MELT SHOP Where design compliments unique menu WOK&GO A TASTE OF MEXICO FOCUS ON... EQUIPMENT FOCUS News on store openings A look at the increasing Uniforms and the Featuring tips and advice and unique franchise popularity of this cuisine important role they play along with what’s new in options inside in foodservice warewashers October 2014 Print edition £3.25 www.quickbitemagazine.co.uk The only monthly magazine specifically for the food-to-go industry serve more product & save money 1 Put liner in pot 3 Dispose of liner 2 Food remains in liner Any food product burnt onto a Bain Marie pot can’t be served. Using a Potliner keeps your food moist so that every last drop can be used. That means more PROFIT & YIELD from each pot you serve. cuts cleaning time by Other sizes available, see website 95% TM Disposable Heat Resistant Food Safe Liners for Bain Marie Pots Ltd Order your FREE sample at www.easybags.net/free-samples A message from the editor Welcome to the October issue Hello and welcome back. Is it just me or is this year flying by? There’s already talk of Christmas but we’ll save that for our next issue in November – it still feels a little early to be talking about that just yet! September was a great, albeit, busy month for QuickBite. We were exhibiting at both Takeaway Innovation Expo which returned to Olympia London on 17th-18th September, and lunch! at the Business Design Centre, 23rd-24th September. We had lots of people stopping by at our stand to pick up their free copy of QuickBite magazine. It was great meeting so many people within the industry. If you attended Editor either show, I hope that you found them useful. Linda McKeown [email protected] And so, onto the October issue. As ever it’s full of lots of tips and ideas Office: +44 (0) 333 003 0499 to help you in your business. Editorial contributors Guaranteeing a great customer experience to ensure visitors come Trevor Langley back again and again is about much more than just a quality product. Three things need to be right – appearance, atmosphere, and action – Commercial Manager and uniform plays a key role in this. We aim to inspire with our Focus Lewis Wantling on... feature which takes a look at uniforms and how choosing the right [email protected] one can mean the difference between success and failure (see pages Office: +44 (0) 333 003 0499 22-25). Advertising sales Coming up shortly is National Curry Week (13th-19th October) which Ian James is set to celebrate this ever-popular cuisine. Pan’Artisan gives some [email protected] tips and advice (pages 20-21) on how you can make the most of the Office: +44 (0) 333 003 0499 opportunity. Sandra Bouillet Rising up the ranks in popularity is Mexican. This was identified by [email protected] McCormick as one of the top five flavours in its Flavour Forecast Office: +44 (0) 333 003 0499 2014, and curious consumers are catching on fast. It’s emerging as a Finance powerful influence, with people everywhere discovering new aspects Laura Williams of this bright, casual cuisine. Food lovers everywhere are seeking [email protected] sizzling heat along with bold, intense flavours. And zinging its way towards top billing is Mexican. Read all about it and get inspired on Office: +44 (0) 333 003 0499 pages 13-19. Design Simon Warbrook Of course, there is lots more to keep you turning the pages so until [email protected] next time, happy reading. Publisher MVH Media Ltd. FREE! WE’RE AVAILABLE ON YOUR Unit 9 Wilkinson Court, Clywedog Road South, PC, TABLET AND PHONE Wrexham Industrial Estate, Wrexham LL13 9AE Download the latest issue of QuickBite magazine for free The publishers do not accept responsibility from Pocketmags, The App for advertisements appearing in this magazine. Store, Android, Amazon, Online, Playbook and Windows 8 The opinions expressed are not necessarily those of the editor or the publisher. Issue 13 October 2014 | 3 Contents 06 Marketing 28 Utilising apps Why apps can play a key role in brand awareness and growth Menu 36 Halal Halal food is forecast to grow 13 by more than 20% over the next decade – which is why foodservice businesses need to 06 Industry news 29 Wok&Go advertorial ensured that they are prepared Find out what’s been happening in Find out about Wok&Go’s to cope with the predicted rise in the industry, here exciting plans for their franchise demand business Features Equipment Business profile 30 This month QuickBite talks to Warewashers 40 A taste of Mexico Christian Mouysset of What should you be considering 13 Mexican is a vibrant cuisine that’s Hummus Bros when buying a new warewasher? been getting food critics excited QuickBite finds out and takes a for some time. QuickBite finds out look at what’s on offer more 35 Technology A look at how you can revolutionise queuing in National Curry Week Property 20 your business Pan’Artisan gives some tips and advice on how you can make Property 46 A look at what properties are for the most of National Curry Week Accountancy 38 Find out how you should be sale throughout the country, right which takes place 13th-19th preparing for your retirement now October Eclipse advertorial What’s new Focus on... 45 Are you ready for the new EU 22 QuickBite takes a look at the laws being enforced? Find out important role that uniforms play New products more here 48 Feast your eyes on a selection in the foodservice industry of new products available for the 26 Food review Design foodservice sector On the menu this month is Carriages Restaurant, Derbyshire. 32 Design inspirations Diary dates Trevor Langley reports on his We take a look at the design recent dining experience elements of the Melt Shop in 50 Dates for your diary Manhattan which opened its Up-and-coming events for your doors in 2011 diary! 4 | Issue 13 October 2014 Contents 22 20 36 35 32 46 40 48 Issue 13 October 2014 | 5 Industry news Oriental grocer Wing Yip has Hunt for UK’s Best Oriental launched its annual search for News in Brief the UK’s top Oriental Cookery Young Chef is back for 2015 Young Chef Bidvest 3663 customers can now order from a new range of refrigeration Now in its third year, Wing Yip’s chillers, cabinets and counters 2014 champion Robert Hall branded Hospitality Design by 3663. Oriental Cookery Young Chef of The products are available through the Year competition offers the the companies catering equipment country’s finest culinary talent division, 3663 Catering Equipment. the opportunity to showcase The range, which is manufactured in their skills before a renowned the UK, includes HD Cabinets, HD panel of judges. Counters and HD Blast Chillers. The As part of the prize the equipment also has innovative time- saving features such as automatic chefs will battle it out to win defrost in order to help caterers keep an exclusive trip to Hong Kong food at its optimum temperature and where they will sample the to remain hygienic. A 24 hour spare region’s culinary delights, work parts support service is also available, in Michelin-starred restaurants giving customers additional peace of and explore the vibrant street mind and product assurance. food scene. Paul Knight, Managing Director at Last year’s competition 3663 Catering Equipment said: “The attracted an array of talent from foodservice industry has faced many new trends and regulations over the across the country, with House past 12 months, each of which places of Commons chef Robert Hall emphasis on ensuring industrial taking the title after battling kitchens are well-equipped to cope against contestants from Eton with demand. College, University College “The increasing popularity of all day Birmingham, City of Liverpool eating, the rise of fast-casual style College and Bentley Motors. restaurants and the government’s Reflecting on his Young Chef introduction of Universal Infant Free School Meals into England’s primary experience, Robert said: “The schools has placed added pressure on competition was fierce and foodservice operators to continue to I’m overwhelmed to have won. deliver high quality, on-trend food, at a I can’t wait to travel to Hong competitive prices. Kong in October where I will “Our new range of fridges have been be fortunate enough to work designed with these factors in mind; alongside Michelin-starred chefs. we try to offer something for every The experience and skills I will customer, regardless of their work gain at this early stage in my flow, speed to serve and their own level of skill and operation, making it career will be invaluable.” as easy as possible for them.” Putting the contestants through their paces will be Peter Griffiths, head judge and President of the British Culinary Federation, Glynn Purnell, Michelin-starred chef and owner of Purnell’s in Birmingham and Larkin Cen, 2013 MasterChef between 18 and 25 years, who Mr Wing Yip, Chairman of finalist and director of Asian food have a flair for Oriental cuisine Wing Yip, said: “The number innovation Hokkei. and are studying or employed of top quality UK restaurants Peter Griffiths said: “Getting in the catering and hospitality serving Oriental cuisine in the UK your first break in the catering industry. The first stage requires continues to grow. industry can be difficult and contestants to design and “Each year I am impressed taking part in competitions like submit an Oriental inspired menu with the level of talent Young Chef can boost your using ingredients of their choice.