Catering@Booker Issue 4 - July 2022

CATERING @ BOOKER CHOI CE . P RI CE . SE RV I CE

PROF ILE

Passion drives success

P L U S B O O K E R N A M E D W H O L E S A L E R O F T H E Y E A R , W I N W I T H P R E M I U M W I N E S A N D C U T T I N G C O S T S

J U LY

2 0 2 2

DEDICATION FUELS PROFITS IN SHOREHAM

FÉ’s

h NESCA it w n o s a e s ion mer staycaty coffee range m u s e h t r Get ready fo stickpack and froth

As hotels, guesthouses and B&Bs rev up for a busy summer, this year it will be more important than ever to enhance guest experience. As a result of the pandemic, the last few years have seen changes in attitudes towards coffee. So, it will be more important than ever to cater for evolving guest needs; to improve your offering, create experiences that can be shared, and to encourage repeat custom.

When it comes to happy guests and staff, it’s often the little things that make a big difference to their day. Like a decent cup of coffee from a brand they know and love.

NESCAFÉ Original stickpacks is the market leader in Booker’s accommodation channel and the choice of 8 out of 10 accommodation businesses¹. Available in NESCAFÉ Original & NESCAFÉ Original Decaff stickpacks, which are convenient and individually sealed: ideal for guest rooms, dining and hospitality areas, as well as staff rooms. And now NESCAFÉ Original has renovated its recipe, which provides the same bold flavour consumers know and love, now smoother.

For accommodation providers keen to provide elevated experiences, the NESCAFÉ Gold Cappuccino Unsweetened Taste and Latte, both have a deliciously velvety froth for the ultimate coffee shop style experience. Takeaway coffee is the top spending priority for Generation Z over the next 12 months: in a poll of 2,000 UK adults, 37% of 18 to 24-year-olds said they would prioritise spending on takeaway coffee². This demand can be bridged by the in-room offering of coffee shop style drinks.

Expertly crafted with specially selected and roasted coffee beans and blended with fresh milk from British dairy farmers to create a deliciously frothy cappuccino or latte in an instant, the NESCAFÉ Gold frothy range is available in individually sealed sachets, making it ideal for guests seeking an extra-special coffee-shop style drink.

Cecilia Farr, Beverages Brand Manager at Nestlé Professional says: “Great coffee starts with respect, which is why our coffee has been grown, made and packaged in a way that respects the environment and the people who farm our coffee beans. We are also very conscious of the growing need to satisfy those who choose non-dairy milks. With one third of Gen Zs and 23% of UK residents choosing dairy alternatives³, we now offer our NESCAFÉ Gold Non-Dairy Instant Oat Latte.

Have you tried NESCAFÉ’s diverse range of coffees for accommodation providers?

Order yours at Booker, today!

1.Based on sales figures 2021-2022 2 Propel Newsletter (propelinfo.com) 3 Kantar, FMCG Panel, 4wk 19/4/2020

GOOD PEOPLE DESERVE GOOD COFFEE

HIGHLIGHTS l CONTENTS

18

Josh Smith, The Tow Bar, Scarborough

“Last year we had two full-time chefs plus a team of 40 kitchen and service staff over the summer, and this year we may need even more as we’re expecting summer 2022 to be bigger than ever.”

24

Stacie Devos, Wrangham House Hotel, Hunmanby

“At Wrangham House Hotel the quality is always the best of the best. What we buy and where we buy it from is a big part of that and we get 90% of our stock from Booker. If there’s a premium option, that’s the one we always go for.”

60 COVER SHOT

Kerry Drewett, CDM, Booker

“If your monthly revenue is, let’s say, £30,000, then every £300 you spend or save is worth 1% on the GP. This kind of information can be broken down into chunks that are easier for your team to understand.”

12

Ismet Yesilyurt turns his Italian restaurant dream into reality.

CATERING@BOOKER SHARE YOUR NEWS If you've got news, tips or feature ideas, get in touch with Catering@Booker Email:Catering@booker.co.uk DISCLAIMER All rights reserved. Prices and information are correct at time of going to press, but may be subject to change.

4

JULY 2022

CONTENTS

11

30 RANGE FOCUS

50

NEWS

PRICE

7

48

Gold Standard Booker named

Pricing lockdown Locked down

New Booker-exclusive

Wholesaler of the Year at Grocer

prices on high volume products set

Italian Sparkling Brut

Gold Awards.

to drive profits.

11

Previata has been

Key trends Speedy service is among the key trends driving growth

created to allow

S ERV IC E 52

caterers to meet the

Cutting cost Booker offers a number

expected growth in

PROF I LES

of great ways of reducing your

demand for sparkling

12

energy bills.

La Galleria Shoreham By Sea Italian restaurant is a lifelong dream turned

wine this summer but without having

18

to stump up ever

reality.

REGULARS

Tow Bar Josh Smith’s outlet in

46

Delivery Supervisor Alex Sloan.

Scarborough is pulling in the crowds.

more for Prosecco as

24

growers begin passing

Wrangham House Quality

Meet The Team Say hello to Makro

50

Own Brand Update Deliver great

on price increases.

and classic flavours are a hit in

experiences and boost margins with

Booker has partnered

Hunmanby.

the exclusive Alfred Button range.

57

once more with Italian producer Previata

Launch Review Booker’s exclusive

who already make Booker’s award-

F EATURES

new Italian Speciality Brut Previata is

winning Pinot Grigio. Crafted outside of

30

a great value alternative to Prosecco.

Premium wines Create a unique 60

Guest Column Booker CDM Kerry

the Prosecco region, yet with the very

wine list and drive footfall with

same production methods and with the

Booker’s Direct Delivered service.

Drewett offers some helpful tips on

Clean and green Minimise fuss with

Menu Planning and improving your

eco-friendly disposables.

GP.

37

same grape, the new line offers a great quality and fantastic value alternative to Prosecco.

61

40

Low and No Target non-drinking diners with an enhanced low- and no-alcohol range.

JULY 2022

5

BOOKER NEWS

BOOKERNEWS NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER

BOOKER DAZZLES AT GROCER GOLD AWARDS Premier named Symbol Group of the Year and Booker named Wholesaler of the Year at Grocer Gold Awards.

INBRIEF QR CODE USAGE GROWING IN CATERING Driven largely by the pandemic, the latest UK survey from global research specialist Statista

Booker has claimed one of the biggest awards

has shown the almost

up for grabs at the industry’s prestigious Grocer

half (46.75%) of all

Gold Awards.

hospitality and catering

Held at London’s Guildhall, the awards saw Booker scoop the prize for Wholesaler of the Year.

businesses say that the use of QR codes in their establishments has increased.

Introduced by many

Award judges commended Booker for its sales growth of 10.5% which was fuelled by its online service, which now accounts for 30% of total revenue.

Booker launched a new mobile-optimised website in January 2021 which included a number of key upgrades, including a simplified branch finder, mobile optimised imagery and a new pinch zoom feature. As a result, website revenue grew by 19% on the previous year.

There are now 570,000 registered customers using the site, with almost two-thirds of those accessing it via mobile devices.

to facilitate digital ordering and payment and to minimise contact between staff and diners, the technology is increasingly popular in catering outlets with many business retaining the use of the technology post-lockdown.

The same research showed that around 10% of the population now regularly uses QR codes for ordering and payment with consumers most comfortable using the technology in restaurants.

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

JULY 2022

7

BOOKER NEWS

NATIONAL HOSPITALITY DAY RETURNS A National Hospitality Day is due to return this year to celebrate the industry and urge diners to visit their favourite venue on the day to show support for the industry.

Organised by leading sector charities, the event will return on 16 September after a successful launch event last autumn.

Organisers said: "Once again it will be a showcase of our brilliant and resilient hospitality industry and the wonderful people who work within it.

"We're calling on operators to do what they do best, delight their customers and show people a good time."

To find out more, visit www. nationalhospitalityday. org.uk

RITTER RETAINS THE ROYAL STAMP OF APPROVAL Booker fine and speciality food division Ritter Courivaud has retained its coveted Royal Warrant status for a further five years.

By command of Her Majesty The Queen,

from sustainability credentials to provenance

Booker’s Ritter Courivaud division has

and sales data.

successfully retained its much coveted Royal Warrant status, allowing it to carry the Royal

“It’s a really rigorous process to secure a Royal

Arms on its marketing materials and vehicles.

Warrant,” Ritter Corivaud Managing Director Simon Mindham told Catering@Booker. “There

Established in 1929, Ritter Courivaud supplies

are a lot of very demanding criteria to be met,

the finest quality speciality food ingredients

so we are naturally delighted to have secured

to many of the UK's top foodservice

the Royal Warrant for a further five years. It’s

establishments. The company

been a great effort from the

counts Michelin-starred

whole team and we will display

restaurants and five-star hotels

the Royal Arms with great pride

among its clients, as well as the

as a testament to the quality of

royal household itself.

products and service we provide to our customers.”

In order to be able to apply for a Royal Warrant, businesses must

Ritter Courivaud provides a wide

first be an existing supplier to the

range of dry food provisions to

royal household and must then

the royal household. The new

undertake a complex qualification

Royal Warrant extends to 2028.

process that covers everything

QUARTER OF PEOPLE 'CONSIDERING' VEGETARIAN More than a quarter of people in the UK

Richard McIlwain, Chief Executive of the

(27%) are actively considering reducing the

Vegetarian Society, said: “We aren’t surprised

amount of meat they eat, according to a

to see climate change as a key driver for

recent YouGov survey conducted around

people reducing the amount of meat

May's National Vegetarian Week.

they eat. The government’s own Climate Change Committee suggests we should

The main motivations given were health

be eating 20% less meat by 2030 and the

and climate change, with respondents

recent National Food Strategy, led by Henry

under 34 years old viewing climate change

Dimbleby, suggests this figure should be

as a particularly strong motivator at almost

even higher at 30%. The good news is, if you

50%. The survey also indicates 12% of the

currently eat meat every day, you can achieve

population are already vegetarian or vegan.

a 30% reduction by going meat-free on just two days a week.”

8

JULY 2022

BOOKER NEWS

PLATINUM JUBILEE DRIVES 'MASSIVE' GROWTH IN HOSPITALITY SPENDING

INBRIEF

The long-awaited Platinum Jubilee celebrations

consumers came together to celebrate and

MAKE PAVEMENT LICENCES PERMANENT

didn't disappoint, with spending in UK

enjoy the sunny weather. Despite wider

Hospitality operators

hospitality outlets seeing enormous spikes over

concerns around the cost of living, the

across the UK have called

the long weekend, according to Barclaycard,

hospitality sector especially will be pleased by

on the Government to

which processes nearly £1 in every £3 spent on

this welcome boost having missed out on two

make 'pavement licences'

credit and debit cards in the UK.

years of unrestricted trading.

permanent to help the

The recent Platinum Jubilee saw spend increase by over 41% in restaurants, and 74% in pubs and bars.

hospitality sector make a faster post-pandemic

As well as booms in entertainment and public

recovery.

travel spend, the Platinum Jubilee weekend

Outdoor drinking and

also saw spend increase by 41.5% in restaurants

dining areas have become

and by 74.2% in pubs, clubs and bars compared

hugely popular over the

to the same period last year.

past two years, in some cases ensuring the survival

Rob Cameron, CEO of Barclaycard Payments,

of those hospitality

said: “Spending soared across many sectors

business unable to serve

during the Platinum Jubilee weekend as

customers indoors due to coronavirus restrictions.

HOSPITALITY CAN 'HELP EASE COST OF LIVING CRISIS'

The industry is calling for

A new report – Hospitality in 2022 – has

last April and is due to

labour costs as well as food and drink prices.

highlighted how the hospitality industry can

the temporary scheme, which was introduced end this September, to

play a major role in solving the cost-of-living

CGA Director of Hospitality Operators and

become permanent as

crisis.

Food, Karl Chessell, said: “Just over two years

a low-cost, low-admin

on from the start of the pandemic, we can

solution that could make a

Having lost almost one-tenth of all licensed

finally look to the future with positivity. The

major positive impact.

premises during the pandemic, the report

latest report reinforces the feeling of cautious

found that the hospitality industry is "beginning

optimism. Trading for managed groups

to turn the corner" and, with positive action

is edging back towards pre-Covid levels.

from government, the sector can "be part of

Consumers and business leaders are recovering

the solution to the cost-of-living crisis".

their confidence and site openings are heading in the right direction. Hospitality businesses

Produced by sector data and insight specialists

now face a variety of new challenges and

CGA with trade body UKHospitality, the report

threats which come at the worst possible time

urges government to continue to support the

for businesses, and they need sustained help

sector as it faces "a tsunami of soaring costs"

from government. Hospitality is ideally placed

including rocketing energy prices and hikes in

to power the UK’s economic recovery.”

JULY 2022

9

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Sources: 1. IRI, Ext Marketplace, Fruit Cider, Value sales, 52wks to 20/02/22. 2. Savanta, Top 100 Most Loved Drinks Brand Report, n=48,000, Jan ’21-Jun’21. 3. IRI, GB Convenience, Total Cider, Value Share of Total Cider, 52wks to 23/01/22.

BOOKER NEWS

INDUSTRYNEWS NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS THE INDUSTRY

‘SPEEDY SERVICE’ AND ‘LOCAL DINING’ DRIVING GROWTH The latest UK Eating Out Market Report 2022 suggests that speedy service and local dining are among the key trends driving growth in the catering sector.

INBRIEF HOSPITALITY R&D SPEND ‘ROCKETS’ Research and

Channels offering speedy

locations which have

development spend in the

service are among the

increased share year-on-

UK hospitality industry

strongest performing channels

year, up by 1.9%, with diners

rocketed by 28.6% last

from 2019 – 2022, according

continuing to spend more

year, making up almost all

to the latest UK Eating Out

time locally as they work from

the lost ground sacrificed

Market Report 2022 from

home.

since the start of the

Lumina Intelligence.

According to the Report, local Published in June, the Report

operators have been able

found that cafes, fast food

opportunities to capitalise on

pandemic, according to the latest ONS data.

The food and accommodation service sector spent £72m on

outlets and sandwich and

a wider range of locations,

more weekday footfall than

bakery-led channels are

rolling out tech-led services

before, with more customers

driving the continued recovery

in-venue and digitally as well

working from home during the

in the sector.

as attracting diners seeking

week and spending more in

low ticket solutions.

their local areas.

Report, have been able to

Among the other top

Fast food is also growing its

capitalise on quick service

performing channels are

share of the eating out market

Covid-19. The total was

operations, expanding in

village and countryside

by turnover, up by 1.2%.

only £1m lower than the

These channels, says the

R&D in 2021, up from £56m in 2020.

The annual increase came despite the backdrop of continuing supply chain, travel and labour market disruption caused by

£73m recorded pre-

SINGLE-USE PLASTICS LAW NOW IN FORCE IN SCOTLAND

pandemic in 2019.

The hospitality sector’s performance was

New regulations on single-use plastics came into force on 1 June in Scotland which bans the use of

significantly better than

several items unless an exemption applies. These include items such as cutlery, plates, beverage

the performance of UK

stirrers and food containers or cups made of expanded polystyrene, products “most commonly found as marine litter”. Exemptions exist for plastic straws so those who need them to eat or drink independently or for medical purposes can still obtain them.

industry as a whole.

Total R&D spend by UK businesses rose by only 5.6% last year.

By comparison, GDP in

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

JULY 2022

2021 was up 7.4% on an annual basis, according to the ONS.

11

PROFILE l LA GALLERIA, SHORHAM BY SEA

FOR THE LOVE OF THE JOB Passion has helped Ismet Yesilyurt turn his dream of owning an Italian restaurant into a highlysuccessful reality.

‘Love’ is a word that Ismet Yesilyurt uses a lot. His love for his family, with whom he established Shorehamby-Sea’s famous La Galleria restaurant; his love for his loyal local diners, many of whom visit daily; his love for Italy, the country which inspired him to enter the catering business; and last but certainly not least, his love of food and cooking, which fires the passionate, inclusive, quality establishment that he owns today.

The opening of La Galleria back in 1999 was the start of a dream that formed in Kurdish-born Ismet’s mind back in the late 80s when he first arrived in the UK to learn English. “I came to the UK to study, and I came across a magazine article about the UK’s most popular cuisines and restaurants,” he explains.

"According to that article, Italian restaurants were the THE LOWDOWN

LA GALLERIA, SHOREHAM BY SEA Established: 1999 Format: Italian Restaurant Covers: 230 Owner/chef: Ismet Yesilyurt Time as a caterer: 30 years

12

JULY 2022

PROFILE l LA GALLERIA, SHORHAM BY SEA

number one. It inspired me and I started to research

space for a further 60 on the sun-drenched terrace

Italian cuisine and culture and just fell in love with it.”

overlooking the seaside town’s beautiful 900-yearold church. “The interior of the restaurant has been

He went on to get a job in an Italian restaurant as

cleverly designed to give three distinct zones for

a kitchen porter which was a great place to start:

different occasions and types of diners,” Ismet

“Unlike the service staff who are always front of

explains.

house, I was in the kitchens watching the chefs and from my first day I knew that cooking was something I wanted to do professionally.”

A short time later, Ismet got his chance when he was

MENUFORALL OPEN FOR BUSINESS

promoted to a junior chef role and his journey up the kitchen ranks began. “The first head chef I worked for took me under his wing and I learned so many

La Galleria opens for business at 10am when diners can enjoy

valuable techniques and tips from him which I still use

fresh coffee and croissants.

to this day,” he says. “It became my dream to open

Lunch service begins at 12 noon before stopping at 3pm.

my own Italian restaurant.”

Coffee and drinks are served until 5pm when the evening service starts.

And as it turned out, he didn’t have that long. In 1999, Ismet and his brother opened the first incarnation of La Galleria in the heart of Shoreham-by-Sea. “When we first bought the business, it was a very

Lunch and evening menus offer diners a variety of options including freshly made pizzas, pastas and risottos plus meat, fish and vegetarian dishes. There is also a ‘Kids Menu’ offering a main, dessert and drink for £9.95.

small restaurant but it was immediately successful

Ismet has weekly meetings with his head chef to decide on the

and in 2007 we did an extension and refurbishment to

‘Special’ for each week. When Catering@Booker visited, the

take it up to the size that you see today,” Ismet says.

‘Special’ was a flame-grilled seabass with a fresh side salad and zesty vinaigrette.

That size includes seating for 170 diners indoors plus

JULY 2022

13

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“We have a large upstairs section we use for private functions, large parties and celebrations. We then have a big airy front section by the doors and large floor-to-ceiling windows where we tend to seat families with kids who need a bit more space. Diners after a more tranquil or romantic meal are seated in a lovely section towards the rear. Then, outside we have the large terrace which is great for people with dogs or just those who want to soak up the sun.”

And it’s not just La Galleria’s thoughtful zoning that

"All our meat, from our fillet steaks to our T-bones, it all comes from Booker and the quality is outstanding."

helps it appeal to such a broad mix of occasions and diners. Its menu is designed with diversity in mind too. “That’s one of the wonderful things about Italian cuisine,” says Ismet, “it appeals to everyone.”

The large menu includes a variety of freshly made starters and sharing platters such as seafood antipasti, followed by a mouth-watering array of fresh pasta dishes, pizzas, plus of course meat and fish options and a weekly ‘Special’. There are also five vegetarian starters and six vegetarian mains, plus a wide range of generously topped salads.

“Our Filetto alla Griglia, a grilled fillet steak, which is priced at £29.95 and includes accompaniments is our best-selling dish,” Ismet continues.

The menu has been designed to appeal to all incomes. “Our dishes range from £9.95 for a pasta dish up to £31.95 for one of our premium fillet steaks cooked in brandy. The same is true for our drinks.

Diners can order a bottle of Peroni for £4.95 or a bottle of Cristal for £449.95. Our menu truly appeals to all – and will leave all diners very happy.”

Regardless of the price, all of La Galleria’s dishes have one other key ingredient in common: they come

ISMET'S SPECIAL BOARD Perfect portions Give generous portions. I like my diners to go

home satisfied that they have had great quality and value for money.

Get Saucy Quality tomato sauce is the key to everything!

If you have a good tomato sauce everything else will follow. We use fresh tomatoes, lots of fresh basil and the best olive oil.

Fresh is Best All our pasta and pizza dough is freshly-made

each day. And pasta has to be cooked al-dente.

If it is not al-dente it is not Italian.

Quality Counts Buy only the best quality, especially with meat.

The Blackgate quality is exceptional.

from Booker and “the quality is outstanding,” Ismet adds.

JULY 2022

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“We buy only Blackgate meat and it’s amazing.

The quality is clear to see but it’s also clear to taste and I only ever get exceptional feedback from our diners,” he says. “At La Galleria, quality is everything. We are not just any Italian restaurant, we are a Napolitana kitchen. Food from Napoli is the best of the best. We also get all our drinks, wines, spirits and beers from Booker and that includes lots and lots of bottles of Peroni!

“We get weekly deliveries for bulky items but I also visit the branch at least twice a week –with a very long shopping list! I get all my fresh meat in person. I love to talk to the butchers and to see the fresh products for myself and I appreciate



the support.”

Ismet is also lucky to have plenty of support when he gets back to his restaurant too. And support is also something that Ismet has plenty of back in the restaurant too. “Just over 10 years ago I took full control of the company but my niece and wife still work here and my sister-in law

nights were the busiest time of the week but now

works in the office doing the finances. It’s still very

we’re busy all week round. Just last night, a normal

much a family business,” says Ismet.

Tuesday we were at full capacity inside and had to seat people outside.”

“We also have four fantastic Italian chefs plus a great team of service staff. The most important thing I look

“Many of our diners are locals who have known us for

for when I employ a new member of staff is passion.

20 years. Shoreham is a lovely community, and our

They have to love what they do because when you

diners are one of the best things about the business.

have passion it shows in your work.

Some of them visit almost every morning for a coffee and a croissant and we also get lots who come for

“Whenever I take on new staff I say to them,

lunch or dinner at least once a week.”

‘welcome to the family’ rather than ‘welcome to the team,’ as it truly is a family. The diners pick up on that

And just last week those loyal locals were treated to

family feel and we get lots of nice comments about

some smart new outside furniture, including chic new

the atmosphere.

chairs, tables and parasols.

That welcoming atmosphere combined with great

“What you see now when you look at La Galleria is

quality food means that since re-opening at the end

my dream come true,” Ismet adds.

170

La Galleria offers seating for 170 diners indoors, plus space for a further 60 outside.

of lockdown La Galleria has been almost constantly swamped.

“Not many people get to create their dream so I feel incredibly lucky. I’m also very optimistic about

“Business has boomed since re-opening,” Ismet

the future. I love this job and I’m a big believer that

says. “It used to be that Friday and Saturday

passion drives success.”

JULY 2022

17

PROFILE l THE TOW BAR, SCARBOROUGH

SUMMER SIZZLER

With its family-friendly food and garden, The Tow Bar pub is giving the golden sands of Cayton Bay a run for their money when it comes to luring visitors.

Nestled between the famous coastal resorts of

Headed up by young Head Chef Josh Smith who

Scarborough and Filey is a small Free House and

joined the business straight from school in 2019, the

restaurant making increasingly big waves on the local

Tow Bar’s crowd-pleasing food offer centres around

catering scene. Located just a spades’ throw from the

great quality family favourites. “Like most young

wide sweeping beach of Cayton Bay, the family-run

boys, growing up I wanted to be a footballer,” says

Tow Bar has become a key destination for the local

Josh. “But cooking was a big part of my life too. I’d

caravanning community, plus the flocks of tourists who

always baked with my Nana on the weekends before

descend on the bay each year for fun and sun-filled days

playing football and I was a good home cook with a

at the adjacent holiday park. And while the Tow Bar’s

passion for the classics. I had all of Gordon Ramsay’s

good quality and fair-priced drinks offer has always pulled

cook books but the Great British Pub Food one was

in the punters, it’s the food that is now driving the growth.

my favourite.”

THE LOWDOWN

THE TOW BAR, CAYTON BAY, SCARBOROUGH

As with many things in life, the start of Josh’s career in the catering trade happened by chance when, after leaving school, he was offered work as a kitchen assistant in his girlfriend’s parents’ pub – The Tow Bar. What started out as a part-time role soon became a full-time passion and over the intervening months

Outlet The Tow Bar, Cayton Bay Format Pub Head Chef Josh Smith Time as a caterer 4 years Staff Up to 40 in the summer Operating hours 12-11pm

(and lockdown years) Josh worked his way up the kitchen ladder - acquiring his NVQ in professional cookery as well as his food hygiene training along the way.

On the day we caught up with him, Josh was launching the Tow Bar’s new Summer Menu for 2022, a seasonal

18

JULY 2022

menu of ‘light bites’ sociable sharing platters, home-

really good value for money,” he says.

made pizzas, juicy burgers and glorious grills. “Our style is quality classic pub food that appeals to

"We get our stock from Booker and local suppliers,”

families,” Josh explains. “Thanks to our location right

Jason adds. “Much of the Booker stock is delivered

next to two caravan sites, the Cayton Bay Holiday Park

to us but during the busy summer season I tend to

and a motor home club, families are our key audience

nip down to our local branch in the mornings to buy a

and our menu reflects that.”

few key fresh products, such as diced beef and mince, which I use to bake our meat pies daily from scratch.

Add in the fact that the Tow Bar also offers its diners

All the components for our popular kids’ meals come

a large beer garden with comfortable seating for

from Booker too, as do many of our bakery products,

more than 100 people (plus a children’s adventure

including the brioche buns that we use for our best-

playground) and its appeal to families is even clearer.

selling burgers.”

“We change the menu twice a year,” Josh explains.

Burgers, the Tow Bar’s mainstay, come in a variety of

In winter, we focus on classic winter warmers like rich

guises from a plain Beef Burger at £8.95 through to a

pies, slow cooked stews and premium burgers, while

more adventurous ‘Fiery Hot Shot Burger' for £9.50.

in summer the dishes are lighter and more about

No matter the price or topping, all burgers feature a

sharing occasions.

prime 4oz beef steak, cushioned in a buttery brioche bun. “We give the Booker brioche buns an extra

“We have a new Mixed Grill for the summer featuring

edge by branding the tops with our own ‘Tow Bar Inn’

a 6oz ribeye steak, a 5oz gammon steak, sausage and

iron which looks really nice,” Josh adds.

chicken marinaded in mango & lime. There are chips and an array of salads on the side and it costs £16.95.

The Tow Bar also features a very popular Sunday

That’s the most expensive dish on the menu but when

Carvery which offers a choice of three different

you consider what diners are getting for that, it’s

meat joints and fresh seasonal vegetables for £9.95

JULY 2022

19

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SEASONALSWING THE TOW BAR

The Tow Bar is a highly seasonal business that can do up to 500 covers on a busy August day and just 5 in the dead of winter.

As such, Josh is constantly on the lookout for ways to work more efficiently in the summer and build trade up in the quieter winter months.

He and the team are hoping that a new afternoon tea room offer will drive more footfall into the pub this winter.

The team have also recently introduced a new loyalty card scheme to target diners from nearby villages and the holiday park sites. It hosts an array of social events in the winter including karaoke.

for adults, £7.95 for seniors and £5.95 for kids. The

“There are lots of changes we make in the summer to

Carvery is in the pub’s conservatory which can seat up

help the kitchen run more efficiency. For example, in

to 32 in addition to the large garden and indoor bar

the summer we’ll buy more of Booker’s pre-prepared

area.

sauces. In the winter I’ve got the time to make them by hand but in the summer I simply don’t and the quality

"Even out of peak season we can do 160 carveries in

of the Chef’s Larder range is really good.”

four hours,” says Josh. “That’s nothing on summer levels, though. When the caravan and holiday parks

One key change Josh hopes will help keep service

are full, we can serve between 300 and 500 people in

ticking along this summer is a move away from

one day. It gets manic, it’s such hard work but I love it.

handmade pizza dough, to Booker’s pre-prepared flat breads.

“The Tow Bar is also a big football pub so we do get trade from the local villagers who come up for

“We have our own pizza oven here and in the quieter

a pint and a bite to eat when the football is on. Last

parts of the year I love to make up my own dough.

summer, we hosted a number of events for the UEFA

However this summer we’re expecting the demand to

Euros including a BBQ for every England game that

be so huge we’ve switched to ready-made flatbread

we themed depending on who they were playing.

bases from Booker. Our RDM Beverly Waites introduced us to the concept and they work really

“We had two full-time chefs plus a team of 40 kitchen

nicely and taste great. Best of all, they let us prepare

and service staff over the summer and this year we

and cook a pizza in under four minutes.”

may need even more as we’re expecting summer 2022 to be bigger than ever.”

In another time-saving move, Josh is also in the process of training the Tow Bar’s table service staff

Crucially, given the enormous seasonal swing in trade,

to finish off desserts. “I’ve taken nice photos of

Josh’s Summer Menu features a number of clever

finished desserts and am training the waiters and

tweaks to help him and his kitchen team keep up with

waitresses to finish them off just before service.

demand. “It’s important to remember that we are a pub

It should save time and help relieve some of the

first and foremost, but a pub with a really great food

pressure on the kitchen,” he adds. And with plans

offering and in the summer, food sales far outstrip the

currently afoot to introduce a serve-over ice cream

bar,” he adds. “It means we have to run a really tight

parlour in the pub’s large garden, the summer is

ship in the kitchen, which incidentally is pretty tiny!

certainly looking set to sizzle.

JULY 2022

21

Josh on branding

"We give the Booker brioche buns an extra edge by branding the tops with our own ‘Tow Bar Inn’ iron which looks really nice.”

JOSH’S SPECIAL BOARD FRESH FOCUS Freshness and quality are so important. I visit my local Booker branch almost daily in peak season to pick the freshest products for the day.

TAKE ADVICE Your RDM is a great person to bounce ideas off

and learn about new products from so take heed!

Beyond the summer, Josh and the Tow Bar’s owners are planning to convert an old barn to the side of the pub’s garden into an afternoon tea room which they hope could attract greater levels of trade during the quieter autumn and winter months.

“We’re also planning an extension of the kitchen including the installation of new walk-in fridges which would help us to work far more efficiently,” says Josh.

“And we’re hoping to extend the conservatory area next year to give us more indoor seating in winter

WORK SMART Think about simple tweaks to your menu and

operations could help you work more efficiently and save time.

and further grow our out of season sales.

“It’s an exciting time to be working in the catering trade. Being a chef wasn’t my original plan, but I’ve fallen in love with cooking, with this venue and with the owners, and I wake up every morning raring to go.”

JULY 2022

23

PROFILE l WRANGHAM HOUSE HOTEL, HUNMANBY

STICKING TO IT Guests at The Wrangham House Hotel know they can always depend on it for quality, classic flavours and a warm welcome.

Peter and Stacie Devos are a couple who certainly understand the power of staying true to themselves.

The husband-and-wife team have been reaping the rewards of doing just that since they first opened the impressive Wrangham House Hotel back in 2005.

Located in the picturesque village of Hunmanby, just a few miles from the Yorkshire coast, the unique Georgian property boasts 12 guest bedrooms, a well-stocked bar and a stunning period-featured restaurant overlooking the property’s two acres of landscaped gardens.

The couple, who both entered the catering and hospitality trade at young ages, met in the late 80s when they were employed at the same Northumbrian hotel, Peter as a chef and Stacie in management.

“Peter, who is a Michelin-trained chef, and comes from Belgium where as a young man he studied THE LOWDOWN

WRANGHAM HOUSE HOTEL Outlet: Wrangham House Hotel, Hunmanby, Yorkshire Format: Boutique hotel and restaurant Established: 2005 Owners: Stacie and Peter Devos Time as caterers: 30 years Kitchen staff: 1

24

JULY 2022

PROFILE l WRANGHAM HOUSE HOTEL, HUNMANBY

at hotel school before working in an array of top

stock from Booker and if there’s a premium option

restaurants in the South of France and Luxembourg,”

for us to buy then that’s the one we always go for. All

Stacie explains. “I, on the other hand, started out

the ingredients for our breakfasts, for example, are

on the housekeeping side and ended up in hotel

premium.

management, which is what I was doing when we met 1989,” she says.

“It’s Booker’s best bacon, Booker’s best sausage and all our steaks come from the Blackgate range. The

The couple, who later got married and had two children, then went on to take up posts in different establishments which meant that on many days they were just “literally just passing each other on the doorstep”.

“It was hard in those early days, having young children and being so busy working for other people.

So, in 2004 we made the decision to buy our own place and we came across Wrangham House,” Stacie says.



Peter is the Wrangham House Hotel’s only chef

same is true for the cooking process. Peter is our only chef. Every single hot dish that comes out of our kitchen has been prepared fresh and from scratch by him. We don’t cut corners; we only cook with butter, we use real fresh cream, never substitutes, and everything, including all the sauces, the stocks and the vinaigrettes are freshly handmade by Peter.

“Not only does this mean that what we are serving is truly great quality, it also means we know exactly what is in everything. We can guarantee, for example, that every one of our sauces is gluten free. When you

Stacie continues: “Two major things drove our

are asking diners to spend a certain amount of money

decision: an overwhelming desire to work for

with you, you have to deliver to that standard and

ourselves and secondly, the fact we knew we could

that’s something we always do, without exception.”

do it brilliantly. Peter and I used to go out for dinner, and often we’d leave disappointed. We’d pay all that money, yet we’d leave thinking that it hadn’t been that good. What used to frustrate us was the knowledge that it didn’t cost that much more to

DESTINATION VENUE WRANGHAM HOUSE HOTEL, HUNMANBY

deliver far better standards.

“At Wrangham House Hotel we only serve dishes that

An excellent place for visitors

we enjoy eating ourselves and the quality is always the best of the best. What we buy and where we buy

The Wrangham House Hotel offers 12 en-suite

it from is a big part of that. We get almost 90% of our

bedrooms and a period restaurant which can seat up to 44 diners.Over the years the hotel has become a destination for those after a quality classic culinary experience in beautiful thoughtfully restored rooms and grounds.

Strong links with local people and holiday cottage owners also mean its commonly recommended as an excellent place for visitors to dine and it has become “known” for its steaks.

The hotel also boasts more than two acres of landscaped gardens, making it a popular choice for celebrations such as weddings.

JULY 2022

25

PROFILE l WRANGHAM HOUSE HOTEL, HUNMANBY

And it’s not just high standards that Peter and Stacie

“We also get a few ‘long stay’ guests who will be with

stay true to. It’s also their classic-themed menu.

us for five or six days and, because it’s a Set Menu,

“Wrangham House is a beautiful period property and

Peter will talk to them and ask them what else they

we have stayed true to that with a similarly classic

might like and he’ll prepare it for them – as long as it

menu style, which is what we both love to eat too,”

fits with our style!

says Stacie. “It’s all about those classic flavours and the best traditional dishes.”

Wrangham House offers a seasonal Set Menu which includes five starters, six mains and five puddings with popular dishes including Sirloin and Ribeye steaks, Belly Pork, Raspberry Panna Cotta and a wonderfully indulgent Baileys Bread and Butter Pudding.

“One of our bestselling starters is Peter’s home-made fishcake,” Stacie adds. “We tend to have it on the menu all year round. All the fish for the fishcakes comes from Booker and our bestselling main course is steak. It’s Booker’s Blackgate meat and Peter cooks it to perfection. Local residents say, ‘If you want a great steak, go to Wrangham House.’

“It’s a small menu but, with just one chef, keeping it tight allows us to maintain those high, home-made standards. Almost nothing comes out of the freezer here, it’s all freshly made.

“Our size also allows us to be flexible and cater for special dietary requirements with prior knowledge.

Just last week we had a vegan guest staying, so Peter cooked a beautiful dish just for her.

STACIE'S SPECIAL BOARD Stay true If you have a USP, have faith in it

and stick to it. Do not follow the herd.

Diners and guests really value that confidence and reliability.

Home-made We pride ourselves on the fact that almost every item on our menu is home-made and freshly cooked.

Buy the best If you want to charge diners premium

prices, then you have to buy premium ingredients. Diners are savvy and can taste when corners are being cut.

JULY 2022

27

PROFILE l WRANGHAM HOUSE HOTEL, HUNMANBY

“Staying truthful to our offer is so important. You won’t find a curry, a chilli or a lasagne on our menu.

There’s nothing wrong with those foods – far from it but they aren’t what we are about.

“At Wrangham House Hotel the quality is always the best of the best. What we buy and where we buy it is a big part of that."

“One of the key reasons we have been trading successfully for 18 years is because of what we serve and how we serve it. Diners know exactly what they

good relationships with the local holiday cottage

are getting at Wrangham House.”

owners and many recommend us to their guests,” Stacie adds.

The restaurant and rooms at Wrangham House have remained similarly true to their classic heritage.

“We are busiest from May to October then slightly

“Wrangham House is a Georgian property and we’ve

quieter in November before picking up again in

worked really hard over the years to restore its many

December and we are normally fully booked over the

beautiful period features,” Stacie explains.

New Year because of our seven-course Gala dinner on New Year’s Eve.”

“When we first bought it in 2005 it had lived through a great many guises and needed a lot of work. It

Wrangham House can also be booked out for private

had been a vicarage, a private home, a perfume and

functions such as weddings, often tend held within

soap manufacturer and then a guest house, so when

the hotel’s grounds. Once again everything is cooked

we bought it there was a lot to do. We rolled up our

fresh by Peter.

sleeves though and did a lot of the work ourselves, lovingly restoring it to its former glory.

And it’s the power of that consistent, classic, quality offer that is imbuing Stacie and Peter with optimism

“Back in 2005 there was only the main building but

for the year ahead.

since then we’ve added two beautiful coaching houses for our deluxe bedrooms which are unique

“Yes, the current cost of living crisis

and quite quirky, given someof the house’s original

is concerning but we’ve faced many

features, and our guests love that.”

challenges over the past 18 years and we’ve come out the other

The Wrangham’s elegant restaurant offers a raft of

side. We love what we do, we have

period features and seats up to 44 diners.

faith in our offer and clearly our

“Diners tend to be guests but we do also get some

gives us all the confidence we

outside bookings. Over the years we have built up

need!”

dinners appreciate it too – so that

29

FEATURE l PREMIUM WINES

UNLOCK PROFIT WITH PREMIUM WINES With consumers now continuing to dine out more often, one of the biggest profit opportunities for caterers is premium wines.

With a long, warm summer ahead of us and consumers continuing to dine out more often, this presents some great opportunities for caterers to drive footfall, sales and profits.

Among

the

biggest

profit-generating

opportunities over the next few months could be premium wine.

The latest market data shows very clearly that much of the growth in wine is at the premium end of the market. There are many possible reasons why this trend has so firmly taken hold, but whatever the reasons, one thing seems likely: many customers will be drawn to the premium end of the wine list when they’re dining out this summer.

‘DIRECT DELIVERED’ – HOW DOES IT WORK? Booker’s Direct Delivered from Classic Drinks service offers you access to a huge range of products including hundreds of premium drinks that you won’t find in a Booker branch.

Q Q Q Q

30

Browse the products at Booker.co.uk ‘Direct Delivered’ products are clearly marked with a blue flash You can order by the bottle and have them delivered direct to your door Minimum spend is £75 to qualify for free delivery

JULY 2022

FEATURE l PREMIUM WINES

KNOCKOUT RANGE

Premium Whites

So, what’s available via Direct Delivered?

Pretty much everything you could wish

Q

Albarino Vina Ludy £8.49

Q

Albariño Paco & Lola £8.99

Q

Araldica La Luciana Gavi £6.99

Q

Bellingham Limited Release The Bernard Series Old Vine Chenin Blanc £7.49

Q

Bird in Hand Chardonnay Two in The Bush £8.99

There

Q

Bonterra Organic Chardonnay £8.29

renowned houses like Bollinger, Veuve

Q

Carlos Serres Rioja Viura £5.75

Cliquot and Piper-Heidsieck as well as

Q

Chablis 1Er Cru Les Joyaux £18.99

some interesting sparkling options like

Q

Cloudy Bay Sauvignon Blanc 750ml £18.49

Kylie Minogue’s Prosecco Rosé and

Q

d'Arenberg The Olive Grove Chardonnay £8.29

renowned English sparkling wine Chapel

Q

Vin D'Alsace De Colmar Gewurztraminer £6.59

Down that could really add some glitz to

Q

Puiattino Pinot Grigio £6.59

your wine list.

Q

Kylie Minogue Sauvignon Blanc £5.79

Q

Marisco Vineyards The King's Favour Sauvignon Blanc £9.55

for in a premium wine list: top quality champagnes and sparkling wines, reds, whites and rosés. are

fine

champagnes

from

The extensive selection of reds and whites covers some big names and famous producers from both the Old and

DIRECT DELIVERED While Booker branches offer an exceptional range of great value, high quality red, white,

Premium Reds

rosé and sparkling wines from every corner of

Q

1000 Stories Zinfandel £9.99

the globe, caterers looking to add a broader

Q

Ascheri Barolo £15.99

range to their wine lists have another fantastic

Q

Bonterra Organic Cabernet Sauvignon £8.29

option: the Classic Drinks Direct Delivered

Q

Carlos Serres Old Vines Tempranillo Rioja £6.29

service.

Q

Castillo de Albai Reserva Rioja £6.19

Q

Chateau La Hourcade Medoc £8.49

Caterers looking to capitalise on this growth

Q

Chateau Milon St Emilion Grand Cru £14.49

in premium wines can use the service to gain

Q

Crozes Hermitage Chemin De Papes £11.49

access to an enormous range of hundreds of

Q

D'Arenberg The Footbolt Shiraz £8.29

premium drinks products that aren’t available

Q

D.V. Catena Tinto Historico Malbec £8.29

in Booker branches, all delivered direct to your

Q

Guigal Côtes du Rhône £8.29

outlet.

Q

La Raison Du Chateau Des Fougeres £10.79

Q

Louis Jadot Beaujolais Villages £7.29

Using Direct Delivered couldn’t be simpler: all

Q

Patrick Chadot Fleurie £6.59

you have to do is browse the Booker website

Q

St Hallett Faith Shiraz £9.99

and look out for the blue ‘Direct Delivered’

Q

Saint Julien Château Moulin De La Bridane £13.99

flash. This range of premium products,

Q

Terrazas de los Andes Malbec £13.79

including many exceptional wines, is available

Q

The King's Wrath Pinot Noir £11.65

to buy by the single bottle and delivery to your

Q

Vina Ventisquero Reserva Merlot £6.89

door is absolutely free on orders over £75.

JULY 2022

31

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FEATURE l PREMIUM WINES

New Worlds while the popular rosé category features some exquisite wines from trending regions like Provence in the south of France.

Premium Fizz Q

Balfour 1503 Classic Cuvée £16.09

Whatever you are looking for to take your wine

Q

Bollinger Special Cuvée Champagne NV £38.99

list to the next level, you’ll find something that

Q

Veuve Clicquot Rosé Champagne £40.49

fits the bill with Direct Delivered.

Q

Kylie Minogue Prosecco Rosé £7.49

Q

Chapel Down Brut NV 75cl £15.99

PREMIUM MARGINS

Q

Mirabeau La Folie Sparkling Rosé £9.99

An enhanced wine list with some top-notch

Q

Piper-Heidsieck Champagne Cuvée Brut £26.99

wines brings many benefits to your business,

Q

Gratien & Meyer Crémant de Loire Brut £8.29

helping to attract new diners and boost both

Q

Luc Belaire Luxe £15.89

spend and profits. Most importantly, premium wines offer caterers premium cash profits.

Take the example of a bottle of Albariño Paco & Lola which costs just £8.99 but will sell for

Premium Rosés

£24, delivering a GP of 55%. This translates into

Q

J.L. Quinson Côtes de Provence Rosé £7.35

£11 in cash for every bottle sold.

Q

Mirabeau Belle Année £6.59

Q

Maison No 9 £13.29

Compare this with a budget bottle of wine

Q

Miraval Provence Rosé £12.49

which costs, for instance, £4 a bottle. If you sell

Q

Studio by Miraval Rosé £8.29

it for £16, you will make an impressive GP of 70% – but this translates into just £9.33 in cash profit terms.

will also enhance the appeal of your offer to a

MAKE IT UNMISSABLE

wider audience of diners, particularly those out

After you have turbo-charged your wine list with some fantastic

enjoying a celebratory meal, for example, or

Premium wines from Direct Delivered, it’s time to make your new

those many diners looking for affordable treats

range unmissable to diners:

Adding some higher end wines to your list

like a great wine to accompany their meal.

Q Feature your new premium

SHOUT ABOUT IT

wines on your chalkboards

If you decide to take advantage of the Direct

Q Encourage your staff to

Delivered service, it makes sense to ensure that

recommend or suggest

you communicate your new range to diners.

premium wines at the table Q Suggest ideal pairings on

Why not use some of your new premium wines

your food menu to help

on your chalkboards and encourage your staff

drive sales of premium

to recommend or suggest premium wines

wines alongside premium

at the table? You could also suggest ideal pairings on your food menu to help drive sales

dishes Q Highlight your new

of premium wines alongside premium dishes,

premium wines on social

driving up spend and profit into the bargain.

media

JULY 2022

35

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FEATURE l BBQ & OUTDOOR DINING

EASY, CLEAN AND GREEN

With a long, hot summer ahead of us, the BBQ and outdoor dining opportunity could be huge – so why not make life simple for your team with Booker’s impressive range of environmentally friendly disposables?

JULY 2022

37

FEATURE l BBQ & OUTDOOR DINING

The recent Platinum Jubilee national holiday provided the ideal

CLEAN AND GREEN

opportunity for caterers to truly get the summer season underway

With all that additional business up for grabs when the sun shines,

with a bang. With any luck, the remainder of the summer will

one easy way to make life easier for your entire team, where

follow the trend of recent years with high temperatures and plenty

appropriate, is to use food and paper disposables. Booker offers

of sunshine, offering caterers the chance to make profitable use of

an extensive range of disposables which mean no washing up for

any outdoor dining spaces they have available.

the kitchen and minimum fuss for your serving team.

ENHANCED PROFITS

Just as important, Booker’s range has been carefully created

Being able to extend the capacity of your outlet with outdoor

to be environmentally sustainable with many of the lines either

seating and tables clearly offers enhanced sales and profit

recyclable or compostable. From paper straws to wooden cutlery,

opportunities. Ismet Yesilyurt of La Galleria in Shoreham By Sea,

from compostable food boxes to bamboo skewers and fibre plates

is one caterer who seizes this opportunity as often as the weather

and bowls, there’s a fantastic choice of sustainable products that

permits. He says: “We have seating for 170 diners indoors but we

can help simplify and speed up your service.

also have space for a further 60 on the terrace overlooking the seaside town’s beautiful 900-year-old church.

Disposables may not be right for every occasion but when they are appropriate, they can be a very effective way of lightening

“The exterior space is so valuable because diners love sitting

the load for your team and ensuring fast, efficient service for your

out there on glorious days but even when the weather isn’t quite

diners as they enjoy the sunshine with family and friends.

so wonderful, we can still use the space to accommodate more diners when we’re full inside. It really helps us get all the business we can.”

ECO-FRIENDLY DISPOSABLES M184203

Gun End skewer 150mm

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Kebab Skewer

M246515

Gun End Skewer 210mm

M539060

Round Foil Tray

M057264

Oblong Foil Tray

M204486

Platter Foil 55cm

M245033

Wood Fork

M253764

Wood Ice Cream Spoon

M245029

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M245096

Wood Dessert Spoon

M245098

Wood Tea Spoon

M244967

Kraft BBQ Plate 26cm

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Kraft Square Plate 23cm

M2500884 Bowl 19cm

JULY 2022

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39

FEATURE l ADULT SOFT DRINKS

LOW ALCOHOL, BIG PROFITS

UK sales of low and no alcohol beers and ciders have almost doubled in five years, offering caterers a fresh sales and profit opportunity – and Booker has responded by growing its range of big brand options.

WHAT OUR CUSTOMERS SAY MARK SUCH THE KING & QUEEN BRIGHTON “It has become very clear that low- and no-alcohol beers and ciders have gone from being fairly niche to being mainstream products in quite a short space of time. It used to be relatively rare to serve many bottles of alcohol-free beer but these days we’re seeing sales really grow and it’s a wide range of customers buying them. The image of alcohol-free beers and ciders has definitely improved in the last year or two. They’re almost trendy these days.”

40

JULY 2022

FEATURE l ADULT SOFT DRINKS

The major growth in sales of low- and no-

LOW AND NO ALCOHOL BEER

alcohol beers and ciders over the last few years has been one of the more consistent trends. The latest data from research SIZE

WSP

group IWSR suggests, for instance, that

M252278 Heineken 0% NRB

330ml

£13.39

UK sales of low- and no-alcohol beers and

M276895 Peroni 0.0%

330ml

£8.99

ciders has almost doubled in the last five

M246316 Ghost Ship Alcohol Free 0.5%

500ml

£9.29

years.

M274833 Corona Cero NRB

330ml

£14.49

M195006 Erdinger Weiss Non Alcoholic

500ml

£11.89

UK drinkers bought over £360m worth

M263866 Guinness Draught 0.0%

440ml

17.99

M251964 Brewdog Punk AF NRB

330ml

£11.19

of low- and no-alcohol beer in 2021,

M201543 San Miguel 0.0% NRB

330ml

£14.39

M116911 Beck’s Blue Alcohol Free NRB

275ml

£11.49

MCODE

DESCRIPTION

compared to around £190m in 2016, says the report. What was once a relatively niche market is rapidly going mainstream.

The

reasons

behind

this

shift

are

undoubtedly complex but the fact remains that more people are choosing an alcoholfree option on a night out more often than ever before. Even the terminology is evolving with many now commonly referring to these types of products as ‘adult soft drinks’ rather than alcohol-free beers.

Whatever the reasons and however they are described, the low- and no-alcohol market is clearly one that caterers could consider when searching for fresh sales and profits.

ONE-THIRD ‘SEMI-REGULAR’ LOW AND NO CONSUMERS Almost one-third of respondents to a recent YouGov survey said they now chose low- or no-alcohol drinks on a ‘semi-regular’ basis, a significant increase on the previous year when only one in four made the same statement.

Commissioned by alcohol drinks industry watchdog The Portman Group, the survey found that low-and noalcohol products are becoming increasingly popular.

Being able to drive home from social events was the most common reason, with 33% of the 2,079 UK adults in the survey citing this as a factor. Other motivations ranged from reducing hangovers to concern about longer-term health risks, as well as wanting to socialise without drinking to excess.

JULY 2022

41

FEATURE l ADULT SOFT DRINKS

LOW AND NO ALCOHOL CIDER MCODE

CASE SIZE

WSP

M266004 Thatchers Zero Alcohol

6x500ml

£6.49

M238194 Kopparberg 0% Strawberry

8x500ml

£8.19

M175113 Kopparberg 0% Mixed Fruit

8x500ml

£8.19

GROWING CHOICE

Miguel, Thatchers and Kopparberg getting

One sure sign that low- and no-alcohol

in on the low- and no-alcohol action.

beers and ciders are performing well is the

DESCRIPTION

0.5% and Brewdog Punk AF. For those with more specific tastes, there’s

wave of NPD from the major producers in

Adult soft drinks have clearly evolved at

also Erdinger Weiss Non-Alcoholic and, of

recent times with most of the big beer and

a frantic pace, and Booker has more than

course, Guinness Draught 0.0%.

cider brands launching new own alcohol-

kept up by listing a wide range of the most

free products.

popular products from the biggest brands

There’s something for every beer-drinking

to allow caterers to offer their customers

customer, in other words.

Not only did the big brands launch these

fantastic choice and quality.

CIDER RANGE

new lines, but they also backed them with big budget marketing spends, another

As the category developed, Booker has

Booker’s low- and no-alcohol range also

reflection of the faith they have in the

continued to refresh its offer to ensure that

makes it easy to keep cider lovers happy,

continued growth of the low- and no-

caterers have the right products to help

with some fantastic products including

alcohol market.

them drive footfall, sales and profits for

Thatchers Zero Alcohol and a couple

their businesses.

of options from flavoured cider giants Kopparberg, alcohol-free versions of their

Indeed, Heineken’s launch of the 0.0 version of its flagship brand in 2017 was

BEER BOOM

very popular Strawberry and Mixed Fruit

probably a pivotal moment for the new

Among the many low- and no-alcohol

variants.

category because the global brand chose

beers that Booker stocks are long-standing

to use the alcohol-free version as its main

favourites like Heineken 0.0%, Peroni 0.0%,

With a long, warm summer ahead of us –

brand for sponsorship of both the UEFA

San Miguel 0.0% and Beck’s Blue. Lager

hopefully – adding some variety to your

Europa League and Formula One.

drinkers are also well catered for with the

range of bottled low- and no-alcohol

much more recently launched Corona

beers and ciders could be a very wise

Since then, all the major brewers and cider

Cero while ale drinkers are also spoilt for

move to unlock fresh footfall, sales and

producers have joined them with brands

choice with an increasingly large range of

profit growth.

like Peroni, Guinness, Corona, Beck’s, San

craft beers like Ghost Ship Alcohol Free

JULY 2022

43

Add some sparkle to your range this summer.

SCHWEPPES IS ENJOYED BY

4.6 MILLION HOUSEHOLDS IN GB1

29% WITH A

VALUE SHARE OF THE MIXERS1

1 IN 3

BRANDED MIXERS SHOPPERS ARE

EXCLUSIVELY LOYAL TO SCHWEPPES2 (RECOGNISED BY 76% OF THE GB POPULATION.)

Scan to sign up to MYCCEP

and find out other ways we can support you

Source:

1. Nielsen GTC | Total GB | Nielsen October + CGA August 2021.

2. Kantar | Take Home Purchase Panel 52W October 2021. BGS YTD April 2021

Schweppes Slimline Tonic 24x200ml M136201

Schweppes Tonic 24x200ml M136211

© 2022 European Refreshments UC. SCHWEPPES is a registered trade mark of European Refreshments UC

MEET THE TEAM l ALEX SLOAN

SAY HELLO TO...

ALEX SLOAN ABOUTALEX DELIVERY SUPERVISOR MAKRO LIVERPOOL

HOW DID YOU FIRST ENTER THE CATERING TRADE?

really well. We have over 300 delivered

I started with Makro back in 2005. I used to

terms with. This close relationship means that

work on the shop floor of our Liverpool branch,

we understand their specific requirements and

replenishing shelves on weekends and evenings

how best to service them. For the rest of the

while I was at college. I loved working the

day, it’s all about overseeing the drivers, making

twilight shifts, it was good money and there was

sure they are ok and monitoring the live delivery

always a great atmosphere. I later moved across

schedule. This means that if a caterer rings

to the Classic Drinks section for a few years

us about their delivery we can update them

before taking up this role on the delivery side

precisely on its status.

customers, most of whom we are on first-name

of the business back in 2019. I’m a very versatile

order and learning new

role offered something different and exciting for

WHAT’S THE KEY TO MAINTAINING STANDARDS?

things, Alex Sloan has

me to get my teeth into.

Making sure that we communicate efficiently

With a passion for people,

person who loves to learn new things and the

between ourselves, our pickers, our drivers and

risen quickly up the ranks branch. In her current role

TELL US A BIT ABOUT YOUR DEPARTMENT

as Delivery Supervisor,

Averaging about 50 deliveries a day, the delivery

she works with her team

department is one of the busiest in our branch.

Good communication between ourselves and

to keep the branch’s

We have five vehicles, including two Class 2

our catering customers is also key and something

vehicles and three vans and we have five drivers

that we really pride ourselves on. Feedback

and two back-up drivers. We also have three full-

from our drivers is also fantastically helpful. We

time pickers.

actually get quite lot of feedback via the drivers

at Makro’s Liverpool

extremely busy delivery department in perfect working order.

Averaging 50 deliveries

other departments, such as Stock Control, is crucial to ensure that things run smoothly.

because the nature of the role sees them get The department runs from Monday to Saturday

quite close to our customers. They deliver day-

and we are all very early birds! The working day

in day-out, so they build strong relationships

kicks off at 5am, so my alarm clock goes off at

and we encourage those. Many of our catering

3.30am every morning. The first task of the day is

customers will welcome the drivers with a hot

of challenges. Fortunately

to manage any under-picks – any products that

bacon butty of a morning, which is always much

for Alex, this diversity

the pickers haven’t been able to find or weren’t

appreciated!

is a key perk of the job,

sure what to substitute with. We’ll go and look

alongside the chance to

for those products and if they aren’t available,

Driver feedback can help us generate sales.

build relationships with so

we will do everything we can to provide our

For example, if a caterer tells a driver that they

many caterers.

catering customers with a suitable alternative.

source a particular product from elsewhere and

Fortunately, we know our catering customers

that’s fed back to us, we will try and see if we

a day, the department operates from Monday to Saturday, with every day presenting a different set

46

JULY 2022

MEET THE TEAM l ALEX SLOAN

could provide it for them, or draw

and foremost, we have to ensure

their attention to a range we offer

that our drivers are safe, make sure

that they might not be aware of.

the deliveries are safe, that the drivers and pickers have the right

WHAT DOES A TYPICAL DAY LOOK LIKE FOR YOU?

equipment and that the cages are

Every day is different and you have

employee whose job it is to maintain

to be able to react fast to keep those

the cages and repair them where

service standards as high despite

needed.

maintained. We have a specific

any challenges. It’s also part of

there really is no such thing as a

ARE THERE ANY RECENT CHANGES OR NEW INITIATIVES THAT YOU’D LIKE TO TELL CATERERS ABOUT?

typical day!

We are thinking about expanding

my job to relay information to our customers so that they are aware of any changes before they even place their orders. With so many variables,

the team over the coming months

WHAT ARE THE MAIN AREAS OF FOCUS IN YOUR DEPARTMENT AT THE MOMENT?

and as we head into the summer,

We did the Grand National for

be able to offer those customers the

the first time this year which was

best possible availability and service

fantastic! We had three major new

day-in and day-out.

which always tends to be busier.

We’re taking on new customers and bigger customers and we want to

customers who we had to deliver to. between the Delivery and Stock

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?

Control departments to see what

The diversity. No two days are ever

else needed to be ordered in –

the same, which is something I

prosecco was in very high demand

really value. There’s a lot of problem

and a large number of additional

solving and when I finish up for the

pallets were required!

day I know that I’ve helped to make

It required very good communication

our customers happy. It’s also very We are also busy onboarding new

fast-paced, which I enjoy, you have

caterers

to be very reactive and able to think

and

especially

around

Liverpool city centre. Bold Street,

WHAT'S ALEX HEARING...

on your feet.

one of the main streets in the city centre, is our main focus. It’s a very

My team is another big one. We

long street with a lot of customers,

have a very close-knit team, it’s a lot

so is perfect for getting multiple

of hard work but it’s also a lot of fun

drops delivered.

and incredibly satisfying when we

VALUE FOR MONEY, LONGEVITY AND QUALITY

Good communication between ourselves and our catering customers is key and something which we pride ourselves on. As a team we have very positive relationships with many of our 309 delivered customers.

Our drivers also have strong relationships with many of these delivered customers and their feedback is also of great value and can even help us generate sales. For example, if a caterer tells a driver that they source a particular product from elsewhere and that’s fed back to us, we will try and see if we can provide it for them, or draw their attention to a range that we offer.

all pull together to create a great Safety is also an ongoing focus. First

JULY 2022

outcome.

47

PRICING l PRICES LOCKED DOWN

OVER 250

PRICES LOCKED ON KEY, HIGH VOLUME LINES

fidence they need when down the pricing of

PRICES

LOCKED

CHEF’S LARDER PREMIUM SUPER CRISP SKIN ON GOURMET FRIES 4X2.5KG M248235

PRICES LOCKED UNTIL

31ST MAY is 2022

ON MORE THAN 250 uncertainty, PRODUCTS Booker

In a time of huge giving caterers the confidence they need locking the pricing ofasome of on so many ad in theby current market isdown a challenge for all caterers with lack of clarity oker is adding some much-needed new business. pricing guarantee that sees the biggest sellingcertainty lines with in athe down on over 250 key lines all the way through until the 31st of May.

little plan doubt thatmenus planning ahead in the current market is a certainty, ckdownThere's lets caterers their for the coming months with absolute massive challenge for caterers but Booker is adding some muchowledge that their profit margins are protected. needed certainty with a new pricing guarantee that sees prices

of categories its highestand volume, most down important es coverlocked a widedown rangeon of some product the locked prices include profi t-generating lines. most popular and fastest moving lines in catering, including everything from cooking

sting beef and burgers to Peroni beer, Gordon’s Gin, Smirnoff Vodka and classic Red These pricing freezes lets caterers plan their menus - and their ns.

GPs - for the coming months with far greater certainty, safe in the

CHEF’S LARDER PREMIUM SUPER CRISP SKIN ON GOURMET FRIES 4X2.5KG M248235

EXTENDED AGAIN!!

UNTIL THE END OF AUGUST

CHIPS STILL ONLY £9.99

knowledge that their profit margins are fully protected on these critical lines.

Booker’s hugely popular promotion offering a free case of 24 Britvic mixers with any purchase of three bottles of premium gin is back!

GET

24

FREE CASE OF MIXERS DEAL IS BACK!

Booker’s hugely popular promotion offering a free case of 24 Britvic The deal runs across an extensive range of top mixers with any purchase of three bottles of premium gin is back until quality, popular premium gins such asthe Hendrick’s, end of August!

Beefeater, Whitley Neill, Brockmans and Tanqueray.

The deal runs across an extensive range of top quality, popular It also includes the fantastic value new Alfred Button premium gins such as Hendrick’s, Beefeater, Whitley Neill, Brockmans London Gin which carries a standard and RSP Tanqueray. of £11.99 It also includes the fantastic value new Alfred Button which carries a standard RSP of £11.99 but nets out at just but nets out at just £8.49 a bottle withLondon the freeGin mixer £8.49 a bottle with the free mixer deal. deal. The free case of 24 x 200ml mixers is worth The free case of 24 x 200ml mixers is up to £11.79 at WSP and includes the most popular worth up to £11.79 at WSP and includes Britvic mixers such as Indian Tonic Water, Indianpopular Britvic mixers such as the most Tonic Water Low Calorie, Soda Water,Indian GingerTonic BeerWater, Indian Tonic Water Low Calorie, Soda Water, Ginger Beer and Spicy Ginger Ale. and Spicy Ginger Ale.

BRITVIC MIXERS

FREE

48

APRIL 2022

JULY 2022

PRICING l PRICES LOCKED DOWN

MAKE £,1000 GROSS PROFIT* From one case of Lichfields Italian Espresso Beans 8x1kg at £56.99 Makes at least 450 cups (16g dose) to sell at £2.50 a cup *Costings are for illustrations purposes and accounts for waste and addition of milk.

Ask your local branch for further information about profit opportunity.

Coffee Beans

Coffee Beans

Ground Coffee

Filter Coffee

LICHFIELDS ITALIAN ESPRESSO BEANS M132756 1kg M212519 8x1kg Arabica/Robusta Strength: Medium/ Strong 4 Full of character and complexity, a typical continental style coffee. £7.49 single / £56.99 case

LICHFIELDS GOURMET ESPRESSO BEANS M132754 1kg M212518 8x1kg 100% Arabica Strength: Strong 5 Rich and intense with dark chocolate and spicy notes. £11.99 single / £87.99 case

LICHFIELDS FAIRTRADE ORIGINAL GROUND COFFEE M196440 1kg M212532 8x1kg Medium roast coffee, smooth and well-rounded with a fine balanced flavour. Perfect for drinking any time of the day. £7.99 single / £58.99 case

LICHFIELDS FAIRTRADE ORIGINAL FILTER COFFEE M132729 20x65g Medium roast coffee, smooth and well-rounded with a fine balanced flavour. Perfect for drinking any time of the day. £15.99 case

JULY 2022

49

SERVICE l OWN LABEL

ON THE BUTTON The Alfred Button own brand range offers caterers fantastic value and quality and a brilliant way to provide customers with exclusive products they won’t find in a supermarket.

The

Alfred

Button

range

offers

caterers

everything that today’s consumers are looking

response to the explosion of interest in gin and liqueurs.

for, all rolled into one fantastic brand: quality, value and something a little different.

Everything about the brand – even the name and the bottle shape – was developed from the ground

First off, the entire range is exclusive to Booker

up to allow Booker customers to offer fantastic

– so you won’t find it in any supermarkets.

products that were in line with the latest trends

Secondly, it’s a fantastically on-trade friendly

while also ensuring great value for customers and

range with high quality bottle, packaging and

great margins for licensees. At its essence, the

labelling,

range was created to help licensees either make or

delivering

exceptional

standout

behind the bar.

save money – often achieving both.

Thirdly, the entire range is priced at a level

It's no surprise that the range has become so

that allows licensees to offer their customers

successful which has allowed Booker to grow

an outstanding product at a great value price,

the Alfred Button range to tackle other gaps in

something that’s more important to customers

the market, offering high quality but great value

than ever at the moment.

alternatives in popular product categories.

And last, but not least, the liquid inside is

To find out what the Alfred Button range looks

absolutely the best liquid for the purpose.

like now, and for ideas on how to make use of the products to drive up sales and margins, read on…

The Alfred Button range first began life in

50

JULY 2022

SERVICE l OWN LABEL

ALFRED BUTTON LONDON DRY GIN After the huge growth of flavoured gins, customers are now rationalising into a core range of flavoured and traditional London Dry Style: juniper-led, clean, refreshing. Many licensees are looking for a point of difference versus the main brands but still need quality liquid and great presentation – and many are looking for their pouring gin to be between £12 and £13. Alfred Button London Dry Gin ticks every box with a fantastic liquid and great presentation.

A long term promotion price of £11.99 makes this is the perfect pouring gin to sit at the heart of your Gin & Tonic offer – and it also makes the perfect Martini!

ALFRED BUTTON SMOOTH VODKA Great vodka is often defined primarily as ‘smooth’ and that is exactly what Booker achieved with this vodka. Easy drinking, versatile and triple distilled to remove harshness. It’s not available in UK supermarkets or other drinks suppliers so offers a clear point of difference. Produced in the UK to ensure availability and prevent cross border logistical challenges. Blue branding helps land a premium Vodka cue.

A long term promotional deal of just £10.99 makes it the perfect high margin base for all your vodka needs.

ALFRED BUTTON VANILLA VODKA This was created with one simple goal: to make the best Porn Star Martini possible!

The Pornstar Martini is the UK’s most popular cocktail, accounting for one in five of all cocktails served. The product delivers maximum vanilla, and smells delicious and tastes fantastic. Bold enough to cut through the passion fruit flavours in a Pornstar Martini but just as easy to mix with cola for a simple serve.

At the promotional price of just £11.49, this offers outstanding value when compared with other vanilla vodkas but also delivers more flavour – and profit.

ALFRED BUTTON PASSION FRUIT LIQUEUR When developing Alfred Button Vanilla Vodka, many customers complained about the lack of availability on the well-known leading liqueur brand that features in the Pornstar Martini. They wanted a great quality, great value product that would allow them to capitalise on huge consumer interest in passion fruit for simple drinks like passionfruit and lemonade. The result is Alfred Button Passion Fruit Liqueur! Made in UK to support our on-trade and save money in the huge growth area of cocktails.

Available at just £7.49 on long term promotion, this line will help you grow your profits.

JULY 2022

51

FEATURE l SUSTAINABILITY

DOING GOOD IS GOOD FOR BUSINESS

Reducing energy consumption is not only good for the environment, it’s good for your bottom line too.

These days, sustainability has become a mainstream issue for caterers and their customers, a trend that has probably been accelerated – so it’s important that caterers take advantage of this megatrend.

It’s clear from countless research studies that many consumers, particularly younger ones, are increasingly interested in the sustainability credentials of the businesses they buy from. Some will actively choose one restaurant, pub or other outlet over another because of the perceived sustainability credentials of that business.

A Deloitte sustainability study from 2021 revealed, for instance, that almost half (45%) of so-called ‘Gen Z’ consumers have literally stopped buying from certain brands, retailers or foodservice providers because

of

sustainability

or

ethical

concerns.

The implication is obvious: caterers must not only embrace sustainability, they must also communicate the progress they are making on sustainability issues to their customers, whether that’s in-venue or on social media or the internet.

52

JULY 2022

TOP TIPS

FEATURE l SUSTAINABILITY

Energy consumption

l

Change to more energy efficient equipment, cookers fryers, chillers and freezers.

l

Equipment locations – don’t put freezers/chillers in hot areas or near ovens/grills.

l

Use HVAC systems, energy efficient hood extraction and AC, and programmable thermostats to turn off when not in use.

l

Add LED lighting where there isn’t any now.

l

Appliances should not be left on standby and should be turned off when not in use. Look at your start-up and close-down schedules to reduce idle time for the appliances.

l

All equipment should be maintained and cleaned regularly.

l

Reduce water consumption where possible. (Only use water where appropriate).

l

Work with your chefs on menu choices and cooking methods.

l

Cook at lower temperatures where possible (keeping in mind food safety and hygiene regulations).

l

Heating or boiling water is better from an instant hot water tap instead of boiling on a stove/hob (from cold).

l

Ensuring chillers and freezers aren’t overloaded or overstocked.

l

Use strip curtains.

l

Dish wash machines should be used when full; if they can’t be filled then pots should be done by hand.

l

Train employees so they understand how to reduce their own impact.

Very broadly, a kitch en will split out as follows in terms of energy consumption : l Cooking – 40%

l Freezers & Chille rs – 30% l Air handling – 15% l Lighting – 10% l Washing/clean ing / other – 5%

Solar Arrays & EV Chargers There are a lot of changes, many of them simple, that caterers can make to help significantly reduce their energy consumption.

Booker works closely with HBS, a company that provides independent energy saving initiatives and projects to businesses throughout the UK. These initiatives include solutions that can easily be incorporated into catering business such as Solar Arrays and Electric Vehicle (EV) Chargers.

Solar Array solutions are available as self-funded or zero capital cost options which require no capital investment and are available as roof or ground mounted units. Solar Arrays can have a dramatic effect on your energy bills and give you much greater control over the cost of your energy supply.

Additionally, HBS offers a range of EV Charging solutions with equipment available from a range of manufacturers to suit your specific needs. These charging points could be made available to customers or, for example, could be used to power your delivery fleet if you operate a home delivery service.

Grants may be available to help with the costs.

To find out more about either of these solutions or for a free quote, call 0333 8000 771, email energysaving@hbsmep.co.uk or visit www.hbsmep.co.uk

JULY 2022

53

**IRI Marketplace, Total Market, MAT 12.03.22.

**

*

FEATURE l SUSTAINABILITY

Fortunately, doing good in this way can

consumption as a business is an efficient

also be very good for business. As well

way to cut costs and boost margins.

as

GET THE BEST DEALS With the energy supply market in enormous flux at the moment, it can be extremely difficult to secure the

enticing

new

sustainability-minded

customers to your door, you can also boost

Booker

your bottom line by, for instance, reducing

independent suppliers to help secure great

energy consumption and food waste or

deals on a range of energy-based solutions

offering your customers Electric Vehicle

that can help your business become more

charging points.

profitable. Moving to a 100% renewable

works

with

a

number

of

electricity contract and electrifying your

best deals on gas, electricity and

With the well-publicised challenges around

kitchen can get you close to zero carbon

water supply. That where Saffron

energy pricing at the moment, taking a fresh

and may be something you want to plan in

Business Solutions can help.

look at how you can reduce your energy

your future strategy.

Saffron have been working with Booker customers for over 10 years, securing thousands of gas and electricity contracts and saving customers many thousands of pounds along the way.Through relationships with Booker’s own energy supplier and many others in the market, Saffron can offer: l

Advice and support for businesses on how to manage their energy supply contracts and suppliers for best results: l

Best Price (at market) gas,

WHAT OUR CUSTOMERS SAY

electricity and water supply contracts l

Clear and transparent pricing advice with no obligation.

l

No preferred suppliers – so every supplier is chosen to suit your specific needs.

l

Ease of contracting and switching suppliers: l

Advice that is tailored solely to each business.

l

The right contract with the right supplier at the right price, adding value for you.

l

No hassle billing

l

Best available credit terms

l

Life-time support

JULY 2022

DAWNY LINTON ZOO, LINTON, CAMBRIDGESHIRE “We have been working with Saffron Business Solutions for many years and always provide a professional, friendly service. We recently switched our electric provider and they completely took the stress out of the whole process and it couldn’t have gone smoother. We feel completely in safe hands with the whole team and cannot recommend them highly enough.”

DARREN PINNOCK NEWPORT CLUB, NEWPORT, ESSEX “Saffron Business Solutions has made life so much easier for us at The Club.

Always on the ball with information, allowing us plenty of time to run things through at the committee meetings. Having someone find the cheapest prices and transferring all the info for us is amazing and saves us so much time and confusion.”

For more information, email info@saffronbusinesssolutions.co.uk or visit www.saffronbusinesssolutions.co.uk

55

SLINGSBY

Yorkshire RHUBARB GIN

Inspired by its spa town heritage and enjoyed around the world, Slingsby premium gin is crafted with pure spring water and real fruits to create the finest, award-winning British gin. Slingsby Rhubarb Gin is infused with the finest Yorkshire Rhubarb from the famous Rhubarb Triangle.

Bottling the beautiful and restorative spirit of Harrogate for you to experience with every sip.

facebook.com/slingsbysocial

spiritofharrogate.co.uk

@slingsbysocial M215992 A Slingsby Rhubarb Gin 70cl Case BOOK 6 M215993 A Slingsby Rhubarb Gin 70cl Bottle BOOK 1

LAUNCH REVIEW l ITALIAN SPARKLING BRUT PREVIATA

ADD SPARKLE TO YOUR SALES Booker’s new Italian Sparkling Brut Previata will give caterers even greater choice and value in the fast growing sparkling wine category.

Sparkling wine has been on something of a roll over the last couple of years and, with a packed social calendar on the horizon as consumers get back into something resembling a normal life, there will be plenty of opportunities for caterers to satisfy the seemingly insatiable demand for fizz.

While Champagne continues to be king at the no-expense-spared end of the market, it's in more affordable products like prosecco and cava that we've seen the biggest growth in recent years. Prosecco, for instance, has been in consistent growth for over 10 years.

Thanks to its appealing, easy-to-drink taste profile, its more accessible price and its versatility when it comes to food and drink pairings, demand for sparkling wines like these is expected to

Crafted in Italy but with the very same production methods and the same grape, the new line offers a great quality and fantastic value alternative to Prosecco.

flourish this summer and beyond as consumers make good use of their relatively newfound freedom to socialise.

Excluding Champagne, the sparkling wine category has a current on-trade value of £408m, according to latest Nielsen data, making it a huge category that is certainly worth cashing in on - which is precisely why Booker has launched a new Italian Sparkling Brut Previata.

The new product has been created to allow caterers to meet the expected growth in demand for sparkling wine this summer.

Because of the complex and restrictive rules governing how prosecco is made, there isn't always enough product to meet demand, particularly when demand rockets as it's expected to this summer.

To offer caterers an appealing alternative, Booker has partnered once more with Italian producer Previata who already make

JULY 2022

57

LAUNCH REVIEW l ITALIAN SPARKLING BRUT PREVIATA

SPARKLING SUCCESS Booker’s line-up of award-winning sparkling wines and proseccos allows caters to offer fizz for every occasion: M278492

Sparkling Brut Previata

M143786

Prosecco Spumante (International Wine Challenge Winner Bronze)

M262458

Prosecco Rose Spumante (International Wine Challenge Winner Bronze)

M267599

Vino Frizzante

M195229

Vini Dei Cardinali

Kir Royale cocktail

M1010765 Sensi 18k (Direct Delivered)

Booker's Pino Grigio. Crafted outside of the prosecco region, yet with the very same production methods and with the same grape, the new line offers a great quality and fantastic value alternative to prosecco.

Selling for just £33.99 a case, Brut Previata provides caterers with flexibility and choice when helping meet demand for high quality Italian sparkling wine without the high price tag.

The wine's dry flavour profile makes it a perfect pairing for a wide array of occasions and dishes, from shellfish platters to salt and pepper squid, as part of a show-stopping cocktail, or simply indulged all on its own.

Of course, for those customers that absolutely insist on prosecco,

With the recent Platinum Jubilee getting the summer season off to a flying start, why not offer your diners a royal cocktail fit for a queen?

Ingredients: l Chilled Italian Sparkling Brut Previata to top up l Crème de Cassis l Blackcurrant or Blackberry Garnish

Booker offers a great range including two award-winning lines: Prosecco Rosé Spumante (International Wine Challenge Winner Bronze 2021) and Prosecco Spumante (International Wine Challenge Winner Bronze 2021) which is available in 20cl, 75cl and 1.5l Magnum formats.

The arrival of Booker’s new Italian Sparkling Brut Previata gives caters access to a wider choice when it comes to the lucrative sparkling wine market, with Booker’s range already including a great-value and award-winning Prosecco Spumante, M143786,

Method: l Put the Crème de Cassis bottom of a flute. l Gently pour in the Italian l Sparkling Brut Previata to top up. l Spear the fruit on a cocktail stick and place across the top of the glass.

which is available in a 20cl, 75cl or 1.5l Magnum.

One thing is for sure, however: caterers have never had more choice when it comes to keeping fizz-hungry diners happy this

Check out our full range of sparkling wines at www.booker.co.uk

summer.

JULY 2022

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GUEST COLUMN l PLAN FOR PROFIT

BOOKER CDM KERRY DREWETT OFFERS SOME HELPFUL TIPS ON MENU PLANNING AND IMPROVING YOUR GP TO ENSURE YOU ARE BEING COST EFFECTIVE, PRACTICAL AND GROWING YOUR BUSINESS.

PLAN FOR PROFIT Key to growing your business is ensuring that you maximise your GP through careful menu planning and a practical, pragmatic approach to growing revenues and cutting costs.

PRACTICAL STEPS TO HELP YOU IMPROVE YOUR GROSS PROFIT It’s a team game so get the whole team to buy into the sales performance. Be aware of the impact of expenditure in your business. As a very quick guide, whatever your monthly revenue is, divide that by 100 and you will know the effect in £s and %s on your GP.

l If your monthly revenue is £30,000, then every £300 you spend or save, is worth 1% on the GP. This kind of information can be broken down into chunks that are easier for the team to understand

l So, if you wanted to target a 2% increase on the GP across the month, you could target your team with a £600 saving.

Break this down into £20 a day and then even further into £7 per service

l When you see two loaves of bread, a kg of sausages and a tin of beans left over from breakfast, it can quickly add up to that day’s £7 breakfast cost reduction. There is always some wastage, but it’s a useful focus tool.

There are three main influences on GP – price, quantity, and

MENU PLANNING

revenue. If you can change any of them, you’ll change the GP of

This year will continue to be very challenging regarding food

a dish.

chain supply and inflation. When menu planning, look at possibly

l Price – The cost of the ingredients l Quantity – The amount of ingredients produced and

reducing the number of dishes you are thinking of putting on the menu. Make sure you have worked out the GP for all your dishes and don’t forget to factor in all those hidden extra costs: gas, electricity, disposables.

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consumed

l Revenue – The money received (net of VAT) to produce the menu

JULY 2022

GUEST COLUMN l PLAN FOR PROFIT

DELIVERIES AND INVOICES

THEORETICAL MARGIN

Picking and packing errors can happen, so you need to have a system in place for checking and signing

l If the costings are correct, have been plate checked and you are in control of wastage, then what margin should you be achieving?

l Check your invoice/deliveries to make sure you receive what is on the invoice l Check the prices – have they moved? l Check that the quantities match what you ordered to avoid ‘over-deliveries’ e.g., specified 2 x 4kg striploins and received 2 x 5kg.

COSTINGS l Dish costings serve multiple needs apart from the obvious cost per dish l As well as to calculate margin, use costings to engineer recipes and achieve greater profitability l Ensure that recorded costings match what is actually going onto the plate l Portion control – keep the portions consistent and ensure the whole team is doing the same l Review your ingredients and work out if using a less expensive alternative is appropriate. Often you may prefer to use a premium option to achieve a certain result, but there may be some areas where you could make cost savings without impacting on the quality of the dishes you serve.

WASTAGES

l Create a simple spreadsheet to extend dish sales per period and calculate total costs against total net revenue both per dish and overall l Introduce alternative products and costs to see the overall effect on costings and margin l Keep a keen eye your selling prices – keeping consistent pricing is of course important in giving your customers the confidence they need to visit your business time and again – but there may be scope to periodically adding a small amount like 25p or 50p to a side-dish, a hot beverage, or a dessert?

INVENTORIES l Be in control of stock-counting. A stock variance at the end of the period can create a swing in the margin based on either consumption or forward ordering l Have a basic stock sheet on a clipboard to track topselling proteins and valuable goods l Track sales vs purchases. For example, with Sirloin Steaks: I bought 100 this week, sold 70, we ‘wasted’ 5 which were sent back cooked incorrectly, and I have 10 in stock. So where are the remaining 15?

l Log wastage to identify trends, not to apportion blame l Wastage includes cooking mistakes, produce going bad, over-ordering, over-delivery, and overproduction.

Kerry Drewett has worked for the Booker group for the past 15 years as a CDM and for the past four years in the National Account team where he has had the privilege of working with NCASS and supporting their customers. He has also worked extensively as a Head Chef in hotels and restaurants as well as being a Catering College lecturer.

JULY 2022

ARE YOU SIGNED UP TO THE BOOKER DEAL? Find out how you could get cashback while you spend here: www.ncass.org.uk/ rewards/booker

61

YOUR SHOUT

YOURSHOUT

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

PLASTICS BAN SLIPPED UNDER THE RADAR?

CUTTING COST IS KEY

Having spoken to a

It’s fantastic for the catering sector to be fully back up and running and it looks like we could

number of caterers

have a very positive summer ahead of us. The key challenge that remains, however, is rising costs,

recently, it struck me that

particularly energy costs. Do you have any advice on how we keep energy costs as low as possible?

several of them were

Mark Fox, Coral Island, Blackpool

not entirely clear on the new ban on single-use plastics in Scotland. I don’t believe the rules have been very well

Simon King, Sales Director – Catering, said: “There’s no doubt that energy pricing is a concern for the sector and is an extremely complicated issue – but that doesn’t mean there’s nothing you can do about it. Booker works closely with a number of great solutions providers such as HBS and Saffron

communicated by the

Business Solutions to help caterers do all that they can to keep their energy bills as low as possible.

Scottish Government. Can

Saffron has been helping Booker caterers secure the best deals on energy for over a decade while

you clarify the position?

HBS can help with effective solutions such as solar arrays and EV chargers. Turn to p56 to find out

William Sloan, the

how they could help your business.”

Number 10 Hotel, Glasgow

Simon King, Sales Director – Catering, said: “New regulations on single-use plastics

SPARKLING OPPORTUNITY

came into force on 1st June in Scotland which

The recent Platinum Jubilee got the summer off to a cracking

ban the use of a lot of

start and it looks like it’s going to be another great summer for

single-use plastic items

Prosecco and other sparkling wines, although we’re seeing prices

such as cutlery, plates, beverage stirrers and food containers or cups made of expanded polystyrene. Exemptions

a lot higher than expected. What do you advise? Mark Such, The King & Queen, Brighton Jason Kelk, Drinks Development Controller, said: “Sparkling

exist for plastic straws to

wines are likely to be the stars of the summer show, but huge

ensure those who need

demand means that pricing for geographically-defined wines

them to eat or drink

like Prosecco and Cava are being pushed up. That’s why Booker

independently or for

has been working with a fantastic Italian producer to launch

medical purposes can still

our exclusive Italian Sparkling Brut Previata. Crafted in Italy but

get access to them.”

with the very same production methods and the same grape as Prosecco, the new line offers a great-quality and fantastic-value alternative."

JULY 2022

63

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