FastFood Professional Oct-Nov-2020

Page 1

ISSN 2514-989X

(FormerlyFish Fish&&Chips Chips&&Fast FastFood Food Magazine) Nations (Formerly Magazine) TheThe Nations Favourite Takeaway Magazine Now Celebrating its 29th Year

Favourite Takeaway Magazine Now Celebrating its 28th Year

Let the Payment Kiosks Take the Cash 1

5 Reasons You Should be Accepting Cards

Chicken Flying Off Your Counter

Fastfood Professional • October and November 2020

Mastering Time and Space

Pan’Artisan New Hi Crust Dough Balls

MSC UK 1 Foodservice Champion

October and November 2020 • Fastfood Professional


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


It’s not too late to make changes


hat a strange and confusing Covid 19 world we now find ourselves living in with different rules in each of the 4 home countries, seemingly daily changes to these rules and some which are difficult to understand as they don’t seem logical. With so many areas subjected to lockdown rules, those smart operators who decided to change the way that they operate by accepting card payments, took on pre-ordering/payment apps and equipped their business for customer collection or home delivery have made good decisions and are those most likely to survive whatever is thrown at us in the coming months/years. However, it is not too late to make these changes now and to put the effort into connecting with you local community. As with most things, delivery of the promise is key. You should treat every customer as your most important, never drop your standards or “cheat” with sub-standard product, and always think, “If I wouldn’t eat it, why should I expect my customers to?” Although a number of businesses have closed or remain shut, it is an even more competitive market with the App companies competing for your business. There is a great opportunity to increase sales with addons such as sides, extras, desserts and drinks and many operators tell us that they are now taking more per week than they were pre-lockdown through their efforts. Finally, it is great to see that the European Pizza and Pasta Show at Excel is still due to take place on 11th/12th November with Covid 19 measures in place. I am sure many of you have missed the opportunity to attend these events and see what’s new that you can use for the future of your business. Thank you to all of our loyal readers, sponsors and supporters for their continued contributions to Fast Food Professional magazine. Take care and stay safe and well. Athol

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Fastfood FastfoodProfessional Professional••October Octoberand andNovember November2020 2020

At Total QSR we pride ourselves on our first time fix rate, working alongside some of the biggest brands in the food industry. Our team of multi-skilled catering and electrical engineers undertake 10,000 + jobs each year. Learn more about how we can help you. Telephone: 01225791848 | Website: | Email: info@ (Excludes Ireland & Northern Ireland)

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October and November 2020 • Fastfood Professional



22 19



On the Cover Let the Payment Kiosks Take the Cash Page 20






6 5 Reasons You Should be Accepting Cards 8 The Hot Pies Opportunity - Pukka, as seen on TV 10 How to make chicken fly off your counter 11 Sustainable palm oil pledge from Central Foods 12 McWhinneys ‘Flamin’ Hot’ Sausages 14 Seafish launches 20-year Love Seafood consumer initiative 18 Perfecting a Delicious and Versatile Selection over 70 Years 20 Let the Payment Kiosks take the cash 22 Mastering Time & Space with Steve Hemsil, Sales Director – UK & Ireland, Welbilt 23 Welbilt UK - innovative ‘Cook, Hold and Deliver’ solution 24 Adande Launches ‘EasyBuy’ and Extends Standard UK Warranty 26 New Range of Modular Counters From Fri-Jado UK 28 Hoshizaki help UK operators keep their financial cool 30 Jestic Foodservice Solutions adds Mibrasa Charcoal Ovens to its portfolio 31 XpressChef™ range brings high speed ovens to Jestic portfolio 32 Norway on board to maintain momentum after National Fish & Chip Day 33 New Forest Ice Cream Scoop a Three Star Great Taste Award

Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional





October and November 2020

34 MSC UK Foodservice Champion of the Year – Cornwall’s Harbour Lights and Fraser’s 36 HRC Given Green Light - Government and ExCeL London confirm dates for 2021 37 Kara completes £1m investment in new doughball production plant 38 Jestic adds PPE storage solutions to Metro range 39 Pan’Artisan Launches Delicious New Hi Crust Dough Balls 40 COVID19 Is Forced Progression a Friend to Fish and Chips or Foe? 41 Rational warns that delaying cleaning is damaging combi steamers 42 2021 National Fish & Chip Awards cancelled due to COVID-19 43 Jestic adds O3 Box to Venixlife sanitisation range 44 Fresh Solutions: Trakm8 partners with McLays Foods 46 5 reasons why you should offer finance as a supplier 47 JJ Moves Up 21 Places on Sunday Times Top Track 250 48 Improved Communication is key to Sustainable Growth in Quick Service 49 How The QSR Industry Can Leverage Cloud-Connected Technology Effectively 50 Takeaway Divide - How has Covid19 changed the industry? 51 Targeting landlords is a disaster and will have a bad effect on all of us 5

Fastfood Professional • October and November 2020

In Every Issue

Money Matters Our financial section can be found near the back of the issue starting on page 46 in this issue

The Trade Directory Our instant reference for all those important trade contacts can be found starting on page 52 in this issue

October and November 2020 • Fastfood Professional


5 Reasons You Should be Accepting Cards Accepting card payments has never been so important, and takepayments are making it easy for you to get set up. Get 3 months free rental* to help you get started.


OVID-19 has had a huge impact on lots of

they want to – on card. In fact, 83% of consumers2 admit

businesses, and adjusting to the ‘new normal’

convenience is higher on their priority list today than it

is important to help you thrive in the current

was just five years ago.


Following the pandemic, consumers are also making

Following the pandemic, consumers have

shorter visits to the shops to reduce risk of exposure,

changed the way they make payments. In fact, at the

which makes card payments more suitable, as it is much

beginning of lockdown, data from LINK suggested that

quicker than cash.

76%1 of people thought Coronavirus would affect their future use of cash over the next six months. Over half of these people said they will use cards more and 44% said they will use contactless/mobile payments more. And it’s important to keep up with these changes to avoid losing customers. Here’s five important reasons why you should be taking cards.

1. Consumers want you to

2. Card payments are safer ...For both you and your customers. For businesses, card payments are safer because there’s less cash lying around, helping protect you from burglaries and potential employee theft. Not using cash as much also helps eliminate the risk of counterfeit cash and the potential to shortchange yourself or your customer. The same is true for your customers, they feel safer carrying around a card rather than a pocket full of cash.

Customer satisfaction is the aim of the game for business

Coronavirus has also left consumers fearful of handling

owners, and customers expect to be able to pay the way

cash with 54% of consumers1 avoiding cash use and 44%


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


of consumers1 planning to use contactless and digital

each day, helps with accounting, and avoids several trips to

payments more.

the bank to deposit funds.

3. Stay competitive

takepayments can help

Businesses are always competing in a crowded marketplace, so anything you can do to give yourself the edge over your rivals is a big bonus. If you’re set up to accept card payments and your competitor around the corner isn’t, that gives you a boost in the eyes of consumers who, as we’ve seen, want to pay by card. Think about it, if Joe Blogs is in the market for a quick bite to eat on his lunch break but he isn’t carrying cash, who’s he going to choose? Finding the nearest ATM is timeconsuming, so if you’re accepting cards and your rival isn’t, his decision is simple.

4. It could boost profits Consumers are more prone to impulse spending when they’re paying on plastic, it’s been shown time and time again. Say you’ve got a £10 note in your wallet and your large cod, chips and peas comes to £9.50, you’re not going to be able to give in to temptation and buy that sausage as a treat for your dog for £1, are you? Paying by card has been coined ‘friction-free spending’ it removes the barriers to consumers spending more, so by accepting cards you could be benefiting your bottom lines.

5. Make your life easier And what business owner doesn’t want that? Accepting card payments is quicker, so you’ll get through more customers in a shorter amount of time and reduce queue sizes, which could mean more sales in a day. It also speeds up the counting up process at the end of

Making the transition to card payments is easy with takepayments. They offer: • Personalised pricing packages • Short 12 month contracts • No charge to join • Next day settlement** Interested? Speak to one of takepayments’ specialists today and claim your offer* Call 01472 304 154 or visit * This promotion may be withdrawn at any time. This offer is available to Fast Food Professional members. Terms and conditions apply. Businesses will be required to enter into a contract with takepayments Limited and a separate contract with an acquiring bank for the processing of the card transactions. Contracts have a 12 month minimum term. Standard monthly charges under the takepayments contract will apply after the first 3 months. Under the contract with the acquiring bank, there will be a minimum monthly service charge. The 3 months free applies only for the rental with takepayments Limited. **Providing you perform your banking window before 9pm you will receive full settlement the next banking day. This service is only available to takepayments Limited customers who have Barclaycard as an acquirer. Ecommerce pay pages, pay by link and virtual terminals are currently settled the day after the next banking day. 1 data/ 2 experience-examples/convenience-is-driving-e-commerce growth-and-influencing-consumer-decisions/

Advertise With Call Athol now on

07725 434173 7

Fastfood Professional • October and November 2020

or email October and November 2020 • Fastfood Professional


The Hot Pies Opportunity


he Great British chippy is part of the fabric of the

partners to inspire pie purchases and demonstrate tangible

nation, with half of all people in the UK enjoying pie

added value to both them and their customers. That’s why we

and chips from their local fish and chip shop at least

offer plenty of options in our range of point of sale materials

once a year. Of those who do, the average number

on our website, including outdoor and indoor signage,

of times they buy pie and chips is 14 per year - compared with

personalised posters and pie heaters,” adds Fisher.

16 times for fish and chips - demonstrating that the ongoing love for pies in the fish and chip shop sector is strong . Pukka remains the runaway number one pie brand across the foodservice and retail sectors with 56%

Heavyweight support Pukka will invest heavily in marketing again this year, with a

of people

continuation of the brand’s fully integrated campaign, ‘The

recognising Pukka without being prompted and 30%

People’s Pie’. The advert, which will be broadcast across TV

preferring a Pukka from the chippy to any other pie brand

and VOD from October, is timed to coincide with the cooler

. -With a vision to put more pies on more plates more often,

months, when families are seeking filling and convenient

there’s a Pukka for everyone – making it a must-stock brand


for fish and chip shops looking to capitalise on this demand.

“Last year’s award-winning campaign successfully kept

Pukka’s General Manager, Isaac Fisher, explains: “It is more

pies front of consumers’ minds. A Pukka pie is synonymous

important now than ever that chip shops are tapping into the

with a visit to the chippy, so it was a natural decision to repeat

sales opportunity that the category presents, particularly as

the activity – which once again heroes the great British

these last few months have been challenging. But demand

chippy,” explains Fisher

for this Great British mealtime favourite remains high, and

“In fact, this year we’re taking it one step further and

with the nation starting to get back on its feet, chippy owners

shining a spotlight on new ways people are enjoying their

have an opportunity to drive sales by stocking the nation’s

pies from the chippy, especially as pies have grown their


share of occasions in fish and chip shops verses last year. For example, to demonstrate the increase in visits to chip shops

Consumer insights

at lunch time during the pandemic which has continued post

The pandemic has solidified demand for good, honest food,

lockdown , we’re including somebody enjoying a wigan kebab*

and pies offer a tasty option for consumers searching for

during the working day. We’re confident that this, along with

a convenient meal – particularly during lunch time. In fact,

the entire campaign, will help to further boost sales for the

between May and June 2020, sales in fish and chip shops

fish and chip shop trade.”

increased by 12% in comparison to last year . In addition to this, independently commissioned research found that two

Cooking Advice for the Perfect Serve

out of three consumers are of the strong opinion that pies

To serve the perfect pie, Pukka recommends that chip shop

from the chippy taste better than shop-bought pies – with

owners avoid using the microwave, as this can create an

taste being one of the top reasons for this – demonstrating

uneven heat distribution and affect the flaky puff pastry

that an order from the chippy and a Pukka go hand-in-hand .

experience that consumers look for. Instead, it is best practice

“To help chippy owners meet this demand, we have a

to initially heat a Pukka pie to a core temperature of 75°C,

wide range of pies available to make sure there’s a Pukka for

cooking a frozen pie in a fan oven at 190°C for 50 minutes*.

everyone, from the traditionalist All Steak, to Chicken Balti

Once heated, the temperature should be brought down whilst

for the curry lover. Our Steak & Kidney pie continues to be

still maintaining the minimum core temperature of 65°C

our bestselling recipe, followed by Chicken & Mushroom and

whilst waiting to be sold.

Minced Beef & Onion - these are absolute must-stocks for chip shops,” Fisher explains.

“In order to serve the perfect Pukka pie and deliver the best eating experience, it is crucial that they are oven baked

“More recently, we introduced our award-winning Veggie

the right way up in a single layer. Stacking them on top of

Cheese, Leek & Potato pie to the foodservice sector after

one another could damage the 144 layers of carefully baked

sales skyrocketed in retail. With one in three people now

puff pastry, resulting in disappointment amongst loyal

actively seeking vegetarian pies , we urge fish and chip shops

customers,” adds Fisher.

– and indeed other foodservice outlets – to stock up to satisfy consumers’ ever-changing needs. “We continue to work closely with our trusted foodservice 8

Fastfood Professional • October and November 2020

As Pukka’s frozen foodservice portfolio features a 12-month shelf life, this permits customers to store and heat the nation’s favourite pie brand when needed. October and November 2020 • Fastfood Professional


We’re b ack on TV ‘The People’s Pie’ TV campaign returns this Autumn celebrating the Great British chippy Stock up on the nation’s #1 fish and chip shop pie brand*

Call us to stock up now on 0116 264 4000 *Censuswide survey of 2,019 UK adults conducted between 19.07.2019 & 23.07.2019 9

Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


How to make chicken fly off your counter Popular poultry brand Golden Valley Foods has drawn up a five-point plan to make the most of your chicken sales


he Golden Valley Foods range includes a wide

Foods team supplies customers with striking POS items,

selection of delicious poultry products, along

such as posters for its nuggets and steaks.

with tasty gluten-free choices too.

• Draft up deals. How about teaming your chicken menu

And with chicken a must-have on any

items with a drink and a sweet treat to create an attractive

takeaway, click and collect or delivery menu, the brand has

offer that will encourage customers to ‘trade up’ and spend

come up with a number of ideas to help fast food operators

just that little bit more? Doughnuts are bang on trend and

maximise sales and boost their bottom line.

are a convenient and easy product to pop into a bag. Take

• Something for everyone. Offer options that will go down

a look at the range of frozen, easy-to-thaw doughnuts

well with all of your customers. The Golden Valley Foods

offered by Golden Valley Foods supplier Central Foods

range features a great selection that includes chicken

• Tap into social media. Make the most of free social

nuggets, BBQ chicken wings, steaks, drumsticks and not

media tools such as Instagram, Facebook and Twitter to

forgetting the gluten-free chicken products, which are

build up a loyal following and keep in touch with your key

sure to be a hit with customers who avoid gluten for health

customers. Post regular items – it will give your followers a

or life-style reasons.

nudge and remind them to drop in or order a delivery. Did

• Showcase your menu. Display eye-catching point-of-

you know there have been almost three million posts using

sale material to advertise your range. The Golden Valley

the hashtag #friedchicken on Instagram alone?


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


• Variety is the spice of life. Create different ways to serve

chicken, as both a takeaway and an eat-in option, remains

your chicken products, including healthy options such as

really strong, and we would suggest that it’s a must-have

in a box with salad or sandwiched in bao buns. One of the

menu item for fast food professionals.

beauties of chicken is its versatility, so take advantage

“The Golden Valley Foods range offers high quality chicken

of this by offering different options for serving to suit all

that you can trust – available frozen via key wholesalers


across the UK. It’s the ideal product range to have on any

Gordon Lauder, MD of frozen food distributor Central

fast food menu.”

Foods, which supplies the popular Golden Valley Foods poultry range to the fast food sector, said: “The appetite for

To find out more, visit

Sustainable palm oil pledge from Central Foods Frozen food distributor Central Foods has demonstrated its commitment to the environment by ensuring that all products in its range that contain palm oil only include sustainable palm oil that has been certified by RSPO – the Roundtable on Sustainable Palm Oil.


he company, one of the UK’s leading frozen

of palm oil production is sustainable, and, as a responsible

food distributors, is a Supply Chain Associate of

company that is committed to sustainable sourcing and to

RSPO and has confirmed that only products with

the environment, Central Foods is very pleased to be able

RSPO-certified palm oil feature in the Central

to confirm that all products in our range that contain palm

Foods range. “RSPO offers assurance to the customer that the standard

oil only include RSPO-certified sustainable palm oil,” said Gordon Lauder, managing director of Central Foods. Northamptonshire-based Central Foods is one of the UK’s leading frozen food distributors, supplying hundreds of different lines into foodservice, ranging from vegetarian and free-from items, meat products, bakery items and canapés through to buffet products, desserts and puddings. It currently sells to more than 240 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers across the entire foodservice industry including schools, universities, pubs, bars, restaurants, hotels, leisure centres, garden centres, cafés, care homes and many other outlets.






Visit for more information.



Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



21 AN




By Ivan Bond

McWhinneys ‘Flamin’ Hot’ Sausages

For many years I have been asked if McWhinneys produce ‘hot dogs’


he person asking invariably goes on to

quality McWhinneys sausages, but also had the ‘kick’ which

explain that they don’t want a German type

people had requested.

hot dog such as a bratwurst, frankfurter or

We ended up making a sausage which ticked all the

some other rubbery sausage, but something

boxes, but unfortunately before we could start commercial

which tastes like a British sausage, but it must have a

production lockdown happened. As a result this had set

bit of a ‘kick’.

our plans back six months, but we are now ready to launch

In more recent times the number of enquiries began to

our McWhinneys Flamin’ Hot sausages.

increase and that made us sit up and take notice. T Quality

We are therefore announcing that McWhinneys Flamin’

told us that if we were to produce such a sausage, they

Hot sausages are now available for sale. The product has

would list it in all of their depots. The challenge had been

been trialled and we have received very encouraging

laid down and we had to respond.

feedback with a number of people saying that this is the

I spoke to our managing director, Kevin McWhinney,

best sausage they have ever tasted.

and he decided that we must try to produce something

We have agreed that T Quality will be the sole distributors

that matched the description of the products that the

for the remainder of 2020 in view of their input in the initial

customers were looking for.

stages of production and their depots now have stock for

He experimented with different recipes and eventually came up with a sausage which was based on our usual high


Fastfood Professional • October and November 2020

customers to buy. Why not contact your local T Quality representative and try some – you won’t be disappointed.

October and November 2020 • Fastfood Professional



Fastfood Professional • October and November 2020

October and June November and July 2020 • Fastfood Professional


Seafish launches 20-year Love Seafood consumer initiative Seafish, the public body that supports the UK seafood industry, has launched its new Love Seafood consumer brand platform today (1 October 2020).


he new brand is driven by a 20-year initiative to

brand and see our extensive planning come to fruition. Our

reverse the decline in consumption of seafood in

previous Fish is the Dish brand was successful and popular but

the UK. It aims to positively influence attitudes

as attitudes towards food and consumer behaviour change, it

towards and inspire consumers to incorporate

was time for us to take stock. We’ve relished the opportunity

more fish and shellfish into their diets. Love Seafood is being launched with a new identity, website

and social media presence. It replaces Fish is the Dish, the previous Seafish consumer brand.

to re-evaluate where seafood is positioned in the minds of consumers, and in securing its long-term future relationship with the nation. “Our planning period has given us time to position Love

The wide-ranging launch campaign will consist of consumer-

Seafood as a single, powerful message built and owned by the

facing advertising across radio, TV, print, outdoor and streaming

seafood industry. Through creation of our Love Seafood Group,

platforms. It will also feature CJ Jackson – a chef, cooking writer

with members representing businesses across the seafood

and seafood expert.

supply chain, we have embedded industry expertise and insight

Love Seafood Social, a week-long programme of online events involving celebrities, chefs, social media influencers and seafood businesses across the country, will follow from 12 October. Seafish has invested heavily in the groundwork to create Love

into the fabric of the brand to benefit both businesses and consumers. “We’re realistic about what we want to achieve and the timescales required for this. We know we won’t change national

Seafood. Informed by an in-depth State of the Nation

attitudes overnight, which is why Love Seafood is a long-

research project with YouGov in 2018, Seafish gained

term initiative. We’re aiming to inspire a generational

insight into the barriers people face in relation to

shift in attitude towards seafood and tell the story of this

seafood consumption across the UK. It then analysed

incredible industry.”

the data against information and trends identified

A central pillar of Love Seafood will involve showcasing

by its in-house market insight team and through Experian

the people and brands that make the UK’s seafood industry a

consumer data.

world-leader. Known as Love Seafood Champions, companies

The findings showed that opportunities for growth in the

and people across the full supply chain are invited to get involved

sector fell between two unique but broad consumer audiences,

in Love Seafood’s marketing opportunities on an ongoing basis.

and that they would best be engaged through an entirely new

Further information on becoming a Love Seafood Champion

consumer-focussed initiative.

and the benefits for businesses will be revealed soon.

Seafish has spent 18 months in development of strategy, brand

Seafish is also issuing a range of assets for businesses to use

and communications planning to get to the launch. It is working

across their own websites and social media channels via its

with four of the country’s leading advertising, marketing and PR

online asset bank.

agencies; Frame, Wire, LUX and The Lane.

For further information on Love Seafood, please visit the Seafish

Greg Smith, Head of Marketing at Seafish, said:


“We’re incredibly excited to launch our new Love Seafood



Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



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Fastfood Professional • August Octoberand andSeptember November 2020



























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17 Fastfood Professional • October and November 2020 @ B D S I G N S & B D I G I TA L @ B D S I G N S A N D D I G I TA L 0115 979 4330 Digital















October and November 2020 • Fastfood Professional 17 1 9 N O RT H E R N C O U RT, B A S F O R D, B D S I G N S N OT T I N G H A M . C O. U K N OT T I N G H A M , N G 6 0 B J Digital






Perfecting a Delicious and Versatile Selection over 70 Years Sausages, hotdogs, meatballs, and patties to name a few; for 70 years Blakemans have been the leading manufacturer and supplier of chilled, cooked, and frozen quality sausages and meat products, supplying them to caterers, takeaways, wholesalers, and retailers alike.


ames Blakeman began his business back in 1953

“For as long as I can remember, we have been working

after becoming a master butcher and he soon

tirelessly to produce the best meat products on the market

gained notoriety for his butchers’ style sausages

for our ever-loyal caterers, takeaways, retailers and

and his traditional Cumberland whirls. He quickly

wholesalers across the country.”

managed to earn himself a wealth of loyal customers and a reputation for the quality and flavour of his offerings. The most famous of all of the Blakemans products is the humble catering sausage, adored by their loyal clients

“It is thanks to the constant demand to provide for our customers that we have been able to put the time into expanding our range. We are always looking to improve, develop and expand and luckily the team are never short on ideas!”

and their customers alike. Developed during the cod wars

The ever-growing range at Blakemans creates limitless

to give chip shops an alternative offering when supplies

opportunities for businesses to expand both their markets

of fish were hard to come by, the sausages needed to

and their menu’s. Premiumisation and customisation are

be cooked in the frying ranges of the chip shops, which

at the heart of consumer demand and this range enables

would cause traditional sausages in natural skin to burst.

businesses to turn a simple sausage into a luxury hotdog

After extensive trials with a synthetic skin producer, Mr

(for example) with the simple addition of a soft brioche

Blakeman had cracked it, and the rest is history. James

bun, sweet and sticky onions, smoky gooey cheese and a

Morris, Head of Business Development said,

squirt of whichever sauce tickles your fancy.

“Everybody knows that our speciality is catering

Or why not experiment with their growing range of

sausages, they’re our ‘bread and butter’ so to say and it is

sausage patties, adding a quick turnaround ‘breakfast on

great that after nearly 70 years, the traditional recipe that

the go’ to your offering? Simply re-heated and sandwiched

took Mr Blakeman so long to develop is still loved by our

between a traditional English muffin with a fried egg and a

loyal and new clients alike.”

slice of strong cheddar – so good that you’ll never visit the

Not stopping here, Blakemans cemented their place in

golden arches again!

the market going on to produce a pre-cooked range. A

Regardless of how you choose to serve up, something

delicious and versatile selection of meatballs, pork patties,

always guaranteed is the quality, value and the no mess,

pigs in blankets, stuffing balls and sausages (both whole

no fuss, no waste guarantee of the Blakemans pre-cooked

and sliced), cooked for convenience and individually frozen


locking in every inch of the much loved Blakemans taste. James said,


Fastfood Professional • August Octoberand andSeptember November 2020

To download the latest product catalogue or for more information on the company visit

October and November 2020 • Fastfood Professional



Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Let the Payment Kiosks take the cash They used to say cash is king, but now, in the post covid-19 era, cash is dirty 20

Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



andling cash and serving food has become

machine for her Harbourside fish and chip restaurant in

an even bigger issue than ever before,

Plymouth and plans to have two installed in each of her

but it doesn’t need to be with the new generation





Payment Kiosks. In an industry first, the latest Payment Kiosks machines can accept cash as well as card and dispense change.

other four sites. “A machine is a lot cheaper than a member of staff. If it’s in there all day every day, you are saving easily £100 every day on a member of staff. I’m not trying simply to replace the staff but I can use them to do something else, like offer better customer service,” says Lock.

This, coupled with their highly user-friendly ordering

The kiosk also helps make more money, according to

screens, is making them a big hit in the fish and chip take-

Lock, because it draws people into the shop and prompts

away sector.

people to increase their order.

Sarah Lock owns five fish and chip take-aways in Devon

“People see the kiosk as they walk past and it does

and Cornwall and had a Payment Kiosks machine installed

draw them in. People like computers and would often

in her busy Plymouth site in the summer.

rather deal with a computer than a person.

She’s calculated the kiosk allows her to make a

“The visual screen is very easy to use and I would say

£25k saving per year through reduced staff costs and

people spend a little bit more because the pictures are

elimination of human errors.

quite pretty and the menu is interactive: it says things

“I wanted a kiosk after being in places like McDonald’s and seeing how effective they were, and the Payment

like ‘would you like a side with that?’ – it upsells and staff don’t always upsell.”

Kiosks one is unique because it takes cash rather than

And Lock says customers don’t appear concerned about

just card. A lot of the market is only taking card payments

the hygiene aspect of using a touch-screen; the screen is

now because cash is dirty, but taking card only in my line

sanitised every 20 minutes and hand gel is provided next

of retail is not the best option because people still have

to the kiosk.

cash and want to spend it,” explains Lock. “So the kiosk is brilliant because it can take all the cash, it counts the cash, it can’t steal the cash, and it gives the right change: humans can make a mistake but the machine doesn’t.” Lock has now ordered a second Payment Kiosks


Fastfood Professional • October and November 2020

The kiosk has certainly caught the attention of other fish and chip take-aways in Plymouth, with two other venues in the city now having installed a Payment Kiosks system. For more information about Payment Kiosks visit www. or email sales@paymentkiosks.

October and November 2020 • Fastfood Professional


By Steve Hemsil, Sales Director – UK & Ireland, Welbilt

Mastering Time & Space “As the size of quick-serve kitchens continue to shrink year on year, so does the demand for traditional pieces of equipment which neither utilise space efficiently or offer multiple cooking functions. As a result, fast food operators should look to invest in what we at Welbilt deem to be the ‘Crème de la Crème’ of versatile catering solutions: The combi oven.


ble to efficiently produce over 80% of the items found on an average menu, Convotherm combi ovens can perfectly grill, fry, steam, bake and roast a large quantity

of meals and snacks from a single unit meaning fast food outlets are able to expand their menus and tap into new food trends at the same time as utilise kitchen space effectively. In fact, even the smallest of quick-serve kitchens and front of house areas are able to benefit from this supreme cooking versatility when turning to Convotherm who not only offer their larger Convotherm 4 models, but also a selection of stackable and Mini models. Our smallest Convotherm Mini model for example, boasts an exceptionally small footprint of just 51.5cm and can

a wide selection of our popular Mini Series models, come

easily fit on a standard worktop, thus making this oven

complete with an advanced, automatic ConvoClean system.

an essential investment for fast food operators that are

Featuring four selectable cleaning levels, plus a

looking to execute brilliant cooking results despite a

thorough steam-disinfection cycle, this revolutionary

restricted space.

system allows caterers to achieve optimum hygiene and

However, it’s not just space-saving and food versatility

restores customer confidence in cleanliness.”

that Convotherm combi ovens master, but oven hygiene

Welbilt UK

too. This is because all Convotherm 4 combi ovens, plus

Tel: 01483 464900


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Welbilt UK help operators tap into takeaways with an innovative ‘Cook, Hold and Deliver’ solution Welbilt UK has once again brought innovation to the table with the launch of a brand-new ‘Cook, Hold and Deliver’ solution.


he package, which consists of a Garland powered

by Inducs® INSTINCT hob sustained food items at

by Inducs® INSTINCT Hob, rechargeable multi-

temperatures between 60oC and 65oC meaning operators

layer plate and compatible delivery bag, allows

can feel confident that their food items will be delivered in

operators to cook, hold and deliver hot, freshly

perfect condition with this new solution, as Steve Hemsil,

cooked takeaway items in just a few simple steps: 1) Place the delivery bag (with the Multi-Layer plate in its

pocket) on the INSTINCT Hob

Sales Director – UK & Ireland, Welbilt, elaborates: “One of the key factors that operators must consider when it comes to ensuring customer satisfaction with takeaway food orders is how hot the food items will be

2) Switch the Hob on and turn the knob to level 10

when reaching the customer; after all, low temperatures

3) Tap the operation knob twice to activate the timer and set

not only affect the taste and texture of foods, but also

present food safety risks due to increased risk of bacteria

to 1 minute

4) Once the minute is up, remove the delivery bag (with the

Multi-Layer plate in its pocket) which will now be sufficiently

charged to keep food items hot for up to 50 minutes.

To put this efficient level of heat retention into perspective,

growth. With our Garland powered by Inducs® delivery solution, caterers can be confident that hot food items will retain safe and desirable food temperatures considerably longer than a standard insulated bag.

Ticking a box from a

Welbilt carried out a test to directly compare

flexibility point of view, the Garland powered

a standard insulated delivery bag with a

by Inducs® INSTINCT hob can also be

delivery bag charged on a Garland powered

used to cook popular takeaway items too,

by Inducs® INSTINCT hob. The test showed

from curries to stir fries, right through to

that with the standard delivery bag, food

pancakes and pasta!”

items which were cooked and placed into the bag at 75⁰C (measured on top of the

For further information on the Garland

box) dropped to temperatures as low as

powered by Inducs® delivery solution,

30⁰C in just 35minutes. By contrast, the

please email our Inducs Product Manager

delivery bag charged on a Garland powered


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


from lockdown

for the hospitality sector. The lease purchase option sees

Adande Launches ‘EasyBuy’

the popular double drawer VCS2 prepstation available from just £99* per month. Global Sales Director, Karl Hodgson explains “I have no

Adande Refrigeration announces today the launch of its new finance solution

doubt EasyBuy will be a lifeline for some of our customers

EasyBuy. EasyBuy gives customers the financial freedom to choose how they wish

who are looking for new equipment. We are pleased to say

to pay for Adande units, and the length of term over which they wish to do so. This

EasyBuy is a new finance solution to assist Adande customers restarting their businesses from lockdown

new lease purchase finance option has been facilitated by PMD Business Finance

that we have mitigated the risk of customers purchasing

who will arrange the most appropriate facility for each Adande customer,

lesser quality equipment that very often works out more

according to their business needs. Adande is fully committed to helping its

expensive in the longer term, as invariably it costs more to run. Adande has low running costs, thanks to superior


Tel: +44(0)1502 537135 | Fax: +44(0)1502 533794 |

dande Refrigeration announces today the launch

energy efficiency, food waste reduction and of course

Adande Refrigeration Limited (Company Registration No. 10719443 | Group VAT No. 277091972)

Applied Design & Engineering Ltd (Company Registration No. 01812041 | Group VAT No. 277091972)

of its new finance solution EasyBuy. EasyBuy gives

Adande drawers come with a 5-year warranty**. Adande is

customers the financial freedom to choose how

the best friend a chef needs.”

45 Pinbush Road | South Lowestoft Industrial Estate | Lowestoft | Suffolk | NR33 7NL | UK

they wish to pay for Adande units, and the length of term

Executive Chairman and CEO, Nigel Bell continues “It’s

over which they wish to do so. This new lease purchase

important we do everything we can to support the industry

finance option has been facilitated by PMD Business

at this time, and we are committed to looking at new ways

Finance who will arrange the most appropriate facility for

to innovate and offer solutions that offer practical help to

each Adande customer, according to their business needs.

our customers. I’d like to thank PMD Business Finance for

Adande is fully committed to helping its customers during ADANDE PRESS RELEASE their assistance in making Adande EasyBuy a reality.” the restart period and making its world-renowned fridges For immediate release Customers will be able to opt for the EasyBuy option from and freezers more affordable in what is a challenging time2020 23rd JUNE

1st July 2020

Adande Extends Standard UK Warranty


Adande Extends Standard UK Warranty Across its Drawer Range to 5-years Across its Drawer Range to 5-years dande Refrigeration is pleased to announce

in, day-out. A 5-year warranty gives confidence to

its standard UK warranty has been ADANDE PRESS RELEASE increased to 5-years, across the For immediate release company’s complete drawer range. The 23rd JUNE 2020 5-year performance guarantee covers all

customers that wherever you use them, and regardless of whether you have the fridge or freezer mode activated, Adande will not let you down “.

major parts, whilst secondary components





Nigel Bell continues “It’s important Adande Extends Standard UK Warrantywe controllers remain unchanged, do everything we can to support

such as seals, insulated containers and digital

Across its Drawer Range to 5-years also guaranteed for a 2-year period. guaranteed for 2-years. Service labour is

Global Sales Director, Karl Hodgson explains

the industry at this time, and we are committed to looking at new ways to innovate

and offer solutions that offer practical help to

“5-year warranty is great news for our UK customers. It shows our unwavering commitment to

our customers. Extending our UK warranty to 5-years means the hospitality market can be confident when

providing quality refrigeration that continues to they purchase our brand, that we are there Adande Refrigeration is pleased to announce its standard UK warranty has been perform to a high standard; a promise that for them. We have lots of new initiatives we

company’s complete drawer range. The 5-year we are proud to stand by. Our units can increased to 5-years, across the will be launching over the coming weeks, be built into the cookline and positioned repeatedly throughout the kitchen, or

all designed with our customer in mind. performance guarantee covers all major parts, whilst secondary components such Extending our UK warranty to 5-years

used modularly which means chefs can

is the first support measure we are as seals, insulated containers and digital controllers remain unchanged, announcing during this restart period.” is also guaranteed for a period. choose. They are built to withstand the guaranteed for 2-years. Service labourAdande’s 5-year warranty is 2-year available use them wherever and however they

pressured environment of a busy kitchen, and deliver the performance chefs need, day24

Fastfood Professional • October and November 2020

as standard on all new units sold in the UK from 1st July 2020. October and November 2020 • Fastfood Professional

Tel: +44(0)1502 537135 | Fax: +44(0)1502 533794 |

Adande Refrigeration is pleased to announce its standard UK warranty has been


Adande Refrigeration Limited (Company Registration No. 10719443 | Group VAT No. 277091972)



Synergy Grill Technology collaborate with Adande Refrigeration to provide an energy-efficient ‘Chill&Grill’ outdoor cooking solution


ynergy Grill Technology, in collaboration with Adande

and together bring further value to the hospitality sector.

Refrigeration, is pleased to announce the launch of

Synergy’s new Outdoor Cooking Station is a must-have for any

their latest Outdoor (Chill & Grill) Cooking Station. This

venue looking to market its outdoor space as a dining option.

impressive new unit is designed for chefs who

This new profit-station will undoubtedly be

are looking for an outdoor cooking solution

a welcome necessity to those venues that

that not only consists of a premium grill, but

want to entice customers back to the table,

one that also holds the produce in a perfectly

safely and enjoyably. Being innovative at this

chilled state, ready to be cooked.

time is vital for everyone’s future growth and

Featuring a top of the range integrated

success. We thank Synergy Grill Technology,

Synergy Trilogy grill, paired with the latest

for allowing us the opportunity to do that via

Adande HCS1 fridge, all housed in a wooden-finish cabinet which allows for gas bottle storage space, the brand-new Synergy Outdoor Cooking Station is as practical as it is aesthetic. Excelling from an energy efficiency perspective, the new Synergy Outdoor Cooking Station boasts outstanding sustainability credentials with the integrated Synergy grill

this collaboration.” Synergy’s Commercial and Marketing Director Richard Ebbs,is likewise delighted be supporting businesses through the launch of this new product : “By collaborating with Adande, we have been able to develop a one-stop chilling and grilling solution like no other.

typically using 59% less energy than other standard chargrills

As a brand, it is important for us to keep ahead of the curve

and the Adande HCS1 being the only A+ rated refrigerated

with new product innovations, and our new Chill and Grill unit

drawer on the commercial market today. With credentials like

is a perfect example of this, allowing operators to tap into

these, hospitality operators can ensure an environmentally

the thriving outdoor dining market in a safe, practical and

friendly, low-cost, outdoor cooking solution that provides outlets

sustainable way.”

with the chance to generate significant profit. With both companies awarded for their unique UK engineered

The new Synergy Outdoor Cooking Station is available in two sizes – product codes OCS630DI/OCS900DDI

and manufactured products that are known for preserving and

For further information on the range of outdoor cook stations

producing the best quality tasting food, it was a natural fit to

or on Synergy Grill Technology, please visit

work together.

, call 07384 466324 or email

Adande’s Global Sales Director, Karl Hodgson explains:

Connect with Synergy Grill

“It’s great to be able to work with another great British

Technology on social media

foodservice equipment brand, Synergy Grill Technology,

@synergygrill #LikeNoOther



e live in a new era. Times are tough, but there is

the usable space equivalent of a 600l upright, costing from just

opportunity too, some would argue more so, for take-

£99 per ¬month.

away and fast-food outlets.

With social distancing necessary for the time being, and

Here at Adande, we are committed to our customers prosperity

thinking very much about safe-spaces, Adande have teamed up

and we want to contribute to that effort; after all our customer’s

with another brilliant catering equipment brand, Synergy Grill

success is our success. To that end, for the UK we have recently uplifted our

Technology. By pairing our energy efficient, hold-the-cold design with their specialist grill-ware, we have created the Chill&Grill,

warranty terms, and we are now giving a 5-year warranty on

an outdoor profit station for pubs and restaurants that might

all new units. This should give any prospective buyers peace

want to open their rooftop terrace, garden or forecourt and

of mind that in a busy kitchen, and even with some robust handling, our refrigerated drawers will last, and we stand by that.

encourage their regular patrons and a few more besides, back through the door. We believe that all of us in the hospitality

In addition, we have introduced EasyBuy to enable cash-

industry must think differently, and find new ways of addressing

strapped firms to buy their refrigeration by spreading the cost,

today’s latest problems. We have to become as efficient as we can,

over a term they choose. This sees, for instance, a VCS double

let’s shake our tailfeathers and show the economists just what we,

drawer undercounter unit which outperforms all others and has

in this industry, are made of.

unches ‘EasyBuy’ 25

Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Chilled Modular Counter.

New Range of Modular Counters From Fri-Jado UK Fri-Jado UK Limited has launched a new range of Modular Counters, designed for supermarket, convenience store, QSR and food to go operations. The introduction of the Modular Counters follows extensive research and the adoption of groundbreaking technology, developed for the company’s line of Custom Counters.


he counters have been designed to ‘make the

excellent insulation and prevent heat transfer between

food King’ with an innovative shelf design

each counter.

that increases the visibility of merchandise






for maximum effect, promoting impulse

and patent pending OmniCold low velocity air flow

purchases. Serve assisted or self-service

refrigeration system, which works by blanketing the food

counters are available in three widths with three tier

on display from all sides. This helps deliver accurate

display, adjustable as horizontal or sloping. Modules may

holding temperatures, reduced energy consumption and

be supplied as chilled, hot or ambient units, which are

the maintenance of optimum food quality and safety over

easily multiplexed to form in-line counter configurations

extended periods. The chilled counters have been designed

for cross merchandising. Triple glazed side panes provide

to operate efficiently with a wide range of energy efficient,


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


future-proof refrigerants with low global warming potential (GWP), including R744/CO2, R455A and glycol for remote systems and R1234yf




Natural hydrocarbon, which is a non-toxic refrigerant, with zero ozone depleting properties and a minimal GWP, is offered as an option. Demand for hydrocarbon as a refrigerant has grown amongst forward thinking food retailers due to is green characteristics. Hot versions of the Modular Counters benefit from Fri-Jado’s patented



holding Hot Modular Counter.

system, air curtain technology and hot air recycling, which deliver energy savings of some 20%. Stable temperatures

The sustainable credentials of the new Modular Counter

combined with precise humidity control ensure that food

range are matched by Fri-Jado’s broader commitment to

is maintained at perfect quality and appearance, reducing

protecting the environment. The company used the recent

the amount of merchandise that may be thrown away due

relocation of its head office and production facility to Oud

to product deterioration.

Gastel, in the south west Netherlands, as an opportunity

In addition to the issues of energy efficiency and

to establish premises, which lead the way in sustainable

reduced food waste, Fri-Jado has also addressed life cycle

business practice. The purpose designed facility sets new

cost of ownership and sustainability in the development

standards in environmentally responsible manufacturing,

of the products. They offer benefits in terms of reusability

incorporating state-of-the-art technology and automated

and recyclability, reducing the depletion of the planet’s

features to deliver working environments which are staff

precious raw materials. The high build quality and

friendly, whilst having a minimal carbon footprint and

durable components used in the construction of the

ultra-low energy consumption.

counters ensure that they have a longer operational life than competitive models. The design means that most

For further information

components are compatible with future store upgrades,

Fri-Jado UK Limited

with all external panels, cladding, interiors, worktops and

Ashley House · Ashley Road · Uxbridge · Middlesex · UB8

glass suitable for use in refurbished or upgraded counters.


When the products reach their end-of-life cycle, they are

Tel: +44 (0)1895 272227

99% recyclable.

Email: · Website:


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Hoshizaki help UK operators keep their financial cool with brand-new leasing scheme In a bid to help foodservice operators get back on their feet and spread-out the cost of new refrigeration and ice machine purchases, Hoshizaki UK has introduced a brand-new leasing scheme via Shire Leasing.


n a bid to help foodservice operators


the cost of new refrigeration and ice

Ireland, Hoshizaki UK believes the new

machine purchases, Hoshizaki UK has

scheme provides the ultimate solution for

introduced a brand-new leasing scheme via Shire Leasing. Payments start from as little as £50 per month* on 3, 4 or 5 year contracts, with the offer available on all units within Hoshizaki’s UK world-class


refrigeration, ice machine and specialist

get back on their feet and spread-out

Fastfood Professional • October and November 2020

Simon Frost, Director UK &

foodservice operators that are looking to improve their cash-flow whilst progressing their business: “The financial affect that the Covid-19 pandemic has had on many hospitality businesses has been October and November 2020 • Fastfood Professional


Meeting the fundamental requirements of cook-chill/freeze operations By Roz Scourfield, National Sales Manager at Hoshizaki UK:


s customer demand for a wider range of quick and delicious menu options continues to rise across the fast food sector, so does operator

demand for technologically advanced pieces of equipment which are capable of helping operators effectively meet this demand. Hoshizaki’s brand new range of Snowflake 2-in-1 Blast Chillers, for instance, allows caterers to safely blast chill hot foods in quick times. To put this statement into perspective, garden centre caterers using the SBU 40 HT can chill foods from as high as +90°c down to +3°c in just 90 minutes. This means that fast food caterers will have plenty of time to freshly bake and cool popular items such as pies, draining to say the least, hence why it is more important

pizzas and pastries before the doors of the fast food

than ever for catering equipment manufacturers to step-

venue opens.

up and look at ways that they can further support their

Also available in a variety of sizes, the Snowflake

customers, not just from a product point of view, but

Blast Chiller and Freezer series is designed to meet

from a financial perspective. It was for this very reason

the fundamental requirements of cook-chill/freeze

that Hoshizaki UK felt that now was the right time to

operations through durable materials, sturdy design,

initiate a leasing scheme.”

perfect performance and instant convenience.

Simon continues:

For kitchens lacking in space yet looking for a unit

“We hope that this flexible new route for financing

that has substantial blast chilling/freezing capacity

Hoshizaki equipment will help UK foodservice business

within a single unit, the undercounter SBU 20 HLU

to recover from the recent economic woe, whilst

boasts a 20kg chilling capacity, 12kg freezing capacity

improving efficiencies in the kitchen and behind the

and five rack positions. The largest unit within the four-wide Snowflake

bar.” For more information on leasing a Hoshizaki machine,

Blast range is the SBU 40 HT which boasts an

please contact the Hoshizaki UK sales team via email:

impressive 42kg chilling capacity, 25kg freezing Terms & Conditions** for this

capacity in addition to 10 rack positions.”

leasing scheme apply. For more information on appliances in the Hoshizaki

For more information on appliances in the Hoshizaki

portfolio, please visit or call

portfolio, please visit or

01322 616 900.

call 01322 616 900.


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Jestic Foodservice Solutions adds Mibrasa Charcoal Ovens to its portfolio Jestic Foodservice Solutions is delighted to announce that they will be the official supplier of Mibrasa Charcoal Ovens to the UK market as of 1st September. Manufactured in Spain, Mibrasa ovens and grills are handmade from the best quality steel, by expert craftsmen, to satisfy the most demanding chefs who want to experience the numerous benefits of charcoal cooking.


teve Morris, Sales Director at Jestic Foodservice

versatility. As such, we are delighted that we will be their

Solutions is thrilled to be representing the

new partner in the UK.”

company in the UK: “We have been aware of Mibrasa equipment

Pere Hernandez, Managing Director of Mibrasa is likewise thrilled with the partnership:

for many years, and after recent extensive product testing

“Jestic Foodservice Solutions is renowned in the

in our development kitchen, we are absolutely delighted to

industry for only supplying the highest quality brands

be able to announce this new partnership.

and equipment and we are therefore delighted that they

The ovens and grills did not just meet our expectations

have agreed to partner with Mibrasa. We believe that

but exceeded them every time, passing every trial we ran

this partnership is absolutely perfect for both Jestic and

with flying colours. Consequently, to continue to offer

Mibrasa and we look forward to working with the team in

our customers what we believe to be the absolute best

Paddock Wood over the coming years to develop the brand

brands and equipment at the best prices, we had a difficult

further in the UK.”

decision to take. As we continued our conversations, we

In addition to their market leading quality charcoal

were left in no doubt that bringing the Mibrasa brand into

ovens, Mibrasa also manufacture Parilla grills, as well as

our portfolio was right for both Jestic and our customers.

Robatayaki and Hibachi mobile grills.

Mibrasa is a young, family-run company that places an

For further information on Mibrasa Grills or Jestic

emphasis on quality and robustness. Mixing the latest

Foodservice Solutions please visit or call

engineering techniques and steels of the highest quality,

01892 831960

they work to achieve maximum precision in every detail, resulting in a product that is superior in performance and


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


XpressChef™ range brings high speed ovens to Jestic portfolio


estic Foodservice Solutions has strengthened

demand quick and easy. The ventless 3i can be positioned

its equipment portfolio after securing a deal to

anywhere saving on the expense of ventilation systems.

become a trade distributor for the XpressChef™ range






XpressChef™ from ACP Inc. high speed ovens are trusted by QSR operations around the world to deliver high quality food, in a fraction of the time – and are available in a variety of footprints, capacities and cooking technologies. Reflecting on the XpressChef™ deal, Steve Morris, Sales Director at Jestic Foodservice Solutions said: “We are

The 3i also benefits from a number of safety features

delighted to be able to offer our customers the XpressChef™

including the cleverly engineered gasket-less inner door,

range from ACP Inc. All three variants, the 2C, 3i and the 4i

which drops well below the cooking surface for the safe

have the proven power and performance to rapidly cook a

removal of food from the cavity.

wide variety of menu items to a consistently high standard.

The 4i, with its the generous 38 litre cavity makes high-

Efficiency and speed are complemented by ease of use

volume, speed cooking easy - harnessing impingement,

with simplified menu management and controls which

convection, infra-red radiant and microwave cooking

can be used by staff of any skill level to give foodservice

technologies to give operators a superbly fast,

operators a competitive advantage.”

powerful and flexible cooking solution. Operators can bake, roast, grill, steam, and toast to perfection - every time - no matter how busy it gets. The easy to use 7” True Touch™ HD Touchscreen is fully customisable, and

The XpressChef™ 2C combines a powerful 2700 watt

incorporates a HD image-based menu

convection oven and a 1400 or 1900 watt microwave to

to eliminate any language and literacy barriers. The 4i is

produce high quality baked goods fast. Perfectly suited

also easy to clean thanks to a host of features including

for front or back of house, the 2C is compact but can still

pre-installed non-stick oven liners, two cleanable air filters,

cook a 12” pizza and is stackable, to increase throughput

with a ‘clean filter’ reminder and the gasket-free, easy-

and save valuable counter space. Getting great results

clean door seal.

is simple with the XpressChef™ 2C which features a user

XpressChef™ will join Jestic Foodservice Solutions’

friendly lift and pull handle and a full colour, multi-lingual

impressive range of leading brands including Henny

LCD HD display. Ventless models with catalytic converters

Penny, Josper, Wood Stone, Vitamix, Alfa, Metro, Edge,

are also available.

Sveba Dahlen, Venix, Irinox, Rotisol, Rosinox, Frontline

The XpressChef™ 3i provides best in its class speed

International, Moduline, Antunes and Carlisle Foodservice

and performance in a compact, front of house footprint.


Available with an impressive 4000 or 5000 watts of power,

For more information about the XpressChef™ range

the three cooking technologies – impingement, convection

please call Jestic on 01892 831 960

and microwave, makes cooking a variety of foods on-

or visit


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Norway on board to maintain momentum after National Fish & Chip Day “Fish & Chips were rightly championed as the nations favourite dish on their national day this month and we were proud to be a part of the celebrations. The challenge now is to keep this momentum alive!


raditionally, National Fish & Chip Day marks a

luckily, chippies are working with trusted partners, like the

peak in sales for the industry, but this year came

Norwegian seafood industry, so supply is not an issue to

with its challenges. To see our good friends in the

satisfy demand.

industry pulling together to celebrate the day with

Looking forward, sustaining sales is certainly a surmountable

giveaways, competitions, special recipes, press, and events

challenge after living through such unprecedented times.

for their loyal customers was heart-warming after the past

But, to ensure long-term and sustainable sales, it is up to our

few months. Hopefully – even in these difficult circumstances

industry to continue to find creative ways to engage with

– this year will still be marked as a success and we can build

the public, bring new customers into the category and work

on the momentum that it brought.

together to raise the profile of this culinary phenomenon. Rest

We are already in a good place; the fish & chips industry

assured that the Norwegian Seafood Council will continue to

handled lockdown well, adapting to the changed landscape

be a close partner to support the UK’s chippies in 2021 and

and finding new ways to reach consumers. Much of the

beyond to do so – watch this space!”

industries success was thanks to the speed with which it

Hans Frode Kielland Asmyhr,

implemented stringent safety standards and technology

UK Director, Norwegian Seafood Council

to make it both easier and safer for customers to buy and

For further information on quality, legislation and

collect –and without doubt this has proved its worth. And,

sustainability please visit


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


New Forest Ice Cream is celebrating its best ever result in the most prestigious food and drink competition in the UK, The Great Taste Awards. The Hampshire based ice cream producer was awarded a Three Star accolade for their new Malted Milkshake ice cream. Three Stars are only awarded to products which judges consider, “extraordinarily tasty” and with only 1.6% of the 12,777 entries achieving Three Stars, Malted Milkshake ice cream from New Forest Ice Cream is amongst the very best foods in the UK.

“We are delighted to be celebrating more success in the Great Taste Awards for the 9th successive year and our first ever Three Star win with Malted Milkshake ice cream and another One Star Award, this time for our Blackberry Clotted Cream flavour. The Great Taste Awards is often described as the Oscars of the food and drink industry, so to win a top three star award and compete alongside some of the UK’s very best producers is a huge honour for us. “It’s particularly poignant to have achieved our first Three Star Great Taste Award, just weeks after my father and founder of New Forest Ice Cream, Lawrie Jenman

uccess for New Forest Ice Cream didn’t stop with

sadly passed away. He would have been justifiably proud

the Malted Milkshake flavour as their Blackberry

of this achievement and the efforts of our team.

Clotted Cream ice cream also tempted the taste

“Our Malted Milkshake ice cream has been a big hit

buds of the judges, winning a One Star Great

with restaurants and caterers. Its unique toasty, buttery

Taste Award.

flavour is perfect for serving alongside a range of desserts,

The Great Taste Awards celebrates the very best in food

including pecan pie and banana split. It is also ideal for

and drink from the nation’s independent farms, producers

creating moreish, malty milkshakes without the need

and manufacturers. The awards are blind-tasted and

for additional malted milk powder. The combination of

judged on flavour, texture and appearance, by a panel of

New Forest’s traditional dairy recipe combined with malt

over 500 industry experts. Adding to their extensive range

extract and blended to perfection, allows operators to

of award-winning flavours, New Forest Ice Cream has once

create delicious malt shakes within minutes. Alternatively,

again demonstrated their expertise and commitment to

for a chocolate hit, operators and chefs can even make a

producing quality ice cream and sorbet for the hospitality

Malteser-style milkshake by adding chocolate ice cream

and retail sectors.

into the mix too. To complete the tempting treat, serve

The judges praised the Malted Milkshake ice cream’s rich,

with whipped cream and crumbled Malteser!”

moreish, malty flavour: “This has a unique but wonderful

Malted Milkshake ice cream is available in 4 litre catering

flavour. We loved the toasty, buttery notes. The sweetness

tubs which can be purchased directly from New Forest Ice

is also well judged, allowing these to shine. The ice cream

Cream for local delivery or alternatively from our wholesale

is well made, with a smooth, creamy texture and rich

stockists which include Blackmore, Premier Frozen Foods,

indulgent feeling.

Food To Serve and Reliable Food Service.

“There is a real nostalgic comfort to this rich ice cream, with its range of flavours and more subtle nuances. The main flavour is that of the malt syrup, but there is so much more to this. It keeps bringing wave upon wave of flavour. Very, very good and so moreish.” Christina Veal, Director of New Forest Ice Cream is delighted to add another award-winning flavour to the company’s collection: 33

Fastfood Professional • October and November 2020

For further information on New Forest Ice Cream please call 01590 647611 or visit October and November 2020 • Fastfood Professional


MSC UK Foodservice Champion of the Year – Pete Fraser from Cornwall’s Harbour Lights and Fraser’s Pete Fraser, owner of award-winning Harbour Lights and Fraser’s Fish and Chips in Cornwall, has been named Foodservice Champion at MSC UK’s annual awards in a virtual live-streamed ceremony from the National Marine Aquarium in Plymouth.


he award for MSC UK Foodservice Champion of

a streamed ceremony from the National Marine Aquarium

the Year recognises an individual or foodservice

in Plymouth. Guest speakers included Mitch Tonks, MSC

business that has gone above and beyond serving






MSC labelled products on their menus and

Buckland, fisherman from the MSC Cornish sardine fishery,

demonstrated exceptional leadership in championing

and Tommy Russell, from the Poole Harbour Clam & Cockle

seafood sustainability. Both independent establishments,

Fishery as well as Luke Pollard, the MP for Plymouth

including fish and chip shops, and chain restaurants were

Sutton and Devonport, and Shadow Secretary of State for

eligible in this category.

Environment, Food and Rural Affairs.

Due to social distancing restrictions, this year’s

Pete Fraser, the owner of the two establishments, said: “I am

MSC UK awards were held virtually on September 30 with

totally thrilled and humbled to be named as MSC Foodservice


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Champion for 2020. At Harbour Lights in Falmouth and Fraser’s in Penzance, I am sure a major part of our business growth has been, from early on, taking environmentally friendly fish buying decisions. “MSC is the gold standard for choosing sustainably sourced fish. Wherever you see their ecolabel, you can buy with total confidence. On a personal note, I am particularly excited that there are now over 100 fish and chips shops throughout the UK that have joined us in obtaining MSC certification.” Loren Hiller, Senior Commercial Officer, UK & Ireland,

printing by Cornish-based J Supplied 3D. It was made in

“It’s our collective responsibility to make sure our

collaboration with Fishy Filaments, who recycle fishing

oceans are teeming with life forever, but we couldn’t do it

nets used by fishermen at the MSC certified hake fishery

without inspiring individuals like Pete Fraser who go above

in Cornwall into engineering grade nylon filament. Fishy

and beyond just using the blue label on the. His commitment

Filaments’ innovative harbour-side recycling technology

to sustainable sourcing, promoting MSC species, finding

was invented in Cornwall, just down the road from Pete’s

plastic packaging alternatives for fish boxes and educating

shop, Frasers Fish and Chips. Using this 100% recycled

the next generation exceeds expectations. Pete is a worthy

material saves about 98% of the carbon emissions of

winner of this award and should be proud for what he has

using equivalent virgin material.


achieved. We thank him for his continued support as a custodian of the oceans.” Fraser’s were judged to be winners owing to how well they inform customers about the sustainable credentials of their menu, including the journey of fish from catch to plate. Responsible sourcing, including promoting MSC certified species is key to their business ethos. The team will always endeavour to have at least three MSC certified fish on the menu and Fraser’s fish and chips often host sustainability workshops with their neighbouring primary schools. The winners’ striking award, depicting a sea full of schooling fish, was designed and manufactured using 3D

MSC UK Awards 2020 Full list of winners: MSC UK Foodservice Champion of the Year: Pete Fraser - Harbour Lights and Fraser’s MSC UK Menu of the Year: Lussmanns Sustainable Fish and Grill MSC UK Foodservice Wholesaler of the Year: Brakes and M&J MSC UK Fresh Fish Foodservice Supplier of the Year: The Stickleback Fish Company Ltd MSC UK University of the Year: Durham University MSC UK Supermarket of the Year: Sainsbury’s MSC UK Mid-size Store Retailer of the Year: Lidl MSC UK Fish Counter of the Year: Waitrose & Partners MSC UK Newcomer of the Year: Iceland MSC UK Retail Supplier of the Year: New England Seafood International MSC UK Canned Brand of the Year: John West MSC UK Frozen Brand of the Year: Birds Eye MSC UK Marketing Champion of the Year: Lidl MSC UK Ocean Hero: Bord Iascaigh Mhara (BIM)


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


HRC Given Green Light Government and ExCeL London confirm dates for 2021


xhibitors booked into the ‘Hotel, Restaurant &

HRC, so it seems fitting that it will also be the first one

Catering Show’ (HRC) next year (22nd – 24th March

we exhibit at in 2021. We have missed so many shows in

2021), have been sharing their delight on the show

the intervening period and we cannot wait to get back

getting the green light, after both the government

to personally interacting with prospective and current

and ExCeL London announced a lifting of restrictions from

customers”. Paul Da Costa Greaves, Culinary Countries

1st October this year.

Manager at Koppert Cress highlighted how the event is

Paul Fieldhouse, Business Development Director at

far more than just an exhibition, “HRC is not just a trade

Ramco enthused, “After a turbulent 2020, Ramco can

show, it is a platform for the whole HoReCa industry to

now focus on kick-starting 2021, beginning with ‘Hotel,

network, share creativity and be inspired by the passion

Restaurant & Catering (HRC)’ in March at ExCeL”, whilst

of the individuals, operators and suppliers within it. The

James Cook, Managing Director at EPOS specialist, Tevalis,

sector has shown amazing resilience in the last few

commented, “With the hospitality industry having changed

months and HRC will be the place to celebrate that – We

so much in the last few months, HRC will provide operators

are looking forward to it immensely”.

with the perfect opportunity to update themselves on all the latest innovations, as well as products that until now, they may not have even considered before.”

Ronda Annesley, Event Manager for HRC, is thrilled that the whole industry now has a date to look forward to:


“There is nothing quite like the buzz of an exhibition hall

Ebbs, Commercial & Marketing Director at Synergy Grill

and there is no doubt that being able to touch, smell, feel

Technology explained, “As with so many products, Synergy

and see products in real life, will always be more effective

Grill really comes into its own when chefs witness it in

than any online experience. For exhibitors, the opportunity

action. HRC will once again provide visitors with a way to

to meet serious buyers face to face can completely change

excite their senses, as they discover the latest products

the sales dynamic and with so many key contacts working

that have launched during lockdown.”

from home recently, HRC will provide the ideal opportunity

With many companies having relied on Zoom and

to re-engage with customers both old and new.

Teams for both demonstrations and customer meetings

The health and safety of both exhibitors and visitors will

in recent months, there is universal delight at the chance

be our utmost priority and we’ll be working hard in the

to get back to face to face interaction and the associated

coming months to provide visitors and exhibitors with a

benefits that this can bring. Rebecca Rayner, Director

completely safe and hygienic environment.”

at Gluten Free experts, Glebe Farm Foods reflected, “Ironically, the last exhibition we attended in 2020 was 36

Fastfood Professional • October and November 2020

To enquire about exhibiting at the event please call 0207 886 3095, or visit October and June November and July 2020 • Fastfood Professional


Kara completes £1m investment in new doughball production plant Kara, the foodservice arm of Finsbury Food Group, has invested over £1m in new production plant at its Manchester site. The major investment will directly enhance production efficiency and help improve the bakery’s capabilities and efficiencies.


lockdown the past few months have been a challenging period both for Kara and the Finsbury Food Group. It did, however, provide us with the perfect time to completely install and commission the new plant. This new installation protects and significantly increases our manufacturing capacity and importantly brings about less manual handling. We have already seen improved product quality and consistency.

he plant investment has gone towards the

“This investment has come at an important time.

installation of a new doughball plant and

Doughballs have been identified as an increasingly

freezer capability. This includes a brand new

important range within our product portfolio. We know that

freezer, feeding system, product conveyors,

many foodservice operators and wholesalers are looking

check weigher, new metal detector and hand-packing

at menu shrinkage and switching to ingredients that offer

station. Structural improvements have also been made

multi-use. Our doughballs are sufficiently versatile to be

to the building fabric including a replacement of the floor

used across all day parts and in a cross-section of dishes

area and installation of energy efficient LED lighting.

and cuisine types.

This multi-million pound investment will deliver numerous

“The new Kara website suggests numerous ways that

benefits to the site; most significantly, it is anticipated that

doughballs can be used alongside the traditional pizza

the new plant will increase capacity by 30%. Alongside the

base including the likes of garlic doughballs, cinnamon

increased manufacturing capability, it is also predicted that

rolls, flatbreads, international dishes like Turkish Pide and

less downtime and product wastage will be incurred.

even a Chocolate S’mores for dessert menus.”

Jon Cooper, Business Unit Director at Finsbury Food Group, commented: “With much of Kara’s customer base closing during the 37

Fastfood Professional • October and November 2020

For more information on Kara, please visit: https://karafs. October and November 2020 • Fastfood Professional


Jestic adds PPE storage solutions to Metro range Jestic Foodservice Solutions has expanded its market leading range of Metro commercial storage and shelving products with a flexible range of PPE and sanitiser storage solutions – which includes a PPE Tree, a Multifunction Mobile PPE Station and a PPE Check-In Station which offers mobile and secure storage.


etro products are widely recognised as leading the industry in stability, efficiency and mobility and the PPE storage products are no exception. The four-sided PPE Tree, for example, increases the availability of hand sanitiser and PPE in high traffic areas, whilst

handy shelves provide the flexibility to store supplies, other PPE, or hold a waste container The Multifunction Mobile PPE Station includes Total Lock castors which make the station easy to reposition and stable when in use, plus rails can be reconfigured or used for mounting signage. The PPE Check-In Station offers safe and secure PPE storage and access for a kitchen brigade or work shift and comes complete with two single glove box holders, one x gallon sanitiser holder and one x 2 two litre sanitiser holder in Metroseal grey with antimicrobial protection. As Steve Morris, Sales Director at Jestic Foodservice Solutions explains: “The new PPE storage range from Metro is a timely addition to our portfolio as it has never been more important to protect staff and customers from Coronavirus by providing convenient access and storage for PPE items like face masks, gloves and hand sanitiser. “There is a solution to suit every size of operation and stations can easily be positioned at entrances or wherever they are required to help maintain social distancing and optimise hygiene. In addition, every product in the Metro PPE storage range is easy to configure to suit each operators’ specific requirements.” For more information about the Metro range please call Jestic on 01892 831 960 or visit www.jestic.


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Pan’Artisan Launches Delicious New Hi Crust Dough Balls Recognising the importance of authentic, premium quality bread offerings for consumers, and the huge popularity of pizza, especially as demand for delivery and take out services grow, Pan’Artisan has developed two new premium dough balls; Hi-Crust and Hi-Crust made with Sourdough.








edge of the pizza base before topping and cooking.

Pan’Artisan Ltd; “In a market where provenance

The dough balls are also suitable for many other uses,

continues to grow our new Hi Crust doughballs allow

such as bread sticks, canape bases, calzone or dumplings.

the operator to purchase a frozen, UK manufactured

The Hi Crust made with Sourdough derives its aromatic

product that can be stretched to achieve the trade mark

flavour profile from the addition of wheat and rye sours,

leopard spotting; which is only achieved at a very hot

which imparts earthy, fruity notes and a complex acidity.

oven temperature, and the high crust pizza base we have

Pan’Artisan’s dough balls are provided frozen and are

been accustomed to only seeing in the markets in Italy.

available in cases of 70 x 240g aiding operators with a

Our development team and dough experts have worked

longer shelf life, less wastage and convenience in portion

tirelessly to find the solution the market has been calling

sizes. They are suitable for different oven types; amazing

for, whilst ensuring the process is not too complex for the

results can be had from a traditional wood-burning oven,

operator. This innovative product changes the game when

impinger or stone deck oven.

it comes to manufactured dough with its versatility and ease of use.”

Salt levels conform to government guidelines and all dough balls are suitable for vegetarian, vegan and lactose

Created from an original Italian recipe which results in

free diets. They are produced in a nut free environment

exceptional elasticity of the dough to promote the final

and contain no artificial preservatives, flavours or GM

taste, crust and texture, Pan’Artisan’s new dough balls


offer a versatile product for chefs and operators alike – they are perfect for pizza bases; in order to achieve the

For more information on the Pan’Artisan range of

distinctive high crust finish, create a rim of 1cm around the

products call 01730 811490 or visit


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



Is Forced Progression a Friend to Fish and Chips or Foe? You would have to be in the Hospitality

running a more streamline operation – In fact, preordering

business on another planet not to have felt

improved quality, reduced waste and increased customer

the impact of the new world order caused

satisfaction too by getting their food offer online. The new normal is to stay safe. Staying in – is the new

by the Covid 19 Pandemic, but for the fish

going out. Take away food delivered in can absorb all the

and chip sector, many shop owners have

disposable income that isn’t being spent on holidays, cinema

experienced a significant uplift in trade while others are finding it tough…


trips and recreational events. Busy shops are locking in on this new trend and making their brand, their menu and their service more available and safer than ever. Whether you choose to work with an online service

he shielding generation (over 70’s) are the

provider or build your own online ordering system, the

generation that many believe are the dying breed

numbers don’t lie. The average spend per person is higher

of proper fish and chip lovers – growing up in a

than a walk in customer and repeat business is higher too.

world without fast food, sandwich shops and

If Covid 19 had literally just been a flash in the pan not

coffee houses. Now with these customers under house

many businesses would have been forced to progress and

arrest Chippy owners were put into a situation of forced

adapt the way that they have and some are still resisting –

progression to get their meals out to these loyal customers

preferring to ride it out in the hope that there will one day

– many of whom couldn’t tell an email from an online bank.

be a return to normality.

The busy shops it seems adapted, embraced change and took the food to them.

Forced progression is a good thing. It extends beyond how you choose to get your food and your customers together

Online ordering and using social media needs to be

safely. Reducing hours, lowering overheads, higher sales

perceived as OPPORTUNITIES not CHALLENGES. For the

and lower taxes are all good for business and the end result

generations below the grey pound are much more computer

of course is higher profits. Giving your business a review

savvy and need to be catered for too in a safe and efficient

and a refresh should be part of your ongoing strategy but

manner. The busy shops we have spoken to all reduced

when the worlds circumstances change the needs of the

their opening hours, streamlined their menu (to enable

entire population, then it must be embraced and exploited

safe distancing in the kitchen) and reduced overheads by

in a positive way..


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Rational warns that delaying cleaning is damaging combi steamers Don’t delay combi-cleaning, warns Rational


arket leader says kitchen staff deferring cleaning routines is leading to increased service call outs Rational is warning that it’s essential for

kitchen staff to follow the cleaning procedures

recommended by their machine’s manufacturer in order to keep combi steamers operating safely and efficiently. The market-leader says that, in the wake of the COVID-19 pandemic, some operators are choosing to delay cleaning in order to save money. “We are already seeing an increase in service call-outs arising from this,” says Trevor Lath, national service director of Rational UK. “It’s a problem that will be affecting all combi steamer brands,” he adds. Typically combi steamers should be cleaned every day as part of the kitchen routine. Most quality machines have self-cleaning programs that make what would be a time consuming and unpleasant chore effortless. On Rational’s

you could block drains, flood the kitchen and damage the appliance permanently.” By making the equipment unsafe, not cleaning the combi may even compromise HACCP.

new iCombi Pro the iCareSystem tells operators when

“The answer is simple,” says Lath. “Follow the machine’s

they need to run the programme to clean the combi, so it

alerts, or the manufacturer’s guidelines, and run the

minimises the use of chemicals – because it only asks for a

cleaning program when it’s required.”

clean when it’s necessary.

HACCP data available from the iCombi Pro combi-

The iCareSystem also deals with scale, so there’s

steamer and via Rational’s ConnectedCooking platform

no need for a separate water treatment system, or for

will give the operator a comprehensive summary of the

expensive professional descaling. “The problem is that

combi steamer’s daily operation, including the number of

some operators are ignoring the iCareSystem’s alerts, on

cleaning programs that have been run during a specified

the assumption that delaying a clean and descale will save


them money and won’t really do any harm,” says Lath. “This is not the case.”

RATIONAL is the leading provider in hot food preparation equipment and, with the iVario multifunctional cooking

Deferring cleaning routines will lead to the build-up of

system and the iCombi Pro combi steamer, the company

dirt and scale, which may compromise cooking results,

delivers 95% of all conventional cooking applications.

increase energy consumption and running costs and

Rational’s ConnectedCooking allows operators to monitor,

ultimately lead to equipment breakdown.

If a descale

manage and update their Rational appliances remotely,

becomes necessary it could cost hundreds of pounds.

from a PC, tablet or smartphone. iKitchen is the combination

There are additional risks: the Rational detergent cleaning

of the iCombi Pro, iVario Pro and ConnectedCooking –

tablets don’t just clean and descale the machine, they

iKitchen delivers the best kitchen management and the

also break down fats and grease, preventing drains from

best cooking solutions. For information and brochures, or

blocking and subsequent kitchen floods.

to find out about free Rational Live online demonstrations

“At the very least, you’re looking at unwanted costs and unwanted downtime,” says Lath. 41

“Worst case scenario,

Fastfood Professional • October and November 2020

and webinars, call +44 (0)1582 480388, freephone 0800 389 2944 or visit October and November 2020 • Fastfood Professional


2021 National Fish & Chip Awards cancelled due to COVID-19 Plans are now underway to get people back out eating fish and chips as soon as possible


s you are already aware, the 2021 National Fish

updates, please visit the National Fish & Chip Awards

& Chip Awards have been cancelled due to the

section of the Seafish website or contact the

current situation with coronavirus in the UK This has led to many fish and chip shops and

restaurants having to temporarily and some permanently close their doors.

Seafish Project Team directly on fishandchips@ Seafish is working on a range of initiatives to support seafood businesses during coronavirus, including collating

The awards announcement was made in April by

information on how businesses are being impacted and

competition organisers Seafish, the public body that

using this to inform regular updates to government. It is

supports the £10bn UK seafood industry.

also regularly updating information on support and advice

So Seafish has decided to turn its focus on helping the foodservice sector, including fish and chip businesses to get back on their feet as quickly as possible. So with that in mind please watch out for our new national initiative LOVE SEAFOOD which launches on 01 October 2020.

Save the date! Love Seafood by Seafish: Our new consumer brand launches on October 1st and will drive our 20-year initiative to positively influence people’s attitudes towards seafood. Please pop this date in your diaries and look out for more information on how businesses can get involved, as well as

available on its website. Seafish Press Office Contacts: Jacob Brydon | Laura Bain | Watch our film: Visit our website or follow us on Twitter @seafishUK and LinkedIn. To keep up with all Seafish news please register for the Catch Newsletter if you have not aready done so.

an invite to our forthcoming webinar. To find out about previous awards history or any news 42

Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Jestic adds O3 Box to Venixlife sanitisation range Jestic has expanded its Venixlife range with the O3 box – a flexible and compact ozone sanitisation cabinet, which is suitable for a wide variety of foodservice and workplace applications


s Steve Morris, Sales Director at






Coronavirus still a very real

Adjustable shelves in the O3 Box incorporate specially designed slots so the ozone can circulate freely to ensure a complete and effective sanitisation.

danger, ensuring the safety of staff and

A variety of models are available

customers remains a priority. The O3

depending on the application and

Box incorporates an ozone generator

Jestic’s experienced sales team is

and laboratory tests have shown it can

available to advise on the best model to

eradicate up to 100% of viruses and

suit your needs.

bacteria after a full cycle - so operators can rest assured that a wide variety of items from plates to glassware, to cookware and even work uniforms are sanitised, hygienic and safe to use. “The stylish stainless steel cabinet will fit seamlessly in commercial kitchen environments and with a footprint


of just 600mm x 630mm operators

For further information contact Jestic

will also appreciate the space-saving

Foodservice Solutions via email on


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


Fresh Solutions: Trakm8 partners with McLays Foods The scheme, launched by catering specialist McLays Foods, sees fresh meat and produce delivered to more than 6,000 homes across Glasgow, providing a vital lifeline for vulnerable people shielding from Covid-19.


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



raig McLay, director at McLays Foods, explains:

“That was the key impetus that first led us to offering

“We usually supply fresh produce to hospitality

businesses a free trial of our Insight Optimisation route

businesses across Scotland but, since lockdown

planning software during the pandemic. The solution uses

measures were introduced, demand has obviously

big data to handle even the most complex of fleet route

dropped. We knew we wanted to support the national

management requirements, with a proven track record

effort against Coronavirus, so looked at how our expertise

in cutting fuel expenditure by up to 20% and increasing

in the FMCG delivery sector could help.

productivity by upwards of 33%. Maximising the concept

“With a fleet of 13 vans that would otherwise be

of usable data, the Insight Optimisation tool goes beyond

temporarily out of action, we were approached by Glasgow

planning a simple A to B route, but takes into account the

City Council to discuss a delivery programme, which would

size and capabilities of individual fleets and loads, enabling

get essential meat, vegetable and dairy packs out to

them to approach the task with the maximum efficiency.

elderly and vulnerable residents right across the city. With







the support of the Council, we set about launching the

advantage of the trial and that our software is helping

home delivery service but, tasked with making drop-offs

them carry out vital work within the community.”

at up to 1,000 addresses per day, alongside a number of

Craig concludes: “Trakm8’s Insight Optimisation software

British Red Cross destinations, we knew we needed a route

has made a real difference to our operational capabilities.

optimisation solution which would enable our drivers to

Faced with a varied and displaced list of drop-off locations,

do their jobs as efficiently and cost effectively as possible.

we would previously have had to spend a significant

That’s when we approached Trakm8.”

amount of time manually plotting the most ergonomic

As the UK’s leading telematics technology specialist,

routes. Now, at the touch of a button, we can upload our

Trakm8 was keen to lend its knowledge and expertise to

entire address database and, in a matter of moments, have

such a worthwhile cause. Peter Mansfield, Group Sales and

the most efficient routes plotted for each of our drivers.

Marketing Director at Trakm8, says: “In these challenging

It’s been a real game changer, and one we’d recommend to

times, fleet managers are having to make more significant

any other business facing similar challenges.”

changes to their traditional practices than ever before,

McLays foods now continues to offer their home delivery

adapting to furloughed staff and increased demand

service via the website ( and now

for deliveries. As such, fleets need access to the right

plans to take it one step further by offering customers a

technology to help them continue to work as efficiently

selection of Christmas hampers which will also be available

and smartly as possible.

to order online on the run up to Christmas.


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



5 reasons why you should offer finance as a supplier Being able to offer finance is essential for your business, as well as the businesses you are selling to, as there are various reasons why your customers will want and need to use an alternative to large payments, especially in the current situation. Take a look at the main reasons why offering a finance package for your products is so important, and how you can access this with Johnson Reed. By becoming one of our ‘Raving Fans‘, joining our list of suppliers offering finance with our support across the spectrum, such as with legal guidance, marketing and competitive rates.

Sell more, more often

old, damaged or outdated equipment straight away. In turn,

By introducing an option to purchase your products with

this will allow the company to provide a better product or

finance, you are giving businesses and your customers more

service to their customers without having to save and build

buying power, with greater options and access to equipment

capital to buy products with lump sums, therefore improving

needed to improve their business. This will ultimately

the quality of output and driving sales. By having the latest

generate more sales for your business as, quite simply,

equipment without financial difficulty, the business can grow

businesses are more likely to be able to afford the monthly

and succeed, or in the case of new starts, it can hit the ground

payments in line with their cash flow and finances, compared

running and generate revenue needed to make profit.

to the large payment which isn’t always readily available. In addition to generating more sales from more businesses,

Reduce credit risk and improved cash flow

businesses may also be able to buy more or higher price

Financing equipment allows the company to maintain

products without the restriction of price tag, to an extent.

positive credit, without the expensive lump sum that is

This makes your products more affordable, giving you the

necessary for large purchases. It is important for businesses

opportunity to sell more, more often.

to keep money for a rainy day, as cash is king more now than ever. Although buying equipment outright may seem

Wider customer appeal

a good option, there are various unexpected expenses that

Offering finance will give you a wider customer appeal, not

businesses may fail to take into account, meaning finance can

only by bringing more customers to your business who

be a sensible option to offer to clients, keeping their credit

can spread payments of equipment, but different types of

risk low and helping them improve their cash flow

companies too. Companies such as new start businesses with low capital, medium businesses that want to expand but

Tax benefits

might be restricted and those wishing to keep money for a

By using equipment finance or leasing, your payments

rainy day will all have access to your products, increasing

are fully tax deductible, as opposed to an outright purchase,

your potential pool of businesses that you can work with

where your company can only claim capital allowances.

and sell too, whereas suppliers that do not offer finance

Offering finance and leasing can give your customers the

may not be able to encapsulate these areas of the target

opportunity to offset payments against their tax, actually

market. By widening your customer appeal you can enhance

saving the business money in the long term. Promoting this

your relationships with companies, supporting them in

you can help businesses realise their potential savings and

their growth and increase your potential to develop your

the benefits of using the leasing your products.

reputation as a supportive supplier.

For more information about offering finance for your products, visit our Raving Fans page. For support with

Promote return on investment Purchasing new equipment for the business on a finance

advertising and promoting finance for your products, visit our Supplier Marketing Page. Alternatively, get in touch with

or leasing package can always be seen as an investment into

our team by phone

the company. Not only will it allow the bank balance to stay

0161 429 6949

healthy, it allows the business to trade without restrictions of

or email


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



Improved Communication is key to Sustainable Growth in Quick Service

British businesses that took out loans under the Government backed CBILS scheme are being pressured to pay it back early by the banks, say leading tax and advisory firm Blick Rothenberg.


ichard Churchill a business advisory partner at the

of their existing funding. Clearly when a business needed

firm said: “The Banks are giving business loans with

borrowing to survive, it is not able to repay significant

one hand and them taking them away with another,

elements of this only a few months later.”

which is putting businesses under huge pressure at a time when they are already struggling.”

Richard said: “The Banks need to be reminded of their

responsibilities to support business and that they are only

He added: “The banks are changing their attitude to loans

taking a 20% risk with CBILS, with the government taking

and in many cases are requesting that firms pay back some

80%. One of the limiting factors of CBILS lending was the

or all of the loans, earlier than planned.

loans were for a maximum of 6 years with a 5-year repayment

Richard said: “This is extremely worrying especially as the

profile. No repayments were due in the first year.”

Government backed scheme guarantees the bank 80% of

He added: “A practical step to help solve the issue of

the loan they are making, and their risk is much lower than it

affordability assessment would be for these loans to be able

would normally be.”

to be extended over a longer period, therefore reducing the

He added:” The banks are putting businesses under

annual repayments. The UK government already has the

pressure they do not need, which is going to be extremely

majority of risk for these loans and events of default need to

damaging to UK businesses that have changed business

be minimised. Granting a longer repayment period would be

models and produced forecasts going forward on the basis

a sensible first step.”

JJ Moves Up 21 Places on Sunday Times Top Track 250 JJ Foodservice has moved up twenty-one places to 109th in the Sunday Times Top Track 250 list, which ranks Britain’s mid-sector private growth companies with the biggest sales.


anking at 130th in 2019, JJ has eleven UK branches, more than 800 staff and sales of £202.4m for the period ending March 31,


The Sunday Times reported: ‘Profits rose 58% to £10.9m last year.’ JJ’s COO, Mushtaque Ahmed, said: “The hospitality sector and the businesses that supply them are facing huge challenges right now and into the future. We would like to thank our team, customers and suppliers for their support and loyalty during these unprecedented times.” The Top Track 250 is sponsored by Grant Thornton and Lloyds Banking Group, and compiled by Fast Track, the Oxford-based research and networking events firm. 47

Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



Improved Communication is key to Sustainable Growth in Quick Service


fter initial declines at the start of lockdown the

of the future. So how can operators ensure all orders are

takeaway market returned to, and in the first

taken and fulfilled accurately and efficiently, across the

two weeks of July exceeded, its pre-COVID high,

entire estate, while keeping both customers and staff

according to a recent report from the Agriculture and

members safe?

Horticulture Development Board (AHDB). This is largely

From optimising accuracy and efficiency at the point

driven by substantial growth in collected and drive-thru

of order and point of delivery, to enabling retailers to

orders, which account for the majority of takeaways.

maximise the increasing number of digital ordering

And, despite the impact that the COVID-19 pandemic

channels - including mobile apps; touch screen table

has had on the quick service industry, with fundamental

service; and third party websites - communication within

changes in consumer behaviour, supply chain disruption

and throughout the entire estate is fundamental to an

and continued social distancing measures, many operators

efficient and profitable operation.

have thrived under the circumstances.

As every restaurant owner knows, the clearer you can

These changes have driven greater innovation, as

hear the customer, the more accurate and quicker the order

operators have rapidly adapted, allowing consumers to dine

preparation process is and the less waste there is. The

in, take out, order via a food delivery or ordering app, or

speedier the execution, the better the customer experience.

use drive-thru and curbside service. And, as Tom Downes,

The latest generation of communication hardware,

CEO, Quail Digital, explains, at the heart of this innovation

such as digital, multi-channel headsets, enable new

and sustained growth lies improved communication across

levels of agility and flexibility with the addition of a third

all aspects of business operations.

communication channel for single and dual lane drivethru, curbside ordering and in-restaurant table service, all

Digital Transformation With the onset of the coronavirus pandemic came the realisation that years of transformative investments in

from the same headset, with a range that covers kitchen, seating on two floors, drive-thru lanes, drive-to bays and parking lot.

technology could rapidly come to maturity, keeping pace

Moreover, they will come with advanced noise cancelling

with the fundamental shifts in consumer behaviour at

technology, which maps and removes all the constant

the drive-thru, operations and delivery. From cloud-based

noise it hears, such as traffic and weather, leaving just

software and communication platforms that streamline

voices. This allows for improved intelligibility by creating

ordering, payments and inventory, to curated experiences

a decibel level of closer to 60 in the headset of the order

as guests drive up, digital technologies have enabled the

taker, which is around the level we experience with face to

industry to embrace remote ordering and – in some cases –

face conversation.

delivery – as well as adhere to social distancing measures, almost overnight.


While these technologies are facilitating the shift in

The last six months have demonstrated how quickly

how consumers dine, they’re also allowing us to rethink

consumer behaviours can adapt and change. They have

nearly every other aspect of the quick service trade. From

also demonstrated how quickly the quick service industry

outdoor dining to curbside pickup, innovative operators

has embraced innovation to evolve in line with consumer

are rethinking their real estate options; re-imagining how

demand. As the industry works through the remaining

customers navigate lines, with new and creative app-

challenges of 2020 (and beyond), the restaurant business

based, kiosk and tableside ordering / pickup options. The

model, consumer habits, and our definition of ‘normal’ will

physical space is being reinvented to meet the changing

have changed, probably permanently.

needs of consumers that may want faster, more touchless options and less face-to-face interactions.

While innovation continues to take place in many ways, what has remained constant is the fact that clear and accurate communication sits at the heart of the customer

Accurate & Clear Communication

experience. Digitisation and modernisation of quick

With so many companies thriving with drive thru and

service communications can help to make every second

curbside conversions, this could well be the retail model

count, across all aspects of business operations.


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


COVID-19 has changed the way the quick service restaurant (QSR) industry serves customers. Both front and back of house have been challenged with new ways of working, shift pattern changes, and extra hygiene measures – all of which increase the time spent on the control of preparations to serve customers both efficiently and safely.


etween the new rules on creating a COVID-19

or nutritional content of the dishes on the menu, consumers

safe environment, including the use of screens

begin to doubt their expertise, lowering confidence and trust

between front of house staff and customers, and

in the brand. Implementing cloud-connected technology,

the investment in new equipment to help ease the pressure

such as the SATO FX3-LX printer, enables front and back of

on staff, there’s been a considerable cost to businesses to

house staff to understand exactly what ingredients, allergens

ensure service continues. However, the trade-off is worth it.

and nutritional content are contained within specific menu

According to a recent OpenTable survey, 72% of app users

items or recipes. The server simply uses the 7-inch TFT full

in Europe believe that these extra measures are important

colour touch screen to navigate through each recipe and

to help them feel safe when dining in. In the US, where

quickly answer the customer. It also works for chefs too,

operational procedures were often not followed as accurately

where they can easily refer to the recipe ingredients from a

pre-COVID, are now seeing a 280% increase in safety work at

few quick taps, even while wearing gloves.

QSRs. This is further reflected in a consumer survey carried

Devices like the FX3-LX are also great for menu updates.

out by Toast, which reported that 52% of US consumers

So, if a restaurant is part of a larger chain and a menu item is

were most concerned about the cleanliness of tables and

changed with very little notice, the printer can easily download

surfaces, while 48% were concerned about food safety and

any new updates from its central database located at the

associated handling.

chain’s headquarters. By providing real-time management

Of course, extra safety measures have not only increased

of regulatory compliance and consistency of offer, trust in

business cost, but have decreased time available to serve

the brand is maintained. It’s this small attention to detail that

customers. Fortunately, cloud-connected technology and

makes a big difference with consumers right now.

online services have been the modern-day, time-saving hero for many fast-food stores and restaurants. In the

Test and train on site

UK, for example, a wine bar has turned itself into a wine

Once the QSR has decided on the type of cloud-connected

delivery and virtual wine tasting service by investing in an

technology it wants to implement, it’s worth taking time out

e-commerce system during lockdown. European restaurants

to test the device with the staff. For instance, the FX3-LX

are beginning to tap into ‘meal kits’ for delivery, as more

comes with several video training features, which delivers a

than 12% of consumers in France and 24% in Germany will

uniformed approach. This means all staff can easily operate

continue to invest in home cooking from pre-prepared kits.

the device and use it for different business needs. It’s also

And finally, ‘contactless menus’ via QR codes have now found

worth identifying where cloud technology is most needed in

their place with the recent launch of TripAdvisor’s easy-to-

order to assist at an operational level. Can it help to manage

use solution, which is available for any restaurant with a

food rotation and control temperature effectively? Does it

TripAdvisor listing.

help you save time and costs with an easy-clean interface with anti-bacterial casing? Finally, does the device print

Plan strategically

tamper-proof seals to boost consumer trust in products

Yet before QSRs begin to invest their time, effort and money

when delivered to their home? To automate effectively,

into cloud-connected technology, first they must ensure it is

testing and training staff is key.

planned strategically, thoroughly tested and implemented

Cloud-connected technology is continuing to prove its worth

effectively with relevant onboarding and training for front

in the QSR industry. Between EPOS systems for smooth

and back of house staff. Without these strategic measures,

operations, virtual queuing technology, QR codes and

technology is more likely to hinder rather than help their

devices that can aid with food safety and preparation, there

business – no matter if it’s a large chain or a small local

are countless ways these automated solutions can save


crucial time for front of house staff. Just make sure to test

As a global pioneer in auto-ID and labelling solutions, we

them first!

recommend using equipment that enables front of house staff to be transparent with their customers. For example, when

For more information

servers cannot answer questions about ingredients, allergens

please visit:


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



Test, Implement & Automate: How The QSR Industry Can Leverage Cloud-Connected Technology Effectively


Takeaway Divide It’s no secret that the pandemic has kept us at home more than we’re used to, and cooking every single day definitely drained most of us leading us to indulge in a few more cheeky takeaways. But how has this changed the industry?


sing City Pantry and Just



likely to indulge in a takeaway.


The research reveals that the East of England saw the

study found the North

largest spike in alcohol product sales at an increase of

East was the healthiest region

7.7%, while dessert orders also increased by 141% - more

during lockdown, with healthy

than any other region in England.

orders (veggie and vegan) rising by

While this increase could be attributed to a rise in at-

124%. On the flip side, the East of

home consumption due to Brits being unable to visit

England saw the greatest increase

restaurants or pubs, it’s also likely due to more providers

in dessert and alcohol orders.

adding alcohol products and desserts to their takeaway

Tom Squire, Financial Director at City Pantry, says of the shift

menus than before the pandemic. This







in orders: “[I] It’s important that

restaurants to pivot their services to maintain revenue

we in the hospitality industry

while restrictions were in place.

continue to work together to find

Meanwhile, orders of vegan, vegetarian and healthy

solutions that are COVID-safe and

takeaways rose by just 65%, which was far lower than the

adapt to meet the evolving needs

increase reported by other regions, and almost half of that

of consumers. Convenience and

seen in the North East (124%). Overall, desserts were the

variety have played a big role in

region’s preferred takeaway during lockdown.

this increased demand, with busy

However, looking at the all-time most popular cuisines in

remote workers not able to spend

the region shows that the East of England favours kebabs,

sufficient time preparing all theirs

while Turkish cuisine and brunch is among the least

meals from scratch every day.”

preferred. Although dessert orders rose the most during lockdown, they’re usually the least favourite. The British category which includes Fish and Chip shops

The East of England has seen the biggest increase in

saw the biggest increase in orders in the South West

dessert takeaway orders and alcohol product sales during

(133%), East of England (114%), and then the South East

lockdown, a new study reveals.

and Wales (106%).

* Brand new data compiled by Just Eat and City Pantry reveals the UK’s takeaway habits and how they’ve changed during the pandemic. * Experts say that continued social distancing and flexible working will lead to steady increase in home deliveries. The East of England saw the biggest regional increase in dessert takeaway orders and alcohol product sales during lockdown, a new study reveals.

Top Ten takeaway order increases in popularity in the East of Engalnd Region 1 - Kebabs

6 - Indian

2 - British (including Fish & Chips)

7 - American

3 - Italian

9 - Turkish

4 - Chinese

10- Desserts

8 - Brunch

5 - Chicken

The study [1], compiled by City Pantry and Just Eat,

Tom Squire, Financial Director at City Pantry, comments:

looks at how the nation’s takeaway habits have changed

“As businesses and individuals continue to adapt to the

over lockdown, to reveal whether we’re eating healthier,

‘new normal’ and practice social distancing, it’s likely we

drinking or eating more, and when in the week we’re most

will see further growth in delivered-in meals. As such, it’s


Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional


work together to find solutions that are COVID-safe and adapt to meet the evolving needs of consumers. “We’ve already seen hospitality businesses adapt and create new offerings during lockdown - from creating recipe boxes of their best-selling dishes to hampers that include treats and alcohol, all available for delivery to

from scratch every day.” But it’s not just the East of England that saw a notable increase in dessert orders and alcohol sales. Sales of alcohol products increased by 36% across the UK, with Northern Ireland reporting the biggest rise at 9.3%. To find out more about the North/South divide when it comes to takeaways, please visit:

people’s homes. Convenience and variety have played a big

role in this increased demand, with busy remote workers

[1] Statistics are pulled from Just Eat data. Rise in cuisine types

not able to spend sufficient time preparing all their meals

data looks at the late May average versus late February.

Targeting landlords is a disaster and will have a bad effect on all of us The extension of the rent holiday for

element of rent payment, rent deferral and top up from

commercial properties is a disaster for

a Government Fund. Given the levels of support other

landlords throughout the country that have been unable to force businesses who are

sectors have received, many of whom are the tenants now not paying their rent, this should he considered urgently.” Heather said: “The success or failure of the commercial

open and making sales to pay rent since

property sector is likely to have an effect on us all

March, say leading tax and advisory firm

whether we know it or not. Between 10-12% of pension

Blick Rothenberg.


fund investments are in commercial property and with this asset class now volatile and not providing the usual consistent returns ordinary people’s pensions funds will be

eather Powell, a partner at the firm and head

hit now and for many years to come.”

of property said: “Landlords are the only

She added:” “ This will place greater strain on the UK

businesses that have been required to provide

Government and stepping in now could provide a solution

services but are unable to enforce collection of payment for these since March, by edict from the Government.”

to this problem as opposed to curing it later.” Heather said: “ Whilst the Government has introduced a

She added:” Even tattoo parlours have opened up since

range of generous measures to support businesses, these

lockdown! A request from the Government for profitable

have had a common theme of being short term in their

businesses to pay their rent is just not good enough, the

thinking and instant cash.

relief for businesses who are genuinely in distress and

“ Little thought has been given to the medium to long

unable to pay needs to be far more targeted, landlords do

term impact on the economy and what the consequences

not deserve to be singled out in this way.”

could be.”

Heather said: ” Commercial landlords need support

She added: “ The Government needs to consider

not just words from Government. Whilst many landlords


have secured mortgage holidays these are often for 6

infrastructure to the UK economy in order they can start

months and given the extension of the rent holiday banks

to invest for the future; regenerating the high street,

will need to support commercial landlords with the same

providing flexible work spaces, matching properties to the


new way in which we work, shop and entertain ourselves.






She added: “ Very simply commercial landlords have

“Severe reductions in pension funds and individual’s

had little or no income for 9 months and don’t have the

personal income in the future will result in the bill still

cash resources to make mortgage payments which will

being the Governments’ either through greater social

have an impact on the wider economy.

budgets or reduced tax revenues. Why not spend some of

“ Government needs to provide support and direction. Industry experts have suggested models of combining an 51

Fastfood Professional • October and November 2020

that money now to try and solve a problem than simply deal with the aftermat October and November 2020 • Fastfood Professional



important that we in the hospitality industry continue to


Bain Marie Liners Easy Liners Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS T: 01332 412273 or 07447 146512 E: W:

Fish Friers- Part of the Altius Group 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF 0844 248 8257 Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007


Everett, Masson & Furby Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575

Shop Equip Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN T: 0845 400 1044 E: W:

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 W:

Seriously Good Gluten Free T: 0845 3711 522 E: W: W:

Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering Equipment 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH 01902 608122 or 08453 706 550


Fastfood Professional • October and November 2020

Regional shops throughout the UK or on-line Fourth Way, Avonmouth, Bristol, BS11 8T 0845 140 5555 or 0117 316 5000

MCS Technical Products Ltd


Ceres | Pure Food Innovation

Nisbets Plc Business Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business 01772 775776 Building 2, Westmead Drive, Swindon, SN5 7YT 01793 5383908

Blue Seal

Restaurant Supply Store

Catering Equipment Suppliers/ Spares

Goldensheaf 30 Broughton Street, Manchester, M8 8NN 0161 833 0024 Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934 3 Cornhill, Ottery St Mary, Devon EX11 1DW 01404 813762

Batter Suppliers


Hopkins Catering

Business - Part of the Altius Group

Sirane Ltd

E: Wallace View, Hillfoots Road, Stirling, FK9 5PY 01786 455200

Falcon Foodservice Equipment Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426 The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23

T: 0800 138 1938

Weston Catering Supplies

Rosens Business Transfer Agency

Daymark-Supplies Ltd

Kerry Foodservice, Bristol Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Business and Property Sales

Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: W:

Henry Jones

Fryers Mate

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242 Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U 01934 750367

Easy Bags Ltd

Kerry Foodservice, Bristol T: 0800 138 1938 E: W:

Henry Colbeck Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ 01189 441100 Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP 01709 540004 Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP 01375 651 600

Velox Grills Manor Farm, Manor Road Wantage, Oxon., OX12 8NE 01235 770133

Caterparts Limited The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG 0845 130 8060

Vmotouk 29 Shand Street London E1 2ES 0800 133 7304

King Edward Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS

E&R Moffat Bonnybridge FK4 2BS 01324 812272 October and November 2020 • Fastfood Professional

52 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

Mitchell and Cooper Ltd 136-140 Framfield Road Uckfield East Sussex, TN22 5AU 0845 0177 488

Synergy Grill Active Food Systems Ltd., Synergy House, 70 High Street, Offord Darcy, St Neots, Cambs., PE19 5RH 01480 811000

Comark Instruments 52 Hurricane Way,Norwich, Norfolk, NR6 6JB 0207 942 0712

Cook Co Nottingham Ltd 99 Manvers Street, Nottingham, NG2 4NU 0115 912 1188

No-Fli Limited Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF 01423 855600

Electronic Temperature instruments Ltd Easting Close, Worthing, West Sussex, BN14 8HQ 01903 202151

Lowe Rental Ltd Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ 028 9260 4619

Alliance On-line Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY 0844 499 4300

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: W: Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668


Chicken Frying and Cooking Equipment Jestic Foodservice Equipment Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

Kuroma Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB 01325 377189

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934

PD Catering International MFG Group Nile Street Bolton, Lancs. BL3 6BW 01284 382800

Pandnet Ltd (Kuroma) Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

Mammoth Cleaning



Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ 0800 432 0224

Cold Drinks and Slush Us 4 Slush Limited 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB 01202 666922

Longo & Co Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA 01484 606352

SnowShock Ltd Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX 0330 053 6132

Crisps and Snacks Palmer and Harvey 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100

Salty Dog

Chippers and Peelers Carlton Catering Equipment Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004

Regrit-it 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside. NE30 4JX 07740 664410

Williams Catering Products Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT 01626 890871 Salty Towers PO Box 766 Chesham Bucks., HP5 3YD 01494 774422

Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: W:

Cleaning Materials Ecolab UK Various UK locations Central: 0 02920 852000

Pattersons Winterstoke Road Bristol, BS3 2NS 0117 934 1270

Fastfood Professional • October and November 2020

Kerry Foodservice Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY 01784 430777 October and November 2020 • Fastfood Professional



Deep Premises Cleaning

Vapor Clean 1st Floor Dairy Unit, Ebdon Bow Farm, Wick Saint Lawrence, Weston Super Mare, BS22 7YU 01934 611242

Delivery Bikes Justebikes 216 Hinckley Road Leicester, LE3 0TH 0116 3666 980

Free Go Electric Bikes 3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN 0800 077 8711

Digital Menu Systems Ltd Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629 E: W:

Ethnic foods

Duct Cleaning and servicing Specialists

Shana Foods

Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on

07725 434173 Standard and Premium Box listings available

8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: E:

Media Screen Solutions Cleveland House 116 Cleveland Street Wirral Merseyside, CH41 3RB 0800 515690 375 Nechells Park Road Nechells, Birmingham, B7 5NT 0121 327 6618

P100 has over 60 years of frying experience, helping to create great tasting food time and time again. Being refined to the purest level, P100 offers unrivalled consistancy in taste and freshness from the first portion to the last.

T: 0208 814 7810 M: 07912 389446 W:

De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: W:

Olenex Trading (UK) Ltd ADM Trading (UK) Limited, Church Manorway, Erith, Kent, DA8 1DL

E: T: 01322 444836

Just Filters

W: The

Fryers’ Favourite For Over 60 Years. Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 01279 420289

Nortech Foods Limited For information, advice, or customer support material pleas Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: Ings Road, Doncaster, South Yorkshire, DN5 9TL 01302 390880

Network Hygiene Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY 0333 577 6384

Arrow Oils Limited Glebe Street, Shaw, Oldham Lancashire, OL2 7SF 01706 880796

Finance, Leasing & Insurance

EPOS Systems

Complete Leasing Solutions Ltd


Manor Farm,

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: Scotland:• W:

Signagelive Limited Rectory Farm Barns Walden Road Little Chesterford Saffron Walden Essex CB10 1UD 01799 530110


Wing Yip


BD Signs Nottingham Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE 0800 195 3610 Unit 5 Second Way, Wembley Middlesex, HA9 0YJ 0208 8782 3200

Fats and Oils

CKC in association with KLS

Harlequin Printing and Packaging Harlequin House, Coed Cae Lane, Pontyclun, South Wales, CF72 9EW T: 01443 222219 E: W: Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389 Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG 01484 588895

Bright Hygiene Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

It’s Lolly ltd

Digital Media systems

Fastfood Professional • October and November 2020

Kepos Systems Ltd 10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office Moorgate 1 Fore Street London, EC2Y 5EJ 0203 8081 036

Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E:

Corporate Asset Solutions Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467

Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA T: 0161 429 6949 E: W:

October and November 2020 • Fastfood Professional


Royal Greenland Ltd 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249

Chartered Institute of Environmental Health (CIEH) Chadwick Court, 15 Hatfields, London, SE1 8DJ 0207 928 6006

Unique Seafood

Frozen Food Suppliers 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

Fish Suppliers Collins Seafoods Ltd

Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: W:

Unit 2, Park 2000, Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

T: 01325 315544 E: W: Smales 30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG 01472 240777

Wraggs Seafoods Ltd Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR 01132 498832

J Sykes & Sons Ltd New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP 0161 223 9311

Fish & Chip Shop Suppliers VA Whitley & Co Ltd Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: W:

Friars Pride Milward House Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW T: 01733 316400 Fx: 01733 316425 E: W:

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: E: W: Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242

Amanda Seafoods A/S Constatiavej 29, DK-9900, Frederikshavn +45 96 22 15 00

T Quality Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY 01793 648900

Mannin Fish Ltd 3 Sterling Court, Stevenage, Herts., SG1 2JY 01438 359444

Wilsons Seasonings Ltd Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN 01438 871967

Xpress Fish 351 South Boulevard, Hessle Road, Hull, HU3 4DY 01482 633550

Whitby Seafoods Ltd Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101

Young’s Foodservice Ross House, Wickham Road, Grimsby, DN31 3SW 0800 132 096


Golden Valley Foods

Food Safety & Hygiene Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA

T: 01223 941450 E: W:

Fastfood Professional • October and November 2020

Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522 E: W: www.central Brands/goldenvalleyfoods.aspx

Frying Ranges KFE Ltd Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, 01778 380 448

Frank Ford Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868 E: W:

Martyn Edwards Ltd Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868 E: W:

Fryline in association with KLS 8 Austin Fields Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939 W: E: Florigo 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR 01527 592000

Hewigo (UK)Ltd Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 0121 544 9120 October and November 2020 • Fastfood Professional



Glover & Howe Insurance Services


Henry Nuttall Ltd Manor Drive, Dinnington, Sheffield, S25 3QU 01909 560808

Preston & Thomas Frying Ranges Ltd Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT 01706 299000 18-22 Birch Road East, Birmingham, B6 7DB 0121 328 5757

Oli Environmental Services

Ice Cream Carpigiani UK Ltd 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679 Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018


Caterlink Limited

Hog Roast Machines and Barbecues

Beechdean Dairies Limited

The Hogg Boss

T: 01553 772935 / 07770 568939 W: E: Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD 0116 247 8500

Gazebos/Mobile Units

Tasty Trotter

Instant Promotion (UK) Ltd Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU 0117 963 1668 Bridge Street, Clay Cross, Derbyshire, S45 9NU 01246 866800

VTO (Vertical Take Off)

Cinders Barbecues

Promart Manufacturing Ltd Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP 0151 546 4666 High Bentham, Lancaster, LA2 7NB 01524 262900

Hot Drinks Equipment

General Catering Supplies

Franke Coffee Systems UK Ltd

Estate, Bedwas, Caerphilly, 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ 01923 635700

CF83 8XP

Espresso Essential

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial

T: 029 2085 3200 • E:


Brakes UK wide 0345 6069090

Bidvest Foodservice 814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd Head Office, Glaisdale Drive,

56 0800 032 7581 Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ 01208 78844

PE30 1P

F: 029 2085 3323

Scanomat UK Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030

Frying Range Engineers

Kings Lynn

Fracino Various UK Depots 01274 492044 Ask for local depot number

Grease Traps 4 Trafford Road, Reading, Berks., RG1 8JS 0118 957 1344

8 Austin Fields

Adams Fast Food Supplies 30 Broughton Street, Manchester, M8 8NN 0161 833 0024

Valentine Equipment Limited

KLS Frying Ranges Service 0808 278 3327

Marfast PO Box 728, Fareham, Hants, PO14 9QU 01732 757636

Mallinsons of Oldham Ltd

Bilborough, Nottingham, NG8 4LU 0115 929 1101

Fastfood Professional • October and November 2020 Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Tchibo Coffee International Ltd Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL 01494 563980

Taylor UK 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL 0800 838 896

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934

Longo & Co Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA 01484 606351

Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: W: Istanbul Meats Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG 0191 492 3909

Golden Delight Foods Ltd, 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

October and November 2020 • Fastfood Professional


Peter’s Food Service

Fylde Fresh & Fabulous Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN 01253 836444

Paragon Quality Foods Ltd Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB 01302 834141

Oil Management

Holland’s Pies Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Pizza & Pasta

Premier1 Filtration

Express Foodservice Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB 01325 377189 Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ 01903 775077


Eurilait Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ 01749 838100

Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: W:

999 Pizza Toppings UK Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH 01708 558885

Crafti’s Ltd (For Kids) 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

Venice Bakery UK Ltd Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT 0208 301 2624

W F Denny Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ 0161 927 4949

Pan’Artisan Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX 01730 811490

It’s a Wrap (JR Press) 3 Egerton Close, Daventry Northants, NN11 8PE 01327 301566

PlanglowLtd The Quorum, Bond Street South, Bristol, BS1 3AE 0117 317 8600 Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ 0118 944 1100

Pukka Pies Ltd The Halcroft, Syston,


Leicester, LE7 1LD

AHDB AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051

E: W:


Fastfood Professional • October and November 2020

Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: W:

Drywite The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556

Poultry Suppliers Central Foods Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: W:

Riverside Food Services Units 1-4, The Stables, Sutton Farm, West

T: 01691 839288 E: W: 84 Holmsdale Road, Coventry, CV6 5BJ 02476 278102

T: 0116 264 4004

Potato Treating & Equipment

Felton, Oswestry, Shropshire,

Stoupid Pizza UK


www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551 Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941 Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH 01706 526732

Southern Fried Chicken

Agrico UK Ltd.

Pizza and Baguette

Kiren Foods


Kismet Kebabs

SY11 4HX

Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT 0208 568 6668

Nila UK Ltd Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB 020 8744 7700

Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL 0844 376 0023 October and November 2020 • Fastfood Professional



Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG E: Hoshizaki - uksales@ E: Gram - W: W: T: Hoshizaki - 0845 456 0585 T: Gram - 01322 616 900

Jestic Foodservice Equipment

McWhinney’s Sausages 10 Balloo Way, Balloo Industrial Park, Bangor, Co. Down, N. Ireland, BT19 7QZ 028 9127 1811 Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

Pukka Pies Ltd

Williams Refrigeration


Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000

The Halcroft, Syston, Leicester, LE7 1LD T: 0116 264 4004 E:

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200

Foster Fridge 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH 01582 788486

Westaway Sausages Ltd. 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101

Polar Refrigeration Unit 8, Access 18, Bristol, BS11 8HT See website for stockists

Sauces & Marinades

Metrow Foods Limited Airborne Close, Leigh-on Sea Essex, SS9 4EN 01702 527441

The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP

Suffolk Meat Traders

T: 0121 333 3233 Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN 01359 242 500

E: W:

BI Europe Limited Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF 01509 631650

Holland’s Pies Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Dibs Distribution Rollover Limited 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668 Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN 01753 575558

Keejays Limited Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD 01473 827304

The Franconian Sausage Company Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE 01892 837816

Sausages, Pies and Burgers James T Blakeman & Co Ltd, Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF 01782 569610


Shopfitters & Fabricators

Fastfood Professional • October and November 2020

Barland Shopfitting Specialists Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523

Elite Shopfitters Leeds Ltd. 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX 0113 258 3324

Jephsons Shopfitters Ltd Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809

Promart Manufacturing Ltd Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP 0151 546 4666

Trade Bodies Marine Stewardship Council (MSC) Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

Seafish 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS 0131 558 3331

Seafood Scotland 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS 0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: W:

British Frozen Food Federation (BFFF) Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

British Kebab Awards 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, / nominationskebabawards@ 020 7183 4272

PAPA The Pizza, Pasta and Italian Food Association Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

Asian Catering Federation London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ October and November 2020 • Fastfood Professional


Web Design

KFE School of Frying Excellence Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD 01778 380448

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173 Crossways E: W: Carpigiani Gelato University UK

London Fish and Chips


Muffin Break

Papa John’s

Wholesalers and Cash and Carry

Pepe’s Piri Piri

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522 E: W:

Pita Pit UK

Pizza Time

Quiznos Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL 01432 346 018

Booker Limited Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Sam’s Chicken

Subway www,


Costco (Head Office) National locations Hartspring Lane, Watford, Hertfordshire, WD25 8JS 01923 213113

United Workwear The United Collection Ltd 80A Ashfield Street London, E1 2BJ 0207 780 1746

Khanjra International Foods Ltd Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

T & T Embroidery Solutions Ltd 98 Morley Drive, Ely Cambridgeshire 07783 628397

Parfetts (Head Office) Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Simon Jersey Altham Accrington Lancashire, BB5 5YE 0370 4609 047

Harry Ramsden’s 119 Hertford Road, London, EN3 5JF 0203 659 4745 13 University Road Leicester, LE1 7RA 0116 255 3400 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Pro Web Design

Shinebright Creative

National Federation of Fish Friers

Gallones Ice Cream Parlours


Training & Consultancy

Franchise Opportunities

Best Workwear FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP 08454 65 66 65


Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

Utility Helpline 107 Berrows Business Centre, Bath Street, Hereford, HR1 2HE

T: 01432 378690

Waffle Delight

You could be telling readers about your business or service on this page Call Athol now to book a space on

07725 434173 Standard and Premium Box listings available

Doner Kebab German Doner Kebab

Empire Dogs



Flamin’ Chicken



Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional



Fastfood Professional • October and November 2020

October and November 2020 • Fastfood Professional