The article provides an overview of recent news in the foodservice industry. It discusses the launch of Callebaut's "For the Love of Chocolate Challenge" competition, the creation of a Tapas Tracker app by Alhambra beer, Chevler acquiring production rights for muffin wraps, Coffee Latino partnering with Academy Leasing to offer finance packages for mobile coffee carts, and the unveiling of Button Gourmet - a modular vending unit offering high quality food and drinks. It also mentions Pan'Artisan winning awards for its gluten free pizza base at the Caterer's Product Excellence Awards.

1. Free-from Menu ideas Marketing Equipment focus
A fast, growing trend in
foodservice - look inside to
see what you should offer
Tuck into the breakfast
market: inspiration inside
Loyalty schemes:
do they really work?
A look at equipment
to help you brew up a
profitable drinks menu
www.quickbitemagazine.co.uk
The only monthly magazine specifically for the food-to-go industry
January 2015 Print edition £3.25
A unique & quirky
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Design elements revealed inside

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Issue 16 January 2015 | 3
All of us here hope that you’ve had a very happy, healthy and
prosperous Christmas and New Year period.
In this issue we’ve got lots inside to help get you motivated and
make the most of the brand new year. A big trend for 2015 is the
predicted continual rise in the demand of free-from menu items. With
a growing number of consumers adopting a gluten free diet due to
food intolerances, or simply to benefit from the health properties that
‘free-from’ products offer, it’s no surprise that 1 in 3 diners now expect
to see gluten free options on the menu. Read more about it and what’s
on offer to help you meet demand on pages 14-17.
2015 also sees the start of the flurry of industry shows and exhibitions
taking place throughout the country – with one of these being The
Hospitality Show. Taking place 19th-21st January at NEC Birmingham,
it will showcase the newest business innovations and provide a
platform for established and emerging companies to display their
products. Find out more on pages 26-27.
And with breakfast the fastest growing day part in the UK, offering
operators a huge opportunity to increase their morning trade by
appealing to existing customers, it’s vital that you capitalise on this
trend and get your menu right. In our menu ideas feature (pages 34-37)
you’ll find ideas and inspiration to get you going.
Think of the breakfast market and you’ll conjure up images of hot tea
and coffee to compliment your food offering. So take a look at this
month’s equipment focus which takes a look at choosing the right
equipment for your drinks menu (pages 40-43).
All in all we think you’ll find this issue jam-packed with lots of features
to get you inspired and help get 2015 off to a great start.
So, until next time, happy reading.
Editor
Linda McKeown
editor@quickbitemagazine.co.uk
Office: +44 (0) 333 003 0499
Editorial contributors
Trevor Langley
Scott Rumsey
Commercial Manager
Lewis Wantling
info@quickbitemagazine.co.uk
Office: +44 (0) 333 003 0499
Advertising sales
Sandra Bouillet
sandrab@quickbitemagazine.co.uk
Office: +44 (0) 333 003 0499
Finance
Laura Williams
finance@quickbitemagazine.co.uk
Office: +44 (0) 333 003 0499
Design
Simon Warbrook
design@quickbitemagazine.co.uk
Welcome to the first issue of 2015
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4. 4 | Issue 16 January 2015
Contents
06 Industry news
Find out all the latest news about
what’s been happening in the
industry
12 A word from...
This month, Subway franchisee,
Ian Dawes talks this month about
in-store marketing
Features
13 Food safety practices
The Royal Society for the
Protection of Public Health talks
to QuickBite about the importance
of good food safety practices
14 Free from
Get in on the act of the trend for
free-from menu items. You’ll find
ideas and inspiration here
18 Pizza
Grab a slice of the action in
pizza! Here we take a look at the
world of pizza – from product to
equipment
22 Focus on...
A look at seafood sustainability –
a developing trend for the fish and
chip sector in 2015
24 How to...
Improve hygiene in the
workplace starting with simple
steps such as effective cleaning
26 The Hospitality
Show 2015
We take a look at what will be
on offer at this year’s Show,
which takes place 19th-21st
January at the NEC Birmingham
28 Business profile
In the spotlight this month is
Jason Chan, marketing manager
at Royal China
39 Food review
On the menu for review this
month is Hilton East Midlands
airport. Trevor Langley tells us
more
44 Accountancy
Investments are the hot topic
this month. What is the right
investment for you? Find out
more here
Design
30 Design inspirations
We take a look at the results
of the collaboration between
Society Café and designers,
Simple Simon Design
14
Menu
34 Breakfast market
The breakfast period offers
operators a fantastic opportunity
to capitalise on this ever-growing
sector. Make sure you get your
offering right
Marketing
38 Loyalty schemes
Do loyalty schemes really work?
Find out what your customers
really want, here
Equipment
40 Beverage equipment
A look at a selection of equipment
available to help make your drinks
menu a success
Property
46 Property
Here you’ll find plenty of
properties available for sale
throughout the country, right now
What’snew
48 New products
Find out what new products are
now available for the foodservice
sector
Diarydates
50 Dates for your diary
There are lots of events taking
place over the next few months,
so get planning!
06

5. Issue 16 January 2015 | 5
Contents
24
34
18
28
48
30
40

6. 6 | Issue 16 January 2015
News in Brief
Industry news
‘For The Love Of Chocolate Challenge’ launched
To enter, chefs, chocolatiers
and pâtissiers are encouraged
to put an imaginative twist on
one of the nation’s top five
chocolate desserts – brownie,
cheesecake, cake, pudding
and ice cream*. They must then
visit Callebaut’s chocolate hub
– www.fortheloveofchoc.com
– and share the details of their
innovative dessert between 5th
January 2015 and midnight on
1st March 2015.
Robert Harrison, Sales
Director, Callebaut explains: “The
foodservice industry thrives on
innovation so we’re really looking
forward seeing what chefs come
up with and rewarding the best of
the best with a trip to one of our
plantations. It really is a unique
prize and one we’re incredibly
proud to be able to offer – who
wouldn’t want to see where the
chocolate journey begins!”
Following the judging process,
two lucky caterers – one under 22
years old and one over – will be
rewarded with an accompanied
4-night all-expenses paid trip to
learn more about the origins of
chocolate.
Full competition details,
including terms and conditions,
can be found on the campaign
website – www.fortheloveofchoc.
com – which is ‘choc’ full of
helpful videos and on-trend
recipes to inspire caterers
with their entries. Beverley
Dunkley, head of Callebaut’s
Chocolate Academy™ has
created contemporary twists on
the top five desserts including
Triple Chocolate Brownie; White
Chocolate, Raspberry and Lime
Cheesecake; Chocolate Tiffin;
Chocolate and Banana Sundae;
Summer Berries Sundae and
Chocolate Lollies to help caterers
get creative. The recipes have
also been adapted for use as
plated desserts, as part of a
banqueting selection and for
afternoon tea.
Robert continues: “There are
so many interesting uses for
chocolate and it’s an ingredient
that works equally well for
desserts as it does for afternoon
tea and banqueting menus.
Our recipes have been created
to spark imagination amongst
the industry – strong consumer
demand means there will always
be a place for chocolate on
menus but caterers really need to
expand their offering with wow-
factor dishes to keep customers
coming back for more.”
The Challenge forms part of
Callebaut’s new ‘For The Love Of
Chocolate’ campaign which has
been developed to guide caterers
through their chocolate choices
and ensure dessert menus remain
profitable by giving customers
exactly what they want.
With 66% of consumers
wanting restaurants to offer
more chocolate varieties**, it’s
essential that operators make
the most of this demand. The
‘For The Love Of Chocolate’
hub includes tips and advice,
as well as a handy infographic
featuring the key findings in the
recent independent research
commissioned by Callebaut.
*Menurama menu research:
across 115 leading OOH
menus/August 2014
** Consumer Toluna research:
350 consumers surveyed/
August 2014
Callebaut – makers of Belgian chocolate – is giving caterers the opportunity to win
a once-in-a-lifetime visit to a cocoa plantation, with the launch of its ‘For The Love
Of Chocolate’ Challenge
With the number of Spanish tapas
restaurants in the UK increasing by
more than 25% since the beginning of
2012, Andalusian beer brand Alhambra
has lifted the lid on the UK’s incredible
tapas scene boom with the launch of
the first ever Tapas Tracker.
The new Tapas Tracker app can
be accessed through the Cervezas
Alhambra UK Facebook page
and provides the most up to date list
of the best Spanish restaurants in the
UK. Allowing the growing number
of Spanish food fanatics to find their
favourite spots and plan their tapas
trails at the click of a button, the
tracker is free to use plus smartphone
and tablet compatible.
For further information on the beers,
the ranges food matching qualities
or to access the tapas visit www.
facebook.com/CervezasAlhambraUK.
Chevler, the company that invented
the brimmed muffin cup and brought
the tulip muffin wrap to market,
has clinched a deal to take over
the production rights and buy the
machinery that manufactures both
muffin wraps and the oblong cases
used by mini-loaf cake bakers from
Repco Mould Engineering Ltd.
It means that South Wales-based
Chevler, whose products have been
instrumental in driving the sale of
baked goods in coffee shops, is now
able to produce nearly 200 million
wraps a year.
The move has reinforced Chevler’s
position as a major world player and
enables the company to substantially
increase the range of sizes it offers.
Chevler managing director Stuart
Whelan said: “There is currently no let
up in demand for muffin cases from
bakers in the UK, Europe and even
North America where their quality
is much appreciated by US muffin
makers.
“Customers are constantly on the
look-out for new varieties, shapes and
sizes and customised product. This
acquisition keeps us one step ahead in
this rapidly evolving market.”
The company offers coffee van packages which give
budding baristas everything they need to start their
own mobile coffee business, including equipment,
training, sales and marketing consultancy and a
wide range of vehicles from coffee trikes and quirky
Piaggio coffee carts to larger vans.
The tie up with Academy Leasing means Coffee
Latino can now offer finance packages from as
A leading mobile coffee specialist,
Coffee Latino, has joined forces with
asset and vehicle finance specialist
Academy Leasing to further roll out its
innovative coffee cart concept across
the UK
Coffee Latino builds
on innovative coffee
cart success
little as £50 per week, allowing the company to
significantly expand its market reach.
Managing director Barbara Croce explains:
“Mobile coffee offers entrepreneurs a fantastic
opportunity to join the UK’s coffee revolution, but
securing credit for the vehicle and equipment can
prove challenging. By partnering with Academy
Leasing, we can now offer our customers affordable
drive away finance solutions, giving them many
advantages over outright cash purchase.”
Callebaut is giving caterers the
opportunity to win a once-in-a-lifetime
visit to a cocoa plantation, with the
launch of its ‘For The Love Of Chocolate’
Challenge
Amanda Simm,
customer (left) and
Barbara Croce,
managing director,
Coffee Latino

7. Issue 16 January 2015 | 7
News in Brief
Industry news
Combining the convenience and simplicity of
vending with the quality of retail environments,
Button Gourmet has been developed for the
contract catering market to provide quality food and
drink in high-footfall locations such as corporate
offices, train stations and hospitals, without the
operating costs of retail outlets.
The modular unit, which is powered by a three-
phase supply, will support the provision of high
quality food and drink in areas where time and
resource is limited.
Button Gourmet’s USPs are said to be:
• High capacity with an extensive menu of up
to 180 different food, snack and cold drink
products alongside a comprehensive range of
barista style hot beverages
• Food products stored safely in a multi-
temperature atmosphere to ensure delivery in
optimum condition
• 46 inch touch screen for menu selection that
can be programmed easily to incorporate menu
changes and special offers
• Single payment and delivery areas for customer
convenience
• Sleek design with easy-to-clean features
including automatic beverage area cleaning
settings for hygiene and safety
• Potential to serve quality food and drink 24/7
Ian Johnston, Coffetek’s sales director said: “The
UK’s catering sector has seen a trend for all day
dining and there is growing demand for quality,
convenient food on the go. At the same time,
significant challenges from rising energy and food
costs mean that it is essential for operators to look
for ways to improve their profitability.
“We see Button Gourmet as a cost effective
solution for caterers who want to provide an
exceptional food and drink offer, without the costly
overheads of staff and retail space.
“With over 30 years of experience in the
vending equipment industry we have established
a reputation for expertise and innovation and we
understand our customers’ needs. We know that
one size doesn’t fit all so we’ve made sure that
the system is flexible and caterers can choose the
features that best meet their needs – this way we
hope to establish Button Gourmet in a variety of
environments.”
For ease of use, Button Gourmet units are
equipped with a simple stock replenishment system
plus an automatic reboot function in the event of
power failure.
Button Gourmet was unveiled on 2nd December
2014 at an intimate event at Underdog Art gallery in
Bermondsey, London.
The company was shortlisted as a finalist in the two
categories with its 10” Italian Spiced Gluten Free
Pizza Base.
The judges chose Pan’Artisan’s Pizza Base in
the Bakery category for its convenience and its
authentic style as much as for its taste and texture
and in the Special Diet category it was praised for
its versatility and taste. According to the judges,
“the product is perfect for special diets and offers
flexibility for all food operators.”
Richard Jansen, managing director, Pan’Artisan,
said: “We are thrilled that our product was chosen
as a winner in both the Bakery and the Special
Diets category at the Caterer’s Product Excellence
Awards.
“It shows that caterers no longer have to serve
a sub-standard product to those that follow a
restricted diet and that good quality gluten free
products can sit quite happily on a mainstream
menu.”
Coffetek, the award winning manufacturer of hot and cold dispense systems
and snack machines, is set to revolutionise casual dining with the launch of
Button Gourmet, the first gourmet self-service food concept
Pan’Artisan scooped wins in the Bakery and the Special Diet categories at
The Caterer’s Product Excellence Awards held at Westminster Kingsway
College in December
Button Gourmet set to revolutionise
food and drink provision
Pan’Artisan wins with its gluten free pizza bases
After intensive building and planning
work, Inito Bell Lane, Whitechapel,
London has officially opened.
From a menu created by chef Saurav
Nath, who has worked in Michelin
star restaurants such as Benares
and Colony, Inito serves up a range
of made to order Rotis – filled with
freshly grilled meats, vegetables and
tangy pickles chutneys – in portions
suitable for both lunch and dinner.
Inito believes that it offers the very
best in Indian urban street food served
up by passionate chefs day and night
allowing you to travel to the busy
streets of India with all the hustle and
bustle of the colourful street markets,
the noise of the traffic, the shouts of
the traders, the smells of the spices
and the birthplace of the roti – just by
making a visit here.
Mexican kitchen and bar group,
Benito’s Hat is set to open in two new
locations across London: Liverpool
Street Station and Bromley, in January
and February respectively.
The latest additions will bring a street
food pod and a suburban high street
location in to the Benito’s portfolio
to take the group to a total of eight
sites, which also includes Goodge
Street, New Row, Great Castle Street,
Leadenhall Market, Covent Garden
and Kings Cross.
Exclusive to Liverpool Street Station,
Benito’s Hat is set to launch their
first-ever street food pod, which will
be located outside the Broadgate
entrance. Open from 7am until
midnight, seven days a week, the
pod will serve a pared back menu of
breakfast, lunch and late night dishes
including all-day tacos and burritos.
Bromley will see a 2,000sq foot
restaurant on Market Square, part of
the newly developed North Village
area. The single story restaurant will
have seating for 60 guests inside and
24 outside.
Pan’Artisan scooped wins in the Bakery and the Special Diet
categories at The Caterer’s Product Excellence Awards
Button Gourmet was launched
2nd December 2014

8. 8 | Issue 16 January 2015
News in Brief
Industry news
The Yorkshire Crisp Company has
expanded its export business further
and now supplies its gourmet crisps
to Korea.
The Sheffield-based company, which
received the Deliciouslyorkshire
Export Award in 2010, now exports
to 22 countries worldwide, allowing
a taste of Yorkshire to reach to far
corners of the globe.
Yorkshire Crisps are being distributed
in Korea by S2Foods and are being
sold in the SSG Food Market in Seoul
as well as the Shinsegae department
stores. The crisps are available in
100g drums in Sweet Chilli Lime,
Nowt On, Chardonnay Wine Vinegar,
Natural Sea Salt and Tomato, Basil
Mozzarella flavours.
“This is a great new addition to our
export contracts,” said Tim Wheatley
of Yorkshire Crisps. “We are thrilled
how our business, which started as a
regional operation, has developed.”
News in Brief
IFE announces first World Food Innovation Awards
With IFE (International Food and Drink Exhibition) returning as Europe’s leading
food and drink event at London’s ExCeL in March 2015, the organizers – Fresh
Montgomery – have announced the launch of the first IFE World Food Innovation
Awards, in partnership with FoodBev Media
Like IFE itself, the awards will be a celebration of
everything new and exciting in the world of food.
The judging panel will recognise sixteen areas
across seven categories:
• Finished products
• Ingredients
• Packaging
• Brands
• Manufacturing and processing
• Sustainability
• Marketing
Mina Booth, head of marketing at Fresh
Montgomery commented: “The awards organisers,
FoodBev Media bring with them a wealth of
knowledge and experience in all areas of the food
industry.
“Their team will bring an incisive and
commercially aware perspective to the final
decision making process. This means that whilst
the awards reward and recognise new products
and brands that drive for innovation, they will also
look at the delivery of a framework that makes
strong business sense.
“The scheme will bring extra benefits to any of
The new facility is the business’s largest regional
distribution centre and comes as part of a multi-
million pound investment plan to bolster its local
depot network and support customer growth.
Due to continued sales growth in the South
West and Wales, Bidvest 3663 has consolidated
its Bristol and Severnbridge depots into the new
170,000sqft distribution centre in Chepstow
and relocated its Swansea depot to a newly
refurbished site nearby. The Chepstow depot will
serve customers throughout South Wales and the
West Country and support other Bidvest 3663
sites with its extensive frozen product range. The
new Swansea site will continue to support the
valued customer base in West Wales.
The new site represents Bidvest 3663’s
significant investment in its customers with
the business implementing a series of cutting-
edge technologies to make their lives easier.
The depot will stock around 5,100 product lines
and a fleet of 30 space-efficient vehicles will
make approximately 1,700 deliveries per week,
distributing over 70,000 items. To maximise
efficiency, the planned voice-picking technology
will ensure consistent order accuracy and a new
customer support system will handle incoming
calls.
Dave Hodgson, Bidvest 3663 midlands
managing director said: “These new distribution
facilities are part of our investment strategy for
growth based on boosting service levels and
future-proofing our local and national depot
network.
“We chose the new sites as we are committed
to having a comprehensive customer offering in
Wales. We also wanted to make sure that we were
able to retain the exceptional workforce from two
top performing depots. Recent new account wins,
securing category supply agreements with leading
regional and national customers and growth from
the independent sector means that improving
efficiencies and delivering top customer service is
more important than ever.
“By investing in a high specification depot with
state-of-the-art facilities and amalgamating teams
from Bristol and Severnbridge, we aim to meet
these challenges and push service levels even
further.”
Bidvest 3663 fully operational with new
£16 million Chepstow depot
One of the UK’s leading foodservice providers, Bidvest 3663, is now fully
operational from its brand new depot in Chepstow
our exhibitors who choose to enter, ensuring they
gain lots of brilliant media coverage in the run up
to and after the show.”
Running for more than 30 years, IFE is back
bigger and more innovative than ever before. The
show will draw an estimated 30,000 professionals
from across the industry, spanning today’s
dynamic retail, foodservice and manufacturing
markets.
The IFE World Innovation Awards are now open
for entries, with the finalists and winners to be
announced at IFE 2015 at London’s ExCeL Centre
on 23rd March 2015.
All entrants will automatically be entered into
a special category for a chance to win the Fresh
Ideas award. Judges will be looking for the most
innovative idea within the food industry this year.
Past winners of the award have gone on to have
great success with retailers.
Entries close on 25th February 2015. For more
information on the awards and to enter visit the
IFE 2015 website at www.ife.co.uk.
Domino’s Pizza UK has extended
its dessert range with the launch of
Domino’s Doughnuts. Available to order
now in portions of 4 and 12, fans will be
able to enjoy the taste of the fairground
without leaving the comfort of their
home, as Domino’s promises to deliver
freshly baked and piping hot doughnuts
direct to the door.
The new offering from the popular
pizza delivery chain comes after the
brand’s success with the launch of their
Chocolate Dough Balls last year.
For the first time ever the launch
of the new Domino’s dessert range
will be supported by a standalone
campaign, targeting an audience of
‘family feasters’. iris, the global creative
innovation network, has developed a
20” film that swaps Domino’s signature
delivery scooters for another fairground
favourite – a dodgem.

9. Issue 16 January 2015 | 9
Privately owned French restaurant
group Bistrot Pierre is to continue its
expansion plans in 2015 with three
new openings announced in Bath,
Birmingham and Newport, enabling the
group to capitalise on its strong brand
recognition and steady growth within
the premium casual dining sector.
The first of the openings will be in
Bath, where the group plan to open
in March on George Street in the site
of the old Jika Jika coffee house
canteen. The fit out is expected to cost
around £700K and will be designed
by Devon based architects Gillespie
Yunnie.
News in Brief
Industry news
Artisan ice cream company Yummy
Yorkshire has won recognition for its
dairy ice cream and business at two
awards ceremonies held on the same
night.
The Huddersfield based business was
awarded ‘Best Frozen Product’ in The
Food Awards England and Wales 2014,
as well as being highly commended in
the ‘Taste of Yorkshire’ category of the
White Rose Awards held by Welcome
to Yorkshire.
Following the footsteps of their
Scottish counterparts, the inaugural
Food Awards England and Wales
celebrate and reward the very best in
English food hospitality, the servers,
the specialists and suppliers.
Voted for by the English public, the
awards are designed to recognise
the efforts of England’s restaurants,
takeaways, pub food, hotel food, cafes
and bistros as well as shining the
spotlight on the local producers.
Yummy Yorkshire beat four other
national ice cream producers to be
voted as Frozen Food provider of the
year at the awards ceremony held
on 17th November at the Mercure
Piccadilly Hotel, Manchester.
On the same night, Yummy Yorkshire
was highly commended in The
Welcome to Yorkshire White Rose
Awards, Taste of Yorkshire category.
The Awards are the largest celebration
of tourism excellence in the UK which
recognise and reward the very best of
the industry throughout Yorkshire.
Visitor registration opens for
Natural Organic Products Europe 2015
Visitor registration for Natural Organic Products Europe trade show, taking place at
the new venue of ExCeL London on 19th-20th April 2015, is now open
The move to ExCeL marks an
exciting new development for the
show, which is widely regarded
as the flagship event for the UK
and European natural and organic
products industries. It has been
helping to launch new brands
– across the health, nutrition,
beauty, eco-living, and food and
drink categories – into the natural
and organic market since 1997.
Thanks to a significant 30%
increase in attendees in the last
two years (it welcomed 9,503
industry professionals from 77
countries through its doors in
April), the 2015 edition, which
will boast a fresh new look and
enhanced floorplan design, will
boast an unprecedented 600
exhibiting companies.
“The support from the industry
this year, as always, has been
phenomenal,” says event director
Carol Dunning. “It’s a testament
to the show’s continuing success
that we’ve seen unparalleled
demand for exhibition space
this year. And we’re already well
ahead on stand sales.
“The move to ExCeL has
generated a lot of interest and
enthusiasm and has given us a
fantastic opportunity to fine-
tune our popular show features,
extend and modify the floorplan,
and refresh the show’s look and
feel, whilst retaining the unique,
vibrant atmosphere which makes
Natural Organic Products
Europe so special.
“It’s still the same great show
that our visitors love coming to –
only bigger and better than ever!”
From big brand names to
emerging specialty start-ups, the
line-up is as comprehensively
eclectic as ever – filled with a
who’s who of companies that will
be helping to shape the future of
natural and organic over the next
twelve months. Australia, China,
Denmark, France, Germany, Hong
Kong, Iceland, Latvia, Mexico,
New Zealand, Poland, Republic of
Ireland, Russia, Spain, Sweden,
UAE, USA, and the UK are among
the 37 countries represented to
date.
Alara Wholefoods, Community
Foods, Easy Bean, Essential
Trading Co-operative, Granovita
UK, Infinity Foods (Wholesale),
Marigold Health Foods, Nature’s
Bakery, Pukka Herbs, Pulsin’,
Queenswood Natural Foods,
Rude Health Foods, The Health
Store, Tree of Life (UK), Wild
Planet Foods, and Windmill
Organics are just some of
the returning food and drink
exhibitors confirmed for this
year’s show.
“The array of new products
from around the world is dazzling.
Walking around the stands is like
taking a mini world-trip, travelling
from Italy, through Russia and
onto Greece in a few short
steps. It is an amazingly positive
experience,” says Jane Clempner
from award-winning online retailer
LoveLula.
Natural Organic Products
Europe includes four show
sections: Natural Living, Natural
Health, Natural Beauty Spa
and The Natural Food Show.
Entry includes access to Keynote
sessions, Natural Beauty Spa
seminars and live Natural Food
Kitchen demonstrations.
For more information and to
register for a free trade only pass,
please visit
www.naturalproducts.co.uk.
School of Wok has scooped both awards in the categories in which it was
shortlisted at this year’s British Cookery School Awards
Double win for School of Wok
Teaching the art of Oriental and
Asian cuisine in the heart of
London’s Covent Garden, School
of Wok won in the ‘Best
Specialist Cookery School’ and
the school’s founder and head
chef, Jeremy Pang, 30, won in
the ‘Young Rising Star’.
School of Wok’s win was
not without incredibly tough
competition, with well-
established schools like the
Bertinet Kitchen and WI Cookery
School amongst the finalists in
the category, but it impressed
the panel of judges which
included BBC Radio 2’s food
and drink broadcaster Nigel
Barden and Delicious magazine’s
editor Karen Barnes.
“We’ve spent the past few
years working hard, listening
to our guests’ feedback and
dreaming big,” says founder, co-
owner and winner Jeremy Pang.
“It’s great to see our hard work
recognised, but the journey is far
from over.”
Specialising in Oriental and
Asian cuisine, School of Wok
runs classes ranging from Dim
Sum to Authentic Chinese, Thai
to Korean, as well as tasting
tours of Chinatown, and a variety
of full day intensive classes. All
courses equip the participants
with a set of skills, from basic to
advanced.
This double win came at
a special time for School of
Wok, as they launched a new
venture at the end of November
2014 – The Oriental Culinary
Institute (OCI) – the school’s new
professional accredited classes
which will train professional
chefs in Oriental and Asian
cuisine.

10. 10 | Issue 16 January 2015
News in Brief
Industry news
The UK Barista
Championships to take
place at ScotHot
It’s official; the best coffee in the country
will be brewed up in Glasgow as the
UK Barista Championship takes place
in Glasgow as part of ScotHot, 4th-5th
March 2015
Taking place in March at ScotHot – Scotland’s
food, drink, hospitality and tourism show – the UK
Barista Championship tests competitors on their
coffee knowledge, presentation, preparation and all
round barista ability. The winner of the competition
will represent the UK at the World Barista
Championships in Seattle in April 2015.
UK Barista Championship contestants will get
15 minutes to set up their work area and then 15
minutes to make four espressos, four cappuccinos
and finally four espresso based non-alcoholic
speciality drinks.
The 20 competitors will compete in front of
a live audience of food and drink insiders at
ScotHot. Running from 4th to 5th March 2015,
ScotHot will take place at Glasgow’s SECC and
will bring together suppliers of food and drink;
catering equipment; décor and design; tableware
and technology products with chefs and buyers
from hotels, restaurants, bars, catering outlets and
tourism destinations.
ScotHot 2015 will also include the 30th Scottish
Culinary Championships, which challenges chefs
to create show-stopping food sculptures as well
as being judged in a live cook-off on the main
stage. Visitors will also be treated to a line-up of
experts giving business advice and workshops at
The Spotlight Stage. Cutting edge developments in
catering equipment will be showcased in the CESA
Innovation Zone, providing the largest collection of
new catering products available anywhere on the
market.
ScotHot’s event director, Soraya Gadelrab, said:
“ScotHot 2015 is going to be the ultimate show for
those working in the hospitality industry and we’re
thrilled to have the UK Barista Championships
within our programme.
For the latest show news, exhibitor information
and to register for the show visit
www.scothot.co.uk.
East-Anglian contract catering
firm Edwards Blake have been
awarded an Investors in People (IIP)
Accreditation.
The company has satisfied the 39
IIP criteria set by business leaders
that cover business management,
leadership and performance
measurement. The award is
an indication to the public and
employees that the holder of the
accreditation exhibits excellent
people-management skills that
include training, development and
mentoring.
Edwards Blake have invested
significantly in their employees and
this is reflected in a staff turnover of
16.6%, which compares favourably
with the catering industry average of
26%.
The IIP report praised Edwards and
Blake for their commitment to staff
development commenting that, ‘The
owners have built the business based
on strong relationships and openness
and this remains readily apparent.’
Shirley Edwards, managing director
of Edwards and Blake says: “Our
exceptionally high staff retention
figure is a result of our people-
orientated ethos and the work we put
into ensuring our staff are happy and
enthusiastic about their roles.”
Union Hand-Roasted Coffee has
been voted Best Coffee Roaster –
Europe and Highly Commended as
Most Ethical Brand – Europe, at the
European Coffee Awards 2014.
“As a roaster, we are the link between
the producer and consumer, we
created Union Hand Roasted to be the
bridge of knowledge and passion that
exists at both ends of the chain,” said
Jeremy Torz, Founder, Union Hand-
Roasted Coffee. “We are delighted
that after pursuing our vision for 13
years that we have built amazing
relationships and produced quality
coffee.
“To be recognised among our peers
within the industry is an honour.
We remain committed to creating
better outcomes for farms and great
coffee for consumers. We thank our
colleagues for voting for us and look
forward to bringing even more exciting
coffees and stories to our customers.”
Waste-Works set to bring
spotlight on food waste
Waste-Works will take place
alongside IFE, the leading
UK food and drink event,
and Pro2Pac, the UK’s only
packaging event designed
exclusively for the food and
drink sector and will benefit
from a bumper audience of over
30,000 senior decision-makers
looking to make cost savings
and improve their sustainability
credentials.
The three events combined
will cover the full supply chain for
food businesses; from ‘Farm to
Fork to Fertiliser and Fuel’.
Corby Ganesh, event director
at Fresh Montgomery, the
show organiser, said: “We
are launching Waste-Works
to provide the food and drink
industry with the knowledge
and solutions to continue the
progress already being made in
reducing waste.”
WRAP (Waste and Resources
Action Programme) estimates
that the UK food and drink
manufacturing sector could save
about 720,000 tonnes, equating
to £404 million per annum,
by implementing operational
improvements and becoming
more resource efficient, primarily
in the areas of food and
packaging.
Mr Ganesh continues: “Whilst
many of the industry’s major
players are already actively
tackling the issue with impressive
results, this is just the tip of the
iceberg. There are thousands of
small to medium food businesses
in the UK that have a genuine
interest in reducing the waste
they produce and improving
efficiency, but don’t know where
to start.
“They are looking for
the information, ideas and
inspiration to reduce their
costs and increase their profits.
Waste-Works will cater to this
by providing them with an
outstanding programme of real-
life examples and case studies
from the leading businesses and
brands in the industry, along with
suppliers explaining the latest
developments and innovations.”
Waste-Works will launch in 2015 and is the only waste
and resource event dedicated to the food and drink
industry. The event will take place at the ExCel Centre,
London, from 22nd-25th March
Exhibitors at the event will
display a range of services
including waste management,
minimisation and collection as
well as recycling, renewable
energy, anaerobic digestion and
energy recovery facilities.
Visitors will be able to learn
about the latest trends and
predictions for the future on
the stage, Waste-Works Live.
Confirmed Thought Leaders
include Tesco’s Head of
Food Waste Reduction, Mark
Little, INCPEN’s director,
Jane Bickerstaffe, Mark
Linehan, managing director
of the Sustainable Restaurant
Association and Marks and
Spencer’s Louise Nicholls, head
of responsible sourcing for
Packaging and Plan A. To see the
latest line-up of speakers, visit
www.waste-works.com/ww/
stage.
Waste-Works is free to attend
for registered trade visitors who
will also be able to access IFE
and Pro2Pac. For more event
information, visit
www.waste-works.com.

11. Issue 16 January 2015 | 11
Industry news
The Sir Roger Tichborne takes the initiative
Independent pub and restaurant, The Sir Roger Tichborne, Loxwood, took the
initiative ahead of the new food allergy information law changes which came into
force in December 2014 by introducing an innovative way to provide the legally
required allergy information
The Sir Roger Tichborne installed an interactive
touch screen that allows their customers to
browse all of their menu items and discover further
information about every single menu item including
the all important allergy information.
The digital allergy information board, supplied by
Eclipse Digital Media, can be configured to display
the information in various ways. In the case of The
Sir Roger Tichborne, they display one main page
with the different menus (light bites, Sunday lunch
etc), that lets a customer select the menu they wish
to explore.
From here customers are presented with the
categories such as starters, mains and desserts,
that they can select and are then presented with
a list of all of the menu items including the allergy
information. Customers can then select a menu item
and discover further information such as pictures,
chef descriptions, pricing, allergy information and if
available full nutritional information.
All of this content is updated directly from an
Excel spreadsheet, meaning daily management of
pricing and allergens is done simply by changing
an Excel spreadsheet and uploading it to the
cloud based allergy information board software;
embedsignage.com.
“We visited the Restaurant Show in October and
this digital allergy information board really caught
our eye. It seemed like such an efficient way to
deliver the allergy information and is incredibly
easy to update which saves us a huge amount of
time,” said the owner of The Sir Roger Tichborne in
Loxwood.
As part of their new initiative to deliver the
allergen information via digital signage, The Sir
Roger Tichborne also took on a new way to display
and update their daily specials on site.
“When looking at the digital allergy information
board at the Restaurant Show, I saw that using the
same system we could deliver different types of
information to other screens including iPads.
“Using the same software and having the same
ability to update content directly from an Excel
spreadsheet seemed like a perfect way for us to
update our daily specials.”
The same cloud-based system that is used for
the allergy information board is also used to display
the daily specials information on two iPads and
two 32” commercial grade screens. The content is
updated using an Excel spreadsheet that pushes
the new information directly to the iPads and
displays.
“Updating our specials boards using the signage
software from Eclipse Digital Media has saved us at
least an hour everyday, giving us more time to focus
on other areas of the business.”
News in Brief
YO! Sushi, a leading iconic Japanese
restaurant group, and Disney UK
have joined forces to create six new
children’s bento box meals inspired by
Walt Disney Animation Studios’ next
action packed animated blockbuster
Big Hero 6, which topped the US charts
on its opening following worldwide rave
reviews.
The film, released in UK and Ireland
cinemas from January 30th, is the latest
animation from Disney following the
phenomenal global success of Frozen.
Directed by Don Hall and Chris Williams
and produced by Roy Conli, Big Hero
6 is set in a fictional metropolis called
San Fransokyo and charts the bond
between child prodigy Hiro Hamada
and his personal care companion
inflatable robot Baymax as they and
their close friends transform into a band
of high tech superheroes to fight an evil
criminal plot that threatens the world.
The co-branded collaboration will be
amplified through a national advertising
campaign that includes TV, digital, PR,
social media and point of sale activity
across 76 YO! Sushi UK restaurants.
As part of the wider campaign, the
iconic sushi restaurant will be offering
lucky customers the chance to win a
whole host of Big Hero 6 merchandise
including a fantastic holiday to Japan.
Firmly on board with new owner
Flagship Food Group, The Atlantic
Foods Group is now changing its name
to reflect its key role in developing the
global food business of which it has
become a major part.
Under the name of Flagship Europe,
Atlantic is spearheading Flagship’s
international presence while bringing
an impressive line up of its own
foodservice products and customers
to the table. As the US group’s first
acquisition in Europe, Atlantic in its new
guise as Flagship Europe will be able
to use the extensive group resources
and support to become a premier,
foodservice focused, collaborative
supplier partner to customers across
Europe.
“By adopting the name Flagship
Europe we are strengthening the overall
Flagship brand identity and underlining
our parent company’s international
status,” explains Flagship Europe’s
Chief Executive, Russell Maddock.
“Like all of the companies under the
Flagship umbrella we share the single
objective of providing a wide range of
services and products to the industry
we love, food.”

12. 12 | Issue 16 January 2015
As part of my franchise agreement I am
provided with all in-store advertising
materials including tent cards, menu
panels, flyers, posters and leaflets
etc. This is all expertly designed, uses
beautifully taken photos and is well
thought out. So that’s all I need to do to
sell sandwiches to my customers, right?
Subway always encourages its
franchisees to go above and beyond
and provide the best possible customer
service and they love to promote the
concept of local store marketing. As
a proactive businessman I don’t want
to rest on my laurels and just take
what Subway offers and do nothing
else – I need potential local customers
to come to my store and not the one
down the road or a competitor. However
marketing is sometimes mistaken for
advertising and these are two different
things altogether. Marketing is all about
promoting what you already do really
well and converting it into sales. Below
I have offered a short list of what I think
is the best way you market yourself well
in-store.
• Answering the phone. How do your
staff answer the phone? Do they
just say hello or are they creating a
In-store
marketing
friendly welcome and listening to what
customers have to say? Phone calls
can convert to sales so make sure staff
are trained how to deal with customers
and take orders.
• Greeting your customers. Welcome
every customer as though they have
just given you a £100, because
eventually they will, by making repeat
visits to you.
• Cleanliness. Is your store clean
and well kept? Is the outside of your
business looking the best it can? Dirty
and untidy stores aren’t appealing.
• Hygiene. When customers walk in to
your store can they see the food being
prepared hygienically and in a safe
manner? Are staff wearing gloves and
is their uniform looking clean?
• Point of Sale (POS). Menus, posters
and flyers wherever they are used
should be up to date and hold all the
right contact details on them. Make
sure everything you have made has
been proof read by someone else so
you don’t make mistakes.
• Fresh Food. Subway have known this
for years now but by freshly baking
bread and cookies every few hours we
keep the stores smelling great, the food
just sells itself. Keep your shop full of
fresh smelling food and coffee!
• Customer Feedback. We have a great
system called Tell Subway which allows
customers to give us feedback every
visit – they even get a free cookie for
completing the survey. Offer customers
the chance to complete questionnaires
or add a suggestion box to your
restaurant.
Your restaurant or café is the window in
to your business, always keep it to the
highest standard you can. Marketing
plans are often written by owners with
the intent on spending cash to get
people through the door. Why spend a
fortune when a great looking restaurant
with fresh food can sell itself, let your
customers do it for you by word of
mouth!
“Marketing is all about
promoting what you already
do really well and converting
it into sales”
Food safety practices
Subway will be turning 50 years old during 2015, quite
a milestone for a company started by a college student
wanting to support himself through his education. Through
the years the brand has honed its marketing skills and
perfected how it sells itself in store to the paying public

13. Issue 16 January 2015 | 13
Food safety practices
Safeguardingthewellbeingofthepublic
Risks to public safety resulting from poor food safety practices can range from discomfort
to long term health conditions and potentially fatal allergic reactions. The Royal Society for
the Protection of Public Health tells us more
With changes to food labelling law
introduced in December last year, food
establishments are under increasing
pressure to be able to protect people
with allergies and intolerances while
ensuring compliance with existing and
new food law. The new EU Regulation
on the Provision of Food Information to
Consumers (1169/2011 EC) includes
new legislation for food businesses to
provide allergy information on food sold
unpackaged, in for example catering
outlets, deli counters, bakeries and
sandwich bars.
There will also be changes to existing
legislation on labelling allergenic
ingredients in pre-packed foods. One of
the key challenges for industry staff and
customers is knowing what questions
to ask and what food chain information
to insist upon. All those who work in
the food industry need to be trained
and supervised to handle food safely,
as required by their job role and the
new legal requirements mean that an
accessible guide to the implementation
of these changes will be invaluable to
maintain and improve standards in the
handling of allergens.
In support of RSPH’s commitment to
high quality food safety practices and
the protection of human health we
are developing a qualification aimed
at people involved in the production,
preparation and serving of food to
support higher standards in identifying
and controlling food allergy risks.
It will enable trainers to increase
awareness of why food allergens need
to be controlled as well as provide
strategies for control such as reducing
cross-contamination.
The Level 2 Award in Identifying
and Controlling Food Allergy Risks
will emphasise the vital importance
of communication with customers
as a means to improve customer
experience, avoid litigation and most
importantly to safeguard the wellbeing
of the public.
In safe
hands RSPH has developed a qualification which supports
higher standards in identifying and controlling food
allergy risks, in line with these new changes.
Are you prepared for the new
EU food allergens legislation?
For more information contact foodallergy@rsph.org.uk or visit www.rsph.org.uk/foodallergy
If you are involved in the preparation and serving
of food, our new Level 2 Award in Identifying Food
Allergy Risks will enable you to:
The new EU Regulation
on the Provision of
Food Information to
Consumers (1169/2011
EC) includes new
legislation for food
businesses to provide
allergy information.
• Increase awareness of why food allergens need to
be controlled
• Provide strategies for control
• Improve communication from farm to fork
Play your part in protecting the
wellbeing of the public.
Developed with the support and help of:

14. Free-from
14 | Issue 16 January 2015
caterers with portion control are available
too. Favourites such as Sidoli Chocolate
Brownies, New York Cheesecake,
Traditional Chocolate Cake and Carrot
Cake have been modified to cater for
the gluten intolerant diner. Peck and
Strong’s Chocolate Brownie with Walnuts
offers customers a high-end gluten free
snacking option, while a trusted name
with an established retail presence,
Almondy’s range of desserts includes
a Daim Bar tart, Toblerone Tart, and a
Peanut and Caramel tart, all as a gluten
free option.
Gluten free sandwich carriers such as
White and multi-seed rolls, the multigrain
wrap and the sliced white loaf are ideal
For caterers looking to create dishes from
scratch without compromising on quality,
the range contains a selection of gluten
free baking ingredients including Dove’s
Gluten Free Self Raising Flour, and dry
goods from established brands such as
Major Gluten Free Vegetarian Gravy and
Knorr Gluten Free Vegetarian Gravy.
Delicious gluten free desserts from
well-known brands, many of which are
supplied frozen and pre-cut to assist
To help customers cater for this
increasing demand, Creed Foodservice
has launched an exclusive gluten free
range, featuring rice, pasta, bread, meat
and fish products, desserts and snacks.
It is estimated that gluten intolerance
affects at least 1 in 100 people in the
UK and Europe. The introduction of
Creed’s new gluten free range means
operators can now expand their menus
with favourite brands either adapted to
be gluten free or specifically developed
for this sector. Many of the products
available through Creed’s Gluten Choices
Guide are licenced by the Coeliac Society
too and can be easily identified by the
crossed grain symbol.
Aviko says that caterers
should consider the
rapidly expanding
free-from market when
designing their menus
A growing number of consumers are adopting a gluten free diet due
to food intolerances, or simply to benefit from the health properties
that ‘free-from’ products offer; in fact 1 in 3 diners expect to see
gluten free options on the menu
Thefree-fromtrend
“1in3dinersexpectto
seeglutenfreeoptions
onthemenu”

15. Issue 16 January 2015 | 15
for grab and go options for coffee shops
while the wide desserts range is suitable
for all sectors.
“The market for gluten-free foods has
grown by 229% in the last ten years
according to Datamonitor,” says Andrew
Ely, managing director, Almondy. “It was
worth £70.7m in 2004 and by 2016,
Kantar World Panel believes it could grow
to £519m.”
Organisations such as Coeliac UK have
done a great deal to raise awareness
of coeliac disease – a potentially life-
threatening intolerance to the gluten
protein found in wheat and many other
grains – which will also have contributed
to better diagnosis of the condition.
While coeliac disease afflicts just 1%
of the UK population^, independent
research* reveals that 25% of people
are gluten intolerant or actively gluten as
part of a lifestyle choice – for instance,
to improve digestion, aid in weight loss
or enhance skin condition. The fact that
many gluten-free products also proclaim
their freedom from artificial additives and
preservatives – which is certainly the case
with Almondy’s almond-biscuit-base and
Almondy has traditionally promoted itself
as a great-tasting premium cake with the
added bonus of being naturally gluten-
free (and baked in a dedicated gluten-free
site). “We have experienced growing
demand from Coeliacs looking for tastier
options and do not see this slowing down
as more consumers are diagnosed and
awareness of gluten-free increases,”
explains Andrew.
“It’s important that Coeliacs and gluten
avoiders do not feel they are having to
put up with second best when it comes
to taste and quality especially when eat
out! Findings from Leatherhead Food
Research uncovered high levels of
dissatisfaction with much of the current
free-from offer. An overwhelming 85% felt
that gluten-free foods needed to provide
better value for money, while 76%
wanted a better range of products, with
70% looking for improved availability.
“While a surprisingly low number
reckoned that texture (48%) and taste
(46%) needed an upgrade, it emerged
their expectations were already low.
Gluten-free foods scored a disappointing
average of five out of nine in terms
of ‘likeability’ and 72% of consumers
expected standard foods to deliver a
better sensory experience versus gluten-
free.
Free-from
“Foodserviceoperators
cannolongerstatethat
allfoods‘could’contain
allergensorthatitisnot
knownifanallergenis
present”
butter-cream cakes – further promotes
the perception of a healthier option.
Celebrity endorsement has further
contributed to the heightened profile
of this sector, with stars such as Andy
Murray and Victoria Beckham publicly
espousing gluten-free diets.
Free-from the benefits for operators
As the number one gluten-free frozen
dessert brand (Nielsen) Almondy is a
cake that appeals to the whole family
thanks, in part, to its use of popular
confectionery brands – such as Daim and
Toblerone and, more recently their newly
launched Cadbury Chocolate Almond
Cake and Philadelphia Almond Layered
Cheesecake with Lemon.
Almondy believes that it’s
important that Coeliacs and
gluten avoiders don’t feel
they are having to put up with
second best when it comes to
taste and quality when eat out
Gluten-free flavours from The Yorkshire Crisp Company

16. 16 | Issue 16 January 2015
Free-from
“Proving that you do not have to sacrifice
taste and texture when catering for this
medically-sensitive area, our Rainforest
Alliance Certified Almondy Cake with
DAIM was highly commended in last
year’s FreeFrom Food Awards and our
Almondy Cake with Toblerone won the
Caterer Product Excellence Awards
dessert category – proving with Almondy,
consumers can have their cake and eat
it!”
And Mohammed Essa, Aviko general
manager, agrees and says that caterers
should consider the rapidly expanding
free-from market when designing
their menus. “Aviko’s range includes
70 gluten-free potato options to help
operators cater for the 1 in every 100
people in the UK who suffer from
coeliac disease. Operators can be safe
in the knowledge that our most popular
products – Premium Fries, Mash, Hash
Browns and Wedges – are gluten-free,
made in a dedicated gluten-free factory
and most importantly, don’t compromise
on taste or quality.
possible to a broad range of customers
and so including gluten-free options was
important to us, along with vegetarian
choices too,” says Tim Wheatley of
Yorkshire Crisps.
Yorkshire Crisps are produced from
selected potatoes, all grown locally. They
are sliced into hot sunflower oil where
they are hand-fried for a few minutes then
drizzled with natural flavours while they
are still warm. None of their ingredients
contain anything artificial or genetically
modified and all flavours are available in
their unique re-sealable 100g drums.
Food regulations
The Food Standards Agency (FSA) in
conjunction with DEFRA launched new
EU allergen labelling regulations in
December 2014. Although regulations
have been in place for packaged food
for a while, the new legislation (FIR
Regs EU1169/2011) requires the whole
foodservice sector, including restaurants,
pubs and cafes, to track and list (in
an obvious place) if certain allergenic
ingredients are present in their dishes.
The 14 allergens required by law to be
identified are celery, gluten, crustaceans,
eggs, fish, lupin, milk, molluscs, mustard,
nuts, peanuts, sesame seeds, soya and
sulphur dioxide.
“The legislation also means that
foodservice operators can no longer
state that all foods ‘could’ contain
allergens or that it is not known if an
“Our delicious range of gluten-free
offering including wedges, which come
in a variety of flavours: Skin On or Off,
Spicy, Crinkle, Tex Mex, Garlic Herb,
Steam and Fresh Wedges, as well as
Mega Wedges. The coeliac friendly range
also includes Roast, Diced, Sauté and
Jacket Potatoes.”
Crisps
The Yorkshire Crisp Company offers
four gluten-free options in its range of
gourmet crisps. Nowt On, Natural Sea
Salt, Roast Lamb Mint, and Sweet-
Cured Ham Pickle are all suitable for
coeliacs.
“When developing our range of crisps,
we wanted to make them appealing as
“Findingsfrom
LeatherheadFood
Researchuncoveredhigh
levelsofdissatisfaction
withmuchofthecurrent
free-fromoffer”
Free-from point of
sale from Almondy
San Jamar Allergen Saf-T-Zone from FEM

17. Issue 16 January 2015 | 17
Free-from
allergen is present,” advises Mark
Hogan, marketing and sales manager,
Foodservice Equipment Marketing
(FEM). “Therefore, all staff will need
to be trained in order to understand
the requirements of food allergic
customers and how to prevent cross
contamination.”
In order to help caterers implement
procedures to comply with these new
regulations, FEM supplies the San Jamar
Allergen Saf-T-Zone System.
“The Allergen Saf-T-Zone System is a
simple but effective approach to safe
food preparation,” explains Mark. “The
kit can be used as a portable safe
prep area, in order to ensure there is
always a dedicated range of allergen-
free equipment clean and ready to use
whenever required, helping to prevent
the chance of allergens reaching
customers with food allergies.”
The Saf-T-Zone System comprises a
purple cutting board and purple-handled
tools, including 12-inch stainless-
steel tongs; 10-inch stainless-steel,
commercial-grade chef’s knife and a
high-temperature, angled nylon turner.
All tools and the board securely snap
into a durable, matching purple case that
keeps all the equipment separate from
other equipment and allergens, helping
to prevent cross contamination.
The Alford Arms, one of a small chain
of Home Counties pub restaurants, has
been judged to serve the best freefrom
food (gluten-free, dairy-free, nut-free,
soya-free) in the inaugural FreeFrom
Eating Out Awards, launched to raise
awareness of the new allergen
declaration regulations which came into
force in December.
“The standard of the entries
was exceptionally high while the
enthusiasm and commitment of the chefs
and owners was really heart warming,”
comments awards director, Michelle
Berriedale-Johnson. “We are very
excited about the possibilities offered to
the food service industry by the freefrom
movement and expect freefrom in food
service to grow at an even faster rate
than the 15% year on year that it has
achieved in the retail market.”
The FreeFrom Eating Out Awards are run
by the same team that run the FreeFrom
Food Awards (now in their 8th year).
For more information, visit the FreeFrom
Eating Out Awards website at
www.freefromeatingoutawards.co.uk
HertfordshirepubrestaurantwinsfirstnationwideFreeFromEatingOutaward
Antony Worrall Thompson presented Hertfordshire pub, The Alford Arms, with the
Silver Salver for the most allergen-aware eatery, serving the best freefrom food, in the
UK – at the inaugural FreeFrom Eating Out Awards, sponsored by Sodexo
The Saf-T-Zone cutting board is
embossed with warnings reminding
staff to keep the prep area ring-fenced
and to thoroughly clean and sterilise the
equipment after use. The board also has
an integrated ruler for easy portioning and
cost control.
Made of hardwearing purple co-polymer
material, the board is designed to
withstand continual high temperature
commercial washing without warping.
The tools are also designed to be durable
and to withstand high temperatures.
FEM supplies the San Jamar Allergen
Saf-T-Zone System with a full one-year
warranty.
^Coeliac UK
*Toluna 2014
“Themarketforgluten-
freefoodshasgrown
by229%inthelast
tenyearsaccordingto
Datamonitor”
Creed Foodservice has
launched an exclusive
gluten free range

18. 18 | Issue 16 January 2015
Pizza
“Pizza Hut and Dominoes
are listed as 7th and 8th
in a table of the UK’s top
10 chain restaurants, with
combined turnovers in
excess of £1bn”
Coupled with the Italian ethos of using
good quality ingredients to make simple
recipes designed to be shared, fast food
operators should take advantage and
include elements of Italian food on their
menus.
According to Richard Jansen, managing
director, Pan’Artisan: “The 9” Margherita
pizza is the most popular; it’s ideal for
a single adult portion and generates a
great cash margin – and it should always
be thin crust, just like an authentic Italian
pizza!
“Good quality pizzas don’t feature on
menus as widely as they should, maybe
because caterers don’t realise how
easy it can be to produce an excellent,
authentic pizza. Some may opt for a
pre-topped version, which doesn’t offer
the margin potential. Sometimes the
Operators only need to take a look at
where consumers on the high street are
choosing to spend their money when
they eat out to discover what their
favourite foods are. According to a Mintel
report published in August 2013, 57%
of diners visited pubs. The second most
popular restaurants were ethnic (Chinese,
Indian, Thai) with 52% of diners, and
pizza, pasta and Italian restaurants with
45% of diners.
Italian cuisine has also been highlighted
on the MSN website as a 2014 food
trend whereby pizza parlours doubling
up as late night venues, will become
increasingly popular as consumers
realise that there is more to the ‘value
for money’ Italian staple than simply
a special offer voucher. On another
website* Pizza Hut and Dominoes are
listed as 7th and 8th in a table of the
Here we take a look at the pizza market – from product to equipment
Grab a slice of the action
UK’s top 10 chain restaurants, with
combined turnovers in excess of £1bn,
and Jamie’s Italian is listed as one of the
UK’s fastest growing, full service chains
in 2012.
Italian food owes its success to the fact
that it is often an uncomplicated style
of eating which can be easy on the
pocket, satisfying and quick to serve.
Linda Lewis says that pizza is
one way of drawing in a new,
younger crowd of customers
who may not yet see
sandwich shops and cafés as
the place to be at lunchtime

19. Wood Stone pizza ovens
side by side - picture
courtesy of Jestic
Foodservice Equipment
Issue 16 January 2015 | 19
Huhtamaki has created
a complete takeaway
solution for operators,
called ‘Taste’
Pizza
perception is that frozen pizza bases
won’t produce a good quality pizza
or possibly they think that they need
to invest in a pizza oven in order to
produce a good pizza, which is not true.
Pan’Artisan has been supplying frozen,
un-topped pizza bases and dough balls
– for those that want to stretch their own
– for many years.”
If your team is
competent and
has the time and
resource, they can
‘stretch’ their own
bases using bought
in, frozen dough balls
in much the same way as
some branded high street pizza
operators do, and Pan’Artisan will
even come out and train your team
to do this. They say that a part-baked,
frozen base offers more convenience
whilst still allowing you the creativity
to add your own signature toppings.
The company says that low wastage is
guaranteed as you only defrost what
you require, and any unused, defrosted
bases can be kept chilled, if covered, for
up to three days.
Equipment
For cafés, sandwich shops, takeaways
and even bakeries, pizza is fast
“The 9” Margherita pizza is
the most popular”
becoming the quick and tasty option
for hungry munchers. In the UK alone,
the pizza industry is now estimated
to be worth £1.85 billion, and with an
estimated growth of 22% over the next
two years, it would be a shame not to
reap the benefits of offering hot, fresh
pizza to your grab and go customers.
“Fast food outlets have the option to
sell pizza whole or by the slice, and
with ingredients only costing around
78p to make a pizza and a sale price
range of £1 - £10, it offers impressive
profit margins too,” advises Linda
Lewis, managing director of Linda Lewis
Kitchens, sole distributor of Cuppone
pizza equipment. “There are also lots of
enticing promotions that can be applied;
from meal deals at lunch times to ‘buy
one get one’ free on quieter days and
even adding dessert pizza to the menu
can really tempt customers.”
Linda says that pizza is also one way
of drawing in a new, younger crowd
of customers who may not yet see
sandwich shops and cafés as the place
to be at lunchtime. Offering a slice of

20. 20 | Issue 16 January 2015
Pizza
pizza as part of a meal deal or as an eat-
in option for establishments with seating
areas are also ways in which you can
boost sales.
In terms of equipment, all you need
is a pizza oven. A relatively low-cost
investment, a pizza oven with a stone
base such as one from Cuppone’s
extensive range, will deliver the authentic
Italian flavour that will keep your punters
coming back for more. What’s more,
when you invest in the right pizza
oven, you can also use it to cook other
lunchtime favourites including jacket
potatoes, pies and pasties.
“For as little as £670, a single deck pizza
oven is capable of cooking up to 48 x
8” pizzas in an hour or approx. 12 x 16”
pizzas in an hour, with each pizza taking
around 3-6 minutes to cook,” explains
Linda. “Pizza made in advance of the
lunchtime rush can also be displayed
inside a heated display to entice your
customers as they browse the menu.
“Adding pizza to the menu is as simple
as the ingredients are easy to prepare.
Chicken, cheese and ham are the three
key toppings for pizza, and as they are
also the most popular sandwich fillings,
you already have the basic ingredients to
hand. Many chain bakeries are also now
selling pizza, including Greggs, who offer
three types of pizza including Margherita,
pepperoni and chicken chorizo.”
Grab and go establishments are
often limited on space and it can
get rather cramped during peak
periods. However, with some pizza
ovens able to operate using a 13-amp
plug, all you need is a counter top and
away you go.
And with competition from fast food
outlets rife, it’s vital to stay on top of
your game and tempt your customers
with something new.
“Widely seen as a popular choice for
many customers and often regarded
by the operator as an offering that is
capable of commanding a premium
pricing point and therefore enhanced
margins, pizza and pasta is an important
consideration for many grab and go
outlets,” comments Michael Eyre,
product director at Jestic Foodservice
Equipment.
“Offering a comprehensive range
of homemade, freshly cooked
pizzas requires a certain degree of
consideration into the type of equipment
used for cooking.
“Commercial pizza ovens are available
in a number of varieties, from the
standard conveyor oven, designed for
enhanced speed and exact levels of
consistency, through to the impressive
quality, delightful flavours and pleasing
aesthetics associated with stone-fired
pizza ovens.”
Packaging
Huhtamaki has created a complete
takeaway solution for operators, called
‘Taste’. The range comprises a choice
of different
style food containers,
giving caterers versatile products to suit
a variety of popular menu choices – from
sandwiches and wraps, to salads, sushi
and even pizza!
Suitable for both hot and chilled foods,
the Taste range of lightweight takeaway
packaging includes hot sandwich packs,
food to go boxes and pizza boxes –
ideal for outlets which offer customers a
comprehensive menu or for those with a
more simplistic food offering.
“Food from chiller cabinets or warming
counters will look appealing when served
in these contemporary food-to-go
boxes,” says Huhtamaki.
Also made from paperboard with a PET
lining are the Taste pizza boxes, available
in quarter, half and full sizes. All feature
window and vents so the contents within
can be clearly presented to customers.
Cool to the touch, the packaging is
designed to keep the product inside
hotter for longer without making the item
uncomfortable to hold. The taste range is
available in kraft brown and customised
printing is optional for those who require
it to tie in with corporate branding.
*uk.finance.yahoo.com
“Good quality pizzas
don’t feature on menus
as widely as they should,
maybe because caterers
don’t realise how easy
it can be to produce an
excellent, authentic pizza”
Frozen Dough balls
from Pan’Artisan
The Tiepolo oven from
Linda Lewis is said to
be ideal for first time
restaurants and pizza
makers. The oven is
pictured here complete
with stand and
extraction hood

21. Issue 16 January 2015 | 21
How to...
www.paramount21.co.uk
Weinvestinmarketresearchandconsumerinsightsenablingourskilleddevelopment
teamtohaveastrategicfocusonmenuinnovation.Ourawardwinningpremium
seafoodandvegetariandisheshavebeendevelopedtomeettheneedsofyour
businesssavingyoutime,wasteandmoney.
ToobtainyourFREEcopyofourONTRENDbook
emailmarketing@paramount21.co.uk
ONTREND
2015 NEW PRODUCTS
SweetcornFritters
See our website for details of
our great taste awards
TrioofArancini MacnCheeseCroquettes FalafelHotDog

22. 22 | Issue 16 January 2015
Focus on...
Reviewing the results of certification
and feedback from fish and chip shops
and sector suppliers over the past 12
months, it’s clear that there’s a definite
trend towards offering MSC certified
sustainable seafood, which is likely to
continue to develop throughout 2015.
New independent research on behalf
of the MSC into global seafood buying
behaviour has recently been released
and shows a significant increase in
customers looking for sustainable
seafood; with 61% of respondents
believing restaurants should show
sustainable options on their menus.
There’s been a steady increase in
recognition and trust of the ecolabel
since 2010 and demand for traceable
seafood – specifically in the UK, has
increased from 61% to 67% in the last
two years. Whilst this may originate
from the ‘horsegate’ scandal, the
MSC’s process of independent and
rigorous DNA testing to check species,
in knowing the provenance of their food
and paying a little more for sustainably
sourced fish dishes has already been
widely reported, and confirmed in the
recent research; with 39% being willing
to pay a little more for an ecolabelled fish
product.
Looking forward to 2015, the MSC plans
to develop further support materials
helping customers be more MSC and
ecolabel-aware and understand the
benefits and importance of supporting
the MSC sustainable seafood.
George Clark, MSC UK commercial
manager highlights the great opportunity
now available for fish and chip shops in
the UK to offer MSC certified sustainable
fish and seafood on their menu with
ease.
“With the supply chain for MSC products
in the UK maturing we see benefits being
felt throughout the foodservice industry,
particular in the fish and chip sector.
Seafoodsustainability
A developing trend for the fish and chip sector in 2015 is the issue of
seafood sustainability
(which is part of MSC’s supply chain
checks), provides trusted reassurance
represented by the MSC ecolabel.
There are now over fifty MSC certified
suppliers – over 15 of them are specific
to the fish and chip shop sector. These
include small local suppliers to larger,
national and regional suppliers such
as T.Quality and Friars Pride, which all
meet MSC supply chain requirements to
ensure a consistently high standard for
fish and chip shops.
Over one million portions of MSC
certified fish and chips are consumed in
the UK annually and customers’ interest
“61% [of respondents]
believe restaurants should
show sustainable options
on their menus”
There are now over
fifty MSC certified
suppliers – over 15
of them are specific
to the fish and chip
shop sector

23. Issue 16 January 2015 | 23
Focus on...
“As more fisheries get certified and
more suppliers gain their certification
as well, key products for fish and chip
shops are now available throughout the
UK. Businesses wanting to show their
customers that they are committed to
sourcing and serving MSC certified
seafood will now find it a lot easier
to source key species such as cod,
haddock, plaice and hake that are great
for menus, and further demand for lesser
used species may form a trend for the
next year.
“With more certified suppliers than ever
supplying these key species and new
routes to MSC certification that are
more cost-effective and straightforward,
there’s likely to be plenty of interest in
2015 to get MSC Chain of Custody and
put the ecolabel on your menu”.
For further information about the Marine
Stewardship Council and how to gain
MSC certification contact George
Clark, MSC UK Commercial Manager
at george.clark@msc.org or 0207 246
8917.
For details on the ROC Group for
MSC certification enquiries visit
www.myrockgroup.co.uk or email
ROCGroupUK@gmail.com
Positivebusiness
developmentsfor
MSCcertifiedfish
andchipshops...
“Since
we achieved MSC
accreditation there was no
holding back, being certified has
given us as a business the confidence to
give our customers confidence.
As it states on a poster in our shop window we
are ‘Proud to be MSC certified’. Our customers
love the fact that our cod, haddock and hake
is certified sustainable, and indeed travel far
to eat our MSC certified fish. Customer
feedback is terrific.”
Craig from Kingfisher Fish and
Chips in Plymouth
“The
certification process
was really simple through the
ROC Group – there is a restaurant
handbook which explains the MSC’s
traceability requirements, which I read
through to check what we needed to do.
Most of the things we were doing already: we
keep all our records of deliveries, and different
species of fish are kept separate in our
freezers and fridges to make sure we
always know which is which.”
Harry Niazi, owner of Olley’s
Fish Experience
“Working
with the MSC to make
all of our fish and chip shops fully
sustainable has been top of our agenda for
a long time. We see sustainable fish as absolutely
crucial to the future.
Customers are much more interested in the provenance
and quality behind the food they eat nowadays, and choose
Quayside and our other shops because we only offer the best
in sustainable fish.
But for us, being MSC certified is about safeguarding the
industry and our businesses for future generations.
We want our children’s children to be able to eat and
enjoy fish.”
Adrian Fusco, owner of ‘Quayside’, the
current National fish and chip shop
award winners for 2014
“There’s likely to be plenty
of interest in 2015 to get
MSC Chain of Custody and
put the ecolabel on your
menu”
Info Graphic
MSC in the UK

24. 24 | Issue 16 January 2015
“Effective cleaning gets rid of bacteria
on hands, equipment and surfaces, so
it helps to stop harmful bacteria from
spreading onto food and reduces the
risk of cross contamination,” explains
Ian McKay, managing director, Network
Hygiene. “There is no better regime than
clear and clean as you go throughout the
day. This helps prevent a build-up of dirt
and bacteria.”
Ian advises establishments to:
• Make sure that all your staff wash
and dry their hands thoroughly before
handling food
• Clean and disinfect food areas and
equipment between different tasks,
especially after handling raw food
• Use cleaning and disinfectant products
that are suitable for the job, and follow
the manufacturer’s instructions
• Disinfectant products should meet BS
EN standards. Check product labels for
either of these codes: BS EN 1276 or
BS EN 13697
“A well thought out cleaning schedule
should reflect a regime that suits
the establishment, type of cooking,
usage and standard of day-to-day
housekeeping. As a guide and minimum
based on above criteria,” says Ian.
“Every member of staff should be aware
of the importance of a thorough cleaning
routine. This starts with the basics
of ‘clean whilst you work’ which is a
fundamental principle of tidying up. This
not only ensures a productive workflow
but also minimises any risk of cross
contamination. A detailed and robust
cleaning schedule identifying tasks,
method, frequency, PPE requirements,
correct chemicals to be used and who
is responsible should be at the centre
of all management and monitoring
procedures.”
Ian goes on to say that it’s not sufficient
just to have the work schedule but also
to ensure that the work is carried out
to the required standard and frequency
and should form part of a staff training
programme. “Regarding hygiene
practices, all staff should be competent
to a level that reflects their job and tasks
required. As with most hygiene a lot is
common sense, discipline and following
the laid down procedures and regimes.”
Kitchen Safety Record 2015 year book
A brand new 2015 year book has been
developed by catering expert Culina
Salus to help food business operators
comply with all food hygiene regulations
including the new food allergen laws.
The Kitchen Safety Record 2015 Year
Book contains all relevant food safety
documentation in one diary and includes:
• Desk sized 2015 food business diary
• Advice on new allergen rules section
• Daily cook/chef’s allergen menu log to
assist in recording allergen information
• Daily fridge, freezer, chiller temperature
log
• Menu matrix log for over 500 dishes/
food products to help kitchen staff to
log and check allergen information on
everything you produce and sell
• Cleaning schedule list
• Supplier list
Copies can be ordered from Lulu
Publishing at lulu.com for £34.99
“There is no better
regime than clear
and clean as you go
throughout the day”
Improvehygiene
intheworkplace
Find out why hygiene in the
workplace is vital to your business
How to...

25. Issue 16 January 2015 | 25
TM
Disposable Heat Resistant Food Safe Liners for Bain Marie Pots
Order your free sample at www.easybags.net/free-samples
cuts
cleaning
time by
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Ltd
Other sizes available, see website
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.
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1 Put liner in pot
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3 Dispose of liner

26. 26 | Issue 16 January 2015
This time around the core focus for the
show is the ‘Best of British’ – a launch
pad for everything new and great in
British hospitality. Focus areas include:
hotels, restaurants, pubs, cafés, delis and
the cost sector, with the show providing
a showcase for cutting edge products
and services from the core fields of food
drink, technology, catering equipment,
interiors, tableware and careers.
The show floor is the perfect place to
network and do serious business, with
the event consistently attracting high
quality exhibitors and special guests
sourced from across the industry.
Below are just some of the highlights that
visitors can expect to see while at the
show.
Get Face to Face with a Business Mentor
The Business Mentors are back and
their skillsets are more diverse than
ever. The highly popular scheme returns
to The Hospitality Show offering show
visitors the unique opportunity to book
free 15-minute one-to-one sessions with
some of the most varied and respected
players in hospitality.
Are you stumped by social media? Food
and drink menus in desperate need of a
refresh? Do you want to learn how the
right catering equipment could lower
your bills? Curious about crowdfunding
but unsure of the right path? These are
just some of the subjects on which The
Hospitality’s dedicated Business Mentor
team can offer guidance and advice.
The 2015 lineup includes: social
media guru and Digital Blonde, Karen
Fewell; Head of Innovation for Coup
de Pates, Neville Moon; Chairman of
CEDA (Catering Equipment Distributers
Association) and Managing Director
of Vision Commercial Kitchens, Jack
Sharkey, to name but a few and the
mentors have been hand selected to
deal with modern challenges faced by
hospitality businesses.
Visitors looking to benefit from 15
minutes with a Business Mentor can now
book online at www.hospitalityshow.
co.uk. Late appointments can also
be taken at the show but advanced
booking is advised as the sessions prove
extremely popular.
See the Ten Best Hospitality
Products of 2015
The show is set to crown the industry’s
ten most groundbreaking new products,
alongside a glittering people’s choice
winner – as part of its new Star Product
Awards scheme.
The Hospitality Show 2015
“Thistimearoundthecore
focusfortheshowisthe
‘BestofBritish’–alaunch
padforeverythingnewand
greatinBritishhospitality”
TheHospitalityShow
returnstocelebratevery
bestofBritishhospitality
Britain’s largest hospitality event of 2015, taking place 19th-21st
January at NEC Birmingham, will showcase the newest business innovations, provide a
platform for established and emerging companies to display their products and put more
emphasis on the developing culinary world than ever before

27. Issue 16 January 2015 | 27
The Hospitality Show 2015
The Star Product Awards are open to all
exhibitors and will shine a bright spotlight
on the latest, greatest new arrivals from
the worlds of food drink, technology,
catering equipment, interiors and
tableware.
Not only will the Star Product Awards
give exhibitors a pedestal to showcase
their latest innovations to the industry,
show visitors will also be treated to a
scintillating first-look at some of the
products that will help set the British
hospitality agenda in 2015.
All entries will be judged at the show,
with the ten winners unveiled on the first
day of the show, Monday 19th January at
4pm on the Business Briefing Stage.
Insight and Inspiration on the
Business Briefing Stage
Crowd-funding; keeping pace with a
burgeoning high street; smarter menu
planning; profiting from savvy design;
breeding staff loyalty; forgotten foods;
craft beer; competing with the casuals;
all this and more when the beating heart
of The Hospitality Show 2015 – the
Business Briefing Stage – kicks into life
this January.
Throughout the three day show the
Business Briefing Stage will play host
to a programme of hot-button-topic
seminars, fascinating one-on-one
interviews and a glittering new awards
ceremony.
World Class Culinary
Competition Returns
One of the world’s premier culinary
competitions, Salon Culinaire, has
been updated with format changes
recommended by a panel of top chefs.
There is a new online entry system
and iPads will also be used for
food photography to provide more
constructive feedback for competitors.
There will also be two award ceremonies
each day – a new one after lunch in
addition to the traditional presentation at
the end of the day.
Salon Culinaire comprises three key
elements: the exquisite Salon Display
competition classes of Live Theatre (both
sponsored by Compass Group UK) and
fine dining experience, La Parade des
Chefs (sponsored by Coup de Pates/
Delice de France).
Demos and Advice from Top Chefs
The Staff Canteen Live is set to make
its debut at the event adding stimulating
kitchen demonstrations and practical
advice from big name chefs including
Michelin-star chef Adam Stokes, Chef
Patron of Midsummer House, Daniel
Clifford, Executive Chef Gary Jones and
Head Pastry Chef, Benoit Blin, both from
Le Manoir aux Quat’Saisons.
The feature will run regular sessions
every day of the show providing visitors
with interactive demonstrations, recipe
guidance and cooking tips.
Every Equipment Innovation in One Place
An array of international catering
equipment suppliers are set to take
centre stage at the Hospitality Show
2015, providing visitors with a unique
overview of industry trends, technical
developments and product innovation.
In addition to displays by catering
equipment suppliers, the CESA (Catering
Equipment Suppliers Association)
Innovation Zone will be the only place
operators need visit to view the most
relevant and up-to-date products the
industry has on offer.
Visitors can go to
www.hospitalityshow.co.uk and register
now for a free ticket to the show.
“TheStaffCanteenLiveis
settomakeitsdebutatthe
eventaddingstimulating
kitchendemonstrations
andpracticaladvicefrom
bignamechefs”

28. 28 | Issue 16 January 2015
Business profile
QuickBite talks to Jason Chan, marketing
manager at Royal China about the restaurant
chain which has five restaurants and one Royal
China Club spanning from London to Singapore
Jason has worked with Royal China
since 2001, and in 2005 was part of the
launch team for the critically acclaimed
Royal China Club. During 2012 and
2013, he acted as a consultant for the
Group in Shanghai, overseeing the
launch of its Long Ji Cafés. Here Jason
tells us more in our QA.
Can you give some history to Royal
China – how did it all get started?
The first Royal China restaurant in
London opened 20 years ago in
Queensway. It was started by Mr David
Lam when he bought the first London
branch and then expanded it.
There are now five Royal China
restaurants and one Royal China Club.
Royal China started off in London
and then expanded shortly after to
Singapore, Hong Kong, Dubai and
also Shanghai, where there are three
restaurants.
What makes it different/unique?
Royal China has always been popular for
its traditional Dim Sum. The Dim Sum is
prepared fresh daily by a dedicated team
of Dim Sum chefs at each restaurant –
they only ever use the best ingredients. To
keep Dim Sum fresh, it is steamed or fried
only after an order is placed.
Only traditional ingredients and skills are
issued. We have authentic dim sum chefs
and kitchen staff and the Cantonese
cuisine we provide is what people were
eating 20 years ago in Hong Kong. Our
dim sum dishes are better than they
can get in Hong Kong today! When the
Chinese come to London they come
“DaHongPaoteaisusually
reservedforhonoured
guestsinChinaandwe
serveitatexactly95°cin
RoyalChinaClub”
RoyalChinakeepswithtradition

29. Issue 16 January 2015 | 29
Business profile
to Royal China straight away as we
guarantee authentic Cantonese cuisine.
Also at Royal China Club we have a vast
tea menu featuring a range of 40 different
teas, which are stored in a traditional
Chinese tea chest situated behind the
bar.
Tell us a little about what you offer in
terms of menu choice
We only serve Dim Sum between noon
and 5pm as this is traditional Chinese
times and each dish contains authentic
ingredients you would find in China. The
queues outside of the door on a weekend
prove how popular it is!
We source only the best ingredients from
China such as our Da Hong Pao tea.
The tea leaves of Da Honh Pao (Imperial
Red Robe) are left to mature and gain
flavour for 80 years before being served.
Da Hong Pao tea is usually reserved for
honoured guests in China and we serve it
at exactly 95°c in Royal China Club. It is
priced at £180 per pot.
On our A La Carte menu we offer a lot
of dishes for people who do not have
expertise in Chinese cuisine as we want
our menu to suit all of our customers.
There are so many ways of Cantonese
cooking so we have experienced
supervisors in the kitchens who can
recommend dishes to the customer’s
taste which may not be on the menu.
Each restaurant dedicates a full page
to signature dishes created by the
restaurant’s individual head chefs. These
dishes are changed frequently, while the
seasonal dishes are changed four times
a year.
Are there any plans for expansion?
In 2015 renovation works will start on our
new restaurant in Chinatown. We want
to bring high standard Chinese cuisine to
Chinatown through our dishes. Our new
restaurant will have traditional decor and
fish tanks, like we already have at Royal
China Club in Baker Street. However, we
will be the only restaurant in Chinatown
with the fish tanks!
Tell us about Royal China’s vision for
the next five years
My biggest vision is expanding Royal
China in West London and China too. I
also want to raise the standard of Chinese
food in Chinatown with the opening
of our new restaurant. At the moment
Chinatown is seen as somewhere to go
to get quick Chinese food – but I want to
change this and show customers this isn’t
what Cantonese cuisine is all about.
Where are the ingredients you use,
sourced from?
We only ever use fresh and authentic
ingredients and we are always searching
for new suppliers which can provide us
with the best ingredients.
At Royal China Club all of our meat
is high end meat sourced from top
suppliers. We only ever use A Grade
beef for our dishes and ensure that we
serve this at a reasonable price for our
customers.
So, how do you promote the business
to new customers?
We recently launched our Twitter
page which we are very active with. In
addition we have also just re-launched
our website (http://rcguk.co.uk/) which
we are constantly improving based on
feedback we receive from customers.
At the start of 2015, we will be re-
launching our Facebook pages to help
increase our online presence.
And your proudest moment with
Royal China?
We’ve been featured in Michelin Must
See guide, Time Out, Square Meal,
Zagat and many others. However, my
proudest moment so far is the opening
of Royal China Hong Kong four years
ago. It was great to see Royal China
expand to its origins. On our opening
many celebrities and people from the
Hong Kong government came to dine.
“Wehavealsojust
re-launchedourwebsite
whichweareconstantly
improvingbasedon
feedbackwereceive
fromcustomers”

30. SocietyCafé–twocoffee
shopsintheheartofBath
QuickBite finds out more about the collaboration between Society
Café and design company, Simple Simon Design
30 | Issue 16 January 2015
Design inspirations
Experienced owners Adrian and Jane
Campbell Howard decided to take on
their latest adventure after successfully
running a hotel in the Cotswolds for a
number of years.
Realising their passion for both people
and coffee they opened Society Café
in Kingsmead Square in 2012. After
successfully launching at this site they
went on to open a second site at The
Corridor. With less space available, the
offering remains the same but with a
stronger emphasis on take-away.
When it comes to coffee, Adrian
and Jane really know what they are
talking about and speak of it with such
enthusiasm. Before meeting Simple
Simon Design to discuss the opening of
Kingsmead Square they had gathered
ideas and influences. Using these, the
“The interiors were
stripped back to basic
exposing the raw and
structural features –
something the designers
wanted to emphasise”
Photo credit: Adrian @ Society Cafe

31. Design inspirations
Issue 16 January 2015 | 31
“The design was accompanied with influences from
Scandinavian design, neutral colours, exposed
brickwork, reclaimed industrial lighting and features
such as concrete counters taking centre stage”
designers built on the concept bringing
it all together ready to project manage.
Following this success, Simple Simon
were called back to assist with coffee
shop number two, The Corridor.
Aware of the limited footprint, the
interiors were stripped back to basic
exposing the raw and structural

32. 32 | Issue 16 January 2015
Design inspirations
features – something that Simple Simon
Design wanted to emphasise. Keeping
the interior decoration limited helped
maximise the functioning space. The
design was accompanied with influences
from Scandinavian design, neutral
colours, exposed brickwork, reclaimed
industrial lighting and features such as
concrete counters taking centre stage.
Contemporary spotlights were used for
operational purposes to accompany the
reclaimed fittings; together they created
a unique and quirky feel.
With a minimalistic interior structure
Simple Simon drew on the owners’
passions for inspiration to lead the
decorative elements; photography and
cycling. Owner Adrian wanted the space
to be one that serves as a gallery to his
collection, somewhere he could rotate
the images for his own pleasure and
keep the venue new and inspiring for the
clientele. In addition, Adrian is a keen
bike enthusiast, adding to an eclectic
section of statement pieces was his bike
taking centre stage mounted on the wall
– a feature that was carried through the
design from Kingsmead Square to The
Corridor.
With an extensive knowledge of coffee
Adrian and Jane certainly know their
stuff, keeping the locals happy with great
coffee and sweet treats they have set
themselves apart from the surrounding
high street brands. A coffee shop for the
people, by the people!
Simple Simon designer, Ben Rolls
said: “The great thing about working
with Adrian and Jane was their
enthusiasm. This project was very much
a collaboration rather than a solution
dictated by designers.”
“Addingtoaneclectic
sectionofstatement
pieceswashisbike
takingcentrestage
mountedonthewall”
Design inspirations

33. Issue 16 January 2015 | 33
Premium quality poultry
products
Extensive range —
endless possibilities
Easy portion control —
no waste
professional
foodservice
The
first choice
for the
www.meadowvalefoods.co.uk

34. 34 | Issue 16 January 2015
Menu ideas
Breakfast is the fastest growing day part in the UK1
, offering
operators a huge opportunity to increase their morning trade by
appealing to existing customers, as well as attracting new custom
through their doors
“We’ve seen a change in consumers’
morning routines; and the subsequent
effect this has had on their eating
habits,” says Eimear Owens, country
sales manager – UK Ireland, Santa
Maria Foodservice. “Consumers are
increasingly time-poor and looking for
tasty, convenient – and often healthier
– breakfasts to grab and eat ‘on-the-
go’; with the average consumer eating
breakfast out of home 1.8 times per
month2
.
“Our new breakfast concept, offers a
host of exciting new options and different
ways to reinvigorate classic breakfast
menus – so operators can stand out
from the crowd and tempt customers.
The concept is suitable for a range
of environments from buffet style to
convenience through to healthy.”
Santa Maria’s Salsa and Chunky Salsa
are said to make great alternatives to
tomato ketchup or brown sauce. Or,
why not give your customers a healthier
choice with a hot bacon, egg and tomato
wrap using Santa Maria Tortillas cooked
with their Chipotle sauce?
“Packed with 13 nutrients, eggs are high
in protein and low in carbohydrate so are
a versatile, healthy fast food that helps
sustain energy levels – so they’re perfect
for setting your customers up for their
day ahead,” explains Eimear.
“Eggs also offer great profit margins and,
with a little creativity these margins can
be further enhanced. Using one of Santa
Maria’s spices, such as Smoked Paprika,
Chili Lime, Triple Pepper or Basil
Tomato, can really lift a basic omelette
or egg on toast option, giving a depth
of flavour and an added twist to firm
breakfast favourites.”
Not limited to just lunch and dinner,
Santa Maria says that you can tap into
the growing Street Food trend by creating
a range of breakfast burritos. Spice it up
“61%ofpeopleprefer
tostarttheirdaywith
marmalade,jamor
hazelnutspread,while
81%wouldpaymorefor
abrandedspread”
Getyourbreakfastofferingright
Tetley Cranberry Tea

35. Issue 16 January 2015 | 35
Menu ideas
with Santa Maria Salsa, Chipotle and
Refried Beans or go for a simple egg and
bacon combo complemented with their
Basil Tomato spice blend.
Spreads
When it comes to breakfast and spreads,
consumers want sweetness in their lives.
61% of people prefer to start their day
with marmalade, jam or hazelnut spread,
while 81% would pay more for a branded
spread! Fail to offer toast as a breakfast
basic, and caterers could be missing out
on the one in five people who prefer to
kick start their morning with a slice.
The independent research3
,
commissioned by Ferrero – the Italian
family-owned confectionery company
– delves into Britain’s out-of-home
breakfast habits and reveals the nation’s
favourite breakfast to be cooked
(29%), followed by toast (21%), cold
cereal (13%), pastries and continental
breakfasts (joint fourth at 10%) and
winter warming porridge (9%).
When it comes to breakfast satisfaction,
18-30 year olds – an age-group that’s
over indexing when it comes to eating
out-of-home4
– have proved the least
satisfied with the menu choices available
and a third of people would be more
likely to eat out if known brands such as
nutella®
, were on offer.
Natasha Quinn, foodservice channel
operations manager, Ferrero, comments:
“The nation has spoken and there’s
a real opportunity for caterers. The
traditional cooked breakfast will always
have it place on menus, but with a new
generation of diners eating out regularly,
operators need to wake up to the
growing demand for variety and value on
menus.
“We can see this with the rise of
American inspired dishes such as
pancakes becoming a core dish on
menus, and the research revealing a third
of consumers would eat out if known
brands were on offer – which grew to
58% amongst women!”
When it comes to profitability and
value, introducing the nation’s favourite
spread brand5
to menus could prove the
easy way for caterers to boost menus,
especially given that 73% of 26-35 year
olds expect to see nutella®
on menus.
Natasha adds: “Consumers want
something different, and nutella’s great
taste is an easy way for caterers to
update a whole range of dishes, add
value and tap into the growing trend
to personalise food. Nearly 60% of
breakfast options can be teamed with
our hazelnut spread with cocoa, making
it a versatile addition to kitchens and,
even more crucially, consumers expect
and will pay for nutella®
.”
The research found that toast is the
number one way to enjoy nutella®
, but
the spread also proved a popular choice
with bread products such as bagels,
pastries and American pancakes. With
Breakfast Week fast approaching (25th
– 31st January 2015) now’s the time for
caterers to take a fresh look at menus
and sweeten their profits.
Products from the Simply
Meat Free from Daloon range
are said to be ideal breakfast
menu options for caterers
“Theimportanceof
breakfastisshownby
thefactthatnearlytwo
thirdsofconsumersview
breakfastaspartoftheir
dailyroutine”