Out of home magazine — JANUARY-FEBRUARY | 2021

NEW YEAR,

the must-have products for 2021? WhatNEW are GEAR! JAN-FEB | 2021

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Welcome Welcome

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

www.oohmagazine.co.uk @OOHmagazine

As we go to print, a rather worrying potential Managing Director Jamie Robbins pandemic development has emerged. The Divisional Director Rob Molinari Telegraph has reported that takeaway services in 07850 797 252 [email protected] England could be banned, with one source saying: Twitter: @RobMolinari Director “The general feedback is that click-and-collect Daniel Hillman 07833 248 788 is not working. People aren’t wearing masks in [email protected] Twitter: @hillmandan queues. People are too close together.” Director Marc Sumner Hopefully this will not come to fruition. A pattern seems to have emerged whereby proposals 07730 217 747 [email protected] such as this are leaked to the press to be used as a sounding board before actually being Twitter: @sumner_marc implemented (or not). As much as it goes without saying that we must do all we can to help prevent Classified Sales Sue Stunt the spread of the virus, banning takeaway services would be a huge blow to a sector that is already 01474 520 243 set up to provide them and has taken so many precautions to make their services even safer. [email protected] Editor A saving grace may come from the fact that England is already in its strictest lockdown since the Henry Norman 01474 520 248 one of spring last year. Under these circumstances, the public’s appetite for one of the few treats [email protected] Twitter: @HenryHNorman currently allowed will likely be larger than for a new restriction that would make this the toughest Editorial Director set of rules we have experienced yet. Tristan O’Hana The hope is that, at worst, we will follow Scotland, who have just announced that takeaways can Features Editor continue, but that they must be served through a door or a hatch. Otherwise, it will be much more Gemma Bradish than merely the customers that are suddenly out in the cold. Contributors Jennifer Campbell, Sarah Welsh, Rebecca Mian and Peter Backman

Design Marc Ayres Matt Bailey

Henry Norman Production Hannah Broad Editor Printed by Buxton Press

Takeaway services in

England could The paper used within this publication has been sourced from Chain-of-Custody certified be banned manufacturers, operating within international environmental standards to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint.

Oohmagazine.co.uk | @OOHmagazine

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Jan & Feb Contents 2021 Contents

The big interview 12 Scott Macdonald, managing director, Sourced Market

Operator profile – Street food Must-have products for 2021 16 Noughts and Croquettes 28 Onwards and upwards!

News Operator profile – Bakery Recipe Reader offers 06 All the latest 32 Frankonia 43 Vegan sriracha and mango salad 47 Win a Dawn goodie bag!

Bites Tea – Hot and cold Market insight What’s new 10 High street trends 34 Priori-teas 44 2021 trends 48 Products and services

A coffee break with… Dairy and dairy alternatives HR Opinion 19 Knead a Little Love 38 Cheddar gorging 45 Bereavement 50 Peter Backman

Hotdogs and burgers Street food focus Dates for your diary 21 Customer favourites 42 MEATliquor 46 All the upcoming events

@OOHmagazine Oohmagazine.co.uk 6 News The n-Oohs Paul seeks UK franchise partners Paul UK is seeking like-minded franchise partners to roll out its premium brand nationally. The tried and tested operation, with a British Retail Consortium-accredited bakery production site, provides franchisees with a national supply chain, economies of scale and a flexible retail format. The 38-strong French artisan bakery will offer partners a choice of three distinct store models. Café is approximately 1,500sqft, Express is 500 to 800sqft and Kiosk is 500sqft, for service stations and transport hubs, town and city centres, as well as suburban villages. All partners will be fully supported throughout the entire set-up process, from training courses and help with recruitment, through to marketing and PR. Paul has been baking bread and pastries for 130 years in France, has traded in London for the last 20 years and Oxford for over six years. Mark Hilton, CEO of Paul UK, said: “As we enter the franchise market, we will be looking for like-minded, experienced investors and operators who are just as passionate about baking and quality as we are. “While we continue to grow the brand in London, we have also identified numerous national opportunities outside of the capital, which will be enabled predominantly, although not exclusively, by working with franchise partners. We are currently determining priority cities, but if approached by the right investors outside of these areas, we are open to having dialogue with them.”

German Doner Roadchef’s first th standalone Costa Coffee Kebab opens 50 drive through opens UK store

German Doner Kebab recently opened its 50th restaurant in the UK. The fast-casual brand reached the landmark following the launch of its new restaurant in Peterborough. It has forged ahead with relentless growth during the pandemic, opening 13 new restaurants and creating in the region of 500 jobs across the country. Key new locations opened in 2020 include Nottingham and Bradford, as well as additional sites in London and Edinburgh. CEO Imran Sayeed said: “Reaching 50 restaurants in the UK is a huge moment in our story and represents a huge achievement for everyone in the German Doner Kebab family. We have found ourselves in very challenging times; however, we have remained agile and responsive to a fast- changing landscape, reaching our customers in new ways and developing exciting new products.” Now employing over 1,500 people throughout the country, the brand opened the 50 UK outlets during the past three years and boasts a development pipeline of 350 franchise units over the next seven. It is growing at great pace with 73 restaurants in total in UK Europe and the Middle East, and now expanding into the USA, Canada, Saudi Arabia and Ireland.

A million-pound investment in Durham’s motorway service area facilities by Roadchef saw a new Costa Coffee drive through open recently at the Integra 61 development, just opposite the main services site. As a result of Roadchef’s £500,000 investment in the drive through, 15 new jobs have been created in the area. Additional investment has also been spent on a full rebuild for the existing Costa Coffee in Roadchef’s Durham services, as well as a total refurbishment of the WHSmith shop and the introduction of the first McDonald’s drive through on the motorway network. In line with government guidelines, it is currently open for takeaway only.

Roadchef has invested £500,000 in the drive through

Oohmagazine.co.uk | @OOHmagazine 7 News

Deliveroo reports 163% growth in plant-based ordering Strongly suggesting that veganism isn’t just another here-today and gone-tomorrow food trend, Deliveroo has seen a huge increase in demand for vegan food in the last 12 months, with orders of plant-based dishes up 163% on the previous year. According to the food-delivery giant, the first week of January 2021 saw a 153% rise in searches for ‘vegan’ food in the app compared to the month before, as Brits across the country take on Veganuary. The online food delivery service, which is a proud supporter of Veganuary, has seen the number of vegan restaurants on the app more than double in the last year alone. More restaurants than ever have introduced plant-based menus and dishes to their regular offering, and there are now over 12,000 vegan-friendly restaurants available in the UK on Deliveroo. Ac- cording to the food-delivery company, the cities with the most vegan orders per capita in the past year have been Brighton, Bristol, London, Manchester and Edinburgh. Elena Devis, vegan category specialist for Deliveroo, said: “We’re continuing to see a massive increase in demand from our customers for vegan food and so many of our restaurant partners have created exciting new dishes to kick off Veganuary 2021. Vegan and plant-based food is a growth area we are really excited by at Deliveroo, so we’re super happy to be supporting Veganuary again this year.” Taco Bell launches new meat-free options

We believe that plant- based foodeveryone should be for As Veganuary hits and the country looks to get healthy for 2021, Taco Bell has partnered with Gold&Green Pulled Oats to launch a brand-new plant-based range. Available in all 53 Taco Bell UK restaurants, the new veggie offering is perfect for those looking to go meat- free or carnivores looking for something new and tasty to kick start their year. Healthy and packed with protein and fibre, Gold&Green’s Pulled Oats is a mix of oats, peas and fava beans. It has a succulent texture that absorbs flavour, as well as seasoning, making it perfect for tasty tacos. This meat-free option is also available in any build on the Taco Bell menu – from burritos and quesadillas to the Crunchwrap Supreme – so each meal can be personalised for the diner. It works as a meat-free alternative to the seasoned beef or grilled chicken. Simon Solway, country manager, OOH/retail UK and IRE for Gold&Green Foods, said: “We believe that plant-based food should be for everyone, be they vegetarian, flexitarian or meat-lovers. We’re delighted that Taco Bell has chosen to incorporate Pulled Oats into their iconic menu, and we hope fans will love their oaty goodness this January and beyond!”

Oohmagazine.co.uk | @OOHmagazine 8 News The n-Oohs Creams partners with Crisis over Christmas

Creams Café, the 90-strong dessert café brand, partnered with Crisis, the UK national charity for homeless people, over Christmas. Pledging an initial £16,000 worth of donations to the charity, Creams joined Crisis in its fight to end homelessness, helping to bring shelter to many over the Christmas period and protect them from the cold weather and ongoing pandemic. Beyond this, the donations will help fund Crisis’s year-round services, which support people to leave homelessness behind for good through coaching, employment advice and help with accommodation. Alongside a £10,000 cash donation, Creams delivered approximately £6,000 worth of des- serts and treats to Crisis to distribute to people who are homeless and staying in the hotels the charity booked out for a two-week period over Christmas. The funds donated by Creams were used to help provide those facing homelessness with a safe place to sleep at Christmas, as well as essential food, support and ongoing training. Adam Mani, CEO of Creams Café, said: “We’re really excited to have partnered with Crisis. The work that they do is incredible and we really value the holistic approach they take to tackling home- lessness, by working with individuals on a long-term solution rather than a quick fix. We’re looking forward to a lasting partnership, supporting Crisis in their ongoing efforts and hopefully providing a touch of escapism through our delicious desserts, for those in need of it most.” Richard Lee, director of fundraising for Crisis, added: “It’s fantastic to have the generous support of Creams to help our work at Christmas and into next year. Their desserts provided a tasty treat for our guests across London during the festive period, and the funding will help us support many more people to leave homelessness behind for good and find a safe place to call home.”

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Contract Catering Magazine @CCateringMag Extremely sad to hear of the passing of our good friend Charles Campion. A supporter of our publication from the very beginning and, the ultimate foodie, a man who really embodied our industry. RIP Charles

Deliveroo matches tips for a week UKHospitality @UKHofficial Debate on support for the hospitality sector Deliveroo pledged to match customers’ in-app tips to local restaurants hit by Covid restrictions in the run-up to Christmas. in Westminster Hall is starting now. Thanks to In recognition that thousands of small businesses were forced to close their doors to dine-in customers due to Covid everyone who supported our campaign and restrictions, the company matched customers’ tips up until Christmas Day. wrote to their MP. 14,000+ letters have been The pledge applied to eligible local restaurants who were required to close completely to dine-in customers. Deliveroo sent calling for an extension of business has enabled customers to tip restaurants in the app since July, and since then generous customers have given a total of rates holiday, VAT reduction & a roadmap over £1.1m to outlets across the UK. The company matched tips paid to eligible restaurants up to a total value of £60,000 from restrictions until midnight on Christmas Eve up to the value of £20 per tip. Will Shu, Deliveroo CEO and founder, said: “Christmas is typically an incredibly busy time for restaurants as they traditionally Veganuary @veganuary welcome families and parties through their doors. This year, with more restrictions, restaurants need our support. It’s very common, especially in the early days, to “Tipping in app is an easy way for customers to show their appreciation for their favourite local restaurant. We want to work with have a few slip ups here and there. Even people our customers to help ease the pressure on restaurants and show how much they mean to us, especially at this time of year.” who’ve been vegan for 30+ years still make mistakes. So, don’t worry. No one is going to set the ‘vegan police’ on you! Forget it and start again. Tomorrow is a new day!

Lonely Planet @lonelyplanet A 2000-year-old street food stall has been We want to work with our discovered in Pompeii, revealing the dining customers to help ease the habits of Ancient Romans pressure on restaurants

Oohmagazine.co.uk | @OOHmagazine 9 News

Brakes duo recognised in New Year’s Honours list Two key figures from Brakes have been recognised ALEX MAYFIELD in the latest New Year’s Honours list for their roles in launching the government’s programme to provide food boxes to the clinically vulnerable during lockdown. The company’s supply chain and operations director, Alex Mayfield, and lead solution designer, Ricky Sercombe, were awarded MBEs, recognising their pivotal roles in leading the Brakes team that created and launched a service to support the shielding clinically vulnerable with food boxes during the first nationwide lockdown. Working with the government, Brakes, in partnership with Bidfood, conceived and launched the service, deliv- ering the first boxes direct to those who most needed them in only nine days. The company was also responsible for food supply to critical institutions such as the NHS and the care sector as they struggled to cope with the difficulties caused by the pandemic, and worked with retailers to provide much needed products to fill empty shelves in the early days of the crisis. Sercombe said: “I couldn’t believe it when I got the e-mail and four weeks later it hasn’t truly sunk in. Colleagues across Brakes worked so hard to make deliveries possible. The greatest thing to see was the feedback our drivers received from all over the country, from those they had delivered boxes to.” Mayfield added: “The food box scheme for the vulnerable shielded allowed all of us at Brakes to show our resilience and capabilities at the most difficult time. To be recognised for my contribution in creating the scheme is humbling and amazing.”

Bidfood pair receive MBEs

STEVE CLARKE After an extraordinary year, where many people within the industry have gone way beyond the extra mile to help others, Bidfood’s CEO Andrew Selley recently expressed his pride that two of his team have been singled out with recognition in the New Year’s Honours list 2021. Supply chain and technical services director Jim Gouldie and managing director, wholesale Steve Clarke were both awarded MBEs for their services to the vulnerable during the course of the pandemic. According to Selley, the pair did not stop working “night and day” for weeks, giving their all, in order to make sure supplies were kept running and reached people that needed them the most. Indeed, they both worked an average of 18 hours a day, seven days a week, without taking a single day off for over two months. “All of us at Bidfood are immensely proud of what Jim and Steve have achieved, and this honour could not have been bestowed on two more worthy individuals,” said Selley. “They are both incredibly modest and I know they will say that this recognition is for the whole Bidfood team.” Clarke added: “I know I speak for both Jim and myself in saying that we are totally bowled over and humbled, and very honoured to have been recognised in this way. I would also like to highlight all of our colleagues and the role each and every person played in making things happen and, ultimately, in making a real difference to many people’s lives during 2020.”

500,000More than 500,000 Brits are giving Veganuary a go this year.

Oohmagazine.co.uk | @OOHmagazine JAN-FEB 21

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

FOOD SALES ON THE MOVE

New research has revealed that the food delivery market in the UK was set to be worth £7.1bn by the end of 2020. The data compared the period from January to October last year with the same period in 2019. It showed that 40% delivery was up 14% in visit terms (to 804m) and has seen a 40% increase in spend to £5.7bn.

SAFETY THIRST

The Campaign for Real Ale (CAMRA) has called on UK governments to adapt the tier systems so all pubs can trade in future. New YouGov research, conducted on behalf of CAMRA, has revealed the majority of pub-goers believe hospitality venues offer a Covid-safe environment.

IN WITH THE OLD AND NEW

New research has revealed that beer enthusiasts are more open to trying new and different beers due to Covid-19 and the enforced lockdown across the country. The findings show that 91% have tried a beer that they’d never consumed before in the last two months alone.

FOOD-TO-GO FORGOTTEN

The UK food-to-go market has experienced significant challenges in 2020 and will continue to be impacted by Covid- 19 over the next three years, according to the latest forecast from IGD. The new research, formed in consultation with 43% the industry, predicts that the sector will decline by 43% to £10.8bn in 2020 – a decrease of £8.1bn on 2019.

THE SEARCH IS ON

Vegan Christmas recipes have tripled in popularity over the last five years across the UK based on search trend data, a new study has revealed. Christmas Trimmings Snackdown has revealed which festive foods come out on top in the run-up to Christmas, based on search data and a recipe analysis of the UK’s most popular recipe sites.

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

12 The big interview

Oohmagazine.co.uk | @OOHmagazine 13 London big interview The flight The pandemic turbocharged Sourced Market’s planned expansion into gentrifying travel hubs, as its new managing director, Scott Macdonald, explains to Jane Renton

2020 may have been the year when much of the world SCOTT MACDONALD came to a grinding halt, but not for Scott Macdonald. The man renowned for much of the dramatic expansion of Bill’s Restaurants joined Sourced Market, the upmarket café, deli and retail concept based on locally-sourced artisan food and drink, in spring of 2019, with a mandate to undertake a similar, though more modest, expansion to the one he undertook at Bill’s. But that was in the BC era – Before Covid – prior to the world of hospitality as we knew it changing irrevocably. However, even before that tsunami hit, let us not forget that 2019 was also something of a bummer year. Over-supply, falling demand and exorbitant rents were already making life difficult for many established brands, plenty of whom were natural competitors to Sourced Market, such as Le Pain Quotidien and Carluccio’s. Even before Covid, Scott had already determined that Sourced Market needed to change its direction of travel. It had already retreated from its earlier declared intention in 2018 to more than double its existing high street presence in London to some 10 high street stores. Instead, the business would become first and foremost a travel hub business. “Right from the outset our aim was to build Sourced Market as an out and out travel hub business,” he asserts, adding that he does not necessarily buy into the notion that brand success depends on high street presence. The company may have started out as a supplier of high quality food and beverage at Borough Market and other farmers’ markets, as well as at music festivals, but it only really established itself as a permanent business when it set up home in St Pancras International, a railway venue that remains the brand’s flagship site. “Sourced Market always had a loyal fan base, but I think the business got distracted by the high street,” he says. “It was St Pancras that really put us on the map, not the high street.” Since March of last year, when the first lockdown was announced, that belief has only become stronger. In fact, the advent of the pandemic encouraged Scott and his team to take action early on, not just to protect the business until recovery re-emerges, but to reposition it

It was St Pancras that really put us on the map

Oohmagazine.co.uk | @OOHmagazine 14 The big interview

We are actively looking at other road opportunities

for renewed growth when Covid is finally over. With trading numbers between 65% and 75% below what they were pre-Covid, and with Sourced Market’s business being dependent on high footfall, a number of difficult decisions have been implemented. They included staff redundancies in March of last year. “The furlough scheme has been extremely helpful, and I took a lot of the very difficult decisions around redundancies in the March lockdown, but we are now in a position where no further redundancies are necessary,” says Scott. But the lockdown has been more prolonged and extensive than anyone could have envisaged back in September of last year. More recently it has resulted in the temporary closure of Sourced Market’s St Pancras operation, given the economically disastrous fall-off in both international and regional rail travel. Sourced has also permanently closed two of its three retail sites, one in Marylebone and the other in the Nova Building in Victoria, London. Only the Barbican remains and that is currently temporarily closed due to Covid restrictions. Sourced Market was formed in 2005 by founders Ben O’Brien and Dan O’Neill, initially as a regular retailer at music festivals and farmers’ markets, including Borough Market in London. In 2009 the company had established a permanent home at St Pancras, and by 2015 it was servicing some 12,000 customers a week at its artisan shop turned all-day dining concept. The shares in the company are currently 46% owned by Pembroke Venture Capital Trust, which holds a number of stakes in food, beverage and hospitality businesses, including Plenish, burger chain Five Guys, Mexican fast-food provider Chilango, and Pasta Evangelists. Reassuringly, Pembroke’s chief executive maintains that consumer habits will gradually revert to more normal spending patterns after the pandemic crisis is over, though it may take some time, he adds. Even though the UK economy is predicted to contract by 11% – the worst in 100 years – he continues to maintain that a downturn is often the best time for entrepreneurs to establish new concepts and businesses. “As a venture capital entrepreneur with a stake in more than 40 businesses in a range of sectors, I know we must remain positive,” Pembroke’s Andrew Wolfson told the Evening Standard newspaper in an interview late last year. Scott, a former chef who went on to run not only Bill’s but also Polpo and Mint Hotels, has also used this Covid-induced period of enforced rest to flex his own business smarts. In September, the company also opened its first motorway site at the newly opened £64m Leeds Skelton Lake Services off junction 45 on the M1. The new Sourced Market in Yorkshire forms part of an array of ‘essential’ services that will keep operating throughout the lockdown. They also include other outlets such as Nando’s, Leon, Burger King, KFC and Starbucks. The new service station, operated by Extra MSA Group, however, is no ordinary motorway facility, even though most competitors have also been steadily upgrading, though perhaps more slowly over the past few decades. MSA has gone further, it seems, boasting of a whole new set of sustainability standards. For a start, Skelton lies close to a nearby nature reserve. The service station building itself incorporates long-span timber beams and

Oohmagazine.co.uk | @OOHmagazine 15

Consumer confidence will big interview The come back fairly quickly an undulating Living Green Roof designed to blend the building into the surrounding landscape. On its upper floor level there is a Royal Society for the Protection of Birds visitor centre, as well as a bird viewing deck within the food court building. The gentrification of normal bland motorway services lends itself to the Sourced Market offer, which is also likely to benefit from the surrounding housing communities, many of whom are already beginning to use the new complex as a shopping and recreational destination in its own right. That is only set to grow as the new site becomes better known. “MSA Extra had a brand-new building with a gap for innovative food and beverage waiting to be filled,” says Scott. While he admits that choosing whether to go ahead with the new travel site was a difficult business decision, given the scale of disruption and uncertainty caused by Covid, it was ultimately the right one. “The company closed its three central London sites this year to focus on its core travel sites,” he asserts. “Sourced Market’s future is now focused on scaling the travel hub model across the UK.” The farmers’ market-style restaurant features artisan food and drink from local traders, offering a curated selection of locally-sourced produce, such as Farmison & Co Chicken, bred and reared nearby, The Original Baker, Bakeri Baltzersen, Raydale Preserves and Taylors of Harrogate. Gift hampers, flowers, spirits, wine and beer are also available to buy in-store as part of its extensive product range. While the Sourced Market model is based on a blend of retail, complemented by a strong food and beverage hospitality offer, it has extended its ranges of fresh produce, beefing up its existing offer with locally-sourced fruit, vegetables and meat, as well as its popular ‘local’ hamper range. This exists alongside an all-day menu, including breakfast pastries, bacon and sausage rolls, filled brioches, grab-and-go sandwiches and salads, and artisan coffee. There will also be access from Sourced Market’s store to the outside terrace, for consumers to enjoy their locally-sourced food outdoors in the MSA’s surroundings. “Bringing together food and drink’s most exciting innovators is part of our DNA in Yorkshire,” says Scott. “We enjoy discovering great products and love helping our customers discover them in turn.” Skelton is likely to be only the first of further expansion onto the UK’s motorway network, particularly at those sites that might be more appropriate for Sourced Market, and particularly with operators such as Extra, who along with Westmoreland have been leading the pack in innovation and quality. “We are actively looking at other road opportunities and we are continuing talks with Extra about other opportunities in their portfolio,” says Scott, adding that discussions over one of those potential opportunities are now at a fairly advanced stage. Motorway expansion continues to be a major target, but so too does further expansion at railways stations. It is no secret that the group also wants to establish a presence at airports. As Scott concludes, the last 12 months have been exhausting, not just for his business but for many others in hospitality. As we reside in the third lockdown, the road ahead seems as rocky, if not more so than before, but there is still some optimism on the horizon. “The long-term impact on our sector will be felt for many months after the lifting of restrictions, but there is a sprinkling of optimism – consumer confidence will come back fairly quickly,” he maintains. The wheels of his business are still turning, and the company has a clear roadmap as to the right direction of travel.

Oohmagazine.co.uk | @OOHmagazine 16 Operator profile – Street food

Gemma Bradish speaks to a street food THEThe fact operator REST who hasn’t IS looked HISTORY back since we are still quitting his job during the first lockdown here despite the amount There aren’t many people who would leave their him expand the business. The main question, though, permanent job just a few weeks into a nationwide is why croquettes? of times pandemic. Oli Knell, however, is clearly more daring “They are extremely versatile and, in the world of than most. Having worked as head chef at a London street food as I know it in London, there aren’t any we’ve been restaurant, Oli was put on furlough and it was during croquette stalls,” says the Clapham resident. “There this time that he decided to launch his very own might be people that sell croquettes, but they mainly knocked street food business, Noughts and Croquettes. advertise their burgers, for example, or sell croquettes down is “I’m not very good at doing nothing so I just thought with a simple potato base, whereas ours have a of this idea, did a bit of research and figured it was an bechamel cheese base. Also, what with everything our biggest untapped market,” he says. “I then had all of this free that went on in 2020, such as the Black Lives Matter time to plan and set up a business that was ready for movement, we want to advertise inclusivity and the achievement trading after lockdown. I don’t know whether it was croquette allows us to do that, as it’s not from a specific brave or stupid, but I just thought I’d bite the bullet and part of the world and we can therefore take inspiration run with it!” from different cuisines to create our recipes.” Having developed three different types of croquette After launching at District Coffee, the newly – one meat and two vegetarian – Oli, 25, set up his first formed team found themselves a residency at stall in July outside District Coffee in Vauxhall. His next Embargo Republica, a bar on the famous King’s Road move was to recruit various members of staff to help in Chelsea, while also hosting pop-ups “here, there

Oohmagazine.co.uk | @OOHmagazine 17 and everywhere”. This run of success was short-lived, however, as it wasn’t long before the government began introducing new restrictions, forcing Noughts and Croquettes to lay low. At the time of speaking to Oli in late December, he and the team were only serving at the Bullfinch Brewery in Herne Hill. “2020 was really tricky; it was the best year for me because it was the first time I’ve worked for myself and set up a business, but at the same time it was the worst Operator profile – Street food year because we didn’t receive any support from the government because we hadn’t been registered long enough,” he says. “It was an emotional rollercoaster. You’d get a few wins and feel like you were on top of the world and then when something bad happened you’d question why on earth am I doing this?” When asked to elaborate on the difficulties that he and the team have faced, Oli does so with eye-opening candour. “The biggest challenge has been the constant adaptation and the constant re-evaluating of our THE MENU business just to find ways to secure an income,” he says. Keen to showcase the versatility of the humble croquette, “When speaking to people in the industry for advice, Oli has developed numerous recipes, including sweet they all say you have to find your target market and do options, since launching his business, and crafts all of stuff that fits to your audience, but right now you can’t – them by hand from start to finish. Savoury options include you’ve got to do whatever you can, by hook or by crook. ham and leek as well as smoked cheddar and kimchi, “It’s all made even harder by the fact that we have while sweet options include chocolate and hazelnut. little cash behind us. Bigger chains have the resources Various flavour fries are also available, and customers I don’t and the capital, I assume, to adapt, do different things can choose from a variety of sauces and toppings, such and take the risks because they have the financial as pecorino and Moroccan-spiced sausage crumb, know fallback. We, on the other hand, can’t afford to take to adorn their croquettes. whether risks as much, so we have to be really careful with what we do.” it was While all of his teammates have separate full-time the problems we’ve faced as such a small company. jobs, Oli reveals that not only is Noughts and Croquettes Our turnover is very, very minimal, but despite all that brave or his sole focus, but at the moment he doesn’t even we still manage to be here where we are.” take a wage from it. The safer option, of course, would With the future still highly uncertain for the country stupid – be to find another job, but Oli is filled with a dogged in general, Oli is understandably reluctant to share his but I just determination to stick with his venture and make it work. plans in case they fail to materialise. What he will say, He says his biggest triumph so far is simply coming however, is that he’s hoping to return to the Bullfinch thought as far as he has. “I think the fact we are still here, despite Brewery when trading is allowed to resume. “We really the amount of times we’ve been knocked down, is our want to continue building a good relationship with I’d bite biggest achievement,” he says. “It’s not necessarily the the current community around Herne Hill. The people good things we’ve done, it’s more about overcoming all around that area are lovely to talk to and engage with, the bullet and that for me is the best thing about doing what I do.” Interestingly, Oli admits that he wouldn’t have set up Noughts and Croquettes if it hadn’t been for the lockdown. “It wasn’t something I had been planning to do beforehand,” he reveals. “I did it because the opportunity was presented, and I’d rather take an opportunity and regret it than not take the opportunity and regret it. Covid has been my saving grace and also, at the same time, my biggest enemy.”

Oohmagazine.co.uk | @OOHmagazine

19 A coffee break with...

and convert into regulars. I also love it when I’ve finally Jess Stockell perfected a new recipe which we can trial in the café. Head chef and founder, And your least favourite? Knead a Little Love The necessary chores that come with running a café… such What does your job typically entail? as cleaning up my own mess!

The majority of my day is spent baking doughnuts, mostly What’s your favourite food and beverage? vegan ones. It takes approximately 10 hours to finish a batch, and sometimes we can sell over 100 doughnuts per day, so Call me boring but it has to be a classic cup of English ensuring I have structure is absolutely key. I also make all the breakfast tea. We’re using a mixed blend of two loose leaf fillings and glazes from scratch, which can include up to eight flavours by Chash Tea in the café at the moment and it’s different varieties per batch, to ensure we can cater for every simply delicious. Don’t get me wrong, I also love a large customer’s taste preference. These are changed on a weekly glass of white wine at the end of a long week! basis to keep the flavours fresh and exciting. Food-wise I have a massive sweet tooth, which must The rest of my working week is spent operating come with the trade. However, I also love fresh pasta and my business out of Foxcroft and Ginger, a friendly My most recently perfected my simple but delicious vegan spinach neighbourhood café in Balham in south London. I also like pasta, seasoned with garlic, olive oil, basil and chilli – just in to make time for innovation, researching new recipes and recent time for our Veganuary menu launch. trying out new flavours to give my own personal touch to everything I make. My most recent creation was the fig, creation was And your least favourite? blood orange and pomegranate doughnut, which is sure to be a top seller this spring! the fig, blood I think fish sticks are disgusting, I can’t believe they even exist!

How did you get into the industry? orange and What is the biggest factor currently affecting the pomegranate industry? After graduating from university, I decided to join a cookery course at the world renowned Le Cordon Bleu, where I spent doughnut It goes without saying that many of the Covid-19 restrictions an intense but wonderful nine months learning the ropes. are hugely limiting to the industry, especially for new, I then secured a job as a professional pastry chef at a luxury independent businesses such as Knead a Little Love. We’ve hotel in Hyde Park, London. However, after a couple of years had very limited actual operating days, where our customers there I decided to launch my own business, Knead a Little can sit on the premises, so much of our offering has had to Love, through social media following the lockdown closure of be adapted to suit takeaway. out of home businesses due to Covid-19. What one piece of advice would you offer someone What’s your favourite part of your working day? working in the industry?

Moving Knead a Little Love from online to a physical outlet Know your worth. The baking industry is extremely has really been a gamechanger for me and we’ve been competitive, and it can be brutal. My words of advice incredibly well received by the community so far. My favourite would be to work somewhere where you’re valued and part of the day has to be seeing new customers come back you can enjoy yourself!

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21 Hotdogs, burgers and pizza burgers Hotdogs,

CUSTOMER FAVOU R I T E S With the demand for comfort food in full force, Gemma Bradish reveals how to maximise sales of hotdogs, burgers and pizzas

Having originated from overseas, hotdogs, burgers of home market,” says Paulina Gorska, marketing manager and pizzas have long been a part of our culinary for Lantmännen Unibake UK. “However, consumer demand landscape, with burgers and pizzas in particular for good food has not decreased with the ever-evolving – which have always been more sought after than situation around Covid-19, and comfort food, indulgence Comfort hotdogs – having seen their popularity rise even and the treat factor have all emerged as driving forces food, further during the current pandemic. The main reason when it comes to consumer menu choices.” for this is their comfort factor. With Covid-19 having indulgence triggered much anxiety, many people have turned TOP TRENDS to food for solace, and burgers and pizzas provide While food trends often come and go, it is clear that and the a much-needed source of pleasure and familiarity. premiumisation is one you just cannot ignore. The call Indeed, most of you will agree there is plenty of for good quality ingredients is only getting louder and treat factor satisfaction to be had from sinking your teeth operators who decide to invest will be far more likely than have all into a juicy burger or an authentic pizza base those who don’t to earn customer loyalty. “Premiumisation that is loaded with all of your favourite toppings. continues to be a growing trend and, in the age of social emerged With their popularity in mind, there is no doubt that media, where visual appeal matters more than it ever burgers and pizzas, along with hotdogs, can play an has, there is perhaps no more important element than the as driving important part in driving sales throughout this lockdown bread carrier,” says Scott Oakes, commercial manager for period – in the form of takeaway deliveries – and beyond. St. Pierre Groupe. “This is more than just a functional item forces “It is no secret that the last year has been a challenge for to hold the product. A good burger bun or hotdog baguette businesses across a variety of sectors, including the out is part of the appeal, a way to add value and – crucially – to

Oohmagazine.co.uk | @OOHmagazine 22 Hotdogs, burgers and pizza

Premiumisation continues to be a growing trend CENTRAL FOODS

is the key to achieving premium status. “Pizza is enjoying a surge in popularity as one of the most requested take-out and delivery options during lockdown and beyond,” says a spokesperson for Pan’Artisan. “A wide range of pizza bases are now available for operators. Favoured options include artisan sourdough, crisp thin bases influenced by authentic Neapolitan-style recipes, New York-inspired deep pan, and even alternative bases made from cauliflower or chickpea flour!” In order to build as wide a customer base as possible, it’s also necessary to have a few vegan options available. As you will know, veganism is a powerful trend and studies have shown that the current pandemic is only fuelling its appeal as more people take note of the purported benefits. Not only is a plant-based diet thought by some to reduce the severity of Covid symptoms, but a move away from factory farming, which often sees thousands of animals crammed into small, unsanitary cages, could help avoid a future global health crisis. At the time of going to press, it had been reported that 500,000 people had signed up to the 2021 Veganuary challenge, the highest figure yet. What’s more, a study conducted last year by Mintel found that 12% of all Brits and 25% of our young millennials now consider a vegan add to the visual appeal.” diet to be more appealing. “Vegan options are under the Gorska agrees that the trend for premiumisation is spotlight this month as Veganuary gets under way, and very much growing. “Consumers are increasingly looking this raises awareness of the importance of having for more premium options, something that is no different items available to suit those customers who prefer when it comes to burgers. With 70% of consumers plant-based products,” says Gordon Lauder, MD of choosing a more premium burger, and the bun playing Central Foods. “Vegans and vegetarians are set to a key role in their overall perception of the meal, using make up 25% of the population by 2025 and flexitarians premium-quality, exceptional-tasting burger buns is just under 50%, according to the Vegan Society, so it essential to providing a satisfying gourmet experience.” makes commercial sense to offer plant-based options When it comes to pizzas, providing an authentic base of popular items like burgers.”

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24

Hotdogs, burgers and pizza CENTRAL FOODS

It makes commercial sense to offer plant-based options of popular items like burgers

customers,” comments Oakes. “This is a unique selling ST. PIERRE GROUPE point that can really add value and drive margins. “Brands are important too, especially if advertising a recognised bakery brand on the menu. More than seven in 10 consumers are more likely to buy a product from a brand they recognise, and that applies to food as much as it does to TVs and clothes.” Another important piece of advice, courtesy of Gorska, is to make certain that your dishes live up to their menu description in order to meet customer expectations. “The name or the geographical location associated with items such as burgers or pizzas will create a specific set of expectations for the consumer, so it is vital for operators to ensure that only the highest quality ingredients are used,” she says. “When it comes to burgers, the flavour combinations for the patty and bun must be considered. For example, a Texan burger will suggest smoky BBQ flavours, while a burger inspired by New York will tend to inspire thoughts of ingredients found in the city’s famous delis, so think pastrami and pickles, served in an Authentic Americana Brioche Bun.” With Covid-19 continuing to spread around the country THE MAX FACTOR at a rapid pace, it is safe to say that the future is cloaked in Whenever you adapt your menu, it’s extremely important much uncertainty. One thing that is clear, however, is that that you promote the changes made to create awareness the appetite for indulgent comfort food, including burgers and therefore maximise profits. Even if you’ve invested and pizzas, is stronger than ever. And where there’s in just a single product, such as a pizza base that is both demand, there’s an opportunity to sell. vegan and gluten-free, then do make it known via social media at least, as it could be the difference between CONTACTS securing additional orders and missing out. “If you are Central Foods www.centralfoods.co.uk innovative enough in your menu development to be Lantmännen Unibake www.lantmannen-unibake.com/en-gb introducing premium burger buns and hotdog rolls such Pan’Artisan www.panartisan.com as brioche, then make sure you advertise the fact to St. Pierre Groupe www.stpierregroupe.com

Oohmagazine.co.uk | @OOHmagazine 25 Hotdogs, burgers and pizza burgers Hotdogs,

Takeaway tips

For many of you, takeaways would have comprised just a small part of your business model prior to Covid-19. Now, they are a crucial lifeline. Gorska, marketing manager for Lantmännen Unibake UK, reveals her top tips for making your takeaway menu the best it can be…

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

Make sure those burgers are gourmet Some 69% of a burger is the bun, so it’s no surprise that 70% of consumers choose a more premium burger option.

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

Rationalise your menu and reduce kitchen complexities Opting for frozen, quick-to-defrost carriers can simplify kitchen operations and avoid food wastage during the industry’s most challenging time.

Market your takeaway menu effectively Caterers need to let their customers know that they will be open for takeaway, delivery and click and collect, via tools such as social media and word-of-mouth among local communities. The spirit to support local business is there – caterers are a key part of that.

All while planning for reopening It is uncertain when businesses will be able to reopen, however operators should consider their plans ahead of time to ensure they are in place and ready to go for when a date is confirmed. Following the first lockdown, Americana research showed that burgers retained their position as one of the top three most regularly ordered menu items at dinner time, and as many as one third of consumers cited the burger as the meal they were most looking forward to when heading out to eat. Americana is dedicated to working closely with caterers to help them plan and prioritise their post-lockdown dine-in menus as much as their takeaway services now, to ensure they give their customers the best ‘welcome back’ experience possible.

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Cater4you offer a terrific service. Website is easy to navigate, very prompt delivery, good prices. A Moore in Alton, Hampshire - Feefo 28 Must-have products 2021 Onwards and upwards! The out of home industry has met many challenges over the past months, but with hope on the horizon now’s the time to break on through to the other side

After what can only be described as a rollercoaster of a year for the industry, operators are optimistic that CSM better times are on the horizon. In order to boost the chances of making up some of the lost revenue as a result of the pandemic, the foodservice industry must, once again, look to the future and do all that it can to help businesses not only survive but thrive in 2021.

GO WITH THE FLOW To bolster business, it has never been more important to take advantage of food trends, whether that’s appealing Visual to those following the meat-free movement or offering premium options for consumers on the lookout for appeal could something special. mean the Veganuary is a campaign that has gained traction since its inception in 2014, encouraging people to go vegan for the ST PIERRE GROUPE difference month of January and beyond. During the 2020 campaign, more than 400,000 people changed to a vegan diet and between more than 600 brands, restaurants and supermarkets supported the concept with vegan products and menus. your This January, consumers will once again be encouraged to take part in this campaign, which will see an increase customers in demand for vegan products. sharing “Including a wide range of vegan products in the product portfolio gives bakers the opportunity to create additional their lunch sales during Veganuary and all year round, as consumers of all age groups tend to carry on purchasing them,” says on social Cristiana Ballarini, activation director west, south and international for CSM Bakery Solutions. “It’s imperative that include various flavours and products.” media or not they are of a high quality and taste as good as, if not better Consumer demand for premium options has been than, non-vegan alternatives. Flexitarian and vegetarian steadily growing and, following such a dire year, this trend is consumers are also buying into them even more, so sales set to continue into 2021. People are looking for happiness can be generated through a broad, top quality range that and comfort wherever they can get it right now, so even something as small as upgrading a sandwich could offer ST PIERRE PAIN GROUPE them a much-needed pick-me-up. “Take breads and sandwich carriers as a fantastic example,” says Scott Oakes, commercial manager for St. Pierre Groupe. “A bread bun has become more than just a functional item to hold the product in the social media age – it is also a way to add value and increase visual appeal. In fact, visual appeal could mean the difference between your customers sharing their lunch on social media or not.” According to research from Food Spark, people are willing to pay £1.25 extra for the right gourmet burger carrier. Brioche buns are a particularly popular carrier – not only are they suitable for burgers, but other options such as breakfast buns too.

Oohmagazine.co.uk | @OOHmagazine 29

KEEP IT CLEAN Hygiene has never been under closer scrutiny than it is at present. Although it’s of utmost importance that foodservice outlets ensure their outlets are sanitary, it’s equally imperative that fat, oil and grease (FOG) management is not overlooked. With research showing that more than 70% of drain blockages and backups in commercial kitchens products 2021 Must-have are caused by the build-up of FOG, many outlets are risking prosecutions and hefty fines in addition to the cost of call- outs and repairs. “With increasingly stringent legislation and the ongoing threat of costs if left untreated, FOG management will almost certainly continue to be a key issue in 2021,” says Edward Palin, commercial director for Filta Group. “Manufacturers are continuously developing new solutions to help operators overcome their FOG challenges.” The latest grease recovery units (GRU) deliver previously unimagined levels of FOG retention while using less energy than traditional GRUs, ensuring a better kitchen environment too and costing as little as 3p a day to run. Ice machines are often overlooked when it comes to cleaning, but as a piece of food production equipment, it’s vital that they are sanitary. Producers have been working on how to reduce the likelihood of contamination by developing effective ways to ensure hygiene is maintained inside machines between manual cleans. Some models now also feature UV light to naturally disinfect the machine’s interior. “They use UV light to first convert oxygen into ozone, then convert the ozone into FILTA activated oxygen,” explains Pete Gray, managing director of Hubbard Systems. “This activated oxygen is what attacks a wide spectrum of contaminants, including germs and bacteria. It does this by destroying the bonds in the molecules of the contaminating material, converting them into harmless molecules. “The unit processes the air constantly, pumping it Demand for takeaway throughout the bin, ensuring the activated oxygen is distributed evenly throughout the interior. This helps reduce contamination by more than 99%, as well as options is at an all-time high prolonging the working life of the equipment by up to 30%, while reducing cleaning costs by at least 50%.” MEIKO

HUBBARD SYSTEMS

REDUCE WASTE The plight of our planet has been in the spotlight for some time and is something that consumers think about when eating and drinking out of home. Disposable plastic has been a major focus for the foodservice industry, with the majority of outlets reducing or eradicating its use in favour of more environmentally friendly options. “Our planet is drowning in plastic waste and disposable plastic is a big part of the problem,” says Paul Anderson, MD of Meiko. “The catering industry is switching to providing guest water in reusable bottles, carafes and jugs. These create a more tailored service and are a logical switch from single-use plastic.”

Oohmagazine.co.uk | @OOHmagazine 30 Must-have products 2021 Removing plastic bottles and replacing them with UNOX reusable bottles is great for the environment, but maintaining high levels of hygiene requires specialist bottle washing equipment. New models on the market claim to be nearly twice as fast as pre-existing equipment, promising an efficient and simple solution for all standard bottle sizes and shapes.

EMBRACE TECHNOLOGY Connective kitchens are becoming more popular with foodservice outlets thanks to the benefits they offer operators. They can help drive productivity, efficiency and cost-effectiveness as users can collect data, process information, analyse the modes of use, and produce daily Data-driven reports and connect to the internet to send recipes and As the industry adapts to the new normal, a flexible download data to any oven in any part of the world. approach to service will be vital to survive. Whether it’s cooking “Ultimately, data-driven cooking is about helping staff repurposing equipment, changing the menu more regularly is about to get the most from their equipment,” explains Gary Nunn, or adapting to offer takeaways, out of home operators will managing director of Unox. “The possibilities with this level reap the benefits in the months to come. helping of analytics are endless, but even in its most basic guise, food-to-go operators can enhance safety and transparency, CONTACTS staff to get optimise water and energy efficiency, and even eliminate CSM Bakery Solutions www.csmbakerysolutions.com waste to maximise profits. All of this points to a more cost- Filta Group www.filtaplc.com the most effective, time-efficient kitchen with complete peace of mind Hubbard Systems www.scotsman-ice.co.uk from their over food safety and compliance auditing.” Meiko www.meiko-uk.co.uk/en With all the Covid restrictions that have been introduced Rational UK www.rational-online.com/en_gb equipment by the government, online resources have become St. Pierre Groupe www.stpierregroupe.com even more valuable for the sector. Manufacturers have Unox www.unox.com/en_gb responded to this development by offering online training Williams www.williams-refrigeration.co.uk programmes and new webinars. “These live events allow dealers and their customers to interact with our chefs as they demonstrate the cooking systems,” explains Simon WILLIAMS Lohse, managing director of Rational UK. “We are as flexible as possible with demonstrations and training – we will offer them at a time to suit the dealer and their customer, whether that’s online or face-to-face. With the latter, it has to be safe and within government guidelines.”

RATIONAL

GRAB AND GO In the current climate, demand for takeaway options is at an all-time high, so it’s essential that outlets have the right equipment to help meet consumer needs. Hot food merchandisers are ideal for takeaway options, as they can deliver temperature-controlled hot food in a safe and practical way, while mobile heated cabinets are ideal for holding and transporting hot, ready prepared meals. “As well as being used for grab-and-go sales, heated merchandisers can be repurposed as hot hold units to keep meals safe until delivery staff or customers are ready to collect the food,” explains Malcolm Harling, sales and marketing director for Williams. “Mobile heated cabinets’ other key benefit, if space is limited, is that they can be loaded in the kitchen then moved to another area and plugged in until the food is collected. This also minimises handling, since staff only touch the food packs when loading in the kitchen before collection by either the delivery driver or the customer.”

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32 Operator profile – Bakery BIRGIT GUNZ THE DIRECT

Birgit Gunz, ownerAPPROACH of Frankonia, tells Henry Norman how she pandemic-proofed her business by returning to her high street roots

The award-winning Frankonia is certainly an organic love baking,” she remembers. “I’m very passionate about it bakery; though in this particular instance the and, having grown up in Germany, where we have quite a phrase refers more to owner Birgit Gunz’s canny bread culture, much like the French, when I came to England management style and adaptability that has seen the in the mid-80s, I thought it was pretty horrific! All I could find We had now 23-year-old business pivot from the high street was ‘floppy bread’, as I call it. a queue to wholesale and then back again. Last summer, it “I know different countries have different customs, but popped back up in a customer-facing format after an I thought, ‘Wouldn’t it be lovely to introduce our wonderful outside absence of some 18 years, a fondness for flexibility German and European breads’, which is why I eventually took that is reflected in Birgit’s background. the leap and jumped and set up Frankonia.” the door Like many of the out of home operators we interview, she This initially took the form of a high street bakery in started out working in finance, which she did from the mid- Wimbledon Village in south west London, which opened in for three 80s to the mid-90s. However, having grown up in Bavaria – in 1998. “It was a small shop with a bakery at the back,” says an area called Frankonia – she possessed a passion and Birgit. “I hired a German baker and a French pastry chef. months insight that was, in those days, somewhat rare on these They both did an amazing job and I put on a stone in about a shores. “I left my finance job to set up my bakery, because month! We took the high street by storm and the customers I’ve always wanted to have my own business and I absolutely were really delighted with what we were doing.”

Oohmagazine.co.uk | @OOHmagazine 33

making the starter dough until it emerges from the oven. “It has a very slow fermentation in the fridge, for over 24 hours. That is by far my best-seller.” This is then followed by rye bread and other sourdoughs such as seeded. “It is very, very sourdough-orientated. I am not selling any traditional loaves whatsoever.” On the cakes side, meanwhile, eclairs lead the way. As much as this might seem like a tricky time to launch, Operator profile – Bakery Birgit tells me that the current circumstances have meant that people are now more likely to give in to temptation and spend a little extra on a little luxury, be it sweet or savoury. “You can’t go out and have nice food, so people are treating themselves at home,” she says. “It’s their highlight. Also, people on a nice day, or even on not such a nice day, when In fact, they were so impressed that chefs and catering they go out for their daily walks, it’s nice to walk along the companies started coming in asking to buy her products seafront and it brings them past our door.” for their restaurants and businesses, which prompted the Perhaps unsurprisingly, when asked what sort of clientele addition of a wholesale arm. “We started to get more and all of this typically attracts, Birgit immediately replies more demand for wholesale, though, and I could no longer “foodies”. “Totally foodies and also food-conscious people I will supply all of these people from our one tiny bakery, so I who care a bit more about what they eat. They tend to realise had to make a decision,” says Birgit. “At the end of the day, just how much more digestible bread like ours is.” actually bread is a low-cost item, and if you really want to sell volume, Birgit has clearly been on an incredible journey, from you can’t do that with one shop. So wholesale, at the time, the Frankonia of her Bavarian upbringing to the one that it have a seemed to be the right way forward.” inspired that now sits on Hastings seafront, so what one stronger The Wimbledon shop subsequently closed in 2002, only piece of advice she has learnt along the way would she pass for the retail side to resurface last year. A drastic about-turn on? “You have to work out where you see yourself in a year company at maybe, though I am sure you are way ahead of me when from now and you have to stay fixed on that,” she says. it comes to exactly what new development prompted it. “You cannot look left or right, and you certainly can’t look the end of Unfortunately, back in March, when the pandemic really hit down – or you will fall. You will see all of the stumbling blocks in the UK, most of Frankonia’s customers suddenly had to in front of you. all of this close. “I kind of went into freefall and within 48 hours was “Don’t think about what’s happening at this minute too pretty much wiped out,” says Birgit. “I have the most amazing much. You have to stay fixed on your target, and you’ve got than I had customer list, which I’m very proud of, but if they can’t open, to walk straight towards it. You have to have total faith that before they can’t buy bread.” you will get there.” Birgit quickly rallied and reasoned that she still had a Naturally, this leads me to finish up our illuminating chat highly sought-after product, people still need to eat bread by asking her just what sector she thinks she will be in when and the only logical way forward was to re-enter retail. “I had we enter 2022. Does she plan to remain in retail? “Yes, very a bakery sitting there with plenty of capacity, so overnight, much so,” she says. “I’m already looking for my second shop. literally, I decided to open a shop at the bakery. Although I see myself as a high street operator again, though once we are in an industrial estate, we are in a residential area. things improve, I will happily start supplying again too. We will I leafleted the entire area overnight. That worked really well have a combination of wholesale and retail, which I think will and we had a queue outside the door for three months.” actually make us a much stronger company..” This took her through to June, when the first lockdown It’s great to hear someone taking actual positives from lifted. However, despite this good news, Birgit took a view the pandemic, as Birgit concludes: “I will actually have a that she couldn’t see the London hospitality scene returning stronger company at the end of all of this than I had before. to its previous state quickly enough, so taking the direct I’m an eternal optimist and I think, ‘Well, there is a silver lining approach remained the best option. “The tricky part was in everything’.” that, in the last 15 years, baking has become very popular, so in London you can’t swing a dead cat without hitting a bakery. It’s very, very competitive and also shop rents are so steep.” Being a resident of east Sussex, however, she knows the area very well, and that’s how Frankonia came to evolve again, via the aforementioned pop-up which appeared on Hastings Pier. “Again, it took off like a rocket, it was very popular,” says Birgit. “We were doing coffees, breads, cakes and we were very, very well received.” Indeed, it was so successful that it has now morphed into a bricks and mortar outlet in the Old Custom House, an iconic building in Hastings Old Town. With a prominent position on the seafront, the local landmark enjoys views out to the English Channel. The country has, of course, locked back down since the launch, though this possibility was carefully considered when the move was made. “We are currently operating as a takeaway only,” Birgit confirms. “There is space for people to sit inside, but that’s not the main focus. Hopefully the outdoor seating will reopen in the summer, if we are allowed. We just have to wait and see how this year goes. If not, we will just keep going as we are. We have set up a shop selling bread and wonderful cakes.” From these, the best-sellers are the classic sourdough, which Birgit proudly tells me is a 72-hour product, from

Oohmagazine.co.uk | @OOHmagazine 34 TeaHot– and cold

Priori-teas A much-loved staple for thousands of years, the tea market’s evolution has accelerated incredibly in recent times

Oohmagazine.co.uk | @OOHmagazine 35

We may now consider tea to be a quintessentially English tipple, but it was in fact created in China more than 5,000 years ago. In fact, it didn’t even appear in Europe until 1560, Fun facts and that was thanks to a Portuguese Jesuit father by the These come courtesy of the experts at the UK Tea name of Jasper de Cruz. and Infusions Association and cold – Hot Tea By the mid-18th century, though, tea had finally replaced ale and gin as the choice of the masses to become Britain’s Tea breaks are a tradition that have been with us for most popular beverage. Today, it remains the most popular approximately 200 years. drink consumed in Britain, with the UK Tea and Infusions Association saying that in excess of 100m cups are drunk Some 80% of office workers say they find out more People here every single day. about what's going on at work over a cup of tea than As simple a product as it remains at heart, tea has, of course, any other way. are now evolved significantly in that time, and there are now more new blends, lines and markets to keep abreast of than ever before. The number of recommended cups of tea to drink expecting a “First up, there is a more educated and expectant customer each day is four, as this gives you optimal benefit. who is willing to spend extra on premium teas,” advises Louise better cuppa Cheadle, founder of Teapigs. “People have been sat in at home Tea contains half the amount of caffeine found treating themselves to nicer things during various lockdowns, when they in coffee. so they are now expecting a better cuppa when they can go out. Super-premium was the biggest growing sector in the tea can go out Some 96% of all cups of tea drunk daily in the UK market last year, and this means operators should really up are brewed from tea bags. their game or face getting left behind. “Herbal and speciality black teas, like earl grey, were popular While 98% of people take their tea with milk, only 30% in 2020 and these will continue to be popular. Also keep an eye take sugar in tea. out for chai and single estate teas being big sellers this year.” In the current climate, tea can also provide much-need health benefits. “After the stresses 2020 has put on our physical and mental health, the mindfulness and wellbeing sector will TEAPIGS continue to grow with more people drinking functional teas like our feelgood range or enjoying our cold brews as a way of keeping on top of hydration levels,” continues Cheadle. “Consumers are also placing more focus on sustainability, so vendors need to check their products’ green credentials and remember that provenance is key.”

GOING GREEN This is certainly a view shared by Tetley, who recently pledged £650,000 to the United Nations International Children’s Emergency Fund (UNICEF) UK to be used to implement an early childhood development programme in and around targeted tea estates in the Thyolo and Mulanje districts of Malawi. These regions have previously been identified by UNICEF as having the greatest need for early childhood support services and, as part of the programme, two Early Childhood Development Centres will be built on selected tea estates. The Tetley-funded centres will be the first UNICEF has introduced to tea estates in Malawi. The new Early Childhood Development Centres will provide nutritious food, early years education and opportunities for stimulating play. These offerings are essential in a country where over a third of children are stunted, meaning their health, wellbeing and developmental potential is compromised, and where only 40% of children aged three- to five are enrolled in early learning and care centres, most of which lack the resources and capacity to provide quality services. The Early TETLEY Childhood Development Centres will be run and managed by caregivers from local areas recruited and trained by UNICEF to provide care and education through play. Beyond establishing physical locations to provide early years care, the scope of the Tetley-supported project will be broadened to include a wider engagement programme. In line with the United Nations Convention on the Rights of The Child and the 10 Global Child Rights and Business Practices, UNICEF will provide guidance to parents and caregivers on positive parenting and responsive caregiving practices. UNICEF will also engage with tea estate employers to help them understand the importance of children’s rights and how these apply to the workplace. “Malawi is an important tea-growing region,” says Graeme Karavis, managing director of Tetley. “Bar Kenya, we buy more tea from Malawi than any other tea-producing country and have been supporting projects in the area for many years.

Oohmagazine.co.uk | @OOHmagazine 36 TeaHot– and cold

GOOD EARTH

Kombucha teas have strong potential for cafés and out of home locations

“We’re really excited about this new partnership with UNICEF UK and hope that the impact of the project will be felt immediately once the Early Childhood Development Centres are built and ready for use. We look forward to helping achieve long-term change for families and children, through the wider engagement programme.” Sue Adams, director of corporate partnerships for UNICEF UK, adds: “This partnership has the potential to benefit at least 2,000 children aged up to five years old, as well as an additional 6,000 people including pregnant and lactating women, parents, caregivers and adolescent mothers. It’s thanks to Tetley that we are able to deliver this life-changing work for children and families, and create meaningful and long-lasting change.”

DELICIOUS AND DARING When it comes to change in the UK products market, a new tea brand called Good Earth landed here recently, grabbing the A third of the nation looking to reduce alcohol intake is attention and repeat purchase of younger, health-aware and also benefiting sales of teas and healthier drinks. Smaller planet-savvy drinkers. A good fit with a balanced lifestyle, its independent retailers have seen a 37.5% volume growth in portfolio includes eight variants of biodegradable tea bags, fruit and herbal, and 32% growth in speciality teas and 19% four loose teas and, for the chiller cabinet, three types of growth in rooibos tea in the last quarter. organic, bubbly kombucha. While the numbers buying tea are on the up overall, cold The new range of Good Earth fruit, herbal and organic drinks are the fastest growing drinks sector. The new entrant kombucha teas has strong potential for cafés and out of home of kombucha, a gently bubbling tea, fermented with live locations whose customers have an interest in healthy lifestyles, cultures, is already worth £8m in the UK and growing fast. discerning tastebuds and an adventurous spirit keen to try new The Good Earth range is being launched from the stable things. Born to be different in look, taste and values, each sip of of beverage giant Tata Consumer Products and, reflecting Good Earth is packed with natural, bold flavours. Following on the profile of its target audience and the current launch from the trends previously mentioned, the teas are ethically environment, digital plays an important part of this. With 4.5m and sustainably sourced and its kombucha is 100% organic. consumers in its sights, and online ads and social influencers As the original trailblazer of fruit and herbal in California, onboard, the word on Good Earth is spreading fast. Already, the brand has kept well ahead of the curve in its respect and with a strong weighting of 25- to 34-year-olds, consumers are response to the environment. Indeed, some 88% of consumers engaging positively with the brand, with many going on to buy want brands that can help them make a difference and Good and share their experience with others on social platforms. Earth takes this very seriously. Sustainability and environmental This just goes to show how much the market for teas, values are at the heart of the brand, all packaging is recyclable both hot and cold, continues to evolve further and further. or 100% biodegradable and the equivalent of 1% of gross sales is Astonishingly, the first book about tea was written by Lu contributed to environmental non-profit causes through the 1% Yu way back in 800AD. What will the next chapter be in for the Planet initiative. this astonishing story? Consumers are changing the way that they make their food and drink choices. A good fit with lifestyle and a brand’s values CONTACTS are on a par with the quality of taste and experience. Some Good Earth www.goodearth.co.uk 89% of millennials feel untouched by current food and drink Teapigs www.teapigs.co.uk advertising, yet the scope to offer something new to draw the Tetley www.tetleyfoodservice.co.uk under-45s to the sector is huge. UK Tea and Infusions Association www.tea.co.uk

Oohmagazine.co.uk | @OOHmagazine

38 Dairy and dairy alternatives and dairy Dairy Cheddar gorging With consumption going through the roof, you don’t have to look far to find the cream of the dairy and alternatives markets!

Oohmagazine.co.uk | @OOHmagazine 39

The demand for dairy (and alternatives) in this country is currently huge. Dairy UK says that Viva la flavour! its processing members play a vital role in their communities, employing some 24,000 workers at Lakeland Dairies recently launched the branded Viva flavoured milk No Added processing sites around the country. On top of Sugar range

that, dairy farms employ 50,000 more people, both Lakeland Dairies Foodservice, the specialist business division of a leading farmer-owned Dairy and dairy alternatives directly and in supporting industries. Irish dairy co-operative, recently announced the launch of a No Added Sugar version of its And the figures just continue to speak for best-selling Viva flavoured milks. The product is the number one choice in schools. themselves, with 12,000 active dairy farmers producing In blind taste tests, three out of four children preferred the taste of Viva No Added Sugar. almost 15bn litres of milk each year, making dairy Independently tasted by 10- to 16-year-olds across the country, it wowed the crowds with its products worth a huge £9.2bn at wholesale level. And, stronger taste and smoother texture. by the time Dairy UK’s members have made award- The reformulated range features three flavours: a Strawberry flavoured milk bursting winning cheeses, tasty yoghurts, cream for your with flavour, a creamy Banana, and a best-selling delicious rich Chocolate flavour. Made with scones, butter for your toast and the milk for your tea, semi-skimmed milk from 100% family farms, the milk is low in fat and suitable for vegetarians. cereal, latte or smoothie, that value has increased many The best-ever tasting flavoured milk is smooth, creamy and with just the right thickness. times again. Also, the innovative packaging is 100% recyclable thanks to it being ALTERNATIVE OPTIONS the first flavoured milk provider to The growth of plant-based food and drink, meanwhile, use paper straws. This move saves has been phenomenal and continues apace across the an equivalent of 6.5 tonnes of plastic retail and foodservice sectors. Whether in coffee shops, every year. cafés or any other area of foodservice, the demand for Paul Chmielewski, head of non-dairy endures. marketing and international for “As with all food and drink, taste is the ultimate Lakeland Dairies, says: “Milk is a decider of success, but conscious consumption is also great source of calcium for growing an important driver of the flexitarian diet,” says Rebecca bodies, and we know a lot of children Rayner, director of Glebe Farm Foods. “Mintel’s Global really enjoy flavoured milk. We Food and Drink Trends 2030 outlines the trend ‘change, wanted to produce the best tasting incorporated’ as being one of its top three for the ‘global no added sugar flavoured milk on food, drink and foodservice industries to act upon in the the market and we were simply not next 10 years’.” prepared to compromise on taste. Indeed, Mintel reports: “Successful companies will We are delighted that children be those that improve the health of the planet and its agree, with a whopping 74% of kids population. Consumers will further prioritise plants in choosing Viva No Added Sugar milk their diets now, with the planet’s health in mind as much LAKELAND DAIRIES as their favourite.” as their own.” “It’s important for operators to continue to focus on using ingredients that deliver on taste and have an environmental consciousness,” continues Rayner. “Added to this is a desire to support local businesses, something we have particularly seen over the lockdown of the last few months. Products such as Glebe Farm Foods’ PureOaty have experienced a surge in sales, as they tick all boxes when it comes to being plant-based, UK dairy products are worth a huge environmentally aware and made locally.” £9.2bn at wholesale level There is, of course, room for both – as Cristiana Ballarini, activation director west, south and range captures both groups.” international for CSM Bakery Solutions, says: “The This flexibility is important, as these products are so balance between creating a range of products that versatile that they can be offered throughout the whole includes dairy and dairy alternatives is key. This will day. “Dairy products play an important role in every meal be decided via the nature and profile of customers, and at every time of the day,” says David Ashton, UK sales the products they request, and what they do and don’t manager for Jersey Dairy. “Dairy, or its alternatives, are buy, as well as the need to generate new audiences integral to our diet, from the milk in our tea and coffee, to across flexitarians, vegans and vegetarians. Non- cheeses, butters, yoghurts and ice creams.” dairy alternatives are becoming increasingly popular throughout the day, so it’s important to have a good PLANT-BASED PERFECTION selection of products from breakfast through to late “PureOaty is the perfect plant-based drink for any afternoon, and a strong takeaway range as well.” daypart, whether pouring over cereal or as an When it comes to producing cakes and sweets, there ingredient in dairy-free baking,” echoes Rayner. should be a definitive line between dairy and non-dairy “However, morning coffees are a key selling period for products and the two shouldn’t be combined. “Pairing cafés and coffee shops. non-dairy cakes with non-dairy sandwiches made “When steamed on the wand, PureOaty is an using Arkady Multiseed Gold bread and rolls mix as a exceptional alternative to dairy, as it stretches to create lunchtime treat and desserts with non-dairy pizzas is a silky microfoam that doesn’t split or curdle when a good combination,” advises Ballarini. “It’s important added to espresso. Whether it be flat whites, lattes, to use products that are of the highest quality so cappuccinos, iced chocolates or fruity smoothies, consumers can’t taste the difference between dairy PureOaty is a fantastic dairy-free option for consumers and non-dairy. Remember, it’s both adults and children who are exploring a plant-based diet.” that tap into non-dairy products, so ensure the product Ashton is keen to emphasise, though, that

Oohmagazine.co.uk | @OOHmagazine 40 Dairy and dairy alternatives and dairy Dairy

Keen consumers

A spokesperson for Dairy UK on our love of the industry “British consumers show their love for dairy every day. If any evidence were needed to prove that, then the fact that 96% of adults buy milk should Creating a range be proof enough. of products that “Hot on the heels of milk comes great British cheese. The high quality cheeses our members includes dairy and produce find their way into the fridges of 94% of UK adults. Cheddar remains the country’s dairy alternatives favourite, accounting for just over half of all is key nationwide cheese sales. “A huge majority of adults – 78% – eat spoonable yogurt or fromage frais, with more than half of them doing so twice a week or more.”

alternatives aren’t the only option for those seeking talk about the provenance of other products on the out a healthier lifestyle. “Milk has traditionally been menu,” he says. considered good for you, and real dairy milk does bring Ballarini, meanwhile, advises that you should lots of benefits in the form of essential minerals and ensure that non-dairy ranges are well advertised vitamins,” he says. “However, some milk brings more in-store, as well as focusing on them via social media benefits due to the way in which the cows are farmed channels. “Impactful photography is key across both and the breed of the cows.” and can attract new audiences to the range,” she says. This is because milk produced by the pedigree “Also consider launching and raising visibility during Jersey cows at the Jersey Dairy is of a different quality key awareness months such as Veganuary when and make-up to that produced by other breeds. Indeed, awareness is already high.” pure Jersey milk contains on average 5.3% butterfat Looking to the future, she adds: “A key thought for and has up to 20% more calcium and protein than other 2021 continues to be creating high quality products milks, which is good for bones and teeth. that are suitable for eat-in and takeaway and that tap “It also has a higher level of vitamins and minerals, into vegan and indulgent trends. Consumers will still be including lots of B vitamins which support healthy brain looking for a treat; and to ensure they continue spending function and cell metabolism, and can boost the immune their money throughout the year, when hopefully the system,” adds Ashton. “Importantly, the milk contains Covid-19 situation is under control, high quality products mostly A2 protein, which is easier on the digestive system that tap into key trends will go a long way towards and can be beneficial for anyone who is lactose intolerant.” ensuring their loyal business all year round.” When it comes to offering just one tip on getting your offer right, Ashton says that you shouldn’t let CONTACTS dairy be the poor relation when it comes to letting CSM www.csmbakerysolutions.com your customers know where it comes from and why Dairy UK www.dairyuk.org it is special. “Talk about the quality, environmental Glebe www.glebefarmfoods.co.uk credentials and health benefits of the milk, and other Jersey Dairy www.jerseydairy.com dairy products you use, in the same way that you would Lakeland Dairies www.lakeland.ie

JERSEY DIARY GLEBE FARM FOODS

Oohmagazine.co.uk | @OOHmagazine

42 Street food focus MEATliquor

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

What? The Telegraph; “Wickedly delicious and downright lacked somewhat on both the taste and texture front Tempeh tantrum burger with black bean chilli filthy good”: The Graphic Foodie; “Fries and burgers when compared to the Impossible-type alternatives. cheese fries. to die for!”: TripAdvisor customer review. It’s sadly a tad hard to distinguish from the bun on both fronts, leaving most of the heavy lifting to be Where? We say: done by the condiments. MEATliquor operates (normarily) from 11 outlets, Exemplifying the now near ubiquity of non- If you’re worried that your accompanying fries mainly in the capital. carnivorous cuisine, when trying to think of a dish are a tad lacking in carbs, you can always get them suitable to feature in line with Veganuary (that is loaded with black beans for good measure. The How much? also available within a short distance from home), cheese and chilli both remove and add some bite Burger £9, fries £6. I recall that even MEATliquor (I mean, they even (texture- and taste-wise, respectively), and they put it in capital letters) has recently been pushing lack the subtlety of the paprika fries, which sadly The menu says: plant-based. The small chain, which has to be rated now seem to have disappeared from the menu. “2x tempeh, mushroom and beetroot patties, vegan as one of London’s best burger outlets, recently cheese, burger sauce, lettuce and pickles.” launched a new vegan menu. Should you believe the hype? On the burger front, the tempeh tantrum sounds No tempter tantrum as a result – but sadly The hype says: more compelling than the mere portobello ‘patty’ Veganuary will not be extending into ‘Veguary’ “MEATliquor’s hot and spicy burgers are brilliant”: alternatives, though for this committed carnivore, it in this household.

Oohmagazine.co.uk | @OOHmagazine 43 Recipe SRIRACHA MANGO SALAD This great Veganuary option comes courtesy of our friends at Quorn

INGREDIENTS

• 500g Quorn Vegan Pieces

MARINADE

• 3 tbsp vegetable oil • 2 tbsp sriracha chilli sauce • 2 tbsp agave nectar • 4 tbsp light soy sauce

SALAD

• 1 large mango, peeled and diced • 1 cucumber, cut into very thin ribbons • 200g carrot, peeled and cut into very thin ribbons • 200g green beans, chopped and blanched • 100g spring onions, finely sliced • 100g pomegranate seeds • 1 tbsp coriander, chopped • 1 tbsp mint, chopped

SALAD DRESSING

• 2 tbsp fresh orange juice • 1 tbsp white wine vinegar • 1 tbsp agave nectar (optional) • 3 tbsp olive oil • Seasoning

METHOD

1. Preheat the oven to 200°C/gas mark six. 2. Combine the ingredients for the marinade in a bowl. Add the Quorn Vegan Pieces and coat well. Cover and refrigerate for 10 minutes. 3. Place the marinated Quorn Pieces on a lightly greased baking tray. Cook in the oven for 10 to 12 minutes until golden brown and the core temperature is reached. Leave to cool. 4. Mix the salad ingredients together, reserving the herbs. Add the cooled Quorn Vegan Pieces. 5. Combine all the dressing ingredients and drizzle over the salad. 6. Arrange the salad on a plate and lightly stir through the chopped herbs before serving.

Oohmagazine.co.uk | @OOHmagazine 44 Market insight NEW TWISTS AND TASTES Bidfood recently revealed its evolving dining trends for 2021

After what has been an incredibly difficult and unprecedented year, Bidfood recently revealed the food and drink dining, and wider social, trends that it believes are set to shape the industry. The last year has been, of course, a significant challenge for many areas of foodservice. Interestingly, though, where some have been on their Global cuisine is all knees, others have thrived. This period has not just been about the quality of the food about fluid creativity and drink, but more so its access and availability. Exploring the impact these elements will have on the industry in 2021, Bidfood’s report looks at the how, when and why of what we will be eating Food for the soul: Consumers are looking to make their homes and drinking, including cuisine flavours, twists and tastes that and family lives as comfortable as possible. They’re staying on top consumers have grown to love, and will hope to see more of. of meal planning and schedules, with cooking having become the national pastime. The need to seek comfort through food means FOOD AND DRINK DINING TRENDS that the once unpopular carbs are now firmly back in fashion. Wellness my way: With diet, exercise and weight management front of mind, it’s authorities like the World Health Organization The new normal: Places previously considered safe are sadly that are driving the messages around healthy diets, and the crucial no longer with the threat of a virus. Foodservice is going to great role they play in fighting of coronavirus. For some consumers, that lengths to reassure us, but the pandemic has also signalled means adopting new diets and lifestyles. For others, it’s about acceleration in online solutions that companies were working on subtler changes to their routine. For example, healthy swaps and anyway. Science has become the great hope of a society facing additions to dishes. impending food insecurity and climate crisis. Gene editing has the ability to make crops more resilient to pests and climatic stresses, Careful consumption: In the new age of transparency, there’s as well as produce higher yields. Meanwhile, acellular and cellular nowhere to hide irresponsible practices or eye-watering air miles. agriculture enables us to culture meat and dairy without killing (or Consumers look to support low impact and local businesses, as well sometimes, without even using) animals. as brands and producers that align with their values on diversity and equality. We’re seeing tangible action for causes and for the future. Cuisines: With restrictions on travel this year, it may feel as if the world is getting smaller but, from a culinary perspective, it continues Little luxuries: Consumers are looking for ways to elevate everyday to expand. Well established cuisines, such as Italian, Japanese experiences. For some, it’s as simple as upgrading simple rituals and Indian, are being explored in more depth, with rising influences like tea and breakfast with a little gourmet twist. Think a rare tea with from African and regional Indian or Middle Eastern dishes. Global an exotic flavour profile. For others, it’s about upgrading with craft cuisine is all about fluid creativity, based on a ‘no rules’ approach ingredients such as truffle oil or experimenting with natural biodynamic to culinary creation, taking formats, flavours, techniques and wine. There’s also a growing appreciation for craft technique. ingredients from anywhere and everywhere.

Oohmagazine.co.uk | @OOHmagazine 45 HR HR

SIX WAYS TO SUPPORT BEREAVED EMPLOYEES

Rebecca Mian, head of HR at not-for-profit healthcare provider Benenden Health, shares advice on how employers can support employees going through the grieving process

Death is something most of us avoid thinking about but, as to take as much time off as is necessary. While in many an employer, it is vital to consider how you support bereaved cases this is very appropriate, it’s also worth understanding employees. Unfortunately, this topic has become even more the important role work can play in a recently bereaved relevant as the coronavirus pandemic continues across the person’s life. In most cases, the loss of a loved one sends the UK. As a result, it is possible that businesses need to support bereaved person’s life into a state of chaotic disarray. In this bereaved employees in different ways, and often remotely, context, everyday routines – such as work – can become a which can make an already challenging situation feel much-needed anchor. more stressful. That said, it’s important employers understand that To help ease the burden, Benenden Health has identified while a recently bereaved employee may want to come six ways you can support bereaved employees right now: into work, and indeed it might help them, it does not mean that they are necessarily capable of working at 1. Understand the differences associated their usual capacity. with a coronavirus-related bereavement As people who lose a loved one at this time undergo the 4. Be flexible typical feelings of loss, they are also subjected to the added It goes without saying that while some bereaved employees emotions of not being able to gather to honour and celebrate will want to get back to work as soon as possible, others will their loved one’s life. All of this on top of the dread that this not. Make sure you offer flexible bereavement policies that will pandemic could affect another family member or loved one, enable your employees to take the time they need away from increases anxiety and impacts the ability to grieve. work. If possible, allow them to choose the date they come We have found in our conversations with colleagues that back and, when they do decide to return to work, consider utilising Employee Assistance Programmes and gaining implementing a phased return and remaining flexible with a greater understanding of local ‘care of the deceased’ It is vital to regards to their hours. policies puts you in a more informed position to support your workforce. consider how 5. Remain compassionate you support Once an employee is back at work, it doesn’t mean business 2. Get to grips with the grieving process as usual. Birthdays and anniversaries of the death of a loved Everyone at the company – but particularly line managers bereaved one may be difficult for a colleague, so it’s important to and human resources professionals – should learn about ensure flexibility and compassion on an ongoing basis. the grieving process. If they haven’t had any, it would be employees Their line managers and even colleagues need to be beneficial to offer training to these employee groups. sensitive to their needs and capable of spotting signs The way in which people grieve is entirely individual and of underlying distress. it is not a linear process. Instead of a neat set of stages that the bereaved move through in an orderly fashion, grieving 6. Provide resources is much more like a rollercoaster. If you have the means, it can be helpful to supply relevant Grief can also cause people to act differently than they resources. Access to a confidential helpline manned with typically would. For example, a usually sociable employee professional counsellors is one practical example of this; may start to avoid social situations. Keep an eye out for training mental health first aiders is another extremely changes in behaviour by staying in contact with them. valuable resource.

3. Understand the role of work as a coping mechanism To access Benenden Health’s online grief hub, go to As a caring employer, your first reaction to hearing of an www.benenden.co.uk/be-healthy/mind/grief employee’s bereavement might be to encourage them

Oohmagazine.co.uk | @OOHmagazine 46 Diary

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

This annual event’s organisers say there are three main reasons people give for wanting to try being vegan, and that all are equally valid: to better protect animals, to reduce the impact on our planet and to improve their own health. While they may be prompted to try being vegan for one of these reasons, people often end up staying vegan for all of them. At its heart, veganism is about compassion – for animals, our planet, ourselves and each other. Veganuary is the world’s largest vegan movement, inspiring people to try it for January st Jan – and throughout the rest of the year. st www.veganuary.com 1 to 31 Veganuary

th Feb th Mar th th to 28 nd 12 Feb 20 22 Feb to 7 Chinese New Year Real Bread Week Fairtrade Fortnight

Food is one of the things that the Chinese Launched by the Real Bread Campaign For two weeks each year at the end of take the most pride in. And, of course, in 2010, this event is the annual, February and start of March, thousands lots of care and thought is put into the international celebration of real bread of individuals, companies and groups menu for the most important holiday and the people who make it. Its main aims across the UK come together to share of the year. are to encourage and help people to the stories of the people who grow our As with Chinese New Year activities buy real bread from local, independent food and drinks, and who grow the cotton and decorations, the dishes are created bakeries and to bake it at home. People in our clothes. These people are often to give blessings for the next year. Both are also urged to support Sustain, the exploited and underpaid. the names and looks are symbols of charity behind Real Bread Week. In 2021, Fairtrade Fortnight will feel very wishes for prosperity, happiness Each year, bakeries, baking schools, different. 2020 has been a hard year and the and auspiciousness. mills, schools, care homes, and youth and organisers know that physically campaigning Though every region (and even household) other community groups around the world and meeting people will continue to be has different customs, there are some organise and hold classes, feasts and other challenging. However, many have already common dishes that are seen on every table. events and activities. People also bake at pledged to continue to support Fairtrade These include spring rolls, dumplings, noodles home and share photos on social media. throughout this difficult time. and steamed fish and chicken. www.sustainweb.org/realbread/ www.fairtrade.org.uk/get-involved/ www.chinesenewyear.net national_real_breadmaker_week current-campaigns/fairtrade-fortnight

Oohmagazine.co.uk | @OOHmagazine 47

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In light of increased demand created by the Covid-19 pandemic, the Hallco HSS1 Sanitiser Station provides a quality, functional and affordable solution that can be sited anywhere – indoors or outdoors! With hygienic, hands-free, footpump operation and a unique anti-bacterial coating, the HSS1 helps businesses to promote safety guidelines. It boasts a 5L santisier liquid capacity and lockable storage for 3x5L containers in total, meaning the HSS1 does not require frequent refills. In addition, an optional mask dispenser and up- stand is available to create the perfect safety station outside any premises.

The Hallco HSS1 Sanitiser Station is now available for a limited time for just £209 + VAT! Simply e-mail [email protected] to take advantage of this limited offer.

WIN SIX CASES OF ON-THE-GO BAKERY SNACKS FROM ST. PIERRE!

To celebrate the launch of St. Pierre’s food-to-go range of individually wrapped bakery snacks for caterers, the bakery brand is giving one lucky reader the chance to win one case of all six tempting treats. St. Pierre’s new foodservice range includes Butter Crois- sant, Chocolate Filled Croissant, Pain au Chocolat, Caramel Waffle, Millionaires Waffle and Brioche Waffle – all individually wrapped and priced at £1 RRP for a 45g product. They have been strategically launched to give operators the chance to tap into the trend for coffee off-site, with time-pressured workers in particular choosing to grab snacks and lunch on the go. Takeaway hot beverages soared during the first lockdown period (up 13% in the 12 weeks to 12th July, according to Kantar), and these individually wrapped products offer the perfect combination of convenience and hygiene in the Covid era, helping drive impulse purchases, particularly when accompa- nying a hot drink. Consumers can choose from a range of six sweet bakery treats, perfectly suited for the growing food-to- go market, which was worth an estimated £21.2bn in 2019. To be in with a chance of winning a case of each of the six products, simply e-mail [email protected] with your full name, job title and business address by midnight on 14th February. One lucky reader will be chosen at ran- dom. Terms and conditions apply. For more information, visit www.stpierrebakery.co.uk.

Oohmagazine.co.uk | @OOHmagazine 48 New products n-Ooh products

Comin’ sriracha!

Inspired by the classic Thai flavour, new Tabasco Sriracha Sauce is carefully crafted from red jalapeños and hand-picked, barrel-aged peppers to meet consumers’ growing appetite for food from around the world. And, unlike other popular sriracha sauces, Tabasco Sriracha Sauce is vegetarian, vegan, and gluten-, fat- and preservative-free. A thicker-style sauce, which uses only handpicked peppers, Tabasco Sriracha Sauce comes in 256ml squeezy bottles and combines sweet chilli and garlic heat to create the perfect addition to fries, burgers and Southeast Asian dishes containing noodles and rice. Alternatively, why not mix it with honey for a sweet chilli dip with fried chicken, or mayonnaise for a delicious sandwich topping? Sriracha refers to a style of sauce originally from Thailand and, while there are many variations, it’s traditionally made from a recipe that includes chilli paste, vinegar, garlic, sugar and salt. www.creativefoods.co.uk/tabasco-sauces

COMMERCIAL PRESENTATION Hit the jackfruit-pot! Donut worry, be happy! Central Foods has extended its range of free-from products for the La Lorraine Bakery Group has launched a new doughnut brand, foodservice sector by launching four new vegan jackfruit-based products Donut Worry Be Happy. With an ethos true to its name, the range from Jack & Bry. Newly available are Sizzling Sausages, Juicy Burger offers consumers light, fluffy doughnuts with a choice of premium Patties, Sausage Coins and Pepperoni Slices – all made from tasty and fillings, toppings and flavour combinations, all with unique nutritious jackfruit. All four products are also gluten-free. personalities and individual names. Gordon Lauder, MD of Central Foods, said: “Jack & Bry’s jackfruit products are From Ruffallo Cream, with a fresh coconut-glaze, to Belgiyum and its real fantastic and a great way for foodservice operators to expand their vegan and Belgian chocolate filling, there is a wide range of doughnuts suitable for all gluten-free menus. The Pepperoni Slices make superb toppings for vegan pizzas, tastes. The range caters for vegan and vegetarian preferences, specifying while the Sausage Coins are ideal for making the ultimate meat-free meat feast high quality ingredients including UTZ certified cocoa. Seasonal doughnuts pizza, although they both work just as well in toasties and sandwiches. Both the are also available, ready for those extra special times of year. jackfruit sausages and burgers are perfect meat-free alternatives on any menu.” www.donutworrybehappy.co.uk www.centralfoods.co.uk

Oohmagazine.co.uk | @OOHmagazine 49 New products New

Soft sell Jersey Dairy’s Luxury Softmix Ice Cream has been announced as the South West’s Regional Winner for Provenance in the Great British Food Awards. This prestigious award recognises the extraordinary history and integrity of the farmer-owned cooperative. In their comments, the judges praised the rich and creamy flavour of the ice cream and awarded 100% for provenance, saying it is “a true British product that the nation can be proud of” and “a luxury tasting product with a velvety texture and great Channel Island flavour. Jersey Dairy has a great story and integrity, and the ice cream deserves its reputation as a winning product.” www.jerseydairy.com

Home comforts

Bidfood has rolled out a new consumer shopping platform, Bidfood at home. This click-and-collect and home delivery service aims to extend its customer base beyond the hospitality industry, offering the public access to over 3,000 lines from Bidfood’s range. In March, Bidfood quickly pivoted from only providing services to businesses to extend its offering to the general public. Through this initiative, a valued partnership with thousands of British home customers was born. Following its success, Bidfood has evolved its offer, launching a permanent, dedicated home shopping platform that enables customers to choose from its huge range of food and drink products. www.athome.bidfood.co.uk

A Rational solution When the Covid-19 pandemic struck, Rational quickly decided to develop a virtual online training programme for the company’s service partners around the world, to ensure that they were both safely socially distanced and had all the knowledge they needed to look after their customers. The success of the company’s fast and effective approach has now been recognised with the Service Management Prize 2020, a prestigious award presented by the German Service Association. The competition called for ideas that underline inventiveness in the face of the pandemic, and the jury and voters were won over by Rational’s international digital strategy for training service partners. www.rational-online.com

Oohmagazine.co.uk | @OOHmagazine 50 Opinion Food for thought THE ROAD TO RECOVERY… ?

With a route out of the Covid crisis in sight, we are given hope and confidence, says consultant Peter Backman

Christmas this year was a time for reflecting people in ways that we hadn’t tried before, and, on how the year past was different from other probably most significantly, permission to be years. One difference was right outside my house. Maybe we will ‘ourselves’ in a work environment. A lane runs along the front of my garden and on What does this have to do with foodservice? Christmas Day, in recent years, we have seen a look back on this Only this, that in the wider, general sense, the procession of people out walking, many sporting sector like many others has been able to revert Father Christmas hats. But not this year – there disturbing period to earlier times when life was simpler, when there were many people out walking, but very few red with nostalgia were perhaps fewer demanded and perceived hats, trimmed in white. obligations, but more that were innate and real. Another difference is Zoom. Prior to Covid, ‘to some target set in a former world is no longer Through this lens, we can catch glimpses of zoom’ was an alien idea to most, and meetings were relevant; and the need to look ‘perfect’ has been a time (if it existed) when it was possible to be held in person. These days, it’s okay for the CFO to taken away because it’s okay to be in a Zoom seen as we would like ourselves to be seen, have inadequate broadband connection (in his – or meeting from what looks like a broom cupboard. rather than as we are expected to be seen. her – desirable corner of the Surrey Hills) and to be At the same time, Covid has provided When the fear of Covid is removed, we will represented, on screen, just by his – or her – name. new ‘gifts’. The gift of not having to spend probably revert to the world as it was just before What made me start to think about these, and three hours a day commuting, and the gift of the first lockdown. But maybe we will look back many other, differences was a recognition that freedom and creativity to think of new things on this disturbing period with nostalgia as a time Covid has both taken some things away and given because the old things are no longer workable. when we allowed ourselves to be ourselves for us others. In terms of taking things away, there The things that have been taken away, plus the a while. With that thought, may I send you my best has been little need to hit the monthly ‘numbers’, gifts that have been added, provide a different wishes for a happier new year! because, when survival is the objective, hitting space in which to try out ideas, to connect with For more info, go to www.peterbackmanfs.com

Oohmagazine.co.uk | @OOHmagazine

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