Stock CHAMPIONING INDEPENDENT BRITISH CATERING â€¢ JUL - AUG 2017
Healthy Profits? Go Vegan! Hooked on Seafood Versatile Vodka The Pull of Real Ale
STOCK UP NOW
LUNCH IS WHAT WE MAKE OF IT
TAKE STOCK FROM THE EDITOR
VISIT US ONLINE
At last, summer is here - or at least that is what we are told! Despite the unpredictable weather, this is still my favourite time of the year. Sporting events, school holidays and a bank holiday weekend all lend themselves towards producing a bustling, fun-filled two months guaranteed to bring the industry profit and success, come rain or shine. With that in mind, there will be a steady flow of customers coming through your door - so make sure you are organised and cater for them all. Since this is the season for seafood, why not be more adventurous with your offering and catch yourself some new customers. Due to operators being advised to stop choosing salmon and seabass all the time, we’ve decided to focus on some alternatives. Dan Smith, head chef at The Peacock at Rowsley tells us about his two favourite fish and how to cook them on page 12. With consumers spending £3.1bn eating seafood out of home last year, having this healthy, versatile option is a menu must-have. With more than 500,000 people in the UK - and growing - describing themselves as vegan, it’s important operators take this on board and tweak menus accordingly - especially as vegans often dictate where a group eats. Read our feature on page 32 for more information and recipe ideas.
One sure fire dish that satisfies most tastes and ages is pizza! This Italian favourite is a menu-winner so make sure you have one on your menu. Read our feature on page 17 for tips and advice.
FOLLOW US ON
Summer drinking is all about pitchers, packaged beers and cider so stock up now. With sales of real ale on the rise, we speak to Ian Hayes, owner of The Grove, an award-winning real ale and craft beer pub in Huddersfield to pick his brains on how to get more sales in ales. Finally, huge congratulations to everyone who got involved with National Waiters Day. The event, held in May and now in its fifth year, showcases and promotes careers and talents of front of house professionals, who we all know do an invaluable job. It was a fabulous turnout, and you can read all about it on page 61. On behalf of the Take Stock team and Today’s, we hope you enjoy this issue. Happy Summer!
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com email@example.com For advertising contact firstname.lastname@example.org Editor-in-Chief Mags Walker
Art Director Richard Smith
Editor Tracy Johnson
Designers Joe Harrison Mark Longson Antony Butler
News and Features David Jackson Sarah Hardy Fiona Kyle Alex Hinge Hollie Pickles Frankie Hebbert
Online Martin Kersey Hollie Pickles Joe Swarbrick
CONTENTS FEATURES 12-14 Hooked on Seafood 17-18 A Slice of the Action 21 A Rising Trend 22-23 Campaign for Real Ale 27-28 Summer Drinking 32-36 Vegan Dining in Vogue 39-40 Vodka - The Clear Winner 42-43 The Mixologist
HOOKED ON SEAFOOD
A SLICE OF THE ACTION
Recommends 44-45 Country Focus: South Africa 47-50 University Menus Make the Grade 52-53 Bar Boosters 55-56 Operating within the Law 59 Get it Booked! 61 Run Waiters...Run!
VEGAN DINING IN VOGUE
COUNTRY FOCUS: SOUTH AFRICA
CAMPAIGN FOR REAL ALE
UNIVERSITY MENUS MAKE THE GRADE 4
VODKA - THE CLEAR WINNER
RUN WAITERS... RUN!
7 Calendar 8-10 What’s New 25 Feed Your Eyes 30-31 We Grill - Minal Patel 62 Plan Ahead
WE GRILL MINAL PATEL
RECIPES 14 Gurnard with Bouillabaisse Sauce 14 Turbot cooked en papillote with Leeks, Cèpes & Champagne 21 Celeriac, Thyme & Honey Soda Bread
35 Cannellini Hummus with Dukkah 36 Grilled Pumpkin & Black Bean Burger 36 Raspberry Chocolate Cake 50 Aubergine, Butternut Squash & Chickpea Tagine
CANNELLINI HUMMUS WITH DUKKAH
GURNARD WITH BOUILLABAISSE SAUCE
AUBERGINE, BUTTERNUT SQUASH & CHICKPEA TAGINE
PRemiumise your soft drinks offering with ORANGINA
e u l a V 34% h t w o r G
STOCK UP NOW *CGA ON PREMISE MAT Data to 25.03.17. ORANGINA and the Orangina logo are registered trade marks of Schweppes International Ltd.
TOUR DE FRANCE
IMBIBE LIVE Olympia London
BRITISH GRAND PRIX Silverstone
WOMEN’S EURO 2017 Netherlands
ALLERGY & FREE 7-9 THE FROM SHOW
GREAT BRITISH BEER FESTIVAL Olympia London
SHREWSBURY FLOWER SHOW
PREMIER LEAGUE STARTS
GROUSE SHOOTING SEASON OPENS
WELCOME TO YORKSHIRE EBOR FESTIVAL
The Quarry Park
THE OPEN Royal Birkdale
WHITSTABLE OYSTER FESTIVAL
INTERNATIONAL CHEESE AWARDS
DORSET 8-9 POMMERY SEAFOOD FESTIVAL JULY
AUSTRIAN GRAND PRIX
The Oval, London
LADBROKES CHALLENGE CUP FINAL Wembley Stadium
GREAT YORKSHIRE SHOW Harrogate
HUNGARIAN GRAND PRIX Budapest
TATTON PARK FOODIES FESTIVAL Knutsford
QATAR GOODWOOD FESTIVAL
EDINBURGH FOODIES FESTIVAL
BELGIAN GRAND PRIX
BRITISH MOTO GRAND PRIX Silverstone
July - August
Shake. Serve. Busy chefs everywhere appreciate the fact that McCormick’s Schwartz range of seasonings can be used as an ingredient in the cooking process, or added to a dish afterwards to enhance flavour and eye appeal. That flexibility offers kitchens the ability to quickly offer customers a wide variety of on trend dishes, without the need to prepare marinades and rubs beforehand. And it’s the continued demand for street style food that has prompted the launch of two new Schwartz varieties - Buffalo or Lemon & Herb ‘Wings’ Seasonings.
Convenience Single serve sticks have real appeal to self-service outlets and operators looking for a simple drinks format alike. Recognising this, Nestlé Professional has a wide range of drinks available in one-cup formats, including Nescafé Original and Gold Blend, as well as Nestlé Aero Hot Chocolate. Now, directly catering for the ever-increasing number of coffee drinkers wanting a top quality brew when out of home, there’s Nescafé Azera Americano in stick format. Made from a blend of instant coffee with finely roasted coffee beans, Azera enables operators to offer barista style coffee with minimum fuss and
Both use innovative technology that allows caterers to add dry seasoning after the
preparation and consistent high quality.
meat is cooked, the mixture combining with the natural meat juices on contact
Available in a counter top friendly pack of
to coat like a sauce, providing 100% adherence. Simple, quick and efficient, with
200 sticks, this is a great coffee solution
reduced wastage and lower cost too.
for operators everywhere.
12th of Never
the Action! Bakery and pizza specialist, Dr. Oetker Professional has expanded its Chicago Town Pizza range with three exciting new toppings.
Lagunitas 12th of Never
Reflecting the latest flavour and food
is the number one
trends - including street food, heat, BBQ
The Chocolate Dessert Pizza - delicious
and indulgence - the new pizzas joining
chocolate pizza topped with gooey
the popular Chicago Town lineup are:
chocolate sauce, dark chocolate chips,
Limited Edition Pulled Buffalo Chicken
and white chocolate chunks on Chicago
- tender pulled chicken, red onions and
Town’s signature sweet crust. The perfect
melted mozzarella on buffalo spiced
sharing dessert indulgence.
sauce, with Chicago Town’s signature
Easy to prepare, they cook from frozen in
citrusy. There are rich coconut and
tomato sauce stuffed crust.
6-12 minutes and are able to be served
papaya flavours over a background of
Barbeque Feast - a satisfying combination
whole or by the slice. These pizzas
puffed wheat that Lagunitas describe as
of chorizo, melted mozzarella, red and
are a great way for operators to satisfy
"hop-forward expressed in a moderate
yellow peppers, red onions and barbeque
consumer demand for pizza out of home.
voice." 5.5% ABV, the colourful can with
sauce on classic thin crust.
its quirky graphics has real shelf appeal.
IPA in the USA and now available here on draught and in 12fl oz cans. The blend of old and new school hops produces a brew that’s light yet full bodied, bright and
Gin A Masterpiece
From the award-winning creator of Cape Towninspired Whitley Neill Gin comes Johnny Neill’s latest gin masterpiece; Rhubarb and Ginger Gin. Inspired by fond memories of his grandparents' garden, the essence of rhubarb adds a tart crisp edge to the smooth English gin base, while the ginger extract warms the palate for a full-bodied finish. Try as a simple gin and tonic served long over ice, or for something more cocktail-esque, try the Rhubarb & Ginger Buck with equal measures gin, cloudy apple juice and ginger ale along with a dash of freshly pressed lemon juice served over ice. Available in 5cl, 20cl & 70cl.
The Monster brand’s appeal has been broadened thanks to its owners Coca-Cola launching Monster Hydro - a new
refreshment energy drink and the first bottled Monster products
Choose or Lose!
in the UK. Developed to satisfy demand for thirst quenching and lower sugar drinks, Monster Hydro is available in 550ml PET wide mouth bottles, which allied to its
Walkers are asking customers to decide
non-carbonated format makes
the future of three ‘classic’ crisp flavours
Hydro eminently ‘chuggable’
in their #chooseorlose campaign.
and an everyday choice due to
Running for two months from 14 August,
its lower caffeine content. The
customers are being asked to vote for
flavours to stock are: Tropical
their favourite in three ‘face-offs’: Smoky
Thunder, Mean Green and Manic
Bacon v. Bacon & Cheddar; Salt & Vinegar
v. Lime & Black Pepper and Prawn Cocktail
v. Paprika, with the winner in each of these three match-ups being decided by sales and votes.
campaign is being promoted via TV,
The new flavours will be available from
digital, PR and shopper marketing.
31 July in 32.5g and 50g bags and the
Coast to Coast American style pale ales are massive sellers here in the UK, their citrus and tropical fruit notes appealing to male and female beer drinkers alike. In a move to bring those flavours back to the UK, the Caledonian Brewing Company has created Coast to Coast by marrying six hops from the US West Coast with their own UK East Coast Malt - the best brewing barley in the world. The result is a 4.6% ABV bronze ale with pine and citrus fruit aroma, malty spicy flavours and a zesty rounded bitterness, that’s available now on draught. caledonianbeer.com
July - August
A Taste for Adventure Tate & Lyle Sugars are known and trusted by professionals across the globe,
A Refreshing Drink
who recognise the superior qualities of pure cane whilst baking. In turn,
When Britvic research showed that increasing
Tate & Lyle Sugars continually strive to offer ethically produced sugars
numbers of health conscious adults were leaving
that allow them to satisfy every baking situation. As part of that quest Tate
the soft drinks category in favour of tea, coffee
& Lyle Sugars has launched a range of five sugars in 500g resealable and
and water, they decided to do something about
recyclable pouches that preserve the depth and richness of flavour of the
it - and developed Drench; a tasty and refreshing
sugar within. There’s a classic aromatic and crunchy Demerara, and in an
alternative. Containing no artificial colouring,
exciting development, a choice of classic or Organic Dark Brown and Golden
sweeteners or flavouring, Drench’s combination
Caster sugars - perfect for satisfying consumer demand for organic produce.
of juice and sparkling water is perfect for any
Embrace the Taste for Adventure and look for these new sugar options now.
occasion when healthy hydration is needed. The
range has been expanded to include Grape & Elderflower and Raspberry & Cranberry in 500ml PET formats. drenchjuicyspringwater.com
Tonic Twists Halewood International has re-invigorated the Lamb & Watt brand with the release of a four-strong line up of tonic waters. Aiming directly at top end mixers, the range offers tonics with Original, Cucumber, Hibiscus or Basil flavours at just 34 calories per 100ml. All are made with water from the Lake District’s Cartmel Fell, Quinine from the Cinchona tree and blue agave from Mexico as an organic, natural sweetener. Offering a delicious, unique alternative to other premium tonics, the 200ml glass bottled range pairs beautifully with gin and vodka or served on its own as a non-alcoholic soft drink. halewood-int.com takestockmagazine.com
For extra profits, just squeeze here. Your customers love Heinz sauces. But they love them even more when thereâ€™s no mess. One SqueezMe! pod contains almost three times more sauce than a sachet. No fuss, no waste, just great taste. Perhaps thatâ€™s why they are willing to pay up to 35p for a single pod!* To help you sell even more they are also available in self merchanised cases. Make sure you stock up and squeeze more profit from every food sale. To get your merchandise and POS kit, please call our Freephone number 0800 575755.
@KraftHeinzFSUK Source: *Independent Research, The Value Engineers, March 2015
Hooked on Seafood Consumers spent £3.1bn* on eating seafood out of home last year. With the wide range of different varieties of fish and shellfish available, there are loads of different ways to cook and serve seafood. Healthy, delicious and versatile, it is a must-have option on your menu. “The market for fish and shellfish within the foodservice market continues to grow - overall seafood servings have increased in the face of continued strong competition from other protein and non-protein
Gurnard Caught on the south coast, gurnard is massively underrated and underused. Versatile, with a great flavour it is relatively cheap - although quite ugly!
meal options,” said Andy Gray, trade
How to use
marketing manager for Seafish. “And
with The Food Standards Agency recommending adults eat two portions
with mushrooms and bacon for an autumn dish
Roasted whole on the BBQ stuffed with dried fennel sticks, lemon and olive oil or pan fried and grilled
of seafood a week, the challenge for their customers on the health benefits of consuming fish and shellfish on a regular basis, along with celebrating textures involved in the eating of it.”
Due to the range of seafood available and operators being warned to use other species aside from salmon and seabass due to pressure on supplies,
For fish and chips! Battered and deep fried it makes a great substitute for cod or haddock
Its fruity, earthy flavour makes it ideal for roasting the bones and making a fish soup or bouillabaisse-style sauce from them
Turbot My favourite fish of all, it is very meaty in texture and it can handle strong flavours. However, it does come with an impressive price tag, but it’s a case of you get what you pay for.
operators is to inform and educate
the wide variety of flavours and
Gurnard is similar to
How to use •
Slow cooked with oxtail and a red wine sauce
Bake and present as whole. A 2kg turbot can be baked in the oven
but costs less
with a little salt, olive oil and lemon juice for about 20-25 minutes
Take Stock asked Dan Smith, head chef
before being carved at the table and
at The Peacock at Rowsley in the Peak
comfortably feed four people
District for his two favourite fish and
some ideas about how to use them...
Fillet and cook in portions in butter or grilled with olive oil
Turbot must be cooked with care as it does have a tendency to dry out if overcooked. Cooking on the bone can help to prevent this
In 2016 consumers spent approximately
on eating seafood
out of home,
Top Tip Cut fish steaks from a large 4kg turbot to make them thicker and less prone to over cooking and drying out
Over the year ending June 2016, seafood servings increased 2.3% to 979.2m a year on the back of 1.5% more visits and diners buying 0.9% more items each
an increase of 1.5%
on the previous year
Ways to cook fish • Pan frying - whole pan-ready fish, fillets, fish portions and scallops • Griddling - tuna and king prawns • Grilling - mackerel, herring and halved lobsters • Barbecuing - snapper, seabass, king prawns and langoustines • Deep frying - fillets, goujons, whitebait and scampi • Poaching - smoked haddock • Mi Cuit (a variation on poaching/deep frying) - salmon • Steaming - whole fish, scallops and mussels • Baking - whole fish, fillets and portions • Boiling - lobster and crab
Sustainability and sourcing Diners now want to know more about how and where the fish and shellfish they are eating has been sourced. Therefore, communicating to customers in clear and simple terms can reassure and inform customers about the dishes they are eating and make them aware of the efforts the industry is taking regarding the management and responsible sourcing of the seafood we eat in the UK. If you would like more information about the issues surrounding sustainability and responsibly sourcing a good fish supplier, contact the following: Risk Assessment for Sourcing Seafood (RASS), Seafish, Marine Stewardship Council or the Marine Conservation Society.
METHOD 1. Place the gurnard onto a roasting tray and
Gurnard with Bouillabaisse Sauce
cover with 200g olive oil and roast at 180°C for around 15-20 minutes until golden brown
2. In a saucepan, sweat the onion, garlic, thyme, bay leaf and star anise in 100g olive oil
By Dan Smith
until the onions are soft with no colour
3. Add the tomato purée, fennel, saffron, pernod and orange and cook for another 5 minutes. Add the tomatoes and cook on a low heat for a further 10 minutes
4. Add the water with a little salt and bring to
Recipe Type: Everyday "Serve as a soup, with croutons and rouille for a starter, or as a main course with fennel, tomatoes, red pepper and pasta or saffron potatoes." Serves 4
INGREDIENTS 4 large gurnard fillets, pin boned & washed 300g light olive oil
1 sprig thyme
the boil before turning down and simmering
1 bay leaf
for 45 minutes
2 star anise
5. Remove from the heat and blend. Once
60g tomato purée
blended, push the mixture through a fine sieve
75g fennel, sliced
to extract as much liquid as possible
1 pinch saffron
6. Season with salt and lemon juice, and add
30g Pernod (extra for seasoning)
more Pernod if desired
½ orange, sliced
7. Pan fry the gurnard fillets in a little olive
750g tomatoes, halved & seeds removed
oil and serve in a bowl with the bouillabaisse
2 ltr water
Squeeze lemon juice Pinch salt
200g onion, chopped 2 clove garlic
Turbot cooked en papillote with Leeks, Cèpes & Champagne
By Dan Smith Recipe Type: Luxury "A show-stopping dish, this is designed to impress not only with the standard of ingredients but the cooking and serving technique too."
400ml Champagne (or Cava) 4 sprigs tarragon 4 knobs butter
METHOD 1. Mix together the shallots, leek and spinach 2. Cut 4 squares of baking parchment measuring approximately 30cm by 30cm and
lightly oil the centre with a little olive oil. Divide the mixture between the parchment sheets
INGREDIENTS 4 x 130g turbot steaks, boneless and skinned 3 leeks, washed, cut in half and julienned 3 shallot, peeled and julienned 200g baby spinach 300g fresh cèpes (or button mushrooms), thinly sliced
and place into a pile just off centre
3. Season the turbot with salt and place on top of the vegetable garnish, then place the cèpes with butter and tarragon on top of the fillets
4. Fold over the parchment paper to create an envelope and fold over the edges to create a seal, but pour in the Champagne before you
fold it over. Make sure they are folded over a couple of times to secure and bake at 180-200°C for 15-20 minutes
TO ASSEMBLE 1. Serve the fish tableside 2. Open the inflated bag using a pair of scissors, carefully lift out the fish and garnish, and spoon over the liquid
3. Serve with a potato or pasta garnish of your choice or a simple salad
Create the Taste that Keeps your guests coming back with kitchen sauces
Brought to you by
0.0% alcohol created in the brewing process 0.0% alcohol in the bottle.
A Slice of the Action Pizza is one of the most popular foods ordered in British restaurants with Brits spending an average £4.4bn* on the Italian cuisine each year.
“The beauty of pizza is that it’s not only versatile working across a range of dining occasions from main menus and on-thego, to takeaway, but it also has wide appeal with consumers,” said Emma Haworth, senior brand manager at Dr. Oetker Professional. “It’s a popular dish with adults, as well as the go-to option for parents when eating out with kids which means outlets that introduce pizza could get a slice of the 3.18 billion family eating out visits that take place every year.”
A dish to suit all seasons, it’s time your outlet had a slice of the action... Quick and easy
Raise your dough
Pizzas are easy to make and a greattasting option for your menu. Buying ready-made pizza dough and adding your own toppings will save time in the kitchen. Dr. Oetker Professional’s Fresh Dough Pizza Base has been developed to rise in the oven and deliver a freshly baked, authentic crust in just three minutes. This way, operators can offer freshly baked pizzas made to order, without the headache and wastage of dough pucks and the expense of special equipment. It also guarantees a consistent great tasting result every time - no matter the level of skill in the kitchen.
With volume sales of pizza rising, putting pizza on your menu can increase your margins - especially if you have add-ons. Why not offer dough balls and garlic bread as a starter or side? Wedges and curly fries are also popular - especially if children are dining. Salad or corn on the cob are popular choices too. During quieter times why not put an offer on sides to encourage customers to add to their pizza order, such as 2FOR1 or a 50% discount?
Top toppings “Classic pizzas will always be core for menus, from the simply delicious margherita to a meaty pepperoni,” said Emma Haworth, senior brand manager at Dr. Oetker Professional. “However, as demand for pizza continues to grow and consumers become more adventurous in their taste, chefs and caterers have the opportunity to get creative and tap into the latest food trends. The great thing about pizza is that it works with a huge variety of different toppings - the only limit is your imagination.” • BBQ - Beef brisket or pulled pork with a drizzle of BBQ sauce and smoked cheese for an Americana pizza. •
Spice - Asian flavours have exploded onto the mainstream market. Try Thai or Indian inspired toppings especially with chicken - this will appeal to customers looking to reduce red meat consumption.
Breakfast - with more people eating breakfast on-the-go or choosing to make it an occasion by having brunch, a ‘Breakfast Pizza’ is a great addition to an all-day menu working brilliantly with eggs, sausage, bacon and mushrooms.
Vegetarian - the popularity and profitability of vegetarian pizzas shouldn’t be underestimated. Work with local produce that’s in season and look to a range of different cuisines for flavour inspiration.
Middle East and North African flavours are a growing trend - try adding spicy harissa paste to liven up meat and vegetable based toppings.
treating themselves out of home and having a dessert pizza is a key trend, growing in popularity as consumers look for exciting alternatives to traditional puddings. Experiment with your toppings chocolate, summer fruits, salted caramel or ice cream - anything works! Perfect as a stand alone or sharing dessert.
Little ‘uns “Today’s pupils are sophisticated in their tastes and secondary schools also have the added headache of competing with the high street - this means meals really need to excite pupils to ensure they don’t opt for a lunchbox or go off site,” added Emma Haworth. “Caterers need a happy medium where dishes not only comply with the School Food Standards but also reflect what children enjoy eating at home - and pizza remains a firm favourite.” The Balanced Choice pizza from Chicago Town complies with nutritional guidelines. Its cheese pizza is made with a unique raw dough base - rather than pre-cooked - to help schools deliver that legendary ‘takeaway’ taste pupils will love; it takes six minutes to cook from frozen.
• Dessert - consumers are willing to be more indulgent when they are takestockmagazine.com
From ‘Pizza and Prosecco’ to beating the clock, include a range of promotions to boost trade (especially during quieter times).
Toppings of the day - have a special topping for each day as well as your regular menu options. This will generate more interest for customers and provide a talking point.
Pizza to go - providing a takeaway option means customers are more likely to order a full pizza for themselves, rather than share. It will also appeal to families who don’t want to stay and eat.
Call one in - if you don’t have the means to produce pizzas then why not hire a pizza van on busy days like bank holidays or during a sporting weekend? Alternatively, create an Italian themed evening in your outlet.
A healthier choice For those customers sticking to a healthy diet, it is still possible to indulge in a pizza. Keep the base thin if you are creating your own handmade versions. Pan’Artisan’s range is a good option; its pizza bases are hand-finished and made using the finest quality ingredients containing less than 1% salt, and no GM products, artificial flavours or preservatives. Load up on veggie toppings such as onions, tomatoes, peppers and broccoli and stick to mozzarella as it has slightly less fat than other types of cheese - or even offer customers a cheese-less pizza. If you can, offer them a smaller size pizza (perhaps a child’s portion) or a pizza and salad deal too.
*Sources: Pizza, Pasta and Italian Food Association, Horizons March 2017 *IRI Value Sales w/e 25th March 2017, NPD Group
Y M T O G E N A D H V S FU ’ I“ e h t o t s e m o c t i When
e b o t s a h . .. t I H C N CRU
e h t o t s e m o c t When i
It has to be
Y M N U R T CGO CH... Bags More be to D s a E h N t A I H s p V S o o ’ H e r o M F s “I g Ba U s p o o H M Y T O G E V ’ I eS h t o t s “ e D m o c t i N F When U A L H L e b o t s a h . ” .. t I H C N CRU K UP TsOCK S It ha OW1 ! N P U e b K o t C O T S e h t o t s e m o c t i When 1!
UNCHANGED SINCE 1883, LYLE’S GOLDEN SYRUP® HAS PROVED A DELICIOUS AND TIME-HONOURED INGREDIENT TO MANY SWEET TREATS, DESSERTS AND BREAKFAST STAPLES.
Lyle’s Golden Syrup® Plastic Container
Lyle’s Golden Syrup® Kitchen Bottle
Lyle’s Golden Syrup® Tin
Lyle’s Golden Syrup® Baking Bottle
Lyle’s Golden Syrup® Sachets
Lyle’s® Maple Flavour Syrup Sachets
TO SEE THE FULL FOODSERVICE RANGE, PLEASE VISIT SUGARANDSYRUP.COM
A Rising Trend Bread plays an important role on all menus. White sliced or seeded cobs may still be a customer winner, but using your loaf and including artisan breads will make your offer more interesting and create a premium feel to your outlet.
authenticity. Make your bread offer adaptable so that it can be served at breakfast or teatime, part of a sharing platter, for dips or as an accompaniment to a meal.
What to serve?
By Rory Lovie, head chef at Bridgeview Station, Dundee
Flavoured bread sticks - perfect for a
“This works well by itself oozing with butter or used for a cheddar and
pre-dinner snack or for a sharing dish
Rustic bread with bell peppers - great as a carrier or used with dips
Multi cereal bread sticks - an unusual
400g plain flour 330ml beer (any type) 2 tsp baking soda 1 tsp salt 2g thyme leaves 10g celeriac powder (dried celeriac skin) 20g honey
breakfast bread or snack “The proliferation of small artisan
Mini raisin bread sticks - naturally sweet
bakeries and the popularity of ‘ethnic’
and a healthier alternative to cakes or
and world bakery produce, along with
the surge in demand for healthier and
Rye bread - good for a bacon butty or
allergy considerate bakery produce
an open sandwich with seafood or
has benefitted the market,” said Richard
smoked fish, or halloumi with avocado
Jansen, managing director at Pan’Artisan.
Ciabatta - multiple uses such as dipping,
“The rise in all day dining and food-to-
for sandwiches using Italian meats,
go outlets points to a more optimistic
cheese and tomatoes, or toast and serve
picture, with demand for premium and
as a panini
innovative bakery items continuing
Cheese and onion bread - the
distinctive flavour makes it a great
“We love using sourdough because of its acidic, sweet taste, crust, chew and health benefits associated with it,” said Claudia Escobar, head chef @justlovefood in Leith, Scotland.
Celeriac, Thyme & Honey Soda Bread
accompaniment to soup or add character to sandwich fillings
METHOD 1. Preheat oven to 200°C 2. Mix all the ingredients together to form a dough and roll it - don’t work it into a ball shape
3. Place into a casserole dish lined with greaseproof paper. Cover and bake for 40 minutes or until coloured
Sourdough - light on the inside with a crisp crust, it complements many dishes from meats, poultry and eggs, to soups and stews Olive & pumpkin seed loaf - the original tear and share bread perfect as a stand
alone starter, or sharing one served with
Continental and ethnic breads are
olive oil or butter
trending, with the speciality bread and bakery sector flourishing as today’s
consumers seek more choice, are more
Sweet potato tortilla bread - ceviche
adventurous in what they will try and
Cheese bread - shellfish
are generally more educated in terms
Sourdough - toast, sandwiches & soup
of provenance, quality ingredients and
Pan amasado - seafood, salsa & meat
Campaign for Real
Thanks to the huge variety of flavours and styles available, the sales of draught beer are rising year on year and show no sign of stopping.
How did you get started?
And the most unusual?
I worked in IT and was looking for a
We always stock a range of unusual
complete change. I’d always had an
ones. To date, we have had a caramel
interest in pubs and beer, and had
fudge stout, ice cream beers and a rum
experience of working behind a bar, so I
and raisin beer.
managed to persuade my wife that I could run my own pub. I thought that having come from a non-pub background it would give me a different outlook rather than trying to run a traditional pub.
Is there more of a trend now for pubs to serve cask ales and craft beers? I don’t think it’s necessarily a trend, more that the market has been growing for the “Real ale has something for everyone,” said Nick Boley, CAMRA national director and chair of the Technical Advisory Group. “And because of its variety it
past 15 years because people want more variety and beers that actually taste of something.
How do you choose which ales to stock? I'll stock up on what styles we need for a particular week, depending what's on the market at the time. I tend to go directly to breweries or through smaller wholesalers who have a more interesting choice. If it's a new brewery (or new to me), I'll check reviews on ratebeer.com.
Do you change your range with the seasons? To some extent. I wouldn't, for example, put a 10% Imperial Stout cask on during summer. The choice is somewhat
appeals to a variety of people who not
What’s your best seller?
only want to try different things, but
Oakham Citra - a pale ale of 4.3 ABV. A
out 'lighter' beers in spring and summer.
also those who know what they want.”
single, fruity hop, it’s one of the favourite
I do keep stronger beer on during the
Take Stock spoke to Ian Hayes, who
American hops and is really popular
summer as there is still a demand and I
along with his wife Taya, owns The
get complaints if I don't have at least one
Grove, a real ale and craft beer pub in Huddersfield. The award-winning pub was voted best beer bar in England by users of the ratebeer.com website and it attracts locals, students and international visitors. The Grove currently offers 19 cask ales, 18 keg ales and over 200 bottled beers.
governed by the breweries, who put
strong stout on at any one time.
Nick Boley gives his top tips for a beer cask starter: Contact CAMRA - get in touch with your local branch so they can offer you advice, tips and suggestions of local breweries Start small - only buy one or two beers to gauge interest as the average strength beer will go off after three days. The smallest cask is four-and-a-half gallons Go local - the common mistake some licensees make is to go with a national brand when in fact people want something different so would prefer a local ale; something quirky with character Spread the word - don’t just have it sitting on the bar without telling your customers what it is! Promote it in-house, via word of mouth, through social media and your website Have a go! - anyone with a licence can stock real ale. Put one on (promote it) and gauge if the interest is there
Total market for Craft is
Some of your bottled beers retail for well over £10 each. How do you get people to try a beer that costs that amount and does having ‘expensive’ beers actually drive interest in the category?
What advice would you give to outlets wanting to develop relationships with craft breweries? Contact them because they have a product and they want to sell it -
or taste test then my staff have to know which one to suggest. There are 12 of us, including my wife and I, and to make sure we all know our stuff, we hold staff tasting sessions and on-the-job training.
the last thing a brewer wants is for their
Tips for promoting your business?
beers to be on the bar and not tasting
We have a strong presence on social
Generally people 'in the know' would
great. I'm more interested in beer
media (Facebook and Twitter) which
be the ones to buy the more expensive
quality than locality.
encourages a lot of repeat visits from
especially in a good condition. Obviously
far and wide. We make sure that those
beers. I don't think that having expensive beers will in itself drive sales, it all comes
sites and our website are up to date
not sure that £10 is expensive these days,
Is staff knowledge of the beer vital?
we are seeing a few of our draught beers
Of course! They have to understand
ratebeer.com that encourages visits and
come on at £10 per pint or more and
the beers they are selling. If a customer
we use the free app Untappd to share
that hasn't dampened sales.
comes in and asks for a recommendation
what brews are on and get feedback.
down to knowing your clientele. I'm also
and contain details of all our offers and events. We have a first-class rating on
Try our American style IPA and Bavarian style Pilsner - hoppy and tasty, but really refreshing!
Feed Your Eyes Winners
Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted at #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50, courtesy of our sponsors Kerrymaid, Maggi and cooks&co. You’ve got to be in it to win it… so, get posting!
Mix it up We’re on th e lookout fo r the best mixolo gist... Tweet us yo ur best drin k @TakeStock Mag #mixo logist
David Punter @dpunter88
Head chef at Mingarry Park, Argyll - Steamed cockles, smoked Mallaig mussels, samphire, cured egg yolk, foraged wild flowers, dill & caper dressing
Daniel Renham @Renham
Sous chef at West Retford Hotel, Notts - Confit duck, duck liver bonbon, orange infused fennel, fondant potato & cointreau jus
Ross Chatburn @chefchatburn
Sous chef at Honey Restaurant, Hotel Gotham, Manchester - Peach parfait - raspberry, honeycomb & lemon thyme
HEAT UP SUMMER SALES WITH PIMM’S CIDER CUP THE MOST SUCCESSFUL FLAVOURED CIDER SINCE ITS LAUNCH IN 2015 TAPPING IN TO THE GROWING CIDER MARKET WORTH £2.7 BN TO TOTAL-TRADE UNITING PIMM’S SPIRIT, BRITISH CIDER & A HINT OF FRUITINESS
STOCK UP NOW FOR SUMMER
Summer Drinking Summer’s upon us and with (hopefully) lots of sunny days, long weekends and late evenings ahead, it’s important that you’ve a range of interesting and on-trend drinks available for your customers.
Take Stock talked to the Diageo team
cider is the fastest growing segment
about what’s hot and what to stock...
in the category - experiencing double digit growth.
Did you know?
It’s Pimm’s o’clock! Synonymous with summer, Pimm’s is a must! Not only is it a perfect pitcher
• Packaged beers and ciders account
serve - allowing customers to serve
for 12% of on trade volume, and
themselves - but seeing others enjoying
generate 20% of value. They’re real
a cooling long cocktail does wonders for
category and sales double in the
• In 2016, rum sales were up 2.4%
Pitchers can be pre-prepped and there
and continued growth is expected
are lots of interesting recipes available.
Here are just a few suggestions:
• Pimm’s sells three and a half times more than it’s nearest competitor within the liquors and speciality
• Cider’s a top summer drink and fruit
Pimm’s Fizz Pitcher
Pimm & Proper
Champagne or Wine Flute
Copa or Highball
200ml Pimm’s No.1 600ml lemonade 6 strawberries, sliced 4 orange wheels/wedges 4 slices cucumber 2 sprig mint
200ml Pimm’s No.1 300ml lemonade 100ml sparkling wine 4 orange slices 1 sprig mint
100ml Pimm’s No.1 100ml London Dry Gin 600ml tonic 10 cucumber wheels 3 sprigs mint
1. Half fill pitcher with ice 2. Pour in Pimm’s, lemonade and stir 3. Top with wine and garnish with
1. Half fill pitcher with ice 2. Pour in Pimm’s, gin and add
METHOD 1. Half fill pitcher with ice 2. Pour in Pimm’s, lemonade and stir 3. Add strawberries, cucumber and
3. Add the cucumber, stir gently
orange and stir
and garnish with mint
4. Garnish with mint
Packaged beers and ciders
• Try putting your glasses in the fridge
Make your outdoors great
to keep them cold - and use plenty of
• Your outdoor area should be clean,
tidy and appealing, and any ill-fitted
fridges are fully stocked with packaged
• Always use fresh garnishes and look
or worn furniture fixed or replaced
beers and ciders and you’ve considered
for local ingredients to use
• Order plastic glasses - pints, halves
the draught options too.
Don’t keep your customers guessing
and wine glasses and flutes - so you
Flavoured varieties of cider are enjoying
• Use your fridges, menus and back bar
have these readily available
the most on trade growth - up £122m
POS material to clearly communicate
• Depending on the size of your outdoor
year-on-year. Dominant brands seeing
your summer drinks offering
area, rota additional staff for known
particular growth include Smirnoff
• Displaying images of delicious finished
Cider, Pimm’s Cider, Rekorderlig and Old
drinks drives appeal
• Offer table service to allow your
Look after your customers on hot days
customers to make the most of
Worth over £2.4bn to the on trade and growing, it’s essential to make sure your
Mout, but don’t forget offerings from the smaller, craft cider makers. Craft ales are popular sellers too. Check out our feature on page 22 for more information and ideas.
• Make water more appealing by adding fresh strawberries or cucumber • Run promotions on food e.g. sharing platters to go with pitchers
Soft drinks and mixers Vital for non drinkers and drivers, not to mention children, there are lots of new and exciting offerings in this category. Check out the recent feature on our website: takestockmagazine.com/ rethink-your-drinks
Top tips for summer sales Inspiring serves • Create a range of cocktail and mocktail serves and make sure your staff know how to prepare them • Quirky vessels don’t have to be expensive - how about pairing jam jars with a summer pitcher?
the sunshine and get repeat orders • Providing outdoor games can create a memorable and unique experience Sources: Nielsen Scantrack & CGA Strategy Brand Index
Minal Patel Minal Patel is the head chef at Prashad, an award-winning, family-run vegetarian Indian restaurant near Leeds in Drighlington. It is the only Indian restaurant in Yorkshire to have a 2 AA Rosette award. Minal has been head chef for 10 years working closely with her husband Bobby who runs front of house. Together the pair were finalists on Gordon Ramsay’s Best Restaurant TV series in 2010 and have published two cookery books - Prashad at Home and Indian Vegetarian Cooking
Tell us about Prashad...
and seasonal vegetables. Local produce is important to us in lots of ways, not just from a taste perspective, but also for reducing food miles and supporting the local economy. Naturally our spices come from further afield, but we still roast them in our ovens and then have them ground at a mill in Leicester.
Prashad was started more than 22 years ago by my parentsin-law, Kaushy and Mohan Patel. It was originally a small deli, converted from a launderette, and has miraculously grown into an award-winning restaurant; now famous for its dhosas! It was a real labour of love to get the business off the ground and it’s amazing now to think about how far Prashad has come.
How important is it to use seasonal ingredients?
Where does the inspiration for the dishes come from?
It is the key to a superb tasting dish. You can really taste the difference, especially if it is also sourced locally. Already this year we’ve been including rhubarb in our recipes, and we’re now into fresh peas. Our daily vegetable delivery, especially in the middle of the growing season, is one of my morning highlights!
Bobby’s family and mine were brought up as vegetarians in Gujarat on the west coast of India. The traditional recipes we use are over 100 years old. But although they are the foundation of our dishes, I also get inspiration from so many sources here in the UK - even from a trip to the suppliers!
Where and how did your love of cooking first develop?
What are your favourite spices? I love garam masala - we actually do our own mix by roasting 18 spices ourselves for about 50 hours which we then send to Leicester for it to be ground. We’ve been using the same mill for years, and they know just how we like it grinding. It’s such a staple but important ingredient for many of our dishes.
Food is such an important part of our culture; a lot of love and time goes into preparing our meals and it’s a way that the family binds together - as every generation gets involved! Growing up in Gujarat, I watched my mother cooking with awe - it was an art within itself - and she was a huge influence on my cooking, which I started doing when I was just 12 years old. As I grew older, I began to experiment with dishes myself, and when I came to the UK when I was 22, it was an exciting experience to taste new ingredients, and see how the flavours combined to create new dishes.
What’s the secret to a good curry? Made with love - something I truly believe shows in the dish! If I don’t feel like cooking it, or don’t have a love for the dish, then I won’t cook it. Fresh seasonal produce is key for taste, and the spices have got to be perfectly prepared. Plus, always taste your dish no matter how many times you are used to making it, because everyday is different.
What’s the best selling dish on the menu? Our Lasan Paneer Tikka starter is one of our most popular dishes at the moment. Made with paneer cheese, red and green peppers and onion it has a lovely combination of flavours and is wonderfully aromatic. We chargrill it on skewers and serve it with a small green salad or our special Kakadhi Raitu (a special cucumber and yoghurt dip). For main, it has to be our Vegetable Kofta; a real Indian staple dish, otherwise known as vegetable patties in coriander, garlic and tomato sauce.
What’s the best thing about Prashad? The people! We get a variety of customers and there is a real warmth from each and every one. I love receiving their reaction to our food and then on repeat visits hearing about the recipes they have cooked at home from one of our cookery books. I also couldn’t live without my kitchen and front of house team who are all terrific. We have a real team spirit, which makes coming to work a real pleasure.
What is a good summer dish?
What are your future plans?
Chaat - it’s our most famous dish and an original from the deli days. Chaat is potato, yoghurt, chickpeas, chapatti flour, vegetable samosas and onion - but it’s the spices that make all the difference! It has a real sweet-sour-savoury taste, with a bit of crunch.
I want to keep developing our dishes, introducing new flavours and ingredients, while staying true to our Gujarati heritage. It’s still a journey of discovery; something I find very exciting. I also have a few thoughts on awards for the future... but I might not tell you, just in case they don’t happen!
How would you encourage someone to try a vegetarian curry?
How busy is your takeaway option? Our collection service is really busy, especially at the weekend. We’ve certainly seen an increase though during the week. I think people lead busy lives, so if they want something different, this way they can collect dinner on their way home. The restaurant is certainly the busiest for us. The two sides of our business work really well together.
I’d tell them that vegetarianism is good for the planet, your body and for animals - plus, it tastes terrific too!
Do you use local products? Absolutely. We have a real mix of suppliers, from small artisan growers through to allotment holders for certain edible flowers
Vegan Dining in Vogue According to the Vegan Society, there are now more than 500,000 people in the UK who describe themselves as vegan and this number is growing. Vegans will often be the decision makers in a group of diners so they are an audience that you should embrace when planning your menus. “Vegan diners are happy to travel long distances for interesting, varied and tasty dishes and who knows, you might even tempt a few meat eaters to try your vegan
dishes if they sound enticing enough,” said Karin Ridgers, founder of VeggieVision TV.
Chain reaction More establishments are spotting an opportunity to increase sales and are extending their menus to offer vegans something creative to inspire vegans and meat-eaters alike. Vegan dishes will also appeal to diners who have a dairy allergy or are dairy intolerant, need to cut down on animal products for health, lose weight, reduce cholesterol or who simply want a tasty healthier option. A major UK restaurant chain has recently added seven vegetarian and vegan dishes to its menu including a first-ever vegan dessert. Marketing manager Anneli Fereday, explains: “While our unlimited
salad bar has always been popular with non-meat eaters, there’s definitely been a sharp increase in demand for more nonmeat main course options in the past year or two. Dining out is a social occasion and with groups increasingly having a veggie or vegan diner at the table it seemed right to cater for them too.” This movement is winning approval from some of the support groups available to those adopting a vegan lifestyle. Dawn Carr, vegan corporate projects manager at the People for the Ethical Treatment of Animals (PETA), said: “PETA is delighted that restaurant chains are adding vegan options to their menus. Savvy businesses are jumping to satisfy the public's appetite for healthy, humane plantbased food, and vegan dishes - including stuffed red peppers served with sweet potato fries and coconut and raspberry
rice pudding - don't disappoint."
What can’t vegans eat? Vegans follow a purely plant-based diet. They choose not to eat:
Fish (including shellfish)
Other chains are also introducing a
separate menu for diners looking for meat and dairy-free dishes. “Over the past five years, the word vegan
has become cool - and catering for a meatfree plant-based diet has never been easier,”
Sweet & Sour Aubergines
explains Karin Ridgers. “There is a growing number of people who will travel miles out
Cannellini Hummus with Dukkah
of their way to be catered for. They are very loyal and, if you look after their needs, they will carry out a great deal of promotion for
you, telling friends and family about you for no cost.”
Grilled Pumpkin & Black Bean Burger with Sweet Potato Fries
Here are Karin’s top tips for spreading the word: •
Glazed Tempeh, Bok Choi & Soba Noodles
Put a sign in your window, flyers on the counter and contact the local
Drop us a line at VeggieVision TV so
Raspberry Chocolate Cake
we can let our viewers know. •
Contact vegetarian organisations
with members who would love to know that you are catering for their
needs. They will have local contacts in your area and maybe even local groups who arrange meals out. Try The Vegan Society, The Vegetarian Society, Viva!, Animal Aid and PETA. •
Just like any diner, vegans want to see
Use the power of social media - post
creative interesting options that they
delicious images of your vegan
wouldn't make at home. If your vegan
options and watch them being liked
options currently consist of a risotto and
fruit salad, it’s time to have a rethink.
First things first
Try using tofu or tempeh in interesting ways.
Add some “pizzazz” to a plain salad by using lovely fresh ingredients like avocado, apple, raisins, pineapple, sweet potato, asparagus, raw onions, raw mushrooms and sweetcorn.
When you’re advertising a dish as vegan, you need to be careful it is prepared in a way that meets the correct criteria. You will need to: •
Make sure your vegan utensils are kept separate from the ones you use to prepare meat. A vegan sausage sandwich is not acceptable if it is cooked with the meat sausages either. Make sure that there is a separate space for grilling or a new pan for frying.
Remember little things like the table butter and sauces too.
Have a gluten-free option that is still vegan - gluten free and vegan are not the same thing!
- is a vegan’s worst nightmare. Could some of the fruit be served warm or even fried? Try adding cinnamon, mint or even a dash of something alcoholic.
Make sure that one of your soups is always meat and dairy free - no meat stock or butter.
Dried pasta is usually egg free and therefore vegan friendly.
You can get a dairy-free version of everything from cheese and margarine to schnitzels, hotdogs, bacon and mince - think about how you can use ingredients creatively.
When it comes to desserts, offering fruit salad - unless there is a big twist
You could use dairy-free cream, yoghurt and ice cream. You can make or buy in vegan cakes and flapjacks - you could even have them posted to you if you find good suppliers over the internet and can easily be frozen and kept for when needed.
Offer vegans a choice of dishes rather than just one option for each course.
Easy switches Butter - dairy-free margarines such as Pure or Vitalite
Mayonnaise - vegan mayonnaise is available
Milk - soya, rice or oat milk
Jelly - agar-agar
Ice cream - dairy-free alternatives include Swedish Glace ice cream
Chocolate - vegan alternative
Cheese - vegan cheese Cream - soya, oat and coconut cream
Burgers & sausages - vegan alternatives available
Eggs - egg replacers in baked goods, for example, for breakfast, scramble tofu with onions, mushrooms and turmeric
Mince - many varieties of soya mince available
Yogurt - soya and coconut yogurt
Honey - golden, agave or maple syrup
Bacon - vegan rashers
Cannellini Hummus with Dukkah By Jessica Nadel, Superfoods 24/7: Delicious Recipes for Superfoods at Every Meal "Dukkah is a mix of ground spices, nuts and seeds. You can use it as a condiment for many different dishes. Hummus is an old-time vegan favourite and although quick and easy to make, looks a bit fancy."
1. Preheat the oven to 200°C. Put all of the
1 tbsp hazelnuts 2 tsp coriander seeds 1 tsp cumin seeds ½ tsp sesame seeds
dukkah ingredients on a baking tray, and toast
pestle and mortar
2. Blend the hummus ingredients until
1 can cannellini beans, drained & rinsed 1 lemon, juiced 1 tsp light tahini 1 garlic clove 1 tsp ground cumin 1 tbsp extra virgin olive oil ½ tsp sea salt
for 10 minutes until brown. Leave to cool, remove the skins of the hazelnuts, then roughly grind them and the seeds with a
smooth, pour into a bowl, top with the dukkah and a little extra virgin olive oil and serve as a dip or use in a wrap
Grilled Pumpkin & Black Bean Burger
45g fresh corn 3 tbsp pumpkin 90g vegan breadcrumbs 65g pecan, chopped
METHOD 1. Dice the onion and pepper with the garlic.
By Ron Badach at Callicoon Kitchen, New York
Heat the oil over a medium heat and add
minutes. Remove from heat and set aside
"An easy to make burger bursting with flavour!"
mash about half; leaving the other half whole.
the garlic mixture and corn and sauté for 3
2. Place the black beans in a deep bowl and Add the pumpkin, sautéed vegetable mixture, chipotle peppers, pecans, breadcrumbs and
INGREDIENTS 1 tbsp canola oil 75g red onion, diced 90g red pepper, diced 3 garlic cloves, minced 1 tsp ground cumin 1 15oz can organic black beans, rinsed & dried 1 tsp kosher salt 2 chipotle peppers, minced
cumin and mix well
3. Form into 4 large patties and refrigerate 4. Heat grill on medium. Brush the patties with canola oil and grill for 3-5 minutes each side
5. Remove and serve on your preferred vegan roll and top with avocado spread, fresh roasted tomato and caramelised onion, and serve with sweet potato fries
Raspberry Chocolate Cake By Love Food, Vegan: 100 Everyday Recipes "Pure decadence!" Serves 12 CAKE
and stir in the salt and sugar. Pour the soya
milk into a medium saucepan and add the oil,
For greasing vegan margarine 300g plain flour 50g cocoa powder 1 tsp baking powder 1 tsp bicarbonate soda ½ tsp salt 300g granulated sugar
40ml soya milk 85g vegan dark chocolate, broken into pieces 60g icing sugar 1 tbsp maple syrup To decorate fresh raspberries
raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly
3. Transfer to the prepared cake tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool
4. To make the icing, heat the soya milk in a
small saucepan until boiling, then stir in the
125ml rapeseed oil
1. Preheat the oven to 180°C. Grease a 23cm/9 inch cake tin and line
chocolate until melted. Remove from the heat
7 tbsp seedless raspberry jam
2. Sift the flour, cocoa, baking powder and
1 tsp vanilla extract
Set aside to cool before icing the cake. Top
bicarbonate of soda into a large mixing bowl
with a few fresh raspberries
375ml soya milk
and whisk in the icing sugar and maple syrup.
Visit vegansociety.com for these and more recipes takestockmagazine.com
WIN of custard
a yearâ€™s supply
Simply enter online at www.premierfoodservice.co.uk Premier Foods Group Limited is giving away 1 yearâ€™s supply of Ambrosia ready to use custard, which amounts to 12 litres of custard delivered in batches of 3 litres, in quarterly periods. Open to UK business outlets providing food and restaurant services only. Entries must be submitted by a nominated employee of the business outlet. Max. 1 entry per business outlet. The nominated employee must be over 18. Entry is via our website at www.premierfoodservice.co.uk. No purchase necessary. Winners selected at random. Begins: 1st July 2017 at 9am, closes: 31st October 2017 11.50pm. For full T&Cs, please visit our website at www.premierfoodservice.co.uk
SHARE A IN THE SUN.
To choose destination and for full terms & destination list visit coke.co.uk/holiday. GB,CI & IoM.16+ (U18s need parental consent & must be accompanied by adult).Promo packs only. Internet & registration required. 1 x 4 star, half board,7 night holiday for 2 per draw plus £1,000 (6 draws). Trips inc flight from closest international UK airport (UK transfers excluded). Max 5 entries per day. Max 1 prize per person. Bonus draw 30/10/17. Promoter: Coca-Cola Great Britain, 1A Wimpole Street, London W1G 0EA. © 2017 The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO, THE CONTOUR BOTTLE and TASTE THE FEELING are registered trademarks of the Coca-Cola Company.
Your customers can
EVERY WEEK* *Weekly draws. Enter between 17/07/17 and 26/08/17.
Exclusive to 330ml glass bottles!
Vodka - The Clear Winner A quick look at the sales figures is all you need to appreciate how important vodka is to the licensed sector. Non-flavoured vodka is the largest
category leader, Smirnoff, which was up
category in the on trade with a 30.6%
just 2%. Absolut is also the number one
volume share of total spirits. That means
flavoured vodka brand in Great Britain
the trade sold 1.872m 9-litre cases (or
with volumes up 8% compared to last
over 24 million 70cl bottles) in the year
year, while the other main flavoured
ending 28 January, making the category
vodka brand, Smirnoff, is down 23%
worth £1.78bn for operators.
from last year. Absolut’s growth can be
Then there’s flavoured vodka to add, which has a 1.3% volume share of total spirits, equating to 80,000 9-litre cases. That’s worth another £91m to the category. All of this means that getting your vodka offering right is critical to your sales success. Here’s some information that will help you:
attributed to a diverse portfolio of flavours led by Absolut Vanilla (the number one flavoured vodka in the on trade), Absolut Raspberri (number one flavoured vodka across both on and off trade) and finally Absolut Citron. However, it’s important to look beyond the mainstream brands when deciding on stock for your customers. Just like with craft ales and cider, drinkers and especially younger drinkers are constantly looking for new and
Absolut Blue is the number one premium
exciting options. Ignore craft and
vodka with volumes up 13% compared
boutique vodkas and you’re
to. last year, outperforming the vodka
ignoring real sales potential!
Many of the top vodka brands have websites full of interesting ideas and cocktail recipes. Great sites to check out include: smirnoff.com/en-gb/drinks absolutdrinks.com/en
Cocktails A huge part of vodka’s success is its presence as a key ingredient in a great many of the on trade's top selling cocktails. Think Espresso Martini and Pornstar Martini, long mixed drinks like a Long Island Iced Tea and finally classics like a Cosmopolitan and you’ve got vodka as a starting ingredient. The cocktail market in Great Britain is worth £468m, with over 35,000 outlets selling cocktails (up 37% in just two years). Although bars are still a heartland for cocktails - where 73% of outlets serve the on trend drinks - the biggest growth areas are around the ‘with food’ occasion as restaurants and food pubs capitalise on the
Top 10 cocktails based on share of serve:
Top 10 cocktail flavours drunk out of home:
trending category. It is interesting to note that 36.5% of food pubs now sell cocktails, which is up 10.4% against last year and 29.3% of restaurants sell cocktails - up 9.1%
1. Fruity and sweet
from last year.
2. Sex on the Beach
Vodka is used in nearly two thirds of
3. Pornstar Martini
3. Refreshing (like a Mojito)
4. Woo Woo
6. Long Island Iced Tea
7. Piña Colada
9. Espresso Martini
10. Amaretto Sour
spirit is. So, that’s the background. What about more practical advice? Overleaf, Take Stock has talked to mixologist Callum Pates about the vodka scene, his recommendations and top tips.
Sources: CGA Mixed Drinks Report, Q3 2016, CGA Total On-Trade MAT to 28.01.2017
cocktails, proving just how versatile the
MAXIMISE YOUR SALES
Recommends with Callum Pates
Interest in cocktails has never been greater. With this in mind, in every edition Take Stock will bring you the latest tips and trends from the experts. Callum Pates shares his top tips for stocking and selling vodka...
knowledge and confidence to talk about your products is key. Being personal and personable is, for me, the most important factor in upselling. Building individual relationships with each guest and establishing their palate, habits and limitations can give you the ammunition
What to stock? Think base, upsell and premium. The average on trade outlet stocks four vodka brands* - one standard and three premium. For most outlets a recommended range could consist of Smirnoff Red as a house pour with an upsell to Absolut Blue - in more up-market accounts you’d go for a better house pour. The extended range could then include the likes of Grey Goose and Belvedere. This clear pricing ladder can help guests trade up to more premium brands when they want to treat themselves or if they feel that a premium brand is better suited to their drinks choice. If you bear in mind that Smirnoff is the top selling vodka brand and Absolut is the number two and the top selling premium vodka, then you can’t go far wrong. Stocking vodkas like Grey Goose and Belvedere helps you to increase the average price of your drinks and shows you’re serious about the
to the customer. As someone once said to me on the subject of hospitality, 'the experience is king’.
What’s the best way to show customers what’s on offer? Visibility is key to not only show that you sell cocktails, but to also highlight your great range and specialist serves. Cocktail of the month boards, cocktail menus on tables or even a category focus such as a gin or vodka menu with key serves are all great ways to activate in the on trade. However the best POS that on trade outlets have are their staff, with 55% of cocktail drinkers saying they like to ask bartenders for advice on what to try. They can help educate guests with brand or serve knowledge as well as helping them choose their perfect cocktail!
Tricks for upselling?
Use simple descriptives to tell customers about each vodka’s characteristics
Upselling is about giving consumers the
The number one influence for cocktail
opportunity to try out premium spirits
choice is taste. This may seem obvious
to enhance their experience. Having the
but helpful cues on a short simple
needed to offer something well suited
and tonics, vodka and lemonade/coke, and vodka, lime and soda for example. Absolut Pear and cloudy apple juice is
Of The Month
a personal favourite!
Create top vodka cocktails
July Mango Caipiroska
Understanding the purpose of each component in the drink is a prerequisite. For any mixologist out there seeking to create a cocktail using a flavoured vodka, as with creating any cocktail from scratch, it should all start with inspiration. Consumer demands are regularly changing and adapting and this needs to be factored in when brainstorming. Incorporating and marrying flavoured vodkas with seasonal flavours, herbs and/or spices for example. Twists on classic cocktails can also be fantastic e.g. Cosmopolitan with Absolut
1. Muddle fruit and sugar
Citron, Metropolitan with Absolut Kurant.
INGREDIENTS 50ml Absolut Mango ¼ lime, sliced ¼ orange, sliced Dash bitters (optional) 2 tbsp caster sugar Mango slice Crushed ice
2. Build in the glass. Add ice and churn
3. Garnish with the mango slice
August The Pearfect Spritz
Glass: Collins or Flute
INGREDIENTS 50ml Absolut Pear 15ml elderflower cordial 50ml cloudy apple juice To top lemonade Apple fan Cubed ice
METHOD 1. Build all the ingredients in the glass
description can go along way. If you are
The Swedish vodka Absolut, for instance,
using premium spirits it is important to
is one source. This means that all the
also list the brands in the descriptions
ingredients used to make the vodka are
so that guests can justify spending the
sourced and distilled locally, making
higher price tag a cocktail has (compared
a better vodka and reducing carbon
to a spirit mixer), as 86% of consumers
say they are much more likely to try spirit brands included. In terms of a
Use flavoured vodkas correctly
description on the vodka brand itself,
Simplicity is the ultimate sophistication
the location is important, as well as how
- substituting flavoured vodkas in
it is made and its recognisable flavours.
unflavoured classics such as vodka
a cocktail if they have heard of the
*Source: CGA On-Premise Measurement Service, 4 Week Snapshot PO5 (w/e 14/05/2016)
There is, no doubt, an increased focus on elaborate garnishes in drinks. It not only adds a huge aesthetic element to the drink, but more importantly, acts as a flavour enhancer. Fresh herbs such as rosemary, cilantro, thyme, basil and mint are becoming ever so prevalent in cocktails. The popularity of gin and tonics and the increased variations of the perfect gin and tonic is a great example of this. Increasing your range of vessels to serve cocktails in will also contribute to aesthetics and enhance your guest’s experience. From copper containers, bespoke tea cups to levitating glassware, every bar needs a good stock of many styles and sizes of glasses to accommodate different drinks.
Every edition we ask John Mansfield of The Society of Vintners about what’s happening in the world of wine. This issue, his focus is South Africa… South African wine represents
in South Africa. It’s no exaggeration to
exceptional value at the moment, with
say there’s a complete rainbow of grapes
the average price lower than wines from
- quite fitting for the ‘Rainbow nation’.
virtually all other major regions. This year’s weather has resulted in healthy vines and good grape concentration, so the 2017 vintage will have some exceptional wines.
The top varieties are: White wines Chardonnay - Where much experimentation has been taking
place with barrel
oak ageing so
wines in a
Southern tip of
number of styles
Africa, where the mighty Atlantic and Pacific oceans that meet there influence the climate. Regular coastal fogs and cooling sea breezes along with a moderate Mediterranean climate enables some fabulous wines to be produced.
Of the key wine regions, Swartland, Paarl, Robertson’s, Olifants River and Breedekloof all saw increases in 2017 over the previous year. Slightly smaller yields were noted in the Northern Cape, Stellenbosch and Worcester and a much smaller harvest in the Klein Karoo. All of that will influence price and availability.
Grapes What many people will not realise is the sheer variety of wines that are produced
are now being produced.
Chenin Blanc (Steen) - The most widely cultivated variety in the Cape, where growers are raising the standard to new levels.
Shiraz - Production of this noble variety
Cabernet Sauvignon - Increasingly significant at the Cape, Cabernet Sauvignon produces top-class wines
Colombar(d) - Planted especially in the
that develop well with age into spicy,
Breede River region, this variety produces
full, complex wines.
a quality wine who’s good acid content ensures fresh, interesting wines with a
Cinsaut (Noir) - Previously known as Hermitage and once South Africa’s most
of French origin - where it’s known as Syrah - is now accelerating in South Africa. Made in several different styles, it yields deep purple smoky and spicy wines, which develop a complex character with age.
widely planted red variety. Often blended
Muscat d'Alexandrie (Hanepoot) -
with Cabernet, to produce reasonably
Inkara Shiraz - A multi-award winning
Probably developed from cuttings
priced early drinking wines, it’s also often
wine that got 91 points from Master of
introduced to South Africa in the 1650s,
used for rosé, port-style and jerepigo
Wine Tim Atkin. Big, heavy, well rounded
Nowhere else does it form such a high
and the perfect accompaniment to red
Pinot Noir - Gaining favour with
meat, game and BBQ flavours.
vintners, this variety is now producing
Bon Courage Dry Gewurztraminer -
excellent wines in the cooler viticultural
Commended in the International Wine
Riesling (Rhine or Weisser Riesling)
areas of South Africa. A large proportion
Challenge 2017, this wine goes brilliantly
- Has adapted well to South Africa's
is used in Cap Classique sparkling wines.
with spicy Chinese and Thai food.
Pinotage - A cross between Pinot Noir
Bon Courage Unwooded Chardonnay
and Cinsaut. Unique to South Africa, it
- Gold Medal winner at the Chardonnay
can produce complex and fruity wines
du Monde, Burgundy 2017, this wine
Sauvignon Blanc - There are some
with age but is also often very drinkable
is immensely food friendly, especially
leading local examples, which have
when young. Rapidly finding favour
with summer salads, white meats and
garnered international attention.
worldwide both as a varietal and in ‘Cape
blends’ - which generally denotes a red
Cape Marlin - A Chenin Blanc that’s
pleasant fruity flavour.
percentage of a country's total grape harvest as in South Africa. A marvellous dessert wine.
soil and climate, producing very full, flavourful wines with excellent fruit acids that develop with bottle ageing.
blend with Pinotage making up 30 to 70 percent of the wine.
an excellent example of the value and quality available from the Western Cape. Goes great with shellfish and mild cheeses. Kleindal Bouquet Blanc - A gentle blend of Colombard and Muscat de Frontignan from the Robertson region. Aromatic and semi-sweet but with a fresh clean finish, making it a perfect match for spicy foods and sweet desserts.
MANAGE ALLERGENS WITH CONFIDENCE
Download our free guide and find our full range of products at ufs.com/allergens
*These products do not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II).
Phil Rhodes (left) with his sous chef, James Ellis
University Menus Make the Grade University menus are changing. Students no longer want a diet of purely British cuisine, they’re looking for authentic food which takes inspiration from cultures around the world. With students now placing greater emphasis on a university’s facilities than its reputation Take Stock spoke to Phil Rhodes, executive chef at Manchester Metropolitan University - home to four kitchens and six coffee shops which cater for 35,000 students - about the big challenges facing university caterers and how his team is rising to meet them.
Keeping it fresh
“Instead of having a big change once
Gone are the days of traditional British
a year, our menu constantly evolves,”
dishes like pie and chips or sausages and
explains Phil. “I keep an eye on what’s
mash being the big hit on menus. “We
selling and what’s not. So, if an item hasn’t
have a cottage pie on the menu once
sold well over a period of around four
every three weeks and that’s as British as
weeks, then we take it off and replace it
it gets!” said Phil. “We asked the students
with something else - equally it works the
what they wanted and they said ‘world
other way round too.” One example of this
food’." Currently, jerk chicken, Cuban
is their Korean chicken dish. “It used to be
roasted chicken and Indonesian beef stir-
on the menu once every three weeks but we kept receiving emails from students saying how great it was, so now it is on once a week.”
fry are among Phil’s most popular dishes. “Because students know this food and eat it outside of university, we have to make
of students purchase foodto-go more than once a week Source: Premier Foods
Solution suitable for those following a gluten free diet MAGGI® understands the importance of catering for the growing gluten free market which is why more of our solutions are now Gluten Free.
Call now for a free sample
Maggi® Coconut Milk Powder
Maggi® Mashed Potato Flakes
Maggi® Gluten Free Vegetarian Gravy
Maggi® Rich & Rustic Tomato Sauce
Maggi® Gluten Free Bouillons
Call 0800 742 842
to request a Gluten Free brochure, or to a request a sample. www.nestleprofessional.co.uk ® Reg. Trademark of Société des Produits Nestlé S.A.
The food-to-go sector is now worth more than
£20bn in the UK and due to grow
3.8% by 2018
Source: Premier Foods
it authentic - they can’t be fooled,” added
redesign of our main restaurants to make
we also have a yoghurt and fresh fruit
them look and feel more like a cafe than
bar too, as well as cereal.” The university
staid refectories.” Replacing old-looking
kitchen hub is its biggest seated
furniture and changing the structure of
establishment where students can come
the old fashioned counter helps them
and have a hot meal, whereas the coffee
compete with the high street. “We wanted
shops are more popular with grab and go
to appeal to the students - and it worked,”
items like paninis.
Phil. “Years ago we’d tone down spicy sauces, but today people's tastes have
Going vegan Best sellers
Phil and his team held a roadshow last
Despite students craving world flavours,
year to gauge what students wanted to
the nation’s favourite still has a place on
eat. “Students are more aware of what
the menu. “We sell around 300 portions
they eat than they used to be,” said Phil.
of freshly battered fish and chips every
“As well as being conscious about health
Friday,” said Phil. “It’s really popular!” And
and dietary requirements, they know
another regular good seller is breakfast.
what food is supposed to look and taste
“We start serving breakfast from 8am and
like.” Phil took all the valuable feedback
“We have to keep the students interested
it’s always busy,” added Phil. “We serve a
they gathered from the roadshow and
so they will choose to eat here rather than
traditional breakfast so students can have
put it to good use. “The main thing that
on the high street,” said Phil. “We had a
a full English or a sausage sandwich, then
stood out was the lack of vegan dishes on
changed dramatically so they expect the flavours to be what they should be - hot and spicy! If we don’t achieve this, we are not only letting the students down, but ourselves too."
Matt White, chair of The University Caterers’ Organisation TUCO and director of catering, hotel and conferencing services at the University of Reading, said: “Social media has undeniably impacted the food and drink industry and will continue to do so as shareable and picture-led content shapes online conversations. For university caterers, who are directly providing for the Instagram generation, this doesn’t have to be a complete change in approach. It means finding simple and cost-effective ways to update menus in line with evolving trends. And it’s the ability to do this and adapt to the changing market which makes the higher education catering sector one of the most exciting and creative fields to work in.”
high street or what students see and eat
our menus,” said Phil. “We always had a
menus accordingly,” said Phil. “With every
token dish, but this clearly wasn’t enough.”
new product, I now consider whether
when they go out and about,” said Phil.
There was also a lack of gluten-free
it can be served gluten free, or even
“If we can match that offer, I think we’ll
options available. “We had to be more
vegan.” Another popular choice that
creative with the ingredients so those
shows no signs of slowing down is the
students following a vegan or gluten-free
burger. “We offer a burger choice once
diet didn’t feel forgotten or left out,” added
a week and with sales close to 200 it’s
Phil. “Now, we have a hot vegan main
proven it isn’t going anywhere soon!” said
course available alongside a vegetarian
Phil. “We do a ‘build the burger’ every
and two meat ones. We have also opened a gluten-free pasta bar that has different sauce everyday.”
Monday which works really well with the students because they can choose their own options and sauces - it’s similar to something they’d choose to eat when they dine out.” And for Phil that is crucial
“Gluten free is here to stay so we have
for the success of university catering. “We
to get on board with that and tweak our
have to mirror what is happening on the
For further information on how to manage allergens in your kitchen download the Food Allergen Guide by Unilever Food Solutions. unileverfoodsolutions.co.uk/ chef-inspiration/ allergen-information.html
Aubergine, Butternut Squash & Chickpea Tagine By Phil Rhodes Vegan & gluten free Serves 15
INGREDIENTS 1 kg aubergine, roughly chopped 3 butternut squash, roughly chopped 500g mixed peppers, roughly chopped 1kg white onions, roughly chopped 2 sticks celery, roughly chopped ½ bunch fresh coriander, chop leaves & stalks separately 6 dried apricots, roughly chopped
1 GF vegetarian stock cube or equivalent 1 tbsp brown sugar 1 lemon 2 cloves garlic 2 tins chickpeas 1 large tin chopped tomatoes 15g chilli powder 1 cinnamon stick 30g ground coriander 30g cumin 30g paprika 1 star anise ½ tin tomato purée Salt & pepper 50ml vegetable oil Squeeze lemon juice
METHOD 1. In a large heavy-bottomed pan, heat oil, add onion, celery, garlic, coriander stalks and spices and cook for 5-10 mins or until soft 2. Add brown sugar, aubergines and butternut squash, stir constantly to combine all the spices 3. Add tomato purée and cook out for 1-2 minutes 4. Add tomatoes, chickpeas, apricots, stock and seasoning, stir well and cover 5. You can transfer everything into an ovenproof dish and continue to cook in the oven at 160°C for 1 hour or leave on the hob on a very low heat 6. After 1 hour take it out of the oven or off the hob, stir well, and add the coriander leaves and lemon juice 7. Serve with couscous or braised rice for a gluten-free option
Boosters Operators are continually looking for ways to maximise sales and profitability, be that through their range, unique offerings or by latching on to the latest trends. They are also increasingly looking at effective use of space, in the kitchen, in public areas and, crucially, in and around their bars. Getting the layout of a bar right is critical to both customers and staff alike. Customers being able to see what’s on offer - especially if that view shouts quality - can make a big difference to their perceptions of that business. And with staff, having easy-to-use and efficient equipment adds to employee satisfaction and creates time for customer engagement. So, if you’re looking at your operation, what gear should you have in mind? Here are Take Stock’s top five must-haves...
Ice Makers The right icemaker for your outlet is vital. It’ll save you money and time, and make perfect presentation of your drinks offer easier. Don’t forget, ice comes in different formats. For blended drinks you might need crushed ice. While, for drinks on the rocks, nothing beats a gourmet ice cube or super cube, as they melt slowly and look great in the glass.
Bottle Coolers The rise in sales of bottled and packaged beers means it’s vital to have a storage solution that gives your customers the opportunity to see what’s on offer and allows your staff to get on with serving customers. The latest bottle coolers are high impact sales tools as well as being solid, reliable pieces of equipment with robust refrigeration systems. They are designed to take the hassle out of back bar equipment with innovations like temperature alarms, maintenance-free condensers, LED lighting and frontal venting that allows easy fitment. takestockmagazine.com
Wine Storage Hotels, bars and restaurants invest an incredible amount of passion and careful consideration in selecting the very best wines, and correct storage is essential to protect, mature and maintain it. Storing bottles of wine in an attractive front-of-house unit enables customers to easily see the selection available and to make informed purchasing decisions. It also keeps wine in its optimum condition, ready to serve.
Coffee Machines A coffee machine is a back bar essential as customers expect good quality and variety when it comes to coffee. As coffee consumers become more aware of what is available and their preferences, there is a greater demand for a wider range of coffees, including iced coffees and flavoured coffees. Specialist coffees are increasingly popular too. Modern bean-to-cup machines are responsible for the expansion of good quality coffee where previously it was a no go. They offer the ideal solution as you can get close to a barista quality drink using relatively unskilled staff. As the technology continues to develop, it’s becoming easier for operators to offer a more comprehensive coffee menu to their customers.
Blenders Juicers, blenders and drinks mixers enable operators to offer a wider range of fresh juices and smoothies. As well as producing perfect drinks, blenders can be used to speed up preparation and can create a real spectacle behind the bar. However, according to Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM) it’s vital you do your research before buying. “Look for beverage equipment that’s easy-to-use, for example, preprogrammable blenders which will reduce the requirements for staff training and ensure consistency. Look too for quiet blenders and drinks mixers as a study by Zagat Staff showed that noise irritates diners more than anything else, and conventional blenders, with their loud motors and blades working overtime to crush fruit and ice, quickly exacerbate this.”
Operating Within the Law Take Stock brings you the current legislation all operators need to be aware of now.
Preventing Alcohol Fraud
It is now an offence to buy alcohol from an unapproved wholesaler. From 1 April this year all your alcohol must be bought from an approved UK wholesaler.
Why the new ruling?
wholesaler to sell onto others,
The Alcohol Wholesaler Registration
approved too before making the
Scheme (AWRS) was introduced to protect operators that sell beers, wines and spirits from prosecution
check that they have been
Check the site before using a new supplier
Keep records to prove you
have checked to safeguard any
Check your wholesaler has an
by helping them ensure they only
AWRS Unique Reference Number
buy from wholesalers who have paid
(URN) - they will have been
duty on alcohol products. It will also
issued this once they have been
If you buy alcohol from an
contribute to recouping the £1.2bn
approved. Any wholesaler without
unapproved wholesaler or non-
duty revenue lost every year to
a URN number is trading illegally
registered wholesaler you will be
criminals who sell duty-evaded stock to unsuspecting outlets.
What you must do •
How do you check? •
If you buy alcohol from your
Visit HMRC on the gov.uk website for approved wholesalers
Check you are buying alcohol from an approved wholesaler
liable for a criminal or civil penalty,
your alcohol may be seized, and you could lose your alcohol licence. You will be assessed for 100% of the lost duty and it may even lead to imprisonment.
Check the site regularly - not just once before purchase
For more information visit gov.uk/guidance/thealcohol-wholesaler-registration-scheme-awrs
Tobacco and E-cigarette Legislation What you must do •
New tobacco plain packaging and e-cigarette legislation came into force on 20 May this year. Selling non-compliant products can now result in serious consequences for retailers.
of 20 cigarettes
Educate and support staff - they need to fully understand the
E-cigarette refills with a maximum size of 10ml
Disposable e-cigarettes, cartridges and tanks with a maximum size
Alert customers - educate your
and back packaging covered by
regular customers of the changes.
health warnings •
Unflavoured cigarettes or
frustration and ensure they still
RYO tobacco (except menthol
purchase from you
What can you sell •
Tobacco with 65% of the front
Offering advice will minimise
20mg/ml of nicotine
Roll your own (RYO) tobacco with a minimum weight of 30g
law, otherwise you could face prosecution
Cigarette packs with a minimum
Tobacco in the new standardised packaging
The National Living Wage is a rebranding of the National Minimum Wage, however it applies only to workers aged 25 and over. It represents the government’s aim to raise wages of employees aged 25 and over to £9 an hour by 2020. The decreed hourly rate will change each April until it reaches that target. In April 2017 the current rate of £7.20
Operators found breaking the law could face a fine and up to two years
E-cigarettes showing a health
E-cigarettes with a maximum of
National Living Wage What is it?
The National Living Wage introduced in April this year sees employees aged 25 and over having their minimum hourly rate increase to £7.50, a 4.2% increase on the previous rate of £7.20.
increased to £7.50. After that, staff will
£8.50 in 2019. As a result, one million workers will receive a pay rise.
For workers 24 and under the minimum wage still applies
receive £8.05 an hour in 2018 and
The current rates •
Employees 25 and over: £7.50
The law states
Employees 21 to 24: £7.05
School leavers receive the
Employees 18 to 20: £5.60
National Minimum Wage
Employees under 18: £4.05
25s and over receive the
National Living Wage
For more information visit gov.uk
MUST STOCK Number 1 Fragrance Brand in Toilet Liquids*
USE BIOCIDES SAFELY. ALWAYS READ THE LABEL AND PRODUCT INFORMATION BEFORE USE *DATA SOURCE Nielsen MAT Nov 16
Get it Booked! Having an online customer booking system for your establishment reaps huge benefits. With almost 82% of adults in Great Britain using the internet daily in 2016*, it’s time to make sure the digital side to your business is up to date and easy to access. “It’s as important to measure your
How to book
digital processes as it is to measure
The main details should include date,
front-of-house processes,” said Steven
time, name, party number and either
Pike, managing director of HGEM,
email address or phone number - asking
the authoritative voice on guest
too many details will put customers off
management. “The customer-facing
using the form. Once date availability
part of the system needs to be visually
has been confirmed, the next thing you
attractive, easy to use, and welcoming.
need are the booking times. To prevent
The guest has to feel engaged and that
no-shows or booking mistakes, send an
their experience is being managed. In
automatic confirmation email or text
other words, a digital experience should involve minimal effort.”
on the go, your older clientele could be
message as soon as the reservation has been made.
accessing through a computer at home. It’s vital your website is fully optimised for mobile and desktop devices, this will give customers a great impression of your establishment before they even arrive.
Boost business The benefits of an online booking scheme are endless; it will indicate the number of covers and plates that will require preparing and as such the staffing level needed. It also prevents any mistakes
Make it easy Customers want an easy, simple and effortless booking system that they can access with no hassle via your website. Don’t overcomplicate the system or have too much going on - instead, have a clear, visual link on your homepage that will lead them directly to the form.
Offer an alternative To manage disappointment if a specific date or time isn’t available, why not have alternative dates and times clearly posted on the site. Having a banner at the top of your website with the times and dates you’d like to promote will not only impress the customer but help them
being made when details are taken directly from the customer face-to-face or on the telephone. You can also build up your own database from customer details you receive (if given permission), and keep customers updated on events and offers by email or SMS message to encourage repeat visits.
to make an instant decision rather than leaving the site to return at a later date or indeed, never at all.
Use apps With apps and websites like Opentable and Quandoo allowing us to make
restaurant reservations online, it’s now
Not only will an online booking system free up staff and customer time that would have otherwise been spent on the phone, it increases traffic to your website. Remember that people will be viewing your website on different types of devices. Whereas the younger generation are likely to be viewing on a mobile phone or tablet
easier than ever to pick up your mobile and with just a few clicks have a table booked for the evening. Potential customers will type in their location, and your business will appear if it’s within their area. Setting up on a restaurant booking app is a great opportunity to drive sales and promote your business to app users.
*Source: Office for National Statistics
• • • • 59
Stand out on your homepage Optimised for both mobile and desktop devices Easy to use Send a confirmation of booking takestockmagazine.com
Made with Love
GOOD FOOD DESERVES KĂœHNE Recipes refined with care
Run Waiters...Run! Hundreds of waiters switched aprons for trainers to run through Hyde Park in London to celebrate the fifth National Waiters’ Day. In May, 300 waiters took part in the annual event which is run by the Springboard Charity and founded by Fred Sirieix to showcase and promote the marvellous career and talent of front of house professionals. Activities took place up and down the country with the Twitter hashtag #NWD2017 trending. However, it was TV’s most famous maître d' Fred Sirieix from Channel 4’s First Dates who led the proceedings for the race and celebrations in the capital. “It’s essential that we promote the ocean of career opportunities hospitality has to offer, celebrate the hard work of front of house professionals, and encourage more people to begin great careers in hospitality,” said Fred Sirieix, general manager at Galvin at Windows. “With all the opportunities available, you can work hard and be rewarded with success - there has never been a more exciting time to join this special industry.”
Charlotte Storey from The Pig at Combe in Devon. The best dressed award went to Foxes Academy, a specialist catering and training hotel for young people with learning disabilities. The academy’s William Wallace won the fastest student prize. “National Waiters’ Day is all about promoting careers in food, drink and front of house roles throughout hospitality - from baristas to sommeliers; maître d's to casual dining staff; bartenders to mixologists and waiters,” said Anne Pierce, Springboard’s CEO - a charity that helps young people achieve their potential within the industry and helps
disadvantaged and underprivileged people gain industry employment. “It’s about raising the profile of the profession and the skills it requires, and it’s also about having some fun and being happy - because it’s a happy place to work with massive prospects for employment and career development.” The event, sponsored by Bunzl Catering Supplies and the Wine and Spirit Education Trust, truly showcased the dedication, skills and hard work of front of house staff, as well as the great potential for rewarding careers in the hospitality industry, which employs 2.9 million people in the UK.
Waiters carried a tray and a bottle of water as they ran the 120-metre race in the park, which was won by Gigo Machitidze from The Cavendish Hotel in London and
National Curry Week
British R oast Dinner Wee k 24th
Autumn Sharing Dishes
9th - 15th Oct
Sept - 1st Oct
Plan Ahead Planning ahead is crucial if you’re to maximise the sales opportunities presented by key dates or events on the calendar. Toast the Roast
National Curry Week
British Roast Dinner Week encourages outlets to serve a roast everyday - not just on Sunday - culminating in a competition to find the country’s best roast dinner. The annual event is a prime opportunity for outlets to raise revenue on the nation’s favourite pub meal.
Curry has become a staple dish on British menus - it even has its own awards! The annual event gives outlets the opportunity to experiment with more traditional, healthy curries and have the confidence to serve more dishes than just a tikka masala or vindaloo!
As the season changes and customers want warmer, heartier dishes, why not get creative and instead of offering just soup or one pot dishes, serve a selection of hot sharing plates? Perfect for a light meal or as a less formal dining experience for couples and groups during autumn months.
What to do
What to do
What to do
Whether you create a curry menu, a daily special or a one-off curry night, holding some sort of event will prove profitable
Have a selection of dishes that are suitable for a bar snack or main meal
Make sure your specials board includes at least one sharing option
Have a ‘sharing hour’ during quieter times to boost custom and offer a 2FOR1 on dishes or a cut-price bottle of fizz
Make sure your sharing menu has options for children such as a fourin-one-pizza or nachos
Brief staff to explain to customers about sharing options - especially those who are just ordering drinks
During quiet times spread complimentary taster options along the bar for customers to try as nothing sells food better than a delicious free sample!
Have ‘skinny sharing’ options for those customers counting the calories who would normally be put off ordering this type of food
• Advertise the event via your social media, website and in-house now • Have a roast menu running alongside your core menu just for the week
• Make your roasts special and stand out from the crowd by adding personal, extra touches
Promote any event you are holding via social media, website and inhouse
Don’t be scared to experiment with different flavours and spices to make the dish your own - if unsure, why not ask the help of your local Indian restaurant?
• Each day have at least two choices of meat and think about offering a sharing option • Have a vegetarian option and make sure your menu includes options for diners with special dietary requirements • Hold promotions such as 2FOR1 or a soft drink with every roast ordered during quieter times • Gain feedback from your customers to find out if having a roast on your menu more than once a week appeals to them takestockmagazine.com
Have vegetarian options available
Create sharing dishes to make the event more of a social event for customers
Get your sides right - most Indian dishes are served with chapattis not pilau rice!
Speak to your suppliers and stock up on the beers that pair well with curry such as Cobra, Tiger and Kingfisher
â€˘ Gin is the fastest growing category in the on-trade* â€˘ Premium gin drives the growth (+21% volume)**
*Volume +13%, value +18% vs last year **Source: CGA total on-trade MAT to 05.11.2016