Eat Issue 6, 2021

ISSUE 6 2021

The magazine for Confex wholesaler customers

Inside...

GOOD TO GO

Taking your slice of food to go NEW TERM

Tapping into the term-time market BAKE TO IMPRESS

How cakes and bakes can boost sales IN SEASON

A look at what’s in season right now

Start the right way Set your day up well with our guide to breakfasts

WELCOME

«

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.

As we’re getting back into our familiar routines again, we look at how important food to go is as part of your offer and how to approach it lowdown on pages 20-22.

We’re now into September and the new school year

Start well, page 12 Advice on making the most of the breakfast opportunity

»

creatively to stand out in a crowded marketplace. Get the

has begun, so we turned our attention to how great an opportunity school time is for operators. Flick to pages 16-19 for our bumper feature, it’s well worth a read.

Barbecue season may be over but burgers are a classic and different ways with this popular bite on pages 30-31.

Bake on, page 24 Sales success with cakes

»

and a menu staple all year round. Find inspiration for new And we delve into how deliciously creative bakes can be the key to big sales with little outlay on pages 24-25.

Aprons on and ready, steady, bake!

I hope you enjoy the issue.

»

In season, page 26 A guide to making the most of seasonal fresh produce

JESS DOUGLAS DIRECTOR CONFEX LTD

ISSUE 6 2021

« Eat

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CONTENTS

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20 30 16

07 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

» Publisher

Contents

07 08

New products

A selection of must-stocks for your outlet

News round-up

The lowdown on a new toolkit to help operators with their vegan menu, trends and diary dates

09 11 12

Lumina Intelligence

A focus on the recovery of the eating-out market

At the CORE

Boost your margins with quality own-brand range

Breakfast

Why upselling breakfast is the way to go

16

Back to school

As a new academic year has begun, we look at the opportunities for operators

20

Food to go

24

Embrace the return of normality with a look at your food-to-go offer

Cakes and bakes

How getting creative with sweet baked treats is a sure-fire sales winner

26 30

In season

A look at the produce in season now

Five ways with

This issue it’s burgers

David Shaw To advertise, please contact Sally James on 07514 623564 or sales@thebrightmediaagency.com

Get in touch

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 6 2021

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05

®

DELICIOUSLY FRUITY REFRESHMENT TO GO

TRY ONE TODAY

ROUND-UP

Veganfriendly sweet treats With demand continuing to grow for plant-based options, popular Rowntree’s Fruit Pastilles is now vegan-friendly.

The new vegan recipe has rolled out across the full range of Fruit Pastilles products. It joins its pal Jelly Tots, which is suitable for vegans too.

« WHAT’S NEW

A nut-tastic new twist Cadbury has launched a nutty take on its classic Wispa Gold bar. Wispa Hazelnut taps into the huge hazelnut

chocolate market and is one of consumers’ favourite flavours.

It’s limited edition, so be quick!

Here’s WHAT’S NEW A round-up of the latest new products for your outlet

Made for chefs by chefs Kraft Heinz has launched a new game-changing Professional Mayonnaise for chefs. Ideal to use hot or cold in a wide range of dishes, from coleslaw to mac ‘n’ cheese fritters, the mayonnaise keeps its smooth consistency during frying, grilling and baking, plus its great creamy flavour shines when blending and chilling.

Available in 5L and 10L pails.

»Ask your local Confex wholesaler for details on any of these products

Energise your sales

Add to your energy drinks selection for summer with two new flavours from Coca-Cola Europacific Partners’ Reign Total Body Fuel range. The two fruity newcomers – Peach Fizz and Orange Dreamsicle – both contain performanceenhancing ingredients with 200mg of natural caffeine, perfect for those customers on their way to the gym.

ISSUE 6 2021

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INDUSTRY NEWS

»

Dates for your diary SEPTEMBER

18-03 Oct British Food Fortnight

25

Macmillan World’s Biggest Coffee Morning

OCTOBER

Garden Gourmet launches toolkit Plant-based meat alternative brand Garden Gourmet has partnered with the Sustainable Kitchen Consultants to produce a #flexupyourmenu toolkit to support foodservice operators in offering more plant-based dishes on their menus.

The toolkit includes expert advice and insight, handy, printable reference posters and a checklist for operators.

Julie Cleijne, founder of the

Sustainable Kitchen Consultants, says: “It makes good commercial sense to cater to as many customers as possible, with some great plant-based options.”

TO DOWNLOAD THE FREE #FLEXUPYOURMENU TOOLKIT VISIT: NESTLEPROFESSIONAL.CO.UK/ PLANTBASEDTOOLKIT

01

World Vegetarian Day

04-10 National Curry Week

18-24 UK Coffee Week

08 Eat » ISSUE 6 2021

Food trends update Nostalgia trends keep on giving and the latest is jelly. Creative moulds and sophisticated flavours in pastel pinks and bright colours are the order of the day.

Jelly’s resurgence is put down to the wider retro vibe that’s growing across magazines and social media, even featuring on The Great British Bake Off, which sparked a wave of jelly art.

INSIGHT

« MARKET RECOVERY

Eating-out market growing With restrictions ending in July, focus turned to market recovery, says Bonnie Whist, Head of Insight, Lumina Intelligence

T

here’s no denying that the pandemic has had a pretty catastrophic effect on eating-out operators, with the UK eating-out market declining by -47.8% to £47.7 billion in 2020, not helped by there only being 11.3 weeks of normal trading last year.

GOOD NEWS

The good news is the market is expected to grow +33.4% in 2021 to £63.6bn, and to make a full recovery and exceed its pre-pandemic value by the end of 2022. It’s set to be worth £91.9bn by that time. The growth would have increased further had it not been for closures at the start of this year for mainly dine-in outlets.

The outlook is most positive for the retail, travel and leisure sub-segment of

Did you know?

the total market as it’s expected to have the quickest turnover recovery.

In addition, on-the-go and low-ticket channels are considered to be well-placed for takeaway and recessionary trading.

SALES BOOM

For those working in hotels, pubs and restaurants – the THE TOP largest sub-segment of the THREE ACTIVITIES total eating-out market by PEOPLE value and by outlets – HAVE recovery to two thirds of its MISSED DOING ARE: 2019 value is expected this year (+32.1% to £44.8bn).

However, prolonged MEETING restrictions on indoor dining OTHERS and travel will limit further recovery. That said, those EATING OUT venues in popular tourist AT A areas around the UK are RESTAURANT likely to have seen sales boom as people opted for HOLIDAYS a staycation this summer.

69% 67%

66%

Blonnie Whist, Insight Director at Lumina Intelligence, says: “With all restrictions on the hospitality sector ending in July, attention now turns to market recovery.

“In the interim, we will see slight polarisation between channels, with on-the-go and relatively low-ticket solutions well placed to continue to capitalise on demand for takeaway, as well as combat any recessionary trading.

“Hotels, pubs and restaurants are set for a slower recovery, as prolonged restrictions on indoor dining and limited travel hamper 2021 trading.

“However, between 2022 and 2024 there is a £3.1bn growth prize for operators to target.”

Source: Lumina Intelligence UK Eating Out Market Report 2021

ISSUE 6 2021

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CORE

RANGE ADVICE

« OWN BRAND

Get your core ingredients right

With CORE’s range of essential day-to-day ingredients, not only will you create delicious dishes but you’ll also protect your margins

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or every successful cafe, restaurant and caterer, it’s a challenge to balance the books with the need to purchase top-quality ingredients.

However thanks to CORE, the new own brand available through your local wholesaler, you’re in luck.

Not only does CORE deliver the ingredients you need the most but it provides excellent quality and an affordable price too.

A great example of this is CORE’s bouillons, gravy and sauces, as well as a range of dry mixes, which offer fantastic value and they save Dem you time too. i

Available from your local wholesaler now

ISSUE 6 2021

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Good MORNING! Breakfast like a king, they say, so take a fresh look at your offer. Here’s why operators should upsell breakfast

W

hether it’s a family trip out for breakfast or grabbing a bite on the run, there’s no doubt a good breakfast is the ideal start to the day.

And you can’t go far wrong with creating the first meal of the day. Whether people are out for breakfast as a treat or special occasion, or grabbing a quick, convenient bite en route to somewhere, full flavours, simple ingredients, comfort and value are all that’s needed. And that’s great news for operators, whatever your type of venue is.

BEST OF BOTH WORLDS

With different customer missions in mind, having a range of options covering quick bites that are easy to eat on the go and more indulgent options on your menu is important to make the most of sales opportunities.

If you offer dining in, one of the key things

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you can do to set up your sales for the day is extend your breakfast menu to midday.

That way you capture not just the breakfast opportunity but brunch and early lunchers too. Could you even offer breakfast options all day long to catch even more sales?

The menu doesn’t need to be extensive, but it does need to cover breakfast classics, indulgent options and healthier choices.

Think full English and a veggie alternative, pastries, eggs benedict, pancake stacks, yogurt pots and fresh fruit salads. And remember child-friendly options too, such as boiled egg and soldiers or simple beans on toast.

Enhance your menu with pancakes and

FEATURE

« BREAKFAST

TOP TIPS » Give diners the option to customise their

HEALTHY BREAKFAST AND MAKE IT SNAPPY SUGGESTIONS » A pot or jar of plain, unsweetened Greek yogurt topped with low-sugar granola and fresh berries. » Three-egg omelette with light cheddar and mushrooms, rolled into a burrito. » Chilled overnight chia pudding. » Wholewheat English muffin spread with almond butter and mashed raspberries.

crepes, poached eggs on sourdough toast, omelettes with a choice of fillings, waffles, sausage, bacon and egg rolls, wraps or muffins, and a grazing board of pastries with jam, cold deli meats, cheese and a selection of breads. Could you even offer breakfast cocktails and mocktails to send sales sky high?

breakfast. They get to create their meal exactly how they like it and you benefit from the upsell. » Offer choice but don’t overwhelm. » Keep menus clear and flexible, highlight healthier options and have choices for those with specific dietary requirements. » Upsell your menu and customers will pay a premium for local, organic and seasonal ingredients, such as freshly squeezed juice, wholegrain breads and local or organic meat, eggs and dairy products.

Top tip

WHIP UP A BREAKFAST SALAD USING LEFTOVER CONVENIENCE VEGETABLES, Quick, easy and convenient are the FRESH watchwords for takeaways. Customers want GREENS AND to grab and go, so hearty but simple takeaway EGGS. IT’S A options, such as bacon, sausage and egg HEALTHY sandwiches or rolls, porridge pots and pastries START TO THE DAY are the way to go. Upsell by offering a deal WITH A with a hot drink or juice.

PUNCH OF FIBRE TO TASTY AND GOOD KEEP One of the biggest trends in breakfast is STOMACHS the growing demand for healthier options, FULL TILL with the Kantar Usage Panel, April 2020, LUNCHTIME

showing 44% of breakfasts are chosen for health reasons.

Eggs is one of the easiest and healthiest foods to offer, providing they’re not cooked in oil or butter. Unsweetened Greek yogurt topped with seeds and fresh berries, oatmeal, granola bars, fresh fruit and green tea help create a healthy start to the day.

Get your offer right and it won’t just be your sales that are set up well for the day but your customers’ spirits too, and that means return business.

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EASY AS P

ABC

The school run is an opportunity not to be missed. Here’s our advice so you have all that parents and kids need, whether they’re heading into school, looking for lunch or an after-school treat 16 Eat » ISSUE 6 2021

arents frazzled by the long summer break may well be looking for help and inspiration when it comes to lunchboxes and snacks.

The school run provides two points in the day for you to cash in on the term-time opportunity. Be ready for customers popping in for breakfast to go and a coffee on their way back home. They may well pick up lunch for the kids, and themselves, while they’re there. Then there’s the after-school opportunity when parents and kids stop by for a snack and a drink.

BREAD AND BUTTER

The key to nailing lunchboxes is getting

FEATURE

the bread right. White sliced is always the favoured option, but it’s worth noting the steady rise in popularity of rolls and baguettes, plus healthier wholemeal and seeded breads too.

We all know that health is a megatrend, so the appeal of sandwich fillers and snacks needs to be more than just about taste and convenience, it needs to be about health too.

Parents want to send their children in to school with a wholesome packed lunch, so it’s important to get your offering just right.

Sandwiches offer plenty of opportunity to introduce healthier fillings, such as lean meat, fish or egg, with cucumber, lettuce or tomato.

Include healthier versions of standard crisps too in your selection, such as Pom Bears and Popchips, and more nutritious versions of chocolate bars, such as granola bars, home-made flapjacks with added dried fruit, cereal bars such as Kellogg’s Nutri-Grain or fruity snacks, such as Kellogg’s Fruit Winders.

« SCHOOL TIME

LUNCHTIME

There may be times when older students who can leave school grounds at lunchtime fancy a change from the canteen and so, if you’re close to a school, be prepared for them with different options that they don’t have at school.

Tasty sandwiches on different types of bread – go doubledecker to really add appeal – toasties and hot food that’s easy to eat on the go are a good start. Tempt them with home-made cakes and traybakes, juices and smoothies, as well as classic hot drinks, to encourage those impulse purchases that boost your bottom line.

Think about offering a meal deal too as students are always looking for good value, as well as good quality.

DRINK UP

Hydration is a concern for parents, but children aren’t always so keen to drink well, so it’s important to have a child-friendly range, particularly the healthier versions of favourites, such as Capri-Sun No Added Sugar.

»

SCHOOL MEALS SORTED For school caterers, the first term back is a great time to re-evaluate menus. Your offering needs to be tasty, wholesome and good value. A healthy range is important, so think salad pots, toasted paninis and sandwiches, such as chicken salad. Making sure you’re offering products that are low in fat, sugar and salt, and that include at least one of the five a day is key. There’s still a place for the classics, such as sausage rolls and bacon baps; it’s all about balance.

Comfort foods are always on-trend, plus sweet home-made baked treats will go down a storm, such as flapjacks and cookies. Think beyond that as well to trends including street food, authentic global cuisine and lots of flavour.

To help you get it right, put out a short survey to ask what students liked and didn’t like on previous menus and use the results to tailor your menu.

ISSUE 6 2021

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SNACK TIME

School terms give operators a great opportunity to pull in parents and youngsters on their way home from school too. And for older kids, give them a reason to choose you over the local convenience store for something to chomp on while they walk home.

Get signs out on the pavement telling everyone what you have and get busy on social media. Put tables and chairs outside to stop people and get them looking at your venue.

Check out our recipe suggestions, right, for inspiration and to pull in all those sales.

Makes 12

PITTA PIZZAS »P REP: 15 MINS »COOK: 30 MINS INGREDIENTS

»FOR THE TOMATO

SAUCE 2 tbsp mild olive oil or sunflower oil ½ onion, finely chopped 1 carrot, finely grated 1 red pepper, stalk removed, seeds

removed, thinly sliced 2 garlic cloves, crushed 227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground

black pepper »FOR THE PIZZAS 12 white or wholemeal pitta breads 200g/7oz sliced ham, finely chopped 250g/9oz grated mozzarella

METHOD Heat the oil in a large non-stick pan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 mins, stirring regularly, until softened.

Add the garlic and fry for 1-2 mins, stirring regularly.

Add the remaining tomato sauce ingredients and 100ml water, then stir well to combine. Season with salt and pepper. Bring to the boil, then simmer

for 18-20 mins, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated.

Remove the bay leaf, then blend the sauce to a very smooth purée using a handheld blender.

Preheat the grill to its hottest setting.

Place the pitta breads on to baking trays and spread some of the tomato sauce over

each. Sprinkle over the sliced ham and grated mozzarella evenly between the 12 pitta breads. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.)

Grill the pizzas for 2-3 mins, or until the bread is piping hot and the cheese has melted and turned golden brown. Serve immediately.

1 Did you know?

57% OF

CONSUMERS EAT BREAD AT LUNCH, MORE THAN AT ANY OTHER TIME OF DAY Délifrance’s Prove It: A Bread Focus report 2021

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2 3

4

5 6

7

FEATURE

« SCHOOL TIME

WELSH RAREBIT MUFFINS »PREP: 15 MINS »COOK: 25 MINS INGREDIENTS 225g self-raising flour 50g plain flour 1 tsp baking powder ½ level tsp bicarbonate of soda ¼ tsp salt ½ level tsp mustard powder

100g strong cheese, half grated, half cubed 6 tbsp vegetable oil 150g Greek yogurt 125ml milk 1 egg 1 tbsp Worcestershire sauce

METHOD Preheat oven to 200˚C fan. Line a 12-hole tray with muffin cases.

Mix the self-raising and plain flours, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.

Combine all the ingredients and divide between the muffin cases in the muffin tin.

Bake for 20-25 mins until golden. Remove and cool slightly on a rack.

1 2 3 4 5

Makes 12

Makes 12

GRANOLA BARS »PREP: 20 MINS »COOK: 30 MINS INGREDIENTS 80ml maple syrup (or honey) 3 tbsp butter, unsalted 2 tbsp smooth peanut butter 2 tbsp brown sugar, packed METHOD Preheat the oven to 160˚C fan. In a pan combine the maple syrup, butter, peanut butter, brown sugar, vanilla and salt over a medium-low heat. Cook and stir well until smooth, the butter has melted and sugar dissolved.

In a medium-size bowl, combine the oats and almonds. Pour the liquid mixture over the oats and almonds and stir well to combine. Leave the mixture to cool for about 10 mins.

½ tsp pure vanilla extract pinch of salt 190g rolled oats 70g sliced almonds 100g dried cranberries 50g chocolate chips

1

3 4

2

5 6

Add the cranberries and chocolate chips and stir to combine.

Transfer the mixture to a parchment-lined 9” x 9” casserole dish or baking tray and firmly press mixture down using a spatula or the back of a spoon. Make sure it is packed very tightly.

Bake for 20-25 mins (add more time for crunchier granola bars).

Cool completely in the fridge for at least 2 hours and cut into bars.

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that’s y it n u t r o p huge op a is o g o t tines d u o r Foo l a m r o grow as n o t g in o g t jus e to get im t e h t ’s w no resume, so our offer y h it w e iv t crea

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FEATURE

W THE FOOD-TOGO MARKET IS FORECAST TO BE WORTH

£21.2bn

BY THE END OF THIS YEAR*

Source: *Lumina Intelligence

Did you know?

hile the pandemic may have left its mark on the food-to-go market, once thing’s for sure – the future is bright for the channel.

As people continue to return to offices and with children and students back at school, college and university, things are looking up for foodservice operators. And one area outlets can really get a win is food to go.

Its appeal is huge considering it’s essentially a

« FOOD TO GO

takeaway option and demand for that format remains high.

The Lumina Intelligence UK Food To Go Market Report 2020 Update predicts that by the end of 2022, turnover will be back to 2019 levels.

When you think about it, food to go isn’t just reserved for office workers and not just restricted to lunchtime; it’s important to think beyond the obvious to make the most of its potential.

Think out-of-season holidaymakers stocking up for the journey ahead, students looking for quick and easy

»

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ISSUE 6 2021

FEATURE

» FOOD TO GO

bites on their way to lectures and parents wanting a quick solution for kids’ lunchboxes.

THINK BIG

You won’t go wrong with a simple meal deal made up of a sandwich, snack and a drink. But further its appeal by offering different sandwich formats, such as baguettes, wraps, bagels and pittas. And throw in toasties or paninis as a hot lunch option. Instead

22 Eat » ISSUE 6 2021

of the standard bag of crisps or chocolate bar, offer homemade cakes and granola bars, pots of dried fruit and nuts, or a hot pasty or jumbo sausage roll.

Don’t limit your offer to just lunchtime, why not offer a breakfast meal deal of a hot sandwich or roll and a hot drink?

The bottom line is, provide great value and choice and it’s win-win.

Get your offer all wrapped up with Confex’s new Food To Go Club. With the Food To Go Club, you can encourage your customers to add a drink and snack to their main takeaway meal choice for a great price, which helps you upsell and increase your profits. The club is supported by a number of leading suppliers, including Highland Spring, Mondelez and PepsiCo. All these products are available at discounted prices, enabling you to pass on the saving to your customers.

Here’s how you can get involved » Talk 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. » Talk about the value of the meal deal when chatting to customers.

Easy Peasy eV gan Cheezy Discover Kerrymaid Vegan Slices, a truly tasty and fully functional, slice-on-slice that melts magnificently and binds brilliantly.

Learn more at Kerrymaid.com

Easy to peel

Easy to melt

Easy to love

FEATURE

» BAKING

GET SET...

T

here’s not many people out there who can resist a slice of airy Victoria sponge, juicy lemon drizzle or a gooey brownie.

With The Great British Bake Off back on our TV screens, be ready to show off your creations with a selection of cakes and bakes that are irresistible and the perfect partner to hot drinks.

bake!

Cakes and bakes are sure-fire winners when it comes to encouraging customers to trade up, plus they’re easy on your purse strings but offer great margins such as vegan and gluten, sugar and dairy-free. Aim for several choices, not just one.

And don’t forget kidfriendly treats too – cake pops, brightly decorated cupcakes and chocolate-laden traybakes will all tick the box.

If you’re able to bake yourself, be sure to shout about it and flag on handwritten labels and on menu boards to boost those sales.

Choice and variety

Have a look at what you offer and see if there are any gaps in what customers are looking for. Sliced cakes, brownies, cookies, muffins and flapjacks are pretty essential.

Offer a range of different cake and brownie flavours, and traybakes that change frequently. Using seasonal ingredients is a big bonus.

You need to have healthier options too – flapjacks with added seeds, dried fruit and nuts, oatmeal cookies topped with fresh fruit and a crumble topping, or beetroot brownies are all more nutritious versions of favourite bakes.

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Show and tell Think creatively about how you can transform a simple bake into something different that customers may not find anywhere else – it’ll give you a real point of difference. Be creative with ingredients too to elevate a simple bake into something special and supertempting.

Highlight those that are suitable for various diets,

Top tip GET YOUR PORTION SIZE RIGHT; A TINY SLICE JUST WON’T CUT IT

Advertise your cake menu clearly to entice customers.

Clearly label your selection with name and price so customers don’t have to ask, which may put some off buying.

People eat first with their eyes and there’s few foods more tempting than sweet treats. With that in mind, look at how you display your cakes and bakes and

Entice customers with these mouth-watering ideas and keep them coming back for more than just a drink » Put a spicy twist on the classic lemon drizzle by using ground ginger, stem ginger and lime zest. » U p the traybake stakes with a teacake traybake.

Top an oaty biscuit base with fluffy meringue, finished with a coating of chocolate. » Elevate the humble flapjack by layering up: start with a layer of flapjack, then strawberry jam and dessicated coconut, another oat layer and finish with jam and coconut. » Forget red velvet, introduce raspberry velvet cake baked with fresh berries. » Boost the chocolate loaf cake indulgence levels with layers of salted caramel in the batter.

be creative. Really go to town and you’ll reap the rewards.

Those arranged on plates, cake stands and boards will appeal to customers more than those stacked in a rack.

Getting social

Be creative across your social media channels too, particularly Instagram, Pinterest and Snapchat – make the most of a captive audience. It’s a great platform to show off your creations and capture attention with eye-catching photos and snappy copy. You’ll expand your reach to lots more people, many who may not know of your venue. You could even offer the function for people to order through Instagram, for example, for collection or home delivery.

Plus, you can post about special offers and what you have to offer.

Top tip FOLD IN MELTED CHOCOLATE CHIPS TO A BROWNIE MIX TO GET A GORGEOUS FUDGINESS

Our top tips to sales, sales, sales » Create a separate cake menu. It’ll encourage purchases and stop customers going elsewhere for a sweet hit. » Offer delivery. Demand is still high for at-home treats. » For takeaway outlets, focus on brownies, cookies, bars and traybakes that are easily portable.

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Fun fact!

A BLACKBERRY ISN’T A SINGLE FRUIT – EACH OF ITS BOBBLES CONTAINS A SEED

BLACKBERRIES

Super-healthy and high in fibre, among many other great nutrients, blackberries are one of late summer’s joys. Who hasn’t picked and eaten them straight from the bush? They don’t last long though once picked, only a couple of days, so use them all up straightaway or freeze them.

USE IN…

GO WELL WITH…

• muffins • scones • a classic crumble • a salad with spinach, feta cheese, cherry tomatoes, spring onions and chopped walnuts • bakewell tart

• apple • almonds • goat’s cheese • beef • white chocolate

Seasonal

FARE 26 Eat » ISSUE 6 2021

Using in-season ingredients ticks a lot of boxes, for you and your customers. We take a look at what’s at its best right now and into autumn

FEATURE

« IN SEASON

PLUMS

These juicy fruits may well be one of the most ancient fruits.

Their colour ranges from yellow to green to pink and deep purple, with a flavour ranging from sweet to tart.

They’re a good source of vitamins C and A and really easy to cook with.

USE IN… • chutney • a salad with black pepper and parmesan • an open tart • a traybake with pork chops, halloumi and lemon • crumble cake

GO WELL WITH… • honey • ginger • raspberries • chicken • pork

Fun fact!

PLUMS ARE GROWN ON EVERY CONTINENT EXCEPT ANTARCTICA

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FEATURE

» IN SEASON

TOMATOES

With so many different types, shapes, sizes and colours to choose from, tomatoes really are essential to any kitchen.

Use them raw or cooked in so many dishes, you’d be hard pushed to find a more versatile ingredient.

And they’re cheap and easy to grow yourself.

Fun fact!

TOMATOES ARE A FRUIT AS THEY FORM FROM A FLOWER AND HAVE SEEDS INSIDE

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USE IN…

GO WELL WITH…

• salsa • soup or gazpacho • pasta sauce • tart with bacon and egg • vegan curry with chickpeas and spinach

• basil • strawberries • Gruyère • raspberries • mozzarella

Fun fact!

BEETROOT IS 87% WATER

BEETROOT

Easily recognised with its gorgeous vibrant colour, beetroot brings dishes to life. This superfood is, quite literally, the root of the beet and can be eaten raw as well as cooked and prepared in many ways, including pureeing, smoking and pickling.

It has an earthy, rich and sweet flavour, making it great in sweet and savoury dishes.

It’s also a great alternative to meat.

USE IN…

GO WELL WITH…

• sorbet • hummus • brownies • slaw with carrot • juice with apple and ginger

• fish • feta • sweet potato • dark chocolate • halloumi

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» BURGERS

5burgers GET CREATIVE

WAYS WITH…

Summer and the barbecue season may be over but the classic burger is an all-year-round staple and customers will be queuing for these tasty twists

1

Simply the best

Top your beef patty with Gruyère and grill. When the cheese is just melting, layer up with sliced beef tomato, onion rings and crisp lettuce.

Spread the cut side of the top bun with a mustard and mayonnaise mix and hey presto, ready to serve.

Did you know?

77%

OF UK DINERS ARE LIKELY TO ORDER A BURGER IN A PUB OR RESTAURANT MONTHLY OR MORE REGULARLY 30 Eat » ISSUE 6 2021

(Opeepl research on behalf of Americana, August 2021)

2

Taste of foreign climes

Spike hummus with a little cumin, paprika and a dash of olive oil. Whip up tzatziki (coarsely grate and squeeze half a cucumber and mix well with 170g Greek yogurt, a crushed small clove of garlic and a handful of chopped fresh mint leaves).

Top a beef, chicken or lamb burger with a slice of grilled aubergine, the hummus and tzatziki.

3

4

Ditch the bun

In it goes

Forget putting the cheese and bacon on top of the burger, put them inside instead. Simply add chopped lean streaky bacon and crumbled stilton to the burger mix. It helps keep the burgers super-juicy too. Then just sandwich in a bun with mayo, lettuce, sliced tomato, gherkins and mustard.

We’re not going down the ‘naked’ burger route but instead of a bread roll, pop your burgers in tacos and fill with shredded lettuce, diced tomatoes and red onion, a home-made burger sauce and your choice of grated cheese.

5

Spice it up

Add kimchi paste to your burger mix for a spicy punch and an on-trend Asian twist. Serve simply with lettuce, tomato, onion and home-made slaw.

ISSUE 6 2021

« Eat

31

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