MARCH/APRIL - £3.00
Your TAKE STOCK magazine
wHAT’S TRENDING IN 2013 GET YOURself a
STAFFING FOR SUCCESS
WE GRILL Carl Fogarty
CHAMPIONING INDEPENDENT BRITISH CATERING
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welcome... I’ve been reading a lot lately about the continuing trend toward casual dining. Traditionally the preserve of pubs and MacDonald’s, the rise of the branded restaurant chain is putting independents under increasing pressure.
Follow us on
Tweet us @ takestockmag
Here at Take Stock we will continue to bring
not to have to bother to dress for dinner
you as many business boosting ideas as
- and we need to be reaping the benefits.
we can, as well as advice from experts to
We've some great ideas for you on page 26,
support you in these competitive times.
in our food to go feature. And there is much
We’ve a special feature on how to give
we can learn from the successful branded
great customer service on page 42, inspiring
chains, not least in the area of marketing.
guidance on menu planning and details of
People are risk averse, particularly when
all the trends in 2013, which may help you
money is tight. They want to know that if they
to make your place stand out from the crowd.
choose to spend their hard earned cash on a
A brand new feature for this issue is the 'mag
meal out, it will not be wasted. They want to
in a minute' on page 9. We love it - let us
know that they can rely on an establishment
know what you think!
for quality and value for money. Consistency is critical. Visible online feedback channels will give prospective customers the comfort they need to visit your establishment. I would also recommend the heavy promotion of fresh ingredients and provenance. The branded chains like Nando’s are
Enjoy the read...
Your TAKE STOCK magazine
MARCH/APRIL - £3.00
Casual dining is the future - it’s just so easy
STAFFING FOR SUCCESS
GET YOURself a
'BIG UN' WE GRILL Carl Fogarty
CHAMPIONING INDEPENDENT BRITISH CATERING
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com email@example.com
particularly good at marketing and have seriously lifted their game on social marketing, customer engagement, loyalty and reward schemes. We need to learn from them.
Editor Mags Walker News and Features Rebecca Cooper Julie Frankland Chris Tate Hazel Rycroft Jack Walker Emma Sharples David Jackson
Art Director Richard Smith Digital Director Martin Kersey Brand Liaison Nick Halliday David Jackson Social Media Miles Sharples
Take stock magazine 03
Contents Food and Drink Afternoon Tea
Egg on Easter
24 - 25
26 - 27
Spring into Action
28 - 29
Who's Eating all the Pies?
Supping Up Spring
39 44 - 45
Features It's Show Time Mum's the Word
14 - 15 23
What's Hot and What's Not?
30 - 32
Change for Change's Sake?
34 - 35
Waste not, want not:
A Sustainable Future
Reaching for the Stars
Family Business Tapping into Trends Allison Whitmarsh - ProperMaid What's New for Spring?
10 11 12 - 13
10 04 Take stock magazine
New Products and logo for Fairway
New Livery for Hensons
Kick off Breakfast
Today's - Together we are Stronger
18 - 21
Fun We Grill Carl Fogarty
46 - 47
Every Issue Calendar The Mag in a Minute
The Stock Market - What's New for Spring 12 - 13 The Stock Exchange - Customer Service
42 - 43
Big Boys Toys - Ducati
48 - 49
Food for Thought
Recipes Simnel Cake Cupcakes
Hot Cross Buns
Wild Garlic Pesto
Thai Spiced Chicken and Coconut Broth
46 11 Take stock magazine 05
Calendar 5-6 5-6 Mar
Food Technology and Innovation Forum The 11th Annual World Food Technology and Innovation Forum brings together the world leaders in food research and development, food innovation, marketing and food technology to debate, and shape the future of the food industry. www.foodinnovate.com
Northern Restaurant and Bar Show - Manchester Central The two day show will welcome trade-only exhibitors and visitors including brewers, hoteliers, publicans, catering suppliers, chefs, restaurateurs and bartenders from across the north of England. www.northernrestaurantandbar.co.uk
BRITISH PIE WEEK
See 'Who 's eating all the pies' on page 39
See our Mothers Day recipe suggestions on page 23
The Edible Garden Show - Stoneleigh Park, Warwickshire
st patricks day
The Edible Garden Show has firmly established itself in the gardening world events calendar after more than 13,000 visitors attended the grow-your-own extravaganza. www.theediblegardenshow.co.uk
The International Food and Drink Event - Excel, London IFE is the UKâ€™s largest and most respected food and drink trade event. Whether youâ€™re looking to meet new buyers or present your new products to existing clients, exhibiting at IFE gives you the opportunity to engage with your target audience face-to-face. www.ife.co.uk
06 Take stock magazine
Bacon Connisseurs Week The campaign aims to get people experimenting with bacon in new and exciting ways and to recognise Red Tractor bacon as a quality meat people can trust. lovepork.co.uk
MAR - APR 29
We've got an Easter special on pages 24 - 25.
Natural and Organic Products Europe - London Olympia
national garlic day
The UK’s only trade show that brings together the entire natural, organic and speciality food industry every year.
The UK’s only trade show that brings together the entire natural, organic and speciality food industry every year.
Allergy awareness week
St George’s Day
The London Coffee Festival - London Olympia The London Coffee Festival welcomes coffee lovers and foodies, professional baristas, coffee shop owners and industry experts, who all gather for the UK’s most inspiring and dynamic celebration of coffee and food culture.
Know of an event which should be in our calendar? Get in touch by emailing firstname.lastname@example.org
Take stock magazine 07
Launched in 1983 - celebrating our 30th birthday Diet Coke is the Number 1 selling Diet Cola Diet Coke 330ml sells at least 15 times more than its’ main competitor in Impulse*
*Source: Nielsen scantrack data to WE 03.11.12 ©2012 The Coca-Cola Company. All Rights Reserved. Diet Coke is registered trademark of The Coca-Cola Company.
NORTHERN RESTAURANT & BAR 2013 5+6 March Manchester Central
With star names such as Simon Rogan and Aldo Zilli cooking in the Chef Live theatre, and 200 exhibitors supplying everything from artisan regional produce to major kit and equipment, at NRB you’ll find ideas and inspiration to whet your appetite and improve your margin. Whether you are an award-winning chef, a globetrotting bartender, or the decision-maker for a multimillion pound hospitality business this is the Northern show where the big names come to you.
Register for your free ticket today www.northernrestaurantandbar.co.uk @nrbmanchester www.facebook.com /nrbmanchester
News from around the family Total foodservice sponsor breakfast clubs
Flora Tea Product News
Christmas Dinner Cake
The mag in a minute Mothers day Did you know Mothers day is celebrated at different times all over the world
March in the UK February in Norway June in Kenya August in Thailand May in America
Let's get multicultural!
Quote of the Issue Courtesy of Carl Fogarty Q: Best Kitchen Gadget? A: My Wife
SECRETS MENU SUCCESS Keep 5 or 6 bestsellers Regularly update specials boarD for: Trends Special Occasions Seasonal Ingredients
tonnes scraped off plates
Our top 10
trends in 2013 1
food per diner binned annually in UK
=21 tonnes of food
'Bring back the doggie bag' Take stock magazine 09
Wayne Roddis, Philip Barden & Richard Dunn
Tapping into Trends Expansion despite the recession: we look at the trio who are bucking the trend and expanding their business by putting provenance and quality at the very heart of what they do.
will be tough but they have confidence in
example Northern Taps offers more
the quality of their food and believe it will
sharing and snacking platters to reflect the
see them through.
more casual dining needs of its customers.
Called Northern Taps, the new restaurant
Northern Taps is also more about drinks,
opened in December last year and
offering a variety of ales and ciders. The
experienced a strong Christmas period.
overall branding of the establishment is a
Unlike Mustard and Punch, it opens all
‘kitchen, ale and cider house,’ and to capture
ayne Roddis, Philip Barden and
day, not just in the evenings and offers the
the daytime town centre passing trade, the
Richard Dunn knew they had
same type of food with a slight twist. For
venue offers a wide range of hot drinks.
found a winning formula with
their restaurant, Mustard and Punch on the outskirts of Huddersfield. The bistro style restaurant has thrived since its opening in 2001 by offering locally sourced food at reasonable prices. So when a property became available in the heart of Huddersfield, the trio couldn’t resist the urge to replicate their offering and bring good, local food to people in the centre of town. The partners knew it would be tricky considering the current economic climate but knew they couldn’t let the opportunity pass them by. Says Wayne, “ when you are confident in your product you just have to go for it. Otherwise you’ll regret it. The opportunity came up in the right location and we would have kicked ourselves if we had turned it down and then watched someone else take it.” The building is fabulous: a grade 2 listed building which the boys have restored to its former glory, installing a kitchen and exposing fantastic original features. All three have no illusions that this year 10 Take stock magazine
All produce is sourced locally from farms and breweries around the area.
Proof is in the pudding ...or at least, the cake, for ProperMaid before both Deborah and Theo Paphitis made me an offer.” Continued Allison: “I decided to go with Deborah because Theo wanted a 40 per cent stake in the business although he offered me double Deborah’s investment.” Besides the money, Deborah has also put Allison in touch with a team of business experts to help her plan her growth strategy. Back in Huddersfield, Allison has just launched a Valentine cake made with passion fruit and sweet potato and a beetroot infused tie-dye cake. She is also working on plans for a lower fat range. Icing on the cake: Allison (right) welcomes Dragon Deborah Meaden to ProperMaid with a lemon and poppy seed cake
roperMaid is the brainchild of former
Appearing on the Dragons’ Den Christmas
school dinner lady and mum-of-two
special, which was broadcast on December
Allison Whitmarsh. Allison founded the
23rd, was the icing on the cake for Allison.
Huddersfield-based company, which sells
Deborah’s money has enabled her to
traditionally made, additive and preservative
buy additional ovens, a £10,000 cutting
free cakes, cupcakes, tray bakes and biscuits
machine to supply cakes pre-sliced and a
with a twist, in her home kitchen just four
Of her TV debut, Allison said: “I had
After six months of working from home
three minutes to tell the Dragons all about
and having sold her goodies at local famers’
ProperMaid and how we bake traditional
markets and food festivals, Allison’s growing
cakes but give extra value with some unusual
order book led her to converting a retail unit
added ingredients. Our cake range includes
into a bakery to keep up with demand. A
a courgette and lime cake, beetroot and
second move to a converted spinning mill
chocolate cake, a liquorice cake decorated
Explains Allison, who now employs 13
came 18 months ago, but over Christmas,
with Liquorice All Sorts, and a Dandelion and
fellow lady bakers and a deliveryman: “I
Allison’s recipe for success was given an
Burdock cake, which won a Gold Star in the
couldn’t have dreamt four years ago when
extra ingredient when BBC Dragon Deborah
2012 Great Taste Awards.
I baked my first cake for a customer in my
Meaden agreed a 25 per cent slice of the
“I had actually been invited on to the show
home kitchen that in 2012 I’d have two
business in return for £50,000 worth
after its researchers discovered we were
Dragons vying to invest in my business! I’m
supplying a Christmas Dinner Cake, which
extremely proud of our brand and everyone
contains all the trimmings minus the turkey,
in the ProperMaid team for helping to make
to one of our deli customers. It was this cake
I took on the show and which the Dragons
ProperMaid has come a long way in a
sampled. The cake is basically a carrot cake
relatively short period of time and with
but as well as carrots includes parsnips,
Deborah on board who knows how high
cranberries, sprouts, Christmas spices and
our cakes will rise!”
chestnuts. The Dragons loved it, but I was
ProperMaid is available from Total Foodservice's
left standing in front of them for 20 minutes
Huddersfield and Clitheroe depots.
Allison’s Dragons’ Den winning Christmas Dinner Cake
Take stock magazine 11
The Stock Market:
What’s new for spring?
Easy Peka potatoes P
eka is making life easy with the launch of two new products for chefs. With their Gratin and Rösti Rolls, chefs of
any ability can create plate worthy potatoes. As easy as one, two, three - all you need to do is remove the packaging, cut into 2cm slices, adding grated cheese to the Gratin version, and either cook in the oven at 200c for 20 minutes (Gratin) or fry in a pan for five minutes (Rösti). The Gratin can also be microwaved for a quick side dish - you will need to allow one minute for every 100g in a 750w oven, then just grill until golden and serve. Call your wholesaler for details.
Spices Up its
Solving a pesky pastry problem
aking pastry can be time
There are three different types of pastry,
consuming and a bad batch
including short crust, butter sweet and suet.
can harm a business’ reputation.
The mix can also be used as a crumble topping.
einz has introduced two new innovation led sauces to its front of house range of sachets.
Classic Burger, with notes of dill and mustard, is a great accompaniment to burgers. Firecracker, a fiery tomato and chipotle
But not any longer! The Pastry Room has
Developed by experienced pastry chefs
launched Freeze and Flow pastry crumb - a
from classical recipes using natural British
quick and easy solution to any pastry problem.
ingredients, the mix produces a consistent
All you need to do is add water to the frozen
product no matter what the skill levels you
crumb, stir and roll. No resting is required
have in your kitchen.
For more information on the product
and just one kg of mix can make 1.444kg
For more information on the product,
go to www.heinzfoodservice.co.uk or
of finished pastry.
go to www.thepastryroom.co.uk.
10 Take stock magazine 12
chilli sauce with a smokey flavour, is perfect for chicken wings, Mexican wraps or adding a kick to chips.
contact your local wholesaler.
wiss ice cream brand Mövenpick has launched a new gourmet ice cream flavour inspired by the cuisine of
Oceania (Polynesia). Macadamia Dulce
ith eatertainment set to make a
tea leaves (green tea) with selected dried
big impact this year, Flora Tea’s
aromatic flowers forming a tea ball or heart.
products are sure to make a
Once placed in boiling water the ball reveals
huge impression on your customers - and
its secret centre, blooming into an artistic
more importantly improve your bottom line.
and captivating flower display with an
The profitability of tea shouldn’t be
underestimated as it accounts for seven out
With ten premier flowering teas, your
of 10 hot drinks consumed. And with only 46
customers can choose from a number of
per cent of tea drinkers consuming ‘normal’
options, and are sure to be impressed.
tea out of home, it’s crucial that customers
The product won best new products award
are offered something different.
2011 and The Great Taste Three Gold Stars
These teas definitely fall into this category.
Hand-crafted from flowers and teas, all
For more information go to
flowering teas are hand-tied individual
de Leche is a vanilla-based product, featuring caramel sauce and caramelised macadamia nuts. The flavour joins the company’s range of luxury ice creams and is designed to be eaten on its own or as an accompaniment to desserts. “In what we believe to be a first for the UK market, we have combined creamy dulce de leche with sweet and crunchy macadamia, creating a delicious contrast of textures and flavours,” said Julia Jones, head of customer marketing, Mövenpick Ice Cream. “The combination of macadamia and caramel are inspired by the cuisine of Oceania, where these ingredients are very popular.
Herbs get a grilling
n response to the recent growth in
South Brown Sugar, Montreal Steak,
grilling as a cooking technique, as well as
Smokey Texan) or adjustable grinders
the surge on menus of flavours from the
(Punchy Peppercorn, Herb Fusion, Garlic
American grill, McCormick has launched its
and Herb Twist) from this month. Recipes
Schwartz Grill Mates range into foodservice.
and more information can be found at
The products are available in jars (Deep
Their sweetness is delightfully offset by the vanilla base - an ingredient currently in demand among chefs - which we make from Madagascan vanilla pods. “Together, these ingredients lend an exotic twist to this indulgent product, helping chefs tap into the current consumer trend for ethnic food across their menus.” The new flavour is free from artificial additives, flavourings and colours and is suitable for vegetarians. The product is available in 2.4 litre tubs. Take stock magazine 13
It's showtime Take Stock takes a look at the forthcoming restaurant and bar show and offers a retrospective on the hospitality show held earlier this year.
Pride and Produce
he North’s leading hospitality trade show, Northern Restaurant & Bar (NRB), will return to Manchester
Central from 5 to 6 March 2013 and will welcome leading chefs, Simon Rogan and Aldo Zilli, to its popular Chef Live theatre. The trade-only show is expected to attract around 6,000 visitors over two days including restaurateurs, chefs, deli owners, hoteliers, publicans and bartenders from across the north of England. The Take Stock team will be there in force too, so come and say hello!
The NRB Top 50 Organisers of this year’s event will also be announcing the second annual NRB Top 50 line-up. The list will honour 50 individuals from influential operators in the north of England. New for 2013 will be three special achievement winners who will be announced live on the first day of the show. Those selected will be chosen based on their successes, achievements and their impact on the northern hospitality industry. Northern Restaurant & Bar’s managing director, Thom Hetherington, said: “We’re
delighted that this year’s NRB is able to host
The Chef Live cookery theatre will be hosting
the total number of food, drink and catering
big name chefs including Simon Rogan of l’Enclume and Roganic; Aldo Zilli of San Carlo Cicchetti; Aiden Byrne of Manchester House; Steven Doherty of Lakeland Cafe and Dave Mooney of The Lord Binning and The Old Sessions House. The show’s Fine Food Village will be dedicated to local and regional producers of the highest quality and, in partnership with Game to Eat, will feature a special section promoting wild British game meat. Game to Eat will be giving butchery technique demonstrations and there will be an appearance by a UK BBQ champion.
an additional 50 exhibitor stands bringing
Manchester’s Socio Rehab will be adding a touch of magic with a little help from their friends, Almost Famous Burgers. From Belgian beers to Japanese wine, the Grape & Grain theatre will host tutored tastings of wines and beers from around the world. This will also house ‘Port Street Beer House presents Meet the Brewer' sessions, in which the brains behind the award-winning bar will showcase some of their favourite craft beers. NRB also acts as a hub for a number of satellite events including hosting major launches for Hotel Future - the national training academy, and industry charities Hospitality Action and Action Against Hunger.
suppliers at this, the twelfth NRB, to 200. Our stellar line-up of chefs and drinks experts will provide visitors with an inspiring programme of events which will marry perfectly with our brilliant suppliers and producers, creating what we hope will be our best show yet. “The North has impressive industry credentials to support such a show with 42 per cent of all hospitality establishments based here and a £14 billion turnover meaning NRB is, for thousands in the business, a must-see event for networking, sourcing and inspiration.”
As well as being a hotspot for hospitality
networking, NRB will host emerging artisan
For bartenders looking to learn new skills
For further information about
producers and premium brands all under one
and discover new drinks, the Liquor Theatre
visiting NRB 2013, go to
roof, giving visitors the opportunity to explore
will be a must-see. Curated by Dave
everything from the latest microbrewery
Marsland, the Drinks Enthusiast, visitors
or follow on Facebook
craft ales, award winning meats, cheeses
will have the chance to watch demonstrations
and wines through to epos systems and
and competitions, and sample the latest
nrbmanchester and Twitter
the finest tableware.
spirit brands in the adjacent Spirit Room.
14 Take stock magazine
Rational cookery demonstration
Andrew Lamb of The Pastry Room
& the one that was
isitors to this year’s Big Hospitality
Said the show’s Toby Wand: "Of the
Show were left with plenty to chew
exhibitors, more than 100 formed the
over, as organisers attempted to
Catering Equipment Hub to provide a
provide everyone with at least one insight
comprehensive overview of the commercial
or good idea to take away to their own
kitchen product market. As part of it, new
business, from each of the show’s
launches in the equipment arena were
demonstrated at the Innovation Zone at
With over 350 exhibitors and a line-up
of speakers and mentors from the BBC’s
The latest in furniture, soft furnishings and
‘The Restaurant’, Grand Union Bars, Pret a
tableware featured in the Interiors section
Manger, Farrow & Ball and the Great British
where the focus was front of house. It had
Menu among others, the Big Hospitality
its own Design Inspiration Stage with a
Show has become the bi-annual trade event
programme covering trends across all
for showcasing the cutting edge of food
sectors from boutique hotels to bar design.
and drink, catering equipment, interior
Said its curator Stirling Johnson:
design, tableware and technology. It also
"Competition for each consumer pound is
played host to the international culinary
so fierce nowadays that great design can
competition, Salon Culinaire.
really set your offering apart from the rest." Take stock magazine 15
New products and a new logo for Fairway
airway Foodservice has given its logo a
logo change comes as part of a re-branding
facelift. While keeping the famous red and
project which will see packaging, marketing
blue, the running man has disappeared
literature and the website being redeveloped.
into the distance and a new bolder font has replaced the old one. Richard Ellison, Marketing and Administration Manager commented, "we never intended to make any major changes, just a few tweaks as it is important we keep our 30 year identity." The
t’s all in the pastry! Sausage rolls -one of
the UK's most popular hand-held snacks gets a make-over from Fairway.
Fairway foodservice have enhanced their
sausage roll by concentrating on the puff pastry. By incorporating a deep scoring, their rolls now have a consistent, quality look combined with a crispy texture. The development team at Fairway have ensured
airway have also launched the
homemade secret caramel and Irish oats and
the pastry isn’t too flaky though - taste tests
Brodericks Brothers tray bakes.
butter. The bakes come in 95g portion sizes
have ensured the pastry won’t flake too much
Synonymous with quality, all the tray
and include 6 flavours: Rocky Road, Caramel
and end up falling off the sausage meat when
bake slices are handmade to the highest
Nut Brownie, Caramel Slice, Chocolate
bitten in to. Only the best pork meat is used
standard with only the finest ingredients
Tiffin Slice, Chocolate Brownie and White
too - the filling has a clean declaration from
including Belgian chocolate, their own
Chocolate peanut heaven.
quality cuts of pork meat.
airway foodservice has launched new
The mixed cupcake selection contains four
Irish-produced desserts – Inas cupcakes.
of its best selling handmade cupcakes in
All handmade and handcrafted with only
90g portion sizes: Lemon Drizzle, Red
the best ingredients, Inas cakes are renowned
Velvet, Strawberry and Chocolate.
for their quality and great taste and wacky, humourous packaging. Speak to your wholesaler for details of all Fairway own label products quoting TS5. 16 Take stock magazine
020 7609 2299 hen son. co.uk Henson Foods Ltd. 30 - 40 Vale Royal, London N7 9AP 020 7609 2299
Dean Hoyle, Andy Booth & Total Foodservice's Managing Director Simon Howarth
New Livery for
Hensons Hensons is to launch a new look this spring which, whilst updating its image, also pays homage to its heritage.
he smart rebrand will feature across its
producer of salt beef and gourmet burgers.
delivery fleet as well as all its signage
Hensons makes fresh burgers daily using
and printed materials.
only Angus and UK beef, which guarantees
The new logo, which focuses on the letter
complete traceability from farm to fork, to a
‘H’ as a visually strong brand mark, also
range of bespoke recipes for wholesale and
comes with a new strapline, ‘We love Good
restaurant clients. It sponsors a dedicated
Food’, which encapsulates the company’s
website, www.saltbeef.com, to promote
ethos on quality, and appears above the
date of the company’s foundation.
As well as supplying catering businesses
Hensons, which is now based in London’s
across the South East, the company also
Kings Cross, was established in 1895 in the
manufactures and imports speciality
five schools in the Huddersfield area.
capital’s famous Smithfield meat market and
products, such as salt beef and Continental
The 'Early Kick-Off' breakfast scheme
has been involved in the meat trade ever
produce, which it then sells to wholesalers
will run for the rest of the academic year,
since, most recently as a catering butcher and
across the country. www.henson.co.uk
and has been made possible by Total
otal Foodservice is backing the Huddersfield Town Football Club initiative to provide free healthy
morning meals to around 50 children at
Foodservice and other Huddersfield Town partners. Total Foodservice are using their extensive network of contacts to source the healthy and nutritious breakfast ingredients, which include: fruits, grains, dairy products and
hen looking for a sticky toffee
also stocked by Harvey Nicholls and Fortnum
protein rich foods.
pudding supplier, you have
Huddersfield Town are delivering this food
to go to the 'home' of the
dessert - Cartmel, Cumbria. At least that was the reasoning behind a very successful food pairing.
For more information on the products go to www.cartmelvillageshop.co.uk or contact JMP Foodservice.
free of charge to the schools and another partner - Kirklees College, is offering teachers and parents complementary NVQ courses in food preparation and hygiene.
JMP Foodservice has been working with
Maria Moriarty, Marketing Director of Total
Cartmel Sticky Toffee Pudding Company
Foodservice, commented: “The Huddersfield
for the last five years.
Town Foundation does excellent work to
The homemade desserts are supplied to
support the local community and this project
JMP customers in 150g catering portions, in
is something we felt incredibly important
four flavours: sticky toffee pudding, sticky
to be part of, as we have the network and
chocolate pudding, sticky ginger pudding
logistics to really make a difference. With
and tangy lemon drizzle sponge.
recent statistics showing us that 83% of teachers
With well-known fans including Rick Stein,
across the UK see evidence of hungry children
Nigella Lawson, Jean-Christophe Novelli and
in their class, it reinforces just how essential
Anthony Worrall Thompson, the products are
and needed a project like this is.” Take stock magazine 17
Together we are Stronger Bill Laird
Your foodservice company is a member of the Today’s Group. Established nearly 30 years ago, Today’s has grown to become the UK’s largest buying group with over 250 members and a combined turnover of £5 billion.
ut, there’s no resting on its laurels. Instead, in an increasingly challenging and changing marketplace, Today’s
18 Take stock magazine
Today’s: Food for Thought Last year, the Today’s Group, which is a
believes it has found the key to unlocking
member owned business and so belongs
untapped potential in the foodservice arena.
in part to your supplier, celebrated its Silver
Too many cooks may spoil the broth, but
Jubilee - although its foodservice arm dates
there’s strength in numbers when it comes
back to 1985.
to you profiting from your supplier’s
Trading figures for 2012 showed that despite
membership of the Today’s group.
the country heading towards a triple dip
At the group’s 2013 annual conference to
recession, Today’s had grown ahead of the
be held in Berlin in early March, Matthew
market at +3% in value and +1% in volume.
Oxley - Today’s Foodservice Trading
The majority of its 56 foodservice suppliers
Director will challenge supplier delegates
saw sales grow ahead of the market in 2012,
to work together for greater success. Says
taking share from national operators such
Matthew: “I believe that by working together,
as Brake and 3663. Your supplier has the
we will achieve more. By having a combined
advantage of local market knowledge.
approach, we will maximise the extensive
Within Today’s, a typical foodservice supplier
buying power of the total group, all working
offers a 'day one for day two' delivery service
as one to drive down the TRUE cost of goods
with an average 98% service level. Even the
- not just in terms of cost price, but hidden
likes of Tesco, ASDA and John Lewis can’t
offer such outstanding levels of service.
Foodservice market forecast to grow to
50 billion by
are eaten out of home
Independent caterers represent
of its market
226,000 of us eat out every month
independent catering establishments in the uk
ccording to latest data (Him! and
number of stall, cart, van and trailer 'street
(OHH) market’s best performers - quick serve
Allegra), the total foodservice market
food' vendors. It is estimated that one in nine
restaurants such as McDonalds, Subway
in this country is worth an annual
meals is now eaten out of the home, with
and a return to popularity of American style
£42 billion and is forecast to grow to £50
34% of all adults buying a take-out lunch.
diners (TGI Fridays recently announced a
billion by 2017. The independents’ share,
One in three of us eat out every month - a
number of new UK restaurants). This has
the category into which your supplier falls,
figure that has not changed over the last
created a plethora of good 'Me Too'
is an annual £27.2 billion.
couple of years, despite the failing economy.
independents, which foodservice suppliers
There are more than 226,000 independent
However, what has changed is the consumer
like yours, through their local knowledge and
catering establishments in the UK, ranging
demand for value with a quality proposition.
the flexibility that being on hand affords, can
from pubs to coffee shops and an increasing
This is reflected in the eating Out of Home
help become established. Take stock magazine 19
Wild boar sausages
Building Loyalty & Driving Frequency
long with other Today’s Group
Adapting to Market Trends
hile frequency of dining out
What consumers see in supermarkets and
remains steadfast, consumer
on TV cookery programmes they want to
spend has fallen. As you may
try when eating out - which is why Today’s
know only too well, diners might now cut
group members now supply chorizo burgers,
out a course, have a glass instead of a
wild boar sausages and vegetarian fish and
bottle of wine and opt to share a pudding.
chips with Halloumi!
As a Today’s member, your supplier is
Your supplier can also help you make the
working to help its customers adapt to
most of impulse lines such as confectionery,
these trends, by supporting outlets that
soft drinks, crisps and snacks, which is an area
wish to cater for cheaper eating out
of growth. Don’t forget to ask them about
occasions such as breakfast and afternoon
how best to exploit this traditional retail
tea, as well as pubs that want to offer
take-away food. It has also supported the growing use of discount vouchers and meal deals, by offering you and other customers regular, strong promotions. Menu innovation - with a concentration on new cuisines and healthy dishes - is another area that has helped maintain consumer interest in eating out during the recession. Your supplier, in line with other Today’s members, has worked hard - not only to meet greater demand for quality produce, but to also improve its offerings to enable you and the other eateries it supplies, as you endeavour to stand out from the crowd. 20 Take stock magazine
members, your supplier is busy working to identify areas of
growth and to embrace new technologies. Social media platforms such as Twitter and Facebook are now used by more than 50% of chefs. They have become a marketing tool for communicating offers of the day, food trends and a source of real time recipe ideas based on daily stock availability. With 35 million users, social networking sites now account for a quarter of the time spent online in the UK. So, if you’re not already making the most of these platforms, ask your supplier for help. However, not everyone wants to stare at an electronic device, especially when relaxing after a hard days work. It is for that reason Today’s is a proud supporter of Take Stock magazine - which if you’re reading this, you’re holding a copy of. Take Stock is your magazine, reinforcing The Today’s Group and its member’s commitment to providing you with the very best in information, promotions, price and service.
Enjoy the read!
Today's: Own Brand Specialist
oday’s own catering brand label, Kitchen King, has undergone a re-design and a number of new lines have been introduced. It represents great value.
As a Today’s group member, your supplier offers other Today’s own brands from bleach to biscuits under its Essentials, Select and Blue Stone labels. Ask your sales representative for details.
Take stock magazine 21
MAGGI® Gravy Mix creates authentic, great tasting gravies
MAGGI® Rich & Rustic made with sun ripened tomatoes
• Range is Responsibility Deal Salt compliant • Available in 3 variants - Original, Golden and Vegetarian • Vegetarian gravy also has no added MSG or artificial colours Varient Original Vegetarian Original Golden
Pack size 2 x 1.7kg 2 x 2kg 2 x 2kg
Yield per pack 26 litres 30 litres 30 litres
Great tasting instant MAGGI® Mashed Potato
• A premium tomato sauce made with sun ripened tomatoes, onions, garlic and herbs • Perfect with pasta, as pizza topping, in stews and casseroles, use as salsa, in curries • Gluten free, responsibility deal salt compliant, no added MSG • Available in 800g tin
MAGGI® Coconut Milk Powder Mix, made from the finest Sri-Lankan coconuts
• Premium dehydrated coconut milk powder • Responsibility Deal salt compliant
• Premium dehydrated coconut milk powder • Dissolves easily once dispersed into water/sauce
• Hot and cold application • Quick and easy to prepare
• Ideal to use in curries, soups, sauces, desserts and drinks • 1kg pack yield makes 5 litres of coconut milk
Mum’s the Word
here’s no point keeping mum in the hospitality industry when there’s a celebration in the offing. Instead, use
it to boost business by creating a special menu to mark it. Now’s the time to start advertising your 2013 Mother's Day offering (Mother's Day falls on Sunday, March 10th). What could be simpler than serving a scrumptious afternoon tea on and around the day for all the family to enjoy together?
Traditional Afternoon Tea Menu n A selection of freshly prepared, crust-less finger sandwiches (cucumber, egg mayonnaise with cress, smoked salmon with cream cheese, Coronation chicken, ham and mustard) n Warm scones with clotted cream and preserves n A variety of home-made cakes and pastries n Choice of teas (Assam, Earl Grey, Darjeeling, Lapsang Souchong). You might also like to add the option of a glass of Champagne or a specially created cocktail (see page 45) into the menu for an additional charge.
Mother's Day What is Afternoon Tea?
Mother's Day is celebrated throughout the
American holiday, such as giving mums cards
world, but not always at the same time. The
and gifts and bringing her breakfast in bed.
Norwegians celebrate it in February, while
This is what has happened in our country.
the Kenyans wait until June and the Thais
Back in the 16th century, it had become
The ritual of afternoon tea became
until August. Mother's Day as we know it
tradition for everyone in Britain and Ireland
popular in Britain in the early 1840s
today is a 20th century American invention.
to make an annual visit to the church of their
when it was taken up by Queen Victoria.
In 1914, President Woodrow Wilson made the
mother on the fourth Sunday in Lent. As a
It evolved among society ladies to
second Sunday of May an official national
result of this, most mothers were therefore
stem hunger pangs while waiting for
holiday following a campaign by Anna Jarvis,
reunited with their children on this day as
their evening meal (dinner) that in
of Grafton, West Virginia, who wanted a
even young apprentices and young girls in
these higher echelons of society
recognised celebration of all mothers in
service were released by their masters to
wasn’t served until 8 p.m. at the earliest.
memory of her own mum.
observe the ritual. The day became known
Nowadays, it’s usually enjoyed to
Some countries already had celebrations
as Mothering Sunday but the influence of the
mark a special occasion.
honouring motherhood that were rooted in
American Mother's Day means that now, its
religion, history or legend. These celebrations
religious roots have largely been forgotten.
then evolved to take on characteristics of the Take stock magazine 23
Egg on Easter Egg on a full reservations book
this Easter by tempting potential customers with your offering now.
Simnel Cake Cupcakes Delicious mini fruit cakes with a layer of marzipan running through the centre. Makes 12
Ingredients Marzipan 450g Caster sugar 275g Sunflower oil 150ml Honey 50g Vanilla extract 1 tsp Full fat cream cheese 75g Eggs medium 4 Currants 150g Raisins 75g Plain flour 200g Baking powder 2 tsp Mixed spice 2 tsp Icing sugar for rolling
Method n Place 12 paper muffin cases in a muffin tray and pre-heat oven to 180C/350F/Gas 4. n Roll marzipan out and cut 12 discs about 5cm in diameter and 12 about 6cm in diameter and stack to one side. n Beat the sugar, oil, honey and cream cheese in a bowl until smooth then beat in the eggs until thoroughly mixed. Stir in the currants and raisins, then sift in the flour, baking powder and mixed spice and stir well. n Spoon about 1-2cm of mixture in
each muffin case and top with the
ood Friday, the start of the Easter
the four seasons. By medieval times,
weekend, falls on March 29th,
Christians had taken over the tradition,
which means we’ve had quite a
baking and eating the buns on Good Friday.
wait for our first Bank Holiday since the
For them, the buns’ rotundity was symbolic
festive season. It also means spring has
of the stone used to seal the entrance to
sprung, so hopefully some fine weather
Jesus’ tomb and the cross represented
will encourage a good turn-out of diners.
the cross on which Jesus died. Try the
New season roast lamb is the classic Easter
recipe on page 25
main. Other traditional favourites are Hot
Simnel cake is a rich fruit cake covered with
Cross Buns and Simnel Cake. Hot Cross
a layer of marzipan. There are 11 marzipan
Buns have been around since pagan times
balls around the top of the cake to represent
when ancient Brits baked them to honour the
Jesus’ 11 faithful disciples. We’ve updated the
springtime goddess, Eostre. The round bun
traditional recipe by making Simnel Cake
represented the moon and the four quarters,
cupcakes - lovely and very saleable!
34 Take stock magazine 24
smaller marzipan discs. Press the disc down gently to remove any air pockets and then spoon more of the mixture on top to three-quarter fill the case. Bake for 25 to 30 mins or until a skewer comes out clean. n When out of the oven, top the cakes with the remaining larger marzipan discs. Press the discs down gently and around. Heat from the cupcakes will soften the marzipan and seal it on. Roll the extra marzipan into balls and use to top the buns.
Hot Cross Buns
A spicy, sticky Easter favourite.
Ingredients (for the buns)
White flour 625g strong plus extra
n Sieve the flour, salt and ground mixed
n Turn out the risen dough on to a floured
spice into a bowl and rub in the butter. Form
surface. Divide into 12 pieces. Roll each piece
Salt 1 tsp
a well in the centre then add the sugar, lemon
into a ball then flatten slightly into a bun
Ground mixed spice 2 tsp
zest and yeast. Beat the egg and add to the
shape. Cover the buns with a tea towel and
Unsalted butter 45g cubed, plus extra
flour with the tepid milk. Mix to form a soft,
rest them for 5 to 10 mins.
n Grease a baking tray with butter.
n Turn dough out on to a lightly floured
Transfer the rested buns to the tray and wrap
Lemon zest 1
work surface and work in the fruit. Knead
loosely with greaseproof paper, then place
Fast action yeast 1.5 tsp
lightly for 5 mins or until smooth and elastic.
inside a large polythene bag. Tie the end of
Shape into a ball and place in a greased,
the bag tightly so that no air can get in and
Tepid milk 275ml
warm bowl. Cover with a tea towel and set
set aside in a warm place for a further 40
Mixed fruit 125g
aside in a warm place to prove for one hour.
mins to let the buns rise.
n Turn out the proved dough on to a lightly
n Preheat oven to 240C/475F/Gas 8.
floured surface and knock back. Shape into a
n For the topping, mix the flour to a smooth
ball again. Return it to the bowl and re-cover
paste with the water. Spoon into a piping bag
and set aside for a further 30 mins to rise.
and when the buns have risen, pipe a cross
Ingredients (for the topping Plain flour 2 tbsp Cold water 2tbsp Golden syrup 1 tbsp, gently heated for glazing
on each. n Bake the buns for 8 to 10 mins or until a pale, golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup then set aside to cool on a wire rack. Take stock magazine 25 35
Fast facts about
food to go Overall, the commercial sandwich market is worth approximately
6.25 billion which equates to around
3.25 billion sandwiches
Mexican Burritos are the most popular street food.
2.5 billion 26 Take stock magazine
The big three fast food outlets serve a combined 83 million customers every single day, around the world. 2.5 billion people eat street food every day around the world.
Quality food-on-the-go has become the key growth area in the UK’s eating out market. New concepts are constantly popping up in transport hubs and shopping centres as well as high street locations, as consumers increasingly eat when they want, where they want. Gourmet versions of established food-on-the go favourites, such as burgers and hot dogs, as well as upmarket coffee shops and street food stalls, are proving popular. The modern day restaurant needs to take advantage of this new trend and update its offering to capitalize on growth. This can be done in a number of ways, for example: offering take away options, including beer, hot beverages and food; providing a range of quick meals such as sandwiches, burgers and wraps; and allowing workplaces to order food for delivery from you.
The average cost of ‘street food’ is
£4 .45 £18 .25 per head
The average cost of a restaurant meal is
is opening its first outlet offering takeaway dishes such as flatbreads, pizza, pasta and salad at Kings Cross.
has launched Giraffe Stop, a food-on-the-go, quick service format with a largely takeaway menu and some seating.
Use your loaf
andwiches are a great way to
The BSA in a recent release stated that
customers have a better experience and
accommodate the all-day needs of
chicken remains the No. 1 most popular
are more likely to have a sandwich on their
customers because of their versatility,
filling in commercially made sandwiches,
the ease of preparation and their growing
accounting for around 30 per cent of the
“There are also real commercial benefits from
popularity amongst consumers. According
market. Jayne Hall, Marketing Manager,
focusing on freshly-made items. Perhaps the
to the British Sandwich Association (BSA),
Moy Park Foodservice, comments: “It is
biggest is that there is less wastage, which is
more than 3,000,000,000 sandwiches are
an ideal filling that takes on any flavour and
very welcome at a time when caterers are
bought from retail or catering outlets each
is delicious both hot and cold, so is a very
facing a challenging business environment
year - meaning that any outlet producing
versatile food item which underlines its key
and continued food inflation.”
the dish can take a slice of the hefty market.
role at the heart of menus”.
As the foodstuff is easy to make, catering
Hall continues: “Caterers need to consider
facilities with limited space can produce
updating their menu on a regular basis to
a high quality product, which is sure to
take account of customers’ ever-expanding
be popular with punters, as a grazing and
repertoires. There are many simple ways in
snacking culture becomes the norm in
which caterers can create delicious hot and
Growing pressures of modern living, such as
“There are definite advantages for operators
people have to juggle work, family and social
who can offer freshly-made sandwiches
commitments, mean that people spend less
particularly in terms of the enhanced customer
time on eating - the sandwich is the perfect
appeal of their offering.
solution to this modern day conundrum.
It means that ingredients are fresher - so
Recipe: Hunter’s sandwich n Moy Park’s Crunchy Chick 'n' Mini Fillets n A crunchy baguette n A handful of leafy salad n Lashings of melted Cheddar cheese n Smoky BBQ sauce
Take stock magazine 27
Spring into Action NOW the days are drawing out, itâ€™s time to literally spring into action. Spring is the start of the wild food year. Why not celebrate the season - and all nature has to offer - with a walk in the woods to gather wild garlic?
n the way, pick some dandelion leaves. Both plants grow in abundance across much of the
country and are coming into first flower about now. Although commonplace, they can add something truly special to your cooking. Just check out the delicious recipes opposite. Wild garlic (ramsons) is easily identifiable. It carpets woodlands a lush green and emits a distinctive garlicky smell. It tastes much like regular garlic but has a milder flavour than cultivated cloves. Its leaves and delicate white spring flowers can be used to spice up a winter salad or stir-fry and to flavour stews and soups. Its numerous health benefits include helping to reduce high blood pressure and cholesterol levels.
28 Take stock magazine
Wild Garlic Pesto For the pesto Ramsons leaves handful of Garlic clove Olive oil 100ml Pine nuts 50g Grated Parmesan 50g Lemon juice 1 tbsp Sea salt and milled black pepper to taste
Method n Wash the ramsons leaves well. n Peel and crush the garlic clove. Put in a food processor and blend with the oil and pine nuts. n Add the ramsons leaves then the Parmesan, lemon juice and seasoning. Blend and serve or spoon into a clean jar and refrigerate until needed. Add a little more oil if you prefer your pesto less thick. n Serve with pasta or as a dip with bread.
Cheese and leek double-baked soufflé with dandelion and walnut salad For the full recipe visit www.takestockmagazine.com/ recipes/cheese-and-leek-souffle This makes a great starter. It uses dandelion leaves, which are a fantastic addition to salads and in sandwiches. You can also eat the flowers, which bloom between February and November. Add them to risotto and omelettes. If you can’t wait for the buds to open, they can be marinated and used like capers for flavour. You can also make dandelion coffee by grinding the dried roots. It’s caffeine-free and has a vaguely chocolately taste. Take stock magazine 29
What’s hot and what’s not? Take Stock looks at what's trending in 2013 Think Scandinavia, buttermilk, kids and ‘eater-tainment’ - no not a trip to Ikea - these are the main trends influencing foodservice this year.
30 Take stock magazine
n their 'What’s Hot in 2013' chef survey, the National Restaurant Association found that locally sourced foods and children’s
nutrition are the leading trends in 2013. Over half of the chefs surveyed said they will continue to make an effort to adjust dishes and recipes so they are more healthy. With health and the economy being concerns for consumers this year, dishes are also healthier and all-inclusive menus to accommodate all types of diners - vegetarians, vegans, kids, gluten-free, wheat-free and eco-conscious ones - are becoming prevalent. Mintel predicts the use of clever menu tactics this year, such as smaller steaks and ‘premium’ chicken to deflect from high ingredient prices. The importance of continued innovation in an outlet’s beverage offering is also key, according to their 2013 Foodservice Trends Predictions. Gourmet cocktails, craft beers and super-nutritional juices and smoothies have heightened expectations - meaning the bar has to be further raised to achieve growth this year. The Food People have recently released the ‘Food Watching 2013 food trends bible,’
will Keith McNally in Covent Garden with his
where they look at the macro and consumer
Food trends this year are heavily influenced
'La Esquina' is also set to open. Seafood from
influences on food trends. They identify global influences together with societal, health and political influences on food.
by foreign cuisines. Scandinavia is affecting gastronomy on a global level and is the lead trend influencer. It isn’t its indigenous cuisine that is setting trends, but its modern food scene, techniques and approach. Preserving by salting and pickling is typical in Scandinavian cooking, together with low cooking temperatures and lighter, subtle flavours. Brazilian food is also expected to be popular in 2013 with Brazilian BBQ and Rainforest foods, their lighter eating and more subtle flavours becoming fashionable.
'Balthazar' brasserie. The Mexican brasserie The Bubba Gump Shrimp Company, milk shakes from Shake Shack and burgers from the chain Five Guys hope to continue their success in America with London launches. British cuisine is set to see re-invented and modernised classics, regional ingredients together with seasonality and modern gastro fine dining. New brands bursting on to the scene this year are Bumpkin and Union Jacks which both offer British Cuisine with a contemporary twist. One of the hotly tipped ‘chefs of the year,’ for 2013, Tom Sellers opened Story in February. Story is a restaurant inspired by the history of England
Cuisines affecting Foodservice
with one dish on his menu being Bread and Dripping - a dish incorporating beef fat, bread, veal tongue and horseradish. The rise of modern everyday Spanish
Key influencers that the report highlights
food together with the upsurge of Tapas
for foodservice are American, contemporary
as an eating concept will prove important,
British, Korean and Spanish food.
with fine ingredients such as Jamon Iberico
Nostalgic American comfort food is rising
in popularity - think gourmet hot dogs, next
Ingredient trends that the bible identifies for
generation burgers, pizza and flat bread
this year are big cuts of meat, river fish, bugs
and fire charred and smoked food. As
and buttermilk, heritage vegetables such as
Catherine Hanly, editor of the restaurant
tomatoes, carrots, potatoes, chilli, Yuzzu and
website HotDinners.com noted, 'all things
beetroot. Forgotten herbs such as sorrel,
American are going to be huge this year.'
lovage, rose and elderflower are also set to
Andrew Balazs of New York restaurant 'The
feature in dishes in 2013 as are gluten free
Standard' will open in London this year, as
flour blends, flat breads and popcorn. Take stock magazine 31
Bounce, the home of ping pong
'Eater-tainment', Urban food and Wellthy
Bounce, the bar
The blur between wellness and health has created a new food trend: wellthy! The Food Trends Bible has found that consumer attitudes to health and wellness can be variable and short term and be impacted
A major new trend for 2013 as identified by
by the day or week, season or even event,
The Food Bible is food experience, where
meaning people’s health mood can be ever
food appears in new and hybrid contexts to
changing. The report claims this is to
provide a heightened consumer experience
be reflected in food trends this year, by
and to entertain. The term, ‘eater-tainment’
caterers focusing on gluten free and wheat
has been coined to describe this trend and
avoidance, healthy kids alternatives and the
includes food with music and experiences
offer of more vegetarian options for flexible
such as bringing the consumer closer to
Vegetarians - ‘flexetarians.’
food by serving it on farms, in fields and in breweries. Urban eating is on the rise too - especially in East London and New York where street food, cart and pop up catering is an accepted and popular form of food retailing. An example of ‘eater-tainment’ is the restaurant ‘Bounce’ in London. Known as the home of ping pong, the restaurant mixes eating with playing table tennis and has successfully generated a real buzz and eating experience.
Natural Findings The Food Bible has found that natural food is big this year. This is where food is simpler, less prepared and more in-tune with nature, with flavours and processes that occur naturally being used together. Nobu in London is an example of a restaurant that adheres to this principle with its natural Japanese food. Foraged foods are predicted to become more popular and naturally occurring flavour combinations are set to be the order of the day. See our article on Foraging on page 28.
32 Take stock magazine
FOOD feature & DRINK
Thai Spiced Chicken and Coconut Broth Serves: 4 Tip: Serve your broth with some fine egg noodles in a deep pre warmed bowl.
Ingredients Cooking oil 10ml Banana shallot finely sliced 100g Garlic clove 1 Crushed Ginger root finely shredded 20g Red chilli Â˝ finely sliced with no seeds Sliced red pepper 100g Button mushrooms small 100g washed Essential Cuisine Chicken Stock 20g Coconut milk 800ml Double cream 200ml Barts red Thai curry paste 1tbsp (or to taste) Thai fish sauce 2tbsp Kaffir lime leaves 2 Lemon grass sticks 2 lightly crushed (will be removed)
Method n Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour. n Stir in the ginger, chilli, red peppers and mushrooms. n Add the Essential Cuisine Chicken Stock mix, coconut milk and cream, bring to the boil. n Stir in the Thai curry paste, fish sauce, lime leaves and lemon grass. n Simmer for 5 minutes then add the chicken strips, stirring well to separate the flesh. n Cook for 5-10 minutes or until the chicken is fully cooked through. n Remove the lime leaves and lemon grass stalks, add the lime juice, add hot water to adjust the consistency if required. n Season to your taste with sea salt and freshly ground pepper. n Your Thai Spiced Chicken and Coconut Broth is now ready to serve.
TAKE STOCK RECIPE SPONSORED BY
Skinless chicken breasts 4 small, cut into long strips Fresh lime juice 1tbsp Freshly ground pepper good Twist of Sea Salt season to your taste Chopped coriander 1tbsp Take stock magazine 33
r o f e g n Cha s ’ e g n Cha ? e k a S With spring in the air, are you planning on rolling out a new menu? Do you change your menu with the seasons or with the wind - in that your offering is a moveable feast in constant flux? Take Stock investigates if menu change or stability holds the key to increased profits.
hether your business is a Michelin starred restaurant or a high street sandwich bar, your menu will have its ‘stars’ and its ‘workhorses’.
Stars are customer favourites with a high profit yield and workhorses are favourites but with a lower profit contribution. Either way, you’d be foolhardy to let these dishes off your menu when updating it. Given that you already have these staples taking up actual menu and kitchen work station space, your room for change is physically limited. In turn, this can limit your need for change, enabling you to retain a menu that alters little in its basic format. According to Phil Leverington, of Yorkshire-based restaurant consultancy No Reservations, which works throughout the country helping food businesses boost their profitability, the key to a profitable menu is not how often you change it but rather how focused it is to your customer.
34 Take stock magazine
feature Explains Phil: “In developing their menu, a
lot of restaurateurs, publicans and other food business proprietors lose sight of who their customer is. To be successful, yes you have to serve attractive food. You have to have variety but at the same time, you have to earn your customers’ trust. People generally like well prepared food, sourced locally, served to them hot and fresh from the kitchen. “You can best achieve this by keeping your basic menu small and devoted to your most popular items. I’d recommend five entrees, five mains, five desserts. You then have the space on your menu to fully describe each dish, which you have the time and space to prepare properly. To increase your offering, you can always let customers know that entrees can be served as mains too.” Continues Phil, who also works as demonstration chef: “Keep your best sellers
Change for the better Phil’s menu advice:
- your sausage and mash and fish and chips - but support them with something like a pigeon breast salad on a specials board, which can be updated as often as you like with dishes using seasonal ingredients, or ingredients you were able to source at a good price and/or which also recognise times of celebration or occasion, from St Valentine’s Day through to Christmas. “In putting new dishes on the menu, you’re trying to find future best sellers so don’t be too experimental - unless you have rosettes to your name. If you’re a café or pub, you are what you are and your customers have an expectation of you already. It’s better that you meet or exceed that expectation by doing a good job. If I see a pub with a huge menu, I assume I’m just going to be served a microwaved pre-packaged meal, because as a customer, I know that you don’t have the kitchen space or brigade to get that food to me any other way. If it’s a basic small menu with the strapline ‘all food cooked fresh to order’, I’m much more excited. I have greater trust in the kitchen, its ability, its sourcing, everything. If I enjoy my food, I’m coming back. If the menu hasn’t changed, that doesn’t matter because if I liked the steak and ale pie I had last time, I’ll most likely enjoy the fish pie staple or sausage and mash staple this time, because it’s made on the premises by the same people, using the same good local ingredients” So while change can be good, changing for change’s sake isn’t necessarily the way to improve turn-over.
n Support a good basic menu of customer
n Gain customers’ trust by properly
favourites with an updated specials board.
describing dishes, even to the point of
That way, you’re changing the board and
saying where you buy your meat, fish
using that to test new dishes rather than
and vegetables if you buy them locally.
losing any house stars or workhorses. n For such ‘free’ menu advertising, n Don’t overload your menu (specials
negotiate yourself a discount with your
board included) with too may choices
local butcher, fishmonger etc on the
but rather allow customers to take
grounds that you are encouraging custom
ownership of it i.e. if you run a sandwich
for him/her from your clients (ask for, say,
bar, offer customers a laminated menu
5% off your order).
of filling and garnish options and give them a whiteboard pen so they tick
n To help pay for new menus, seek
choices to customise their sandwich.
menu sponsorship from other suppliers
Do the same for children if you have a
such as vintners, breweries and quality
separate children’s menu so they can
soft drinks companies such as Fentimans.
tick whether they want beans, peas or
You can only ask. They can say no, but
broccoli with their fish or meat, chips
might say yes!
or mashed potatoes. It’s a fun thing that gives your premises some personality.
n Make your menu into a marketing tool by having a tear- off slip at the bottom
n If you have a steak and ale pie staple,
offering customers a 10% discount when
make it part of a pie offering on your menu
they next book online. This enables you
alongside the likes of fish pie and chicken
to capture e-mail addresses so you can
and leek pie. This increases your variety
send out future e-mail offers and e-flyers,
but not your workload, as all the pies can
which can save you money on advertising
be waiting to be baked off in your fridge
and the chances are, if a customer likes one, they’ll appreciate the others too.
For further information on No Reservations, telephone Phil on 01751 798278.
Take stock magazine 35
A Sustainable Future W hen asked how he felt about
off cuts and kitchen spoils.
translates to basic good housekeeping skills
becoming a grandfather, HRH
Says Mark Linehan, managing director of
and appreciating the food available out there
Prince Charles said not only
the SRA: “Consumers often equate value
as a valuable commodity - things that were
did the prospect excite him, it had also
with quantity rather than quality. This results
second nature to previous generations. It’s
renewed his enthusiasm to work to protect
in many restaurants serving unnecessarily
about sourcing quality food locally, rather
the environment and build a sustainable
large portions and, as with supermarket
than food that comes with truck loads of
future for the generations to come.
BOGOF offers, superfluous side dishes that
food miles, composting, recycling and
With the restaurant industry currently under
managing other resources such as energy
flak for its wanton waste, should you be
“Restaurants need to look at serving smaller
and water more efficiently, as well as
asking yourself if you are doing enough for
portion sizes. They also need to encourage
taking on community roles such as going
your progeny and, if not, why not - given
diners to take home leftovers.”
into schools to teach youngsters about
that a greener approach could both save
When you eat out, would you ask for a
food, where it comes from and how to
you money and boost business?
'doggie bag' if you had leftovers? In a
cook seasonally. As a return, it’s about
According to the Sustainable Restaurant
separate survey, the SRA discovered that
saving yourself money, attracting new
Association (SRA), which was founded in
half of all diners had never asked to take
customers and enjoying becoming a
2010 to provide busy chefs and restaurateurs
their uneaten food home with them, despite
respected local food hero.
with advice, support and information to
having paid for it. If they had, or, if you as
Adds SRA president Raymond Blanc, of
help them improve the sustainability of their
a meal provider had offered to wrap it for
Le Manoir aux Quat’Saisons: “We now
businesses, almost half a kilo of food per
them, you would not only have been helping
have 1,000 members who have embraced
every restaurant diner is binned annually in
the environment by cutting down on waste,
our values - this demonstrates that good
the UK. That equates to an estimated total of
you could have also been helping to shave
sustainability can translate into good
21 tonnes of food skipped - 30 per cent of it
money off your waste collection bill.
business and this is very important to us
(seven tonnes) scraped off plates as leftovers
For although sustainability might be the latest
if we are to capitalise on our reputation as
and the rest lost in preparation as peelings,
buzz term within the industry,the fact is it
one of the finest food nations in the world.”
36 Take stock magazine
want not Case study
Reaching for the Stars
hen Andrew and Helen Coggings became proprietors of the Preston Park Tavern, a lovingly
restored Victorian pub just outside the centre of Brighton, they brought with them an environmental ethos that has them and head chef Alistair Doyle serve a menu of local, seasonal produce. That ethos extends not only to their meat, fish and vegetables but also to their bar offering - they serve Sussex
Says Helen: “We have found our membership
brewed bitter and a local sparkling wine.
very valuable. There are waste and energy
They also melt used candles to form new
regulations that when you read them as an
ones, print daily menus on recycled paper
independent business person, can seem
that are then chopped up to form waiters’
overwhelming. The SRA has walked us
order pads, make cork boards from popped
corks and garlands from bottle tops. They
“Initially, we had no formal contracts with
abandoned buying in bottled water and
our suppliers. Our relationships were based
instead, invested in supplying chilled, filtered
on trust but we discovered agreements do
tap water as an option, that has now not only
need to be formalised and structured to work
proved more cost-effective for them but is
best. The SRA has various templates they
also better for the environment. However,
can supply. For example, we might ask our
it was when they needed advice on waste
fishmonger for plaice for the next day’s menu
composting and formalising agreements with
but the fishermen he buys from haven’t caught
suppliers that they decided to join the SRA.
plaice. In the past, he may have sold us frozen
That was 18 months ago.
plaice brought in from elsewhere but now it’s all formally agreed, he knows to offer us an alternative fresh fish instead and will discuss with our chef ideas for cooking it.” Continues Helen: “Our customers know all about our ethos. They ask us about it and I think, appreciate it. I believe people come back because of it and talk about us to their friends, which is obviously good for business. Since joining the SRA and undergoing its new member audit, the Preston Park Tavern has been awarded a maximum Three Star Sustainability Rating, which it can display on its website, menus and windows. Recognised as the industry standard and dubbed the Michelin Stars of Sustainability by the Sunday Times, SRA ratings now feature in Harden’s and Les Routiers guides. The Times newspaper’s Giles Coren and Olive magazine also include them in their restaurant reviews. Adds Helen: “We’re very proud to be part of a
Head chef Alistair Doyle
The Sustainable Restaurant Association
he SRA works with a number of key industry bodies such as the Marine Stewardship Council, Marine
Conservation Society, Compassion in Word Farming, Fair Trade and the Soil Association. Members include restaurant groups like Carluccio’s and Prezzo as well as fish and chip shops, neighbourhood cafes, pubs and contract caterers. Members benefit from various approved supplier offers and discounts as well as the SRA’s consultancy service, rating, marketing and PR support. All members feature in the SRA member directory on its website (www.thesra.org) and receive a weekly newsletter. They are also eligible for entry into its annual awards. There is an annual membership fee of £465 + VAT. For further information, visit the website or telephone 020 7479 4224.
movement working to improve sustainability.” Take stock magazine 37
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FOOD & DRINK
Who’s Eating all the Pies?
oved by football fans the nation over, the humble pie is a great addition to any menu.
It can be enjoyed sweet or savoury, dressed up or dressed down and at this time of year, is the food equivalent of a comforting cuddle. Next week sees British Pie Week (March
4th to 10th) celebrate the pie as not only one of the nation’s favourite dishes but also, a culinary classic brought to the world table by Britain. If you’re inspired to get baking, here are two recipes you might like to try.
Manchester Tart Serves: six
Ingredients Puff pastry sheet 1, to fit oblong flan tin or dish 350g raspberry jam Rind of one lemon Fresh breadcrumbs 50g Milk 275ml Butter 50g Eggs 3 large, separated Caster sugar 100g
Shrewsbury Pie Makes 35 to 40 pies
Brandy 1 tbsp Caster sugar for dredging
Method n Pre-heat oven to 220C/425F/Gas 7. n Place onions in pan with a little oil and
Shoulder of lamb 10kg, diced
sweat on a low heat until translucent and soft.
English onions 3kg, finely diced
n Turn up the heat and add the sherry. Cook
Lemons 4 whole
vigorously until three-quarters reduced.
Fresh thyme 3 sprigs
n Add meat and redcurrant jelly. Stir well.
Redcurrant jelly 200g
n Halve the lemons, squeeze the juice into
Sweet sherry 200ml
the pan and throw in the lemon halves. Add
Milled black pepper several twists
the thyme, pepper and boullion and bring
Demi Glace 200g (Knorr and Maggi both
to the boil. Reduce the heat and simmer for
make a ready-made)
about one to one and a half hours until the
Vegetable boullion 3 pints
lamb is tender.
Circular puff pastry pie lids 35-40 to fit 6
n Mix the demi glace with 200ml cold water
inch dishes (make your own or buy in)
until smooth. Bring the lamb back to the boil and stir in the demi glace mixture, stirring constantly until thickened. Allow meat to cool then place the mixture in 6 inch circular pie dishes. Top with pastry lids and bake for 15
Method n Pre-heat oven to 190C/375F/Gas 5. n Use the pastry sheet to line dish. Prick with a fork and spread jam. n Put lemon rind and milk in a pan. Bring to boil. Remove from heat and strain over breadcrumbs. Stand for five minutes before beating in butter, egg yolks, 25g of sugar and brandy. Pour on to jam and bake for 25 to 30 mins until the custard is set and the pastry golden. n Make meringue topping by whisking eggs whites until stiff then whisk in the 100g sugar 1 tbsp at a time. Pile on top of tart, spreading gently to the edges. Return to oven for 15 mins until meringue has browned. Remove and serve cold.
to 20 mins until the pastry rises and browns. Take stock magazine 39
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Drum up business with broadband
Ask yourself the following ? n Is your broadband too slow for
your business needs?
n Does your broadband slow down
at peak times?
n Are you being charged for your
static IP address?
n Do you have to pay for a security
licence every year?
n Do you get business level
n Do you pay extra for Line Rental? n Do you have Unlimited calls?
ecent research by TalkTalk Business around which broadband services are being taken by UK businesses
has delivered some pretty startling results. Not only are 70% of SMEs still reliant on outdated domestic broadband connections but it is estimated that this costs £751m in wasted time per month with 8.4m staff hours lost each month as a result! Research found that 70% of SMEs surveyed found their domestic broadband package too slow for their everyday business needs and of those, 6% experienced technical faults with a further 24% stating connection speeds were often varied and unreliable.
For free advice
and support call our experts quote Take Stock:
*NB - Poll of 300 SMEs conducted by yoursaypays.co.uk on behalf of TalkTalk Business. Calculations are made by applying findings from TalkTalk Business’ representative SME poll to The Department for Business Innovation and Skills’ official report (‘SME Statistics for the UK and Regions 2009’ published October 2010) on the total number of SMEs in the UK. http://stats.bis.gov.uk/ed/sme
0800 049 0195 Take stock magazine 41
Staffing for success
raining and customer service are
with it languishing in 13th position in the
meaning they leave unhappy. Jo Causon,
often pushed to the bottom of the ‘to
world for its hospitality. The ‘Handle with
Chief Executive of ICS explains how this
do’ list as they can be expensive and
Care’ report, produced by the Institute of
means they leave dissatisfied and pass this
their value is not fully appreciated. Prioritise
Customer Service found that the majority
feeling on to other potential customers,
and invest and you could reap the rewards
of situations eliciting a complaint were
“our research shows that customers who
though. In a time when growth is hard to
people not product related. When asked
have a bad experience are much more likely
achieve, investing in training and delivering
about the most annoying or frustrating
to tell others, and to tell more people, than
exceptional customer service can see you
service problems, customers cited staff
customers who have had
push well ahead of the competition.
attitude, staff competence and organisations
a good experience. This means it’s essential
A survey by YouGov of 2,000 adults in the
not keeping their promises.
to try to prevent complaints occurring and,
UK last year found that 73 per cent of people
More worryingly, the same report found
when they do occur, they need to be dealt
thought service standards in the UK needed
that there is a large amount of silent
with as quickly as possible and followed up
improving. Perceptions of the UK as a whole
sufferers out there - customers that have
to make sure customers feel the issue has
are poor when it comes to customer service,
reason to complain but choose not to,
42 Take stock magazine
The Stock Exchange In many cases, the big brands are the ones who get it right. A recent survey by 'CPL Training' and 'Propel Info' of 5,000 customers who had visited the big brands in the last three months found examples of excellent customer service. The winners were
Here’s what readers
Piccolino’s with other big names such as Las
of Take Stock tweeted
Igunas and Gaucho Grill featuring in the top
when asked how they
ten. As CPL’s Chief Executive noted, “it was
kept their service
clear that customers regarded these brands
as offering exceptional customer service and value, resulting in outstanding customer satisfaction scores.” Interestingly, the survey showed that customers did not mark restaurants down based on their prices and are happy to pay slightly more than average as long as they receive a good standard of service. Paul Charity, Managing Director if Propel Info who delivered the report commented, “Gaucho Grill, for example, has price points that are above average, but customers rewarded the brand with a high score based on relative value and service standards.” CPL Training is an international training company and the biggest provider of personal licence training in the UK. They offer a range of licensed retail, hospitality and security sector qualifications. One company that has benefited from CPL’s training is JW Lees. Fourteen bespoke face-to-face courses were developed for the brewery (which operates 173 pubs) which covered effective communication, getting the best out of your kitchen team, merchandising, recruiting the best, financial management, employment law basics and exceeding customer expectations.
Vicki Jackson, Human Resources Manager of JW Lees outlines how training not only benefits customers but also enhances its employees careers, “we want to ensure that training continues to play an important part in promoting our, 'Be Yourself,' policy. We
Lisa Brunton Stocks @harbourhussy @TakeStockMag @erniechef @chefwood33 @jonfellchef ship shape?
believe that every aspect of our business
Make sure there's a decent
- the people, the pubs, the beer, the food
skipper at the helm who knows
- will measure up to our ‘Be Yourself' standard
what they're doing;-)
and our mission to be the most exciting brewery in the North. We want to be recognised as an employer that does not have any barriers to training and development
and that we are here to help people to
develop their careers.”
@TakeStockMag a quick slap...!!!
The AA has recognised the importance and value of customer service training. In an attempt to get hotels, bed and breakfasts and guest houses to improve their AA rating, the company is offering WorldHost
LOL take their concerns on board and talk to them.. Burying your head in the sand gets you nowhere
customer service training programmes to its establishments. Simon Numphud, AA Hotel Services Manager explains how it can ultimately provide competitive advantage to its establishments, "in a difficult economic climate, businesses are having to compete
James pattison @chefjimpattison @TakeStockMag hard work detail passion love and respect
even harder for customers’ attention and outstanding service can really set you apart.” The importance of staff training can be seen by Whitbread’s Food and Beverage Skills Academies. The UK’s largest hotel and restaurant operator has invested over one million pounds in three academies, training over 5,000 members of staff and aiming to put all 15,000 team members through
Sean Kelly @MarriottEUchef @TakeStockMag when you have an issue get to the core of the problem and not a quick fix,accept customer feedback and don't be defensive
the programme. Based in Hockley Heath, Manchester and Swindon, the courses range from food product information and cooking through to presentation and customer service. Take stock magazine 43
Supping up Spring March plays host to two very special events - Easter and Motherâ€™s Day.
oth of these celebrations bring hungry punters to pubs, cafes and delis as they look to celebrate in
style. We have compiled two cocktails, one for Motherâ€™s Day (March 10th) and one for the Easter period, to help you grow your drink sales.
44 Take stock magazine
Short and sweet, this cocktail is the perfect way to toast the woman who means the most. Gin 50ml Blackberry liqueur 15ml Fresh lemon juice 25ml Sugar syrup 15ml Crushed ice Straws A few frozen blackberries to garnish Old fashioned cocktail glass n Fill an old fashioned cocktail glass with crushed ice. n Pour the gin, lemon juice and sugar syrup into an ice filled cocktail shaker and shake well. n Pour directly into the cocktail glass you have prepared. n Drizzle the blackberry liqueur over the top. It should give an elegant effect as the liqueur sinks through the crushed ice. n Garnish with a slice of lemon, blackberries and a straw.
This chocolate martini is a real treat and is the perfect tipple to end any customerâ€™s alcohol free Lent. Creme de Cacao (Chocolate liquer) 25ml Vodka 25ml Kahlua 10ml Baileys 10ml Cocktail shaker Martini glass n Chill a cocktail glass. n Shake all ingredients with ice cubes and strain into the chilled martini glass. n Grate some dark chocolate over the drink to garnish.
Take stock magazine 45
We Emma Sharples, Take Stock reporter, interviews Carl Fogarty MBE - the man, the myth and the biking legend!
hen it comes to racing bikes, Fogarty is world famous. He is the most successful World
Superbike racer of all time in terms of number of championships and race wins. What may be less well known is his recent foray into the hospitality market.
46 Take stock magazine
From left to right: Lawrence Dallaglio, Christian Sarbach, James Blunt, Carl Fogarty and Rob Sawyer
aving retired twelve years ago, after setting record after record and wrecking more than a few bikes,
Carl Fogarty has turned his attention to the slopes. Verbier, the hub of world-renowned skiing, is home to La Vache (Swiss-French for cow). With famous owners, including Fogarty, James Blunt and Lawrence Dallaglio, this bovine is more than a little bit special. Bringing affordable food to snow hungry punters, La Vache is making waves in the exclusive resort. With guests including Heston Blumenthal and co-star of the popular 'Foggy and Whit: Givin’ It Gas' chat show tour, James Whitham, this cow is far from the slaughter.
Which is the best biking circuit in the world? My favourite circuit is the old Assen circuit in Holland. I won twelve out of fourteen races there. I used to love that circuit, they have changed it now. They dug it up and redid it all about five years ago. But that, for me and most people, was the favourite circuit.
What do you think of the people who race the TT track circuit, some lapping at speeds of over 130mph? Very brave. Been there, won it, got the
Let’s talk food - If you had to choose what would be your favourite? Probably English food. But if I were to eat one food all my life, it would have to be Chinese or Italian or Greek food or maybe a Sunday roast - like vegetables, chicken, roast beef, steak and things like that. Race Food! In a gastro pub I do like a steak with a bit of peppercorn sauce and some vegetables and stuff.
stopped him crying and gave in a little bit. Mine is just cheese and tomato, Parma ham and rocket. I don’t even like rocket. But actually mine is number one on the list and has been the biggest selling one so far.
He did, but he didn’t tell me - at least I don’t
near Blackburn), we've got quite a few
think he did, it was a good night!...
good eating out places. I like the Freemasons at Wiswell.
looking, sexiest bike on the road.
wanted red onion and spicy salami, so I just
west coast. Up here (in the North West
seven years. Obviously very dangerous, but
The Ducati Panigale, which is the coolest
James Blunt spat his dummy out, because he
The Cliff Restaurant in Barbados, on the
Favourite places to eat out?
Best kitchen gadget?
Money no object, which bike would you buy and why?
It’s a bit @*!? actually, I am a bit !*&?!* off.
Heston Blumenthal was at the launch of La Vache, did he have any suggestions for dishes?
T-Shirt, set the record in 1992 which lasted massive respect to anybody that does the TT.
So what’s the Fogarty pizza?
Why did you decide to get involved in the La Vache restaurant? We all had a mutual friend, me, Lawrence Dallaglio and James Blunt - a guy called Rob Sawyer. He is in the industry - hotels, nightclubs and stuff. He has a main place out there (in Verbier) called the Farinet Hotel. He just had this idea of getting involved with
Have you been to The Fat Duck? No, but I have met Heston a couple of times, because he is quite friendly with Nigel Howarth, the top chef near where we live. He was at Nigel's wedding a few years ago.
When visiting the restaurant, how do you see your role? Manager, punter, bartender or waiter? Punter, definitely punter. I am just there to eat and drink.
three to put a bit of money in. In the bar we
Where did the restaurant name come from?
all have themed toilets - mine is on the start
It was James Blunt's idea that one. He has a
line of a race. Then Lawrence’s is a scrum
place there where he spends quite a lot of
rugby thing and James's is a concert with
time - and La Vache means fighting cow in
all the people in front of him. We’ve all
Swiss-French, believe it or not.
this restaurant and renaming it and getting us
got pizzas named after us too. It's all doing really well.
So how long till we see a 135mph lap of the TT circuit? When I make my comeback next year! Take stock magazine 47
GET YOURself A BIG UN!
Big boys toys
Read the interview with Carl Fogarty? Fancy the idea of taking to two wheels on one of the most famous and evocative names in motorcycling? Working on the basis that all work and no play makes Jack a dull boy, Take Stock takes a break from the norm and shows you two routes to motorcycling nirvana… Founded in Bologna, Italy in 1926, Ducati started life building components for radios until moving into motorcycle manufacture in 1950. Ducati’s first bike was the 48cc ‘Cucciolo’, capable of a heady 40mph. Still, Ducati went racing with their new baby - and they’ve been racing ever since!
48 Take stock magazine
ow owned by Audi through
and your new baby.
jerk upright as a wave of sound
their Lamborghini subsidiary,
Engine Brake Control helps smooth
batters their windows. Even better,
Ducati is widely acknowledged
out aggressive down changes.
fit an aftermarket exhaust and
as manufacturers of some of the
Race developed ABS stops you
intake kit - pure bevel heaven and
fastest, most beautiful and desirable
quickly and controls rear wheel lift,
guaranteed to grab the attention
bikes in the world - and you’ve
whilst stabilising the bike. Ducati
of every passerby - check out the
only got to glimpse the latest 1199
Traction Control can be set from
videos on YouTube if you don’t
Panigale R to see why - it’s gorgeous.
Level 8 - detecting and reacting to
believe me! www.youtube.com/
Sharp, racy design. Classic 90-
the slightest slip, all the way down
degree engine configuration.
to Level 1 - for expert riders. Finally,
Compact in size, the SS has a
Monocoque structure chassis
riding mode options range from Wet
relaxed, fairly upright riding
using the Superquadro engine as
to Race - allowing you to vary the
position. There’s room for a 6’1
a stressed member. TFT instrument
engines power mode, suspension,
rider to tuck behind the screen
panel with a race display setting.
ABS, EBC and DTS levels.
and the handling is light, stable
Deep red bodywork with carbon
This is one serious piece of kit -
fibre detailing. Everything oozes
equivalent to owning a Ferrari or
Stick a decent set of sticky tyres
function and race bred technology.
the aforementioned Lamborghini.
on, adjust the Showa forks and
Even when parked up, she looks like
Unfortunately, like these icons the
rear suspension for your weight
she’s doing 120mph.
Ducati Panigale 1199 R isn’t cheap
and you’ll have a ball.
Then there are the stats. 195hp @
– we’re looking at a base price of
And, you’ll not be breaking the bank.
10,750 rpm and 132Nm of torque
£26,550 OTR and that’s before
Specialists like Ducati John in Leeds and V-Duo
@ 9,000 rpm - for a bike weighing
Motorcycles of Lincoln
188kg fuelled up and
will do a full annual
ready to go! So, what kind of
service for around
£400 and you can pick up a low mileage
does that give you?
900SS for less than
Well, the 2013
£2,000 - £3000
Panigale R is so new; getting meaningful
gets you a
figures hasn’t been
15,000 miles on the clock.
Motorrad took last
So, what are you
years slightly less powerful Panigale S to Nardo in
you start adding some of the carbon
waiting for? Invest in one of these
Italy, strapped on a GPS system and
fibre and exhaust system options.
motorised works of art, book your
recorded 0-100kph in 3.2 seconds,
self a track session - MSVT have
0-200 in 7.6 seconds, 0-250 in 11.9
But wait! There is another route -
track days at 5 circuits across the
and a top speed of 292kph. So,
the beautiful Ducati 900 SS from
country with prices from £49 - and
with cojones big enough and road
the 1990’s - a future classic that
away you go!
clear enough, you’re looking at
oozes class. It also looks and sounds
0-60mph of under 3 seconds and
Keep the shiny side up - and may
The 904cc V-twin engine is smooth
the (Ducati) force be with you!
But, what’s she like to ride? Well,
and simply gushes with torque
you’re astride what is essentially a
at any revs. Compared with the
race bike for the road, so the 1199
Panigale the peak power output
isn’t really happy below 3,000rpm
of 72bhp looks puny, but twist
and only truly comes alive higher up
the throttle and there’s instant
the rev range. Yes, pottering to the
response, all the way to a 140+mph
shops or through town is possible,
but this is a bike designed for the
Clutchless upward gear changes are
open road or, even better, a blast
possible and traffic is dispensed
with friends to a track day - learning
with by just rolling on the power -
how to get the best from yourself
watching inattentive drivers
More info at www.bernitopizzaovens.co.uk
Take stock magazine 49
Food for Thought
PARSLEY, SAGE, ROSEMARY &
s the fatally-wounded film action
goes 'ping' quicker than its predecessor is of
He creates works of deliciously edible art
hero always says: â€œYou go....I'll buy
course worthwhile. And the new generation
and one of his secrets is the great modern
you some time.â€? Time is, as ever,
of well-schooled catering juniors should (in
time-saver - sous-vide cooking. Ingredients
our most precious commodity and the
theory!) also hasten the production process.
stay time-trapped in a vacuum, intricate
price of a few extra minutes is always worth
But there are other ways - the ability to
flavours locked in safely-contained harmony
paying - especially in a busy kitchen. Even
shave minutes off meal making by using
until the precise moment they are needed.
with the latest equipment that works better
'speed-ingredients' should be seized at every
A great method and great economy of time.
and faster than anything before, those spare
opportunity. Part-prepped products such
Of course, buying time is nothing new. First
seconds are now needed for new reasons.
as custom-made sauces and pre-blended
came sun or wind-dried meat and fruit, then
As recently as five years ago, great food
spices all aid in cutting cook-to-table times.
salting, canning and freezing. But those
served quickly on shining plates would
The time-consuming truth is that carefully
techniques were designed to keep the
keep the punters more than happy. But now
grinding 15 spices to make a masala or
ravages of time at bay. Today, we need
everyone is a critic - not just of taste but
moroccan meat rub is a luxury for a lucky
every new trick to beat time itself.
particularly of presentation. Presentation is
few who have a customer base happy to
now a central plank of how a meal is scored
pay for that trouble. Speaking of which
and lips will purse at an off-target drizzle or
- a good metaphor can be found by turning
scruffy garnish. Investing in gleaming kit that
to the King of Presentation, Mr Blumenthal.
50 Take stock magazine
by Chris Tate
t. 01756 636 777 www.thefabl.com @wearefabl
Strategic planning Branding Creative campaigns Innovative digital solutions Engaging content PR and event planning Social media Design Customer publishing Look forward to meeting you. No charge for chatting!
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Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels. Produced on behalf of Today...
Published on Feb 28, 2013
Take Stock Magazine provides news, features and business boosting ideas for restaurants, cafes, pubs and hotels. Produced on behalf of Today...