ISSUE 3 2021
The magazine for Confex wholesaler customers
Inside... MOTHER’S DAY
How to deliver the wow factor BRITISH PIE WEEK
Celebrate the humble pie SUSTAINABILITY
Improve your green credentials
Spring into action
Make the most of the new season’s opportunities, even if your doors remain closed
KP Snacks is the Perfect Partner for your out of home snack sales KP SNACKS, SUPPORTIN G THE OUT OF HO E OPERATORM S
Hula Hoops - 3 Packs sold every second†
McCoy’s Fire Pit 2 NEW and Exciting Flavours!
McCoy’s - The UK’s No.1 Ridge Cut Crisp**
Range - Stock a permissable, family friendly range
under 100 cal
under 100 cal
Range - Stock a permissable, family friendly range
CONTACT YOUR WHOLESALER FOR GREAT DEALS!
THE PERFECT SNACKS RANGE FROM KP SNACKS
*Kantar OOH Pubs & Bars Spend 52 w/e 29.12.19 **Kantar OOH Total Market Spend 52 w/e 29.12.19 †AC Nielsen, Bagged Snacks, Total Coverage, Value Sales, 52w/e 22.02.20
Tyrrells - The reﬁned hand cooked English crisp brand
Hello AND welcome… … to the latest issue of Eat, the digital magazine created to help support you
Jess’s mustreads this issue
in managing a successful business. In this packed edition, we have pages bursting with inspiration, tips, advice and recipes. With Mother’s Day and Easter both on the horizon, profit if your doors have to remain closed. From afternoon tea in a box to a ‘roast to go’, there’s something for all
Own brand, page 22 Protect your bottom line with CORE
we have plenty of ideas on how you can still make a tasty
outlets to put into action. A burning issue for so many in food and drink businesses is waste and how they can be more sustainable. Read our guide on pages 8-9 to find out how your venue can increase We’re always looking for ways to support our members and their customers and one of the first initiatives for
Get creative, page 30 Why steak is the dish of the day
its green credentials and reduce waste.
2021 is our brand-new Food to Go Club. Find out more on page 13 and see how you can get involved. Have a great spring, and I hope you enjoy this issue.
British Pie Week, page 14 Celebrate the humble pie
JESS DOUGLAS MARKETING & HR DIRECTOR CONFEX LTD
ISSUE 3 2021
CATER FOR ALL
WITH THE UK’S NO.1
GLUTEN FREE GRAVY
Find out more at ufs.com/knorrprofessional Support. Inspire. Progress. ^Aggregated wholesaler data. Gravy Report UK (Latest Period 52WE 11 Oct 2020). *Department on Health UK 2017 salt targets. **This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II)
24 Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.
» FOR CONFEX LTD Jess Douglas
» FOR THE BRIGHT MEDIA AGENCY » Content Director Stephenie Shaw
» Creative Director Emma Bramwell
» Content Editor Kate Feasey
» Designer Rafaela Aguiar-Hill
» Head of Sales & Business Development Sally James
» Advertising Sales Manager Gary Simpkins
» Publisher David Shaw To advertise, please contact Sally James on 07514 623564 or Gary Simpkins on 07947 902263 or firstname.lastname@example.org
07 08 10 11 13 14
Our round-up of the latest must-stock products
T ips to help you go green and reduce waste
Adamsons Drinks shares insight for the spring
Delivery or collection?
Which is best? We ask the experts
Increase your sales
British Pie Week
How you can boost your bottom line with food to go
Celebrate the ultimate comfort food – the pie
Get in touch
Spring into spring
Embrace the new season with fresh ideas and our top tips to impress
Protect your margins with a quality own brand
Make mum’s day
Delight your customers this Mother’s Day with our sweet suggestions
Are you aware of the new legislation around allergens? If not, why not?
Five ways with...
Get creative with steaks and make your sales sizzle
WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH EAT@THEBRIGHTMEDIAAGENCY.COM
ISSUE 3 2021
« WHAT’S NEW
Quavers go old-school Quavers is launching two new flavours, Prawn Cocktail and Salt & Vinegar, to cater for all snacking occasions. Available in the fastgrowing £1 sharing bag, grab bags and multipacks formats, so snap them up now.
New flavour for Lucozade Lucozade Energy has launched a new addition – Lucozade Energy Raspberry Ripple – to its bestselling energy range, which will be available in 380ml PMP and standard packs.
Here’s WHAT’S NEW A round-up of the latest must-have products
Taste of Cornwall
Sweet treats for Easter Ideal to bake with or to use as toppers for cakes and brownies, you can’t go wrong with Nestlé’s Easter range this year, including Smarties Mini Eggs, Milkybar Mini Eggs and, new for 2021, KitKat Mini Eggs.
Veggie nice Bursting with flavour, My Foodie offers convenient nutrition to go. There’s no nasties, just vegan-approved plant-based goodness full of nutrients, vitamins and Omega-3s. Available in three flavours: Raspberry, Blueberry and Sea Buckthorn.
Brand-new to your local Confex wholesaler, Proper Cornish offers delicious, traditionally Cornish hand-crimped pasties in a variety of flavours, all frozen and ready to bake. The bakery has just been named the Baking Industry’s Bakery Manufacturer of the Year 2021, so there’s no higher accolade. Contact email@example.com for more information.
»Ask your local Confex wholesaler for details on any of these products
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» TIME TO GO GREEN
Save your energy As energy bills are a significant cost to any business, it’s important to look for ways to be as efficient as possible, as well as benefiting the environment
Inspired Energy shares its top energy-saving tips to bolster your green credentials and save you money.
» GET THE BIG PICTURE
Understanding your consumption of energy is the best starting point. A comprehensive utility strategy, which details your consumption and contract renewal dates, will help you
pinpoint your efficiency goals and prevent you from falling foul of default rates. Utilise a credible intermediary to give you access to energy experts who track electricity, gas and water prices on a daily basis and can find the right contract to suit your needs.
Switch to energy-saving LED lights, which use up to 90% less energy than traditional
5 ways you can make a difference right now
Make it seasonal
By shaping menus around what’s local and in season, you’ll reduce your food’s carbon footprint and you’ll see your costs reduce. Check out what’s in season at eatseasonably.co.uk
Make sure that all appliances are turned off
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when not in use. While fridges and freezers need to stay on, lights, heat lamps and POS systems don’t need to keep running 24 hours a day, every day.
Ditch the disposables
If you haven’t already, now’s the time to get rid of single-use plastics. Rather than plastic, can
» GET SMART
Using a smart meter gives you real-time access to usage in pounds and pence. It also takes readings so your bills will be accurate.
» COLLEAGUE BUY-IN
Getting staff engaged is essential, so let them know what they can do, such as turning off appliances.
» ENERGY-SAVING LIGHTING
lighting. Switch off lights in empty rooms or install motion sensors so unoccupied areas aren’t lit unnecessarily.
Inspired Energy can help you become more energy efficient, just call 01772 689250
you offer reusable cups, and compostable and recyclable packaging instead? Think paper, bamboo, rice husk or plant-based products.
Watch portion sizes
Keep a close eye on what gets left to see if you can reduce your portion size. This will reduce waste and reduce your costs.
Get creative with leftovers
By carefully planning out menus, you’ll get the most out of every single ingredient. Add leftover vegetables to stir-fries, soups and stocks.
Waste not, want not FOOD WASTE WEEK 1-7 MARCH 2021
Dates for your diary MARCH
Peanut Butter Lovers Day
Did you know that roughly a third of food produced around the world is wasted? WRAP is a not-for-profit organisation that works with governments, businesses and citizens to improve sustainability and it is hoping to raise awareness of the environmental consequences of wasting food with the first Food Waste Action Week from 1 to 7 March. Marcus Gover, CEO of WRAP, says: “Wasted food makes a significant contribution to climate change and is something we need to address together.” WRAP is asking those in hospitality to get involved with Food Waste Action Week. Can you theme your menus around leftovers? Could you pledge to donate waste to those in need? Here’s some simple steps to reduce your waste. Understand your waste – be clear on what materials
your local council will recycle and how they need to be separated and collected. Start composting – especially useful for those with on-site gardens, composting is a great way of dealing with food waste. Some councils will collect food waste separately. Donate food waste – if you have food left over that’s safe to eat, contact local charities who will redistribute it to those in need. Make energy – recycle used cooking oil and turn it into fuel and recycle used coffee grounds and turn them into eco-briquettes or logs. Weigh your waste – use weighing scales with a tablet dashboard to take a picture of your weighed waste. This data can be uploaded to an online dashboard where it can be analysed for trends in food waste. In trials, systems like these have reduced avoidable food waste by 23%.
St David’s Day
St Patrick’s Day
International Waffle Day
March is also home to Mother’s Day, so check out pages 24-27 for inspiration » ISSUE 3 2021
We must move forward together As we head towards the end of strict lockdown measures, Gregor Wylie, Managing Director of Adamsons Drinks, has these words of wisdom for hospitality businesses It’s been a long winter and as we move into spring, there is real hope that there is light at the end of a difficult tunnel. Lockdown has forced many businesses to close doors and pack away kitchens, but with the roll-out of vaccines and infection rates decreasing, it looks likely that hospitality will be able to fire up its engines once again. My advice to all businesses, in hospitality and beyond, is that post-lockdown there will be plenty of opportunity, but it will involve hard work and humility every step of the way. Lockdown has meant fast forwarding the way we do business. We’ve all had to adapt to new ways of working, new ways of communication and doing things differently is
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now the norm. If you haven’t already embraced technology such as apps, social media or online ordering for your customers, now is the time. Things won’t return to how they were and you don’t want to be left behind. Expectation will be high from your customers as they emerge from lockdown. As so many businesses have come up with fantastically creative ideas to keep the tills ringing, customers have come to expect this level of service
and innovation. From offering exciting new products to ‘at home’ solutions, it won’t be enough to return to your pre-lockdown offer – customers will demand more. Everyone has experienced enormous pressure over the past year and worry, anxiety and anger can easily rise to the surface. Remember, we are in this together and we will be most successful when we work together and support each other with patience and kindness. Humility will take us a long way, as well as understanding that right now, no one has all the answers and we’re all trying our best.
Adamsons Drinks is a family-run wholesaler based in Dunfermline, Fife, specialising in soft drinks, snacks and confectionery.
« LOOKING AHEAD
Delivery versus collection: which is most effective? Operators are all under pressure to maximise sales offering delivery and click and collect, but Lumina Intelligence asks, which is most successful?
uring strict lockdown measures, takeaway and delivery have remained an essential way for operators to make sales. Here, Lumina Intelligence shares key findings from its recent research to help you choose which is most effective for your business.
OLDER CONSUMERS OPT FOR MORE TRADITIONAL ORDERING METHODS
Younger consumers are more likely to embrace technology when it comes to ordering out-of-home food and drink. Under-34s accounted for 55% of all delivery orders in November and December and 52% of all click and collect. In contrast, over 55s accounted for just 9% of delivery orders and 11% click and collect. Although younger
The Lumina Intelligence Eating & Drinking Out Panel is based on 78,000 surveys annually, built up from a nationally representative weekly sample of 1,500 shoppers. The coverage includes more than 900 out-of-home operators. Find out more: luminaintelligence.com/product/eating-anddrinking-out-panel consumers are more prevalent in the eating and drinking out market currently, it is important that you don’t lose focus on the additional revenue opportunities that other age groups offer. Promotions relating to on-site purchasing will resonate more with older generations and as the vaccine roll-out continues, operators need to think about how to entice those customers back into venues. Meanwhile, digital ordering will be critical in retaining the younger, more
THERE’S NO ONE-SIZEFITS-ALL APPROACH
With operators such as Deliveroo and Uber Eats much more prominent in London, the region commands a much larger share (24%) of all out-ofhome food and drink orders in the UK, compared to click and collect (20%) and ordered and purchased on-site (17%). Click and collect over-indexes in the Midlands and Yorkshire. This highlights that there is no one-size-fits-all approach. Operators need to understand the behaviours of their local demographic and tailor their approach to suit. For most, there will be great value in offering multiple ordering methods but utilising each method appropriately to attract a specific consumer base.
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• 18 months total shelf life • Resealable • POS available
Source: *Absolute Value Sales Growth vs PY – IRI 52 w/e 5th Sep 2020. Pricing is at the sole discretion of the retailer. TM, ®, © 2020 Kellogg Europe Trading Limited
» INCREASE YOUR SALES
INCREASE your food-to-go sales Want to boost your bottom line and stand out from your competition? Well you can cash in on meal deals courtesy of your brand-new Food To Go Club offer
s hospitality and foodservice are still facing huge pressure from lockdown restrictions, you can increase your food-to-go sales with a brand-new Food to Go Club that’s offering powerful promotions on leading snacks, drinks and confectionery. Just like meal deals offered in convenience stores and supermarkets, the Food to Go Club will help you upsell and increase your profits by encouraging customers to add a drink and snack to the main part of a takeaway meal. “Now is the perfect time to launch the Food to Go Club
to help our hospitality customers get back on their feet,” says Tom Gittins, Managing Director, Confex. “The Club encourages customers to add a drink and snack to a main course – whether that be a jacket potato, kebab, wrap or sandwich – for a discounted price decided by each outlet.” The Food to Go Club is supported by leading suppliers in categories including bottled water, energy drinks, confectionery and crisps. These products will be available at discounted prices, enabling you to pass on that saving to your customers.
SO, HOW CAN YOU GET INVOLVED? » T alk to your wholesaler about the » » » » »
Food to Go Club. Take advantage of big discounts. Set your own price for meal deals. Display the poster in your outlet. Share the offer on social media. T alk about the value of the meal deal when chatting to customers.
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» PIE WEEK
pie A firm favourite with the Great British public, you can’t go wrong with popping a pie or two on your menu at this time of year. Feast your pies on these ideas…
e all need a reason to celebrate at the moment, so let’s embrace British Pie Week for a little light relief and much needed comfort. Running from 1 to 7 March, it’s also a great opportunity to put your outlet on the map.
LET THE CREATIVITY FLOW
One of the most popular comfort foods around, the pie may have humble beginnings but that doesn’t mean you can’t let your creative juices flow. Go sweet and savoury, pastry and crumble, open and closed, pasties and pizza pies, and so many filling combinations, there really is something for everyone.
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Be innovative with the pastry too. Aside from the usual short, puff and filo, add herbs and glazes to spice it up, or simply sprinkle with cheese to add extra flavour. Try different ways to top them, such as lattice or cut out shapes dotted over the top. You don’t have to limit your choices to just pastry either; potato, sliced vegetables and wraps all mix
it up for something deliciously different.
One of the many great things about pies is that whether your outlet is open or closed, you can still have them on your menu. They’re perfect to box up for a tasty takeaway, and if you offer a choice of sides and gravies, you’ll be on to a winner.
The level of complexity is up to you. You can make them yourself or for ease, buy them in. Brand new to Confex wholesalers is Proper Cornish, an award-winning bakery based in Cornwall that offers hand-crimped pasties and sausage rolls in a variety of flavours, frozen and ready to bake. Perfect as a snack or a main meal.
HAM, CHEESE & MUSHROOM TURNOVERS » PREP: 20 MINS, PLUS CHILLING TIME » COOK: 50 MINS INGREDIENTS 250ml milk 1 tbsp each butter and flour, mixed to a paste, plus extra flour for dusting 140g button mushrooms, cut into quarters 1 tbsp olive oil 140g ham, chopped into small pieces
METHOD Preheat oven to 180˚C fan/ gas 6. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and boil for 3-4 mins, constantly whisking gently. Leave to cool. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool. Place the ham, cheese and mushrooms into a bowl and gradually add the white sauce until everything is well coated. Add the herbs.
85g cheese (amount will vary according to type), cut into small pieces 1 tbsp chopped herbs, tarragon, parsley and chives work well 500g block puff pastry 1 egg, beaten
PEACH COBBLER A cobbler is so versatile; you can use different fruits, such as plum and apple or strawberry and rhubarb, and make savoury ones too, such as minced beef, lamb, pork and parsnip, and sausage.
» PREP: 10 MINS » COOK: 40 MINS INGREDIENTS
Roll out the pastry on a floured surface to the thickness of a £1 coin and cut out 4 rounds about 18cm wide. Brush the edges of each round with beaten egg. Spoon the mixture on to one side of each round, then fold over and seal the edges well. Brush top with remaining egg, then chill for 30 mins. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden.
2 x 410g cans sliced peaches, drained 120g golden caster sugar, plus extra for sprinkling 1 tsp ground ginger 150g plain flour
1 tsp baking powder ½ tsp ground cinnamon 150g butter, chilled and cubed, plus extra for greasing 1 small egg
METHOD Heat oven to 160˚C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside. Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter and pulse until the mixture resembles breadcrumbs. Add the egg and continue to blitz until it comes together to make a thick dough. Spoon the dough in dollops on top of the peaches, covering evenly, but leave some gaps as the dough will spread in to them. Sprinkle with a little caster sugar and bake for 40 mins, until golden.
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« SEASONAL ADVICE
into action While doors may remain closed, spring still offers operators plenty of opportunity to make sales and stand out from the crowd
pringtime has always offered hospitality operators a huge opportunity to increase their sales as customers eat out to celebrate the lighter, brighter days, as well as Easter. However, as it looks likely that venues will remain closed this year, how can you still capitalise on these spring occasions? Research by KAM Media has discovered the most popular options are delivery meals to enjoy at home and gifting. “The way we live our lives has changed, meaning the way we consume has changed too,” says Katy Moses, MD, KAM Media.
“This offers a huge opportunity for delivery to become a much bigger part of people’s everyday lives but also fulfil new roles and occasions. The time to experiment and innovate is now.” Here are Katy’s suggestions and advice.
Occasion-based hospitality at home
Delivery is providing hospitality with a muchneeded source of income, but it’s moving fast into its next phase and evolving from a purely functional offer to fulfilling a growing ‘occasionbased’ demand.
For spring occasions, set menus make sense, with plenty of marketing to support them. Plant the seed in your customer’s mind long before the celebration to ensure you are their first thought when it comes to celebrating a special occasion. With lockdown measures,
ISSUE 3 2021
many are looking for any reason to make one day different to the next, so you can tap into that ‘any excuse’ mentality. Operators need to think beyond the food they offer and consider the total experience. Think of it as a gift arriving on your customers’ doorsteps. Packaging needs to be innovative and attractive, as well as functional – themed wrapping or even stickers can help make your packaging temporarily occasion-based.
Delivery should become a big player in gifting, while gift vouchers for pubs and restaurants are also attracting a significant amount of interest. Our research in December found 22% of
consumers liked the idea of buying a gift voucher from a local restaurant or pub as a Christmas gift. As so many won’t be able to celebrate birthdays, anniversaries, Easter or other occasions with their families this spring, operators need to make it easy for them to arrange delivery to another address and include a gift note. Could you offer a package that includes a meal delivery for now and an ‘I owe you’ gift voucher promising the recipient a special meal out when lockdown eases? Gifts don’t have to be big, so think about what you could offer to maximise sales and let your customers know they can buy items such as brownies or sandwiches and have them delivered as a gift.
HOT CROSS BUN BREAD & BUTTER PUDDING » PREP 25 MINS » COOK 40 MINS INGREDIENTS 200ml double cream 400ml whole milk 3 eggs 75g caster sugar 1 tsp vanilla extract 2 tbsp Cointreau
METHOD Preheat oven to 140˚C fan/gas 3. Pour the cream and milk into a pan and heat gently to just below simmering point. Whisk together the eggs and sugar in a large bowl. Gradually whisk in the hot liquid, then stir in the vanilla extract, Cointreau and orange zest. Butter the buns and spread with marmalade, then sandwich back together and cut all but one in half so you have 14 semi-circles in total, plus 1 whole. Arrange around the whole bun in a 26cm round baking dish and pour over the custard. Leave to soak for 15 mins. Bake for 35-40 mins or until the custard is just set. Brush with more marmalade and leave in the dish for 10 mins before serving.
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1 orange, zested 50g butter, room temperature 8 hot cross buns, halved 4 tbsp shredless marmalade, plus extra to glaze
Seasonal tips » Include a posy of daffodils or brightly coloured tulips to deliver the wow factor for special occasion deliveries. » Upsell your offer with paired drink selections, including wine, sparkling wines, craft ales and ciders. » If your Sunday roast is popular, look at how you can elevate it for special occasions with simple tweaks. Swap your usual cut of beef for chateaubriand and get creative with sides, but make sure you still offer your standard menu alongside your ‘premium’ option. » Offer a roast with a twist: serve roast beef, pork or chicken in a
toasted ciabatta to take away. Upsell with a side of roast potatoes and a pot of gravy for dipping. » Make Easter more exciting with a picnic hamper for customers to enjoy at home, especially if you offer a drinks package to go alongside. » For Easter Sunday, offer a set menu that includes all the seasonal favourites and throw in some Easter treats, such as mini eggs, chocolate confectionery or home-made treats, to delight your customers.
ONE-PAN EASTER LAMB »PREP 20 MINS »COOK 2 HR 20 MINS smashed INGREDIENTS 2kg bone-in leg of lamb 50ml olive oil 4 rosemary sprigs, leaves of 2 roughly chopped 1 lemon, zested 1 garlic bulb, cloves lightly
METHOD Make small incisions all over the meat. Mix the oil with the rosemary and lemon zest and rub over the lamb. Heat oven to 180˚C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 50 mins for rare, 55-60 mins for medium rare or 1 hr 5 mins for cooked through. Remove the lamb and rest for up to 30 mins. Turn oven down to 140˚C fan/ gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices.
1 red chilli, pierced 1kg red potatoes, skins on, cut into thick wedges 3 fennel bulbs, cut into quarters (reserve fronds) 250ml white wine 250ml chicken stock
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A taste of spring Delight your customers with fresh tastes and sweet treats this spring – all available for delivery or collection
Fresh, fresh, fresh
With spring comes brighter days and warmer temperatures, so offer customers fresh tastes and healthy options with juices, smoothies, light bites and salads.
Top tip SHOUT ABOUT YOUR GIFTING RANGE. IN LOCKDOWN, LITTLE TREATS MAKE A REAL DIFFERENCE, SO ENCOURAGE CUSTOMERS TO SEND THEIR FRIENDS OR LOVED ONES SOMETHING TO LIFT THEIR SPIRITS
Don’t forget the chocolate
Add incremental sales to hot drinks and takeaway lunches by offering a range of the most popular Easter confectionery.
Customers big and small will love indulging in treats, so add tiny eggs to your cakes, bakes and brownies for that Easter touch.
Afternoon tea is a popular choice, so think about ways to make yours stand out. Could you theme your offer for chocolate fans, or offer a healthier version that includes fresh fruits and light bites? Offer the opportunity to add wine and prosecco to increase your sales.
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Beyond a smoothie...
The only smoothie rich in Omega-3s All natural, plant-based vegan smoothie Tasty, nutritious and filling 50% of your daily omega-3s in just one serving Free From common allergens incl. lactose, dairy, soy, gluten and nuts Environmentally friendly and sustainably produced 3 delicious flavours: Raspberry, Blueberry & Sea Buckthorn
» OWN BRAND
YOUR NEW secret weapon When it comes to delivering delicious food and tasty margins, you need CORE
or anyone in catering, the most challenging balancing act is buying quality products at great value. As we, fingers crossed, slowly begin to emerge from lockdown restrictions this spring, the need to produce fantastic fare while protecting your bottom line has never been more important. Delivering delicious menus that keep your customers coming back for more can’t
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ever be at the mercy of your budget, but the reality is that cash is king. However, you have a brand-new secret weapon – CORE, an own brand for the foodservice sector that is bursting with top-quality ingredients. CORE has more than 300 products across ambient, chilled, frozen and non-food categories, all of which have been developed by foodservice experts and based on the bestselling products in each category.
Ideal for hotels, pubs, clubs, restaurants, care homes, garden centres, coffee shops, sandwich shops, schools, hospitals and more, CORE is available exclusively through your local wholesaler. By offering quality products at affordable prices, you can keep your costs low while still delivering the wow factor for your customers.
Ask your local wholesaler about
» MOTHER’S DAY
s Brits love our mums and while last Mother’s Day was very different for obvious reasons, it didn’t stop people from pushing the boat out, albeit in more creative ways. No matter what type or size of business you operate, Mother’s Day is a key chance to boost sales and your profile too as what better way to show mums how much they mean to others than with good food? Mother’s Day falls on 14 March and while we expect to still be in national lockdown that doesn’t mean you can’t plan for any eventuality.
PREPARE TO SUCCEED
Maximise on the demand for wanting to treat mum and seriously boost your bottom line by extending your offer across the whole weekend and consider menus that span
Mum’s THE WORD
the entire day. By covering breakfast, brunch, lunch, afternoon tea and dinner, you can squeeze even more out of the occasion by filling the gaps between standard dining times. Prepare and promote well in advance as customers will want to plan ahead. Advertise your offering and any deals on social media to extend your reach as far as possible.
VALUE IS ESSENTIAL
Consumers will be looking for deals and value for money. Can you throw a promotional offer or two out there? It’ll help raise awareness of your venue too. If you’re able to open… Offer mums a free drink with their meal. For every main meal ordered, get a free pudding. Run a ‘buy one main meal get a second half price’ offer. If your doors are closed… Free cupcake with the purchase of a hot drink to take away. This could also tempt others with mum to buy a cake for themselves. Or could you make a small donation to a local charity on behalf of every mum who visits or for every takeaway order?
» » » »
We don’t need an excuse to spoil our mums, but if there’s one day to go all out in the spoiling stakes it’s Mother’s Day. Give your customers a helping hand to make the day special and they’ll help your profit margins in return 24 Eat » ISSUE 3 2021
Bring on the roast
Roast dinners are always popular on Mother’s Day, whether it’s full-on or scaled-down. And it’s one of the nation’s favourite meals.
Choices choices Afternoon tea is a staple for Mother’s Day and great for your profit margins. Simple to put together, most of the contents can be baked and prepared in advance and easily transportable for takeaway and delivery. Offer sweet and savoury options, and a children’s version. A gourmet selection using speciality breads and home-made preserves can carry a higher price. Or simply create a box of sweet treats, such as a piece of cake, a cupcake, a slice of traybake, for example, brownies, flapjacks or millionaire’s shortbread, and a special extra such as macarons.
Did you n k ow?
IF YOU’RE ABLE TO OPEN… » Offer a glass or bottle of fizz or wine, or a themed cocktail to encourage customers to trade up. IF YOUR DOORS ARE CLOSED… » Think about hiring out your china cups, teapots, plates and cake stands to make it a truly special treat (just remember to take a deposit). » Team up with a local florist to add flowers for a complete gift solution. » Encourage customers to trade up with a selection of premium teabags or ground coffee bags, or even a mini bottle of fizz.
CONSUMERS SPEND MORE ON ‘SPECIAL’ MEALS, HIGHLIGHTING OPPORTUNITIES FOR TRADE UP*
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» Source: *AHDB
IF YOU’RE ABLE TO OPEN… » Create a special roasts menu that includes beef, pork, chicken and lamb with all the trimmings. » Pair with drinks suggestions to maximise incremental sales. » Promote a three-course Mother’s Day special menu to boost that bottom line, bearing in mind social-distancing measures may mean fewer customers. IF YOUR DOORS ARE CLOSED… » Boxed-up roasts proved popular last year. If you can’t stretch to a full roast, go for roast pork, beef or chicken with apple sauce, horseradish or stuffing in a ciabatta. » Meal kits continue to be a lockdown favourite and will stay in demand after, so put together the ingredients for a special meal with instructions for people to cook at home. Mintel research has shown that a fifth of Brits have bought chef meal kits, with a further 3 in 10 interested in buying, having not already tried them.
» MOTHER’S DAY
It’s the tiny touches that customers will remember and will make you stand out, so don’t forget the details when you’re thinking big picture. By making mums feel special, you’ll be their first choice for the future. IF YOU’RE ABLE TO OPEN… » Make mums feel special by putting thought into decorations. Hang pastelcoloured bunting, put small vases of flowers on tables and choose a colour scheme for napkins and table coverings. » Present each mum with a complementary gift, such as a mini bottle of fizz, posy of flowers or locally made chocolates. IF YOUR DOORS ARE CLOSED… » Add decoration to takeaway boxes, such as ribbon or a fresh or dried flower. Use stickers to not just promote your outlet but to convey ‘Happy Mother’s Day!’. » Include a little something unexpected in takeaway parcels just for mum, for example, a foil-wrapped chocolate or a mini, decorated biscuit or cupcake.
Providing breakfast and brunch menus means you can tap into demand from those early risers. . IF YOU’RE ABLE TO OPEN… » A dedicated breakfast menu will tick all the boxes for hot and cold choices. » Offer free refills on hot drinks to draw customers in. » Encourage trading up with buck’s fizz and bloody Marys. IF YOUR DOORS ARE RUN A COMPETITION FOR CLOSED… CUSTOMERS TO SHARE PICTURES OF THEIR FOOD » Offer breakfast boxes AND POST ON SOCIAL containing pastries, savoury MEDIA, TAGGING YOUR muffins and fresh fruit or VENUE, AND OFFER A PRIZE hot options, such as a FOR THE WINNER. THIS WILL SPREAD THE WORD AND classic bacon sandwich. ENSURE LOCALS THINK OF » Add the option of coffee YOUR VENUE FOR OTHER beans, coffee bags or SPECIAL OCCASIONS, SUCH AS FATHER’S DAY speciality tea in gift bags.
26 Eat » ISSUE 3 2021
Afternoon tea suggestions
TRADITIONAL » A selection of finger sandwiches such as cucumber, dill & cream cheese, ham & wholegrain mustard and smoked salmon. » Scone with jam and cream. » Mini Victoria sponge cake. » Bakewell tart. » All-butter shortbread.
SAVOURY » A selection of finger sandwiches such as cheese & local chutney and roast beef with horseradish. » Chicken Caesar wrap. » Sage and apple sausage roll. » Tomato & pesto tart. » Local cheese selection with crackers, breads and pickle.
CHILDREN’S » A selection of finger sandwiches or mini wraps. » Rainbow fairy cakes. » Mini doughnuts. » Triple chocolate cookie. » Strawberry jelly. » Marshmallow and chocolatedipped strawberry lollipop.
SALTED CARAMEL STUFFED PANCAKES METHOD caramel into the » PREP 5 MINS Put the sugar, middle and spoon » COOK 25 MINS INGREDIENTS 1 tbsp golden caster sugar 2 eggs 25g butter, melted then cooled, plus extra for the frying pan 275ml whole milk 225g plain flour 1 tbsp baking powder 4 tbsp salted caramel, plus extra to serve Raspberries and Greek yogurt, to serve
eggs, melted butter, milk, flour and baking powder into a blender and whizz until a smooth batter. Pour into a jug. Heat a non-stick pan over a moderate heat and brush it with butter. Pour enough batter into the pan to make a thick pancake, about 10cm diameter. Drop a blob of salted
over a little batter to cover it. Wait for a few minutes until the surface starts to set, then flip the pancake over and cook until golden. Brush the pan with more butter and repeat with the remaining batter and caramel. Serve with raspberries and Greek yogurt, or ice cream for a real treat, and a drizzle more salted caramel.
ISSUE 3 2021
» NATASHA'S LAW
NEW LAW IS
coming As the UK Food Information Amendment, more commonly known as Natasha’s Law, is on its way, we’ve created a little reminder of what it means for you, with advice and pointers on where to go for anything else you need to know
28 Eat » ISSUE 3 2021
WHO IS NATASHA? Teenager Natasha EdnanLaperouse died from anaphylactic shock after eating a pre-prepared sandwich that had sesame seeds in, an ingredient that was not listed on the packaging and one that she was severely allergic to. Her parents successfully campaigned to change the law around how allergens and ingredients are listed on pre-packed food – this is Natasha’s Law.
he countdown is on to 1 October 2021 when Natasha’s Law comes into effect. You’ll no doubt be aware of what it is and how it came into being, after all, your customers’ safety is crucial. And knowing exactly what is in the food they’re eating gives those with food allergies the confidence and reassurance they need.
WHAT IS IT?
So, Natasha’s Law… what does it mean for you exactly? You will need to clearly label all food that is prepared and pre-packaged on your premises for sale to customers, for example, sandwiches, with the name of the food, its full ingredients – that is a list of the
ingredients within the ingredients – and allergens. Allergens need to be highlighted in some way, such as making them bold, so that they can’t be missed.
Nutritics, a food nutrition and labelling expert, advises foodservice operators to take three steps now to prepare for the launch of the new regulation. Firstly, review your menus and recipes to get your stock sorted. Make a record of all ingredients used in your food items and double-check for allergens. Next, chat to your suppliers, ask them to let you know of any product changes in your orders and ask for ingredient listings for their
Did you know? AT LEAST
PEOPLE IN THE UK ARE LIVING WITH A FOOD ALLERGY Natasha Allergy Research Foundation
products, if needed, to help you with any necessary labelling. Finally, train any staff members you have on Natasha’s Law and how it may affect what they do day-to-day. Refresh everyone’s knowledge of the 14 allergens and check everyone is happy with their role. Depending on the size of your team, it’s worth considering allocating specific tasks to each team member to be as efficient as possible.
Find out more… At natashas-law.com you’ll find all you need to know, plus a range of resources to help you prepare
ISSUE 3 2021
It’s National Butchers’ Week from 8 to 14 March, so we’re putting steak in the spotlight this issue
Steak and chips is a staple for any menu. But what cut to go for? Fillet is the most tender and best served rare, whereas sirloin is cheaper, has more flavour and is best served medium rare. For a more affordable option, rump is ideal, cooked no more than medium. Serve fuss-free with chips and green vegetables with a peppercorn, garlic butter, blue cheese or Béarnaise sauce on the side.
30 Eat » ISSUE 3 2021
Whip up a stir-fry using lean flank steak, throwing broccoli, peppers, onion, garlic, ginger, soy, chilli, lime juice and noodles into the pan.
What better sandwich to make than a Philly cheesesteak one? Traditionally made with super-thin slices of ribeye steak, caramelised onions and provolone cheese, it’s been tweaked about with but stick with the classic served in a sub roll.
It can be done with fish and chicken so why not steak? That’s dippers we’re talking about! Season flank steak and cut into strips, coat in panko and beaten egg and fry, turning, for between 5 and 7 minutes until golden. Serve with a mustard sauce for dipping in.
It’s a wrap
Go all out with beef wellington; tenderloin fillet coated with mushroom duxelles and wrapped in puff pastry. You can make it whole and slice to serve or create mini individual ones. Eaten hot or cold, it’s perfect for eating in and taking away for a special occasion.
ISSUE 3 2021
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