Caterer Connections Nov/Dec 2019

Caterer

connections Nov/Dec 2019

The magazine exclusively for catering professionals

Snack it up Take your snack offering to the next level

first class

Now’s the time to go premium

Get in the

festive spirit Boost your bottom line and stand out from the crowd with a great range of quality spirits this Christmas and New Year

HEINZ BEANZ WHY BEANZ? • Branded Beans in Catering Format (1kg and larger) are driving value growth (11.2%) of the category** • British breakfasts have grown by 20% year on year ** • Healthy choice beans are driving the growth in Baked Bean Market, both Volume (10%) and Value (9%)**

HEINZ BEANZ

HEINZ NO ADDED SUGAR BEANZ

FLAVOUR NOTES Baked beans in a deliciously rich tomato sauce

FLAVOUR NOTES No added sugar & reduced salt beans in a deliciously rich tomato sauce

PRODUCT USP • Heinz Beanz are full of British heritage over 1.5 million cans are sold every day • Beanz are nature’s superfood, naturally low in fat & high in protein • Vegetarian – applicable across the menu • No artificial colours, flavours or preservatives • One serving counts towards 1 of your customers 5 a day • High in fibre - 1 of 5 a day*

• First no added sugar beanz on the market, sweetened with Stevia extracts from the Stevia plant • Nearly half the sugar of the market leading healthier choice beans • 27% less salt than leading healthier choice baked beans • No artificial sweeteners, colours, flavours or preservatives • Free From Glucose-Fructose syrup • Half the fat of the leading healthier choice baked beans

*Source: one of your 5 a day in a 145gm serving when eaten as part of a balanced diet

Hello. . .

… and welcome to the last issue of 2019 as we hurtle ever closer to the madness, mayhem and magic of the festive period.

We know that chefs and caterers will be more than familiar with the traditional roast and all the trimmings, but what about those delicious leftovers? Turn to page 25 for some inspiration to reduce your waste and maximise your profits.

And while turkey may be synonymous with Christmas dinner, the rise in veganism in the UK means that there’ll be more demand than ever for meat-free menus. Dazzle diners with delectable vegan dishes by turning to page 20.

The lead-up to Christmas and the new year is the ultimate party time, so make sure you’re fully up to speed with the latest trends for spirits and cocktails. We’ve done the research for you to help get your customers into the festive spirit on page 28. And, of course, don’t forget the designated driver. Our guide to the latest soft drinks is on page 32 for those wanting something more inspired than a lemonade or cola.

The festive period is a time when customers are likely to want to push the boat out when it comes to indulgent food and premium drinks. From more expensive cuts of meat and special side dishes to bottles of fizz, follow our tips on page 37 to help your customers go premium for their night out.

We both wish you the very merriest Christmas and here’s to an exciting and prosperous start to the new year.

Mar t in

K at i e

’

Katie & Martin s

top tips to surviving Christmas

1

Plan, plan, plan!

While you may have started early, have you considered all the small details such as playlists, lighting, specials and staffing?

2

Think back to what worked well last year Which cocktails or dishes were your most popular or profitable last year? Try offering them again just as they were or spice things up with a modern twist or way to serve.

3

New year, new ideas Try something new such as a special main meal or drink to lure in the customers. Or try a new local supplier.

Make sure you use social media to shout about any promotions you’re running and new ideas.

caterer connections nov/dec 2019

03

In this issue FEATURES

14

profile: twelve Caterer Connections chats to chef Dalton Mello about Dorset’s first plant-based restaurant

20

on trade Helping you keep on top of trends with a host of advice and recipe ideas for vegans

25

cost sector How to use leftovers to top up your profits and reduce waste in the kitchen

28

in the spirit The lowdown on the rising stars in the world of spirits and how to make the most of them

32

soft drinks low down There’s no need to take a softlysoftly approach with soft drinks; just go all out for non-drinkers

37

go premium Why it’s wise to trade up your offering so customers can indulge

41

snacktastic snacks The value to gain by upgrading your snack offering

14 20

48

47

Christmas clean-up A reminder of the basics for a trouble-free festive period

25

regulars

41 Caterer Connections is published six times a year by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Unitas Wholesale.

For unitas Wholesale Katie Hinchliffe and Martin Spivey For THe Bright media agency Editor Stephenie Shaw Head of Design Emma Bramwell Designer Rafaela Aguiar-Hill Content Editor Kate Feasey Artworker Chris Gardner Profile photography Nose 2 Tail Photography Publisher David Shaw To advertise, please contact the team on 07947 902263 or sales@thebrightmediaagency.com

07 09

events The last of the key dates for 2019

12 48

News Updates and trends from across the foodservice industry

what’s cooking The latest must-have products

in season In the Christmas mayhem here’s some ideas for a New Year party caterer connections nov/dec 2019

05

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*

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Alpen Fruit & Nut With Chocolate Bar 24 x 29g

Alpen Light Summer Fruits Bar 24 x 19g

Alpen Light Salted Caramel Bar 24 x 19g *Source: Nielsen 52 w/e 15/06/19 - Total Impulse.

Events

Savdeate the

1-30 November

5 November

Regardless of your venue, celebrate World Vegan Month with a variety of vegan dishes to complement your existing menu. With veganism on the rise in the UK, make sure you let your customers know you’re supporting the month by publicising it on social media.

If you’re hosting a bonfire party or are close to an organised event, you could offer hot cider, toffee apples, hot dogs and baked potatoes for those attending or likely to walk by who could be feeling the cold.

World Vegan Month

2 November National Stress Awareness Day

Promote this national day of relaxation by providing a night off from the cooking. Pop some enticing comfort food and chilled music on the menu and watch your customers unwind.

3 November

National Sandwich Day

Why not put a spin on some traditional favourites by adding a variety of innovative flavours, such as chorizo with cheese or pesto with smoked salmon?

Guy Fawkes Night

Our round-up of the dates that deserve a fanfare over the festive season

7 November International Stout Day

Celebrate your stouts, porters and craft ales with promotional offers or meals designed to match the flavours.

25 November – 1 December British Game Week

Encourage your customers to try game during this awarenessraising week by offering a variety of pies, smoked meats, sausages or burgers all containing game. Don’t forget to advertise your plans.

8 December

24 December

This may be an American celebration, but we’re all for bringing it across the pond. The brownie is so versatile it should be a regular on any menu. Team it with salted caramel, zesty orange or sea salt for a grown-up twist.

Make the evening special with festive touches such as Christmas-themed cocktails, tiny mince pies, pigs in blankets, and the perfect Christmas playlist.

National Brownie Day

15 December

International Tea Day

Celebrate the not-so-humble cuppa in style with tea-and-cake deals or even encourage your customers to splash out on a full traditional afternoon tea.

Christmas Eve

25 December Christmas Day

Make sure you have everything planned for the big day.

Double-check your orders, your rotas and all deliveries to make sure your day goes without a single hitch.

31 December New Year’s Eve

This has the potential to be the busiest and most profitable night of the year for many bars, so stock up on fizz, offer great deals on cocktails and celebrate a fantastic year.

caterer connections nov/dec 2019

07

News

a glimpse into the year 2020 While we don’t have access to a crystal ball to show us the next big thing, we can look at the different trends that look set to be big over the next 12 months.

Synergy has developed five modern consumer profiles to identify what customers are likely to look for in 2020 and we’ve added our tips for how you can make sure the new year is your best yet.

1

The mindful consumer

Wants to know where their food comes from and often chooses natural, minimally processed foods.

Provenance is key, so locally sourced or homegrown is important, as is seasonality.

Source locally produced vegetables and butchery, and communicate this on your menu, social media and specials board.

2

The revolutionary consumer

Wants to try the latest thing, such as unusual flavours and formats. Craft and artisan products appeal most, as do more premium treats and healthy, nutritional snacks.

?

Follow the trends and shout about your latest offerings on social media, such as lesser-known brands and cross-over products such as ‘cronuts’.

Did you know?

30%

of 18-35 year olds would avoid a restaurant if its instagram presence was weak

scrutinise nutritional labels.

Clearly offer healthy, clean vegan options on your menus. Can you offer products that have increased protein or other nutritional benefits?

3

The adventurous consumer

Constantly seeks inspiration and new experiences. They look for new or rare cuisines, as well as regional varieties of more mainstream cuisines, such as Indian or Chinese. New flavour pairings and unusual sensory experiences all tick their boxes.

Street food and food festivals are a great way to attract these consumers, as are creative food and drink pairings, but authenticity is key.

5

The connected consumer

Is always looking to experience the latest food and drink trends before sharing their experience on social media. Appearance of food and drink is key, the more ‘Instagrammable’ the better.

4

The balanced consumer

Knows what’s in their food and is keen to cut back on meat.

Plant-based dishes appeal to them for health and environmental reasons, and they

Showcase your food and drink with the best images on social media to establish yourself as a local destination. Keep a close eye on social media trends and keep yourself up to date. Encourage customers to share their experiences online and incentivise engagement.

new rules to make tipping clear

A brand-new industry body has been formed to tackle the grey area of tipping and service charges across the hospitality sector.

The process of tipping and service charges has been confusing for both customers and businesses and, as a result, has been left open to interpretation and, in some cases, exploitation.

The new body aims to unite the industry and identify what best practice looks like when it comes to gratuities.

Zizzi – Hospitality Instagram Research 2017

caterer connections Nov/dec 2019

09

News

Creativity wins out for chefs In a survey of more than 200 chefs, creativity emerged as one of the main draws to the job, particularly for those relatively new to the profession.

People also chose the career because they saw it as an opportunity to travel, progress and start their own business.

However, the survey also revealed that it is becoming harder to hire chefs. This may be down to perceptions among those with

only one to three years’ experience in hospitality being somewhat negative, with 73% saying they thought it was at least less positive than it used to be. On the flip side, those with more than three years’ experience said that perceptions were more positive than in the past.

The survey was carried out by Searcys, the UK’s longest-running independent catering company, with The Caterer.

44%

of coffee drinkers consider coffee from an automatic machine to be of ‘great quality’ Source: Allegra Strategies, August 2019

Pubs brewing coffee sales Almost 1 in 10 customers rate coffee served in a pub as better than that served in coffee shops, according to new research.

The survey of 1,000 coffee drinkers*, discovered that 48% of customers would opt for a coffee in their local pub over a high-street coffee shop, if they opened earlier.

“Coffee is a great way to drive sales and increase footfall during quieter periods,” said Les Mohammed, Senior Trading Controller, Unitas Wholesale.

“However, pubs need to ensure that they’re offering high-quality coffee to draw in customers and appeal to a new customer base, so it’s critical that operators focus on coffee in the same way they do their alcohol and food offers.”

Research carried out by Allegra Strategies

*

10

caterer connections nov/dec 2019

Is AI the future of foodservice?

Tech innovation in the US foodservice space is rapidly evolving to include a focus on artificial intelligence (AI), according to the latest research.

The Mintel 2019 US Foodservice Trends says utilising technology is a way for venues to stand out and deliver operational efficiency and excellent service.

In addition to creating personalised experiences for diners, which is especially important to younger consumers, investing in AI (such as digital platforms and loyalty programmes) will also allow operators to have greater control over customer data. Operators will then have the ability to better target customers with promotions and even predict what a customer might want to order before the customer even knows.

In the future, AI could include facial

recognition in venues or licence plate recognition at drive-thrus to recognise customers and enable a customised, streamlined ordering experience.

SERVE UP THE BEST THIS

CHRISTMAS WITH THE UK’S

#1 GLUTEN

FREE GRAVY* Gluten Free accounts for almost half of total ‘Free From’ sales with 13% of the UK population estimated to be avoiding gluten.

*This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II) .

Source: Kadence International: Gravy U&A. June 2016 n+305 UK Chefs. Booker’s chosen retail price. Pricing available through November 30 2019.

Our guide to what’s hot, hot, hot this winter

Whats ’

cooking

Give it a whirl

Liquid butter substitute Whirl has produced a vegan dairy-free option. Unsalted Vegan Whirl still offers the same buttery flavour as the original but provides chefs with a simple way to create vegan dishes without compromising on taste.

Available in a two- and four-litre catering format, Unsalted Vegan Whirl is made from rapeseed and RSPO-certified sustainable palm oil. It can be used to shallow-fry, grill, bake, glaze and make sauces, and it’s registered with the Vegan Society.

all together now

Premier Foods has launched a new initiative for the pub channel to drive community spirit and help tackle loneliness, after a government report revealed that 44% of the UK has felt lonely at some point.

Pub caterers and chefs can access a host of online materials, including table talkers and posters, that will provide them with the tools needed to put on a Bisto Community Table at their venue. Visit bistotogetherproject.com to find out more about the Bisto Together Project and to get involved.

Tasty choice

A firm favourite in bars and pubs across the country, family owned snack brand Tayto has now launched its Real Handcooked Steak & Ale crisps in direct response to customer demand.

Tayto’s customer survey showed that 72% of those asked declared steak & ale an appealing flavour.

Beef or steak flavour crisps are the sixth most popular flavour, rising year-on-year, so these look set to be a winning addition to your snacking range.

12

caterer connections nov/dec 2019

perfect match

Expect to see Coca-Cola products everywhere next summer as the soft drinks brand has been announced as the official non-alcoholic beverage sponsor for UEFA Euro 2020.

The sponsorship deal will provide Coca-Cola with the opportunity to showcase its variety of brands, which includes sparkling drinks, sports drinks, waters, ready-to-drink coffee and fruit-based drinks, with low-sugar and sugar-free options.

UEFA Euro 2020 will kick-off in Rome in June next year and the tournament will be hosted in 12 cities across the continent, with the final taking place at Wembley Stadium.

Cheesy does it

Jacob’s Mini Cheddars are known for being seriously moreish, but now the much-loved bagged snacks are getting an American twist with three brand-new flavours. The new packs, offering Monterey Jack, Pepper Jack and Smoky BBQ flavours, are all baked with real cheese and are out now.

Can it!

Indian icon

An everyday kitchen hero in India, where it’s the number-one table sauce, growing in popularity year-onyear, Maggi’s Rich Tomato Ketchup is now being introduced to the UK foodservice market. The tangy tomato ketchup is launching in response to demand from Indian consumers in the UK, so get ready for the requests.

Coffee lovers will be delighted as high street favourite Costa Coffee launches three of its most popular coffee variants in a chilled, canned, on-the-go format.

Latte, Caramel Latte and Americano are now up for grabs in the ready-to-drink format and they also satisfy demand for healthier options as they provide that all-essential caffeine kick but with 30% less sugar than other brand’s ready-to-drink coffees.

it’s rum, but not as you know it!

There’s a brand-new rum making its way to bars and pubs this winter.

Dead Man’s Fingers is the latest release from Halewood International, offering a flavour designed to hit new heights for customers, courtesy of a natural hemp and CBD infusion. Try offering it mixed with cola or ginger ale, or served in a cocktail, but make sure you display the eye-catching bottle in a prominent position.

STOCK UP AND SAVE ON THOSE ALL-IMPORTANT christmas essentials When it comes to stocking up for the Christmas rush, it’s all too easy to focus on turkey and all the trimmings and overlook the essentials. Luckily, with

Caterers Kitchen you have all you need to keep your kitchen running smoothly, regardless of the time of year.

Caterers Kitchen Cling Film and Kitchen Foil come in various sizes and offer

excellent quality and value for money, while Caterers Kitchen Fine Gravy Granules and Cranberry Sauce provide a delicious finishing touch to any festive dish, and save you money too.

caterer connections nov/dec 2019

13

“PEOPLE ARE TURNING AWAY FROM JUNK FOOD AND INSTEAD ARE OPTING FOR MORE WHOLESOME, HEALTHY OPTIONS AND WE PRIDE OURSELVES ON OFFERING THE VERY OPPOSITE OF FAST FOOD”

14

caterer connections nov/dec 2019

Profile

And we’re feeling

good

I

Inspired by their decision to go vegan, Dalton Mello and Greg Rush have created a venue designed to make customers feel fantastic

t was a spur-of-the-moment decision to cut out red meat that led to restaurateurs Dalton Mello (above left) and Greg Rush (above right) to open Dorset’s first plant-based restaurant in Bournemouth.

The duo’s background in restaurant management, mainly in steakhouses, meant they had experienced more than their fair share of high-quality meals.

“Part of the culture is that you’re fed while at work,” said Dalton. “And in our case, that meant a lot of red meat. While

it was delicious and the best quality, over time we both began to feel tired and lethargic, so we decided to give our bodies a rest from red meat.”

It was that month that changed both their lives: “Those four weeks were a revelation – I felt great with so much energy, and so it inspired me to take it a step further and become a vegetarian for a month. The health benefits were enormous and so I then made the decision to become vegan, and felt incredible!”

In addition to feeling so much better, caterer connections nov/dec 2019

15

Profile

this decision also sparked Dalton and Greg’s imaginations.

Dalton said: “We knew there was demand for a venue where customers could enjoy fantastic food that also made them feel good. And, rather than go to a restaurant and scan the menu for the one or two vegan dishes, why not create a restaurant where everything is plant-based?”

Plant-based

However, while their restaurant, Twelve, is vegan, Dalton is very clear about the messaging around the menu: “Our approach is all about the customer experience and creating genuinely delicious food that just happens to be plant-based,” he said. “There are no obvious vegan cues and most of our guests don’t even make the connection that the menu is plant-based. For us it’s all about organic and sustainable produce.

“We pride ourselves on being defined not by what’s missing but by what it is, and that’s genuinely delicious food.”

“our approach is all about the customer experience and creating genuinely delicious food that just happens to be plant-based. for us, it’s all about organic produce” This is proved by the restaurant’s customer base. Somewhat surprisingly, the vast majority of Twelve’s customers are not vegan. Instead, 80% of customers are women, aged between 30 and 45, looking to eat healthily.

“People are turning away from junk food and instead are opting for outlets that offer more wholesome, healthy options and we pride ourselves on producing the very opposite of fast food. We take our time to create dishes that customers will love and remember,” explained Dalton.

Twelve brings together plenty of classic dishes, all organic and vegan: “An Italian restaurant may offer a vegan option, as will an American-themed outlet or a Mexican, but here at Twelve we provide all the classics, brasserie-style, under one roof.”

The menu boasts a variety of dishes, many inspired by traditional pub grub and Italian dishes, such as the tagliatelle carbonara, which is made with cashew bechamel, tofu bacon and coconut parmesan. Another bestseller is the B-Twelve Burger, which includes Twelve’s unique recipe served with smoked gouda, iceberg lettuce, tomato, pickles, burger sauce, hand-cut chips and house slaw. caterer connections Nov/dec 2019

17

Profile

FACT FILE

Opened in

november

2018

3 years “So many vegans used to love those flavour combinations and miss them, so we try and recreate them as plant-based dishes and they absolutely fly out.”

Looking at the menu, it’s easy to see why ‘fresh’, ‘organic’ and ‘quality’ are the buzz words for Twelve. Nothing is bought off-site, and the duo focus on sourcing British produce.

“The Feijoada is our most popular dish,” said Dalton. The tasty black bean stew, smoked Seitan sausage, pulled jackfruit, mushroom, rice, crispy kale, orange, farofa and salsa has been a popular dish since the restaurant opened.

At the heart

In addition to its menu, customers flock to Twelve for another reason: the organic bar that is the heart of the busy restaurant.

“We have the UK’s first 100% organic bar,” said Dalton. “We offer organic cold-pressed juices, which are a big daytime seller, especially our most popular juice, Energy Rush, which is made of carrot, orange, ginger and maca, a Peruvian root that offers several health benefits and boosts energy.”

Dalton and Greg use their organic juices to make cocktails, which are incredibly popular as the day turns into night. “We even use natural sweeteners, such as maple syrup and agave, to ensure the cocktails are a healthy indulgence, especially as we add

18

caterer connections nov/dec 2019

“our cold-pressed juice cocktails are perfect for those wanting to indulge but without undoing all their good work. it’s all about balance” maca and cold-pressed CBD products to boost their health credentials,” said Dalton.

“Our cocktails are perfect for those wanting to indulge but without undoing their good work. It’s all about balance.”

In fact, even the wines and beers on offer are organic: “Some of our wines even contain no sulphur, which is perfect for avoiding a hangover,” added Dalton.

Running a restaurant that customers rely on for great flavour and to stay healthy is quite the responsibility.

“We recognise that people trust us to deliver nutritious and flavour-packed dishes every time. We pride ourselves on knowing our ingredients inside and out so we can deliver what our customers want,” said Dalton.

of research

before opening

32 covers

12 of staff

Members

most popular juice

energy rush

13wines organic

most popular dish

feijoada

Cheers to sparkling Christmas sales All you need for a fabulous festive period with our award-winning own brand

148.487mm repeat

cranberry juice drink

from concentrate with sugar and sweetener

BEST BEFORE END

Cranberry Juice Drink made with Cranberry Juice from Concentrate and with Sugar and Sweetener

Specially packed in Ireland for

Ingredients

Independent Food Services Ltd,

Water, Cranberry Juice from Concentrate (13%), Sugar, Acidity Regulator: Citric Acid; Antioxidant: Ascorbic Acid; Flavouring, Sweetener: Sucralose.

Doncaster, DN4 5RA

Nutrition Information per 100ml per 150ml serving

Fat of which saturates Carbohydrate of which sugars Fibre Protein Salt

cranberry juice drink

84kJ 20kcal 0g 0g 4.9g 4.8g 0g 0g 0g

126kJ 30kcal 0g 0g 7.3g 7.2g 0g 0g 0g

This pack contains approximately 6 servings.

Storage Instructions Store in a cool dry place.

Best served chilled.

Shake well before opening.

Refrigerate after opening and use within 3 days.

from concentrate with sugar and sweetener

For Best Before End: See top of pack.

1litre

1litre

Proof Number

6

cranberry juice drink

cranberry juice drink from concentrate with sugar and sweetener

5

from concentrate with sugar and sweetener

Most of this carton is made from wood – a natural, renewable resource.

Please squash and recycle. www.tetrapaksustainability.com

431920

Energy

013668

Typical values

Grid Ref:

Tetra 1133

Approx 6 x 150ml servings in this carton

1litre

1litre

Client:

Mulrines

Job Description:

Caterers Kitchen Cranberry Juice from Concentrate 1 LITRE carton

CYAN

MAG

877

Job Number:

31923

YELL

BLK

2767

Date:

12-08-2019

Approx 6 x 150ml servings in this carton

On trade

The view on

Veganism is on the rise and it’s the key trend to watch.

Are you offering vegans enough choice and how can you satisfy the growing appetite for different dietary needs?

F

rom Michelin-starred restaurants to high-street chains, veganism is being embraced across the catering sector.

As the fastest-growing food trend, with demand showing absolutely no sign of slowing down, why is it so popular?

Charting the rise

Social media has a large part to play in the vegan movement, thanks to celebrities, including Ariana Grande and Ellen DeGeneres, posting about how and why they’ve adopted an animal-free diet, and vegan hashtags prompting millions of posts.

Health is a common reason for people to adapt their diet and we all know that consumers are more health conscious than

20

caterer connections nov/dec 2019

ever before. A recent survey by Mintel showed that 49% of people looking to reduce their meat intake said it was for health reasons. However, it’s becoming more about people taking a flexitarian approach to their diet, choosing to have more meat-free days and opting for animal-free products too. And as with many things, weight management, animal welfare and environmental concerns are also big motivators.

Interestingly, research has found that women are driving the growth in veganism, as data from the charity Veganuary in 2018 revealed 84% of women compared to 14% of men tried a vegan diet. There are various theories on this but let’s stick to the facts.

Facts

Veganuary had a massive sign-up of 250,000 in 2019, which was almost double the number of people who took part in 2018. Sainsbury’s Future of Food Report points towards vegans and vegetarians making up a quarter of the British population by 2025. And when it comes to eating out of home, orders of vegan meals grew 388% between 2016 and 2018 and are now the UK’s fastest-growing takeaway choice, according to research by

vegan the British Takeaway Campaign.

There’s been a great deal of innovation in the UK vegan category: Mintel reports that around 16% of new food launches in the UK in 2018 were vegan, doubling from 8% in 2017. This means that the UK launched more new products in 2018 than any other country (Mintel Global New Products Database), becoming a world leader in vegan new product development.

Huge opportunity

As a nation of foodies, we’re better educated about food than ever before and want to make informed choices when eating and drinking out-of-home. Research shows 4 in 10 (39%) British diners say that vegan meals are boring, while 41% say they are overpriced. And around 1 in 10 (9%) British diners would like to see more vegan items on the menu (Mintel 2018). So, are you making the most of the opportunity vegan presents?

The bottom line is vegan customers should be treated no differently to any other diner when it comes to recipes and innovation. When thinking of your menu, it’s crucial that you make it as appealing as the rest of your menu to attract custom.

Some chefs even go as far as following a

strict vegan diet for a week or so to truly get a feel for what works and what will appeal to people. The starting point then is to make sure your vegan offering is visually appealing and tastes good, with a balance of flavours and different textures, and the right amount of protein. It’s also a good idea to not just replicate meat-based dishes but to offer something different. An easy starting point is breakfast as consumers considering moving towards a vegan diet often start with the first meal of the day.

Try vegan waffles or pancakes with a fresh fruit sauce, banana cinnamon rolls, chia seed pudding with fruit, tofu scramble or a vegan breakfast burrito filled with scrambled tofu, black beans, salsa and avocado, packed with protein for a great start to the day. When considering the rest of your vegan dishes it’s important to ensure they contain enough protein and are nutritionally balanced.

Recipe inspiration

Whether you already have an established vegan menu and need some inspiration or would like some suggestions to help you create one, turn the page to find a selection of recipes that will hit the right notes with vegans, and meat-eaters too.

Did you know?

1 November is World Vegan Day and the start of World Vegan MontH

caterer connections nov/dec 2019

21

On trade

beetroot & red onion Vegan tarte tatin

SERVES

2-3

Prep: 10 mins Cook: 1 hr 20 mins

SERVES

2

Protein-packed vegan breakfast burrito Prep: 10 mins Cook: 10 mins Ingredients 1 tbsp olive oil ½ medium red onion, chopped sea salt and pepper, to taste 2 garlic cloves, minced 340g extra-firm tofu, pressed (see below) ¼ tsp turmeric ¼ tsp cumin 65g black beans ½ avocado, chopped into small pieces 30g salsa 2 large wholewheat tortillas Method Place a medium-size skillet over medium heat and add the oil.

Once heated, add the onion and season with salt and pepper. Cook until starting to soften and turning light brown, about 4-5 mins.

Add garlic and cook, stirring constantly, for another minute.

Add the tofu, crumbling it with your hands.

Add in turmeric, cumin and another pinch of sea salt and pepper. Stir until fully combined. Remove from heat.

To assemble, line up all the ingredients on each wrap, leaving room on all sides, and roll up. Serve immediately.

1 2

Ingredients 400g beetroot, cut into wedges 1 red onion, cut into wedges 3 tbsp olive oil 2 tbsp rice wine vinegar 2 tbsp soft brown sugar 2 star anise salt and pepper, to taste flour, for rolling 500g vegan puff pastry vegan cheese, to decorate Method Preheat oven to 200˚C. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat remaining oil in a large, ovenproof non-stick frying pan, then add the veg so they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.

On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Take the pan out of the oven, remove the foil and shake the veg around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown. Use any leftover pastry to make pastry straws.

Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out. Scatter over the cheese and a sprinkle of sea salt, then serve.

1

2

3

3 4

*To press the tofu, place on a plate, cover with a couple of paper towels and press down to absorb the moisture. *Make sure you get extra-firm tofu as it has the least amount of moisture. *These burritos can be frozen – just put in sealed bags.

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Vegan sweet potato & cranberry wreath Prep: 15 mins Cook: 45 mins Ingredients ½ x 20g pack thyme 1 small sweet potato, peeled and diced 2 onions, peeled and finely sliced 4 Brussels sprouts, trimmed and quartered 2 tbsp olive oil, plus extra for brushing 2 tbsp maple syrup salt and pepper, to taste 320g sheet vegan puff pastry 5 tbsp cranberry sauce 15g cashew nuts, roughly chopped Method Preheat the oven to 200˚C. Line a baking sheet with parchment paper.

Remove leaves from half the thyme and put in a bowl with the veg, oil and syrup.

Season and mix well.

Spread the veg out on a baking tray and bake for 30 mins, or until tender.

Cut out a 22cm circle from the pastry, then place on the lined baking sheet. On the pastry circle, mark an 11cm inner circle and cut a cross into the centre, leaving 4 equal wedges of pastry still attached to the main circle. Now make 4 more cuts to make a star, leaving 8 small equal-size wedges that are still attached to the main circle.

Spread cranberry sauce around the main circle of pastry. Top with the veg. Sprinkle over the cashews and remaining thyme leaves.

Bring one point of the centre star over the filling, as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath. Brush with olive oil, then bake for 20 mins, until golden brown and cooked through. Rest for 5 mins before serving.

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Vegan chilli Prep: 15 mins Cook: 45 mins

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Ingredients 2 sweet potatoes, peeled and cut into chunks 3 tbsp olive oil 2 tsp smoked paprika 2 tsp ground cumin salt and pepper 1 onion, chopped 2 carrots, peeled and chopped 2 celery sticks, chopped 2 garlic cloves, crushed 1-2 tsp chilli powder 1 tsp dried oregano 1 tbsp tomato purée 1 red pepper, cut into chunks 2 x 400g cans chopped tomatoes 400g can black beans, drained 400g can kidney beans, drained Method Heat oven to 200˚C. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp of the oil, 1 tsp of the paprika and 1 tsp of the cumin. Give everything a good mix so that all the chunks are coated, season, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for a further minute. Add the remaining dried spices and tomato purée.

Give everything a good mix and cook for another minute.

Add the pepper, tomatoes and 200ml of water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Serve with rice. Can be made ahead and frozen for up to 3 months.

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Vegan christmas pudding Prep: 30 mins Cook: 3 hrs Ingredients 125g dairy-free margarine 375g dried figs 75ml rum 350g mixed sultanas and raisins 1 large eating apple, peeled, cored and grated 85g light brown soft sugar 85g dark brown soft sugar 100g breadcrumbs 100g self-raising flour ½ tbsp allspice

Vegan chocolate ice cream Prep: 25 mins Cook: 20 mins, plus cooling, churning and 3 hrs freezing Ingredients 2 x 400g cans coconut milk (not light) 175g caster sugar 50g cocoa powder 100g vegan dark chocolate, chopped 1 tsp sea salt flakes 1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste 2 tbsp cornflour Method Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted.

Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency. Strain into a bowl, cover and cool to room temperature.

Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Serve immediately or transfer to a freezerproof sealable container and freeze for up to 3 months. If you don’t have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hours, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof sealable container and freeze.

Stand for 10 mins at room temperature before scooping into bowls or cones.

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Method Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking parchment. Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.

Roughly chop 125g of the figs and set aside. Put the remaining figs, the dairy-free margarine and the rum into a large food processor and whizz until smooth-ish, then scrape into a large mixing bowl. Tip in the chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into a pudding basin.

Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large pan, with upturned saucers or scrunched-up bits of foil in the bottom (so the pud doesn’t touch the bottom), then fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer for 3 hours, topping up the water as needed. Remove and leave to cool.

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Cost sector

waste not

Want not

The festive period, more than at any other time of year, can be when food waste is at its highest. Here is Caterer Connections’ advice and recipe suggestions to help you reduce any waste easily

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hristmas is a time for indulgence and across the catering sector the last thing you want is to run out of anything and disappoint customers.

The flip side is that you may be left with a surplus of food and not know what to do with it. Billions of pounds worth of food is wasted each year in the UK hospitality and foodservice sector, and with it being an issue that’s increasingly on the minds of caterers and customers, it’s important to use as much leftover food as you can during the festive season to not only help your profits but the environment as well.

Waste reduction

Before you do anything, think about how you can reduce food waste. l Look at Christmas bookings or the number of

people you need to feed and buy appropriately. l Don’t be sucked in by festive promotions and offers encouraging you to buy more and save money – it’s likely that you won’t end up saving money and will instead have more food than you need. l Always keep a record of what you have in stock so you don’t buy something you already have. l Store food correctly. As you’re likely to be preparing more food at this time of year, make sure your fridges and freezers are running at the right temperatures and that low-risk foods are always stored on higher shelves than high-risk foods. Keeping food storage areas clean and tidy, and storing foods correctly will help preserve quality and reduce deterioration, which will avoid waste. l If you need to decant food into different containers, make sure they are labelled so you know what’s in there, when it

needs to be used by and any allergen information. This will make it easier to keep track of your stock and will prevent unlabelled food being thrown away because you don’t know when it was stored. l Maintain good temperature control.

This includes cooling hot food quickly and reheating food to the correct core temperature. l If you get food delivered, make sure you only accept what you ordered and check use-by dates and the condition of the food. l Be aware of your portion sizes, including side dishes. Look out for the foods commonly left uneaten on plates and then adapt portion size, for example, do people often leave potatoes or salad? Remember, quality over quantity. l Give customers more menu options, for example, offer fries, potatoes and salad, rather than just chips. And offer more choice over what to include or leave out of their meal, maybe just putting any accompaniments on the side dishes section of your menu so that customers are free to choose just how much they want to eat. l Set up a link with local charities, such as those who feed the homeless, or a foodbank as Christmas is a time when they have high demand for food.

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Cost sector

Look at food differently View leftovers not as being waste but as ingredients that can be used to make more delicious dishes at this busy time of year. It’s so easy to simply throw away food that you don’t immediately have a use for, but putting them to one side or even freezing them for another time will mean you’ll waste far less food. Use every part and transform ingredients commonly used at Christmas, such as broccoli stems, which are always thrown out but are great steamed and used in a version of bubble and squeak or blended and added to soup, and carrot tops – the leafy part can be used as a garnish or blitzed with other ingredients to make a pesto.

Yesterday’s loaves become bread pudding, vegetable peelings and meat bones can be used to make stocks and soups, while day-old bread can be made into croutons or breadcrumbs. Here are more ideas of how to use these underappreciated scraps.

Cheeseboard Cheeseboard leftovers are ideal stirred into a simple white sauce with seasoning, nutmeg and Dijon mustard to add to cooked pasta, broccoli or cauliflower, or to serve with fish or a gammon steak.

Vegetables Excess veg can be incorporated into a basic bread dough with cheese to create a tear-and-share loaf.

Roast dinners Meat and veg left from a roast can be stir-fried.

Salad Limp salad leaves can be given a new lease of life stir-fried with sesame oil, garlic and soy sauce for a tasty side dish.

Bananas Bananas freeze really well, so if you find yourself with browning bananas, peel them and put into freezer bags. You can then add them frozen to smoothies, or defrost and use to create banana cake or banana pancakes.

Herbs Unused fresh herbs are perfect blitzed with lemon juice, olive oil, capers and seasoning to use as a topping for fresh fish.

Reinventing your food waste by creating tasty new dishes ticks both the waste reduction and increasing your profits boxes 26

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@KraftHeinzFSUK www.kraftheinzfoodservice.co.uk

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Yo ho ho

and a bottle of…

For so long gin has been the buzzword in spirits, but there are four new cool kids in town

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t seems us Brits continue to have a great thirst for new and innovative craft spirits. The Wine and Spirit Trade Association’s (WSTA) latest market report showed that total spirits sales in the UK reached £11 billion in 2018.

It’s widely recognised that customers are becoming more adventurous and knowledgeable about their choice of drinks and are looking for premium options, and so you’ll benefit if you refresh four spirits in particular in your bar offering. Plus, you’ll be showing you’re well aware of how on-trend craft spirits are.

Here’s what you need to know for a boost in all-year-round sales, especially over the festive season if you get sorted now.

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No longer a rum deal

Long been known as the tipple favoured by sailors and pirates, rum has had a renaissance. Rum was THE drink in 2018 and its star continues to rise. The WSTA report also revealed that almost 35 million bottles of rum were sold in the UK, amounting to over £1 billion, last year.

Alongside growing sales, the UK has also seen a sharp rise in the number of rum brands on the market. In 2006, there were around 50 available, but now that number is approaching 200. So where has the revival come from? It’s thanks, mainly, to bartenders and mixologists using the sugar-cane-based spirit to create drinks that customers aren’t expecting, ie not

simply served with cola. It’s the most versatile spirit too as there’s an everincreasing range of styles and hues to choose from including dark, white, golden, spiced, barrel-aged and coconut. Similar to whisky, variations in colour come from the raw ingredients used and the way it’s produced and aged. Think about using them in cocktails, where white and golden ones are best used, and serving neat, which darker, aged versions are ideal for.

Miles Beale, Chief Executive of the WSTA, said: “It’s been another great year for rum sales in the UK. British drinkers have more choice than ever before when it comes to rum. Craft spirits are ‘of the moment’, and an increasing number of artisanal spirits

are up there with the most popular rum cocktails and it’s easy to create your own versions of other popular rum cocktails, such as daiquiris and mojitos, which are bound to go down well with customers.

Wonder of whisky

Rum is particularly favoured by millennials, with 80% of 25-34 year olds regularly enjoying the tipple producers are crafting their own interpretations of the spirit – often alongside their gin range.”

When it comes to rethinking your range look first at the style of rum. According to a recent study by Campari, Jamaican rum is the favourite, so make it the one to go with to rejuvenate or kick-start your offering.

And don’t focus too much on the colour as there’s really no difference between white and dark rum, and it won’t give you any

idea on the taste.

For ways to serve, you may be surprised to know that tonic is a great rum mixer – your customers are sure to be surprised, given that it’s usually only served up with gin.

Old-fashioneds

The whisky category is a complex one with many varieties available, making it tricky to know which to stock but great because there’s a style to suit every customer. It’s no longer about offering an entry level choice and a premium one; the sales potential lies in premium blends, imports and malts, fitting with the trend for quality drinks and the top consumer needs of type, quality and flavour. Another pointer is whisky drinkers generally prefer a more premium serve than drinkers of other spirits.

Because there are so many choices available, make it easy for customers by dividing your range by flavour and type, and make the flavour profiles of each brand clear.

Experts suggest categorising them as sweet, fruity, spicy and smoky. Whisky caterer connections nov/dec 2019

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cocktails are becoming more and more popular and consider looking at post-meal occasions too, as Kantar Worldpanel data from 2017 shows that whisky sales increase between 8 and 11pm compared with all other spirits. Haig Club Clubman, Dalwhinnie 15-year-old, Jameson and Monkey Shoulder are some of the brands to make sure are on your shelves.

Dandy brandy

Brandy is the classic after-dinner drink.

For years people have been enjoying its distinctive warm, smooth, sweet taste and these days brandies are as varied as wine and beer in taste and aroma. You more than likely serve it straight most of the time but it’s also a key ingredient in cocktails, such as

an Alexander and sidecar.

The most popular brandies are Cognac and Armagnac and when choosing what to stock, it’s a good idea to look at which country it’s from, whether it’s made from grapes, fruit or pomace and its age.

Courvoisier VS is the most popular brand and should be essential for your bar. Serve with a cheeseboard, particularly blue cheese, as the saltiness goes perfectly with the sweet, mellow tones of brandy. The drink partners well with the earthy tones of a mushroom risotto too and with a dark chocolate dessert.

One shot or two?

Tequila is one of the fastestgrowing spirits categories in

Best serve suggestions Rum Served simply over ice or in a fresh daiquiri.

the UK, with drinkers beginning to appreciate its craft, heritage, depth of flavour and versatility.

Commonly taken as a shot, it’s being used more and more in cocktails. Year-onyear tequila is growing in popularity as an ingredient in cocktails as menus expand to offer more and different choices. A favourite is a margarita, so make sure it’s on your cocktail list and that your range of tequila includes varieties that work well in cocktails and ones that can be enjoyed neat.

Another plus is tequila has less sugar than most other alcoholic drinks and as 38% of cocktail drinkers would drink a skinny cocktail if it was available (CGA mixed Drink Report 2017), team it with agave syrup to create a skinny margarita.

Brandy Serve in a snifter, wine glass or tulip glass on its own or with a dash of water or mixer, such as soda, tonic, cola or lemonade.

Sidecar Fill a cocktail shaker with ice and add 50ml brandy (try Three Barrels VSOP), 25ml fresh lemon juice and 25ml triple sec.

Shake well, strain into a cocktail glass and serve ‘straight up’ (without ice) with a morello cherry to garnish.

Daiquiri Add 60ml light rum (try Bacardi Superior), 30ml fresh lime juice and 22ml demerara sugar syrup to a shaker with ice and shake until well chilled.

Strain into a chilled coupe glass and garnish with a slice of fresh lime.

Whisky The key to serving whisky well is choosing the right glass: a solid tumbler for neat whisky and a highball for long drinks. Serving simply in a glass with no ice is best to get the full flavour of the drink. Whisky goes well with pretty much any mixer – use at least two parts mixer with one part whisky and fill a tall glass with ice.

Whisky and soda is a classic, but serve it with coconut water for a truly tropical taste, and for an on-trend drink. Whisky goes brilliantly with chocolate too.

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Tequila Serve neat in a wine glass to be sipped. It goes well with soda, pineapple and orange juice.

Margarita Salt the rim of a chilled cocktail glass.

Pour 42ml tequila, 14ml triple sec (ideally Cointreau) and 28ml fresh lime juice into a shaker filled with ice. Shake well and strain into the glass, with or without ice.

Garnish with a fresh strawberry.

Manhattan Stir 55g rye whisky, 14g sweet vermouth and 1-2 dashes of Angostura bitters together with ice. Strain into a chilled coupe glass and garnish with a slice of fresh orange.

Soft drinks

Softly does it As more and more consumers opt to go soft when it comes to their drinks, here’s how to spoil them with choice

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t’s fast becoming known that alcohol isn’t the be-all and end-all. There’s an increasing thirst for soft drinks, with research suggesting that not drinking alcohol is becoming more mainstream among young people aged between 16 and 24 years old – more than 25% of young people consider themselves ‘non-drinkers’, according to BMC Public Health. And it’s not just young people who are choosing to abstain as the research also shows that the number of ‘lifetime abstainers’ increased from 9% to 17% in 2018. It seems the norms around drinking are changing and you are perfectly placed to maximise on this in your venue.

Be adventurous

There’s always going to be demand for the classic soft drinks – cola, lemonade, orange juice and tonic water – but these days it really pays to think beyond the usual and offer customers a selection of soft drinks that take things up a notch or two. With the growth of soft drinks sales comes a healthy market, but it’s a diverse one too, making it tricky to know what to stock. You know your customer base better than anyone, and it can pay to be more adventurous and introduce new

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ranges to cater to the changing demographic of soft drink consumers.

Adrian Troy, Barr Soft Drinks Marketing Director, said: “Understanding your customer base and tailoring your soft drinks offering accordingly is key when it comes to driving sales. Soft drinks are an important part of a meal, and a great-tasting beverage can really maximise consumer enjoyment and encourage loyalty, as well as boosting profits for caterers.”

Here are some pointers to set you off in the right direction.

Make it appealing

Consumers want variety and a choice of different flavours. They want something to excite them and provide flavour without the sweetness. They’re becoming more savvy and don’t just want to plump for a mainstream product; they’re looking for a sophisticated drinking experience – ‘soph’ drinks some may say – that use better ingredients, have a story to tell and a premium taste profile. It’s important too that these soft drinks

Since 2005, teetotalism has increased among those aged 16-44 but has fallen by 5% for those aged 65 and over

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Mojito ingredients 1 fresh lime, half sliced into segments sugar syrup fresh mint Real Kombucha Dry Dragon crushed ice Method Add the lime segments to a tall tumbler and squeeze well to get all of the juice out. Add a splash of sugar syrup. Take a handful of fresh mint and rub it until the aromas begin to come out. Add the mint leaves to your tumbler. Half fill with the Real Kombucha Dry Dragon and stir through with crushed ice.

Garnish with the remainder of the fresh lime and mint, and serve.

In 2017, 20% of the population reported not drinking at all* and overall consumption has fallen by around 16% since 2004** * Office for National Statistics, 2018. Adult drinking habits in Great Britain: 2017. **British Beer and Pub Association, 2016. Statistical Handbook, 2016

Did you know?

In 2017, 20% of UK adults aged 16 and over said that they do not drink alcohol Source: Office for National Statistics, 2018. Adult drinking habits in Great Britain, 2017

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Soft drinks

taste natural and authentic, and that non-alcohol drinkers aren’t made to feel as if they are missing out.

Bear in mind that people not drinking alcohol are still celebrating the same occasions and want to be excited by what they’re drinking. Why not create a separate soft drinks and mocktails menu, just as you would have an alcoholic drinks menu, to make customers feel like they’re not a second thought? Make sure it offers a wide choice so that non-drinkers feel like they’re being looked after and will enjoy each round of drinks as much as anyone else.

Presentation matters

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ingredients 5 fresh raspberries 40ml cranberry juice 15ml Teisseire Liquid Cane Sugar crushed ice 100ml bitter lemon fresh raspberries, blackberries, mint leaves and lemon slices, to garnish

Did you know?

caterer connections nov/dec 2019

1

Passion fruit Cranberry and raspberry refresher Cooler

David Begg, founder of the no-alcohol Real Kombucha drinks brand, argues that both non-alcoholic variants of existing brands and conventional soft drinks are failing to meet consumer needs: “The key to creating a good non-alcoholic menu is to make sure Method you’re thinking first and foremost about Muddle the raspberries in a glass, and add flavour and occasion. Modern cranberry juice and liquid cane sugar. Stir drinkers are consuming less and add crushed ice. Top with bitter alcohol, but they’re also lemon, stir and garnish with fruit. expecting a lot more in terms of quality. There’s range of soft drinks no reason why a to offer customers. non-drinker can’t have Make sure to add a something adult and Adult soft drinks is garnish of fruit or exquisite.” one of the country’s herbs to deliver on high Presenting soft drinks fastest-growing consumer expectations in the same way that categories for experience. alcohol is served shows you’re paying attention to those who aren’t drinking alcohol and will Soft suggestions ensure your customers come back for Amy Burgess, Trade Communications more. Try putting the same theatre into Manager at Coca-Cola European Partners, creating a soft drink version of a cocktail describes the company’s Appletiser as you would into one with alcohol. For Spritzer and Schweppes Sparkling Juice example, it’s rare to see a soft drink being as “a great way for operators to tap into served in a specialist glass, which is often this trend [for premium soft drinks] and the case to fully appreciate the taste of a maximise their soft drinks sales by craft ale or a gin and tonic or fine wine. appealing to consumers looking for Similarly, beyond a few cubes of ice and a premium, alcohol-free option.” a slice of lemon, you don’t often see a Fever-Tree is well-known for its non-alcoholic drink dressed and garnished innovative mixers that have breathed new in the same way as a premium spirit and life into the classic gin and tonic. However, mixer or cocktail. The perfect alcohol-free the range can work just as well in nonserve needs a good-quality, sparkling-clean alcoholic cocktails or on its own, just glass, and fruit and herbs for garnishes. You needing the addition of ice and a garnish could even chill the glass so to flavours such as Smoky that the customers feel Ginger Ale and Spiced you’ve prepared the drink Orange Ginger Ale to make and not just poured it. a sophisticated soft drink.

Consider stocking a range Fentimans and Luscombe of mocktails that are ready are brands well worth to serve, which saves space stocking as they provide the on your shelves and means premium factor and can be you have a more grown-up used as they are or mixed.

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SERVES

ingredients 50ml mango juice 15ml fresh lime juice 15ml vanilla syrup crushed ice soda water half a fresh passion fruit fresh mint Method Pour mango juice, fresh lime juice and vanilla syrup over crushed ice in a glass.

Top with soda water and garnish with half a passion fruit and a sprig of mint.

Look at Britvic’s site at sensationaldrinks. com to give you a steer on what to stock and how to revamp your soft drinks offer.

On-trend

The latest buzz in the soft drinks world is around coconut water. It’s a key part of some on-trend alcoholic drinks and it’s easy to create alcohol-free versions with it. Perfect in mocktails is new Vita Coco Sparkling. It has a coconut-water base, is made from natural ingredients and comes in two flavours – lemon & lime and pineapple & passion fruit.

With consumers taking health into consideration when choosing their drinks, get onboard with the kombucha trend and look at offering products from Real Kombucha or Wild Fizz Kombucha. Real Kombucha comes in three different styles, each containing just 50 calories: the ‘light and fruity’ Dry Dragon, the ‘fresh and fragrant’ Royal Flush, made with Darjeeling, and Smoke House, which boasts notes of apple and caramel. There are four flavours in Wild Fizz Kombucha’s range: jasmine tea; blood orange; lavender, rosemary and lemon; and ginger, turmeric and black pepper, and each variant claims to have different beneficial qualities to health.

Revisiting your range and deciding which way to go to improve the appeal of your soft drinks range will reap rewards.

Feature

Time to

sparkle This season of festivities is when your customers will splash out on something a little special

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or anyone working in bars, restaurants, pubs and clubs, the festive period is both wonderful and busy. December, with its office parties and family and friends get-togethers is big business for those in foodservice. It’s also the ideal time to offer something a little special as customers clamour for all things premium.

December is when healthy habits and budgets tend to go out of the window as customers indulge by trading up and trying a more luxurious option.

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“Whether it’s a more premium cut of meat such as a fillet steak or a great bottle of wine, we know that Christmas is the time that customers like to treat others or themselves,” said Les Mohammed, Senior Trading Controller, Unitas Wholesale.

“With this knowledge, it’s essential that venues are ready to make the most of the opportunity by adding more premium options as specials or even creating a more exclusive menu just for the festive period.”

Little touches

If you’re looking to encourage customers to spend a little more, it’s critical that you offer an ambience that suits higher prices.

Make sure your venue is looking its best, with bottles and glasses gleaming, floors swept and clean, and surfaces spotless.

Music and lighting are essential to get right to create the perfect atmosphere and suit a more premium offering. Make any festive decorations tasteful and showcase the design and style of your venue with touches such as candles and fresh foliage on the tables.

Little festive touches like mini mince pies, packets of fudge, mulled wine and eggnog are also great ways to boost per-head spend.

Drink up

The festive period is a time when premium brands really come to the fore. Whether it’s cocktails, a pre-dinner G&T or a celebratory bottle of fizz, customers want to see the best options on offer, and it’s a great opportunity for venues to upsell.

With gin and tonics still in huge demand, gin remains a star of the shelves with more and more niche brands competing for

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attention. With most venues stocking a variety of high-quality options, a great way to boost sales is creating a bespoke gin menu, packed full of upmarket brands matched with a variety of tonics and different serves.

Fruit-flavoured gins remain incredibly popular, as do pink gins, but it pays to offer plenty of choice as customers are often inspired by the drinks they see around them. Adding a beautiful glass and eye-catching garnish will lead to plenty of requests for ‘whatever she/he has’.

To really drive up your sales, visibility is essential. Offering some festive-themed options alongside your usual cocktail

menus placed on all tables is a brilliant way to inspire customers to try something new.

At a time when you know customers are looking for something special, listing all the brands in your cocktails is essential, especially as they’ll carry a higher price tag.

Upgrade your menu

For customers looking to indulge and happy to spend a little more, it really does pay to offer some high-quality choices. Some venues offer a bespoke festive menu that runs alongside or instead of their usual menu, while others offer a variety of specials to be sure they don’t lose any regular customers who don’t

want to pay out more.

If your venue would suit it, think about offering a chateaubriand for two or something as traditionally premium as lobster thermidor. If that’s a stretch too far, think about an extra-special touch to a more affordable dish, such as lobster mac ‘n’ cheese, triple-cooked chips or king prawn and langoustine paella. Could you

bling up a roast dinner with joints carved at the table with duck fat roast potatoes?

What about local produce? Customers like to know where their food has come from, so could you opt for local meat?

Train your team

The best advertising that any venue can have is its staff and, if trained well, your

a great way to boost sales is creating a bespoke gin menu, packed full of premium brands matched with a variety of tonics

team can be your greatest asset.

Front-of-house staff can make recommendations to customers about meal choices and answer any questions.

They can also encourage customers to add a side dish, additional course or sharing plates, as well as making suggestions for bottles of wine to complement their meal choice, and suggest a dessert or cocktail to follow.

For those deciding what to drink, bartenders will often be asked for their advice. It’s essential that your staff know their brands and flavours so they can offer great advice on what works well, as well as garnishes and glassware. caterer connections nov/dec 2019

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Every pack purchased gives you a chance to win, so why not give your coffee break a special seasonal twist? Keep those festive fingers crossed and maybe Christmas will come early for you this year.

To sign up visit nestleprofessional.co.uk/crackerpack *Ts&Cs apply. **Source: IRI MAT 52 w/e May 2019. ®Reg. Trademark of Société des Produits Nestlé S.A.

Feature

Raising

the bar

The days of putting bowls of peanuts and Bombay mix out on the bar for all and sundry to take a handful from should be long gone. The time has come for bar snacks to go premium

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here are many reasons why serving communal bar snacks is not advisable these days, mainly for health and safety reasons and the rise in allergies. So if you have the type of venue where drinkers enjoy a nibble with their drink or if you don’t serve a full food menu – or even if both apply or not as the case may be – premium snacks could be the perfect way to boost your business.

Bar snacks help profits, encourage more drinks sales and can become a talking point if they’re significant enough, even leading to customers recommending your bar on the strength of your snacks. A well-rounded offering is ideal, one that includes the classics that are affordable

for most and then some more innovative options that carry a higher price mark.

Bear in mind that you don’t want the kitchen to be preparing anything that’s too labour-intensive or uses expensive ingredients though so that you maximise your profits. But forget salty snacks designed to make drinkers thirsty; it’s time to up your game and serve tasty bowls of sophisticated snacks to complement that G&T or pint.

Where to start

There are really two ways to approach this. One, serve a complimentary bowl with high-end drink orders, for example, with champagne, prosecco and cocktails.

Or two, offer a special bar snacks menu

featuring a selection of small dishes individually priced and as an offer, such as £4 each or three for £10. This menu could be as simple as a handwritten blackboard that can be changed according to seasonal occasions, for example. You could, of course, do both.

If you decide to go down the free snacks route try smoked almonds with a cocktail or mocktail, upmarket pork scratchings with a pint of beer, buttered popcorn with champagne, manchego and olives with prosecco and white wine, and pretzels or crisps with a glass of red. Perhaps serve a little tray of snacks with drinks to include nibbles such as marinated olives, roasted nuts and something more unique. To move things up a notch, mini bruschetta, caterer connections nov/dec 2019

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roasted pitta chips with dip, cured meats, mini mozzarella balls and sun-dried tomatoes, a miniature cheese selection and mini crackers or tiny honey-glazed sausages would all go down well. Or you could go all out with dishes such as fried prawns with sesame salt, homemade pretzels, ham hock croquettes, onion bhajis, or goat’s cheese and chilli bonbons. Some people will still want to see the classics, so make sure your menu includes snacks such as hand-cut chips or onion rings with a dip to give balance.

Old favourites

Let’s not forget the mainstay of pubs and bars though: crisps and nuts.

Keep a varied selection of bagged crisps flavours and include more premium ‘posh’ brands such as Burts and Pipers, even vegetable crisps for a healthier snack option. Nuts don’t need to be plain either: take a look at Belazu’s range, which includes Truffle & Pecorino and Rose Harissa Nut Mix. The snacks market is in growth, so maximise on this by going slightly off-piste with products such as beef jerky.

You could think about promoting drink and snack pairings too to encourage customers to buy something a bit different, for example, Krave’s high-protein jerky range includes zesty lemon & dill salmon that goes well with lighter beers, gin and prosecco, and Szechuan pepper & ginger salt beef jerky partners darker beers perfectly. These products also tick the box for the growing number of consumers looking for healthier snacks that are still tasty.

Delivering more

Jennifer Macdonald-Nethercott, Marketing Manager at the Meatsnacks Group (Krave is one of its brands), said: “Today’s consumer is looking for a social foodie offering and a snack that will deliver more in terms of flavour. They’re looking for healthier but tastier options, especially when it comes to protein.”

Why not be really adventurous and go for bowls of insects? Insect snack producer Eat Grub offers crickets, mealworms, buffalo worms and grasshoppers in peri-peri, smoky barbecue, and sweet chilli and lime flavours. Cofounder Shami Radia insists the products are not a gimmick but are for people who want something more exciting with their drink. But maybe crunchy roasted crickets is a step too far!

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makes

10

Chorizo sausage rolls Prep: 10 mins Cook: 20 mins Ingredients 200g mini cooking chorizo 1 sheet pre-rolled puff pastry, cut in half lengthways (or make your own) 1 egg yolk 1 tbsp fennel seeds Method Preheat the oven to 180˚C. Line a baking tray with greaseproof paper.

Peel the mini chorizos and roll them in your hands to make a sausage shape.

Lay the mini chorizo lengthways along each piece of pastry. Roll and

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fold the pastry over the chorizo, brushing the inside with egg yolk to help seal.

Using a fork, seal the edges and trim any excess pastry. Cut the sausage rolls into individual rolls and place on the prepared baking tray. At this point you can transfer to a freezer-proof container, lined with greaseproof paper, to cook from frozen later. Cooking times will increase when cooking from frozen and you may need to lower your oven temperature slightly.

Brush with egg yolk and sprinkle with fennel seeds.

Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.

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5 6

Date and gorgonzola croquettes

makes

20

Prep: 15 mins Cook: 5 mins Ingredients 400g dates 1.2l milk 250g butter 400g plain flour 300g gorgonzola 100g chopped walnuts salt and pepper 200g plain flour, on a tray 8 beaten eggs, in a large bowl 200g dried breadcrumbs, in a large bowl Method Put the dates in a pan and cover with water.

Bring to the boil to soften, then strain lightly, pressing in a sieve to remove excess water, then roughly chop.

To make the béchamel, heat the milk to simmering point and then pour into a jug.

Add the butter to the same pan and gently melt. Stir in the flour and cook for 1 minute.

Take the pan off the heat and add the milk in stages, whisking until the mix is smooth.

Add the cheese, dates and walnuts, plus salt and pepper to taste, and heat until cheese is melted, then leave to cool.

Mould the mix into balls and coat in flour, then in egg, and then coat fully in the dried breadcrumbs. Chill until ready to use.

When ready to cook, fry in hot vegetable oil in a large pan or fryer until crisp, golden brown and hot in the middle.

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makes

18 Cups

Popcorn with sesame-glazed pistachios Prep: 15 mins Cook: 30 mins Ingredients 40g vegetable oil 65g popping corn salt 3 tbsp extra virgin olive oil 2 tbsp sugar 2 tbsp toasted sesame seeds 2 tsp soy sauce ½ tsp garlic powder 225g shelled unsalted pistachios Method Preheat the oven to 180˚C and line a baking sheet with parchment paper.

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2

In a large pan, combine the vegetable oil and popping corn, cover and cook over moderate heat until the corn starts to pop.

Cook, shaking the pan until popping stops, about 3 to 5 minutes. Transfer the popcorn to a bowl and season lightly with salt.

Wipe out pan. Add oil, sugar, sesame seeds, soy, garlic powder and 2 tsp of salt and cook over moderate heat, stirring, until sugar dissolves, about 3 minutes.

Add the pistachios and cook, stirring, for 1 minute. Scrape the pistachios on to the baking sheet and bake for about 10 minutes, until bubbling. Scrape the pistachio mix into the popcorn and toss well. Cool before serving. This can be stored in an airtight container until needed.

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SERVES

8

Savoury rosemary mixed nuts Prep: 10 mins Cook: 10 mins Ingredients 225g mixed nuts 1 tbsp butter 1 tbsp fresh rosemary, chopped 1 tsp brown sugar 1 tsp salt 1 pinch cayenne pepper Method Preheat the oven to 180˚C. Spread the nuts evenly on a baking sheet and bake for 10 minutes until they are lightly toasted.

Meanwhile, melt the butter, then combine with the rosemary, sugar, salt and cayenne in a large bowl. The sugar and salt will start to dissolve in the melted butter.

When the nuts are toasted, toss them immediately in the rosemary mixture until they are evenly coated.

Best served warm.

1 2 3 Smoked paprika prawn skewers Prep: 10 mins, plus 15 mins marinating time Cook: 10 mins Ingredients 12 mini wooden skewers 12 large raw prawns ½ tbsp smoked Spanish paprika (sweet or hot) 2 large garlic cloves, finely chopped 1 tsp cumin seeds, toasted and ground couple of oregano sprigs, leaves finely chopped, or ½ tsp dried juice and zest of 1 large lemon 2 tbsp olive oil Method Soak the skewers in a bowl of water for 10 minutes.

Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.

Mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp of the oil.

Add the prawns and leave to marinate for

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SERVES

6-8

15 minutes at room temperature. Skewer the prawns on to each stick.

Heat the remaining oil in a large frying pan and fry the prawns for 3-4 minutes,

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turning halfway through, until just cooked.

You may need to do this in batches. Season with salt and pepper, squeeze over the lemon juice and serve.

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Christmas

clean-up With Christmas upon us in a matter of weeks it’s important to remember the basics of good hospitality at your busiest time of year

a glass. Make sure glasses are clean and shiny, and that cutlery is clean before you put it out on tables.

The main causes of incidents in the workplace are slips, trips and falls, lifting and manual handling, and contact with hot surfaces and harmful substances. Just remind everyone to take their time and still follow procedures – customers won’t mind waiting a few more minutes for their meal if it means it’s cooked thoroughly, special dietary requirements are followed, tables are clean and there are no spillages on floors for someone to slip on. It takes minutes to ask someone to help you lift a heavy box or use appropriate equipment but takes a lot longer for you to recover from an injury that could have been avoided if you weren’t trying to rush.

With allergens and special dietary requirements becoming increasingly more widespread it’s vital that staff know what is in the special dishes that you’re serving at Christmas that you don’t at any other time of the year. Make sure they are briefed and reiterate that if they aren’t sure, it’s far better they take the time to check than not.

The festive period is a time when you may see new customers coming through your doors, so creating a positive impression now will set you up well for future visits.

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W

hen you’re dashing here, there and everywhere it can be easy to forget the basic things you do each day to keep your venue clean and incident-free, but at Christmas time it’s more important than ever to keep on top of it all. The key is to be prepared – you know it’s going to be busy!

Start by briefing staff on basic cleanliness, health and safety, and allergen information at the start of the day or before it gets too busy. That way it’s fresh in everyone’s minds. You should already have a member of staff whose responsibility it is to keep everywhere clean, but it’s crucial that they stay on

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top of it during busy periods. If you’ve recruited seasonal staff, make sure they are all properly trained on processes and procedures; don’t let standards slip or safety procedures be forgotten.

At any time of year cleanliness instantly tells a customer everything they need to know about your bar or restaurant. Even the tiniest of errors made during a customer’s experience in your venue will be made a whole lot bigger if the place is dirty and untidy. It’s not just surfaces that need to be kept clean; cutlery, tableware and especially glasses need to be sparkling. There’s little more off-putting than to see someone else’s meal still on your fork or a lipstick stain on the rim of

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In season

… s e m o c e r He mind d n a lips s ’ Year e n w o e y r to N eve d n a o e d h wor o think a e h t s as i ays t m p t t s i i r t Ch , bu w o n right

Q

uite possibly the last thing you want to be thinking about right now is New Year. But as the end of another year beckons, there’s the final celebration to plan for to encourage those who want to party with a night out on the town to choose your venue.

People tend to decide at the last minute what they’ll be doing for New Year’s Eve, so don’t be concerned if you haven’t put much advertising out yet about what you’re doing. A social media and email drive in the quiet period between Christmas and New Year will do the trick and get people’s attention when they’re most likely to make their final plans. If you’re in for a busy Christmas you might want to keep it simple, treating it just like any other night or if you want to keep the fun times rolling and the customers pouring through the door, go for a theme. Here are some ideas.

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set up A photo wall Photo booths are so last year! Using holographic, glittery or brightly coloured balloons, and of course number ones to create 2020, cover a wall and put a few props in front of it such as a chair, feather boas or hats for people to use as they stand in front of the sparkly balloon wall to have their photo taken. It’ll look great too!

Go black, white and gold For a glam, sophisticated evening, decorate with banners, balloons and streamers and encourage customers to come dressed following the colour scheme – include your staff too!

create a champagne bar Turn a section of your bar area into a champagne bar, with a selection of garnishes that customers can choose from to add to their drink.

Host a party Masquerade party – where customers wear a mask, either one of their own or ones supplied by you.

A decade party – choose which one you want and theme your decorations, music and drinks around it, with a few special drinks from that time, such as a tequila sunrise, Cinzano and lemonade or Malibu and cola for the 80s.

Candy colours – bright clothes and decorations with special sweet-themed cocktails and even a sweet shop.

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In season

Fun all night long If it’s just a usual night at your venue could you arrange games to entice people in? A lucky dip where a customer pulls a card out of a bag with each one having a different offer on, such as any cocktail for £5 or two for one on spirits, a mass round of pass the parcel, a special drinks offer announced every hour on the hour are a few suggestions that are easy to run.

Karaoke is still a winner, even if people say it’s cheesy they’ll still get up and belt out their favourite song after a few cocktails!

And stock up on party poppers so that at midnight everyone can pull one to celebrate or get a few glitter cannons to let off when the clock chimes because who doesn’t love a bit of glitter?

Get them settled

Have a plan for how to keep customers in your venue well into the new year, depending on what time you stay open until. You could have a special offer on drinks to unleash from midnight onwards. Or make karaoke a competition with the winner announced after 12. If you’ve opted for a theme, offer a prize for the winner, again announced after midnight. Go with the same idea for a masquerade night or photo wall, giving a prize for the best. Serving an after-midnight brunch will guarantee customers stay put and keep your tills ringing.

be prepared

l Order in supplies of fizz for all

New year, new…

Don’t let the January blues take hold by giving your venue a little revamp. It doesn’t need to take much to make a difference. Have a move around of furniture and try a new layout, paint a wall to make a feature of it and brighten up the space without needing to have a full refurbishment, put fresh flowers in vases on tables, or introduce a few new dishes to your menu or some new drinks. Small changes can have quite an impact.

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budgets – what better way to bring in the new year than with a glass of fizz? l Stock up on party poppers. l Change the decorations – keep the Christmas ones up but add a few more in different colours that aren’t red or green. l Promote your venue and any plans for a theme or fancy dress on social media. l Put boards or posters up or flyers on the bar and on tables to advertise your New Year’s Eve plans.

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