MAKE YOUR MENU Pop
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Bubble Tea
4 pumps (30ml) Simply Dragon Fruit & Mango Cooler Syrup
60g Simply Mango Popping Boba
270ml Water
Add a sieve of mango popping boba to a cup full of ice.
Add your dragon fruit & mango cooler syrup.
Top with water and stir.
COVER SHOT
Creating a venue where there’s ‘a party every day’ has served Hank’s Bar well in Oxford. 52 14 25 18
Christian Taylor, Taylor Made Kitchen, Shambles Market, York
“It’s fast food, but we put a lot of pride and passion into the food. Our standard burger is a 6oz buffalo patty with Swiss cheese, tomato and rocket, in a pink brioche bun and we season everything. I wouldn’t put anything on the menu we didn’t think was great.”
Christopher Andrews, North Hill Noodle Bar, Colchester
“People are very keen to try authentic Asian food. The consumer definitely knows what they’re eating nowadays, and they appreciate good quality food so there’s not tons of salt and sugar and we avoid colourings associated with Chinese restaurants.”
Isabel Mulligan, Category Manager Designate BWS, Booker
“I’ve been working on alternative packaging, and I think that trend may grow in future. One project I was involved with was bringing the Vinca Organic canned range of wines into Booker earlier this year. There is a big opportunity for packaging formats like this.”
If
RANGE FOCUS
Nothing gets your customers’ juices flowing in summer quite like the smell of sizzling bone-in steak, fresh off the grill. Booker has launched a new Blackgate Club Steak that lives up to the welldeserved reputation for fantastic quality the Blackgate range has established over the years. The Club Steak means Booker’s On The Bone range now extends to four separate options, all perfect for firing up sales.
NEWS
7 Pricing lockdown – Pricing on more than 700 products are locked down all the way through until 10 September.
9 Consumer confidence grows –Consumer confidence continues to grow, according to the latest Barclays data.
PROFILES
14 Taylor Made Kitchen – York Market food stall takes US fast food to a new level.
18 Hank’s Bar – Oxford bar throws ‘a party every day’ to wow customers.
25 North Hill Noodle Bar – Exquisite, authentic Southeast Asian cuisine is a winner in Colchester.
FEATURES
28 BBQ – New Blackgate bone-in line makes BBQ success easy.
36 Seasonal serves – Make the most of summer with seasonal serves and salads.
41 Sandwiches – Get creative with the humble sandwich to drive fresh sales
PRICE
48 Locked Down Pricing – More than 700 products locked down until 10 September.
SERVICE
59 New and improved – Lift profits with new products and up-selling.
REGULAR
52 Meet The Team – Category Manager Designate Isabel Mulligan talks wine.
Cruzcampo has added the most category value and customers of any Brand in Booker in 2024**
**Source: Dunnhumby Calendar YTD 2024 to 31/3/24
*NIELSEN SPAIN DATA, MAT DEC 2023
Drink Cruzcampo® Responsibly. Brewed in the UK.
BOOKER NEWS
NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER
700 LINES LOCKED DOWN UNTIL 10 SEPT
With summer upon us, Booker is committed to helping its catering customers maximise sales and profits by locking down pricing on over 700 products until 10 September!
Making the most of the vital summer sales opportunity is key to all Booker catering customers which is why Booker is continuing to help them plan ahead by locking down the pricing on over 700 popular products right through until 10 September.
The Euro Finals 24 helped launch the summer season in style and England progressing all the way through to the final helped ensure that interest in the tournament remained huge all the way through to the last minute of the festival of football. The result may not have been what most were hoping for, but the success of England in reaching the final meant pubs, bars and restaurants saw big sales spikes for the full month of the tournament.
With the Olympic Games next on the list, there’s plenty to look forward to, so the new pricing lockdown lets catering customers plan ahead in confidence, knowing that their profit margins are
CHEAPER BY THE CASE
The 700+ products included in the pricing lockdown include a big range of ‘Cheaper By The Case’ options, providing catering customers with the chance to access even better pricing by buying high volume products by the case.
guaranteed on a huge list of products.
The pricing guarantee covers all main product categories from beers, wines and spirits to fresh, frozen and ambient lines. The guarantee even extends to non-food lines like essential cleaning equipment and disposables.
As always, the lockdown includes an extensive range of high quality, great value own-brand products as well as an extensive selection of branded lines, helping you deliver the quality and value that your customers expect.
What are you doing different to stand out in your local market? Share it with us and your fellow Booker colleagues at catering@booker.co.uk
These deals feature across many key categories such as cleaning products and disposables and include products such as:
l Washing-up liquid
l Antibac hand soap
l Disinfectant
l Kitchen towel
l Kitchen foil
l Cling film
l Blue roll
l Vinyl gloves
l Napkins
l Pizza boxes
l Burger trays
l Disposable wooden cutlery
l Paper plates
l Coffee cups
FROM SCOTLAND’S OCHIL HILLS TO YOUR TABLE.
INDUSTRYNEWS
NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS THE INDUSTRY
PUB AND CLUB SPEND GROWS DESPITE DROP IN CARD SPENDING
Bar, pub and club spending grew in June, partly driven by the Euros, despite total card spending in the UK falling for the first time since February 2021.
June’s mixed weather had a major impact on UK spending, which fell 0.6% year-on-year that month, the first decline in card spending since February 2021. Despite this, however, spending in pubs, clubs and bars grew by 0.5%, partly driven by consumers flocking to venues to watch the Euro Finals 24.
That’s according to the latest monthly Barclays Consumer Spend report which combines hundreds of millions of customer transactions with consumer research to provide an in-depth view of UK spending.
To put this growth in context, June also saw supermarket spending fall (by 2.6%) for the first time in two years, highlighting the strong performance of the on-trade sector during the period.
Encouragingly, consumers’ confidence in their ability to manage their budgets and live within their means also grew, reaching 73%.
Sales of takeaways and fast food also returned to growth in June, up 4.4%, although it was another challenging month for restaurants as sales fell 11.5% YOY.
What are you doing different to stand out in your local market? Share it with us and your fellow Booker colleagues at catering@booker.co.uk
ENGLAND FIXTURES ‘DELIVER 21% GROWTH’
England fixtures during the Euro Finals 24 delivered an average year-on-year sales boost of 21% to the hospitality sector across Great Britain. New sales data collected by CGA’s Trading Index prior to the final reveals the huge boost for Britain’s pubs and bars, peaking with a 33% increase in sales for England’s final group game vs Slovenia. Fixtures against Denmark, Serbia and Slovakia delivered a 28%, 12% and 11% sales boost, respectively.
The matches saw increases of at least 40% to drinks sales during each of England’s matchdays.
Kate Nicholls, Chief Executive of UKHospitality, said: “We saw huge demand from fans to cheer England on from the pub, with full venues."
KING’S SPEECH PROMISES SIGNIFICANT CHANGE
The recent King’s Speech set out the new Labour government’s key priorities, many of which will impact on the hospitality and catering sector.
King Charles III has set out the priorities and aims of the new Labour government in the first King’s Speech since Prime Minister Keir Starmer took power. An expansive 35 Bills were set out in the speech with many of them having direct or indirect impacts on the UK hospitality and catering sectors.
To the disappointment of many, the legislative agenda conspicuously did not include reform of business rates, an issue the sector has been challenging for many years.
The speech did, however, outline the government’s ‘taking the brakes off’ approach to planning reform which will be welcomed by many businesses, particularly those who have had their growth plans stymied by council delays.
New laws will modernise planning committees, improve decision making and provide a more “predictable” service for investors and devel-
opers. A new Employment Rights Bill will be introduced “within Labour’s first 100 days in office” which the government says will be “the biggest upgrade to workers’ rights in a generation”.
It will affect many areas of working practices and will include a ban on zero-hours contracts, and will require employers to give staff “reasonable notice” of changes to shifts and compensation for any cancelled or shortened shifts.
Parental leave, sick pay and protection from unfair dismissal will be made available to all workers from day one on the job, although a probation process to assess new employees will still be permissible.
The promise of a “genuine living wage” also raises the prospect of further hikes in wage bills for business. Minimum wage age bands will be abandoned, moving those under 21 up to the same hourly rate as older staff.
INBRIEF
KING’S SPEECH: DIGEST
As well as key priorities, the King’s Speech also addressed a number of legislative changes that will affect hospitality and catering including:
l A new law will make spiking a specific criminal offence.
l A new law will require venues and events to take steps to mitigate the impact of a potential terrorist attack.
l Labour pledges to reform the apprenticeship levy to give businesses more flexibility on how funds are spent and how courses are run.
l A new organisation, Skills England, will work with employers, training providers and other organisations to assess the current and future needs of businesses.
l Restrictions on advertising of High Fat, Sugar and Salt products and restrictions on the sale of high caffeine energy drinks to children.
l New laws on financial reporting and the conduct of company directors.
CHANCELLOR PUTS GROWTH ‘AT CENTRE OF PLANNING SYSTEM’
In news welcomed by hospitality and catering, new Chancellor Rachel Reeves confirmed that Labour is fully committed to putting growth at the centre of a reformed planning system.
In news welcomed by the hospitality and catering sectors, new Chancellor Rachel Reeves confirmed that the Labour government is fully committed to putting growth at the centre of a reformed planning system.
She reiterated Prime Minister Keir Starmer’s ‘taking the brakes off’ approach to planning which will see planning committees modernised, decision making speeded-up and, ultimately, a service that is more predictable for businesses, investors and developers.
Kate Nicholls, Chief Executive of UKHospitality, said: “It was encouraging to hear from the Chancellor that the government intends to put growth at the centre of the planning system.
Planning approvals are in freefall with the level of applications decided within statutory time limits falling every year since 2013. “Too many hospitality businesses with ambitions to expand and grow are held back and frustrated by the current system. Planning reform is desperately needed, to unlock business ambitions and develop local infrastructure.
“The two go hand-in-hand, with many hospitality businesses often finding recruitment challenging due to the lack of housing available, particularly in rural areas. Putting growth as a central aim of the planning system can allow hospitality businesses to create new jobs, drive economic growth and contribute to the regeneration and renewal of our towns and cities.”
HOMELESS RECRUITMENT
CHARITY HITS 500
Only A Pavement Away, the industry charity which helps people facing homelessness to rebuild their lives through employment in the hospitality sector, has announced the placement of its 500th member into work.
The charity launched in 2018 to connect forwardthinking employers with individuals facing homelessness. The charity calculates that the impact of placing 500 people into employment has added £25.6m to the British economy so far through a mixture of reduced government support, financial independence and increased household expenditure.
Figures show that 60% of members have remained in employment for more than a year, which is higher than the average tenure of a hospitality professional.
Only A Pavement Away also aims to change perceptions about ‘typical’ candidate profiles and has recently expanded into Manchester and Scotland.
THE TALK OF YORK
Christian Taylor started out with a truckful of ideas and his passion for finger-licking food and sterling sauces have fuelled a loyal following.
Surrounded by a family of food lovers, full sides of lamb being butchered in the kitchen were a regular sight for Christian Taylor growing up. He enjoyed experimenting with ingredients from a young age and gleefully recalls adding herbs and spices to the water in his mother’s kettle in an attempt to boil up a broth. “It ruined the kettle, but it was all in the spirit of cooking,” he chuckles.
Kickstarting his career with a restaurant apprenticeship, he spent 15 years finetuning his culinary skills at various eateries throughout Yorkshire, in addition to producing and selling flavoured mayonnaise products at farmers markets and food festivals. Then in late 2016, Christian had a conversation with his wife about setting up his own catering business. They started with a business loan and by 2017 were buying equipment. “We spent six months looking for a specific style of food truck, like an American postal van,” he explains. “We were fascinated at the time with American street food culture.”
THE LOWDOWN
THE TAYLOR MADE KITCHEN (TMK)
Location Shambles Market, York
Format Market food stall
Caterer Christian Taylor
Opening hours 12-8 Friday-Saturday, 12-5 Sunday-Thursday
Staff 7
TREND WATCH
THE TAYLOR MADE KITCHEN (TMK)
American fast food done right
American fast food has been a long-term megatrend in the UK and Christian takes great delight in impressing tourists with his hearty dishes that pay tribute to their motherland. “In America I fell in love with ranch sauce and buffalo sauce,” he says.
“It’s great when people come in from these places around the world and try our take on something that’s originated from their part of the world.”
One Rotherham-based American who discovered TMK on a trip to York has rated its food as “better than the States”. In fact, he’s such a big fan that he bulk buys dishes so that he can freeze them for later!
The Taylor Made Kitchen (TMK) was born at the same time as Christian found out his wife was expecting, so success was the only option and the only way to get there was hard graft. “It all happened really quickly,” he says. “We started out doing the events circuit – festivals and farmers markets.”
In the autumn of 2018, he committed to a permanent pitch at Shambles food market in York city centre, but the magic didn’t happen overnight. “The first couple of years were really hard,” he says. “I’d had a great full-time job as head chef at a country pub before. Now there were times in the middle of winter where we’d be open from 9am till 5pm and we’d only sold a can of pop the whole day.”
But with the support of family and friends and a belief he had something different to offer, Christian slowly built up his business.
“It’s fast food, but we put a lot of pride and passion into the food,” he says. “Sometimes I get someone asking for a cheeseburger with onions – but we’re not that sort of venue. Our standard burger is a 6oz buffalo patty with Swiss cheese, tomato and rocket, in a pink brioche bun and we season everything. I wouldn’t put anything on the menu we didn’t think was great.”
Whether it’s Cowboy Fries with homemade Texan-style chilli con carne, chipotle mayo and chilli spiked Jack cheese; or Duckaroni
WIN
HOW TO ENTER
Purchase 2 cases in a single transaction
Text PIPERS, your full name, business name and postcode to 85100 by 23:59 13th August 2024
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featuring confit duck, truffle oil, and parmesan crumb, every TMK dish offers comforting familiarity and top-quality ingredients, with the added zing of Christian’s creative flair and homemade sauces.
While the pandemic rang the death knell for numerous caterers, it was a lifeline for Christian. “Covid was the best thing that happened to us,” he says. “Nobody knew what was going to happen. Then we realised, ‘we’re outdoors and takeaways can still open’.”
All the food traders in the market slowly but surely started to open. “The market became a hub because people could safely socially distance,” he explains. “Every day we could see increased footfall coming through.” Word of Christian’s offer quickly spread on social media. “We do Loaded Pizza Fries and they were all over Snapchat,” he says. “It wasn’t all sunshine and roses, it was really hard, but from a business growth point of view it was fantastic.”
Having weathered the Covid storm and with TMK still very much in demand, the business switched to a converted shipping container in February last year, having outgrown the truck. “Before, we had one frier, a small grill, a couple of fridges and nowhere for storage, so during busy periods we’d often run out of produce,” says Christian.
The new custom-built shipping container has bespoke cladding and is kitted out with two friers, a “massive” grill, a prep station, heat lamps, a ducting system – and oodles of storage.
The smart container certainly looks the part, but poor weather and industrial action has made for tough trading. “With the amount of rain we’ve had and the rail strikes it’s made business very, very difficult,” concedes Christian.
Nevertheless, customers keep coming back for the tasty food and the jumbo portions. “The small portion is a meal for one, the large is enough to feed a family of four!” he laughs.
Loaded fries are the most popular order, made with Chef's Larder Premium Super Crisp Skin On Gourmet Fries. Top sellers include Parmo Fries, Katsu Fries, Buffalo Chicken Fries and Swine Fries.
“We buy the chicken and chips ready made, and we make quite a lot of sauces ourselves, including the chilli, the cheese sauce, buffalo and ranch sauces, garlic and herb sour cream, katsu sauce, and tomato sauce,” says Christian.
About 85-90% of his stock is sourced from Booker. “Skin on fries from Chef’s Larder are second to none, I’d never go anywhere else for chips,” he says. “They hold their shape, they’re not too crispy, not too floury and they hold the heat well.”
The business gets a delivery every Monday and Christian visits Booker six days a week. “I know 75% of the floor staff by name,” he says. “The food and beverage manager, Victoria Robinson, is really good. She comes to my venue for food, as do a lot of their staff. Every member of staff at Booker York goes above and beyond.”
He credits his success to his supplier and customers. “I’d like to thank all the staff at Booker for their continued help and support and our customers for their loyalty – without them we wouldn’t be who we are.”
Christian might have ditched his truck for a shipping container, but TMK doesn’t need wheels to be a runaway success.
SHAKING THINGS UP
From the heady days of London’s cocktail renaissance in the nineties, to the gruelling costof-living crisis, Rob Opher has used his experiences to pull off a pocket-friendly party venue with plenty of panache.
Rob Opher’s parents didn’t know what to do with him as a teenager. “I was the unacademic worry child of the family at age 16,” he sighs.
Thankfully, he enrolled onto a four-year management course with Trust House Forte, which ran a series of hotels and service stations. His first placement was in a kitchen in the Cavendish Hotel in Jermyn St, but he wound up working at venues across the UK, from Harvester in Bournemouth to Turnberry Golf Course in Ayrshire. “I did it all,” he says. “It was badly paid, but
THE LOWDOWN
HANK'S BAR
Location Oxford
Format Bar
Caterers Rob Opher (pictured) and Al Thompson
it gave you a great grounding.” Afterwards, he went travelling for two years with now business partner, Al Thompson, before returning to his hometown of Oxford and managing city centre restaurant and bar, Maxwell’s, in 1990. His boss, Suat Yumusak, continued Rob’s education in catering. “He told me: ‘You’re only as good as your last shift’.”
Opening hours Mon-Wed 9pm-2am, Thurs 9pm-3am, Fri & Sat 5pm-3am, Sun closed
Staff 22
In the late nineties, he was asked to come to London to set up Navaja Joe’s in Covent Garden. It was during the boom of the London cocktail scene and Rob continued to hone his skills alongside some of the best in the
business. “Maxwell’s Group had the depth to employ some great bartenders, one being the late Wayne Collins, the person behind the white Negroni,” says Rob. “He was a lot of fun!”
Eventually, Rob took the decision to set up his own business. “It was time to take a pay cut, sell the sports car and go it alone with a business partner,” he grins. “Fifty per cent of something is better than 100% of nothing!”
In 1999, Rob set up Thirst bar with Al in Oxford, and a second venue followed in Soho in 2004, run by general manager Ruben Aguirre.
Operations manager, Yas Hunter, is another company linchpin. “Cut him in half and he’d have Thirst running through him!” says Rob.
With a solid team in place, Rob was in a good position to take on his old workplace, Maxwell’s, when the opportunity arose almost seven years ago. They renamed the venue Hank’s Bar in memory of Al’s ravenous stray cat who was so-called because he was a ‘starvin’ Marvin’.
Rob’s eyes light up like mirror balls when asked to sum up the Oxford bar scene. “I can only describe what we do as the equivalent of throwing a house party every day of the year for your friends, their friends and a load of strangers!” he laughs.
Indeed, anyone and everyone is welcome to hang out at Hank’s. “The largest employer in Oxford is NHS, there are lot of hospitals, a BMW car plant and older students coming to learn English, so we have a broad church of customers,” he explains.
But no matter who they are, customers want to feel special. “It’s about the product, about the drink, about the experience,” says Rob. “As Al says – ‘It’s not rocket science, it’s kickass service’.
“We produce a drink with a smile. It’s really important that the people who serve you are engaged with you. Buying a drink should be a fun, positive experience. You should be able to ask your bartender for their advice.”
TRENDWATCH
HANK'S BAR, OXFORD
Cocktails after Brexit and Covid
Covid caused cocktail menus to downsize, notes Rob. “Since the pandemic, the offerings have got smaller,” he says. “Because of the shortages on many products after Covid, businesses were keen not to list drinks they couldn’t complete.”
Leaving the EU has also impacted cocktail making. “Brexit created huge problems in terms of finding staff,” says Rob. “Businesses have shrunk their offerings so it’s easier to train people and easier to control costs as there’s less waste.”
T RY M A KING
®Reg. Trademark of Société des Produits Nestlé S.A.
Cocktails made from scratch are Hank’s heartland. “We invest a lot of time and training to create a product with all its ingredients,” says Rob. “Customers appreciate the drink making; part of the experience is providing the theatre.”
The most requested drink – a Pornstar Martini – is a cocktail gracing bar menus the UK over. But customers choose Hank’s because of the skill with which they are prepared, as well as the fair pricing. “We had a tag when we first started which was ‘affordable style’.”
Times have been challenging lately, but Hank’s continues to deliver. “When we came out of Covid it was like New Year’s Eve every night – there was a definite uplift,” says Rob.
“Then the hangover came with the cost-of-living crisis: high interest rates, rent, mortgage payments. You have to be good at what we do to get that spend.”
Regular investment and attention to detail have helped Hank’s win over customers. The interior of the first-floor building has an eclectic mix of flora- and fauna-themed artwork, featuring an armadillo, a pineapple and all manner of birds. A high ceiling provides a feeling of space, while the deep teal brickwork and velvet chairs create an air of comfort.
“A key thing is having defendable areas – spaces that you can sit with your friends at a table or sofa area,” states Rob, adding that larger venues, such as recently closed local competitor Atik, are losing their appeal. “People don’t want to come to a big barn of a place that’s empty.”
He claims that the defendable areas concept was central to the brief for interior designers Dave Knight and Dominic Taylor of Dtwo, who help to ensure the venue stays on trend. “We’re not designers, we’re operators,” states Rob. “We’ve learnt to use the resources that are out there.”
Another top resource is Booker, which supplies 60% of the group’s stock. Rob has a close relationship with sales manager Annie Conlon. “We buy spirits, wines, beers and soft drinks from Booker,” he says. “Annie smooths over any issues. We have these longstanding working relationships with many people and it’s the reason for our success. You find a person that is that link between that big business and yours.”
He once phoned Annie when a manager overslept and forgot to place an order and she literally went the extra mile and delivered items in her car. “Price is long forgotten, but service isn’t,” he says.
Hiccups aside, Rob is a champion of online ordering. “Booker is great because our managers can place an order online and the drivers rock up, deliver it and go, it’s really simple. We have two deliveries a week, on Tuesday and Friday, and we spend half a million quid with them.”
With the bar fully stocked and the music pumping, it would be easy for Rob to embrace the party lifestyle, but this is by no means the case. While the cocktail ingredients are well muddled, you can be sure that Rob remains focused on looking after his patrons. “Suat always said to me: ‘Have a vision, work hard, have lots of fun, but never more fun than your customer!’”
USING THEIR NOODLES
Christopher Andrews and Ting Tsang have put a huge amount of thought into their recent refurb, expanding their restaurant whilst retaining a welcoming environment for customers to chow down on their exquisite Southeast Asian fare.
A mesmerising medley of succulent chicken breast pieces, Thai flat rice noodles, fresh chilli and chives dances fitfully around a sizzling wok, immersed in a spicy shrimp and garlic sauce. A traditional Chicken Char Kway Teow is one of the many fragrant concoctions being cooked up in the new kitchen at The North Hill Noodle Bar in Colchester.
“People are very keen to try authentic Asian food,” says owner Christopher Andrews, who has been running the outlet with business partner Ting Tsang for nigh on 20 years. “The consumer definitely knows what they’re eating nowadays, and they appreciate good quality food.”
That means clean recipes with minimal additives made using local ingredients where possible, he explains. The ever-popular Sweet and Sour Chicken is expertly seasoned for its discerning audience. “There’s not tons of salt and sugar,” says Christopher. “And we avoid colourings that get associated with Chinese restaurants.”
THE LOWDOWN
THE NORTH HILL NOODLE BAR
Location Colchester
Format Restaurant
Caterer Christopher Andrews and Ting Tsang
Opening hours Mon-Sat 12-9.30, Sun 12-9
Staff 14 full-time chefs and 36 front of house staff
Covers 112
North Hill noodles, Sriracha King prawns, and Panko Chicken Yakisoba are all favourites among the venue’s loyal customer base. Each dish goes through several development phases before making it to the menu.
“There might be three of four variations before we reach the final,” says Christopher.
He claims that the restaurant is able to continuously produce food of a high standard thanks to its disciplined and committed workforce. “We have a really good team of just over 50 staff,” he says.
“Because we don’t have a high turnover front of house, people get to know the staff. And because the kitchen turnover is low, the consistency is always there.”
A closeknit, supportive environment helps to keep staff motivated. “Our team is well looked after,” says Christopher. “Because Ting and I are working directors it’s very rare that one of us isn’t there. Staff aren’t getting emails from someone they never see. We are keen to congratulate people if they do a good job. It’s a bit of a family, everyone gets on very well.”
This hands-on approach has been applied to the restaurant’s recent renovation, which took place in the second half of last year.
“We were fortunate enough to take over the adjoining property, so we expanded and re-opened in October 2023,” says Christopher. The restaurant now comprises the original 17th century building and a newer mid-19th century property, that was formerly a registry office. He and Ting worked hard with an interior designer to marry the two, as well as doubling the size of the kitchen and creating a new bar
People are very keen to try authentic Asian food and they appreciate good quality food.
area and toilets.
“The olde worlde side has low ceilings and beams and the newer side has higher ceilings, almost a courtyard feel, with lots of expose brickwork, an olive tree in the corner, and lots of natural light,” explains Christopher. “Although the new part of the restaurant has one big room
and a smaller room, we’ve worked with the designer to add screens to make it cosy rather than canteen-y.”
Covers almost doubled from 64 to 112 and a conscious decision was made to add more comfortable seating. “Pre-refit it was predominantly bench seating, now we’ve got padded benches and chairs to become more of a destination restaurant,”
says Christopher.
It didn’t take long for the extra seats to fill up, thanks to the enticing menu and the noodle bar’s enviable location. “It’s absolutely perfect,” says Christopher. “We’re within 100 metres of a sixth form college, so we do reasonable trade with students at lunchtime.” There are numerous attractions to draw in a decent evening crowd too. “There’s a cinema very close,
and the Mercury Theatre a few hundred metres away,” he enthuses. “And there’s lots going on at Charter Hall and Colchester Arts centre.”
Despite the carefully planned refit, and the addition of around 15 new staff members, the team quickly became overwhelmed by the high demand. “It was absolutely a learning curve,” says Christopher. “We were possibly a bit naive when we first reopened. We quickly learnt that a lot of the procedures had to be improved, more so front of house than back.
“What we struggled with was that we couldn’t keep up with phone bookings. It became a big problem very quickly. A piece of paper, pencil and rubber worked very well for a long time, but when you almost double capacity you need to evolve. So we got an online booking system through a company called Dojo. Now 98% of bookings come online which enables us to have staff looking after tables.”
The company has also teamed up with online food ordering platform Uber Eats to offer a delivery service, but Christopher is mindful to ensure that this doesn’t come at the expense of restaurant diners. “We do lots of collection takeaways and we also use Uber Eats for deliveries,” he says. “But not on a Friday or Saturday evening as we wouldn’t be able to cope with the demand. We are primarily a restaurant. The last thing we’d want to do is delay table time.”
Booker has proven itself as a trusted partner too, providing around a third of the restaurant’s stock. “We get four deliveries a week from Booker. We buy a really wide range – blue roll, cleaning products, fruit juice, mineral water, and Asahi beer,” says Christopher. “Foodwise, Booker has a fantastic butchery department.” He orders
TRENDWATCH
Designer diets
Christopher has seen plenty of changes in the two decades he’s been running the restaurant. “One massive thing I’ve noticed is the amount of dietary requirements people come to us with,” he says. “Demand for vegetarian and vegan food has increased a lot. We look after people with all sorts of different dietary requirements no problem because everything is cooked fresh to order.”
around 50 kilos a week of top side beef, as well as shrimps, ribs, pork collars and eggs, plus squid which is North Hill Noodles’ most popular side order. “The accuracy of the Booker picks is very high, it’s very rare that we have mis-picks, which makes our life much easier,” observes Christopher.
He has formed strong relationships with branch manager Ben Mead and account manager Terry Thompson. “If anything is unavailable or if promos come up he’ll let me know directly,” he says. “They’ve always been very helpful to us with extra deliveries and I’d like to think the pricing is reasonable. Ben comes in the restaurant to eat quite regularly as do quite a few of the Booker staff so it’s nice to get that level of local support.”
For now, Christopher and Ting are focussing their attentions on developing their team and skilling up more management. But might there be another premises further down the line? “Who knows? Maybe you’ll see a number two noodle bar in the future!” he grins. We certainly hope so.
THE NORTH HILL NOODLE BAR
GET YOUR GRILL ON
Booker’s quality range of bone-in cuts are perfect for firing up your sales and profits this summer.
Summer’s here – or at least it’s meant to be – and when the sun does choose to make an appearance, you can be sure that customers will be itching to make the very most of it. Dishes that celebrate summer are likely to prove popular picks and nothing says summer like a sizzling bone-in steak, fresh off the grill!
Helping you to summon up summer in a flash is a fantastic range of premium bone-in cuts from Booker – including a brand-new Club Steak from the stellar Blackgate brand.
The prime bone-in cut is sourced from British and Irish farms and costs just £18.49 per kilo, allowing you to create a show-stopping serve that’s sure to turn heads when it hits the table.
And, as with all Blackgate products, the new Club Steak is covered by Booker’s
100% Money Back Guarantee, meaning that if you’re not completely satisfied, you’ll get your money back with no quibbles.
Booker’s succulent Blackgate On The Bone range also includes three other premium beef products sure to help fire up your sales and profits this summer, including a classic Cote De Boeuf.
For just £17.99 per kilo, it’s sure to add a dash of French flair to your menu boards.
Widely regarded as the king of steaks, the range also includes a juicy Blackgate On The Bone T-Bone for just £18.99 a kilo.
Other options also include the Blackgate On The Bone Tomahawk for £15.99. With its long French-trimmed bone, this cut can help you to create a striking summer dish that tastes as good as it looks. Why not also think about adding a lighter option to your
PROFIT FROM WINGS
The Booker bone-in range also includes a tasty selection of flavour-packed chicken wings, perfect as starters, sharers or as indulgent sides – perfect for pairing with steak mains.
The range includes Hoi Sin Wings, Hot Honey Wings and Salt and Pepper Wings (pictured) – firm favourites with caterers across the country, especially in the Tyne & Wear region, where the salt and pepper flavour profile remains a firm favourite. With a suggested sell price of £9.50 for a sharer serve, each of the three wing variants delivers a cash profit of £5.42.
HOI SIN WINGS
Team up with a range of bottled beer for as little as 75p
SANTA MARIA SEASONINGS AND RUBS
KINGSTON STYLE JAMAICAN JERK SEASONING & RUB
6x510g/1x510g
£49.99/8.99
M294719/M294722
SAN ANTONIO STYLE ZESTY DUST
6x545g/1x545g
£49.99/8.99
M294716/M294717
menu in the form of the Tomapork? A great alternative to beef, the Tomapork costs just £7.99 per kilo and is likely to prove popular with customers seeking out a great value option that still packs a flavour punch.
Don’t forget, if you’ve got any questions about the fantastic products mentioned here, Booker’s team of expert butchers are always on hand to help and brimming with advice, top tips and even assistance with your menus and costings. With more than 20% of the UK’s Master Butchers working at Booker or Makro branches across the UK, you can be sure that your needs will be well met this summer.
Booker’s range also includes a number of new halal products, all equally perfect for making
AUSTIN STYLE MILD SMOKE HOUSE
6x545g/1x545g
£49.99/8.99
M294714/M294715
BBQ RUB STEAKHOUSE
6x565g/1x565g
£49.99/8.99
M294712/M294713
the most of the summer grill occasion, including Ishaan Halal Beef Sausages and Ishaan Halal Smash Beefburgers. You could also consider adding a taste of the sea to your grill bars with a Whole Salmon Side. New to the Chef’s Essentials brand, the 1kg farmed salmon side costs £16.99 and paired with the right rubs and sides is sure to create a splash with customers.
FULLY LOADED
Should the sun fail to show its face, caterers can still deliver a fully loaded taste of summer and far-flung shores, thanks to a brand-new range of flavour-packed rubs, seasoning and sauces. The new Santa Maria range includes four products, all of which are perfect for adding a summer-flavour injection to a wide range of products,
ROQUITO HOT HONEY
6x565g/1x565g
£20.99/4.99
M294845 /M294844
from bone-in beef cuts to chicken wings, thighs and breasts, and much more. The range includes four fl avours – Kingston Style Jamaican Jerk Seasoning & Rub, San Antonio Style Zesty Dust, Austin Style Mild Smoke House and BBQ Rub Steakhouse –all of which are available in cases of 6 for £49.99 or £8.99 individually. You could also think about cashing on the current “swicy” trend by adding a dash of Roquito Hot Honey to your grilled dishes. Offering a balanced blend of sweet honey and spicy chilli, Roquito Hot Honey pairs perfectly with the smoky flavour of BBQ foods.
So what are you waiting for? Now really is the time to fire up those grills and enjoy a taste of smoking hot sales and profits this summer – come rain, or hopefully, shine!
DRIVE SALES WITH SEASONAL SPECIALS
Booker can help you add some oomph to your menu with these seasonal showstoppers and salads.
As we hit peak summer, everyone will be hoping for a few golden rays, and what better way for your customers to spend those hazy days than sitting down to a sensational seasonal serve.
When the weather warms up, demand for lighter dishes typically grows, so it’s a great idea to take a fresh look at your menu to ensure that you are meeting this important demand. To help inspire you, our development chefs have created some great lighter dishes that pack plenty of punch – and deliver strong margins into the bargain.
With just three ingredients, this Piri Piri Salmon is a surefire winner and a good example. At a sell price of £14.50, you’re looking a cash profit of £7.98 – that’s 66%! All you need to put together this delicious dish is Piri Piri Mari Base at £22.99; Tilda Pure Original Basmati Rice, priced at £15.99; and Booker’s Chef’s Larder 10 Farmed Salmon Fillets (£37.99), which come frozen so you don’t need to worry about wastage.
To help push spend up, why not encourage customers to wash it down with a lovely bottle of something that complements the dish well like the Vinabede Albarino? The peach and citrus notes of this delectable wine pair beautifully with this serenely summery dish.
MOROCCAN LAMB
Not only do these seasonal additions help to invigorate your menu, but they are also an unmissable opportunity to grow customer spend. The Moroccan Lamb featured opposite, for instance, delivers a tasty cash profit of £5.83, when sold at a very reasonable £10. Even if the weather doesn’t play ball, this North African-inspired recipe captures all the warmth of the season. With pink succulent lamb at its centre and a playful scattering of green mint leaves, and golden cous cous and chickpeas, it really is summer on a plate. To further elevate the experience, why not encourage your customers to pair this with a bottle of fruity Flagstone Poetry Pinotage from South Africa?
Nothing says summer like fajitas. A pack of Chef’s Larder 6" Mini Plain Tortilla Wraps for £7.99 are just the ticket to wrap up your flavoursome chicken coated with Fajita Mari Base. A helping of Guacamole and Sour Cream from our trusty Chef’s Larder range, and you’re well on your way to delivering a Mexican feast. Costing just £2.10 per serving, this dish provides a whopping 72% profit. Not sure what drink to match it with? We’ve got you covered. We recommend a bottle of refreshing citrus Fiano Molino a Vento.
For customers in need of heartier fare, a grilled pork leg on a bed of rice and peas could be just the ticket. Use Kingston Style
CHICKEN FAJITAS
GRILLED PORK LEG
MAKE TASTE NOT WASTE
Wasted food costs the industry £3.2 BILLION a year – that’s why Hellmann’s & Guardians of Grub are working together to help operators optimise their menus.
With their free Cost Saving Skills course you’ll be provided with the tools, knowledge and skills to take a stand against wasted food.
Mayonnaise 10L M270264
Hellmann’s Vegan Mayo 2L M294739 & M291285
To help us rise up against food waste scan here
Jamaican Jerk Seasoning Rub to pep up our Blackgate Signature British Boneless Leg of Pork and mix Tilda Pure Original Basmati Rice with our Chef’s Larder Red Kidney Beans and KTC Pure Creamed Coconut to create a rich and moreish side. The whole dish comes in at £3.10 per serving and you’re looking at 65% profit on a sell price of £10.50.
SALAD DAYS
In years gone by, a few wilted lettuce leaves topped with rounds of dried out cucumber and a few tomato wedges might have passed for a salad. But with health high on the agenda of modern-day consumers, a soggy salad just doesn’t cut it any more.
A Savanta Grocery Eye survey showed that seven in 10 UK Consumers are feeling healthy in 2024, with a third feeling healthier than last year. This is a well up on 2023 when 25% felt their health had improved on the previous year, and Savanta’s research shows that this is being driven by younger generations. What’s more, with TikTok constantly swamped with videos of cool kids promoting healthier lifestyles, salads have become well and truly trendy. When it comes to actually creating these dishes, most consumers can’t find the motivation to drag themselves to a supermarket to search for all the ingredients.
Here’s where you come in, inspiring them with freshly prepared, exciting salads that provide an easy and enjoyable way to eat more greens, whilst providing you with a healthy profit. Just grab a Little Leaves Apollo Lettuce, some Hotos Original Feta cheese cubes, some AvoGrande Avocado Slices and a portion of Craigellachie Smoked Atlantic Salmon, and hey presto you’ve whipped up an Insta-ready Apollo Salad dish of green goodness. For a sell price of £12.50, you’ll make a scrummy 66% profit of £6.93.
ITALIAN TWIST
Or put an Italian twist on the menu with a Sweet Leaf Salad of Parma Ham & Mozzarella. A pack of Florette Sweet Mix at £2.49, tossed with Galbani Italian Mozzarella Cheese priced at £1.45 and topped with Parma Prosciutto Di Parma DOP (£6.99) is all you need to bring together this vibrant and stylish salad that costs just £2.30 per serving and delivers a 72% profit when sold at £10.
So why not take full advantage of the warmer weather and pimp up your salads this summer?
APOLLO SALAD WITH AVOCADO, SALMON & FETA
SUGGESTION
SWEET LEAF SALAD WITH PARMA HAM & MOZZARELLA
PROFIT FROM… SANDWICHES
Quick and easy to prepare, convenient and with endless variety, the humble sandwich offers plenty of opportunities to boost summer sales and profits.
DID YOU KNOW?
The sandwich we know and love today was created in 1762 in England for John Montagu, the 4th Earl of Sandwich.
The Earl was a gambler spending hours upon hours at the card table. During one of his long days of playing, he requested something from the kitchen that he could eat with his hands without needing to get out of his seat. He was brought two pieces of bread filled with meat.
The new dish was named the sandwich, after his hereditary title, and has since been incorporated into virtually every cuisine of the West thanks to its simple preparation, portability, and endless variety.
cutlery and without leaving the card table, the humble sandwich is now among the most ubiquitous dishes on menus across the globe – and it’s easy to see why.
They can range from plain and simple – two bits of bread, a spread of butter and a slice of ham – to indulgently luxurious and they are quick and easy to both prepare and
£1.58 PER SERVING
sandwich section to your menu, if you don’t already do so. You could go super premium, if that’s appropriate for your customer base, or you could stick with traditional classics, maybe with an added twist to set you apart.
You can choose to make everything from scratch, or you can make life simple by choosing pre-made fillings.
Whichever road you choose to go down, you can’t go far wrong with a sandwich. Best of all, Booker has everything you need to make a sandwich menu to have your customers coming back for more.
BUILDING BLOCKS
Sandwiches, are, of course, as simple as it gets in terms of concept. Some bread, rolls or wraps with some tasty fillings. The nature of those fillings is limited only by the imagination of your kitchen team but if you’re considering taking your sandwich menu to the next level for the first time, it perhaps makes sense to go with classic flavour combinations. There’s nothing to stop you adding some bells and whistles but having something on the menu that your customers recognise instantly is a solid platform to build on.
Then, as you go, you can monitor sales, see what your specific customer base is finding most appealing and build on that knowledge as you develop your repertoire and your menu.
When it comes to bread, rolls or wraps, Booker has what you need. From simple Hovis Batched Loaves and St Pierre Brioche Bagels to Warburtons Half & Half Wonderloafs, you can find it all online or in a branch. Don’t forget too that Booker offers a fantastic label of great quality and amazing value own-label options too, with everything from Chef’s Larder Brioche Bun, Grill Marked Paninis and Tortilla Wraps to Chef’s Essentials Plain White Baps.
BREADS, ROLLS AND WRAPS
CHICKEN BACON & AVOCADO ON BRIOCHE
BREAD MEATS BREAD When it comes to core fillings, you won’t go far wrong with charcuterie and cheese. Again, Booker has an enormous selection
to set your creative team’s juices flowing and set your customers salivating as they wait for their sandwich to be delivered to the table. Options range from classic ham and chicken breast to slightly more adventurous Prosciutto Crudo, chorizo, Serrano ham and pastrami. You are similarly spoiled for choice when it comes to cheese with endless choices of cheddar, Emmental, mozzarella, halloumi and a whole lot more besides.
MAKE IT EASY
To keep prep work to a minimum, however, you could consider making use of Booker’s fantastic selection of Chef’s Larder sandwich fi llers which are available in 1kg tubs and come in a mammoth array of varieties.
Go traditional with tuna sweetcorn, cheese & onion, egg mayo or chicken & bacon, or go a little more exotic with Mexican chicken, BBQ pulled pork, piri piri or coronation chicken. Prepared sandwich fillers take almost all of the prep work away while guaranteeing tasty sandwiches and even tastier profits.
DELI
CHEESE
SANDWICH FILLER
SPREADS
HEAT UP SALES WITH 700+
Prices won’t move until 10 September 2024, thanks to Booker’s pricing guarantee!
With pricing locked down on a whopping 700+ products, there’s every opportunity to send sales soaring this summer.
From deli lines to BBQ-style fodder, there’s a wealth of products available across every major category with guaranteed fixed prices until 10 September. So now you can get
planning your next showstopping seasonal dishes, safe in the knowledge that these prices are locked in. And with Booker taking the worry out of pricing, you are free to focus on what you do best – delivering great food and value for your customers.
M280054/ M050058
*Prices and products are correct at time of going to print and are not guaranteed unless stated, errors expected. Subject to changes without prior consultation. Recipes, serves and idea are suggestions only and for illustration only. Please note products will be subject to availability and local listing, please check with your branch for details.
PRICES FROZEN ALL SUMMER LONG
ST PIERRE BRIOCHE BURGER BUNS
7X6S/1X6S £14.29
ST PIERRE SEEDED BRIOCHE BUNS
9X4PK/ 1X4PK
£16.35
BAKER STREET 4 HOT DOG ROLLS PRE-CUT
8X4S
and
£1.85
M275977/M243237
CHEF’S ESSENTIALS PLAIN WHITE BAPS
1X48S
£8.29 M281545
CHEFS LARDER GARLIC & HERB CIABATTA * 1X42PK £15.99
CHEF’S LARDER GRILL MARKED PANINI *
1X30S
£13.99 M176692
£10.89
M035021
CHEF’S LARDER 5IN SEEDED BURGER BUNS
1X48PK
£11.99
M281542
CHEF’S LARDER HOT DOG ROLLS JUMBO SIDE *
1X48PK
£14.29
M385161
CHEF’S LARDER FROZEN RASPBERRIES
8X1KG / 1X1KG
£91.09
£11.39
M255068/ M255069
CHEF’S LARDER DAIRY VANILLA
ICE CREAM
6X4LTR / 1X4LTR
£41.89
£6.99
M195249/ M195250
CHEF’S LARDER PREMIUM MADAGASCAN
VANILLA ICE CREAM
6X4LTR / 1X4LTR
£49.99 / £8.49
M283618/ M283619
CHEF’S LARDER FROZEN SUMMER FRUITS MIX
10X1KG / 1X1KG
£79.89
£7.99
M255065/ M255066
CHEF’S LARDER VANILLA ICE CREAM
6X4LTR / 1X4LTR
£29.89
£4.99
M195252/ M195253
CHEF’S LARDER PREMIUM STRAWBERRIES & CREAM DAIRY ICE CREAM
6X4LTR / 1X4LTR
£73.99 / £12.49
M243856 / M243858
CHEF’S LARDER VANILLA/ CHOCOLATE ICE CREAM
2X10LTR / 1X10LTR
£22.95 / £11.49
M195169/M195226/M195223/ M195227
CHEF’S ESSENTIALS VANILLA ICE CREAM
2X10LTR / 1X10LTR
£21.75 / £10.89
M283636/ M283637
CHEF’S LARDER CHOCOLATE ICE CREAM
6X4LTR / 1X4LTR
£29.89
£4.99
M195259/ M195262
CHEF’S LARDER PREMIUM LUXURY DOUBLE CHOCOLATE ICE CREAM
6X4LTR / 1X4LTR
£73.99 / £12.49
M223758/ M223759
CHEF’S LARDER STRAWBERRY
ICE CREAM
6X4LTR / 1X4LTR
£29.89
£4.99
M283616/ M283617
CHEF’S LARDER PREMIUM SALTED CARAMEL & HONEYCOMB ICE CREAM
6X4LTR / 1X4LTR
£73.99 / £12.49
M283634/ M283635
*Prices and products are correct at time of going to print and are not guaranteed unless stated, errors expected. Subject to changes without prior consultation. Recipes, serves and idea are suggestions only and for illustration only. Please note products will be subject to availability and local listing, please check with your branch for details.
ISABEL MULLIGAN SAY HELLO TO...
ABOUTISABEL
CATEGORY MANAGER DESIGNATE
Isabel Mulligan is a Category Manager Designate at Booker working within the Beers, Wines & Spirits buying team specialising in wine.
She joined Booker 10 months ago as part of a two-year Tesco graduate programme having spent the first year of the programme working in the Group Communications department within Tesco. Isabel has focused on wine buying for the last 10 months. Her graduate programme ends in the next few months and she will then be ready to consider her options moving forward.
Isabel is a graduate of the University of Leeds where she earned her degree in English Lit and French, spending a year in France as part of her course.
CAN YOU TELL US A LITTLE BIT ABOUT YOURSELF?
I’m a Category Manager Designate, which essentially means I’m a trainee buyer. I’ve been working with Booker for around 10 months now and I work in the Beers, Wines and Spirits (BWS) team, focusing on wine buying. I’m now in the second year of a two-year graduate programme and I spent the first year of the programme in group communications at Tesco working in the press office and on internal communications.
SO, A BIG CHANGE THEN?
Yes, a huge change – but that’s why the graduate programme was so attractive to me. I wanted the chance to see all sorts of different parts of the wider Group, so it was fantastic to spend a year in group communications at Tesco then be able to move over to Booker and into the buying teams. It’s given me a really good insight across lots of parts of the Group and has helped me develop different skillsets.
WAS THIS YOUR FIRST ROLE?
Yes, I did English Literature and French at the University of Leeds and spent a year in France then came back and pretty much went straight into the graduate programme. The year with Tesco was fascinating and it was really exciting to learn so much about Tesco’s communications strategies first-hand. It involved dealing with everyone from journalists to internal
and external stakeholders and it was pretty full-on! Having come straight from university, this was my first time working in a wholesale business.
THEN YOU HAD THE CHANCE TO MOVE OVER TO BOOKER?
I was very lucky because, when I joined Booker about 10 months ago, it was actually the first year that Booker had taken Tesco graduates. I felt it was the perfect opportunity for me because I was keen to get more involved in buying. I joined the wider BWS team but have specialised in wine buying, project work and helping the team.
HAVE YOU ENJOYED IT?
Absolutely! I like to push myself, try new challenges and get out of my comfort zone so moving to Booker meant I had to get to know a whole new business, albeit part of the same Group. There are lots of similarities between the two businesses but there are also a lot of major differences.
SUCH AS?
Well, one of the most obvious differences is that with Booker I get the chance to work in the on-trade, something I didn’t experience within Tesco. It’s been really exciting to work with our catering customers and help them grow their footfall, sales and profits through wine. I’ve really enjoyed getting experience across both retail and wholesale.
One project I was involved with was bringing the Vinca Organic canned range of wines into Booker earlier this year.
HOW HAS YOUR WINE BUYING JOURNEY BEEN?
I started off on smaller projects in smaller sub-categories as part of my training, but I faced the same challenges and opportunities you face across all categories: pricing, range, dealing direct with suppliers when working on trade plans and so on. Then I
gradually progressed onto bigger projects in bigger categories.
WHAT HAVE YOU ENJOYED MOST?
I think I would have to say the fact that it’s all so real and tangible. Within a couple of years of leaving university, I’m actually
involved in buying products that I can physically see and touch when I walk into Booker branches. I can see a specific wine and say, ‘I was involved in getting that onto that shelf!’ which is really rewarding. It’s very real-world and practical.
WHAT HAS SURPRISED YOU MOST?
Probably the amount of creativity that goes into buying. I’m a creative kind of person so I enjoy that aspect. From the outside it probably looks like buying is just spreadsheets and number crunching and sales figures – and there is definitely a bit of that involved – but there’s also huge scope for creativity. You can bring yourself to the job and Booker allows you to shape your role to suit your skillsets. It’s hugely enjoyable.
WHAT DOES A TYPICAL DAY LOOK LIKE?
As everyone says, there’s no such thing! I do a lot of research, I spend a lot of time watching our competitors and, in a typical day, there’s a good mix of group work and solo work. I often set aside a block of time to dedicate myself to one specific challenge that I own, but I do spend a lot of time collaborating with other teams within the BWS buying function and, indeed, across the wider business.
DO YOU MEET WITH EXTERNAL SUPPLIERS?
Yes, regularly! We try to keep up to date
Bag-in-box, cans and paper bottles are likely to become more prevalent because they’re lighter and easier to transport as well as delivering sustainability benefits when done well.
with key suppliers to find out how sales are going and what exciting NPD is coming up. It's always great to learn what they’re thinking about in terms of promotions and so on.
We’re always trying to get the best-possible products, prices, packages and deals for our customers. We also get out and about to engage with suppliers face to face, which really helps us get under the skin of the suppliers that we work with.
AND LOTS OF PRESENTATIONS?
Oh yes! We do a lot of research and generate a lot of data, so a key part of our role is understanding that data and presenting it in the most efficient way to
the various teams within the business to help them deliver strong, effective decision making. We do a lot of PowerPoint decks!
WHAT TRENDS HAS YOUR RESEARCH IDENTIFIED?
As far as our catering customers are concerned, a big trend at the moment is still towards low-and no-alcohol products. The market is still moving that way and the increase in alcohol duty has accelerated that trend, as many suppliers have worked hard to reduce the ABV of their products to meet price points that work for their shoppers. So we’re seeing a lot more 9% ABV wines, for instance, and they are popular with shoppers, especially younger shoppers with different taste profiles who
like jammier or fruitier wines.
ANY OTHER TRENDS WORTH FLAGGING UP?
I’ve been working hard this year on alternative packaging, and I think that trend may grow in future. Solutions like bag-in-box, cans and paper bottles are likely to become more prevalent because they’re lighter and easier to transport as well as delivering sustainability benefits when done well. One project I was involved with was bringing the Vinca Organic canned range of wines into Booker earlier this year. There is a big opportunity for packaging formats like this.
As part of the moderation trend, we've also seen a lean towards premiumisation – customers choosing higher-quality products on the occasions that they do drink. This means it's important to stock more premium wines for those 'treat' occasions.
WHAT’S NEXT FOR YOU?
I don’t actually know! My graduate programme is due to end in the next few months but the end date is flexible, so I have a little time to try to figure out what I’d like to do next within the Group.
It's such a wide business so there are many opportunities. I really like variety, so will be exploring a range of roles. I’ve loved it so far though, so I’m sure I’ll enjoy my next role, whatever it ends up being.
ARE YOU PROMOTING MINDFUL
DRINKING
IN YOUR OUTLET?
Promoting hydration in between alcoholic drinks can help consumers moderate their drinking and maximise water sales!
500ml Still Sparkling pack 24 x 500ml
M081271
750ml Still Sparkling Glass pack 12 x 750ml M081311
500ml Sparkling pack
24 x 500ml
M081291
750ml Sparkling pack
12 x 750ml
M081301
*Enjoying life’s moments since1571
NEW AND IMPROVED
Tempting
customers with new lines and trading them up to premium options is a quick and easy way to grow margins – and Booker has everything you need.
NEW LINES
Making the most of the summer period and whatever warm weather it brings is all about maximising sales and driving margins as high as you can push them.
Two simple but effective strategies of achieving just this are by bringing in new, premium lines to generate excitement and footfall, and also to focus your team on up-selling customers to more premium options. More premium options usually mean more premium profits, after all.
Booker has introduced a selection of exciting new lines recently that can help you set your offer apart from that of the competition and grow your sales. A great example is AU
Strawberry Burst which is available now from Booker and helps you target the growing and loyal band of followers that AU has built in recent years, largely through social media.
In a similar vein, there are some fantastic new options from premium vodka brand Cîroc available too, including new Cîroc Limonata in 70cl bottles and two new Cîroc RTDS: Passion Fruit and Summer Citrus & Lemonade.
With RTDs the fastest-growing part of the beers, wines and spirits category, these 250ml cans can help you target a growing audience of RTD drinkers who prefer a more premium option.
Other new RTDs include two new WKD variants – Blue Raspberry and Tropical – both available in 70cl bottles, and two new WKD Vibe variants, Strawberry and Piña Colada Creamy, also in 70cl bottles.
For wine fans, Booker has added some new lines and some new packaging options. The Vinca Organic range is available in 187ml ready-to-drink can format and is available in three varieties: red, white and pale rosé.
For traditionalists, some of the new wines that catch the eye are the Beefsteak Malbec and the top-notch Wakefield Estate Riesling.
Blood Orange Margarita
UPSELL OPTIONS
As highlighted above, another simple way to boost margins is by up-selling your customers to premium spirits. To help make that task easier, it’s a great idea to add some very simple mixed drinks to your list, highlighting the fact that you use premium spirits like Patron Silver Tequila, Grey Goose Vodka and Jim Beam to craft them.
We’ve included some easy serving suggestions here to help elevate the experience – and the profit margins.
And don’t forget to enhance the presentation with some fresh fruit garnishes and plenty of ice. The suggestions in this feature can help generate profits of up to 90% for very little extra effort.
Grey Goose Southside Soda
follow these 3 Simple steps for your chance to win Stock a qualifying KP Snacks Brand* 1 Scan QR code and enter your customer number 2 For each qualifying product purchased during NP05 & NP06 you will be entered into our free prize draw to win £100! 3
AN EXCLUSIVE BOOKER INCENTIVE! All Entries must be received from 19/06/2024 to 13/08/2024 *Qualifying Brands: KP Nuts, Butterkist, McCoy’s, Pom-Bear, Skips, Popchips, Tyrrells & Hula Hoops SCAN TO ENTER!
