Issuu

Caterer connections

FATHER’S DAY

What have you got planned?

BEAN COUNTERS

Our guide to coffee

LIGHT LUNCH

The 3 new trends you need to know

HOT DOG HEAVEN

A word from... Welcome to the latest issue of Caterer Connections

It’s getting to that time of the year, when the evenings are getting longer and the winter blues have been left far behind. With these seasonal changes in mind, it’s time to think about changing your o er and refreshing your menus

When you come to updating your lunch and dinner menus – think lighter, more healthy foods, especially dishes that could easily be converted to ‘grab & go’ (salads, sandwiches and wraps are ideal). Dust o the barbecue, look to add some enhanced value and remember that the aroma of food works well to entice people to eat on summer days.

The same goes for cooling spring and summer drinks, where cider is generally the one to watch. Packaged ciders (led by fruit) are driving the market and sales show no sign of slowing. And with the range of flavour extensions catching your customers’ attention, it’s wise to think about o ering a premium alternative. Start with a classic brand that customers recognise and then freshen up the o er with sweet, modern fruit flavours and you’ll find this will boost sales, especially around Father’s Day

As the bank holiday approaches, give some thought to family occasions. Add some theatre and o er something di erent. Keep room in the chiller for a drop of ﬁzz and refreshing soft drinks.

Whatever you do, don’t let the change in season take you by surprise. Research shows that hot summer days can result in sale spikes greater than major sporting events.

Stock up the freezer with ice creams, get the drinks in the chiller and enjoy the summer weather. And you’ll be the winner if you are prepared.

Les and Martin

‘HAVING SPENT a decade in hotels, bars and restaurants, I know exactly which challenges and demands you as caterers face every day.

‘A qualiﬁed chef by trade, I have opened and operated a variety of catering outlets over the years.

‘For the past 14 years, I’ve worked with both corporate and independent caterers and customers. I’ve also run sales forces across all temperature regimes and all sectors, so you can throw anything at me!

‘As Landmark’s Foodservice Trading Controller, my focus is on partnering with food, packaging and drinks suppliers across the country to make sure your local member depot has the products you need to make your business a success.’

‘I HAVE spent more than 30 years working in the licensed trade, on both sides of the bar, and in both on- and o -trade.

‘My brewing background has put me in a position to understand what’s important to the trade. From brands to products, I know that everything is underpinned by a desire to o er outstanding customer service.

‘I’ve now worked for Landmark Wholesale members for a year, as On-Trade Controller. As part of Landmark Wholesale’s continuing expansion, I’m working closely with suppliers to make sure you can get the deals you need to be proﬁtable and successful in business.

‘I’m delighted to be working to bring you better products, prices and solutions. I’ll be doing this through close consultation with your local member depot.’

SPIVEY

Inside this issue

FEATURES

BEAN COUNTERS

Coffee needn’t be boring. Pep up your caffeine offering this summer and bring in the crowds

PROFILE

Take a trip to the USA via Shef�ield, as Swanky Frank’s brings a taste of the Wild West

ON-TRADE

It’s the third busiest day of the year for eating out. Father’s Day is Sunday 21 June. Are you ready?

SIX OF THE BEST

Delicious recipe ideas for the cost sector. Get cooking…

WHAT’S COOKING?

Fantastic new product ideas for your bar and kitchen

CORE RANGE

Caterer Connections is published six times a year by Summersault Communications Ltd on behalf of Landmark Wholesale. FOR LANDMARK WHOLESALE Les Mohammed and Martin Spivey FOR SUMMERSAULT

Content Director Justine Ragany

Art Director Kim Colley

Creative Director Wayne Hayton

Sub Editor Kate Feasey

Account Manager Julia Fulford

Advertising Account Manager Adam Turner

Contributors

David Lloyd, Rebecca Martin, Jim Staton

Take a look at our own brand range. Great quality and even better prices

DEPOT LOCATIONS

Looking for a local depot? Find yours here

SEASON’S BEST

fresh and how to prepare it

Managing Director Simon Chappell

Summersault Communications Ltd, Victoria Place, 8 Dormer Place, Leamington Spa, CV32 5UJ

To advertise please contact Adam Turner on 07702 368 651 or adam.turner@summersault.co.uk

Editorial enquiries please contact Justine Ragany on 07432 590 432 or catererconnections@ summersault.co.uk

Update

Our guide to the latest changes in regulations, trends and statistics to give you the competitive advantage

A new brew

With frappés and iced coffees gaining in popularity all the time, have you ever thought of that other popular British drink served in a different way –as cold-brew tea?

It’s different to iced tea in the way it is made. Cold-brew tea is made by adding tea leaves to cold water and refrigerating overnight. Tea enthusiasts believe this technique brings out the flavours of the leaves creating a fresh and vibrant taste – something that plain old hot water just can’t do. London even has its own cold-brew pop-up shop – the Kenkō Tea Bar. Now we’re not saying you should devote your whole business to it, but especially with summer on its way, it might be worth a try. Have a look at the following website to find out more.

For more go to: brws.it/coldtea

Be inspired by the amazing range of teas on offer at Samovar Tea Lounge in San Francisco. Discover more at samovartea.com

Can you handle… the spiralizer?

A Japanese invention, the spiralizer is fitted with razor-shape blades enabling the user to wind out ribbons of vegetables.

Not only can this liven up the appearance of a dish, but it also allows the creation of more healthy dishes. For example, ‘courgetti’ (spaghetti made from courgette) is growing in popularity with healthconscious diners, as well as those who just fancy trying something new.

There are plenty of types of spiralizers available online, ranging in price. What will you put in yours?

For recipe ideas go to: brws.it/spiral

DATES

FOR THE DIARY EVENTS TO CASH IN ON

4 MAY May Day

While the tradition of dancing around the maypole might not be quite as popular as it once was, people will still want to feast. A good time to put some enticing offers on the menu.

25 MAY Spring Bank Holiday

The kids are off for the whole week, so maybe consider targeting the younger generation’s appetite.

30 MAY FA Cup Final

If you’re screening the Cup Final, don’t forget to shout about it. A sign outside your establishment with details of the game and any promotions you are running is a must.

21 JUNE

Father’s Day & summer

solstice

Father’s Day

AND the longest day of the year marks a perfect opportunity for food and drink offers.

Pints mean prizes

Some encouraging news from the British Beer & Pub Association (BBPA). According to its latest figures, 2014 has proved to be something of a turning point for Britain’s favourite pub drink, with a 1.3% rise in beer sales. This follows a decade of decline in beer sales and two cuts in beer duty. Could this be a turning point for the golden beverage?

The ripe stuff If your bananas are the wrong side of green, put them in a paper bag, roll it up and within a day or two your produce will be perfectly ripe. Fruits such as bananas naturally emit ethylene gas to help them ripen, so by putting fruit in a paper bag, the gas is sealed and speeds up the process.

INDUSTRY INSIGHT

What we know and how it can help you

LAGER AND BEER

29 JUNE

Wimbledon begins

Anyone for Pimm’s? The perfect time to roll out strawberries and cream.

8 JULY

Ashes first test More than 10 million people watched the first three series of the Ashes in 2014. And be sure to offer cold beer as well as warm beer.

are drinking less frequently, but when they do, they will often choose premium drinks, particularly spirits, bottled lagers and ciders.

ONE IN TEN CONSUMERS YEAR OLDS 18-24

will try a new drink when they’re out, so if you want to encourage more interest in new products, think about running promotions and deals to push sales.

TWO NEW BREWERIES

open every week. As customers tend to like local produce, take advantage of a brewery near you by making contact with them and running a joint promotion.

THE ALCOHOLIC DRINKS ON THE RISE

CIDER

TRENDS It’s the innovation in flavours that is helping push demand. MAKE THE MOST OF IT Be sure to stock some fruit ciders for your customers to try.

SPIRITS WINE

TRENDS If you have a food menu, your customers will expect a wine menu.

MAKE THE MOST OF IT

The increased importance of food is increasing wine consumption.

TRENDS A distinct move towards premium spirits.

MAKE THE MOST OF IT Have a pouring spirit to offer, but make sure your customers can clearly see your premium offerings.

WHAT’S COOKING?

Discover the latest and greatest products for your bar and kitchen

MARKET DELI POTATO CHIPS

Introducing Anglesey Sea Salt Potato Chips (40g) to the Market Deli range. This is a distinctive proposition, in the right format (18/case), perfect for the premium caterer or publican.

SHARWOOD’S NOODLE BOWL

As current trends show a growth in consumers looking for convenient lunchtime solutions, Premier Foods is excited to announce that its new Sharwood’s Noodle Bowls are now available in the foodservice channel.

PIMM’S CIDER CUP

Enjoy the crisp refreshing taste of English cider with the legendary glorious �lavours of Pimm’s. Oh, and it wouldn’t be Pimm’s without a hint of strawberries and cucumber.

MAGGI CRUNCHY BAKE

A pre-seasoned crumb coating for use on meat, �ish and vegetables. The special recipe means that you can cook your dish in the oven, rather than frying, making it suitable for the Healthcare and Education channels.

DAIRY MILK OAT CRUNCH

Oat Crunch is uniquely designed to unlock the huge mid-morning snacking opportunity for chocolate. The product delivers against the mid-morning tick list: low calories but great taste; small portions and portable format; divisible product equals portion control; oats are synonymous with morning.

HULA HOOPS PUFT CRISPS

KP makes a bang with its new product Puft, stemming from its wellestablished brand Hula Hoops. This is an opportunity for light consumption – with only 97 calories per single pack bringing fun to permissible snacking.

KNORR PROFESSIONAL BEEF BOUILLON JELLY

In three varieties – Vegetable, Chicken and Beef – these stocks in a jelly format have been simmered for a richer taste, designed for creating the perfect base. For free Knorr gravy samples, go to ufs.com

DESPERADOS RED

Introducing Desperados Red! Tequila-�lavoured beer with the invigorating intensity of guarana and cachaça �lavours that meets the needs of 18-24-year-old drinkers who like variety and fruity �lavours.

CATERERS KITCHEN

Our own brand is a well-established and much-trusted range of more than 400 products, developed to help caterers keep costs under control. Every product is carefully chosen to match branded quality and deliver great value every day.

CATERERS KITCHEN TUNA CHUNKS IN BRINE

Perfect for searing, grilling and baking. Can also be used in salads and as a sandwich �iller.

CATERERS KITCHEN CHEDDAR WHITE MATURE CHEESE

Quality cheese, which can be grated, sliced or cut into wedges.

A BEAN COUNTER’S GUIDE TO

COFFEE

Add a bit of ﬂavour to your customers’ favourite beverage

Your customers actually want coffee

Despite being known as a nation of tea drinkers, these days the drink of choice bought out of the home is coffee. In 2000, the amount of espresso-based coffee served in branded UK coffee chains stood at 3.2 million cups a week. By the end of 2012, it had risen to a whopping 13.1 million a week.

There are no signs of this slowing down. Quite the opposite. Sales are estimated to rise to 19.1m by the end of next year. In short, coffee is big business – and here’s how to make sure you get a slice of that business.

Get real

1 2 3 4

Even if you are a caterer where coffee is just another drink on the menu, it’s worth making the investment in real coffee. It can be a perk for your existing customers and could help you grab potential customers who are only after one thing – a good

cup of coffee. There is also opportunity for a higher markup and greater return. If you really want to impress, grind your own beans. Otherwise, choose ready-roasted and ground coffee.

Drink in, take out

Whether it’s a black coffee or a vanilla-�lavoured skinny latte, give your customers the option to enjoy it in or out of your premises. Invest in some polystyrene cups, a sign in the window or board outside to encourage passersby to pop in for a takeout.

A little sweetener

Add some �lavour. High-street coffee stores thrive off sales of syrups. Research – courtesy of coffee �lavouring experts Teisseire – shows that one third of consumers add a syrup simply because they want to try something different. Flavours including caramel, amaretto, Irish cream, chocolate and strawberry can offer a new beverage experience to your customers – a coffee with �lair!

5 6

Cool down for summer

With the, hopefully, hot weather upon us, now would be the perfect time to try out some fancy frappés with your customers. The cold-coffee drink with added �lavour and cream is hugely popular all year round, but is a refreshing option for customers wanting to cool down. Making a frappé or iced coffee (the latter is served without foam) is neither expensive nor dif�icult, and you can add syrups too.

The name game

Just like food, you can create a buzz and interest around your coffee offers by giving them special names. If you’ve got a strawberry and vanilla-�lavoured frappé to serve, calling it Summer Melt is a much more catchy name. You can even get your customers involved to come up with names or turn it into a competition to maximize their engagement.

It’s worth making the investment in real coffee – it could help you grab potential customers

Celebrate good times COME ON!

With its ﬂoor-to-ceiling murals, its Tex-Mex classics and its rhythm and blues soundtrack, Swanky Frank’s is always ready for a party

➳ Turn over to �ind out more about Swanky Frank’s

Climb up above the city and Sheffield’s claim to be built – like Rome – on seven hills becomes breathtakingly clear. This is a city whose gradients could challenge a Tour de France champion.

Rising above the downtown bustle, Woodseats is a hilltop suburb of immense appeal. Its busy high street, Chesterfield Road, is lined with independent shops, cafes and bars. A few chains have crept into the mix – Domino’s, Wetherspoons –but the neighbourhood’s busiest joint is a decidedly made-in-Sheffield affair. Not that you’d know to look at it.

Tucked into a recessed nook, complete with a bronze replica of the Statue of Liberty and dayglo neon signage, Swanky Frank’s is a little corner of Uncle Sam’s empire, perched high above the city –its Stars and Stripes flying in the South Yorkshire breeze. And its reputation? It’s as high as the hills that wrap themselves around it.

Swanky Frank’s General Manager, 26-year-old Nick Lyons, shares his ‘all-American’ success story with us.

You have to love what you’re doing. This is more than just a job.

I started in this business at 16, as a glass washer in a bar. But even then I knew this was the business I wanted to be in. I’m a people person, I love socialising. Love looking after people. Yes, the hours can be long and your social life can suffer, but yesterday I came to work feeling tired and opened up my emails. The first thing I read was a review from someone saying what an amazing time they had here and how we made their birthday special. You can’t get a better start to the day than that!

You’re only as good as the people who support you. This is my first general manager’s (GM) role. Before this, I was assistant manager (AM) at a busy venue in the city (The Viper Rooms), so I know all about staff rotas, till checks, overseeing everything. So now I expect that of my AM too. You need to have

We’re slap bang in the heart of a residential community… so incentives such as kids eating free on Saturday and Sunday afternoons work well

Top Swanky Frank’s is a delicious taste of America on a hilltop above Sheffield

Above Small changes, such as cool artwork on the walls, brightly coloured murals and an interesting drinks selection, can make a big difference to your premises and entice customers in

a good team supporting you. As GM, you try and keep a good hand in what’s going on, but you simply can’t be there all the time, which is why a good AM is priceless.

The same goes with the waiting staff. They’re the people your customers spend time with. You have to choose carefully. You can get a good idea within the first two or three minutes. Their enthusiasm and energy will shine through… or not!

Know who your customers are and do all you can to keep them happy.

We’re a fun, family-oriented place. We’re slap bang in the heart of a residential community, with a strong sense of neighbourliness. So we work really hard to offer a warm, genuine welcome to families. That’s why incentives such as kids eating free on Saturday and Sunday afternoons work so well for us and why we’ll show children’s films, give out colouring books and generally keep the kids entertained. That way, mum and dad can relax too. Everyone leaves happy.

Added extras really help drive sales on those difficult midweek days.

You can’t survive on weekend takings alone. You have to work doubly hard to

woo diners in the week. So we’ve brought in Magic Mondays, with a close-hand magician working the tables, and live music on Tuesdays. Keeping a buzz about the place gives us more visibility. It shows people that, if their birthday falls midweek, we’ve still got a great atmosphere here. Oh, and if it is someone’s birthday party, they’ll eat for free. It’s all about giving people a reason to return.

You can never stand still. Resting on your laurels is a very dangerous game. How do you separate yourself from the rest? This is something you always have to think about. And it always has to be worked on and tweaked. You can’t get to a stage where you think you’re better than anyone else. If you do, two months down the line they’ll overtake you. I’ve seen it happen too many times. And sometimes, it can be the little things that give you the edge. The first thing I did when I moved here was to jazz up the bar downstairs with classic American comic covers. They give the place more character, more fun. There’s always something you can do to keep pushing forward and it doesn’t always have to be a massive thing.

The ingredient I couldn’t live without is Cajun spice. As we’re a Deep South, Tex-Mex establishment, Cajun spice is the authentic added ingredient that lends a smokey, mildly hot kick to marinades and rubs. It’s a mix of garlic, paprika, pepper (black and cayenne), herbs and salt. We blend our own from spices and herbs that we buy at our wholesalers, but Schwartz has a great range for the home cook.

It’s good business to have things that make your place stand out, and a great place to start is with your menu. Swanky Frank’s pride themselves on their signature dishes that are all theirs, but there is more appeal than just the food.

CARLITOS’ NEW YORK BURGER

Far left Swanky’s Carlitos’ New York Burger is unique to the diner and provides upsell to its Cheeky Burger Challenge, cleverly promoted by offering the prestige of winning a medal and appearing on the Wall of Fame

Left The Mexican Pizza is an interesting take on the classic Italian dish and showcases Swanky’s taste for the Deep South

Below Providing great-quality vegetarian options keeps all types of customer happy

THE MEXICAN PIZZA

23

VEGETARIAN FAJITAS

We’re known for our burgers and hot dogs, but we never forget our vegetarian customers. Our vegetarian fajitas are probably our most popular meat-free dish. We take fresh peppers, courgettes and aubergines and we sauté them in our special Cajun spices to give them a Deep South kick. They’re so good even our meat-eating customers say they love them. 1

This is our most popular. It’s an in-house burger, with our own Swanky’s cheese sauce, topped with bacon and a salad of crisp iceberg lettuce, sliced tomato and red onions. It’s a stepping stone for those who want to try our ultimate burger – the Cheeky Burger Challenge. This mighty tower of two burgers, onion rings and bacon is a great promotion for us because it makes people want to tackle it for a chance of winning a medal and getting their picture up on the Wall of Fame.

The Mexican pizza is a firm favourite of ours, served with blackened Cajun chicken, jalapeños, and different types of peppers and cheese

Left Swanky’s stays one step ahead of food trends with the valuable support of its wholesaler, relying on them for providing the quality ingredients the venue needs SWANKY FRANK’S THE FACTS

4.5 YEARS

One marketing solution doesn’t �it every type of venue.

We’re aimed at families, so social media isn’t our number-one marketing tool. For us, it’s all about word of mouth. That said, direct marketing can be useful. You just have to be careful with how you employ it. I know from personal experience that too many emails can drive me mad. If someone gets an email shot four times a week, every week, by the end of the month they’ve had enough. I use it more judiciously – if I’ve got something to say, I’ll communicate it.

Having a good relationship with your wholesaler is essential.

We were serving the all-American handmade burger and pulled pork way before they became the must-have menu items. They’re still popular, but we’ve just

Left They refuse to sit on their laurels at Swanky’s and keep the offers coming to bring customers in every day of the week

350 BURGERS A WEEK BURGER VARIETIES

refreshed our menu and added an amazing Jambalaya (a bit like a Deep South take on Spanish paella), fajitas and surf’n’turf-style dishes. So it’s important to have a good connection with your suppliers. When we re�ine the product, we need to know we can rely on them to give us the very best quality ingredients. We are what we serve. We’re not trying to change the world. Just give people great food and a good time.

Remember to give every customer the complete package.

A few years ago, you’d go for a drink, eat out and not think twice about it. Now people are more cautious. That’s understandable. Socialising is a considered choice. Food and drink is 80% of that. The other 20%? It’s lots of things: is the music too loud? Is it too hot in here? Is the waiter having an off day? But, basically, it all comes back to the same thing: does your customer feel loved?

60 COVERS IN TOTAL

9 KITCHEN STAFF

9 STAFF FRONT OF HOUSE

TO DAD, with love

This June, make Father’s Day a real celebration and watch the takings put a smile on your face too

Often eclipsed by Mother’s Day, June’s annual show of affection for dads is a great opportunity to perk up sales and showcase your new season menus ahead of high summer. Put Sunday 21 June in your diary right now.

In fact, the day is actually the third most popular date for dining out (after Valentine’s Day and – you guessed it – Mother’s Day).

So this year, what do you give the man who’s got everything? Simple. A good time.

Great opportunity

Market intelligence company, Datamonitor, estimates that, this year, consumers will spend £800 million on celebrating dads.

help to boost takings in those venues that plan ahead for the occasion.

With up-tempo occasions becoming ever more important to the on-trade sector, there’s no reason why the third Sunday in June can’t be one of your busiest of the year.

‘Four in every ten alcohol serves are related to special occasions,’ said

Restaurant Association, of those who choose to treat dad to a meal out, 67% say they’ll go out for dinner, 2% will go out for lunch, 10% for brunch and 11% for breakfast.

So play the day right and you could see a fifth of your takings made before midday.

Experiential dining

Four in every ten alcohol serves are related to special occasions, the essence of on-trade is ‘a place where good times happen’

But what’s more likely to get your mouth watering is that a cool £180 million of that total is spent on meals out.

That’s a lot of happy, well-fed daddies. And a lot of happy food and beverage venues too.

Datamonitor has predicted that a sharp increase in promotions and advertising by restaurants and pubs will help boost customer numbers this year, and deals will

Heineken’s Richard Yates. Increasingly, he says, the essence of on-trade is ‘a place where good times happen’.

Hopefully, your venue is already a big favourite with dads. But regardless of where you rank on their hit list, there are some sure-fire ways to boost profits.

Not just Sunday lunch

Key to a successful Sunday is to think about the whole day. According to the

‘The percentage of total on-trade featuring meals has risen to 34% from 27% in 10 years,’ said Richard. ‘But it’s all about the experience. Get that right, and the rest will follow.’

It’s a philosophy shared by Accolade Wines’ Jane Robertson.

‘Why wouldn’t a venue want to have fun with Father’s Day?’ she asked. ‘It’s nice to be able to talk to men – without having to default to sport – and to bring the family together.’

To make the most of the occasion, says Jane, it’s best to break it down into the type of celebration you’re wanting to attract and plan promotions and incentives accordingly.

‘A good idea is to offer something for the fathers who are going out for a drink with a grown child,’ Jane said. ‘That’s where

£180m is forecast to be spent on eating out on Father’s Day, according to Datamonitor

Below Offers covering all bases will persuade diners to choose your venue and increase spend

A SPECIAL BREW FOR A SPECIAL DAY?

Getting the balance right in your drink offering

We’re heading into summer and there’s every possibility Father’s Day could be a scorcher. So think about your drinks selection accordingly. Sunny days call for a refreshing makeover of your chilled drinks o er.

‘Cider is selling really well and sales of premium branded cider are set to rise sharply this summer,’ said Heineken’s Richard Yates.

‘To maximise on celebration-style events, instead of going for a standard cider, introduce a second ﬂavoured or niche cider. This could excite consumers and encourage them to trade up. Consider stocking a range that consumers are willing to pay more for.’

But remember the sunshine beers, such as Sol, Corona and Sagres, too, Richard says. Get the mix right, and with a little luck, the sun will shine on your venue.

Right Starters and desserts that can easily be shared encourage diners to eat out, and eat more

GET SOCIAL – SPREAD THE WORD

ADVERTISE your o ering early. Using social media is a great way to promote it and increase footfall, however, traditional methods, such as menu boards and table talkers, also work well.

Mark Rigby, Premier Foods

REMIND customers and potential customers of the date for Father’s Day. And then tell them what you are doing for it.

Jane Robertson, Accolade Wines

1 2 3 4

CONSIDER that although it’s Father’s Day, it’ll be mum (or the kids) who’ll be booking. So when you write your Facebook

post, tweet or press advert, build your o er around families. Show how much you love the little ones. O er family quizzes, prizes for the best superhero costumes, keepy-uppy competitions – have fun!

David Lloyd, writer

ONLINE is where your potential customers are researching. When they look at your social media or website, ensure your Father’s Day o ering is obvious.

Richard Yates, Heineken

Encourage families to dine out by offering dishes that can be shared… starters or desserts can easily be shared at a large table or between two

something like a ‘buy two glasses get the rest of the bottle free’ style promotion may be useful.

‘The other is going to be a meal occasion where food pairing will be well received. For example, money off a bottle of wine when dining could help incremental sales.’

And of course if dad likes a pint, make sure you have brand-appropriate serve wear, a tempting range of premium brands, and a well-stocked array of bottled beers.

Go premium

‘Consumers’ tastes have evolved,’ added Richard. ‘Celebrations call for more premium experiences, so venues that pioneer new segments and stock a mix of premium beers are likely to be chosen as places where whole family gettogethers happen.

‘Competition for the leisure pound has increased signi�icantly. The right brand in the right outlet will bene�it from a consumer who is willing to pay more.’

Something for the kids

For Mark Rigby, Executive Chef at Premier Foods, Father’s Day is, �irst and foremost, about families. It’s a day for dads, yes, but treat it as an eating-out occasion for all the family and watch your takings rise.

‘Make sure you offer promotions aimed at children,’ Mark said. ‘It acts as a means of drawing in customers by encouraging parents to organise a family get-together.’

Once the family’s settled, it’s time to work on creating the best possible environment for them to explore your offer more.

Ideas to boost pro�its

‘Encourage consumers to increase their spend by creating set meal deals, such as offering two courses for a �ixed price,’ Mark suggested. ‘This will prompt diners to sample more of what’s on offer and potentially increase the probability of them ordering dessert.’

Other tips? Try introducing more premium dishes that will improve gross pro�it, such as more expensive cuts of meat. And, as it’s a social occasion, make the meal sociable too.

‘Encourage families and friends to dine out by offering dishes that can be shared,’ Mark offered. ‘Starters like antipasti and garlic bread or desserts such as a pavlova or tarte tatin are great dishes that can easily be shared at a large table or between two.’

Look after dad, keep the kids happy, celebrate the fun that happens when families get together and, this June, fathers everywhere could, well, just make your day.

Don’t miss our summer issue – out at the end of June

COST SECTOR

HEALTH AND HYDRATION

Because keeping hydrated is as important as keeping healthy.

CATERER

CONNECTIONS

is available exclusively from your local Landmark Wholesale member depot (for locations see map on p41)

ON-TRADE

BEST BBQ EVER

Everything you need to know Sauces, marinades, cuts of meat, slaws and sides, garnishes, veggie options, hog roasts, best beers, condiments, breads.

QUICK SERVE

SUMMER SPECIAL

● Make the most of the weather, come rain or shine

● Easy ingredient swaps for healthier choices

● Milkshakes ● Small plates ● Juices

FESTIVAL CATERING

Discover how it’s done, by a pro.

INDUSTRY INSIGHT ● INTERVIEWS WITH EXPERTS ● SEASONAL SUGGESTIONS ● COMMENT AND ANALYSIS

LUST FOR LUNCH

For easy ways to make your business the ﬁrst choice for customers, follow our advice below

Three lunch trends stand out this summer for caterers to take advantage of: healthier choices; fresh food; and smaller-size portions for eat-in lunches. Consumers say they look to see whether outlets serve healthy options before visiting at lunchtime, so offering a wide range of dishes, such as wraps, rice boxes, pasta pots, and savoury and fruit salad pots, is key to keeping and growing custom. Remember to clearly �lag up that these items are low-fat, low-sugar and low-salt. Where you can, also state the number of portions of fruit and vegetables in each dish.

Focusing on the word ‘fresh’ is key too. Field fresh is best. And don’t forget to shout about it to your customers.

For those who offer sit-down food options, research shows diners want smaller-size lunch portions. Results from

This page Customers expect more than just a sandwich option these days. From a porridge brunch, to a tasty salad or hot food, rethink your lunch offering

savouryandfruitsalad pots, is keytokeeping dgr ngc

Technomic’s Lunch Consumer Trend Report show that three out of ten consumers (29%) expect outlets to offer smaller lunch portions, and 36% (up from 31% in 2011) eat a lighter lunch during the week.

High-street brand trends

Keeping an eye on what the large highstreet chains are doing will prove bene�icial. Pret A Manger and EAT have been improving their menus with new soups, stew pots, and mac ‘n’ cheese with toppings. Porridge pots are now being seen as an all-day option rather than just a breakfast meal – London’s �irst porridge pop-up, Porridge Cafe, is set to open soon serving sweet and savoury options. The major high-street players are also smart at making a pro�it from seasonal fare. Welcoming in the summer means offering salads using ingredients such as fresh peas, light cheeses like feta, lemony herbs, British leaves and salad vegetables, and summer fruit puddings, yoghurts and jellies (always a favourite with adults and children alike). Spanish omelettes or an Italian frittata are cost-effective offerings and marry perfectly with a salad as the day heats up.

3 takeaway packaging ideas

RECYCLABLE Keen recycling targets and increasingly environmentally conscious consumers are encouraging the development of a sustainable food packaging supply chain. Recycled card boxes are a fresh, modern way to present food.

BOXED DESIGN Snacks for takeaway are appearing on menus at several of the key quick-service chains, promising consumers either a ﬂavour-packed complete main dish or a hearty snack in the convenience of an easily portable (and easy to eat from) container.

DISTINCTIVE Whether boxes are positioned as a healthy meal for one or a more indulgent, shareable snack, boxed fare o ers takeaway and casual dining operators a good opportunity to stand out from the crowd via distinctive packaging and modern convenience.

80% of consumers have bought soup at lunchtime in the past six months

Soups for all seasons

As the blurring of mealtimes trend continues, consumers regularly enjoy a quick, easy soup for lunch. What used to be a winter choice is now a favourite all year round and can be a pro�itable option.

Andrew Newson, Category Manager at Nestlé Professional, said: ‘Research has shown that lunchtime is the peak time for sales, 80% of consumers having bought soup at lunchtime in the past six months. Our Maggi Soups range provides a quick, �illing and healthy lunch-to-go.’

Variety is the spice of lunch

Don’t always serve your sandwiches on just brown and white sliced bread. Offering an interesting range of breads – including a gluten-free option – can really help to attract diners.

New types of breads and �illings are an inexpensive way to expand ranges and to embrace new food trends, such as US diner-style �lavours and newly explored ethnic ingredients. For instance, hot baguettes or toasted sandwiches call for US diner-style �illings such as pulled pork and barbecue hot sauces.

Somewhere in the region of 99 million ‘lost’ coffee sales in the out-of-home market can be attributed to poor quality

Gourmet coffee is the norm

As British consumers have embraced the coffee shop culture, quality fresh coffee and a variety of coffee drinks are now expected everywhere, from pubs, tea shops and cafes to takeaway outlets and street food stalls.

Lynn Little, Standard Ingredients Lead at Nestlé Professional, said: ‘Somewhere in the region of 99 million ‘lost’ coffee sales in the

PICNIC WEEK 13-21 JUNE

Give your customers the chance to enjoy the great outdoors

National Picnic Week aims to provide people with the ideal opportunity to get together over a picnic, with advice, tips, recipes and information to make sure everything from the food and drink to the location and surroundings are spot on.

This is a perfect opportunity to highlight picnic snacks and beverages: go traditional with sausage rolls and mini pork pies, or go modern with wraps and subs, along with crisps, pretzels and nuts. Drinks can include individual juice and cordial cartons, as well as ﬁzzy canned drinks.

24% of customers want confectionery included as part of their ideal meal deal

Getting the best from meal deals

Meal deals are a great way of boosting proﬁts and sales. Pricing is key in order to make a proﬁt and attract custom, so it’s best to look out for special o ers on meal deal add-ons, such as crisps. KP Snacks has a range of crisps to suit all types of meal deal. For a premium o ering there’s O’Donnells, for a heartier choice there’s McCoy’s or for family meal deals there’s Hula Hoops, Skips and Pom-Bear. For garnishing sit-down meal deals, KP Snacks o ers Penn State Pretzels, Brannigans and KP’s Fresh ’n’ Golden Crisps.

out-of-home market can be attributed to poor quality, as people are happier to go without than settle on a product that’s less than perfect. As consumers have come to expect barista-style coffee wherever they go, there’s a clear opportunity to deliver a product that guarantees speed, consistency and quality.’

Sweet tooth

Most people looking for lunch fancy something savoury followed by a sweet delight, be it a healthy fruit salad or yoghurt, or an indulgent treat like a cookie or chocolate bar. They might also buy something sweet at lunchtime to save for later as an afternoon pick-me-up.

Bep Dhaliwal, Trade Communications Manager at Mars Chocolate UK, commented that the confectionery category is valued at over £5 billion. He said: ‘Based on research carried out by him!, we know lunchtime meal deals are a popular mission, and are a great way of increasing spend – 24% of consumers want confectionery included in the ideal meal deal.’

Serves 10

Prep 15 mins

Cook 10 mins (for rolls)

For the filling:

l 100ml Knorr Patak’s Korma Create More Concentrated Sauce

l 100ml low-fat plain yoghurt

l 500g skinless chicken breast, finely chopped

l 200ml Hellmann’s Light Mayonnaise

l 60g red onion, finely sliced

l 60g red pepper, finely sliced

l 60g green pepper, finely sliced

l 60g yellow pepper, finely sliced

l 15g coriander, chopped

For the kathi rolls:

l 3 eggs

l salt, to taste

l 10g coriander, chopped

l 500g plain flour tortillas

l 1 tsp oil

1 For the filling, mix the korma sauce and yoghurt together. Add the chicken, coat and leave to marinate, preferably overnight.

2 Preheat oven to 200˚C/180˚C fan/ gas 6.

3 Cook the chicken in the oven until cooked through and juices run clear. Leave to cool.

4 Mix the chicken with the mayonnaise.

It’s not easy to find suitable and costeffective recipes that can be scaled up for large parties. That’s why we’ve put together these six easy new recipes for your team to create

5 For the kathi rolls, break the eggs into a tray and add salt and coriander. Beat until the white and yolk are mixed thoroughly. Dip the tortillas in the egg mix one by one.

6 Heat the oil in a non-stick frying pan and shallow-fry the tortillas, turning regularly, making sure the egg is cooked.

7 Mix the onion, peppers and coriander together.

8 Lay the tortillas out on a clean, dry surface and put 2 tbsp of chicken filling on one side of each tortilla.

9 Put a handful of onion mixture over the chicken and fold the tortilla like a spring roll.

10 Cut the filled tortillas in half diagonally and serve.

Serves 10 Prep 10 mins

Cook 20 mins

l 250g pasta shapes of choice, try penne, macaroni or even spaghetti

l 250g frozen peas

l 250g chopped roasted green or red peppers (for ease, try product in jars)

l A few chopped sundried tomatoes

l 15 large free range eggs

l 250ml milk

l Good handful of chopped fresh parsley or chives

l 2 tsp English mustard

l Ground black pepper to season

l Knob of butter

l 250g Caterers Kitchen Mature Grated Cheddar

l 50g grated formaggio cheese

l 50g Cheese Warehouse Cheddar Crunchy Crumbs (Cheese & Breadcrumb blend), optional

1 Cook the pasta in boiling water until al dente. Add peas for final minute of cooking. Drain and rinse with cold water. Stir in the green or red pepper and sundried tomatoes. This can

be made in advance.

2 In a jug, blend the eggs, milk, herbs and mustard, and season with black pepper.

3 Melt the butter in a high-sided frying pan. Layer the ingredients as follows: add half the pasta mix and spread over the base of the pan, pour over half of the egg mix and add half of the mature cheddar. Then repeat with the remaining ingredients, finishing with the remaining mature cheddar and the grated formaggio cheese on top.

Serves 10 Prep 20 mins

Cook 25 mins

l 700g Homepride Bolognese Sauce

l 400g tinned tuna (drained and flaked)

l 20 cannelloni tubes

l 600g cheese sauce

l 100g grated cheddar cheese (optional)

1 Preheat oven to 180˚C/160˚C fan/ gas 4.

2 Mix 400g of the Homepride Bolognese Sauce with the tuna.

3 Pipe the mixture into each of the 20 tubes.

4 Spread the remaining 300g of Bolognese Sauce over the base of a suitable

baking dish and lay the tubes evenly on top of the sauce.

5 Cover with the cheese sauce and sprinkle with grated cheese, if using.

6 Bake for about 25 minutes, until the cannelloni tubes are cooked through and the top is golden brown.

7 Serve 2 cannelloni per portion with a side salad.

Chef’s tip For this recipe you can either use dried cannelloni tubes or blanched lasagne sheets.

4 Cook on the hob over a low heat until set, about 10-12 minutes.

5 For a real crunchy treat, top with the Crunchy

Crumbs Cheese & Breadcrumb blend and brown off under a preheated grill.

6 Allow to cool slightly before slicing into portion-

controlled wedges.

7 Serve hot with vegetables or potato wedges for a main meal or cold for a salad or deli bar option.

Makes 12 large cookies

Prep 15 mins Cook 12 mins

l 50g caster sugar

l 110g soft brown sugar

Serves 10 Prep 10 mins Cook 25 mins

l 10 portions of chicken breast (60g each for primary school servings)

l 1 large egg, beaten

l 100g Maggi® Lemon and Herb Crunchy Bake

l 10 flour wraps

l 100g light mayonnaise

l 75g shredded lettuce

l 100g sliced cucumber

l 100g diced tomato

l 50g olives, sliced

l 200g feta, crumbled (substitute with grated cheddar if preferred)

1 Preheat oven to 200˚C/180˚C fan/ gas 6.

2 Dip chicken in egg to coat. Press firmly into the Crunchy Bake mix until all sides are well coated.

3 Place the portions on a preheated,

parchment-lined baking tray and bake for 10-25 minutes, depending on portion size. Ensure chicken reaches a minimum core temperature of 75˚C. Leave to cool, then slice.

4 Lay the wraps on a board. Spread each with 2 teaspoons of light mayo and some lettuce. Add some cucumber and tomato, then lay slices of chicken down the middle of each wrap. Top with the olives and cheese.

5 Roll each wrap tightly. Cut in half to serve immediately, or wrap in foil to serve at the grab and go counter.

Chef’s serving tip

As a sit-down meal: put salad in a bowl, place chicken on top, and serve warmed wrap on the side.

Serves 10

Prep 20 mins Cook 30 mins

l 2 tbsp olive oil

l 150g onions, sliced

l 4 cloves garlic, chopped

l 150g mixed peppers, diced

l 100g frozen peas

l 2 tomatoes, chopped

l 4g paprika

l 800ml Bisto Vegetable Bouillon (made as per instructions)

l ground black pepper

l 300g long grain rice

1 Heat the olive oil in a large non-stick frying pan, add the onions and garlic and cook for about 3 minutes until soft.

2 Add the peppers and peas, stir well and cook for a few more minutes.

3 Add the chopped tomatoes and paprika, and stir.

4 Pour in the Bisto Bouillon and allow to simmer gently. Season if required.

5 Add the rice and cook until the liquid has absorbed and the rice is cooked (this should take about 20 minutes). Add a little more water if required. Serve.

l 110g unsalted butter

l 1 large free range egg, beaten

l 3 drops vanilla extract

l 155g plain four

l 2 pinches baking powder

l 170g M&M’s

1 Preheat oven to 180˚C/160˚C fan/ gas 4.

2 Line 2 baking trays with baking parchment.

3 Mix the sugars and the butter together. Add the beaten egg and vanilla extract and mix well.

4 Sieve the flour and baking powder into the creamed mixture and mix well; make sure that none of the flour is left on the edges of the bowl.

5 Add the M&M’s. At this point you should be able to make a ball without it being too sticky. If it is sticky, add a few teaspoons of flour.

6 Roll out balls the size of a walnut and place evenly on the baking tray, with six balls on each tray.

7 Bake in the oven for 10-12 minutes. Place on a cooling rack to cool.

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Seasonal produce

Summer begins here

Come May, customers are looking for lighter dishes, yet still want meals packed full of �lavour. Let the best of British inspire you

SEA BREAM

This versatile white �ish is popular thanks to its mild and delicate �lavour. Bream is a staple ingredient in both Portugal and China. Delia Smith suggests dipping in seasoned �lour before frying, for a crispy �inish.

SERVING SUGGESTIONS

● Baked sea bream with lemon and parsley

● Sea bream with ginger, chilli and spring onions

● Baked sea bream with tomatoes and coriander

BEST OF THE FRUIT & VEG

On average, each person in the UK eats 9,000 peas a year.

Recipe

Green pea hummus is super-easy to make.

● Boil and blend 200g peas.

● Add a garlic clove, 1 tbsp of tahini paste, salt, pepper, juice from half a lemon and a dash of olive oil, to feed 4.

● Serve with pitta bread for a light snack.

STRAWBERRIES

British strawberries are renowned for their sweet taste, juicy texture and distinctive aroma. Typically used in desserts, they also work well in savoury dishes.

Recommended uses

● Sweet Serve with crème fraîche and maple syrup.

● Savoury Chop and add to a salad with avocado and black pepper.