Catering@Booker Issue 7 - December 2022

COVER SHOT

CATERING@BOOKER

“The success of the Booker own brand range in the Quality Food Awards recognises just what a strong proposition we have in own brand and will support us in helping our customers save money without compromising on quality.” SHARE

“We are now taking nearly three times more than we used to take on a weekly basis pre-Covid and sales are currently up on where they were this time last year.”

Alex Adiguzel, Ate O’Clock, York

“Offering such high standards is a challenge, especially in the current climate. The quality has to be great and every dish has to look beautiful but it also has to be financially viable for us and that’s where Booker comes in.”

Naomi Davies, Booker Own Brand Manager

Chris and Emily Hargroves light up York’s culinary scene.

Henry Pearman, Ye Old Horseshoe, Belbroughton

With Christmas just around the corner, many of your guests will be looking to splash out on some affordable little indulgences like a glass or two of fizz. Booker’s range of own brand sparkling wines lets you help your guests celebrate in style but without breaking the bank. Booker’s exclusive Paul Langier Champagne is a fantastic quality Champagne but at great value pricing.

NEWS

7 Quality Food Awards Booker’s exceptional own brand ranges shine bright once more at this year’s Foodservice Quality Food Awards.

9 World Cup boom Data shows huge hikes in sales during World Cup.

11 Rates relief Industry welcomes improvement to business rates scheme.

PROFILES

14 Yuzu Street Food – York street food chain growing fast with innovative concept.

20 Ye Old Horseshoe – Unique twists on culinary classics serves Birmingham pub well.

28 Ate O’Clock – Freshness is key to the success of this York restaurant and bar.

FEATURES

36 Sandwich serves Take your sandwich menu to the next level for fast, satisfying meal solutions.

40 Value and quality Booker’s own brand ranges help you drive profits without compromising on quality.

PRICE

44 Pricing lockdown Over 450 prices locked down right through until the new year.

SERVICE

47 Sparkling wines Add some festive sparkle – and value – with Booker’s outstanding own brand sparkling wines.

50 Draught cocktails The perfect cocktail, time after time, in under 10 seconds.

REGULARS

52 Range Review Warm up your guests and your margins with fresh takes on hot chocolate and cocoa serves this winter.

OWN BRAND FIZZ

BOOKER NEWS

NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER

AWARD-WINNING QUALITY

The outstanding quality of Booker’s own brand ranges was once again highlighted at this year’s Quality Food Awards with a string of awards and commendations.

Booker’s exceptional own brand ranges have long been celebrated for their fantastic combination of value and quality, helping Booker customers create winning menus, delight customers and deliver strong profits.

That quality was once again highlighted at this year’s Quality Food Awards where Booker not only collected a string of awards, it also received the ultimate accolade of being named Foodservice Operator of the Year.

The Quality Food Awards are now in their 43rd year and are renowned in the food sector as one of the most prestigious awards to win in the industry today. Products from every sector are judged to a long-established 10-point judging criteria, covering all aspects of the product including aroma, flavour, texture, value for money, ingredients, and above all else, taste.

Winning a Quality Food Award is widely regarded as a mark a product has been independently judged and is of an outstanding quality.

The judging panel is comprised of a variety of respected food experts to bring the widest pool of knowledge possible to the judging sessions, a long-standing and highly regarded tradition which sets the Quality Food Awards apart.

Booker secured no fewer than five Winner’s Awards across a range of important product categories.

Among the products selected by the expert judging panel as being best of the best were Chef’s Larder New York Cheesecake (glutenfree), Crunch Extra Mature Cheddar, Chef’s Larder UHT Real Dairy Cream, Chef’s Larder Hash Browns and Blackgate Signature Pork French Trim Rack.

In addition, five products were Highly Commended, one was Commended and a further two were Shortlisted.

Naomi Davies, Booker Own Brand Manager, said: “It’s a real honour to win a Quality Food Award because the judging process is so rigorous and demands such high standards. We know that our Chef’s Larder and Blackgate products offer fantastic value for money – more crucial than ever in the current climate – but it’s fantastic to also have the quality validated and recognised by such a prestigious panel.

“This success recognises just what a strong proposition we have in own brand and will support us in helping our customers save money without compromising on quality.”

WINNERS

l Foodservice Operator of the Year – Booker

l Free From Cakes & Desserts – Chef’s Larder New York Cheesecake (gluten-free)

l Dairy / Non Dairy –Crunch Extra Mature Cheddar

l Milk & Cream – Chef’s Larder UHT Real Dairy Cream

l Meal Accompaniments – Chef’s Larder Hash Browns

l Meat – Blackgate Signature Pork French Trim Rack

INDUSTRYNEWS

NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS THE INDUSTRY

WORLD CUP DRIVES SALES GROWTH

New data from Barclaycard Payments has confirmed the World Cup is having a hugely beneficial impact on the hospitality sector.

The FIFA World Cup has delivered a huge boost to the hospitality sector, according to brand new data from Barclaycard Payments, which processes nearly £1 in every £3 spent on credit and debit cards in the UK.

The highlight of the early stages of the tournament was a massive 20.5% increase in pub and bar transactions during the Wales v England match as fans flocked to pubs and bars to watch England triumph on the night.

The World Cup boost also benefitted restaurants which saw a 13.9% increase in transactions as people socialised and dined out with friends and family.

The overall impact of the full tournament, which runs for almost a month, is expected to be very significant, and a welcome boost for the sector after a number of challenging periods.

Marc Pettican, Head of Barclaycard Payments, said: “The Wales v England match was a bumper day for the hospitality sector as football fans headed to pubs and bars to enjoy the game with friends and family.

Despite continued concerns about the rising cost of living, our data shows that trading volumes were up, with the World Cup match also bringing a welcome boost to restaurants too.”

CATERING HYGIENE GUIDE UPDATED TO REFLECT NEW RULES

UKHospitality, in partnership with the Food Standards Agency (FSA) and Food Standards Scotland (FSS), has launched an updated version of the ‘gold standard’ hygiene guide for caterers. The guide is the only recognised document for hygiene standards for the catering sector that is used by both industry and enforcement agencies.

It sets out advice and guidance for caterers on how to comply with their legal obligations and continues to be applicable across the entire UK, meaning there can be a consistent and simple approach for Environmental Health Officers and companies operating across nations.

UKHospitality Chief Executive Kate Nicholls said: “Maintaining high standards of food safety and hygiene is a top priority for all hospitality venues and this industry guide is the gold standard for industry to get their advice and guidance on complying with legislation. It is essential reading for everyone in hospitality with a catering offering and as the rules and regulations continue to change, it was important for us to review, update and relaunch the guide.

ENERGY RELIEF EXTENSION URGED

Pubs, hotels and restaurants will face severe challenges if the energy bill relief scheme is not extended for them beyond 31 March 2023, according to new research from the British Beer and Pub Association.

The research shows that if energy bills returned to their regular rate after March, hospitality business could face losses of 20% on average.

The report highlighted how many operators had already made steps towards mitigating against cost inflation by changing menu options and reducing opening hours, for instance.

It also showed how energy costs continue to businesses hard and increases after March could be ‘crippling’.

The report calls on the Government to commit to an extension of the energy support package.

INDUSTRYNEWS

NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS THE INDUSTRY

INDUSTRY BUSINESS RATES RELIEF WELCOMED

Hospitality industry welcomes improvements made to the UK’s business rates system in the Chancellor’s November statement

The British Beer and Pub Association (BBPA) has welcomed changes to the UK’s business rates system in the Chancellor’s statement in November but has lamented the failure to provide any further relief or support. The statement made no mention of a long requested VAT cut and also confirmed that the National Living Wage for over-23s will increase from £9.50 an hour to £10.42 an hour from April 2023, which will mean an annual pay rise of over £1,600 for a full-time worker.

Business rates relief for those in the hospitality sectors will continue for another year and rise from 50% to 75% for 2023-24, up to £110,000 per business.

BBPA Chief Executive Emma McClarkin said: “It is right the Chancellor has extended and increased relief to 75% for pubs, so they do

not continue to be penalised through unfair taxation. [But] the failure to provide any further relief for our industry will hit pubs, breweries and their customers extremely hard and will have a devastating, lasting impact on communities across the country.”

HOSPITALITY SECTOR SERVES UP 10% GROWTH

The number of hospitality businesses in the UK grew by 10.1% last year, new ONS data reveals. The industry saw 20,000 new hospitality companies formed in the year to the start of 2022, reaching a total of 220,950. In comparison, total business numbers across all industry sectors in the UK overall fell by 1.5% over the same period.

The number of people employed in the hospitality sector held steady, growing by 1%, suggesting that the furlough scheme and other initiatives were largely successful in keeping businesses going. Despite this, turnover in the accommodation and food service sector fell from £116.6bn at the beginning of 2021 to £82bn a year on, due largely to the effects of the pandemic.

INBRIEF

GOVERNMENT URGED TO TACKLE RECRUITMENT

Hospitality industry trade bodies have joined forces to write to the Secretary of State for Work & Pensions Mel Stride MP, urging the government to urgently address what they refer to as the current “recruitment crisis” in the industry.

Hospitality job vacancies are at almost three times the national average, prompting the letter from the British Beer & Pub Association, the British Institute of Innkeeping, UKHospitality, the Institute of Hospitality and charity Springboard.

They have called on Stride to support a new industry-wide recruitment campaign, Hospitality Rising, which has been created to change the perception of what it’s like to work in the sector and encourage more people into a fast-moving, fulfilling career.

CHRISTMAS DE SERVES LURPAK®

NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER

BOOKER NEWS RECRUITMENT CAMPAIGN RECEIVES 20,000 APPLICATIONS

A new industry-led campaign to recruit young people into the hospitality trade has received 20,000 applications since launch at the end of October.

Hospitality Rising, an industry-led campaign to tackle the recruitment crisis, has received over 20,000 applications since it launched at the end of October. The campaign revealed that over 83,000 people have viewed its job listings and its TikTok channel has had 4.3m impressions.

More than 7,000 people applied for jobs through the site within two days of its launch and figures have tripled since then.

The campaign aims to demonstrate that hospitality is “dynamic, exciting and full of fast growth potential”, equipping people “with the life skills to shape [their] future and to enjoy

INDUSTRY ‘PULLING TOGETHER’

Nine in 10 hospitality business owners believe it is important to support other local, independent operators amid a challenging time for the sector, according to new research from American Express.

The surveyed of 250 senior decision makers at businesses with fewer than 50 employees showed that 85% of respondents actively promote other suppliers and small businesses

success, while making friends and having a lot of fun along the way”. Hospitality Rising has raised around £850,000 of its £5m funding target ahead of plans to launch a ‘governmentsized’ recruitment campaign

INBRIEF

RAIL STRIKE ‘RESOLUTION REQUIRED’

The hospitality industry has called on the Government to intervene after analysis by UKHospitality showed that the fresh wave of rail strikes hitting the country this month could cost the sector £1.5bn, similar to the level of disruption caused by the Omicron Covid-19 variant last year.

Hospitality businesses have already seen large-scale cancellations, which are unlikely to be rescheduled, and will have a devastating impact on the sector and its workforce at the most critical trading period of the year.

local to them.While over half (56%) of survey respondents said trading over the next six months would be “challenging,” over a third (36%) said they were “optimistic,” while a quarter (27%) expressed excitement for the future.

A further three-quarters (74%) of respondents said there was a strong sense of community among small businesses in their local area.

The Transport Secretary has been urged to bring all negotiating parties to the table to find a settlement to avert the strikes and the consequent damage to businesses and workers.

ZEST FOR LIFE

With a mutual love of travel and street food, husband and wife team Chris and Emily Hargroves, long harboured dreams of establishing a large-scale streetfood establishment in their hometown of York. But it wasn’t until 2019, after an inspiring adventure across Asia, the pair felt emboldened to follow their dream.

Brew York, York’s independent craft brewery offering space for eating and drinking, was on the lookout for a new catering partner to take over its kitchen and Emily and Chris’ concept was a perfect fit.

Chris, who previously worked for Hungry House and hospitality analysis platform YumPingo explains: “Our love of travelling and adventures in Asia meant that street food, and in particular the many different styles of Asian cuisine, had become a big passion for us. Thanks to my background in catering and hospitality tech and Emily’s experience running a number of successful street-food stalls in the past, we knew Asian

THE LOWDOWN

Chris and Emily Hargroves’ Yuzu Street Food concept is bringing a fresh and exciting flavour to York’s culinary scene.

cuisine was ahead of the pack when it came to demand. Emily had also catered for a few small events at Brew York which had gone really well. So we knew that, with the right offer, we could make a real success of the space.

“Brew York, in Walmgate, is the largest hospitality venue in York seating close to 400 people at full capacity. Many of the beers are brewed on site making it a unique space and, as everyone knows, Asian food and cold beers are a perfect pairing.”

The idea was to spearhead Yuzu’s launch with Bao Buns from Korea – pillowy, soft dough packed with mouth-watering fillings such as pulled pork and shredded bulgogi beef brisket. However, days after opening in March 2020, the UK’s first national lockdown was enforced – an unforeseen and unprecedented turn of events – forcing Chris and Emily to pivot operations and become a ‘dark kitchen’ serving only takeaways.

Despite the challenge, Yuzu excelled, as customers fell hard and fast for its fl avour-packed Bao Buns. “On the fi rst night, we got 20 orders. By the second, it was 80 and the numbers just kept on growing,” Chris says. “Customers were loving it. The reviews on social media were great and the business just kept gaining traction.”

When on May 2021, indoor hospitality was finally able to resume, Yuzu Street Food at Brew York took flight in the way that Chris and Emily had always imagined – and it’s been soaring ever since.

As one of the largest hospitality venues in York, the site has three zones where guests can enjoy Yuzu’s range of Asian street food dishes and home-brewed beers, including a 130-cover Beer Hall and a 120-cover Tap Room inside the actual brewery.

New this year is the 100-cover Brewers Yard – an outdoor space featuring comfortable heaters and shelters.

One common thread unites all three zones: great quality home-made food that tastes every bit as good as it looks.

“We are not about fine dining. We’re street food to our core,” Chris says. “Customers order their dishes on their phones, we cook it fresh, present it beautifully and get it over to them as fast as possible. It’s quick, it’s simple, it’s delicious and it’s full of fun.”

Tables for more than 10 can be booked but for smaller parties

CHRIS ON BUSINESS

“We’re street food to our core. Customers order their dishes on their phones, we cook it fresh, present it beautifully, and get it over to them as fast as possible.”

Yuzu accepts walk-ins, in a bid to keep the atmosphere relaxed and informal. What awaits these customers is a vibrant, everchanging menu featuring the very best Asian flavours and styles, Specialities include filled bao buns, wings and gyoza’s. Added for the winter are warming bowls of Ramen Noodles.

“Once a quarter we change the menu but every week we have different rolling specials,” Chris says. “These specials keep things fresh and interesting for our regulars, but they also serve an important role for us. We spend a lot of time analysing data and the feedback we get on specials to get a deeper understanding of exactly what our customers want. We do this in many different ways – Instagram polls, email questionnaires and feedback from our front of house teams. We also look at sales. From that feedback we then include the most popular suggestions to the menu.”

One very popular new-addition to Yuzu’s menu is Asian-inspired Loaded Fries – sales of which are also “flying,” especially the

PERFECT PAIRINGS

The bold Asian flavours on Yuzu's ever-changing menu pair perfectly with the brewery's range of craft beers.

KEEP IT COMPACT

Yuzu's menu is kept deliberately compact but features weekly rotating specials to keep it as exciting as possible for customers. The menu is also updated quarterly.

DELVE INTO DATA

Chris and the team use weekly sales data and customer feedback to inform their menu changes.

hoisin sauce-topped Crispy Duck Fries. “We buy all our fries from Booker and we get through hundreds of kilos a month,” Chris says. “We buy Booker’s Skin-On Fries as they travel really well and stay nice and crispy, which is important for home delivery and which now accounts for 30% of sales.

“We also get some meat products, a few fresh fruit and vegetable lines and most of our Asian sauces, such as Plum, Teriyaki, Sweet Chili and Sriracha, from Booker, plus vast quantities of Vegan Mayo. All our cleaning products, along with some packaging for our home deliveries, also come from Booker. We’ve worked with Booker from the very beginning and the support has been incredible since day one. We get two deliveries a week – on Tuesdays and Fridays and top up in branch a couple of times a week.

“Our CDM Vicky is great. If we ever need anything she’s there. A few weeks back we struggled to get Teriyaki sauce in our local branch. So she went above and beyond to source it for us. That kind of support is just incredible, especially in the current more challenging climate.”

“Yuzu was born in a challenging time and launched with great success, so we aren’t letting recession fears worry us too much,” Chris adds.

“Our sector is certainly facing headwinds but with our offer, we’re confident we can face them.”

ON A ROLL

YUZU STREET FOOD

Popping up all over the place

Since establishing the original Yuzu Street Food in Brew York Walmgate, Emily and Chris have expanded to two more Brew York sites in Leeds and Pocklington. A fourth pop-up site, inside a tipi in the gardens of the nearby Principal Hotel in York, was also established earlier this year.

The pair have also taken the concept mobile with a Bao Street Food Truck – a large ‘kitchen on wheels’ which can be booked for special events such as weddings or shows.

“The truck can cater for anything from small local events such as a local market or a Bonfire Night celebration right up to large-scale events. This year we did the York Races and we’re hoping to be at Glastonbury in 2023,” Chris says.

TWIST AND SHOUT

HENRY ON SALES

When the lease on the old pub in Henry Pearman’s childhood village of Belbroughton came up for sale in late 2018, he thought of it as a great opportunity to get his “foot in the door” to establishing his own catering business.

Four years on, Henry’s “foot in the door” has opened up rather more. Under his watch, Ye Olde Horseshoe has become a destination for fresh, quality, exciting foods and is consistently rated as one of the top 10 places to eat out in the entire Birmingham area.

Henry, who’d spent eight years working his way up the catering career ladder in London prior to taking on ‘The Horseshoes’ – as it’s known locally, explains how he did it.

“After almost a decade of working for other people, I was keen to be my own boss and this just seemed like a perfect opportunity to do that,” he says.

“I knew the pub well having grown up in the village; I had great insights into the local area, and local people knew me.

“The pub was quite run down when I took the reins in February 2019 so the first thing I did was to bring it up to date with a makeover both inside and out. We brightened everything up and modernised the look, while still retaining its old-world charm.”

Unique twists on quality classics have helped Ye Olde Horseshoe to become a destination for innovative dining and sumptuous steaks.

“We are now taking nearly three times more than we did pre-Covid and sales are currently up on where they were this time last year.”

The pub’s generous outside space received particular attention, including the construction of a brand-new covered seating area complete with heaters and comfortable furniture, which allowed Henry to offer a further 120 covers.

On the food side, Henry had to rein in his early desire to revolutionise the pub’s menu and adopt instead a classic, quality offer while the business bedded in. “It was all going well,” Henry says – “and then Covid came along.”

However, when it came to The Horseshoes, the global pandemic and the lockdowns that followed didn’t hurt the business as much as it did so many other catering businesses.

“This might sound mad, but to be totally honest, it was one of the best things that happened to this pub,” Henry explains.

The pandemic-enforced hospitality closures spurred Henry to rapidly change the pub’s offer, introducing a high-end and totally unique takeaway solution which local people fell head over heels for.

“We got really innovative, introducing lots of really exciting, unique takes on classic takeaway dishes,” Henry explains.

Chicken Wings were dressed up with indulgent sauces including sweet and sticky peanut butter and marmite, while the humble pie was elevated with a new and indulgent filling each and every week: chicken, smoked pancetta and blue cheese anyone?

Even nachos were given a makeover with novel toppings such as ‘Indian spiced lamb with mango chutney’ or pulled pork.

“We worked so hard to constantly rotate the takeaway menu so that every single week people had something new and exciting to choose from. We had the same people coming back to us once a week, sometimes even more frequently, so it was important to keep the offer fresh and give people something

Outlet: Ye Olde Horseshoe

Format: Gastro pub

Established: February 2019

Caterer: Henry Pearman Staff: 27

Covers: 40 in the restaurant, 20 in the private dining room, 120 in the garden

to savour and get excited about in those worrying times.”

The move helped Henry’s business to motor during the lockdown months and when restrictions finally eased in April 2021, momentum was magnified as the pub re-opened with new menus featuring the same high levels of innovation and excitement that had defined its quality takeaway offer.

“The business just took off,” Henry says. “It was

HENRY'S SPECIAL BOARD

DARE TO BE DIFFERENT

Innovative and unique twists on pub classics have helped Ye Olde Horseshoes to become a real destination for locals and diners from further afield.

QUALITY IS KEY

Freshness and quality are two of the pub s major USPs. Henry uses premium products including items from Booker’s Blackgate Signature range to elevate his offer.

GET OUT

Investing in his outdoor space with covered seating and heaters has enabled Henry to offer comfortable seating to a further 120 diners.

unbelievable. We hit numbers in April and May last year that I never thought we’d see. It was crazy and we’ve held on to it.

“We are now taking nearly three times more than we did pre-Covid and sales are currently up on where they were this time last year.

“We are finding that customers are becoming so much more adventurous with their choices and keen to try new flavours and twists on things, which is so exciting for us.”

Today, customers at The Horseshoes can choose a mouth-watering selection of quality homemade dishes, all featuring unique and intriguing twists to keep them surprised and hungry for a repeat visit.

Stars of the current winter menu include a Highland hake fillet served with a ginger and fennel potato rosti, lemongrass, coconut cream, pak choi and sesame for £19 and a ‘Spicy Korean Chicken

HENRY ON CHOICE

“We are finding that customers are becoming so much more adventurous with their choices and keen to try new flavours and twists on things, which is so exciting for us.”

DESTINATION VENUE

Ye Old Horseshoe has become renowned for its quality steak offering.

The current A La Carte Menu showcases two steaks – a 10oz sirloin and an 8oz rump –which are sourced from Booker’s premium quality Blackgate Signature range.

Both succulent steak options are elevated yet further with interesting sides and marinades.

The rump, for example is served with a spicy chimichurri sauce and truffle & parmesan fries –all for just £19.

The sirloin is perfectly paired with a roasted mushroom, tomato, triple cooked chips and a spicy rocket & peppercorn sauce for £27.

Flatbread’ featuring shredded cabbage, pepper, daikon radish & ginger slaw, plus a homemade coriander mayo for £15.50.

Handmade pizzas from the pub’s outdoor oven also feature a delectable array of toppings, from the classic Margherita to the more unique and intriguing ‘Lamb’ featuring marinated lamb, red onion, goat’s cheese and salsa verde for £13.50.

The pub has also become famous for its steak offer, as well as its Sunday Roasts, both of which feature products from Booker’s premium Blackgate Signature range.

The current A La Carte Menu showcases two succulent steak options – a 8oz rump and a 10oz sirloin, which are elevated yet further with interesting sides and marinades.

Sourced from Booker’s Blackgate range, the rump is served with a spicy chimichurri sauce and truffle & parmesan fries – for £19.

Its Sunday roast platter meanwhile features a bestselling 28-day dry-aged sirloin of beef from Booker’s premium Blackgate range.

“We’ve used Booker since we started,” Henry explains. “We source many of our store cupboard ingredients through Booker, plus the steaks and the Blackgate Signature Sirloin Strip loins which we use for our Sunday Roasts.

“We also get all of our French Fries and Chips through Booker. We always try to use the more premium products from the Booker range as not only do they offer great quality but the price is also very competitive too.

“We get two deliveries a week and I top up regularly in branch. The Catering Manager is great, he’s always looked after me and the butchery team are fantastic.”

Inside the pub, customers can choose to enjoy their homecooked delights in the snug and cosy 40-seater restaurant, upstairs in the 20-seater private dining room, or outside in the 120-seater covered garden space.

Bookings for all three of those spaces are currently flooding in for the festive season.

“We are already fully booked all day and evening on Christmas Eve, and it’s the same story for Boxing Day. Our private dining room has also been fully booked for every weekend from early November right up until Christmas Eve. It’s great as obviously there is some concern that January and February might be tough given the current financial situation.

“I’m confident that we will get through it though. The key will be to keep on doing what we’re doing to the best of our ability, offering our customers great quality, exciting, homecooked foods and brilliant service at all times.”

STEAK SURPRISE

ENJOY THE REFRESHING ITALIAN TASTE THIS CHRISTMAS

*Dunnhumby - Shop Performance Report, 09.08.21 - 07.08.22 †YTD Dunnhumby data

TIME TO SHINE

No matter the time of day, people of York can expect great food, service and above all, an experience to remember, at family-run Ate O’Clock.

For many caterers, the prospect of taking over a well-known and long-established venue would be a fairly daunting one – especially when the plan is to keep the name but totally transform the offer. But the Adiguzel brothers aren’t just any caterers. Driven by an innate passion for providing the very best in food, service and above all, ambience, Alex, Ali and Savas have braved it all to do just that, and the results are positively delicious.

ATE O’CLOCK

Outlet: Ate O’Clock

Location: York city centre

Format: Restaurant and bar

Owners: Brothers Alex, Ali and Savas Adiguzel Staff: 50 Covers: 120

Operating hours: 12 noon to 1am

Having fallen for its location down a charming alleyway, a stone’s throw from York’s medieval market and Viking Centre, the brothers invested almost everything they had to buy Ate O’Clock in 2017 which, back then, was being run as a fine-dining establishment with 40 covers. “The fine dining restaurant Ate O’Clock existed 20 years before we came along,” says Alex. “It was a little bit tired by that point and most evenings there were only three or four small tables that were occupied. However, we could see the opportunity such a beautiful location offered, if given a totally different style and ambience.

“We had a very clear vision of what we wanted to do

RAISING THE BAR

Quality cocktails, wines, beers

Located in the adjoining premises, the Social 8 Lounge Bar offers a refreshing array of quality home-made cocktails, wines and beers in a relaxed and stylish environment.

Social 8’s large cocktail menu offers an array of classics such as Pornstar Martini and Aperol Spritz but also some of its own unique creations including the best-selling ‘Lemon Cheesecake’ and ‘After 8’.

The bar has space for 80 covers and drinkers can also treat themselves to a selection of ‘small plates’ and ‘sharing platters’ which are cooked and prepared in Ate O Clock’s kitchens. Top sellers include the Black Pudding Scotch Egg, Crispy Calamari and Halloumi Fries.

but we couldn’t do it all in one go. We needed to get the business off the ground to generate the funds needed for the big changes we wanted to make. So at first it was all about transforming the offer, including the menus, and the service,” he explains.

The expensive fine-dining menu was scrapped in favour of more accessible a la carte and set menus featuring classic dishes such as Slow Cooked Pork Belly and three different cuts of steak – sirloin, rump and a fillet for £25, £22 and £29 respectively.

Another addition to the A La Carte menu was ‘Fish and Chips’ – the chip shop classic elevated to include a fillet of hake coated in Ate O Clock’s “own special batter” and served with crushed minted peas, handcut chunky chips and homemade tartare sauce for £18. “The hake, like all our meat and fish products is fresh, not frozen, and freshly made to order,” Alex says.

“Freshness is key here. What we’re offering is

traditional dishes cooked and presented to a high standard and backed by excellent service. Offering such high standards is a challenge, especially in the current climate. The quality has to be great and every dish has to look beautiful but it also has to be financially viable for us and that’s where Booker comes in.”

Ate O Clock does “the vast majority” of its shopping with Booker. Alex explains: “The range is fantastic, the quality is great and the deliveries are very reliable. We can order online or via the app which is so

ALEX ADIGUZEL

SOCIAL 8 LOUNGE BAR

“Offering such high standards is a challenge. The quality has to be great and every dish has to look beautiful and be financially viable.”

ALEX'S SPECIAL BOARD

FRESH FOOT FORWARD

Freshness is key at Ate O'Clock. The restaurant receives two large deliveries a week and Alex and the team visit the York Booker branch twice a week to top up on fresh and chilled lines.

EXPERIENCES TO REMEMBER

Alex thinks dining out should be an experience that transcends great food and service. He and the team have worked tirelessly to create ambience with clever zoning, decor and great service.

DEMONSTRATE VALUE

Ate O Clock offers an attractive Set Menu and 2 for 1 deals on cocktails.

convenient. “We get two deliveries a week, but top up in branch twice a week to ensure maximum freshness.

In addition to much of its fresh, chilled and store cupboard ingredients, all the restaurant’s alcohol and cleaning products come from Booker, which Alex says “is definitely competitive”.

Ate O Clock’s carefully crafted Set Menu is a key mechanic for offering customers great value for money. They can choose two courses for £19.95 or three for just £22. For a £2 supplement they can also upgrade to a steak main.

A number of cocktails, another key

to Ate O Clock’s new-found success, are also offered on a ‘2 for £12’ deal. “They are all freshly made and delicious. We’re very proud of our cocktail offer, it features a lot of classics such as Espresso Martini and Pina Colada but also some of our own creations such as our new Lemon Cheesecake cocktail with Limoncello, Lemon Curd and Gingerbread Biscuit. My wife Emily created it and it’s proving to be a real hit. We also have the ‘After 8’ which features Baileys, Creme De Cacao and Creme De Menthe, which is absolutely flying at the moment.”

Cocktails and other drinks can of course be enjoyed within Ate O

“Food and service are paramount but ambience and atmosphere are also key and will become even more so over the coming months.”

Clock’s sumptuous interior, but also at the Social 8 bar which the brothers opened in the adjoining premises back in 2019.

“Social 8 is another big string to our bow and caps off the experience we’ve been working so hard to create,” Alex says.

“Lots of diners, especially groups, love to arrive early for a cocktail or drink before their meal. The bar is great decompression space. Customers can come in and have a nice catch up before looking at the menus. It works really well. Lots of customers move into the Social 8 bar after their meals to finish off their evening,” he explains. “The two businesses complement each other perfectly and help achieve that overall experience we dreamt of at the very start.

“Food and service are paramount but ambience and atmosphere is also key and I think will become even more so over the

coming months, when customers expect more from their eating and drinking experiences. Dining out should be about theatre, about making connections and about atmosphere.” They achieved this in September 2022, when they were finally in a position to create the vibrant restaurant and bar of their dreams.

Ate O’Clock’s dining space has been cleverly zoned into three areas, each offering a slightly different dining experience. There’s a snug and cosy section for couples; a more traditional, lavish dining area that might appeal to slightly older diners or special occasions; and a fully heated and covered courtyard area which is perfect for big groups and bubbly social occasions. Flowers, foliage and fairy lights feature throughout all three zones, add a soft, almost magical touch to the venue’s feel.

Ate O’Clock now offers 120 covers plus a further 80 in the Social 8 bar which also serves a selection of sharing platters and small plates. “We’re so delighted with the results of the refurbishment. The business is finally how we imagined it,” Alex adds.

“We’re out to create much more than a business and profit margins. We want to create fantastic experiences people remember and we’re well on our way to doing that now.”

Since taking over in 2017, Alex says footfall has more than tripled, with sales growing in kind. “The coming months will be all about analysing feedback, honing operations and really upping our game wherever possible. Tough times lie ahead, customers are likely to be more-choosy about where they spend their money so we have to give them all the reasons to choose us.”

Open a Coke. Share the Magic

© 2022 The Coca-Cola Company. All rights reserved. COCA-COLA is a registered trade mark of The Coca-Cola Company.

With the joinedup World Cup and Christmas season keeping you busy, it’s the perfect time to consider adding tasty menu options that are quick and simple to prepare and serve.

With the World Cup in full swing and Christmas drawing closer, it’s the perfect time to take a fresh look at your meal solutions menu to see if you can add new solutions that are quick and easy to prepare and serve and that will also keep customers happy and your profits growing.

With venues hopefully brimming over with football fans and festive celebrations, one great way to provide fast, filling dishes is to take a fresh look at the humble sandwich. A little creativity is all that is required

to turn a lunchtime staple into an eyecatching all-day feast that is as satisfying for your guests as it is for your profits.

They require minimum preparation time for your kitchen team and they are also quick and easy to serve for your front of house team – an important factor when groups of football fans descend arrive en masse or entire parties of festive revellers walk through the door looking for something to absorb all that festive fizz and beer.

Requiring only basic ingredients, a jazzed-up sandwich menu could be just the trick over the next month to grow spend and serve as many guests as possible as quickly as possible. Booker offers an extensive range of own-brand ingredients that help you deliver fantastic quality and great value sandwich serves, while also providing you with attractive cash profits.

To help you get creative with your sandwich offer, we have compiled some quick and easy serving suggestions that help transform the unassuming sandwich into something a little more special, all with minimal time and effort from your team.

CLASSICS UPDATED

Why reinvent the wheel when you can simply update some classics? You could go old-school with a twist by capitalising on the classic bacon sarnie. Warburtons Toastie Thick Sliced Soft White Bread is the perfect platform for a chunky crowdpleaser, especially when you opt for some thick cut Chef’s Larder Premium Unsmoked Danish Bacon. A filling take on a great British classic and you’ll see cash profits of £2.18 for every one you sell at just £3.99.

Similarly, you can’t go wrong with a ham and cheese toastie but why not add a little extra sparkle and visual appeal by making it a Triple Stacked Cheese & Ham Toastie? Combine Warburtons Toastie Thick Sliced Soft White Bread with Chef’s Larder British Mild Cheddar and you have a toastie fit for a hungry footfall fan. Sell it for £5.99 and you’ll make £3.12 in cash profit.

With a growing number of your guests avoiding meat, it’s always a good idea to offer some vegetarian alternatives. The Houmous & Avocado Ciabatta is a great option, quick and easy to prepare and serve, and it will deliver a cash profit of £3.25 when sold at £4.99.

Cuban Sandwich

Menissez PB Ciabatta 5x2s M102758

Houghton Hams Cooked Sliced Ham 1kg M043713

Sell price: £6.99

Cost/serving: £1.75 Profit: 70% Cash profit: £4.07

Thick Cut Bacon Sandwich

CL Premium U/S Danish T/ Cut Bacon 2kg M115366

Warburtons Toastie Thick Sliced Soft White Bread 1x800g M477638

Sell price: £3.99

Cost/serving: £1.14 Profit: 66% Cash profit: £2.18

Houmous & Avocado Ciabatta

Menissez PB Ciabatta 5x2s M102758

Chef’s Larder Houmous 500kg M193807

Sell price: £4.99

Cost/serving: £0.91 Profit: 78%

Cash profit: £3.25

And what would a sandwich menu be without the most renowned sandwich of them all, a chip butty? Also suitable for vegetarians, it will appeal to a far wider audience, especially if you dial it up by using Chef’s Larder Premium Extra Chunky Gourmet Chips. Sell it for just £1.49 and you’ll still make 90p cash profit.

MIX IT UP

Alternatively, if you fancy being a little more adventurous, how about a chunky, filling Cuban Sandwich, for instance? All you have to do is combine a tasty Menissez PB Ciabatta with some Houghton Hams Cooked Sliced Ham, then add a little cheese and serve in some greaseproof paper for that rustic, premium feel. Sell it for £6.99 and you will pocket £4.07 in cash profit.

Or you could go a little more sophisticated with a Brisket & Blue Cheese Bloomer, a veritable meal in itself. Simply combine some rolled beef brisket with some tangy blue cheese on a Warburtons White Sourdough Cob and you have a delicious toasted sandwich that you can sell for £6.99 and collect £3.90 in cash profit.

Another tasty option is the Flaming Shrimp Po’ Boy which could help really shake up your sandwich menu. Grab some Bakery Select Catering Torpedo Rolls and fill them with steaming hot Boston Seafood Flaming Shrimp and top with lettuce and tomato and you have another great option. Sell it at just £5.99 and you make £3.53 cash profit.

And why not add even more value to your sandwich options and turn them into a full meal solution? Just add a portion of Chef’s Larder Premium fries that will cost you only 10p per serving but will allow you to add another £1 or so to the sell price.

Scan the QR code for more recipe inspiration from booker.co.uk

RECIPES AND COSTS

Flaming Shrimp Po’Boy

Boston Seafood Flaming Shrimp 800g M281596 Bakery Select Catering Torpedo Rolls 4pkg M271323

Sell price: £5.99 Cost/serving: £1.46 Profit: 71% Cash profit: £3.53

Chip Butty

Chef’s Larder Premium Ex Chunky Gourmet Chips 2.5kg M182767

Warburtons Toastie Thick Sliced Soft White Bread 1x800g M477638 Sell price: £1.49 Cost/serving: £0.35 Profit: 72% Cash profit: £0.90

Triple Stacked Cheese & Ham Toastie

Warburtons Toastie Thick Sliced Soft White Bread 1x800g M477638 Chef’s Larder British Mild Cheddar 5kg M126739 Sell price: £5.99 Cost/serving: £1.87 Profit: 63% Cash profit: £3.12

CUT COSTS, ADD VALUE

When the new year rolls around there is likely to be a renewed focus on value as your customers recover from the excesses of the festive period –which is where Booker’s fantastic own brand ranges come into their own.

Christmas may traditionally be the time for your guests to loosen the purse strings a little and treat themselves to some well-earned festive indulgences but when the new year rolls around there is likely to be a renewed focus on value and careful spending.

Booker’s fantastic quality own brand ranges are tailormade for occasions like this, delivering as they do a unique combination of great quality products and exceptional value pricing – while also delivering strong profits for your business. In other words, you can significantly cut your outgoings without compromising

on quality. Booker’s Chef’s Essentials, Chef’s Larder and Chef’s Larder Premium ranges offer you everything you need on big volume food lines like bacon, baps and burgers and also on non-food essentials like tin foil.

BIG SAVINGS

The Chef’s Essentials range provides maximum value for your business, allowing you to minimise cost per portion and drive up your profits. Take the hugely popular cheeseburger as an example. Chef’s Essentials Quarter Pounder Burgers cost you just 45p a burger, plain white baps cost just 17p each and

burger cheese slices will set you back only 7p each. That’s outstanding value on any scale. Step it up a level and the Chef’s Larder range offers fantastic value at just 63p a burger for American Style 80% Beef Burgers, 20p per Floured Bap and 17p a slice for Chef’s Larder Mild Cheddar Slices.

And if you want to create something

truly special while still benefiting from fantastic value pricing, Chef’s Larder Premium 60z Gourmet Steak Burgers are available from Booker at just 87p per burger with Premium Gourmet Burger Buns costing just 32p each and Premium Gourmet Extra Mature Cheddar Slices available at just 29p a slice. Maximum

products and a premium burger that still costs you just £1.48 to create. That leaves a lot of room for profit.

As belts tighten in January, now is the ideal time to take a fresh look at your big volume dishes and lines and see if Booker’s own brand range can help you enhance your profits without compromising on quality.

LOCKED-DOWN PRICING UNLOCKS PROFITS

With the FIFA World Cup in full swing and Christmas just around the corner, Booker is helping you lock in your pro ts by locking down pricing on over 450 products all the way through until the new year.

The year may have been full of challenges once more but there’s no question that 2022 is ending on a high with both the FIFA World Cup and the festive period helping to drive footfall and sales. It’s profits that matter most, however, which is why Booker has locked down pricing on more than 450 key products all the way through to the new year, allowing you to stock up safe in the knowledge that your margins are guaranteed during this peak trading period.

A BUOYANT DECEMBER

The first-ever winter FIFA World Cup, which runs through most of December and has provided a major footfall boost with CGA research finding that 33% of all consumers say they are watching it on-premise. And with Christmas following hot on the heels of the biggest football event in the world –and the first Christmas for a long time with no Covid restrictions – businesses have a fantastic opportunity to cash in, despite the challenging economic climate.

THE FULL PICTURE

Start taking advantage of Booker’s locked-down prices now by scanning the QR code on this page or visit booker.co.uk to check out the full lineup. Over 450 products have had their prices frozen, and this month is the best opportunity for your business to end the year on a high.

NEW AND EXCLUSIVE

It’s not a festive season without a proper tipple, which is why Booker has locked down the pricing on some a fantastic range of beers, wines, ciders and spirits – including some Booker exclusives and some new lines, many of them benefitting from locked-down pricing right through

to the new year.

Exclusive products are always particularly critical in helping set you apart from the competition and, this month, you can buy exclusively from Booker the Silq Rose Vodka Strawberry Cream Liqueur for just £56.89 a case to capitalise on the rising demand for flavoured spirits. New products are similarly exciting, helping to generate interest and sales. New for this season is the Cîroc Passion Vodka with a locked-down price of just £24.99 a bottle. Also new is AU Vodka Pineapple Crush for just £22.99 a bottle. Flavoured gin continues to be a reliable profit driver with gin sales in the UK reaching £2.1bn, according to IWSC. To help you cash in on

this seemingly everlasting trend, Booker has frozen prices for huge and popular products brands like Gordon’s Cherry Gin at £69.99 a case and Whitley Neill Black Cherry Gin at £17.99 a bottle.

If flavoured gin sets your tills ringing, then Booker has everything you need including a full range of Gordon’s products including Mediterranean Orange, Sicilian Lemon, White Peach and Passionfruit Gin. If flavoured vodka works for your clientele, why not consider a few more lines from the extensive Absolut range available from Booker? How about adding Citron, Mango, Passionfruit, Raspberri or Vanilla to add some excitement to your offer and help you further enhance your cocktail menu?

GRAPE IDEA

Don’t forget to stock up on wine too, for all those family get-togethers, Christmas parties and new year celebrations. Booker has included Kylie Sauvignon Blanc/Rosé (£34.69 a case) and Kylie Prosecco Rosé (£44.89 a case) in its locked-down lineup, along with Wise Wolf Chardonnay

SPIRITS

M257037 Gordon’s Mediterranean Orange £69.99 6x70cl

M231143 Pink £69.99 6x70cl

M255945 Sicilian Lemon £69.99 6x70cl

M261275 White Peach Gin £69.99 6x70cl

M276043 Passionfruit £69.99 6x70cl

M044827 Absolut Vodka Citron £12.99 70cl

M145758 Mango £12.99 70cl

M275515 Passionfruit 38% £12.99 70cl

M275513 Raspberri 38% £12.99 70cl

M268222 Vanilla 38% £12.99 70cl

M503510 Watermelon/Blue £12.99 70cl

M055082 Tanqueray Gin 43.1% £14.99 70 cl

M234792 Tanqueray Sevilla Orange Gin £19.99 70cl

WINES

M269263 Hidden Road Sauvignon Blanc £15.49 12x187ml

M269265 Merlot £15.49 12x187ml

M269223 Shiraz £15.49 12x187ml

M269266 Chardonnay £15.49 12x187ml

M269216 WhiteZinfandel £15.49 12x187ml

M270063 Pinot Grigio £15.49 12x187ml

M189005 Jack Rabbit Sauvignon £15.49 12x187ml

M183133 Blanc £15.49 12x187ml

M183134 Chardonnay £15.49 12x187ml

M183136 Merlot £15.49 12x187ml

M183142 Pinot Grigio £15.49 12x187ml

M183143 Shiraz/White Zinfandel £26.49 6x75cl

M276467 Kylie Sauvignon Blanc £34.69 6x75cl

M276574 Rosé £34.69 6x75cl

M791335 Champagne Paul Langier £92.89

M791335 Brut £15.49 6x75cl/1x75cl

M245442 Previata Blush Pinot Grigio £24.99 6x75cl

M245439 Pinot Grigio £24.99 6x75cl

and Cabernet Sauvignon (£36.99 a case).

Now is also the perfect time to showcase your wine range. You could consider offering complementary glass of fi zz with a meal? Booker has big range of great value, high margin fi zz lines including

Prosecco Spumante and Rose Spumante, Vini dei Cardinali Prosecco Superiore and Kylie Prosecco Rosé. Previata Italian Sparkling Brut is also available, along with the new-look Champagne Paul Langier Brut, which you can sell at £6 a glass to grow your profi ts.

Booker also offers a full range of reds, whites and roses to ensure you have something for every taste and every pocket.

BEER CLASSICS

It’s a great time to upweight your beer and cider offer with thirst festive revellers and football fans keen to relax with a pint or two – and Booker has you covered. From premium lagers to craft beers, from traditional ales and top quality ciders, there’s something for everyone. And for those guests keen to moderate, there’s even a full range of low and no alcohol beers and ciders including Heineken 0% NRB, Corona Cero and Peroni 0%.

PUT SOME SPARKLE IN YOUR PROFITS!

Booker’s range of fantastic quality own brand sparkling wines lets you help your guests taste the high life without breaking the bank.

The impact of the cost-of-living crisis is clear to see, but it’s equally clear that your guests still want to forget the challenges of the year and have a great time and make some memories with family and friends over the festive period and the new year. Value matters more than ever but, at this time of year, many of your guests might be tempted to indulge in a few little affordable luxuries like a glass or two of fizz.

Booker’s range of fantastic quality own brand sparkling wines lets you deliver great value and affordable luxury, all in one glass. Best of all, the range also delivers excellent cash profits for your business.

Previata is now my biggest selling house wine, excellent liquid, appealing bottle and suitable for vegetarians is an extra bonus.

CHAMPAGNE TIME

Time may be tough, but thanks to Booker’s outstanding own brand Paul Langier Champagne, there’s no reason why your guests can’t treat themselves to the ultimate in luxury, a glass of genuine Champagne.Thanks to a recent rebranding, Paul Langier Champagne looks even better than ever in your chilled wine rack or when sitting proudly in an ice bucket at a guest’s table. A truly delicious Champagne, Paul Langier is available for just £15.49 a bottle – and if you sell it at £6 a glass, you’ll see sparkling cash profits of £11.18 a bottle.

BRUT STRENGTH

Another fantastic option and a brilliant, great value alternative to Prosecco, is Booker’s exclusive Italian Sparkling Brut Previata. It tastes every bit as good as Prosecco and is made as carefully as Prosecco yet it’s available at just £29.99 a case. Sell it as it comes at just £6 a glass and you’ll make £4.00 cash profit on every glass. Or you can push your profits even higher with a little extra effort. You can, for example, use it in an Aperol Winter Spritz which is quick and easy to prepare and, sold at £7.50 a serve, will deliver cash profits of £5.03!

SERVING SUGGESTIONS

Paul Langier Champagne

75cl, £15.49 [M791384]

Sell price: £32

Cost per serving: £15.49

Profit: 42%

Cash profit: £11.18

Italian Sparkling Brut Previata

6x75cl, £29.99 [M278492]

Sell price: £6.00

Cost per serving: £1.00

Profit: 80%

Cash profit: £4.00

Sparkling Mulled Spritz

6x75cl, £29.99 [M278492]

Sell price: £6.00

Cost per serving: £1.00

Profit: 80%

Cash profit: £4.00

Aperol Winter Spritz

6x75cl, £29.99 [M278492]

Sell price: £7.50

Cost per serving: £1.22

Profit: 80%

Cash profit: £5.03

There are lots of way to get creative with Italian Sparkling Brut Previata. You can use it in any cocktail that traditionally features Prosecco, and it will provide a sparkling, tasty lift for both your guests and your profits.

The growth of cocktails in hospitality has been a feature of the last few years and that demand is showing no signs of waning, despite the challenging times. According to the latest CGA by NielsenIQ research, most consumers still prefer to drink their cocktails out of home – and 67% of the UK’s nine million cocktail drinkers are “very likely” or “quite likely” to pay more for a higher quality cocktail.

This represents a huge opportunity for your business but, as we all know, preparing high quality cocktails can be a complex, time-consuming process which isn’t ideal during busy periods like Christmas and during the FIFA World Cup. A new solution from Diageo, however, could be the perfect solution for making consistently high standard cocktails with the most popular brands of spirit, all done and served in under 10 seconds.

The new Diageo font allows you to create four of the UK’s most popular cocktails using three of the world’s biggest spirits brands – Gordon’s, Smirnoff and Captain Morgan – and promises the perfect pour, every time, in less time than it takes to pour a pint. The device eliminates the need for stocking a range of specialist ingredients and requires no specialist, cocktail-trained bar staff – all in an easy-touse and maintain format.

Just pull the lever and pour a Smirnoff Passionfruit Martini, a Gordon’s Pink Martini, a Smirnoff Espresso Martini, or a Captain Morgan Strawberry Daiquiri. All flavours are available in a 10L bag in box, at £134.99. The 10L bag makes 80 drinks of 125ml serves each, costing you just £1.69 and delivering a cash profit of £4.15 for every cocktail when sold at £7 – all in under 10 seconds.

To find out more or to order, just ask in branch or visit www.booker.co.uk.

To organise an install, simply email draughtcocktails@diageo.com and find out how you can drive footfall, sales and profits in 10 seconds flat!

indulgent cup of hot chocolate or a comforting mug of hot cocoa is just what the doctor ordered for many guests this time of year as the temperature drops and the dark nights descend – but why not add some sparkle to your offering and to your profits by giving your hot chocolate and cocoa offering a quick and easy makeover?

A little creativity and a little effort can help transform the humble hot chocolate into an attentiongrabbing show stopper. Booker offers a fantastic range of own-brand and big name products that fit the bill, while also ensuring your profits are as hot as the drinks you serve.

We’ve even included a few serving suggestions that your team can use to take your hot chocolate or cocoa serves to a new level, while also adding a little extra profit for your efforts.

Of course, you can start simple. Buy Chef’s Larder Cocoa Powder and combine it with fresh semi-skimmed milk for a traditional hot cocoa cup that delivers 74% profit and is sure to leave your guests satisfied.

Or you can ramp it up by taking advantage of Booker’s pricing on market-leading Cadbury hot chocolate to make an indulgent cup of Loaded Hot Chocolate that delivers a whopping £2.09 in cash profit. And if you really want to push the boat out, why not add a bit of festive, creamy alcohol to create the perfect Baileys Chocolate?

Booker stocks a full range of hot chocolate products at fantastic prices: just £8.99 for a 2kg tub of classic Cadbury Hot Chocolate or £22.99 for a 5kg tub. Cadbury Instant Hot Chocolate is just £9.99 for a 2kg tub and, for cocoa lovers, a 1.5kg tub of Cadbury Bourneville is just £22.99.

Hot chocolate comes into its own at this time of year, so why not add some sparkle to your o ering – and your pro ts – with some great products, some great prices and some easy but eye-catching serving suggestions.

YOURSHOUT

FAST AND PROFITABLE

With the World Cup and Christmas bringing a very welcome boost to business, do you have any advice on how to speed up service and make the most of the bigger footfall we’re seeing?

Rob Webb, The Bridge Inn, Tenbury Wells

Simon King – Sales Director – Catering said: “One great way of maximising profit from busy periods like this is serving delicious, tasty dishes that can be prepared ahead of time or are simply quick to prepare and serve. Dishes like sharing platters or even sandwiches can fit

IS COST-OF-LIVING CRISIS POLARISING SPEND?

We’re all aware that ours guests’ budgets are being squeezed by the ‘cost-of-living crisis’ but it seems to me that, while most people are still looking for value most of the time, they are also increasingly keen to treat themselves a little bit more often? Is that your understanding and, if so, how do we capitalise? Chris Hargrove, Yuzu Street Food, York

Simon King, Sales Director – Catering, said: “There is some evidence that many people are using a trip to the pub or restaurant as a relatively inexpensive way to treat themselves. Affordable luxuries

seems to be one of the key responses to the challenges of the last couple of years and it does open up opportunities for Booker customers. The ideal solution is affordable luxuries that still deliver a good degree of value. Booker’s own brand Champagne and sparkling Italian wine lines, for instance, fall into this bracket. Fantastic quality products that fit the ‘indulgent treat’ bill but don’t break the bank. In fact, the entire Booker own brand range offers lots of opportunities to increase value and profits without compromising on quality.”

The lure of cocktails is clearly strong, for all sorts of reasons. They are on trend, they bring new guests through the door, they add a little glamour and, of course, they’re profitable. But they’re also complex and time consuming to make, which is not ideal at busy periods. Do you have any suggestions? Lorraine Woodgate, The Grand, Felixstowe

Simon King – Sales Director – Catering said: “Cocktails can be a hugely powerful way to grow your bar sales and yes, they can be tricky to make and serve on a very busy evening. Having trained bar staff and doing a lot of the prep work beforehand can help speed things up. However, one great solution is a cocktail font from Diageo which you can get through Booker. It can serve a perfect cocktail every time in under 10 seconds flat.”