Catering@Booker Issue 5 - September 2022

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

2 0 2 2

SALES ARE BLOOMING AT THE ROOFTOP GARDENS IN NORWICH

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

S E P T E M B E R

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TYRRELLS IS THE WINNER OF 90 GREAT TASTE AWARDS

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M092492

VERSION

1 ARTWORK Guide 1. Pantone 2035 C 2. Pantone Black 5

FINISHES

Foiling Embossing Debossing

SPECIFICATION C

VARNISHES

Matt Satin Gloss

ADDITIONAL INFORMATION Client KP SNACKS Project - Barcode and Mandatory POPPED info to be updated File Name at Repro POPPED_OFFPACK_LOG O_2Colour_PrimaryMarq Description OFF PACK ueA_AW_v1.ai Logo Version 1 Program Illustrator CC Substrate White FONTS USED Cutter Guide None - Gotham Date 27.05.20 Operator Nicola Kirk

GENERAL NOTES

Fonts will not be supplied with this artwork. All colours specified are from the matching purposes unless Pantone© Matching System otherwise stated. Whilst unless otherwise stated. every effort is made to client. Bloom Design Limited ensure the accuracy of The colours on this print-out 25 The Village 101 Amies this artwork, Bloom Design Street London SW11 2JW Limited shall not be responsible are not accurate and are intended to be used T +44 (0)20 7924 4533 as a guide only. Do not for any errors or ommissions W bloom-london.com use for in the artwork, which has been accepted by the

APPROVAL - PLEASE SIGN PRODUCTION MANAGER Dion Fowler

DESIGN MANAGER Tim Reynolds

ACCOUNT MANAGER Annabel Niania

OFFICIAL TEAM PA

RTNER

SINCE 1953

Returning this Sum VERSION

1 ARTWORK Guide 1. Pantone 2035 C 2. Pantone Black 5

FINISHES

Foiling Embossing Debossing

SPECIFICATION

C

VARNISHES

Matt Satin Gloss

Client Project File Name

KP SNACKS POPPED

mer ADDITIONAL INFORMATION

- Barcode and Mandatory

at Repro POPPED_OFFPACK_LOGO_2Colou r_PrimaryMarqueA_AW_v1.ai

Description OFF PACK Logo Version 1 Program Illustrator CC Substrate White Cutter Guide None Date 27.05.20 Operator Nicola Kirk

GENERAL NOTES

info to be updated

-

FONTS USED

- Gotham

Fonts will not be supplied with this artwork. All colours specified are from the matching purposes unless Pantone© Matching System otherwise stated. Whilst unless otherwise stated. every effort is made to client. Bloom Design Limited ensure the accuracy of The colours on this print-out 25 The Village 101 Amies this artwork, Bloom Design Street London SW11 2JW Limited shall not be responsible are not accurate and are intended to be used T +44 (0)20 7924 4533 as a guide only. Do not for any errors or ommissions W bloom-london.com use for APPROVAL - PLEASE in the artwork, which has been accepted by SIGN the

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DESIGN MANAGER Tim Reynolds

ACCOUNT MANAGER Annabel Niania

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HIGHLIGHTS l CONTENTS

20

Dean Sayer, Ninja Warrior, Leicester

“My plan is to introduce an array of new attractions at Ninja Warrior to supplement the overall offer and encourage people to spend half a day or longer here which will lead to a rise in food and drink sales too."

26

Ryan McGillicuddy, Feast Street

"The opportunity to establish a business that could offer restaurantquality street food in a wide range of different cuisines but at mass volume, was clear to see, so that’s what I set out to do."

52 COVER SHOT

Mark Oldfield, Category Lead Wine & RTDs, Booker

“It’s really important for caterers to note that despite the cost-of-living crisis, premium-priced products remain key, particularly with Christmas on the horizon.

We have been very working really hard to introduce more premium-priced products.”

14

Glen Walker is rising above the competition in Norfolk.

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

SEPTEMBER 2022

CONTENTS

46

20 RANGE FOCUS

NEWS 7 9

44

Booker News Booker hosts and sponsors Best Pub Chef Awards.

Fish and Chips is a classic British dish

62

Big cheese | A cheese for every taste and pocket drives footfall and sales.

46

Improved own brand | Booker

Key Trends Speedy service

continues to improve its extensive

it’s vital for caterers to ensure that

is among the key trends driving

range of own brand products.

they are driving maximum profits from

growth.

found on many menus which is why

this perennial crowd-pleaser. Booker’s

S ERV IC E

extensive range of fantastic quality

52

own-brand chip and battered fish

PROF I LES

products helps caterers meet demand

14

Rooftop Gardens | The sky is the

for one of the most popular dishes on

limit for Norwich’s first and only

the menu while also securing margins in

rooftop restaurant and bar.

20

excess of 70%.

Meet the team | Say hello to Wine & RTDs lead Mark Oldfield.

61

Click and Collect | The fast, flexible, easy alternative to deliveries.

62

Ninja Warrior | Unique and

Easy cocktails | Cash in on the cocktail trend the easy way.

innovative adventure park in 26

Leicester swings into action.

REGULARS

Feast Streat | New concept offers

56

brand chips and battered fish drive

authentic, restaurant-quality street

margins on a classic dish.

food in a mass market format.

32

The Bull | The Bull in Leicester is truly a pub for all seasons.

Own brand update | Booker’s own

68

Launch review | Group Exclusive Sourz Watermelon in focus.

F EATURES 40

56 SEPTEMBER 2022

Raising the steaks | Locked down pricing means maximum profit on classic steak and chips.

5

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BOOKER NEWS

BOOKERNEWS NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS BOOKER

BOOKER HOSTS BEST PUB CHEF AWARDS Booker is helping to recognise and reward top catering talent by sponsoring and hosting the Best Pub Chef as part of the Great British Pub Awards.

Booker is actively helping to support some of

quality of the products available to them. They

the finest catering talent in the UK by sponsoring

were then given 20 mins to prep and 45 minutes

the Best Pub Chef award as part of the Great

to cook their dish.

British Pub Awards, run by trade publication The Morning Advertiser.

Among the contestants was Natalie Coleman, who won Masterchef in 2013, and Dave Wall

Hundreds of pubs entered this year’s awards

from the Unruly Pig, who made the Top 50

and, in the Best Pub Chef category, a shortlist of

Gastro Pub list.The winner will be announced at

just six was invited to prepare a dish live for the

this year’s awards which will be held on Tuesday

judging panel.

4 October in Manchester at Escape to Freight Island.

The cook-off event was hosted by Booker at

THEFINALISTS Natalie Coleman

its test kitchen in Didcot and the six finalists

Mark Johnsen, Catering Development Controller

were given a mystery box of ingredients and

who attended the event, told Catering@Booker:

invited to prepare a dish in 45 minutes. All the

“It’s really important for Booker to be supporting

Dave Wall

ingredients came from Booker and included

the pub trade and pub chefs in particular so

The Unruly Pig,

some of the new Blackgate Pork products as

we’re proud to both sponsor and host this

Bromeswell, Suffolk

well as a wide selection of other meats, fruit

competition. The standard of work on the day

and vegetables and grocery products. All

was exceptional with enormous talent, creativity

contestants commented on the variety and

and style very much in evidence.

The Oyster Shed, London

Ayesha Kalaji Queen of Cups, Glastonbury, Somerset

“It was also fantastic be able to showcase the Booker range to these top pub chefs. Every single contestant was hugely impressed by the range and quality available.”

Sean Jeffers Red Lion, Freshwater, Isle of Wight Richard Couch

For more information, visit www.greatbritishpubawards.co.uk

The Angel at Watlington, Norfolk Ian Moss

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

SEPTEMBER 2022

The Coach & Horses, Clitheroe, Lancashire

7

BOOKER NEWS

SUSTAINABILITY FLAGGED AS TOP CONSUMER CONCERN

FARESHARE HAILS BOOKER’S SCHOOL HOLIDAY MEALS EFFORTS

The FSA’s annual flagship survey has found that sustainability, high sugar content and animal welfare are the three key concerns of consumers.

Food waste charity FareShare has hailed the efforts of 13 wholesalers, including Booker, who have provided 570,000 free school holiday meals to families since the end of June.

The Food Standards Agency (FSA) published

The top concern

the results of its annual flagship survey on

for consumers was

Booker has donated surplus stock and unsold food from foodservice and hospitality customers.

August 11 highlighting the top three food-

sustainability with

related concerns amongst consumers in

63% citing food

England, Wales and Northern Ireland.

waste as their

Overall, FareShare has provided over 800,000 meals to those in need since the start of the school holidays in the UK, equivalent to 3,600 tonnes of food.

The results reveal that the key concerns for

most important concern,

consumers when buying food and drink in

highlighting once more for caterers the vital

hospitality and retail are food waste, the amount

importance of embracing sustainability issues.

of sugar in food, and animal welfare. Over half of

The amount of sugar in food was a concern or

the 5,796 adult respondents reported that they

59% of consumers and animal welfare was cited

are concerned about each of these issues.

by 56% of respondents.

NEW TAKEAWAY RULES TO IMPROVE COMMUNITIES New guidance was introduced on 7

Secretary Greg Clark said: “We

August by the Department of Levelling

are empowering councils to make

Up, Housing and Communities to help

sure new takeaway food businesses

make sure takeaway food businesses

are doing their bit to stop rubbish

play their part in cleaning up high

littering our communities.

streets and communities.

"The guidance gives councils clear Updated

8

guidance

clarifies

the

and consistent advice on what rules

powers councils in England have to

they can enforce when new takeaways

set stricter litter rules for new hot

open, such as ensuring they install

food takeaways when considering

more bins and anti-litter signs around

planning

including

shops or have staff members pick up

making sure that more bins are

applications,

litter regularly. Failing to adhere to

installed to reduce rubbish in the

these rules could result in financial

surrounding

penalties.”

area.

Levelling

Up

SEPTEMBER 2022

BOOKER NEWS

HOSPITALITY SPEND ‘UP 9%’ IN JULY

Consumer spending in pubs, clubs and restaurants grew by 9% year-on-year in July according to the latest Barclaycard data.

The latest monthly report from Barclaycard,

INBRIEF TAX SAVINGS ‘SHOULD GO TO BUSINESS’

which which sees nearly half of the nation’s credit and debit card transactions, has released

In response to a

that spending in hospitality venues grew by 9%

Government Levellin Up

year-on-year in July as the sector continues to

consultation, the British Beer and Pub Association

flourish.

(BBPA) has called for reductions in business

Overall consumer spending grew by 7.7% in the

rates to be instantly

same month as Britons enjoyed the busy and

reflected in bills to

warm month.

business, as well as a cap on bill increases.

The report highlights how consumers are cutting back on overseas travel as disposable

The demands included

incomes fall, creating fresh opportunities for

pub businesses whose

hospitality outlets.

rateable value decreases following reviews instantly

Despite the macroeconomic challenges,

seeing the benefits in

consumer confidence levels are on the increase.

Concern does remain however with 91% of

The report found that more consumers are

those surveyed citing worries around rising

feeling confident about their household

inflation, surging household bills and higher

for downward caps to

finances: 66% versus 59% in June.

food prices.

be removed to ensure

the form of lower bills.

The trade is also calling

that any decrease in the

BII DEMANDS ACTION ON RISING ENERGY COSTS

cost of business rates be paid back to ratepayers immediately, rather than after incremental

The British Institute of Innkeeping (BII) has written to the Secretary of State for Business, Energy and

decreases over time.

Industrial Strategy warning that that continually rising energy bills will have a massive negative effect on the industry unless the Government steps in with further support.

Emma McClarkin, BBPA Chief Executive, said: “We

The BII wrote to Kwasi Kwarteng MP highlighting that many pubs were reporting increases of more

need incentives to invest

than 300% in their energy bills, on top of pandemic-related debts of approximately £40,000 per

and revitalise our pub

outlet.

businesses. Major reform

The letter said the rises were “unsustainable” and demonstrated that pub operators would need to revenues by 20% higher than pre-pandemic levels just to stand still.

The BII has written to Ministers demanding for a cap on businesses energy bills, grants to help with

of business rates is vital to enable this, supported by the ability for those pubs whose valuation has fallen to benefit immediately.”

payments, a waiver of business rates and a larger reduction in beer duty.

SEPTEMBER 2022

9

BOOKER NEWS

INDUSTRYNEWS NEWS, ACHIEVEMENTS AND OPINIONS FROM ACROSS THE INDUSTRY

STAYCATION TREND A ‘HUGE OPPORTUNITY’

New data has found that the staycation trend is flourishing, creating fresh new opportunities for hospitality businesses.

INBRIEF

their spending behaviour amid the cost-of-living

JOB VACANCIES FALL FOR FIRST TIME IN TWO YEARS

squeeze this summer and among the biggest

New figures from the

trends is the revival of ‘staycations’.

Office of National

New data from Barclaycard has revealed the top ways that British consumers are adapting

Statistics (ONS) show that

The Barclaycard insights are drawn from

UK job vacancies have

hundreds of millions of customer transactions

fallen for the first time in

recorded in July 2022 and come as consumers

two years.

look to make the most of the summer and

A new Labour Force

autumn holiday periods.

The popularity of staycations is driving spend in hospitality as well as among accommodation

Rising living costs and airline disruptions are

providers.

the likely cause of 20% of consumers deciding against a summer holiday this year, says

The trend creates a clear opportunity for caterers

Barclaycard. The majority of these consumers

to attract and service those many consumers

have instead looked to save on their holidays by

choosing to take staycations, particularly for

opting to take a break in the UK instead.

venues in or near popular tourist destinations.

Survey for April to June 2022 estimates that the number of job vacancies fell by 19,800 to 1.274m, the first quarterly fall since the June to August period in 2020. Average pay grew by 4.7% over the same period.

The total UK employment

EATING OUT ‘UP 42%’ YEAR-ON-YEAR

rate for those aged 16

The latest data from the MealTrak tracking programme shows that the number of consumers eating

pre-pandemic levels.

out over the last 12 weeks has grown by a significant 42% year-on-year. MealTrak is conducted by

However, the number of

foodservice data and insight specialists TWC and is the leading continuous tracking programme for

people in employment

out-of-home consumption, surveying 36,500 consumers a year.

to 64 years decreased by 0.1% to 75.5%, still below

increased in the quarter by 160,000.

Growth was driven predominantly by restaurants (58%) and pubs (32%). Total out-of-home eating occasions grew by 12% in the last year and 9% in the last 12 weeks. Value sales are up 24% on an MAT basis and 19% on a 12 week basis, making the annual value of that eating out market £21bn, up from £17bn the previous year.

TWC Development Director Tom Fender said: “Value growth remains ahead of occasions, indicating consumers are continuing to seek rewarding experiences rather than focusing on prices and functionality.”

SEPTEMBER 2022

11

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PROFILE l THE ROOFTOP GARDENS, NORWICH

UP ON THE ROOF

Footfall and sales are positively blooming at The Rooftop Gardens – a true jewel on the Norwich skyline.

14

SEPTEMBER 2022

PROFILE l THE ROOFTOP GARDENS, NORWICH

“Right smack dab in the middle of town, I've found a paradise that's THE LOWDOWN

THE ROOFTOP GARDENS

trouble proof – up on the roof:” Despite being released back in 1964, these well-known lyrics crooned by the Drifters could well be describing The Rooftop Gardens – Norwich’s first and only rooftop restaurant and bar, according to operations manager Glen Walker.

Perched at the top of The Union Building, this gem of a venue offers

Outlet: The Rooftop Gardens Format: Rooftop restaurant and bar Operations manager: Glen Walker Kitchen staff: 20 Operating hours: 10.30am – 12 midnight

diners enchanting 360-degree panoramic views of the Norwich skyline including such famous landmarks such as the Cathedral, the Castle and Carrow Road stadium.

During the day, the venue offers a bright and airy retreat for lavish afternoon teas, brunch and lunch, while at night it transforms into a moonlit oasis for cocktails and dinner – much to the delight of Norwich’s community and the 600 workers stationed in the offices directly below.

But The Rooftop Gardens hasn’t always been the lofty paradise it represents today, as Glen explains. “I joined as general manager five years ago, just a few months after it had first opened,” he explains. “Prior to that I’d spent years working for hospitality venues such as the Crowne Plaza in Cambridge and a number of well-known restaurant chains. When I first joined, the team needed experience with operating at volume which was where I came in. The venue was doing well but to do even better it was clear to me that we needed to evolve the offer. It needed to fit better with its unique location and that included changing the menus as well as introducing new ideas and initiatives. It was lots of work, but we got there in the end and we are all so proud of the business we have built today.”

The business as it stands today includes a large art-deco style indoor main restaurant and bar featuring stylish booth seating. Offering stunning city views out of its large picture windows, the indoor restaurant can seat 150 diners - but it’s outside where the magic happens. The Rooftop Gardens boasts two spectacular exterior spaces: The Castle Terrace which seats 70 with views of Norwich castle and the 170-seater Cathedral Terrace which looks out over the 11th Century Norwich Cathedral.

One of the first major changes that Glen made was to its menus.

Working alongside the chefs, Glen worked hard to create dishes that offered a ‘wow factor’ befitting its striking location and views, but that could be prepared at speed. “When the business first started, it was doing quite high numbers but was offering more of a fine-dining menu,” Glen explains. “In my experience, volume and fine dining don’t sit that well together. There’s a reason why Michelin-starred restaurants do 40 covers a night.

SEPTEMBER 2022

15

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"The quality of the Booker products, especially the fresh products is standout. The Blackgate meat is just fantastic as are the fruit and vegetables and it’s consistently good too, which is just so important."

GLEN WALKER “So we changed the menus and we now focus much more heavily

stock a wide range of alcohol-free wines and beers, all from Booker.

on grill items, such as quality sirloin, filet and ribeye steaks, plus skewers. We also offer a selection of classic dishes such as our best-

“Our relationship with Booker started in 2019 with just a fruit and

selling herb crusted lamb and fillet of beef, both of which showcase

vegetable supply and it’s grown to include pretty much everything:

Booker’s great quality fresh meat and vegetables, and crucially can

fresh fish, meat, fruit, vegetables, store cupboard products, the

also be put together in good time.”

lot. The quality of the products, especially the fresh products is standout. The Blackgate meat is just fantastic as are the fruit and



The menus, which are changed three times a year, now include a ‘Brunch’ menu, Sunday menu and a main menu. There’s also a dedicated afternoon tea menu, served between noon and 4pm and priced at £25.95 per person, or £30.95 per person, with a glass of prosecco. The venue has two dedicated pastry chefs who whip up a

SHAKE IT TO MAKE IT

COCKTAILS ARE A KEY USP AT THE ROOFTOP GARDENS

variety of homemade dishes for the luxurious afternoon tea including pork & fennel sausage rolls, scones, meringues and macarons. In line with current trends, a Gluten Free Afternoon Tea is also available.

Booker, and in particular Glen’s CDM Sarah Grout, has been key to helping Glen keep up to date with such trends and update the venue’s

Cocktails are a key USP at The Rooftop Gardens and the venue sets itself apart by hand-pressing many of the juices needed for its elaborate menu. Chefs at the Rooftop Gardens also make its own vanilla, strawberry and passionfruit syrups to guarantee maximum flavour and freshness.

menus accordingly with new, appropriate products. Glen explains: “The trend towards vegan products is continuing as is the trend towards

Top-selling cocktails include Pornstar Martinis, which have an RSP

low or no alcohol drinks. Sarah has been so helpful with helping to put

of £10.25 and feature Tanqueray Gin & Passoa Passionfruit Liqueur,

new products in front of us that we can adapt accordingly.

with Pineapple, fresh Vanilla syrup and fresh Lemon. They are also served with a shot of Prosecco & Passion Fruit garnish.

“The last couple of years have not been easy but Sarah has been

For large gatherings and celebrations, several of the most

there with us through it all. A number of our main dishes, such as

popular cocktails, are available in a ‘Cocktail Tree’ format which

our Risotto Milanese, can now be prepared as vegan or vegetarian

includes 12 cocktails, served with a bottle of Prosecco for

and we also offer dishes such as a veggie or vegan brunch. We also

£125.

SEPTEMBER 2022

17

vegetables and it’s consistently good too, which is just so important.”

The Rooftop Gardens also sources all its spirits from Booker, with much of them making their way to the increasingly popular cocktail offer. The Cocktail menu offers a wide range of ‘Originals,’ ‘Craft,’ and ‘Classic’ cocktails plus a selection of non-alcoholic ‘Softails’.

Glen comments: “Customers can see we go the extra mile with cocktails and love us for it. We order cases of fresh lemons and limes from Booker because we handpress all of our juices for our cocktails. The handmade element is becoming increasingly important. People are moving away from big chains: they want local, independent, handmade, fresh. People are becoming more demanding of their experiences, they expect more. Money is a bit tighter, so when they do come

GLEN'S SPECIAL BOARD

out they expect their experience to be really worth it.

Handmade heroes

That’s not a problem for us. Our mission is to offer great quality and great service.”

Glen also says the Instagram influence cannot be underestimated. He says: “Guests like to show off when they’re out and about so it’s increasingly important to think

The handmade element is becoming increasingly important to diners Glen says. The team of 20

chefs expertly handmake most of its large food and drink menu and emphasise this to diners.

about how your venue photographs. In addition to the

Team spirit

beautiful views, our terrace features a stunning live tree decorated with flowers and looks amazing on camera.”

Despite the Rooftop Garden’s blooming success, Glen’s not one to take his foot off the gas. “It’s vital we keep

Glen works closely with his Booker CDM Sarah Grout to stay on top of new products and

emerging trends updating his menus accordingly.

growing and developing the offer. We are looking at

No filter

new ways to energise our mid-week trade. We have a few irons in the fire, one of which is to do more deals for the office workers in the building below." Those office workers are already loyal to Glen but some exclusive special offers and happy hours should help cement that loyalty. Glen is also hoping to extend opening hours to beyond midnight. With great and such a strong team,

The Instagram effect is so important these

days Glen adds. Food and surroundings must look picture-perfect. The Castle Terrace features

stunning views and a live tree decorated with flowers for maximum impact.

the sky could well be the limit for this rooftop gem.

“Customers are becoming more demanding of their experiences.

When they come out, they expect their experience to be really worth it.”

GLEN WALKER

SEPTEMBER 2022

19

PROFILE l NINJA WARRIOR ADVENTURE PARK, LEICESTER

FIGHT CLUB

Dean Sayer’s innovative Ninja Warrior leisure and dining concept is coming on leaps and bounds in Leicester.

Dean Sayer’s menu has got some kick, and we’re not just talking about its zingy Katsu Curry sauce – although the Booker-supplied condiment is a smash-hit with his adrenaline-pumped guests, especially when drizzled over chips. Diners at the Ninja Warrior UK Adventure Park in Leicester are treated to a unique dining and leisure experience and, judging by the howls of glee echoing across its cavernous interior when Catering@Booker visited, they are thrilled with the offer.

Inspired by ITV’s hit TV programme Ninja Warrior UK, the 34,000sq ft venue allows guests to kick, climb, balance, jump and swing across its awe-inspiring obstacle course,

THE LOWDOWN

NINJA WARRIOR ADVENTURE PARK, LEICESTER Outlet: Ninja Warrior Adventure Park, Leicester Established: June 2021 Opening hours: 10am-9pm weekends/holidays -12pm-9pm during school term.

Format: Leisure and catering venue Covers: 300 in the restaurant plus 64 in the four Party Rooms Owner: Dean Sayer Catering staff: Nine

20

SEPTEMBER 2022

before resting and refuelling at its large and equally

all my expectations have been exceeded."

electrifying restaurant zone. Situated at the heart of Leicester’s busy St George’s Retail Park, just a short drive

Given the venue’s core audience of nine to 18-year-

from the mainline station and with ample parking, the

olds, peak trading times are evenings, weekends and

venue has certainly made its mark since opening in June

the school holidays. Autumn and winter holidays are

2021 with Ninja Warrior easily attracting 1,800 people a

especially busy when colder, wetter weather conditions

day during the school holidays.

make its thrilling indoor offer even more attractive. While the thrill-packed Ninja obstacle course, complete with

Heading it up is former investment banker Dean,

foam pits, slides and jumps certainly acts as a key draw,

who after years of gruelling commutes between his

the tasty food and drink offer is an equally big hit.

hometown of Rugby and his office in Canary Wharf, was inspired to try something totally different by a drizzly

Split over three levels overlooking the vast obstacle

weekend on a visit to a local softplay. Dean explains:

course, the open plan dining area has 59 tables seating

“One wet and cold day in 2017, my partner and I took our

up to five people each, set around an eye-catching

son to a local softplay and it blew me away. The softplay

neon-lit coffee bar. The restaurant’s cool, vibrant look is

wasn’t even that good, or in a prime location, and yet

reflected in its menu which Dean says is all about “tasty,

it was packed. It hit me then and there that there could

fun and sociable food”. He explains: “The food offer

be a real opportunity in this type of business. Later that

has been uniquely crafted to meet the quite specific

year, I went to the Franchise Exhibition at the Birmingham

needs of our unique audience. The food has to taste

NEC where Ninja Leisure was exhibiting. It was the

great, but it also has to be fun and fast to eat, as well as

perfect fit for my vision."

being fast to prepare".

By June 2021, his vison had been realised and the large

Long waits are not an option: speed of service is key. The

sliding doors to Ninja Warrior Leicester opened for the

menu has a strong focus on sharing, as Dean explains:

first time. “The unit is a former Toys R Us store,” Dean

“Many of our top-selling items can be shared among

explains. “It was exactly what I was looking for and so far,

groups of friends, such as our ‘Sharing Platters’ and our

SEPTEMBER 2022

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PROFILE l NINJA WARRIOR ADVENTURE PARK, LEICESTER

“Parties are a big part of what we do and it’s not uncommon for us to host up to 18 parties a day on weekends.”

first opened I was buying frozen pizzas from elsewhere,” Dean explains. “They were expensive, they took 15 minutes to cook and the quality wasn’t that good. John suggested we introduce a new homemade pizza offer using Booker’s large naan breads, topped with Booker’s fresh tomato puree, bags of mixed grated cheese, plus other toppings such as pepperoni or BBQ chicken, also from Booker.

pizzas. We do two types of sharing platter: an Oriental platter and an Indian one, both offering diners 12 pieces

“They take less than a minute to prepare and need

of food for just £5. The sharing platters come direct

just five minutes in the oven. A Margherita costs our

from Booker and our diners love them. They take just

diners just £6.50 which is excellent value – an important

minutes for us to prepare in the kitchen and they are

consideration. The pizzas are huge, and we serve them

devoured just as quickly! Our menus don’t change in line

cut into eight which makes them great for sharing. John

with the seasons. That’s not what our diners want from

also inspired us to add new sauces to our offer, such as

us. The menu is focused on ‘treat’ style dishes, many of

the Katsu Curry sauce which has become one of the most

them shareable. It’s sociable food that people can enjoy

popular additions to chips."

together as part of a fun day out.”

Open from 10am till 9pm during the holidays and on Dean’s Booker CDM John Russell has been integral

weekends, the venue caters for all three key meal times.

to the menu’s success. “John is such a great guy, and

The ‘Ninja Full English,’ which includes sausage, bacon,

knows our market inside out," says Dean. "From day one,

egg, hash brown, tomato, beans and a slice of toast all

he’s been coming to us with new ideas. The Indian and

for just £6 is particularly popular with spectating parents

Oriental Sharing Platters, for example, were his idea.”

on a weekend morning – as are bacon or sausage baps, which are offered with a hot drink for just £4.50.

But it’s the pizzas, now the venue’s top-selling item, where John’s influence has been most beneficial. “When we

“We cater just as much for the parents as we do for the

PARTY PEOPLE NINJA WARRIOR

Parties are “big business” for Ninja Warrior Adventure Park Leicester, which tends to host 18 parties a day on weekends.

Party guests are offered a dedicated ‘Party Room’ which can seat up to 16 diners although can also take place out on the main restaurant floor.

The venue currently offers one ‘Party Package’ for £25 a head which includes an hour on the Ninja Park and a set menu of hot food including homemade pizza, chicken nuggets and chips plus unlimited squash and water.

SEPTEMBER 2022

23

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children and young adults who are out on the course,” Dean adds. “It’s not uncommon for parents to come here with their kids, and treat themselves to a nice cooked breakfast plus a tea or coffee while their kids are making their way round the obstacles."

Coffee is served via Dean’s hybrid barista-style machine which is powered by ultra-convenient Lavazza capsules. “We also offer a wide range of confectionery items, such as chocolate singles, wrapped cakes and flapjacks, all of which come from Booker,” he adds.

Unsurprisingly, parties are big business for the Ninja Warrior.

The venue’s split level restaurant zone offers four dedicated ‘party rooms’ on a mezzanine level with a capacity of 16 each, all of which look out over the main restaurant and adventure park below. Dean says: “It’s not uncommon for us to host up to 18 parties a day on weekends.”

Food and drink accounts for just under 30% of the

DEAN'S SPECIAL BOARD

venue’s turnover but Dean has plans to grow that share with a range of new initiatives to tempt guests to spend even more time on site. “Not every guest who visits the site purchases food or drinks while they’re here.” Dean explains. “Some will come, do their hour on the course and then leave. My plan is to introduce new attractions that will supplement the offer and encourage people to stay longer, which will drive food and drink sales."

Phase one of his plan has just been executed with the opening of a dance studio next to the restaurant’s top floor seating area. The new Raspberry Dance studio is already signing new guests up to a series of ballet and TikTok dance classes. Dean also has plans to install a new climbing wall across the venue’s large back wall and a games arcade.

“For now though, our major focus is on the key summer holiday season and after that, the October half-term, which is always especially busy for us,” concludes Dean. “Trading for our first year has exceeded all my expectations so it really is onwards and upwards from here.”

For guests on Dean’s unique Ninja course it’s more a case of onwards and downwards as they leap down its vast

LOCATION LOCATION LOCATION Finding the right location was key for Dean.

The unit was perfect at 34,000sq ft, the retail park location meant it would have the right sort of footfall and the size of the general population was spot on at approximately 350,000 people.

ON TARGET Understanding the specific needs of your

target audience is key, says Dean. He did lots of research into the types of dishes guests

would want by looking at other Ninja Warrior Franchise sites and continues to monitor feedback.

WORK SMART Speed of service is important in a venue like

this. Diners are having fun but often are really hungry and thirsty when they come off the

course, so they want fast food that can be brought quickly.

inflatable slide – hopefully prior to a full Ninja Breakfast.

SEPTEMBER 2022

25

PROFILE l FEAST STREAT

WORD ON THE STREET

With the street food revolution continuing to pick up pace, Ryan McGillicuddy’s Feast Streat concept is answering the call for authentic, restaurant-quality street food in a mass market format.

26

SEPTEMBER 2022

PROFILE l FEAST STREAT

Street food: it’s the buzzword zinging off

“I’m a fourth-generation market trader, so

the nation’s lips and storming the menus of

food and markets have always been in my

catering outlets as demand for the flavour-

blood,” he says. “However, one thing that

forward concept continues to grow. But it

struck me very early on was that quality of

hasn’t always been this way. While street

the meals being served was pretty terrible.

food has been around thousands of years –

In the late 80s and 90s, when I was a kid,

the ancient Greeks are well-documented to

it was all about the price point and hardly

have been big fans – the concept certainly

ever about the quality. So, in my late teens

didn’t possess the sizzle, shine and show it

I decided to try and do something about

does today.

that.”

One man who knows all about the “street

That decision took a young Ryan to Europe

food revolution” is Ryan McGillicuddy,

where he “nicked a few ideas” before

Commercial Director of the successful

returning home to the West Midlands

Feast Streat business that operates more

armed with a giant paella pan and ladles

than 25 restaurant-quality street food

of enthusiasm. “I started out with a plan

brands like The Gourmet Chip Co, Comida

to cook and serve gourmet hot dogs,” he

Mexicana, Street Greek, Urban Kebab and

says, “In the early 2000s, customers still

Mumbai Kitchen. The company supplies

weren’t that adventurous. My idea was

over 400 big-ticket events a year across the

to take a really simple product and make

country. Ryan supplies over 400 big-ticket

it really good. I got some award-winning

events a year across the country including

local sausages which I cooked up in this

the multi-million pound Sail GP event,

giant paella pan and served them in local

the Adventure Bike Rider Festival, the

bakery bread with real onions chopped

Southport Air Show and a whole range of

fresh. People loved it. The smell of the

concerts from Tom Jones to Paloma Faith.

onions, the theatre of the giant pan, the whole offer had a real ‘wow factor’ which

But, as Ryan explains, he certainly can't

is essentially what street food is all about.”

be accused of just jumping on the street food bandwagon when it began rolling –

Ryan’s

he helped to get the movement’s wheels

momentum so when the street food boom

turning in the first place, and now he’s

hit hard a decade ago, he was already

about to crank it up another gear.

well ahead of the curve and regularly

business

continued

to

gain

THE LOWDOWN

FEAST STREAT Outlet: Feast Streat Format: Mass market street food supplier Established: 2005 Commercial Director: Ryan Patrick McGillicuddy Kitchen team: Three chefs, one baker, two butchers, five kitchen prep staff, one operations manager

SEPTEMBER 2022

27

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PROFILE l FEAST STREAT

being booked by local councils and show

close behind, and we’ve recently launched

organisers, keen to offer his gourmet hot

a new ‘Island Bay Caribbean Street Food'

dogs at their events. “The street food

brand which is flying.”

revolution helped to fuel this momentum,” says Ryan. ”Price points were pushed up,

Helping Ryan deliver his flavour-fuelled

customers became more adventurous and

meals to the masses is a state-of-the-art

street-eating became stylish. “It opened

Feast Street HQ – a former wholesale

the market up which was great but it also

meat factory with commercial production

removed our niche. Prior to the boom, if

kitchens, a butchery department and

you wanted street-food style catering for

staff training facilities. Inside, a team

your event in the West Midlands, you came

of specialist butchers, kitchen staff and

to us. I knew I would need to re-invent our

chefs prep, marinade and cook all meals

niche.”

from scratch in vast volumes. “We make

RYAN'S SPECIAL BOARD Quality matters Quality is everything when it comes to

street food, never cut

corners in a bid to cut costs.

everything from scratch,” Ryan says. “We To do that, Ryan went after what he saw

don’t buy in chilli or curry, we make it

as “a very distinct gap in the market.”

all freshly and in seriously big volumes –

He explains: “There was an enormous

200 kilos of Chili Con Carne at a time. It’s

gap with small independent street food

then portioned, vac packed, chilled, date

vendors at one end and large-scale show

labelled and sent out to shows nationwide,

caterers at the other – but no-one in the

where the remaining cooking process is

middle. The opportunity to establish

carried out by specialist show operations

a business that could offer restaurant-

teams.”

quality street food in a wide range of different cuisines but at mass volume

Booker supplies the vast majority of the

was clear, so in 2005 that’s what I set out

products Ryan uses. “My relationship

to do.”

with Booker goes right back to the beginning when I’d regularly visit my local

In the 16 years since, Ryan’s Feast

Kingswinford branch,” says Ryan. “These

Streat concept has boomed and he now

days the volumes are too big for me to

supplies up to 400 events a year with

collect in person! We get one enormous

high quality chef-made street foods from

delivery from Booker every week which

his 25 in-house street food brands. “On

gives my team enough time to put it all away

average, our business does anywhere

before prepping, cooking and packaging

between 15,000 and 30,000 meals a week,

all the meals ready for transportation to the

and we’ll do anything from a small local

various events and festivals.

fete up to an event for 250,000 people,” he explains.

Flavour of the times Demand for Greek

foods such as wraps are in growth at

the moment with

Caribbean flavours catching up.

Sustainable practices Buy eco-friendly

packaging wherever possible. All our

cutlery, napkins, boxes and plates come

from Booker and all are biodegradable.

Sustainability is so important to our

customers and central to our business ethos.

“About 70% of our products come from Booker but that’s likely to increase when

Feast Streat’s brands feature cuisines from

we start using Booker to supply all our

around the word, so it can cater to pretty

fresh chicken which their butchers will

much all tastes and trends. “We probably

be prepping for us – a major time-saving

have the largest range of global cuisines

benefit for our team. Some weeks we need

from one provider in the UK,” Ryan adds.

a tonne of fresh chicken and to prep that

“Greek Food, under our ‘Street Greek’

ourselves is a gargantuan task. Booker

brand,

supplying it ready-prepped will reduce our

is

currently

the

most-popular

culinary style that we offer but Caribbean is

SEPTEMBER 2022

team’s workload by around 40%."

29

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PROFILE l FEAST STREAT

“Booker offers a fantastic range of eco-friendly biodegradable products which is so important to us. Today’s diners are increasingly eco-conscious and are also much more demanding about quality.”

FEAST STREAT COMMERCIAL DIRECTOR RYAN PATRICK MCGILLICUDDY

“We also buy a tonne of fries a week

it! It’s the fastest-growing section of the

arrangement, where they will pay us

from Booker – literally - and pretty much

hospitality industry and it’s even becoming

commission in return for us showing them

all of our store cupboard ingredients,

a big trend in restaurants, with a growing

exactly how to operate at large-scale

tinned goods, vegetables, drinks, cleaning

number of venues adding “street food”

shows. We’ll take care of their bookings

products and packaging,” Ryan adds.

style meals to their menus. They love the

and paperwork, we’ll put the infrastructure

"Booker offers a fantastic range of eco-

choice, the theatre, the taste. Street food

in for them, the marquees, the counters

friendly biodegradable products which

is definitely here to stay!”

and their own-brand banners. All they will

is so important to us. Today’s diners are

have to do is turn up and cook their own

increasingly eco-conscious and are also

Never one to rest on his laurels, Ryan is

much more demanding about quality.

currently looking to launch a support scheme

Fortunately, diners are also happy to pay

for small independent vendors. “The plan is

“We have a Nepalese couple who are in

a premium for great-quality foods. Our

to launch a new scheme that will put small,

the process of signing up to the scheme

average meals costs about £8 and can

independent street food vendors through

and when it launches in 2023, they will

go up to £12 but it’s great quality food,

an incubation process and bring them up to

be able to serve up their own utterly

prepped and cooked by real chefs; diners

speed on how to operate at a commercially

authentic Nepalese food, including real

are more than happy to pay for that.

successful level," he enthuses.

family recipes, cooked at corporate level

“The general appetite for street food

“The Feast Streat Collective will take

fantastic. It’s really very exciting and I can’t

continues to be huge. Diners just love

on independents under a partnership

wait to see where it goes.”

great-quality food.

professionalism, which will be simply

BRAND BANK 25 DIFFERENT STREET FOOD BRANDS

Feast Streat is one of the most structured, professional and reliable street food companies in the UK, operating 25 different in-house food and drink brands across a broad gamut of cuisines including: Soy Kitchen Chinese Food, Pit Stop Pork, The Gourmet Chip Co, Dirty Dogs, the Mumbai Kitchen and many more.

With demand for freshly cooked chicken wraps and souvlaki on the up, the company’s Street Greek brand is currently one of its best performers and it has also just launched a new Island Bay Caribbean brand in response to diner demand for a taste of the tropics.

Diners’ sweet needs are also met with a host of dessert brands, including Dirty Donuts and Puds, including loaded waffle cones, cookie sandwiches and chocolate bar milkshakes.

SEPTEMBER 2022

31

PROFILE l THE BULL, LEICESTER

ALL WELCOME With its stellar facilities, inclusive ethos and diverse menu, The Roseacre Pub company’s newest site is fast becoming the talk of the town.

The Roseacre Pub Company has a very specific list of boxes that each of its sites must tick. As operations manager Ash Gartshore explains, its newest site, The Bull in Broughton Astley, Leicester, ticks every single one and many more. From its cosy front bar to its bright and stylish dining area and vast riverside garden, The Bull is truly a pub for all seasons.

Wend your way through the 150-seater outdoor space, including smart patio dining and more informal bench seating on its lawn and playfield and you’ll also see that The Bull is also a pub for all ages and all social occasions. Opened at the start of June this year, The Bull is the Roseacre Pub Company’s seventh site in the Leicestershire and Midlands area. It’s also less than three miles away from one of

THE LOWDOWN

THE BULL, LEICESTER Outlet: The Bull, Broughton Astley, Leicester Format: Pub Operations manager: Ash Gartshore Time as a caterer: 16 years Staff: 6 chefs Opening Hours: 12pm-10.30pm

32

SEPTEMBER 2022

PROFILE l THE BULL, LEICESTER

the company’s original and most successful sites: The Limetree in Whetstone, which Ash joined seven and a half years ago as general manager.

“The Lime Tree was one of our first sites and one of the very first people that I met when I joined was my Booker CDM John Russell,” Ash explains. “From day one, John has been such a massive support to me and to the company generally and that has continued to be the case with all of our other sites. John lives just a few miles away from The Bull and is such a rock. He’s fantastic at putting new products in-front of our noses and saying ‘why don’t you try this or that?’ As a team we are incredibly busy and I don’t necessarily have the time to explore all the new products or ranges available, so his suggestions and help are of huge value to me.”

The Bull, says Ash is a premium family pub and best described as an “affordable treat” venue. “We are not the cheapest, but we offer fantastic value for the quality, which means that we attract a really broad base of customers, he explains. “For some customers we are a special occasion venue, while for others we are more of an every-day venue.”

The pub itself features three distinct areas for dining and drinking, a cosy 40-seater front bar offering a more relaxed dining and drinking experience, a bright and airy 90-seater restaurant and the jewel in its crown: a vast 150-seater garden. The garden is split into three zones, including a more formal patio area, comfortable bench style seating on the lawn and more relaxed seating on its large grassy field area.

The food menu is similarly diverse, as Ash explains: “Our menu is made up of a selection of quality classics such as pies and fish and chips, burgers, but we also have more elaborate items such as Lamb Souvlaki, Chicken Tikka Shashlik and Katsu Chicken.

We also serve fantastic steaks. The vast majority of our food is homemade fresh every-day. Freshness is something we pride ourselves on. As a family pub we also target all age groups, so there’s something on the menu for children, for the 20s to 30s, the 30’s to 50s and then something for the older generations. The 50-plus demographic is our biggest, especially mid-week, but we are seeing a growing number of younger customers coming in on evenings and weekends. That’s why we’ve recently updated our menu for the summer with a number of on-trend items like slowcooked beef and halloumi tacos.

“Our best-seller currently is the chicken Tikka Shashlik. It’s fresh chicken marinaded with tikka spices on an open flat bread

SEPTEMBER 2022

33

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PROFILE l THE BULL, LEICESTER

with fries. Our hearty ‘Sunshine Salads’ which feature big, bold flavours such as ‘Spicy Breaded Crab Cakes’ for example, are also very popular at this time of year.”

The vast majority of food and drink comes from Booker and The Bull also uses the Blackgate range for all of its fresh meat, including steaks, sausages and roasting joints. "We’re a big Blackgate fan, the quality is exceptional and all we get are compliments, especially for our steaks," says Ash. “Quality and great impressions are so important to us. We enjoy being the talk of the town. We want everyone to leave The Bull wanting to return

have done here, we can move them over. Similarly, we overrecruit

and make or post a positive comment. We want that noise, those

staff all year round so that when the summer comes, we already

glowing Facebook reviews. At the Lime Tree, which opened just

have the right people in place to help us cope.”

over eight years ago, we have over 5,000 Facebook followers and we have the same here. Many customers are local, but thanks

Helping The Bull manage the summer sales spike is a self-

to great reviews an increasing number are coming from further

contained garden bar selling six different draught lagers, plus

afield. Our team plays a key role in driving those reviews by pulling

cider, a wide range of bottled beers, wines and soft drinks. There’s

together to deliver memorable experiences. For me, culture is

also a separate food ordering point in the garden. “Our large

everything. I’m passionate about this job and this industry and I

outdoor space means that hot and sunny days lead to a steep rise

want to recruit like-minded people and nurture that passion.

in footfall, so we pay close attention to the weather,” Ash adds.

“We are very forward-thinking in terms of our staffing. As a wider

Another of the garden’s key draws, especially for families, is the

business, we don’t find new pubs first and then recruit the staff.

vast amount of open space that children have to run free. The area

We recruit the staff first and then embed them into our culture,

currently features a large bouncy castle, with a second one on

so that when the time comes for us to open a new site, as we

order. “All Roseacre pubs are kid-friendly,” says Ash. “We’ve spent

PRIME LOCATION 'TEXTBOOK' LOCATION FOR ROSEACRE PUB COMPANY

The Roseacre Pub Company’s seventh and newest site The Bull is a “textbook location” for the company. Operations manager Ash Gartshore explains the top three key things it looks for in a new site.

“We look for three key things in a site: suburban location, a big car-park and lots of outdoor space for dining, drinking and play. Fortunately for us The Bull has all three,” he says.

“We like suburban sites with lots of chimney pots. We never

xxx

go for town-centre sites. We want to be the reason that diners don’t go into the town centre. With us, they don’t need to pay for parking, and they are guaranteed premium 37 food and drinks, fantastic service and amazing facilities.”

SEPTEMBER 2022

xxx

"We want everyone to leave The Bull wanting to return and wanting to make or post a positive comment."

ASH GARTSHORE

37

a lot of time developing a really good kids food offer that keeps everyone happy. We’ve tried all sorts over the years but what we’ve learned is that what kids and their parents truly want is just the staples, but done really well. So we offer sausages, pizza, nuggets and so on, but great quality and for a great price. Most main dishes cost £4.50 and come with the option of fries, salad, baked beans or peas. Breaded plant-based fillets and other vegetarian options are also available.”

Keeping the facilities in tip-top condition is also key, insists Ash: "We’ve just invested in new garden benches with backs to keep the customers more comfortable. They won’t sit on an uncomfortable stool for longer than an hour and we want them to stay for much longer than that. We are also planning a mini refresh of the pub’s front bar area in time for autumn and wintee. We’ll be adding new fabrics, paint and wallpaper to make it even more attractive.”

Family fun days are another way in which all Roseacre Pubs keep their guests coming back for more, says

ASH'S SPECIAL BOARD

Ash: “We hold regular family events in summer. Fun Days are a great way of showcasing our offer and

TEAM SPIRIT

growing loyalty. We’ve got the bouncy castles but

Culture is everything and he works hard to

we also get face painters and arrange petting zoos,

nurture a positive team culture with happy,

which the children love.”

passionate and motivated staff.

July saw The Bull host a free Family Fun Day complete with an Ed Sheeran Tribute band, assault

FRESH FOOT FORWARD

course, toddler soft play, two bouncy castles and

Fresh homemade food is a key USP for The

street performers – with hundreds of happy locals

Bull. Deliveries come 6 days a week and 80

having attended. “These type of events are a great

percent of the food is freshly made.

way of building strong emotional attachments between us and our guests," concludes Ash. “They

INVEST TO IMPRESS

go away with full bellies and full hearts and can’t wait to come again, which is what we are all about."

Ash and the team invest heavily in the

facilities on an ongoing basis to ensure that standards remain high at all times. Bouncy

“Events are a great way of building strong emotional attachments between us and our guests.” ASH GARTSHORE

SEPTEMBER 2022

castles are replaced every two years and

exterior seating has been refreshed to offer

maximum comfort. The company is also just

xxx

about to invest in a refresh of the bar area with new wallpapers, paint and fabrics.

39

FEATURE l STEAK & CHIPS

CONFIDENCE IN A CLASSIC Steak and chips is a true classic of dish that finds a natural home on most menus which is why Booker’s outstanding range of top quality, great value steaks means caterers can feature this crowd-pleaser with confidence.

There are few dishes that rival steak and chips when it comes to modern British classics, which is why the dish features on so many menus. It’s the

8OZ STEAK & CHIPS

COST £3.44

quintessential crowd-pleaser and it’s the one dish that many diners view as the only meal worthy of a big celebratory dinner.

That’s precisely why Booker offers an outstanding range of absolutely top quality and fantastic value products such as the renowned Blackgate Beef Rump. The Rump is the ideal primal joint to create a number of perfect, showstopping centrepiece steaks for your diners.

Your Booker butcher can cut your primal joint to your exact specifications and offer you some more scope when it when it comes to offering your diners a fresh twist on the classic steak and chips.

40

SEPTEMBER 2022

FEATURE l STEAK & CHIPS

To help caterers plan their menus in complete confidence, Booker has also locked down the pricing on its massively popular Chef’s Larder Premium Extra Chunky Gourmet Chips and its Chef’s Larder Supercrisp Skin-On Gourmet Fries. Both are still available at the fantastic value price of just £9.99 for a case of 4 x 2.5kg bags.

GET CREATIVE TO DRIVE PROFITS!

THREE CUTS FROM THE SAME RUMP

This means that Booker customers are able to offer their consumers a range of traditional Steak & •Q U

ALITY • Q UAL • QU

100%

ITY

I T Y •Q U A L I T Y

Y •Q U A L I T Y

ITY

UAL •Q

Chip options, as well as some modern takes on the

AL

MONEY BACK ALIT

classic dish safe in the knowledge that they will be

U •Q

•Q U

maximising their profits into the bargain.

AL

ITY

ALITY • Q UAL • QU

ITY

RAISE THE STEAKS For many diners, that classic Prime Rump will fit the bill perfectly. But if you want to add some fresh interest to your steak menu, why not consider mixing things up a little with minimum fuss? From that same Blackgate Beef Rump, you could opt for some different cuts like a Picanha or a Bistro steak?

Your Booker butcher can cut your primal joint to your exact specifications and offer you some more scope when it when it comes to offering your diners a fresh twist on the classic steak and chips.

Or why not consider an attention-grabbing Trio of Steaks Meal featuring a Prime Rump, a Bistro and a Picanha Steak on the same platter, accompanied by some delicious Skin-On Fries? The cost price at time of going to press is just £3.94 and at a sell price of a modest £15.95, your POR of 70% will deliver a cash

To make the very most of Booker’s exceptional pricing, why not get creative in the kitchen by offering your diners some fresh takes on the classic rump steak – all from the same primal joint?

Simply ask your butcher to cut your primal joint to suit your specific needs and you can add some extra appeal to your steak menu.

You could, for example, try the following cuts:

PRIME RUMP

PICANHA

BISTRO

profit of £9.35, again based on buying the whole primal joint.

BLACKGATE GUARANTEE Like all Blackgate meats, the Blackgate Beef Rump is covered by a 100% moneyback guarantee.

Remember too that Booker’s butchers can offer fantastic advice on these creative ideas as well as on many other aspects of enhancing your menu and saving your business cost. Just speak to one of the butchery team next time you are in the branch.

SEPTEMBER 2022

To help you get creative, we have featured three simple recipe ideas below plus an extra special fourth Trio of Steaks Meal idea, all made using cuts from the same rump, to help you drive footfall, sales and profits.

M249559 M249576

ED VOTNACK S BEST AND… BR RS* A E 10 YA ROW IN Voted for by the readers of Fine Food Digest

*

M249574

FEATURE l STEAK & CHIPS

RECIPE IDEA

RECIPE IDEA

8oz Prime Rump & Chunky Chips

8oz Picanha & Skin-On Fries

Beef D Rump 28 Day Matured [M217205] Ave 5kg Chef’s Larder Premium Extra Chunky Gourmet Chips [M182767]

Beef D Rump 28 Day Matured [M217205] Ave 5kg Chef’s Larder Premium Supercrisp Skin-On Fries [M248236] 2.5kg

Sell price: £17.95 Cost per serving:

£4.16 Profit: 72% Cash profit: £10.80

Sell price: £14.95 Cost per serving:

£3.64

Profit: 71% Cash profit: £8.83

RECIPE IDEA

RECIPE IDEA

8oz Bistro & Chunky Chips

Trio of Steaks Meal

Beef D Rump 28 Day Matured [M217205] Ave 5kg Chef’s Larder Premium Extra Chunky Gourmet Chips [M182767] 2.5kg

Beef D Rump 28 Day Matured [M217205] Ave 5kg Chef’s Larder Premium Supercrisp Skin-On Fries

Sell price: £17.95 Cost per serving:

£4.16 Profit: 72% Cash profit: £10.80

[M248236]

2.5kg Sell price: £15.95 Cost per serving:

£3.94

Profit: 70% Cash profit: £9.35

* Pricing accurate at time of going to press but subject to change.

INSPIRED BY

The butchers in branch really look after me and the quality of Blackgate is second to none.

TREVOR, NUMBER ONE BISTRO

SEPTEMBER 2022

43

NEW PRODUCTS l CHEESE

NEW CHEESE ON THE BLOCK

Booker is strengthening its already extensive range of own brand cheeses with the launch of two new entry level Chef ’s Essentials mature products to help caterers offer increased choice and value.

From award-winning top of the range cheeses designed for cheeseboards like Taw Valley and Crunch to entry level block cheeses suitable for a huge array of dishes, Booker’s own brand cheese range offers something for every taste and every budget.

With the current squeeze on consumer spending and an increasing focus on caterer margins, Booker has responded with the launch of two new entry level Chef’s Essentials mature cheese products. The new Chef’s Essentials British Mature Cheddar is available in both block and grated format and has been specifically produced to meet demand for a great quality lower strength mature cheddar at a price that offers maximum profit potential for catering customers.

Made in Britain the two lines, both Red Tractor Farm Assured, deliver everything that caterers have come to expect from the hugely popular Chef’s Essentials range – value without compromise - and are perfect for use in many of the most popular, high volume dishes. Booker’s extensive own brand range of cheeses includes products for all requirements and deliver quality and value every time.

44

SEPTEMBER 2022

NEW LINES M278662

Chef’s Essentials British Mature Cheddar 4x5kg

M278647

CE British Mature Grated Cheddar 6x2kg.

BOTH RED TRACTOR FARM ASSURED * Visit the Red Tractor website for more information https://redtractor.org.uk/

GOOD

BEST

The two lines perfectly complement

When it comes to building tempting

Booker’s existing range of entry

and tasty cheeseboards or delicious

level cheeses which includes Chef’s

Ploughman’s, Booker’s premium range

Essentials Mild Coloured Cheddar and

of cheeses has everything you need such

Chef’s Essentials Mild White Cheddar,

as the Chef’s Larder Premium Taw Valley

both available in block or grated

Mature Cheddar, the Chef’s Larder Premium

format.

Taw Valley Extra Mature Cheddar and the Chef’s Larder Premium Crunch Extra Mature

BETTER

Cheddar.

For caterers looking for mid-tier options, Booker’s Chef’s Larder own brand range

CONTINENTAL

is similarly extensive and includes a

While British cheeses remain as popular

selection of higher strength cheeses in

as ever, adding some continental flair to

block, pre-sliced and grated formats.

your menu is simple with Booker’s range of best-selling continental cheeses that

These include Chef’s Larder British

deliver outstanding taste and quality

Mild Cheddar in block or grated, Chef’s

as well as great value. From the Vrysaki

Larder Mild White Cheddar Slices,

Halloumi Log and the Payson Breton

Chef’s Larder Grated Mozzarella and

Brie to the Hotos Original Feta and

Cheddar Mix and Chef’s Larder Tuxford

the Soignon Goat Cheese Log, there’s

& Tebbutt Stilton.

something to suit most purposes.

SEPTEMBER 2022

RECIPE IDEA

Cheeseboard Chef’s Larder Premium Crunch Extra Mature Cheddar 1kg [M239286]

Chef’s Larder Tuxford & Tebbutt Stilton Wedge 454g [M101227]

Sell price: £6.95 Cost per serving: £1.96 Profit: 66% Cash profit: £3.83

45

FEATURE l IMPROVED OWN BRAND PRODUCTS

IMPROVED PRODUCTS, IMPROVED SALES

Booker operates a rolling programme of improvement on its own brand range providing customers with better products which means better sales and bigger profits.

Booker’s extensive ranges of own brand products play an essential role for catering customers, delivering fantastic quality products at exceptional value prices and helping caterers maximise sales and profits.

Many products within the Booker own brand range have collected major industry awards following professional, independent judging by expert panels. These awards are testament to the outstanding quality of the own brand ranges and give caterers the confidence they need when preparing delicious dishes for their customers. Moreover, the phenomenal value offered by the own brand ranges also ensures that caterers secure great margins on every dish sold.

CONSTANT IMPROVEMENT In a fast-moving world, however, Booker has always understood the importance of constantly improving the own brand ranges. That’s why Booker operates a rolling programme of improvements to its products whether that’s through improved recipes, environmental improvements or more. To highlight how this works, Catering@Booker has taken a closer look at some of the latest products to benefit from this programme of constant improvement.

CHEF’S LARDER FAIRTRADE COCOA POWDER A hugely popular line, Chef’s Larder Cocoa Powder is a firm favourite with caterers and their consumers alike. A great quality product at a fantastic value price, it has long been a big seller.

So what’s been improved?

l Booker has upgraded the Cocoa status on the Chef’s Larder Cocoa Powder to Fairtrade. l Same great tasting product inside. l The tub is now fully recyclable.

In addition, the product is already vegan, helping to expand its appeal to a wider number of your customers.

46

XXXMONTH YEAR

FEATURE l IMPROVED OWN BRAND PRODUCTS

CHEF’S LARDER 1100 FAIRTRADE PREMIUM TEA BAGS Chef’s Larder Fairtrade tea bags have long been massively popular with catering customers and it’s easy to see easy to see why as the portion price works out at just 1p per cup! The product is of exceptional quality and is relied upon by caterers across the country day in, day out. With a standard WSP of just £12.79, delivering a portion price of just 1p per cup, there is enormous scope for driving profit. So what’s been improved?

l The tea bags are now plant-based and bio degradable.

Place in your food waste bin. l The tea blend itself has been improved and benchmarked against the market. l Don't forget the cardboard case has long been recyclable and the product has always been Fairtrade.

SEPTEMBER 2022

47

WSP £18.99

THE PERFECT PAIRING With a chilled bottle of Birrificio Angelo Poretti, you can elevate your dishes this autumn and beyond.

Established in 1877 in Valganna, Italy, Birrificio Angelo Poretti is a full-flavoured lager with a sparkling carbonation, sweet malty body and assertive hoppy bitterness.

Brewed specifically for the Italian dinner table.

New Birrificio Angelo Poretti 24x330ml bottles.

MIDAS CODE: M271887

ITALIAN HO P MAST E RS SINCE 187 7

FEATURE l IMPROVED OWN BRAND PRODUCTS

JUST

CHEF’S LARDER HOT PUDDINGS

93P

PER PORTION

l Chef’s Larder Chocolate Fudge Brownie l Chef’s Larder 12 Individual Sticky Toffee Sponge Puddings l Chef’s Larder 12 Individual Syrup Sponge Puddings JUST

Chef’s Larder Hot Puddings are the perfect end to any meal delivering the

£1.32 PER PORTION

familiar blend of great quality and fantastic value that caterers have become used to. With portion prices as low as 93p, the range offers plenty of scope for catering customers to drive up profits, safe in the knowledge that they are serving their consumers delicious, indulgent puddings that will keep them coming back time and again. Supplied frozen, there is no wastage and maximum convenience for your kitchen team. So what’s been improved?

l All three products have improved recipes l All are now gluten free l Range developed with the caterer in mind: preportioned, speed of service l No artificial colours or preservatives l All suitable for vegetarians l New packaging and improved photography to showcase the products * Pricing accurate at time of going to press but subject to change.

JUST

£1.32 PER PORTION

Coca-Cola Zero Sugar is the

#1

FastestGrowing cola

brand in On-Premise

Coca-Cola Coca-Cola Classic the Classic isisthe

#1 #

Soft Soft Drinks Drinks

brand in brand in On-Premise

On-Premise

Diet Coke

#1

is the

Low Calorie Soft Drinks

brand in On-Premise

Offer subject to availability and change. Varieties as stocked. © 2022 The Coca-Cola Company. All rights reserved. COCA-COLA, COCA-COLA ZERO SUGAR, DIET COKE, THE CONTOUR BOTTLE and TASTE THE FEELING are registered trade marks of The

STOCK UP TODAY

e

s

M63725

Coca-Cola Company.

M400700

M400690

Source: Nielsen/CGA –Total On Premise MAT Oct 21 vs. YA Value share

SERVICE l MEET THE TEAM

SAY HELLO TO...

MARK OLDFIELD

ABOUTMARK MARK OLDFIELD, CATEGORY LEAD WINE & RTDS

Mark Oldfield heads up the team that handles the Wine and RTDs categories for Booker. He has been in this role for for around a year but he has been with Booker for 16 years in total, so he understands the business and he understands the evolving needs of

TELL US A LITTLE ABOUT THE KEY FUNCTIONS OF YOUR ROLE? TELL US A LITTLE ABOUT THE KEY FUNCTIONS OF YOUR ROLE?

WHAT’S THE BEST BIT ABOUT YOUR JOB?

There are four category managers in our

no set timetable, it varies throughout

fantastic team, of which I am the lead.

the day, week and year. Sometimes

We split responsibilities across the major

the role is office-based, sometimes I’m

suppliers and that covers product listings,

out visiting caterers and sometimes I’m

range, promotions, pricing and availability,

visiting suppliers and getting insights and

so we have quite a broad remit!

information from them, so it's really broad.

We also have to tailor the range and the

The second thing is the catering and

offering to suit the different parts of the

on-trade customers themselves. They

Booker business. Caterers and licensees,

really keep you on your toes! Getting to

for

different

spend time with them in their businesses

requirements from the retail side of the

is something I love and fortunately since

business, so a lot of work goes into that.

lockdown restrictions have eased I’ve

example,

have

quite

There are three key things: the first one being that every day is different. There’s

been able to get back to doing that a lot

DESCRIBE YOUR CAREER JOURNEY UP UNTIL NOW?

this year.

I took up the post of Category Lead

The third thing is my team. They are an

for Wine and RTDs a year ago, but I’ve

incredible bunch of truly dedicated people

been at Booker for 16 years and have

who between them have more than 60

worked across grocery, catering and now

years of wine-buying experience, so they

wine and RTDs, so I have a really good

certainly know their stuff!

understanding of the business.

Ten years prior to that, I started my career

WHAT KEY TRENDS ARE DRIVING WINE SALES AT THE MOMENT?

at an independent cash and carry in the

Overall we have been seeing an increased

in wholesale and has invaluable

Midlands. I progressed from the ground

demand for premium ranges and low and

experience in senior roles within

up, from checkouts to supervisor, then

no alcohol but it's a tricky environment at

buying teams which helps him ensure

duty manager before moving into the

the moment with current trends likely to

that he and his team deliver a fantastic

buying team. My early years have proved

change with the cost of living crisis. This

service.

invaluable as they have meant that I’ve

makes having a strong core offering even

seen almost every facet of the business.

more important then ever. We’re seeing

Booker's customers.

Prior to that, Mark spent many years

52

SEPTEMBER 2022

SERVICE l MEET THE TEAM

A key priority is maximising availability and mitigating cost price increases from the supply base and we're working hard with our suppliers to do this. strong growth in our exclusive brands like Previata Italian Pinot Grigio, Pattersons Grove New Zealand Sauvignon Blanc and our San Andres Chilean range.

Together, these brands are in triple digit growth.

These are all priced as EDLP ranges and we aim to lock them down for 12 weeks as a minimum in line with our food and drink guide. This enables our customers to have confidence when building their wine lists.

In general terms, Prosecco is the most important sparkling product for caters, Italian Pinot Grigio is the biggest white by volume and New Zealand Sauvignon Blanc is the biggest by value. We have some great exclusive brands combined with great prices backed up by quality liquids. Add these to your menu and you won't go far wrong.

WHAT IS THE MAIN FOCUS OF ACTIVITY IN YOUR DEPARTMENT AT THE MOMENT? Availability and mitigating cost price increases from the supply base is our key priority so that we can maintain great every day low pricing for our customers. One area where pricing has really been under pressure is Prosecco due to low availability of product. In response to that we launched an Italian Sparkling wine in our Previata brand at just £29.99 to provide a great entry price point into the sparkling market. The product has a very similar taste profile to Prosecco and is a great alternative.

WHAT ELSE CAN CUSTOMERS LOOK FORWARD TO ON WINE? Caterers and licensees will continue to see strong every day low prices and great availability on key

SEPTEMBER 2022

53

SERVICE l MEET THE TEAM

Caterers and licensees will continue to see strong promotions on key brands which help to drive footfall and profits.

products and brands throughout

wines in particular will offer fantastic

the year which really does help to

opportunities for customers to grow

protect availability and thus footfall

sales and profits this Christmas.

and profits. With sweeter wines

Providing recommendations to your

also making a comeback so we will

consumers remains a great way

also be increasing our range and

to increase wine sales so whether

distribution on Jam Shed and 19

that be a white or rosé spritz in the

Crimes offering alternatives to our

summer months or mulled wine in

own exclusive brands.

winter, you will see more lots more suggestions and ideas from Booker

Argentinian Malbec is still a really

in future communications to help

on-trend growth area too, so we’ll

maximise these opportunities.

also be increasing our range and

exclusive Booker product to stand

HOW IS THE LOW TO NO WINE CATEGORY PERFORMING?

out from the crowd or a recognised

The total low to no alcohol category

quality brand, you will be able to

is flying and wine is certainly no

pick and choose what works best for

exception, growing at 900% year

your business.

on year. For a caterer or licensee

distribution on Trivento to offer more choice. So whether you want an

WHAT’S MARK HEARING...

AUSTRALIA, SWEETNESS, AVAILABILITY One of the most noticeable trends at the moment is a movement into Australian wines. Australia is the biggest country in the world in terms of sales volume so it’s really important that customers have a good core Australian offering across each of the main price brackets.

Australian wines tend to offer that sweeter taste profile which a growing number of customers are looking for these days. They also tend to be more robust in terms of price and availability, which is key.

Australian wines don’t tend to struggle with supply challenges which helps to keep consistency in both price and availability.

looking to enter the low to no wine

TALK TO US ABOUT OPPORTUNITIES OFFERED

BY SEASONAL EVENTS?

category for the first time or ramp up

Seasonal events are really important

for something like a McGuigan Zero

in the wine category. We are

which is one of the better-flavoured

currently working on the Christmas

no alcohol wines.

their offer, I would suggest keeping it small and simple to start with. Go

opportunity at the moment which is obviously a key one.

The low to no market has made some major improvements recently

Everyone wants to treat themselves

and some of these new products

at Christmas, so there is a huge

such as McGuigan Zero really stand

opportunity to upsell more premium

up. For a no alcohol sparkling I’d

products. Sparkling products and red

also suggest stocking Nozeco.

SEPTEMBER 2022

55

SERVICE l OWN BRAND

FISHING FOR BIGGER PROFITS Booker’s extensive range of own-brand chip and battered fish products helps caterers meet demand for one of the most popular dishes on the menu while also securing margins in excess of 70%.

SUSTAINABLY SOURCED AND CARRY THE MSC CERTIFIED LOGO

56

MAKE MORE THAN

70% POR

MADE WITH

100% NATURAL FILLET

SEPTEMBER 2022

With many consumers facing cost of living challenges at the moment, it’s the perfect time to be taking a fresh look at your menu to ensure that you are delivering great value while also maximising your profits.This is particularly important when it comes to high volume dishes that are popular with as broad a cross-section of your consumers as possible – dishes like fish and chips, for example. Fish and chips is a great British essential that graces many menus across the country, and for good reason. A fantastic dish for all seasons, it’s a perennial favourite, so it makes sense to ensure you are providing the best quality product at a great value price, while optimising your profit margins.

NEW RANGE To help you do this, Booker relaunched its own-brand battered fish range earlier this year with a new look but the same top quality products inside. The new packaging designs are bright and vibrant, making them easier for caterers to find in-branch and the

CHEF'S LARDER TARTARE SAUCE 2.15LTR

packs have also been colour-coded to help caterers quickly and easily find the pack size they require.

M129875

UPDATED OWN BRAND RANGE

£6.49

The Chef’s Larder and Chef’s Larder Premium range of own-brand battered fish products was updated earlier this year.

Midas

Product

Size

WSP

M260739

Chef’s Larder Premium 6 Jumbo Beer Battered Cod Fillets

230-290g (8-10oz)

£14.79

Chef’s Larder 15 Battered Cod Fillets

110-140g (4-5oz)

M260742

M260743

Chef’s Larder 12 Medium Battered Cod Fillets

CHEF'S LARDER PREMIUM EXTRA CHUNKY GOURMET CHIPS 4X2.5KG M277332

140-170g (5-6oz)

£14.49

£9.99

£12.49

CHEF'S LARDER MUSHY PEAS 2.61KG M227542

M260744

Chef’s Larder 6 Jumbo Battered Cod Fillets

230-290g (8-10oz)

£10.79

£4.19

* Pricing accurate at time of going to press but subject to change.

SEPTEMBER 2022

57

M307017 TANGO ORANGE CAN

M265969 TANGO SF DARK BERRY

M247213 TANGO APPLE CAN

M275517 TANGO BERRY PEACHY CAN SF

Tango has grown 4x faster than the fruit carbs category in OOH over the last 2 years¹ 1.CGA, Total Out of Home, Tango Range, Value Sales data, MAT to 31.03.22 vs MAT 2YA

STOCK UP TODAY Time to

SERVICE l OWN BRAND

RECIPE IDEA

RECIPE IDEA

RECIPE IDEA

Jumbo Beer Battered Cod Fillet, Triple Cooked Chips & Mushy Peas

Jumbo Battered Cod & Chunky Chips

Battered Cod, Chips & Peas

Chef’s Larder Premium Jumbo Beer Battered Cod Fillets 1x6s

Chef’s Larder Premium Jumbo Beer Battered Cod Fillets 1x6s

M260744

M260744

Chef’s Larder Premium Extra Chunky Gourmet Chips 2.5kg

Chef’s Larder Premium Super Crisp Gourmet French Fries 2.5kg

Chef’s Larder Premium Jumbo Beer Battered Cod Fillets 1x6s M260744

Chef’s Larder Premium Extra Chunky Gourmet Chips 2.5kg

M182767

M182764

M182767

Sell Price: £10.95 Cost per serving: £2.67 Profit: 71% Cash profit: £6.45

Sell Price: £13.95 Cost per serving: £3.22 Profit: 72% Cash profit: £8.41

Sell Price: £6.95 Cost per serving: £1.52 Profit: 74% Cash profit: £4.27

* Pricing accurate at time of going to press but subject to change.

All four products are produced to the

A classic battered cod, chips and peas using

Booker, there is also a great selection of

highest standard, are Sustainably Sourced

Chef’s Larder Medium Battered Cod Fillets,

own-brand chips, including Chef’s Larder

and carry the Marine Stewardship Council

for example, will deliver 74% profit which

Premium Extra Chunky Gourmet Chips

(MSC) Certified logo, guaranteeing that

represents a cash profit of £4.27 on every

and Chef’s Larder Premium Super Crisp

the products have been sourced from a

dish sold at a great value price of £6.95.

Gourmet French Fries. Pricing on these

fishery meeting the MSC’s high standards for

management

and

exceptionally popular chips has been

sustainability.

If you're looking for something more at

locked down once again and caterers can

All four products are made with 100%

the premium end of the scale for your

bag a 4 x 2.5kg case for just £9.99.

natural fillets.

customers, a jumbo battered cod and chunky chips using Chef’s Larder Premium

For the finishing touches, why not add some

Critically, the fantastic value available

Jumbo Beer Battered Cod Fillets could

Chef’s Larder Tartare Sauce and some Chef’s

on the Chef’s Larder and Chef’s Larder

deliver a margin in excess of 70%, or well

Larder Mushy Peas for a brilliant-value, extra-

Premium range means that caterers

over £6 in cash terms, when sold for £10.95.

tasty dish that will keep diners coming back

can confidently offer great deals on a

time and again? So there's every reason to

selection of fish and chips dishes, safe

CHIP IN

make sure that fish and chips remain firmly

in the knowledge that they could secure

On top of the range of own-brand

on your menu, delivering outstanding

margins of over 70%.

battered fish products available from

footfall, sales and profits.

SEPTEMBER 2022

59

THE COMPLETE SOLUTION FROM THE NATION’S FAVOURITE MAYONNAISE *

M 256204 2.26L £14.49

M 270264 10L £29.49 M 049643 5L £18.99

M 278968 2L £8.99

M 158685 750ml x 6 £20.89

M 268815 10ml x 200 £16.99

M 246722 10ml x 198 £13.49

REQUEST FREE HELLMANN’S MERCHANDISE AT UFS.COM/MERCHANDISE

*UK Nielsen Retail Grocery Value Sales MAT 28/11/2020

SERVICE l CLICK + COLLECT

CLICK AND COLLECT: THE FAST, CONVENIENT WAY TO SHOP

Booker launched a new Click and Collect service for catering customers earlier this year offering a flexible, simple and convenient alternative to Available deliveries.

in 133 branches

With caterers facing many operational challenges and unpredictable demand levels, Booker launched a flexible, convenient new solution for its catering customers earlier this

Minimum order value for the Click and Collect service is £100 (£150 at our London branches) and the service does not include tobacco products.

year to offer them a fantastic, fast alternative to its delivered service. The Click and Collect solution was launched at the

If you would like to try out the service, simply visit the

beginning of February and is now available in 133 branches.

Booker website today and start taking advantage of the benefits of this flexible, efficient and fast service.

Click and Collect allows caterers to build an order online on the

SCAN ME

Booker website, add the products they require into their virtual trolley, pay for them and then collect the order on a day and time that is convenient for them.

CLICK AND COLLECT: FAST FACTS

The service is available across ambient, chilled and frozen

l Available at 133 branches.

products and allows customers to quickly and efficiently select every product they require. Then, all they must do is visit their local home branch and collect the order that will be there for them upon their arrival.

For urgent orders, Booker offers a four-hour collection lead time, allowing caterers to collect their order at the branch of their choice just four hours after submitting their order online. One hour collection slots are available Monday to Friday from 9am until either 3pm or 4pm, depending on the branch.

The Click and Collect service offers many great advantages for

l Fast, convenient and flexible alternative to Booker’s delivered service. l Add ambient, chilled and frozen lines to your virtual trolley on the Booker website and collect on a day and time that is convenient for you. l One hour collection slots from 9am until 3pm or 4pm, depending upon your branch.

time-pressed caterers and offers a convenient, flexible alternative to the standard delivered service offered by Booker. The service allows customers to minimise the time they spend in the branch

l Slots available within four hours of order being placed online.

locating and compiling their order, and minimises the time they spend out of their own business. It also offers a fast, flexible

l Minimum order value £100.

option for caterers urgently requiring specific lines that day.

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SERVICE l EASY COCKTAILS

EASY COCKTAILS, EASY PROFITS

Cocktails continue to be a fantastic footfall, sales and profit driver so offering some easy-to-prepare cocktails can be a no-fuss way of cashing in on this important trend.

The growth of cocktails over the last

The same report found that by the end of

43% of consumers drink cocktails at least

couple of years has been one of the major

last year, cocktails accounted for nearly

weekly and over a fifth – 21% - are drinking

trends in hospitality. According to the

10% of all drinks sales in hospitality, more

cocktails more often than they were in

CGA Mixed Drinks Report 2021, around

than the double the figure for the previous

2019.

7.4 million consumers drink cocktails out

year. What’s more, the report showed that

of home – that’s around 15% of the entire

your customers are prepared to pay £8.96

So it’s clear that cocktails represent a

adult population – and they spend almost

for a cocktail – and an overwhelming 62%

major opportunity – and cashing in on

£300m in the process.

say they have a ‘go to’ cocktail. Some

that opportunity doesn’t have to be

Espresso Martini Straight from the Can

Espresso Martini Easy Twist – Biscoff Martini

LICHFIELD ESPRESSO BEANS 1KG

FUNKIN ESPRESSO MARTINI NITRO CAN 12 X 200ML

ABSOLUT VANILIA VODKA 70CL

M132756

M1016152

LICHFIELD ESPRESSO BEANS 1KG

Easy Espresso Martini ALFRED BUTTON VANILLA VODKA 70CL M271975

DAVINCI VANILLA SYRUP 70CL M239062

Sell price: £6.00 Cost per serving: £1.05 Profit: 79% Cash profit: £3.95

Sell price: £6.00 Cost per serving: £1.34 Profit: 73% Cash profit: £3.66

M202401

M132756

LOTUS BISCOFF SAUCE 1KG M263985

Sell price: £7.00 Cost per serving: £1.18 Profit: 80% Cash profit: £4.65

* Pricing accurate at time of going to press but subject to change.

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62

SERVICE l EASY COCKTAILS

INCREASE MARGIN AND SPEND l Cocktails are a fantastic and simple way to grow margins and spend per visit. l Cocktail consumers pay 38% more per a cocktail vs a single serve of G&T. l Cocktail consumers tend to drink 2-3 cocktails per visit. l On average, cocktail drinkers spend £104 per month on eating and drinking compared to the £85 GB average Source: CGA Mixed Drinks Report Q3 2021

Vanilla Vodka and Coke ALFRED BUTTON VANILLA VODKA 70CL M271975

COCA COLA BIB 7LTR

Easy Zombie CAPTAIN MORGAN TIKI 70CL M259845

FUNKIN ZOMBIE MIX 1LTR

M239062

Sell price: £5.00 Cost per serving: £0.71 Profit: 83% Cash profit: £3.46

CAPTAIN MORGAN DARK 70CL M927053

M1019452

OLD JAMAICA GINGER BEER 330ML

Sell price: £8.00 Cost per serving: £1.30 Profit: 80% Cash profit: £5.36

M964643

M085325

DAVINCI VANILLA SYRUP 70CL

Dark and Stormy

Sell price: £5.00 Cost per serving: £0.66 Profit: 84% Cash profit: £3.51

* Pricing accurate at time of going to press but subject to change.

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63

SHAKE UP YOUR BREAKFAST MENU Crusha Breakfast SmootHie Kcal: 95 per 100g (475kcal for 500g milkshake) Cost: £1.55 per serving* 30g Crusha Banana Syrup 250ml Oat Milk 1 Banana 100g yoghurt 50g oats 100g Frozen Mixed Berries

1. Blitz all ingredients except the berries together in a high-speed blender until smooth and creamy.

2. Pour half of the mixture into a jug and set aside.

3. Add the frozen berries to the remaining half of the milkshake and blitz until fully combined.

4. Pour both milkshakes simultaneously into the serving glass and add toppings if desired.

M014385

Crusha Banana Milkshake Mix

* At current time of production.

December 2021.

1 x 1ltr

complicated. Creating a cocktail menu with some of the most popular cocktails needn’t involve hiring a specialist cocktail bartender and investing in complex and expensive cocktail-making equipment.

MAKE IT EASY With so much pressure on your team’s time these days, one simple way to grow cocktail sales with a minimum of fuss and effort is by using the Funkin range of prebatched cocktails and cocktail purées. Available in a

Funkin it up

huge range of the most popular cocktail flavours, all you and your bar team have to do is add the spirits, shake and serve. It really is that simple.

Funkin mixers are available for some of the most popular cocktails including Mojitos, Passion Fruit Martinis, Piña Coladas and Strawberry Daiquiris. Quick, tasty and great value at £3.99 a litre, the range can help you add some excitement to your cocktail menu with minimum fuss and effort. Or, to make things even simpler, why not try Funkin’s range of pre-mixed ready-to-drink canned Funkin Nitro cocktails that let you serve great tasting, high quality cocktails with absolutely no effort.

EASY DOES IT You could add some easy cocktails to your menu: minimum preparation time and maximum profits. Take a look at our cocktail suggestions in this feature, such as a classic but easy Espresso Martini. Made using the great value Alfred Button

TOP 10 COCKTAILS

Vanilla Vodka as a base, this

1 Pornstar Martini

cocktail will deliver a profit of 79% when sold at £6.00,

2 Sex on the Beach

which represents a cash

3 Mojito

profit of a whopping £3.95

4 Long Island Ice Tea

on every serve.

So why not make it easy for yourself and your team by

5 Espresso Martini 6 Daiquiri

taking a fresh look at your

7 Piña Colada

cocktail menu and adding

8 Spritz

in some easy solutions to enhance your menu and

9 Sparkling Cocktail

meet the growing demand

10 Zombie

FUNKIN COCKTAIL MIXERS ARE A FANTASTIC, NO-HASSLE WAY OF OFFERING YOUR CUSTOMERS THE UK’S BESTSELLING COCKTAILS WITHOUT HAVING TO EMPLOY A SPECIALIST BARTENDER OR SPEND A LONG TIME PREPARING COCKTAILS. IN FACT, IT’S AS EASY AS 1,2,3…

1. SPIRIT ADD 50ML OF THE REQUIRED SPIRIT 2. FUNKIN ADD 100ML OF FUNKIN MIXER 3. SHAKE WITH ICE AND SERVE M184882 Margarita M181227 Mojito M205016 Passion Fruit Martini M181812 Piña Colada M181233 Strawberry Daiquiri 10109451 Zombie THE FUNKIN MIXERS ARE AVAILABLE FOR JUST £3.99 PER LITRE UNIT AND ARE THE IDEAL EASY WAY TO TAP INTO THE COCKTAIL TREND AND GROW YOUR FOOTFALL, SALES AND PROFITS.

Check out the Booker Catering Guide for more recipe ideas.

for cocktails?

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65

Source: Nielsen data w/e 20.03.22 **Source: Kantar: data to w/e 20.03.22 *** Source: Mondelez Refreshment U&A Study UK, June 2019

*

123

M303

M261198

M027920

M261172

*Nielsen, Independent and Symbols, 52 Weeks, Oct 2021

**Retailers are free to set their own prices.

UK & ROI, 18+ only. 10:00 28/02/2022 – 16:59 30/09/2022. Internet access required. Purchase a promotional pack of Trebor Extra Strong or Softmints (GB only), visit www.trebor.co.uk and select your region. ROI & NI residents purchase not required. Enter your name and contact details including Eircode / postcode (for ROI & NI) or your barcode & batch code (for GB) to find out instantly if you’ve won a prize and to be entered into the Grand Prize draw. Grand Prize: 1 x £10,000/€.

Instant Win Prizes: 201 choice of vouchers from spa days, gym/wellbeing memberships, hair stylists and many more up to the value of £50/€ (subject to individual terms and conditions). Grand prize draw to take place on 07/10/2022.

Wrap Up Draw: Entrants between 17:00 01/10/22 – 16:59 31/12/22 will be placed in a final draw for a chance to win £250/€. Retain receipt to claim. Max 1 entry per person per day. Max 1 Prize per household.

Visit website for full T&Cs. Promoter: Mondelez Europe Services GmbH – UK Branch with registered office at Cadbury House, Sanderson Road, Uxbridge, UB8 1DH.

LAUNCH REVIEW l WATERMELON SOURZ EXCLUSIVE

UNTIL 30 SEPTEMBER

£47.99 Cheaper by the case

68

SEPTEMBER 2022

LAUNCH REVIEW l WATERMELON SOURZ EXCLUSIVE

UNLOCK FRESH SALES WITH SOURZ WATERMELON EXCLUSIVE

Sourz Watermelon is one of the latest exciting new lines to launch as a Group Exclusive, offering can array of opportunities to drive sales.

As most catering customers will know by now, there’s nothing like exclusive products to help drive excitement, footfall, sales and profits. Booker has continued to deliver a steady of stream of outstanding exclusive products that help customers offer a differentiated range and stand out from the competition.

One of the latest exclusives available for Booker customers is Sourz Watermelon. Sourz as a brand has grown in value by 74% in the last year, according to Dunhumby, and 20% more now buy into the brand.

The exclusive Watermelon variant taps into the current trend for bold, sweet fruit flavours and is already providing to be a hit with consumers. It is available exclusively to Group customers until 30

Sourz Watermelon Slushie Ingredients: l 50ml Watermelon Sourz l 25ml White Rum l 25ml Lime Juice l 25ml Sugar Syrup l Fresh Strawberries to garnish

September.

A very versatile product, Sourz Watermelon can be drunk on its own or used as an ingredient to create simple, refreshing cocktails that can add some exclusive sparkle to your cocktail menu and help drive footfall. With its eye-catching, distinctive bottle design and packaging, Sourz Watermelon is perfect for social media so why not feature the line on your Instagram, Facebook or TikTok pages and highlight the fact that it’s an exclusive line to your audience?

You could also try the simple cocktail suggestions in this feature to create attention-grabbing Instagram-ready posts that will bring customers to your door in search of a Sourz Watermelon Slushie or a Sourz Watermelon Spritz? Both cocktails are ideal and ontrend so you can be confident of bigger footfall, sales and profits.

To squeeze every penny of profit out of this exclusive product, remember that it’s always cheaper by the case, so it makes sense

Sourz Watermelon Spritz Ingredients: l 50ml Watermelon Sourz l 12.5ml Aperol l 75ml Lemonade l 75ml Prosecco l Watermelon slice and mint sprig to garnish

to take advantage of the fantastic case price of just £47.99 for Sourz Watermelon. This equates to just £8 per bottle!

SEPTEMBER 2022

69

tea servers of

Britain we are for you Stock up on the

nation’s favourite*

Visit tetleyfoodservice.co.uk to find out more, and discover our product range, POS and marketing support. *Kantar World Panel L52W to April 2022, Total Branded Tea Buyers. Total Tetley & TCP buyers

YOUR SHOUT

YOURSHOUT

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

CLICK AND COLLECT

SCAN ME

I understand that Booker now offers a Click and Collect service in many branches? Can you tell me more.

John Robins, Harry’s Diner, Filey

SUSTAINABILITY ON THE AGENDA? Caterers are becoming increasingly aware of

Simon King, Sales Director – Catering, said: “We offer Click and Collect at 133 branches, offering customers a flexible, quick and easy alternative to deliveries or visiting a branch and picking product themselves.

It’s free of charge and can save time. Orders can be collected within four hours of being submitting online.”

the growing importance of the sustainability agenda to our customers. I am aware of Booker’s commendable Better Trolley for a Better Planet commitments and I was wondering how those commitments are being actioned? Dean Sayer, Ninja Warrior Adventure Park, Leicester Simon King, Sales Director – Catering, said: “Better Trolley is our commitment to operating sustainably and serving

however, are found in the many sustainability

customers, communities and the planet.

improvements we are making on our own

These commitments are being actioned in a

brand ranges. You’ll find some excellent

whole host of ways and affects every aspect

examples of this on page 48. For more

of our business. Some of the most obvious

information, visit the Better Trolley section on

consequences of these commitments,

the Booker website.”

COUNT ON THE CLASSICS? The current macroeconomic environment is clearly concerning for caterers as we review our menus and try to ensure that we can still feature the classic, popular dishes that our customers love but still ensure we secure sufficient margins. Do you have any advice in this area? Mark Fox, Coral Island, Blackpool Simon King, Sales Director – Catering, said: “Being able to provide diners with the most popular dishes while still maintaining strong margins is mission critical – which is why Booker has, for example, locked down prices on classic dishes like steak and chips to allow our catering customers to plan their menus in complete confidence. Similarly, by using Booker’s extensive range of own brand chips and battered fish products, caterers can still secure margins in excess of 70% for a serving a fish and chips.”

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M241503