Restaurant Associates Food Programme

Food Programme

Our chef’s guide to delivering great food

This is a live document that will evolve, please use as your core programme expectations with your teams

Contents

The aim of this document is to guide our chef’s to deliver great food. This is a live document that will evolve. Each section has a hyperlink to direct you to right chapter.

This document has been broken down into two parts. Part 1 contains information to guide all Chefs on the three components to a successful kitchen. Part 2 is specifically for casual dining and your unit.

Part I - Food Programme

I II

Introduction

Quarterly Updates

Three Key Ingredients to Success

Culinary

Kitchen Culture

Plant Forward

Suppliers

Food Stories

Pop Ups & Events

Consultant Chefs

Internal Pop Up's

Menu Guidance

Seasonal Foods

Consumer Trends

Finance

Costings

Calculating Yield

Handy Calculations

Quicksights

IV Compliance HSE

Allergy Awareness

Shine Briefings Menu Guide

V Supporting Documents

Technology

Relief Team Collaborate

Training Days Networks

Click to go to each section

Disclaimer

This document is proprietary to Restaurant Associates.

Documents linked to this programme are the intellectual property of Restaurant Associates and Compass Group.

The preference is that this is an online document that will be constantly updated. However, we know not every has access to a laptop. Only print necessary pages for operations team.

Those with access to this document are accountable for managing the safekeeping of any printed copies.

The supporting documents to this programme can be found in the following Teams drive:

Restaurant Associates Marketing > 08 Food > 10 Food Programme

Part I

Food Programme

Introduction

Our culinary team is the creative heart of Restaurant Associates, and we want to empower our chefs to innovate and exceed our clients' expectations.

We empower our teams to create experiences that excite and nourish our guests – crafting unique culinary memories, keeping sustainability and consistency at our core.

This guide allows creativity to be demonstrated, while ensuring a consistent approach and execution of the food offer across the estate.

The programme outlines best practice and should be referenced when planning and reviewing employee dining menus and service.

Quarterly Updates

The Food Programme is a live document that will be updated quarterly.

Autumn Updates

Chuang Lee a fantastic new Asian supplier is now available, Please reach out to Foodbuy to get an account set up.

Two new sandwich ranges are available. Around noon with a good, better, best range & Simply Lunch with a core and made for Restaurant Associates premium range.

Regional Vegetable Solution: United Fresh Consortium.

London Vegetable Solution: First Choice

Nationwide back up Milk supplier: please use West Country Milk, set up accounts with Foodbuy if you do not currently have one.

Three Key Ingredients to Success

Although we focus on food and service, each component above needs to be taken into account.

As modern day chefs it’s not feasible for us to just focus on food. It will be naive of us to not focus on all areas of the business to have a successful kitchen

Culinary Chapter II

Kitchen Culture

Kitchen Culture is at the heart and soul of what we do

Create a happy working environment

Foster creativity

Promote team development

Be inclusive

Communicate clearly and confidently

Practicality

Take care of the tools

Be audit ready at all times

Plant Forward

Plant Forward

Our current food choices are impacting our planet and our health.

Global food system emissions are estimated to be up to 37% of total Green House Gas (GHG) emissions (IPCC, 2019) with the livestock sector generating 14 5% - the biggest contributor of food related GHG emissions (FAO, 2011) with cattle accounting for 62% of livestock emissions (FAO,2021).

In addition to increasing GHG, our food system causes other environmental strains including biodiversity loss, water use, soil quality, deforestation and pollution

At least 60% or more ideally aiming for 70% (by weight) of the meal comes from quality plant protein sources and 30% or less from meat, dairy or fish

Use wholegrains and tubers where applicable

Utilise Future 50 Foods where possible (see next page)

By making a conscious choice to consume more of the Future 50 Foods, we take a crucial step towards improving the global food system. Swapping staples like maize and white rice for fonio or spelt increases the nutrient content of a dish while contributing to greater agrobiodiversity, making our food supply more resilient. It also helps safeguard these ancient variants for future generations.

For more information of Future 50 Foods see the Food Programme Teams drive

Plant Forward Portion Guide

Key call outs

MORE fruits and vegetables

MORE legumes, beans and pulses

MORE wholegrains

INCREASE AVAILABILITY of plant-based meat/dairy alternatives (e g plant milk for cereals)

REDUCING deep fried and pre-prepared foods which are high fat, salt and sugar

REDUCING frequency of animal sourced options e g red meat free days, meat free days, no more than 1 cream based dish a week, switching to oil instead of butter

Plant Forward

Eatwell Guide

Nutrition

Working with the ethos of seasonal and local provenance, our team have developed carefully crafted menus that are rich in whole foods, including a variety of fresh seasonal fruit and vegetables and energising pulses, nuts, and seeds.

The recipes have all been nutritionally analysed so guests can make informed choices.

For more information see the Ways to be Well operations manual in the Food Programme Teams drive

Exclusive relationship with Restaurant Associates

As part of our exclusive relationship with Ways to be Well we have access to the following:

Lunchtime Ways to be Well pop-up stand

Nutrition Talk Lunch & Learn - These sessions are 45 minutes with a 30 minute engaging talk followed by a 15 minute Q&A.

Nutrition 1:1s - 1:1 sessions for your customers where they can have some dedicated time to discuss any diet, health and lifestyle questions they may have. Link this into a competition by selling W2BW dishes for breakfast and lunch and then entering these customers into a draw with a chance to win a 1:1

If you require any further information please contact Luxey Dayanandan.

Suppliers

Provenance

Creates storytelling connections from suppliers to chefs to clients

Provenance not only refers to the origin of our products but also the history, ensuring that every ingredient we use is sourced responsibly and transparently By prioritising provenance, we not only support local farmers and producers but also guarantee the quality and sustainability of our offerings.

This commitment helps us maintain the highest standards of freshness and flavour while fostering trust with our customers who value knowing where their food comes from Moreover, it aligns with our mission to promote ethical practices and reduce our environmental impact, making provenance a key pillar in our supply chain strategy. Suppliers like Lake District Farmers, Wild Farmed Flour, Chalk Stream Trout, and Bret Graham’s Rapeseed Oil are just a few examples of the incredible stories we can share with our customers

These suppliers not only provide high-quality products but also represent our commitment to sourcing from trusted, sustainable, and passionate producers, adding depth and value to our offerings.

Compliance & Preferred/Back up suppliers

Brakes is our preferred supplier however we understand it’s not possible to get everything from them.

We also need a backup supplier for items should Brakes be out of stock or we have a delivery issue.

Nationwide back up suppliers

Milk - West Country Milk | Bread - Enterprise | Veg - UFC

Regional

back up suppliers

Please see regional maps on following slides.

We have broken down suppliers by region and have colour -coded them by their PI compliance rate.

Green - Best | Yellow - Better | Red - Good

Dependent upon your contract you will have a required compliance level, your group chef /site lead / finance team will be able to provide you with this information.

Suppliers

N B Brakes have specific Scottish ingredients that can be found here Think Local Quality, Sustainable Products

Suppliers

Food Stories

Food Stories

We are proud of the suppliers available to the Restaurant Associates group. Each supplier on Foodbuy has been carefully chosen. It’s not all about price. Good quality food at a reasonable price and alignment with our values on sustainability and regeneration is crucial.

We have key ingredients that we have committed to use within our business, primarily chosen for taste but which also support our sustainable goals

Key switches:-

We use Chalk Stream trout as opposed to salmon. Our company wide alternative to smoked salmon is a cured chalk stream trout that has been custom developed with Severn and Wye Lake District Farmers carbon neutral beef and lamb alongside Brett Graham’s venison Brett Graham’s Rapeseed Oil for all cooking and dressings. Wildfarmed flour as our primary flour across the business.

Waste Knot fruit and veg deliveries are a standard within our business - we need to showcase and shout about the stories around why we support this initiative We have switched the bulk of our rice, from long grain to risotto, over to Riso Gallo rice which as a brand has amazing sustainable credentials. If your buying a burger within our business it should be the 50/50 burger from IMS as a standard.

More details can be found in the coming slides This list will increase over time as we further develop bespoke products that suit our business needs.

Wildfarmed

Our mission is to transform landscapes, taking fields that were otherwise silent dead zones, and turning them into thriving fields full of life.

By working with nature, regenerative farming practices create a cascade of positive outcomes for the land, for the farmer and for us as consumers. It’s almost as if nature knows exactly what it’s doing

Brett Graham’s Rapeseed Oil

Our aims to have a positive impact on reducing our reliance on industrialised, imported chemically extracted cooking oil.

Create a universal oil that can be used for most recipes and reduce packaging by eliminating small bottles. Harvest our rapeseed without the use of glyphosates, and encourage other farms to produce to our standards, realising them a premium for their crops that are not reliant on the volatile commodity market.

Established in 1970, IMS of Smithfield was based in the heart of London’s famous Smithfield Market overlooking St Bartholomew’s Square. Roberto’s vision was to create a sustainable company which would be the market leader in the meat industry. A business which would be built on quality, trust, reliability and service. This vision would create the best possible customer experience and establish IMS of Smithfield as the premium wholesale meat company we are today.

We have moved our core burger into a 50/50 burger comprised of 50% beef brisket, 25% lentils & 25% black turtle beans This allows us to reduce the carbon footprint of the burger without sacrificing taste. We also have the raw mince mix available to purchase alongside a variety of sizes of burger.

Around 7% of what’s grown in the UK never makes it to a plate - that’s more than £1 billion worth of goodness going to waste.

Most of this is down to a mis-match between the precise quantities that the market demands and the variable amounts nature is able to supply, depending on weather and growing conditions. To counterbalance this, farmers have to grow way more than they’ll actually need. About 3 million tonnes more, as it happens.

Even when the chosen produce gets to kitchens, shelves, and on our platesfood waste unfortunately continues in surplus food prepared in the way of leftovers.

Over 8 million people in the UK struggle to afford to eat. That’s shocking in its own right, but even more damning when so much healthy, tasty food fails to make it anywhere near a kitchen

Switch Salmon for Trout

Salmon is one of the most in-demand fish in the world; it’s delicious, works well in all kinds of dishes and cuisines, and has brilliant health benefits. Trout – salmon’s close cousin – is perhaps lesser known but just as flexible and tasty

Wild salmon populations are under constant pressure from overfishing Many wild salmon stocks have declined due to the demand for salmon in the global market. This can disrupt ecosystems and harm other species that depend on salmon

Escapees from salmon farms can introduce diseases, parasites, and interbreeding with wild salmon populations, leading to further declines in wild salmon stocks.

Trout farming generally has a lower environmental impact compared to salmon farming They require less feed, produce fewer waste by-products, and are less likely to escape from fish farms.

Trout tend to grow faster than salmon, which can reduce the time and resources required to bring them to market size. This means less feed, less time in captivity, and reduced overall resource consumption.

Intensive farming often relies on antibiotics and chemicals to control diseases and parasites in crowded aquaculture settings.

Trout are often hardier and less susceptible to diseases and parasites compared to salmon, reducing the need for antibiotics and chemicals in their aquaculture.

The carbon footprint of salmon farming is considerable It requires significant energy inputs for maintaining water quality, temperature, and feeding the fish

We are lucky that in the South West of England trout farming is a more localised and sustainable option, reducing the carbon footprint associated with transportation and processing.

Trout come in various species and can be farm-raised in multiple environments, providing a diverse range of options, reducing pressure on any one specific species.

Riso Gallo

Riso Gallo’s mission is to spread the culture of rice and risotto throughout the world by using innovation that constantly adapts to the needs of the modern consumer.

Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices –Gallo Traditional Risotto, Arborio and Carnaroli – fully sustainable.

For more information check out Riso Gallo’s YouTube page

From freshly-baked goods to premium cuts of meat, we source the best of British. Since 2001, we’ve been a specialty fine food supplier, with a passion for supplying London-based restaurants with premium quality ingredients to help them cook up a storm.

From our state-of-the-art catering facility in the heart of London’s New Covent Garden Market, we’re helping people in kitchens large and small take their cooking to the next level. With a focus on providing high-quality, fresh produce from local producers, we also have rarer ingredients from around the world so you can deliver stellar recipes for your business or home meal-plan.

We work with a number of the best British suppliers for all products, including fruit, vegetables, salads, foraged foods, eggs and dairy.

Provenance is always close to our hearts.

Where possible we always endeavour to buy British.

Due diligence is at the heart of everything we do, therefore all our suppliers have to meet a strict criteria of ethical working practices and hold the necessary accreditations

Farm - Miles to First Choice Products

1 Corbey Farm 129 79 miles Asparagus / Rhubarb / Blueberries / Maris Piper / Crisping Potatoes

2 AJ & CI Snell 137 46 miles Strawberries / Raspberries / Blackberries / Blackcurrants

3 Hargrove Farm 139 70 miles Double crop Strawberries 1 hector, 100 acres of Raspberries

4 Lea Valley Growers 19 55 miles Main crop - Cucumber / Tomatoes, Aubergines, Lettuce, Baby Leafs, Herbs, Chillies, Figs, Grapes

5 Blackmoor Estate Ltd 50 67 miles Apples, Pears, Cherries, Plums, Raspberries, Figs, Blackcurrants, Loganberries, Cobnuts

6 Thanet Earth 72.51 miles Tomatoes, Peppers, Cucumbers

7 Valefresco 104 41 miles Coarse Endive, Fine Endive, Escarole, Cos, Rossa, Oakleaf, Batavia, Biondo, Chinese Cabbage, Baby Leaf Spinach, Red Chard, Courgettes, Coriander, Sweetcorn, Baby Leaf Rocket

8 Frederick Hiam 90 59 miles Pots - Marfona, Saxon, Melody, Sante, Harmony and Maris Piper / Parsnips, Onions, Sugar Beet, also has access to Baby bunched Carrots and Beetroot, has a friend close by who is a Rhubarb grower

9 Morghew Park 59 06 miles Potatoes

10 Clock House Farm 38 52 miles Strawberries, Raspberries, Blackberries, Apples, Conference Pear, Plums

11 Lower Hope Farms 152 49 miles Cherries, Raspberries and Bramley Apples

12 Winche49 65 miles Strawberries, Raspberries, Asparagus

13 Hugh Lowe Farms 30 86 miles Strawberries, Raspberries, Blackberries

14 Buttervilla Farm 228 24 miles Heritage Toms, Rhubarb, Strawberries, other berries

15 Norman Collett Ltd 36 4 miles Apples, Pears, Plum, Cherries, Soft Fruit, Apricots, Greengage, Damson

16 Friday Street Farm 45 2 miles Asparagus, Strawberries, Apples, Grapes

17 Wye Fruit Ltd 131 miles Strawberries, Cherries, Pears and Apples

18 Stonepitts Farms 30 6 miles strawberries and raspberries

19 Hall Hunter Partnership 41 5 miles Strawberries, Raspberries (Tulameen), Blackberries, Blueberries, Gooseberries, Red Currants

20 Pagets Produce 95.2 miles Bunched Carrots, beetroots, Spring Cabbage, Primo, Broad Beans, Spanish Leeks, Spring Greens

21 Stanhill Farm 16 9 miles Runner Beans, Courgettes, Cabbage

22 Teign Micro Herbs 171 miles Micro Herbs, Courgette Flowers, Tom berries, Heritage Toms

23 Trehane Dorset 103 miles

24 Tiptree Farms 60 9 miles

Blueberries (Earliblue variety)

Strawberries, Blackberries, Amber Raspberries, Raspberries, Damsons, Greengages, Victoria Plums, Mulberries, Quince, Wild Strawberries, Limes, Peaches, Cherries, Apricots, Apples and Medlars

25 Colonial Growers 74 1 miles Kaffir Lime, Lime Leaves and Plants

26 Nutbourne Nusery 52 miles British Tomatoes

27 Cherries Sidnall Farm 155 miles Cherries

28 Kelsey Farms 67 1 miles Jubilee Strawberries and Maravilla Raspberries

29 Staples, Marsh Farm 142 miles

Cauliflower, Broccoli, Spring Greens, White Cabbage, Red Cabbage, Savoy Cabbage, Green

Cabbage, Sweetheart Cabbage, Brussel Sprouts, Purple Sprouting Broccoli, Curly Kale, Baby Veg, Tender Stem, Sweetcorn, Courgettes, Potatoes, Peas, Black Cabbage, Romanesco

30 Maddocks Farm 184 miles Edible Flowers

31 Nutured in Norfolk 112 miles Micro Cress's, Edible Flowers, Baby Vegetables, Courgette Flowers, Patty Pan, Speciality Products

32 The British Quinoa Company 190 miles Oca Tuber - Red, Cream, Pink and Peach

33 TJ & RHC Wilson 82 7 miles Baby Turnips, Leeks, Courgette, Edible Flowers, Courgettes, Beans and regular Turnips

34 Ringden Farm 51.2 miles Apples, Pears, Plums, Cherries, Greengage and Juices

35 Cackleberry Farm 86 9 miles Eggs: Arlington White, Browns and Blues, Quail Eggs

Pop Up’s & Events

Rocket

Our reputation is founded on phenomenal food, industry-leading creativity and faultless service: key ingredients for throwing unforgettable events at the country’s most prestigious venues.

Cuisine: Event catering

Available for: Events

Includes:

Rocket Events

Pocket Rocket

Made by Rocket

Cost: Event Dependent

Website: https://www.rocketfood.com/

Contact: Kieran Riley

Pop Up’s & Events

Grazing Foods

We want our food to be one of the highlights of the working day, putting a smile on your face and a spring in your step. Our mission in life is to make people’s working lives a little bit easier and a whole lot tastier.

Cuisine: Delivered-In Office Catering Available for: Pop-ups and events Includes: canapés, bowl food, street food, pop-ups, familystyle banquets or gala dinners

Cost: Event Dependent Website: https://www.grazingfood.com/

Contact: Small bookings through website on p-card For bigger bookings please reach out to Sam Hurst <sam@grazingfood.com> For Events please contact Cass Machaka <cass@grazingfood.com>

Pop Up’s & Events

Kerb

KERB have been at the helm of the London Street food scene since launching in 2012. Across our business we work with KERB to incorporate award winning pop-ups and street food offers that sit beautifully alongside our restaurants and events concepts.

Cuisine: Street Food

Available for: Pop-ups and events

Includes:

Street food pop ups - choose from a range of award-winning street food suppliers

Exclusive/private events at your venue with KERB

Cost: £1,500 minimum spend + £250 admin fee Website: https://www.kerbfood.com/

Oishi Don

Serving up delicious and affordable rice bowls to the London masses. Oishi Don aim to bring joy and comfort through the flavours and philosophies of Japanese cuisine.

Cuisine: Japanese donburi enthusiasts

Available for: Pop-ups and events

Includes:

Our teams can deliver a pop-up/sampling session with the products

The Oishi Don team can come to your site and host a pop-up/sampling session

Cost: Minimum spend £800, dependent on event requirement

Website: https://www.oishidon.co.uk/

Pop Up’s & Events

Two Dots

Two Dots believe that food should be an experience that delights the senses and leaves a lasting impression on our clients. They are committed to offering a unique and authentic culinary experience that showcases the diverse flavours of street food, while also catering to the individual preferences of clients.

Cuisine: Street food

Available for: Street food pop-up, seasonal culinary experiences and food trucks

Includes:

Our teams can use 2Dots for a private/client event

The 2Dots team can come to your site and host a pop-up/sampling session

Cost: Minimum spend applies, dependent on event requirements

Website: https://2dots.co.uk/

Ideas Box

We deliver creative, fun, exciting, joyously memorable food and drinks experiences for corporate events, brand and product launches, private parties and exhibitions. Our experience, knowledge and expertise, gained over many years and across hundreds of events, means that you can totally rely on us to professionally support you, whatever the event.

Available for: Pop-ups and events

Includes:

Drink tricycles Food tricycles

Cost: Minimum spend applies, dependent on event requirement

Website: https://www.ideasboxuk.com/

Pop Up’s & Events

Sticks'n'Sushi

Sticks’n’Sushi serve high-quality, fresh food based on a unique combination of traditional sushi and yakitori sticks from the grill. So for those less keen on fish, there is a selection of chicken, pork, beef and vegetable skewers - all grilled fresh to order. Attracting both families and trendsetters, Sticks’n’Sushi is known for making the fashionable, friendly and affordable.

Cuisine: A unique mix of Japanese and Nordic cuisine Available for: Self delivered pop-ups and sampling sessions Includes:

Our teams can deliver a pop-up/sampling session with the products

Cost: Ingredient cost may apply Website: https://sticksnsushi.com/en

Planet Doughnut

Baked overnight, our out of this world yeast-raised classic and vegan doughnuts are crispy on the outside and fluffy on the inside. As a family-owned and operated company, however, we’re more than just doughnuts - we aim to put a smile on people’s faces and delight our customers before they’ve even tasted anything. We are Planet Doughnut! Cuisine: Indulgent snacks

Available for: Pop-ups and sampling sessions

Includes:

Our teams can deliver a pop-up/sampling session with the products

The Planet Doughnut team can host a popup/sampling session at your site

Cost: Product cost may apply Website:https://planetdoughnut.co.uk/

Pop Up’s & Events

Jess Latchford - Waste Knot

The Lunch & Learn with Jess is a 20/30min slot with a resident chef who will prepare a dish that’s being served that day with conversation between about the relationship between Waste Knot and Restaurant Associates. Jess is able to take part in panel discussions and assist with training and education around using sustainable fruit and veg

Category: Waste-free dishes

Available for: Pop-ups, events and Q&A sessions sampling sessions

Includes:

Training and development for chefs

Recipes on your menus created by your chefs with WasteKnot produce

Opportunity for pop ups and appearances

Appearances at special events

Cost: £250 for the session including produce, goodie bags and marketing material

Website: https://www.wasteknot.org.uk/

Bio&Me

Co-founders Jon and Dr. Megan Rossi (The Gut Health Doctor) believe that people and microbes thrive on variety and deliciously good food That's why they've packed their granolas, porridges and mueslis with 17+ different types of plant goodness and our Prebiotic* yoghurts with 18 different live and active cultures.

Category: Healthy snacks

Available for: Self delivered pop-ups and sampling sessions with the products, Bio&Me team also available for pop-ups and events Indulgent snacks

Includes:

Our chefs can use the products to create a dish, or promote the products as they are and run an in-house popup/sampling session

The Bio&Me team can come to your site and host a popup/sampling session

Cost: Product cost may apply

Website: https://bioandme co uk/

Pop Up’s & Events

Karapincha Kitchen - Sri Lankan

Our cooking is fuelled by flavoursome, and often fiery, spices so we chose the name “Karapincha” which originates from the Sinhala word for curry leaf – an important ingredient that lies at the very heart of our dishes and is used in the majority of our hand-ground spice blends, giving them their inimitable, multifaceted flavour

Guidance for sites wishing to open an account with Karapincha Kitchen: Log in to Foodbuy Online.

1. Select the unit where you would like to open the account

2 Go to your profile and select Contact Customer Experience.

3 Select Supplier & Delivery Enquiries.

4. Click on Raise Query.

5. Choose I need an approved supplier added to my AVL. 6. Answer "Yes" to the question regarding whether the vendor is already set up for Foodbuy Online.

7 In the box titled “Please explain your query with as much detail as possible; if applicable, attach any supporting documents in 'choose file' below,” paste: “Please can you add Peraj LTD to my AVL Vendor Number: ID 91598 ”

9

8. Once visible in the supplier account amendments page you can add the account number from Karapincha.

Cost: Event Dependant Website: https://karapinchakitchen com/

Consultant Chefs

Dipna Anand

Cuisine - Dipna is proud to champion great tasting and authentic South Indian and Punjab dishes spanning vegetarian, plant-based and meat dishes.

Available for: Pop-ups, events and cooking demonstrations

Includes:

Training and development for chefs

Series of recipes in Restaurant Associates kitbag created by Dipna Anand annually

Opportunity for pop ups and appearances

Cost: TBC

Contact for event: John Killington, Group Chef | john.killington@restaurantassociates.co.uk

Sabrina Ghayour

Cuisine - Home to simple, vibrant and flavourful fussfree recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

Available for: Pop-ups, events and cooking demonstrations

Includes:

Training and development for chefs

Series of recipes Restaurant Associates kitbag created by Sabrina Ghayour twice a year

Opportunity for pop ups and appearances

Appearances at special events

Cost: £3,500 per event

Contact for event: Gavin Gooddy, Marketing Director | gavin.gooddy@restaurantassociates.co.uk

Consultant Chefs

Native

Ivan Tisdall-Downes &/or Imogen Davis

Cuisine - Fine dining – Modern Seasonal

Available for: Pop-ups and events, private client dinners Includes:

Exclusive relationship to develop hospitality

menus Appearances at events/meet and greet

Training for chefs and front of house teams on food waste reduction

Cost: £2,000 per event

Contact for event: Gavin Gooddy, Marketing Director | gavin.gooddy@restaurantassociates.co.uk

Clare Gray

Cuisine - Food as medicine, Dietician, Chef, Food Stylist

Available for: Pop-ups and events, private client dinners Includes:

Appearances at events/meet and greet

Series of recipes Restaurant Associates kitbags

Lunch and learns

Supper Clubs

Cost: £400 plus travel per event

Contact for event: Ian Human, Group Chef | ian.human@restaurantassociates.co.uk

Consultant Chefs

Cherish Finden

Cuisine - International Pastry Consultant, Judge for Best Afternoon Tea UK, International Taste Institute Judge.

Available for: Pop-ups and events, private client dinners

Includes:

Training workshops

Appearances at events

Afternoon Tea

Client lunches and dinners

Cost: £2,500 per event

Contact for event: Adam Thomason, Culinary Director | adam.thomason@restaurantassociates.co.uk

Bryn Williams

Cuisine - Modern British

Available for: Private client events and dinners

Includes:

Exclusive relationship to develop bespoke

hospitality menus

Appearances at events/meet and greet

Cost: Upon application

Contact for event: Adam Thomason, Culinary Director |

adam.thomason@restaurantassociates.co.uk

Consultant Chefs

Michel Roux

Cuisine: Fine dining - Classic French

Available for: Private client events and dinners

Includes:

Michel can create a bespoke menu with our chefs Appearances at events/meet and greet

Cost: £8,000 per event

Contact for event: Adam Thomason, Culinary Director |

adam.thomason@restaurantassociates.co.uk

Jason Atherton

Cuisine - Fine dining - Modern British

Available for: Private client events and dinners

Includes:

Jason can create a bespoke menu with our chefs

Appearances at events/meet and greet

Cost: £8,000 per event

Contact for event: Adam Thomason, Culinary Director |

adam.thomason@restaurantassociates.co.uk

Consultant Chefs

Emily Roux

Cuisine: Modern French

Available for: Emily can support with events and private dinners.

Includes:

Exclusive relationship to develop hospitality menus

Opportunity for pop ups and appearances

Support with private events and dinners

Cost: upon application

Contact for event: Adam Thomason, Culinary Director |

adam.thomason@restaurantassociates.co.uk

In-house Pop Ups

Breads, Pastries & Cakes

Contact: dom lerner@breadltd.co.uk

Order through Foodbuy

Website: https://breadltd.co.uk/

Breads, Pastries & Cakes

Contact: phil@paulrhodesbakery.co.uk

Order through Foodbuy

Website: https://paulrhodesbakery.co.uk/

Ice Cream & Sorbets

Contact: susie@grannygothards.co.uk

Order through Foodbuy

Website: https://www.grannygothards.co.uk/

Mochi Ice Cream

Contact: sophie.m@littlemoons.co.uk

Order through Foodbuy

Website: https://www grannygothards co uk/

All can be ordered through Foodbuy. Reach out to Group chefs for more information.

In-house Pop Ups

Mediterranean & Middle Eastern Ingredients

Contact: sales@belazu.com, accounts@belazu.com

Order through Foodbuy

Website: https://belazu.com/

Largest range of plant-based ingredients

Contact: salesbox@vegexp co uk

Order through Foodbuy

Website: https://vegetarianexpress.co.uk/

Artisan Cheeses & Cured Meats

Contact: sales@harveyandbrockless co uk

Order through Foodbuy

Website: https://www.harveyandbrockless.co.uk/

Authentic Italian Rice & Risotto

Contact: sales@gallouk.com

Order through Foodbuy

Website: https://www.risogallo.co.uk/all-recipes

All can be ordered through Foodbuy. Reach out to Group chefs for more information.

In-house Pop Ups

Spanish Tapas & Cured Meats

Contact: abigaill@brindisa.com

Order through Foodbuy Website: https://https://brindisa.com/

Hand-crafted Bakery

Contact: info@pigletspantry.co.uk

Order through Foodbuy Website: https://www.pigletspantry.co.uk/

Japanese Flavours & Sushi

Contact: alex@tanpopo.co.uk

Order through Foodbuy Website: https://www.tanpopo.co.uk/

All can be ordered through Foodbuy. Reach out to Group chefs for more information.

Menu Guidance

Menu Writing

Why is Menu Writing Important?

Creating a successful menu is more than just listing dishes It’s an important part of the customer journey that can communicate so much about your business.

Menu writing requires a strategic approach that leverages menu mix, consumer insights and is balanced against your available resources.

A well-balanced menu includes a variety of items that cater to different consumer preferences while strategically positioning high-margin items and loss leaders to maximise profitability.

Understanding consumer behaviour and preferences through insights allows us to tailor offerings, ensuring customer satisfaction while optimising revenue

Menu Mix Strategy

Menu Mix Optimisation: Is balancing high-margin items with loss leaders, encouraging customers to make choices which drive revenue while ensuring that the menu appeals to a broad audience.

Loss Leaders: Strategically priced to attract customers, these items often lead to increased footfall and higher overall spending as customers are drawn to other, more profitable menu items.

High-Margin Items: These are prominently positioned on the menu to capture customer attention, thus increasing the likelihood of higher profit per sale.

Consumer Insights: Analysing consumer preferences helps in predicting demand, ensuring the menu is aligned with what customers want, thus driving higher sales and satisfaction

Profitability: A well-crafted menu that considers both consumer insights and menu mix ensures that each item contributes to the overall profitability, either by drawing in customers or by maximising margins.

Menu Writing Guide

Great menus should:

Conform to our brand identity – see the visual identity section for full details

Allure customers to buy.

And be:

Clean – basic but so important, scruffy menus are a poor introduction to our services

Easy to read – consider font size and lighting.

Accurate – always check a menu / ticketing with the chef.

Appealing – a menu is a sales document after all!

Spelt correctly – if in doubt, check on a couple of trusted sites like www bbc co uk/food

Please always check the provenance or geographical location name on the internet, spellcheck cannot be relied upon.

Grammatically correct.

Understandable – customers buy what they know, make sure you don’t switch customers off by using too vague or complicated descriptors

Seasonal – do consider ways that you can include and highlight local seasonal produce

For full guidance please see Menu Writing Rule document in the Food Programme Teams drive.

United by taste, creativity and passion

Harnessing the power of taste:

Mouthfeel is a crucial consideration for all dishes When tasting your dish, do all the elements work together? Does the feel of the food complement the taste and aroma?

Aroma is also essential to every dish to stimulate taste Fundamentally, if it smells good, it will likely taste good too.

Considerations beyond flavour:

While flavour reigns supreme, other factors play a crucial role in shaping diners' expectations to ensure a holistic dining experience, including: high quality ingredients, food stories and descriptive dish titles. Fueled with creativity. Driven by passion.

Exceptional flavour is our goal

All about the individuals behind the scenes - You!

There are multiple combinations of flavour. Get creative.

Think Seasonally

There are a number of good reasons to eat more local, seasonal food:

To reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat.

To avoid paying a premium for food that is scarcer or has travelled a long way.

To support the local economy.

To reconnect with nature's cycles and the passing of time but, most importantly, IT TASTE’S BETTER!

Seasonal Ingredients

Autumn Foods

Vegetables

Broccoli

Leeks

Chard

Courgettes

Cabbage, kale

Celery

Peppers

Sweetcorn

Winter squash and pumpkins – from Octobe

Potatoes

Root vegetables – parsnips, carrots, turnips

Salads and herbs

Onions

Garlic

Cucumbers

Lettuce

Spinach

Fennel

Fruit

Apples

Blueberries

Blackberries

Figs

Pears

Plums

What to sow at home in autumn

Broad beans

Fruit trees

Seasonal Ingredients

Winter Foods

Vegetables

Brussel sprouts

Cabbage - kale, red cabbage, savoy

cabbage, Cauliflower

Leeks

Potatoes

Root vegetables - parsnips, carrots, turnips etc.

Swedes

Celeriac

Jerusalem artichokes

Salads and herbs

Spring onions

Fruit

Apples - early winter

Pears - early winter

Seasonal Ingredients

Spring Foods

Vegetables

Asparagus – best in April

Purple sprouting broccoli – available in early spring

Spring cabbage – best in May

Cauliflower – available in early spring

Salads and herbs

Spring onions

Watercress

Spinach

Parsley

Lettuce

Radishes

Fruit

Rhubarb

What to sow at home in spring

Cauliflower and cabbages

Courgettes

Beans

Peas

Pumpkins and squash

Tomatoes – best to start growing indoors, or sow outdoors later in spring

Sweetcorn

Peppers and chillies

Carrots

Leeks

Beetroot

Chard

Seasonal Ingredients

Summer Foods

Vegetables

Artichokes

Courgettes

Broad beans

Aubergines – June onwards, but best in July

Chard – two seasons from June to August, and October to April<

New potatoes

Onions - March to August first season

Salads and herbs

Spring onions

Watercress

Spinach

Parsley

Rocket – early summer onwards

Fruit

Raspberries

Strawberries

Gooseberries

Blueberries

Cherries – mid-June to September

Peaches – July onwards

Blackcurrants and redcurrants

Plums

What to sow at home in summer

Salad crops – will produce a quick turnaround for harvest – lettuce, radishes (fast-maturing), leafy salads, rocket

Beetroot – plant in June for September and October

Brassicas – like kale, pak choi can be planted, along with winter and spring cabbages, winter cabbages in June (last chance), Spring in July/August

Leeks – can be planted in July

Radicchio/chicory, swede, celeriac

Fennel

Carrots – during June and July

Peas – including mangetout and snap peas

Information from the Soil Association

The Source

What does The Source do?

Consistent recipes across the sector (RA Kitbag)

Dynamic menu planning and production planning of scaled recipes

Costed recipes and theoretical GP

Allergen information and printing linked to SAP data

Food wastage reporting for financial and environmental governance

Ordering against menu plan and production volumes

Central planning across multiple units/outlets

The Source E-learning is available via the My Learning Portal

For full guidance on how to use The Source please see the guidance in the Food Programme folder on the Teams drive

The Source

Menu Planner

To create your weekly menus for your restaurant. Using recipes from the kitbag that are in the source. These will help you track your costing, calorie count, waste, allergens and nutrition on your menus.

Recipes

Here are where all the recipes for the kitbags are located and many more. To find a recipe use PLU number, recipe name or just the first three letters of the recipe.

Shopping List

The shopping list will give you the ingredients, volumes and cost of the dishes, once uploaded into the menu planner.

Local Pricing

To use for pricing your Grab and Go items Input and update the value

Allergen Builder

To create the allergens for your dishes and recipes by using the ingredients from nominated suppliers on Foodbuy. To bring up the allergens from recipes from the Kitbag in the Source Recipe Bank.

Printing

For printing out allergens, recipes and Grab and Go labelling. This is done by populating your menu planner.

Reports

Purchases reports from your menu planner on waste, planned and post-production of food Feedback

If you have seen or used a recipe from the Kitbag or Source that isn’t correct, please use this tab to do so and let your Group Chef know

The Source and Casual Dining Menus

Ten Top Tips

1. Consider service style and meal occasion e.g. experiential, convenience, customisation

2 Balance regional cuisines leveraging consumer insights

3 Indulgence and healthy choices

4. Dietary requirements and cultural preferences

5. Balance ingredient commonality vs. repetition

6. Look at the menu from both the customers and the internal perspective

7. Provenance, seasonality, sustainability and ethical sourcing

8 Plan production based on sales data, trends and forecasting

9. Balance the menu mix, lead with high margin items and drive participation with loss leaders

10. Plan sides and upsells to increase ATV (average transaction value)

For full guidance on how to use The Source please see the guidance in the Food Programme folder on the Teams drive

Casual Dining Menu Sample

Soup

Tomato soup

Curried potato and spinach soup

White wholemeal baguette

Jacket potato

Jacket potato with lemon and herb rub

Baked sweet potato

Baked beans

Grated cheddar cheese

Leafy side salad

Butter

Main

Beef chilli

Mexican vegetable chilli

Steamed rice

Buttered corn on the cob Guacamole, sour cream, chopped coriander

Salad

Wholewheat pasta with nut-free pesto, cous cous

Butternut, roasted red onion and tahini dressing, broccoli, kale and super green pesto

Spiced sweet potato, new potato salad

Coleslaw

Spinach, watercress, and cos lettuce

Five bean salad

Pickled red cabbage

Spinach, beetroot, sweetcorn, mixed olives, mixed peppers, cucumber, tomato, and carrot

Jalapenos

Hummus and red pepper hummus

Diced feta, brie and cheddar

Honey roast ham, cajun spice chicken, boiled egg and tuna

Sunflower seeds, crispy onions, sourdough croutons and chilli flakes

French dressing, Thousand Island and sweet chilli sauce

Counter Building

Ethos behind building a counter offer:

Face the food towards the customer.

Allergens at the front of the counter.

Add display items to match the food offer.

Think how the plate will be built i.e. for a curry dish, rice will be the first item followed by the curry.

Healthier options first.

High risk food served chilled should ideally be touching the chill plate.

Sides/condiments that complement the main dish/theme.

Think about the flow of the counter:

Starch Vegetable Sides

Rice, Potato, Pasta etc.

Roasted, Steamed, Plain, Flavoured

Proteins

1 x Meat / Fish 1 x Vegan / Vegetarian

Toppings

Garnishes, Sauces, Dips

Counter Building

Additional Revenue

There are several ways of boosting gross-profit and increasing spend per head. Encourage customers to spend more by personalising their lunches and dinners with effective add-ons.

Add-ons must be carefully thought about and linked to dishes, ensuring they are authentic and naturally complement the flavours in the dish.

By promoting well paired add-ons this will elevate your dishes, improve customer experience and improve gross profit.

See the specifications below to see how you can introduce add-ons to a dish/counter.

Forms of Upselling:

Doubling up / Go Large Meal Deals

Add protein

Add side dish

Ordering and Delivery Checks

Be smart and place orders in advance

Purchase your ingredients using the correct channels

Quality check all deliveries to ensure that we have the freshest and best ingredients to cook with. Build great relationships with our suppliers and hold them to account over quality in the correct reporting systems.

Treat all ingredients with the respect they deserve

Using the right tool for the right job – sustainability best practice e g Use the correct recipes for the relevant portions/yield needed.

Constantly look at ways to reduce waste through smart preparation.

Consumer Trends

Consumer’s priorities are starting to change

Day-part shares have stabilised

Trading is tougher than throughout the 2008 recession

Renewed focus on the future and conscious consumerism in 2024

For more information see the Lumina Food Strategy Forum document in the Food Programme Teams drive

Infused Dough

Zia Lucia has introduced an industry first infused dough

Inspired by ancient traditions brought from across Italy to London

Orange in colour, with the flavour also offering hints of orange, rhubarb and gentian

Previous doughs have included vegetable charcoal and cricket flour

Alternative Sandwiches

Ace Pizza recently launched its Pizza sandwiches

Pizza sandwiches are a viral TikTok trend – 1million+ views

Max’s Sandwich Shop – creative and indulgent sandwiches

Posh Hash Browns

Taps into the nostalgic and comfort food trend

Classic comfort food dish but with a modern, upscale, and creative twist

Premium toppings include fresh crab, truffle oil, artisanal cheeses, or exotic herbs

Social media trend

Tomato Ice Toast

Latest Gen Z inspired TikTok trend

Involves freezing a large whole tomato and shredding it over a piece of toast

Sometimes accompanied by a lump of burrata cheese or a glug of olive oil

Tiramisu Latte

Fred's Instagram and TikTok famous Iced Tiramisu Latte

Latte made with traditional Italian ingredients, including ladyfinger biscuits and mascarpone cream

Popularity stems from both its indulgent taste and bakery's reputation for quality

Non-alcoholic RTD’s

Increasing demand for flavourful non alcoholic beverages

Making moderation desirable and effortless

Citizen Spirits launching new range of non alcoholic RTD spritz in 4 different flavours

information from https://www.restaurantonline.co.uk/

Live-fire Cooking

The once ancient but now super modern style of cooking has come to encapsulate many styles of restaurant all of which share one thing in common - the use of an open grill that imparts a smoky element into the cooking.

Smash Burgers

Burgers have been a mainstay of the UK dining scene for many a decade, and the longevity of the cuisine is partly down to the sector’s ability to keep reinventing itself. In 2024, it is the turn of a new kid on the griddle - the smash burger. This can be done with our 50/50 burger

Middle Eastern

The cuisine of the Middle East has been prominent among new restaurant openings over the past decade and is showing no signs of stopping. As the cuisine becomes more mainstream over here, we are seeing the arrival of more geographically specific Middle Eastern cuisines, with the food of countries such as Egypt and north Africa, Afghanistan, and Syria coming to the fore as chefs look to explore more deeply the varied cuisine of the region.

information from https://www.restaurantonline.co.uk/

Zero Waste

Taking a zero-waste approach was once the preserve of restaurants that put their sustainable practices front and centre but now many more places are getting in on the act. Sustainable produce is used at the height of the season from small-scale farmers with chefs taking a low-waste approach to cooking. This low waste ethos extends to the restaurant’s design, which resulted in a 40% decrease in emissions

French Bistro

While the French bistro has never really gone out of fashion, it’s fair to say that it is having something of a moment on these shores - and will continue to do so. In recent months a number of wellestablished and Michelin-decorated chefs have turned their hand to more rustic French bistro food, including Claude Bosi and Anthony Demetre.

Sri Lankan

The food of Sri Lanka has successfully emerged as a cuisine that is moving more and more into the mainstream

Finance

Having a basic understanding of Finance is an important part to a successful kitchen.

Restaurant Associates offer an array of training opportunities for everyone

To find our more on what courses are available please check My Learning on Compass Connect or speak to you line manager.

Schedule of Purchases

Shows a list of invoices or purchases orders processed for you unit.

There is a record of every purchase made by units whether on Foodbuy or P-card. The Schedule of Purchases (SOP) will reflect each purchase that has been processed. Each unit should have a tracker of purchases made The SOP should match the tracker Any purchases that do not match up should be accrued until the purchase shows on the SOP

The SOP can be found on Nexus. Orders placed on Foodbuy can be also be viewed though the order history button and be exported to Excel.

Purchase Income (PI)

Why can’t I purchase any product from any supplier?

Purchasing Income is additional revenue we receive from suppliers in the form of discounts for purchasing large quantities from them.

Ensuring you are purchasing through approved core suppliers i e Brakes, will increase the PI your unit will generate

PI isn’t just about cost savings. Our suppliers have been audited to ensure their practices are ethical.

Costings

We recognise the need for sites to create their own incredible dishes.

Please use the Restaurant Associates Recipe Costing Sheet that is available from Stephen Gilmour and is updated regularly

Please email Stephen Gilmour for the latest costing sheet with updated APL

Recipe Writing Guidelines

Exceptional flavour is our ultimate goal.

To ensure we consistently meet these high standards, we have developed best practices for recipe writing. By following these guidelines, you will ensure that your recipe methods are professional, clear, and easy to follow, delivering exceptional quality to our customers and useable resources for your teams

A well written recipe will improve consistency, quality, efficiency, reduce wastage and ultimately drive profitability

Recipe Writing Principles

1.

Clear and concise instructions:

Action-oriented steps: Start each step clearly indicating the action (e.g. “Preheat”, “mix”, “fold”).

Simple language, avoid complex or ambiguous terms.

2.

Sequential order: arrange the steps in the exact order they should be performed. Consistent formatting

Numbered steps: Use numbered steps for easy following and referencing. Uniform terminology: use the same terms consistently throughout the recipe. Focus on techniques and procedures: 3.

No quantity references: avoid mentioning specific quantities in methods, these are scaled automatically.

Detailed techniques: clearly describe any specific techniques or methods required. Precision and clarity: 4.

Specific actions: be precise in your instructions. Instead of “cook until done” specify “cook until golden brown”

Avoid ambiguity: remove any ambiguous terms. Instead of “a pinch of salt” describe the action needed without referencing quantity, such as “season with salt”.

Recipe Writing Guidelines

Recipe Writing Principles

5. Time and temperature guidance:

Provide ranges: give approximate time ranges and temperature where applicable (e.g. “Bake at 180c for 20-25 minutes”).

Visual cues: include visual or sensory indicators (e.g. “until edges are crisp and golden”).

Confirm core temperature: Where applicable, confirm the core temperature is met per Food Safety Management System (FSMS) guidelines. (e.g. “Ensure temperature reaches 75c”).

6. Standard measurements and units:

Consistent units and abbreviations (e.g. C for “Celsius”).

Avoid regional terms: use terms that are widely understood avoiding regional or colloquial language

7. Preparation and cook times:

Include prep steps: mention any preparatory steps needed before the main instructions (e.g. “Preheat oven”, “grease baking tray”).

Detailed cooking times: provide detailed cooking or baking times and check points (e.g. “simmer for 10 minutes”)

8. Cross referencing techniques:

If a technique is complex, reference a detailed explanation or a training resource

Provide tips: include professional tips or warning where necessary (e.g. “do not over mix the batter to avoid a dense texture”).

Costings

Every recipe on the source has been generated from a costing sheet.

The costing sheet takes data from the APL, can adjust quantities on cover sizes, give ingredient costs and selling price based on selected GP%.

The costing sheet is a recipe template filled in by chefs and sent to your Executive Chef or Group Chef for uploading to the source.

The more accurate the data inputted into the costing sheet is, the more accurate the selling price will be, helping sites hit gross profit

Helpful tips:

When multiplying ingredient quantities it is not always necessary to multiply spices, seasoning & oils the same way as proteins or vegetables. When creating recipes please factor in yield - see slides below for more information Create recipes for 10 portions for easy multiplication

Calculating Yield

The amount of an item that remains once it has been prepared and cooked.

There are three options for yield:

The weigh will reduce

The weight will increase

The weight will remain the same

Yield %

Weight AFTER prepared or cooked /Weight BEFORE prepared or cooked * 100

Example:

5kg of beef cooked at 170 degrees Celsius for 3 hours, it weighed 3.5kg after being cooked. The 5kg of raw beef was purchased at £50 this means 1kg cost £10. After cooking the beef, 1kg cost £14.30 (£50/3.5kg). This is £4.30 more than the original cost! Impacting your GP.

Calculating Yield for recipes

Quantity required on Recipe / Yield % = Quantity to Order

Handy Calculations

Gross Profit

Net Sales - Cost of Sales = Gross Profit

Gross Profit %

Gross Profit / Net Sales = Gross Profit %

Cost of Sales

Opening Stock + Purchases -Closing Stock = Cost of Sales

Calculating Selling Price

Cost of Sales / Cost of Sales % * 100 = Selling Price (EX VAT)

Selling Price (EX VAT) * 1.20 = Target Selling Price

Handy Calculations

Calculating maximum spend to hit GP%

If you have been targeted with a GP% of 40% and your selling price is £3 what is your maximum spend?

100% - 40% = 60%

£3 / 1.2 = £2.50

£2.50 * 60% = £1.50

QuickSight

Amazon QuickSight is a cloud-scale business intelligence (BI) service that you can use to deliver easy-to-understand insights to the people who you work with, wherever they are.

Amazon QuickSight connects to your data in the cloud and combines data from many different sources. In a single data dashboard, QuickSight can include AWS data, third-party data, big data, spreadsheet data, SaaS data, B2B data, and more. As a fully managed cloud-based service, Amazon QuickSight provides enterprise-grade security, global availability, and built-in redundancy It also provides the user-management tools that you need to scale from 10 users to 10,000, all with no infrastructure to deploy or manage.

QuickSight gives decision-makers the opportunity to explore and interpret information in an interactive visual environment They have secure access to dashboards from any device on your network and from mobile devices

Compliance

HSE / Food Safety

Confidence in food safety

For more information see the safety first documents on Compass Connect.

Allergy Awareness

Allergy awareness for our team is incredibly important to give our clients and staff confidence in the food we are serving.

All sites must fill out Allergy records at each service for every dish

For more information on allergens please see the allergen training on myLearning

Allergy Awareness

In recent years there have been several cases of allergy involved fatalities in the media. Each incident was avoidable with correct allergy awareness.

Owen Carey, 18

Died from buttermilk in a chicken burger at Byron

Owen's Law (owens-law.co.uk)

Natasha Ednan-Laperouse, 15.

Died from sesame seed in a Pret A Mange baguette

The Natasha Allergy Research Foundation (narf.org.uk)

Hannah Jacobs, 13

Died from a dairy allergen from drinking a Costa hot chocolate.

Name the Nut

To help allergen confidence for staff and clients we have launched a new initiative.

‘Name the Nut’ simply put, is announcing in dish titles, nuts that are present in the dish.

For example:

The Benefits of using Menu Guide

An estimated 2.4 million adults in the UK have a diagnosed food allergy and more than 30% of adults report living with symptoms of food hypersensitivity.

When eating out or ordering takeaway they need clear, accurate information to make safe choices.

That’s where Menu Guide comes in

Save time, minimise paperwork and streamline kitchen operations.

Support staff training and provide a single reference point for customers.

Let customers view allergen info before, during and after their visit

Provide a positive customer experience to build loyalty and repeat business

Ensure compliance with all relevant food safety legislation.

In Pursuit of Excellence

Pursuit of excellence is a framework to support the sites in raising standards to deliver best in class.

In terms of food the Food Programme and the Centre for Excellence accreditation map out and measure the standards required to achieve excellence.

There is an audit for the accreditation covering all areas culinary linked to the food brand standards

It is important that the kitchen team understand the brand standards and the audit process to support and achieve accreditation for the site

Every site needs to fill out the following briefing sheet in on a daily basis.

Pre Service Briefings

Our daily SHINE briefings are important to communicate and listen effectively as a team.

The briefing improves communication and brings synergy between front and back of house.

The role of the chef in the daily briefing:

What you should cover:

The menu

Allergens

The story/talking point

Portion size, control and no. available

Upsells/incentives

It is important to include a tasting of new dishes so that the team can experience the flavour

During service

Always consider your counters from the customers’ perception. Ensure consistency: portion size, presentation, and delivery. The first dish should be the same as the last

Maintain a manned, clean, and appealing counter throughout service. Have all elements of the dish available at the point of service (if not served as a complete composite dish)

Have a plan to make sure the top-ups are timely.

Post service

Closedown after service should cover the following:

Waste recording has taken place with date added into The Source

Review of waste with view to repurposing and planning for further waste reduction.

Review of production vs. sales and planning to adjust par levels.

A thorough closedown checklist can help reduce forgotten tasks and increase employee accountability

When organised properly, checklists can also help reduce the time spent closing the restaurant down at the end of the day.

Supporting Documents

How can technology help in the Kitchen?

We don’t just cook and serve great food. There are many processes behind the scenes that make us a successful operation.

Technology has revolutionised professional kitchens, streamlining operations and enhancing efficiency Restaurant Associates has invested in such technology We have many platforms to aid every aspect of daily kitchen life. From menu planning tools such as the Source to POS systems and digital pay to weigh scales to paperless HACCP systems such as Checkit.

Time2eat: an app for clients to book slots to ensure a quick, easy, and safe entrance into the restaurant, avoiding long queues

Label printing machines: to have accurate use by dates to prevent food wastage and save time

Food wastage management systems.

Check-it: facilitates automatic generation of compliance reports, significantly reducing the time and effort involved in manual report creation.

Relief Team

Relief team chefs should be first port of call before contacting an agency to fill roles. This is because... Restaurant Associates training standards, knowledge of Foodbuy.

Booking process:

All booking requests to be sent to Kirsty kirsty.ghee@restaurantassociates.co.uk.

Bookings must be made 3 weeks in advance

For Business-Critical needs - MD’s, OD’s, GMs to request via email to Adam adam.thomason@restaurantassociates.co.uk CC’ing in Kirsty.

If no response within 30 minutes, please call one of the following:

Kirsty: 07386692779

Ian: 07769234478

Changes to existing bookings:

Often requests come in to move a relief chef mid-way through a booking. This can only happen with Adam’s approval; this is to avoid relief team having multiple voices telling them what to do.

Recharges to sites:

Charge rate is

Head Chef £275 a day (8 hours)

Sous Chef £225 a day (8 hours)

Overtime is paid at time and half

Should a member of the relief team move into a permanent contract there will be a charge of £2000 and a notice period agreement put in place, authorised by Adam Relief team members need to have been on the relief team for an 18 month period for this to occur.

Collaborate

The ‘Collaborate’ programme is setting a new benchmark for apprenticeship standards in the hospitality industry.

By offering a Level 4 qualification, it provides aspiring executive chefs and front-of-house members with an advanced curriculum that covers the full spectrum of culinary arts and service. This programme is designed to help apprentices hone their skills, expand their knowledge, and build a strong foundation for a successful career.

Please reach out to your GM’s for more detail on how to apply.

Training Days and Supplier Visits

We give opportunities to colleagues to visit suppliers and train with our consultant chefs.

Reach out to your Group Chef for more information.

Net Zero Jargon Buster

Want to learn more about the jargon surrounding net zero?

We’ve compiled a handy PDF glossary that defines key terms and concepts. From carbon footprint to regenerative agriculture, this resource will help you navigate the world of climate action.

See the Food Programme Teams drive for the pdf.

Networks

Did you know - we have many inspiring and exciting colleague networks for you to join. To find out more about each network, head to the D&I homepage on Compass Connect and if you’d like to join one of our networks, please get in touch!

The Food Programme is for everyone at Restaurant Associates. We would like everyone to feel a part of it.

We love seeing and hearing from every part of the Restaurant Associates family

If you have any stories, seasonal recipes, pictures or proud moments to share please send them to Adam adam.thomason@restaurantassociates.co.uk and Kirsty kirsty.ghee@restaurantassociates.co.uk>

Concepts to be sent to Jon Gray

We are always after great ideas, if there is anything you feel is missing from this programme or are site specific that could benefit the wider business, please reach out.

Part II Casual Dining

Part II - Casual Dining

Casual Dining Introduction

Annual Events

Menu Planning

VI Casual Dining Specifications

Breakfast

Porridge

Hot Breakfast

Breakfast Special

Bread Station

Cold Breakfast

Fruit Bowl

Juice Bar

Hydration

Grab & Go Breakfast

Lunch

Soup Station

Jacket Potato Station

Hot Counter

Salad Bar

Grab & Go Lunch

Pop Up Desserts

Concepts

Bakery Table

Coffee & Tea

Click to go to each section

Casual Dining Food Programme

We manage consistency and quality of our food through our brand standards. It is vital to strive for excellence and we provide the tools to achieve this.

The following slides provide detail of the “must have” items for each food concept and examples of “best in class” to enhance your food offer

Whilst we need to ensure that we provide the ‘must haves’ as part of our menu offer, we understand that there are situations that prevent us from having 100% of the items and in this case please speak to your Group Chef to find a solution.

Annual Events

CAMPAIGN COLOUR LEGEND

Ways to Be Well & Sustainability

Festivals & Cultural Significance

Throughout the year we deliver campaigns aligned to our health and well being program Ways to Be Well, better for you, better for the planet We will also highlight national and international sustainability awareness initiatives and sustainability topics Compass Group’s shared strategies.

We want to celebrate cultural diversity and open up a world of opportunity with food From national days of celebration to traditional festivals. Food has the power to bring people together and make people feel at home wherever they are.

Diversity, Equity & Inclusion

Engaging colleagues with campaigns that highlight our social enterprise and B-Corp suppliers, and equity and inclusion including fare trade and rainforest alliance accredited products. Championing DE&I initiatives including: women in food, chef appreciation week, mental health awareness.

Annual Events

January 2025

1 - 31 | VEGANUARY

To emphasize sustainability and celebrate plant-based choices with a special menu, promoting eco-conscious dining.

1-31 | DRY JANUARY

National marketing campaign and discounts/promotions on alcohol free options.

25 | BURNS NIGHT

A celebration of Scottish culture and the renowned poet. Haggis, Neeps & Tatties

26 | AUSTRALIA DAY

Showcase Australian cuisine and cultural elements to mark this special day.

29 | CHINESE NEW YEAR

The year of the Snake - celebrate Chinese culture with Chinese menus

February 2025

1 | TIME TO TALK

-MENTAL HEALTH

Conversations have the power to change lives - helping to create a supportive work environment where everyone can talk openly about mental health and feel empowered to seek help when needed.

1-29 | LGBT + HISTORY MONTH

Celebrates the lives and achievements of the LGBT+ community

5-11 | NATIONAL APPRENTICESHIP WEEK

Supporting and empowering apprenticeships, emphasising our commitment to nurturing and developing talent.

9

| NATIONAL PIZZA DAY

Highlight the rich culture of pizza-making and offer sustainable, delicious pizza options.

14

| VALENTINE’S DAY

Celebrating love and togetherness, our coffee shops will feature special bakery ranges for valentines day.

Annual Events

March

2025

1 | EMPLOYEE APPRECIATION DAY

An opportunity to recognise our dedicated staff and express gratitude for their hard work and commitment.

4 | SHROVE TUESDAY (PANCAKE DAY)

Celebrating this cultural tradition serving pancake varieties with pancake pop-ups.

4-11

| NATIONAL SALT AWARENESS WEEK

Educate on the importance of reduced salt consumption to promote healthier eating habits.

8 | INTERNATIONAL WOMEN’S DAY

To pay tribute to the achievements of women in the culinary industry and celebrate the diversity within our team. Compass will highlight their Women in Food network and feature menus from our female culinarians.

17 | ST PATRICK’S DAY

Celebrate Irish culture with traditional dishes and drinks.

18 | GLOBAL RECYCLING DAY

Emphasise our commitment to sustainability by promoting eco-friendly practices in our restaurant

22 | WORLD WATER DAY

National marketing campaign, raising awareness of water-related issues. We highlight our sustainable water practices and offer filtered, reusable water options to conserve resources.

31 | EID AL- FITR

During Eid al-Fitr, our restaurant showcases the richness of Islamic culture with traditional dishes enjoyed at the breaking of the fast. We will also promote sweet treats in our coffee shops as traditionally enjoyed during Eid al-Fitr

Annual Events

April

2025

1 | NATIONAL SOURDOUGH BREAD DAY

Highlighting the culture of artisan bread-making with sourdough featuring on our menus in all premium and classic sites with restaurants.

7 | WORLD HEALTH DAY

On World Health Day, we emphasize healthy, sustainable menu choices that support ' well-being and align with global health initiatives with the support of EWLW. this will include healthy meal choices being promoted in all premium and classic sites with restaurants and a national marketing campaign

11-31 | STRESS AWARENESS MONTH

Throughout Stress Awareness Month we will run a national marketing campaign which promotes mindfulness and dietary choices including decaffeinated beverages and low GI foods.

18 - 21| EASTER WEEKEND

22 | EARTH DAY

For Earth Day, we will champion sustainability, promoting eco-friendly menus that utilise locally sourced, seasonal ingredients and support our commitment to the environment.

23 | ST. GEORGE’S DAY

St George's Day is a time to celebrate English culture with traditional dishes and the heritage of England. Our restaurants will feature the best of British menus in all premium and classic sites with restaurants. Our coffee shops across the estate will also feature some quintessentially British cakes.

24 | STOP FOOD WASTE DAY

Stop Food Waste Day reinforces our dedication to reducing food waste and highlighting the environmental impact of food waste. During the week of the 24th, we will run a national marketing campaign and our restaurants in all premium and classic sites will feature Stop Food Waste Day recipes and menus.

Annual Events

May

2025

5 | CINCO DE MAYO

On Cinco de Mayo, celebrate Mexican culture by offering a special menu featuring authentic Mexican dishes and promoting cultural diversity.

11 WORLD FAIR TRADE DAY

Our aim is to celebrate Fair Trade and encourage the customers to, where possible, choose Fair Trade goods, and become fair and ethical consumers.

13 | WORLD COCKTAIL DAY

On World Cocktail Day, the premium sites will propose a special cocktail menu with the possibility to attend an online masterclass 12-18

| MENTAL HEALTH AWARENESS WEEK

During Mental Health Awareness Week we will run a national marketing campaign highlighting the significance of mental health.

29 | WORLD DIGESTIVE HEALTH DAY

On World Digestive Health Day, we emphasise digestive health related to diet by offering a menu that focuses on gut-friendly dishes and educates colleagues about the importance of healthy eating.

Annual Events

June2025

2 - 8 JUNE | NATIONAL BBQ WEEK

National BBQ Week is a time for outdoor enjoyment. If sites are capable run pop-up BBQ’s on the terraces or design an indoor BBQ menu.

1-30 | PRIDE MONTH

Throughout Pride Month, celebrate diversity and inclusivity by offering a rainbowthemed menu in June and supporting LGBTQ+ causes.

5 | WORLD ENVIRONMENT DAY

On World Environment Day, we will showcase our commitment to sustainability by featuring eco-friendly menu options and practices, emphasizing suppliers who operate regenerative practices.

6 | NATIONAL FISH & CHIP DAY

A national favourite. We will highlight the sustainably sourced fish we use on our menus.

16 - 22 | DIABETES WEEK

National EWLW marketing campaign to support well-being and educate about the importance of healthy eating to reduce the risk of diabetes.

17-25

| NATIONAL PICNIC WEEK

Offer picnic-style menus and grab-and-go options featuring some of our key suppliers.

23 | NATIONAL HYDRATION DAY

Offer a range of hydrating and refreshing menu options, emphasising the importance of staying hydrated.

26-30

| WORLD WELLBEING WEEK

During World Wellbeing Week we will run a national marketing campaign promoting the resources available through the EWLW website. We will also highlight a focus on healthy breakfast menus across the estate.

Annual Events

July 2025

30 JUNE - 13 JULY| WIMBLEDON

Celebrate the rich culture of Wimbledon with traditional afternoon tea cakes featured in our coffee shop menus across the UK estate.

1-31 | ICE CREAM MONTH

Throughout Ice Cream Month, offer a range of ice-creams from our key suppliers

1-31 | PLASTIC-FREE JULY

During Plastic-Free July, encourage environmentally responsible dining choices, including dining-in and reusables including keep cups to reduce single-use plastic consumption.

3-9 | ALCOHOL AWARENESS WEEK

During Alcohol Awareness Week we will run a national marketing campaign and discounts/promotions on alcohol-free options.

4 | INDEPENDENCE DAY

Independence Day is a celebration of American culture, mark the occasion with a special menu featuring classic American dishes.

14 | BASTILLE DAY

Bastille Day is an opportunity to immerse in French culture, and we can honour it with a menu showcasing authentic French cuisine, celebrating the heritage of France and its significance in gastronomy.

Annual Events

August 2025

1-31 PLANT- FORWARD MONTH

Throughout Plant-Forward Month, we will emphasise sustainable dining with feature menus (1 per week) of plant-based dishes, promoting eco-conscious and health-conscious choices.

9 | SINGAPORE NATIONAL DAY

Singapore National Day is an occasion to celebrate the rich culture of Singapore with a menu inspired by traditional Singaporean dishes, offering a cultural dining experience for colleagues.

13 | NATIONAL PROSECCO DAY

National Prosecco Day calls for a toast. We feature a range of Prosecco’s for guests to enjoy responsibly.

22 | WORLD PLANT MILK DAY

World Plant Milk Day highlights our commitment to sustainability. Our Coffee shops across the estate offer a variety of plant-based milk alternatives for coffee and tea, supporting eco-conscious practices. On the 22nd our team will engage with customers to encourage more plant-based drink choices.

24 | NATIONAL BURGER DAY

National Burger Day is a celebration of a culinary favorite. We will serve a 50:50 mushroom and beef burger in the restaurants across the estate to promote shifting to more plant-based diets and responsible meat consumption

Annual Events

September 2025

1-30 | ORGANIC SEPTEMBER

In Organic September, we will emphasize our support for sustainable agriculture by offering a menu that highlights organic, locally sourced ingredients, promoting ecoconscious dining choices.

4- 8 | ZERO WASTE WEEK

Zero Waste Week is a reminder of our dedication to sustainability. We focus on waste reduction practices and we will serve meals encouraging responsible waste management utilising ingredients which typically go to waste.

6 | NATIONAL FOOD BANK DAY

Marketing campaign highlighting our partnerships with food banks and charities to redistribute surplus food.

8 - 14 | CHEF APPRECIATION WEEK

Celebrating the chefs who work tirelessly across Compass Group globally. National marketing campaign, meet the chefs and digital cookbook.

9 - 22 | FAIRTRADE FORTNIGHT

During Fairtrade Fortnight, our restaurant will showcase a commitment to sustainability by featuring Fairtrade products and educating through a marketing campaign which will highlight our ethical and sustainable food practices. 17 Oct - 2 Nov

| BRITISH FOOD FORTNIGHT

British Food Fortnight celebrates the richness of British culture. We will feature a menu that highlights traditional British dishes and locally sourced ingredients

Annual Events

October 2025

1- 31 | BLACK HISTORY MONTH

This national celebration aims to promote and celebrate Black contributions to British society, and to foster an understanding of Black history.

1- 31 | NATIONAL CHOLESTEROL MONTH

Raising awareness of the dangers of high cholesterol with EWLW marketing and engagement sessions in premium sites.

1 - 31 | VEGETARIAN AWARENESS MONTH

Promoting the ethical, environmental, health, and humanitarian benefits of plantbased diets with feature menus highlighted throughout the month.

1 | INTERNATIONAL COFFEE DAY

Celebrates and promotes the global love and appreciation for coffee and the significance of coffee culture in the workplace.

1-7 | NATIONAL VEGETARIAN WEEK

National Vegetarian Week showcases our dedication to sustainability and a plantbased lifestyle. We feature diverse vegetarian menus using seasonal ingredients in our restaurants.

09 - 15 | NATIONAL CURRY WEEK

Celebrates the diverse and flavorful world of curry while also raising awareness about South Asian cuisine and culture.

10 | WORLD MENTAL HEALTH DAY

Raising mental health awareness and sharing resources with colleagues through marketing materials promoting the importance of taking time out and talking about mental health.

31 | HALLOWEEN

Festive menus including signature bakery items in premium location coffee shops.

29

-03 DIWALI

Celebrating the Festival of Lights with a specially curated menu offering an authentic culinary experience with guest chef Dipna Anand’s recipes.

Annual Events

November 2025

30

| WORLD VEGAN MONTH

Promoting the ethical, environmental, health, and humanitarian benefits of plantbased diets with feature menus highlighted throughout the month.

02 | DAY OF THE DEAD

02 | BONFIRE NIGHT

Jacket Potatoes menu served in premium and classic sites with a restaurant.

15-

21 | SUGAR AWARENESS WEEK

National marketing campaign with a focus on promoting lower sugar snacking and avoiding sweetened drinks.

27 | THANKSGIVING

Thanksgiving feast menus in premium sites.

30

| ST ANDREWS DAY

Traditional Haggis, Neeps & Tatties served in premium and classic sites with a restaurant.

December 2025

1 - 31 | FESTIVE

GRAB & GO

Festive menus and marketing including mince pies, seasonal hot beverages (Gingerbread Latte etc.), festive confectionary, and festive sandwich ranges. (Roasted Turkey & Cranberry sauce etc.)

2 | ENGLISH BREAKFAST DAY

Promoting cultural heritage with a traditional English Breakfast.

12|

CHRISTMAS JUMPER DAY

Our catering team across the UK will embrace the modern festive that is Christmas jumper day by dressing in their finest festive fayre.

10TH

-

12TH

| CHRISTMAS LUNCHES AROUND UK OFFICE ESTATE

Site specific agreements on the exact dates of the lunches. We will prepare traditional festive feasts to celebrate with colleagues.

Menu Planning

In part 1 we gave guidance on how to write a menu. Designing a 6 week menu rotation can help with kitchen structure, marketing, ordering and organisation.

Core Program Expectations (CPE’s)

One Halal option must be available daily (this can be salad or vegan dish) 1. One Halal hot protein dish a week per cafe minimum 2. One main Fish protein a week (budget allowing). 3. Red meat once a week per cafe.

4. Avoid repeating the same protein.

5. Ensure sides and toppings compliment main protein.

6. Consider soups. Not just a way to use up leftovers.

7. Utilize 10 top sellers.

8. Repurposing - don’t just repeat the same dish, try to enhance it/make it look different 9. Leave space in menu plan for repurposed dishes 10.

See the next slide for an example menu plan

Menu Planning Example

When menu planning please consider the CPE’s.

Using PLU’s in your plan will help with recipe finding and allergen information. Each site have different client and counter requirements, adjust the plan to accommodate all counters.

Think Seasonally. A whole menu doesn’t need to change, just the dishes that aren’t seasonal

For full menu rotation example see the Food Programme Teams drive.

Ingredients that should not feature anywhere in our business:

Our suppliers are great but we still need to keep an eye on them:

Air Freighted Produce

None MSC 4-5 fish

Ingredients are key so flavour is everything there is just no need for:

Star Fruit

Dragon Fruit

Green Peppers

Anything unripe

Any ingredient used for visual appeal over flavour

Casual Dining Specifications

Casual Dining Specifications

Each site is different and have different client requests.

The following specifications are the minimum standards expected at each site.

Breakfast Specifications

Breakfast

Breakfast is the first opportunity we have to ‘wow’ our guests, to set them up for the day and to showcase our core values. It is also a key meal period where we can upsell.

Data has shown most people will choose to have breakfast at home - we need to entice our users to buck that trend.

People have routines for breakfast, having a core offer supplemented by changing specials is key to delivering a best in class breakfast offer.

Porridge Station

Porridge Station PLU

Porridge Station Product PLU

Porridge with whole milk 93100051

Porridge with water 93173721

Strawberry Jam 93085700

Apricot Jam 93087662

Raspberry Jam 93085701

Peach Jam 93214500

Preserves

Dried Fruit Toppers

Spiced Apple & Blackberry Jam 93113572

Berry Compote 93226657

Spiced Fruit 93341494

Stewed Plums 93341495

Stewed Apple & Raisin 93341496

Ginger Poached Pear 93228130

Dried Mixed Fruit 93081227

Banana Crisps 93127028

Diced Apricot 93167830

Raisins 93085820

Sultanas 93108961

Chopped Dates 93085731

Cranberries 93273784

Crunchy Peanut Butter

Nut Butters

Toppers

Sprinkles

Syrups

93085715

Smooth Peanut Butter 93085716

Almond Butter 93162758

Nutella 93096657

Poppy Seeds 93109014

Sunflower Seeds 93085739

Pumpkin Seeds 93133754

Chia Seeds 93337420

Desiccated Coconut 93085730

Flaked Almonds 93342345

Toasted Hazelnuts 93113721

Walnuts 93085629

Pecans 93244667

Granola 93113722

Cinnamon 93108960

Cocoa Powder 93177830

Nutmeg 93085732

Vanilla Syrup 93129495

Honey 93087033

Maple Syrup 93342347

Agave Syrup 93272760

Hot Breakfast

Hot Breakfast PLU

Hot Counter Product PLU

Scrambled Egg 93018932

Eggs

Sausages

Vegan Options

Bacon

Halal Options

Vegetable Options

Potatoes

Extras

Poached Egg 93084120

Fried Egg 93018766

Cumberland Sasuage 93085705

Lincolnshire Sausage 93081364

Pork Sausage 93087602

Pork & Leek 93129064

Proper Porker Jolly Hog 93342348

Carrot & Coriander 93286841

Tomato & Garlic 93177805

Cumberland 93204928

Mushroom & Tarragon 93164337

Heura 93342430

Simplicity

Miami Lincolnshire 93342431

La Vie Bacon 93342432

Unsmoked Back 93000034

Unsmoked Streaky 93342433

Smoked Back 93018767

Smoked Streaky 93342434

Maple Back 93149342

Maple Streaky 93342435

Green Back 93342436

Turkey Bacon 93342437

Halal Chicken Sausage 93295807

Halal Beef Sausage 93342821

Baked Beans 93099827

Plum Tomato - Tinned 93085711

Grilled Tomato 93018769

Roasted Mushrooms 93080938

Hash Browns 93065793

Potato Hash Brown Puffs 93269933

Potato Hash 93342438

Parmentiers 93065667

Black Pudding 93099953

Bubble & Squeak 93000937

Breakfast Specials

American Pancakes with Maple Syrup

Banana and chocolate waffles

Shakshuka & Sourdough Toast 93222183

Three Egg Omelette 93173727

Speials

Eggs Benedict with Smoked Salmon 93065743

Eggs Benedict 93204754

French Toast with Maple Syrup and Grilled Bacon 93141733

Bread / Toast Station

Bread Station PLU

Bread Station

Bread

Premium Breads

Butters

Spreads

White Slice Bloomer 93085783

Wholemeal Slice Bloomer 93136257

Gluten Free Slice 93342439

Sourdough - White 93115499

Sourdough - London

Sourdough - Seeded 93342800

Bagel - Plain 93122205

Bagel - Multiseed 93111450

Bagel - Poppy Seed 93122206

Bagel - Sesame 93122208

Rye Loaf 93342801

Ciabatta Roll 93085939

English Muffin 93115492

Crumpet 93087760

Brioche Roll

Breakfast Bap

Fruit Loaf 93342802

Oat Loaf 93342803

Artisan Baguette 93342804

Campagrain Bloomer 93342805

Tiger Bloomer 93342806

Malted Bloomer 93178902

Butter - Salted 93342809

Butter - Unsalted 93342808

Kerrymaid Margarine 93085767

Vitalite Spread - Vegan 93245021

Wowbutter 93342807

Strawberry Jam 93085700

Apricot Jam 93087662

Raspberry Jam 93085701

Marmite 93117263

Nutella 93096657

Crunchy Peanut Butter 93085715

Smooth Peanut Butter 93085716

Almond Butter 93162758

Cadbury Chocolate Spread 93085825

Marmalade 93085703

Cold Breakfast

Cold Breakfast

Yoghurts

Cold Breakfast PLU

Greek Yoghurt 93342820

Half Fat Yoghurt 93138061

Strawberry Low Fat 93163301

Black Cherry Low Fat 93142943

Natural Full Fat 93113522

Coconut 93286751

Kefir

Strawberry Jam 93085700

Apricot Jam 93087662

Raspberry Jam 93085701

Peach Jam 93214500

Preserves

Dried Fruit Toppers

Nut Butters

Toppers

Sprinkles

Syrups

Spiced Apple & Blackberry Jam 93113572

Berry Compote 93226657

Spiced Fruit 93341494

Stewed Plums 93341495

Stewed Apple 93341496

Ginger Poached Pear 93228130

Dried Mixed Fruit 93081227

Banana Crisps 93127028

Diced Apricot 93167830

Raisins 93085820

Sultanas 93108961

Chopped Dates 93085731

Cranberries 93273784

Crunchy Peanut Butter 93085715

Smooth Peanut

Butter 93085716

Almond Butter 93162758

Nutella 93096657

Poppy Seeds 93109014

Sunflower Seeds 93085739

Pumpkin Seeds 93133754

Chia Seeds 93337420

Dessicate Coconut 93085730

Flaked Almonds 93342345

Toasted Hazelnuts 93113721

Walnuts 93085629

Pecans 93244667

Granola 93113722

Cinnamon 93108960

Cocoa Powder 93177830

Nutmeg 93085732

Vanilla Syrup 93129495

Honey 93087033

Maple Syrup 93342347

Agave Syrup 93272760

Fruit

Please follow the principles below to maximise impact:

Your fruit offer should consist of single type fruit bowls of the following:

Bananas – cut neatly from the bunch with labels removed Easy-peeler satsumas

Red apples – polished with labels removed

Green apples – polished with labels removed

Fruit to be checked daily to ensure it is of good quality

Bruised or old fruit to be removed and, if possible, used in cooking

At times you may want to offer seasonal fruit – strawberries / cherries / plums etc. This should be in addition to the set four varieties and please give thought to using appropriately sized containers to display it in

Juice Bar

Hydration Station

Grab and Go Breakfast

Classic yoghurt pots must have seasonal changes.

Smoothie / Juice / Hydration / Grab & Go PLU

Smoothie

Juices

Hydration

Grab & Go

Mixed Berry 93069576

Kiwi, Spinach, Cucumber & Lime 93140162

Green Goddess 93206314

Mango, Pineapple & Orange 93275439

Carrot, Kale, Ginger & Turmeric 93173223

Plum, Carrot & Apple 93173016

Banana & Honey 93081033

Blueberry, Pear & Oats 93222167

Carrot & Ginger 93222168

Mango & Yoghurt 93104447

Tropical

Berry Protein

Avocado & Strawberry

Apple, Ginger & Lemon

Beetroot & Turmeric

Carrot Boost 93211304

Happy Greens 93211305

Apple Fennel & Kale 93206332

Watermelon, Cucumber & Mint

Orange, Lemon & Lime

Starwberry & Mint

Green Tea 93142105

Lemongrass & Ginger 93145187

Carrot Top, Rosemary & Celery

Strawberry, Pineapple & Ginger

Berry Compote Yoghurt & Granola 93280357

Strawberry Bircher 93186078

Egg & Advocado Protein Pot 93143141

Sausage Sandwich 93103868

Bacon Sandwich 93024403

Cheese & Tomato Croissant 93142614

Cheese & Ham Croissant 93099843

Lunch Specifications

Lunch

Lunch is more than just a meal.

It’s a crucial component of employee wellbeing and productivity. A well-balanced, nutritious lunch provides energy and nutrients needed to sustain focus and concentration throughout the afternoon.

Additionally, a pleasant dining experience can contribute to a positive work environment, boosting morale and fostering a sense of community. The quality and variety of lunch options can significantly impact satisfaction.

Soup Station

Soup Station PLU

Soup Station Product PLU

Tomato Soup 93111457

Vegetable Soup 93000675

Majorcan Chick Pea Soup 93003677

Butternut Squash Soup 93031340

Broccoli Soup 93000670

Soups - Vegan

Soups

Toppings

Finishing Oils

Pea Herb and Watercress Soup 93149144

Summer Vegetable & Chickpea Soup 93149148

Beetroot Soup 93084394

Parsnip and Carrot Soup 93182800

Yellow Split Pea & Sage Soup 93174580

Leek and Potato Soup 93096984

Mushroom Soup 93092375

Sweet Potato Butternut Squash and Chilli Soup 93144286

Roasted Red Pepper & Tomato 93042923

Minestrone Soup 93092595

French Onion Soup 93042922

Country Vegetable Soup 93122852

Cream of Chicken Soup 93119822

Beef Goulash Soup with Herb Dumpling 93092551

Broccoli and Dorset Blue Vinny Cheese Soup 93098891

Sourdough Croutons 93167695

Chilli Flakes 93087731

Sunflower Seeds 93085739

Pumpkin Seeds 93133754

Crispy Fried Onions 93148842

Sesame Seeds 93085821

Horseradish Crème Fraiche 93113149

Greek Yoghurt

Flaked Almonds

Toasted Hazelnuts

Walnuts 93085629

Pecans

Chopped Parsley

Chorizo 93086008

Pesto 93026706

Spring Onion 93087739

Bacon Bits 93109017

Infused Chilli Oil 93178985

Infused Basil Oil 93178983

Infused Garlic Oil 93178984

Rapeseed Oil

EV Olive Oil

Cook for Good is a social enterprise dedicated to addressing key community issues like food insecurity, social isolation, and employment barriers on a social housing estate in Kings Cross.

We run team cooking experiences in our shiny new kitchen, making huge quantities of food to share with local residents and outreach organisations We use the profits to fund a community programme which includes free cooking classes, employment programmes and a surplus food pantry.

This autumn, we’re launching Soup for Good, a beautifully produced book of recipes and stories from the Cook for Good community. Explore our favourite soups, no-stress breads and delicious toppings, and meet some of Priory Green’s much-loved characters.

Jacket Potato Station

Jacket Potato Station PLU

Jacket Station Product PLU

Potatoes

Potato Rubs

Hot Fillings

Cold Fillings

Cheese

Toppings

Butter

Baked Jacket Potato 93098544

Baked Sweet Potato 93096382

Smoked Paprika Rub 93155224

Lemon and Herb Rub 93089166

Mexican Rub 93110818

Smoked Chipotle Chilli Rub 93155210

Baked Beans 93099827

Chicken & Sweetcorn 93232607

Bolognese Sauce 93086040

Paprika Sausage Beans and Onions 93151194

Creamy Mushroom and Chicken Sauce 93082403

Lamb & Chickpea Kheema 93151191

Mushroom Stroganoff 93223912

Chana Masala (Chickpea Curry) 93144148

Tuna and Sweetcorn Mayonnaise 93090975

Tuna Mayonnaise 93006433

Coronation Chicken 93172034

Baconnaise

Egg Mayo 93002988

Jalapeno Sour Cream 93124474

Grated Cheddar 93117398

Parmesan

Feta 93124913

Grated Mozzarella - Plant Based 93215506

Sour Cream 93098332

Buffalo Mozzarella 93110216

Burrata

Pesto 93026706

Spring Onion 93087739

Bacon Bits 93109017

Crispy Fried Onions 93148842

Chilli Flakes 93087731

Butter - Salted 93342809

Butter - Unsalted 93342808

Kerrymaid Margarine 93085767

Vitalite Spread - Vegan 93245021

Hot Counter

Hot Counter PLU

Theme Dipna

Main 1

Main 2

Starch

Vegetable

Sides

Tandoori Chicken 93214797

Chana Masala 93214782

Fragrant Basmati Rice 93030997

Alu Brinjal 93151350

Desinsaise 93214804

Mint Chutney 93136928

Kachumba 93136825

Onion Bhajis 93136926

Theme Katsu

Main 1

Main 2

Chicken Katsu 93161897

Tofu Katsu 93203343

Starch Jasmine rice 93163250

Vegetable

Sides

Sesame Bok Choi 93286571

Katsu Sauce 93221994

Katsu Pickles 93167702

Sliced Chillies

Chopped Coriander 93144975

Theme Fish & Chips

Main 1

Main 2

Battered Haddock 93129171

Crispy Fried Tofu 93107868

Starch Chips 93017028

Vegetable

Sides

Mushy Peas 93086419

Tartare Sauce 93196349

Lemon Wedge 93085824

Curry Sauce 93033090

Pickled Onions 93111727

Theme Poke

Main 1

Main 2

Starch

Vegetable

Sides

Teriyaki Trout Poke 93313331

Crispy Tofu Puff Poke 93313332

Teriyaki Sauce 93313046

Crispy Fried Onions 93148842

Sesame Seeds 93085821

Spring Onion 93087739

Theme Carribean

Main 1

Main 2

Jerk Chicken 93175785

Callaloo Quiche 93109516

Starch Rice & Peas 93109520

Vegetable

Sides

Fried Plantain

Bean Patty

Jerk BBQ Sauce

Sliced Chillies

Chopped Coriander 93144975

Salad Bar

Salad Bar

3 4 5 6 7

The flow of the salad bar is all about creating an enjoyable and seamless experience.

Start with the heartier items like grains (1), then move on to individual ingredients (2) like juicy tomatoes, crisp cucumbers, and colourful peppers, followed by fresh leafy greens After that, it’s time for the star of the show our compound (3) and signature salads where we get to highlight fresh, seasonal, and locally sourced produce, capturing the perfect balance of sweet, savoury, salty, bitter, and crunchy. Next up are the proteins (4), which should be vibrant, beautifully garnished and well-seasoned. Finally, round out the selection with an array of dressings (5), tasty toppings (6), and crunchy bits for that extra flair (7).

Salad Bar

The focus of the Food Programme with regards to our Salad Bars is to ensure that all our salads and composite salads are seasonal, layered, seasoned, colourful and tasty.

That the basic components are vibrant and fresh, served in the correct wares and that we ensure enough of a rotation to keep it exciting for our customers We have over 45 amazing salads that have been tried and tested, that provide plenty of variation of ingredients and more importantly look stunning.

We suggest a minimum of three signature, two grain options, ten veg and leaf, three animal protein, two plant-based protein and four dressings depending on the size of site.

Also, equally important is to ensure you are using the wares recommended in our brand standards manual and that the correct marketing material is used. The salad bar needs to be maintained and replenished during service to keep it looking abundant. Towards the end of service components can be replenished or condensed into smaller service wares to ensure that you keep it looking plentiful

Twelve salad golden rules:

1. Ensure all seeds are toasted and flavoured.

2. Ensure all salads are seasoned.

3 All chicken should be cooked with a Rational probe to 75 degrees

4 Quiche, falafels, samosas should all be served warm or ambient not blast chilled

5. Croutons should be seasoned and made daily.

6. Crispy chickpeas should not be refrigerated.

7. Pasta and grains should all be seasoned.

8 All salads made to spec and not "inspired"

9 Have a rotation of mixed leaves

10. Marinade olives - have a rotation of flavours.

11. Dressings to be made in house where possible.

12. If making boiled eggs in house, boil the eggs for no more than eight minutes until just set.

Salad Bar PLU

Salad Bar Product

Quinoa 93143169

Pearl Barley 93147574

Cous cous 93089676

Bulgar Wheat

Wholegrain Pasta 93091790

Pasta 93003747

Basmati Rice 93081859

Brown Rice 93259409

Farro

Freekah

Amaranthe

Carbs: Grains, Pulses, Pasta, Potato Salad or Coleslaw

Salad Leaves

Basics

Herbed Spelt 93211355

Millet

Coleslaw 93080909

Potato Salad 93065111

Wholewheat Fusilli with Nut Free Pesto 93211353

Chickpeas 93088480

Mixed Benas 93108598

Red Kidney Beans 93089705

Black Eye Beans 93211338

Butter Beans

Puy Lentils 93026147

Rocket 93077231

Spinach 93064889

Mixed Leaves 93064887

Cos Lettuce 93088482

Baby Gem

Iceberg 93064888

Endive

Chicory

Watercress 93000711

Cucumber 93064925

Tomatoes 93064886

Mixed Bell Peppers 93064923

Sweetcorn 93064885

Beetroot 93064884

Carrot 93064921

Edamame 93141460

Mixed Olives 93080920

Spring Onions 93087739

Red Onion

Salad Bar PLU

Salad Bar Product PLU

Soba noodle salad, crisp vegetables, miso mayonnaise and sesame seeds 93203935

Freekeh and Preserved Lemon Pilaf 93157786

Radicchio, Mozzarella and Chorizo Salad 93108955

Spiced cauliflower, tahini, preserved lemon, fried broad beans, peas, soya beans, Greek yoghurt and parsley 93163424

Composed Salads

Proteins

Cheese

Chargrilled Sprouting Broccoli with Chilli and Garlic 93087403

Carrots, tahini, toasted hazelnuts, red onions and mint 93140740

Butter Bean and Feta Salad 93108792

Caribbean Coleslaw 93109527

Cajun Chicken Salad 93108957

Chicken Caesar 93179522

Hard boiled eggs 93073934

Grilled Chicken 93126747

Trout 93222194

Salami 93086006

Miso Baked Tofu 93222196

Sliced Ham 93110213

Sliced Chorizo 93110211

Poached Salmon, Lemon & Dill 93211309

Prosciutto ham 93181702

Spinach and Kale Falafel 93216380

Cajun Spiced Chicken 93211334

Peppered Mackerel 93126749

Sliced Brie 93110222

Grated Cheddar 93117398

Parmesan Feta 93124913

Grated Mozzarella - Plant Based 93215506

Buffalo Mozzarella 93110216

Bocconcini 93158804

Salad Bar PLU

Salad Bar Product

Hummus 93208396

Cashew Hummus 93213804

Hummus Flavours

Carrot Hummus 93284267

Harissa & Butter Bean Hummus 93261219

Split Pea Hummus 93179186

Spring Onion 93087739

Bacon Bits 93109017

Crispy Fried Onions 93148842

Toppings

Dressings

Oils

Chilli Flakes 93087731

Crackers

Croutons 93167695

Pesto 93026706

Caesar 93065197

Ranch Dressing 93099931

Tahini Dressing 93222264

Coriander Chimmichurri 93222266

Honey & Mustrad 93108978

Soy Dressing 93210936

French Dressing 93173850

Ponzu Dressing 93163186

Citrus Dressing 93127699

Infused Chilli Oil 93178985

Infused Basil Oil 93178983

Infused Garlic Oil 93178984

Rapeseed Oil

EV Olive Oil

Grab and Go Lunch

Condiments

Each site will serve condiments differently.

To adhere to our sustainability goals please do not use single portion sachets and jars.

Pop Up Desserts

Concepts

FieldTray gives you the best of seasonal ingredients, with ultimate nutrition and bursting with flavour.

For more information on other concepts, please reach out to Jon Gray.

Sri Lankan Poke

Bakery Table

Bakery Table

This can play a part both on a coffee bar or as a standalone space. Similar to breakfast, satisfying users routines is key to ensuring we have a core offer in place.

Regional sites should utilise the supplier map to ensure they have the best solution for their area.

Golden rules for pastries and baked goods:Pastries proved, baked till golden brown and glazed appropriately

Bakery Table

If you have a Bakery Table in your venue we expect, as a minimum, that you offer the following Restaurant Associates signature bakes using the recipes as found on the Source:

Butter shortbread Mocha brownie

Carrot cake with cream cheese frosting

A scone – either butter or raisin

Lemon and poppyseed loaf cake

If due to operation reasons you are unable to bake all, or some of these inhouse, we have selected the best bought-in alternatives. These should always be used as a last resort, as even the best products will not match those made by our passionate teams.

Overall, a minimum of 80% of your baked offer should use recipes from this Guide.

Bakery Table

The recipe bank is more extensive than the five signature bakes, and you should use it to select additional bakes that work for your operation. They include gluten and dairy-free recipes. Do let us know if there is something missing.

We would love to increase our recipe bank so if you have a particular favourite bake, please forward it to Ian and he will aim to include it for use around the business.

Ian Human Group Chef Restaurant Associates 07769 234478

Ian.human@restaurantassociates.co.uk

Bakery Table

Provenance

Restaurant Associates are passionate about not only ‘doing the right thing’ but making it easier for our guests to make ‘planetfriendly' choices.

We are putting in the work towards our long-term and ongoing goals of reducing our carbon footprint minimising food waste curtailing the impact that our supply chain has on the environment and being transparent about where our ingredients come from. By using the best-quality seasonal ingredients sourced responsibly from local suppliers we are creating a better experience for our guests the community and the environment.

Bakery Table

Provenance

Within our Bakery Table range we are particularly proud that:

100% of our milk is sourced in the UK and is either certified organic or British Red Tractor farm assured

All our fresh eggs are British free-range or organic

All our dairy is Red Tractor farm assured

All our berries are UK grown or frozen out of season

We only use British-harvested rapeseed oil in cooking

All our cooking chocolate is Fairtrade and Rainforest Alliancecertified

Bakery Table

Breakfast Pastries

Breakfast pastries will supplement the breakfast / morning offer. The Brakes frozen option offers the best all round product:

To ensure the best final product, the correct way to prepare and cook them is as follows:

•Remove from the freezer at 10:00am and place on a tray for 2 hours to defrost and start the proving process.

•Refrigerate overnight and bake the following morning at 180° for 18 minutes.

Croissant

Almond Croissant

Chocolate Twist Classic

Cinnamon Swirl Classic

Brakes Frozen 120477

Brakes Frozen 118391

Brakes Frozen 118392

Brakes Frozen 118394

Pain au Chocolate Brakes Frozen 130218

Bakery Table

Ways to be Well

You can supplement the regular Bakery Table recipe bank with some of the healthier sweet treats from our Ways to be Well range:

AM

CORE PASTRY

CORE SWEET MUFFIN

Bakery Table Am/PM

SUPPLIER CODE

BUTTER CROISSANT BREAD FACTORY F PAS00411 BF

ALMOND CROISSANT BREAD FACTORY F PAS00417 BF

PAIN AU CHOC BREAD FACTORY F PAS00415 BF

PAIN AU RAISIN BREAD FACTORY F PAS00739 BF

BLUEBERRY MUFFIN BREAD FACTORY F MUF06129 BF

CHOCOLATE MUFFIN PAUL RHODES 50150

HEALTHY OPTION FLAPJACK PAUL RHODES 50509

PREMIUM BAKERY LINE CINNAMON BUN PAUL RHODES 60374

SEASONAL BAKERY LINE SEASONAL KNOT PAUL RHODES 71836 PM

CORE SWEET MUFFINS

SAVOURY MUFFIN

BLUEBERRY MUFFIN BREAD FACTORY F MUF06129 BF

CHOCOLATE MUFFIN BREAD FACTORY F MUF06121 BF

FETA & ROAST VEG PAUL RHODOES F MUF06614 BF

JALAPENO CORNBREAD MUFFIN PAUL RHODOES 50740

COOKIES LARGE COOKIE BREAD FACTORY F COO07185 BF

PREMIUM BAKERY LINE

GLUTEN FREE

LOAF CAKE (X2)

SEASONAL CAKE (MINI)

CINNAMON BUN PAUL RHODOES 60374

MINI CHOCOLATE SOUFLE PAUL RHODOES 30141

BROWNIE PAUL RHODOES 71792

SHORTBREAD PAUL RHODOES 50259

CHOCOLATE LOAF PAUL RHODOES 71918

LEMON LOAF PAUL RHODOES 70110

SEASONAL - APPLE PAUL RHODOES 71881

MINI TARTS (CHOC/LEMON/PECAN) PAUL RHODOES 30342/30343/30345

Bakery Table

Baking by its very nature is brown, so do try and maximise customerappeal by adding interest, some ways to do this are to vary:

Shapes, include whole cakes, loaf cakes, individuals, tray bakes Sizes, this gives customers not only pricing options but also sometimes big is not always better and a small, naughty treat can be more appealing Texture, to add some visual interest, although both a brownie and chocolate chip cookie are both basically brown they look texturally very different

Ingredients, everyone loves chocolate. Well actually no they don’t! Customer base, make use of your visitor and site demographics and visiting patterns, you know your customers better than anyone so use your insider knowledge to best effect.

Day parts, an evolving offer suits customers best and keeps your Bakery Table looking fresh and appealing.

Bakery Table

Apple and carrot muffin

Blueberry muffin

93176779 Open to 12pm

93176778 Open to 12pm

Carrot cake with cream cheese frosting 93176775 Lunch 12pm - Close

Banana bread with fudge frosting

93176881 All day

Butter shortbread 93176883 All day

Mocha brownies

Rocky road

Granola bar

Butter scone

Raisin scone

93186551 Lunch 12pm - Close

93176880 Lunch 12pm - Close

93176776 Open to 12pm

93176886 Lunch 12pm - Close

93176876 Lunch 12pm - Close

Chocolate chip cookie 93176882 All day

Smartie cookie 93186550 All day

Giant chocolate meringues 93176877 Lunch 12pm - Close

Giant raspberry meringues

93176878 Lunch 12pm - Close

Lemon and poppyseed loaf cake 93177161 Lunch 12pm - Close

Victoria sponge

93176774 Lunch 12pm - Close

Orange and almond cake 93176884 Dairy-free Lunch 12pm - Close

Bakery Table

Core

Range

Carrot cake with cream cheese frosting

Cream cheese frosted spiced carrot and sultana cake finished with candied orange

Butter shortbread

Butter shortbread finished with caster sugar

Lemon and poppyseed loaf cake

A lemon and poppyseed loaf cake finished with lemon icing and lemon zest

Mocha brownie

Toffee-like and fudgy brownies made using spent coffee grounds for a subtle caffeine kick

Butter / Raisin Scones

Classically simple scones perfect with butter or clotted cream and jam

Bakery Table Optional Range

Banana bread with fudge frosting

Banana and buttermilk loaf topped with fudge frosting and crumbled chocolate honeycomb

Orange and almond cake

A moist flourless cake made with whole oranges and ground almonds

Victoria sponge

A traditional light vanilla sponge sandwiched with strawberry jam and lemon buttercream and dusted with icing sugar

Apple and carrot muffin

Gently spiced muffins packed with carrots, apples, pecan, seeds and sultanas and finished with an oaty crumble topping

Blueberry muffin

Tender-crumbed muffins filled with blueberries and brightened with lemon zest finished with a buttery crumble topping

Bakery Table

Optional Range

Granola bar

Vegan oaty bars bursting with dried fruits and nuts flavoured with cinnamon

Smartie cookie

Gluten-free soft and chewy vanilla cookies with crunchy colourful chocolate Smarties

Rocky road

No-bake chocolate treats filled with digestive biscuits, marshmallows, white chocolate and freeze-dried raspberries

Giant raspberry meringues

Delicate meringues with freeze-dried raspberries. Option to change raspberries to chocolate

Chocolate chip cookie

Crispy gluten-free cookies filled with chocolate chips

Bakery Table

Brought in alternatives

If for operational reasons you are unable to make any of your bakes then these bakes have been selected

Home-made Sandwiches

Home-made sandwiches should be your first choice.

Making in-house not only provides fresher sandwiches, but also gives us confidence in the allergen labelling

For guidance on packaging please see the RA kit guide 2024.

Sandwiches

Cheese ploughman's on WHOLEMEAL 93113855

Free-range egg mayo & mustard cress on wholemeal 93113870

Chicken & sweetcorn mayo on granary 93174195

BLT on wholemeal 93134812

Chicken club on granary 93134817

Avocado Sun-blushed Tomato & Basil on Granary 93124760

Beetroot Cured Salmon Open Sandwich with Horseradish Creme

Friache and Watercress 93107915

Free-range egg mayo & mustard cress on wholemeal 93113870

Cheese ploughman's on granary 93113855

Chicken & sweetcorn mayo on granary 93174195

Chicken club on granary 93134817

BLT on granary 93134812

Coronation cauliflower on wholemeal 93174196

Goat's cheese, sun-blushed tomato & onion on wholemeal 93239061

Ham & cheddar ploughman's on granary 93134811

Mature cheddar & tomato chutney on granary 93239064

Prawn mayo & rocket on granary 93113874

Prawn Marie Rose on granary 93239065

Cheddar cheese & pickle on malted wheatgrain 93239066

Cheddar cheese & cucumber on wholemeal 93239067

Chicken mayo on malted wheatgrain 93176879

Chicken salad on malted wheatgrain 93176578

Roast chicken salad on granary 93133884

Ham & cheddar on wholemeal 93239068

Ham & English mustard on wholemeal 93176902

Prawn mayo on malted wheatgrain 93176900

Coronation chicken & rocket on white 93239069

Ham hock & piccalilli on white 93143082

Ham, mustard & gherkin on white 93174201

Pastrami & gherkin on white 93113871

Tuna mayo & rocket on white 93113875

Baguettes

Smoked Bacon Baguette 93180392

Cumberland Sausage Baguette 93180385

Ham, Cheddar, Watercress & Mustard Mayo Sourdough Baguette 93164493

Tuna & Sweetcorn Sourdough Baguette 93278747

Cheddar & Caramelised Onion Chutney Sourdough Baguette 93278748

Chorizo, Aioli & Roasted Pepper Sourdough Baguette 93278749

Curried Cauliflower Sourdough Baguette 93279150

Chicken & Bacon Club Sourdough Baguette 93279151

Chicken & Avocado Sourdough Baguette 93279152

Coronation Chicken Sourdough Baguette 93279153

Smoked Salmon, Soft Cheese, Dill, Hoagie 93271917

BLT Sourdough Baguette 93113857

Cheese, Red Onion & Pickle Sourdough Baguette 93238739

Chicken Avocado & Rocket Sourdough Baguette 93113858

Double Free-range Egg Mayo & Watercress Sourdough Baguette 93164424

Ham, Cheddar & Onion Chutney Sourdough Baguette 93239062

Ham, Cheddar & Mustard Mayo Sourdough Baguette 93239063

Tuna Spinach & Cucumber Sourdough Baguette 93164491

Panini's / Ciabatta's

Pesto chicken panini 93110171

Cheese, ham & tomato panini 93110170

Mozzarella, basil & tomato panini 93110256

Tuna melt panini 93109639

Chicken Caesar ciabatta 93164412

Pastrami, Emmental & mustard ciabatta 93164425

Mozzarella, pesto & plum tomato ciabatta 93164494

Breaded chicken, iceberg lettuce, blue cheese, chilli jam, ciabatta 93271914

RAG Mozzarella Tomato & Pesto Mayonnaise on Ciabatta 93134814

Wraps

Avocado, carrot & hummus wrap 93113806

Duck & Hoisin Wrap 93278328

Prawn & Avocado Wrap 93278943

Onion Bhaji & Mango Chutney Wrap 93278745

Chicken Caesar wrap 93113804

Falafel & beetroot slaw wrap 93145666

Prawn & avocado salad wrap 93133896

Hummus & salad wrap 93176907

Harissa King Prawn & Avocado Wrap 93145665

Hoisin Duck Wrap 93113807

Butternut Squash Quinoa & Feta Wrap 93134865

Falafel Hummus & Slaw Wrap 93124762

Bap's

Crispy Bacon Avocado Tomato Gem Lettuce and Romano Aioli in Brioche Bun 93110689

Basic sausage bap 93293878

Basic bacon bap 93293879

Bacon bap 93177066

Bagels

Basic smoked salmon bagel 93294740

Smoked salmon & cream cheese bagel 93110684

Presentation Tips

Some simple ways to make sure that your Bakery Table always looks presentable and appealing are:

Make sure that they are kept clean, neat and tidy. Consider not just the display wares but also the ticketing and the tabletop. Use varying heights to display the bakes. Be consistent with the styling and service ware. Keep it harmonious. De-clutter, don’t confuse your customers.

Make sure that bakes are displayed on the right size of dish, abundance sells and a single unsold muffin on a large plate will not look appealing. Service equipment should be obvious and appropriate for the bake, tongs for muffins and croissants, cake slices for round cakes and traybakes. Make sure that the accompaniments, such as butter, jam and clotted cream, for scones are easily identified so as not to frustrate the customer.

Coffee & Tea

Coffee

Our commitment to quality. We collectively support our clients, not just with creating amazing meals and experiences, but also crafting unique coffee encounters each day. Our commitment to each and every guest, is to ensure that every cup of coffee we craft has the highest quality bean, which has been ethically sourced and brewed to perfection.

We are proud of our coffee pledge to you:

All of our coffee is 100% Arabica

All of our tea, coffee beans and hot chocolate are ethically sourced

We will always serve Organic or Red Tractor certified milk

We will always have a choice of sustainable dairy free alternatives (at no extra charge)

Our decaf coffee beans are sustainably and organically decaffeinated

Tea

The future of tea is plastic free. Our ‘Future of Tea is Plastic Free’ campaign launched in the Summer 2020 and highlighted our intention to partner with suppliers who have made strides to remove plastic not only from their packaging, but also from the tea bag itself.

There has been a lot of media focus recently on hidden plastics within the humble tea bag. Plastic can be used within the mesh or structure to give the bag shape. A new study found a single plastic-based tea bag releases approximately, 11.6 billion microplastic particles and 3.1 billion nano-plastics (even smaller particles) into your mug

The Food Programme is for everyone at Restaurant Associates. We would like everyone to feel a part of it.

We love seeing and hearing from every part of the Restaurant Associates family

If you have any stories, seasonal recipes, pictures or proud moments to share please send them to Adam adam.thomason@restaurantassociates.co.uk and Kirsty kirsty.ghee@restaurantassociates.co.uk>

Concepts to be sent to Jon Gray

We are always after great ideas, if there is anything you feel is missing from this programme or are site specific that could benefit the wider business, please reach out.