SEPTEMBER SEPTEMBER | 2019

SCENE IS SOARING SCENE

WHY THE STREET FOOD STREET FOOD THE WHY Streets ahead

Out of home magazine — SEPTEMBER | 2019

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Welcome Welcome

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

www.oohmagazine.co.uk @OOHmagazine

Managing Director Can there be any more impressive evidence of Jamie Robbins

Divisional Director the rise of the meat-free movement than the news Rob Molinari 07850 797 252 that it is now taking a firm foothold in the takeaway [email protected] market? It may be a sector synonymous with fish Twitter: @RobMolinari Director Daniel Hillman and chips, kebabs and burgers, but the latest 07833 248 788 [email protected] research from the British Takeaway Campaign Twitter: @hillmandan Director (BTC) has found that orders of vegan dishes Marc Sumner 07730 217 747 [email protected] have increased by a whopping 388% since 2016. Twitter: @sumner_marc Vegetarian orders also went up by 136%. Classified Sales Sue Stunt 01474 520 243 And there seems to have been a move towards health in general, according [email protected] Editor to the study, which was undertaken by Retail Economics. While we can’t be sure what exact Henry Norman 01474 520 248 dishes were ordered, the other cuisines to see significant growth over the last two years [email protected] Twitter: @HenryHNorman were Greek (69%), Caribbean (56%) and Persian (34%). Editorial Director But it wasn’t all good news as, looking to the future, takeaway owners said Tristan O’Hana access to skilled workers was their chief area of concern. In response, the BTC Features Writer has asked the government for more vocational training for young Brits, backed Gemma Bradish Contributors up by an immigration system that ensures that skilled chefs can come to the UK. Jane Renton, Jennifer Campbell, Simon Schipper, Rob Kelly Get this blend right and the future for takeaways should be as healthy as the and Adam Griffin foods they are increasingly serving up. Design Marc Ayres Matt Bailey Wiktoria Armstrong Caspian Reynolds

Production Hannah Broad

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Orders of vegan dishes have increased by a whopping 388%

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Oohmagazine.co.uk | @OOHmagazine

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Sep Connt 2019 Contents

Event preview 14 Bites Live

The big interview Operator profile – Fast-casual 16 Davinder Jheeta, Simply Fresh 20 Market Halls

News Street food focus Recipe New products 06 29 Eggslut 49 Vegan mezze spinach wrap 54

A coffee break with... Breakfast products Market insight Food for thought 1 0 Alberto Zandi, MAS 31 Food first 50 Street food 58 Office dining

National Breakfast Awards Operator profile – Café Dates for your diary 22 Chistopher Clemson, Zest Café 42 The Umbrella Café 51

Street food Warewashing Legal 24 Urban eating 44 Into the deep 52 Parking and access

BITES From the front line Reader offers 28 High street trends 48 Summer staff 53 Win a Panasonic rice cooker!

Oohmagazine.co.uk 6 News News

The n-Oohs Kerb launches Seven Dials Market Mexican-Californian street food by Club Mexicana. PICK & CHEESE Street food pioneer Kerb is set to open the doors Jewish deli Monty’s Deli, meanwhile, will be bring- to its first-ever permanent home, following the ing its world-class reuben sandwiches to the West transformation of a historic warehouse in the heart End, while seafood restaurant Claw will be cooking of London’s West End. Occupying 24,000 square up sustainable lobster rolls. feet, Seven Dials Market is the new all-day destina- Petra Barran, founder of Kerb, said: “After seven tion packed with 25 independent food businesses, years of creating and supporting a community of all with roots in the city’s streets and markets, food traders to thrive on the streets of London, we alongside a bar and bookshop that support Kerb’s are incredibly excited to be taking the next step. dedication to all things tasty in London. Seven Dials Market has been a long-standing Situated in Seven Dials Market’s Banana dream of ours and a complete labour of love for Warehouse will be 13 diverse and independent myself and all the team. food and drink traders. Upstairs, visitors can take “Our ambition is to build not only a home for a seat at the world’s first cheese conveyer belt, excellent, independent food businesses to grow in, Pick & Cheese, visit Square Root’s Temperance but a welcoming, open space for everyone to enjoy Bar, Soda Stage, or feast on award-winning vegan a big slice of London in too.” “Seven Dials Market has been a long- standing dream of ours”

Paul posts 2018 resus Paul UK, the 37-strong French bakery and café brand, recently announced its financial catering and delivery range was also developed, resulting in a partnership with City Pantry. results for the year ended 31 st December 2018. Group turnover increased to £38m, up by Susanne Sauerland, finance director for Paul UK, said: “This is a solid performance 7.4% from 2017’s £35.4m, while like-for-like sales were up 3.4%, from 2.4% in 2017. Online sales, in the light of continued uncertainty within the sector. Our results in the second half of meanwhile, increased by 43.9% 2018 and the first half of 2019 are showing significant increases in like-for-like turnover, Profits were helped by a new concept store, Paul Express, which was launched at St primarily due to new product development, improved technology and online sales, and, Pancras Station, focusing on quick service with a new hot and cold food range. The brand’s of course, the commitment, passion and capabilities of our team.”

Muffin Break rising to the top

Muffin Break opened its 65 th store in Colchester in August following a succession of Joshua Nixon, head of estates for Muffin Break, said: “Say ‘bakery’ and people tend to openings in Poole and Hastings. The chain is celebrating its 18th birthday in the UK, having have quite a fixed view of what this means, but at Muffin Break we’re offering something opened its first store in Derby in late 2001. It now has over 300 stores worldwide. that little bit different. Our collective sites bake around 3,000 sweet and savoury muffins Having evolved over the years to meet changing consumer tastes, its offering is now from scratch every day, and these sit alongside our all-day food and drink offering. centred around the manifesto ‘Good goes in’. Muffin Break puts a focus on quality ingredi- “We hope that our opening in the town of Colchester will encourage potential owners ents and preparation of its signature muffins, which are baked from scratch by specialist to see the success of bakery and explore the benefits of franchising in this rapidly bakers on-site every day, along with its extensive breakfast and lunch menu. growing market.”

Oohmagazine.co.uk | @OOHmagazine 7 News

PICK & CHEESE Wingstop announces further London openings

Wingstop, the award-winning, publicly-listed wing concept with more than 1,200 locations worldwide, recently an- nounced that it will be opening a second site in London. The outlet, which is located in Dalston, will be its second opening following the success of its flagship site launch in Soho last year. Since opening, its site in the heart of the West End has been the go-to spot for chicken, with winging endorsement from the likes of Liam Gallagher, Jorja Smith, KSI and Michael Dapaah. The new 80-cover site will serve its signature wings flavours, including cult classic Lemon and Pepper, alongside Spicy Korean, Brazilian Citrus Pepper, Mango Habanero and Garlic Parmesan. With doors set to open in late September, it will be the first of two further sites the brand plans to open in the capital before the end of the year.

sauce or champers ? ENTRIES NOW OPEN

BACK FOR 2020! “Wingstop has more than 1,200 locations worldwide” Join us to see who is serving the UK's best Bloody Mary cocktail. Oohmagazine.co.uk 8 News News

200 Degrees opens new Birmingham branch

Insta-grabs 200 Degrees recently opened a second coffee sandwiches, baguettes and a range of salads, Where have we been this month? shop in central Birmingham, offering handcrafted soups, cakes and pastries, all prepared daily on coffee and food to the bustling area surrounding the premises and available to eat in or take away. Follow us @OOHmagazine New Street station. The launch of the new 65-seater Tom Vincent, co-founder and director of 200 coffee shop follows the success of its outlet and Degrees, said: “The decision to open a second cof - barista school that opened in the heart of the city’s fee shop here was an easy one for us. Birmingham business district in 2016. is only the second location in which we’ve opened The new shop will bring 20 new jobs to Birming- a second coffee shop and that’s down to the fan- ham city, with its trained barista team serving up tastic support we’ve had from our customers and freshly roasted coffee from the 200 Degrees roast the wider business community in the city. We’re house in Nottingham, as well as iced tea, smoothies very excited to contribute further to the fantastic and milkshakes. The shop will also sell deli-style food and drink scene here.”

Great meeting – and #Food – with #StreetKitchenBrothers about its exciting new pop-up with @nextof- ficial! #Birmingham #Solihull #StreetFood #GreekFood

“Birmingham is only the second location in which we’veNikras opened Aghaa second coffee shop”

ahy ro Brand to launch in London Hero Brands is bringing a new healthy fast-casual business community, and we are actively develop - food experience to UK consumers. The disruptive ing multi-franchise partnerships as we maintain a Superb view at #MarketHallVictoria fast-casual brand portfolio recently launched its first focus of identifying and securing prominent new – along with a great lunch from flagship Choppaluna store in Bloomsbury, London. sites across the country.” @fannyskebabs #Kebabs #Turkish- Choppaluna is being billed as a new way to Hero Brands is an emerging brand portfolio Food #StreetFood #London #Victoria eat and a great-tasting and healthy alternative to committed to truly disrupting the fast-casual indus - classic fast-food. Conceived in Berlin, under the try. Its flagship brand is German Doner Kebab. brand name ‘Salaid’, its menu features chopped salads, smoothie bowls and choprolls inspired by destinations across the globe. The innovative experience allows customers to choose from over 60 fresh toppings before watching the brand’s talented team chop their salads and choprolls live in front of their eyes. Its co-founder and CEO Nikras Agha revealed that the brand already has 12 franchise agree - ments signed up, with another 60 in the pipeline. The brand also has ambitions to open in the region of 300 stores over the next decade. Agha said: “We are bringing a new experience for UK consumers, landing in the healthy-eating space and taking it to the next level through our @gracefoods working the #Jerk with its great-tasting product range. Our ambition is to awesome #Tapas-style #Caribbean- open our first flagship store in Bloomsbury, Lon- Food offer at yesterday’s @londonjerk- don, and then roll out our expansion in key cities fest in #Hackney #GraceFoods #Lon- across the UK, including Birmingham, Manchester, don #LondonJerkFestival #JerkChicken Glasgow and Edinburgh. NIKRAS AGHA “The opportunity is truly resonating with the

Oohmagazine.co.uk | @OOHmagazine 9 News Travel hub market ‘set for huge growth’

Global information company The NPD Group says that Britain’s travel hubs – airports, motorway service stations, train stations and petrol forecourts – now represent a distinct foodservice market. The value of the travel hub foodservice market increased by over 11% for the year ending June 2019, from £2.47bn to £2.75bn. Visits were up from 576m to 619m, an increase of more than 7%. The travel hub foodservice market is already the same size in visit terms as the delivery sector was at the end of 2015. Over the past three years, airports have seen the fastest growth in foodservice visits (31%), followed by motorway service stations (16%). This is in contrast to the fortunes of foodservice operators located on Brit - ain’s high streets and shopping centres, where visits growth has been hard to achieve. In the 12 months to June 2019, high streets and shopping centres recorded a marginal decrease in visits (-0.2%, or 8m fewer visits). Guy Fielding, business development director (foodservice) for The NPD Group, said: “These travel hubs are doing well not just because more people are travelling but also because the quality of food and beverages, as well as the experience, has improved. Times have changed. Yes, there are still locations and outlets that clearly need to do better, but travelling consumers these days are getting much more than they have ever done before in terms of service, variety and quality.” NPD predicts that the travel hub market could see the same kind of huge growth as the delivery channel, with consumer spending potentially increasing by as much as 25% to £3.44bn by 2022.

or ? ENTRIES NOW OPEN

“Travelling consumers are getting much more in terms of service, variety and quality”

Barburrito recently

NIKRAS AGHA raised £45,000 for the BACK FOR 2020! Teenage Cancer Trust. Join us to see who is serving the £45k UK's best Bloody Mary cocktail. Oohmagazine.co.uk 10 A coffee break with…

Alberto Zandi Owner, MAS

MAS, a new Latin American café with a focus on healthy, And your least favourite? natural and organic products, opened in the City of London recently. It was founded by twins Alberto and Arian Zandi, It is a business that requires a lot of one’s personal time, who already run a Latin American restaurant together in especially in the early stages. London’s Kensington. They have decided to expand into the grab-and-go market to tap into demand for delicious, quick What’s your favourite food and beverage? food that is a bit different to your average sandwich. I am very open to all types of cuisines, but I would say I enjoy clashes What does your job typically entail? in ingredients. I like hot and cold in a dish, or sweet and sour.

Both of our London ventures – MAS and our restaurant We like to And your least favourite? Zuaya – are still in a start-up phase. For us, this means we want – and have! – to spend a considerable amount of time create ideas I don’t like extreme tastes, like very spicy food, or very sweet. standardising the operations, creating the best possible customer experiences. and see What is the biggest factor currently affecting the industry?

How did you get into the industry? them come In the industry as a whole it is the digitalisation. There are a lot of to life in benefits to digitalisation, but these also come with risks. Some of the Both my brother and I are entrepreneurs, therefore we like benefits that we are able to take advantage of on a day-to-day basis to create ideas and see them come to life in the market. The the market include the wide customer base you can reach for a low marketing hospitality industry is a particularly exciting place for us and cost, as well as leveraging digital enablers like social media – and, we love the essence of it. Creating a distinctive, unique and of course, all of the influencers that come with it. On the other hand, good experience for customers while in our venues is very one big risk is that some traditional concepts are disappearing out of special to us. the market because they are not trendy or ‘instagramable enough’.

What’s your favourite part of your working day? What one piece of advice would you offer someone working in the industry? I love the customer behaviour analysis. It is very interesting to see the different customer tastes and preferences, I would advise anyone in the industry to really analyse your to take all the feedback on board, and then adapt some customer target in depth and then evolve your concept around it. aspects of your offering. We’re doing it every day, and you It is good to be disruptive, but in a measurable way. It is good to be can especially see at MAS how we’ve been learning and three to five steps ahead of the market, but not 15, because that adapting since day one. demand does not exist yet.

Oohmagazine.co.uk | @OOHmagazine 29th January 2020 - London Whether you serve up your culinary creations with sauce or champers, with toast or a toast, your entries are now invited for the 2020 National Breakfast and Brunch Awards!

Now in its third year, and extended to incorporate the buoyant brunch category for the first time, the event will see chefs and operators from across the out of home, casual BACK FOR 2020! dining, hotel and pub sectors competing in a series of Join us to see who is serving the challenges for a wide range of awards and prizes. UK's best Bloody Mary cocktail.

So, if you’re a real morning person, why not enter now at: www.breakfastandbrunchawards.co.uk

TABASCO®, the Diamond and Bottle Logos are trademarks of Mcllhenny Co. THE ALLENCOMPASSING HIGH STREET CONFERENCE FOR HOSPITALITY AND FOODSERVICE OPERATORS

KEY TOPICS

• Brand love in a • F&B at the football – how cold climate Spurs created the finest food and drink oer in UK stadia • Leaders of the street food scene • BITES Live on-stage consultancy • ETM Group on sports bars • Sustainable practice of for the modern consumer the future AN INDUSTRY FIRST YOU DON’T WANT TO MISS!

THE TOP 100 MOST LOVED EATING OUT BRANDS In the exclusive national launch, insight consultancy Savanta will reveal the most loved eating out brands on the high street from restaurants, pubs, bars and coee shops, as well as the quick service/fast casual industry.

Drawn from the opinions of some 100,000 diners through BrandVue Eating Out, Savanta’s market 100,000 intelligent platform. This is the largest and most comprehensive brand, audience and customer DINERS tracking engine in the market. What’s more, attendees will be given this report to take away for FREE at the end of the conference.

BOOK YOUR PLACE AT: biteslive.co.uk 14 Bites live preview

Key topics at BITES Live 2019

• The Top 100 Most Loved Eating Out Brands • Hospitality o the high street • Leaders of the street food scene • Sports bars for the modern consumer • Sustainable practice of the future • BITES Live on-stage consultancy

Register for tickets by visiting biteslive.co.uk

A stimulating day packed full of engaging revelations and essential market lessons – if you attend one conference this year, make it BITES Live!

BITES Live, the all-encompassing high street respective businesses with full notepads, a stack of ideas and conference for hospitality and foodservice operators, motivating inspiration for the future. Last year’s event certainly is returning to London this October. After launching last delivered, so we can’t wait to welcome the foodservice and year, featuring speakers from Honest Burgers, Fulham hospitality industries to BITES Live 2019.” Shore and many other industry-leading businesses, The conference is supported by the BITES high street BITES Live will once again return to the Royal Garden newsletter, which looks at brands, insights, trends and Hotel in Kensington, to bring a packed day of exclusive experiences across a number of sectors. insight and opinion to operators from the foodservice BITES Live is taking place on 9th October at the Royal and hospitality industries. Garden Hotel in London, running from 9.30am to 3pm. Speakers already confirmed for the event include Simon Join your peers from the casual dining, pubs, bars, hotels, Mitchell, managing director of Kerb; Jonathan Downey, founder cafés and contract catering sectors by visiting biteslive.co.uk of London Union; Clive Watson, hospitality consultant and for tickets. founder of Riding House Café; pioneering research agency Savanta; and ETM Group. TOPICS AND TALKS Also on the bill is Rak Kalidas, commercial director of Levy Love in a Cold Climate – The Top 100 Most Loved Eating UK, who will take the BITES Live audience through the thinking Out Brands behind each element of hospitality at the new Tottenham In the exclusive launch of this national project, Oliver Fenton Hotspur Stadium. How does a caterer keep customers off the and Scott Dodgson from research agency Savanta will use high street and inside an arena? All will be revealed in this BITES Live to reveal the most loved eating out brands on fascinating presentation. the high street, based on research and feedback from “Our goal for BITES Live is simple,” says Tristan O’Hana, thousands of consumers across the agency’s BrandVue editorial director of H2O Publishing, which hosts the Eating Out platform. conference, “to create an event where multiple sectors can The consumer feedback will be on brands from restaurants, come together, share ideas and insight, before returning to their pubs and bars, coffee shops, and the quick-service/fast-casual

Oohmagazine.co.uk | @OOHmagazine 15

WEDNESDAY Bites live preview live Bites 9TH OCTOBER AT THE ROYAL GARDEN HOTEL IN KENSINGTON, LONDON

MORE SPEAKERS TO BE ANNOUNCED!

ENTON, SA R F VA VE N LI TA O

ALIDAS, LEV K Y U He will explain the thinking AK K R behind each element of hospitality at the new Tottenham Hotspur stadium

, industry. Fresh perspectives on all these businesses two in White City and it won’t be long before the London Bridge TSON CONS WA UL will be used to create the top 100 rankings, looking at version is up and running. Make sure you’re E TA IV N L T brand affinity, emotive connections and direct links to the in the room to hear how it has created its winning C commercial performances of the brands in question. game plan. Not only will conference guests be shown the yet-to- be-revealed league table of 100 brands from across the BITES Live on-stage consultancy – need a fresh set of hospitality and foodservice industries, but Savanta will eyes? also detail just what it means for a customer to be ‘in love’ Clive Watson is the mind behind some of London’s finest with a brand, helping operators understand the rationale hospitality institutions. From the legendary Garrison pub in behind brand love and what they can do to create it. Bermondsey, to the trendy tables of the Riding House Café in Fitzrovia, whatever he touches seems to turn to hospitality Hospitality off the high street – Premier League gold. Now, alongside running the beautiful Blixen site in DGSON, S food and drink Shoreditch and fresh out of a project with Marriott hotels, DO AV TT AN O T C A Rak Kalidas, commercial director of Levy UK, will explain Watson is turning his talents to consultancy. At BITES Live S the thinking behind each element of hospitality at the new 2019, he will offer attendees some first-hand, Tottenham Hotspur Stadium to the BITES Live audience. It has on-stage consultancy, detailing certain operational processes, recently been reported that the F&B offer at the luxurious new as well as service strategies he has picked stadium brings in an average of £800,000 every home game up along the way while studying why people choose to – the idea being to keep fans in the stadium for longer, rather eat and drink out of home. than heading back onto the high street for food and drink. It’s clearly working, so what is it offering that the high street is not? Leaders of the street food scene – what does the future hold? ETM Group on sports bars for the modern consumer – While the notion of a street food offer in any level of hospitality the model on a mission has become commonplace, businesses of all shapes and WNEY, LO DO ND N O Sam Bourke, marketing director for London-based ETM sizes are still pushing the boundaries from this side of the A N H U T N A I Group, will be looking at what makes ETM’s sports bar model sector. From pubs to contract caterers, operators still value N O O N so successful. After launching Greenwood in the opportunity that street food holds. But will it last? With J 2017, ETM has realised the massive potential for a sports bar competition fierce and customers fickle, knowing where the brand within its high-end, food-led estate. The flagship site in street food scene is heading London Victoria has taken the capital’s consumers by storm, will be key when utilising certain models in the future. showcasing the opportunities around screening live sport in a Who better to ask than Jonathan Downey, founder of London creative and alternative setting (it sold Union; Simon Mitchell, managing director of Kerb; and the other over 500 tickets for Super Bowl Sunday last year). finest street food leaders in the UK? This will be one panel The pub group has just launched sports bar number debate you will not want to miss.

Oohmagazine.co.uk | @OOHmagazine 16 The big interview

A fresh approach Retail combined with foodservice and entertainment holds the key to the revival of the corner store, as Davinder Jheeta, creative director of Simply Fresh, tells Jane Renton

It’s been a long goodbye. The corner shop, once “Healthy food” and shopping “little and often” are mantras the heart of the community, continues its painfully that are never far from the lips of Davinder Jheeta, creative lurching funeral march into oblivion. The rise of the design director of Simply Fresh. The business was set up in The site supermarkets in the 60s dealt a body blow from which 2009 by two British Indian brothers, Kash and Sukhjit Khera, it has been hard to recover. Despite recent slowdowns whose chain now boasts of more than 85 stores. Success, it o ers all the march seems unstoppable, with Tesco acquiring seems, has been built on pushing the boundaries as to what that is wholesaler Booker two years ago seemingly the last a convenience store should be. Instead of tired canned foods straw. Fags and newspapers just about kept the and unhealthy snacks, the brand has focused on fresh foods, good about corner stores afloat during the lean years, but as both food-to-go and healthy alternatives offered in compelling, those items are in sharp decline, while rents have well-designed stores. “The ethos is healthier eating and more going to a risen, it is hardly surprising that so many have shut frequent shopping,” explains Davinder. “Do you really want to their doors for good. be in a 20,000 sq. ft. supermarket? No, you want to shop in restaurant Surprisingly, however, the Cinderella of the retail sector your local neighbourhood.” is beginning to show some spunk. Or rather it is learning to But the chain isn’t stopping there. The art of retail where you adapt to people’s changing shopping habits, many of whom reinvention is an endless process. Our meeting takes place at are abandoning the weekly supermarket trawl in favour of a pop-up food market, which temporarily took over the Next are made to more frequent neighbourhood shops. Garden centre at Sears Park in Solihull for three days from feel special Oohmagazine.co.uk | @OOHmagazine 17 The big interview The

16th August. The event was designed to showcase the Simply and can replace that with something else the next day rather Fresh food hall, a concept that seems destined to drive the than just shutting up shop.” chain’s next phase of evolutionary expansion. The three-day event is also about driving data that will Visitors were able to choose from Greek food from the inform and refine Simply Fresh’s new food hall concept. It Street Kitchen Brothers, burgers from The Grill House and seems that being a good retailer, or even a standout retailer, Japanese food from Katsu Kitchen, while entertainment was as Simply Fresh has undoubtedly proved itself to be, is provided by live musicians and DJs, alongside an Estrella no longer good enough. As Kash Khera, the group’s chief beer garden. There were also a host of local and artisan operating officer, has repeatedly said, it is about what he calls suppliers, whose produce was stocked in Simply Fresh “retailainment”, bringing the right blend of artisan producers, stores on hand to reinforce the chain’s emphasis on fresh street food vendors, bar and coffee operators into a social and ready-to-eat food. space where shoppers, producers, retailers and even “We sell Noms cakes in our stores, for example, and we entertainers can share and enjoy what they do together. It do everything we can to showcase them, but you know there is a very different concept but one that warmly embraces is nothing better than the guy who makes them to talk about community and local food, something that has been distinctly them,” explains Davinder. “It’s about seeing if the customer lacking on the traditional high street for many decades. wants more and looking at the different uses of space. The large supermarket retailers have failed to address approach Everything has a lifespan. You can sell plants one day the human element behind the shopping experience they

The ethos is healthier eating and more frequent shopping

Oohmagazine.co.uk | @OOHmagazine 18 The big interview offer people. Instead they over-focus on store layouts and The Khera brothers have said the group is actively seeking technology as part of their drive towards what they call landlords interested in opening food halls, as part of the ‘frictionless shopping’, but an experience, nevertheless, that group’s plans to open 25 such spaces for their retailainment leaves shoppers denuded of much in the way of human by the end of next year. The company has so far signed leases contact. This is why street markets and good convenience to open stores in food halls in Greenwich, Cheltenham – a stores are enjoying something of a renaissance, providing 20,000 sq. ft. shopping centre development, and Grand places where you can shop and also chat to the producer Central Station, Birmingham – a 15,000 sq. ft. site. Both or farmer about how they produced or grew the items on Cheltenham and Grand Central Station, still in the planning sale. “How can we get people to come to our stores when and development phase, are due to open either late this year they can buy online?” asks Davinder. “By giving them an or early next year. We know experience in our store, and we know nothing brings people The developments are likely to involve Simply Fresh’s together quite like food.” partnership with the Street Kitchen Brothers, which Davinder nothing Big retailers such as Next and Debenhams recognise that says not only involves the expertise of its founders, Chris brings people now want more than just the average offering such as Butcher and Paul Polyviou, but also their ability to act as a Subway and other fast food outlets found in many traditional conduit for other such businesses on food hall sites. “Paul is people shopping malls. “If you get the food offering right you will not just a conduit for his business, we brought them in from day get people who spread right across the whole retail piste,” one and said, ‘Hey guys, this is where we think we’re going. What together reasons Davinder. “It just needs a shift of mindset to ensure can you do here?’ Where Paul is really good is that he’s not just we are not just sitting there amidst loads of warehouses.” thinking about his concept, he’s a conduit for other [foodservice] quite like In July, Simply Fresh opened the first of its new-look food guys because he understands not just the food hall-style stores on the outskirts of Manchester in Stretford food side, but also the business part and what would work Mall in partnership with Manchester businessman Mital for them.” Morar of Ancoats General Store. The 6,000 sq. ft. £300,000 The time seems right for retail reinvention with the latest flagship site also includes a Simply Fresh convenience store, grocery market figures from Kantar showing a year-on-year a florist and a craft beer bar, as well as three street food sales fall among the supermarkets of 0.5% for the quarter concessions: Blue Bar Caribou Canteen, Slurp, Crack and ending 12th July, for the first time since June 2016. Shoppers Pop, and Basilico Pizzeria. The site also includes an extensive seem to want to shop closer to home and more frequently. range of refill dispensers, allowing some 40 products to While the figures may have been skewed to some extent by be sold in reusable containers. “The Stretford Mall site the fillip the supermarkets enjoyed last summer from the World essentially offers all that is good about going to a restaurant Cup and the exceptionally warm heatwave, there appears to where you are made to feel special,” says Davinder. “If you be a more fundamental shift going on. As Davinder concludes, can take that and provide it in a fast food environment you those who evolve their food offer to embrace fresh, healthy can essentially help us improve our retail service, which I food, and take a very different approach to co-operating with believeCOC1121_Costa needs to become Trade Ad_HDPS_148x420_AW6.pdf more like foodservice.” 9 23/08/2019the right 11:16 partners in foodservice, will not only survive but thrive.

NEW

Made using same Costa Mocha Italia Espresso coffee beans used in all Costa co‹ees.

CARAMEL LATTE less sugar 1

than most ready to drink coffees. farms. Proper coee ™

coffee sector in a can. RTD Nielsen Total Coverage Value 13.07.19 w/c LATTE is worth £116M and ² Proper sales growing by 36% ee drinks in GB. 2. brewing. ff AMERICANO

ATL spend

To find out more visit Scan the barcode to order 30% less sugar versus most RTD co

www.cokecustomerhub.co.uk 1. or call Customer Hub Sources: Sources: on 0808 1 000 000 © 2019 Costa Ltd. All Rights Reserved. Coffee from Rainforest Alliance Certified

Oohmagazine.co.uk | @OOHmagazine 19 The big interview The

COC1121_Costa Trade Ad_HDPS_148x420_AW6.pdf 9 23/08/2019 11:16

NEW

Made using same Costa Mocha Italia Espresso coffee beans used in all Costa co‹ees.

CARAMEL LATTE less sugar 1

than most ready to drink coffees. farms. Proper coee ™

coffee sector in a can. RTD Nielsen Total Coverage Value 13.07.19 w/c LATTE is worth £116M and ² Proper sales growing by 36% ee drinks in GB. 2. brewing. ff AMERICANO

ATL spend

To find out more visit Scan the barcode to order 30% less sugar versus most RTD co

www.cokecustomerhub.co.uk 1. or call Customer Hub Sources: Sources: on 0808 1 000 000 © 2019 Costa Ltd. All Rights Reserved. Coffee from Rainforest Alliance Certified

Oohmagazine.co.uk | @OOHmagazine 20 Operator profile – Street food Fast-casual

Co-founder Simon Anderson tells Henry Norman how Market Halls’ innovative approach is allowing for rapid expansion into the West End and beyond. Just don’t call it a street food business…

“It’s going to be big and brilliant!” enthuses co-founder Simon is keen, though, not to be directly compared Simon Anderson as we sit down to discuss Market to the likes of the aforementioned Street Feast and Kerb. Halls’ latest development. In the capital, the street food “I wouldn’t call us a street food business,” he says, “we scene has often found itself pushed somewhat to the look at existing restaurants and people who want to build margins, with much of the activity centred around the their brand, not just street food traders, and bring them east of the city and in the sort of city-based and urban together under one roof. areas that rival Street Feast favours. “Street food markets tend to be open air, whereas This is all about to change, though, with Kerb we set up home in permanent, bricks and mortar sites. opening in Seven Dials (see news) and Market Halls Markets tend to operate over a few days and are often poised to unveil what Simon reveals, with 35,000sq ft mobile, whereas we are a seven-days-a-week operation, of trading space, will be “the biggest food market in and we take on long property leases and invest in them.” the UK” near Oxford Circus. “It will have 800 to 1,000 The inspiration for this particular market model came covers, numerous kitchens and bars, and various other when the company’s co-founder and now CEO, Andy dynamic spaces,” he elaborates. “The first floor will be Lewis-Pratt, returned to London after spending some the size of two Victoria Market Halls with plenty of food time in Portugal. He’d seen first-hand what was going on on offer, and upstairs we’ll have a large bar area with there, as well as across the US, and couldn’t figure out a roof terrace and separate event spaces. It’s a really why the concept of communal dining halls hadn’t really exciting venture as only 0.5% of the total square footage taken off in the UK. “We were introduced because of my of Oxford Street is food and beverage.” background and knowledge of the casual dining scene

Oohmagazine.co.uk | @OOHmagazine 21 Operator profile – Fast-casual

SIMON ANDERSON in London, having run one of London’s earliest food competitors, so we chose Fulham where there is both trucks and an award-winning gastro-pub in Islington,” footfall and demand. With an area like Victoria, we knew explains Simon. “Together we visited food markets and there had been massive investment and wanted to come halls across the globe before reinventing the concept for in on the tail end of all that as we knew that the numbers a London audience. We wanted to provide something were there. Market Hall Victoria now surpasses 25,000 different to what temporary street food markets offer customers a week.” and fill the gap between fast-food chains and table The approach to finding vendors of a suitable quality service restaurants.” is equally exhaustive, as Simon explains: “We break the One of the most important points of difference, London restaurant scene into workable chunks and look Simon believes, is that his egalitarian eateries can at curating an offering that covers as many different bases help to alleviate some of the major problems – such as possible. We look at the make-up of the local area, as unrealistic rents, immobile councils and high consider what they need in terms of breakfast, lunch and business rates – that are currently affecting the sector. dinner, and then approach operators that we really admire, “A business like ours allows for smaller, independent such as Roti King, Monty’s Deli and BaoziInn. We always businesses to get a foot in the door without the look at young, independent, chef-driven businesses, while We wanted headache of financial barriers,” he says. “Traders are also ensuring there is something for everyone – from pizza able to build their brands in a space that is assuredly and poké to dosas and dumplings.” to provide busy, come rain or shine, while diners can enjoy a Looking to the future, Simon says he would like to see variety of options all under one roof. We are the missing even more independents and younger people coming something link for both traders and diners between al fresco into the industry, which he believes will help it to evolve di erent markets and bricks and mortar restaurants.” and remain relevant. “The chains will continue to be The business has grown to the extent that Market challenged and it’s good to see that great pubs are having to what Halls now offers diners fast-casual food from 24 kitchens a renaissance. Food and drink play such an important role ~across its sites in Fulham and Victoria, as well as the in the fabric of business, culture and society; it helps us temporary upcoming flagship in the West End, and Simon’s team grow with things like business rates and, with Brexit being puts a lot of research into exactly where to open next. imminent, this is a very interesting time.” street food “We want each Market Hall to have its own unique vibe, If our apparently imminent exit from the European markets so we seek out interesting sites that stand out Union is slowing some businesses down, it doesn’t architecturally. Our first site in Fulham is housed in a former appear to be affecting Market Halls, which Simon reveals o er underground station; Market Hall Victoria was an Edwardian is “looking to open at least two or three more markets in shopping arcade, an ornate restaurant, and more recently London, including one in Canary Wharf” next year. the super-club Pacha; and our West End site is opening Notable progress indeed for a business that only in what used to be British Home Stores in Oxford Circus. opened its first site in 2018, so what is the secret of We take unused and unloved sites and renovate them into Simon’s success? “You must find the gap and fill it dining hubs that work for the community, bringing them well,” he reveals. “Each of our sites is different: different back to life and their full potential.” buildings, different histories, different traders – we create Simon continues that the company is “pretty data- a drive and excitement specific to each location. There is driven” and takes the time to scrutinise each area no one-size-fits-all for us.” individually to weigh up whether there is a gap in the It is this unique approach that has helped Simon’s market for local diners. “If we opened in the East End, business achieve a sizable market-share – and, even we would automatically have 100 other restaurants as more impressively, all in less than two years.

Oohmagazine.co.uk | @OOHmagazine 22 Competitions

I flatly love the bloody mary!

Competitions

National Breakfast Awards CHRISTOPHER CLEMSON The Bloody Mary Challenge ran alongside the We speak to the finalists 2019 National Breakfast Awards, and was held in from our very own brekkie association with TABASCO® and Ketel One vodka. It saw bartenders and mixologists going glass-to battle. This month we -glass to win an incredible trip to Avery Island in Louisiana, USA, the home of TABASCO®. The 13 catch up with Christopher talented finalists included Clemson, plus representatives from the likes of Butcombe Clemson from Zest Café Brewery, Claridge’s and Wright Brothers. and Bar, who entered our Why did you enter the awards? I flatly love the bloody mary! It’s a pretty unique cocktail competition cocktail, in that the introduction of traditional food elements opens the door to a lot of creativity.

What is the secret of a good bloody mary? You have to use a great quality tomato juice. It’s going to make up a lot of the volume of your drink and you need a solid base.

How did you decide on what drinks to prepare for the event? For my Signature ‘Bloody mary has a smoking body’ creation, I wanted to play with the tomato element and

Oohmagazine.co.uk | @OOHmagazine 23 Competitions

The event was great fun and I learned a lot

add a spicy, smoky, sweet element. Smoking cherry tomatoes over horse radish seemed a natural fit as we use a lot of non-traditional smoking methods in our kitchen. For the Technical round I wanted to create something sweet and sour to refresh the palate after.

How do you stay calm under pressure when competing? I don’t… I panic! I flap and squirm until eventually there is a cocktail in front of me.

Did you enjoy the competition? The event was great fun, I got to meet some incredible bartenders and I learned a lot. The organisers were really friendly and the whole competition was well organised.

Would you recommend that other people enter the awards? No… because I don’t want more competition when I enter again next year.

Oohmagazine.co.uk | @OOHmagazine 24 Street food

LION

LION Urban eating

it’s important to keep street food menus and recipes as These days, it pays authentic as possible, in order to appeal to the mass to be streetwise market and boost sales.” MILLENNIAL MEALS when it comes to The trend is also being driven by changing demographics, with stats showing that millennials and generation z are the driving forces behind street food. “Millennials have your food o er a strong preference for these types of flavours and for convenience, much more than any other generation,” says Dismissed by some as being nothing more than the Saunders. “That’s why for a number of years we have seen latest foodie fad when ‘food trucks’ started to rev into the importance of adding global flavours to our portfolio. view around a decade ago, there is little doubt now that “Only 25% of millennials said that traditional fast food street food is here to stay. With more and more market would be relevant over the next three years. We see People are chains popping up over the capital – and the recent establishments already changing to healthy street food announcement that Boxpark plans to take its offer options; it’s something that we have always focused on trying new nationwide – what is already a phenomenon only looks when our in-house team of chefs team up with chefs and cuisines set to grow further. cooks to help create menus.” “Street food is probably the fastest growing segment The immediate appeal of street food is obvious to Alison while in the ‘fast food’ category,” says Celebration managing Smith, global product developer for Mars Food, who explains: director Nick Burton. “From permanent outlets to pop- “Not only does adding street food to the menu make an travelling, ups and festivals, consumers love the variety and choice eatery stand out among the crowd, but it also appeals to that fresh food on the move delivers. According to The customers looking to indulge in a light bite rather than a which is Food People, the revolution is here to stay, with over 2.5bn larger main meal due to the typically smaller style of street driving consumers worldwide choosing food dishes. From tempting tacos through to spicy samosas, to buy street food every day.” juicy gyozas, crispy croquettes and more, caterers can help demand Paul Saunders, marketing manager for Major, is in no customers battle their daily hunger pangs in a tasty, fun way doubt as to what the main reason behind this impressive by offering street food-inspired small plates.” growth is. “The ever-growing popularity of street food is When it comes to what to offer, Nic Townsend, trade largely down to travel,” he says. “People are trying new marketer for Farm Frites UK and Ireland says: “Street food cuisines while travelling, which is driving demand for these celebrates world flavours and creative food pairings that foods at home. Not only this, but consumers want authentic put excitement back on the plate. The street food movement dishes that look and taste as good as they would in their has made accessorising and loading chips with varied country of origin. For this reason, toppings very on-trend, and this is a dish that any kitchen

Oohmagazine.co.uk | @OOHmagazine 25 can create with basic ingredients.” Richard Jones, commercial director – out of home for McCain Foodservice, says that the days when street food constituted a late-night kebab or box of cheesy chips are food Street long gone. “These days, street food is a way for consumers to sample a variety of concepts not easily accessible on the high street. The most successful vendors are those serving quality, unique offerings that meet consumer demand. Cuisines such as Mexican and American are still as popular as they once were; however, vegan and plant-based dishes are currently flavour of the month.” “Street food is taking on a healthier glow,” agrees Ben Bartlett, brand ambassador for Lion sauces. “The lure of high-fat, high-carb, salty, spicy foods drenched in delicious sauces is still compellingly strong – but people are actively seeking out healthier versions of their favourite flavours, as well as those that are free from meat.” As a versatile main ingredient, Quorn enables street food menu planners to develop tasty, meat-free recipes using a healthy protein for a healthy planet. Its flexibility enables them to offer convenient meal solutions to cater for a broad spectrum of consumer needs, including vegetarians, vegans and meat reducers, without compromising on taste. Wraps are another product that are perceived as being healthier and, according to a spokesperson for Polarbröd: “There are many advantages to having them on a street food menu. Fillings can be personalised, depending on each customer’s taste. No cutlery is needed – simply use a serviette or paper to hold them. Frozen wraps are quick and simple to defrost, meaning the bread is always as fresh as it was when baked.” You also, of course, need to consider how the food looks, as well as how it tastes, as Fergus Martin, executive foodservice development chef for Major, says: “Presenting

POLARBRÖD

THEO’S

Oohmagazine.co.uk | @OOHmagazine 26 Street food

Taste trends

Helen Hyde, business unit manager for Tabasco, says street food is hot stuff

The big flavour trends we are seeing are heat and chilli, herb, BBQ and smoked, with the emerging flavours being charred or charcoal, citrus and umami. We have also observed a big rise in demand for menu items with a hot and spicy kick, and have had a large number of requests to develop dishes that incorporate chilli heat, either combined with a protein as a marinade, in a coating, or as an accompanying sauce or glaze. This trend does not seem to be going away as consumers get more and more adventurous and we are now working on new hot concepts for 2020. The cuisines observed to be mainstream and growing are regional American, Mexican – with regional Mexican now emerging – Mediterranean, Indian, Chinese and Thai. Meanwhile, Korean, Japanese, Middle Eastern, Peruvian and Caribbean are TABASCO the main emerging cuisines.

street food authentically is one of the best ways to maximise brilliantly and it’s certainly not boring, combining Middle sales as this adds to the overall dining experience. Cafés and Eastern spices with fresh, zesty red cabbage salad. Other pubs have, with our help, created a street food evening event international flavours with quirky, out-of-the-ordinary and, because of the multi-use capabilities of our products, serving options include street food such as Theo’s this keeps costs low. Additionally, you can use bamboo Bollywood Tikka Nan and Brazilian Coconut Curry Wrap, plates and bowls, or offer chopsticks alongside traditional with truly authentic flavours and full point-of-sale packages cutlery. However, it is important to make sure that anything including menu development.” disposable is either recyclable or 100% biodegradable to help Mike Hardman, marketing manager for Alliance Online, protect the environment.” believes that as the street food scene continues to evolve, Alex Noak, managing director of Tri-Star Packaging, its standing with consumers will only improve. “Reputation is continues: “Choosing the right packaging is essential for a massive advantage that comes to mind with street food,” the successful introduction of street food onto a caterer’s he says. “Over the years, as the market has been growing, menu. Street food is the ultimate food-to-go category having first been compared to fast food, it has garnered and changing consumer habits create exciting additional the strong reputation for unique dishes that are the result opportunities for caterers to constantly innovate and of high quality preparation processes, allowing customers Street expand their menus.” to be served superb dishes in minimal time. As soon as you When it comes to preparing the dishes, the advertise that you’re selling street food, customers will come food is VarioCookingCenter is ideal for cooking rices, pulses and expecting the high level of quality that comes with the name.” beans, which are common in many street food menus. “With With this foundation having been laid, street food can only taking the VarioBoost intelligent heating system, it’s super-fast – up soar from here, as Tom Styman-Heighton, development chef to four times faster than conventional equipment,” says for Funnybones Foodservice, concludes: “Street food has on a Simon Lohse, managing director of Rational UK. “The speed given the staid, traditional forms of dining a shot in the arm. of cooking means caterers can provide street food quickly, The informality and excitement of the street has worked its healthier plus it also saves around 10% on raw ingredients, using less way into casual dining and upmarket fine dining menus alike. glow water and oil, too.” “The interactive nature of street food has spurred chefs on to provide more choice and theatre on menus, and to be GO WEST more adventurous with cuisines from across the globe. It is Looking to the future, Annette Coggins, head of foodservice a trend that is here to stay and is having a big impact on all for Tilda UK, says that there is still room for improvement, forms of dining in this country.” even in a scene that is so broad in outlook. “Tipped as the next big thing for 2019, West African cuisine is set to enhance street food offerings with a host of exciting flavours. From Nigerian jollof rice to Gambian chicken yassa, many of the traditional dishes are one-pot wonders.” “Aside from basic mezze, Middle Eastern food remains relatively unexplored in the UK,” adds Lee Sharpe, head of sales and marketing for Theo’s. “That all looks set to change and experts are saying Lebanese cuisine is looking like a particularly hot area of growth. Our grab-and-go, street food-inspired products tap into this. TRI-STAR PACKAGING “Theo’s Lebanese Shawarma, for example, works

Oohmagazine.co.uk | @OOHmagazine

28 BITES H2O Publishing is generating BITES, a digital product that keeps foodservice and hospitality operators up to speed with high street activity. Arriving by e-mail, it summarises key high street findings every two SEPTEMBER 19 weeks, allowing operators to shape their business according to the lessons learned that fortnight… Brands, Insights, Trends and Experiences

BITES LIVE THE BIG REVEAL: TOP 100 MOST LOVED EATING OUT BRANDS In recognition and celebration of the most emotively connected brands within our industry in 2019, attendees at this year’s London- held BITES Live conference will be the first to find out which eating out propositions consumers are truly in love with on 9th October. In the exclusive national launch, consultancy Savanta will reveal the most loved eating out brands on the high street at BITES Live.

RESTAURANT NUMBERS DROP The UK’s restaurant numbers have fallen for the sixth quarter in a row, research from CGA and AlixPartners reveals. Independent operators have faced the most closures, with group-owned restaurants proving more resilient despite the problems faced by 3.4% some major brands. In the 12 months to June 2019, there has been a 3.4% drop in restaurant numbers – an average of 18 closures a week.

BRUMMIES LOVE A DEAL People in Birmingham are the hungriest for casual dining deals, according to sales data from e-commerce platform Wowcher. People from Birmingham spent the most per person during the first half of 2019, followed by Liverpool, London and Manchester. Those in Birmingham spent 266% more per person than those in London, 266% and those in Liverpool spent 38% more per person than those in Manchester.

CRITICAL CUSTOMERS Customers are the most critical in the evening, according to data from Feed It Back. The company analysed hundreds of thousands of reviews across the restaurant and bar industries. The statistics track customer satisfaction scores across breakfast, lunch and dinner, and show that overall satisfaction is lowest in the 90.8% evening at 90.8%. This compares to lunch at 92.4% and breakfast at 93%.

CDG CHICKEN COMMITMENT Casual Dining Group has signed up to the European Chicken Commitment. The Commitment requires companies to commit to a range of key standards around slower growing chicken breeds, reduced stocking density, environmental enrichment, natural light and humane slaughtering processes by 2026. Everyone involved in the agreement has to be audited by an independent body to ensure they are meeting requirements.

PLASTIC PACKAGING PURGE Molson Coors has announced that it will remove plastic from its Carling and Coors Light packaging by 2021. To implement the changes, the brewer is investing around £7.5m over the next two years. Molson Coors has brought in science-based targets to lower absolute carbon emissions by 50% within its own 7.5m operations, and by 20% across its value chain.

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

Oohmagazine.co.uk | @OOHmagazine 29 Street food focus focus food Street

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

WHAT? customer review: “Amazing sandwich. Totally worth The eggs, cheese and brioche bun offer The Fairfax. queuing for the best scrambled eggs ever.” little in the way of contrast on the texture front – on-the-go eating may prove messy – but the WHERE? WE SAY: addition of the turkey sausage improves matters Eggslut’s only UK outlet sits on Portobello Road in Having comprehensively cracked the US market, immeasurably. It’s certainly a busy creation, Notting Hill in west London. this Stateside sensation – following the opening of though somehow, through all of this, the chives the apparently obligatory Middle Eastern outpost still manage to fight their way to the fore. However, THE MENU SAYS: – landed in London recently. Although it hides it the real star of the show is the sriracha mayo, “Cage-free soft scrambled eggs and chives, well in the promotion and presentation, Eggslut is which leaves a satisfying burn, even after you’ve cheddar cheese, caramelized onions and sriracha essentially a sandwich specialist; albeit one that finished what is a pretty light and speedy eat. mayo in a warm brioche bun, with a house-made places eggs at the top of the pecking order, then turkey sausage.” splices them with a certain street food spirit. SHOULD YOU BELIEVE THE HYPE? This fast-casual fusion has attracted many Eggslut’s plans to hatch in the UK could be THE HYPE SAYS: celebrity fans, including Drew Barrymore, Seth hit by an inability to persuade those beyond Yelp review: “The Fairfax is the best breakfast Rogen and Andre 3000, though the real star of the novelty-seekers and the Instagram-obsessed sandwich I’ve ever tasted in my life”; Google review: show is The Fairfax, which is recommended to me to shell out – but The Fairfax could just help it “The Fairfax is absolutely scrumptious”; Time Out at the counter. poach more customers.

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31 Breakfast products, tea and coffee

Food

Ensure that consumers get their day o to a great start with a wide variety of breakfast options firstWORDS: GEMMA BRADISH

Oohmagazine.co.uk | @OOHmagazine 32 Breakfast products, tea and coffee and tea products, Breakfast

A latte is the most popular out of home co ee beverage in the UK (Source: Allegra)

If there’s one word to describe the breakfast for more adventurous options that can be consumed market at present, it’s booming. Statistics at any time of day – breakfast is no longer restricted to released by Kantar Worldpanel reveal that it’s the early morning hours,” affirms Kate Sykes, marketing worth a staggering £11.6bn, and that 97% of the manager for Lantmännen Unibake UK. “As such, brunch is UK population eat breakfast in the average week. continuing to be an important sales driver for the out of The Furthermore, the breakfast window has widened home market.” in recent years, starting early in the morning and Before delving into the different food trends, it is breakfast continuing through to brunch. This means that important to make clear that a successful offering breakfast can be worth big bucks to operators, as is divided into two parts: sit down and grab and go. window has long as it’s done correctly. The trick is to showcase Nowadays, breakfast is considered a social occasion, the latest food trends, use high quality ingredients and Travelodge reported last year that 65% of Britons widened in and cater to a wide variety of diets, all with the are eating out for breakfast at least twice a month on ecent years younger generation in mind. a social basis. However, when they are not setting time recent years According to Mintel, this generation is more likely aside for a morning catch-up, many people find it far more to consume breakfast out of home and be more convenient to simply grab and go. Operators that wish to adventurous in terms of what they choose, compared maximise the breakfast opportunity must therefore cater to the older demographic. “Breakfast has experienced a to the different ways in which people choose to have their bit of a reinvention, with younger consumers searching first meal of the day.

Oohmagazine.co.uk | @OOHmagazine 012583_v5 Tier 1 Americana Ad A4_HR.pdf 1 14/03/2019 13:08

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*Opeepl Consumer Research February 2019 PROUDLY PART OF LANTMÄNNEN UNIBAKE 34 Breakfast products, tea and coffee and tea products, Breakfast

31.4m cups of tea are consumed out of home on the average weekday (Source: CGA Tetley 2017)

Oohmagazine.co.uk | @OOHmagazine 35

LEISURELY DINING dishes, think about creating a build-your-own range with It goes without saying that a full English is a must-have pre-cooked foods. If there’s one thing consumers love, on any breakfast menu. A national staple, it was even it’s choice, and this kind of offering will allow them to named the most popular breakfast choice in a report last fully engage with your menu and create their perfect year by MCA. Owing to its components, such as eggs and cooked breakfast. Start with base ingredients such sausages, a cooked breakfast gives caterers the chance as hash browns and wedges and complement with a to reduce their carbon footprint and use local produce, range of toppings and sauces (including vegan options). something that is becoming increasingly important to Despite the popularity of the full English, research by consumers. Furthermore, the dish can easily be adapted Kantar Worldpanel has found that consumers only favour to suit the ever-growing meat-free market, with vegan indulgence at the weekend, preferring healthy breakfast

sausages now being widely available and scrambled options during the week. In order to cater for those Breakfast products, tea and coffee tofu being the ideal substitute for egg. seeking a lighter dish, consider offering a build-your- With more and more consumers travelling the world own breakfast bowl opportunity with options like Greek Breakfast and tasting local dishes, the interest in global flavours yoghurt, seasonal fruit and nuts. is no longer has continued to rise. As a result, many consumers are There was a time when meeting over breakfast was keen to eat more cosmopolitan meals throughout the associated with business professionals, but recent years restricted day, beginning with breakfast. Not only can the full have seen friends and family members also embrace English be made vegan-friendly, but it can be turned a catch-up in the morning. With group dining now a to the early into a rather more exotic dish that is guaranteed to significant concept at breakfast time, it is a good idea capture attention. to offer sharing platters because they are perfect for morning Butt Foods, a producer of naan and other flatbreads, groups that are simply looking to graze. To give examples, hours commissioned esteemed chef Cyrus Todiwala to create operators could offer a continental-style platter or a a range of dishes using its products. One of his creations sweeter option with berries, muffins, pastries and a warm was the full Indian, which saw a sourdough naan topped chocolate sauce. Not only does this kind of dish simplify with bacon, sausage, masala fried eggs and baked beans the ordering process, but it can help to cut down on the that were seasoned with chilli and coriander. For a lighter number of different dishes ordered too, easing pressure alternative, the company suggests topping a smaller on the kitchen. naan with eggs and bacon. “Opting for unusual or unique As mentioned previously, breakfast now blurs into breakfast menu items gives cafés the opportunity to brunch and it is important to have a number of dishes serve something a bit different and stand out from the on your menu that will maintain their appeal throughout crowd,” says Dan Butt, MD of Butt Foods. “It also helps the whole morning. “Showing no sign of slowing down, to gain those all-important social media images on outlets can capitalise on the trend for brunch by thinking Instagram and other platforms.” creatively and offering something different to their high To cut down on the time spent preparing different street competitors,” says Sykes.

Oohmagazine.co.uk | @OOHmagazine 36 Breakfast products, tea and coffee and tea products, Breakfast

Brunch is continuing to be an important sales driver for the out of home market

Two products that are bound to see success on your menu are waffles and pancakes, both of which can be loaded with a variety of sweet and savoury toppings. To satisfy consumers who wish to play it safe, offer toppings such as fruit, vanilla ice cream and clotted cream. Consumers with daring tastebuds, on the other hand, will appreciate dishes with an on-trend, American-style twist, such as waffles topped with a crispy coated chicken fillet, grilled back bacon and maple syrup. Bagels, toasted muffins and toasted sandwiches will also prove popular on a breakfast/brunch menu, with the latter having been voted the second favourite breakfast option in the MCA report. Rather than using ordinary sliced bread, think about stocking different carriers to appeal to health-conscious consumers who

Oohmagazine.co.uk | @OOHmagazine 37 Breakfast products, tea and coffee

Consumers are more likely to drink tea with breakfast than any other hot beverage (Source: Tetley Tea Report 2018)

do not visualise bread in a favourable light. Indeed, mass-produced bread has received notable backlash in recent years for being a carbohydrate source and typically containing extra preservatives, additives and sugar. A good alternative is sourdough bread, which is easier for the body to digest, is more nutritious and has a longer shelf life.

NO TIME TO SPARE Ideal for eating while on the move, bagels, toasted muffins and toasted sandwiches should form part of a wider grab-and-go range. “It’s no secret that today’s consumers are increasingly time-poor and looking to incorporate an ever-growing number of activities into their day, so for many a sit-down breakfast is not an option,” says Sykes. “Visually appealing and convenient foods that don’t necessarily have to be consumed immediately and are suitable for on the go are important options for these consumers.” Suitable to eat either hot or cold, breakfast pots can be easily made on-site with ingredients that will appeal to the health conscious. One pot could include boiled eggs with spinach and quinoa, for example, while another could include poached eggs with avocado and salmon. Of course, it’s never too early for something sweet and many customers will prefer a more indulgent option, such as chia seeds soaked in coconut milk with fruit compote. A grab-and-go range can be further developed with a selection of pastry products. “Outlets looking to capitalise on the commuter

Oohmagazine.co.uk | @OOHmagazine 38 Breakfast products, tea and coffee and tea products, Breakfast

The food-to-go market is expected to hit £23.5bn by 2022, up from £17.4bn in 2017 (Source: IGD)

breakfast footfall should consider serving pastries in grab towards sales growth. bags and positioning them close to the till,” recommends To ensure that customers are fully satisfied with the Out of home Sykes. “This will enable consumers to pick up breakfast taste of their tea, it is extremely important that staff and a hot beverage at the same time, making the outlet a receive dedicated training in preparing the brew, a outlets must one-stop-shop for their early morning needs.” training aspect that is often overlooked. “In the same way that employees are often trained to become a barista, cater for all GLASS HALF FULL educating staff on the perfect tea serve is essential, not the di erent A breakfast offering is not complete without a wide only for keeping customers happy, but also for generating variety of beverages, both hot and cold. In terms of tea, repeat business,” says Lee Stones, senior product ways in which health is now a priority for many consumers and people marketing manager for Burco. “Using the correct water are demanding more from the drink than ever before. temperature and brewing time are crucial to continually consumers Think about lifting your offering to the next level by serving delicious tea, especially when offering a range of choose to investing in teas with added nutritional benefits, such as speciality teas across a menu.” vitamin C to support the immune system and vitamin B6 Linked to the focus on health is the rising demand have that to encourage normal, energy-yielding metabolism. Last for freshly made fruit juices and smoothies, which are year, Allegra revealed that fruit, herbal and green tea had widely regarded as being a healthier alternative to their first meal grown significantly compared to black tea, with 58% of bottled counterparts. Not only will this kind of menu help operators adding more specialty teas to their menus in to set your business apart, but it will allow you to utilise of the day the last three years. As a result of this move, more than fresh, seasonal and locally sourced ingredients too, 90% revealed that they’d experienced increased sales, which will sit well with customers. To maintain a peaceful suggesting that menu diversification is a proven track atmosphere within your establishment, look to invest in a

Oohmagazine.co.uk | @OOHmagazine

40 Breakfast products, tea and coffee and tea products, Breakfast

LOTUS BAKERIES

Oohmagazine.co.uk | @OOHmagazine 41

‘quiet’ blender that is specifically designed to reduce noise. Additionally, consider adding bottled dairy drinks, such as the LOTUS BAKERIES Kefir range from Biotiful Dairy, which is available in a selection of tempting flavours like raspberry and strawberry, to your offering. “Our Kefir comes in a range of 250ml bottles, perfect for on-the- go – each one is packed with billions of gut-friendly bacteria, is a source of protein and has no sugar added,” reveals company brand manager Alex Byrne. When it comes to coffee, customisation is key for customers and many expect to receive a drink that is made exactly to their

liking. The trend for plant-based milk products is firmly set in Breakfast products, tea and coffee stone and it’s important to have a wide range of options, such as soya, coconut, almond and oat, available. It is equally important that your coffee base blends well with such products, as the flavour and quality will be compromised if not. In addition, many customers prefer to have their coffee with a dash of syrup, so make sure that your range is stocked with an assortment of flavours. With so many popular options available, such as honeycomb and salted caramel, syrups could even tempt non- coffee drinkers into making a purchase.

SALES SUCCESS To drive sales across your breakfast range, create a small number of deals that combine a drink and a food item for a set price. This is an excellent way of pushing products that may be lacking in sales and is guaranteed to increase the spend of existing customers. Furthermore, make a point of highlighting your range across all of your social media accounts. “Share regular photos of products and offers available and encourage your customers to share photos by making sure dishes and drinks are eye-catching and well presented,” advises Ricky Flax, general manager for the Italian Beverage Company. “Publicising your social media accounts on promotional material and menus will encourage people to tag your accounts so you can re-post the content, highlighting the popularity of your menu and showing others how good it is.” It is true that the demand for breakfast and brunch has increased dramatically in recent years, giving operators a fantastic opportunity to boost morning sales. However, obvious food options and a basic drinks range will not cut it with consumers. To win them over completely, operators must offer a broad selection of good quality food and drink options with a clear focus on health.

LANTMÄNNEN UNIBAKE UK

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

Gemma Bradish discovers the café that welcomes those in need with open arms

The Umbrella Café in Whitstable, Kent, is so much more than just a food and drink venue. Located at the rear of the pretty seaside town’s Umbrella Community Centre, the café has Community Interest Company (CIC) status, meaning it is better described as a social enterprise. It is something that Jo Verney is very proud to be a part of, having run the café since November 2015 with two other ladies, Jenny and Caroline. “Obviously we face all the stresses and strains that come with running a normal business, but because it’s a social enterprise it’s a lot more special,” she says. “You get those little moments, for example, where you see someone who is vulnerable enjoying the garden and a conversation with another customer. I definitely wouldn’t want to run a normal café.” Open seven days a week, The Umbrella Café is a place where everyone is made to feel welcome, regardless of their background or circumstances. The ladies operate a Pay It Forward scheme, where customers can donate any amount of money and have it added to a tally chart that is visible behind the counter, with one tally representing one pound. Customers who can’t afford to purchase food or drink can then request that their order is covered by the Pay It Forward pot. “It took about a year for people to start using it tarts, salads, a meat dish and vegetarian dish as a minimum, while winter because we needed to build their trust,” reveals Jo, a former nurse. “Now we sees the return of comfort food such as stews, curries and pies. “It’s a bit have a lot more people using it and it’s open to anyone, no questions asked like Ready, Steady, Cook – especially in the winter!” laughs Jo. “We don’t – it could be rough sleepers, vulnerable older people, single parents, people sit down on a weekly basis and plan the menu out.” who are just going through a tricky situation.” In addition to the Pay It Forward scheme, the café also supports the At the time of taking over the café, the trio spotted a gap in the seaside reusable cup scheme, a pilot run by Plastic Free Whitstable. Customers town for a vegan offering, which prompted their ongoing decision to offer who request a takeaway hot drink can pay a refundable £2 deposit in mainly plant-based dishes. However, the exact menu is always subject to return for a reusable cup. Once they are finished with it, they can return change, as it is largely based on the contents of a weekly delivery from it (whether dirty or clean) to The Umbrella Café or one of the other FareShare. A nationwide charity, FareShare collects food from supermarkets participating venues in the town. Customers can then choose whether that would otherwise go to waste and distributes it to community partners, to take their deposit back or receive a hot drink in a fresh reusable cup. including The Umbrella Café. During the summer the trio typically serve The aim, of course, is to reduce disposable cup waste. Jo reveals that the scheme has already taken off in cities such as Bath and Bristol and is hopeful that the same will happen in Whitstable. With the community at the heart of everything they do, Jo, Jenny and Caroline provide work placements for students from Canterbury College, offenders from the local prison and people put forward by a couple of partner charities. The nature of the placement depends entirely on the We were all at a point in our individual person, with their age, confidence and interests taken into account when deciding what section to put them on. While some will use lives when we wanted to do the till and take customer orders, others prefer to keep a low profile in the something di erent kitchen, helping to wash up or bake the variety of cakes offered daily. The trio only ever host one person at a time and allow them to create their own time schedule. For example, one lady recently completed a month-long stint

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

Gemma Bradish discovers the café that welcomes those in need with open arms

involving four-hour shifts every Monday to help build her confidence. “These people are a big part of the café and we really enjoy having them,” enthuses Jo. “It’s always as much of a learning opportunity for us as it is for them. It’s also good for our partners to know that as a business we will offer supportive placements and that they can keep sending people to us.” Having come from very different backgrounds, the three ladies were strangers before applying to take over the café, which was previously run by We have to listen to volunteers. Caroline had been looking to return to work, having spent years what the community caring for her teenage son with cerebral palsy, while Jenny wanted to step away from a lengthy career in hotel management. Jo, meanwhile, needed to needs and wants, and return to employment after having two children and had always harboured the idea of running a community café. “It just so happened that we were all at be open to that a point in our lives where we wanted and needed to do something different,” says Jo. “At the same time the café was being offered out to tender, so it was just one of those really lucky coincidences.” The trio agreed that they wanted to create a cosy interior that resembled a front room, rather than “a day care centre”. In a heart- warming display of community generosity, many locals offered their time and services to assist with the transformation, all free of charge. Additionally, a low counter was installed to cater for people in a wheelchair and the tables were spread apart to enable customers to sit back and truly relax. The renovation has brought the café to life, turning it into a thriving destination that often plays host to different groups, including a bereavement group, a knitting group and a book group that will typically congregate around one table, allowing the café to remain open to all. What’s more, the popularity of the café has meant that extra people now visit the community centre. As for the near future, the ladies plan to trial a scheme in which pre-paid vouchers are handed out via community leaders in Whitstable. The aim is to encourage people into the café who may feel they cannot afford a visit. Their other focus is to simply carry on doing what they’re doing successfully. “I think we’re all very aware that we cannot do what we do blindly,” says Jo. “We have to listen to what the community needs and wants, and be open to that. We’re also going to make more use of the evenings; we’ve got quite a few things lined up in the next couple of months like a storytelling evening and a DJ night.” With the help of six permanent members of staff, there is no doubt that Jo, Jenny and Caroline have created a wonderful haven for the people of Whitstable, offering comfort, entertainment and excellent homemade food – all while supporting a superb cause.

Oohmagazine.co.uk | @OOHmagazine 44 Warewashing Into the deep Purchasing the right equipment can transform a warewash set-up and streamline your service

ELECTROLUX PROFESSIONAL

Warewashers are just as critical to the smooth FORWARD THINKING running of commercial kitchens as any other piece of Purchasing a warewasher can be a mindboggling task with kit. If they break down or produce poor results, it will all the promises and proclamations made by manufacturers, not only cause costly disruption to service but reflect but the process needn’t be difficult. Before looking at any poorly on the outlet too. machines, operators need to look at the workflow within their kitchen and ascertain how they can improve its layout, HIGH TECH and subsequently its efficiency. In a technological age, manufacturers are taking full advantage “Caterers should also think about the entire warewashing Connectivity of innovation and evolving their equipment to create the most process,” says Adam Lenton, marketing manager for Classeq. adds value efficient equipment to date. Connectivity is a word that has “For example, where is the crockery stored? Is a separate been frequently bandied about and offered as a one-stop-shop station for dirty glasses needed? What will the set down areas to the for all-round efficiency. look like and where will the dishes be scraped or rinsed before The ability to connect warewashers to the internet offers placing into the dishwasher? operator by operators huge benefits, meaning they can remotely monitor “Stations need to be clearly defined to avoid confusion and reducing machines to reduce downtime and maximise the life of ensure an efficient process. These considerations contribute equipment, as they will be warned of impending component to the type of machine required and how much space should costs and failure. “Connectivity adds value to the operator by reducing be dedicated to the warewashing area.” costs and increasing efficiency,” explains John Whitehouse, chair From under counter units and passthrough models to glass increasing of the Catering Equipment Suppliers Association. “As the cost of washers and rinsers, there are hundreds of models to choose the technology drops and the world moves toward the internet from with varying capacities and capabilities, so it’s important e ciency of things, caterers will come to expect connectivity as part of the to seek guidance from the experts. “Due to the choice and deal and they’ll be increasingly familiar with how it works. variation of options available it can be a daunting task, so a good “Ultimately, what operators want is consistency in their starting point is to read the manufacturer’s buying guides and warewashing results. Connected warewashers provide the specifications,” says Bob Wood, director of DC Warewashing and most effective management of the equipment, helping to Icemaking Systems. “If after reading the buying guides you still ensure that it is performing exactly as it should.” feel unsure, it is highly recommended to take advice or have a site

Oohmagazine.co.uk | @OOHmagazine 45 survey carried out by a reputable catering equipment company.” Operators need to consider daily demand and peak times, as well as future expansion. Opting for a reliable brand will

mean that machines will be able to withstand the rigours Warewashing of a commercial kitchen and will last the distance. In addition to the initial purchase price, operators need to consider the running costs too. They need to speak to various suppliers so they can compare like for like to ensure they choose the most cost-effective machine for their operation. “Dishwashing machines need regular maintenance and they also need to be set up right in the first place,” says Paul Anderson, MD of Meiko. “Caterers should ask existing users what they think of the service from the supplier and distributor. What about breakdown support? Can the supplier or distributor attend site within eight working hours for contracted customers? A package that fixes costs, includes planned maintenance and quick response to breakdowns is the only support worth having.” Many companies will carry out on-site surveys and offer additional warranty protection, as well as removal and disposal of the old machine. However, before committing to anything, it’s prudent to get a few quotes to compare energy and water performance with other models.

HANDY FEATURES For ultimate flexibility, operators should look out for variable wash cycles as they enable them to run a quick programme for items that are lightly soiled, which uses less water, energy and chemicals. Similarly, if items are heavily soiled, a more robust wash can be selected. “Many machines offer eco modes,” says Whitehouse. “If you’ve time to spare, using it will reduce energy consumption, but it also will mean the wash cycle takes longer to complete. However, if the pressure’s on and you need to clean CLASSEQ quickly, then simply revert back to the standard or fast cycle.”

Oohmagazine.co.uk | @OOHmagazine 46 Warewashing

ELECTROLUX PROFESSIONAL Top tips

• Think ahead – “Operators should be mindful of not just their current needs but be prepared for their future ones too when purchasing their warewashing equipment,” says Lenton. “They should build in an additional margin for growth.”

• Correct specification – “As with any equipment purchase, it is important to match the machine to the workload,” says Mitchell. “Machines that are too small can struggle through overuse, leading to inefficiency and unreliability, while those that are too large will be under-utilised and not cost-effective.”

• Cover all bases – “Do your research,” warns Steve Bowler, category manager for warewashing for Electrolux Professional UK and Ireland. “By looking at their needs, caterers and small business owners When it comes to warewashers, one size does not fit all. If outlets can ensure they choose the right equipment for their are generating dirty glasses and crockery, it’s important that there’s circumstances.” a machine to clean both as glasswashers and warewashers are calibrated differently to carry out different tasks. “Dishwashers have • Invest in people – “Training needs to be offered to a longer wash time to cope with food residues, they need a higher get new staff up to speed on best practice, helping temperature that would be damaging to glassware and they use avoid costly breakdowns, which can be brought on by stronger chemicals,” explains John Nelson, managing director of seemingly innocuous things like incorrect loading of Nelson Dish and Glasswashing. baskets,” says Tim Bender, sales director for Hobart Innovations in technology and a greater focus on energy saving Equipment Division UK. has resulted in more warewashing units featuring heat recovery. These machines use the steam created during the wash cycle to heat up incoming water, thus saving energy. Other benefits include a better working environment that’s not full of hot steam. Bath Rugby Club’s corporate hospitality facility has transformed its warewash area, which previously had no ventilation and a very low ceiling, resulting in a very hot space. The staff were forced to leave the door open to reduce the heat, but that meant guests were in full view of piles of dirty dishes. The solution was to install a new double-hood dishwasher. “The improved throughput has made a huge difference in improving capacity, wash quality and working environment,” says Gerry Oakley of QCM Equipment, which installed the Optima series double-hood washer from DC Warewashing and Icemaking Systems. “In addition, the flexibility of the electronic control panel and the ability to be able to tailor programmes to precisely suit the demands of the site is a huge benefit.” Water quality is important to achieve great wash results and reduce the likelihood of breakdowns. According to British Water, elements covered in limescale from hard water have to work 12% harder than their clean counterparts, which means they use more WINTERHALTER energy, cost more to run and are prone to breakdowns. To avoid this issue, operators can either invest in an external water softener or a machine that features reverse osmosis. “Reverse osmosis means sparkling wash results and no more hand polishing, cutting labour and getting rid of water softeners,” explains Anderson. “About 15% of the time, Caterers softeners are the cause of dishwasher breakdowns because should staff forget to keep them topped up with salt.” It’s not just the machine that operators need to think about, think about the chemicals used also need to be considered. It’s important to follow manufacturer recommendations to ensure top results. the entire “Two essential components are detergent and rinse-aid,” says Donna Mitchell, hospitality and retail sector marketing manager warewashing for Diversey. “Detergent cleans the items while rinse-aid helps the cleaning solution run off quickly, so that items dry fast and process without leaving any streaks. This is particularly important in foodservice operations where machines employ short cycles to ensure faster turnaround of items.” From design and layout to size and capability, taking the time to consider all aspects of their purchase will ensure that operators MEIKO get the right machine for the job that will stand the test of time.

Oohmagazine.co.uk | @OOHmagazine

48 From the front line

DON’T LET From the front line THE GOOD ONES GET AWAY Act now to keep your best summer and seasonal sta interested, says Rob Kelly, director of the award-winning Tried & True café in London

The great British summer is ROB KELLY coming to an end (anyone else feel it’s a little early?) and a lot of part-time and summer team members are leaving soon. Now is a good time to Give them plenty of reasons to think about how you can make return and do it now! it easy and attractive for the hard working and talented ones – the ones you really You could throw a back to school party, take them out for pizza, or figure want to come back – to return out a special way to reward them for doing a great job. Tell them if they to work for you at Christmas don’t plan on coming back, you would really like for them to recommend a and next summer. replacement. You will be amazed at how well this works. Ask them if it’s okay We’ve been fortunate if you kept in touch with them occasionally during the year. enough to have had a number If you can use them during the Christmas holidays, let them know and of hard-working, smart and give them specific dates. If they are living or studying locally, perhaps you motivated young people with can get them back in for occasional shifts to help fill gaps. us over the years. They ‘get it’, After they leave, keep them active on your rota software, payroll and point-of- enjoy hospitality, mix well with the wider team and aren’t afraid to roll sale systems so it’s quick and easy to activate their status when they return. Don’t their sleeves up. They are a credit to their parents, their schools risk losing a good temporary, seasonal employee forever. Give them plenty of and themselves. reasons to return and do it now! When they come back, you’ll have someone who If you’re lucky enough to have taken on some of these great knows the business, knows how the team works and is trained in their job. Plus it will employees, if you haven’t already, make sure you go out of your way to tell be one less position you have to fill in a contracting hospitality labour market. them how much they are appreciated and how much their contribution to the team is valued. A tap on the shoulder, a quick handwritten note or card, even an e-mail saying something along the lines of: • ‘Having you on the team has been great. We’ve really enjoyed having you as part of the team.’ • ‘It’s been great working with you. Our success this summer is a lot to do with you.’ • ‘Thank you for all your hard work and being such a dedicated and valuable employee.’ It is always really appreciated. Let them know if they ever need an employment or personal reference in the future, they can count on you.

Oohmagazine.co.uk | @OOHmagazine 49 Recipe VEGAN MEZZE SPINACH WRAP

This tasty Middle Eastern-inspired vegan wrap comes courtesy of our friends at Central Foods

Ingredients

1 x KaterBake spinach wrap 30g houmous 25g chickpeas (drained) 20g griddled mixed peppers (strips) 20g griddled red onions 20g griddled aubergine 10g pomegranate seeds 15g rocket leaves Drizzle of extra virgin olive oil

Method

Spread the houmous evenly onto the wrap Add the rocket leaves Layer over the aubergine, red onions and mixed peppers Evenly sprinkle over the chickpeas and pomegranate seeds Drizzle with olive oil, fold and serve!

Oohmagazine.co.uk | @OOHmagazine 50 Market insight Street repeats New research from Caterer.com has found that a quarter of UK diners visit street food stalls at least once a month

New figures released recently by Caterer.com have revealed how, in just a few years, street food has made a lasting impact on the nation’s dining habits. It’s been a decade since a new wave of van-based vendors pitched up in both our car parks and our web searches, with 2019 seeing the term ‘street food’ reach a 10-year peak in the UK. Once regarded by some as being a curious fad for hipsters, the UK street food market has grown faster than the total fast food market, now consisting of over 2,000 separate businesses reaching a total value of £1.2bn in 2018. According to Caterer.com’s data, 24% of British consumers are choosing to stop by a street food stall at least once a month. And those most likely to be drawn to outdoor dining are young men living in urban areas. Why? It’s certainly not for the price point, which, compared to other dining options, is considered by UK diners to represent little in terms of value for their money. Just under a third (29%) went further to say that they regard street food as being a more expensive option than traditional dining. It seems that even in one of the most price-sensitive industries in the world, money isn’t everything. Just under half of consumers (48%) say they now prioritise ‘authentic experiences’ when they dine out, and when it comes to the perceived authenticity of the cuisine, street food reigns supreme. Some 45% of those who responded to Caterer.com’s survey found eating at street food stalls to be a more ‘authentic’ foodie experience than most high street restaurants. Variety is the spice of life, and this remains true of the UK’s younger diners. For these ‘tastebud travellers’, the option to feed their wanderlust and experience food from the widest possible range of countries and cultures appeals the most. But even across the generation gap, today’s figures find that just under half (45%) of all diners agree that street food has allowed them to try a wider range of food than they would have expected from established restaurants. The idea of street food as a quick and dirty option once eaten under the flickering glow of a roadside burger van has rapidly shifted in the past decade. Just over a third (37%) of those who took Caterer.com’s survey said they thought of it as having become a more gourmet dining experience in recent years. As a romantic destination, the younger generation still find the time to forgo the sofa for a slice of street food. Half of those aged 18 to 34 said they’d take a date for street food (depending on the person, of course). It’s bad news for restaurant violinists, though, as street food’s ‘kerbside casual’ is seen more widely in the UK as an amorous advantage. Far from being a nation of old romantics, 32% said they’d take a first date for street food because of its informality when compared to that of a traditional restaurant. Petra Barren, founder of Kerb, commented: “Street food has become a lot more normal and legitimate, and with legitimacy comes a wider spectrum of people realising how it could be a viable business option for them. A street food stall can provide access to an immediate audience, while also giving a chance to show skills to potential investors. At a time when it’s very hard to open your own restaurant without having proven your product, this is a fantastic opportunity Street food and stepping-stone into the industry.” provides a Neil Pattison, sales director for Caterer.com, added: “With so many people in the UK now enjoying street food on a monthly fantastic basis, it’s no wonder that business is booming. It brings fresh approaches to the dining out experience, helping the hospitality opportunity industry foster and support a whole new wave of talent. “In less than a decade, we’ve seen how some established and stepping- street food names have developed their offering into national stone into chains and household brands. For those willing to take up the challenge, it can offer an independent journey towards the industry realising personal ambitions to deliver great food and outstanding service.”

Oohmagazine.co.uk | @OOHmagazine 51 Diary

DIARY DATES e biggest industry events coming your way

lunch! is a unique trade show that brings together the entire food-to-go industry under one roof. It is packed full of everything you need to take your café, sandwich bar or coffee shop business to the next level – from delicious new food and drink and innovative packaging solutions to leading keynotes and unrivalled networking. Will Stratton-Morris is the latest big industry name to join the Coffee Shop Keynote Theatre line-up. The UK CEO of Caffè Nero will take part in an exclusive interview. Josh Brown, head of coffee th Sept and commercial development for Harris th + Hoole, will also be making a welcome – Fri 20 return to the UK’s biggest annual trade show for the out of home sector. Thurs 19 lunch! Cost: Free More info: www.lunchshow.co.uk Where: ExCeL London

nd th Oct October th – Weds 2 th October st Sept – Sun 6 Mon 30 Sat 21 Weds 9 The Restaurant Show BITES Live British Food Fortnight Where: Olympia London Where: Royal Garden Hotel, London

British Food Fortnight was conceived in Whatever your role in the industry, you’re H2o Publishing’s conference for the response to the fact that, though there sure to come away from The Restaurant hospitality and foodservice industries are numerous food initiatives, projects Show 2019 with plenty of business-boosting returns for its second year. The event and events taking place across Britain, insights and ideas. This year, the event will bring together industry leaders to there was no overall flagship event to will bring together some of the industry’s discuss a number of elements across bring them to the public’s attention. It was biggest names to tackle the most pressing the UK’s high streets that affect held for the first time in Autumn 2002 at issues facing the sector. hospitality and foodservice, in front the same time as the Harvest Festival. The Show is a trade-only event that of an audience made up of operators Thousands of activities are thought offers commercial opportunities, knowledge, from six sectors. to have taken place during the Fortnight, development, culinary discovery and Attendees can enjoy a packed day of including promotions, tastings and special networking for anyone working in cafés, exclusive content around brands, insights, menus in shops, pubs and restaurants, restaurants, pubs, hotels, leisure clubs, trends and consumer experiences, allowing many of them based on stocking new bars, contract catering, private catering, them to generate ideas and strategy for British products in addition to their and airline catering. the future of their businesses. The key normal ranges. From culinary trends to technology and topics will include The Top 100 Most Loved Media coverage is seen or heard over employee engagement and wellbeing, it’s all Eating Out Brands – an industry first from 300m times every year. It has received up for discussion at the hospitality industry’s research agency Savanta; leaders of the coverage in every national newspaper, event of the year. Don’t miss out, the Show street food scene; and F&B at the football in storylines on The Archers, and even in will feature both the Bar & Pub and Catering – how Spurs created the finest food and a special edition of Blue Peter. Equipment Expo. drink offer in UK stadia.

Cost: N/A Cost: Free Cost: From £40 More info: www.lovebritishfood.co.uk More info: www.therestaurantshow.co.uk More info: https:biteslive.co.uk

Oohmagazine.co.uk | @OOHmagazine 52 Legal

Common questions about parking and access While the expansion of home delivery continues apace, requiring space for drivers to come and go quickly, having customer parking spaces close to a food o ering can still make the di erence between a successful and a struggling quick-service restaurant or food-to-go business. Simon Schipper, legal director at Cripps Pemberton Greenish, urges you to give serious consideration to issues of parking and access

LEASE VS LICENCE rarely ‘exclusive’ rights (allocated parking), so look to have Should you accept a rights in common with other tenants. You may be able to get licence for car parking a guaranteed minimum number of spaces (for general use) spaces or insist on a in the communal car park and sometimes we see exclusion lease? A licence is usually zones in leases, restricting a landlord’s ability to alter the a brief document allowing use of parking in front or near the tenant’s unit – both of the specified licensee to which help ensure your customers have a place to park. use a parking space or Consider your requirements for staff parking as well. spaces for a set period of time. A licence is personal, ACCESS so you will not usually Parking Among your key considerations here should be the ability SIMON SCHIPPER have the right to assign to manage deliveries: room for and timings for loading (transfer/sale). By contrast, and access and unloading. Take time to investigate height and turning a lease gives a legal circles. All this will inevitably be more restricted in town interest in land. It is common for leases to be assignable – should be centres and shopping centres. so it may be quite valuable, particularly if you have security high priority Continuity and ease of access will be critical to drive- of tenure giving protection to your rights. throughs – you will want to control when and how the If you are only able to secure a licence not a lease for for all lease landlord carries out maintenance to roads that lead to your parking spaces, make sure the length and other terms of unit so that you can maintain continuity of trade. Whether the licence ties in with your lease. Termination of a licence negotiations access is purely through land owned by your landlord – or prior to the lease ending can cause real headaches. If you crosses public land or land owned by a third party – will have used particular parking spaces for your business need consideration. for some time and your rights are not contained in any Different businesses and locations will have their own document, the legal position may be uncertain, so tenants specific requirements, but parking and access should be should be looking to formalise rights if possible. high priority for all lease negotiations.

COMMUNAL CAR PARKS For further information about business properties, Commonly, a lease of commercial premises, or units in a contact Simon Schipper on 01892 506 003, retail park or a shopping centre, will grant rights to park at [email protected] or visit in the communal car park serving the building. These are www.crippspg.co.uk

Oohmagazine.co.uk | @OOHmagazine 53

READER OFFERS Offers CELEBRATE NATIONAL RICE WEEK WITH PANASONIC AND TILDA!

Panasonic and Tilda Foodservice have come together to cel - ebrate National Rice Week, organised by the Rice Association, to encourage catering operators to become more inventive with their rice offer. In central and south Asia, rice cookers are com - monplace in both commercial and domestic kitchens, but in the UK we are still yet to appreciate how perfectly they can cook a wide variety of dishes.

This exciting giveaway coincides with the launch of Panasonic’s automatic rice cookers. They will safely hold rice hot for two hours; are easy to clean, as they are non-stick; and are perfectly suited to front or back of house, as they don’t need extraction.

As part of the activity surrounding National Rice Week, Pa - nasonic is giving away a 46-portion rice cooker to one lucky reader in the hope that it will inspire them to cook more than just steamed rice. And to help get you going, they’ve teamed up with Tilda Foodservice, so the lucky winner will receive a 5kg bag of Tilda Easy Cook Basmati too! Endorsed by the Craft Guild of Chefs, it has all the tantalising flavour, distinctive aroma and delicate fluffy texture of Tilda’s Pure Basmati, but also offers a better holding time. Plus, it’s guaranteed not to stick – not that that would be an issue with a rice cooker!

All you have to do to be in with a chance of winning is send your name, business name, address and daytime phone number – with ‘B&I rice cooker offer’ in the subject bar – to [email protected] before 30 th September 2019. Open to bone fide catering businesses only, terms and conditions apply.

BRAND NEW INVERTER MICROWAVE TECHNOLOGY FOR JUST £649 + VAT!

The new and unique Sharp R7500M Extra Heavy Duty Professional In - verter Microwave enhances the UK’s favourite microwave range, offering the ultimate in durability, efficiency and reliability. Inverter technol - ogy provides constant (rather than pulsed) power for incredibly uniform results, time after time.

As well as ultra-fast regeneration times, the R7500M ensures the operator has precision control, making it perfect for defrosting and heating delicate foods too. Get yours at the special launch price of just £649 + VAT. Hurry, this is a limited offer! Order yours now from readeroffer@ h2opublishing.co.uk.

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

Spice up your life

Country Range is turning up the heat with its latest launch after boosting its ambient range with the addition of five new curry pastes: Tandoori, Korma, Tikka, Tikka Masala and Madras. The new arrivals, which all come in 1.2kg jars in packs of three for convenience and ease of use, are not only bursting with flavour but are highly versatile and can be used in a number of different dishes and occasions too. They are also school compliant and allergen-free, making them suitable for all sectors of foodservice. To support the launch, Country Range has produced a recipe book for operators featuring a collection of 15 curry-inspired recipes. The range of ideas includes tempting dishes such as tandoori egg bhurji, salmon korma mini quiches and slow cooked lamb masala. Country Range group brand manager Vasita Jantabutara said: “Indian food is one of the UK’s most-loved and go-to cuisines, whether eating out or cooking at home. Therefore, operators serving curry dishes on their menu must ensure they stand out from the crowd with the most flavoursome sauces and pastes.”

Chocs away! Finest fries

Ferrero Foodservice has launched Thorntons Luxury Hot Chocolate Farm Frites has launched its thinnest fries yet, giving food Powder, which it believes will raise the standard for powdered hot operators even more choice for the final weeks of al fresco dining chocolate out of home. Made using Thorntons chocolate recipe and autumn menus. At only 5mm thick, the Finest Super Fine Fries and already containing milk powder, operators simply need to add are made from high quality potatoes, taste delicious and have a water to instantly create a luxurious hot chocolate. crunchy, crispy texture. Zareen Deboo, foodservice channel operations manager for Ferrero With the street food trend still booming, operators can serve Finest UK and Ireland, said: “It has been developed to streamline consumer Super Fine Fries loaded with a topping; alongside a burger or other experiences and upgrade the quality of hot chocolate across in-room, barbecued meat; as part of a sharing platter; or simply with a range vending and the on-board market. The launch not only guarantees a of tasty sauces or dips. quality experience that will no doubt surprise consumers, but also help Nic Townsend, trade marketer for Farm Frites UK and Ireland said: operators boost their hot chocolate sales – no matter their market.” “Finest Super Fine Fries gives operators more options when designing The range includes a 1.6kg catering pouch, a 21g single-serve menus where a skinny fry is the perfect partner. They are perfect for sachet for in-rooms, and a 12oz cup for on-board services. consumers who want thinner fries but with a big crunch.”

Oohmagazine.co.uk | @OOHmagazine 55 New products New

Organic oils

Avlaki Olive Oils has begun its journey into foodservice by launching its organic extra virgin olive oils for the professional kitchen. From the Greek island of Lesvos, they are unfiltered and are made from hand-picked olives gently turning from green to pink for the December harvest. The company has two single terrain, gourmet, organic, extra virgin finishing oils, from the Avlaki Groves and Agatheri Groves; and an excellent blend organic extra virgin olive oil from Lesvos Groves, for more general use.

Cracking Christmas choice Country Choice is all set for some festive fun with a selection of new lines for Christmas 2019, backed up by some old favourites. Joining the party are Christmas Jammy Shortbreads, which are individually wrapped jam -filled biscuits decorated with either a Christmas bell or a Christmas tree. They are available in mixed cases of 2 x 8. New individual Chocolate Yule Cakes and bite-sized Chocolate Orange Funtime Donuts are also on the festive menu, alongside a Crumble Topped Mince Pie.

Jack your pasty

Continuing to innovate and bring new products to the Phat Pasty Co Vegan range, two Jackfruit additions have been added. The first is a replacement for the ever-popular BBQ Pulled Pork Slice, moving it to a meat-free, vegan-friendly option as a BBQ Pulled Jackfruit Slice as part of the Phat Hot To Go range. Following the success of the Kerala-inspired Cauliflower, Chickpea and Onion Bhaji Pasty, and the more traditional Butternut Squash, Spinach and Vegan Feta Pasty, the company is also launching a hand-crimped Bobotie Jackfruit Pasty.

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57

Premier Suppliers Index Classified GREASEPROOF PAPER BAKERY EQUIPMENT BAKERY EQUIPMENT BAKERY INGREDIENTS SPECIALISTS SPECIALISTS

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

Südzucker UK are a leading sugar and sugar specialities supplier to the UK and Beam Baking Systems Ltd Irish markets offering a wide range of Coveris Unit 4, Barnack Business Park, products to suit your individual needs. Cromwell Road, Eynesbury, St. Neots, Sabre Way, Peterborough, PE1 5EJ Cambridgeshire, PE19 2ET T: 01733 553320 F: 01733 896209 T: 01480 476161 PACKAGING E: [email protected] COFFEE EQUIPMENT E: [email protected] W: www.beambaking.co.uk W: www.coveris.co.uk

Bowl to Bake Solutions As one of the world’s leading Sole UK Agent for Sottoriva, Equipment, manufacturers of multi-format packaging Eurofours Ovens, Panimatic Retarder EPP Ltd solutions, Coveris is strategically Provers, EPP House, Epsom Business Park, positioned to deliver market leading Hydroprocess Water Cutters, Suppliers of Kiln Lane, Epsom, Surrey, service, innovation and technology Guyon Ovens, MIMAC Depositors, KT17 1JF across all paper, board and plastic Mecateck Traveling Ovens, Merand Contact: Luke or Joel packaging formats. Dividers, VMI Mixers, SASA and Demarle Fracino T: 01372 745 558 T: 0121 328 5757 Supplying manufacturers, major retailers F: 01372 745 097 E: [email protected] and also smaller businesses through Café Connections Ltd our food service partners, we are the E: [email protected] W: www.fracino.com 1E Ridgeway Distribution Centre W: www.eppltd.co.uk industry’s choice for high performance The Ridgeway, Iver, Bucks SL0 9JQ packaging. Fracino is the UK’s sole traditional VMI mixers, Koenig roll plants, MIWE T: 0345 123 2994 espresso machine manufacturer. Its provers, retarders, rack, deck and E: [email protected] extensive range of models are installed in convection ovens supplied, installed the busiest coffee shops and restaurants W: www.cafeconnections.co.uk and maintained. - delivering contemporary style, innovation and exceptional dependability for every Bursting with great ideas, Café EPP provide a one-stop shop for all type of venue Connections is a disposable food your bakery equipment needs from packaging distributor working at the heart ingredient handling, mixing, forming, of the food-2-go sector. Wide range of proving and baking to cooling and FOOD PACKAGING/ LABELLING Herald Quality Disposables disposables backed by knowledgeable Creeds (Southern) Ltd freezing from leading specialist advice and true reliability. & CATERING ACCESSORIES Unit G Anglian Industrial Estate, Atcost Unit A3 Brunel Gate, Telford Close, European manufacturers, enabling you to bake the very best products. Road, Off River Road, Barking, Essex, Aylesbury, HP19 8AR IG11 0EQ T: 0800 2707777 T: 0208 5077900 F: 01296 397595 E: [email protected] E: sales_offi[email protected] W: www.heraldplastic.com W: www.creedsdirect.co.uk Herald supplies the catering and food to With over 50 years’ experience in the go markets with a full range of value-driven, bakery supplies trade, Creeds provides Cater For You Ltd superior products including biodegradable quality equipment at an outstanding Building 2 Hillbottom Road, Sands Industrial cups and bagasse plates, bowls and value for money, from preparation Estate, High Wycombe, Buckinghamshire, containers, disposable cutlery and a wide utensils to large machinery. We are HP12 4HJ selection of auxiliary catering items. proud to provide a unique service to our customers, this is facilitated through our T: 01494 511950 E: [email protected] strong sales team made up of former Mono Equipment W: www.cater4you.co.uk bakers and pastry chefs. Queensway, Swansea Online suppliers of food packaging and West Industrial Park, catering disposables with next day delivery Swansea, available on most orders. Quote OOH!! for a SA5 4EB 5% discount on first order. T: 01792 564 000 F: 01792 561016 E: [email protected] W: www.monoequip.com

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

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

Adam Griffin, director of JLL Foodservice Consultancy, explains how offices are taking over the dining scene

Cafés have long been a favourite makeshift desk space, as well as visitors from out of town. work spot for freelancers and businesspeople East London gastropub Martello Hall, for example, in between meetings. Now, a growing number has daily and weekly rates, while Workspott, of restaurants are looking to build on that which provides coworking space at two London set-up by formally getting involved in the restaurants, offers a light-use membership with coworking scene. four days of access per month at about a third of Like traditional coworking spaces, restaurant its standard membership rate. workspaces are outfitted with the essentials: While working in an eatery can come with power outlets, high-speed internet, and added distractions, such as the noise of diners bottomless tea and coffee. With the popularity of chatting or people frequently moving around, coworking continuing to rise, many restaurants the benefits of leveraging underutilised space are now looking at it as a new opportunity to have led restaurants to tackle such challenges activate space during morning and afternoon to productivity. KettleSpace venues play music periods that would otherwise be sitting empty. designed to facilitate working, while Scottish craft At the Mamounia Lounge in London’s Mayfair, a brewery and pub chain BrewDog, which recently restaurant whose ground floor is converted to introduced hot-desking at three of its London coworking use from 11am to 6pm on weekdays, a pubs, sets aside a dedicated area with power membership comes with 40% off food and drinks, outlets, a printer and stationery. and a discount on private hire of the lounge. Casual dining chains could also benefit. While some restaurants are going it alone For mass market restaurants – such as with advertising their space, others are signing PizzaExpress or Bill’s – coworking is an up to services like KettleSpace, Spacemize and opportunity that would fit their brand, as such Spacious, which offer a network of restaurants restaurants already operate initiatives like off- open for daytime coworking. Members are peak offers to incentivise people to use their charged a monthly fee for access to all locations, spaces. These brands also have many outlets, typically between 8.30am and 5pm on weekdays which would allow them to offer membership when business tends to be slow – and restaurants in line with traditional coworking providers. not only create a new revenue stream but Yet not all dining spaces can easily implement maintain a buzzy ambience, which can help a work-friendly environment. For example, evening attract customers. Costs are generally lower than destinations are more likely to be fitted with traditional coworking facilities, although that is dimmer lighting and furniture, or design that reflected in fewer facilities and restricted hours. is less conducive to work. Restaurants with coworking space to offer With competition among coworking spaces tend to be concentrated in prime city centre heating up – a growing number of hotels are joining locations that are easily accessible. This the mix alongside full-service coworking offices – Like traditional particular type of space, where there isn’t restaurants will only take a very small share of the the option to expand to accommodate larger overall market. Nevertheless, demand for quality coworking spaces, teams, for example, caters for a niche audience alternative workspace is growing. restaurant of freelancers and startups. A lot of demand It is a sign of the popularity of coworking in for casual desk space in the city centre is general that food and beverage venues are workspaces are already being swept up by coffee providers looking to activate their space in this way. While and other all-day venues, which people can this type of coworking is unlikely to become the outfitted with use on an informal basis. next big thing, there are signs that demand will Restaurant-based workspaces are also likely increase and restaurants could certainly make it the essentials to suit those who don’t regularly require a central part of their long-term strategy.

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