Catering@Booker Issue 9 - April 2023

CATERING @ BOOKER

SUNNYSIDE UP

SALES SHINING

BRIGHT AT LEICESTER

GARDEN CENTRE

Iced Teas & Coolers

Your new favourite range of quick serving, profit boosting drinks

Iced teas and coolers are a great way to improve your profit margins, being sold for more than £4 at coffee shops in 2022.

Get creative by blending with ice and water, mixing with alcohol or topping with soda or tonic for a fun fizzy twist!

M283932

Simply Strawberry, Basil and Cucumber Cooler

M283938

Simply Dragon Fruit and Mango Cooler

M283926

Simply Sugar Free Peach

Iced Tea Syrup

“Eliminating food waste is something close to our hearts at Booker. I am really proud of this achievement. We are constantly looking at ways to ensure no edible food goes to waste and we are really pleased we have been able to play our part in local communities across the UK.”

COVER SHOT

Alan and Jane Ginn’s Sunnyside Garden Centre in Leicester has been reinvigorated with a strong food and drink offer at its heart.

“We offer diners classic country-style dishes and good portions so that everyone leaves feeling warm and full and like they’ve had great value for money, which is especially important these days.”

“I became only the second woman ever to qualify as a Master Butcher, which makes me really proud. I like to think that I’ve shown that anyone can achieve their goals if they put their mind to it, regardless of who they are.”

If you've got news, tips or feature ideas, get in touch with Catering@Booker Email:Catering@booker.co.uk

Letitia Redfern, Butchery Development Manager, Booker

Catherine Marston, Head of Sustainability, Booker

Dan Hicks, The Cat Inn, Stourbridge

MEAT FEAST

NEWS

7 Master Butchers Two Booker butchers have been formally accredited as Master Butchers.

9 Food Waste Booker redistributes five million meals through FareShare and OLIO.

10 Survey Winners Customer survey respondents collect £5k in vouchers.

13 Industry News Contactless transactions more than doubled

36 NPD An array of new products across multiple categories offers fresh opportunities.

PRICE

42 Price Lockdown Prices on more than 500 products guaranteed until the end of May.

SERVICE

Booker is helping its catering customers freshen-up their menus with a raft of brand new meat lines from Tomahawk Steaks and Cumberland Sausages to a whole new range of sous vide chicken and pork products. Complementing Booker’s existing and comprehensive selection of meat products, the new lines are perfect for creating greattasting dishes and delivering the winning combination of quality and value that will help you unlock more footfall, sales and profits.

PROFILES

14 The Cat Inn Stourbridge pub delights visitors with authentic food, ambience and service.

20 The Boulevard Innovative Anglo-American dishes are winners for Selsey restaurant.

FEATURES

30 Meat Booker helps its customer freshen up their menus with a range of new meat products.

50 Booker Marketplace The lowdown on Booker’s direct delivered solution.

52 Hygiene Matters Booker’s CleanPro+ total hygiene system in the spotlight

REGULARS

48 Meet The Team Letitia Redfern recently became only the second ever female Master Butcher.

TWO MORE BOOKER BUTCHERS JOIN THE BUTCHERY ELITE

Two more Booker butchers have been formally accredited as Master Butchers, including Letitia Redfern – only the second women to receive the hallowed title.

Two more Booker butchers have been accepted as Institute of Meat (IoM) accredited Master Butchers, joining a very select group of fewer than 70 butchers nationwide who have received the accreditation.

Steven Russell MB.Inst.M and Letitia Redfern MB.Inst.M received their much coveted titles at the Institute of Meat and Worshipful Company of Butchers Annual Prizegiving, which took place recently at the ancestral home of the meat industry, Butchers Hall in London. Letitia is only the second woman in history to receive the prestigious accreditation.

The programme seeks to recognise and reward outstanding achievement in the meat industry. Alongside awards for exceptional apprentices, the prizegiving is where the highest levels of attainment in butchery are acknowledged, with the granting of Institute of Meat accredited Master Butcher

(MB.Inst.M) status to a select few accomplished butchers.

Commenting on her accreditation, Letitia said: “Achieving the title of Master Butcher is the highlight of my career. I am incredibly proud to be only the second female who has achieved such a prestigious award with the Institute of Meat. I hope that I can continue to pass on my knowledge and skills to future generations of butchers, inspiring more women to follow in my footsteps of becoming IoM Master Butchers in the future.”

Steven added: “The vast majority of my working life I have been involved with butchery, at all levels and serving a variety of markets. I am grateful to Booker for enabling this qualification. With experience and credentials, I feel empowered and invigorated, looking forward to the challenges ahead with greater vigour and increased confidence.”

Booker has formally accredited two more butchers as Master Butchers – Letitia Redfern (above) and Steven Russell. Letitia is only the second woman to have achieved this prestigious award.

BOOKER AND PARTNERS MOVE ENOUGH FOOD TO PROVIDE FIVE MILLION MEALS

Lindsay Boswell, Chief Executive at FareShare, said: “With living costs continuing to rise, there are millions of people struggling to make ends meet across the UK. That’s why we’re incredibly grateful to Booker and OLIO for their commitment to reducing the needless waste of good food and helping us to support people facing food insecurity.”

OLIO’s Food Waste Heroes collect food directly from Booker, which is then be added to its app for people in the local area to collect.

Booker has redistributed enough food to provide the equivalent of five million meals through its partnership with leading charity FoodShare and food sharing app OLIO.

To help tackle the UK’s escalating food waste problem and the current cost of living crisis, OLIO and FareShare are working together on a ‘200 Million Meals’ initiative with the aim of getting food businesses to redistribute good to eat surplus food instead of letting it go to waste.

Booker currently redistributes food via its branches across the UK directly to FareShare’s network of charities and OLIO’s Food Waste Heroes. Through the FareShare Go programme, Booker sites are matched with charities and community groups in the local area that collect the items and turn them into food parcels or hot meals for the people they support.

Tessa Clarke, OLIO’s CEO and co-founder, said: “Five million meals is a phenomenal achievement for Booker and we are delighted to have played a part in hitting this incredible milestone. We all need to be playing our part in ensuring perfectly edible food is saved rather than wasted. Thanks to partnerships like this, we are able to make a real, tangible impact to the environment and local communities.”

Catherine Marston, Head of Sustainability at Booker, said: “Eliminating food waste is something very close to our hearts at Booker. I am proud of this achievement and would like to thank our colleagues and partners at Fareshare and OLIO, who have all made this happen.

“We are constantly looking at ways to ensure no edible food goes to waste, either through being more efficient or collaborating with our supply partners, and we are really pleased we have been able to play our part in local communities across the UK.”

If you have any news or views you would like to share, we want to hear from you. Email the team at: catering@booker.co.uk

Working with FareShare and OLIO, Booker has now redistributed enough food to provide the equivalent of five million meals to people struggling to make ends meet.

VOUCHER REWARDS FOR SURVEY RESPONDENTS!

Booker customers have helped shape the company after taking part in a recent customer survey – with some respondents picking up £500 for their time!

BOOKER £500 VOUCHER WINNERS

As part of Booker’s ongoing commitment to listening to its catering customers and constantly improving how we support your business, a customer survey was carried out recently about the Booker Catering Guide.

The web-based survey allowed customers to offer their feedback on the Catering Guide and all who completed it were then entered into a prize draw to win one of 9 x £500 vouchers to spend at Booker. Winners were selected at random, and all have now received their £500-worth of vouchers. The valuable feedback provided during the survey is being used by the Booker team to ensure that the Catering Guide continues to evolve to meet the specific needs of customers.

A number of suggestions from customers will be implemented in the next issue of the Catering Guide to help ensure it is as useful, informative and inspiring as possible.

Benson Inns (Castleford)

The Chetwynd Arms (Nuneaton)

Head Honcho Hacienda (Warwick)

Stifford Clays

Social Club (Rayleigh)

Longthorns Farm (Poole)

Godstone Club & Institute (Redhill) By The River (Gloucester)

Wellington

Coll Tuck Shop (Reading)

Jenns Diner (Redruth)

INDUSTRYNEWS

VALUE OF CONTACTLESS PAYMENTS

‘UP 101%’ –

BARCLAYCARD

Data shows the value of contactless transactions in the hospitality sector more than doubled in 2022.

The total value of all contactless payments in pubs, clubs, restaurants, hotels and other hospitality venues more than doubled last year, according to Barlaycard, which sees nearly half of the nation’s debit and credit card spending.

Contactless spending in hospitality venues increased by an enormous 101.4%, a clear sign consumers and venues are continuing to shift to next-generation technology when buying and selling. British consumers appear to have enthusiastically embraced the move to an increased £100 transaction limit for contactless payments.

Data compiled from billions of debit and credit card transactions also show the value of contactless payments across all retail and

hospitality transactions grew by 49.7% and the average contactless user made 220 ‘touch and go’ payments last year, up from 180 in 2021, equating to a spend of £3,327 per person The average value per transaction also rose, up 18.5% to £15.13, and a record 91.2% of all eligible transactions were made using the technology.

EASTER SALES LIFT FOR HOSPITALITY SECTOR

New data from Barclays, which sees nearly half of the nation´s credit and debit card transactions, shows that hospitality and beisure businesses benefitted from a 2.7% increase in the total number of sales over the Easter Bank Holiday weekend compared to last year. Restaurants saw a 3.09% uplift in transaction volumes over the weekend while fast food outlets saw a smaller 0.5% increase. Marc Pettican, Head of Barclaycard Payments, said: “Consumer spending surged across hospitality and leisure as people enjoyed the sunshine. This uplift in transactions demonstrates that many consumers are still keen to spend their time off socialising and eating out with friends and family.”

FOOD SAFETY SCHEME ‘BUILDS LOYALTY’

Coeliac UK is celebrating 10 years since the launch of its Gluten Free Accreditation Scheme for food and catering businesses. The scheme aims to guarantee safe delivery of gluten-free food and drink for the whole gluten-free community, helping establishments meet increasing customer demand for medically required dietary needs.

The Gluten Free Accreditation symbol tells customers an establishment is safe –building trust, loyalty and driving new visitors.

A recent Coeliac UK poll found 96% of people said their gluten-free needs, or a member of their party’s, determine where they eat out. Several partners have reported sales increases of 10-12% as a result of being accredited.

A PURRFECT OPERATION

The Cat Inn is delighting locals and visitors alike with its food, ambience and service.

In the current uncertain times, the value of truly authentic, open, and honest products and services cannot be overestimated, as publicans Dan and Aimee Hicks know all too well. The couple, who took over the management of the early 18th century country pub The Cat Inn in 2012, have made it their mission to offer locals and visitors alike a “truly authentic” experience, and patrons love them for it.

“We are a real country pub through and through,” Dan says, “located in the small village of Enville on the outskirts of the Enville Estate, which was the ancestral home of the Earls of Stamford and Warrington. The village has a few houses but no other shops or restaurants apart from a Post Office, so we are the main hub for local people and they really value our simple, quality, authentic offer.”

THE LOWDOWN THE CAT INN

Format Country pub

Location Enville, Stourbridge

Caterers Aimee and Dan Hicks

Established 1718

Staff 5

Covers 150

Social Media 2.7k Facebook followers

“We’re also located on a popular walking route, so we get a lot of trade from walkers and their dogs. Dogs are very welcome here, as are kids,” he laughs.

With 60% of the pub’s trade accounted for by wet sales, authentic local ales, including three from the Enville Brewery, form a key part of its offer.

CREATURE COMFORTS

However, it’s The Cat’s food offer that really sets it apart. “Homemade food is our real USP and we pride ourselves on our quality offer,” adds Dan, who is also the pub’s head chef.

“Forty per cent of our sales come from food and that figure is growing year on year,” he says. “We’re very popular with local people but we’ve also become a destination for walkers and day trippers thanks to our reputation for our hearty, warming, home-cooked meals. We offer customers classic country-style dishes and good portions so that everyone leaves feeling warm and full and like they’ve had great value for money, which is especially important these days.”

While Dan’s menu features a number of classic dishes including Ribeye Steaks and Classic Beef Lasagne (all ingredients sourced from Booker) The Cat is most famous for its homemade pies, all of which are made by Dan. “Our signature dish and top seller is our Shortcrust Steak and Enville Ale Pie served with chips and peas for £12.50. “I get great-quality beef from Booker and slow cook it in the local Enville Ale. The flavour is fabulous, and people come from miles around to eat it.”

PEOPLE PLEASER

The old pub offers its customers and drinkers four distinct areas downstairs in which they can enjoy their homecooked meals and locally brewed ales, with each area boasting its own roaring fireplace. There’s also a 50-seater function room upstairs with a further two fires.

“Our real wood fires are another big draw, and they definitely pull people in in the winter months. We have five open fires downstairs and two upstairs. Lots

TREND WATCH

Early dining, early drinking?

“We’re noticing that customers are coming in earlier than before and leaving earlier as a result,” says Dan.

“There definitely seems to be a trend towards earlier dining and drinking. It could possibly be a lasting effect from the early Covid-19 hospitalityrestrictions when businesses had to close by 10pm.

We now get a lot of trade between 5.30pm and 8.30pm and by 9pm things tend to quieten down.”

THE CAT INN, STOURBRIDGE

DAN'S SPECIAL BOARD

AUTHENTIC APPROACH

The Cat's USP is its homemade fare prepared from trusted ingredients.

BURNING BRIGHT

The Cat adds to its welcoming ambience with seven real wood fireplaces, all of which are lit by midday every-day.

REFRESHING IDEAS

Daily deliveries help Dan work more efficiently and add flexibility to his menus.

of people will call us to specifically request tables next to the fires,” says Dan. “When all the fires are lit and the pub is fully booked, as it is every Sunday, it can certainly get quite toasty in here. Our Sunday lunches are enormously popular,” Dan adds. “We are fully booked every single week, so much so that we’ve started having to open up the 50-seater function room upstairs.”

The Cat’s Sunday lunch menu focuses on home-made classics such as roast beef dinners with all the trimmings using Booker’s silverside roasting joints for just £11.95.

“I get all the meat for my roasts from Booker, including the beef, turkey and pork. It’s all fantastic quality, reliably delivered,” says Dan. “I get supplies from the Makro branch in Halesowen and have a direct line to the butchery and fishmonger departments. I order all the other bits online. We get a delivery every day granting me huge efficiency gains. The frequency and reliability of our deliveries also helps with menu planning. I can be much more responsive, adding new daily specials, such as fresh fish dishes, or taking advantage of promotions.”

UNDER COVER

The pub can do up to 150 covers inside, going up to to around 200 in the summer months. “We revamped the garden last year with 10 brand-new benches and smart umbrellas and added some nice decorative touches such as fairy lights and more planting, making it an even more pleasant place to dine and drink,” Dan says. “We also have a Garden Hatch which opens into the kitchen so customers can order their meals and drinks without having to come inside which works really well, especially during summer.”

And with work to convert some of the estate’s old farm buildings into new offices and residential properties due to conclude next month, Aimee and Dan are anticipating even more footfall in the months to come. “The new homes and offices should be great for trade, and we may extend some of our opening hours to respond to the higher demand,” says Dan. “We’ll also plan to launch a proper takeaway service at lunchtimes, including fresh baguettes and pies for the new office workers and whoever else wants them.

“We trialled a takeaway service during lockdown and it was very successful; on the first night alone we sold more than 60 of our homemade pies, so I’m sure this will work really well. We’re really excited about the future and we’re looking forward to what the summer brings.”

TURNING TABLES

With

fast, friendly service and innovative Anglo-American dishes, The Boulevard, Selsey is a firm favourite with local diners.

As the owners of an exceptionally busy restaurant in West Sussex, the Christmas family certainly know a thing or two about turning tables.

Located near an array of top-rated holiday parks, campsites and beautiful beaches, their 270-seater The Boulevard restaurant in the seaside town of Selsey can serve in excess of 2,000 customers on a busy summer’s day, with multiple sittings throughout the day.

Son Adam, who runs the Selsey branch, explains: “One of the key strengths which set The Boulevard Selsey apart from other venues in and around the town is our proposition, which is unique in the area.

THE LOWDOWN THE BOULEVARD

Location: Selsey, Chichester

Established: 2007

Format: Restaurant

Caterer: Adam Christmas

Staff: Up to 50 in the summer

Covers: 270

Social media: 5.6k Facebook followers

“What we offer is a classic brasserie-style format with a modern twist. We’ve got an extensive AngloAmerican menu featuring lots of classic dishes that you’d expect to see besides the sea, as well as American-style breakfasts, ribs, burgers and more.

“We use Booker for just over a third of all our products, which is at least 300 different lines, including pretty much all our raw meat. We offer a retro carvery roast on Sunday which is hugely popular; on one of our busiest days last year we served in excess of 500 carvery lunches. On a typical week I buy at least four whole topsides, four joints of pork and kilos and kilos of turkey, all from Booker.”

BURGER FAME

The Boulevard is also renowned for its burgers – in particular its signature burger The Boule, which features a prime dry-aged beef patty from Booker, American cheese, crispy onions, smoked bacon and homemade burger sauce in a toasted brioche roll with chips for £14.50.

“We like to say that The Boulevard is home to the best burger in Selsey and our customers certainly seem to agree. We can easily sell around 150 burgers a day in the summer months and even in the depths of winter it’s at least 200 a week,” Adam says.

“We used to make our burgers by hand but recently we’ve started buying vac-packed pre-made burgers from Booker. They are great quality, dry-aged patties and our customers love them.

“We also get all of our nuggets, spicy chicken fillets and sausages from Booker, and most of our vegan products. It does a great vegan burger and our ‘Bangkok bad boy’ burger, which features a vegan burger with coriander, chilli, lemongrass and lime, is fast becoming a bestseller.

“In addition to the main menu, we also have a specials board which is constantly rotating. It’s a great way of testing out new dishes or concepts. It’s also a brilliant way of making the most of

Booker’s promotions. If I see a good deal on steak for example, I’ll buy into it. There was a great deal on fillet steak earlier this month so I was able to whack it on the specials board for an RSP of just £15 which was really good.”

Fresh fish and locally caught seafood also plays a starring role. “Selsey is famous for its crab and fortunately we are able to buy direct at very reasonable prices from local fisherman, which in turn enables us to offer our customers quality seafood at great-value honest prices.

TREND WATCH

THE

Indulgent American-style dishes in demand

“The prevailing trend that we are seeing is towards really indulgent American-inspired dishes – ‘dirty burgers, dirty fries and fully loaded, ultraindulgent products,” says Adam. “Whenever we do a social media post, it’s always the greediest dishes that get the most likes. “Our Anglo-American puddings including fresh Belgian waffles are really strong sellers, we offer them with ultra-indulgent toppings such as Nutella and Oreo, Popcorn and Salted Caramel, and Mint Aero.”

BOULEVARD RESTAURANT, SELSEY

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“Last year we had whole Lobsters on for £27, while other venues in London or big cities will charge £50 for a half!” Adam adds. Given the restaurant’s gargantuan footfall, speed of service is another of its key strengths. Headed up by Adam, it’s well-oiled team balloons to more than 50 during the summer months.

The restaurant also operates on a ‘first come first serve’ basis and takes no bookings. “This model works much better for us,” Adam explains. “In the summer, customers literally pour in off the beach. Some will sit down for a quick bite to eat and then get back to the beach, but others will choose to enjoy a more leisurely three-course experience, so we need to be as flexible as possible to accommodate those different needs. “We have capacity for 200 inside, plus space for around 16 under our veranda. Last year we added some extra seating in our car park, so we can now accommodate a further 70 outside.”

TRUE SERVICE

Whoever the customer, whatever the occasion and whenever they visit, Adam says that all can expect the same high levels of service. “We are a family-run business and good old-fashioned family values are at the heart of what we do,” he says. “We pride ourselves on our open, honest, fun-loving nature and true service with a smile.”

Standards are also kept meticulously high with a comprehensive programme of annual refreshes. “While the population of Selsey explodes in the summer months, the start of the year is much quieter. We use that time to close the restaurant down, sometimes for up to a month, while we refresh everything. The whole floor is made of oak so we sand it back, re-varnish all the interior wood, replace any damaged ceiling tiles and spruce up all the paintwork.

“In January this year we also added a new ‘dessert parlour’ area in the corner from which we can prepare and plate our increasingly popular American-style desserts including waffles, ice cream sundaes and pancake stacks. You can’t stand still in this industry, even our quiet times are hives of activity! As a business we are always striving to stay ahead of the curve. Great food and service know no bounds, so we’re hoping for a truly exciting year ahead.”

Use

ADAM'S SPECIAL BOARD GET

REFRESHING IDEAS

A picture is worth a thousand words. Posting quality pictures of new or great value dishes on social media can drive footfall.

A regular programme of internal and external refreshes is vital to keep standards high.

BLOOMING MARVELLOUS

Footfall and sales are increasingly bright at Alan and Jane Ginn’s Sunnyside Garden Centre.

Just like its quality plant stock, Sunnyside Garden Centre has achieved lush growth since Alan and Jane Ginn bought it as a going concern in 2003. The last decade in particular has seen the business bloom thanks a number of key developments to its offer, as the pair seek to grow Sunnyside Garden Centre into a destination venue for quality home-cooked food, fun shared experiences, and – of course – perfect plants.

The six-acre site in Leicester currently offers visitors two distinct venues in which to consume its extensive menu of quality home-cooked fare: the 200-seater Sunnyside Garden Centre restaurant and a further 200-seater café within a purpose-built softplay building which opened in April 2022.

Managing director Alan explains: “Our food and

THE LOWDOWN SUNNYSIDE GARDEN CENTRE

Format Garden centre

Caterers Alan and Jane Ginn

Location Ibstock, Leicester

Established 2003

Opening hours Mon-Sat 9am-5pm, Sun 10am-4pm

Covers 400

Kitchen staff 10 – soon to be 16.

beverage offer has evolved over time and is now a really big part of what we do, accounting for at least a third of our total turnover,” he says. “We used to use a franchise but 10 years ago we decided to bring the operation inhouse, and it’s really developed from there.”

TRADITIONAL MENU

The restaurant at Sunnyside Garden Centre offers a traditional menu designed for broad appeal, featuring classic dishes like sausage sandwiches to Full English breakfasts and homecooked lasagnes to hand battered fish and chips, with the “vast majority” of stock sourced from Booker.

“The main restaurant is very busy indeed,” Alan says. “We have a great team of chefs in there whipping up quality, home-cooked traditional-style food such as ham, eggs and chips, scampi and more. We also have a daily Specials Board which allows the chefs to go a little bit ‘off piste’ and try new concepts or trends.”

The restaurant also offers a selection of freshly baked cakes and is well known for its homemade scones and afternoon teas.

“Our offer has earned us a really good regular clientele. Many of our customers will visit us three to four times a week and we attract a really broad demographic – from workmen after an early breakfast, to middle-aged and elderly guests coming in for lunch, tea and cakes – and lots of families with young children. There’s also parking for 300 cars and bus routes just outside which makes us even more attractive.”

Its most recent venture, the Sunnyside Adventure Softplay and Café has broadened its appeal for families even further. Live for just over 11 months now, Alan says the softplay has been a “great success.” The key to its success, he adds, has been the creation of an offer that “appeals as much to the parents as it does to the children.”

He adds: “It’s got a purpose-built kitchen so we can prepare quality, home-made, yet quick-service food that kids and their parents will both enjoy eating. We cap the entry numbers so everyone has a

ALAN'S SPECIAL BOARD

HOME-COOKED CLASSICS

The centre's menus feature an array of quality classics designed to appeal to a broad range of ages and occasions.

FAMILY FOCUS

Sunnyside has boosted its appeal with a new softplay area for kids and a soon-toopen Adventure Golf offering.

OUTSIDE IN

Using trees and natural foliage in the Potting Shed has created a fresh feel in a space with no natural light.

chair and a table, rather than ramming it with people. It makes for a far more pleasant experience in which to consume food.”

NEW LAUNCH

And as if that wasn’t enough, Alan and Jane are just weeks away from launching a third food-and-drink venue on the site: the 100-seater Potting Shed restaurant, designed to open up a new and previously untapped evening trade stream.

Located within the same purpose-built building unit as the softplay, the Potting Shed will offer an upmarket evening dining experience which Alan hopes will appeal to families, couples and a younger demographic. “The restaurant will offer a great mix of traditional fare plus burger stacks, grills, stone-baked pizzas and small plates. We’ll be using Booker’s Blackgate meat to create a top-quality steak offer too,” he adds. “There’s no natural light in that part of the building so we’ve brought the outside in with lots of trees and natural foliage to create a really classy potting-shed feel.”

Further developments this spring include a new indoor ‘Secret Garden’-themed Adventure Golf course which Alan also expects to attract even more families and younger guests. “The weather has been fairly inclement over the last few weeks but despite that we’ve been really busy with high footfall from guests coming to eat, drink and share positive experiences with their friends and families. The new golf and Potting Shed will enhance that even further and really help us to become a true destination for all ages.”

WHOLESALER OF CHOICE

Helping Alan and Jane to hone this fruitful new offer is Booker: Sunnyside Garden Centre’s “wholesaler of choice”. “We buy at least two-thirds of our stock through Booker including the vast majority of our soft drinks and fresh produce, including steaks and burgers, plus all the store cupboard ingredients to make our top-selling scones, sauces and much more,” says Alan.

“We get three very reliable deliveries a week which allows us to offer our customers the very best freshness and quality. I order everything online and it works really well. On the very rare occasion that we do encounter any issues, our CDM John will always do everything he can to help, which is another great comfort and benefit.

“With a site as large and diverse as this, you need a supplier that you can trust and we certainly have that in Booker. It gives us a lot of confidence going forward.”

TREND WATCH

Competitive socialising is in demand

“The trend towards so-called competitive socialising is growing in the wider catering and hospitality market – driving the popularity of concepts such as trampoline parks, Ninja-style obstacle courses, laser parks and so on,” Alan says.

“All of these places offer fun, competitive activities for friends and families, and the opportunity to enjoy a great meal at the same time. Our new 19-hole Adventure Golf offer, complemented by our new Potting Shed restaurant, should tap perfectly into that trend,” he adds.

“One video of a freshly made pizza and loaded fries that I posted over the summer got more than three million views.”

SUNNYSIDE GARDEN CENTRE

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BEEF UP YOUR OFFER WITH NEW MEAT LINES

Booker is helping you freshen-up your menus with a raft of new meat lines.

Vegetarianism and veganism may be on the rise but there’s no doubt meat is still important to customers visiting your business. To help caterers beef up their menu, Booker has introduced an extensive collection of new meat lines from Tomahawk Steaks and Cumberland Sausages to a whole new range of sous vide

Prices locked down until 31 May. Scan me for the full locked down range.

chicken and pork products. Sitting alongside Booker’s existing and comprehensive selection of meat products, the new lines are perfect for creating great-tasting dishes and delivering the winning combination of quality and value that will help you unlock more footfall, sales and profits.

RAISING THE STEAKS

For many of your customers, there is one classic dish that sits apart from all the rest when it comes to really making the most of a night out for dinner at a local pub or restaurant: steak. While traditional sirloin, fillet or rib-eye steaks remain as popular as ever, many customers are looking for more unusual cuts, which is why Booker has extended its range of fresh steaks to include new Tomahawk, Côte de Boeuf and T-Bone steaks. All three steaks are covered by Booker’s 100% money-back guarantee.

The Tomahawk is available at just £15.99 a steak (average price) while the premium Côte de Boeuf costs £17.09 on average per steak and the T-Bone comes in at just £12.34 on average per steak. And, to add some extra flair, why not add in a Kettyle Bone Marrow Melt for just £4.99? All three come individually wrapped for longer shelf life and easier portion control.

BRITISH BANGERS

The great British sausage remains a firm favourite too and Booker is helping caterers meet this perennial demand with the launch of two new Blackgate sausages: a Cumberland Whirl and a Caramelised Onion sausage. The Blackgate brand is renowned for its quality and its value, and the Cumberland Whirl makes a fantastic addition to the range. It’s a real a whopper of a sausage that is a meal in itself, so all you have to do is add some mash for a simple, delicious and satisfying dish. Each Whirl costs only £1.17, so by adding some creamy, herb-flecked mash and selling the dish for just £5.99, you can earn a cash profit of £3.53 every time, a margin of 71%.

The new Blackgate Caramelised Onion Sausage offers a tasty twist on the classic banger. Each sausage costs just 39p so there’s plenty of scope to build simple, appetising meals that deliver happy

T-Bone Steak

Côte

customers and big profits. Offer a Blackgate Caramelised Onion Sausage dish with mash and some onion gravy and it will cost you around £1.51 a dish. Sell it for £5.99 and you’ve made a cash profit of £3.48, a margin of 70%.

UNDER PRESSURE

Sous vide is an increasingly popular cooking method and it’s easy to see why. It’s quick, convenient and requires minimal preparation time – and many chefs swear that it delivers perfect results every time. Booker has added a new range of Baraka Sous Vide lines that can help you further enhance your menu with minimum fuss and maximum value. Pre-prepared and portioned, they are ready to cook in minutes.

The Barak range features popular options including Chicken, Pulled Pork, Pork Ribs and Pork Belly – dishes that typically require a lot of preparation and long, slow cooking. A deliciously simple

CumberlandBlackgateWhirl

Sell price: £5.99

Cost per serving: £1.46

Profit: 71%

Cash profit: £3.53

Baraka Chicken & Chips will cost you just £5.03 per serving but when sold at £11.99 will deliver £4.97 in cash profit. Or how about Baraka Pork Ribs as an indulgent starter, or even as a delicious main? Serve them on their own with a few sliced spring onions as garnish and the plate will cost you just £4.33, so if you sell the dish at £9.99 you’ll make £4.33 in cash profit.

Baraka Pork Belly makes another great option for a filling starter and all you have to do is cook it in minutes, add a sprig or two of flat leaf parsley and sell it £8.99. The dish will cost you just £3.81 so you’ll clear £3.68 cash profit if you sell it for £8.99.

Finally, the Baraka Pulled Pork offers a quick and easy way into a popular dish that is normally time-consuming to cook and prepare. Add a few onion rings, some dipping sauce and a flat bread or two and it will cost you £4.38 to put together. Sell it for £10.99 and that’s £4.78 cash profit on every dish for you.

Blackgate Caramelised Onion Sausage with Mash

Sell price: £5.99

Cost per serving: £1.70

Profit: 66%

Cash profit: £3.29

Baraka Sous Vide Pulled Pork

Sell price: £4.99

Cost per serving: £0.82

Profit: 80%

Cash profit: £3.33

LOCKED DOWN

In addition to these exciting new lines, Booker also offers an very extensive range of fresh and frozen meat products. With so much flux going on at the moment in the world, Booker is providing a little much-needed certainty by locking down the pricing on a range of meats and cuts. Many lines benefit from prices that are guaranteed all the way through until the end of May, which lets you lock in profits and create a menu you can rely on. And, as always, Booker’s meat range is covered by its 100% money back guarantee.

Be ready for Easter and beyond by adding an ever-popular Boneless Lamb Leg to your menu, fresh or frozen, at great value for you and your customers. Available at just £10.99 per kg, the Boneless Lamb Joint is a guaranteed crowd pleaser while the frozen CKT Lamb Leg Bone In Joint is available at just £5.99 per kilo.

When it comes to chicken, Chef’s Essentials Boneless Chicken

Baraka Chicken

Sell price: £11.99

Cost per serving: £5.03

Profit: 50%

Cash profit: £4.97

Thighs will cost you just £11.99 per 2.5kg pack and are perfect for an endless array of popular menu options. Or try to the delicious Chicken Supreme at just £1.53 per piece.

As for pork, you can pick up Boneless Rindless Pork Loin for just £3.99 per kilo or opt for the Boneless Rind on Pork Loin for the same price. The Blackgate Rind on Square Cut Pork Belly is a great option for creating something a little special and costs just £5.99 while Rind on Pork Belly is available at just £4.49 per kilo. Or, if you want to offer a taste of the States, why not try Chef’s Larder American Style BBQ Pulled Pork at just £26.99 per pack.

Every product above is covered by the pricing lockdown until 31st May, so it’s the perfect time to see where you can add even more interest, excitement and, of course, profit. And should you need a little inspiration, why not talk to one of our butchers next time you are in a branch? They are always happy to help.

Baraka Pork Ribs

Sell price: £9.99

Cost per serving: £xxx?

Profit: 52%

Cash profit: £4.33

Baraka Pork Belly

Sell price: £8.99

Cost per serving: £3.81

Profit: 49%

Cash profit: £3.68

A WORLD OF CHOICE

Booker is helping its catering customers freshen up their offer in time for summer with a wave of new products across several key categories.

With the summer looming and some warmer weather ahead, it’s the ideal time to start thinking about freshening up your menu to offer your customers something new and exciting as they begin to venture out more often in search of some social time with family and friends.

To help its catering customers do just that, and to inspire them to add some new dishes to their menus, Booker has unveiled an array of exciting new products across a whole host of product categories from steaks, sausages and spirits to desserts, soft drinks and vegan options.

Jalapeño Griller Burgers

24x113.5g

M285436

£39.99

£1.67 PER BURGER

GET WICKED

The steady rise of vegetarianism and veganism shows no sign of waning with record numbers of people signing up for the recent Veganuary festival, a monthlong celebration of plant-based diets.

Official statistics from the festival show that around 4% of the UK population participated, a small but significant number. Additionally, recent data from research specialists Finder shows that around 14% of the UK population – around 7.2 million people – follow a meat-free diet with a further 8.6 million people saying they “plan to go meat-free in 2023”.

That gives a total potential audience of 15.8 million people, or 30% of the entire population. And that’s not including customers who do eat meat but sometimes prefer a meat-free option when they dine out.

To help caterers meet this fast-growing demand, Booker has introduced an exciting new range of vegan products from established brand Wicked Kitchen. The brand claims to make it easy for caterers to develop “craveable” vegan menus and the new seven-product range includes

products inspired by popular tastes and cuisines from across the globe.

The 100% vegan range features everything from Italian Inspired Amazeballs, Jalapeño Griller Burgers and No Chicken Pies to Tantalising Tikka and Chorizo Style Sausages. In other words, there’s something for most tastes and most occasions, helping you make sure that your vegan and vegetarian customers have plenty of choice. The products can be cooked and used in similar ways to their meat-based equivalents and the range provides a great platform for developing a “craveable” dedicated vegan section on your menu.

We all know that a group of friends or family will often choose which pub or restaurant to visit based on their vegan offering, even if there’s only one vegan in the party – so offering a strong vegan range can help really drive footfall, sales and profits.

BEEF IT UP

While an increasing number of your customers will be looking for vegan options, the majority will still be looking Chorizo

CASH IN ON THE VEGAN TREND

The growth of vegetarianism and veganism has been a feature of the last few years and, in fact, this year’s Veganuary festival saw record numbers of people signing up for the month-long celebration of plant-based diets.

A record-breaking 700,000 people officially signed up across the globe with participation in the UK reaching 4% of the entire population.

To help its catering customers cash in on the trend, Booker has added a new vegan range from Wicked Kitchen.

The frozen range comprises seven different lines with prices from £19.99 a case. There’s something to suit most tastes and international cuisine preferences from Jalapeño Griller Burgers and Italian Inspired Amazeballs to Tantalising Tikka and No Chicken Pies.

Every line is 100% vegan and, being frozen, provides maximum convenience, minimum preparation time, perfect portion control and zero food waste.

for more traditional meat dishes – which is why Booker has launched a number of excellent new products in time for summer, including the Baraka Sous Vide and Blackgate ranges highlighted elsewhere in this issue of Catering@Booker..

SWEET SALES

At the other end of the menu, Booker is helping its catering customers add a little extra sparkle to their dessert menus with a selection of no-fuss lines to help elevate simple desserts to another level, enabling you to grow your sale prices and margins. How about Simply Freeze Dried Raspberry Crumb, Simply Pistachio Topping Sauce, Hershey’s Chocolate Syrup or Blue Bubble’s Crunch or Trio Choc Coated Mix lines? They can instantly transform a dessert in seconds and enhance your customer’s experience into the bargain.

Alternatively, why not take all of the work out of the task by selecting any of three delicious new thaw-andserve desserts from Sidoli? The new range includes Tart Au Citron, Brownie Cheesecake and Apply Tray Bake and all three come pre-portioned for minimum serving and preparation time and minimum waste.

There are even options to help you ensure your vegan customers can round their meal off in style. A new Wicked Kitchen range of non-dairy milks provides the perfect base for an attention-grabbing menu of milkshakes, smoothies and more. Tantalising

DESSERTS FROM SIDOLI

WICKED NEW MILKS

You can even use them to create a luxurious Oat Latte or a vegan Piña Colada. The range features almond, coconut, soya and oat variants for maximum flexibility and outstanding taste.

DRINK IT IN

While your customers are enjoying these delicious new lines, tempt them with some new drinks. Booker has added, for example, a new Whitley Neill Banana & Guava Gin, a Kraken Black Cherry & Vanilla rum and a new Shiraz variant from the popular Jam Shed wine range. Adding new options for your customers is a proven way of generating interest so why not visit the Booker website today and find your inspiration this summer?

NEW CHOICE HIGHLIGHTS

M284865 Jam Shed Shiraz

M283979 Kraken Black Cherry & Vanilla

M282649 Whitley Neill Gin Banana & Guava

M282322 Simply Freeze Dried Raspberry Crumb

M282317 Simply Pistachio Topping Sauce

M220156 Hershey’s Chocolate Syrup

M284159 Blue Bubble Crunch

M284173 Trio Choc Coated Mix

No-Chicken Pies

12x235g M285438 £29.99

Sweet Potato & Vegetable Tikka Pies

12x235g M285434 £29.99

TO SEE ALL OF THE NEWEST PRODUCTS AVAILABLE, VISIT BOOKER.CO.UK

*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.

PLAN CONFIDENTLY WITH LOCKED DOWN PRICING

Despite the challenges facing catering, Booker has succeeded in locking down the pricing on more than 500 products so you can plan your menu in complete confidence.

In spite of the many challenges currently facing our industry, Booker understands how important it is for its catering customers to be able to plan their menus – and their profits – in confidence. That’s why they have locked down the pricing on more than 500 products all the way through until 31 May. The lockdown covers all major product categories and includes many of the most popular and highest volume lines – which means customers can plan ahead safe in the knowledge their profits are secure.

*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.

BURGERS

M283854 La Boulangère Brioche Burger Buns 10x4pk

M147178 Chef’s Essentials Burgers 40x113g

M384370 Chef’s Larder Burger Buns Seeded 5in 48pk

M134792 Chef’s Larder Premium Gourmet Burger Buns 48s

M195771 Chef’s Larder Premium Gourmet Burger 30x170g

M153102 Chef’s Essentials Burger Slices 1.4kg/ 8x1.4kg

M282339 Kettyle Guinness Premium Beef Burgers 4x150g

M260186 Premium Burger Box Brown 50

M271628 Black Burger Tray 12x100

M227289 Bagasse Burger Box 6inx6in

*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.

SEE BOOKER.CO.UK FOR FULL RECIPES AND COSTS

DESSERTS

M195253 Chef’s Larder Vanilla Ice Cream 4ltr

M195256 Chef’s Larder White Vanilla Ice Cream 4ltr

M195250 Chef’s Larder Dairy Vanilla White Ice Cream 4ltr

M195223 Chef’s Larder Vanilla Ice Cream 10ltr

M195227 Chef’s Larder Chocolate Ice Cream 10ltr

M243862 Chef’s Larder Premium Madagascan Dairy Vanilla Ice Cream 4ltr

M252785 Chef’s Larder Premium NY Baked Vanilla Cheesecake 16ptn

M267897 ECC Cheesecakes – Red Velvet

M219358 ECC Cheesecakes – Honeycomb Golden Nugget

M231503 ECC Cheesecakes – Strawberry Cream

M275343 ECC Cheesecakes – Salted Caramel Blondie

M231507 ECC Cheesecakes – Luxury Vanilla Lotus Biscoff

M273636 Chef’s Larder Gluten Free Chocolate Brownie 15ptn

M273638 Chef’s Larder Sticky Toffee Puddings 12x140g

M257602 Chocolate Fudge Cake 18ptn

M257604 Black Forest 18ptn

M257883 Strawberry Gateau 18ptn

M257875 Chef’s Larder Premium Ultimate Chocolate Fudge Cake 14ptn

M174468 Lichfields Tray Bakes: Triple Chocolate Brownie

M174465 Lichfields Tray Bakes: All Butter Flapjack

M174504 Lichfields Tray Bakes: Millionaire Shortbread

M174506 Lichfields Tray Bakes: Fruit Granola

M174509 Lichfields Tray Bakes: Chocolate Tiffin

M174523 Lichfields Tray Bakes: Rocky Road Slices

M174526//Fruit Chocolate Chunk Shortbread 4x9ptn

*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.

To access the manual visit: www.booker. co.uk/content/clean-pro/index or scan the QR code.

VEGETABLES AND GREENS

M123397 Closed Cup Mushrooms 2.5kg

M131323 Farm Fresh Washed White Potatoes 20kg

M219474 Farm Fresh Peeled Garlic 1kg

M144815 Florette Baby Leaf 250g

M258762 Chef’s Essentials Peas 6x2.5kg

M267166 Chef’s Essentials Whole Green Beans 4x2.5kg

M267165/M267164 Chef’s Essentials Mixed Vegetables/Sweetcorn 4x2.5kg

M424100/M035738 Chef’s Larder Broccoli, Cauliflower, Baby Carrots/Whole Leaf Spinach Portions 1kg

M429710 Chef’s Larder Sliced Onions 1kg

M430030 Spinach Chopped 1kg

M426250 Chef’s Larder Beans Green Cut 2.5kg

M425370 Chef’s Larder Broccoli Florets 2.5kg

M424140 Chef’s Larder Cauliflower Florets 2.5kg

M189271 Chef’s Larder Fine Whole Green Beans 2.5kg

M426300 Chef’s Larder Green Beans Sliced 2.5kg

M427090 Chef’s Larder Medium Sprouts 2.5kg

M423900 Chef’s Larder Mixed Vegetables 2.5kg

M424030 Chef’s Larder Sweetcorn Kernels 2.5kg

*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.

RECIPES AND COSTS

ASAHI SUPER DRY

24 X 330ML AND 620ML

LETITIA REDFERN SAY HELLO TO...

TELL US A LITTLE ABOUT YOURSELF AND YOUR ROLE…

I’m Letitia Redfern and I’ve been with Booker for more than 12 years. I first joined the company when I was still doing my A Levels, doing part-time work right across the business, initially front of house. I then joined full time and that was an extremely valuable period for me because I learned so much about how the business works.

WHEN DID YOU DECIDE TO BECOME A BUTCHER?

ABOUTLETITIA

LETITIA REDFERN IS A BUTCHERY DEVELOPMENT MANAGER AT BOOKER

Letitia Redfern has been with Booker for over 12 years and is now a Butchery Development Manager after a recent promotion.

Earlier this year she became only the second woman ever to be accredited as a Master Butcher. With fewer than 70 Master Butchers in the whole of the UK, Letitia has joined a very select group of expert butchers who have achieved the highest possible standard.

In her new role, Letitia helps develop the next generation of top-quality butchers at Booker and looks forward to helping as many as possible develop their careers.

I had been with Booker about four and a half years when my Catering Development Controller mentioned Booker’s internal butchery training programme. I’d been involved in food and drink my whole life –my grandma was involved in butchery, fish and greengrocery for about 25 years and I picked up a lot from her – so I decided to give it a go. Within just four weeks I was enrolled and on the way to becoming a butcher!

HOW DID YOU FIND IT AT THE START?

It was very different from what I’d been doing beforehand. Every day is completely different, but I very quickly realised that I got a real kick out of working with colleagues and customers. At the time there were very few women butchers, so I felt like I was helping to break the mould and help create new

opportunities, not just for myself, but for everyone. Booker were very supportive and backed me all the way.

HOW DID YOUR BUTCHERY CAREER PROGRESS AFTER THAT?

I was brought up to believe that you’re never too old or too young to learn something new and that if a good opportunity came along, grab it with both hands. And that’s how I approached butchery. I loved the day job, learning the cuts and specifications, and I loved dealing with customers. I was promoted to Butchery Manager within a few months of completing my 12-month butchery training programme and that presented a whole new set of challenges. I was no longer just focusing on developing my own skills and abilities, I was helping others develop too and I really enjoyed that. I also enjoyed learning about the wider aspects of butchery like supply chain and health and safety, and operating in line with company standards – which are very high at Booker!

WHAT HAPPENED NEXT?

I was always totally committed to the job and prided myself on getting 100% in audits, for instance, so I decided to go for Craft Butcher accreditation, another internal Booker training programme that was open to Butchery Managers. Then I did my Level 3 Advanced Butchery Apprenticeship, the first time I’d been

trained by external trainers. That helped move me on and I learned so much about the importance of areas like ‘farm to fork’ knowledge and traceability.

When I’d completed that I started to wonder how far I could take this career. And there was one obvious route!

BECOMING A MASTER BUTCHER?

Exactly. If I wanted to push myself as far as I could go, trying to become a Master Butcher was the clear pinnacle. So I started the process in July last year and I learned in January this year that I’d made it! That was a great day and I think I might have had a couple of whiskies after work to celebrate!

AND YOU MADE HISTORY?

I became only the second woman ever to qualify as a Master Butcher, which makes me really proud. I like to think that I’ve

shown that anyone can achieve their goals if they put their mind to it, regardless of who they are. There are fewer than 70 Master Butchers in the UK – I was number 65 – so I’m in good company!

HOW DIFFICULT WAS IT TO BECOME A MASTER BUTCHER?

It was pretty gruelling. It’s a mixture of practical, hands-on work and more standard written assessments. Essentially, you have to prove to the Institute of Meat that you are expert in 14 different areas that cover every aspect of butchery. I had to visit farms and slaughterhouses, build portfolios of photographs of the work I’d done, get testimonials from customers – you name it. It was intense and challenging, but I enjoyed it.

AND NOW YOU’RE HELPING THE NEXT GENERATION OF BUTCHERS

While I was competing to become

a Master Butcher I was promoted to Butchery Development Manager which basically means I help develop, train and inspire the next generation of butchers at Booker. That’s everyone from new starts looking to find their way in butchery all the way through to expert butchers considering trying to become Master Butchers. I’ve been through the entire process myself, so I’m hopefully able to help everyone develop their career – and enjoy the process. Training never ends, even for me, and that’s what makes Booker so special. We have a truly fantastic butchery team in the company, unlike any other.

WHAT MAKES BOOKER BUTCHERY TEAM SO SPECIAL?

Booker really believes in its butchery team and invests in its development. As a wholesaler we are pretty unusual in having so many highly trained, highly skilled butchers. Yes, we sell a fantastic range of butchery products but just as important is the service we can offer to our customers. We can cut, prepare and pack orders to the exact specifications of every customer and we can offer genuinely expert advice to customers, whether they’re looking at trying some new meats or new cuts, or whether they’re looking at ways of saving money by using less expensive cuts or different cooking techniques. We’re a great team and I’ll be doing my level best to ensure that we stay that way!

I became only the second woman ever to qualify as a Master Butcher, which makes me really proud. I like to think I’ve shown anyone can achieve their goals if they put their mind to it.

THE EASY WAY TO ADD CHOICE

Booker’s delivered Marketplace solution is the perfect hassle-free way to gain access to thousands of online-only premium drinks and equipment.

HOW IT WORKS

l Order at booker.co.uk or on the Booker app

l Free delivery on orders over £75

l Delivered by courier to your door

l Order by the single bottle or by the case

l Thousands of online-only products available

brands they trust and enjoy, the sort of big-selling brands you’ll find at your local branch of Booker. The latest market data indicates, however, that premiumisation and increased choice are important to a growing number of your customers –which is where Booker’s fantastic Marketplace solution comes

If you are looking to add interest and excitement to your premium drinks range, then the Booker Marketplace service is the fast, convenient way to gain access to a hugely extended range of thousands of premium and specialist drinks and glassware. Marketplace offers thousands of products you won’t find in a Booker branch, but which you can order through the Booker website or app – just look out for the Marketplace flash.

The drinks market is continually evolving and presenting caterers with fresh opportunities to grow their businesses by offering customers on-trend, high quality, great value drinks.

Many of your customers will, of course, be looking for leading

FAST, RELIABLE

The way Booker Marketplace works couldn’t be simpler.

All you have to do is visit booker.co.uk or have a look on the Booker app. You’ll find a vast range of premium drinks that you

order quickly and easily. Deliveries are free on orders over £75 and your order will be delivered by courier to your door. You can order by the case or you can order by the single bottle, making it easy to develop a unique range of drinks that will help set you apart from the competition and drive increased footfall, sales and profits.

The Marketplace service is also great for ensuring regular supply and for emergency top-ups.

Whether you’re planning to get ahead of the curve by curating an eye-catching range of premium and more unusual rums for the summer, establishing an extensive craft beer range, expanding your cocktail menu or building a malt whisky offer like

no other in your area, you’ll find everything you need at Booker Marketplace.

Why not check the full range out now by visiting the Booker website using the QR code opposite.

WELL EQUIPPED

Booker Marketplace is also the ideal place to find an array of equipment and non-food items that can help you elevate your offer and deliver those exciting, memorable experiences your customers are looking for. From quality glassware, tableware and barware to picnic benches and gazebos, from catering appliances, kitchenware and refrigeration equipment to chefswear and workwear, you’ll find it all at Booker Marketplace.

SCAN THE QR CODE ON THIS PAGE FOR MARKETPLACE PRODUCTS

SEE THE EXTENDED RANGE AT BOOKER.CO.UK

FRONT OF HOUSE AND BARWARE FURNITURE

CLEANPRO+

THE TOTAL CLEANING SOLUTION

CleanPro+ is much more than just a comprehensive range of independently tested high quality products, offering caterers a total cleaning solution complete with a full online hygiene manual offering expert support and advice for every area of your business.

Thanks to the challenges of the last few years, hygiene and cleanliness have never been more front of mind for many customers and can be a major factor in influencing where customers choose to eat and drink. Consequently, establishing and maintaining an effective cleaning regime and securing a 5-star hygiene rating can be vital in maximising footfall, sales and profits.

Booker’s exclusive CleanPro+ Professional Hygiene System has been developed specifically to offer caterers a one-stop comprehensive solution for all of their hygiene and cleaning requirements.

Not only does the system include over 150 professional-quality and fully compliant products, it also features a full web-based Hygiene Manual that caterers can access 24 hours a day from anywhere on their PC, tablet or smartphone. The Hygiene Manual is an immensely valuable resource for caterers,

offering extremely comprehensive advice and information for every area of your business, from the kitchen to the washroom.

The intuitive and easy to use Manual covers all of the key elements of your business:

l Kitchen

l Housekeeping

l Floorcare

l Bar & Cellar

l Warewashing

l Washroom

By simply clicking on one of these areas, caterers gain access to a wealth of information that make building and maintaining effective and efficient cleaning regimes as easy as possible.

SIMPLE AND EFFICIENT

Click on the ‘Kitchen’ section, for instance, and you will find information on all CleanPro+ kitchen products, complete with specifications and

usage advice. You can even order the products you need with a simple click.

On the same page, caterers can access dilution and application methods for each product, cleaning method cards, cleaning record cards, and can even download a Kitchen Wallchart which can be sited for easy reference for all colleagues.

The Kitchen section also features a helpful kitchen visual complete with highlighted ‘hotspots’ such as sinks, microwaves, hoods and extractor fans and so on. By clicking on these hotspots, caterers can find a list of recommended products for this particular area of the kitchen and, again, can order these products with a simple click.

This easy-to-use format is replicated in the Hygiene Manual for all other areas of your business, giving you all the information, advice and support you need.

COMPLETE SOLUTION

By using the CleanPro+ Professional Hygiene System, caterers also receive a free folder for record keeping

THE COMPREHENSIVE HYGIENE SYSTEM

Wasted food costs the industry

£3.2 BILLION a year – that’s why Hellmann’s & Guardians of Grub are working together to help operators optimise their menus.

With their free Cost Saving Skills course you’ll be provided with the tools, knowledge and skills to take a stand against wasted food.

A PROFESSIONAL & COMPREHENSIVE RANGE

CleanPro+ provides a professional and comprehensive system to ensure you can maintain an effective cleaning and hygiene regime in every area of your business:

l Kitchen

l Housekeeping

l Floorcare

l Warewashing

l Bar & Cellar

l Washroom

and Safety Data Sheets, Room by Room

Wall Charts, Method & Dilutions Cards, Cleaning Record Cards and Training information.

This system helps you deliver a consistently effective cleaning operations right across your business – all in one place. As well as providing a one-stop solution for chemicals, methods, records, safety information and staff training, it also helps you keep up to date with relevant hygiene guidance.

If you haven’t used the CleanPro+ Hygiene Manual, you can check it out now visiting the website below or scanning the QR code with your mobile device.

To access the manual, visit: www.booker.co.uk/content/clean-pro/index or scan the QR code.

WHAT OUR CUSTOMERS SAY CleanPro+ offers me the complete professional cleaning solution for our business. The new app has made everything simple and easy to follow.

J PETER, BUNN LEISURE

for Chefs FREE skills training

As a business built by chefs, for chefs, at Unilever Food Solutions we’re always looking for ways to make your life a little easier and better – including training and skills development.

That’s why we’ve launched the UFS Academy!

Find courses for every skill level, with training videos and exclusive masterclasses led by top chefs from around the world.

• The Art of Plating

• Social Media Photography

• Waste Management

• Maximising Sales

Courses cover topics including: Visit