our first league table and Prezzo have proved it’s think kids’ food in restaurants is good enough. possible to make major improvements – we’re now calling on other Speaking about the findings, Rob Percival from the Soil Association restaurants to raise the bar and give our kids the food they deserve.” said; “Our 2015 league table includes big winners and big losers - adults Jamie’s Italian topped the table with a score of 64 out of 80 (up from expect to be offered real food and real choices in restaurants and we 50 two years ago), and Prezzo was the biggest climber, moving an think children deserve the same. impressive 13 places to 6th position.

Starbucks post strong figures in latest financial report U.S. driven by a 4% increase in global traffic, bar in the UK, offering a higher-end coffee one of the world’s most demonstrate the strength and relevance of the experience, evenings menu and a no-queue recognisable coffee brands has Starbucks brand around the world. system. The coffee brand also rolled-out reported global like-for-like store “Our results underscore the success of the mobile pay and order across 150 of its London sales have increased 8% over the investments we continue to make in our people locations. last quarter and business, in new beverage and food Globally, Starbucks opened 524 new innovation and in groundbreaking technology stores in the quarter, including the first sites in In Europe, Middle East and Asia (EMEA) like- innovation that is deepening our connection to Panama and Azerbaijan. In 2016 they aim to for-like sales have increased 5% and this is customers everywhere.” continue with their rapid expansion, launching thought to be largely due to a 3% increase in Starbucks recently opened its first Reserve another 1,800 new sites. store traffic. Consolidated net revenues for the group were up 18% over Q4 to $4.9 billion, with operating income rising 13% to $969.4 million. For the year end, the coffee giant saw like-for- like store sales increase 7% globally, 4% in EMEA, net revenues up 17% to $19.2 billion, and operating income up 17% to $3.6 billion. Howard Schultz, Chairman and CEO of Starbucks, said: “Starbucks record Q4 financial results, highlighted by stunning comp store sales increases of 8% globally, 9% in the

8 | Issue 27 December 2015 News Round-up

Esquires continue national rebrand and growth strategy Esquires Coffee has unveiled its 9th rebranded store at The Bridges shopping centre in Sunderland, and has also announced three more store openings as the popular coffee brand continues to grow

The Sunderland site has been owned and run by Hartlepool based couple Dave and Doreen Parnaby since January 2008, and the pair are said to be very excited about the fresh new look for the store and are looking forward to getting back out there to serve the best coffee in Sunderland! The new design for Esquires Coffee’s stores is reflective of the brand’s move towards becoming a more artisanal coffee brand. Esquires Coffee has also announced that they are to open another three stores in the first quarter of 2016. The stores will be in Waterside shopping centre in Lincoln, the new Yate Riverside development in South Gloucestershire and in the new Xchange development in Bradford City Centre. The franchised chain has aggressive plans for growth and hopes to be operating 200 stores in the UK by 2020.Since June 2014 all of Esquires coffee has been certified as 100% Fairtrade and Organic.

Pinkberry looking at UK Launch The dessert brand is preparing its re-entry into the UK

Weny Wu, Director of International Marketing at Pinkberry, said, “Pinkberry Frozen Yogurt has many UK fans who continue to TM Electronics (UK) Limited request the brand re-open in the U.K. Even though the process is still at its early stage, we are excited Accurate, quality thermometers to partner with franchisees both in London and in Northern parts of the U.K. who are as passionate about the brand and share our and sensors for restaurants, values to uphold the highest standards of quality and customer hotels and catering service.” – with three second “In the near future, Pinkberry store locations will be confirmed and Thermasprint response. we will make announcements on this exciting re-entry to the UK.” • Cold store monitoring kits • Chef’s pocket thermometers • Robust waterproof thermometers with dishwasher-safe probes • Sous Vide temperature kits • Oven-proof stainless steel probes • Bluetooth Barcode thermometers

For a free quote +44 (0)1903 700651 [email protected] www.tmelectronics.co.uk

Issue 27 December 2015 | 9 News Round-up

Chilango continue Crowdcube investment with second equity drive Described as “London’s hottest new fast food chain”, Chilango is launching its second investment round on Crowdcube in the form of an equity crowdfund that aims to raise £1 million from investors in return for a 3.26% stake in the business Should the investment be successful and the scheme fully secure a record-breaking £2.1 million on Crowdcube and it is hoped subscribed the money will kick start the next expansion phase that that the second will follow suit. expects to see five-fold growth in the next five years. The Bond has already paid out £130k to its investors in Following the brand’s highly successful bond offering last summer its first two interest payments. The £2m capital raised has allowed where investors put in excess of £500 in return for an 8% p.a. Chilango to grow rapidly in 12 months, creating around 40 more jobs interest payment over the four years of the bond. and financing three additional sites, in London Bridge, Camden High Co-founder of Chilango, Eric Partaker, commented on the Street and Soho, taking the group up to 10 restaurants. decision for a second round of investment saying: “Our guests With the help of the new equity round, founders Eric Partaker and can’t get enough of our and tacos and we love how equity Dan Houghton are gearing up to reach over 50 locations over the crowdfunding means they can, literally, buy into a brand they love next 5 years. for as little as £10. In a bid to strengthen the management team, three industry “Investors make fantastic brand evangelists so we want to have heavyweights and existing investors have been appointed as non- as many on board as possible. executive directors, they are: “With the bond the entry bar was £500 so it was accessible to • Simon Kossoff, chairman of Carluccio’s Italian restaurants fewer people, although we still attracted over 700 who are all very • Dan Henshall, former CEO of UK and current CEO happy with the return on their investment following two dividends.” with Farrow & Ball The first investment opportunity, the ‘Burrito Bond’ overfunded to • Chris Moore, former CEO of Domino’s Pizza UK

McDonald’s chief questions sugar tax effectiveness McDonalds UK chief executive, Paul Pomroy has questioned how effective the sugar tax would be in tackling the growing obesity crisis

Jamie Oliver has been campaigning for the government to introduce a tax on high sugar drinks as part of its obesity strategy, which is expected in the coming months. However Pomroy believes the real way to tackle obesity is through ‘education, information and choice’. Pomroy told the Yorkshire Post: “Obesity in the UK is an issue, but it’s a complex issue. It’s far more complex than just putting it at one retailer’s door, whether through taxation or whichever way they look at it. It’s also about lifestyle and education.” I’m not sure taxation is going to solve everything. It’s been done in different markets in different parts of Europe. Interestingly, a lot of those markets have pulled that. For me, it goes deeper in terms of education.” Public Health England released a report last week supporting a sugar tax, amongst a number of other measures in the fight against obesity. However, a spokesperson for David Cameron said the Prime Minister was against the policy

10 | Issue 27 December 2015 News Round-up

LEON boosted by £11.5m funding Low wages for LEON, the naturally fast food brand, has secured an £11.5 million those in the food funding package from HSBC to fund its global expansion The package which has been agreed is means we can reach more people and and drink sector expected to help support new openings employ more people. The people who join and the brand’s plan to expand into North LEON are very special. They are often young, Bar and waiting staff, and kitchen America and further international locations. highly spirited and highly talented. and catering assistants are the Talking about the deal, John Vincent, “We know we have a great responsibility jobs with the highest proportion of LEON co-founder and CEO, said: to help them thrive and grow. Each new workers earning below the Living “Throughout the process of getting to know restaurant makes it possible to give greater Wage, a new report has found each other, I have been struck by the desire responsibility and greater chances to my of HSBC to understand our business and fantastic colleagues.” The report by accountancy firm KPMG has help us grow. found that 90% of bar staff, 85% of waiters “They have toured our kitchens, walked and waitresses and 80% of kitchen and into our big fridges, talked to our managers catering assistants earn below the Living and eaten our food. I believe that they are Wage. backing us because they believe in the Overall, 5.84m workers are paid less than culture that everyone at LEON is creating.” the Living Wage, equating to 23% of all In other news the brand continued with employees, an increase of 497,000 workers their UK rollout announcing the opening of year-on-year. their 30th restaurant site, situated in High Talking about the latest findings, Mike Street Kensington. Kelly, head of Living Wage at KPMG, said: The new site marks Leon’s eighth “The past year has seen some notable opening this year, following openings in achievements, with 2000 employers, , Cheapside and Canary Wharf including more than a quarter of the FTSE and a further three sites are expected to 100 now accredited by the Living Wage open before the end of 2015. The additional Foundation. Awareness of the issue has also sites are expected to include a flagship site increased, with more than 3 out of 4 of the in Broadway opening at the general public in the know about what the beginning of December. Living Wage is. ” Vincent commented: “More restaurants “With the cost of living still high the squeeze on household finances remains acute, meaning that the reality for many is that they are forced to live hand to mouth. The figures released today show that there is still more to be done if we are to eradicate in FSA release live database of food hygiene work poverty. Part-time workers, females (29%) and young people (72%) are most likely to earn and food safety prosecutions below the Living Wage threshold. The Food Standards Agency has published a live map which links to The Government announced the new mandatory Living Wage earlier this year of an FSA and local authorities’ database of successful food standards, £7.20 an hour for those over-25, which will food hygiene and food safety related prosecutions in England, Wales come into force in April 2016. However, many and Northern Ireland campaign groups, including the National Living Wage Foundation, claim the figure is The database, which gives details of local hygiene and safety breaches occur. not a true Living Wage. authority food hygiene and food safety ‘This information will also be useful to The Foundation has calculated that the prosecutions outlining where and how food consumers and businesses when choosing true ‘Living Wage’ based on the cost of living businesses have breached regulations, has suppliers. General Food Law is there to keep is £7.85 an hour outside of London and £9.15 been supplied on a voluntary basis by local consumers safe. within London. authority officers. “Like our Food Hygiene Rating Scheme, we The new map is being published to want the prosecutions database to empower highlight the number and type of successful consumers and businesses alike to vote fines levied and will act as a stark warning to with their feet and avoid those that are not QSRs across the country. following rules.’ Talking about the publication, Rod Since 1 April this year, there have been, Ainsworth, Director of Regulatory and Legal a total of 419 prosecutions in total and just Strategy at the Food Standards Agency, said: over 1 in 4 of these food law breaches (26%) ‘We want businesses to understand how related to offences where food enforcement important it is not to flout the rules which are officers found there was a failure by there to protect public health. businesses to keep premises or equipment “If they do then both we and local clean. authorities will take action against them. Other common food law breaches included Publication of this information also lets unfit food on premises, a lack of hand local authorities share intelligence to get a washing facilities and food safety training as better understanding of where and how food well as pest control issues.

Issue 27 December 2015 | 11 News Round-up

Burger King to trial alcohol in UK sites Burger King could become the first fast food chain to sell alcohol in its UK restaurants after announcing a trial at the end of the month in four sites The burger franchise have made public their plans to sell American beers in plastic bottles from this month onwards. It has applied for drinks licences at just four branches so far, in Newcastle-under-Lyme, Blackpool, Hull and Bury St Edmunds. If the licences are granted, Burger King will be able to sell alcohol from 10am to 11pm seven days a week, and could then apply for licences nationwide. At present there are more than 700 Burger King restaurants in the UK. Burger King already sells alcohol in some parts of the US, Singapore, Venezuela and Spain through its’ kiosk-style Whopper Bars. A spokeswoman for Burger King in Britain said: “We’re just catching up with the rest of the world, really.” Market rivals McDonald’s have not made a move into the alcohol market over here but do serve alcohol at some of its European branches. A message on the McDonald’s UK website says: “It isn’t something that we have experienced customer demand for or something that fits with the family-friendly focus of our restaurants in the UK.” The businesses are thought to be seeking an on-licence meaning that the beverages are only to be consumed on restaurant premises and not taken away.

Chopstix await planning permission for new Cambridge site Chopstix Noodle Bar will open on Market Street in a bid to tap into the student demographic and should its planning application be successful the owners promise their customers a “trip to the orient” Chopstix Group co-founder Sam Elia said: “A recent survey we shopping streets in Cambridge, and right next to the market. conducted showed that one in four of our customers are students. We The noodle chain, which has over 50 sites across the UK and believe that Cambridge, with its prestigious university and high level the Republic of Ireland, offers an “Oriental quick-service take away of tourism is an ideal location to introduce the Chopstix Noodle Bar restaurant”. brand. On its website, Chopstix says: “We only use quality ingredients, “We look forward to providing fresher, faster and healthier Oriental cooking fresh to deliver delicious and nutritious meals for our food at great value for money to the Cambridge community.” customers.” The building Chopstix plans to move into is on one of the busiest Customers will be able to choose a medium-sized box with one topping for £4.50 or a large box with double the toppings for £5.50. There are currently 11 toppings on offer, including ‘Sweet and Sour Chicken’, which the business describes as “Tasty coated chicken prepared with fresh onions, peppers and for that extra sweet touch pineapples, cooked in our flavoursome Sweet and Sour sauce”. There will also be two bases to choose between - vegetable noodles and egg-fried rice - as well as a number of extras. In its planning application, Chopstix says residents will not be affected by the noise and smell of food being prepared. “The proposed development incorporates a kitchen,” it says. “Which will necessitate the use of extraction and ventilation equipment.” “It is not anticipated that this will have any adverse effect on the amenity of residents at Radcliffe Court by reason of noise and odour impacts, since the residential apartments do not have windows or openings facing the rear void. The equipment will be fitted with the necessary filters to limit odour impacts.” Regarding its opening hours, the application says: “The proposed opening hours will be 9am to 11pm Monday to Sunday. Cambridge City Council now has 56 days to reject the application if it wishes to do so.

12 | Issue 27 December 2015 News Round-up

Harry Ramsden’s head to Doha London to host Iconic British brand, Harry Ramsden’s, has opened its first overseas greatest food outlet in over a decade The glittering launch event was hosted by now turning our attention further afield. market after crowd Mr Ahmed Hassan Bilal, Chairman of AHB With the master franchises for Qatar and Trading and Contracting Company which Saudi Arabia signed, further openings are funding campaign holds the Qatar franchise and was attended imminent. by prominent dignitaries from Doha, Qatar “Currently, we are also in talks with London Union, the parent company and influential business leaders including Mr various international parties so we of Street Feast, has launched a Hussain Ibrahim Alfardan, Chairman of the anticipate new Harry Ramsden’s outlets £3.5m crowdfunding campaign to Alfardan Group, one of the most successful opening in different parts of the world, in the create the ‘world’s greatest food family-owned conglomerates in the Arabian not too distant future.” Gulf. market’ in Central London To celebrate the official opening of new The company wants to create a large central Harry Ramsden’s at the luxurious Pearl London flagship market, alongside 12 local development in Doha, guests at the 100 markets, featuring 200 trader pitches, 100 bars cover restaurant enjoyed an array of items and hoping to attract four million visitors with from the wide ranging Harry Ramsden’s an online audience of a further three million. menu, including the fish and chips for which London Union acquired Street Feast on 1st the brand is world famous. May and has since created four local markets Harry Ramsden’s CEO Joe Teixeira also with 60 trader pitches and 29 bars. The attended the opening event in Doha and markets have attracted 300,000 visitors and a commented; “We are delighted that Harry 300,000-strong online audience. Ramsden’s first overseas outlet in over ten Henry Dimbleby, co-founder of London years has now officially opened. Union, said: “Although only five months old, “As our brand continues to go from London Union is already very profitable. This strength to strength in the UK as a result profitability enables us to open commercially- of our successful repositioning, we are sustainable markets that bring communities together, create employment and provide opportunities for new food entrepreneurs to establish themselves without requiring large amounts of capital. “We are doing this fundraising so we can expand with Scottish takeover move fast to open the world-class, permanent Barburrito has acquired the five- key acquisition in Scotland, affirms our street food market that London deserves. This strong Scottish restaurant chain position as the leading burrito bar operator is not only a serious investment opportunity, it outside of London. As the UK’s first burrito is a way to make a real difference to the lives Pinto Mexican Kitchen bar we are now proud to be operating 17 of Londoners.” The five sites will initially continue trading restaurants across 8 major cities.” Henry Dimbleby, co-founder of Leon, and under the Pinto name before being rebranded Barburrito is backed by growth capital Street Feast’s Jonathan Downey are heading as Barburrito over the next six months. provider BGF, which has provided a total up London Union, which has seen investment Talking about the deal, Morgan Davies, investment of £11.35m to the business from a number of high-profile chefs, TV CEO of Barburrito, said: “We are thrilled to since March 2012. The total funding to date personalities and entrepreneurs, including Nigella Lawson, Jamie Oliver and Russell have acquired the Pinto business. It is a covers the business’s existing estate of 12 Norman. well-run operation with 5 great locations in restaurants, supports Barburrito’s expansion In a pitch on crowdfunding website Seedrs, Scotland, a key focus area for us. Having plans, including the acquisition of Pinto and the group points to five revenue streams; grown up in Scotland, I am personally the continued roll-out of its restaurants across income from the bars; pitch fees from traders; the UK with plans to increase the number of delighted that we are expanding here. an entrance fee of £3 after 7pm; revenues from “We are serious about establishing sites Barburrito operates to 25 over the next private events and parties; and sponsorship, Barburrito as a UK wide operation and this 18 months. partnership and advertising opportunities. Jonathan Downey, co-founder of London Union, said: “We founded London Union to transform London’s food landscape, turning underused and derelict corners of the city into vibrant streetfood markets. In Lewisham, for example, we transformed Model Market – an abandoned 1950s market – into one of south east London’s most popular weekend destinations, with around 4,000 visitors each week.” London Union already operates local markets including Model Market in Lewisham, Dalston Yard in E8, and Dinerama in Shoreditch. London Union is seeking £3.5m with a 10% equity offered on the website.

Issue 27 December 2015 | 13 News Round-up

Phil Vickery and Ceres team up to launch gluten free batter Ingredients supplier Ceres has teamed up with chef great British dish regardless of their food intolerances.” Pairing up with Phil Vickery seemed like an obvious decision with Phil Vickery to launch its first gluten free batter mix and the TV chef not only Food Ambassador for Coeliac UK, but also having help fish and chip shop operators cater for the growing written several gluten free recipe books and developed a range of number of people diagnosed with coeliac disease gluten free baking mixes. With the help of Phil’s food and nutrition The Seriously Good Gluten Free Natural Batter Mix combines seven specialist, Bea Harling, the trio has worked tirelessly to get the product different flours to create a product that is as close to Ceres’s traditional right, as Stelios explains. batter mix while being gluten free. “We’ve done a lot of testing to get the batter right because we Taking two years to develop, the mix opens up a whole new wanted to ensure coeliacs didn’t get an inferior product. The risk when opportunity for fish and chip shops, which can now cater for customers developing a gluten free batter mix is that the end product can be with a gluten intolerance and tap into a market estimated to be worth crunchy rather than crispy and, because of the lack of gluten, which is £100million last year and growing. The mix is also 100% allergen free, what holds it together, the batter can split. So we nailed that straight which means friers have added peace of mind they are meeting current away. The batter mix is slightly yellower in colour than our natural mix, allergen regulations. but apart from that it offers the same consistent, natural looking and Launching The Seriously Good Gluten Free Natural Batter Mix delicious results every time.” at Olley’s Fish Experience in London on Monday, Ceres MD Stelios Commenting on his involvement. Phil Vickery says: “When I first Theocharous said: “At present coeliacs have relatively little choice started looking at gluten free there were very few products out there when eating out and, for many, fish and chips is off the menu and those that were available were frankly awful. But we are slowly altogether. We wanted to change this so that everyone can enjoy our getting past that, and with the introduction of our new batter mix we are giving coeliacs a choice. What people have to understand is that gluten free is not a fad. Coeliac diseases is a very serious and debilitating disease.” With most coeliac sufferers determining where they and their party eat, Phil believes offering a safe gluten free offering is key in attracting new customers, adding: “If I were gluten intolerant I wouldn’t trust anyone, but if I come and have fish and chips and it’s good, then I’m going to tell ten of my friends and they will return with their family and their friends.” Witnessing the growth of this market is Des Anastasiou, owner of Burton Road Chippy in Lincoln, who has been trialing The Seriously Good Gluten Free Natural Batter Mix for several months. He comments: “We have a gluten free day once a month and when it started we were serving perhaps ten a day. Now we are serving up to 200 a day and it has become as busy as a Friday. What you have to remember is that it’s never a whole party of coeliacs that come in. It’s always one in a party of four, or two in a party of eight, so it brings in a lot of additional customers.” The Seriously Good Gluten Free Natural Batter is pending accreditation from Coeliac UK and will soon be followed up by further products including gluten free chip shop curry sauce and a gravy.

Subway US will now measure its sandwiches after legal proceedings Following a lawsuit accusing the chain of serving sandwiches smaller than advertised, US has agreed to measure its 6-inch and 12-inch subs Subway will start making its sandwiches bigger after a lawsuit action lawsuit about the marketing of Six Inch and Footlong Subway claiming the chain’s footlong sandwiches are shorter than advertised, sandwiches. according to a settlement proposal announced Monday. “In settlement, DAI has agreed to certain practice changes for the Subway came under fire two years ago when a photo went viral benefit of all Subway® customers and to pay legal fees and class showing a footlong sub next to a tape measure that showed the bun representative service awards,” the company said. was actually 11 inches. “A federal court must approve the settlement before it becomes The photo prompted a class-action lawsuit from Subway final. The Court has scheduled a Settlement Fairness Hearing for consumers who said they were cheated out of an inch of their January 15, 2016 and set December 16, 2015 as the deadline for sandwiches. filing objections to the settlement,” the company said. Subway has now agreed to start requiring franchisees to measure The restaurant chain will edit its training materials and franchisee the bread they serve to ensure that footlong subs are 12 inches and protocols, “which had previously allowed for a small tolerance in the 6-inch subs are no less than 6 inches, according to the settlement size of a footlong sandwich,” to require that a footlong must be at agreement. least 12 inches. Doctor’s Associates Inc. (DAI), the franchisor of Subway Sandwich A hearing for final approval of the settlement is scheduled for Shops, announced a settlement has been proposed in a class January, according to Subway.

14 | Issue 27 December 2015 ZERO%News Round-up commission on all orders

Go Green Summit tackles sustainability in the industry A long standing topic for debate in the foodservice “ If just 40% arena, sustainability, was tackled head on this month of customers as Gram UK, supported by Winterhalter hosted the very first Go Green Summit, at sustainable venue The use my app Charlotte Street Hotel, London I’ll save Joined by some of the most influential names in the industry, £500-600 in delegates were invited to reconsider sustainability’s position within foodservice, as well as taking a look at the future of the industry and commission the role of sustainability within it. Opening the summit was Wrap’s Hospitality and Foodservice every month ” Programme Manager, Charlotte Henderson, who looked at the current Yones Shamsi – Owner of state of the foodservice industry. Pizza House Company, She reported that one third of all food produced globally was wasted, and valued at a staggering £600bn. Her comments aimed to change in the thought processes of the audience and asked them to question how much lack of We provide takeaways with a simple understanding and awareness is a key driver in preventing the foodservice industry from moving forward. and cost effective way for customers “Applying the theory and practice of cycling is perhaps the best way to approach sustainability within the industry,” she said, before using, to order online or on the move, weekly David Brailsford’s ‘aggregation of marginal gains’, analogy. She added: subscriptions start from just £10 “By making even the smallest one percent change to each element of sustainability, from energy costs, to staff labour and wastage, the gains will be become apparent as each marginal increase accumulates 3 Robust ordering system available as both a native to make a substantial change to a business.” mobile app and website Charlotte was followed with an insightful talk by Dominic Burbridge, Associate Director at The Carbon Trust, on how going green can help 3 Professionally designed interface considerately to keep operators in the black. aligned to your branding After lunch, Chris Moore, Chief Executive at The Clink Restaurant & The Clink Charity, along with Andrew Powis, Co-founder of Sterling Simple online dashboard with optional plug-and-play Food Service Design took to the stage before, Keith Warren, Director 3 at CESA UK (Catering Equipment Supplies Association) spoke. printer to receive orders Keith said that it was the early adopters of sustainability that would prosper in the industry and talked the audience through the benefits 3 Complimentary marketing pack to help you start and potential implications of the imminent launch of the EU Ecodesign promoting to customers directive scheduled for implementation in July 2016. The new labelling regulations is sure to put increased pressure on 3 Push notification marketing service to enable you refrigeration manufacturers, but the impartial rating system means that promote special offers customers can have renewed faith in the products they purchase and a measuring system against which to benchmark their energy costs. 3 Helpful customer support staff available to lend Keith continued on a more positive note stating that ultimately the directive would only benefit the industry by requiring new innovation a hand at any point within the market; with an aim to reduce global emissions by 60 percent by 2050 and ultimately creating a common legal framework that applies to all countries. Call us on 01423 437005 The Go Green Summit was brought to a close by Glenn Roberts Gram UK’s managing director, Andy Blake, Winterhalter’s commercial director and Stuart Long, sales and marketing director at MKN as they held a Q&A for the audience and discussed the future of the industry.

Issue 27 December 2015 | 15 News Round-up

Brakes launch new line of frozen sides Brakes, one of the leading foodservice companies in the UK, have announced that they have launched an exciting new range of side dishes Side dishes can sometimes be a bit of an afterthought on the menu. Offering a range of innovative sides can give eateries an opportunity to stand out in the market, as well as achieving a better overall menu margin for their businesses. The choice of “side” should be just as important as the main feature of the dish. Side dishes are a great opportunity to showcase the overall style of the menu and and more economical to deliver – without aware that there are many obstacles to innovation plays a major role in this. compromising on flavour. offering alternatives to current main stream Also, by selecting the right The new range includes Bubble & Squeak; accompaniments. Increased preparation time accompaniments to the most popular dishes Cauliflower & Chickpea Biryani; Creamy and wastage can add costs and some outlets on a menu, margins can be increased Spiced Lentils; Grilled Vegetable Tabouleh; just don’t have the time, skills or equipment through addressing the balance between Green Beans with Butter; and Steak Mix, required to prepare innovative side dishes protein and accompaniments. Protein prices which combines potato wedges, tomatoes from scratch. Frozen side dishes are an continue to rise and it is vital for operators to and mushrooms. excellent solution; offering easy portion think about new ways of approaching menu There are plenty of reasons for foodservice control and a long shelf life eliminate waste. development, to boost their bottom line. operators to “premiumise” their side dish Dishes can be heated from frozen and be It is for these reasons that Brakes has offering, but this is perhaps easier said served straight away to save preparation time developed this fantastic new range. The than done, according to Jade Dodds, and these products offer complete quality aim is to make menus simpler, quicker Category Manager from Brakes. ”We are control.”

McDonald’s release premium burger range McDonald’s is to launch a premium range of burgers in Britain to head off growing competition from rival chains such as and Shake Shack The burgers, called the Signature Collection, will include the thickest ever patty sold by McDonald’s. They have been developed in conjunction with chefs from Michelin-starred restaurants. The new burgers will be trialled at 28 restaurants in London, the south and before being rolled out to 400 McDonald’s restaurants next summer. They could also be sold in McDonald’s restaurants around the world if they prove popular in the UK. The company is facing growing competition from gourmet burger chains, particularly in the US where Five Guys and Shake Shack were founded. The new burgers will be served in brioche-style buns. They will cost £4.69. McDonald’s is taking advantage of its new table service system to launch the burgers. The extra thickness of the meat means customers will have to wait for their burger to be served, in contrast to the company’s traditional and Big Macs. Duncan Cruttenden, Food Development Director, said the burgers had been developed with the help of customer feedback. “At McDonald’s we are committed to listening to our customers and evolving our menu to offer something for everyone,” he said. “When the chef council started to develop this new premium offering, we worked with a brief generated by our customers – they told us they wanted thicker beef patties and high quality ingredients, freshly prepared. “We’ve crafted a range that is a truly exciting permanent addition to our menu.”

16 | Issue 27 December 2015 News Round-up

Euro Foods Group announce launch of Large chains busier online ordering platform Kukd than ever despite A UK-wide online takeaway ordering and restaurant booking service is higher rise in launching in Torfaen, North Wales later this month, creating 280 jobs Kukd.com which is based in Cwmbran said independents 3,000 restaurants have already signed up to allow their customers to order online, via the Restaurant chains have seen a 19% web or mobile apps. increase in visits, despite half of Shelim Hussein, Chairman and Managing Brits preferring to eat out in local Director of the Euro Foods Group, set up independent restaurants, according the venture following a grant from the Welsh government. to new research Hussain revealed that the website, which The research also found that Brits are is due to be launched in November 2015, spending £1.1 billion a month dining out at already has 3,000 restaurants signed up and independent restaurants each month. aims to have 10,000 within a year and to On average a quarter of Brits said they eat compete with services like Just Eat. out at local independents more than they did Kukd has financial support from the five years ago, hitting restaurants, cafés, pubs Welsh Government and currently has 100 and delis and average of five times a month. staff building its website and providing Established national chains are also seeing online support to restaurants, with a further an increase in customers, with 19% admitting 180 due to join the firm over the next three they visit them more now than five years ago, years. full service for our restaurants. translating to an average of 2.6 visits per Hussain told Business Insider: “We provide them with products from the month. “Consumers want to order food online now; farm to the plate. Then bring the customers it’s quick and easy. The Kukd.com model is to the plate as well.” Claire Davenport, Managing Director at much more financially attractive. The Euro Foods Group currently has a VoucherCodes.co.uk commented: “In a “Kukd.com gives us the opportunity to turnover of £105m and employs 1,500 staff mobile-lead, always-on world it’s our priority expand our offering. We’re not only about worldwide. to provide our customers with the savings food and packaging; we’re bringing new Kukd.com is due to launch later this and deals that matter most to them. So, when technology into the market and providing a month. our customers tell us that they wanted to see more offers to help them support local business, teaming up with Hi-Life was a no brainer. recovered from the economic downturn, the “The club’s focus on finding the hidden UK operators have eating out market is now levelling out and gems on the UK dining scene and supporting growth is likely to be much more conservative local independents and communities really confidence in strong illustrated by the declining number of appealed to us, as we aim to support operators still expecting to see sales growth. independent businesses as well as provide a “Feedback from the market suggests that large range of choices to our customers. We food market consumers are still being cautious over hope our users make the most of the new partnership and use it as an excuse to explore Confidence remains relatively spending. This demonstrates the need for operators to keep their prices competitive.” the culinary delights their area has to offer!” strong amongst the UK’s eating out Operators reported less trading down When it comes to national chains, the operators, with nearly two-thirds and fewer meal deal purchases this year, appeal for the majority of Brits (70%) lies in of those taking part in the latest compared with last year. Only 15% of the familiarity with the menus and knowing the Horizon’s Eating Out-Look survey those taking part thought consumers were dishes they most like to order. saying that their food sales had still trading down to lower priced meals, Brits spend on average £28 per visit at local increased year-on-year. compared with 22% who thought this 12 independent restaurants, compared to a £20 months ago. average at a chain. However, compared with last year, a smaller One in five operators reported that they proportion of operators reported a growth were no longer taking cost-cutting measures in sales, with nearly a third saying they had such as renegotiating supply contracts or experienced no real change in food sales over re-engineering menus to save money. This the past 12 months, a significant increase on suggests greater confidence in the market the 18% of operators who said that this time and a change on last year when a third of last year. operators said they had reduced staff wages The survey, conducted amongst a cross- or instigated a wage freeze. section of foodservice operators by JRA on When it came to issues that might impact behalf of Horizons, is designed to gauge dishes in the future, two-thirds of operators operators’ impressions of how the market is thought the biggest influence would be the performing and their expectations for future provision of gluten-free dishes, while 42% growth. expect dairy-free and lactose intolerance to Liz Land, analyst at Horizons’, said: “Having have an impact.

Issue 27 December 2015 | 17 News Round-up

ground-breaking exhibitors, from multiple Registration for sectors, all under one roof? “The answer lies in knowing the market, understanding the trends that keep this Hotelympia opens vibrant industry ticking, showcasing companies that share in this vision, true Hotelympia returns in February innovators, keeping things fresh and, most at London’s ExCeL promising importantly, relevant to you. more product innovation, a “So, whichever day you choose to spend comprehensive range of suppliers, with us, and whatever attraction, innovative and all new competitions new product, key exhibitor or insightful speaker is on your hit list, this experience The four day show welcomes visitors will be individually tailored to you, the from every sector of hospitality such as requirements of your business and your restaurants, pubs, cafes, contract catering, customers. Your show.” casual dining, the cost sector, and hotels. New for 2016 is the ‘Meet the Buyer’ Toby Wand, managing director from Programme, created in partnership with organiser Fresh Montgomery, said: “It may CESA (Catering Equipment Suppliers seem a contradiction in terms to describe an Association), which will see buyers’ event on the sheer scale of Hotelympia as requirements matched to the exhibitor whose having the feel of a bespoke, tailored show, equipment best meet their needs. but in 2016, that’s exactly the experience we Visitors can pre-register for Hotelympia will deliver. 2016 now by clicking here. The event starts “How do we achieve this with so many on February 29th and ends on March 3rd.

Pret launch Christmas menu to help local charities Pret has launched its ‘A Little Thank You’ Christmas campaign to coincide with the launch of its seasonal menu this week The campaign features five charities that Pret supports with food donations and funding and will use its marketing channels and digital media budget to raise awareness for the work the charities do. The sandwich shop chain will also donate 50p from the sale of every Christmas sandwich sold to the charities signed up. The five charities are City Mission, The Choir With No Name, The Clock Tower Sanctuary in , Cardboard Citizens in Whitechapel, and The 999 Club in Deptford. Mark Palmer, Group Director of Marketing at Pret said, “We’re delighted to donate our marketing channels and media, both physical and digital, to the Pret Foundation Trust and the charities we work with. It’s our way of saying ‘a little thank you’.” The Pret Christmas menu returned earlier this week, which last year saw the chain sell 625,000 Christmas lunch and veggie Christmas lunch sandwiches. The menu was launched at Pret’s Broadwick Street site, which was wrapped up as a giant Christmas present and customers were invited to tear their way through to get a free festive sandwich. New additions to the menu include a beef wellington baguette and a new festive mint hot chocolate.

18 | Issue 27 December 2015 News Round-up

Artisan coffee stores head latest Ones to Watch survey Despite the proliferation of branded coffee shops on our high streets, independent, artisan outlets specialising in high quality, freshly roasted coffee with a strong food offer are continuing to emerge and expand, satisfying the demands of an increasingly discerning coffee drinker The Street Food This was the conclusion of Horizons’ over the past three years. latest Ones to Watch survey, which “Mexican food is particularly suited Chef scoops 5th tracks the growth of new and emerging to fast-service, on-the-go eating, yet brands with between five and 25 outlets can be efficiently personalised to order,” consecutive award and which have shown over 20% growth said Nicola Knight. “Operators have this over the past three years. balance between speed of service and The Street Food Chef, an The biannual survey puts coffee shops in personalisation down to a fine art with independent business that serves its number one slot in terms of percentage many offering online ordering or ‘click and freshly made Mexican food, has growth over the past three years, and collect’ services to keep waiting time to a won their 5th consecutive Eat anticipates further expansion of this sector. minimum.” “We have adopted the coffee purchasing When quizzed about the biggest Sheffield Award habit, but this third generation of artisan challenges facing their business, 68% of Eat Sheffield is an initiative set up by Sheffield coffee shops is now bringing a higher the foodservice entrepreneurs that took part Hallam Business school to actively promote quality product to the high street often with in the survey said property availability was the thriving range of local food businesses in a health-conscious, home-produced food their biggest concern, along with the cost the local area. They run annual awards which offer that is appealing to today’s consumer,” of acquiring new sites. This has increased comprise of voted for and judged categories commented Horizons’ analyst Nicola compared with last year’s survey when with The Street Food Chef landing top honours Knight. 38% said finding sites was their biggest in the Street Food Outlet and Restaurant; Rest of “There is an element of coffee drinkers challenge. Maintaining product and store World categories. who are no longer satisfied with standard consistency throughout the growth phase Since opening its doors in Sheffield in 2011, coffee, but want something higher quality and gaining planning consent were also the Street Food Chef has become an integral which is why we are seeing these chains mentioned as issues. part of the Sheffield food scene, building a large growing fairly rapidly.” For the second year running Pret was and loyal following. It is these customers who Raising the bar in the takeaway coffee named as the foodservice operator most have voted for this tasty burrito business year market are brands such as Beany Green admired by respondents. The high street after year, making them their favourite Street (with five outlets) -an independent coffee giant was praised for its consistency, high Food Outlet. shop serving healthy salads, wraps and standards and quality. Richard Golland, Managing Director said, “We award-winning banana bread, East London- Top 10 Ones to Watch trends are delighted to win this award, we work really based espresso bar operator Grind (with 1. Coffee shop (122 outlets*) hard to deliver the best burritos we can, whilst four outlets) and Yorkshire-based Filmore & 2. Mexican burrito fast casual (113) focussing on the experience the customer has. Union (with eight outlets). 3. Italian casual dining (102) We have always made a point of listening to Novel coffee bars also feature in the 4. Sandwich bar quick service (70) what our customers tell us, and that they bother latest Ones to Watch report, including Red 5. Healthy quick service (68) to vote for us has blown us away. Consistency Kiosk Company, which operates 12 units 6. Juice bar (63) is what every food business aims for, 5 awards out of unused, iconic red telephone boxes. 7. World buffet casual dining (56) in a row shows us we are going in the right Ziferblatis another brand challenging the 8. Cosmopolitan casual dining (54) direction.” norm by charging customers for the time Gourmet burger casual dining (54) Richard and Abi started The Street Food Chef they spend in the shop, with free coffee 10. Thai casual dining (52) as an event business in 2010, with the vision of thrown in. The Russian-owned brand now *Number of outlets in 2015 by offer type running a number of shops in Sheffield. They has three sites in the UK, changing a flat (all brands combined) chose to serve Mexican street food because it rate of 5p per minute with superfast wi-fi fits with their objective of serving great tasting and free coffee, cake and biscuits. fast food that will make their customers feel “Entrepreneurs like the owners of good too; they also believed that there was a Ziferblat have realised that consumers use Mexican Food Wave rising in the UK at the time. coffee shops in a different way to other food The team offer a healthy alternative to fast outlets. Coffee shops have the advantage food with their great range of burritos, tacos and that customers, whether alone or with quesadillas, all made in front of the customer. friends, feel happy to hang out in their They work with local suppliers such as Moss stores. This offers a huge opportunity for Valley Fine Meats, #brownies, Our Cow Molly entrepreneurial operators,” added Knight. and Yee Kwan – themselves all award winning. The Ones to Watch survey shows Richard says “We love the honesty and that Mexican brands continue to be the theatre of street food – it fits with the values we second strongest growth area, making want to instil in our business; integrity, doing their appearance on high streets, shopping things properly and preparing the food with centres and transport hubs in the guise of love. Sheffield is such a thriving place to have burritos, tacos and nachos. Brands such as a business like ours. We will open our 3rd shop Barburrito, Benito’s Hat Mexican Kitchen, here in the beginning of 2016, and then focus on Chilango and make developing our private catering offer, and getting up a sector that has seen growth of 146% our salsa’s into other retail stores.”

Issue 27 December 2015 | 19 News in brief

Wok & Go to see rapid expansion by doubling store numbers Chester based Asian fusion restaurant chain, Wok&Go, will double the number of UK stores in the next 12 months with sites opening in Essex, Caffe Ritazza to open in Newcastle Kent and London. Founder Des Pheby, said: “Noodles SSP, operator of food and beverage are the new trend in quick-casual, brands in travel locations, is to offer few other products are so healthy, passengers at Newcastle International convenient, portable and customisable Airport a new food and beverage and they definitely have the cool factor. concept, Caffè Ritazza. “Our food is the secret behind our Created especially for the travel sector, success and the strong performance Caffè Ritazza is inspired by the coffee- of our first 20 stores has attracted drinking culture of Italy. investment from established operators and investment groups, leading to an Simon Smith, CEO of SSP UK and amazing growth rate”. Ireland said: “Working in partnership with Part of the growth will come from the team at Newcastle International, we the establishment of clusters of new have carefully analysed the needs of restaurants in the North of England passengers at this important gateway to and East Midlands. Seeds Consulting, the northeast. the London-based food business “Great coffee, a good range of alcohol developer, is behind the recent products and hot food throughout the acceleration in the brand’s growth rate. day were top of the list. Caffè Ritazza will The company will also open 15 new enable us to meet all these requirements restaurants in Essex via a franchise from one outlet.” agreement, as well as in Manchester Piccadilly, Chatham, Winchester, The new facility, which is part of a first Glasgow and break into the Central phase redevelopment of the airport’s London market with a brand new site landside facilities, will welcome its first on Finchley Road. customers later this year. Founded in 2008 by Des Pheby, Wok&Go currently operates 20 sites in the UK. Nando’s perfect for a first date according to research landmarks including Windsor Caste Nando’s has been named the UK’s environment. Men seem more willing to (10th), Borough Market (13th) and most popular first date location by commit to a first meeting over dinner Trafalgar Square (15th) also proved first dating app Clover. at a restaurant vs women who prefer date hotspots. The QSR chain beat coffee shops and being able to screen dates quickly over some of London’s most beautiful parks coffee.” to take the top spot, according to data Coffee chains including , from 500,000 users of the Clover app. Starbucks and Caffe Nero were named The data also revealed that women the second, third and sixth most popular prefer to meet for a first date in a coffee first date locations respectively. shop, whilst men prefer to be in the Whilst restaurant chains relaxed setting of a restaurant. and were named the eighth Isaac Raichyk, CEO of Clover, told and ninth most popular locations. Even the Metro: “We were surprised to see McDonald’s was the first date location most people choosing to meet at coffee of choice for many as it ranked 12th in shops and casual restaurants for their the list. first date. Besides coffee shops and restaurants, “We expected fine dining, bars and Britain’s parks including Hyde Park nightclubs to rank much higher, but (4th), Greenwich Park (11th) and Victoria clearly people want to meet in a relaxed Park (14th) were popular, as well as

20 | Issue 27 December 2015 News in brief

New investment for Belfast bakery to create jobs

The Belfast Baking Company has unveiled plans to invest £350,000 and create 15 jobs at a new bakery and deli in Titanic Quarter. The East Belfast-based company, which already operates a bakery in Belfast, specialises in combining traditional baking with 21st century cooking and design. Situated in the ARC, overlooking Belfast Harbour Marina and close to the SSE Arena, the new 50-seater restaurant will offer customers restaurant dining and deli lunches, as well as fresh local breads and bespoke cakes to order. Owner, Sharon McDonald said: “We are thrilled to be bringing Belfast’s newest baking revolution to Titanic Quarter, which is perfectly located for business, residents, students and the many tourists to the area. Our business is focused on providing baking excellence using locally sourced foods, crafted by expert staff. Our bakers and cake makers have over 50-years’ experience in traditional Irish bread making and handmade cakes, which we will serve fresh daily – with a twist. “As well as baking mouth-watering breads, we have devised a sumptuous lunch deli menu celebrating our local foods and flavouring which we know customers will love. To this we have a fantastic evening menu. The Belfast Baking Company expects to open its Titanic Quarter venue in mid- November.

appraised across a wide variety of Dodson’s to defend mobile fish difference - qualities that our Best Mobile judging criteria including the policies Fish and Chip Operator Award finalists and chip title they have in place regarding the withhold. I would like to offer up my responsible sourcing of raw ingredients, congratulations to our three contenders.” Dodson’s Fresh Catch in Wakefield is the preparation of products, how levels Over the coming weeks, the three back defending its title of Best Mobile of customer satisfaction are recorded outlets will be subjected to mystery Fish and Chip Operator, having made and responded to and marketing and judging visits to determine the overall it through to the finals again of the promotional activity. winner. This will be announced at the 2016 National Fish & Chip Awards. Mick Bacon, manager of award awards ceremony to be held at The The West Yorkshire-based business, sponsor the Responsible Fishing Lancaster London Hotel in January 2016. which scooped the title this year, is Scheme, said: “It is extremely joined in the final by Starchip Enterprise encouraging to see how even the in Evesham, Worcestershire, and smallest of businesses, such as the Tom & Simon’s Kitchen in Bingham, shortlisted mobile operators, are going Nottinghamshire. the extra mile to promote the responsible The Best Mobile Fish and Chip sourcing of seafood. Operator Award category recognises “With fish provenance being such fish and chip businesses that excel at a topical issue, the National Fish & operating on a mobile basis. Chip Awards consistently bring this To secure a place as a UK top three issue to the forefront and recognise finalist, the contenders have been those individuals who strive to make a

Issue 27 December 2015 | 21 Healthy Menu Options

Healthy Menu Options Choices to make your menu healthier

22 | Issue 27 December 2015 Healthy Menu Options

Eating a healthy balanced diet has become Making sure that you have a range of and why so many people felt that there a larger focus point for consumers over products that your customers want is was no way of making the product the last few years. The number of health- vital. A large part of visiting a takeaway or healthier. He told us: “Regarded too often food shops opening is at a record high somewhere that sells convenient, ready- in media circles as, incorrectly, being and walking down the high street it is to-eat food, is that the consumer knows bad for your health, fish and chips often clear to see the number of cafes, delis and it will normally be a little worse for them gets somewhat of a bad name, however takeaways offering healthy alternatives. than if they made something themselves. research shows that it is in fact a natural, This is time consuming hence the reason nutritional meal which is an excellent Another noticeable change in the food- that we use more and more food-to-go source of protein and many other to-go industry is with the big brands, outlets. important vitamins and nutrients - far chains such as McDonalds, Starbucks and better than most other takeaway foods. Subway have all changed their offering to So how can different types of QSR and make sure that there are healthier options food-to-go outlets make menu changes “A portion of fish and chips provides available. Portion sizes have been reduced that will make their offering healthier and the body with carbohydrate, vitamins and all of the nutritional information is a lot help them to cash in on this ever growing B6 and B12, vitamin C, iron, calcium, clearer. trend, here we look at some case studies phosphorous, as well as the trace and highlight top tips and menu options elements iodine, fluorine, zinc and some The incorporation of juices and fresh fruits you could add that are guaranteed to important dietary fibre. It also has fewer to the menu in many locations are seen increase sales. additives than other takeaways such as a major step, especially with all of the as burgers and curries; British Nutrition press about eating ‘five-a-day’. Fruit also Fish and Chips Foundation statistics show that an plays a positive role in terms of meal deals average portion of fish and chips has where many cafés also offer the produce Andy Gray, Trade Marketing Manager almost three times less fat (20.6%) than for inclusion with a sandwich instead of at Seafish spoke to QuickBite about the an equivalent portion of chicken tikka crisps for example. changes in the fish and chip industry masala and pilau rice.

Issue 27 December 2015 | 23 Healthy Menu Options

“The quick frying methods and high number of calories and sugars that they make them ‘skinny’ this is the process quality oils used by shops today mean are taking on. of using skimmed milk instead of whole that very little oil gets into the actual fish. milk. You can also remove or reduce In essence, the batter, used to encase a Whilst syrups are a great way to flavour the amount of whipped cream that you fish fillet, helps to seal the fish which is drinks they are very high in sugar. Making place on top of the coffee as this is often steamed to perfection within its protective your own flavourings can reduce a large unnecessary. coating. cup by near half the number of calories. Cafes often get judged on the food that “However, with that said, the importance This is not an easy process so another they sell and whilst there is no escaping for all takeaways businesses to offer good way to make coffees healthier is to the traditional English Breakfast on the healthier menu options cannot be understated. A healthier menu option is now something that The National Fish & Chip Awards actively recognise with the ‘Healthy Eating Fish and Chips Award’ category. Acknowledging UK fish and chip businesses that excel in educating their customers about healthy choices and the nutritional values of fish and chips, while offering alternative options, this award not only rewards those making great strides in this area but also encourages more fish and chip businesses to follow suit

Cafes

Coffee is the main area of concern for those in a cafe wanting to reduce the

24 | Issue 27 December 2015 Healthy Menu Options

menu there are some changes that punch. One of the nutrients found in 5. Ham you can make in order to reduce the highest concentrations in spinach is Ham is one of the best protein choices fat content and the number of calories. vitamin K, which is important for making to add on: It’s lower in fat than sausage, Here are some top tips for a healthy ‘Full sure the blood clots effectively. ground beef or crumbled bacon, and also English’. contains more protein. With about seven 2. Mushrooms grams of fat per three ounce serving, it fits Trim the fat of the bacon prior to cooking Another smart topping to add to your nicely within the recommended daily fat and go for reduce fat sausages. Both of pizza to boost its nutrition and flavour intake of an adult. these items should be grilled. are mushrooms. These contain just 15 calories per cup and 2.2 grams of protein. Burgers Fried eggs are bad. Scrambled eggs are While that may seem like a small amount good as long as there isn’t too much of protein, it puts them at about 50% total With burgers, the main focal point is the butter in them so offering poached or protein content. Mushrooms are another meat. In recent press there has been a boiled eggs is often the best option. food that’s recommend for males to use to warning about the level of red meat that help prevent prostate cancer. we should eat. This is something that There should always be a choice of the public are bound to take on board bread for the toast, make sure you offer 3. Diced Chicken so making sure that you offer a range of wholemeal toast where you can. For a low-fat protein source, you really burger fillings is very important. can’t beat diced chicken. Many pizza Tomatoes, mushrooms and beans are places offer this as a topping that you can Making your own beef burgers means that all high margin items and good for your request, the topping is low in saturated fat you know exactly what goes in them, as customers. Grill the tomatoes and dry fry and calories. long as you have a method to make sure the mushrooms for the healthier option. the weights are correct. Choosing leaner Beans can be bought with reduce salt and 4. Pineapple cuts of meat or mince with a lower fat sugars, this is something to consider. If you’re customers are craving something content is a great way to offer a healthier sweet, rather than finishing the meal product. You can develop a recipe that is If you add potatoes to your breakfast with dessert, top their pizza with some low in sate for example. You can also add offering then why not make your own pineapple. vegetables such as onions to the mix for wedges or diced potatoes in the oven both texture and flavour. instead of serving hash browns. One cup contains over 100% of your daily recommended intake of manganese, Other options include using lean red Pizza which is a nutrient that plays a role in meats such as pork and other products energy formation of the body. Finally, such as fish and poultry. Chicken burgers With pizza there are two key things to think pineapple is also a good source of are rising in popularity and if you were to about in terms of making them healthier. vitamins C and E. offer a plain grilled chicken breast instead They are the base and the cheese. Serving a thin base reduces the amount of bread and dough, this is cost effective and makes for a great tasting pizza. Some pizzas even come on tortilla-like bases which makes them healthier. The majority of the calories in a pizza come from these two element so a thin base with less bread and a low fat or reduced fat cheese can make all the difference.

Brands such as domino’s and Pizza Express now offer the option of low fat cheese on their pizza and also run a range of pizzas on their menu which are less than 500kcals.

Here are the best five nutritional pizza toppings for you to add to your menu if you want to make them a healthier choice.

1. Spinach The No. 1 most nutritional pizza topping is spinach, packing a powerful nutritional

Issue 27 December 2015 | 25 AHealthymerican Menu inspired Options food

of a deep fried breaded burger you can mass produced, white bread has a If you do put spread or mayonnaise onto cut the calories almost in half. bad reputation with nutritionists so by your bread slices, then try not to put offering brown or granary you will tick a any more mayonnaise or dressing in the Aside from the type of meat that you few health boxes. These types of bread sandwich filling. are serving in you burger another big are higher in fibre and sales in this area consideration is the way that they are are growing. Some of the healthy fillings that you can cooked. Grilling burgers is by far the add to you menu are as follows: healthiest way to cook them, this not only Rolls and baguettes can be very heavy gives them a great taste but allows any so by incorporating wraps to your menu • Chicken or turkey breast without skin excess fat to separate and move away you are offering a lighter option. • Roast beef or lean ham from the burger, making them lighter. • Tuna, prawn, salmon or crab meat Make sure you clearly display your without mayonnaise What goes onto the burger is also ‘low-fat’, ‘low-calorie’ or ‘healthy option’ • Low-fat cheese or cottage cheese important, why not incorporate low fat sandwiches, this is a selling point and • Low-fat dressing, low-fat spread, low- dressings and sauces, and a low fat will draw people in. where you can fat mayonnaise, mustard or ketchup cheese as a topping. Another important • Extra salad for fibre and bulk addition is salads and pickles. By serving Many customers are wary that • Wholegrain bread, granary bread, pita a salad on or with a burger instead of sandwiches, rolls and salads contain bread or tortilla wraps chips you are making the meal healthier. hidden ingredients. Make sure that you • Snacks, Sides and Salads Oven cooking wedges instead of chips label the products for calories, fat and is another way to make your product salt where you can so that you don’t When it comes to increasing your healthier. mislead the consumer. turnover and ultimately taking more money, then the temptation to sell more Sandwich shops The ultimate healthy sandwich is products and add side orders or snack made from wholegrain bread, lean to you menu is high. But making sure It’s all in the bread. Offering different meat, poultry or fish, plenty of salad that you offer a healthy range that the types of bread is a great way for you vegetables and no more than a consumers are likely to buy is also vital. to make your menu healthier and tablespoon of low-fat dressing. Some of the best sides that you can add more appealing. We all know that to your menu are:

26 | Issue 27 December 2015 Healthy Menu Options

• Tomato-based salad own salads and adding in meat such as Some crisps can be high in fat however, • Low-fat coleslaw grilled chicken means the products are so one small menu change that you can • Low-fat hummus, salsa or yoghurt dips fresh, healthy and often a full meal. make can be to add vegetable crisps and with freshly cut vegetables popcorn to your menu. • Pasta, rice or noodles with salad Fruit and crisps are great items to sell • Sushi as an extra. Fruit sales are on the rise in Granola pots with low fat yoghurt and many cafes as people want something fruits are a great grab and go item for Salads are very popular but there has they can take away and eat later in the those wanting a healthy breakfast, been some concern over how good pre- day. It is cost effective for them and adding these to your menu is a sure fire packed salad boxes can be. Making your profitable for you as the business owner. way to increase sales.

Case Study Case Study – We speak to Mark Drummond, owner of Towngate Fisheries, the reigning champion of The National Fish & Chip Awards’ ‘Healthy Eating Fish and Chips Award’ about the changes they have made to their menu and what make their fish and chips such a great healthy alternative.

“At Towngate Fisheries, we offer a lighter options menu - all the products have been nutritionally tested and we clearly display the calories that are contained in each portion so our customers know exactly what they are consuming. We pride ourselves on the fact that our fish and chips are 100% natural with no artificial colouring and no preservatives added. Omega-3, a very important fatty acid that our bodies can't “Fish and chip businesses are an integral part of produce on their own. communities across the country so I cannot stress enough how important it is that we spread the message of its healthy “As a great alternative to our traditional battered fish, we nutritional content. also offer poached fish. Without any batter it’s ideal for anyone with a wheat allergy, it’s the same price as our fried “The government recommends we eat at least two portions battered haddock and is prepared to order in just a few of seafood a week. Seafood is a ‘health-food’ and in more minutes. ways than one. It’s jam-packed with nutrients, vitamins and minerals that help to keep our bodies in shape. Many “We also offer LoSalt which is a great alternative to normal forms of Seafood are well-known as an excellent source of salt, with all the flavour but with 66% less sodium.”

Issue 27 December 2015 | 27 Healthy Menu facts

UK consumers spend

Average cost per £1.86bn 1000 per year on organic food Calories

Healthy Food Fast Food £7.49 £2.50 don’t eat fruit or vegetables at least twice a day experts recommend 5 portions per day

Healthy foods Health experts say that top three trends breakfast Kale Chai Seeds Blueberries is the most important meal of the day yet 1 in 3 people skip it

82% of people don’t want to give up food that 74% they like in order to prefer a healthy eat healthier lunch to a healthy evening meal

28 | Issue 27 December 2015 Business Profile

Eating clean and eating

Throughout this issue you may have country are either opening or expanding Tell us a little bit about the company noticed that the topic of health food has to accommodate these diets. cropped up on more than one occasion. “It all began in February 2011 with a As a nation we are embracing foods that In recent years one of the main brands casual chat between Wil and I around my are good for you, and the buying habits to pop up on the health food radar are kitchen table, airing our frustrations at of today’s consumer seem to revolve Filmore & Union, in this issue we speak the lack of healthy restaurants for us to around products that are organic and to the owners and find out what inspired eat in and even fewer take out options. natural. Foods in these areas of the them to open their business across market are seeing a real rise and it is Yorkshire and how they plan to continue “Before we knew it we had found the unsurprising that businesses across the their growth in the coming years. perfect test kitchen in Wetherby and

Issue 27 December 2015 | 29 Business Profile

were sampling new recipes by October kitchens and baking, not frying is our the same year, following a trip to San golden rule. All of this means no calorie Fran – the land of healthy eating and counting, just enjoying pure, clean food great service. that tastes delicious, with the satisfaction of knowing it is doing us the world of “Filmore & Union was named after two good. street names there, it’s as simple as that! Since opening our first site, we’ve “We select the highest quality and noticed that people across England are healthiest ingredients from our local becoming more conscious about the suppliers to create meals that contain positive effects of pure, natural food. all the nutrients our bodies need to glow from the inside out. What is the ethos of the company?

“The ethos behind Filmore & Union is “We believe in simple… We believe that a healthy diet is not what you don’t eat, but precisely simplicity: whatever what you do. you pick from our menu “We promote balance in all areas of life. We believe in using whole foods is made from scratch that are packed with nutritional value, “We believe in simplicity: whatever as opposed to sugar laden ‘low fat’ in our kitchens and if you pick from our menu is made from products that our bodies cannot digest scratch in our kitchens and if we can’t properly or processed, refined sugars or we can’t make it from make it from scratch we absolutely fats. scratch we absolutely won’t make it. “You certainly won’t find a microwave or “Filmore and Union was founded on the deep fat fryer being used in any of our won’t make it.” idea that true health means making the

30 | Issue 27 December 2015 Business Profile

best decisions for your body so you can it features two stylish outside dining What are your plans moving forward? live a healthier, happier lifestyle, full of areas and a contemporary cocktail bar. nutrient dense food to help your body It can seat up to 120 people over two “We have our next restaurant opening support you.” floors and on the ground floor it has a up in Beverley by the end of January delicatessen. and then plans to expand outside How many locations are there and where Yorkshire early next year.” are they based? Why did you decide to go with this style of shop fit? Staying ahead of the trends is part “We currently have 8 locations and they of the reason that the business has are located at Harrogate, Ilkley, Skipton, “Our shops have a calming ambience been so successful, you only have to Wetherby, York Petergate, York Station, where customers feel they can relax and take a look at their menus to see that Leeds Moortown and Leeds Victoria enjoy delicious food that is nourishing they are listening to their customers. Quarter.” for the body and soul. We have our own A wide range of gluten free and dairy playlist of music to keep the vibes of free products pop up from breakfast When did you open the flagship store? our restaurants laid back and chilled. right through to the evening and there From Jack Johnson to Buddha Bar, we is plenty of choice for Vegans and Our flagship store is our brand new love music and how it can set a positive vegetarians. They even recommend Harrogate restaurant, which has recently atmosphere.” items for those living to the Paleo diet. opened up. Situated on Station Parade, Healthy eating isn’t the only thing that the team at Filmore & Union advocate, they are all about a complete healthy lifestyle and work with a team of nutritionists and personal trainers to run classes, give advice and develop healthy juices and other produce.

The popularity of the dishes and the fact that it is so fresh means that customers keep coming back for more and whether it’s a juice, smoothie or a nice hot coffee that you are after or a breakfast of poached eggs on toasted rye bread or flour free protein pancakes then this is a place worth trying. For those that want something a little more filling the smoked chicken risotto or the famous Filmore beef burger could be the perfect option for you.

Issue 27 December 2015 | 31 Veganuary

Veganuary is back and next year it promises to be bigger than ever.

In recent years there has been a real the motives of those taking part, range looking forward to welcoming more surge in people wanting to change the from concerns for the environment and people to the scheme in January 2016. way that they eat and one of the most animal welfare to wanting to lead a popular movements has been towards cleaner, more organic lifestyle. “There has been a four-fold increase adopting a vegan diet. Historically in the number of participants since the making the switch from being a non- Since Veganuary launched three years first year and this year we hope to have vegan to a vegan appeared to be very ago, the numbers of people taking part in excess of 50,000 participants.” difficult, but with an ever-expanding has rocketed and with 5000 already number of those taking up the diet, it’s signed up this year the team are “We have had a lot of media coverage now easier than ever. confident that they can hit their target of and there have been a number of high 50,000 by the end of December. profile figures stating their interest to The Veganuary concept is that those join in with Veganuary. who do not lead a vegan lifestyle take Speaking exclusively to QuickBite on the challenge of ‘going vegan’ for magazine, Clea Grady, Marketing “TV presenter Katie Hill has said that the month of January. There are many Manager for Veganuary said: “This is she will take part as has Peter Egan benefits from trying the scheme and a really exciting time for us and we are from Downton Abbey. We also spoke

32 | Issue 27 December 2015 Veganuary

to Vivienne Westwood who is often are available. The Veganuary project is “Expanding your offering so that you involved in things like this and it looks run in co-operation Nākd wholefoods, can cater for vegans is an obvious as though she will join in too.” who act as the main sponsors. There decision and we are working hard to has also been involvement from the get the message out to café’s and Explaining how she got involved, Clea likes of Ten Acre, Dee’s Wholefoods, takeaways to make sure that they are added: “There are so many benefits Booja Booja chocolates and Indigo looking at their menus in more detail.” from choosing a vegan diet, I was a Herbs. vegetarian for most of my life and then Clea added to this highlighting some of decided to go even further and become Simon Cliff, General Sales Manager the changes in the industry and talking a vegan. at Daloon Foodservice explained the about some of the partnerships that the importance of businesses adapting to Veganuary team have built up, she said: “I fell in love with the concept and consumer trends, he said: “At Daloon, “We are working with Yo Sushi and the how easy it was thanks to Veganuary we are very conscious of meeting who are looking and following on from that first the market demands of all of our to add to their vegan offering. They month I practically pestered Matthew customers. For caterers looking to will be adding menu items and offering (Veganuary Founder) for a job and here create interest and drive footfall during reductions over the course of the month I am. this period, our vegan products make to encourage more vegan sales. great tasting and cost effective menu “I’m not the only one to have adopted options.” “We are also hoping to have Jamie’s the lifestyle full time either, here at Italian on-board too. Veganuary we see around 51% of those Making the most of this opportunity is taking part opting to continue with the vital for the food-to-go industry and “You only have to see the recent lifestyle after January and our research Veganuary Founder, Matthew Glover results of a survey by the MD of Pret a tells us that 76% of those taking part told us: “Encouraging coffee shops and Manger to understand the impact and feel better after a month.” takeaways to offer more vegan options awareness that vegan foods are having is really important for us, and makes on the market. He found that there One of the biggest changes for those financial sense for these outlets as was a massive calling for vegan foods wishing to become a vegan is the there’s at least 300,000 vegans now in and has pledged to look at their food number of products and recipes that the UK and our numbers are growing. counters and include vegan cabinets.”

Here are some tips to get the most out of your vegan diet...

Eat large salads that include nutritious Add beans or legumes to soups, stews, Eat wholefood mineral-rich carbohydrates ingredients such as leafy greens, broccoli, broths or stir-fries for a super protein hit such as quinoa, wild rice, millet, brown pak choi, kale, seeds or nuts, seaweeds rice, and barley to keep you full of energy and sea vegetables, lentils or tofu

Top your salads and other meals with Spread almond butter, tahini or hummus Snack on a raw fruit and nut bars such as sprouted seeds such as alfalfa or lentil on wholegrain breads, rice cakes or Nākd’s Cashew Cookie or Pecan Pie bars sprouts, or raw sunflower seeds or oatcakes for a super snack on the go! seaweed strips

Issue 27 December 2015 | 33 Veganuary

Benefits of trying Veganuary A large number of Recovery and prevention participants reported better of illness increased sleep after adopting the diet. Average weight loss Recovery time after exercise during Veganuary – 6lbs dramatically improved

Top Vegan Foods to Love...

Seeds such as hempseeds or pumpkin Leafy greens such as watercress, spinach Sweet potato is rich in vitamin C, B6, and seeds – hempseeds and pumpkin seeds and kale all contain calcium, and other bone- the alkaline minerals calcium, magnesium, contain good amounts of protein, as well as building nutrients such as magnesium and and potassium. Sweet potatoes are also an minerals and the “mother” omega-3 fatty vitamin C. Leafy greens are highly alkalising, excellent source of vitamin A and beta- acid ALA. and antioxidant-rich, helping to neutralise carotene, two very important antioxidant the high acid-forming diets of modern day. nutrients for a healthy immune system, and for healthy skin too.

Quinoa, wild rice, wholegrain rice, and Coconut milk, almond milk or rice milk – Tofu is a calcium and protein-rich soya bean millet are all perfect carbohydrates, rich nut or cereal milks are widely available and curd that works wonderfully well for stir-fries, in minerals and B vitamins for energy perfect for porridge, smoothies and soups. vegetable kebabs and soups production, and worthy amounts of fibre and protein too.

Avocadoes are rich in oleic acid, a Lentils are full of plant protein, minerals, Fresh fruit to nourish and energise the body, wonderfully healthy “monounsaturated” slow-burning carbohydrates and fibre – the and provide a lovely natural sweetness to fat that may help lower LDL or harmful perfect all-round vegan food the palate – top fruits include apples (full of cholesterol. Avocados are also an excellent fibre, vitamin C and a powerful antioxidant potassium-rich food, boast good levels of called quercetin), berries, papaya, pears, fibre, antioxidants, and vitamins C, E, B6 kiwi plums and mango. and the mineral magnesium. Many of these nutrients are vital for the efficient conversion of food into energy in the body

Veganuary, supported by Nākd wholefoods, is free to join! Simply sign up at www.veganuary.com. Get involved in the discussion @WeAreVeganaury

34 | Issue 27 December 2015 Gourmet Fast Food

Gourmet Fast Food When it comes to the topic of fast food consumers could be forgiven for thinking of a greasy portion of fish and chips, a fatty burger or a dodgy kebab with what some would consider to be a ‘mystery meat’

Changing this perception could have next few pages we will look at some of restaurants scored higher than full- been a near impossible task, but over the consumer habits that are changing service venues on both food quality and the last few years food-to-go businesses the market, the influence of world food accuracy of orders. have transformed and the products that and the ways in which businesses are many have brought to the market are offering a better quality product. The UK’s eating out market has incredible. More and more operators experienced a surge in gourmet food-to- in the industry are listening to what The latest National Customer Satisfaction go outlets over recent years; consumers their customers want and are offering Index 2014 reports that customers are are looking for convenience, speed of high quality, gourmet food that can be more satisfied with fast food than full- service and pricing, however, not at the enjoyed to eat in or take away. Over the service restaurants, and that fast food expense of quality. Financial experts are

Issue 27 December 2015 | 35 Gourmet Fast Food

taking note and calling it the “fast casual” burger necessitates an equally premium to go so popular is that consumers like restaurant market, which is bucking carrier. the idea of having a restaurant quality the trend in other parts of a recession- meal when they want it and without hit economy and building annual sales Spending habits having to sit down for the full restaurant growth of 5%, according to analysts NPD experience. Group. Consumer spending in the food-to-go market is on the rise of that there can Delivery Peter Backman, Horizon’s Director of be no doubt. With over 25,000 food- Services; “A wider variety of takeaway to-go outlets in the UK and the QSR Delivery and online ordering services foods are available as consumers market accounting for a similar amount have changed the way that we also expect better quality food-on-the-go. the range of food available is huge. The consume our food, gone are the days New specialists are emerging, such as market is worth in excess of £16bn to the of having to go to a restaurant and outlets selling dishes with just one or UK economy and is growing at a rate of sit-in whilst eating gourmet food. Now two ingredients or artisan versions of around 8% per year which shows that at the click of a button it is popular to popular concepts. Many are focusing customers are spending. order quality food straight to your door. their attention on high traffic areas such Companies such as Deliveroo will offer, as shopping malls, railway stations and People in the UK and indeed the world, for a small charge, to pick up your food airports.” (most of the trends that come over when you want it and deliver it. here come from the U.S) are looking for Quality really is key, as consumers have quality and are happy to pay for that Many companies have signed up to the become more informed and interested quality. Since the recession where money service, and the main difference from a in the provenance of ingredients. All was tight and savings were made people takeaway is that transport and packaging parts of the meal offering deserve equal have loosened the purse strings and are allow you to receive a meal you can plate consideration – a delicious gourmet spending. What makes gourmet food as if it was served up in the restaurant.

36 | Issue 27 December 2015 Gourmet Fast Food

There are even services that allow for an important part of our business is our distinctive tangy taste of sourdough Michelin quality food to be delivered. NPD plan, which takes into consideration bread is growing in demand, appearing current trends. By engaging with more frequently in artisan bakeries and Sandwiches and breads our customers, we have been able to supermarkets alike. develop a range of speciality breads to In the baked goods market, speciality meet their real needs as well as develop Instead of commercial yeast, sourdough breads and breads of the world continue some more unusual products to enhance is made with a ‘starter’ and time is the to be in demand. According to The their offer.” key ingredient needed to ‘grow’ the Federation of Bakers’ British Bakery starter. They offers the convenience of a Market report, ‘Breads of the World is He also mentioned that they are a pre-made, high quality sourdough dough the smallest but fastest growing of the seasoned producer of award winning, ball eliminating the need for specialist categories within bakery and accounts hand-finished, frozen, fully and part skills or equipment, aiding portion control for a significant £469 million of sales with baked dough balls, pizza bases and and reducing wastage, it’s a fantastic year on year growth at 11.6%’. speciality breads for the foodservice carrier when paired with robust flavours industry, something that the consumer such as Pastrami, pickles and Swiss Priced between £3.00-£5.00 per loaf, is looking for. By buying in pre-made, cheese and is growing in popularity as a these baked artisan goods are not the operator benefits from a premium premium pizza base. cheap, yet demand still grows; testament product where consistent quality along to the excellence of the product, the with time and labour saving benefits offer Burgers quality of the ingredients and the skill clear advantages. invested in their creation. Gourmet burgers are the single biggest Their Sourdough dough ball enables trend in the industry. Everybody loves a Speaking to QuickBite magazine, chefs to produce an authentic, versatile burger of some sort from prime cut steak Richard Jansen, Managing Director, product very easily. Sourdough is burgers to pulled pork, chicken, and fish Pan’Artisan said; “We have encountered a true artisan bread requiring time to vegetarian options such as haloumi, a greater interest in speciality breads and and specialist skills to produce. The Quorn and vegetable burgers.

Issue 27 December 2015 | 37 Gourmet Fast Food

Making them gourmet means of course that the price will go up but as will the quality. As we have mentioned spending is at a high so this shouldn’t be a problem. Businesses should look at their offering and see what they can add in the way of extra toppings as well as the quality of the meat that they use.

Steakburgers seem to be more popular than ever and by using a premium cut for the mince the bold flavours of the beef really shine through. The cut is vital and you get an added texture from higher quality meat, something that consumers are keen on.

Zan Kaufman from Bleecker St Burgers spoke about quality saying: “There can be zero compromise with ingredients. Burgers are about the beef. simple. Our burgers are accompanied by evolve like this then there is no reason all the old classics: fries, sodas, beers that a small independent can’t. Listening “We use rare-breed, pasture-fed beef and shakes.” to the popular voice give you the best from small farms in the UK. It comes to chance of increasing sales. us from the geniuses at The Butchery You may remember a couple of months in Bermondsey, where it is dry-aged ago that we talked about the pressure Pizza for about forty to fifty days, giving it an that McDonald’s were under with intense, beefy flavour. dropping sales and competition from the Gourmet pizza appears to be more about likes of Byron Burger and Five Guys, they the toppings than the actual concept, “The finishing touches: a sesame seed have weathered this storm and recently some making sure you offer something a bun, scratch burger sauce and good old adapted to include a signature range of little more premium is vital as explained American cheese. We like to keep things premium burgers, If the big brands can by Christopher Pihoue, Senior Brand

38 | Issue 27 December 2015 Gourmet Fast Food

meats such as Prosciutto or Salami to give that touch of quality.”

Fish and Chips

We all know that sustainability is a key driver in the market as is the buying and selling of fresh fish. Traditional fish and chip shops would have sold cod or haddock, but now with transport and fishing practices more advance and the consumer’s desire for a little extra, we are beginning to see far larger menus. Fish and chip shops across the country are buying in more exotic types of fish, setting up oyster bars and even selling a variety of shellfish ad a starter or side dish.

Conclusion

There is no doubt about it going premium is the way forward, if you can take your menu and step back from it you will see that there are small changes that you can make. Of course on of the important factors is to make sure that the new products that you buy in are flexible and that you can use them for a range of dishes.

Competition is fierce across the market so by adopting some of the practices Manager at Galbani, he said: “When “The products can also be taken straight talked about in this feature and by creating pizza toppings, using a high from the fridge to the prep area with no ensuring that you are offering gourmet quality cheese; can be a great way for need to waste time chopping or slicing foods on your menu, you will be in the outlets to add a more gourmet feel to – just instant, fresh Italian mozzarella prime position to grow and expand their food on the go choices. on hand to create the perfect toppings, your customer base and ultimately your you can also add some gourmet, cured profits. “Mozzarella is perhaps the first Italian cheese that comes to mind when thinking about pizza toppings and as the choice of Italian chefs and the number one Italian cheese brand in Italy, Galbani is a great choice.

“With a wide range, from blocks to balls and slices, they offer mozzarella products to suit all establishments to enhance their Italian offering, with the quality and taste that will ensure it remains a firm menu favourite.

“For outlets looking to create traditional looking pizzas, operators should be looking for products that have a low moisture content to ensure that the cheese melts evenly and quickly across the pizza.

Issue 27 December 2015 | 39 Business profile

Meat & Shake A taste of the Deep South

Burgers are big business, of that there at some of their best dishes and hear independent burger joint to open there. can be no denial, but such is the about the plans for the future. competition in the industry, the way “Soon after opening Chicken Shop, burgers are cooked and indeed the way So Faraz, tell us a little bit about the Honest Burger and Bodeans opened. other products are cooked can be the business? difference between success and failure. “Tooting was a tiny shop (900sq ft) and “Meat and Shake started out as a side limited in terms of space and too small BBQ food and food from the deep- line project through passion of food and to do the original menu I always wanted south has seen something of a boom love of restaurants. to do which was a smokehouse. At one in recent years with diners looking for point there was a Jasper oven in there smoky flavours and sweet barbeque “The first site launched just over 2 years to do our steaks ranging from rump sauces to accompany their dishes. ago in Tooting (South London) just when fillets and tomahawks and everyone kept Getting this offering right is vital and one London was going through the burger getting 2-3 burns from the superheated such business are Meat and Shake. We boom. I didn’t know what to expect nor Jasper. spoke to Owner, Faraz Ahmad about the did I have any expectations, Tooting was concept, the business and their rising just about to become the next trendy “Tooting open day was huge for Meat popularity in the capital. We also looked area and Meat and Shake was the first and Shake, we had 3 hours queues and

40 | Issue 27 December 2015 Business profile

had a budget of £1.1m so could go all out with the design for Watford.”

What is the ethos of the company?

“Our staff are very important to us, without them Meat and Shake wouldn’t be here, 95% of the staff we hired from day one are still with us. Once you start expanding, it can be very easy to lose touch with the people who make everything possible and it’s very important Meat and Shake stay in touch with them and stay connected.

“We always look for people who share the same passion for the cuisine, all our staff love what we do and that reflects in the service ultimately.” all this without a website, no Twitter UK based PLC company who now is How many locations are there and account or Instagram. funding the expansion and are aiming at where? around 3-4 stores per year nationally and “From the huge success of Tooting we also looking at the Middle East. “We have three sites now open in Ealing were inundated with people wanting Broadway, Tooting and Watford and to franchise or invest in the company. “This year Meat and shake has opened they seat 100 guests, 60 guests and 150 Within a year we had several large two new sites in Ealing Broadway and guests respectfully. investors wanting to back and expand Watford, which has become our flagship meat and shake, in the end we went with store spread over 3 floors (3200sq ft). We “The popularity of the products and the

Issue 27 December 2015 | 41 Business profile

restaurants means that we are able to the food, it’s about creating a dining “Another favourite is the Tomahawk steak employ around 80 employees across the experience and we’re trying to bring a – 1.5kg of meat which is seen more as a sites, meaning we are playing an active little taste of the Deep South to the UK.” challenge than anything else, it’s huge!” role in the community.” How would you describe your menu? What sets you aside from other similar Who designed the site and how long did businesses in your area? it take to open? “It’s a proper taste of the Deep South, items range from burgers, deep fried “It’s the whole experience, it’s not just “The first site was mostly designed by chicken, slow cooked Kansas City style about coming in and having food, it’s myself and my two business partners. ribs, brisket and even venturing to the about the service, the deep southern For the second and third site, we used East Coast for a Philly cheese steak flavours and leaving with a smile on your Design LSM who have had years of sandwich.” face.” experience in doing some big projects. What is the most popular item on the So what are your plans moving forward? “Ealing was relatively quick but Watford menu? took longer than expected as it was an “There’s are quite a few sites picked out empty shell and had to build a mezzanine “One of our best-selling and signature for next year and will have to pick a few flooring and build a custom built spiral dishes is ‘The Smoking Bandit’, a which is always hard as we always get staircase.” smokey burger presented under a dome prime sites with the help of agents, it’s full of smoke. difficult to choose.” Why did you decide to go with this style of shop fit?

“We try to give the stores a feeling of a long heritage where recipes and secrets have been passed down generations.

“When you go to smokehouses in the US a lot of them have been standing for generations and with that the menu and recipes are the same. That heritage is something smokehouses are proud of in the US, when you walk into the smokehouse you get that feeling.

“In the UK we haven’t got that same heritage and it’s about recreating that feeling, after all it’s not just about

42 | Issue 27 December 2015 Maximising Lunchtime Trade

Maximising Lunchtime Trade Lunchtime is a busy time for most in the world of food and drink and is pretty much the only time of day that all venues are open

Issue 27 December 2015 | 43 MaximisingMaximising LLunchtimeunchtime TTraderade

Many cafes, sandwich shops and delis “Adding new ingredients can be a great mean that you can offer a hot soup in just will open for breakfast and lunch before way to freshen up lunchtime menus and seconds and again reduces the waiting closing around 4 or 5pm. QSRs, pubs with European cuisine such a popular times. and other small restaurants will skip choice, why not introduce a French twist breakfast and open for lunch and dinner, to sandwich fillings and include some When you add a product such as soup whilst takeaways will often open in the brie.” to a menu there is a high chance that it evenings. will be purchased in conjunction with a Often QSRs will offer a product (e.g. sandwich perhaps. This adds to the overall With this being the case it is quite burgers) as standard and then allow value of the meals and could encourage clear that lunch is the most important the customer to add on cheese, bacon, extra spending. trading time of the day, but how can onions etc, for an additional cost. These you increase your sales and what small small add-ons or extra help to increase Purchasing pie ovens and jacket potato changes can you make? takings as do upgrades such as increasing ovens mean that you have a high quality the size of a burger or a portion of fries. offering that is ready for the customers Extras instantly. Another key pies of equipment Equipment in the lunchtime market is a heated adding to an existing product is a good cabinet. These can keep items such as way to top up the sales and Christopher In order to maximise your trade at sandwiches, wraps, noodles and curries Huggon, Brand Manager at Président lunchtimes speed is of the essence and warm and ready to go. explained to us the importance of adding one of the best ways to make sure that new products to your menu, highlighting your customers can get what they want Meal Deals that cheese can be key in this area, he when they want is through the equipment said: “With more customers choosing that you buy. As I’m sure many of you Basket building is a huge trend at the to grab lunch on the go it’s essential for know customer trends indicate that more moment and is the practice of enticing outlets to cater to this trend and ensure and more people are looking for a hot customers to buy more than one item they are offering a wide selection of lunch and the rise in sales in this area is at a time. By adding in meal deals to lunchtime favourites that also work as huge. your menu you can increase turnover food-to-go options. and profits. Adding a drink and crisps to Water boilers mean that it is easier and a sandwich is a common way to make “To draw in the lunchtime trade outlets quicker for you to make hot drinks and customers spend more. The same can be need to regularly update menus to keep therefore keep down the time spent done with takeaways who offer fries and a them fresh and appealing. queuing. Bain-maries or soup warmers drink with a main meal.

44 | Issue 27 December 2015 Maximising Lunchtime Trade

Have a look at your menu and try be responsible for increasing spending Reward Schemes to identify the areas that you can habits. Payment methods are also vital incorporate a meal deal and then look at and by investing in technology that Rewards schemes and loyalty cards are the products you can include. The key allows the customer to pay quickly such one of the best ways to increase your to the meal deal is the pricing. It has to as contactless payments of with their takings at lunchtime. Offering a free be worth your while as an operator and phone can reduce queuing. coffee if a customer buys five or a free has to be at a price where the consumer meal after thy collect so many stamps feels they are getting good value. Some staff now have portable payment is a great way to drive repeat traffic, this units meaning that those wanting to repeat business will mean that you have Pre-order make a purchase without waiting for a to give something away but is almost drink from example can do so. Making a loss leader as they are more likely to Going back to the idea that speed is key sure that you process the customers spend extra when they are in store or to in the grab and go industry there are that are taking their items away means recommend you to a friend. now many operators who allow a pre- that you have more space for those who order and collection service. By running wish to eat in. The average spend on Some businesses will spend a little extra this sort of service you can turn around those who want to stay in is often higher and build a mobile app. This is a great orders quickly and save space in your and therefore more beneficial. way to send loyalty promotions to your store for other customers. Interestingly a customer and by offering something free pre-order will allow your staff to prepare Social Media on a customer’s birthday for example certain items in the quieter period or at a certain time of the year such as between breakfast and lunch or before Social Media is a great way to increase Christmas keeps you in the front of their you open. This saves huge amounts of traffic. By sending messages and mind. Research suggests that those time and increases productivity. promotions out in the hours before lunch signed up to loyalty schemes or who are you can make sure that your customers given free products are more likely to Technology are thinking about you and that they spend more. can then plan to visit you. They can take Technology is vital in the fast paced advantage of any offers that you may By taking on some of these tips it is easy world of food to go. Digital menus have and they can also spread the word to make them most of the busy lunch and display boards can be used to of your business therefore increasing period, to increase your productivity and promote items on the menu and may your audience. ultimately to generate higher profits.

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46 | Issue 27 December 2015 Burger Lad

For Your (Calorie) Consideration

Christmas time is fast approaching with some of us out there seeing it as a time of over- indulgence, where we probably eat and drink a little more than we would at any other time. However, there are some restaurants out there that offer this self-gratification all-year round

Arguably on the back of the Man vs. Food There have been past attempts by offering a varied menu than presenting its “boom” in 2008, which captured the The Government to provide nutritional customers with eating challenges. public’s imagination with “dirty” eats and information on restaurant menus. Back food eating challenges, it seems more and in 2012, Just two of the ten biggest Rival Burger King doesn’t appear to share more casual dining restaurants are trying to restaurant and pub groups joined then such concerns about their calorie content “out do” each other with the latest wacky Health Secretary Andrew Lansley’s with almost all limited time promotions and innovative burger creations. What is voluntary ‘responsibility deal’. pushing up to nearly the 1,000 calorie often overlooked with these burgers is the mark. They also allow customers to calorie consideration. Fast food restaurants such as McDonald’s, “have it their way” and add additional Burger King and KFC all clearly show the beef patties, cheese and bacon at a Restaurants such as Solita and Red’s True kilocalorie (and more recently kilojoule) cost. So why do the fast food chains get BBQ offer diners the chance to indulge information on their website and menu such a rough deal compared to other in what must be super-calorific creations boards. But it seems to be these chains establishments offering burgers? such as the Dirty Secret – a cheeseburger that are in the tabloid-firing line if they covered in breadcrumbs and then deep release any burger that is high in calories. I checked a number of mid-range High fried. Off-record, McDonald’s have stated that Street burger chains and only Five Guys they will not release any burger clocking has nutritional information on their website. A quick online check shows that a in at more than the Big Tasty with Bacon , Handmade typical 68g brioche bun weighs in (869kcal) and their 2012 online My Burger, Burger Co. and do not at 186kcal. Imagine the total combined build-a-burger completion rules stated have this available. Of course there is also calories in something like the Red’s True that “burger creations meet nutritional the cost factor involved. I’m certain many BBQ Donut Monster - Two steak burgers standards (maximum 890 calories).” of the chain restaurants would be able to with melted double cheese, bacon, sauce get this done for their menus but what of and deep fried crispy onions, all between Despite this, it doesn’t look like we’d see the smaller, independent burger joints? two sweet glazed donuts. Although in this burgers such as the Grand Big Mac (a case, the major calorie intake (rumoured to bigger version of the iconic sandwich) and So it seems that calorie information on be 2,000-ish) will be from the “buns”. the Double Big Mac (four patties) in the UK burgers will continue to be hit and miss for anytime soon. Weighing in at 745kcal and the foreseeable future with many chains As places try to put themselves on the 680kcal respectively, they fall way under and independents not showing this on food eating challenge map things get the 869kcal of the Big Tasty with Bacon but their menus or websites. One can argue more outrageous. A restaurant called The it is the perception of getting something that casual dining is more of a once in George in Stockton, Teeside made tabloid bigger, or double that seems to prevent a while treat compared to the fast food news by offering its diners the opportunity them releasing them here. conglomerates that try to entice us in to eat a two foot burger piled with 10 on a daily basis. As we start to see the meat patties and 20 slices of cheese. This Evidence of this is seen by the recent “Big plethora of Christmas Specials at burger abomination weighed in at approximately Flavour Wraps”, which were released in joints up and down the country, don’t 30,000 calories and costs £35 – although October. Hovering around the 500 calorie forget that these fantastic looking creations customers do get a refund if they manage mark and offered with Buxton Water and a are probably packing at least double the to finish it all. Shaker Side Salad it appears the company calories of the humble Big Mac. is more interested in taste, flavour and Burger Lad®

Issue 27 December 2015 | 47 Equipment

Ovens Choosing the correct equipment for your business The oven is one of the corner stones the uses and specialities of each a raft of new ways to efficiently cook of the catering world, no matter what vary from oven to oven. As well quality meals in a short space of sort of business you are operating, as electric, gas and dual fuel ranges time. The growth of combi-ovens, the whether it be a pizza parlour, a cafe there are specialist ovens that can work modern day popularity of convection or a restaurant, ovens are some of the for various needs and requirements. ovens and the unique nature and most equipment you can buy. theatre of solid fuel ovens has led to Talking about the importance of buying caterers having a wealth of choice Over the coming pages we will look at new, up-to-date ovens, Adam Hill, when it comes to choosing the correct the various types of commercial ovens Commercial Product Manager at Burco oven for their set-up.” that are on the market and look at the Commercial said: “Despite a traditional main benefits of them. range oven remaining a popular piece For a variety of uses, you will have of commercial kitchen equipment and the general commercial oven which is The type of oven will vary depending on used in many professional kitchens, designed to handle high temperatures the needs of the business. Before the the development of oven technology for fast cooking. These comes in either decision to make a purchase is made has seen the humble appliances electric or gas, in a variety of sizes and there are a number of considerations to offering increased versatility and your choice will generally depend on make. Those charged with the task of more sustainable cooking methods to your previous experience as there are purchasing a commercial oven, need to ensure caterers have the best suited very few differences between the use of think about menus and consider what appliances for the job in hand. gas and electric. type of cooking will be done in kitchen. Doing this will save money and make “Advances in technology and One consideration to make however sure that you are getting the most from manufacturing techniques as well as will be the type of power that you have. the equipment. research into new cooking methods Mobile units will not have access to have resulted in significant changes gas so the smaller countertop models There are various commercial ovens to cooking styles recent years. This will be best. Some areas also rum their available to choose from when it caterer led change has proved the machinery without gas so if this is the comes to equipping a kitchen and catalyst for manufacturers to develop case and you don’t have a supply then

48 | Issue 27 December 2015 Equipment

this forces you down a certain route of purchasing.

Research

One of the best tips when it comes to buying equipment is to read reviews on the various ovens and brands available. Reading reviews by other customers is normally a good way to gauge the suitability of a product. It is also useful to visit other restaurants of a similar nature to your business and to visit trade shows. The latter option gives you the chance to see the products in working order and not just in the showroom.

One of the most important things is to always remember to carefully study specification sheets that list dimensions, capacities, temperature controls, gas and/ or electrical requirements, venting recommendations and accessories.

Is the space that you are going to house the oven in suitable in terms of height, width and does it have the correct ventilation space? A combi-oven combines several professional kitchen can have. These cooking functions in one piece of ovens can cook large quantities of There are several types of oven kitchen equipment. The combi-oven vegetables in a fraction of the time that available on the market and the experts uses dry heat - either still or fan- boiling takes and are ideal for cooking at Nisbets give us their guide to driven - and steam, which is injected fish. commercial ovens: into the oven when the food being Combination Oven cooked needs it. The combi-oven is the Convection Oven most versatile piece of equipment any A regular oven relies on a combination of radiation from the walls and, to a lesser extent, air convection to heat the food. Convection ovens impart more convective heat than regular ovens by using fans to force air movement. By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. Convection ovens are good for even, quick cooking, and ideal for dishes that need to be baked, such as lasagne or other casseroles.

Steam Oven

A steam oven usually features a removable, integral water tank (although some are plumbed in). These types of ovens use water vapour to

Issue 27 December 2015 | 49 Equipment

cook food fast; they are a healthy Pizza Oven 7 to 8", roast deck, 12 to 20". Pizza way to cook food as steaming seals ovens heat to high temperatures and as in flavour and vitamins. Pressurised Pizza ovens are available to buy in well as being used for pizza, they can models cook at 100°C higher than electric or gas versions. There are be used to cook just about anything, conventional ovens. Steam-only usually two or more decks stacked to including large sides of beef or large ovens can't brown or crisp food provide greater capacity and versatility pans of dessert. and pressurised models can be too in the same floor space. Deck heights powerful for fish and desserts. vary to accommodate special cooking To get the maximum operational benefit needs: Pizza deck, 6 to 7"; back deck, out of a commercial oven, the caterer needs to consider certain things when purchasing a new oven. Available space and expected capacity are key considerations when it comes to the purchase of new equipment. Ensuring that the correct model suits the needs of the food offering is a paramount as the initial purchase of a new oven especially, is likely to be a substantial investment.

Caterers should also consider the variety of food that they will be producing and which pieces of equipment are best suited to the job. Traditional, quick grab-and-go style meals of recent years are being replaced by fresh, seasonal ingredients and healthy, nutritionally balanced meals. This rise in demand for higher

50 | Issue 27 December 2015 Equipment

quality food has led to the importance sizes depending on the quantities of Whilst David Watts, brand development of superior catering equipment, food which need to be produced. manager of RBD/Uropa, explained to us resulting in the need for contract the rise in popularity and practicality of caterers to consider the quality, “Ideal for establishments with limited microwave ovens, adding: “Commercial versatility and efficiency of the oven. space, the Buffalo Convection Ovens microwave ovens are an important, from Nisbets provide operators with a versatile option for any commercial Talking exclusively to QuickBite, versatile, multi-use unit for a minimal kitchen. Not only can they cook or Heather Beattie, Buffalo Brand Manager footprint. It’s also important to note reheat lots of different products, they for Nisbets plc said: ‘’There are that the cleaning and maintenance of are also easy to operate. numerous ranges and ovens available any unit is essential in order to keep to suit various catering requirements, it working at its optimum level - and it “In a busy kitchen a microwave oven including natural gas, propane, dual fuel should be cleaned routinely inside and needs to be fast, reliable, controllable or electric versions; as well as different out.’’ and have the capacity and power to handle bulk food containers.

“Samsung’s latest CM1929, a tough, efficient microwave especially designed for the commercial catering market, it has 35% more useable cooking space than comparable microwaves on the market, so it can accommodate large plates and serving dishes.

“Especially useful in kitchens where different staff use the microwave is the facility to pre-program settings for popular menu items. This not only speeds up kitchen procedures but also cuts down on mistakes and reduces wastage. Also commercial microwave ovens can act as a back-up when larger equipment fails.”

Issue 27 December 2015 | 51 Industry Voice Industry Voice As always the team here at QuickBite are dedicated to bringing you the very best news and insights from those at the head of the industry. This month is no different as we speak to Nathan Siekierski, Director at Jaspers Catering Franchise, about the current state of the food-to-go and sandwich markets, and what businesses can do to make the most of trading opportunities.

What are your thoughts on the current climate in the food to go industry? “The industry itself is buoyant with all manner of innovative solutions out there, consumers have more choice than ever, a lot of this is been driven by the street food movement which even main stream retailers are taking on. What are the products that we should look for “In saying all of that the ‘sandwich’ be it on a brioche, ciabatta over the next 12 months? or khobez flat bread still dominates the central menu. “On a serious note there has to be a move in the meat market towards products with less nitrites and preservatives, recent How can businesses maximise their profits within the evidence suggests these increase the chance of cancer. sandwich and food to go market? “It’s very easy to look at the core times, like breakfast and “There is definitely a shift in reduced sugars with increasing lunch as your primary source of income but the times in number of people spending time on the paleo diet, eating like between often referred to as the shoulders still ‘cost’ the a cave man, I think the market will settle on something more business owner/operator. balanced. However in both cases the evolution of man will need to be dealt with the actually get consumers involved as “I would definitely suggest that operators look at three things, we crave calories. one being how we can increase spend during these times. This might involve delivering, wholesaling, offering alternative “I think we will see more innovations in the ‘hot’ food market products and services and even staying open until workers with a recognition that quality fast food like hot salads and are on their way home and offering a take home ready meal Asian stir fry are just as easy and quick as a say a burger or solution. soup but with a greater nutritional offering.”

“Secondly take a look at your average customer spend, in What can businesses do in terms of all day trading? the morning and lunch time and set yourself a challenge Breakfast and Evening items. to increase this spend. Simply asking better questions or “Great question – there are a couple of very successful repositioning offerings can see huge increases. concepts out there right now that are trying to be all things to all men and all women, whilst functioning under the same “Finally, look at efficiencies everything from rent, rates, ‘culture’ this is traditionally difficult to pull off and can lead to a suppliers and push back, ask for more in terms of better price blurred offering. or support and don’t be afraid to look at your labour. If you have ten people who start 5 minutes late 6 days a week and “However there are many things that can help increase trade. take an extra 5 minutes for lunch that 10 hours of service and Especially in the quieter times, letting groups use your space production lost. for free to meet, I’ve seen knitting clubs, poetry classes and even chess clubs is a great way to add turnover but also What are the latest flavour trends in terms of sandwich demonstrate you are popular and community focused. fillings? “Halloumi is everywhere looking to provide a tasty and textured “Movie nights, open mic nights, even after work master classes solution for non-meat eaters, plenty of Asian influences but on coffee or tea which then results in those people invited to essentially the consumer sticks around favourites like tuna, observe and take part becoming customers, finally and it’s a bacon , ham, egg mayo – its then what you do with them that basic one but, data capture, getting your customers mobile matters!” number and email are basics that can really drive trade.”

52 | Issue 27 December 2015 Business Expansion

Business Expansion When it comes to operating a business in the food and drink industry there are many who struggle to perfect their offering. Getting the right location and business model is the first hurdle, then it’s about getting the menu and pricing structure correct. The next step is in the marketing and advertising, this can be done through traditional methods or through social media.

If you get all of these right and the that they can help you to open a second the population and demand then you customer base gets to a point where location. should soon see your business grow. you can no longer cope then it might be One of the most important things to time to expand. In this feature we will Location think about when it comes to location look at some of the best ways to grow is not necessarily your business but your business. Location, location, location, that’s what the other that are operating around it’s all about according to many experts. you. Moving into an area where there If we take the aforementioned list of Choosing a location in an area with high are similar business may hinder your location, model, menu, pricing and footfall such as a busy city centre is ability to grow. Opening a café next to marketing it is clear that small changes vital. Alternatively you may choose to one of the branded franchises could be in these areas can help you to increase open up in a residential area, (planning a dangerous move and you may find it traffic and profits at your initial site or permitted) and as long as you have hard to compete.

Issue 27 December 2015 | 53 Business Expansion

When it comes to opening a second Keeping up with large chains Franchising your business unit then there are a few considerations to make. Firstly make sure that you Small businesses ultimately can’t keep If the pressure of running multiple sites is are opening in an area with a similar up with large chains, they just don’t something that you feel may jeopardise demographic. If you have a proven have the same presence and marketing your existing site or that you can’t business with a good track record then budget to do so. Rather than attempt to manage multiple sites to the same high looking to open in a similar location keep up with them, smaller businesses standards, then franchising might be the makes perfect sense. Some things to should aim to differentiate their offering way forward. consider in terms of location are: and publicise their individuality. Small businesses in this sector are truly The SUBWAY® brand is the number Make sure you’re maintaining a distinctive, and that’s what attracts one franchise opportunity with over consistent bottom-line profit and that customers away from the large chains. 2,000 locations in the UK and Ireland, you’ve shown steady growth over the The customer can experience something their expansion has been rapid and past few years. fun and unique, an experience that it is important to remember that they cannot be replicated elsewhere. originated from a single unit. Look at the trends, both economic and consumer, for indications on your Furthermore, small businesses can utilise With franchisees all over the world, the company’s staying power. the same standard of technology that the brand has developed a franchise system large chains do. Quality technology only which is both efficient and effective, Make sure your administrative systems assists you in operating your business ensuring all franchisees get the support and management team are over more efficiently. There are many business they need when starting their new performing -you’ll need to utilise them to apps on the market now that can help venture. This support system and the get a new location up and running. you with payments, staff management robust processes of operation are some and stock taking amongst many of the key strengths behind the success. Prepare a complete business plan for a other things. Good quality, ergonomic new location. technology can only help you to better Start-up support comes in the form of manage your business and enable you to The Regional Development Agents who compete. have specific experience in opening and

54 | Issue 27 December 2015 Business ExpansionFryers

developing franchises and offer support technology, QSR restaurants run the promotions to entice people in. Coming and assistance to franchisees with site risk of losing valuable custom which is a down and making those changes meant selection, leasing, operations and much problem already identified in the sector. the night turned out to be a busier one; more. at a commercial level, it’s the difference Apps and the use of the Cloud are between taking hundreds or taking Embrace technology becoming more widely used, and a thousands of pounds.” technology that business owners cannot Technology is now a part of daily life, ignore. By implementing an ePos system Competitor research and the food-to-go market cannot afford that is Cloud ready, or has the facility to to miss out. Our research identified download apps, means that business Research by First Data Merchant how QSR businesses must be able to owners can have an overview of the Solutions at The Restaurant Show found understand their customers’ needs, company at all times, even when they that just under a third (31%) of those we so not to fall victim to this key area of are not physically in the building. The questioned felt that being able to capture failure. Embracing technology, such YouGov survey found that 31% of SME and use customer data would help them as ePos systems and the Cloud, is owners admit to worrying about losing compete better. an efficient way of gathering detailed control of the business when handing feedback in order to understand over control to staff – with the Cloud and Becoming better informed about the customers likes, dislikes, preferences apps, this needn’t be a worry business activity day in day out will and shopping habits. By having this inevitably allow business owners to information, food-to-go businesses can Matt Walsh, owner of Rio Bar and compare their productivity with that of offer a personalised, and well thought- Restaurant, in Leigh-on-Sea, is a prime the competition. out service. example of how technology has helped hand over control, whilst still being It is a far more transparent way to Worryingly, a YouGov survey earlier able to intervene when necessary. He oversee your business and enables you in the year we found that almost half commented that “On one occasion I to react quickly to any changes you see. (47%) of small business in the leisure remember logging onto the system from For instance, you might see that stock is and hospitality sector, including QSR home on a Friday night to see how the running low and you can quickly reorder businesses, rely on “feel”, as opposed to takings were going. It was turning out to with suppliers all from the same device. using technology and data to understand be a slow night so I jumped in the car, Your competitors might not benefit from their customers’ needs. Without utilising headed down and made some special such detailed real-time data.

Issue 27 December 2015 | 55 Food Standards Agency

Five years of food hygiene ratings Food Hygiene Rating Scheme reaches milestone anniversary

At the end of November the Food Standards Agency (FSA) With ratings on a simple scale, from 0 at the bottom to 5 at marked the Food Hygiene Rating Scheme (FHRS)’s fifth the top, people have information on hygiene standards in food anniversary and celebrated its success. Five years on from outlets in a way that’s clear and easy to understand. This allows launch, we have ratings information on our website on over them to make better choices for themselves and gives them 450,000 food businesses. More importantly, the scheme is the power to vote with their feet! Over the five years of the working and driving up hygiene standards. This is good news scheme, our tracking shows that consumer awareness and use in terms of reducing consumer risk, and also good news for of ratings has steadily grown and 70% of people now recognise businesses. the distinctive green and black rating stickers.

We operate FHRS in partnership with local authorities. When The transparency the FHRS provides gives businesses with the we launched back in late 2010, just 24 had the scheme up highest standards the opportunity to show their customers that and running. We’re proud to say that all but one authority they take food hygiene seriously. It also puts those not meeting in England, as well as all authorities in Wales and Northern the grade in the spotlight. Businesses with good standards Ireland, now operates the scheme (a different scheme with displaying their sticker tell us that this is something to be proud similar aims operates in Scotland). This is a significant feat in of and that it gives a competitive edge and improves custom. itself. We are pleased that good food hygiene is proving to be good

56 | Issue 27 December 2015 Food Standards Agency

for business and we want other businesses to benefit in the If you want to find out more about increasing your rating, visit same way. www.food.gov.uk/business-industry/hygieneratings to access a toolkit for businesses. Our research shows that the FHRS is encouraging businesses to raise their game and strive to achieve the highest ratings. More than 93% now achieve a 3 or above and increasing numbers have the top rating.

But there is still work to do. All businesses can achieve a top rating and the five year anniversary gives us an opportunity to Catriona Stewart joined the Food Standards remind businesses to make sure their food hygiene practices Agency at its launch in 2000 and is Head of the Compliance and Enforcement Strategy are up to scratch. Team. She has responsibility for the Food Hygiene Rating Scheme and was closely FHRS has made a real difference. The FSA’s strategy over the involved in its development and roll-out. Her team provides support to local authorities, next five years aims to ensure food we can trust, and our Food which operate it across the country. Hygiene Rating Scheme will be a key part of this.

Issue 27 December 2015 | 57 WasteProperty Management

Our property pages highlight Property businesses for sale, nationwide!

High Quality Day Time Cafe The Break Room is an excellent Cafe business prominently positioned in a mixed residential and commercial area, therefore generating a substantial level of business. Reluctantly offered for sale due to the recent purchase of another catering business. The Break Room is ideal for hands on working owners who can capitalise on the current potential of the business. This business is currently run by the owners who work part time in the business and part time staff. The Break Room would be ideal for a husband and wife team who can take up the challenge of running an interesting business with a unique atmosphere. For a first time business or for an experienced catering operator, this is a well equipped business benefiting from a quality position and furthermore excellent onsite parking. Leasehold Price £39,500. Available through Clifford Lax with AWG Business Transfer. Tel: 0113 2390330/01924368200. www.awgbusinesstransfer.co.uk or www.clifford-lax.co.uk

The Coffee Cup, Exeter, Devon

Set in a busy shopping centre with the addition Set in the St Thomas shopping centre on the of a 2 bedroomed owners flat western outskirts of Exeter, the business benefits from a strong trading position amongst a diverse Set in one of Exeter City’s best secondary range of local shops which bring a high footfall. The neighbourhoods and in an excellent trading centre has the additional benefit of 90 car parking position, The Coffee Cup in St Thomas is now spaces and is on one of the main roads into the for sale through licensed property specialists city. It is also in a densely populated residential Stonesmith of Exeter. area. The Coffee Cup trades as a daytime cafe and The property is purposely fitted and equipped, coffee shop offering breakfast, morning coffee, providing a ground floor coffee shop and cafe lunch and afternoon teas and coffees. Having been with 44 covers inside and 12 outside. There is also in the same ownership for the past 18 years, the a customer servery area, kitchen and customer owners have built up an excellent reputation with welfare facilities. In addition, the sale includes a the locals and now have an enviable level of regular separate self contained 2 bedroomed flat with a repeat custom. This is without any real advertising lounge, kitchen and bathroom. or marketing. A leasehold business, Stonesmith are looking for The owners feel there is scope to develop all offers off a guide price of £60,000. Full details can aspects of the business including Sunday hours, be downloaded from the website www.stonesmith. introducing a new/refreshed menu and making use co.uk and viewings arranged by calling 01392 of a website and social media marketing. 201262

CHARMING TEA ROOMS Located in Brighton city centre This highly recommended Tearooms is located in the heart of Brighton and specialises in loose-leaf tea. They boast having the largest range in the city, with over sixty different teas and herbal infusions to try. They have been rated very highly on Trip Advisor, and are always listed on a number of website when trying to find the ‘Top places in Brighton for Afternoon Tea’. This business has been established for four years and comes to the market due to the vendor’s wishing to pursue a new career. The premises are adjacent to one of Brighton’s main shopping and commercial areas, which benefits from a high footfall throughout the year. In addition to this there is a strong community in the area which is formed from local residents and from the nearby school. This business has many advantages, which include low overheads, A3 use, and a secure lease with the full protection of the Landlord & Tenant Act. Tremendous scope to increase both the hours of opening, private functions and also explore online sales in tea. The business is assured of an excellent all year round trade due to the repeat customers and regular private functions. Points to Consider: Secure lease with reasonable rent. The vendor’s sole agents recommend immediate inspections. PRICE: We are instructed to quote for the lease, goodwill, equipment, trade fixtures and fittings £34,950 SAV VIEWING: On no account should any approach be made to the Manager or the staff without a prior appointment through the vendor’s agents, Watkins Commercial, Telephone: 01273 709090.

58 | Issue 27 December 2015 Waste ManagementProperty

Property Focus

To advertise in this feature contact Sandra on freephone 0333 003 0499

UNDER 20k

Superb Cafe South Yorkshire

Type: Successful Cafe and Takeaway – South Yorkshire

Price: Leasehold £16,950 Details: www.clifford-lax.co.uk

UNDER 50k

SPECTACULAR RESTAURANT, BAR & FUNC. SUITE Riverside town near Chelmsford

Type: Wedding License and late night drinks license Guide price: £49,995 Details: www.bradleyscountrywide.co.uk

Price NEW under reduced instruction 30k

Piccolo Pizza Company LOCK-UP DAYTIME CAFÉ SANDWICH/COFFEE BAR + 1 BEDROOM FLAT Devon Hornchurch

Type: Outside Catering Business Type: Offering traditional Café menu, mostly Type: Busy shopping parade near Tesco eat in Express & Havering College

Price: £24,950 Price: £55,000 + S.A.V. Price: Price £29,950 Details: www.stonesmith.co.uk Details: www.andrewgreenwood.com Details: www.bradleyscountrywide.co.uk

Issue 27 December 2015 | 59 Accountancy

Landlords How to beat new tax changes The chancellor’s plan to remove mortgage interest tax relief, announced in the Budget and effective from 2017, will hit hundreds of thousands of property investors

George Osborne at a stroke wiped These losses could compound further How to beat the tax changes almost 11% off the gross returns from should interest rates rise. This tax buy-to-let properties, leaving many change, which begins in 2017, will If landlords remortgage now, they landlords facing the prospect of a see landlords lose a quarter of their will protect themselves against rising future with increasing year on year higher-rate relief each year until 2020, borrowing costs and they may be losses, when he slashed higher-rate when it will be restricted to 20% on all able to claw back the shortfalls from relief on mortgages in the Budget. mortgage interest. the new tax changes. With tax relief

60 | Issue 27 December 2015 Accountancy

available to higher-rate taxpayers rate taxpayers pay a 7.5% dividend they are lending against a reasonable being phased out, it will become more tax. asset. Lenders will generally lend important for landlords to reduce their only to those with larger deposits, borrowing costs. Reduce borrowings by selling with most deals asking for at least 25 per cent put down by borrowers. The Remortgage Some landlords, as a consequence of best deals are at the lowest loan-to- this new tax law, may review selling up values of 60 per cent and below. Any As an example, if a buy-to-let landlord or paying off some of the loan, while mortgage you have on your own home is paying 5% on a typical £120,000 others will wish to reorganise their can potentially cut the amount you can mortgage, which has a rental income arrangements. borrow under the buy-to-let scheme if of £750 per month or £9,000 annually. you are relying on personal income to After allowing for expenses, agents’ Where a landlord has a portfolio, it shore up the deal. fees and mortgage interest he could may make sense to sell one property be left with a £612 annual profit after and reduce the borrowings on the The value of your investment and tax. others. the income from it can go down as well as up and you may not get back However, when tax relief is reduced Rent increases the original amount invested. Past to 20% this £612 profit turns into an performance is not a reliable indicator annual loss of £588. By remortgaging Many professionals believe rents will for future results. Levels, bases and typically at, 3.79% with a five-year have to rise, due to the chancellors’ reliefs from taxation are subject to fixed-rate loan, he could save £1,452 tax change. There has been a change and their value depends on annually on his interest bill, turning substantial shift, with rents climbing the individual circumstances of the that annual loss back into a profit of faster than property prices, but now investor. Please contact us for further £574. there is still further to go, particularly information or if you are in any doubt given that landlords have been as to the suitability of an investment. By taking no action and if interest targeted in the Budget. rates rise to say 7% by the time that higher rate tax relief has completely How buy-to-let mortgages work Need more help? disappeared in 2020, you could be looking at an annual loss of £2,784. The crucial difference with a buy- to-let mortgage is that the lender Utilise your spouse’s personal takes rent as the primary source allowance of income, unlike with a residential mortgage where it is your salary that When a profit is made, if your spouse counts. Some may also take landlord’s is not working, you may be able to personal income into account. Most assign part or all of the rental income buy-to-let mortgages are also interest- to them, allowing them to exploit their only. This means lower monthly personal tax allowance, due to rise to payments and tax efficiency, but the £12,500 by 2020, or 20% tax band. debt is not being paid off.

Form a company Typically lenders will want prospective rental income, verified by independent The Government is cutting corporation sources, to meet at least 125 per cent tax to 19% in 2017 and 18% in 2020. of the monthly interest payment on the This feature aims to give some One way for higher-rate taxpayers to loan. This will either be based on the informal hints and tips. McPhersons Financial Solutions are offering cut their tax bills might be to invest via pay rate for fixed and tracker deals businesses free advice so get in touch a company, but proceed with caution, (i.e. the initial rate before the deal now to arrange your meeting. Simply as there can be complications. By ends) or the lender’s standard variable email Peter Watters being a business, all costs can be rate (potentially plus an extra 1 per [email protected] or call offset against rental income, so in cent or more). our Head Office on 01424 730000 for theory profits may be further improved. a free consultation at McPhersons’ They may stress test you against London, Bexhill or Hastings offices. Within a business, income can only be higher rates arriving once a deal www.mcphersonsfs.co.uk paid out to the directors as a dividend. period ends. The rental cover test is to From next April they can each receive ensure landlords can handle periods £5,000 annually tax free. After that, when their property may not manage dividends paid to higher rate taxpayers to be let, reassure the lender that are reduced by 32.5%, while basic- they will not default and make sure

Issue 27 December 2015 | 61 Legal

Christmas Party Your work Christmas party will undoubtedly soon be taking place with crackers being pulled, wine consumed and dance moves thrown.

It will hopefully be a good-humoured and happy experience trade union representative) and then deciding on what, if any, for all but what happens when things go wrong, for example, action is to be taken. Complete the process by informing the when colleagues brawl or discriminatory insults are made. An employee of your decision in writing and notifying them of their employer needs to be prepared to handle such difficulties if right to appeal against the decision if they are unhappy with it. they arise. What potentially liability could there be for me as the Is the party a work or a social event? employer?

Work-related social occasions are often considered as being an An employer is usually responsible for its employees’ acts extension of work. It all depends on the actual circumstances, during the course of their employment. If misconduct occurs for example a chance meeting of employees at a pub is very at a work-related social occasion (say, racist comments are unlikely to be classed as “work” but an organised event is made by the Head Chef to the Kitchen Assistant), the employer much more likely to be. It would be prudent to treat your may well be vicariously liable for such discriminatory act. If a Christmas party as “work”. successful discrimination claim is brought, remember that the compensation awarded is not capped. Can I discipline employees for their bad behaviour at the party? What can I do to minimise the risks? Yes, if the event is an extension of work, the badly-behaved • Notify employees of the standards expected of them in employee can be disciplined in the usual way. A disciplinary advance of the event. In particular, remind them of the process normally starts with a letter being sent to the employee types of behaviour that are unacceptable, for example, setting out the allegations and possible consequences (i.e. no excessive drinking, no fighting and no promiscuous warning or dismissal), holding a meeting with them (at which behaviour; they have the right to be accompanied by a work colleague or • Draw attention to your equal opportunities and anti-

62 | Issue 27 December 2015 Legal

bullying and harassment policies to try and minimise the come. Some employees might have caring responsibilities risk of offensive and/or discriminatory comments being or not want to attend as they are of a non-Christian faith. made; • Pre-empt the use of social media (for example, tweeting Whilst it should always be remembered that it “’tis the season the shenanigans of the work party that could result in to be jolly”, taking the above steps will hopefully mean a jolly reputational damage for individuals and your business) by start to 2016 too, free from having to sort out any fallout from reminding employees of your social media rules; your Christmas party. • Train your managers so that they can be alert to and manage situations before they get out of control; • Always follow up any complaints that are made, even if a Need more help? formal grievance has not been submitted by an employee; Katee Dias is a senior solicitor in Goodman • Anticipate the potential problem of poor attendance and Derrick’s employment team advising on all lateness the following day (as many employees are likely aspects of contentious and non-contentious employment law, from recruitment to the end to be nursing hangovers) by reminding employees that of employment relationship. She has acted for unauthorised absence will be treated as a disciplinary clients in the hospitality and leisure sector for issue; many years. Katee has been recognised as an “Associate to Watch” by Chambers & Partners Guide to the Legal • Remember to invite everyone to the party, including those Profession and as a “Super Lawyer” by The Telegraph. Goodman on family leave or long-term sick, otherwise you might be Derrick is a leading commercial law firm in the City of London. accused of discriminating against certain individuals; Katee Dias, Senior Solicitor • Choose a venue and entertainment that is accessible to Goodman Derrick LLP - 020 7404 0606 all (including any disabled employees) and is not going to be seen as offensive (in particular, on sex or religious grounds); and finally • Don’t force the attendance of those who don’t wish to

Issue 27 December 2015 | 63 What’s new

We take a look at some of the latest products on the market

Company: Soffles Product: Pitta Chips Snacks Contact: www.soffles.com Spread

Speaking about the creation of the Soffles Company: Savvy Foods Product: Sesame Spread pitta chips the team say: “Heading down to Contact: www.savvyspreads.com the local grocery shops in Stoke Newington, Hackney it was noticed that there seemed to Savvy sweet spreads are based on traditional be rather a lot of pitta, chillies and garlic for Mediterranean preserve recipes using delicious, naturally sale. This combination together with olive oil, energising fruits, seeds and honey. They’re both spreads and salt and pepper just so happens to be the preserves! We created Savvy as a great new alternative to perfect ingredients for a tasty snack of oven jam, chocolate spread and nut butters. Savvy provides a tasty, roasted pitta chips. nutritious topping for toast, crackers, baguettes, pancakes and ice-cream as well as being wonderful stirred into hot porridge “It came as a complete surprise but at and put in the kids’ sandwiches for that yummy, healthy mid- this point life started to take shape of one day boost they’ll thank you for! big Pitta Chip! NOW it was now time to become a Pitta Pusher. Made with only the finest pure, natural ingredients and organic where possible, the range is Vegetarian Society approved and “Pedaling the streets of London the chips includes award winning Date, amazing whole Chocolate (both hit the pubs to be close to their best friend suitable for the vegan diet) and a traditional Carob & Honey. BEER! Since then they have made many new friends hummus, soup, tzatziki and can now be found all over, go find them! “Made with 100% natural ingredients they are tasting as good as ever!”

Company: Gusto Organics Ltd Drinks Product: Cola Contact: www.drinkgusto.com equipment Gusto Cola uses a unique blend of organic ingredients that Company: Original Pizza Maker include the warm sweet notes of Fairtrade Madagascan vanilla Product: Pizza Oven extract and the citrus and spice notes of Neroli, cinnamon, Contact: www.theoriginalpizzamaker.com nutmeg and coriander essential oils. They source only the finest ingredients from around the globe to create a Real Cola with a truly premium taste. The Original Pizza Maker is a small electric Most low calorie colas are sweetened with artificial sweeteners appliance designed to sit on your worktop at that include Aspartame, Aceslulfame-K, Sucralose and all times and is ideal for small businesses such Saccharin; their petrochemical-derived vanilla flavourings have as cafes. never been near a vanilla bean and the ‘caramel’ colouring is In addition to cooking all types of Pizza, the not real caramel. Gusto Cola is a truly natural cola crafted from Deep Pan can make many other meals; Jacket spices and essential oils. Potatoes, Frittatas, Omelettes, Chicken and Fish dishes, Pancakes, Fajitas, and a good breakfast fry up! It also allows you to warm up croissants, tortillas wraps, and much more! Great for delicious family meals, a quick Aquaint Sanitising Water snack when friends drop in, or as Company: Product: a healthy alternative to take-away food. Cleaning Contact: www.aquaint-uk.com In addition to cooking all types of pizza, The Original Pizza Maker can make many other Aquaint is a revolutionary 100% NATURAL Sanitising Water exciting foods with the interchangeable non- that also kills 99.9% of Bacteria in seconds. The water provides stick deep dish pan. These include cookies, muffins, pancakes and many other foods. You the base for it to be highly effective as a cleanser, and its only are only limited by your own imagination! other ingredient, a NATURAL ACID (Hypochlorous Acid) which is produced in the human body to fight bacteria and germs, provides its anti-bacterial properties. Aquaint is endorsed by Allergy UK as an ‘Allergy Friendly Product’. Aquaint is that safe it passed official UK Drinking Water tests, and is arguably the safest sanitiser on the market. • It does not contain alcohol, fragrances, preservatives or harmful chemicals • It does not dry out or irritate the skin • It does not need to be rinsed off • It is gentle, powerful and extremely safe • It is harmless if swallowed • It is as safe as drinking water!

64 | Issue 27 December 2015 Company: Butterfly Cup Product: Butterfly Cup Packaging Contact: www.mybutterflycup.com Jerky

Butterfly cup is one of the most exciting and Company: Meat Bites convenient ways for both retailers to sell their hot Product: Beef jerky drinks and for consumers to enjoy them. The simple Contact: www.urbanfoodfest.com design means that they are easy to stack and store and that once they are filled a simple two-stage Meat Bites by the team at Urban Food Fest is closing mechanism makes driving from them easy. The cups encompass an all in one lid that when a brand new range of delicious gourmet beef closed makes drinking and pouring easy and allows strips. Meat Bites are made using premium cuts the smell of coffee to escape. (Very important as of air dried lean beef which are marinated with an most of the taste comes from the nose.) exciting blend of spices providing a sensational taste. Their trio of mouth-watering flavours ButterflyCup has developed a number of disposable include Mexican Chilli, British Original and cup related inventions and all of them are Japanese Teriyaki. undergoing the application process for international patents. The applications are at various stages in Naturally high in protein and low in calories, the the registration process, including patents already nutritious and healthy snacks can be enjoyed granted in several countries in all five continents. anytime, anywhere. All of the products are gluten ButterflyCup is licensed to selected manufacturers free and wheat free. globally.

Company: Go Soup Product: Food-to-go Soups Soup Contact: www.gosoup.co.uk

The first drinkable on the go fresh soup developed to refuel your busy day. GO SOUP are passionate about great tasting healthy fresh soups without compromise. For your convenience, we have created a single portion drinkable fresh soup bursting with wholesome ingredients and packaged in an innovative cup specifically around your busy lifestyle. GO SOUP is quick to prepare, microwave for just 2½ minutes and you’re good to go, for drinking on the go, in the car, at work, or at home. Handmade as you would at home with fresh vegetables, each soup provides 1 of your 5 a day. GO SOUP complements on the go products in particular sandwiches, delivering incremental sales in the fast moving chilled grab and go sector. Flavours include Mexican Chipotle and Country Vegetable. Takeaway Company: Hungry Dabba Product: Sri Lankan food-to-go Food-to-go Contact: www.hungrydabba.com Company: Pizza Cones UK Product: Pizza Cones Contact: www.pizzacones.uk.com Hungry Dabba specialises in chilled, authentic Sri Lankan cuisine packed in transparent tier boxes inspired by the tiffin carriers. Their dabbas Pizza Cones are a revolutionary are all healthy, microwavable and easy for those invention, designed to rebel against wanting to grab and go. the tyranny of traditional pizza The team behind the project always give the etiquette. Gone are the days of following disclaimer : “We are not to be confused eating messy and impractical pizza with Indian Cuisine, we are unique in our own slices in the street. Instead of having a pizza base, why not have a cone? way. Sri Lanka is a tear shaped island in the Enter – Pizza Cones! Indian Ocean in need of some serious limelight of its cuisine; thus Hungry Dabba was born.” The ultimate mess free product you can eat on the go. Pizza Cones Available in a three flavours the dabbas consist UK, are on a mission to completely of either chicken curry, prawn curry or aubergine revolutionise pizza as a street food, curry and are served with red raw rice and and Pizza Cones are a convenient, a choice of cabbage or daal. Their handy filling and, most importantly, packaging makes them the perfect choice for the delicious way of doing that. grab-and-go market.

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

Issue 27 December 2015 | 65 Dates for your diary

Discover what exciting events and exhibitions are taking Diary dates place over the coming months for the foodservice industry

Join thousands of entrepreneurs and franchise is right for you. The Franchise business owners at The Franchise Show, • Find out what you need to know as new the best franchise event in the country. Meet franchisee. Show with the best proven franchise opportunities, • Discover industries that are new, or that all under one roof. Every industry. Every you might not have considered. Location investment level. Full-time and part-time. • Get advice on the wide range of financial 19th-20th Excel London February • Meet over 100 of the top franchises. options from experts. 2016 • Take Advantage of 60 Free Seminars and • Talk face-to-face with hundreds of the In-Depth workshops. best franchise opportunities expanding in • Get the help you need in deciding which your area!

Hotelympia is the UK’s largest foodservice on this scale. Hotelympia and hospitality event and the most This is the place for you to improve your important event for any professional wanting business performance and customer to gain access to the latest products and offering - for your hotel, restaurant, pub, thinking. It is the best place to find real café or catering company - through innovation and ideas. guaranteed access to the latest products Location Hotelympia delivers innovation and across food and drink, catering equipment, 29th Feb Excel London -3rd Mar networking opportunities for exhibitors and interiors, technology, careers, and waste 2015 visitors that can’t be found anywhere else management solutions.

Pizza Pizza remains one of the most-loved food-to-go concepts so we look at In the everything from pizza equipment to toppings in this feature to ensure your business provides the right end product – we explore what works and what you next issue can offer to ensure that you continue to entice your customers to come back for more. Menu – breakfast market The breakfast market is a lucrative area of foodservice which continues to grow at a steady pace. How can you tap into the breakfast market, do you have the right equipment and what products should you be adding to your menu to make it a success? How to make your business greener Featuring lots of ideas on how making simple changes to your business can make your business greener – whether it be through the packaging you use or the energy saving equipment utilised on site. We’ll also look to showcase what some businesses are doing to improve their green credentials. Free from We take a look at the free from market and why it could be beneficial to your business to offer free from foods to your customers. In this feature we’ll also give an overview of the latest free from products available to add to your menu.

66 | Issue 27 December 2015 The first choice for the foodservice professional

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