Caterer Connections Jan/Feb 2020

Caterer

connections Jan/Feb 2020

The magazine exclusively for catering professionals

Trending now

Get onboard for success

make it count… … when it comes to first impressions

on the market

A review and what’s to come

A new

decade

Advice and tips galore to help you mark the start of 2020 and make this year one of your best yet

EXPERTLY CRAFTED FOR THE MOMENTS THAT MATTER

Our expertly crafted blend of Arabica and Robusta coffee beans have been carefully selected, then roasted to bring out their natural flavour.

Enjoy the smooth, rich taste of NESCAFÉ®️ GOLD BLEND®️.

STOCK UP ON THE NATION’S FAVOURITE PREMIUM INSTANT COFFEE* EXPLORE NOW

*Source: IRI Grocers + Kantar Value Retailers 52 w/e 09/11/2019 ®️Reg. Trademark of Société des Produits Nestlé S.A.

Hello. . .

… Happy New Year and welcome to the first issue of 2020! We hope you had a successful and enjoyable festive season and now it’s time to look forward to the year ahead and all the possibilities it brings.

The market has fluctuated over the past few years and we take a look at the current state of affairs on pages 24-25, including some stats and advice on moving your business onwards and upwards. And on pages 29-31 you can read all about the trends predicted to be big in the months ahead to make sure you stay relevant and stand out in a busy and competitive marketplace.

How many of us mark a new year with a spring clean? January through to February is a great time to take a step back and look at your venue to see where improvements could be made and to freshen things up. The feature on pages 26-27 gives you pointers on spring cleaning so that your venue is gleaming ready for the first event of the new year. On that note, the calendar on pages 6-7 marks out all the important dates for your diary and in season on pages 40-42 will help you make the most of the first two key occasions of 2020 – Chinese New Year and Valentine’s Day. As it’s an opportunity for a fresh start, pages 32-35 focus on presentation, which includes all aspects of presentation in your business, from appearance to social media. Remember the old adage of first impressions count and you won’t go far wrong for a successful start to 2020.

Enjoy this issue and we’ll see you in March.

Mar t in

K at i e

’

Katie & Martin s

top tips for a new year, and decade!

1

look back to move forward Look at your sales data from 2019 to see what was successful and what wasn’t. Reflect on all aspects of your business as well to keep improving.

2

make a plan You always need to be at least one step ahead in this game, so use our calendar for the year ahead on pages 6-7 to see what’s coming up that you need to prepare for and the quick-serve feature on pages 29-31 to find out what the key trends in food and drink, and the industry as a whole, are to make sure you stand out from the crowd and demonstrate how on the ball you are.

3

time for some new ideas As it’s the dawn of a new decade, go all out on introducing some changes.

Don’t limit your imagination to just food and drink, although exciting additions to your menus will be welcomed.

Think about changes you could make to the decor or introducing sustainable packaging. It could just be changing the paintings on the walls or a move around of tables and chairs.

caterer connections jan/feb 2020

03

NEW

Natural flavours

30% Reduced sugar*

Makes 42 portions Suitable for vegetarians

Lighter, fluffier and Gluten free.

*The new Angel Delight Mousse will achieve at least 30% less sugar than standard food service Angel Delight

14 In this issue FEATURES

14

profile: poco tapas bar Eco-chef, writer and sustainability consultant Tom Hunt also cofounded Poco in Bristol, where food waste is not on the menu

18

wholesome approach Help customer’s meet the New Year’s resolution of healthy eating with these recipes and drinks ideas

24

on trade A review of the market and the opportunities out there for you

26

spring clean How to get sparkling results, from the kitchen to front of house

29

quick serve Discover the trends to get onboard with this year

32

presentation Making those all-important first impressions truly count

40

36

plastic In the ongoing battle with plastic, we reveal the advances being made to create alternatives

38

deposit return scheme The lowdown on Scotland’s controversial new scheme

24

29

regulars

06

events The key dates for the year ahead

32 08 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 Editorial Director Stephenie Shaw Editor Kate Feasey Head of Design Emma Bramwell Designer Rafaela Aguiar-Hill Artworker Chris Gardner Profile photography Jenny Zarins Publisher David Shaw To advertise, please contact Gary Simpkins on 07947 902263 or sales@thebrightmediaagency.com

News Updates and trends from across the foodservice industry

13

what’s cooking Latest must-have products for a great start to 2020

40

in season A thrilling threesome of occasions for January and February and our pointers for sales success caterer connections jan/feb 2020

05

Events

Make a

note

Diaries at the ready, here’s our round-up of some of the key foodie dates for 2020

February

1-2 February Plant Powered Expo

With plant-based food still very much a key trend, this show will give you all you need to know about this feel-good approach to life.

2 February British Yorkshire Pudding Day

Quite possibly the most popular part of a roast dinner, make the Yorkshire the star in a selection of special meals.

5 February World Nutella Day

The hazelnut spread is so versatile you could go wild and have a Nutella menu!

9 February National Pizza Day

January

1-31 January Veganuary

This annual month-long campaign aims to inspire people to move to a vegan diet for January, and beyond.

Highlight the vegan options you have available.

20 January Brew Monday

A Samaritans initiative to encourage people to get together for a chat over a cuppa. You can get a free fundraising pack from samaritans.org/support-us/ campaign/brew-monday/ and arrange your own Brew Monday to help tackle loneliness in your community and raise money for Samaritans at the same time.

23 January National Pie Day

Comfort food doesn’t get much better than a pie, so try out a menu that’s all about the pies, sweet and savoury, for the day.

06

caterer connections jan/feb 2020

25 January Burns’ Night

As if anyone needs an excuse to eat pizza… Create a pizza station where customers can add their own toppings.

25 January Chinese New Year

Spread the love and stand out from the rest with special offers and a romantic setting.

Give a nod to the poet with a promotion on your selection of finest Scotch whiskies.

Welcome in the year of the rat with a Chinese-themed menu.

25 February Shrove Tuesday

Get flipping and be sure to provide sweet and savoury options, such as egg and bacon and caramelised banana and maple syrup.

14 February Valentine’s Day

22 February – 1 March Real Bread Week

Try your hand at baking your own bread to draw in the lunch crowd.

24 February Fairtrade Fortnight

Two weeks of showing support for all the farmers and workers who grow food in developing countries to provide the UK with some of its favourite products.

March

22 March Mother’s Day

Show appreciation for all mums with flowers, good food and not-to-be-missed deals.

April

2-5 April The London Coffee Festival

If you love good coffee get to this festival and find out how to treat your coffee-loving customers.

12 April Easter Sunday

Start your advertising now for this key date and think about how to draw families in with ideas such as Easter egg hunts and drawing competitions.

August

28-30 August The Big Feastival

Held in the Cotswolds on Alex James’s farm, this is the go-to family festival for good food and drink, and entertainment – there’s something for everyone.

September

19 September – 4 October British Food Fortnight

Showcase all the glorious food and drink that is produced on our home soil with traditional comfort food and exciting on-trend dishes. And be sure to source locally to really celebrate all that’s British.

May

8 May May Day bank holiday

Be prepared for the Sunday to be busy as people make the most of having Monday off work. Dust off your outdoor area, just in case the sun shines.

October

25-29 October Diwali

June

5 June World Environment Day

The United Nations’ key global event to raise awareness of the environmental issues that face planet earth and how we can act to protect our environment.

12 June – 12 July UEFA Euro 2020

One of the most popular football events kicks off and so should your food and drink promotions to get football fans through your doors.

17-21 June Taste of London

Five days of food, this is the highlight of the foodie calendar.

Have a day out, get inspiration for your menus and learn about the latest trends.

21 June Father’s Day

Offer all dads a free drink when they order food and make the most of Father’s Day.

24-28 June Glastonbury

It’s Glastonbury’s 50th anniversary, so why not create a festival vibe with local cider and a street food menu? It’s all about high-quality ingredients and you can add a higher price tag.

Light up your venue with a themed menu of veg kebabs and yogurt dip, meat or vegetarian masala and naan, followed by traditional Indian sweets such as barfi.

November

5 November Bonfire Night

You can’t go wrong with hotdogs, baked potatoes and toffee apples. Could you arrange apple bobbing or crafts such as bonfire chalk drawings or ‘fireworks’ in a bottle?

December

25 December Christmas season

It won’t be long before you’ll need to start planning for Christmas 2020, so keep a record of what was successful in 2019 to shape your plans for 2020.

31 December New Year’s Eve

A great opportunity to get people through your doors with not too much effort – just advertise a theme and decorate your venue.

29 June – 12 July Wimbledon Fortnight

Get out the Pimm’s, and strawberries and cream and serve up afternoon tea.

July

24 July – 9 August Olympics

Japan is the host for the 2020 Olympic Games, so offer a themed menu and some simple outdoor games to get involved. caterer connections jan/feb 2020

07

Hospitality proves to be backbone of uk The UK’s hospitality sector can provide the jobs the country needs over the next decade, if it has the right support, according to UKHospitality.

The latest figures, published by the Office for National Statistics, revealed that hospitality businesses created nearly 46,000 jobs during the past year – nearly one in six across the UK – and half a million since 2009.

As a result, UKHospitality has called on politicians to provide support as a priority to ensure the continued growth of the sector.

“Despite some difficult trading conditions, rising costs and struggles on

high streets, hospitality has still added half a million jobs in the past decade,” said Kate Nicholls, UKHospitality Chief Executive.

“This highlights not just how important the sector is in terms of employment but also how resilient and adaptable businesses are. This is fantastic work from a sector that deserves recognition as a huge economic asset.

“If we get the correct support from the incoming government, there is no reason why hospitality cannot exceed this figure over the next decade. Conversely, if governments over the next 10 years do not support hospitality, the sector may struggle to repeat its feat.”

annualLY, with 35 million bottles sold last year. Did you know that in 2006 there were 50 rum brands compared to more than 200 in 2019?*

The b word: what next?

The UK may be leaving the European Union on or before 31 January 2020 and for those of us working in foodservice, there may be a few differences as we settle into a new world.

While we don’t have a crystal ball, there are things to be mindful of as Brexit looms on the horizon.

Stockpiling There is no need to stockpile food and drink as food shortages aren’t predicted, although there may be less choice initially available as the supply chain slows down.

Fresh foods Fresh food with a short life, such as fruit and

08

caterer connections jan/feb 2020

vegetables, will be affected most, particularly those that are not in season in the UK when Brexit takes place. There may be delays as food travels from other countries, so source local produce where possible to avoid any shortage of ingredients.

Employees There are certain schemes and processes you need to be aware of. l Find out more here: gov.uk/guidance/ employing-eu-eea-and-swiss-citizens-and-theirfamily-members-after-brexit Suppliers Talk to your suppliers to check on their preparation for Brexit and check which, if any, ingredients are most likely to be affected.

Wine and Spirits Trade Association 2019 Market Report

£1bn

*

Rum sales have now surpassed

News

*The Waitrose Annual Food and Drink Report 2019

vision

Big flavours, small ABVs and funky formats all look set to dominate the on-trade in 2020, according to new research.* Pink drinks are here to stay, from pink gins to rosé wines and blush prosecco, so expect demand for all things rosy to continue.

Low and no-alcohol drinks have been increasing in popularity over the past two years and it looks like this trend will keep on rising, with premium mixers and alcohol-free spirits becoming mainstream top choices.

Consumers will continue to drink less but better in 2020, with premium sparkling wines remaining a popular choice. Watch out for Cava making a reappearance in the popularity stakes, as well as other

Love is

in the air sparkling wines from Australia, New Zealand and South Africa.

When it comes to non-sparkling wines, expect to see an increase in the demand for English wines after a bumper harvest in 2018 in England and Wales.

Sustainability is dish of the day Sustainability is now rising in importance for UK customers as they look for easily available information on where their food comes from and how it’s sourced. Not only is it environmentally friendly but it also ticks the boxes for those wanting to support local growers and suppliers.

When it comes to refreshing your menu for the new year, it’s worth answering these questions: l Could you source ingredients from

local providers, such as farms, delis and markets? l Are any of your ingredients organic? l Could you grow any of your own ingredients, even herbs? l Does your menu change with the seasons to make the most of local in-season produce? lA re your portions sized correctly to reduce waste?

Whatever you do, make sure you shout about any of your local, home-grown or organic credentials on your menu and on social media.

One of the busiest nights in the foodservice calendar, Valentine’s Day is a crucial date to get just right as it’s often the perfect night to attract new diners as they look for somewhere to impress their dates.

First of all, plan your offer. What worked last year and what’s worth introducing for the first time? What is your competition offering and how can you go one better?

Whether it’s a specially created menu, themed cocktails, live music or food and wine pairings, spread the word on social media so your customers know to book a table.

Could you promote an offer to encourage people to book a table in advance so you have an idea of how many to cater for? Consider a complimentary glass of fizz for each diner per booking or a discount on the bill.

Get ready to create a night to remember for your customers with these top tips: l r earrange your tables to create as many tables for two as possible l t hink about the atmosphere you want to create; stock up on candles and create a romantic playlist lV alentine’s Day is an ideal time to offer premium options on the menu such as bottles of champagne, seafood and steaks lW ith each dish, offer a wine suggestion to elevate your offer.

caterer connections jan/feb 2020

09

News

Cash in on keto

When it comes to heating up your coffee sales, it seems health, convenience and ethics are leading the way, according to new research.

In high demand is keto coffee, also known as bulletproof coffee, which is paleo-friendly and suitable for those on a high-fat, low-carb diet, blending coffee with butter or coconut oil. Also rising in popularity is coffee with additional health benefits, so superfood coffees infused with CBD, maca or collagen are likely to appear on menus during 2020.

There’s also an increased demand for coffee with ethical and sustainable credentials, according to GlobalData, so think about how and where you source your coffee. If your beans are ethical, sustainable, organic or Fairtrade, make sure you let your customers know.

New year, new stock Kombucha, a naturally lightly sparkling drink made from fermented tea, ticks a lot of the right boxes for 2020. Available in a variety of different flavours, it’s non-alcoholic, healthy, probiotic and

distinctly on-trend, which makes it an ideal option for customers looking for an alternative soft drink to the usual options, or for those wanting to add health benefits.

Counter the threat of Dry January Last year, more than five million drinkers signed up to Dry January, with plenty more joining in unofficially, resulting in a noticeable downturn in alcohol sales by bars and pubs.

While the Dry January campaign may be praised for its health benefits, particularly following the over-indulgence of the festive period, it can cause significant issues for those in the on-trade. This can be particularly felt by smaller businesses, according to figures from the Campaign for Real Ale, which reports that 18 pubs

per week close in the UK. Fight back and counter the threat of Dry January by focusing on your soft drinks and no-alcohol offer to ensure you have plenty of choice for those abstaining. There’s huge innovation taking place within the alcohol-free category, with premium mixers, soft drinks, and alcohol-free beers, wines and ciders on offer.

Ensure you provide those not drinking alcohol with a premium serve, with glassware and garnishes, and you’ll be helping to future-proof your business.

When it comes to eating fish, of UK consumers want to eat more seafood and 70% think that sustainability is important, according to new research*

55%

Seafish State of the Nation report 2019

*

10

caterer connections jan/feb 2020

Walkers Core Grabs are worth 34% of Grabs Sales in Pubs

Crisps are the UK’s most popular snack

Crisps, snacks and nuts consumers spend +£2.35 more per visit vs main meal consumers

Grabs are growing at

39%

12.4%

of Pubs Crisps sales are Walkers Ready Salted, Cheese & Onion and Salt & Vinegar

in Pubs

32 x 50g 32 x 50g 32 x 50g

Walkers Cheese & Onion Crisps 50g Walkers Ready Salted Crisps 50g Walkers Salt & Vinegar Crisps 50g

50% pub visitors said selling snacks was a characteristic of their ideal pub Sales up 41% in pubs Case of 20 cards Case of 24 cards Case of 24 cards

Nobby’s Nust Sweet Chilli Coated Peanuts 40g Nobby’s Nust Sweet Dry Roasted Peanuts 50g Nobby’s Nust Salted Peanuts 50g

Sources: Crisps, snacks and nuts in the on trade 2011. YouGov UK Aug 2017 MCA Pub Brand Monitor, snacking occasions grew from 6.4% to 8.5% Q2 2018 YOY; Mintel Consumer Snacking Report, May 2018, 66% of UK consumers chose CSN as a snack in latest 2 weeks, highest % of any snack item. Salesout Pub £ Sales 52w/e 23 June 2019.

Sales Out, Total Food services, Pubs, Nuts, MAT we 09.09.18.

Get the new decade off to a flying start with these must-stocks

Whats ’

cooking

exclusive to you JJ Whitley and Unitas have joined forces to bring you two new fruity spirits.

Strawberry Gin can be used all year round in gin and tonics and fruit-based cocktails, combining the gentle, summery, sophisticated notes of fresh strawberries and the classic notes of juniper, citrus and licorice root. Vanilla Vodka offers a smooth, rich, subtle vanilla flavour with a hint of white pepper spice, ideal to offer neat or for mixing in long drinks or cocktails.

load ’em up

With demand for healthier snacks continually on the rise, it’s essential that your offer is packed with flavour. To deliver the double whammy of taste and health, Golden Wonder has launched Light and Loaded. The new ‘All the taste, half the fat’ range contains 50% less fat than comparable snacks and comes in Cheddar Cheese and Smoky Bacon flavours. And these snacks are VAT-free, so healthy for your bottom line too.

breakfast like a king

It pays to stock up on the staples for the most important meal of the day and when it comes to offering the breakfast essentials, you can’t go wrong with Caterers Kitchen. This range of everyday must-stock products not only offers excellent value but is also packed with flavour. Make your breakfast offering fit for a king with Caterers Kitchen fruit juices, tinned apples, bacon, beans and porridge oats.

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

Client:

1litre

Approx 6 x 150ml servings in this carton

hassle-free beer

With draught beer selling six times more than bottles, Heineken’s Blade beer system enables you to serve Birra Moretti, Tiger and Heineken Zero on draught with no hassle.

It requires no maintenance, beer line cleaning or need for CO2, and is ideal for even the most compact space. Talk to your beer supplier now, visit www.uk.blade. shop or call 0345 877 8889.

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

caterer connections jan/feb 2020

13

Profile

Photography by Jenny Zarins for Tom Hunt’s book Eating for Pleasure, People & Planet (published by Kyle March 2020)

No waste

here 14

caterer connections jan/feb 2020

Food sustainability expert Tom Hunt has a simple aim: to create exceptional food with local, seasonal produce that has minimal, if any, impact on the environment

T

om Hunt is an eco-chef, food sustainability consultant, food writer and co-founder of Poco Tapas Bar in Bristol, which won the Best English Restaurant, Best Independent Restaurant and Best Restaurant at the Food Made Good Awards in 2016.

Tom has taught food sustainability at Le Cordon Bleu London and his latest book, Eating for Pleasure, People & Planet, is out in March this year.

What is your career history?

Since a very young age I’ve been passionate about food and art. From 1997, I helped my friend Ben Hodges with catering for weddings before heading up the catering for a chalet in Val d’Isere during the 2003 ski season, when I was just 23 years old.

Thanks to being able to create my own menu, I was able to find my feet with food: I learnt how to budget, experiment and write recipes. It helped build my confidence before returning in 2004 to a job as sous chef at the prestigious River Cottage in Dorset, working with TV chef Hugh Fearnley-Whittingstall. While working for Hugh, I set up a festival cafe that served posh wraps and seasonal salads at the British music festivals – our first being Glastonbury. Then, in 2011, Poco Tapas Bar opened in Bristol. Since then I’ve been food writing and working as a food sustainability consultant.

“the quality of our ingredients matches that of any Michelinstarred restaurant, however, we serve our food at an affordable price” Tell us about Poco Tapas Bar.

Poco is a seasonal tapas restaurant with a core focus on ethics and sustainability. The dishes are small plates made with seasonal, British food. Most of the fresh produce is sourced within a 50-mile radius of the restaurant; it’s 70-80% organic and 100% seasonal. We don’t use any imported fresh products and have recently pledged to only serve low-carbon meat. The quality of our ingredients matches that of any Michelinstarred restaurant, however, in line with our ethos, we serve our food in a relaxed environment at an affordable price that aims to build a strong community around the restaurant.

Describe the menu.

My manifesto is called Root to Fruit eating.

It’s a food sustainability philosophy with three key points: eat for pleasure; eat caterer connections jan/feb 2020

15

Profile

whole foods; and eat the best food you can.

Our menu is created with these points in mind. We cook everything whole to produce zero waste and because all our veg is organic and local, we never peel it. We also leave stalks and leaves on them too.

This not only helps the environment but is a financial saving too, which then in turn helps us to keep the cost of our dishes down. We only cook with low-carbon meat, such as wild game, offal and bi-products, and 75% of our menu is plant-based, lowering our carbon footprint even further.

How can an outlet be more sustainable?

As we all know, the world is facing a serious environmental crisis. Our food system is one of, if not the biggest impact a food business can have on the planet. First we have to take responsibility for our impact and serve the best quality food we can.

Where our food comes from makes a huge difference in terms of this impact. From the right suppliers we can even benefit the environment. Therefore, buying food from small, chemical-free, local farms is the best

16

caterer connections jan/feb 2020

way your restaurant can become more sustainable. Buy as much local food as you can and try to opt for low- or no-spray vegetables too. Make your menu seasonal and focus your dishes on these ingredients.

Be proud of the quality of your ingredients and make them more affordable by shifting dishes to be more plant-focused and highlight this on your menus – I’m sure your customers will be impressed that you’re buying local while trying to do your bit to save the planet.

But is it expensive?

It may cost more to buy organic and better-farmed ingredients but by cutting down on waste and increasing the plantto-meat ratio on your dishes you can create a budget that will amply allow for you to purchase these better-quality ingredients.

How did your love of food develop?

I’ve always been passionate about food for as long as I can remember and I think that’s because of my family. We always ate around the dinner table, every night, as a family.

Mum was always cooking. It was never

perfect and sometimes from a packet but, nevertheless, she always made a homecooked meal for her family and that has had a massive influence on me.

What is your signature or favourite dish to make?

At the moment it is actually for an ingredient: cider vinegar! It is very simple to make and is a great way to turn wasted or windfall apples into a highly valuable product that can save you a lot of money while increasing the quality of your menu.

When did you become conscious of sustainability?

I’ve always been aware of food sustainability and environmental issues, however, I first decided it would be my main focus in 2011 when Tristram Stuart, author of Waste: Uncovering the Global Food Scandal, invited me to cook a banquet with food that would otherwise have been wasted. It was a huge eye-opener for me and made me rethink how I operate, realising I could have a positive impact on the environment simply by the way I cooked.

THE TASTE YOUR CUSTOMERS LOVE, NOW VEGAN.

Find out more at ufs.com/plantbased

WINNING WITH *Kantar Worldpanel Usage 52 w/e 2nd December 2018

PLANT BASED

Feature

Healthy beginnings With healthy eating topping the nation’s most popular resolutions list, are you tapping into the opportunity to drive up sales while giving customers what they want?

18

caterer connections jan/feb 2020

E

ating better is the most popular New Year’s resolution and you can help your customers start 2020 the way they mean to carry on with a host of healthy dishes, drinks and snacks for all dietary requirements.

Reducing spending is another top resolution, which may mean that although demand for healthier food and drink is high, customers are hesitant as it’s so often associated with a high price. A survey carried out with more than 2,000 people by Future Thinking, an insights and analytics company, showed more than half (67%) considered healthy eating to be more expensive than typically unhealthy foods and nearly 50% said they would eat more healthy products if they were cheaper.

Shatter that illusion by communicating a clear value-for-money message, for example, offer a free healthy snack with a hot drink purchase, or a mini smoothie with a lunch dish.

When it comes to excluding certain food groups, such as gluten or soy, one in 10 people said they do avoid at least one food group largely because of lifestyle choices and because they perceive free-from products to be healthier than their conventional counterparts. See if you can extend your ‘free-from’ offering beyond gluten and dairy to show awareness and make sure you clearly label these options.

The survey also revealed that fruit and vegetables were a key driver when customers look for healthier foods.

How quick and simple does that make it for you to get a wide range of food and drink choices on your menus straightaway? Just a bowl of fresh fruit on the counter or bar, or a snack of fresh veg with a protein-packed dip will help to demonstrate your commitment to healthy options.

Catherine Elms, Senior Research Director at Future Thinking, said: “Consumers are clearly taking steps to be healthier, but they are not just concerned about fat and sugar anymore.

Recognition of a healthy diet as more holistic has significantly increased and they want to know what’s included in their food as much as they want to know what it doesn’t include.”

Try the following recipes and suggestions that cover all eating and drinking times and occasions to make sure you’ve got healthy eating covered so you can help your customers enjoy themselves without their plans going to pot.

Breakfast

Yogurt is a great choice for breakfast, particularly plain versions as flavoured ones can contain added sugar and calories. For a real flavour hit, try adding fresh fruit to wholemilk or low-fat plain yogurt for fibre, or go for Greek yogurt for a real protein boost.

makes

10

Fried egg breakfast pizzas

Prep: 5 mins Cook: 35 mins Ingredients 260g water (or vegetable broth) 130g quinoa ½ onion, chopped 130g spinach leaves 2 eggs 30g grated cheese ½ tsp oregano (or thyme) ½ tsp garlic powder ½ tsp salt and ½ tsp pepper Method Combine the water and quinoa in a pan and bring to a simmer. Cover and cook for about 10 mins, or until quinoa is thoroughly cooked and liquid has been absorbed.

Remove from heat and set aside.

In a non-stick pan, heat the onion for a few mins, until soft, then add the spinach, cooking until the spinach has barely wilted, about 2 mins. Remove from heat.

Preheat oven to 180˚C and lightly grease a muffin tin.

In a large bowl, combine the cooked quinoa, cooked spinach and onions, eggs, cheese, oregano or thyme, garlic powder, salt and pepper, mixing to combine well.

Spoon the mixture into the prepared muffin tin, being careful not to overfill.

Bake in the preheated oven for 20 mins.

1 2 3 4 5

2

Prep: 5 mins cook: 10 mins

Ingredients 2 muffins, split 4 tbsp marinara or other tomato pasta sauce 65g shredded mozzarella cheese 1 tbsp unsalted butter 4 large eggs salt and freshly ground pepper to taste 2 tsp fresh oregano leaves 1 tbsp grated parmesan

Quinoa egg muffins with spinach

SERVES

method Preheat oven to 200˚C. Line a rimmed baking sheet with foil.

Place the muffin halves on the baking sheet and toast for about 4 mins, until light golden brown.

Spread 1 tbsp of sauce on each muffin half, and sprinkle 2 tbsp of cheese over

1 2 3

each. Return muffins to the oven for another 4 mins, until the cheese is melted.

Meanwhile, melt the butter in a large skillet over a medium to high heat. Crack in the eggs and fry to customer’s preference.

Remove muffins from the oven, top each with a fried egg, season with salt and pepper, then evenly sprinkle over the oregano and parmesan. Serve immediately.

Add a glass of milk for extra protein.

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Blackberry & apple oat bake Prep: 10 mins, plus infusing time Cook: 50 mins Ingredients 500ml semi-skimmed milk 2 small cinnamon sticks 6 cardamom pods, bashed 2 gala apples, peeled, cored and cut into 1cm cubes 200g jumbo porridge oats 1 egg, beaten 1 tsp vanilla extract 1 tsp baking powder 100g pecans, roughly chopped 320g blackberries milk or fat-free yogurt and maple syrup, to serve Method Heat the oven to 200˚C. Put the milk, spices and apple in a small pan. Cover, gently bring to the boil and simmer for 10-12 mins.

1

SERVES

6

Set aside to infuse for at least 15 mins.

Remove and discard the spices, then pour the apples and milk into a bowl and roughly crush the apples. Mix in the oats, egg, vanilla, baking powder, pecans and blackberries.

Tip into a 2-litre ovenproof dish and bake in the oven for about 30-35 mins, until piping hot in the middle. Serve with milk or yogurt and maple syrup.

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lunch

When thinking of lunch options, choose flavourpacked dishes that are both speedy and delicious, packed with nutrition and can be served to go.

Vegan lentil soup SERVES

4

Fish burger wraps Prep: 5 mins Cook: 15 mins Ingredients 4 frozen coley or other white fish portions, just thawed 2 tbsp plain flour 1 medium egg 45-60g fresh breadcrumbs zest and juice of half a lemon 2 tbsp sunflower oil 4 flour tortillas 8 tsp tartare sauce 1 little gem lettuce 4 dill pickles Method Pat the fish dry with kitchen paper. Put the flour on a plate, beat the egg in a bowl, then mix the crumbs with the lemon zest and seasoning in another bowl.

Coat the fish portions in the flour, dip in the egg, then coat in the crumbs.

Pat them on well.

Heat the oil in a large frying pan. Add the fish and cook over a medium heat for about 5 mins on each side, until golden, then stand them up in the pan to brown the edges.

Warm the tortillas in the microwave or oven, then spread each one with 2 tsp tartare sauce. Pull apart the lettuce leaves and add 2 to each tortilla. Slice the dill pickles lengthways into 4, lay on top of the lettuce leaves, then top with a fish burger. Squeeze lemon juice over. Bring in the sides, then fold up the bottom of the tortilla and serve.

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Prep: 5 mins Cook: 20 mins Ingredients 1 tbsp olive oil 1 onion, chopped 5 medium carrots, coarsely grated 150g red lentils 1 litre vegetable stock/broth 100ml dairy-free milk, eg soy milk 1 tsp ground cumin fresh parsley and mixed seeds, to serve, optional Method Heat the oil in a large pan over a medium heat. Add the onion and cook for 3 mins until softened.

Stir in the carrots, lentils, stock, milk and cumin, then bring to the boil.

Reduce the heat and simmer for 15 mins or until the lentils are cooked.

Puree the soup with a hand-held blender or food processor. Add more water to thin, if necessary.

Serve garnished with fresh parsley and mixed seeds.

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SERVES

4

main meals

Meat-plant protein blends are going to be big news this year, so below is a burger recipe with added fibre that’s also gluten-free.

The sauce is inspired by the Middle East, a healthy alternative to ketchup and mustard. These are great served with lettuce and a slice of fresh tomato. Give customers the option of a ‘naked’ burger or served in a warm wholewheat pitta.

Beef & mushroom burgers prep: 5 mins Cook: 10 mins Ingredients 115g sliced button mushrooms 450g 90% lean ground sirloin 2 tbsp olive oil ½ tsp black pepper ¾ tsp kosher salt 40g cucumber, chopped 30g plain wholemilk Greek yogurt 2 tbsp minced roasted garlic (about 4 large cloves) 1 tbsp fresh lemon juice 1 tbsp fresh flat-leaf parsley, chopped 8 large butter lettuce leaves 4 large tomato slices 4 red onion slices method Preheat grill or a grill pan to mediumhigh. Line a baking sheet with parchment paper.

Place mushrooms in a food processor and process until minced, about 1 min.

Combine with the ground sirloin, oil, pepper and a pinch of salt in a bowl.

Gently shape the mix into 4 (10cm) patties, and place on the baking sheet.

Stir together cucumber, yogurt, garlic, lemon juice, parsley and a pinch of salt

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Feature

SERVES

6

Vegan shepherd’s pie Prep: 30 mins Cook: 1hr

Ingredients 4 large potatoes, peeled and chopped 1 onion, chopped

1 tbsp crushed garlic 1 tbsp olive oil 340g soy mince, one that’s cook from frozen 500g button mushrooms, finely chopped 2 tbsp soy sauce 1 tbsp maple syrup 1 tsp dried basil 1 tsp dried oregano 130g tomato paste 130g frozen peas 130g frozen carrots 4 tbsp vegan butter, plus extra for the top 80-120ml soy milk (or other non-dairy milk) sea salt and black pepper, to taste Method Cook the potatoes for about 20-25 mins, or until soft.

Meanwhile, put the chopped onion and garlic in a pan with the olive oil and sauté over a medium heat until softened. Add the soy mince and sauté until soft and browned.

1 2

If the soy mince is a bit chunky, use a spatula while sautéeing to break it up into small pieces.

Add in the mushrooms, soy sauce, maple syrup, basil, oregano and tomato paste and combine.

Add the frozen peas and carrots and sauté until the peas and carrots are slightly softened.

When the potatoes are cooked, add the vegan butter and soy milk and mash it up. Add more soy milk if necessary, and add salt and pepper to taste.

Preheat the oven to 200˚C. Put the mince mixture into a pie dish and smooth down. Top with the mashed potatoes and use a fork to create a pattern on it. Dot some vegan butter on top and sprinkle with black pepper.

Bake in the preheated oven for 30 mins.

For the last 5 mins switch to the grill to brown the top.

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Prawn & courgetti spaghetti Prep: 15 mins Cook: 15 mins Ingredients 225g wholewheat spaghetti 1 yellow squash, trimmed and peeled into ribbons 1 courgette, trimmed and peeled into ribbons 450g peeled and de-veined medium prawns, tails removed salt and freshly ground black pepper 2 tbsp olive oil handful cherry tomatoes, halved 4 cloves garlic, finely chopped pinch of crushed red chilli flakes, optional 120ml low-sodium vegetable or chicken stock 2 tbsp fresh chives, chopped, to serve SERVES

4

in a small bowl, then set aside.

Grill the burgers, uncovered, until cooked to customer’s preference, about 4 mins each side for medium.

Put 2 lettuce leaves on a plate, top with a burger, tomato slice, red onion slice and a heaped tbsp of the yogurt mix. Serve.

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Method Bring a large pot of salted water to the boil.

Add the spaghetti and cook according to pack instructions for al dente.

Put the squash and courgette ribbons into a colander. Reserve 60ml of the pasta water and then drain the pasta over the veg ribbons.

Toss in a bowl to evenly distribute the pasta with the ribbons.

Toss the prawns in ½ tsp of salt and some freshly ground black pepper. Heat 1 tbsp oil in a large pan over a medium-high heat.

Add the prawns, spread into a single layer and cook, without stirring, until just turning pink

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SERVES

4

around the edges, about 2 mins.

Stir the prawns, add the tomatoes, garlic and chilli flakes, if using, and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 min.

Add the pasta, vegetable ribbons, broth and remaining tbsp of olive oil to the pan.

Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the spaghetti seems dry.

Season with salt and pepper, sprinkle over the chives and serve.

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Feature

desserts and drinks

For those with a sweet tooth who want to be healthy, focus on fresh fruit flavours, low-sugar and no-alcohol and you’re on to a winner. Always list your ingredients to showcase the fruit and veg content.

SERVES

8

Vegan mini pavlovas SERVES

1

Vitamin-packed smoothie Ingredients 65g cooked kale 1 tbsp almond butter ½ tsp wheatgerm oil 160ml semi-skimmed milk ½ small banana 90g kiwi, peeled 85g tinned pineapple chunks in water ½ medium apple, peeled and cored 5g fresh mint leaves ½ lime, juice only sprig of fresh mint, to serve Method Put the kale, almond butter, wheatgerm oil and a small amount of the milk into a food processor, or high-powered blender. Blend to a smooth paste.

Add the remaining ingredients, including the rest of the milk, and continue to blend until smooth. Serve garnished with the sprig of fresh mint.

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Prep: 25 mins Cook: 2 HRS Ingredients For the meringues 6 tbsp chickpea brine (from 425g can chickpeas) ¼ tsp cream of tartar 65g sugar ½ tsp vanilla extract jam or whipped coconut cream (see below), for filling fresh seasonal berries or chopped nuts, for topping for the whipped coconut cream 2 cans full-fat coconut milk, chilled overnight 2 tsp vanilla extract Method Preheat oven to 105˚C. Line a large baking sheet with parchment.

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SERVES

2

2

In a mixer, whisk the chickpea brine and cream of tartar on a medium setting for 5 mins. Continue beating, adding sugar 1 tbsp at a time. Beat for 10 mins more until medium-stiff, glossy peaks form. Beat in the vanilla.

Spoon 8 large dollops of meringue on to the baking sheet, pressing lightly in the centre to form an indent for filling.

Bake for 1 hour, then turn off the oven and leave the meringues inside for another hour. Cool completely.

Meanwhile, make the whipped coconut cream: scoop the coconut cream into a mixing bowl, discarding the liquid. Add the vanilla extract and using a mixer’s whisk attachment on high speed, beat until stiff peaks form.

To serve, fill the meringues with jam or the whipped coconut cream and top with fresh berries or nuts. l Unfilled pavlovas can be stored in airtight containers at room temperature for up to 1 week.

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Low-calorie veg smoothie Ingredients 195g tomato juice 45g carrot juice 1 stalk celery, with leaves 65g spinach leaves ½ cucumber 130g ice method Place the tomato juice, carrot juice, celery, spinach, cucumber and ice in a blender.

Process until smooth. Add water or more ice if the consistency is thicker than you’d like.

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Virgin layered strawberry & mango margarita

snacks SERVES

6

Ingredients 385g frozen strawberries 30g simple syrup (see below) 385g ice 130g water 85g lime juice 65g orange juice 385g frozen mango chunks Method Place strawberries, 2 tbsp of syrup and half the following into a blender: ice, water, lime juice and orange juice. Puree until smooth.

Transfer to a pitcher or bowl.

Rinse out blender jar and add mango, remaining ice, water, lime juice, orange juice and 2 tbsp of syrup. Puree until smooth.

Carefully layer in 6 glasses.

1

Busy consumers want to grab a healthy bite while on the move and are shunning traditional mealtimes.

Trail mix ingredients 30g whole shelled (unpeeled) almonds 30g unsalted dry-roasted peanuts 30g dried cranberries 30g chopped, pitted dates 55g dried apricots, or other dried fruit method Simply mix it all together and divide into snack-size portions.

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2

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SERVES

1

ingredients 400g can chickpeas, don’t drain 1 tbsp tahini paste 1 fat garlic clove, chopped 3 tbsp 0% fat Greek yogurt good squeeze lemon juice

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Yogurt banana sundae

method Spoon the yogurt into a small bowl and top with banana, almonds and chocolate chips or strands.

Hummus

method Drain the chickpeas into a sieve over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor and whizz until smooth.

Whizz in 1 tbsp of chickpea liquid at a time until smooth consistency. Stir in lemon juice and season to taste.

Divide between 4 serving pots or dishes.

simple syrup Bring 130g sugar and 130g water to a boil, stirring frequently to dissolve the sugar. Cool for 30 minutes and then refrigerate until cold.

ingredients 30g non-fat vanilla yogurt 30g sliced banana ½ tsp sliced almonds ½ tsp dark chocolate chips or strands

makes

4 PTNS

Vegan lemon & dill cashew dip Prep: 15 mins, plus soaking time ingredients 160g raw cashews 30g extra virgin olive oil 30g warm water, divided 2 tbsp lemon juice 2 tbsp tahini 4 cloves garlic, peeled 1 tsp salt ½ tsp ground pepper 30g fresh dill, coarsely chopped (keep sprigs to garnish) 2 tbsp capers, drained Method Place cashews in a bowl and add warm water to cover by 1 inch.

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SERVES

16

Leave to soak for at least 5 hours or overnight.

Drain the cashews and transfer to a high-powered blender. Add oil, water, lemon juice, tahini, garlic, salt and pepper. Process for 2 to 3 mins, adding more water, 1 tbsp at a time, until creamy. Add dill and capers; pulse 5 to 6 times to incorporate.

Transfer the dip to a serving bowl or pot for on-the-go snacking.

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On trade

In a market that’s changing and evolving it’s important that on-trade operators adapt to stay relevant. Here’s what you need to know to drive success in your business

Market

changes T

here’s no denying that 2019 was a tricky year for the on-trade market, with MCA Insight research showing the slowest rate of growth for seven years. However, there is a positive: the eating- and drinking-out market is predicted to grow 1.3% to £91 billion and the future looks brighter, with MCA predicting turnover growth at 2% by 2021.

*

All statistics are MCA Insight

Overview

Spend and the percentage of people eating out is up 0.5% and 80% respectively, although frequency is down, particularly at lunchtime, which is at a four-year low.

Unsurprisingly, it’s millennials, or ‘home builders’, in the 25-34-year-old age group without children who eat out the most.

The high spenders are the 55-65-year-old ‘greying generation’ and the 65+ ‘golden oldies’ (up on last year), who spend in pubs and coffee shops in particular. Visits by ‘humble householders’ (35-54-year-olds with children) have increased slightly and are driven by convenience. ‘New parents’ (25-34) are not eating out much at all but when they do, they are naturally choosing family-friendly places. Bear this in mind when shaping your new-year offering so you can effectively target your audience, for example, with your children’s menu.

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Changing landscape

No doubt you’re well aware of how the on-trade sector has changed over the years.

Now it’s very much about quality, convenience, tech, health and sustainability.

Consumers are more selective about how often and where they eat and drink out of the home. This is highlighted by the premiumisation trend, which has been a significant area of growth and continues to be. It’s had a huge impact as consumers are opting to eat and drink out of home less often but spending more and trading up when they do. In addition, fine dining has been revealed as a key trend for 2020 and so incorporating a premium selection to your food and drink menus will ensure you’re maximising on its potential.

Research shows that when people eat out, they now want it to be when it suits them, ie all day at any time, and won’t be restricted by conventional mealtimes.

Offering breakfast, brunch, lunch and dinner menus means you have all bases covered and to get customers through your doors you’ll need to have healthy options, deliver value for money on quality food and drink, and represent ethical and sustainable practices.

The growth of home delivery has had an effect on the sector with the emergence

of online ordering technology and more restaurants offering a delivery service.

To take a share of this growing market, could you offer a click and collect or even delivery service?

MCA Insight Manager Katie Prowse said: “Declining visit frequencies and the growth of home delivery are the key reasons for a slower eating-out market. However, strong growth in certain channels indicates that opportunities for success are there for operators, but several basics must be consistently executed first, not least a high-quality product, efficient service and a good environment.”

Concerns over sustainability issues, such as plastic usage and food waste, and healthy eating are now at the forefront of consumers’ minds rather than just being

considered in relation to certain aspects of the market. Research from BrandTrack shows that half (47%) of consumers now rate the sustainability of ingredients as important when choosing a meal out. This highlights the importance of showing your sustainability credentials, including local sourcing, on as many platforms as you can.

The future

Simply eating and drinking out of home is no longer enough with consumers wanting an all-round experience that involves getting great service and great food as well as encountering new technology trends, such as virtual reality. It doesn’t necessarily need to rely on high-tech though, simply having games, table tennis or live music in your venue, or just creating a buzzy

The high spenders

are the 55-65-yearold ‘greying generation’ and the 65+ ‘golden oldies’, who spend in pubs and coffee shops in particular

atmosphere where friends can get together will have an effect.

Serving up a response to trends is now crucial to staying relevant; showing your awareness and that you adapt as they change. Have these 2020 trends in mind to keep you on track for success: l have a more extensive vegan offering l use locally sourced ingredients l reflect Asian-inspired cuisine l have a premium craft beer, gin and cocktails menu l use technology, eg tablets for taking orders.

Now more than ever you need to be focusing on differentiating yourself from competitors, showing off what’s great about your venue, offering great value and an experience that customers can’t get if they order takeaway to grow in a tough market. caterer connections Jan/feb 2020

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Feature

Spring clean

Whatever the size of your premises, everywhere needs to be sparkling clean and now is a good time to get cracking

W

ith the busy blur of Christmas behind you for another year and a typically quiet time ahead through January, now is the perfect time to blitz your venue, from back to front of house. Get everyone onboard because, although it might not feel like it at first, once the place is gleaming there will be a great feeling of satisfaction and productivity making it well worth the effort.

Kitchen and food prep areas

Start with the cookers. Clean them inside and out, and don’t forget the cooker hood.

It’s easily overlooked but it can harbour grease and bacteria. The best and most hygienic way to treat it is steam cleaning, and clean the wire mesh underneath with warm, soapy water – do this for any extractor fans with a removable mesh too.

Clear work surfaces to clean them and polish all stainless-steel surfaces with tip

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microfibre cloths to avoid damaging them.

Remember to wipe down all appliances as you put them back in place.

Moving on to fridges and freezers, take out all food and check expiry dates. Clean the shelves and interior, defrost shelves where necessary and wipe down the exterior with a damp cloth.

Washrooms

This is an area to really give a deep clean.

As well as the obvious, it’s important to clean touch points, such as handles, light switches and soap dispensers, as these are places prone to the spread of bacteria as they are touched frequently by people.

Consider using disposable disinfectant wipes for this job as they are more hygienic, otherwise you’re likely to just spread the germs around instead of killing them.

Again, it’s important to check all toilet seats, taps, fixtures and door handles are secure and undamaged, replacing as

While you’re spring cleaning, check the battery life of your smoke detectors

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necessary. Check tiles, mirrors and paper towel dispensers for cracks and, again, replace them if they’re damaged. Clean them thoroughly to remove any germs, using a hard-bristled brush to clean grout inbetween tiles.

Furniture

Now’s a good time to give your furniture a thorough check for signs of wear and tear and to make sure there are no wobbly legs that could, potentially, cause an accident.

Tighten any loose bolts and screws and look for any torn or badly stained fabric, dents and chips to decide if you need to replace any chairs or tables. Smooth over any surface scratches with furniture polish and do a touch-up job by painting over any minor damage.

Give tables and chairs a thorough clean, especially any upholstered chairs as they can be prone to attracting dirt and grime around arm rests and areas where customers connect with the seat material.

From top to bottom

Take down any curtains and give them a good launder. Throw open the windows

check and tick

Now that the place is spotless, here are two handy checklists for staff to use daily to make sure the kitchen and front of business stay that way.

Kitchen

l Wipe down all surfaces and appliances. l Disinfect prep area surfaces. l Clean sinks. l Wash towels, aprons, cloths, etc. l Refill soap dispensers and replace paper towels. l Take out the waste. l Sweep and mop floors.

Front of house

l Wipe all surfaces. l Sanitise tables. l Check and wipe down all condiments and shakers. l Wipe clean menus. l Clean drinks dispenser heads and the tips of soda guns. l Clean seats and benches. l Vacuum and sweep the floor. l Replace fresh flowers on tables.

Put a sign up in washrooms to remind people to wash their hands tip

for a while to let the fresh air in. Dust blinds, clean windows and wipe down windowsills. Don’t forget to get the vacuum out or feather duster to reach up to get any cobwebs down from around the ceiling, corners and light fittings. While you’re up there, give any pictures or mirrors a clean and dust.

The weather and increased footfall over the winter and Christmas period will have taken their toll on carpets and flooring, so give floors a thorough vacuuming followed by a deep clean using a carpet cleaner or steam mop for hard floors.

Now that you’ve put in all that hard work it’d be a shame to waste it, so little finishing touches such as a new welcome mat and automatic air freshener will help keep your place looking and feeling good.

The great outdoors

Now the inside is spick and span it’s time to look at the outside of your building. It’s really important that the exterior is clean and tidy and that applies to any outdoor area you have, such as a garden, balcony or terrace, as this is the first impression people get of your business.

Use a pressure washer to clean walls and paths, and don’t forget porch areas, windows and doors. It only takes a minute to catch people’s attention and for them to form an opinion, so presentation is all-important to get them through your door. Consider giving walls a lick of paint, as well as window and door frames, and add colourful hanging baskets, window boxes or planters for the finishing touch.

Keep the toilets clean and fully stocked with toilet paper, handsoap and paper towels tip

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Quick serve

Trending right now When it comes to quick serve, it pays to stay on top of trends. Find out how to stand out this year

W

ith the new year comes a whole host of new food and drink trends. And with quick-serve customers wanting great food fast and a memorable experience, here are the trends for 2020 that you need to know about.

Health is the overriding trend in food and drink this year. If you keep that front of mind when creating menus and new dishes that scream good health you won’t go far wrong.

Mindfulness

Recent global food scandals have affected people’s trust in brands and the outcome

is that people want to know where the food they’re eating comes from and what exactly it is they’re eating, so transparency is key.

This means using whole foods with minimal processing so that it’s ‘unchanged’, simple and unfussy. Be prepared and know your stuff about what’s in your dishes for when customers ask questions.

Provenance is increasingly important, meaning locally sourced or home-grown ingredients and products will appeal, and seasonality is vital. Do you have an allotment or space to grow your own herbs, fruit or vegetables, following in the footsteps of many eateries around the UK? If so, make sure your customers know caterer connections jan/feb 2020

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Quick serve

practical trends With incidents of food safety failures hitting headlines more and more often, consumers are much more aware and will go elsewhere if they believe standards don’t meet their expectations. Quick-serve operators need to acknowledge this and make sure standards are kept consistently high.

Technology is continuing to make life easier for those working in kitchens with digital checklists, for example, replacing paper-based checks and records. This is more efficient and reliable, removing the risk of human error.

38% of consumers agree that they trust a product with a shorter ingredients list more than they do a long one (Mintel 2018)

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about it as it adds to your sustainability credentials, as well as the demand for fresh, local food that is organically produced.

Natural balance

As well as taking a natural approach to food, extend sustainability to the containers you serve food and drink in, provide reusable cutlery and show your green credentials in the kitchen with chemical-free cleaning products. And packaging remains very much under the spotlight, so look at all aspects and availability of biodegradable packaging (see the feature on pages 36-37 for inspo).

Sense of adventure

As consumers expand their knowledge of food, they’re increasingly seeking inspiration, new culinary experiences and interesting flavour combinations to try,

which began with sweet-savoury crossovers and has now picked up pace.

Step away from traditional, standard options and transport customers to far-flung exotic places of new tastes with a mash-up of different regional cuisines and dishes. Get ahead by taking inspiration from West African cuisine, which is set to be big news. Think rich, earthy dishes using tomatoes, onions and chilli peppers as a base, then adding flavoursome ingredients such as tamarind, lemongrass and ginger. Keep authenticity in mind as customers will expect it thanks to the prominence of street food festivals, travel and social media.

Offer craft and artisanal dishes too, such as charcuterie boards and handcrafted breads, to cater for those looking for more premium options when it comes to food and drink.

Quick serve

In 2018

18%

of meat buyers also bought meat alternatives, up from 16% in 2017*

Other trends to consider Plant-based meat As ethics, the planet, health and attitudes gather pace, the demand for plant-based meat is significant.

Veganism Despite 2019 being hailed as the year of vegan, this trend is most definitely not slowing down.

Veganism is now thought of as a lifestyle linchpin and is spreading into every area of food and drink.

Fish Considered to be ticking the ethical box of feeling like it’s more sustainable than meat, fish will be a headlining ingredient.

The trend for healthy and nutritious food, plant-based options, meat alternatives and reduced salt, sugar and fat choices continues. The difference now is the addition of ingredients that benefit health and wellbeing and provide energy, vitamins and other plant-based nutrients, such as fibre, protein and essential fats.

Bake to impress

It’s 2020 and time to spice up your baking.

Expect plenty of sweet alternatives to cook

Dunnhumby – Meat Free Alternatives UK Category Overview, December 2018

Added extras

and bake with, and even to stir into hot drinks: syrup reductions from various fruit, such as pomegranates and dates, to use in desserts and glazes, and sweet syrups made from sweet potatoes to replace honey and maple syrup.

If you thought flour was limited to self-raising and plain for baking, it’s time to think again and create bakes using coconut, and fruit and vegetable flours, such as banana and cauliflower, for real stand-out appeal. Give your baking a true boost with protein-packed flours such as red lentil and chestnut.

Above all, convenience continues to reign and although on-the-go food is nothing revolutionary, it will reach a whole new level throughout 2020, as time-strapped customers look for healthy choices, with new and intriguing flavours, throughout the day.

Going Japanese With this year’s Olympic Games being held in Japan, expect to see demand rise for Japanese-inspired dishes, such as sushi.

All things bright and beautiful Where the garden comes inside: use edible flowers and herbs to decorate food and drink, have pots of flowers and plants dotted around, and go for flower and foliage-inspired decor.

*

With this trend, standard mealtimes go out the window and customers eat as and when they’re hungry, likely opting for nutritious snacks over a typical lunch-style option. Make sure you’re offering healthy choices for people on the go, such as protein balls and raw veg with a yogurt dip.

Snacktastic It’s time to upgrade your snacks bearing in mind two key words: home-prepared and fresh. That translates to options such as hard-boiled eggs, drinkable soups, homemade nutrition bars using fresh fruit, and mini dips and dippers.

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Feature

first

impressions

count

Have you thought about what people think when they walk through your door? This is how presentation can impact your business

P

resenting your best self while at work is essential. We all have days when we’d rather be at home on the sofa, but when you’re customer-facing, it’s absolutely vital that you’re positive, friendly, enthusiastic, understanding and professional because first impressions are important and can be the reason why customers return, or don’t as the case may be, to your venue. Plus, it’s the difference between them spreading the word about how great your outlet is and not.

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But we all know that presentation is about much more than a first impression. Whether it’s interiors or tableware, presentation of all aspects of your business will have an impact on a diner’s experience, whatever the type of venue you have, from a deli, cafe or takeaway outlet to a pub, hotel, bar or restaurant. And it goes without saying that you want that impact to be a positive one.

Have a read of our advice and tips on the following pages to guide and inspire you and your team.

ambience When a visitor walks through your door they’ll have already got some kind of idea about your venue from its exterior. But it’s when they get inside that they make the decision to stay or go, so the look and feel of your space really matters.

From the tables and chairs, furnishings and layout to how tidy service stations are and how cared for displays look, the

surroundings need to project a positive, welcoming image and are almost as important as a greeting. Atmosphere is key too and needs to reflect the image you want to create. Once they’re seated, whether or not there are tablecloths, the style of cutlery and design of menus give off an impression and it’s important it’s the right one for your business.

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Feature

Etiquette

Your body language and how you speak has a huge effect. Make sure you: l acknowledge and greet customers immediately, even if you’re in the middle of something l be friendly and use suitable language – be professional l be courteous, eg hold the door open for customers l be calm and confident, stand up straight, don’t slouch, yawn, rub your face, put your hands in your pockets or cross your arms l make eye contact to show you’re interested, engaged and listening. It’s the most important non-verbal way to communicate l remember this all applies when you’re with colleagues too.

appearance How you look tells people a lot about you, your attitude to work and the service you’re likely to give. Remember you’re representing not just yourself but the company too, so: l wear clean, ironed clothes or uniform l if you have long hair, tie it back l have clean, short fingernails l wash your hands regularly, especially after smoking or eating.

small details

Presentation is also about how your venue looks and feels when customers walk in.

Always make sure floors and tables are swept and clean, cutlery is spotless, glasses sparkle, and condiment bottles and dispensers are clean. If you have cutlery and napkins in containers on tables, make sure they are clean and there are no crumbs or debris in the bottom. Same

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goes for menus – make sure they are wiped clean and neat, and once the corners start to curl or become discoloured and the laminate is peeling, replace them.

Cushions and seat upholstery need to be regularly checked and cleaned. Fresh flowers always need to be just that; when petals begin to drop and blooms wilt, change them.

While paying attention to tip everything else, don’t forget to consider how your food and drink is presented to make sure you give an all-round perfect impression to pave the way for positive reviews and business success Technology Your use, or not as the case may be, of technology speaks volumes about your business. A notebook and pen suggests a traditional image whereas a tablet to check in on or for customers to put their food order through on presents your venue as slick and modern.

Are you up to date and relevant because customers can order online and then either eat in or take away, or do you not even

have a menu on your website? The look and functionality of your website is key too – a site that doesn’t have a booking online facility these days says a lot about how focused your business is on customers.

Use of social media gives away a fair bit about your presentation too, be it how many different platforms you use to promote your venue or whether you just stick to one, or if you use the latest platform available.

Identity Consistency is key throughout your business.

When customers look to eat out, there is so much choice, so how do you help make your venue stand out? With effective branding is how. It’s important to remember though that your brand needs consistent messaging, for example, staff wearing casual clothing and no uniform won’t fit if you want to create a brand identity that’s all about quality and high-end drinking and dining, or a crisp, minimalist design on your website if your venue is rustic and laid-back. Consider how the presentation of food you serve and what you serve it on or the type of packaging you use reflects on the image you want to create.

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Packaging We all know the effect plastic is having on the environment, so it’s good to know there are alternatives out there you can adopt now

E

to go

ver since that final episode of Blue Planet II, the UK has waged war on plastics.

A massive 88% of people who watched the programme have changed their behaviour as a result, with 60% of those surveyed now choosing a refillable water bottle and coffee cup, according to the Waitrose & Partners Food and Drink Report 2018-19.

Manufacturers are under everincreasing pressure to create packaging that is completely compostable or that once recycled can be made into something that is sustainable. The impacts of creating a material that is recyclable but not biodegradable is that recycling requires energy, water and the transport of materials, plus most recycled plastics get reformed into goods that will still make their way

to landfill at some point. In 2018’s Autumn Budget, it was revealed that a new tax on single-use plastics that don’t include at least 30% recycled content will be introduced, which comes into force in 2022.

Similar to the sugar levy, this measure is aimed at pushing industry to implement more sustainable packaging more quickly.

Researchers and scientists are constantly experimenting and working to find ideal alternatives. Some of them are pretty futuristic, such as 3D-printed straws made of sugar. And then there are plenty of innovations that are being trialled and used now.

Starting point

In the early days, one of the first attempts was to create thinner plastic, which has the effect of maintaining a product’s shelf life and conforming to food safety, plus reducing carbon footprint without much change having to be made to production processes. However, changing the approach

Feature

to plastic packaging isn’t as easy as just cutting back on the amount of it used or making it thinner because it still isn’t recyclable – plastics are made from non-renewable resources and most don’t ever see a second life. While UK consumers consider plastic packaging to be a major environmental issue, with 80% trying to reduce their plastic consumption (2019 YouGov research), a 2017 survey for Zero Waste Week showed that 77% of people were concerned or very concerned about food waste – one of the impacts of removing plastic packaging from fresh produce being that shelf life is drastically reduced, creating food waste.

Next step

Progress was later made with alternatives developed to reduce carbon footprint further with no significant impact, which included replacing aluminium packaging with polymer films that contained a very thin layer of aluminium, which is lighter and more cost-effective compared to standard aluminium foil. And when it comes to plastic packaging, manufacturers are using mono-material polypropylene (PP), which is recyclable. Compared to other polymers such as PET, PP has a lower density and takes less energy to produce, making it a more sustainable packaging option with the added benefit of reduced fuel consumption.

All natural

Now there are many options that have minimal, if any, impact on the environment.

Sugar bagasse is a by-product of the sugar cane industry and can be heated, pulped and easily moulded, as it’s so sticky, into an alternative form of packaging that is heat-resistant and 100% biodegradable.

Palm leaves from the areca nut palm soaked in water can be heat-pressed into shape to create packaging that is also biodegradable.

Corn starch, mushroom root (mycelium),

seaweed, wood pulp, milk protein, and prawn and crab shells are all being used to create sustainable packaging, including drinks bottles, films, takeaway food cartons and greaseproof paper wraps, some of which is even edible. UK start-up Skipping Rocks Lab developed awardwinning Ooho, an edible packaging made from seaweed and plants for all kinds of drinks and sauces. Not only does it biodegrade within around six weeks but you can eat it too. Visit notpla.com/ products for info on how you can get onboard with this.

Down to you

You’re, no doubt, already conscious of the packaging you use and recycling all that

90% of consumers want packaging to be easily recyclable*

you can, but do you have recycling facilities for customers to use too? Or could you encourage customers to bring in their own containers while you consider which options are realistic for your business?

Keep an eye on new innovations and adopt all the alternatives you can to make sure your business stands out from the rest, as sustainability is a key trend with consumers. It’s true that they’ll visit your venue over another if they’re aware of, and impressed by, your sustainability credentials. And, of course, splash the news across your social media platforms.

Quick fixes l Paperboard versions of sandwich boxes. l Solid board for boxed salads, and hot and cold food.

Visit chapeltonboard.com for more options and advice

*

(Left to right) Areca nut palm leaves, prawn shells, bamboo, crab shells and seaweed are all being used to create alternatives to plastic that have no significant impact on the environment

2018 European Consumer Packaging Perceptions Survey of 7,000 shoppers

For effective tip sorting and recycling, packaging should be flattened with lids on to make sure the infra-red sorters pick it up as items that aren’t flattened can roll and be missed in the sorting process

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Feature

The

DRS Deposit return Scheme

Plans for a Deposit Return Scheme in Scotland have had a mixed reaction, but what does it mean for you?

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ou’d think any kind of recycling scheme would be a good idea and returning empty drinks bottles to get cash back is nothing new, but the latest initiative from the Scottish government has divided opinion across the industry. So what’s it all about?

The Deposit Return Scheme (DRS), which is due to be rolled out across Scotland in April 2021, covers glass, plastic/PET, aluminium and steel. A 20p deposit will be added to the cost of every drink that consumers buy and applies to singleuse bottles and cans, from 50ml up to 3 litres, including every bottle or can in a multipack. When the consumer returns the containers, they’ll get their 20p back. DRS includes online retailers too, with only restaurants and pubs selling drinks for consumption on the premises exempt.

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caterer connections jan/feb 2020

Plans include two ways for returning empty containers: over the counter or by using a reverse vending machine (RVM).

There will be a number of ways for the deposit to be refunded including in cash, voucher form or digitally. Hospitality businesses, schools and other places in the community will be return locations, as well as shops and supermarkets.

in practice, accepting returned bottles and cans will impact a business’s profits

The theory behind the scheme is positive, ie it will benefit the environment, but the reality is less positive. Anyone that has to accept returned bottles and cans needs space for storage or for a RVM, meaning less space for food storage and prep, for cafes, pubs and bars there’s the potential increase in cost of buying the products and then having to store and return the bottles and cans, and consumers may step away from choosing single-use containers, all of which impact a business’s profits. The inclusion of glass in the scheme presents a significant health and safety challenge. And there is also concern that DRS would result in a reduction of kerbside recycling services.

The Department for Environment, Food and Rural Affairs is consulting on DRS this year with a view to rolling the scheme out in England and Wales in the future.

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In season

’

Threes

There’s a trio of occasions coming up to give people a celebrate, so prepare to impress and make them glad

Chinese new year

L

ooking for an excuse to have another party and sweep away the January blues? Chinese New Year is the perfect opportunity, plus it’s a chance for families to get together to celebrate, which could be your hook to tempt people in.

It’s easy to get into the spirit of the occasion and simple decorations will have a big effect; basically, everything just needs to be red and gold. In China, the colour red represents happiness and gold good fortune. Hang traditional red lanterns and fix paper cuttings to your windows – you can buy them or if your venue is familyfriendly, you could set up a crafts area for families to make their own. The Chinese hang lights up outside their home, so string up a few inside and outside – it’ll create a warm, cosy feel as well. Have bowls of oranges and tangerines around but beware, there must be exactly eight pieces of fruit as eight is the symbol of longevity and infinite good. And arrange vases of fresh flowers to signify the start of a new year and prosperity for the months ahead – include chrysanthemums as they are believed to bring wealth.

Putting together a Chinese-inspired menu is easy too. Start with prawn toasts, then a classic stir-fry and for dessert think about using kumquats as the fruit represents wealth and fortune. A simple fruit salad of halved kumquats with kiwi and other sliced citrus fruits with a few fresh mint leaves will create a refreshing, zesty dish. And add fortune cookies for the finishing touch – see the recipe far right.

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Prawn toasts Prep: 20 mins, plus chilling time Cook: 10 mins Ingredients 1 clove garlic, crushed 1 tsp ginger 2 spring onions, thinly sliced 1 medium egg, beaten 180g frozen raw & peeled king prawns, thawed and drained 4 medium slices white bread, crusts removed 2 tbsp sesame seeds 1 tsp sesame oil Method Blitz the garlic, ginger, half the spring onions, the egg and prawns to a rough paste in a food processor. Transfer to a bowl and chill for 15 mins.

Preheat the oven to 220˚C. Line a baking tray with foil.

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Year of the Rat

SERVES

4

3

Lightly toast the bread, then set aside and allow to cool. Divide the chilled prawn mixture between the slices of toast and spread over evenly, all the way to the edges.

Sprinkle the sesame seeds evenly over each piece of toast, then brush each one with a little sesame oil.

Put the toasts on the tray and bake for 8-10 mins, until the prawn mixture is pink and cooked through and the sesame seeds are golden brown. Cool for 5 mins, then cut into triangles.

Sprinkle over the remaining spring onions. Serve the prawn toasts with sweet chilli sauce for dipping.

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The rat is the first of all the zodiac animals. Those born in the year of the rat are considered to be optimistic, energetic, independent, imaginative and likable. Lucky colours are blue, gold and green and lucky numbers are two and three. Rats are believed to be a sign of wealth, and are clever, quick thinkers, successful but content with living a quiet and peaceful life. Recent years of the rat are 1948, 1960, 1972, 1984, 1996 and 2008.

company. . .

reason to go out and they ventured out Fortune cookies

Did you know?

Prep: 15 mins Cook: 25 mins Ingredients 3 egg whites 1 tsp almond extract 1 tsp vanilla extract 4 tbsp butter, melted and cooled 150g plain flour 3 tsp cornflour 150g caster sugar

l Little Year is when preparations for New Year begin and last until New Year’s Eve,

makes

25

Method Write or print fortunes on to small rectangular strips of paper.

Preheat the oven to 180˚C. Line a baking tray with baking parchment.

Whisk egg whites, almond extract, vanilla extract and butter until pale and frothy.

Put the flour and cornflour into a sieve and sift into the egg whites, followed by the sugar. Whisk until you have a smooth batter.

Spoon 1 tsp of the mixture on to the baking parchment and use the back of the spoon to shape the batter into a 1mm thick, 10cm in diameter circle. Repeat with another tsp of batter, leaving a 2-3cm gap between them as they will expand in the oven.

Only bake 2-3 cookies at a time as you’ll need to shape them while they’re hot. Bake for 4-6 mins until the edges turn lightly golden and the centre is pale.

Gently remove the cookies from the baking parchment with a spatula. While they are still hot, place the fortune in the middle of the cookie, fold the circle in half to make a semi-circle, leaving an air gap in the middle, and pinch the 2 outer edges together to create the classic fortune cookie crescent shape.

Leave to cool in a muffin tray so the cookies hold their shape.

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which in the Chinese calendar is 24 January. l Also known as Spring Festival, Chinese New Year is the longest annual holiday. l For the first five days of the festival, which starts on 17 January, all shops in China are closed and kitchens start preparing Spring Festival dishes. l People clean their house to sweep away bad luck and clear the way for good luck. l New Year’s Eve is a day of feasting. People enjoy the most important meal of the year, called the reunion dinner, which includes favourites and specialities. l Children are given a red envelope on New Year’s Eve, which is a way to send good wishes and luck, and families stay up to wait for the new year. l It is forbidden to clean on New Year’s Day as Chinese people believe good fortune will be swept away. l Chinese New Year officially starts on 25 January and lasts for 11 days, when people begin to prepare for the Lantern Festival on 8 February; the culmination of the festival. l More fireworks are used in an hour around midnight than anywhere else in the world.

Burns’ night

T

his might not be one of the most well-celebrated dates in the calendar but it’s worth getting onboard with. Keep things simple and combine tradition with good food and whisky for a winning event. Traditionally, haggis should be served but go for Scotch beef and smoked salmon for a modern twist and team with beer and whisky suggestions, including whisky cocktails such as the classic old fashioned. Add a Scottish-themed soundtrack and you’re all set.

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41

In season

a fine romance

V

alentine’s Day comes at an ideal time for operators as it falls between Christmas and Easter, providing a great sales opportunity. Start thinking about your offering in early January, ready to begin promoting towards the end of the month. Focus on who your target is for Valentine’s Day and craft the right offering for them. It’s on a Friday this year, so make a weekend of it to increase revenue and reach as many people as possible. Consider the various opportunities a weekend provides that a weekday doesn’t, for example, breakfast, brunch and lunch, as well as dinner. Bear in mind there may be couples who want to eat out but will have children with them, so think about having activity sheets for little ones and pictures to colour in to keep them entertained.

If you run a pub or bar you could hold a speed dating event with nibbles and cocktails, a Valentine’s quiz, host a singles’ night or bring a dance instructor in for the evening to run salsa sessions. And for daytime businesses, think about themed cakes and biscuits, and giving a free chocolate or biscuit (see recipe right) with a hot drink.

To really maximise sales, and to show you cater to everybody, can you offer a food-to-go service for couples who prefer to stay curled up at home but still want great food to share?

Inject some romance into your venue by going red and pink with a colour scheme, putting fresh flowers and

cocktail suggestions

candles on tables, even balloons. Music is important too – could you bring a pianist or musician in for the night to play to create an extra-special atmosphere?

Prime time

It’s a prime opportunity to push premium drinks and champagne as customers treat their loved ones or impress a new partner.

Why not list your champagne, prosecco and cocktail choices for the occasion on a chalkboard on the bar or on tables?

Entice all the loved-up couples with special offers such as a discount on their bill or a free glass of bubbles for every diner. Think about providing a fixed price menu too that includes a glass or bottle of prosecco or champagne to extend your reach as far as possible. Stick to a fairly classic menu but use premium ingredients and dress them up, for example, seasonal soup or pate with onion marmalade and sourdough toast, steak and sea bass with seasonal veg and there has to be a chocolate option for dessert, along with fresh strawberries.

For a lower-key food offering, serve sharing plates to boost togetherness.

Cocktails ought to be pink or red, such as a pomegranate mimosa, and add rose petals to ice cubes to give any drink a Valentine’s touch. Don’t forget the children with a strawberry milkshake or pink lemonade.

Complete each customer’s visit with a free red rose or chocolates to make it a perfect and memorable experience.

Pomegranate mimosa Pour 50ml sweetened pomegranate juice into a champagne flute and top up with champagne.

Garnish with pomegranate seeds.

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Love potion In a cocktail shaker combine 90ml gin, 30ml lime juice and 30ml elderflower liquor.

Add ice and shake for 10 seconds. Strain over ice into a cocktail glass and top with rosé champagne.

makes

16-20

Love heart biscuits Prep: 30 mins, plus chilling and freezing time Cook: 20 mins Ingredients 300g plain flour, plus extra for dusting 200g salted butter, diced 120g golden caster sugar 2 large egg yolks 2 tsp vanilla extract ½ tsp rosewater red or pink food colouring Method Whizz flour and butter to fine crumbs. Add sugar and yolks, then whizz to a smooth dough. Remove one-third of dough, add vanilla to what’s left and pulse. Wrap this dough in cling film and leave at room temperature.

Put the reserved dough back in the processor with the rosewater and a drop of food colouring. Pulse and add more colouring to achieve an intense colour. If the dough becomes too soft, mix in a few spoonfuls of flour until a similar consistency to the vanilla dough.

Put the dough in the fridge and remove 30 mins before you need to roll it out.

Thickly roll out the coloured dough between baking parchment. Use a small 3-4cm heart cutter to stamp out hearts. Keep re-rolling and stamping until all the dough is used. Line up hearts on top of each other and press to form a cylinder, taking care to retain the heart shape. Wrap in cling film and freeze for 3 hrs until solid.

When heart dough is hard, roll the vanilla dough, using your hands, into 3 cylinders the length of the heart stack.

Stick one to each ‘side’ of the hearts, pat together to form a thick cylinder, then gently roll on your work surface until it completely encircles the coloured dough, with the heart dough hidden in the centre. Chill for 2 hrs.

Heat oven to 180˚C. Slice the log into 1cm-thick discs. Place on trays lined with parchment, allowing space for spreading, and bake for 20 mins. Cool on wire racks. Serve with hot drinks or desserts, or package up to sell as a gift (with relevant labelling).

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