Page 1

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAR - APR 2018

World of Ale Britain's Best Chippy How to Crack Easter


Cook, Carve, Serve...

65%

Of ReSpOnDeNtS EnJoYeD A CaRvErY In ThE LaSt MoNtH

We have teamed up with expert butcher, David Cox, who has been in the business for over four decades and The Miles brothers who run the front and back of house at their family owned pub, The Golden Fleece to offer chefs advice from the experts on delivering a successful carvery which is guaranteed to drive footfall.

Chicken No.

2

Beef

No.

1

62%

3

Lamb

MoSt PoPuLaR MeAt ChOiCeS At A CaRvErY

Of ThOsE SuRvEyEd StRoNgLy agreed ThAt A CaRvErY WoUlD Be NoThInG WiThOuT a good gravy, WiTh PeOpLe FrOm ThE

28% 11%

As OpPoSeD To OnLy

dessert

WeRe ExTrEmElY LiKeLy To HaVe A WiTh A CaRvErY,

DoWnLoAd ThE GuIdE FrOm OuR WeBsItE NoW To CaRvE YoUr WaY To SuCcEsS! WwW.PrEmIeRfOoDsErViCe.Co.Uk

Consumer research commissioned by Premier Foods

without roast potatoes “We offer different meals at our Friday and Sunday carveries to suit the occasion. On Friday’s we offer pork, gammon and turkey with all the trimmings, whereas on Sunday we offer a slightly more high quality and premium beef which proves extremely popular. The gammon also goes down well and as long as our pork has a great crackling, then our customers are happy!” Darren Miles, The Golden Fleece

No.

Midlands FeElInG most strongly AbOuT ThIs!

65%

Of ReSpOnDeNtS SaId ThEy CoUlD not HaVe A CaRvErY

starter

WhO WoUlD HaVe A

Brand new recipes include:

- Roast Leg of Lamb with a Mustard Glaze and Rosemary & Redcurrant Gravy

- Purple Sprouting Broccoli, Sweet Potato & Leek Soup

- Apple Crumble with Ambrosia Reduced Sugar Custard

- Bisto Steak & Ale Pie


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Hi

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VISIT US ONLINE

& Welcome Kissing goodbye to dark, dreary days and welcoming brighter, lighter ones means spring is on its way - and I for one couldn’t be happier! And the industry should be happy too, considering all the events that are on the spring calendar. This is going to be one busy season… March starts with British Pie Week (5-11), an amazing opportunity for you to put pies at the top of your menu and see your profits rise. Our feature on page 13 will give you tips and recipes ideas on how to serve the classics or put a tasty twist on tradition. Pies are something us Brits just can’t seem to get enough of and we spend more than £1 billion every year on them. Mother’s Day and St Patrick’s Day are two more March highlights and should be prominently promoted on your social media, website and most importantly via in house posters, A-boards and of course by your super staff! Before you know it, Easter will be here! The first major holiday of the year, this four-day celebration makes for an egg-cellent occasion. It’s the perfect time to charge premium prices and reap some cracking rewards. All you have to do is serve a fantastic roast and roll out the chocolate! Grab some top tips from head chef Dan McGeorge, who has kindly given us an insight into what Rothay Manor Hotel in the Lake District is planning.

And there is nothing better for toasting these lighter days and nights than a fine ale. The real and craft ale scene is exploding at the moment and a must-have stock for your bar. Read our feature on page 21 for some first hand industry knowledge.

FOLLOW US ON

@TakeStockMag

Another occasion to celebrate with a real ale is St George’s Day on 23 April. This is a fun occasion that can be celebrated in any size of outlet by all ages. Read our feature on page 19. Of course, you’ll have to serve lots of English food and there’s nothing more patriotic and beloved than fish and chips. If you need any pointers, check out our We Grill feature and get top tips from the 2018 winner of the Fish & Chip Awards, David Miller. Together with his wife and son they run Millers Fish & Chips in York. What they don’t know about the nation’s favourite dish just isn’t worth knowing! Finally, with two busy months ahead it can be tough making sure the customer is happy 100% of the time. Sadly, our industry will always attract complaints but it’s how you deal with them that makes all the difference. Read our feature on page 47 on how to get it right. As always, the Take Stock team and Today’s have loved putting this issue together. We wish you a happy, and fruitful spring.

Tracy x 3

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com

Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Antony Butler Joe Hawkins

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles Frankie Hebbert

Online Martin Kersey Hollie Pickles Joe Swarbrick

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CONTENTS FEATURES 13-14 A Crust Above 17-19 Get a Theme 21-22 A World of Ale 30-31 A Change is Brewing 35 Easter Treats 37-38 Knowledge is Power! 44-45 In the Spotlight: Exeter Chiefs 47 Dealing with a Complaint 49-50 A Double Celebration 53 Treating a Cut

13

A CRUST ABOVE

17

21

A WORLD OF ALE

30

A CHANGE IS BREWING

35

37

KNOWLEDGE IS POWER!

44

IN THE SPOTLIGHT: EXETER CHIEFS

49

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4

GET A THEME

EASTER TREATS

A DOUBLE CELEBRATION


8

WHAT'S NEW

EVERY ISSUE 7 Calendar 8-11 What’s New 24-25 The Mixologist Recomends 26-29 We Grill - Millers Fish & Chips 33 Talking Heads: Easter Planning 43 Feed Your Eyes 54 Plan Ahead

26

WE GRILL MILLERS FISH & CHIPS

33

TALKING HEADS: EASTER PLANNING

43

RECIPES 14 Steak & Ale Pie 14 Chicken Tikka Pie 25 Mi Lang Negroni 25 JJ Collins 25 Jameson Caskmates Espresso Martini 35 The Chocolate Bomb

25

JJ COLLINS

14

25

STEAK & ALE PIE

JAMESON CASKMATES ESPRESSO MARTINI 5

25

35

MI LANG NEGRONI

THE CHOCOLATE BOMB takestockmagazine.com


March - April

Calendar 1 MAR

ST DAVID'S DAY

3-4 MAR

THE ALLERGY & FREE FROM SHOW SCOTLAND

1316 MAR

CHELTENHAM FESTIVAL

58 APR

US MASTERS

1516 MAR

SCOTHOT

8 APR

FORMULA 1 BAHRAIN GRAND PRIX

17 MAR

RBS 6 NATIONS

1215 APR

LONDON COFFEE FESTIVAL

14 APR

THE GRAND NATIONAL

1618

FARM SHOP & DELI SHOW AND NATIONAL CONVENIENCE SHOW

SEC Glasgow

Augusta, Georgia

SEC Glasgow

4-8

PUBAID

5-8 MAR

HOTELYMPIA

511 MAR

BRITISH PIE WEEK

7 MAR

BRITISH PIE AWARDS

MAR

1011 MAR

RBS 6 NATIONS

11 MAR

MOTHER’S DAY

Round 4

1723 MAR

SPORT RELIEF

2021 MAR

NR&B 18

2022 MAR

IFEX

25

AUSTRALIAN F1 GRAND PRIX

MAR

Manchester Central

APR

NEC Birmingham

Titanic Exhibition Centre, Belfast

THE PUBLICAN AWARDS Battersea Evolution, London

1314 MAR

Old Truman Brewery

ExCeL London

Melton Mowbray

13 MAR

Round 5

HOTEL, CATERING & RETAIL SHOW Bournemouth International Centre

30MAR

EASTER

22 APR

THE LONDON MARATHON

2223 APR

THE NATURAL FOOD SHOW

23

ST GEORGE’S DAY

ExCeL London

APR

2 APR 7

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What’s

New March - April

What’s

Brewing?

Tetley Tea has been developing products designed to make the lives of operators easier - and encourage sales. Firstly, the assortment box of Tetley’s seven most delicious teas is perfect for counter or self service display. The eye catching ready-to-display packaging has 90 assorted envelopes which include Mint Fusion, Raspberry & Pomegranate, Green Tea, Earl Grey, Green Lemon Tea, Lemon & Ginger, and decaffeinated. Next are two packs of Tetley’s English Breakfast tea - a Caterer Product Excellence award winner. Choose from a pack containing 25 individually wrapped tea bags or a ready to display unit containing 100 String and Tag tea bags. Finally, aimed at the takeaway sector is Tetley On The Go - a pack containing 100 new-look easy squeeze non-drip tea bags, plus 100 double walled cups and sip lids. Both the English Breakfast and On The Go teas are rainforest alliance accredited. tetley.co.uk

A Vintage

Treat Hi-Spirits has released the 2017 vintage of its Blackwood’s spirits range, complete with a new look label, cap and bottle that was inspired by vintage soda siphons. Developed with leading bartenders to satisfy the latest trends in flavours, afficionados will notice subtle improvements to the taste, thanks to the variation in vintage and the Shetland botanicals used. What isn’t different is the high quality of the three options in the range - a 40% ABV premium grain vodka and vintage dry gins at both 40 and 60% ABV. hi-spirits.com

Essence of Life It is predicted that by 2020 the bottled water category will be bigger than carbonated soft drinks. Today, one in four drinks sold is water - outselling cola! Recognising this sales opportunity, Cott has launched So Clear - billed as an affordable Great British still spring water. Sourced from the Welsh hills, So Clear is aimed at value conscious consumers who want their families to have ready access to healthy hydration at home and on the move. Available in 500ml PET bottles with clean crisp branding. cott.co.uk takestockmagazine.com

8


A Pure Leaf

Unilever has a new range of premium teas and infusions available - aimed at consumers wanting a top tasting tea with sustainability credentials. Available in envelope or loose leaf formats, choose from Black Tea with Vanilla, Green Tea with Jasmine, Peppermint, Gunpowder Green Tea, Earl Grey, English Breakfast, Camomile, or Black Tea with

Berries. All Pure Leaf teas are made with exceptional quality leaves from partner tea estates around the world, which are then simply picked, rolled, dried and blended, to provide an authentic, aromatic and delicious tea experience. Find out more at pureleafprofessional.com, where you can order a free sample too.

Pure

Emojion A Cup Winner Since its launch, Azera to Go has attracted 21,000 new consumers into instant coffee with sales of 3.4m cups in its first 23 weeks. That success is built upon the fact that Azera offers busy consumers a high quality coffee they can grab and go. It also presents operators with an ideal platform for capturing those same consumers, as Nestlé's &GO machines are readily available, compact and affordable. And now there are two new Azera cup varieties - Cappuccino and Latte - which means you can satisfy demand for the nations two favourite out of home tastes. Packed in sealed for freshness sleeves of six cups and lids, with 20 sleeves per case, these are must have additions to your &GO range.

Nestlé has launched Nestlé Pure Life in a 33cl bottle, with colourful branding designed to appeal to a target audience of six to 14 year olds, and their mums. Available in packs of 24, each with a mixture of four different character Emojis, the new range is perfect for parents looking for healthy alternatives to sugary drinks, thereby giving their children the best chance of avoiding obesity and tooth decay. What’s more, with kids wanting to be seen as cool, the on-trend use of emojis will help persuade them to embrace drinking water, which can only help expand the sector. The new range is being supported by extensive media coverage and Nestlé are looking at having seasonal characters too. nestlepurelife.com

nestleprofessional.co.uk

9

takestockmagazine.com


What’s

New March - April

Doing it Naturally

New Size

In its quest to provide chefs with products that will help realise their creative culinary ambitions CHEF has announced the launch of NEW CHEF All Natural Lamb stock in liquid format. Made with 3kg of lamb bones per litre of stock, water, vegetables and herbs, this liquid stock is made just as a chef would in their own kitchen, whilst saving time and costs for their businesses without compromising on quality or taste. Ready in minutes and delivering consistent results every time, this is a sauce that readily allows chefs to add their own ingredients and display creativity when presenting diners with their finished dish.

Mayo New Heinz (Seriously) Good Professional Mayonnaise is now available in both 5L and 10L pails, providing operators with the perfect back of house solution. Combining quality ingredients with the right format Heinz (Seriously) Good Mayonnaise is suited to a range of applications - as a side dip, smothered on a burger bun or used within a coleslaw for example. Made using only free range eggs and containing no artificial colour or flavours your customers will only get the seriously good taste of Heinz. kraftheinzfoodservice.co.uk

nestleprofessional.co.uk

Spice it up! The premium Mango Chutney from Cooks&Co is both a fabulous accompaniment to curries and a versatile ingredient to help busy chefs add the wow factor to dishes. Liven up traditional grilled gammon with caramelised slices of fresh pineapple and a good dollop of chutney on top; spice up lamb or beef burgers by adding it to your toppings, or stir the chutney into creamy natural yoghurt to create a marbled dip for vegetable crisps, tortillas or crudites. The possibilities are endless. Made with the finest ingredients, it is suitable for vegetarians and vegans.

Stick it! Nescafé's best selling range of one mug stick sachets has just got bigger, with the launch of Azera Americano. Available in packs of 200 sachets, this is the perfect way to offer your self serve or hotel room customers a top quality Barista style instant coffee. Show you care, with Azera.

cooksandco.co.uk takestockmagazine.com

nestleprofessional.co.uk

10


Light the

FUZE! A Taste of Italy The globally successful, premium iced tea brand Fuze has been launched by CCE in the UK. A unique fusion of fruit flavours, botanicals, tea extracts and other ingredients that deliver a fresh, contemporary tea taste, offering a premium alternative within the iced tea category. Blends include Black Tea Peach with a touch of hibiscus and Green Tea Mango with a hint of chamomile, both tastes being developed at Coca-Cola’s R&D centre in Brussels, to match key occasions, deliver new choice and appeal to evolving consumer preferences. The tea extracts in Fuze Tea come from 100% sustainably sourced tea leaves and it’s low in calories too - between 14 and 19 calories per 100ml depending on the flavour - and sweetened with stevia so that at approximately 4g of sugar per 100ml, Fuze will be Soft Drinks Tax exempt. Available in 400ml PET onthe-go bottles, Fuze’s launch is being supported by a £4million marketing campaign across TV, print, and digital and social channels and in-store sampling targeting millennials - who are the largest iced tea consumer group. With readyto-drink ice tea an important category that’s currently worth £47million in Great Britain and growing by 12% in the past year alone, this is a significant opportunity for expanding your drinks repertoire.

AG Barr is bringing the authentic taste of Italy to the UK with San Benedetto - a premium Italian soft drinks brand that’s high in taste, yet contains only 86 calories per 330ml can. Originally formulated by a small local producer in Venice, San Benedetto has over 100 years of rich Italian heritage. The two flavours - Limone (Lemon) and Clementina (Orange) - contain 12%

juice and are made with the first squeeze of the fruit that ensures only the highest quality juice is used. That passion for excellence means San Benedetto delivers a completely unforgettable taste, and with less than 5g of sugar per 100ml these new SKUs are an indulgence that UK consumers can enjoy every day. agbarr.co.uk

Gin, Glorious Gin!

Whitley Neill has firmly established itself as distillers of delicious, premium spirits, with a dedicated and ever growing band of followers. That success hasn’t stopped them from looking for new flavours for the discerning gin drinker though, culminating in the release of two more flavours to the range. The two new 43% ABV variants are Whitley Neill Raspberry Gin - a luscious and vibrant handcrafted gin that leads with bright flavours from Scottish raspberries, balanced with juniper notes; and Whitley Neill Blood Orange Gin that’s bursting with the dynamic citrus flavour of Sicilian blood oranges in every drop, for a smooth, crisp taste of the Mediterranean sun. halewood-int.com

coca-cola.co.uk/fuze-tea

11

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r u o v a l f e h t p u n Tur on your table

As a business you’ll want your customers to see the quality of your offering front of house. What better way than to offer them products from a brand they already know, trust and would choose on the table.*

www.kraftheinzfoodservice.co.uk @KraftHeinzFSUK *Cambridge Direction: O.L v Brand tabletop Study, 2016


TAKE STOCK

FEATURE pie - the customers love it,” said Billy Frost, head chef. “We always serve it with triple cooked chips but alternate the side per season; soon we'll be switching our roasted veg to buttered spring greens.”

Experiment With no flavours out of bounds why not mix it up and experiment with your pie offering? Think about different pastry to use and create flavour fillings to suit an event. For example, an oriental duck pie with Chinese five spice would be perfect for Chinese New Year or bake a lamb pie for Easter.

Changing tastes Make sure you have at least one pie on your menu that caters for vegetarians and those who follow a gluten-free diet. In last year’s British Pie Awards MYPIE won the vegetarian category for its sweet potato, fennel and goat’s cheese pie. Make sure not only the pastry is gluten free but the ingredients and gravy inside are too. Customers wanting a lighter or healthier option should also be taken into consideration. It may go against the grain, but only having pastry on top and using puff instead of shortcrust will reduce the saturated fat and calories per portion.

Raise your profits by:

A Crust Above

• Running a midweek pie and pint night • Having a pie of the week or month • Pairing your pie offering with an event • Offering a pie to go

Pies have been around for centuries, and they remain an icon of British cuisine. Described by the British Pie Awards as ‘a filling wholly encased in pastry and baked’, pies are something us Brits just can’t seem to get enough of and we spend more than £1 billion every year on them, according to Mintel. “Who doesn’t love a pie? Ranging from a top quality pork pie through to the baked slice on the high street, they are one of the most versatile and easy to eat dishes out there,” said Darren Chapman, Nestlé Professional business development chef.

“They can be eaten on the go as a hand held snack, served with a rich thick gravy or even as an on-trend clanger.” British Pie Week (5-11 March) gives operators the opportunity to position this national favourite at the top of their menu.

Keep it traditional Pies are one of the most popular pub dishes, and you won’t go wrong if you stick with a traditional filling. Served with mash or chips, peas or beans, the winning flavours continue to be steak and ale, meat and potato, chicken and mushroom, and the humble pork pie. The Black Lion in Firbeck, Yorkshire, a 50-seater pub, serves at least 70 steak and ale pies (see recipe) a week. “It’s our top selling

13

• Having a lunchtime deal

Pastry Hot water crust pastry is the most difficult to make - but essential for strength in pies such as the Melton Mowbray Pork Pie Puff pastry is becoming much more common for gourmet savoury pies Shortcrust is generally preferred for sweet, dessert pies Source: Matthew O’Callaghan, British Pie Awards event organizer and Chair of the Melton Mowbray Pork Pie Association

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Main

Chicken Tikka Pie By Darren Chapman, Nestlé Professional business development chef “Swapping a traditional filling for chicken tikka will tick the growing trend for different flavours and high street offerings. It can be served with mash but for those who are fans of the crust being their carb, fresh green vegetables are enough.” Serves 10

INGREDIENTS

Main

Steak & Ale Pie By Billy Frost, head chef at The Black Lion, Firbeck, Worksop, Yorkshire

PASTRY INGREDIENTS

“A classic pie but I have introduced local flavours and produce to make it a popular dish on our menu. The triple cooked chips are the perfect accompaniment for the moist pie.”

JSODLQƮRXU 200g soft diced butter Salt Water to bind 1 beaten egg (for egg wash)

Makes 4 pies

FILLING INGREDIENTS 1kg braising steak, diced 1 white Spanish onion, diced 2 garlic cloves, grated Small bunch thyme, chopped 600ml ale 100g tomato purée 50g English mustard 100ml Henderson’s relish To taste salt & pepper 2/3 tbsp vegetable oil

METHOD 1. Sift the flour into a bowl then add the salt 2. Rub the butter into the flour to resemble breadcrumbs. Bind the mixture into a dough and refrigerate for 30 minutes

ASSEMBLE THE PIE 1. Butter the sides and bases of 4 10cm wide x 6.5cm deep pie tins. Roll the pastry out and carefully line the tins, overlapping the sides with pastry. Set some pastry aside for the lids

2. Roll remaining pastry out and cut out 4 10cm diameter round lids

METHOD 1. Heat the oil on a low heat and add onion, garlic and thyme, and cook for 5 minutes

2. Add steak and seal the meat until it’s coloured and releases some juice. Once coloured, add the ale, tomato purée, mustard and relish

3. Leave the meat to braise in the pan on a medium heat for 1 / -2 hours or until the 1 2

3. Fill each tin with the meat mix and trim off the excess pastry. Egg wash the rim of the pastry, put the lid on and crimp together. Egg wash the lid and cook for 1 hour at 180°C

4. Once ready, cool for 10-15 minutes before turning the pie out of the tin

5. Serve with triple cooked chips, roasted root vegetables and a gravy boat

METHOD 1. Heat the oil and butter in a large pan, add onions and a pinch of salt. Cook for 15-20 minutes until soft and golden 2. Add tikka paste and peppers, cook out for approximately 5 minutes 3. Add the chicken and stir well to coat. Cook for 2 minutes, then add the tomato sauce and water. Cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through 4. Remove the lid, add mango chutney, cream and yogurt. Leave to one side to cool 5. Line a deep pie dish with the pastry, keeping some back for the lid 6. Prick the bottom with a fork a few times and then add the chicken. Egg wash the rim and cover with the remaining pastry. Egg wash and make a small hole in the middle to let out any moisture

7. Top with rock salt and cracked black pepper or even use some poppy seeds for taste and effect 8. Bake at 180°C for approximately 35-40 minutes, until the pastry is golden and crisp 9. Decorate with chopped coriander leaves and serve with green vegetables seasoned with onion granules

meat is tender. The tomato purée will thicken the pie mix as it cooks

4. Season with salt and pepper takestockmagazine.com

500g ready to use shortcrust pastry 40ml vegetable oil 25g butter 250g onions, roughly chopped 200g chicken tikka masala paste 100g red peppers, diced 1kg chicken breast, diced 1 x 800g tin Maggi Rich & Rustic Tomato Sauce 75g mango chutney 150ml whipping cream 150ml 0% fat natural yogurt 200ml water Coriander leaves, chopped Pinch salt

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N

E

ER ON B UM

L

TE

Y

G

U

**

NO.1 N F REE

A GR

V

Everyone deserves a delicious gravy. The gluten free gravy most chefs prefer!

S EN E* G R R

LE LA AL DEC O T

Visit ufs.com

*This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II). **Source: Kadence International: Gravy U&A. June 2016 n+305 UK Chefs.


TAKE STOCK

FEATURE

Get a

Theme Theme nights are a great way to bring in custom and drive sales at your outlet.

Luck of the Irish

that visits are flat but spend is up. This

St Patrick’s Day on 17 March is now a huge celebration world wide - and not just for the Irish!

tells the industry that when people

A natural footfall driver for the on

do go out they do so to indulge,” said

trade, St Patrick’s Day celebrations can

Darren Chapman, Nestlé Professional

provide consumers with a unique and

business development chef. “Therefore

memorable experience which ultimately

operators need to create occasions

supports our Great British Pub industry.

“Research from The UK Eating Out Market Data Report 2017 is showing

to celebrate, and offer dishes that are different from their normal menu.” Why not host an Irish night or English night in light of St Patrick’s Day and St George’s Day?

When to host This year, the event falls on a Saturday, so it gives operators the chance to make it a weekend event. Running

GUINNESS POS materials saw an average sales uplift of

96

pints* - a sales increase of about £352

promotions from Friday through to Sunday will help maximise your total

used for giveaways and promotional

sales opportunity.

activity. And don’t forget to dress up your staff - lots of green and a

Stock up!

leprechaun, or two.

Guinness represents 95% of the total stout category*, so it is essential that licensees stock up and maintain perfect quality Guinness, whether it is through a 50L or 30L offering. Also stock up on premium drinks variants with a wide range of the best-selling brands.

• Screen the Six Nations rugby match between England and Ireland on 17 March - Guinness drinkers visit the pub more frequently than other beer drinkers* so showing the match will encourage more customers

How to do it

to your venue, driving rate of sale

Operators need to drive footfall through

and pints in hand.

activation and promotion in their outlets. Last year, those that used Guinness POS

• Serve an Irish-themed menu -

materials saw an average sales uplift

Irish sausages and mash, beef

of 96 pints* - a sales increase of about

and Guinness pie or grilled steak

£352. Guinness is rolling out St. Patrick’s

with whiskey sauce are perfect.

visibility kits across 11,000 outlets

Sharing plates or finger food is a

nationwide. Worth £20 each, they

good option too. Soda bread,

include flags, bunting and posters

pasties, mini bacon and cabbage

designed to increase visibility and

pies or Irish stew are all popular.

engagement from the entrance of the outlet through to the point of purchase. Hats will also be available, which are popular with consumers and can be

17

Sources: CGA; GB On Trade; Volume (HL); MAT to P10 (07/10/17), Kantar Worldpanel 12 months to June 2017,CGA Nielsen Strategy Reports, 2017

takestockmagazine.com


TAKE STOCK

FEATURE

By George! St George’s Day on 23 April recognises the patron saint of England who, legend has it, slayed a dragon and saved a maiden in distress.

Who can celebrate?

traditional soft drinks, and of course tea! Stick with English favourites but quirky

Everyone! From cafes to care homes, outlets of any size can join in with the celebration. The occasion appeals to all ages, so operators are in a prime position to raise revenue whilst having a lot of fun!

How to do it

and creative dishes will make the event more memorable. Try swapping a traditional pie filling for chicken tikka (see recipe on page 14), for example, or spice up a nice cup of tea by offering a traditional Rum Baba soaked in a tea infused stock syrup. Red and white St George’s cross flags to decorate your

St George’s Day is becoming a popular

premises are a given and POS kits are

day of celebration, and each year

available if needed. And don’t forget

builds more interest and momentum.

to dress up your staff - keep it simple

If you have a license then stocking a

with a red and white theme, or go all

selection of English beers is a must,

medieval with dragons, knights and

or make sure you are stocked up on

maidens.

• Offer a free pint to servicemen or serve red and white cocktails • Hire Morris dancers • Arrange a cockney knees up! • Hold a sing-along with nostalgic favourites • Serve traditional soft drinks such as dandelion and burdock, barley water, cream sodas and ice cream sodas • Hold an English history quiz • Hire a bouncy castle and Maypole dancers if you want it to be a family event • Give a rose to all the ladies on arrival. People wore them on their chests as a symbol of the saint • Make all your dishes for the day English - starting with a full English! Cream teas, fish and chips, a roast dinner, pie and mash - even jellied eels! • Sort the DJ playlist to be all English singers and bands

19

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FEATURE

A WORLD OF

With St Patrick’ss Da Day ((17 7M March) r h a and nd S St Geo George’s rg ’s Day (23 April) both seen as profitable fi b e events v n s for o th the industry, d we asked Diageo, HEINEKEN and Molson Coors to give us their insight into what’s happening in the real and craft ale scene, and what are the best beers to sell for these events. An exciting opportunity “Modern craft represents a huge opportunity, as data from CGA shows licensees can charge 26% more per pint compared to mainstream premium lager,” says Sam Fielding, new beer brands director at HEINEKEN. “But, it’s astonishing to find that according to Kantar, 75% of beer drinkers still haven’t actually tried craft!"

Forthcoming trends “Although the US is still leading the way when it comes to trends; the beer industry will increasingly look towards more traditional styles of beer over the coming year,” explains James Nicholls, senior brand manager at Sharp’s Brewery. “What’s more, hops are now in such high demand that farmers are struggling to keep up with supply, which could mean that as an industry we will start to rely

While we know international beer plays an important role,

6 out of 10 pints ordered are from UK brewers - and that share continues to grow Source: HEINEKEN

The rise of craft continues to be the big success story in alcohol. Source: Diageo

21

more on malt driven beers. This switch could be fantastic for UK brewers, as most brew malt-based beers, creating a huge opportunity for growth.”

A big success “Consumer excitement for products created with craftsmanship and character has brought a new energy into the world of beer and there continues to be an inescapable excitement,” says Diageo’s spokesman Josh Spooner. “The rise of craft continues to be the big success story in alcohol. Consumers are interested in the stories, ingredients and provenance of products and this is a trend that we are seeing influence purchasing decisions across alcohol, as well as food and drink. By telling these stories to the consumers, we are fuelling the growth of craft and delivering profit-driving products to operators." takestockmagazine.com


What’s

hot to stock Doom Bar

Maltsmiths

“Doom Bar remains the fastest selling cask ale in England and Wales”, says James Nicholls. “And according to CGA research it is also the only amber ale in the UK’s top 10 cask ales which is in growth, with a 2% volume increase year-on-year in 2017."

“Maltsmiths 4.6% ABV lager has been a fabulous success story for us,” says Sam Fielding. “Our brewers set out to brew top quality, craft inspired beers that are both tasty and refreshing. We launched mid 2017, and are already in 1,250 pubs in the UK and growing!”

Hop House 13 "Hop House 13 was launched in 2015 and is the fourth innovation from our Brewers Project," adds Josh Spooner. “Hop House 13 experienced immediate success as the second best-selling world lager in the grocery category and is the most successful LAD (Long Alcoholic Drink) innovation launch in the past three years* with its value doubling in the last year from £28 million to £61 million*. And for the on trade especially this is good news as Hop House 13 volume has grown over 120% in the last 12 months, doubling its volume share of total lager in the process.”

London still accounts 1/3 of the craft volume, however, there’s growth elsewhere, especially in the South, Midlands, Scotland & Lancashire Source: HEINEKEN

Sharp’s Atlantic

Guinness

“Sharp’s Atlantic is also rapidly growing, reporting double digit growth in volume (12.1%) over the last 12 months, and it is now number 27 in the top 30 best selling ales in the on trade in England and Wales,” adds James Nicholls. "We’re really excited by that success, and the awards we continue to win for beers across our range!”

“One of the two big winners for us in this sector, alongside Hop House 13,” explains Josh Spooner. “Guinness has seen another successful year with total beer volumes growing 2% (CGA Data). Indeed, Guinness represents 95% of the total stout category, so it’s a must have if licensees are to take care of their stout consumers.”

* Sources HEINEKEN, Diageo, Molson Coors

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23

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The Mixologist

Recommends with Callum Pates Sustainability and zero-waste This year, there is a real focus on sustainability and waste reduction. ‘Closed Loop’

to offer a range of lower ABV cocktails that use fresh and natural ingredients, or they’ll be missing out big style!

Spritz-style cocktails

cocktails are causing a real buzz

A personal favourite of mine, spritz-style

in the industry. It means every

cocktails tick the healthier and fun boxes

part of an ingredient gets used,

too! I recommend that bartenders play

for example, lemon husks to

around with these drinks and use gin,

make syrup and old teabags to

vodka or even tequila in their creations.

make a tannic tincture. Non-

An example to try is gin, cloudy apple

biodegradable plastic straws

juice, lime, elderflower and fizz and go

are no longer acceptable, and

from there.

in their place are reusable ones. The on trade has also started

Don’t over complicate

to question the use of other

One of the biggest mistakes bartenders

consumables too - disposable

make when making a cocktail is over

coasters being one.

complicating a classic. The reason they are a classic and have stood the test of

Pre-batched and draught cocktails We’re going to see a rise in pre-batched

time is because they are well balanced and are the perfect combination of strong, sweet and sour. Simple.

Continuing our quest to bring

and draught cocktails, because they

you all that’s new and exciting

increase the speed of service and give

in the world of mixology, Take

greater consistency. A word of warning

Always chill your shakers and mixing

though; draught and bottle-to-table

glasses before constructing a drink. I use

cocktails are exciting, but the quality of

stainless steel shaking tins as they have a

the drink has to be second to none, or

very low thermal mass meaning you can

the ‘experience’ is compromised.

chill your drink easier. As much as large

Stock is delighted to welcome back Callum Pates of Pernod Ricard, to share his thoughts on this year’s cocktail trends and his favourite recipes for

Mixing tip

mixing glasses look beautiful, they have a

Virtuous cocktails

huge thermal mass and can change the

69% of cocktail drinkers say they

finished temperature of a drink by several

St George’s Day and St

proactively try to lead a healthy lifestyle

degrees - enough to make the drink

Patrick’s Day...

(CGA Q3 2017 Report). Operators need

seem too warm when served!

takestockmagazine.com

24


Callum’s Cocktails for St George’s Day & St Patrick’s Day Drink

Drink

St George’s Day Mi Lang Negroni Glass: Rocks

INGREDIENTS 35ml Beefeater 24 Gin Oolong infused (pour bottle of Beefeater 24 into a glass jug, add 4 tsp loose oolong tea, leave to brew for ˜KRXUV6WLURFFDVLRQDOO\ƬOWHUDQGUHERWWOH

25ml Dubonnet 7.5ml Aperol 7.5ml Campari Twist orange/grapefruit Chipped ice

METHOD 1. Stir all ingredients together 2. Strain and garnish with the twist

St Patrick's Day JJ Collins

Drink

St Patrick's Day Jameson Caskmates Espresso Martini

Glass: Highball

INGREDIENTS 50ml Jameson 10ml crème de Framboise 10ml triple sec 25ml lemon juice 6 raspberries Cranberry juice 1 raspberry 1 lime wedge Cubed ice

Glass: Coupe

INGREDIENTS 50ml Jameson Caskmates 25ml Kahlúa 25ml espresso 5ml sugar (syrup optional) 7RƪHHEORFN &RƪHHEHDQV

METHOD 1. Muddle fruit in shaker. Add all ingredients

METHOD

except the juice and shake

1. Shake all ingredients well

2. Fine strain, top with cranberry juice

2. Fine strain and garnish with toffee block

3. Garnish with 1 raspberry, lime wedge

and coffee beans

and ice

25

takestockmagazine.com


We

Grill takestockmagazine.com

26


Millers Fish & Chips Millers Fish & Chips in Haxby, York, North Yorkshire has been crowned the UK’s best fish and chip shop. The fourth-generation, family-owned business has been frying for 77 years, and is now run by David and his wife Lesley and their son Nick Miller. Accredited by MSC for its sustainably sourced fish, its menu has also been approved by Coeliac UK too as a safe menu option for coeliac disease sufferers. It has also been highly commended in the Welcome To Yorkshire White Rose awards and qualified for the Taste of England awards. Take Stock spoke to David Miller… Tell us about Millers…

What’s made you award winning?

It was started by my grandfather Joe in the 1940s who passed it onto my father, Jim, in the late 60s. I trained as a chef and whilst working away on the QE2 I made a life-changing decision to return home to Millers and take over from my father. That was 30 years ago, so it seems very apt that we have won the ‘Oscar’ of the fish and chip world on the 30th anniversary of the National Fish & Chips Awards, organised by Seafish! Along with our fabulous team of 15, we believe in making fish and chips accessible for everyone. We operate a separate frying area to cater for allergen-free diets, and offer a range of gluten free, halal friendly and vegetarian products, all cooked using the finest, locally-sourced, sustainable ingredients.

Hard work, an understanding of our product and an aim to continually make it better. This job isn’t money driven, so you have to love it and be passionate about the industry and strive daily to make the product you serve the best it can be. And although we are honoured and flattered to have been crowned this year’s winners, we won’t stop trying to improve our traditional, best-loved dish by learning new techniques and keeping on the ball with our customer service. We have regular customers who have come to us for over 50 years and new ones appear all the time, so our mission is to keep flying the flag for the Great British dish for as long as we can.

27

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What’s the secret to the best fish and chips? The ingredients! Using the best potatoes, fish and batter is essential. We use a different variety of potatoes depending on the season and we cook them the traditional way; blanching, then finish them off in hot fat to make the outside crispy and the insides soft with a creamy-like texture. The fish is line-caught and frozen at sea, classed as fresh-frozen, and the batter should be fine but crisp. We use beef dripping and it has to be clean and not breaking.

Why do people love them? It is a humble, honest meal that needs to be respected. Done right, it is the best comfort meal to eat and it’s delicious and nutritious! Our busiest day is still Friday; we can deliver more than 300 orders - and each order could be one portion or six. Our 22-seated restaurant is always full. In fact, the amount of customers who come through our door each week keeps increasing. I don’t know where they are all coming from, but I’m pleased they are!

How important is sustainability to you? Extremely important. We’re concerned about the future of our environment and the ocean so we work with the National Federation of Fish Friers (NFFF) to ensure all our fish and seafood comes from sustainable sources. We are proud to be one of 90 fish and chip shops in the UK to be MSC Certified, and have the ‘blue tick’ logo in our window. It means that everyone on our team can tell you where your fish was caught and by whom. In our case it is with Norwegian vessels.

Do you serve a healthier option? Our Light Bites menu was launched two years ago when we became conscious of portion sizes. The offer includes a 4oz fish instead of a usual 7oz and a 5oz instead of 10oz portion of chips. This has helped increase our lunchtime trade. Our first customer was this big bloke driving a white van. We thought he’d come back in to complain when in fact he said it was ‘incredible’ and the ‘most delicious meal he’d had’. It works well because it gives people the option to eat the meal at lunchtime without feeling too full or bloated for the rest of the day. We also get a lot of elderly customers ordering it a couple of times a week, because it suits their smaller appetites.

Is there a need to use other fish? Cod and haddock are in good supply so there is no worry or urgency to source other fish at the moment in their place. However, I sometimes put plaice or hake on the menu to help raise awareness of them. I think that if a customer eats hake, for example, at my fish and chip shop then they are more likely to recognise it on a menu elsewhere and perhaps be inclined to try it. By encouraging new tastes, it is helping to spread awareness and increase sales of the variants of delicious fish and seafood available.

Your best sellers? Our sustainable MSC haddock and cod takes some beating. We have both on our menu but sell about 80% haddock and 20% cod. We use line-caught haddock and that has seen a real growth in sales recently. No fish and chip dinner is complete without mushy peas - the Yorkshire caviar - and of course, bread and butter!

What packaging do you use? Reducing the amount of plastic is a hot topic at the moment, but here at Millers we have been environment-friendly (and conscious) for a long time. All our boxes are biodegradable, our forks are made of cornstarch and we recycle everything we possibly can. We are also working on a ‘bag for life’ for our customers which they can purchase and keep for use each time they come to us. 100% of sales will be donated to The Fishermen’s Mission which helps to support fishermen and their families.

Can any outlet serve fish and chips? I’d say yes, although they aren’t as easy to make as people think. However, as the best selling dish on a pub menu, they clearly are! As long as you source sustainable fish, have a stand alone fryer and can cope with the high numbers I’d say go for it. There are so many variables of this fine cuisine that it’s all great for the industry and something I’d definitely encourage.

New trends in fish and chips? Delivery is an option that some fish and chip shops are looking into. Because fish and chips is a dish that has to be eaten straight away, operators are beginning to look at ways to be able to deliver them from the fryer to the plate without jeopardising the quality of the product.

What are your best selling drinks? Dandelion and burdock without a doubt! We sell around 60 cans a week. It’s an oldie, but still a favourite! In our 22-seater restaurant, it’s Yorkshire Tea.

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English Breakfast tea is the most popular among the Teas Source: TNS Omnibus 2016, n=1140 (tea drinkers)

A Change is

Brewing A nice cup of tea will always be a well-loved, traditional drink. But thanks to new flavours, exciting food pairings and fewer adults drinking alcohol, tea is now seen as the cool kid of beverages. The UK out of home tea market remains buoyant, with value growth at 13.6% vs 2015*. On average, an estimated 31.4m cups of tea are consumed out of home every weekday and growth is expected to continue with one in five consumers stating they drink more tea now than they did a year ago*.

to 2016*,” said Marshall Kingston, Tetley senior brand manager - out of home. “This presents a key opportunity for operators to assess their current hot beverage menu and review the tea products they are offering.”

provenance and traceability means premium quality teas and tisanes that offer an original product sourced from ethical growers are much in demand, with consumers willing to pay more for these products.

What’s trending?

A 'tea-total' experience

“While the number of out of home coffee occasions - 3.8bn - is higher than out of home tea occasions (3.1bn), coffee purchase occasions continue to decline out of home, dropping by 10% compared

Whole leaf, herbal, fruit, green and black speciality teas are experiencing a surge in popularity with younger consumers who are attracted to their specific health and dietary properties. Concerns over

With 21% of adults now teetotal and the proportion of adults who say they drink alcohol at the lowest level on record according to data from the Office for National Statistics, consumers are looking

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30


TAKE STOCK

FEATURE for interesting alternatives to alcohol to accompany their meals.

How to serve Some outlets are treating teas like a fine wine; brewing the whole leaf teas at ambient temperatures for as long as an hour to release the intricate flavours, before serving from a decanter into wine glasses. Michelin-starred Fera at Claridge’s has launched an ambient brew tea pairing menu. In its first three months tea sales increased by 400%. Stating that “The idea is that tea and wine share the same complexities, and by serving the tea at ambient temperatures, you can appreciate it much more.”

Health Health remains a key factor and consumers - in particular millennials - are becoming an increasingly health conscious generation. Tea is often chosen for its health and thirst quenching benefits and a refreshing cuppa can effectively help hydrate the body and also plays an essential role in improving health and well-being. By promoting the health benefits that tea can offer to the under 45s, operators can tap into the current market trend and continue to drive sales, whilst attracting new advocates to the category.

Flavours to stock Black tea is still the number one tea drunk at home, with an 81.9% of category value share, with Earl Grey and English Breakfast blends experiencing growth. The non-black tea sector - representing 18.1% value share of the tea market - has seen significant growth in the past year.

Peppermint tea has seen value growth of 11.8% compared to 2016 and herbal, green and fruit teas are growing at 9.6%, 3.9% and 0.7% respectively. Tetley’s envelope range includes refreshing and soothing blends such as Mint Fusion and Camomile, through to intensely fruity flavours like Raspberry and Pomegranate and Green Tea with Mango.

40% of Brits aged between 16 & 34 would be interested in knowing more about how to pair tea with savoury food

“A new generation of tea consumers is seeking quality tea blends that address not only dietary concerns, but Fairtrade practices, sustainability and elevated quality too.” Nina Chudasama, Founder of Hope & Glory

Best for breakfast With an estimated £76m spent daily on breakfast and brunch out of home* and 18% of all breakfast occasions out of home involving tea*, this is a key time to make sure you have your tea offering in place. To help foodservice sectors get on board with their breakfast menu, Tetley has launched a Breakfast Guide which offers quick and easy breakfast dishes and indulgent brunch options with serious profit opportunities that pair perfectly with a cuppa. Marshall Kingston, senior brand manager - out of home, Tetley comments; “Insight shows that consumers are more likely to drink tea with breakfast than any other hot beverage*. Catering to consumer needs in the morning period is essential to operators looking to capitalise on the growing breakfast markets. Breakfast is an

Black

tea

remains the most popular variety of tea for UK consumers

12% of Adults who drink tea or other hot drinks say that they’d be interested in trying teas tailored for drinking as an alternative to wine

important day part when it comes to hot beverages - if not the most important and Tetley’s Breakfast Guide offers menu ideas that all pair perfectly with Tetley blends.” tetleyteaacademy.co.uk/tetley-sbooming-breakfast-guide

Be a tea master Want to make sure that you and your staff have the knowledge and confidence to offer advice on a variety of tea blends? The Tea Masters is a free, industry leading online training platform, specially designed for the catering industry. Developed by Tetley, it addresses barriers in tea purchasing such as poor knowledge and quality of serve and helps operators to improve standards. Visit tetleyteamasters.co.uk for more information.

Sources: Kantar Worldpanel Usage | OOH Paper Diary | 12 m/e May 2017 | Occasions (millions) | Total Hot Drinks | Total Obtained OOH excl. Friend/Relative Home, CGA Volume Pool 2017, CGA Tata Tea Research Project - Bespoke Consumer Survey 2017, The Independent, Beacon 2015 survey, M&C Allegra Food Top Go Report 2015, Garrahan 2015 / MCA Allegra OOH Tea Data June 2016, MCA Insight - Tea Consumption In the UK Eating Out of Home Market, for Tetley, May 2016, Mintel

Source: Sales Out Value Sales 52 we 17th Dec 2017

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TALKING HEADS

In each edition of Take Stock we will talk to an industry expert to see what they are planning for a forthcoming event. This issue, we are discussing Easter.

Easter Planning The four-day family event is the first major holiday of the year. It presents operators with the opportunity to increase sales and drive profit through meals, drinks, treats and activities. Take Stock spoke to Dan McGeorge, newly appointed head chef at Rothay Manor Hotel, a luxury country house hotel set in the heart of the Lake District on the outskirts of Ambleside, to see what they are planning…

Is Easter a busy occasion for you? Yes! The Easter weekend is such a great occasion in the Lake District that we are praying to be lucky with the weather! We have lots of bookings for the weekend, but Easter Sunday tends to be our busiest day in the restaurant, because the majority of our guests tend to use Friday and Monday as travelling days. Plus, because of our location we attract a lot of walkers too.

How are you celebrating Easter? As Easter Sunday is the main day of celebration for Rothay Manor, we aim to make it as enjoyable and relaxing as possible. For those having lunch, there is no rush and the table is theirs throughout the lunch duration. Coffee can be taken in one of the comfortable lounges.

Are you running a special menu? Yes. We will have a special Easter menu on offer for Sunday lunch which of course will include roast lamb - Lake District of course - served with the full complements including roast potatoes, cauliflower cheese and the best gravy in town! For dessert, it will all be about the chocolate, and our indulgent chocolate bomb (see recipe on page 35) is a customer favourite! We will also have an Easter themed Afternoon Tea available all weekend, with delights such as our very own gooey chocolate egg and Simnel cake!

33

Who are your main clientele? We attract couples and older families Ambleside is a wonderful destination for all generations, as there is something for everyone. We get a lot of walkers who tend to join us for a late Afternoon Tea after they have built up an appetite, and also locals who come just for lunch or Afternoon Tea as a special treat.

Are you serving any speciality drinks? Our barmen make an incredible G&T, all complemented by a signature serve to bring out the botanicals of the gins, so we will be sticking to those! We use the local gin Bedrock and Shed1 and the Lake District tonic Lamb and Watt.

Any activities for the weekend? We will have complimentary chocolate eggs on our reception desk (it’s not Easter without one!) for all customers and guests to enjoy. We will host an Easter Egg hunt in the grounds on Easter Sunday for the children - and either myself or one of my team will get the short straw to dress up as the Easter Bunny! takestockmagazine.com


Ideal for your Easter Menu Treat ®

Carnation

Carnation® Condensed Milk is available in 397g tins and 170g and 450g squeezy bottles.

Sweet and deliciously creamy, Carnation® Condensed Milk is made from all natural ingredients. Made with just two ingredients, fresh whole milk and natural sugar, Carnation® Condensed Milk offers complete versatility to make quick and easy delicious sweet treats. Why not whip up one of our creamy cheesecakes, lemon drizzle cakes or millionaire's shortbreads – a great addition to any menu!

Also great for:

Iced Easter Biscuits Recipe Ingredients

Serves 20

150g unsalted butter

175g Carnation Condensed Milk 1 medium egg 200g plain flour 125g self-raising flour

Last year’s Emirates 1FA tsp mixed Cupspice had a global Zest 1 lemon (optional) reach of Coloured icing tubes

88

Each serving typically contains

762kJ 182kcal 9%

Fat

Prep Time 30 mins

STEP 1. Line 2 baking sheets with parchment.

150g soft brown sugar

Energy

Carrot Cake

Saturates Sugars

Salt

7.4g

4.3g

13.6g

0.12g

11%

22%

15%

2%

million

of an adult’s Reference Intake (RI)*

STEP 2. Beat the unsalted butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours, spice and lemon zest. Mix to a firm but sticky dough. Cover in cling film and refrigerate for 30 minutes.

Fruity Flapjack

STEP 3. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. STEP 4. Roll the dough out on a well- floured surface to the thickness of a pound coin. Cut shapes out. Transfer the biscuit shapes to the trays and bake for 10 minutes until light golden. Cool completely on a wire rack. STEP 5. Ice and decorate the biscuits if you like – then leave to dry slightly. Store in an airtight box for up to a week. Why not add vanilla and roll in some chocolate chips to your dough for a chocolatey version?

Key Lime Pie

Energy per 100g: 1535kJ/366kcal

*Reference Intake of an average adult (8400kJ/2000kcal) Portions should be adjusted for children of different ages.

Serving Suggestion ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved


TAKE STOCK

FEATURE

Dessert

The Chocolate Bomb

Easter Treats A roast dinner for main and chocolate for dessert are the essential ingredients for a successful Easter feast. Meat-free

Lamb is the number one choice for Easter, followed by beef and chicken. Premier Foods 2018 Carvery Guide has some new recipes, hints and tips to help make your roast a winner.

With the number of vegan and vegetarian dishes increasing by 7% in the past year on UK out of home menus, make sure you cater for the non-meat eaters over the holiday. And remember to serve dishes with roast potatoes, veg and gravy! Just make sure none have been made with any products containing meat.

• Give your leg of lamb a mustard glaze with rosemary and redcurrant gravy • Try a slow roasted saddle of lamb, stuffed with shallots, pancetta, rosemary and garlic

Makes 1

INGREDIENTS 1 cup dark chocolate chips Chocolate mould 4-5 inch diameter Ice cream Raspberries

METHOD

Toast the roast

Menu ideas

By The Rothay Manor, Lake District

Menu ideas

1. Bringing ¾ of the chocolate chips to 101°F, using the double boiling method. Gently mix the chocolate as it slowly melts to ensure all of the solids liquefy

2. Once melted and up to temperature, remove from the stove and mix in the remaining chips to cool the mixture. Gently stir until the mixture is smooth and approximately 89-90°F

3. Pour the liquid into the chocolate

• Butternut Squash & Stilton Wellington • Spicy Lentil Cottage Pie Download the guide at premierfoodservice.co.uk

mould about ¼ of the way up. Be sure to coat all sections of your mould. Cool in the fridge for 30 minutes. Turn slightly every 2-3 minutes to ensure it cools evenly. Once cooled, remove from the mould

4. Heat up a plate or pyrex container and gently press the sphere onto the dish, in order to melt the bottom of the

50% of people

50% of people

asked said they couldn’t have a carvery without Yorkshire puddings

asked from the North & Scotland would like to see more choice of vegetables at a carvery

35

chocolate sphere. This should leave you with a perfect cavity to fill the sphere with ice cream and raspberries of your preferred quantity

5. Once the sphere is filled to your liking, heat your favorite topping such as a lit alcoholic spirit and pour on top of the chocolate sphere. This will uncover your filling and give it a new dimension and make it ready to serve

takestockmagazine.com


*IRI Total Aquadrinks=‘Flavoured Water’, Value and Volume Share 52 w/e 05/11/17.


TAKE STOCK

FEATURE

Every edition we ask John Mansfield of The Society of Vintners what’s happening in the world of wine. This issue, his focus is wine education.

Knowledge is

Power! 2018 is going to be a challenging year for wine as exchange rates and reduced 2017 harvests mean an increase in price. It’s not all doom and gloom though, as all the evidence suggests that customers are willing to pay extra for a good or better wine, as long as they’re convinced it’s worth the investment. Now most people know that much of the cost of a bottle of wine is to cover packaging, Excise Duty, VAT and other costs. But do you appreciate how

spending just a little more gets you a much better wine to sell? Here's a basic outline:

Therefore, by buying a wine at just £1 more, the value of the liquid within goes up 91 pence!

BOTTLE COST AT WHOLESALER

£4.50

£5.50

LESS DUTY

£2.16

£2.16

LESS PACKAGING/TRANSPORT

£0.33

£0.33

VALUE OF WINE IN BOTTLE

£1.60

£2.51

37

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Looking at these figures, the benefits to both you and your customer of having better wines on your list are obvious. The problem is that in the industy a lot of customer facing people aren't confident enough to talk about the wines they have on offer, which in turn stops you taking advantage of the upsell opportunity that's out there.

What servers need to know Eight basic skills to teach staff, according to the Wine & Spirit Education Trust (WSET) • How to taste and assess the quality of a wine objectively and accurately - WSET uses a trademark Systematic Approach to Tasting • How to tell if a wine is ‘corked’ - which doesn't mean there is cork floating in the glass! • The basics of pairing wine with foods, considering levels of sweetness, acidity, salt, heat and umami • The best way to store wine to ensure it stays fresh or ages gracefully • Best temperatures to serve a wine - and best glassware for a particular type of wine • How to use a corkscrew properly and pop sparkling wine with perfection • What the terminology on a wine bottle label reveals about the wine inside • The flavour profiles of popular grape varieties and regions - the tools for recommending wines that suit a customer’s personal taste Staff can be taught some of these basics very easily, and you can help them - and your customers - by having a properly designed and informative wine list. Ask your wine suppliers to help you put it together and make sure staff understand and are familiar with it. But that will only take you so far. To be able to confidently sell premium wines your staff need to be trained to better understand wine, know how to taste systematically and identify key flavours and characteristics. This will enable them to better describe wines to customers and confidently recommend and help customers choose a wine they will enjoy, which could be a more premium option with a higher margin. As a result, I’d strongly recommend that key members of your front of house team talk to WSET and enrol on their training courses.

takestockmagazine.com

What you learn on a WSET course WSET offers courses through Approved Programme Providers, ranging from Level 1 to Level 4. Costs vary depending on location. Level 1: Hands-on beginner’s courses, exploring the main styles of each category through sight, smell, and taste. Provides skills to understand key factors affecting flavours and aromas and describe them accurately. Includes sections on food pairing, storage and tips to perfect service. From £169 Levels 2 & 3: Provides knowledge from production, the main varieties of base ingredients, key regions and the role climate plays in determining flavours. Includes wide range of wines, spirits and sake, how to taste professionally, key classifications and labelling terminology. From £299 for Level 2 and £510 for Level 3. Level 4: This diploma is WSET’s highest qualification and recognised globally as one of the most distinguished achievements in the sector. Students develop an in-depth knowledge of wines and spirits, from production, regions and styles, and of the global trade. A stepping stone to a qualification as a Master of Wine. From £2,398 Visit wsetglobal.com to learn more or to find an Approved Programme Provider near you.

38


KP Snacks is serious about working with our customers to help identify the right range for them and make a positive difference to their snack sales, which is vital in today’s competitive environment.

WE’RE SERIOUS ABO We offer a one-stop snacking solution with an extensive portfolio of leading name brands ncluding favourites such as including McCoy’s, Hula Hoops, Pom-Bear and KP Nuts.

KP - The le ading nut br and in the UK *

POM-BEAR - Gluten fr ee snackING

oops Hul a H lling e S t Fa stes nack s S e l a Sc * Br and

*AC Nielsen Data Impulse Market MAT 04.11.17.

Now Available! N NEW Nuts On-the-Go N Pac P k Formats

t Offering McCoy's best sellers in one case! ing O Less outlay, us u! yo r less space fo for your O More choice customer!

e McCoy’s - Th t cu ge d ri 1 o. N * d an br crisps

There are a staggering 600 types of bagged snacks on the market so deciding which ones to stock can be a d tough business decision. to W Whether you are on-trade or off-trade, a and whatever your outlet type, size or llocation, o we are committed to working w with you to make the most of your ccrisps, snacks and nuts sales potential and help your snack sales thrive! a


TAKE STOCK

FEATURE

KP’s Perfect Pub is a category-driven programme which will see the leading snacks brands working in partnership with pubs.

UT SNACKING SALES! Consumer research shows that on average 50% of customers look to purchase a bagged snack when visiting a pub or bar†.

KP Snacks Perfect Pub programme has identified the perfect snacks range and merchandising solutions to meet the needs of varying pub types and customers.

...and you should achJFve your share of those sales. The right You r ange for Core Range

Extended Range

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43

takestockmagazine.com


In the Spotlight:

Exeter Chiefs Exeter Chiefs are current Champions of the Aviva

On match days we go through 70-80 barrels of Otter Ale - last season we sold

334,205 pints in total!

The catering team at Sandy Park, home

“A lot of people don’t realise what we

of Exeter’s Premier Rugby Club, is a

produce here,” says head chef Sam

busy one. On match days the club’s

Bilson. “They have a preconception of

Premiership, the top tier of

13 outdoor concessions are heaving.

the food we serve - sandwiches and

English Rugby Union. And with

“Our fans arrive all at the same time,” says

12,807 in attendance on match

Natasha Pavis, general manager at Sandy

days, plus regular hospitality

Park. “They want to be served quickly

cold buffets - when in fact it is much more than that. It’s fine dining for mass numbers.”

and efficiently before heading to their

The club offers several dining packages.

and conference events for up

seat, so it’s our job to deliver that service.”

Starting with a fully inclusive VIP package

to 1,200 people, the catering

Selling everything from curry and chips,

team is also top of its league.

to burgers and hot dogs, all dishes are

Take Stock went to find out the secret of their success.

down to a pre-match two-course meal for anyone to enjoy.

served in a cardboard box with a spoon.

“I sit down with my team three months

“We have to make food easy to eat with

before the season starts to plan the

one hand - the other has a pint in it!”

menus,” explains Sam. “I find out which

adds Natasha.

dishes have been popular and which haven’t and I mix those up with

Hog roast served in a bap with apple

seasonal and trending ingredients to

sauce and crackling is popular, but their

produce good, honest food.”

famous steak pasties take centre stage, with an impressive 3,000 being sold on

Sam sticks with the classics, because

match days.

they work best for large numbers.

For those that want a sit-down meal, the

“I have to make sure I get the best out

club has a range of corporate hospitality

of our cuts of meat - nothing can go to

packages available within the internal

waste,” he adds.

hospitality suites and corporate boxes. takestockmagazine.com

44


TAKE STOCK

FEATURE

Our reusable

pint cup has reduced the amount of plastics that we recycle

Braised feather blade of beef, pork belly,

following day, ready for service. The beef

traditional chicken breast and rolled

is cooked fresh that day and garnished,

lamb shoulder are all popular cuts

before being added to each plate.”

that Sam uses regularly.

Sam is conscious that whoever eats at

Sam and his team of six run a tight

Sandy Park must be served a first-class

ship. Match days account for around

experience.

16 days of the year, so the rest of their time is spent prepping and planning for the catering at their premier conference and event centre. The venue can cater for anything from meetings of 10 people to a conference of 1,200. They host charity events, prestigious

“Whether it is the fans buying from the concessions or guests being entertained for an event, we have to get it right,” he says. “They are foodies who expect fresh, seasonal and local produce, so it is our

refunded if returned. “It has reduced

job to deliver that.”

the amount of plastics that we recycle,”

awards dinners such as the Devon Life

As well as food, drink plays an important

Food and Drink Awards, and put on their

part at Sandy Park.

explains Natasha. “Plus it’s a nice keepsake for those that decide not to return it and instead take it home.”

own events like comedy nights, network breakfasts and even a Ministry of Sound

“We sell a lot of pints!” says Natasha. “Real

night, plus Exeter Rugby Club’s annual

ale is our biggest seller. On match days

End of Season Dinner.

we go through 70-80 barrels of Otter Ale and last season we sold 334,205 pints in

“We have to be precise with the supplies

We have to make food easy to eat with one hand - the other has a pint in it!

total!”

Despite the Exeter Chiefs' premiership status, Natasha is conscious that the conference and banqueting element needs to be a stand-alone business to the club in order for it to stay successful.

we order - we can’t have any extras,” says Sam. “We don’t get a second chance

The club has also introduced a van that

“We have to hold events that will draw

to re-make a dish - the first one has to

sells mini bottles of prosecco and three

customers in, and make sure everything,

be right, so there is a lot of pressure on

or four flavours of gin; both £7 per glass,

from the catering to the technology we

my chefs.”

perfect for those people who don’t want

provide, is spot on and looks great,” says

to drink a pint or want a change from it. The use of a regeneration system and

Natasha. “That way, we will continue to

They also sell wine in individual 187ml

production line makes it possible for the

attract regular and new guests.”

bottles with a plastic cup on top -

team to produce such high numbers

another way to increase speed of service.

successfully. “For large events it is impossible to do all the prep and cooking on the same day,” explains Sam. “So, if we are are serving our beef dish with garlic sweet potato mash and veg for example, we spend two days prepping and cooking the potatoes and veg, and one day plating them up via our production line - a large

“Our objective on match days is to get our customers served as quickly and efficiently as possible, so we have recently introduced card only outlets,” says Natasha. “Enabling the customer to just ‘tap and go’ frees up the queuing system a lot faster and increases sales; making both us and the customer happy.”

conveyor belt. They are stored chilled

The club has also introduced a reusable

overnight before being heated up the

pint cup. Fans pay an extra £1 that is

Photo credit: Pinnacle Photo Agency/Exeter Rugby Club

45


TAKE STOCK

FEATURE

Dealing with online reviews Don’t delete Websites and social media platforms with review functionality do a lot to ensure that reviews are representative, so you won’t have the option to delete them. They’re also keen on authenticity though, so reporting a review you genuinely believe to be

Dealing with a Complaint Dealing with a customer complaint is part and parcel of the industry. However, how you deal with it can determine whether this leads to return custom or a negative online review.

Prevention is key The best way to keep your digital

inappropriate is an option.

Respond promptly Responding to reviews in a timely manner demonstrates that the business pays attention to feedback and cares about their experience. Replies are public, so be polite, professional and friendly - not defensive - even if you feel the review is unfair.

Address the complaint

reviews healthy and positive is to offer

Explain what has been done to

excellent customer service and address

address the problem so that the

any customer concerns at the table.

reviewer and potential customers are reassured that concerns are

Train staff

taken seriously, and that the outlet

Attentive, genuine and proactive

is willing to resolve problems.

service, delivered with a smile, is all most diners require and goes a long

Say thank you

TripAdvisor has revealed that the average

way towards keeping poor reviews at

Thank guests for their feedback

review rating posted on its site is 4 out

bay. Most mistakes are human error,

(negative and positive) and express

of 5; showing that the vast number of

and are forgiven easily when dealt

appreciation for taking the time to

reviews are actually positive. However,

with promptly and positively.

write about their experience. Use it

since reviews are no longer the sole

Comment cards

an excellent level of customer

Hand them out with the bill and get

service, invite the user back or

some honest feedback. Diners will let

even offer to talk about it further

you know what they think, and it’s an

in a phone call.

realm of TripAdvisor, and appear on Facebook, Twitter, Instagram and even Google, knowing how to manage negative reviews is vital.

as an opportunity to demonstrate

opportunity to capture data too. Why “Although feedback is great and helps venues to grow, poor reviews can be frustrating, particularly if it feels like it’s an incorrect representation of your business,” said Kamiah Overaa, marketing manager at Go dine digital, a marketing agency that specialises in the restaurant industry. “With 81%* of people using the internet as their first port of call when it comes to outlet information, it is vital that operators keep on top of their online reviews.”

not have an email opt-in on there too?

Everyone gets unflattering reviews

Table talkers

at some point. Customers are used

Signpost to your customers that if they’re

to it, and poor feedback here and

having a bad experience, they shouldn’t

there won’t drive the masses away -

be afraid to let someone know.

especially if it’s being acknowledged and dealt with. They can be a

Token treats

challenge, but one to embrace -

A free drink or dessert is a simple

reviews are a valuable business

technique to ensure customers feel they

tool and an excellent opportunity to

are important to you if an unfortunate

strengthen your reputation, customer

error has occurred during service. Work

service and customer loyalty.

out the costs involved, and give your staff guidelines on how complimentary treats can be used.

Sources: TripAdvisor, Go dine digital, *Google Barometer: The Connected Consumer Survey, 2017 and The Consumer Barometer Survey, 2015

Embrace them

47

For more information visit godinedigital.com

takestockmagazine.com


TAKE STOCK

FEATURE

A Double Celebration

The royal wedding and the FA Cup final both take place on Saturday, 19 May. With TV coverage starting in the morning and an extended drinks licence being granted until 1am, the potential for a captive audience presents a clear opportunity for operators of all sizes to drive additional footfall and generate revenue.

“Major sporting events, like the FA Cup final, provide a great opportunity for pubs to get people through the door. They can contribute as much as

£5 million extra revenue to the pub trade.” Brigid Simmonds, chief executive of the British Beer and Pub Association

Footie fans

Wedding fever A wedding that everyone’s invited to, the people's party prince and his glamorous Hollywood fiancée are sure to bring about the same excitement as Kate and Will did seven years go. When they tied the knot in 2011, 2,000 people enjoyed a wedding breakfast at The Quad, University of St Andrews, and royalists and revellers enjoyed around 5,000 street parties up and down the country including one at Manchester’s Printworks who featured the ceremony on a big screen complete with food samples from restaurants, free face painting for the kids and live music.

Simple Bar & Kitchen in Manchester served a Royal Afternoon Tea for Will & Kate’s wedding. They added a glass of Champagne to toast the royal couple for an

extra £6 49

Last year’s Emirates FA Cup Final (Crystal Palace v Manchester United) had a global reach of 88 million and was broadcast in more than 100 countries and territories. It was watched in UK homes by 11.1 million, so this is a fantastic chance for operators to encourage them to watch the game in the pub instead. “Major sporting events, like the FA Cup final, provide a great opportunity for pubs to get people through the door,” said Brigid Simmonds, chief executive of the British Beer and Pub Association. “One-off sporting events can contribute as much as £5 million extra revenue to the pub trade, active promotion by publicans and licensees will maximise the benefits seen. This year, pubs may be able to take advantage of extended opening hours, which we called for, as the cup final falls on the day of the royal wedding.” takestockmagazine.com


What to do •

Get into the spirit

What to serve •

- decorate your premises with bunting and Union Jack flags and speak to your supplier for football-themed POS material. •

Advertise - post your event on your social media pages, website and posters in house. Use A-boards to alert passing customers of your plans. If you are holding a big event, contact your local press to see if they’ll give you coverage to help spread the word.

takestockmagazine.com

BBQ - with American-style food seeing no sign of losing popularity, ribs, chicken wings, pulled pork, sausages, burgers and steak work great on the grill. Serve with chips (fries or sweet potato), slaw and onion rings.

Afternoon tea - a nice touch for everyone to enjoy. Offer a special deal for those who want a glass (or two) of bubbly.

Drinks

Tea and cake - not everyone wants a meal but they may want refreshments. See our tea feature on page 30 for ideas on how to make it a premium experience and offer traditional cakes such as Victoria sponge or scones with jam and cream.

Have a pre-celebration - the extended licensing hours are for Friday as well as Saturday so why not start the celebrations early? Drink and food offers will attract custom.

Opening hours - consider opening earlier than normal to screen the build-up coverage of either (or both!) events and be prepared for a rush of visitors after the wedding has finished.

Lunch - cucumber, smoked salmon or egg mayonnaise finger sandwiches with the crusts removed keep in with the royal theme. Away from that, toasties, pasties or burgers and chips are quick and easy to serve. Attract customers with a strong offer such as two dine for under £10, or a meal and a pint for £5.

Be fully staffed - arrange for extra staff to cover in the kitchen and front of house.

Bar snacks - stock up on variety and flavours. From nuts - ready salted, dry roasted and more exotic options - to pork scratchings and crisps - smaller bags for children and sharing bags for adults is a must.

Breakfast - from Champagne breakfasts to brunch, breakfast is big business so it’s worth opening up earlier or adding this to your menu for the day. Read takestockmagazine.com/wake-up-toprofit/ for ideas.

Entertainment - provide games, hire a bouncy castle and set up a BBQ outside (weather permitting) - you could consider hiring a screen to show the football outside. Make sure your outdoor areas are clean, tidy and all furniture is in good condition, and you have stocked up on plastic cups. Think about a marquee or gazebo for a place to shelter in case the weather lets us down.

- stock up on Prosecco to toast the happy couple! •

Cocktails - mix-up some exclusive royal and football-themed cocktails.

Snack menu - finger food; sharing or individual dishes are perfect for these events. Pizzas, nachos, hot dogs and cheesy chips are all quick and easy to serve.

Bubbly

Pitchers and buckets - beer buckets and ready-made pitchers of cocktails or Pimm’s keep service moving and help keep bar queues to the minimum.

Beverages - not everyone will be drinking alcohol. Both events are family friendly so make sure you have enough soft drinks, fruit juices, bottled water and hot drinks available.

50


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TAKE STOCK

FEATURE

Trea+ing a Cut Cuts are among the most common injuries suffered by professional kitchen staff and sharp knives are often the cause.

Common causes of cuts • An opened can - The sharp lid edges are a potential hazard, so use a mechanical can opener instead of trying to handle it. • Slipping while chopping - Always

As an employer, it is your duty of care

place a chopping board on a non-slip

surface, or place a damp towel under it to prevent it moving. • Utensil drawer - Store away sharp items, especially knives, towards the back of the drawer preventing someone accidentally grabbing a sharp edge.

to ensure the health and safety of all employees. So, taking measures to prevent an accident, and having someone in charge who knows what to do if one happens, is crucial. Take Stock spoke to Graham Ellis, training delivery manager at St John Ambulance,

Safe use of knives

to find out more.

Accidents involving knives (and cleavers) are common within the catering

How should you treat a cut wound?

industry. To ensure that your employees are kept safe from harm so far as is reasonably practicable you must assess the risk of your employees being cut by knives and take reasonable precautions.

• Clean the wound by rinsing it under running water or using alcohol-free wipes. • Pat the wound dry using a gauze swab and cover it with sterile gauze. If you don’t have these, use a clean, non-fluffy cloth, such as a tea towel. • Raise and support the part of the body that’s injured, above the level of the heart. This along with pressure to the wound will help to stop any bleeding. • Remove the cloth or gauze covering the wound once the bleeding has stopped and apply a sterile dressing or large plaster.

How to minimise the risk Do

Don't

• Train employees in the safe use of

• Leave knives loose on worktop

knives and safe working practices

surfaces where they can be

when sharpening them

accidentally pushed off

• Use a knife suitable for the task and for the food you are cutting • Keep knives sharp

When should you take them to A&E or to their GP? If the wound hasn’t healed after a few days, or there is a high risk of infection.

• Cut on a stable surface • Handle knives carefully when washing up

• Try to catch a falling knife • Use a knife as a can opener • Carry knives while carrying other objects • Leave a knife in a sink full of water • Engage in horseplay with a knife

• Carry a knife with the blade

• Carry a knife in your pocket

pointing downwards You should advise professional medical help if: • A wound won’t stop bleeding • A wound was made by a dirty object puncturing the skin • A foreign object is embedded in

Source: hse.gov.uk/catering/knives

• Store knives securely after use, eg in a scabbard or container • Use protective equipment as required. For deboning, it is recommended that a suitable protective glove is worn on

the wound - like grit or a splinter of

the non-knife hand, and a chain

wood/glass

mail or similar apron is worn

• You think the wound might be infected

53

takestockmagazine.com


Bank Holidays 7 & 28 May

A 2018 FIF up World C uly

ay Father’s D 17 June

-15 J 14 June

Plan Ahead Planning ahead for key events gives you the opportunity to drive uptake and sales in this fast-paced, competitive industry. The May bank holidays, FIFA World Cup and Father’s Day are all busy and popular events that give outlets of all sizes the chance to increase trade during the day and into the evening.

What to do • Make sure your beer garden or outside areas - including furniture - are clean, tidy and in good condition. Consider a gazebo in case the weather lets you down. • Hold a World Cup party or decorate your premises - team dependent! • Organise a World Cup quiz. • Hire a bouncy castle or a children’s entertainer. Have board games available too. • Have an A-board outside to attract passing customers. • Make sure your kitchen and front of house is fully staffed. If it’s a sunny day you’ll attract walk-ins, so don’t get caught out.

What to serve • Most customers aren’t looking for fine dining but something quick and tasty.

offers or have specific menus to cater

• Make sure you have enough chilled

to each event. For Father’s Day offer a

bottled beer and cider available in

free pint for every dad who orders a

the fridge, plus Prosecco, white wine

meal or have a pint and a burger with

and rosé.

chips for £5 during matches. • Go the whole hog and put on a BBQ. A hog roast is profitable and a great way to cater for large numbers of people. They make a great centrepiece and are good for portion control - suiting families and small eaters - as they can decide how little or how much they want. Add a selection of sides such as spicy wedges - which you can charge a premium for - and serve a selection of matching drinks too - cider is great with roast pork. A BBQ with a rotisserie is the best way to cook the hog as it turns the meat so it is fully cooked throughout don’t try and turn the pig yourself! Flavour the pork using a brine marinade and leave to marinate for at least

- make sure you have a variety of

What to pour

fillings and sauces available. Pizza suits

• Beer buckets and ready-made pitchers of Pimms, sangria and other cocktails such as Mojito and Sex On The Beach - and even shandy - are essential. Not only does this save time at the bar, the customer remains happy and that means they’re likely to stay for another round - and return at a later date.

alone. On your bigger pizzas, make everyone happy by offering half-andhalf options. • This is a prime opportunity for outlets to serve breakfast, lunch and dinner. Tweak your normal menu to include takestockmagazine.com

each occasion - a whiskey-based for Father’s Day and a country focus when the football is on. • Events will attract customers who can’t or don’t want to drink alcohol so have plenty of mocktails on offer and non alcoholic beers. Stock up on a variety of soft and fruit drinks and bottled water too - and ice cream sodas!

WORLD CUP FIXTURES: 14 June - 15 July England v Tunisia - Monday, 18 June 7pm England v Panama - Sunday, 24 June 1pm England v Belgium - Thursday, 28 June 7pm

24 hours.

Burgers, hot dogs and chips are perfect

all ages and can be shared or eaten

• Shake up some novelty cocktails for

54

Quarter-finals - Friday, 6 July 3pm & 7pm - Saturday, 7 July 3pm & 7pm Semi-finals - Tuesday, 11 July 7pm & Wednesday, 11 July 7pm Final - Sunday, 15 July 4pm


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Take Stock March/April 2018  

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