does it give three people a unique opportunity to start their dream business, but that the idea catches on. If a small company like Bright Hygiene can do this, what can other businesses do?” Ross Smith, from the crossROADS initiative, said: “This has been a tough year for everyone, and we need to work together to help get through it. We want to get the community involved, giving them an amazing place to meet and enjoy guilt free goodies, and a chance to reconnect with their community post lockdown, but also to get local businesspeople involved, helping us to provide equipment and the absolute best advice to our three business owners. “Successful applicants need to demonstrate commitment, motivation and to show that they are ready to set up their own business. They also need to have the right attitude in terms of developing a community and forming a close-knit team with the other successful applicants. If this sounds like you, we can’t wait to hear from you”. If you or any of your industry contacts would like to get involved; either applying to become one of the Crossroads’ business owners, or by offering equipment, mentoring advice or any other support, please contact Ross on 07778 463597.
JJ Helps Takeaways Put Quality Kebab on the Menu
J
J Foodservice has launched Pre-Cooked and Sliced Doner Kebab to help restaurants, pubs and takeaways put quality kebab on the menu.
“As restaurants convert to takeaway and delivery
only, we want to help them put one of the Nation’s favourite takeaways on their menu,” said Chief Product Officer, Sezer Ozkul. Available in lamb and chicken variants, the doner can be microwaved from frozen in as little as 2-3 minutes, helping to improve convenience for busy caterers. “Serve in warm tortilla with salad for the ultimate quality kebab”, said Sezer. JJ is supporting shops with free, downloadable POS for shop windows. The doner is available in chicken and lamb variants, from £9.99 for 4 x 500g. Buy Pre-Cut Cooked Doner Kebab here.
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Fastfood Professional • February and March 2021
February and March 2021 • Fastfood Professional
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