Catering@Booker Issue 8 - February 2023

CATERING @ BOOKER

RAISING THE STEAKS

LIVERPOOL STEAKHOUSE EXPANDS WITH SECOND SITE

“The King’s coronation will be a spectacle celebrated by millions and hospitality will no doubt be at the centre of a historic moment for the country.”

COVER SHOT

Graeme Parry builds on the success of his Churrasco Steakhouse with the launch of a second site in the city.

CATERING@BOOKER

“The fact that we strive to remain a traditional country pub is what sets us apart from other venues in the town and what makes us attractive to our demographic.”

“When we heard we’d won £2,500 with Pipers and Booker, we were in the middle of rebuilding work – on a small budget after the challenges of the pandemic. The money let us finish the job in style and it has really helped the business.”

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

Shaun De-Silva, Deer Park Tap, Rotherham

Kate Nichols OBE, Chief Executive, UKHospitality.

Matt Lewis, The Horseshoe, Chipping Sodbury

Just because your guests may be more focused than ever on value, that doesn’t mean they want to compromise on quality, especially when it comes to traditional classics like fish and chips. Booker’s range of own brand fish allows you to deliver value while also providing excellent quality.

Sodbury pub at the heart of the community.

16 Churrasco Liverpool diner puts topnotch steaks at the heart of its menu.

FEATURES

27 Burgers & Breakfasts Make more of great-value staples like juicy burgers and filling breakfasts.

30 Own Brand Fish Drive up margins with Booker’s quality own-brand fish range.

the increasing demand for value.

ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER

FESTIVE PARTIES AND WORLD CUP LIFTS HOSPITALITY SECTOR BY 12.6%

Spending in pubs and bars up 12.6% in December, the biggest rise in sales since May 2022.

Christmas parties and the World Cup helped pubs and bars enjoy their biggest uplifts in sales since May last year, according to the latest report from Barclays, which sees nearly half of the nation’s credit and debit card transactions.

Total consumer card spending grew by 4.4% in December, but it was the hospitality industry that saw the biggest increase, up 12.6% year-onyear, despite the problems caused by the rail strikes. Restaurants also saw a

noticeable year-on-year improvement in December, with the decline in spending falling to just 3.9%.

This is all despite a huge increase in consumer spending on utilities in December, up 40.6% year-on-year as the temperature fell.

The report also found a decline in spending on so-called ‘insperiences’ such as digital content and subscriptions which shrunk by 1.3% in December after an extended period of growth,

possibly suggesting a return to real life experiences such as visits to hospitality venues.

INDUSTRY BACKS PLANS TO EXTEND LICENSING HOURS DURING KING’S CORONATION

Leading trade body UKHospitality has backed the Government’s plans to extend licensing hours during the King’s coronation celebrations in May.

Responding to the Government’s consultation on licensing over the coronation period, UKHospitality Chief Executive Kate Nicholls said: “I’m pleased

the Government is proposing to extend licensing hours. “Not only will it benefit customers, but it also means businesses

will be able to trade for longer, increase footfall and generate additional sales.

“At a time when the sector has been ravaged by the cost of doing business crisis, as well as recruitment challenges and strike disruption, this extension would provide a much-needed boost and aid hospitality’s recovery.”

INDUSTRYNEWS

INBRIEF

HOSPITALITY VACANCIES ‘FALL 5.7%’ IN 2022

Job vacancies in the hospitality sector fell 5.7% to 149,000 in the final quarter of 2022, according to the Office for National Statistics.

The number remains far higher, however, than the 85,000 recorded in the final period prior to the pandemic.

TIPPING LEGISLATION MOVES CLOSER

House of Commons passes a bill that, if it becomes law, will make it illegal for businesses to withhold staff tips and service charges.

The bill would also place strict controls on how service charges are managed. The Employment (Allocation of Tips) Bill will now go forward to the House of Lords and, if approved in the upper house, is expected to achieve royal assent by the spring when it will then become law.

A bill that will prevent hospitality businesses from holding back staff tips has taken a major step to becoming law after it was approved by the House of Commons last month, gaining cross-party support.

The law would mean that all money collected through tips and service charges must be paid to workers to a strict timeline. Businesses will also be required to keep more detailed records about the collection and distribution of tips and service charges and make them available to staff upon request.

GROWTH IN DRINKS SALES OUTSTRIPS INFLATION AT 13%

The hospitality trade continued a solid start to 2023 drinks sales with double-digit growth on January 2022, the Drinks Recovery Tracker from CGA by NielsenIQ shows.

Average sales in the week to Saturday 14 January were 13% above the equivalent period in 2022. This follows 24% growth in the first week of January and strong increases through most of December, and ahead of the current rate of inflation of 10.5%.

Growth was strongest in the soft drinks category (up 24%) as consumers continued Dry January. Wine (up 17%), cider (up 16%) and beer (up 14%) all beat last year by double digits, but spirit sales were flat—though they were just ahead of pre-Covid comparisons.

What are you doing different to stand out in your local market? Share it with us and your fellow Booker colleagues at catering@booker.co.uk

DEPOSIT RETURN SCHEME PLANS REVEALED

A Deposit Return Scheme for England and Northern Ireland will come into force in 2025 but won’t include glass.

The government has confirmed that a new Deposit Return Scheme (DRS) on drinks containers will come into force in 2025 in England and Northern Ireland and, unlike the DRS systems in Scotland and Wales, it will not include glass.

The Department for Environment, Food and Rural Affairs (Defra) published the results of its DRS consultation on 20 January, stating it had received “‘strong support” for a scheme. The Scheme will become effective from 1 October 2025 and will apply to cans and plastic bottles.

Details of exactly how the scheme will work in hospitality, where the majority of containers will not leave the venue, have not yet been clarified but the scheme is likely to require operators to pay a deposit for each container they buy and

have it refunded when the spent containers are collected for recycling. The government says “extensive” work with the industry to prepare for the necessary changes will begin shortly. This will include establishing infrastructure and amending labelling procedures.

Kate Nicholls, Chief Executive of trade body UKHospitality, said: “Sustainability is a key focus for hospitality, and venues have already made great strides to reduce plastic use and maximise recycling. As we have seen in Scotland, the introduction of a DRS is a colossal and complex undertaking. Lessons must be learned from that scheme, in particular the need for ample time to bring businesses along on the journey to ensure it is workable. The Government’s planned implementation in 2025 is an encouraging start.”

SINGLE-USE CUTLERY TO BE BANNED IN ENGLAND

The government has confirmed single-use plastic items are to be banned in England from October this year in a bid to further reduce pollution. Environment Secretary Thérèse Coffey is set to ban a range of single-use plastics including plates, trays, bowls, cutlery, balloon sticks, and certain types of polystyrene cups and food containers.The ban will apply to all business types including hospitality and retail.

Coffey comented: “I am determined to drive forward action to tackle this issue head on. We’ve already taken major steps in recent years – but we know there is more to do, and we have again listened to the public’s calls. This new ban will have a huge impact to stop the pollution of billions of pieces of plastic and help to protect the natural environment for future generations.”

DELIVERY, TAKEAWAY ‘DOUBLE PRECOVID LEVELS’

Restaurant delivery and takeaway sales in December were more than double (104%) the figure from December in 2019, prior to the pandemic, according to CGA by NielsenIQ’s latest Hospitality at Home Tracker.

Deliveries were up 238% and takeaway and clickand-collect orders grew by 53%.

The report found that just over 24% of restaurant groups’ total sales came from deliveries and takeaways in December, with drinks accounting for one-tenth of all athome orders.

THAT’S THE SPIRIT!

There’s a motto at The Horseshoe in Chipping Sodbury: “Enter as a stranger, leave as a friend.” And despite a recent changing of the guard at the 15th century pub, its new owners and landlord are determined the sentiment sticks.

Bought by a group of local businessmen and friends in December 2022, The Horseshoe now has a new

THE LOWDOWN

THE HORSESHOE, CHIPPING SODBURY

Established: 2013. Under new management since December 2022

Landlord: Matt Lewis

Time at establishment: Six years

Staff: 10 including two chefs

Covers: 90 indoors plus a further 60 in the garden

Booker deliveries: Two a week

landlord and director in the form of previous manager Matt Lewis. Local man Matt, who has developed a deep love for The Horseshoe since he started working in the pub under the previous owners six years ago, explains.

“The Horseshoe has been the heart and soul of Chipping Sodbury for years and has always operated as a ‘real traditional country pub,’ with a standout mix of real local ales, great-quality traditional food, an award-winning beer garden and the warmest of welcomes,” he says.

“The pub also strives to be a big part of local life

A perfect fusion of traditional values, community spirit and great-quality food is keeping The Horseshoe at the heart of life in Chipping Sodbury.

and we host all sorts of regular clubs and social evenings for local people and support local artists and musicians as much as possible. I’m determined to maintain the feel that has seen this pub become such a treasured part of local life – whilst making a few simple updates to refresh the offer and add a bit more excitement,” he adds.

“The fact that we strive to remain a traditional country pub is what sets us apart from other venues in the town and what makes us attractive to our demographic. Most of our regulars are people in their 50s and upwards, especially mid-week, although we do see lots of families on the weekends and on Friday and Saturday nights we tend to see a few more diners and drinkers in their 30s. I expect that demographic to grow somewhat over the coming months, in line with some of the exciting changes that we plan to make”.

One of the key “tweaks” that Matt and the new owners plan to make is a heightened focus on The Horseshoe’s food offer. “We’ve always served food and the pub has a great reputation for its great-quality traditional fare and is constantly ranked as one of the top places to eat locally and my hope is to enhance that even further,” Matt explains. “Previously the pub only offered food between 9am and 5pm, so I’ve extended the kitchen’s opening hours to 9pm now to offer a dinner service.”

Matt is also transforming the pub’s first floor into a dedicated restaurant offering 30 covers. He says: “I’m really keen to push the food side of the business but I want to try and keep it separate from the wet side as we have a lot of regulars who like to come in just to enjoy a nice drink, and I don’t want the developments we are making on food to interfere with that.”

Customers can also eat downstairs, where up to 60 covers can be offered on the pub’s ground floor, and in its beautiful junglethemed garden which can provide a further 60.

“We have two fantastic chefs who give the food their all,” Matt adds. “We have a fairly traditional menu due to our demographic, but freshness and quality have always been key and will remain so. There’s a strong homemade element too, we make all our chips ourselves for example – from Booker-bought potatoes of course! I want to keep the menus traditional because that’s what our customers want but my plan is to spice things up a little with a few new additions to add a bit more interest.”

One way in which Matt has already succeeded in “spicing this up” is with a brand-new ‘Burger and Steak Night’ concept for

Wednesdays. “We’ve had a burger on our menu since last year,” he comments. “It’s a premium burger and I used to source the meat for the patties from a local butcher but I’ve actually just switched to Booker’s Black Gate range and customers are just as impressed with the quality. The feedback we get on our burgers is consistently excellent.

“For the new Burger and Steak Night we now offer three excellent burgers ranging in price from £13.95 to £17.95. The menu has a 50s and 60s theme – and all the burgers are named after famous singers from the 50s and 60s. Inspired by Elvis, The Horseshoe’s most expensive burger, aptly named ‘The King,’ features a premium beef patty plus a fried breakfast in a bun.

“Steaks are a totally new addition to the menu and my Booker

Catering Development Manager Paul has been a great support and really helped me to develop the concept. All three steaks are sourced from Booker’s Black Gate range and cover from £16.95 for an 8oz rump to £22.95 for a 16oz T-Bone.

“We’re buying a lot more from Booker now in general, around 95% of our stock and that includes the vast majority of our fresh and chilled produce, store cupboard ingredients, spirits, wine and cleaning products. We’ve also just moved to delivery at the start of the year and we now get two deliveries a week, which enables me to work so much more efficiently. It’s so much more convenient for me to order everything from one place and have it

MATTS' SPECIAL BOARD

TRADITIONAL VALUES

Maintaining the Horseshoe's traditional look, feel and offer will remain key for the new management team. It's what sets the pub apart from the other venues in town.

HOMEMADE AT HEART

Much of the Horseshoe's food is made from scratch, including its popular handcut chips.

LIGHTHEARTED FUN

Matt injects fun into the pub's traditional offer with themed menus, entertainment and light-hearted promotions such as his popular 'Gin Passport' .

delivered direct to the door. There’s a real cost benefit too. “I’ve seen the prices that some of the other tied businesses have to pay and I’m so grateful that as a Free House, I have the freedom to buy from where I choose. Booker is definitely helping me to keep my costs in check and ensure that we can keep on offering our customers great-quality products and fantastic value for their money.”

In a bid to offer customers even more value for money, Matt also offers a ‘Pensioners Special’ every Tuesday, which lets pensioners have anything off the menu for just £7.99. He’s also introduced an NHS and Armed Forces discount of 10% off food and drink bills if they spend £20 or more.

“Initiatives like that are so important for a pub like this,” Matt says. “It all comes back to the fact that we want to be viewed as

BURGER AND STEAK

THE HORSESHOE, CHIPPING SODBURY

Themed nights

Matt has updated The Horseshoe’s food offer with a new ‘Burger and Steak Night’ concept for Wednesdays. All meat for his new burger and steak menus come from Booker’s premium Black Gate range, which is all 28 days matured, dry aged for seven days on the bone and Farm Assured.

The menu includes three premium burgers ranging in price from £13.95 to £17.95 for its most expensive ‘The King’ burger.

Steaks range in price from £16.95 for an 8oz rump to £22.95 for a 16oz T-Bone.

a community asset rather than just a pub.” Going forward Matt also hopes to grow the pub’s community feel yet further with more themed nights and weekend entertainment.

Matt has also launched a promotion to highlight the pub’s 300-strong gin range: “We’ve created a ‘Gin Passport’ for patrons which gets stamped each time they try a new gin from a different location. Locals love the concept, it’s a good bit of fun.”Given that the building is 500 years old, gin is not the only type of spirit found in the bar. There have been countless sightings and odd events such as glasses pushed off tables and objects being rearranged,” Matt says. “It’s all part of the pub’s charm, though,” he laughs. “I just don’t come down if things go bump in the night! I absolutely love this place, it’s got a totally unique feel that you won’t find in any other establishment on the High Street and we plan to keep it that way.” xxx

xxx

MATT LEWIS

“Booker is helping me to keep my costs in check and ensure that we can keep on offering our customers great quality products and fantastic value for their money.”

UPPING THE STEAKS

With its top-grade steaks, mouth-watering sides and warm and welcoming atmosphere, Graeme Parry’s first Churrasco Steakhouse in the Liverpool suburb of Sefton Park quickly became a smash hit with local diners when it opened its doors in 2015.

Such a hit in fact, that in October 2021 Graeme was emboldened to open a second site: Churrasco Steakhouse City, at the heart of Liverpool’s vibrant shopping and hospitality scene.

Despite the current challenging times, trade at the prime town centre location is flying as diners continue to be enticed in by the promise of indulgent meals that always leave them hungry to visit again.

The key to its magnetism? For Graeme it’s all about quality. “When it comes to steak, quality is everything,” he explains. “You can offer the most

THE LOWDOWN

CHURRASCO STEAKHOUSE LIVERPOOL CITY

Outlet: Churrasco Steakhouse Liverpool City

Format: Steakhouse

Owner: Graeme Parry

Established: October 2021

Covers: 140

Chefs: 7

With A-grade steaks and sides to match, Liverpudlian diners always leave Churrasco Steakhouse hungry for a repeat visit.

incredible starters and sides on the planet but if the steak isn’t great, that’s all your customers will remember,” he adds. “We’ve recently switched 100% of our meat supply for both venues to Booker and its premium quality BlackGate range. The quality is excellent and consistently so. Consistency is vital in this business – it’s how you retain custom – after all, you are only ever as good as your last plate.

“We use the BlackGate meat for all our fillets, ribeyes and sirloins and they are all fantastic. We also buy all our pork ribs from Booker, and we get through at least 70 kilos of those each week. “I’ve tried other suppliers over the years, but Booker’s pork ribs really are the meatiest; customers come to us because they know our ribs are the best.”

While the business is on delivery for the majority of his spend, which also includes bottled beers, spirits, fries and fresh produce, Graeme tends to visit his local Liverpool branch around four times a week to buy his meat in person.

“I have a great relationship with the in-branch Butchery team,” he explains. “They are all so knowledgeable, approachable and transparent. They understand my business and my needs, and we work really well together.

“I also like the act of choosing and buying my steak in person. I’m very hands on like that,” he laughs.

Graeme’s hands-on approach also translates to his menus –particularly the mouth-watering range of ultra-indulgent starters and sides that complement its premium steaks so perfectly.

“I love to get stuck in thinking of new ways to thrill our customers by taking things to the next level and finding new ways to elevate classic dishes. When it comes to sides and starters, it’s all about indulgence. Our sides are designed to be like guilty pleasures. Take our Mac & Cheese for example. Our Mac & Cheese comes

Graeme on steak quality

“When it comes to steak, quality really is everything. We’ve recently switched 100% of our meat supply to Booker and its premium quality BlackGate range.”

leap into spring

with Simply Ruby Chocolate Powder

Whisk up eye-catching hot chocolates and ice cold frappes this spring.

Decorate with luxury white chocolate sauce and any red or pink toppings for the perfect finishing touches. Your social media-worthy drinks will ensure all eyes (and cameras!) are on you.

M280639 Simply Ruby Chocolate Powder 1kg £12.99

M238663 Simply Luxury White Chocolate Sauce 1kg £7.99

topped with spicy Nduja Sausage, SlowCooked Beef Brisket, or Stilton & Maple Bacon among others. We try and make it as naughty as we can. A Steakhouse is a destination restaurant. Customers come here wanting to treat themselves so it’s our job to tempt them!

“The sides and starters are also perfect for sharing, which is another big theme in the business and particularly here at our city-centre site, which receives much higher levels of footfall due to its busier location. Groups of customers love to pick one or two sides each so they can share and taste as many of them as possible.”

Another hugely popular sharing item on Churrasco Steakhouse’s menu is its Tomahawk steak. Designed for two diners, the premium-quality 37oz steak has a price tag of around £86 and comes with

fries and salad to share, plus any one of the restaurant’s seven indulgent sauces.

These include Peppercorn, Chimichurri, Malbec, Blue Hollandaise, Bearnaise and Mushroom Bordelaise. All are made fresh every single day. “The homemade element is also key, and we make as much as possible from scratch,” Graeme adds. “All our chips are hand cut and we also do a lot of braising to really elevate our starters. Our bestselling Steak Pie Croquettes, for example, are made using our home-braised brisket.

The homemade element also helps Graeme and his team to make the best possible use of all its stock – a crucial factor in the current challenging times.

“We try not to waste anything, so we’ll use tasty offcuts of filet ends or flatiron

INDUSTRIALLOOK

Design detail

Located in a character-packed listed building at the heart of Liverpool’s bustling city centre, Churrasco Steakhouse City has been designed with a stunning industrial-luxe look. Glittering chandeliers hang in the large feature windows, accentuating the building’s unique high ceilings. Tables come in an array of textures including white marble or wood, with comfortable and smart brown leather chairs. The restaurant also features seven four-seater ‘cabins’, complete with cow-hide coverings to offer a more intimate or special dining experience.

Graeme on the experience

“Customers get so much more than a delicious plate of food at Churrasco Steakhouse. They get a real experience.”

CHURRASCO STEAKHOUSE, LIVERPOOL

We’re the only major black tea brand to offer the same strength across all products regardless of where it’s drunk

steaks to make into delicious tacos or suchlike,” Graeme adds.

Given the current climate Graeme has also just introduced a new midweek ‘Steak and Wine Offer’.

“Despite being more of a destination venue we knew that the first half of 2023 would be tough on many customers and that some might be more worried about the cost of a steakhouse meal, when compared with other restaurant categories such as pizza or pasta. As a result, we have put together a new midweek ‘Steak and Wine Offer’ giving customers a starter, a main, a side, a sauce and a 1/2 bottle of wine for £29.50. It offers great value for money and certainty over the price which is really appealing

to customers. We’ve been pushing it on social media and we have POS outside to highlight the offer yet further and so far, take-up has been really positive.”

Also new for 2023 will be Sunday Roasts. The concept, which will replace Sunday Brunch, was introduced in the City venue earlier this month. Roasts have already “transformed” trade at the Sefton Park branch since they were introduced in October 2022.

“Sunday trade is now up well over 10% year-on-year at Sefton Park since launching the roasts and we expect them to do even better in our City venue,” Graeme adds. Chicken, Pork, Beef and Chateaubriand Roasts will all be available, with all roasting joints and belly pork also

GRAEME'S SPECIAL BOARD

ADDED EXTRAS

coming from Booker.

In true Churrasco Steakhouse style, all roast meats will also be accompanied by a delectable range of indulgent homemade sides and sauces – perfect for sharing among friends and family.

“Customers get so much more than a delicious plate of food at Churrasco Steakhouse,” Graeme says. “They get a real experience. We strive to ensure that every customer leaves a whole lot happier than when they came in and that’s down to the service and atmosphere as well as the food. We’re an independent business and I’m fortunate to work with a great team of passionate people who aim to deliver that experience day in and day out. It makes all the difference.”

SPECIAL OFFERS

Sides and starters can be a great way to add real interest to your menu and leave diners hungry to come back for more.

A mid-week special offer can be a great way to drive trade on quieter days of the week.

cadbury Mini Eggs Vanilla Cheescake

metHod

1. Line the base of a 20cm loose-bottomed or springform tin with baking parchment.

2. Crush the ginger nuts with a rolling pin and stir in the melted butter. Press down into the base of the lined tin and level the top. Chill in the fridge while you make the filling.

Ingredients

For the Ginger Nut base:

• 100g Ginger Nut biscuits

• 25g butter, melted

For the filling:

• 300g Philadelphia

• 150g 0% fat Greek yoghurt

• 50g caster sugar

• 1 tsp vanilla extract

• 1 sachet powdered gelatine

• 4 tbsp hot water

• 100ml double cream

• 80g Mini Eggs

3. In a bowl, beat the light soft cheese with the yoghurt, sugar and vanilla extract.

4. In a clean, dry bowl, beat the cream with a handheld electric whisk until it stands in stiff peaks.

5. Sprinkle the gelatine over the hot water and stir well. Leave for 2–3 minutes, stirring occasionally until completely dissolved and clear. Stir into the soft cheese mixture and then gently fold in the whipped cream.

6. Place the Mini Eggs in a sealable plastic bag and smash them roughly with a rolling pin or meat mallet into medium and small pieces.

7. Arrange most of the crushed Mini Eggs over the biscuit base and pour the cheesecake mixture over the top. Chill in the fridge overnight until set. Sprinkle with the remaining crushed Mini Eggs and serve cut into slices.

cadbury

Mini Eggs Hot Chocolate

• 2 tsp (12 gram) - Cadbury Drinking Chocolate

• 150ml Semi Skimmed Milk steamed to approx. 60˚C

• 4 Cadbury Mini Eggs

• 10g Spray Cream

metHod

1. Roughly chop half the Mini Eggs.

2. Place 2 tsp of Cadbury Drinking Hot Chocolate into a suitable mug.

3. Pour cold semi skimmed milk into a metal pitcher, and steam to approx. 60˚C. Please note: this should increase the 150ml of milk to around 200ml once steamed.

4. Pour the milk into the 200ml mug/ glass and stir well.

5. Top with squirty cream and Mini Eggs.

serve

£0.72 £3.50 74% 264 kcals m468991

The #1 Drinking Hot Chocolate*

TWO BOOKER CUSTOMERS SAVOUR THE MOMENT WITH PIPERS!

Two lucky Booker customers collected £2,500 each in a recent Booker-exclusive Savour The Moment competition run by Pipers Crisps.

£5,000 PRIZE FUND

Two delighted Booker customers were able to Savour The Moment recently when they learned that they had won an amazing £2,500 each in a fantastic competition run exclusively for Booker customers by Pipers Crisps.

As part of its first-ever competition run exclusively with Booker, Pipers Crisps offered a £5,000 prize fund to help support Booker catering and pub customers as they continued their recovery after the challenges of the pandemic, rising costs and the costof-living crisis.

OPEN TO ALL

The competition was open to all Booker catering customers and to be in with a chance of winning, all that they had to do was buy any 24 x 40g case of Pipers Crisps during the month-long entry period to be automatically entered into the draw.

The competition was communicated via email to more than 100,000 customers and was also promoted heavily on key digital

and social media platforms including Instagram, Twitter and Facebook as well as in a number of Booker print publications.

HUGELY POPULAR

With £5,000 up for grabs, it is no surprise that the competition was hugely popular.

The winners of the two prizes – one for catering venues and one for pubs where Pipers hugely over-indexes – were drawn at random and the lucky two Booker customers were:

l Mandy Martin, Oxford Inn Public House, Redruth

l Shaun De-Silva, Deer Park Tap, Rotherham

Catering@Booker caught up with Mandy and Shaun to find out what they were planning to do with their surprise £2,500 windfall.

MANDY MARTIN

WERE YOU SURPRISED YOU HAD WON?

It was such an amazing surprise!

ARE PIPERS CRISPS POPULAR IN YOUR PUB?

Extremely. My customers absolutely love them.

WHICH FLAVOURS DO YOU STOCK AND WHICH ARE MOST POPULAR?

We stock all of the flavours and they’re all popular but the beef ones are extra special to me. I have a good customer whose son is severely disabled and he just loves the beef one.

WHY DO YOU THINK THEY ARE SO POPULAR?

Well, they taste great but they’re also brilliant value.

HOW DID THE PANDEMIC AFFECT YOUR BUSINESS?

I’m not going to lie, it was very difficult. When Covid hit us we had to shut down for a while and when we were able to reopen, it was only on a limited basis.

WHAT DID YOU DO WITH YOUR £2,500 PRIZE?

We bought some heaters for the beer garden which lets more people sit comfortably outside even when it’s a bit colder.

SO THE PRIZE MONEY HELPED?

It definitely helped and thank you once again.

Ali Gore, Away From Home Channel Director at Pipers, said: “As a key brand in the catering and hospitality sector, Pipers was delighted to run this fantastic competition. Pipers performs exceptionally well in these channels and particularly in pubs where the brand does extremely well.

“We were only too aware of the challenges that catering and pub customers have had to face over the last few years and we wanted to demonstrate our commitment to our customers as they continued their recover after the pandemic.

“Savour The Moment was a very popular competition with huge participation from Booker customers and

WERE YOU SURPRISED YOU HAD WON?

You could have knocked me over with a feather!

ARE PIPERS CRISPS POPULAR IN YOUR VENUE?

They’re very popular and that’s because they’re great crisps, just the way crisps ought to be.

WHICH FLAVOURS DO YOU STOCK AND WHICH ARE MOST POPULAR?

We stock a full range and all of them sell. All of the flavours taste like proper crisps with good, strong flavours.

WHY DO YOU THINK THEY ARE SO POPULAR?

I think it comes down to the fact that Pipers are proper crisps. Plus, they’re great value and never let you down.

HOW DID THE PANDEMIC AFFECT YOUR BUSINESS?

It hurt us really badly and it will take a while to fully recover from it – which is why the prize win was so fantastic.

WHAT DID YOU DO WITH YOUR £2,500 PRIZE?

The £2,500 let us finish some building jobs we had started in style and has really helped the business.

SO THE PRIZE MONEY HELPED?

Absolutely! It was brilliant to be able to get those jobs finished properly and it was just the lift we needed.

we were delighted to be able to help Mandy and Shaun accelerate the pace of their recovery with the help of their cash prizes.

“Pipers remains more committed than ever to the catering and pub channels and we look forward to working with Booker customers in the months and years ahead.”

Darren Bown, Catering Customer Director from Booker said: “We know how difficult it has been for many of our customers and we were pleased to work with Pipers on this exclusive competition which played a major part in helping Mandy and Shaun overcome the challenges they face.”

SHAUN DE-SILVA DEER PARK TAP, THRYBERGH, ROTHERHAM

OXFORD INN PUBLIC HOUSE, REDRUTH

MAKE MORE OF...

BURGERS AND BREAKFASTS!

In today’s challenging times, Booker’s own-brand ranges can help you deliver tasty, great-value staples like juicy burgers and filling breakfasts.

Cheese Quarterpounder with Fries

Chef’s Essentials Quarter Pounder Burgers 40x113g M147178

Chef’s Essentials Straight Cut Chips 4x2.27kg M2773

Chef’s Essentials Plain White Baps 48s M218828

Chef’s Essentials Burger Slices 112 Slices M153102

Sell price: £2.99

Cost per serving: 80p Profit: 68%

Cash profit: £1.70

Value Cooked Breakfast

Chef’s Essentials

Unsmoked Rindless Back Bacon 2kg M147175

Chef’s Essentials Baked Beans in Tomato Sauce

2.61kg M150817

Sell price: £3.99

Cost per serving: £1.02

Profit: 70%

Cash profit: £2.31

The start of the year often sees people cutting back on their spending and redoubling their focus on value. But they don’t often want to compromise on quality for the privilege. That’s particularly important when it comes to classic British staples like cooked breakfasts and tasty burgers.

The good news is that Booker’s fantastic ownbrand ranges allow you to deliver exactly what many of your customers are looking for: greattasting dishes at outstanding value prices. Even better, Booker own-brand products also ensure that caterers are just as happy, thanks to the strong profit margins they offer.

At this time of year, it often pays to get back to

basics and focus on delivering crowd-pleasing dishes at breakfast and lunchtime. You can’t go wrong with sausages, bacon, burgers and beans – and Booker’s own-brand ranges mean you can deliver classic breakfast and lunch dishes, sell them at great-value prices and still make strong cash profits on every meal sold.

COOKED BREAKFASTS

The great British fry-up is the ideal place to start. Take the serving suggestion featured on these pages for instance. With the cost-of-living crisis front of mind for many, what could be more tempting for your customers than a high-quality Value Cooked Breakfast. Eggs, chips, bacon, sausages and beans make a dish fit for anyone

and, when sold at just £3.99, will deliver a cash profit of £2.31 – or 70% – and will cost you just £1.02 per serving.

To take your offer up another level, consider the tempting Mixed Grill serving suggestion featured on these pages. Guaranteed to satisfy even the biggest of appetites, the dish features beef rump, lamb chops, bacon, sausages, onion rings, fried tomatoes and chips – and all for a cost per serving of just £3.57.

Sell it on your menu for £10.99 and you’ll make 61% profit, which equates to £5.59 in cash profit.

BURGER BONANZA

Another great option for both breakfast and lunch, depending upon your customer base, is a hearty burger. Quick and easy to prepare and serve, a fantastic Cheese Quarterpounder with Fries can be prepared using Booker own-brand products for just 80p a serving.

Buy Chef’s Essentials Quarter Pounder Burgers for just 45p per burger and Chef’s Essentials Plain White Baps for just 16p per bap then add Chef’s Essentials Burger Slices for just 7p a slice. Complete the dish with Chef’s Essentials Straight Cut Chips at just 12p per 100g and you’re ready to start growing your profits.

Add it to your menu at just £2.99 and you’ll make £1.70 for every one sold, a profit margin of 68%. Of course, you could offer extras like onion rings or bacon to further boost the sell price and profits.

To help you prepare your breakfast and burger menus in confidence, Booker has locked down the pricing of many of its core own brand lines until 7 March – so you can plan your menu in complete confidence.

The prices on everything from Chef’s Essentials

Baked Beans in Tomato Sauce and Chef’s Essentials

Sausages to Blackgate Beef Rump and Chef’s Essentials Unsmoked Rindless Back Bacon have been locked down, helping ensure that breakfast remains twhe most important meal of the day for many.

Scan the QR code for the full range.

SERVING

Chef’s Essentials 50 Sausages 6x2.125kg / 2.125kg M147653

Chef’s Larder Lamb Loin Chops 1.5kg M142585

Chef’s Larder Premium Beer Battered Onion Rings 1kg M233903

Chef’s Larder Straight Cut Chips 2.27kg M277348

Blackgate Beef Rump M217205

Pork Loin B/less R/less 1xAV 5kg M236247

Sell price: £3.99

Cost per serving: £1.02

Profit: 70%

Mixed grill

All prices correct at time of going to press

FISH FOR BIGGER PROFITS

With the excesses of Christmas and the festive period still fresh in the memory and a new year underway, it’s the perfect time to take a fresh look at your menu to see if there us anything you can do to make sure your offering is in tune with current demands and trends.

The cost-of-living crisis is sure to keep value near the top of your guests’ priority list and the start of a new year invariably sees many people looking to stick to their new year’s resolutions and, during these times, keep meal times costs down. You can meet both of these head on with one fantastic solution: Booker’s own-brand fish range.

Not only is Booker’s range great quality, it also delivers outstanding value for your customers, as well as excellent profit

opportunities for you. The first months of the year could be the perfect time to dial up your fish and seafood offering and communicate the quality credentials in venue and on social media.

According to the 2022 Q3 Seafood in Foodservice report by industry body Seafish, more and more people are already turning to fish and seafood. The report revealed that fish and seafood visits to pubs were up by 65% in that three-month period – so there’s clearly an appetite for tasty fish and seafood dishes out there waiting to be exploited.

Simple Fish & Chips

Chef’s Larder 12 Medium Battered Cod Fillets 140-170g

1.68kg M260743

Chef’s Essentials Straight Cut Chips 4x2.27kg M277349

Chef’s Larder Mushy Peas

2.61kg M227542s

Sell price: £5.00

Cost per serving: £1.00

Profit: 77%

Cash profit: £3.21

Booker’s fantastic range of own brand fish products lets you offer great value meal options, perfectly in tune with current market demands.

CLASSIC FLAVOURS

When it comes to fish dishes, the classic fish and chips continues to reign supreme. According to Seafish, British consumers bought 336 million servings of fish and chips in the two years ending in September 2022 – and pubs are enjoying the biggest increases, up 15.2%.

Booker’s own-brand range can help you create a quick and easy fish and chips dish that delivers 77% profit when sold at £5, and costs just £1 per serving. All you have to do is stock up on Chef’s Larder Medium Battered Cod Fillets at £10.49 and Chef’s Essentials Straight Cut Chips for £9.99. Add some Chef’s Larder Mushy Peas at £5.29 and you have the perfect, classic fish and chips for just £1 a serving.

For customers looking for some comfort food on chilly days, why not consider a warming, homely fish pie? Again, you can create the entire dish using Booker’s own brand range with minimum fuss and it will deliver 68% profit when sold at £9.99.

All you need are Chef’s Essentials White Fish Fillets at £5.99, Farm Fresh Washed White Potatoes at £9.99 and some Farm Fresh Leeks at just £5.99. The whole dish will cost you just £2.68 a serving and will deliver a great quality, delicious fish pie that will keep your guests coming back for more.

QUICK SOLUTIONS

If your customer base includes those looking for something a little more unusual, why not use Booker’s own brand range to create a scampi wrap that is quick and easy to prepare and may appeal to your customers. Simply combine Chef’s Essentials Breaded Scampi Bites at £16.29 with some Farm Fresh Red Peppers at £15 in Chef’s Larder Plain Tortilla Wraps at £15.49. Cost per serving is just £1.31 and you’ll make 74% profit if you sell the dish at a very reasonable £5.99.

Simple Fish Pie

Chef’s Essentials White Fish Fillets 170-220g 1kg M156658

Farm Fresh Washed White Potatoes 1x20kg M131323

Farm Fresh Leeks 2kg M128789

Sell price: £9.99

Cost per serving: £2.68

Profit: 68%

Cash profit: £5.65

Scampi Wrap

Chef’s Essentials Breaded Scampi Bites 1.8kg M210399

Chef’s Larder 96 12’’ Plain Tortilla Wraps 96s M251965

Farm Fresh Red Peppers 5kg M097951 M26074

Sell price: £9.99

Cost per serving: £2.68 Profit: 68%

Cash profit: £5.65

All prices correct at time of going to press

LOW AND NO THE WAY TO GO

The low- and no-alcohol trend continues, fuelled by the recent Dry January initiative, and Booker has everything you need to deliver a good range of options for your guests.

The new year is traditionally a time when people adopt resolutions and set out to moderate their consumption, particularly of alcohol.

The Dry January initiative every year has led to millions of people taking a month off the hard stuff and, according to the latest results, this year’s Dry January has seen the biggest participation yet.

YouGov data shows that a significant one in seven consumers planned to avoid alcohol in January, with 15% of regular drinkers intending to go dry.

While it’s still too early to establish how many people actually succeeded in lasting a month without a drop passing their lips, it’s clear that the trend towards low- and no-alcohol products that we’ve seen develop over the last few years is showing no signs of slowing down.

Indeed, drinks research specialists IWSR predict that low- and noalcohol consumption will rise by a third by 2026.

With that in mind, there is clearly an opportunity to actively grow footfall, sales and profits by ensuring that you have a good range to offer your non-drinking customers.

Bear in mind too that if you don’t offer nondrinking guests a range of alternatives, you could lose out on sales. CGA data from 2022 shows that 25% of people will simply default to tap water if they can’t find a good alternative when out in hospitality.

BEER LINES

To date, it’s beer that has largely been driving the low- and no-alcohol category forward. Recent years have seen a sizeable increase in wine and spirits alternatives, but it’s beer that’s driving the major volumes. Many of the major brewers have launched low- or no-alcohol alternatives and many have invested heavily in new brewing techniques to deliver great-quality beers without the alcohol.

Consequently, IWSR says that low- and no-alcohol beer and cider will contribute nearly 70% of overall category growth between now and 2026.

Booker has an extensive range of beers to choose from and, to help you cash in the moderation trend. San Miguel Alcohol Free Lager Beer is available, for example, at just 57p per bottle while Beck’s Blue will cost you just 50p a bottle. Guinness Draught 0.0% comes in at just 84p a can and, for cider lovers, Kopparberg 0% is available in two popular flavours at just

88p for a 500ml bottle and Thatchers Zero Alcohol will cost you just £1 for a 500ml bottle.

SPIRITS & WINE

The last year or so has seen a big increase in the number of great-quality low- and noalcohol spirits and wines, many from the biggest names in the business.

Booker stocks a strong range of options to help you target those who still want to enjoy the experience of a great night out but without the alcohol and, again, many products benefit from the pricing lockdown.

Stock up on Freixenet 0.0% Alcohol Free Sparkling for just £1.17 per bottle, or the Nozeco Special Edition Alcohol Free Fine Sparkling for £12.99 for a six-bottle case.

Looking for an eye-catching name to enhance your no-alcohol menu? Why not try the Kylie Minogue Alcohol Free Sparkling Rosé for just £4.00 per bottle?

Complete your offering with a delicious Gordon’s Gin 0.0% for just £8.99, or just 33p per 25 ml serve. Head over to Booker’s website to check out the full low- and noalcohol range and find out how you can make more sales and profits from this fastgrowing market segment.

Scan the QR code for the full range from Booker

NO AND LOW ALCOHOL

Prices and products are correct at time of going to print and are not guaranteed unless stated, errors excepted. 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.

KEEP IT CLEAN

The importance of a safe, hygienic environment has never been in doubt in the world of hospitality, but the last few years have thrown even more focus onto hygiene. Your guests are probably more hygieneconscious than ever, so making sure that your venue is both safe and hygienic – and demonstrating that fact to your customers – is critical.

YouGov research from last year demonstrates quite clearly that the vast majority of people check the food hygiene rating of where they are due to eat – so getting top marks is not only good practice, it’s also vital in maximising footfall, sales and profits.

With all of this in mind, Booker can ease the burden for its catering customers by helping them maintain their hygiene rating with a fantastic range of products and great value pricing.

CLEANPRO+

Booker’s exclusive own-brand CleanPro+ range includes absolutely everything you need to achieve and maintain a five-star hygiene rating.

Among the range is a collection of fast, convenient sprays to cover most jobs and all spaces from cleaning grills, disinfecting washrooms and removing stains to sanitising surfaces and polishing furniture.

Pricing on the range is just £3.29 per spray – but if you buy the products by the case (£16.99 for six), you make an additional saving of 46p per bottle.

Booker has also recently expanded the CleanPro+ range with the launch of four new laundry products, all available at the price of just £14.99 for a twin pack. The four new lines include a 5l Bio and a Non-Bio

Hygiene has never been more important to your customers in this postpandemic world, which is why Booker has locked down the pricing on a range of vital cleaning products.

Laundry Liquid with each product good for 100 washes, as well as new Bio and Non-Bio 4-in-1 Laundry Pods with 60 pods per pack.

As with all CleanPro+ products, they deliver fantastic cleaning efficiency and quality as well as outstanding value pricing.

CLEANING ESSENTIALS

To help further, Booker Booker offers great pricing on a range of kitchen and bar essentials with some topvalue pricing available across a range of high-volume products such as Blue Cloths, Sponge Scourers, Washing Up Liquid, Bleach and Anti-Bacterial Cleaner. You can pick up a five-pack of CleanPro Sponge Scourers for just £3.09, a 100-pack of Clear Powder Fee Vinyl Gloves for just £6.49 or a 50-pack of CleanPro All Purpose Cloths for just £4.99.

Cleaning liquids are also available at great-value prices. Five litres of Chef’s Essentials Washing Up Liquid are available for just £4.49, five litres of Chef’s Essentials Thin Bleach for £2.49 and five litres of Chef’s Essentials Degreaser for just £5.99.

Again, if you choose to buy these liquids by the case (three per case), you’ll make even more savings. It’s the perfect time of year to take a fresh look at your cleaning regime and don’t forget that CleanPro+ provides a full, detailed website to help you ensure every aspect of your business is in tip-top condition and ready for that five-star hygiene rating.

LAUNDRY

ESSENTIALS

Essentials Washing Up Liquid/ 3x5ltr /5ltr

M283066 Clear Powder free Vinyl Gloves M283066 10x100s

M273195/ M273194 Chef’s Essentials Anti-Bacterial Cleaner 750ml / 6x750ml

M243963/ M243962 Chef’s Essentials Kitchen Degreaser 5ltr/ 2x5ltr

M162480/ M162475/M162473 CleanPro Zinc Coated Scourers: M/L/XL 10pk

To access the site and get all the help you need, simply scan the QR code here with your mobile device. All prices correct at time of going to press

DISINFECTANTS

M232935/M232933 CleanPro+ Fast Acting Antibacterial Cleaner & Disinfectant H2FA 1 Litrer / 6x1ltr

M251266/M251265 CleanPro+ Washroom Cleaner and Disinfectant H31 1 Litre/6x1ltr

M273195/ M273194 CleanPro+ Oven and Grill Cleaner H17 1 Litre / 6x1ltr

M192548/ M192547 CleanPro Furniture Polish 1 Litre/6x1ltr SEE BOOKER.CO.UK FOR THE FULL RANGE

SWEET SUCCESS WITH NEW IMPROVED DESSERT SOLUTIONS

Booker is helping its catering customers meet increasing demand for value with the launch of some new and improved own-brand dessert products.

Times are tough for many of your guests but that doesn’t necessarily mean they want to sacrifice a testy dessert to round off a lovely meal with friends and family – but they still want to be sure that they’re getting the best possible value for money.

That’s exactly where Booker’s extensive and great quality own-brand range comes in, and it has recently been extended and improved with the launch of brand-new products and the relaunch of some existing products with new and improved recipes.

NEW LINE

Completely new to the Booker own brand

line-up is Chef’s Larder Individual Apple Crumbles which offer the maximum in convenience for your kitchen team. They are great from frozen, so there’s no wastage, and they can be prepared from frozen in just two minutes.

They couldn’t be quicker or easier to prepare and serve and they are available for just £17.99 for a case of 12 – which means they cost you just £1.50 each. Just add some ice cream or custard and you have the perfect, simple, classic dessert that offers plenty of scope for profit.

The Apple Crumbles deliver the same quality and value that caterers have come

to expect from the Chef’s Larder brand.

IMPROVED RECIPES

Booker has further enhanced its own brand desserts range by introducing two new and improved recipes for its already popular Chef’s Larder Chocolate Fudge Brownie and Chef’s Larder Individual Syrup Sponge Puddings.

The improved Fudgie Brownie is more indulgent than ever and is available at a price of just £15.99 for a case of 15.

The dessert is gluten-free and comes presliced, making it quick and easy to thaw and serve, eliminating waste, and each

portion will cost you just £1.07. Similarly, the Individual Syrup Puddings now benefit from an improved recipe and are available at a price of £17.99 for a case of 12, or just £1.50 per portion.They are also glutenfree and perfect for freezing, and can be prepared from frozen in just 65 seconds.

PIECE OF CAKE

These new and improved lines make the perfect additions to Booker’s already extensive range, allowing you to provide outstanding dessert options to your guests with maximum convenience and minimum fuss.

Chef’s Larder 12 Individual Syrup Sponge

Chef’s Larder 12 Individual

Chef’s Larder Chocolate

Chef’s Larder 12 Individual Apple Crumbles

For maximum value, the Baked Cheesecake is available at just £6.49, while the Chef’s Larder New York Cheesecake and the Chef’s Larder Premium Luxury Baked New York Vanilla Cheesecake provide some even more indulgent options at £15.99 and £18.19 a case respectively.

The own-brand range is the perfect solution for offering your guests an affordable, tasty treat to end their meal with – and will help you grow your profits into the bargain.

TASTE WITHOUT COMPROMISE

THE SAME REFRESHING ITALIAN TASTE AS PERONI NASTRO AZZURRO

WITH 0.0% ALC.

AVAILABLE IN 12X330ML PACK

M276895

BE A PART OF BOOKER’S GROWING COMMUNITY OF CATERERS AND HAVE YOUR SAY

YOURSHOUT THE IMPORTANCE OF VALUE

HYGIENE SET FOR A STARRING ROLE?

The new year is traditionally a good time to take a deep breath and spend some time ensuring that we are following best practice when it comes to critical issues like cleanliness and hygiene. Do you have any advice?

Graeme Parry, Churrasco Steakhouse, Liverpool

Leigh Baker, Sales Director – Catering said: “Guests are more aware of cleanliness and hygiene than ever. The CleanPro+ website gives you all the support and information you need to achieve a five-star hygiene rating and that’s the most visible proof for your guests that your business is in great shape.”

LOW AND NO THE WAY TO GO?

With Christmas and the World Cup behind us, it looks likely that my guests will be more focused on value than ever, at least in the first few months of this year and possibly much longer than that, depending upon how the economy fares in future. Do you have any advice on how caterers should adapt their offer to ensure that they give themselves the best possible chance of maximising footfall, sales and profits in these challenging times? Matt Lewis, The Horseshoe, Chipping Sodbury

Leigh Baker, Sales Director – Catering said: “The end of last year was a strong period for many caterers thanks to the boost of the World cup combined with an improved festive period so there is a platform to build on in 2023 – but it’s likely that the first quarter of this new year will bring fresh challenges. We know, however, that people still want to go out and have a good time with friends and family and make memories, even when times are tough. This is

where Booker’s extensive ownbrand ranges can really help. Not only do they deliver the outstanding value your guests are looking for, they also deliver on quality time and again. Critically, they deliver strong profits for caterers too. It’s the perfect time to take a fresh look at your menu and see if you save some cost without compromising on quality.”

We’re seeing more and more people opting for low- and no-alcohol products. Do you think this is a trend that’s here to stay? And what should we do about it? Rob Webb, The Bridge Inn, Tenbury Wells

Leigh Baker, Sales Director – Catering, said: “It certainly looks like [the trend] will continue in future, and it makes sense to stock a good range of low- and no-alcohol beers, wines and spirits. CGA data shows that 25% of people will default to tap water if they can’t find a decent alcohol-free alternative, so it’s important that your range includes some low and no options – and Booker stocks a comprehensive selection to help you meet demand and boost profits.”

WHAT IS #FAIRKITCHENS?

A global, industry-wide movement to better the lives of operators around the world. The aim is to open a conversation around the unhealthy working conditions of our industry and inspire change.

The movement wants to build a better kitchen culture, one that attracts young people to work and encourages all to stay in the industry.

In order to make our businesses grow and thrive we need our people to thrive within it.

#FAIRKITCHENS not only spreads awareness of the issues faced by the industry but provides inspiration, training and tools from operators from across the globe so that others can learn from them.

WANT TO GET INVOLVED?

Follow us and check out our website to be part of the movement

@FairKitchens WeAreFairKitchens

#FairKitchens

SCAN HERE FOR FREE LEADERSHIP TRAINING