Take Stock Magazine - May/June 2018

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUN 2018

Salads with Style World of Gin Make Dad's Day Smoking BBQ Ideas

THE TETLEY TEA REPORT 2018 A COMPLETE LANDSCAPE OF THE OUT OF HOME TEA MARKET WITH 3.1 BILLION OUT OF HOME OCCASIONS, THE UK FOODSERVICE TEA MARKET REMAINS BUOYANT. WITH VALUE GROWTH AT 13.6% FROM 2015 TO 2017, THERE IS A SIGNIFICANT OPPORTUNITY FOR WHOLESALERS TO ASSESS AND REVIEW THEIR TEA PRODUCTS IN DEPOT.1

1in5

consumers are

drinking more tea

than they did a year ago 1

31.4 million cups of tea consumed out of home on the

average weekday in the UK1

Tetley IS THE N.o 1 Wholesale Tea Brand

1

GETTING YOUR BLEND RIGHT

BLACK TEA is responsible for the majority of volume tea sales out of home.

+4%

GREEN TEA is a blend that consumers are willing to pay a little more for.

+12%

BLACK teas SALES growing yoy

value share 66%

GREEN TEA sALES growing yoy

value share 4%

2

FRUIT & HERBAL TEAS have observed significant segmentation share growth.

+13%

2

value share 11%

visit the tetley tea academy WEBSITE TO download your copy of The Tea Report 2018 1 Tetley Tea Report 2018 2 Salesout Consolidated Tea Category Report MAT 8th Oct 2017

Visit tetleyteaacademy.co.uk today for information, advice and insight on maximising your tea sales.

Join the conversation

Fruit & herbal teas SALES growing yoy

@TetleyTeaOOH

2

TAKE STOCK FROM THE EDITOR

Hi

takestockmagazine.com

VISIT US ONLINE

& Welcome It feels like it’s been a long time getting here, but summer is finally around the corner.

In preparation for the busy months ahead, we’ve brought you a jam-packed issue full of ideas and inspiration to make those months both exciting and profitable.

May gets the ball rolling with two bank holidays, the FA Cup Final and the royal wedding. Then, before you’ve had chance to catch your breath, the FIFA World Cup kicks off in June, tying in nicely with Father’s Day. It’s going to be all go!

Everyone loves a BBQ, so these events are prime opportunities to get your grills organised and deliver some smoking hot dishes! A BBQ menu is a guaranteed way to encourage customers into your establishment and our feature on page 22 will give you fresh ideas of what to cook, and how to make it a premium experience. And to make sure your outdoor area is customer ready - check out our feature at takestockmagazine.com/the-greatoutdoors/ Gin’s popularity shows no signs of slowing down, so getting involved on World Gin Day is a must. The event is on Saturday, 9 June, however there is potential to celebrate the joy of gin for the whole weekend, or even week! We spoke to World Gin Day organiser Emma Stokes for some top tips, which you can read about on page 16.

Children’s meals continue to be a hot topic, so for this issue we had the pleasure of speaking to Michael Goulston - the LACA School Chef of the Year 2018, about how he produces healthy, tasty school meals on a daily basis. And continuing the theme, our feature on page 61 talks about what dishes to offer children when eating out of home.

FOLLOW US ON

@TakeStockMag

Many thanks for the continued support from our #FeedYourEyes followers who now not only post on Twitter but on Instagram too. The quality of the photographs is amazing - clearly, we have some David Bailey’s out there.

Remember, every edition the best three contributions win £50 of Amazon vouchers each - so please keep snapping!

Finally, don’t forget that you need to be GDPR compliant by 25 May. The EU General Data Protection Regulation (GDPR) replaces the current Data Protection Directive and is the most important change in data privacy regulation in recent times. It applies to all companies processing and holding personal data, and those who aren’t compliant by 25 May face the possibility of a heavy fine. For more information visit eugdpr.org On behalf of the Take Stock team and Today’s, we hope you enjoy this issue.

Please let me know if there’s anything you’d like to see in future editions - we love all your feedback!

Tracy x 3

Published by the fabl.

Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Antony Butler Joe Hawkins

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Joe Swarbrick

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CONTENTS FEATURES 13-15 A Sandwich Celebration 16-19 The Gin Boom 22-27 Straight from the Grill 31-32 Super Salads 34-35 The Butterfly Effect

16

39-41 Beers for Dad 51-52 Olé for Olives 55 Star Spangled Snacks

THE GIN BOOM

57-58 In the Spotlight: LACA School Chef of the Year 61 Tiny Appetites 63 The Vegan Way to Reduce Fat 65 Grow your Business

13

31

55

SUPER SALADS

STAR SPANGLED SNACKS

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39

57

A SANDWICH CELEBRATION

BEERS FOR DAD

LACA SCHOOL CHEF OF THE YEAR 4

22

51

61

STRAIGHT FROM THE GRILL

OLÉ FOR OLIVES

TINY APPETITES

8

EVERY ISSUE

WHAT'S NEW

7 Calendar 8-11 What’s New 21 Feed Your Eyes 28-29 We Grill - Romero's 37 Talking Heads: Father’s Day 43-46 Get a Theme!

48-49 The Mixologist Recommends 66 Plan Ahead

21

28

WE GRILL ROMERO'S

43

GET A THEME!

RECIPES 19 Elderflower & Apple Collins 19 Rhubarb & Ginger Spritz 19 Maryle’BONE’dry Martini 25 Korean BBQ Pork Ribs 27 Wild Boar Burger with Chilli Jam & Onion Rings 27 Stuffed Bell Peppers

25

KOREAN BBQ PORK RIBS

27

STUFFED BELL PEPPERS

32 Cauliflower & Green Herb Tabbouleh 32 Roasted Carrot, Red Onion, Fennel & Mint 32 Fennel & Corn Quinoa Salad 49 Caipiroska 49 Moscow Mule

32

CAULIFLOWER & GREEN HERB TABBOULEH 5

49

CAIPIROSKA

takestockmagazine.com

NEW! OAK SMOKED BBQ RIRB FLAVOU

Rib delivers deliciously Q BB ed ok Sm ak O W The NE ty bite from notes of ea m a ith w s es in ok sweet sm sugar and honey ed is el m ra ca a, ik pr smoked pa cayenne, ginger and with a mild kick from tisfying crunch. aniseed, all with a sa

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Includ Units.

Runners & Free Standing ormation– Contact us for more inf om neil.sturgess@tayto.c

BRITISH COMPANY

FAMILY OWNED

Calendar May - June

3-6 MAY

TOUR DE YORKSHIRE

5 MAY

2,000 GUINEAS DAY

7 MAY

BANK HOLIDAY

1420 MAY 19 MAY

Newmarket

COELIAC UK’S AWARENESS WEEK LONDON WINE WEEK NATIONAL VEGETARIAN WEEK FA CUP FINAL & SCOTTISH CUP FINAL

19 MAY

ROYAL WEDDING

2026 MAY

BRITISH SANDWICH WEEK

2123 MAY

LONDON WINE FAIR Olympia London

26 MAY

AVIVA PREMIERSHIP RUGBY FINAL

27 MAY

F1 GRAND PRIX

28 MAY

BANK HOLIDAY

28­ MAY

NATIONAL BBQ WEEK

30­ MAY 2 JUN

NATIONAL PUB & BAR AWARDS

25 MAY

GENERAL DATA PROTECTION REGULATION (GDPR) ENFORCEMENT DAY

26 MAY

CHAMPIONS LEAGUE FINAL Kyiv, Ukraine

ROYAL BATH & WEST SHOW The Showground

1 JUN

NATIONAL FISH & CHIP DAY

2 JUN

THE DERBY Epsom Downs

HSBC WORLD RUGBY SEVENS SERIES London

4 JUN

WORLD GIN DAY

11 JUN

NATIONAL RESTAURANT AWARDS

Monaco

3 JUN

2-­ 3 JUN

23 MAY

Twickenham

9 JUN

CRAFT GUILD OF CHEFS AWARDS

1317 JUN 1417 JUN 14­ JUN 15 JUL

JUN

Regent’s Park

BBC GOOD FOOD SHOW NEC, Birmingham

2018 FIFA WORLD CUP

15 JUN

NATIONAL BEER DAY

17 JUN

FATHER’S DAY

1719­ JUN 1923 JUN

5-6

TASTE OF LONDON

BELLAVITA EXPO LONDON Business Design Centre

ROYAL ASCOT

COMMERCIAL KITCHEN 2018 NEC, Birmingham

7

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New What’s

May - June

Signature Success

CHEF® has launched a new range of SIGNATURE pastes and liquid seasonings, developed by chefs for chefs. Designed to make it easier for chefs to consistently create their own innovative and signature dishes with reduced complexity and in a time saving manner, the range is composed of six products: black garlic

paste, red and port wine reduction, white wine reduction, lemon paste, gastric liquid seasoning and roast liquid seasoning.

Delivering intense flavours and similar to scratch-made quality, they make a perfect base or finish to chefs’ creations. nestleprofessional.co.uk/CHEF

Dublin Brews Diageo has launched two new beers, both brewed at the Open Gate Brewery in Dublin and both aimed at satisfying continued demand for flavoursome and fun craft ales. Open Gate Citra IPA (5.5% ABV) is described by the brewery as a balanced beer packed with citra, centennial and cascade hops, for juicy fruit and bitter citrus notes, whilst the Open Gate Pilsner (4.5% ABV) has a zingy citrus taste profile with a slightly bitter but clean finish, thanks to amarillo and cascade hops. Available in 30l kegs, cans and 330 and 650ml bottle packaged formats. guinnessopengate.com

Side of Opportunity With the rise of consumers eating on-the-go, and younger consumers seeing sides as a more affordable and healthier alternative to a full meal option, Kerrymaid’s new Cheese Bites couldn’t have been better timed. Giving operators the option of selling as a snack, starter or side, the flavour range comprises mozzarella and hot buffalo sauce, mozzarella and garlic, oak smoked cheddar and BBQ sauce, and smooth takestockmagazine.com

8

cheddar cheese bites. Pack size for each of these flavours is 1kg, equating to 11 servings per pack based on five bites per serving. Backed by POS that includes table top tent cards and posters, this is a brilliantly different solution for operators looking for an easy to cook, high quality menu addition that offers them incremental sales opportunities. kerry.com

A Crabbie Classic Crabbie’s eight-year-old Scottish single malt highland whisky celebrates the return of John Crabbie & Co and has been developed based on the tasting notes of his original eight-yearold whisky. John Crabbie, based in Edinburgh, was a pioneer in the Scottish whisky industry in the 19th century, famous for procuring the best single malts, blending and bottling some under his own name. Sold at 700ml, with a 46% ABV. halewood-int.com

SanPellegrino

Sparklers SanPellegrino - the UK’s number one branded sparkling water* - has added two completely new flavours to its range. SanPellegrino Sparkling Fruit + tea comes in two delicious flavours, peach and lemon, both made with organic tea extract and containing 5% organic Italian fruit juice. With no preservatives or colourants and at only 50 calories per 25cl can, these newcomers can only fuel continued sales growth, which has seen SanPellegrino sparkling fruit beverages grow by 7.4%* this year.

Yummy Yazoo Yazoo is the clear number one UK flavoured milk brand, with growing sales at 11.8% double the category rate. Not content with this, they’re adding to their range, with Yazoo Chocolate Mint in 400ml pack format. With chocolate representing 44% of flavoured milk sales and research showing demand for mint flavours growing at 11.4%, the new combination is destined to appeal to broad swathes of flavoured milk lovers.

nestle-waters.com

*IRI 52 w/e 24th Feb 2018

Touch of Fruit

yazoo.co.uk

Tanqueray

Twist Tanqueray has a new variant - Flor de Sevilla - a unique distilled gin made with blood orange essences and other fine botanicals. Inspired by Charles Tanqueray’s original recipes, the new 41.3% gin is a beautiful balance of sweet and zesty orange with the complexity of Tanqueray London Dry Gin. Serve with ice in a copa glass accompanied by premium tonic and a slice of blood orange.

Danone’s Touch of Fruit range is available in a 50cl PET format - making them ideal for those grab and go moments. With four flavours to choose from - strawberry, lemon and lime, summer fruits and orange and peach there’s something for everyone - whilst the low sugar content satisfies consumers wanting healthy hydration. danone.com

tanqueray.com

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New What’s

May - June

Premium

Pink Beefeater London Pink is the latest addition to the Beefeater range, tapping into high demand for flavoured gins.

Distilled and crafted in the heart of London, 37.5% ABV Pink fuses natural strawberry, citrus and classic juniper botanicals to create a delicate and refreshing gin, with a vibrant, statementmaking colouration. Serve with tonic over ice in a copa glass with strawberry slices gently stirred in.

REAL Ribs Tayto Group Limited, the British family owned crisp and snack company, has added oak smoked BBQ rib flavour to their REAL hand cooked potato crisp range. The new variant delivers deliciously sweet smokiness with a meaty bite from notes of smoked paprika, caramelised sugar and honey as well as a mild heat driven by cayenne, ginger and aniseed, all with a pleasing crunch.

Satisfying consumer demand for new and exciting flavours, this is a perfect snack offering for driving incremental sales, both as an accompaniment to a cold refreshing drink or a warming cuppa. And to further drive sales, REAL has a range of free POS including standing units, beer mats and coasters. tayto.com

pernod-ricard.com

To the MAX Fruity Flavours Pepsico - owners of Walkers crisps - has launched a new range of ridged potato crisps that pair perfectly with beer.

Aimed directly at the on trade, the MAX STRONG range come in four flavours - chilli and lime, jalapeño and cheese, spicy curry and hot chicken wings. Supported by a £3m ad campaign across digital, TV and sampling and with a range of POS materials available to pubs to encourage drinkers to pair the crisps with beers, this is a great opportunity to drive your snacking sales. walkers.co.uk

Coca-Cola’s announcement of three brand new Coke options is part of a major push by CCE to offer consumers healthier, taste packed alternatives to flavoured waters. Coca-Cola Peach joins the existing range of Zero Sugar and there are two new Diet Cokes - Exotic Mango and Feisty Cherry. All are available in a variety of formats including 330ml cans and a 1.25l PET bottle, and the launch is being supported by a £10m marketing campaign that includes POS materials, OOH activities, sampling and coverage on digital/social media platforms. coca-cola.co.uk

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A Saving Solution Unilever’s range of time saving solutions for busy chefs has just got bigger, with the launch of the Carte D’Or Powder Mix Desserts Range. The six desserts - which are made by simply adding milk or milk and cream to the mixture - are chocolate mousse, lemon mousse, mango mousse, crème brûlée, crème caramel and panna cotta. Offering consistent results every time, these are great bases for a variety of dessert options, with the mixtures being suitable for piping, shaping, moulding and cutting.

Brilliant

Biscuits

Check out ufs.com/cartedor for some inspiring menu suggestions.

Pladis has launched a premium mini-pack range of biscuits under the brand name Meredith & Drew. Exclusive to the out of home market - making them perfect for hotels, conferencing, healthcare and coffee shops - the range is marvellous milk choc chip cookie, wonderful white choc chip cookie, scrumptious shortie swirl and irresistible oat crunch, all in two biscuit mini-packs. Supported with compelling branding and quality packaging, these are top quality cookies that have scored highly in comparison taste tests. Available in assortment boxes of 100. pladisglobal.com

Black Magic

A Thrilling Partnership

Southern Comfort, already pushing hard to overtake Jim Beam to become the UK’s second largest US whiskey brand, has a new weapon in its armoury.

Developed to appeal directly to 18-24-year-old males, Southern Comfort Black aims to be more accessible than straight bourbon, thanks to a new and robust whiskey profile with hints of fruits and spices. Less sweet and more sessionable than classic Southern Comfort, 40% ABV ‘Black’ is the perfect entrée to whisky drinking, and with a launch extensively supported by social media, there’s sure to be lots of interest.

Seabrook Crisps has announced a category exclusive partnership with Alton Towers, ahead of the launch of their ground-breaking new Wicker Man rollercoaster.

The deal - which Alton Towers is promoting with a national multi-million pound marketing campaign, will see Seabrook reach a broader audience than ever before, as the exclusive savoury snacks partner. Linking to the fact that the new rollercoaster is the first to fuse wood and fire in what is described as the world’s most immersive ‘coaster experience to date, Seabrook has introduced a new limited edition flavour - Fiery Woodsmoked BBQ. They will also be running on pack promotions across their crinkle cut crisps range, giving customers two for one entry to Alton Towers.

hi-spirits.com

seabrookcrisps.com

11

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New

Supporting healthy, happy families

Bottled at source in Wrexham.

Water source:

TAKE STOCK

FEATURE

In Britain, we buy over

3.5 billion

sandwiches a year

A Sandwich Celebration Whether you call it a sarnie or a buttie, use baguettes or a thick white sliced; the good old sandwich remains an iconic culinary invention.

In Britain, we buy over 3.5 billion sandwiches a year. And with British Sandwich Week (20-26 May) celebrating our love for this blooming good eat in or to-go meal, sandwiches are a must-have for your menu.

Take Stock talked to Claire Howells, the co-owner of Blanchflower bakery and restaurant in Altrincham to obtain some top sandwich tips!

The best bread

expands our offering while still using

touch is always appreciated by

traditional levains with all the benefits

customers. Pickling is a cheap way of

The secret to a good sandwich is great

they bring.

adding variation and texture - use similar

bread as it makes up at least 60% of it.

There has been a big trend over the last

amounts of sugar, water and cider vinegar

Make it stand out

and warm them in a pan until the sugar

we make sourdough, focaccia, ciabatta

Elements of craft production make all

thin strips of carrots are especially good.

and baguettes. A twist on this trend

the difference to a sandwich. Making

Adding nuts and seeds is also effective

is using half sourdough along with a

chutneys for instance is not hard, they

- I suggest tossing them in a little salt

little yeast so you get great flavour into

keep well and using small amounts

and honey and roasting them in the

rolls, baguettes and ciabatta. This really

adds lots of flavour. The homemade

oven for 5-10 mins for extra crunch.

few years towards handmade bread so

13

dissolves before adding chopped veg -

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Rump is a relatively high-end cut to use in a sandwich.

We cure it for three days to season it and draw some moisture out of the joint. Then we brown it in a pan and cook it sous vide ensuring perfect rareness and a very pliable texture.

Little details, like adding toasted honeyed walnuts to a goat’s cheese sandwich, adds flavour and alters the texture, elevating the sandwich to the next level.

Best-selling sandwich Whatever the season, our classic rare cured beef rump with horseradish sauce, slow roasted tomatoes and leaves served on focaccia is always popular and our best-selling sandwich.

Sandwich suggestions • Goat’s cheese, seasonal chutney, toasted honeyed walnuts and leaves.

• Chicken dressed in pesto mayo - try using toasted almonds instead of pine nuts in the pesto because they are cheaper and just as tasty.

• Toasted cheese and caramelised onions - combine normal cheddar with a premium unpasteurised cheese (even another cheddar like Keen’s) to make this more special. Serve on good sourdough.

• Roasted squash with marinated tofu and toasted pumpkin seeds is the perfect tasty vegan sandwich.

15

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Gin is a

£1.9 billion industry in the UK

The

Gin Boom Gin is big business. With research* reporting that gin is now a £1.9 billion industry in the UK and 2017 gin sales the best yet, it’s a drink here to stay.

takestockmagazine.com

Whether you are a licensed cafe or a bustling bar, gin needs to have prominence on your drinks menu - and World Gin Day (9 June) is the perfect time to show this off!

“World Gin Day is a global event for everybody to celebrate and enjoy gin,” says Emma Stokes, World Gin Day organiser. “Anyone can get involved - you just need to give value to your customers within the gin category.”

16

TAKE STOCK

FEATURE

What to do Here are some tips from Emma to help you decide the best way to showcase your gin offering:

Extend your offering Put on offers or extend your happy hour for G&T’s, cocktails - or both! Stick to the Saturday (the main day) or for extra sales why not extend the offers for the whole weekend? Speak to your supplier for advice on price points. Perhaps try a more expensive gin than normal or try more flavoured or higher proof gins like Plymouth or Old Tom for a change. It’s always good to test the water with your customers.

Gin tasting Whether it’s local gins, your best sellers, or new and interesting ones, a gin tasting session works really well. Charge for the

Exports of British gin reached a record high of

£530 million in 2017

event or speak to your suppliers about getting the brands involved to sponsor and maybe even present their gins. Make sure that if you’re running it yourself you swat up on the key points of each gin, especially where and how it’s made, the botanicals used and any interesting facts about the producer. Everyone loves a good story!

The Snug, a micropub in Carnforth held a gin festival last year on World Gin Day. “We had 26 gins on; a mix of staple and different, unusual

Host a gin party!

ones along with garnishes

Every year a road in Bath is closed for a huge street party dedicated to all things gin. Whilst I'm not advocating that all gin parties need to be on this scale, consider if your venue has the space to host a larger gin party. Don't forget, it's in June and (fingers crossed) the weather's usually pretty good, so any outside space could work well!

such as limes, lemons and

Gin paired dinner

usual Saturday takings. It was

Do you have a food offering at your venue? Consider hosting a gin dinner where your dishes are inspired by the botanicals found in gin. Match with cocktails or drinks for each course and you've got a formula that always works!

Meet the distiller Gin distilleries are popping up all over the country, you'll find you're never too far from one these days. Why not invite the distiller to your establishment to come and do a talk about their gin - and of course bring samples! Their enthusiasm and passion for all things gin is usually pretty infectious...

thyme - a herb that worked really well with a botanist Scottish gin,” said Gregg Beaman, owner. “I knew gin was popular but I never expected the turnout we had - we were up 75% on our extremely hard work but very worthwhile, and a great day.”

A quality product combined with UK distillers producing a range of gins to cater for the consumers’ increasing sophisticated palettes is the reason behind the growth in gin.

Sources: WSTA/thedrinksbusiness.com

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This World Gin Day...

Saturday June 9th

● Whitley Neill Gin is the quickest growing premium gin brand*. ● Whitley Neill Rhubarb & Ginger Gin is the no.1 selling premium gin**.

*

**

Top growing gin brand out of the top 10 (by value) premium brands – Nielsen Scantrack data MAT until 27.01.18 Nielsen Scantrack data ROS -12 weeks until 27.01.18

@WhitleyNeill @WhitleyNeill

/WhitleyNeill

/WhitleyNeill

@WhitleyNeillGin #neverstopdiscovering

@Whitle

What to pour Here are Halewood’s suggestions on standard, upsell and premium gins you should stock for the event:

Standard pour - starts at £18 per bottle

Cocktail serve: Elderflower & Apple Collins

JJ Whitley • Elderflower • London Dry Gin • Nettle Gin • Violet Gin

50ml JJ Whitley Elderflower Gin 60ml Cloudy Apple 15ml lemon Lamb & Watt Cucumber Tonic Mint Sprig

Upsell pour - £26-32 per bottle Whitley Neill Gin

Cocktail serve: Rhubarb & Ginger Spritz 50ml WNG R&G 100ml Hibiscus tonic 2 orange wheels

• Handcrafted Dry • Rhubarb & Ginger • Quince • Raspberry • Blood Orange City of London Distillery • Authentic London Dry • Christopher Wren • Old Tom

Premium pour - £45-50 bottle City of London Distillery • Square Mile

Cocktail serve: Maryle’BONE’dry Martini

Liverpool Spirits • Organic Gin • Rose Petal Gin • Valencia Orange Gin

50ml Marylebone gin 15ml Dry Vermouth 3 dashed orange bitters

eyNeillGin #neverstopdiscovering

Marylebone Gin

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NEW! Launching from Premier Foods:

A guide to International Dysphagia Diet Standards Featuring a host of new and inspiring recipes, the guide also includes an easy to digest introduction to the new International Dysphagia Diet Standardisation Initiative Framework By the age of 75, 1 in 5 women and 1 in 6 men will have suffered a stroke in the UK – of these, 37% are predicted to develop some form of dysphagia*

Recipes featured in

clude:

• Kedgeree with Sh arwood’s Balti Sau ce • Vegetable Korma with Mushroom & Tom ato Dahl • Passionfr uit Pavl ova • Tomato Truffles • Chocolate & Bail eys Cupcakes

Download the new guide via www.premierfoodservice.co.uk www.premierfoodservice.co.uk * www.softerfoods.co.uk/will-dysphagia-affect-uk-population-future/

@PremierFoods_FS @PremierFoods_FS

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 to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Kerrymaid, Chef and cooks&co.

You’ve got to be in it to win it… so, get posting!

Christine Stenner @mecheffin!

Sous chef, NUMBER9, Ponteland, Newcastle upon Tyne - Crispy mediterranean vegetables with goat's cheese & fresh pesto

Callum Leonard Axel Reeve @chef_callum_

Head chef, William & Florence, Norwich - Charred maple & rosemary lamb skewers with courgette, red pepper, feta, mint couscous & tzatziki

Billy Frost @frost_billy1991

Head chef, The Black Lion, Firbeck, Yorkshire - Bakewell tart with raspberry sorbet

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Straight from the

Grill

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22

TAKE STOCK

FEATURE

A BBQ menu is a guaranteed way to encourage customers into your establishment and raise revenue whatever size outlet you have.

Previously viewed as an outdoor activity only available when the sun is shining, now, thanks to more outlets investing in a charcoal-grilled range for the kitchen, the barbecue experience has a yearround appeal.

“Over the past decade, BBQ cooking has come a long way,” said Ben Bartlett, BBQ Masterchef and author of The BBQ Manual. “We’ve moved beyond the grill and embraced the wider world of international BBQ - with ‘low and slow’, fusion cuisine and Spanish style ‘a la plancha’ cooking leading the charge.”

Here are Ben’s top tips for the grill…

International fusion BBQ is a big trend this year. Korean BBQ, with the balance of smoke, sweet, spice and salt, has never been more popular. Marinate sliced sirloin and rib eye, strips of pork belly and chicken in a combination of soy sauce, sugar, sesame oil, garlic and pepper, and cook over hot charcoal.

Serve with barbecued veg and BBQ sauce for dipping. Meats such as brisket, pork or chicken thighs should be cooked ‘low and slow’ until the meat is tender enough to be pulled apart. Grilling food on a round, flat metal plate, usually chrome-plated like a griddle, gives it the traditional Spanish/Latin American ‘a la plancha’ style which is right on trend.

BBQ is the

2nd-fastest growing cuisine

trend in the UK Source: MCA Menu & Food Trends Report 2017

Vegetarian options Classics, like the halloumi and mushroom burger, can be made even better with the taste of BBQ smoke. Serve in a brioche or pitta, with crisp salad, roasted (or barbecued) red peppers and a small dollop of sweet chilli sauce. BBQ avocado is a great way to use this tasty, trendy superfood. Simply place avocado halves on the grill for a couple of minutes, turning regularly to create distinctive char lines. Fill with hummus mayonnaise and dress with a little Middle Eastern hot sauce. Serve with some crusty bread for an exciting, vibrant and indulgent side.

On the sauce Heinz’s back of house Classic Burger Sauce is the ultimate finish to a prime beef burger, and front of house sauces are equally, if not more, important. From sachets to tabletop bottles make sure you are well stocked with a variety of BBQ flavours such as jerk BBQ, peri peri and classic barbecue along with the traditional favourites, tomato ketchup, mayonnaise (don’t forget light!) and HP.

Wines for the BBQ White - Sauvignon Blanc or Pinot Grigio Pink - Zinfandel Rosé Red - Malbec, Cabernet Sauvignon and Shiraz “Red wine is a strong choice with barbecued meat, and Malbec especially from Argentina - is the best red of all to match with it, due to its juicy fruit flavours and enough structure to stand up to barbecue flavours.”

Source: CYT

More than the meat Whereas once BBQ dishes were centred around one piece of meat, we’re now seeing BBQ used for a much wider range of dishes. Slow cooked pulled pork, chicken or brisket make a great topping - especially on burgers, or in a taco with Louisiana BBQ sauce and a garnish of Adobo hot sauce. Alternatively, top a noodle or ramen bowl with sliced brisket, cooked low and slow with sweet Japanese Teriyaki BBQ sauce and a selection of crunchy, colourful veg.

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HOW DO YOU

MAYO?

The NEW Heinz Light Mayonnaise is only 25% oil and made using only free-range eggs. With its smooth texture and delicate taste our Light Mayonnaise is the perfect accompaniment for any meal.

Perfect base for flavoured mayos

TCH BONNE

T

S

CO

YUZU

SALSA

VERDE

Barbecuing is a major growth area, expected to increase on menus in the next 2 years Source: MCA Menu & Food Trends Report 2017

A premium experience A BBQ menu allows operators to be experimental, have fun and leave the customer with a lasting memory.

• Sharing platters are a must and make sure you have add ons such as sauces, toppings and salads available.

• Customers are willing to pay more for premium meat - locally sourced or ethically raised for example - so make sure this detail is highlighted to the customer.

• Offer a variety of meats - venison and veal are really popular right now.

• Expand your seafood offerings to cater for those who don’t eat meat or those who just want a change. As well as prawns and salmon fillets grilled to order, offer other alternatives, such as lobster or whole fish.

Korean BBQ Pork Ribs

Main

By Rachel Neale at AAK Makes 2

INGREDIENTS 1 portion of pre-cooked pork ribs 6 tbsp Lion Korean BBQ Sauce 1 tsp red chilli, chopped 1 tsp coriander, chopped

METHOD 1. Remove the pork ribs from the packet and cook according to the instructions

2. 10 minutes before the end of the cooking program, remove from the oven and cover with the BBQ sauce

3. Return to the oven and allow to cook for the final 10 minutes to warm through the sauce and create a sticky glaze

4. At the end of cooking, remove from the oven and transfer to serve

5. Dress the ribs with red chilli and coriander

25

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Main

Main

Wild Boar Burger with Chilli Jam & Onion Rings

Stuffed Bell Peppers

By Roger Williams, head chef at The Maytime Inn at Burford

By Yogesh Datta, head chef at TPH of Chelsea

“Wild boar is making its way onto menus all over the country - the meat boasts a tremendous nutritional profile and has a strong, nutty, rich flavour.”

Makes 8

INGREDIENTS Burger 1kg wild boar mince 1 red onion, diced 2 large garlic cloves 1 tsp hot smoked paprika 1 chilli 1 tsp sage, chopped 1 tsp tomato sauce Salt & pepper

Onion Rings

“This delicious vegan dish is suitable for everyone.”

Onion Rings

Makes 10

1. Combine the flour and pepper in a large

INGREDIENTS

bowl then slowly pour in the ale, whisking constantly until smooth

2. Dip onion rings into the batter, allow excess to drip back into bowl and drop directly into deep-fryer for 2 minutes or until dark golden brown. Remove with a slotted spoon and drain on paper towels

Chilli Jam 1. Blend the peppers, chillies (with seeds),

10 mixed bell peppers 4 medium sized potatoes 1 cup edamame beans 1 cup paneer cheese, grated 1 tsp cumin seeds 1 tsp carom seeds 2 tsp fennel seeds 1 tbsp ginger, chopped ½ cup coriander stems, chopped 1½ tsp red chilli powder 1½ tsp dry mango powder To taste salt ½ lemon, juiced Oil

1 large onion, sliced into rings 90g plain flour ½ tsp freshly ground black pepper 1 bottle of ale

ginger and garlic until finely chopped

everything to the boil. Skim off any scum

METHOD

Chilli Jam

that comes to the surface, then turn the heat

1. Boil the potatoes, take their skin off and

down to a simmer and cook for about 50 mins,

let them cool down before mashing them

stirring occasionally

2. Blanch the edamame beans 3. In a frying pan, add a bit of oil. Once

8 red peppers, deseeded & roughly chopped 10 red chillies, roughly chopped 1 finger size piece fresh root ginger, peeled & roughly chopped 8 garlic cloves, peeled 400g can cherry tomatoes 750g golden caster sugar 250ml red wine vinegar

METHOD Burger 1. Sweat off the onions and garlic until tender

2. Add to a heavy-bottomed pan with the tomatoes, sugar and vinegar then bring

3. Once the jam becomes sticky, continue

cupboard - refrigerate once opened

hot, add the cumin seeds, ginger, carom seeds, fennel seeds and coriander. Add the chilli powder, potatoes, paneer, edamame beans and salt. Remove from heat, pour over the lemon juice, mix and season the stuffing

TO SERVE

4. Cut the peppers from the stem end, deseed and fill with the stuffing

cooking for 10-15 mins, stirring frequently so that it doesn’t catch and burn. Once it is a thick, bubbling lava, leave to cool slightly then transfer to sterilised jars before leaving to cool completely. Keeps for 3 months in a cool, dark

1. Grill the burgers for 4-8 minutes each side

(don’t colour) then allow to cool before mixing

2. Serve on a burger or brioche bun with the

with the rest of the ingredients

chilli jam either spread on the bun or on the

2. Weigh and shape into 6oz patties

side, and the onion rings

27

5. Cook over a BBQ turning frequently and sprinkling a bit of oil over. Make sure they are cooked evenly all over and serve hot

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We

Grill takestockmagazine.com

28

Romero's Mohammed Ali (centre left) is the owner of Romero's in Clitheroe, Lancashire. The kebab and pizza house has been in the market town since 1989 - one of the first to open - and Mohammed has worked there for 28 years. With a population of just 15,500, the town now has seven kebab and pizza houses, however, despite the competition, Romero’s continues to be one of the most popular and has maintained a 5* food standards rating since it opened.

What is your best selling kebab?

When are your busiest times?

Chicken! We get through 100kg of chicken a week and we sell around 100 chicken kebabs on a weekend and 30 Monday to Thursday - a good number considering the size of the town.

It has become a very popular kebab over the last few years, compared to when we first opened. We marinate the chicken for one day in a spicy sauce (which includes garlic powder, oregano and tandoori masala), vegetable oil, lemon and salt.

It is then cooked to order on the charcoal grill - around eight minutes each side - and served in a white pitta bread with salad and a choice of sauces such as chilli, garlic mayonnaise or BBQ. Our next best seller is a shish kebab - with lamb meat - and then our mixed kebab, which is a selection of chicken, shish and doner - both served in the same way as the chicken variety.

The weekend, obviously. We open from 4pm until 1.30am on Friday and Saturday and for me and my team of six it is non stop. Mondays are busy too. I think people are tired after the weekend and can't be bothered to cook - which is great for us!

What's your most popular weekend dish?

People assume it's a doner kebab but actually it's pizza!

Customers go mad for it at the weekend and it’s a constant seller - we go through nearly 200 on a Friday and Saturday, and it’s the best-selling dish on a Sunday too. Thick crust is the most popular and deep pan is popular at the weekend.

Our best-selling topping is meat feast, followed by ham and pineapple, then vegetarian.

Are doner kebabs still popular?

Can kebabs be healthy?

Yes! They are a solid income over the weekend that I don't think will ever go out of fashion. Doner meat is minced meat with spices cooked on a skewer and served in a pitta with sauce and salad. Therefore, the doner kebab attracts a specific type of customer - mainly a late night one - who just wants a tasty, fast food.

Yes. Because we grill the kebabs on the charcoal oven, all the fat drains out of the meat so all the customer is eating is lean, tender and flavoursome meat. Customers can choose to make their order even healthier and lower in calories by opting for a small portion, having it without sauce or pitta bread, and with plenty of salad.

What else do you sell?

What's so good about a kebab?

Done correctly, the kebab is one of the most flavoursome dishes you can eat. They are so versatile you can use your imagination with any ingredients and flavours you like.

Kebabs are such a delicious meal it is great to see finally that other outlets are now incorporating them on to their menu.

Chips are very popular - customers love them! We get through 20 boxes of frozen chips every week. Our burgers aren’t selling as well at the moment so I’m thinking of making my own American-style ones. We will ask the customer what size of burger they want, so they can have them as thick as they like, and cook them to order on the charcoal grill to get that BBQ appeal.

Who are your customers?

What doesn't sell?

We are very lucky to have had such loyal, local support for almost 30 years. Our customers tend to be regulars - the same customers come in at the same time every week and order the same dish, so there is a real sense of community about Romero’s as everyone knows everyone! I’m pleased to say that we have built up a good reputation so a lot of local businesses including offices, factories, pubs that don’t have a kitchen and a local, independent school order in bulk from us. There is a lot of competition in our small town, so I'm grateful for the constant support and clearly we are doing something right!

Vegetarian and fish kebabs didn’t sell, so I took them off the menu. Veggie burgers never sold either, and when it comes to a kebab the customer only ever wants it in a white pitta wholemeal has never sold.

Do you use social media to advertise?

No. We don't have a website or social media page. I know this makes us very behind the times but we have never needed one. We have been here so long, everyone knows where we are or has our leaflet stored in a drawer at home or work, so they can reach us!

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takestockmagazine.com

TAKE STOCK

FEATURE

Super

Salads Salads are no longer the ‘diet’ option on a menu. With a few creative additions to the standard trio of lettuce, tomatoes and cucumber, you can make salads an exciting option for customers.

“A salad is a dish consisting of a mixture of small pieces of food, so essentially it can be anything you want it to be,” says Gail Pizer, head chef at Utopia, Skipton in Yorkshire. “Vegetables, fruit, meat, eggs, grains and pulses; normally with some kind of dressing or sauce all work as ingredients to make a salad. Don’t be afraid to have fun with them. Mixing up textures and flavours will not only make it fulfilling, but exciting too!”

Tips • Lose the mayo - use flavoured oils, fresh herbs, play with textures •

Brief staff - get them excited about salads so they pass on their enthusiasm and knowledge of ingredients to the customer

• Bulk up with grains and pulses •

On trend ingredients • Quinoa - home-grown, naturally gluten free and available in multiple colours • Traditional grains like millet, spelt, freekeh, barley and kamut • Sprouted beans and seeds to add crunch • Turmeric, organic apple cider vinegar and ginger, with an oil of your choice make a fantastic dressing

Hold the dressing - some salads don’t need an extra dressing!

With roasted vegetables, just leave a little of the roasting oil in the salad. Raw salads are nice with just a sprinkle of citrus juice or vinegar

• For leaf-based salads to go, serve the dressing in a separate container • Offer three salad options on your menu: raw, protein and roasted vegetable • Label or inform customers of any allergens • Serve takeaways in biodegradable boxes Source: Gail Pizer

• Avocado, blueberries, kale, mango, nuts

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Roasted Carrot, Red Onion, Fennel & Mint

By Gail Pizer at Utopia Vegan & gluten free Serves 10

INGREDIENTS

Cauliflower & Green Herb Tabbouleh with Lemon & Olive Oil Dressing

By Jane Easton at Viva!

“This fresh, light and gluten-free recipe is very adaptable and can be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, calcium and iron.”

METHOD

Serves 4-6

INGREDIENTS

METHOD

500g cauliflower, washed & roughly chopped 75g fresh parsley, finely chopped 20g fresh mint, finely chopped 1 red onion, finely chopped 15 cherry tomatoes, quartered ¼ cucumber, chopped 10-12 kalamata or other olives, pitted (optional) 3 tbsp olive oil 1½ lemons, juiced Sea salt Pinch sugar or drizzle agave Pomegranate seeds

1. Place the cauliflower in a food processor and pulse until you have coarse grains, about the size of couscous. Don’t over blend

2. Place the herbs in a serving bowl with the onion, tomatoes, cucumber and olives. Stir in the cauliflower, olive oil and lemon juice. Season with salt to taste 3. Serve chilled. Add more lemon juice if desired, sprinkle with pomegranate seeds and serve with dairy-free yoghurt and flat bread

INGREDIENTS

Fennel & Corn Quinoa Salad

by Ella Mills at Deliciously Ella Serves 2 takestockmagazine.com

1kg carrots, ½ lengthwise & cut at an angle 4 red onions, cut into small wedges 1kg fennel, cut into thin wedges Oil of your choice Salt & pepper 100g sunflower seeds 1 tsp coriander seeds, crushed ½ tsp chilli flakes 1 tsp smoked sweet paprika 2 tbsp sherry vinegar 1 tbsp fresh lemon juice Torn mint leaves

1. Place the carrots in a tray and the fennel and onion in another. Drizzle with oil, season with salt & pepper and paprika. Roast until tender but still have a bite. Leave to cool 2. Toast the sunflower and coriander seeds, chilli flakes and 2 tbsp oil in a shallow pan for about 2 minutes. Cool, then add vinegar, lemon juice and season 3. Combine the two trays of vegetables and drizzle over the vinaigrette and toss to coat. Add the mint and serve

2. Preheat the oven 200°C. Spread the

45g of quinoa 1 avocado, cut into cubes 1 small fennel, cut into thin strips 1 red pepper, deseeded & sliced into cubes 1 tin sweetcorn, drained 12 broad bean pods, shelled 2 lemons, juiced 1 tbsp dried thyme Large handful fresh dill, chopped Large handful pomegranate seeds Handful pine nuts Olive oil To taste salt & pepper Roasted nuts (optional)

METHOD 1. Place the fennel, lemon juice, salt and 2 tbsp olive oil into a bowl and leave in the fridge to marinade 32

sweetcorn and nuts on a baking tray and mix with olive oil and salt. Bake for 5-10 minutes until golden brown

3. Boil the quinoa in a saucepan filled with 2 cups of boiling water, salt and drizzle of lemon juice for 12-15 minutes until the grains are soft, but not stuck together. Add more water if necessary. Leave to cool 4. Add the pepper, avocado, sweetcorn and nuts mix to a bowl 5. Steam the beans for 5 minutes, pop them out of their skin and add them to the bowl mix

6. Squeeze the rest of the lemon over and add the thyme, dill, more salt, quinoa and fennel and mix together. To finish, add the pomegranate seeds and sprinkle some leftover dill and the roasted nuts over the top

Every edition we ask John Mansfield of the Society of Vintners what’s happening in the world of wine. This issue his focus is on how a new wine is brought to market and how buying it can help others...

The

Butterfly Effect

The Society of Vintners’ wine portfolio already has award-winning wines from around the globe.

However, that doesn’t stop us from looking to develop the range to satisfy the changing needs of wine drinkers.

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34

TAKE STOCK

FEATURE Interestingly, the members opted for a wine with medium sweetness, which could almost be described as a traditional Zinfandel. We’re seeing some Californian wine-makers who are now producing dry White Zinfandel, more akin to the Provence-style rosé that has become popular in the UK in recent years. I mention this as a warning because not all Californian Zinfandel rosé is moderately sweet; and some consumers may indeed only like dry White Zinfandel. We’ll be keeping an eye on that development so don’t be surprised to see yet another addition to our range in the future.

About Zinfandel Zinfandel Rosé (also known as White Zinfandel) is a slightly sweeter style of rosé, with perhaps 5g of added sugar. Although there are red Zinfandels available, about 85% of all Zinfandelo production is used for making rosé.

With the wine chosen, we then needed a name and logo for the bottle - and from the designs submitted we settled on ‘Out of America’ and a label that featured a lovely representation of a butterfly species frequently seen in California. And that would normally be the final act before launch.

However, it was suggested that it would be a good idea to tie it in to a butterfly charity. And five minutes later after Googling the suggestion, we found the Butterfly Thyroid Cancer Trust - a small charity (and the only one in the UK) devoted to helping people suffering with this particular type of cancer butterfly.org.uk

I contacted the charity and spoke to the driving force behind it - Kate Farnell MBE. The news that we were going to support the charity made her day, which was lovely, as was the fact that the suppliers/ bottlers of the wine also agreed to fund match our offer - thereby doubling the amount going to the charity.

Butterfly Thyroid Cancer Trust supports patients with Thyroid Cancer by: • Use of a dedicated helpline to speak to someone who has had the disease • Email and telephone contact with group members to share experiences • A "buddy" to help patients through the stages of surgery, radioiodine treatment and follow up • Access to reliable up-to-date written information about the disease • Access to a group member in clinic at the Northern Centre for Cancer Care (NCCC), Freeman Hospital

One recent example is Californian Zinfandel. Now for many wine connoisseurs, White Zinfandel is not a wine that stirs great interest. Despite its name, it is actually a rosé and many of the White Zifandels retailed are cloying, sticky and over sweet. This is real shame as a good Zinfandel will be served well chilled and offer flavours of strawberry, lemon, green melon and perhaps candy.

Our wine portfolio already includes some brilliant Californian wines, including our award-winning Napa Cellars Chardonnay 2014 (Drinks Business Silver Medal; Bronze in Decanter Wine Awards) and our Pinot Noir 2013. It won silver in the Texsom International Wine Awards 2017.

In 2017, when our members asked us to find a Californian Zinfandel rosé, we knew we had to source a wine with good fruit, good balance and just the right amount of sweetness. After shortlisting a number of candidates, followed by extensive tasting by members, we found just those characteristics in a wine from an existing supplier, Broadland Wineries.

35

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CREATING

AT KENCO WE BELIEVE ANYONE CAN BE A COFFICIONADO. ALL YOU NEED IS A PASSION FOR COFFEE AND NEVER SETTLE FOR ANYTHING LESS THAN THE BEST.

STOCK UP TODAY AND DISCOVER QUALITY COFFEE FOR YOUR COLLEAGUES AND CUSTOMERS.

TALKING HEADS

In each edition of Take Stock we talk to an industry expert to see what they are planning for a forthcoming event. This issue, we are discussing Father's Day.

All About Dad Father’s Day is a popular occasion that is now considered just as important for the industry as Mother’s Day! Take Stock spoke to Kev Jones, head chef at the Bay Horse Inn, a village pub with a strong sense of local community in Roughlee, Lancashire.

Are you expecting to be busy on Father’s Day? Hopefully. If Mother’s Day is anything to go by then we did a steady flow of diners - but didn’t overstretch ourselves.

That way, guests had a relaxing, pleasant time and didn’t have that feeling of being rushed or pushed out for the next customer.

Are you running a special menu?

Yes, we plan to do a set menu to replace our normal menu; offering two or three courses, serving all day from 12 - 8pm like we did for Mother’s Day. It will include

top-selling classics that suit all the family such as steak and ale pie, sausage and mash, and cheese and onion pie. In addition to the special menu, we will be offering one-off dishes ‘for dad’. I know it may seem stereotypical but we have found that red meat is eaten more by men than women, so we’ll offer a guest cut of steak and a special burger.

deal for £7.95 that includes one of the dishes, with a drink and ice cream cone, which always proves popular.

What about vegetarian options?

customers, and we have found more

There will be at least one dish for each course that will be vegetarian or vegan.

We always urge customers to have a good look at the menu when they make a booking and if they have a special requirement to get in touch with us by phone, email or social media straightaway.

My kitchen team is very flexible and happy to accommodate requests, given a bit of notice.

two breweries in Burnley, which are close

What about a children’s menu?

We have a young person’s menu, suitable for children aged 12 and under, that will be available on the day. Everything we serve for children has no added salt or sugar; just fresh natural ingredients. It includes a range of dishes including mini pork sausages, beef burger, haddock fish fingers and cheese pasta - all served with chips or mash and garden peas or seasonal root veg. We also offer a meal

37

What will be your best selling drinks on the day?

Our customers tend to be a mix of locals, walkers and visitors from further afield.

Local ale is very popular with male women now are drinking it too. We sell Moorehouse’s and Reedley Hallows from by. However, on a special occasion when our regulars dine they order wine with their meal, and on Father’s Day we are expecting to sell a lot of red wine and G&Ts too.

Any activities for the day?

We are a family friendly pub and encourage customers to feel comfortable bringing their children in, but aside from colouring pads we don’t have any activities planned. However, as Father’s Day lands on the opening weekend of the FIFA World Cup we will go against our usual ethos of having no TV and will set up a projector in the lounge, or weather permitting - in the beer garden because we are aware how important the tournament is. With three games showing that day, we would be fools not to show them and create a reason to keep our customers in the pub for longer. takestockmagazine.com

0.0% alcohol created in the brewing process 0.0% alcohol in the bottle.

bavaria.com

TAKE STOCK

FEATURE

Father’s Day (17 June) is now one of the on trade’s busiest events. And as most dad’s will want a tipple (or two) to celebrate their big day, Take Stock has brought you a beer guide of what to stock to make sure every dad is catered for - and of course, happy!

Stout - served beautifully, Guinness is hard to beat.

Ales - there is so much to choose from in this category, however highly regarded beers include Hop House 13 from the Guinness stable, John Smith’s - Original and Extra Smooth - and Theakston whose range includes Best Bitter, Black Bull Bitter, Lightfoot, XB, and for something a little different, the legendary Old Peculier!

Cask & keg A pint of perfectly served beer has to be one of life’s great pleasures - which is why cask and keg ales are always a favourite tipple. Top offerings in the key categories are:

Lagers & ciders - Fosters, Carling and Heineken Extra Cold will keep your mainstream lager customers happy, while for lovers of stronger lager, a pint of Staropramen will be an ideal offering. Look out for summer specials from brewers too - newly announced Carlsberg 1883 is set to become a best seller. And for cider lovers, you’ll be on to a winner if you’ve top brews like market leading Strongbow, Bulmers and Carling British Cider on tap.

39

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Packaged Packaged beers and ciders gives operators the ability to stock a wide range of top brews, without having to buy in barrels. Brilliant for quick service and for incremental sales when linked to beer in bucket style promotions; they're perfect for this busy day.

Birra Moretti

Heineken

- a full-bodied authentic Italian lager

- the iconic lager beer

Lagunitas

Old Mout

- Californian craft beers at their finest

- top tasting fruit ciders

For the driver & non drinker

Open Gate Citra IPA & Pilsner

Rekorderlig

- new and exciting brews

- the premium Swedish cider

41

No and low alcohol beers have undergone major transformations in recent years, which has led to great improvement in taste and flavour thanks to techniques that remove the alcohol right at the end of a traditional brewing process.

Heineken 0.0, Bavaria 0%, Coors Light and Guinness Open Gate Pure Brew are all fantastic examples.

Make sure you’ve got a clearly marked display and that there are plenty in your fridges for those dad’s who want an alcohol free day. takestockmagazine.com

®

GIVE YOUR PROFITS A TASTY TWIST NEW FLAVOURS. NO SUGAR.

NEW

Demand for light colas has increased 10% this year*

Diet Coke and Coca-Cola Zero Sugar account for 60% of all light cola sales*

NEW

Flavoured colas are outperforming total colas growth (+1.7%)*

Launch supported by a £10 million TV and Outdoor advertising campaign *Source: Nielsen Total GB MAT w/e 09.09.17; Kantar Worldpanel Take Home 52w/e 13.08.17. ©2017 The Coca-Cola Company. COCA-COLA, COKE, COCA-COLA ZERO, DIET COKE and TASTE THE FEELING are registered trade marks of The Coca-Cola Company. All rights reserved. Price-Marked Packs also available.

NEW

Get a Theme!

Theme nights are a great way to bring in custom and drive sales at your outlet.

This issue, we bring you ideas to host a World Cup party and a 4th July evening.

World Cup Fever Football is a huge passion point for us Brits and the FIFA World Cup (14 June - 15 July) is the biggest event of them all!

Why it works The tournament has a universal appeal.

Whether or not you are a football fan, the global event has the magic to engage people of all ages and bring them together. It is also a routine breaker that changes the flow of the week and months, so together they both present an opportunity for outlets of all sizes to really increase their revenue over the four weeks.

What to do Show the matches continually or select one or two countries to support and broadcast their games. Alternatively, choose key moments such as the opening weekend - this will also incorporate Father’s Day - the quarter final weekend and, of course, the final.

Speak to your supplier about POS materials to help drive footfall through activation and promotion; including

prize draws and bucket deals, and decorate your premises with flags, bunting and posters.

What to serve Eating habits may alter due to the times of the matches: 11am, 3pm and 4pm.

Run your normal menu all day or have an additional one to cater for the extra custom during the unconventional eating times. This is also a prime opportunity to expand your breakfast and brunch offering, or begin serving them if you don’t already. Sharing platters are also a great idea.

What to pour As 60% of all matches will be played before 7pm, think about your soft drinks offer. A range of premium soft drinks will make the perfect alternative to alcohol for those adults who are driving or have to return to work. The matches will also attract children and teens as well as those who don’t drink alcohol so make sure you have a wide selection, plus a range of premium water - still, fizzy and flavoured - to cater to the demand. Stock up on low and non alcoholic beers and ciders too.

And why not add a Russian cocktail to your drinks menu? See page 48 for ideas.

43

FIFA World Cup presents an estimated +£60m opportunity for the licensed trade Source: Coca Cola/Morning Advertiser Sept 2017

Sports fans spend £16.75 on an average pub visit during a live sports event Source: MCA 01 Sept 2017

75%

of pub-goers watch football, so the FIFA World Cup presents a perfect opportunity to engage existing customers and attract new ones Source: The drinks business, Feb 2018

takestockmagazine.com

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The American Dream American-style food is really popular, so why not make a full night of it and hold an event to celebrate Independence Day? Great American food comes down to honest, unpretentious dishes. It’s positive and celebratory so for 4th of July celebrations, it’s about big portions of bold, comforting (and calorific) food that diners can really get stuck into, Ben Bartlett, BBQ expert.

When to host The American holiday lands on a Wednesday this year, so that gives operators the opportunity to boost a midweek night or hold it the following weekend.

What to serve • Buffalo wings - as a starter, main or part of a sharing platter, they are

quick, easy and high margin. Deep fry trimmed chicken wings until crisp, then smother in sharp and slightly spicy medium buffalo sauce. Serve with celery sticks, with extra sauce and a pot of blue cheese dressing for dipping.

• Pulled pork, shredded chicken and slow cooked brisket - are staples of US cuisine. Serve in a brioche or bun with slaw and chips on the side for the lunchtime menu, or use as a burger topping.

• Pastrami bagel - great lunchtime option, serve a generous portion of hot or cold pastrami with sliced pickles, Swiss cheese and a dollop of mustard. Swap the mustard for South Carolina Mustard BBQ sauce to put a contemporary twist on this New York classic.

•

Buttermilk dressing - slather over fried chicken, or toss with king prawns and team with a steak as part of a surf and turf. Alternatively, use over a salad.

•

Hot dog - the ultimate classic, serve in a soft, white sub roll with tomato ketchup and sweet American mustard zig-zagged over the top for the iconic look. Accompany with curly fries and crisp salad.

45

• Pizza - a classic choice, so why not add a twist to this and use as a dessert, rather than a savoury option?

Toppings such as chocolate, summer fruits, salted caramel, ice cream or pistachios drizzled with dark chocolate can work - the possibilities are endless. Perfect as a sharing dessert too.

• Pancakes - American pancakes are a versatile, crowd-pleasing dish that works for everyone! To bring an extra taste of the US to the dish, include flavours of apple pie. Mix apple sauce into the batter mix before cooking, then serve with extra sauce, vanilla ice cream and a generous dusting of cinnamon on top.

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Cheers!

Stock up on these American brews...

Goose Island

Blue Moon

IPA 5.9% ABV (Bourbon) 355ml

5.4% ABV (White) 355ml

This beer recalls a time when ales shipped from England to India were highly hopped to preserve their distinct taste. The result is a hop lovers dream with fruity aroma set off by a dry malt middle and long hop finish.

Cloudy, smooth and mellow, a very high quality wheat beer. Drinkers will appreciate its roundness and delicacy that makes it an outstanding wheat beer.

Brooklyn Lager 5.2% ABV (Amber Gold) 330ml Amber gold in colour: a firm malt richness supported by a refreshing bitterness and floral hop aroma, complemented by a relaxing hint of caramel.

Samuel Adams 4.9% ABV (Deep Amber) 330ml Brewed with only the finest ingredients including Bavarian noble hops and traditional brewing method, this Samuel Adams Boston lager is full flavoured and balanced.

The balance of malty sweetness contrasted by hop spiciness and followed by the robust, smooth finish sets the standards for all Samuel Adams Beers.

Sierra Nevada 5.6% ABV (Golden) 350ml This has generous quantities of premium cascade hops incorporated in a fragrant bouquet and spicy flavour with unique piney and grapefruit aromas.

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46

Easy to STACK Easy to SELL Pringles 40g sales have doubled over the past 5 years.*

Point Of Sale How do I get one?

Visit www.kelloggsvantage.com to order online for free

18 Can Round Counter Top Unit

Name

Order Code

Dimensions (H x W x D)

Other Info

18 Can Round Counter Top Unit

PR00001

315 x 250 x 250mm

Holds 18 cans.

Counter Top Gravity Unit

PR00035

480 x 97 x 180mm

Holds 6x 40g cans.

Magnetic Hanging Unit

PR00036

685 x 190 x 15mm

Holds 12x 40g cans.

*IRI 52w/e 18.06.2016 Convenience. Š Kellogg Company 2018

Counter Top Gravity Unit

Magnetic Hanging Unit

The Mixologist

Recommends with Rob Poulter

When and why should you use ice?

Ice fulfils a few distinct rules in a cocktail; primarily it’s used to control temperature because most cocktails taste best when served chilled. It is also used to create dilution as it melts. This can either take place before the cocktail is served (in the shaker or mixing glass) - with the ice being removed when the correct level of dilution is achieved, or by serving ‘over ice’ to make the drink stay colder for longer, adding dilution over a period of time as the ice melts. The type of ice used will also have an effect; the wider

In the quest to spread greater understanding of the art of cocktail

surface area exposed by crushed ice will chill a drink more quickly but create

making, in every edition of Take Stock we speak to a top mixologist

more dilution in the process. For some

for tips and cocktail recipes. In this edition, Rob Poulter from

drinks this is desirable, for example a

Diageo shares his secrets...

What are your tips for aspiring bartenders?

Caipiroska cocktail, where the dilution created by crushed ice softens the

perfect (PMA spirits survey, January 2012) and using the right glassware for the right serve plays a really

intensity of the ingredients over time as the drink is consumed.

important role in that.

What’s the best garnish to use?

Most cocktail recipes will include a

Garnish adds an aromatic element that

What are the rules for deciding what style of glass to use?

specific style of glass alongside the

contributes to flavour - think of the sprig

preparation instructions and ingredients

of mint on a mojito or the orange zest

and with a few exceptions the glassware

on an old-fashioned and the scent they

will fall into one of a limited range of

bring to the experience of drinking them.

There are basic rules that dictate the

common styles. At a basic level, the

They add an extra flavour, for example

style of glassware you should use,

volume of liquid in the cocktail and

a wedge of lemon on the rim of a Tom

both for specific cocktails and also for

whether it’s served over ice or “straight

Collins allows the drinker to add extra

certain categories of cocktail. 76% of

up” (without ice) will give the first

citrus by squeezing it into the cocktail if

consumers say that aside from taste,

indication of what style of glass you

they find it too sweet! They add a visual

presentation is what makes a drink

should use.

element to help complete the look.

Get the basics right, and by basics I mean glassware, ice and garnish.

Everything flows from that.

takestockmagazine.com

48

What about garnishing the rim of a glass?

What’s trending?

Salt is used as a flavour enhancer, and

are getting more and more creative

many bartenders are now using saline

with their cocktails. The best are

• Highball, collins, sling - long

solution as a cocktail ingredient to subtly

experimenting with different types of

cocktails served over ice

impact the taste and flavour of the

salt, flavoured sugars and things like

• Rocks, tumbler & old-fashioned

cocktails they produce. When used on

dehydrated fruit powders on the rims of

- short cocktails served over ice

the rim, for example with a margarita,

cocktail glasses. They are also borrowing

salt is there for flavour. Salting half of

techniques and ingredients from chefs

the glass allows the drinker to choose

that can add a visual as well as a flavour

whether or not they want that impact.

influence that enhances the experience

• Shot - to hold 25-50ml portion

It’s so important to use the highest

of their cocktails.

of liquid served without ice

Correct glasses to use

Great bartenders and mixologists

quality salt available as this will add to

• Martini & coupe - cocktails served ‘straight up’ without ice

• Flute - cocktails utilising

the flavour complexity of the cocktail.

For more information visit

sparkling wine among their

Poor quality table salt will overpower

diageobaracademy.com

ingredients

other flavours and make it unpleasant.

• Wine - spritz style cocktails using sparkling wine, but served over ice

With the FIFA World Cup about to start, we asked Rob to share two of his favourite Russian recipes Drink

Drink

Caipiroska

Moscow Mule

Glass: Rocks

Glass: Copper mule mug or highball

INGREDIENTS

INGREDIENTS 50ml Smirnoff No.21 Vodka 150ml ginger beer 2 dashes Angostura Bitters (optional) Lime wedge Mint sprig Ice

50ml Smirnoff No.21 Vodka 8 lime wedges 15ml sugar syrup Crushed ice

METHOD 1. Add 7 lime wedges and the sugar syrup to the glass and

METHOD

muddle to extract the juice

1. Add all the ingredients to the mug or glass, fill with ice and

2. Add a small scoop of ice and the vodka and mix through with a

stir to mix

bar spoon

2. Garnish with the lime wedge and mint sprig, and serve

3. Add more crushed ice to fill the glass, garnish with the last wedge of lime and serve

49

takestockmagazine.com

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T�� �K’� N�.1* ����e� �r�n� , f�� ��� y��� ca����n� ��ed�.

*I�I 52 �/� 03.02.18

TAKE STOCK

FEATURE

OlĂŠ for

Olives Green, black, stuffed and marinated, olives are not only a tasty fruit but a wholesome one too! This nutritious, flavoursome and versatile little gem is a must-have for your store cupboard with complex aromas and pungent flavours that can elevate and define any number of dishes.

Snacking The perfect bar snack! Serve marinated mixed olives, olives with chilli, or olives stuffed with feta, red peppers, garlic, almonds or anchovies.

51

takestockmagazine.com

Pasta & pizza Olives are always at home with pasta.

They are an essential ingredient of the well-known spaghetti puttanesca dish along with capers, tomatoes, chilli, garlic and anchovies. Or use straight from the jar, chopped and thrown into any tomato-based pasta dish just before serving.

The popularity of pizza is never going to fade. Add premium or chopped up olives to your pizzas for that extra hit of Italian flavour.

Why are Aperitif

Sandwiches

Olives make great finger food. Stud traditional Italian bread with them or offer white cheese cubes with olives and ham as an addition to your BBQ menu (see our feature on page 22).

Whether you are making a grilled cheese sandwich, a chicken salad on granary bread or even egg mayonnaise, olives can add another dimension.

olives so good?

Nutritious - high in mono-unsaturates, low in carbohydrates, and an excellent source of Vitamin E

Versatile - endless culinary possibilities

Convenient - buy ready pitted and just open and serve. No preparation or cooking required

A perfect cupboard standby - with a three-year shelf life, until opened, olives can be stored at ambient temperature

Salads & mains Olives liven up a salad, especially with fish or poultry. Toss into slow-cooked meat dishes to create some classic Mediterranean tastes or add to a salsa for a piquant topping to any grilled or BBQ dish. takestockmagazine.com

52

At Crespo we source only the very best olives - and with no trans-fats or cholesterol and naturally free of allergens, they’re the perfect ingredient!

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FEATURE

Star Spangled

Snacks Pub snacks are an easy upsell on a round of drinks. Thanks to new offerings and innovation, snacks are bigger and better than ever before and by offering something different within your range it will help generate customer interest and increase your profits.

The American influence is everywhere, so it was only a matter of time before it took over the snack scene too...

The chips are down What a twist!

Perfect popcorn The fastest growing area in snacking, popcorn is now worth £150m in the UK, and the sweet and salted snack has shifted from the big screen to the bar. Popcorn works as a standalone or sharing snack, or even as a complimentary treat for your customers instead of the usual nuts or crisps. And while popularity has grown for this snack, so have the choice in flavours.

KP’s Butterkist dominates the market with a range that includes Simply Salted, Cinema Sweet, Sweet & Salted and Crunchy Toffee. And for more avant garde flavours, look at new Pop Works from PepsiCo, with varieties like Apple Pie, Sticky Toffee Pudding and Dark Chocolate and Orange.

Pretzels are the classic American snack that are now catching the interest of the UK market. The popular baked bread product shaped into a twisted knot is taking the snack race by storm with KP’s brand Penn State announcing that it sold £7.2m worth of pretzels in the UK last year. And that interest is set to grow, with Kantar research showing that 1.6m UK households love the brand. Stock up now with Penn State’s top selling Salted Caramel, Original Sea Salted and Sour Cream & Chive flavours.

American ‘chips’ are equivalent to the British crisp and it’s this area of the snack market where American style flavours are making the most impact.

Walker’s MAX Strong range features Chilli & Lime, Jalapeno & Cheese as well as Hot Chicken Wings and KP’s extensive range includes McCoy’s Hot Mexican Chilli, Ridge Cut Paprika and Flame Grilled Steak.

Once you pop Pringles may be a household favourite but now the stackable snack is a firm favourite out of home too. The 40g tubes are a hit with both children and adults - who can’t stop eating once they have popped! Easy to display, with lots of POS material available, Pringles is constantly innovating and there are regular limited edition flavours and consumer offers to drive demand. A must have for your establishment.

55

takestockmagazine.com

Expand your options, not your workload.

Carte D’Or offers a great tasting range of desserts that are versatile & easy to make.

For more inspiration visit ufs.com/cartedor

NEW

TAKE STOCK

FEATURE

In the Spotlight:

The LACA School Chef of the Year The LACA School Chef of the Year 2018 competition celebrates and highlights the professional standards of school chefs. Michael Goulston is the first man to scoop the national title in the 20 years the competition has been running...

School meals play a pivotal role in laying the foundation for children’s future eating habits. The LACA School Chef of the Year competition organised by LACA (Lead Association for CAtering in Education) and sponsored by MAGGI Professional from Nestlé Professional aims to inspire schools to deliver nutritious, imaginative and tasty dishes that can establish a healthier lifestyle and reduce obesity in young people as well as help them to achieve more, both

Second place went to Justyna Rutkowska

Third place went to Abdul Mahdoul

academically and physically.

“LACA School Chef of the Year is an excellent way of showing why all schools nationwide should be striving for a high quality school meals service,” says Tim Blowers, LACA National Chair. “It’s a snapshot of the passion and expertise of today’s school chefs and of the commitment and professionalism they put into producing high quality meals every single day in schools across

wowing the panel of eight judges with a two-course meal - inspired by his

the country.”

own children.

It was Michael Goulston’s outstanding performance and professional vision that makes his catering at Peartree Spring Primary School in Stevenage, Hertfordshire, A-plus. Michael, a mobile cook manager for Hertfordshire Catering Ltd (HCL), beat off competition from nine other finalists at the National Final on 8 March at Stratford upon Avon College

“I asked my two boys, aged seven and nine, what they’d like to eat and they said chicken,” explained Michael. “I cook a lot of chicken at home, so the key then was to see how I could make a basic ingredient stand out.”

His menu was cooked chicken stuffed with herb mousseline, baked potato gnocchi in a tomato sauce, broccoli and

57

roasted carrots en papillote followed by a coconut cheesecake, pineapple and strawberry compote and tuile biscuit.

Michael’s motive behind his main dish was to introduce some bold flavours into children’s food to establish varying spice levels to begin to develop young palates.

“I not only want children to try new flavours but show them that food can be exciting, as well as colourful and pretty, to hopefully encourage them to takestockmagazine.com

try it and not be put off,” added Michael.

Michael has worked in the catering industry for 29 years; his previous roles being sous chef/head chef at GlaxoSmithKline and sous chef at St Columbus College. But it was his own children’s influence that made him decide to switch to school catering two years ago.

“I love cooking at home and since my children have come along I have loved them helping with the preparation, and also taken on board their feedback,” says Michael. “Listening to what they think of the meals made me want to be in a position where I can offer other children the same nutritional, well balanced, but tasty meals and show them food can be fun.”

pies which are suitable for all diets and allergens. They also serve sandwiches for those preferring a cold snack, an unlimited salad bar and a deli bar that offers grab-and-go food such as wraps, bagels and pasta pots.

“The key is to keep children inspired and interested in food,” says Michael.

“We use grated beetroot as the natural sweetener in chocolate cake and at first the children didn’t believe it was in there and were dubious, but now it’s one of our most popular desserts, so the children are eating something that’s tasty and good for them.”

The 10 finalists of the competition came from across the UK and their skills are tested with a maximum spend of £1.30 for the cost of a single meal and 90 minutes

And from the menu at Peartree Spring Primary School, it’s clear Michael and his team of six achieve this as they prepare 300-500 meals a day for nursery and primary school age pupils.

to prepare their dishes. They are required

“Our menu is all about home-cooked food. We reconstruct historic, popular recipes by adding more vegetables which we have to hide - and reduce the sugar content, without compromising

account the Eat Well Guide 2016. Judges

on quality,” explains Michael.

The school serves up a hot option every day; roast dinner, curry, pasta, stews and

neeps nest and creamed carrots and a chocolate and coconut brownie with crunchy Cheerio topping and raspberry coulis.

Third place went to Abdul Mahdoul from Walbottle Campus, Newcastle upon Tyne for his slow braised beef in a rich tomato and thyme sauce, with cheesy Gruyere potato, wilted spinach and carrots served with crusty herb fougasse and a creamy panna cotta with mango, pineapple and berries served with a coconut crunch shortbread biscuit.

“I’m so proud to have won the national title,” adds Michael. “With the standard and skill level amongst this year’s finalists being so high, I felt it was an achievement in itself just getting through to the national final, let alone being able to compete with such a talented group of people.”

to produce a healthy balanced main course and dessert that would appeal to 11-year-olds in school, comply with the School Food Standards and take into also wanted to see evidence of use of locally sourced ingredients and the use of sustainable products.

Second place went to Justyna Rutkowska from Birchwood CE Primary School, Warrington for her chicken in a rich tomato and tarragon sauce, tatties and Images: Profile Studios

takestockmagazine.com

58

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FEATURE

More than

Tiny Appetites With research* showing that 40% of parents now eat out at least once a fortnight with their children, it’s important not to forget smaller guests when you’re planning your menus.

What to offer Families are spoilt for choice when it comes to places to eat out, so help your establishment draw in the crowds by considering: • An all day, every day children’s menu that includes main, dessert and drink for a set price

•

Offer a children’s carvery exclusively for six to 10-year-olds where they can choose from a selection of roasted meats (also offer a meat free version) and then help themselves to as many vegetables and potatoes as they like.

•

Make the most of current trends such as freakshakes. Start with a vanilla base and build up as high as you dare with brownies, salted caramel and sweets.

•

The Arch London, a family friendly hotel, offers a picnic hamper for families that includes chicken wraps and cheese and tomato sandwiches.

Perfect for any outdoor events you might be planning or as a kids’ grab and go lunch option.

• A dessert option to take away - ice cream in a cone or pancakes • Have colouring books, puzzles or stickers to help keep the kids occupied • Provide children’s cutlery as standard

How to stand out Help your establishment stand out so all the family has a good time and wants to come back - for example:

eat food from out of home food outlets at least once a week It also allows operators to serve Chicago Town straight away. The pizzas don’t require any preparation and are easy to cook - taking the pressure off the kitchen during a busy service.

Or you could offer pizzas made from scratch as a point of difference. Add some fun to the meal by presenting the children with a choice of toppings before the pizza goes in the oven so they feel involved in making their own meal.

Keep it healthy

• Unlimited vegetables or salad • A menu split into ages, such as under and over 5s, or have smaller and bigger bites as an option

25% of adults & 20% of children

Piccolo pizza Pizza is always a popular choice on a children’s menu - and it’s a hit with operators too as it offers versatility in how and what they serve.

• Serve at least two portions of veg with every child’s meal

“Pizza has become a firm favourite as it not only has a high appeal for kids, it also offers parents excellent quality and value for money,” explained Richard Cooper, senior brand manager for Dr. Oetker Professional. Their 13cm wide Deep Dish Pizza range allows children to eat the same dish as adults at a suitable portion size.

• Offer children’s portions of adult dishes

61

• Ensure children’s puddings are an appropriate portion size

• Offer quality ingredients such as free range and organic on the children’s menu

Source: Out to Lunch by The Soil Association, the UK’s leading membership charity campaigning for healthy, humane and sustainable food

takestockmagazine.com

TAKE STOCK

FEATURE

Here’s a few ideas: Bangers and mash - try vegetarian/ vegan sausages and use soya milk in the mash Full English - serve vegan sausages and rashers, and switch the egg for scrambled tofu. Serve with mushrooms, tomatoes, baked beans and toast Savoury pies - use frozen mock meats instead of beef, chicken or lamb

The Vegan Way to Reduce Fat Public Health England has

Sunday roast - nut roast with all the trimmings Pizza - try topping with melty mozzarella-style vegan cheese

to cut the calories in their

consumes, with subtle changes made to certain recipes and more vegan options on your menu, these few small steps may just help combat the growing problem.

products by 20% by 2024 in

How?

an effort to help prevent more

The government recommends that

than 35,000 premature deaths

people eat less saturated fat-filled

over 25 years and save the

wholegrain carbohydrates (wholemeal

called on food manufacturers

foods and more fruit and vegetables,

NHS almost £9 billion.

bread, wholegrain pasta and brown rice)

According to figures by the government

fats with healthier foods that contain

body, almost two-thirds of adults are

unsaturated fat, such as avocados, nuts,

overweight or obese, with many children eating up to 500 excess calories a day and adults eating about 200 calories more than they need a day.

Dr Justine Butler, researcher and

For more recipe ideas go to veganrecipeclub.org.uk

other words, more vegan food!

Not just for vegans Despite more vegetarian and vegan options appearing on menus, non vegans can sometimes be put off by the V word and head straight to the carvery instead

campaigning charity, gives her tips on

- when in fact, they are missing out on

how establishments can tweak their

fresh, colourful, delicious healthy food.

menu to help win the war against our

And the magic of vegan food is that it

growing waistlines…

isn’t just for vegans - anyone can eat it!

Put simply, we are eating too much

What to do

Although it isn’t the responsibility of a chef or establishment to monitor the amount of saturated fat their customer

Frozen or dehydrated soya mince - replace beef mince in chilli, spaghetti bolognese, lasagne and cottage pie

seeds, plant-based oils and spreads. In

branch of Viva! Europe’s largest vegan

and saturated fat.

Sandwich fillings - falafel and hummus, vegan cream cheese and cucumber, mushroom pâté and cherry tomatoes

as well as replacing foods rich in saturated

writer for Viva! Health, the health

unhealthy food - packed full of sugar

BBQ pulled meat - substitute pulled pork and chicken with young, green jackfruit - available tinned from Chinese wholesalers. Simply shred and serve with BBQ sauce, slaw and fries

Many pubs, cafes and restaurants now offer 100% vegan meal options but you could also consider using vegan ingredients and products in dishes to reduce saturated fat content.

63

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FEATURE

Grow your Business With operators constantly

Create an occasion

looking for ways to increase

The MCA-Restaurant Market 2017 reports that special occasions drive the highest average spend per head. People enjoy celebrating occasions so create events or help them make their own, special. For example, have special offers for people celebrating wedding anniversaries or birthdays - such as a free glass of bubbly or dessert. Encourage customers to tell you this on booking by advertising it on social media and websites. Run parties or special offers during national and regular events such as the Royal wedding, Wimbledon and Halloween.

Visit takestockmagazine.com for ideas.

their margins, drive footfall and encourage customers to return, we asked Nestlé Professional to provide tips and advice to help you grow your business even more successfully…

Quality is key Food quality is the number one consumer factor when deciding where to dine*. Considering challenges faced by operators; whether it is the cost of ingredients or skills (lack of and cost) in the kitchen, it isn’t always easy to deliver delicious food consistently in this highly competitive industry. Take advantage of manufacturers like Nestlé Professional who create solutions such as CHEF® All Natural stocks that help chefs consistently achieve good quality food, without taking away their creativity.

Offers to drive traffic With special offers such as Happy Hour, 2FOR1 or Early Bird, operators can drive footfall during quiet periods. Another idea is to adapt menu prices to demand in the same way that other industries do.

For example, hotels and trains charge customers different prices depending

on the time of day, month or year. Bob Bob Ricard’s restaurant in London has introduced an off peak menu which is about 25% below regular pricing. This is helping to increase revenue and spread demand throughout the day as well as attracting new customers.

Special diets Special dietary requirements have never been so numerous or demanding so it’s a good idea to have at least one menu choice per requirement. When people go out in groups they will try to find a place that will cater to everyone’s needs.

With 28%* of consumers adopting a mainly meat free flexitarian diet and 13% following a gluten-free diet, there is likely to be at least one person with a special diet in every group.

Premiumise & add value On trend ingredients such as black garlic, smoked and roasted flavours, yuzu and wasabi, raw cocoa and coconut can easily be added to menu items. For example, black garlic or lobster mayonnaise to spread in a burger bun or served as a side, yuzu, wasabi or sesame seeds with fish, or flavoured butters served with good bread.

These are all ingredients that can help your menu stand out without requiring additional kitchen skills, enabling operators to charge a premium price and increase margins.

Re-engineer your menu

Menu format and pricing is important, influencing

choice and helping to upsell sides, drinks and premium,

Prawn Cocktail Roast Beef Sticky Toffee Pudding

higher margin dishes. Consider: • Adding upselling options to dishes such as exotic dressings or on-trend ingredients so you can charge a premium price.

• Creating a specials box or page on your menu to upsell high-margin dishes or highlight provenance such as local meat or seasonal fare.

• Rewriting your menu to use appealing and descriptive language - terms such as 'delicately aged', 'meaty', or 'tender' confer quality and added value you can charge more for.

For more information contact nestleprofessional.co.uk

Sources: MCA-Restaurant market report 2017, (MCA-Menu and Food trend debrief April 2017). Mintel data cited in The Caterer Magazine February 2018 and Mintel data cited by Coeliac UK, 2016

65

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Summer Spor ts

Autumn Days

Christmas Planning

Plan Ahead Planning ahead is crucial to maximise the sales opportunities presented by key events on the calendar.

Summer sports Showing sport over the summer can

• 15 July: FIFA World Cup Final

• Hold a Bonfire Night event. It falls

• 19-22 July: The Open

on a Monday this year giving operators

help you raise revenue by attracting new

• 20-22 July: Rugby Sevens World Cup

customers, as well as giving existing

• 11-12 August: Premier League 2018/19

customers an excuse to stop by and stay.

season starts

What to do

• 25 August: Rugby League, Challenge

World Cup, Wimbledon and the Tour de France.

• Have easy to eat and themed menu specials such as strawberries and cream or a wine of the week or beer to represent the country of the sport being played.

or hold it on the weekend before. Look at takestockmagazine.com for ideas and the health and safety guide.

Cup final, Wembley

• Decorate your premises with flags and bunting for popular events like FIFA

the opportunity to boost a quiet day

Autumn days Make sure your menus and events are both prepped, promoted and ready to launch once the temperature drops.

What to do

Christmas planning Christmas is the biggest event in the calendar. Although we are still enjoying the British ‘summer’ plans should already be in place for autumn and now is the time to start thinking about the festive season.

• Get involved with British Roast Dinner

What to do

Week in September. The competition

• Plan your Christmas menu - not

• Show popular games during quieter

presents the perfect opportunity

forgetting vegetarian and vegan.

times - for example, Wimbledon opens

for you raise awareness of your

on Monday 2 July so why not show the

• Begin to promote your menu and

establishment as well as trialing

first lunchtime match?

events via social media, website and

demand for a ‘roast every day’.

in-house, and make a member of staff

• Have a ‘Welcome back Premier League’

• Support National Curry Week in

responsible for updating them...create

party when the football returns in

October. The annual event gives

a teaser campaign to generate interest.

August.

outlets the chance to experiment

• Make sure your booking service is

• Make use of the bank holiday (27

with more traditional, healthy curries

efficient, easy and accessible - online

August) and coincide a BBQ (see our

by holding a one-off event or making

or telephone.

feature on page 22) with showing the

the dishes more prominent on your

Rugby League final and Premier

menu for the week.

League games.

• Consider and create more varied

Sporting diary

vegetarian and vegan options.

• Boost your children’s menu - see our

• Recruit staff early - good temporary or permanent staff will be snapped up quickly, so don’t lose out.

• Check that your music licence is up to date.

• 2-15 July: Wimbledon

feature on page 61 for ideas.

• 7-29 July: Tour de France

• Create a wine and food pairing menu.

advance to check that they are in a

• 8 July: Formula 1 - British Grand Prix

• Speak to your supplier about stocking

suitable condition to ‘deck your halls’.

up on seasonal (and local) ales and gins. takestockmagazine.com

66

• Dust off your decorations well in

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