PENNETHORNe’s CAFE BAR COMES TO LIFE JUICE BARS MARKETING MENU EQUIPMENT A look at how to make a Get six creative ideas Vegetarian/vegan ideas and What should you be looking success of your juicing offer to make your marketing inspiration for your menu out for when it comes to budget stretch contact and Panini grills? February 2015 Print edition £3.25 www.quickbitemagazine.co.uk The only monthly magazine specifically for the food-to-go industry A message from the editor Welcome to the February issue It’s February already and we’ve got another big issue for you, filled with lots to help you in your business. Last month we were at the Hospitality Show in Birmingham and had a fantastic few days there. Many thanks to those of you who took the time out to come along and say hello – we hope that you had a great Show! Juice bars remain a popular concept and the variety on offer continues to grow apace due to it being a quick and nutritious menu item that can be made in front of customers. In this issue we take a look at what juicing equipment is available to help you make a success of your juicing offer – as well as giving top tips to help increase sales (pages 14-17). Editor And when it comes to timing, speed can be everything! Fast food outlets are Linda McKeown increasingly turning to e-bikes for their food deliveries. The bikes, which look [email protected] like a normal cycle but have a small, battery powered engine attached, don’t Office: +44 (0) 333 003 0499 need licences, do away with petrol costs and can reach speeds of around 15 miles per hour. Lyle Metcalfe of the Electric Bike Store tells us more about this Editorial contributors growing trend on pages 18-19. Trevor Langley Scott Rumsey Keeping costs down is paramount to any business’s success and looking at your utility bills as well as the equipment you use, is key. Find out more in our Commercial Manager How to... feature (pages 22-27). Lewis Wantling [email protected] In this issue we’ve also got creative ideas to help make your marketing budget Office: +44 (0) 333 003 0499 stretch (pages 35-36) as well as ideas for your menu when it comes to catering for vegetarians and vegan diets (pages 37-39); plus so much more. A dvertising sales Sandra Bouillet And now to sign off this issue – and to bid farewell from me! I’m moving onto [email protected] pastures new, so this is the last issue from me as editor of QuickBite magazine. Office: +44 (0) 333 003 0499 I’ve had a fantastic time working on the magazine for the last few years and Finance have met some wonderful people along the way – and eaten lots of amazing Laura Williams food too! Many thanks go to all those I have met or spoken to during my time [email protected] here – and of course to all of our readers. It’s been a pleasure to of been able to Office: +44 (0) 333 003 0499 bring you the latest news and features to help you in your business. Design Enjoy reading this issue and the magazine will be back again next month. Simon Warbrook [email protected] Best wishes and a fond farewell WE’RE AVAILABLE ON YOUR Publisher PC, TABLET AND PHONE MVH Media Ltd. Download the latest issue of FREE! Unit 9 Wilkinson Court, QuickBite magazine for free Clywedog Road South, from Pocketmags, The App Wrexham Industrial Estate, Store, Android, Amazon, Online, Wrexham LL13 9AE Playbook and Windows 8 The publishers do not accept responsibility Follow us: for advertisements appearing in this magazine. @QuickBiteMag The opinions expressed are not necessarily those of the editor or the publisher. /QuickBiteMagazine Issue 17 February 2015 | 3 Contents 06 Marketing 35 Six creative ideas to make your marketing budget stretch Christina Richardson, founder of The Brand Gathering gives ideas to help make your marketing budget go further 40 Make your leaflets 14 impactful Top tips to make your leaflets work for you 06 Industry news 22 How to... Here you’ll find all the latest news Tips and advice on how to keep Menu about what’s been happening in your utility bills down the industry Vegetarian/vegan Focus on... 37 A look at menu options when it 28 Round-the-clock service calls A word from... comes to catering for vegetarian 12 Getting an award for you or your for round-the-clock support, and/or vegan diets business is a great way to show advises The Help Desk’s CEO, off and promote yourself. Ian Dan Smith Dawes, Subway franchisee, tells Equipment us more 30 Business profile Filthy Cow makes its debut in 41 Contact/Panini grills Features Manchester this month. Linda Choose the right contact and McKeown talks to founder Panini grill to help you meet the Jordan Gallimore to find out how Juice bars demand for quick and tasty food 14 it all began We take a look at what juicing on the go equipment is available to help you make a success of your juicing Food review 44 Trevor Langley tells us about Property offer – as well as giving top tips to the little piece of Italy he help increase sales 46 Property experienced at Vivo Take a look at what properties are Electric bikes & the available for sale throughout the 18 Accountancy country, right now takeaway industry 45 Peter Watters, ACA, takes a Speedy e-bikes are on the rise look at the Autumn Budget for city centre deliveries. Lyle Statement, which was the final What’s new Metcalfe of the Electric Bike Store Autumn Statement of the current (www.electric-bike-store.co.uk) New products Parliament ahead of the election 48 tells us about this growing trend Find out what new products are in May 2015 now available for the foodservice 20 Kebabs sector Kebab businesses currently Design contribute over £2.2 billion annually to the British economy. Design inspirations Diary dates 32 Design focus this month is We take a look at who’s leading Dates for your diary ‘Pennethorne’s Cafe Bar’ – 50 the way in kebabs – revealed with Make sure you’re up to date with designed by SHH the results of the recent British what events are taking place Kebab Awards where in the coming months 4 | Issue 17 February 2015 Contents 20 18 30 40 32 37 48 Issue 17 February 2015 | 5 Industry news Allergen Accreditation awards its first B&I News in Brief accreditation to Artizian For the third year in succession Pipers Crisps has been voted Britain’s ‘Best Boutique contract caterer Artizian is celebrating after receiving the first ever Brand’ of savoury snack. Allergen Accreditation in Business and Industry Sector at the Telegraph Media The Lincolnshire-based crisp maker Group headquarters in Victoria, London once again topped the survey of speciality food products on sale in The accreditation means that the new EU 100% from 45 key interrogation areas for the UK delicatessens, farm shops and legislation is fully complied with across all of Allergen Accreditation application form that was food halls, as voted for by the retailers themselves. its business, giving customers with allergies backed up with supporting evidence. the confidence that Artizian can cater to their “This was a real challenge that required skill and “We’re so proud to have won the ‘Best Brand’ accolade not once, but three requirements. determination on their part. It meant new policies, times in a row,” says Pipers Crisps’ Allergen Accreditation CEO Julian Edwards procedures and a new way of handling foods and founder Alex Albone. “It’s an especially had high praise for Artizian’s approach to the new beverages to remain within the new EU FIC law.” important award because it’s voted for legislation: “Artizian have embraced the new EU Judges also commended the way in which by the retailers themselves; our own customers. It shows that we’re not regulations, going above and beyond the basic Artizian involved their client, Telegraph Media only doing the right things, but we’re requirements and setting industry standards Group, in the process. Ceri Jones, services also doing them well. for best practice. The level of engagement and manager, Telegraph Media Group commented: “We believe that Pipers represents knowledge demonstrated by the whole team, “Artizian, as always, are ahead of the pack, and something a little bit different. We strongly supported by their client, is fantastic”. completely took over the handling of this for us. don’t supply the major supermarkets, In order to meet with the award criteria, Any worries were allayed as the whole catering so our crisps are not seen everywhere; this fact is appreciated by consumers Artizian had to implement a fully documented and team were fully trained, and all labelling in place, who value our originality and traceable journey of foods and beverages from months in advance of the 13th December 2014 distinctiveness. It also benefits our supply to service that includes all of the 14 EU deadline. We couldn’t have done it without them.” retailers who can offer a real point of food allergens. The awarding body felt that Artizian Naturally staff at Artizian are delighted with the difference at a sensible margin.” had shown extreme diligence in questioning labels accreditation, as Artizian’s manager for Nutrition and allergen information. and Wellbeing, Catherine Attfield explained: “This Industry guidelines also advise at least one accreditation demonstrates our commitment front of house and one back of house Allergen to ensuring that customers with allergies and Advisor be present during any one shift.