CATERING @ BOOKER
Mixing it up beats sticking with the same
Perfect
serve
suggestion...
Gin 50ml served with Schweppes Tonic Water.
Garnish with a lemon wedge.
Nick Sogojeva, Averna, Claygate
“We try to bring in lots of innovations. Yes, we are an Italian restaurant at heart, but we try to put a modern twist on that theme by introducing our customers to new products and new cookery techniques as often as possible.”
Kacper Kaczorowski, Batanga, York
“Our unique selling point has got to be the community – I’ve hired all my friends. People like to come here just to see us. We’ve made a lot of great friends along the way just from people coming into the restaurant. You can't replicate that."
Amy Leahy, Category Planning Manager, Booker
“We have been working hard to take learnings from last year’s Christmas campaigns to make sure that we can deliver even better campaigns this year. It’s a complex challenge, but it helps us to improve the offer we deliver for our customers and help them grow profits.”
With Christmas looming ever closer, Booker is helping its customers add extra festive excitement with the launch of a range of new products. Among them is the stunning Thor’s Hammer that makes a perfect attention-grabbing centrepiece certain to feature heavily on TikTok and Instagram this Christmas. Also new is a range of Chef’s Larder Fresh Prepared Vegetables that take all the work out of preparing accompaniments and side dishes.
NEWS
7 Pricing lockdown Pricing on more than 800 products are locked down all the way through until 7 January 2025.
9 Britain’s Best Sausage Booker’s exclusive Blackgate Signature Traditionally Linked Sausages named Britain’s Best Sausages.
PROFILES
14 Whyteleafe Grill & Bar Sizzling selections keeps customers coming back in Caterham.
18 Batanga York Mexican restaurant makes success simple.
23 Averna Passion drives growth in unique Claygate Italian restaurant.
FEATURES
26 New lines Extensive new range unveiled in time for Christmas.
35 Master Butchers Booker’s butchery service is second to none.
52 Seasonal Serves Freshen your drinks menu up with these new seasonal serves.
SERVICE
40 Wine Packages Make building a festive wine list easy with Booker’s Wine Packages.
REGULARS
48 Meet The Team Face to face with Category Planning Manager Amy Leahy.
NEW XMAS LINES
BOOKER NEWS PLAN CHRISTMAS IN CONFIDENCE
NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER
800+ PRODUCTS
As the critical festive season approaches, Booker is helping its catering customers lock in their profits by guaranteeing the prices on more than 800 products all the way through until 7 January 2025.
With Christmas and the festive period looming on the horizon, Booker is helping its catering customers plan ahead in confidence by locking down pricing on more than 800 lines all the way through to the new year.
The pricing guarantee runs until 7 January 2025 and means catering customers can plan their food and drink menus for the entire festive period, safe in the knowledge that their profit margins are locked in.
Once again, the pricing guarantee covers all main product categories from beers, wines and spirits to fresh, frozen and ambient lines. The guarantee 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 while also securing your own profits.
The latest pricing also features a fantastic range of ‘Cheaper By The Case’ and multibuy lines which offer significant discounts to customers buying products by the case or in bulk, rather than individually. These are ideal for the busy festive period, helping catering customers secure even better pricing on lines they know they will need in volume over the busy autumn and winter months.
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
SALE OR RETURN
Among the 800+ products included in the pricing lockdown is a big range of beers, wines, spirits and RTDs available on a sale or return basis, subject to T&Cs.
This exceptional offer allows catering customers to stock up on a wide range of lines and eliminate the risk of out of stocks at key periods over the Christmas and festive season.
Visit booker.co.uk to see the full sale or return range.
Let’s partner up for good
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BLACKGATE SAUSAGES NAMED ‘BRITAIN’S BEST’ AT INDUSTRY AWARDS
Booker’s exclusive Blackgate Signature Traditionally Linked Sausages were named Britain’s Best Sausages at the recent Meat Management Industry Awards 2024.
Booker’s exclusive Blackgate brand added another coveted award to its rapidly expanding trophy cabinet recently when Blackgate Signature Traditionally Linked Sausages were officially crowned as ‘Britain’s Best’.
by broadcaster, actor and former England international rugby star Martin Bayfield.
The annual Meat Management Industry Awards are recognised as the number one accolade in the meat sector and were created to recognise and reward the creativity, innovation and excellence of the UK meat sector.
Karen Poole, Head of Own Brand, said: “This is a fantastic award to receive and once again highlights the fantastic quality and value that the Blackgate brand represents for our catering customers.
NEW CHRISTMAS RANGE UNVEILED
Booker has launched a brand-new range of products ahead of the forthcoming festive period to help its catering customers bring something new and exciting to the table this Christmas.
The new range covers many categories and features future classics like the Thor’s Hammer centrepiece joint, new Blackgate Pigs in Blankets and an extensive array of fish, seafood and vegetarian products.
Additionally, the new range includes a selection of desserts and cheeses that are perfect for the festive season.
The title was bestowed on the premium sausages at this year’s Meat Management Industry Awards, held in September and hosted
“We are thrilled to have the Blackgate Signature Traditionally Linked Sausages named as the very best in Britain. With such fierce competition around such an iconic product, it is wonderful news to be chosen by the expert judges as the very best there is.”
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
INDUSTRYNEWS
REPORT: CONSUMER SPENDING ‘BACK IN GROWTH’ IN AUGUST
Consumer spending returned to growth in August, welcome news for caterers and hospitality venues as the festive season looms.
Consumer card spending bounced back to growth in August, up 1% year on year, a sign that will be welcomed by venues everywhere as they begin to gear up for the critical festive period. Bars, pubs and clubs, meanwhile, enjoyed even bigger growth, with spend up 3.2% YOY. Takeaways and fast-food venues also saw growth with sales up 0.7%.
The latest data comes from The Barclays Consumer Spend report that combines hundreds of millions of customer transactions with consumer research to provide an in-depth view of UK spending.
The increase is welcome news, even though the 1% growth still lags behind the latest CPIH inflation rate of 3.1%.
Restaurants continued to suffer in August with sales down 16.9% YoY.
Jack Meaning, Chief UK Economist at Barclays, said: “Having seen government spending drive the economy in the second quarter, and private consumption relatively muted, this data very much supports our view that the balance will shift over the second half of the year and into next.
Growing real incomes and strengthening consumer confidence should combine with falling interest rates to increasingly allow consumers to put their spending power to work.”
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
FOODSERVICE INFLATION FALLS FOR 13TH MONTH
Price inflation in the catering and foodservice sector fell for the 13th consecutive month in July, according to the latest Foodservice Price Index data from CGA by NIQ.
Price inflation rates fell to 3.1% but a small increase in month-on-month prices was noted in the report, driven largely by drinks categories covered by the index, particularly mineral waters, soft drinks and juices, tea, coffee and cocoa.
A SPECTACLE FOR THE SENSES
JOB VACANCIES FALL BELOW 100,000 FOR FIRST TIME SINCE PANDEMIC
New official data shows hospitality job vacancies fell below the 100,000 mark for the first time since the Covid-19 pandemic.
New data from the Office for National Statistics (ONS) has shown that there are 98,000 vacancies in food service and accommodation, falling below the 100,000 mark for the first time since the pandemic. However, vacancies remain 5,000
higher than pre-pandemic levels of 93,000.
The ONS labour market overview also showed that annual growth in total earnings was 4% over the last year.
Kate Nicholls, Chief Executive of UKHospitality, said: “Vacancies finally falling below 100,000 is a positive milestone for the sector, but the overall number remains thousands higher than pre-pandemic levels. “As a sector we’re continuing to drive down vacancies, but the Government can make that easier. Supporting enhanced back-towork schemes and delivering on the manifesto commitment to reform the Apprenticeship Levy will help the sector recruit and reduce economic inactivity.
“Businesses are also nervously waiting for the Low Pay Commission’s recommendation of next year’s wage rates, particularly as significant increases over recent years means wage costs now represent at least a third of business costs.”
‘MODEST GROWTH’ PREDICTED FOR 2024
The UK pub and bar sector is set to deliver modest growth in 2024, according to Lumina Intelligence’s Operator Data Index.
The Index forecasts value growth of 1.5% thanks in no small part to falling inflation and a year of major sporting events. The total number of outlets, however, is forecast to fall by 0.9%. The report highlights how the businesses performing best are those delivering “experiential concepts,” offering customers unique social experiences. The restaurant sector is also predicted to see growth in 2024, with a projected increase of 1.4%.
BUSINESS RATES REFORM ‘BECOMING URGENT’
With current business rates relief set to end on 31 March next year, the catering and hospitality industry is ramping up its calls for a permanent, lower hospitality multiplier to avoid skyrocketing business rates bills for thousands of hospitality businesses in April 2025.
For example, a pub with a rateable value of £80,000 could see its rates increase by almost £33,000, if relief were to end.
The demands are backed by the Hospitality Sector Council, made up of experts from across the sector.
SI ZZ LING SERVICE
With a sublime cocktail collection and mouthwatering steaks, lamb and chicken all cooked to order, Whyteleafe Grill & Bar knows exactly how to keep its customers coming back
From the funky orange, green and pink velvet tub chairs and matching floral display to the backlit silhouette of a mountain range running the length of one wall, the stylish Whyteleafe Grill & Bar in Caterham is the product of a caterer at the peak of his career. But just a few years ago, owner Gapilan Kananathan was churning out chicken and pizza at fast food chains. “Before, I was working at KFC in Wembley and at my cousin’s peri pizza takeaway in Croydon,” he says. “But my target was to always open my own restaurant.”
THE LOWDOWN
WHYTELEAF GRILL & BAR
Venue name Whyteleafe Grill & Bar
Location Whyteleafe, Surrey
Format Restaurant and bar
Caterer Gapilan Kananathan and business partner Ken Rajaratnam
Opening hours Mon-Thurs 12pm-10pm, Fri & Sat 12pm-1am, Sun
12pm-9pm
Staff 5 kitchen staff, 6 waiters including manager
Covers 90
LOCAL PRAISE
You can see from our reviews – we are local legends! Compared to local restaurants, we are the highest rated, even the takeaway.
GAPILAN KANANATHAN
In 2018, Gapilan took his first steps towards that goal, opening Whyteleafe Pizza & Grill takeaway in the Surrey village of Whyteleafe with business partner, Ken Rajaratnam. Switched-on locals quickly sniffed out Gapilan’s quality offerings and took it upon themselves to spread the word. “We never had to advertise much because people recommended us to their friends and family,” he says. “Only twice I’ve posted a menu door to door in 2019 and 2020.”
By September 2021, he had proven to himself that he was ready for a bigger challenge and he opened a restaurant two miles away in the village of Caterham, leaving Ken to head up the takeaway. Having built up a loyal following for his first venture, Gapilan was reluctant to start from scratch building a new brand, so he called the new venue Whyteleafe Grill & Bar.
“Everyone within a four-mile radius of the takeaway said it was better than Nando’s, so I thought ‘I need to take the brand with me, otherwise people can’t recognise the name’,” he explains.
The contemporary decor and welcoming atmosphere, coupled with immaculately garnished cocktails, means Surrey locals can lap up London-style chic without the bother of heading into town. “We have 56 varieties of cocktail,” grins Gapilan.
The extensive spirits display behind the bar showcases all the big brands, including AU, Grey Goose, Havana Club 7, Kraken and Bombay Sapphire. A happy hour from five until seven drives customers to the venue, with cocktails on offer at two for £12, while a bottomless brunch is available from 12-4 daily to increase daytime trade.
Regular tribute acts also pull in the crowds with customers paying £19.95 to see Tina Turner, Abba and Celine Dion impersonators, or £34.95 if they upgrade to a food ticket with a mixed platter. Gapilan claims that food and drinks sales are split 50/50.
Keen to ensure that his menu keeps up to speed with all the latest trends, he is grateful to have Booker on hand to help advise on what new lines to stock. “Booker is very helpful with variety,” he says. The group regularly allows him to try free samples of products with a view to taking them on permanently if they are well received. “Tequila Rose has been around for years, but some people don’t like tequila,” says Gapilan. “Booker introduced a strawberry vodka and gave us a sample to see if customers liked it. They did, so now I sell it every week.”
He is always looking for new ways to add interest to the restaurant’s food menu too. “I added a sizzling mixed grill and sizzling lamb chops this year,” he says. “There’s always at least
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one order of lamb on every table. People can smell it being prepared and they ask the staff about it and then they order it.”
As well as smelling and tasting delicious, part of what makes the restaurant’s food stand out is that it is significantly less calorific than competitors. A desire to create healthier options is one of the reasons Gapilan was so drawn to the restaurant business. “I’m interested in cooking and eating healthy food,” he says. “All of my menu is cooked mostly on the grill, made with healthy sauce and uses less oil. Our kitchen is open and people can see how it’s cooked.”
Another reason the outlet is such a big hit, is its ability to cater for multiple tastes. “Within the four-mile area we cover, we found there are a lot of big families living in villages close to each other,” he says. “So, you might get a mum and dad living in Caterham and their daughter and her family in Coulsdon.”
He knows from personal experience it can be hard to please everyone. “I have two daughters – one likes chicken burger, one likes pizza – if you go to one place there’s something missing for the others,” he says. “That’s why variety is important with our offer.”
On the menu is a mix of English and Italian dishes featuring steak, lamb, pizza, pasta, wraps and peri peri chicken. “Here we have it all in one, which is why families come –one person likes steak, one person likes pizza,” he says. “We cover it all.”
As mentioned, almost everything is cooked on the grill. “When the order comes in, we start cooking!” says Gapilan. “Mixed Grill is our most popular request followed by chicken-based dishes –burgers, chicken strips, and Bell Peppers Chicken. Steak-wise, T-bone and sirloin are popular.”
via home delivery. “We do more businesses – via our app, Uber Eats
through Just Eat in both businesses,”
Food flies out of the kitchen – not only to dining-in customers, but also via home delivery. “We do more than 1,000 deliveries across both businesses – via our app, Uber Eats and Deliveroo at the takeaway and through Just Eat in both businesses,” says Gapilan.
Booker. “Monday and Thursday we steaks – they recommend twice-weekly “We is
More than 75% of products are from Booker. “Monday and Thursday we go to Booker to buy fresh chicken and steaks – they recommend twice-weekly visits to keep the quality high,” he says. “We buy 36-40 cases of chicken breast a week, about £1,000 worth. Our Booker sales manager, Paul, is helpful. If we have to visit later than usual, we call and ask him to put some chicken aside for us.”
TRENDWATCH
WHYTELEAF GRILL & BAR
Dietary desires
two weeks, so [ideally] customers need to order in advance.”
Fridays and Saturdays are busiest at the restaurant, so Gapilan informs customers steak is limited. “We can’t keep it for a long
Gapilan is responding to increased demand for gluten-free and vegan dishes. His menu boasts 10 glutenfree pizzas, as well as vegetarian lasagne and penne dishes.
He says that Booker has been really supportive in helping him find products that will meet changing dietary requirements and lifestyle needs. “We’ve introduced the Booker vegan burger as a result of growing requests,” he says. “Last year Booker gave us a bucket of vegan ice cream. After that, customers were asking for it, so we added it to the menu.”
Gapilan prides himself on top-notch customer service. “My manager, Khan, has nearly 20 years’ experience in restaurants,” he says. “All the staff are well trained. They know to ask about allergies and take a clear order, making sure they know how people want their steaks cooked. Every member of the team works hard.”
Their efforts are reflected in impressive 4.6and 4.8-star ratings on Google and Just Eat reviews. “You can see from our reviews – we are local legends!” beams Gapilan. “Compared to local restaurants, we are the highest rated, even the takeaway. We are very proud of this.” The high praise only makes him work harder. “My dream was to open a restaurant and make it busy. I love the hospitality business,” he says. “Seven days a week my focus is on the restaurant and shopping and getting ready for the weekend.”
Gapilan is now looking to open a third branch in Sanderstead, which should be up and running before Christmas. His hunger to succeed earn him five stars from us!
RIDING THE MEXICAN WAVE
Customers come for the cocktails, but stay for the food at this keenly priced restaurant where tacos, burritos and mojitos are the stars of the show.
Kacper Kaczorowski had no intention of becoming a restaurant owner. “I got into catering by accident,” he says. “At 19, I needed a job and have worked in kitchens ever since.”
His old boss, who owns York-based Korean restaurant, Oshibi, offered Kacper the opportunity to rent the venue’s downstairs space, which was a takeaway. Batanga opened in June 2023.
And the reason he chose Mexican food? “As much as I want to have this great story about visiting the country, it really comes down to the fact that I like Mexican food and no one else in the area was doing it –be the change you want to see.”
Kacper runs the business with partner Caitlyn Faulks, who he credits with the restaurant’s culinary creativity. “Including myself we have four chefs,” he says.
“My girlfriend is in charge of the kitchen. That’s why people love our food so much because she’s so passionate. She’s always making little adjustments to improve our offer.”
The menu is predominantly Mexican street food. The team has experimented with more adventurous dishes such as Tequila Lamb and Mexican Tripe Soup, but Kacper says most customers tend to stick with their favourites. “We’ve tried more intricate Mexican dishes, but people want what
THE LOWDOWN
BATANGA
Venue name Batanga
Location York
Format Restaurant
Caterer Kacper Kaczorowski and partner Caitlyn Faulks
Opening hours 12pm-10.30pm Mon-Sun
Staff 10
Covers 32
they know – tacos, burritos, quesadillas. So we’re now working on more variants.”
Tacos are the venue’s best seller. “We used to sell them at three for £10 but we had to put prices up because the margin started to shrink. So we made it three for £12. We’re still relatively cheap, for York especially. By now we’ve sold well over 10,000 tacos!
The bulk of the food is made in-house. “We don’t grow our own veg or have our own cattle, but other than cheese and cream we make everything ourselves! Having fresh food makes a difference,” says Kacper.
Around 80% of stock is from Booker. “Anything you need to run a restaurant you can get from Booker,” says Kacper. “It’s nice now I have the app so I can see what’s cheaper, cumin is £30 cheaper by the case!”
He is a big fan of the firm’s delivery service. “Because of the way York is, there’s one road that bottlenecks the entire town. Going to Booker on a good day is a 10-minute drive there and back, but on a bad day you can be stuck for two hours! So it was great when [food and beverage manager] Vicky [Robinson] told me I could get deliveries instead. It’s made life easier.”
TRENDWATCH
BATANGA, YORK
Alcohol-free mocktails
Alcohol free is becoming prevalent, reckons Kacper. “At least two or three times a week I get asked, so there’s definitely been a shift towards alcohol free over the last year.”
He doesn’t have room for a broad range of alcohol-free drinks, but the team is on hand to concoct mocktails on request.
“It’s the younger people that don’t drink, the older ones will have a drink,” observes Kacper. “It’s very much a generational shift.”
Booker supplies all of the alcohol at the venue, which has carved out a niche for itself as a source of top-quality, value drinks.
“The philosophy when we opened was that if you do good food and cheap booze, you can’t go wrong,” grins Kacper.
His strategy is to draw people in with budget-friendly £5 cocktails, including ‘Batanga,’ comprising tequila, lemon
and lime with a salt rim. “The margins on cocktails are insane – you’re still making £3.50 profit on a £5 drink.”
The outlet’s 28-strong cocktail selection features a range of alcohol strengths and correlating price tiers.
“Our best seller by far is a Mojito – it’s on the £5 menu,” he says. “Then we have Watermelon Mojito for £6, Pina Colada for £7.50, and £10 strong cocktails like Margarita.”
Another attraction is the restaurant’s staff. “Our USP has got to be the community –I’ve hired all my friends,” says Kacper.
“People like to come just to see us. We’ve made a lot of friends along the way just from people coming into the restaurant.
“You can’t replicate that. A lot of businesses are a bit more corporate and we don’t really do that.”
He uses these friendships to aid recruitment. “All my staff are people I know. Because of that, it’s more organic – people want you to succeed.”
Despite being away from the main strip of restaurants in the area, Kacper claims the
restaurant’s location is advantageous. “We’re on a side street, so people who come to us come out of their way. Fossgate is the main food street and we’re tucked out of the way. It makes it more special.” Indeed, reviews of the restaurant on Google and Tripadvisor – the majority of which are five star – refer to it as a “hidden gem”.
Another unexpected boost to the business came earlier this year when an undercover food blogger made a TikTok about Batanga. “The post must have had 300,000 views and for a good month and a half we had people coming in because of that.”
As business grew, the restaurant extended its opening hours from fi ve days a week to seven, but soon hit capacity. Kacper then decided to extend the premises by converting a neighbouring office, which took the seating from 18 to 32. “It was quite a challenge converting the office into a matching room because of all the building and fire regulations,” notes Kacper. “It took two and a half months.”
Having finally achieved his goal of a larger space, he then had to adapt his operations to ensure everything ran smoothly. “We’re still getting used to service across two rooms,” he says.
“You need extra people, but for the last few years it’s been hard to find staff in hospitality. Front of house not so much, but there’s been a shortage of chefs for a few years and it’s not going away. Before the extension, I had six staff, now I’ve got 10, so it’s getting there, but we need a couple more kitchen staff to be where we want to be. We’re a bit stretched.”
Kacper is a strong believer in reinvesting his profits back into the business. “My philosophy on money and business is: There’s no point in saving it, you spend it on growth. On paper we’ve not made anything, but we’ve put it back in, we’ve expanded, and everyone gets good training. Because of that we’re generating more money… as long as you keep putting in money, it will keep growing.”
This approach certainly seems to be working. “On average, we have seen 10% growth month to month and with the new room, it will only expand more. The numbers are going up and the costs are staying the same, so the margin is getting bigger and bigger.”
Sounds like this taco tavern has it all wrapped up!
THE LOOK OF LOVE
Nick Sogojeva’s passion for food and service has created a restaurant his local community is truly enamoured with.
Nick Sogojeva is a passionate man: passionate about his community, customers, service, and above all, passionate about food. And that passion has been the driving force behind his career since starting out in catering at age 18 and continues to fuel it to this day – as the owner of two phenomenally successful and much-loved Italian restaurants in Surrey.
“I started working in kitchens as a teenager because food was always my passion,” he says. “Food and cookery is all about love; from the moment you touch the raw ingredients, to when they hit the plate, there is love involved at every stage, or at least there should be! I love this industry - the food, the interactions with my chefs, my customers, creating new menus, it’s all so exciting.”
THE LOWDOWN
AVERNA, CLAYGATE, SURREY
Venue name Averna, Claygate, Surrey
Format Italian restaurant
Caterer Nick Sogojeva
Covers 96
Staff 14
Opening hours Mon-Thurs noon-10.30pm, Fri-Sat noon-12.30am, Sun noon-9pm
Nick established his first Averna restaurant in East Molesey in Surrey 14 years ago before opening his second, in the leafy village of Claygate, six years later. “I still can’t believe it’s been eight years since opening Averna Claygate. Time is flying – so we must be having fun!”
Fun is certainly the word. Pop into Averna Claygate on any given Friday or Saturday night and you’ll be treated to a sensory feast – tantalising aromas, passionately prepared food and a rip-roaring atmosphere. Nick can usually be found right at the epicentre of it all, laughing with customers, turning tables and – more often than not –singing at the top of his voice to Italian classics.
“At Averna we certainly know how to create a great atmosphere!” Nick laughs. “We like to have and create a lot of fun. If our customers want a sing-song, we’ll give it to them! It’s one of the things our customers love about us,” he says.
In fact, customers love the restaurant so much that Averna Claygate has been fully sold out for Christmas Day 2024 since the start of January! “The fact that we are based in a village location has really helped us foster strong relationships with our customers and the wider Claygate community,” Nick says.
“We’re also a keen supporter of many local initiatives including fundraising drives for the local primary school.”
Nick’s standing in the local community is abundantly clear to see. During C@B’s interview, not one person walked past Averna’s doors, without giving Nick a friendly wave
or popping in just to say hello.
The restaurant has become a cornerstone of Claygate’s close-knit community and is now widely seen as one of the best locations for friends and family to come together and enjoy top-quality service and, above all, fabulous food.
“Our food is the star of the show,” says Nick. “As I’ve said before, food is my passion and we really do try hard to stand out,” he adds.
Averna’s main menu changes with the seasons and customers are treated to a mouthwatering choice of innovative specials every weekend – including new starters, mains and desserts.
When C@B visited Averna, specials that week included Scallops Ceviche, Charred Octopus Puttanesca with Linguine Gragnano, and Burrata Cheesecake.
“I’m a big fan of Instagram,” Nick says. “It’s a fantastic medium for communicating our weekly specials and driving bookings. So many of our repeat customers come specifically for our specials. Almost as soon as I post the pictures and dish descriptions, the bookings line begins to ring.”
“We also try to bring in lots of new innovations. Yes, we are an Italian restaurant at heart, but we try to put a modern twist on that theme by introducing customers to new products and new cookery techniques as often as possible.
“Toppings are a key way of doing this and we keep our menu fresh and exciting with delicious new toppings for our homemade pasta dishes, for example. Over the summer, we used a lot of fresh fish and shellfish in our pasta dishes, such as salmon, king prawns and crab. We’ve also started selling a new type of pasta called pacchero – which we serve with a rich homemade lamb ragout,
or a salmon, prawn and lobster sauce, for those customers who want a fish option. Pacchero is a relatively new type of pasta, much bigger than penne. We’re trying to get away from using more common types of pasta such as penne and spaghetti.
“The team at Booker Sunbury are great at showing us new products too. My CDM, Andy Mason, is a fantastic support. He’ll often pop in or call me to tell me about a new product and ask if we want to try it. He’s also great at getting hold of products that we’d like to stock. A recent example is Gavi De Gavi wine. Booker didn’t stock it, but Andy managed to source it for us, which was great.”
At least 60% of Averna’s stock comes from Booker, all ordered online and delivered once a week. This includes a 'huge volume' of soft drinks and beers. Peroni and Moretti are the restaurant’s biggest BWS sellers, with no fewer than eight cases of Peroni and six Moretti consumed every week.
“We also get a lot of meat from Booker – racks of lamb, liver, veal – and also all our pizza and pasta-making flour from Caputo, Italy,” Nick adds. “All our pizzas are homemade, as are our raviolis.
“We offer a choice of 17 different pizzas but customers are also free to customise their own. It’s all part of offering them the best experience. Our home-made pizza dough goes through a two-stage proving process before it's ready to be used and we measure each puck out to the gram to make sure that each one is precisely the right weight. Doing that ensures our pizzas are perfectly light and crispy and means that customers can eat a whole one without feeling heavy and full at the end.
“Plating is another passion of mine. I’m all about the detail! Each and every dish has to look perfect, a huge amount of care goes into the presentation. It’s an artform.”
TRENDWATCH
AVERNA, CLAYGATE, SURREY
Tubular shells
Customers have a real appetite to try new things and Averna Claygate caters to that with a range of new pastas on its Pasta Gragnano menu.
A particular hit is a new type of pasta called pacchero, which is bigger than penne, and creates delicious, strikinglooking dishes. “We’re trying to get away from using penne and spaghetti to keep our offer as interesting as possible,” Nick says. “We serve the pacchero with homemade lamb ragout, or a salmon, prawn and lobster sauce.”
Averna’s takeaway dishes are treated to the same exacting standards and attention to detail – even takeaway pizzas are adorned with decorative swirls of oil and edible flowers.
“You have to love this business to do it, and I certainly do,” Nick adds. “That’s what keeps me so deeply rooted in it.”
“Our kitchen shuts at 10pm but we have a licence till 12.30am and we’re often open until then – which can be rare for a village restaurant. But if our customers are having a great time, we never rush them out.”
Far from it. The chances are that Nick and his team will be right there in the thick of it, having a jolly great time with them.
GET SET FOR CHRISTMAS WITH OUR NEW LINES
From winter warmers to festive favourites, the latest additions to Booker’s line-up provide everything you need to keep consumers cosy, contented and coming back for more.
With the summer sun fast becoming a distant memory, it’s time to embrace the cooler climes as you whip up ways to add some warmth to your menu. And as we head into the peak celebration season, you can be sure that plenty of consumers will be hitting the hospitality sector in their hordes.
Kam Research Consultancy and guest experience management platform HGEM’s 2023 Ultimate Christmas Guide, found that 49% of people would visit a pub, bar or restaurant over the festive period and that 19% of Brits had already made at least some Christmas plans by September!
The quality of the food was ranked as the highest priority when eating out, with a massive 62% of consumers agreeing that this was the most important factor, while the price of food and drink came in second place at 52%.
With Booker’s fantastic new lines, you can be sure that both of these boxes are
ticked, with our absolute top-notch food that guarantees value and satisfaction with every mouthful – not to mention extremely palatable profits.
SEASON’S EATINGS
From advent calendars packed with treats to trees twinkling with fairy lights, Christmastime is all about traditions. And if there’s one festive food nearly everyone loves, it's pigs in blankets. Last year, the Maynard Hotel in Derbyshire ran a survey of more than 2,000 consumers and found pigs in blankets were the number one nostalgic Christmas food, with consumers fondly remembering the tasty savoury side from Yules of yesteryear.
Adding these bacon-wrapped beauties to your dishes this season truly elevates a meal, adding a real touch of ‘something special’ to the proceedings.
But while many folk are sticklers for the
traditional festive fodder, not everyone wants to opt for turkey come this time of year. In fact, research conducted last year by Costa Coffee shows that, even on Christmas Day, Gen Z and millennials would rather enjoy a meat alternative than a traditional turkey roast for dinner.
So just in time to help you nail the 2024 festive season, Booker has launched Thor’s Hammer. A true showstopper, this mammoth piece of bone-in meat promises a hearty meal, overflowing with flavour. Consumers can’t help but be wowed when this absolute beast of a feast is served up. Indeed, this succulent beef shank will have everybody talking when it rocks up to the table, unapologetically dominating the plate – and the conversation. Equally at home served on a bed of charred peppers and onion, traditional root veggies, or even slap bang in the middle of a bowl of mac and cheese for the ultimate comfort food with flair, Thor’s Hammer will ensure your
THOR'S HAMMER PREPARATION ADVICE
STEP 1
Allow the meat to get up to room temperature.
Preheat your oven to 150°c – this meat is going to be cooked low and slow.
STEP 2
Season the meat with salt, pepper and any other spices of your choice. Depending on the dish, this joint is great with a BBQ kick with smoked paprika, cayenne pepper, mustard or chilli, or with a classic mixture of rosemary, garlic, oregano and thyme.
STEP 3
Braise your meat, covered, in a roasting pan with your choice of stock, wine, beer & the rest of your seasoning’s. This will depend on the flavours you are going for. Cook long and slow, approximately 12hrs checking occasionally to see how your meat is cooking.
STEP 4
Check your meat, is it falling off the bone? This meat is cooked when it pulls apart easily – if it does not pull apart without resistance it’s not ready.
STEP 5
Serve to your guests with as much theatre as possible.
winter menu is back with a bang.
And there’s no need to sweat over the sides this season, as Booker has made life easy with a selection of freshly prepared vegetables, available from November from Chef’s Larder. Cauliflower and Broccoli Florets, Peeled Rustic Cut Carrots and Parsnips, Peeled Brussel Sprouts and Part-cooked, Whole Peeled Potatoes are all available to save time slicing and dicing, which in turn ensures wait times are kept down at what can prove to be an extremely busy time of year.
SWEET TREATS
Once the temperature dips, and consumers can ditch revealing summer outfits for their forgiving winter woollies, they may well find themselves more open to desserts. What’s more, an innate craving for calories to fend off the colder weather means puddings are all the more permissible. Added to which, Christmas is all about indulgence and treating, so if there’s any time of year when puddings are a must, it’s now. Booker’s Raspberry & White Chocolate Roulade at 90p per portion sets the scene perfectly, with its delicate, meringue housing delightful swirls of creamy raspberry goodness.
SIDOLI AMARETTO & COFFEE TRAYBAKE
being mindful that despite Brits’ well known love of all things sweet, a whopping two-thirds are baffled by restaurant dessert menus, according to 2023 research from dessert firm Pots & Co. Terms such as ‘ganache,’ ‘coulis’ and ‘torte’ have proven something of a mystery to many and eight in ten consumers give up on ordering a pudding if they see it described as a ‘posset’.
cup of tea or coffee, acting as a scrummy standalone treat, or the perfect way to round off a meal.
Another rich and extravagant dessert is the Sidoli Amaretto & Coffee Traycake, priced at £24.99 for a 21-portion pack, equating to just £1.19 per portion. The sweet, nutty flavour of the Italian liqueur pairs perfectly with the rich, bittersweet coffee notes, creating an unbeatable hit of flavour that will court consumers with every bite. It’s worth
So, ensuring a few familiar favourites appear on the menu not only appeals to traditionalists' tastebuds, but also to those seeking a more simplistic offering. The Sidoli Lemon Drizzle Loaf Cake or Bakewell Tart Slice could well fit the bill, and at just 71p and £1.14 per portion respectively, there’s plenty of margin to play with, meaning you really can have your cake and eat it. Both desserts make a great accompaniment to a steaming
And if it’s traditional flavours and festive fun your customers want, then look no further than individually wrapped Food Connections Winter Spiced Flapjack. The tartanedged packs featuring holly berries and snowflakes will certainly get consumers into the Christmas spirit, while the warming, fragrant spices are guaranteed to raise a smile.
CHRISTMAS CONCOCTIONS
There’s also an opportunity to give alcoholic drinks a festive twist. CGA’s On Premise Measurement Solution (OPMS) data to the end of 2023 reveals that dark rum is witnessing a significant surge in popularity. Its market share has increased from 16.4% to
THE UK'S NO.1 WATER BRAND
PERFECT FOR THOSE FESTIVE GET-TOGETHER MEALS
Sparkling spring water available
17.6%, marking a growth of 1.2 percentage points (pp) since the previous year and the category’s value has also seen substantial growth, up 5% to £190.6m.
In addition, CGA cites a trend towards Premium Rum, which gained 1.5% of volume share at the expense of Standard Rum. With Kraken already popular among rum aficionados, what better way to up the ante than with new Kraken Salted Caramel. Combining black spiced Caribbean rum with dark caramel and Cornish sea salt, this premium tipple can be enjoyed on the rocks or transformed into a comforting winter warmer. Simply pour 50ml rum over 150ml of hot chocolate and top with whipped cream for a decadent delight.
Another heavenly heated treat can be
created using Baileys Chocolate. Made with real Belgian chocolate, the creamy liqueur can be added to hot chocolate for an added touch of indulgence.
It’s no secret that cocktails will see a spike in demand as people meet up for Christmas get-togethers. According to the latest CGA data, the number of drinkers choosing modern cocktails has nudged up 1pp to 16%. If you want to offer an exciting new flavour, without having to invest the time concocting one, then offering an assortment of Ready To Drink cans could be a neat solution.
The latest addition to Booker’s offer is the Funkin Nitro Cocktails Blue Raspberry Martini mix, which contains a blend of raspberry and vodka. Infused with nitrogen for a velvety texture and smooth head, the bright blue
hue of this 5% ABV drink will certainly add a splash of colour to an evening out.
There’s also a new addition to Booker’s sparkling wine selection. So prick up your ears because Jack Rabbit Prosecco DOC has arrived. Prosecco is Britain’s top sparkling wine category, having gained both value and volume share, based on CGA’s OPMS data to end of 2023. Prosecco makes up 72.1% of the total volume share and 59.3% of the value share for the combined Champagne & Sparkling Wine category, an increase of 2.1pp and 4.1pp respectively over the previous year.
Jack Rabbit Prosecco DOC could be the perfect way to give your customers an extra spring in their step this festive season
Warm weather has always been the biggest influencer for iced drink sales in the UK, however, Millennials and Gen Z are quickly becoming key drivers of the increased growth in colder months. The convenience and aesthetic of takeaway iced drinks – like bubble tea- seamlessly fit into many people’s on-the-go lifestyles.
Iced drinks on your menu during the colder months will help enhance sales and increase profits.
With the number of consumers choosing cold drinks over hot throughout the year, they are now a core menu product, not just a seasonal special.
Offering autumnal flavours (like pistachio!) in iced formats is the perfect way to fit the season but still listen to consumer preferences.
Pistachio’s vibrant colour adds a visual pop to any drink, making it a feast for the eyes and palate. This Pistachio and Raspberry Frappe is the ultimate trendy menu must-have for Autumn!
Ingredients Pistachio & Raspberry FRAPPE RECIPE
1 pump (28g) Simply Pistachio Topping Sauce
2 scoops (50g) Simply Vanilla Frappe Powder
120ml Milk
Ice
Whipped cream
Simply Pistachio Topping Sauce (to decorate)
Simply Freeze Dried Raspberries
Add the pistachio topping sauce, vanilla frappe powder and milk to a blender.
Add a cup of ice and blend for 30 seconds or until smooth.
Pour the blender contents into a cup and top with whipped cream.
Decorate with pistachio topping sauce and freeze-dried raspberries.
* 94p contribution cost includes frappe powder, sauce and toppings
Contact your Booker representative to find out more and order.
BUTCHERY YOU CAN TRUST
Booker’s best-in-class butchery service will help you dish up first class results.
You can’t judge a book by its cover but you can – and many do – judge a catering venue by its steak. The quality of an establishment’s steak offer is seen by many customers as a benchmark of its calibre.
Thankfully, Booker can help you to exceed expectations with its exceptional butchery offer that includes best-in-class steaks –along with a meaty range of other proteins and cuts.
Booker’s outstanding butchery offer is supported by a long-standing commitment to training and developing its extensive team of butchers.
In fact, delve behind any Booker Butchery counter and you will find a team of fully trained butchers, ready and waiting to impart their expert culinary, preparation and costing advice in line with your personal needs. They can also prepare and pack products to your precise specifications.
Now that’s service!
EVERY STEAK HAS A STORY
Booker’s unique internal butchery training programme sits at the heart of this invaluable offer.
BUTCHERS YOU CAN TRUST TO HELP YOU DELIVER ONLY THE BEST IN CLASS.
The programme, which has been running since 2008 and has trained more than 1,000 butchers over that time, ensures that customers receive the best possible products and service for all of their butchery requirements.
since 2008 and has trained more than 1,000
The training programme was enhanced in 2016 through a partnership with The Institute of Meat which resulted in the creation of the ‘Booker Craft Butcher’ programme.
This programme was created to help our Butchery Managers to work towards the official Master Butcher Award – the highest award available to butchers.
As a result of the programme, more than 20% of all UK Master Butchers now work at Booker/Makro – helping to ensure those sky-high standards are not just maintained but constantly exceeded.
From Tomahawks to T-Bones, Tomaporks and more, each Blackgate steak is sourced from UK and Irish cattle breeds.
All steaks are hand prepared by Booker’s team of Master and Expert butchers and cut for use in professional kitchens.
All Blackgate steaks are also backed by Booker’s 100% Money Back guarantee.
STOCK UP & SCORE SALES WITH JAPAN’S NO.1 BEER*
ASAHI SUPER DRY Bottle 12x620ml
M286656
ASAHI SUPER DRY Bottle 12x330ml
M285089
WIDE CHOICE
Vast selection of fresh and frozen meats, including halal
Local specialities
OVER 20% OF THE UK’S MASTER BUTCHERS WORK AT BOOKER/ MAKRO
Range to suit all budgets and tastes
Exclusive ranges including premium Blackgate and great value Chef’s Essentials
Meticulous sourcing
WHAT
OUR
CUSTOMERS ARE SAYING
CHRISTOPHER ANDREWS, THE NORTH HILL NOODLE BAR, COLCHESTER
“Booker has a fantastic butchery department. In a normal week I order around 50 kilos a week of top side beef, as well as ribs and pork collars. And that’s on top of all the shrimps and squid we use in our most popular side orders. The accuracy of the Booker picks is very high and the advice available is excellent.”
BETTER SERVICE
Extensive range of meat products, including halal
Fully traceable from Farm to Fork
Expert butchers across all our branches
Simple ordering: Phone (24/7 answering machine) In person Online
Products prepared and packed to your specifications
Supporting you and your chefs on maximising their menu planning and options
Visiting your kitchens to sample, cook off and demonstrate meat preparation and quality
QUALITY 100% GUARANTEED
Never compromise on quality
Full traceable from farm to fork
100% guaranteed or your money back
Buy with complete confidence thanks to meticulous sourcing
FESTIVE WINE LISTS MADE EASY
Building a great wine list to meet the needs of your customers in the run up to Christmas can be a challenging business – which is where Booker’s ready-made wine packages could help.
As Christmas looms ever closer on the horizon, there’s plenty to keep you and your team busy as you plan a busy, profitable festive period – so anything you can do to lessen that workload is welcome.
One challenge for the festive period is building a wine list that ticks every box: one that gives your customer base the options they need while also ensuring strong profit margins for your business.
Building a wine list from scratch can be a time-consuming business, which is exactly where Booker’s range of ready-made Wine Packages comes in.
Available in Premium, Standard and Value options, the 18-bottle packages provide you with a one-stop-shop that delivers everything you need in a single order. Depending upon your own customer base, you could opt for one specific package or, to meet a more diverse range of needs, mix and match the packages to suit.
Every wine in every package has been tried and tested by Booker’s expert wine team and is sure to keep your customers happy over the next few months.
Patersons Grove
Sauvignon Blanc
6x75cl £36.99
M247109
Don Pavral Rioja Crianza
6x75cl £36.99
M247132
Picos
WINE PACKAGE
Standard Wines Package
Previata Pinot Grigio 6x75cl £21.99
M294618
Previata Pinot Grigio Blush 6x75cl £21.99 M294734
Previata Sangiovese Puglia 6x75cl £21.99
M293546
COOK UP A STORM WITH 800+
More than 800 products across all categories are frozen until the first week of January, so you have everything you need to help consumers celebrate the festive season and capitalise on this all-important peak sales period, whilst offering value and maintaining margins.
With consumers looking to trade up to something special over the festive period, ensuring you stock up on a selection of premium options is vital. From smoked salmon to sirloin steak, we’ve got you covered with guaranteed prices until 7 January. With no more
concerns about prices rising, you can have peace of mind that there’ll be no nasty surprises when planning out your winter budget. So now you can refocus your attentions on creating a superb experience for your customers with a vibrant atmosphere and fantastic food. *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 LOCKED UNTIL 7 JAN 2025
BLACKGATE ON THE BONE TOMAHAWK
BLACKGATE CLUB SIRLOIN STEAK
BLACKGATE ON THE BONE T BONE
£15.99 PER KILO M288937
BLACKGATE ON THE BONE COTE DE BOEUF
£18.49 PER KILO M292689
£18.99 PER KILO M292689
BLACKGATE BARNSLEY LAMB CHOPS
£7.99 PER KILO M292618
£17.99 PER KILO M288939
BLACKGATE DRY AGED
SIRLOIN STEAK
4X220G
£24 M289016
BLACKGATE DRY AGED RUMP STEAK
4X180G
£16 M289014 THE TOMAPORK
BLACKGATE DRY AGED FILLET STEAK
4X180G
£32 M289007
GRESSINGHAM DUCK BREAST FILLET
400G
£6.79 EACH M052932
£13.99 PER KILO M292354
BLACKGATE DRY AGED RIB EYE STEAK
4X220G
£28 M289019
BLACKGATE TRADITIONAL HAND-TIED SAUSAGES
2.4KG
£14.49 M262749
*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.
MERMAID SALT VODKA & MERMAID SPICED RUM ARE AVAILABLE FROM BOOKER MARKETPLACE
ITEMS IN SELL UNIT - 1 X 70CL
M279512 Mermaid Zest Gin
M286027 Mermaid Spiced Rum
M241504 Mermaid Gin
M251834 Mermaid Pink Gin
M270735 Mermaid Salt Vodka
UNTIL 7TH JAN 2025
1X24X100G
£21.99
M256011
800+ PRICES LOCKED DOWN
CHEF’S LARDER CHRISTMAS PUDDING LOG
4X1.25KG / 1X1.25KG
£26.99/
£7.49
4X3.5G / 1X3.5G
£35.99/
£9.99
M249408 / M249410
M288064 / M288065
MACPHIE BRANDY SAUCE 12X1LTR / 1X1LTR
CHEF’S LARDER DEVON CUSTARD
12X1LTR / 1X1LTR
1X19PTN
£13.49 9
M296094
2X2.72KG / 1X2.72KG
£17.69/
£9.99
M272077 / M272078
£43.59/ £4.39
M081168/ M081169
SIDOLI AMARETTO & COFFEE TRAYCAKE*
1X21PTN
£24.99
M296083
CHEF’S LARDER PREMIUM LUXURY CHOCOLATE FUDGE CAKE*
1X14PTN
£8.99
M257877
£26.39/ £2.39
M123883 / M123884
SIDOLI BAKEWELL TART SLICE* 1X18PTN
£20.59
M296088
*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. SIDOLI LEMON
RASPBERRY & WHITE CHOCOLATE ROULADE*
2X10PTN
£17.99
M298032
AMY LEAHY SAY HELLO TO...
ABOUTAMY
CATEGORY PLANNING MANAGER
Amy Leahy has been working at Booker for the last six years. Prior to joining Booker, Amy started her career in retail as a supervisor in Sainsbury’s. She then joined Booker working initially as an Assistant in the Beers, Wines and Spirits (BWS) department. Having gained a couple of years’ experience in the role, she accepted a new role as Category Manager Designate for Packaged Retail Food before becoming Category Manager for retail non food. Just over a month ago, Amy rejoined the BWS team as Category Planning Manager and is enjoying her new role.
AMY, TELL US A LITTLE BIT ABOUT YOURSELF…
I’m Amy and I’m a Category Planning Manager specialising in BWS across both the catering and retail divisions. I’ve only been in the role for just over a month, so I’m still settling in, although I have been with Booker for over six years, working in a variety of category management and category planning roles. Before that I worked as a store supervisor in Sainsbury’s.
WHAT PROMPTED YOUR MOVE TO BOOKER?
I really enjoyed my job at Sainsbury’s but I was very much at the sharp end in-store. I could range and merchandise a store like nobody’s business, but I had no control over what we were doing, how we were doing it or even why we were doing it. I saw that Booker were advertising for category staff so I sent in my CV and basically asked what jobs were going! I actually didn’t get the job I applied for but I was offered a role as a Category Assistant, so I jumped at it.
IT WAS IN BWS?
Yes, that’s right. I did that for a couple of years before being offered a job as a Category Manager Designate in Packaged Retail Food, which I really enjoyed, then about a year later I got my first full Category Manager’s job working in Retail Non Food. Then, about a month ago, I took on my new dream role of Category Planning Manager for BWS – and I’m loving it! I particularly
enjoy working across the catering side of the business because it’s an interesting and challenging time for the category.
WHAT DOES A CATEGORY PLANNING MANAGER DO?
Essentially, a Category Planning Manager’s job is to make sure that the right products are promoted at the right time in the right way. In reality, what that means is that my role is to liaise between everyone to make sure that we deliver a joined-up approach to managing the BWS category. We also provide a lot of support to the various members of the BWS department and the wider company in terms of sourcing and providing market research, insight, trend data and so on to make sure that the products and promotions we are offering to our customers are in line with what today’s consumers are looking for. I work with Category Managers, Category Buyers, the web team, the PR and comms team –everyone, really!
SOUNDS LIKE A BUSY AND VARIED ROLE?
It’s incredibly busy and varied and, as the cliché goes, no two days are the same. As I said, BWS is a challenging category at the moment so we need to make sure that the support we are providing is helping everyone pull in the same direction and deliver the best possible promotions on the best possible products at the right time for our catering customers.
...AND
CATEGORY PLANNING MANAGER ROLES ARE QUITE NEW AT BOOKER?
Yes, they were only introduced for the first time about a year ago. Tesco has had Category Planning Managers for much longer and it was clear that Booker’s efficiency and performance in terms of how it serves its customers could be enhanced by
adopting a similar structure. We now have Category Planning Managers at Booker for all categories.
WHAT ARE YOU WORKING ON RIGHT NOW?
It’s hectic, but we’re making a difference, I feel. At the moment I’m working on our enhanced promotional programme for our
customers and also on growing awareness of the new lines we’re making available through a programme of advertising and education. Booker is able to offer an exceptional NPD programme through Group Exclusives, first-to-markets, own brand and so on, so it’s vital that we make our customers aware of these lines and deals as quickly and efficiently as possible to help them maximise the benefit they get. We also formally review the performance of activity and campaigns.
HOW DOES THAT WORK?
Well, we do a lot of activity and promotions and programmes and so on and it’s critical that we understand how well they worked. If they worked really well, why? If they didn’t work as well as we’d hoped, why not? We then go back to Category
We provide support to members of the BWS department to make sure the products and promotions we offer are in line with what consumers are looking for.
METICULOUSLY SOURCED. ETHICALLY TRADED. DELICIOUSLY GRUMPY.
We have been working hard to take learnings from last year’s Christmas campaigns to make sure that we can deliver even better campaigns this year.
Managers to share our findings and in that way we are continually learning and developing. Everything we learn – good and bad – can then be used to help drive constant improvements in performance over time.
AND YOU WORK ON THE BOOKER ON TRADE CLUB?
Yes, I’ve been focusing heavily on it and it really is a fantastic Club. Essentially, it rewards loyal customers with really strong incentives. I’ve been helping plan our strategy for growing awareness and participation and it’s really exciting because there are really compelling reasons to join.
IS CHRISTMAS KEEPING YOU BUSY?
Absolutely, and that’s a great example of what I’ve just been talking about. We have been working hard to take learnings from last year’s Christmas campaigns to make sure that we can deliver even better campaigns this year. It’s a complex challenge with lots of moving parts, but it helps us to continually improve the offer we deliver for our customers and help them grow footfall, sales and profits.
DO YOU WORK DIRECTLY WITH
SUPPLIERS?
Typically, I only deal with very large
suppliers. The Category Managers deal with suppliers on a daily basis but usually I only get involved with larger suppliers and that’s generally around helping them plan their expenditure with us to help them get the biggest bang for their buck and maximise the benefit that gets delivered to our catering customers.
WHAT DOES 2025 HOLD IN STORE?
Being so new to the role, I’m still getting up to speed but for 2025 I have a lot of work ahead of me. I’m planning to bring as much structure as I can to the whole process so that I can give the Category Managers everything they need to do their job as effectively and efficiently as possible. They are extremely busy people so it’s up to me to provide them with the framework, insight, research and support they need to continue to deliver a top-quality service to our customers.
SOUNDS LIKE YOU’RE ENJOYING YOUR NEW ROLE?
I’m loving it! It’s very satisfying to see the fruits of your hard work playing out in the real world. That’s what I like most about the job. I can see the benefit of the work and time I put in because it’s there in front of me in black and white and when I see something I’ve personally worked on delivering better products and better deals for our customers, I can’t help feeling a little bit of pride. I am so excited about the future and how we can keep delivering for our customers.
PROFIT FROM… SEASONAL SERVES
As the winter months near, it’s the perfect time to freshen up your drinks menu with seasonal serves. Catering@Booker offers some inspiration…
The changing of the seasons is always a great time to freshen things up, generate new excitement and rework your menus to tailor your offer to the months ahead. This is just as true of your drinks menu as it is of your food menu, particularly as we move towards the cooler, darker months that lie ahead in the run up to Christmas.
Finding the time to dedicate to refreshing your entire drinks menu can be challenging, however, which is why our development team
have been busy crafting some brand-new ideas as well as putting a modern twist on some old classics to help inspire you and your team.
You could either replicate them as they appear on these pages or use them as a catalyst to fire your own creativity – but there’s little doubt that adding some warmer, indulgent flavours could help drive sales and profits over the next few months.
Bailey’s Ultimate Chocolate Martini
Baileys Chocolate 70cl
£13.35 M267831
Smirnoff Red Vodka 70cl
£11.99 M466599
Chocolate Over
£13.35 M267831
Salted Caramel Daiquiri
Smoked Apple Honey Whisky Cooler
Laphroaig 10yr 70cl
£28.49 M005074
Cawston Press Cloudy Apple Juice 1ltr
£10.19 M088143
Chef’s Larder Clear Blossom Honey 720g
£2.99 M294863
For light and flu y bakes try Silver Spoon
KEEPING IT SIMPLE
With time such a precious and costly commodity, the focus is on keeping things simple with as few ingredients and steps as possible. Quick and easy delicious serves that keep your customers happy and your tills ringing is the order of the day here.
With that in mind, our team has developed some very simple serves that taste fantastic and look just as good when served. How about the Baileys Ultimate Chocolate Martini for instance? It uses only two ingredients, takes seconds to prepare and looks stunning. Best of all, if you sell it for £9.00, you’ll collect £5.72 in profit. Or if you want to go even easier, why not just offer a Bailey’s Chocolate Over Ice? It doesn’t get much quicker than that but is guaranteed to satisfy chocolate lovers and delivers cash profit of £4.03 for every glass sold at just £6.00.
To push cash profits even higher, however, you could consider our new Kraken Salted
Caramel Daiquiri, a modern autumn take on a traditional summer drink. It features just three ingredients, can be prepared in seconds and looks and tastes delicious! Sell it at £9.00 and you’ll see £5.81 in cash profit.
SEASONAL STARS
On cooler autumn and winter days and nights, adding some warming options to your drinks menu can help tempt more spend out of customers. Again, it needn’t be a complicated business: keep it traditional with mulled wine or a Snowball or add a twist on a classic with a Kopparberg Mulled Cider, a Cranberry G&T or a Rhubarb & Spiced Orange Fizz.
Perfectly in tune with the seasons, these serving suggestions will deliver cash profits of up to £4.76 a glass as well as thrilling your customers.
Cranberry G&T
Bombay Sapphire Gin 70cl
£16.99 M073930
Sunpride Cranberry Juice 12x1ltr
£11.79 M083676
Fever-Tree Light Tonic 24x200ml
£15.55 M092712 SERVING SUGGESTIONS
