Foodservice@Booker Issue 29 - July-August 2026

GOING STEADY

Put monster in the mix.

Kate Nicholls, Chair of UKHospitality

“Pub bookings were up almost 300% for the first England World Cup game showing that, despite the later than usual kick-off times, England fans want to get together to watch the game, cheer on the team and support their local. The World Cup will be a massive boost for our pubs and bars, with sales set to be up more than 40% across the group stage as fans gather for the games.”

Helen Baird,

The Bay Tree, Cornwall

“Booker's depot staff make me feel quite special; it’s a pleasure to go and shop there. I just go and pick up a little bit of fresh produce and to see what’s on because they’re getting quite a lot of new lines. The prices are competitive. They do deals. They keep me in the loop, and I see what they’ve got on the shelves for inspiration.”

Jenny Bygrave, StedyChefs Learning Centre, Tuebrook “Students learn food prep, health and safety and food hygiene. If they are able, we train students to gain their Food Hygiene Level 2 qualification with us, which you need if you're going into hospitality. We also show them how to look after their own uniforms — how to wash them and iron them. We teach them first aid too.”

Bigger share of the profits

Booker’s popular Chef’s Menu food to share range continues to help deliver extra footfall, sales and profits for foodservice customers and a slew of new launches is set to help that trend continue over the summer.

The new lines join an already extensive range and help foodservice businesses tap into the lucrative sharing food and world cuisine megatrends quickly and easily.

Perfect for everything from small plates and tapas to classic buffets, the mouth-watering range offers the perfect platform to build profit-driving themed platters that will be perfect for groups over the coming summer months.

News

7 More than 600 prices locked down until 8th September 2026.

9 Pub bookings rocket almost 300% for the first England World Cup match.

Own Brand - The Chef’s Menu food to share range continues to grow.

Jumbo Dogs - Creative ways with hot dogs to drive up sales.

Iced Drinks - Generate cool sales with iced drinks this summer.

12 The Bay Tree - Cornwall café earns a prized spot at the heart of the local community. 22 StedyChefs - Innovative Liverpool learning centre teaches adults with learning disabilities how to cook and other key life skills.

Added Value ServicesMake more of payments with WorldPay.

Booker Networks - Disability Network flourishing at Booker.

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OVER 600 PRICES LOCKED DOWN UNTIL SEPTEMBER

Booker has made it easy for its foodservice customers to plan their summer menus by locking down prices on over 600 products until September.

ACROSS THE BOARD

As summer gets properly underway, Booker is helping its foodservice customers plan their menus with confidence with the launch of another price guarantee programme.

Prices on more than 600 popular products have been locked down until 8th September to help you plan the summer with complete confidence in your profit margins.

As usual, the price guarantee covers a vast array of product categories, both food and non-food. The guarantee

always includes products that you use every day in your business with the fantastic locked down pricing helping you to make more and save more over the coming months.

This represents another great opportunity to boost footfall, sales and profits at a critical time of year.

The current lockdown also includes a huge range of fantastic value own brand lines to help you grow margins and keep costs down without sacrificing product quality.

The 600+ products included in the pricing lockdown cover all major product categories and many products that your business will use on a daily basis. Categories covered include:

 Cleaning

 Paper Goods

 Disposables

 Wine

 Low and No Alcohol

 Beers, Lagers, Ciders

 Spirits

 RTDs

 Mixers

 Soft Drinks

 Syrups

 Hot Beverages

 Biscuits

 Grocery

 Ice Cream/ Toppings

 Chilled

 Bakery

 Frozen

 Desserts

 Meat

SPEND INCREASES AS CONSUMER CONFIDENCE ‘BEGINS TO RETURN’

Spend rose in May as confidence in the UK, European and global economies all climbed, with concerns about rising energy, fuel and food prices beginning to ease.

Consumer card spending grew 0.8% year-on-year in May, up from April’s 0.1% decline, with both essential spending and non-essential spending on the rise (0.7% and 0.9% respectively).

That’s according to the latest Barclays Consumer Spend report, which found that confidence in the UK, European and global economies all rebounded in May, returning to the levels seen at the beginning of the year after declining in March and April.

Travel spending fell 5.8%, marking its third month of decline, with airline spending down 12.9%, suggesting an opportunity for domestic foodservice

operators. A fifth of consumers say they are taking a staycation this year.

Consumers’ confidence in their household finances and ability to live within their means also grew by 1%, while consumers’ confidence in their ability to spend on non-essential items grew to 52% (up from 49%), another positive sign for foodservice businesses.

Challenges remain, however, with 42% of people saying they are limiting their spend on takeaways and meals out to help them manage their budgets. Despite this, restaurant spend saw a 0.4% increase, while takeaway spend increased by 2.9%.

Bookings to watch England’s first game in the pub were up 293%, with the hospitality sector set for a 42% sales boost across the group stage, according to new data from hospitality technology provider Zonal.

The hospitality sector benefits enormously from major football tournaments, with analysis of transaction insight by Reward showing England group games at Euro 2024 delivered a 42% sales increase.

UKHospitality predicts a similar boost during this World Cup. Kate Nicholls, Chair of UKHospitality, said: “Bookings were up almost 300% for the first game showing that, despite the later than usual kick-off times, England fans want to get together to watch the game, cheer on the team and support their local.

“The World Cup will be a massive boost for our pubs and bars, with sales set to be up more than 40% across the group stage as fans gather for the games.”

Since first opening in 2002, The Bay Tree has grown steadily in the hearts of its customers under the caring and careful ownership of Helen Baird.

NOURISHING ROOTS

Helen Baird’s love affair with foodservice began in her early teens. “Economic science was the only thing I enjoyed at school,” she says. “I love food, I’m a bit of a feeder!”

She went on a work placement at a wine bar in Truro and never looked back. “I was put in the kitchen and it was a real eye opener. I loved the vibe and they kept me on at weekends.” By 15, she was working there full-time. “It was the best time but, unfortunately, the guy that owned it sold it.”

The Lowdown

Venue name: The Bay Tree

Location: Goonhavern, Cornwall

Format: Café and restaurant

Caterer: Helen Baird

Opening hours: Monday-Saturday 9am-4.30pm; Sunday: 9am-4pm

Staff: 14

Seats: 96

A few years later, her old boss tracked her down and convinced her to work for him at his new venue in the Channel Islands. “We ran a fantastic auberge. It was in the 90s when gastro was just taking off. It was the days of the first balsamic vinegar in olive oil, sun dried tomatoes and pine nuts in salad.”

They made the most of locally sourced food. “We’d get huge turbots and fresh crab, and spinach out of the fields.” She thrived on feeding regular customers. “We’d see their name in the book, and we’d make the foods they liked.”

Eventually, she returned home and worked at several cafés and restaurants before deciding to start her own business in her early 30s. She went to meet a man who had bought a garden centre in Goonhavern and wanted to set up a café. “We shook hands over a pallet of compost,” she says. She then remortgaged her

house to pay him £10,000 for the lease. “It was a gamble but if somebody backs me, I don’t want to let them down, so I lived in a mate’s lounge and rented my house out and raised the money.”

But the money only afforded her the shell of the building, and she still had to install flooring, heating and lighting.

“I varnished seven [floor] coats by myself with a mop,” she says. “I bought big pine tables and chairs to make a cottagey feel – I was taking bits from everywhere I’d worked. The crockery cost £4,000. I learnt if you don’t buy good, you keep buying – if you drop it, it won’t smash.”

She opened the café in August 2002 and was mindful not to spend beyond her means.

“I didn’t go crazy,” she states. “I had a bookkeeper who kept my feet firmly on the ground.

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“Every three months he’d do my accounts for me so I could see where I was doing well and where I was failing. It was like going to see the headmaster! If I was getting excited about something, he’d bring me back down to earth – highlighting if I was buying too much for what I was selling, or if I wasn’t charging the right prices.

“I’ve kept those checks in place to this day; it was a good learning curve.”

She claims that the garden centre is very popular with older people. “I’d love to have youngsters with their matcha lattes, but it’s just not where young kids go.” So instead, her menu caters to the silver market. “We do a cooked breakfast in the morning. Then we go straight into lunch service. We do ciabattas, wraps, paninis and jackets, as well as daily specials. Traditional dishes are popular with older people –lasagne, cottage pie, steak pie and Sunday roast. Our top-selling meal is ham, egg and chips.”

Coffee and cake are also a winner. “We bake about 70% ourselves and buy in a bit to keep us topped up and keep up with the workload. We do cream teas too. The coffee market is what I’m trying to keep on top of as it’s something everybody can just about still afford.”

The Bay Tree has become a hub for plenty of local organisations.

“We have a motorcycle group, the WI group, a mental health group, local village get togethers. It’s a bit of a meeting place here,” says Helen.

It may be a far cry from the auberge, but the lessons learnt there have stayed with her. “We know people’s first names, we know what table they like, the way they like their

food,” says Helen. “We remember Marjory doesn’t want cheese in her salad – that’s why we’re popular.”

After 24 years, she’s seen several generations of customer. “I’ve seen their kids and grandkids. The babies they came in with are now wanting jobs with me! The time has just flown.”

Booker has been her main supplier for the past decade. “We get 6070% of our stock from Booker. A lot of fruit and veg comes from them, all my meat, some dairy and dry goods. The cooked ham is great; that’s just something else!”

She has regular deliveries to the venue – “the delivery drivers are incredible”. So visits to her local Newquay depot are mainly for top ups and to catch up with the Booker team.

Nescafé

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M318647 (case)

Nescafé

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M318795 (case)

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U Y

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“They make me feel quite special, it’s a pleasure to go and shop there,” says Helen.

“I just go and pick up a little bit of fresh produce and to see what’s on because they’re getting quite a lot of new lines. The prices are competitive. They do deals. They keep me in the loop, and I see what they’ve got on the shelves for inspiration.

“I’ve used Booker for about 10 years now and the team there are second to none,” she says. “I love going there. I walk into that branch and they are fantastic. There’s Del, the manager, and then you’ve got Martin, Philip, and Brian on the butchery team. They’re always immaculate wearing their uniform. The butchery team is passionate about what

they do. It’s like having a village butcher in store. “People coming to poach my trade have no chance.”

She also admires Booker’s commitment to staff training, noting how she has enjoyed watching younger staff develop over the years. “I can see that Booker is really investing people.”

Helen is equally nurturing of her own team, with staff fondly referring to her as ‘Work Mummy’.

“I have a wonderful gang. Obie in the kitchen has been with me since 14 as a dishwasher. Now he does breakfast and runs half the kitchen.

“Craig, the manager, came here when he was just a kid.

All the oldies love him.

“Debbie has been with me 17 years. I put her on breakfast and she’s like a machine, she’s brilliant!

“Another girl, I call her the Silent Assassin because she’s just such a character. She does all my ordering for me and makes all the cakes. It’s great seeing her grow.

“I couldn’t have done it without my incredible team.”

The Bay Tree might be flourishing, but Helen is never one to rest on her laurels. Every year she reinvests in the business. “We bought a new coffee machine for £11,000 and a new steam oven, £14,000,” she says.

THE TALK OF THE TABLE

Looking after the pennies

Despite her success, Helen remains a shrewd operator. “The accounts are still doing well, but I’m twitching when it’s quiet, I’ll ask if anyone wants to go home early,” she says.She also drills into staff the importance of avoiding waste. “I make sure staff scrape every bit of cheese out of that grating machine – they look at me as if to say, ‘that’s only 50p’ – yep it’s 50p!” She might be a strict boss, but she is also keen to share the rewards. “At the end of the year if we’ve profited, then staff benefit too. I do look after them. That comes from the passion of making the business work.”

This year, Helen has splashed out on a new kitchen floor, a counter, wallpaper and a fresh lick of paint.

Her balanced approach to finance has set the restaurant in good stead, but it’s the joy her dishes bring that really drives Helen – and what keeps her customers loyal.

“It makes me really happy to please people through food,” she beams.

It’s clear that The Bay Tree has firmly planted itself into the fabric of the Goonhavern community.

Despite her success, Helen remains a shrewd operator. “The accounts are still doing well, but I’m twitching when it’s quiet, I’ll ask if anyone wants to go home early,” she says.

She also keen to avoid waste. “I make sure staff scrape every bit of cheese out of that grating machine – they look at me as if to say, ‘that’s only 50p’ – yep it’s 50p!”

She might be a strict boss, but she is also keen to share the rewards. “At the end of the year if we’ve profited, then staff benefit too. I do look after them. That comes from the passion of making the business work.”

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The Lowdown

Venue StedyChefs Learning Centre

Operators Jenny and Stephen Bygrave

Location Tuebrook, Liverpool

Opening hours · Students are picked up from 8am and dropped back from 3pm Monday to Friday'

Number of staff 9

Number of students 65

LIVE, LAUGH, LEARN

With support from Booker, StedyChefs is teaching adults with learning disabilities how to cook, clean and care for themselves, while filling their days with fun.

Lined up behind their workstations in smart chef’s whites, navy aprons and brightly coloured bandanas, everyone is busy at work, oiling pans, mixing seasonings, and slicing and dicing veg. But despite its high level of professionalism and meticulous hygiene standards, this is no ordinary kitchen.

The StedyChefs Learning Centre in Tuebrook, Liverpool, is dedicated to teaching cookery skills to adults with disabilities and learning difficulties. The centre has grown exponentially since it was founded nine years ago by Jenny Bygrave and her chef

husband, Stephen. The couple had been running a foodservice recruitment agency for two years when they heard that a café they had provided a relief chef for was due to close. Knowing that the café ran sessions teaching people with learning difficulties how to cook, the pair decided to take matters into their own hands and set up their own venture in 2017.

With Stephen having worked as a chef since the age of 16, and Jenny’s previous experience as a support worker for children with learning disabilities, they had the perfect skillset combination to set up a culinary learning centre.

They started with the original five students from the café, but they now teach a total of 65, with up to 30 attending the daily sessions Monday to Friday.

Students are taught a wealth of culinary skills. “They learn food prep, health and safety and food

hygiene,” explains Jenny. “If they are able, we train students to gain their Food Hygiene Level 2 qualification with us, which you need if you're going into hospitality.”

Fun is high on the agenda, and meals are based around different themes to keep the students engaged.

An Around The World theme saw the students whip up Portuguese peri peri battered fish with harissa couscous; Greek feta cheese meatball bake; and Spanish tapas. Meanwhile, 80s inspiration saw them create prawn cocktails and pork pies, and dress up in leg warmers, neon tutus and fingerless gloves. “It’s not like it’s a real job,” says Jenny. “We just have a laugh in here.”

But when it comes to education, she’s serious. “It’s really important to learn because they've got to be able to know how to eat and cook for themselves,” she says. “We try and incorporate a lot of healthy recipes so they're not just going out and making microwave meals.”

The skills students pick up at the Learning Centre go far beyond cooking. “We also show them how to look after their own uniforms — how to wash them and iron them,” explains Jenny. “We teach them first aid too.”

Students are also taught gardening skills. “They grow their own herbs, potatoes and tomatoes that they then use in the lessons,” she says. In addition, the centre runs art and woodwork classes.

Wherever possible, students are taken out into the community. They have visited a group of elderly people to cook for them and also to socialise with a game of bingo. Later this summer, they are set to go on their first camping trip, where they will cook outdoors.

They have also visited a hotel to learn more about hospitality side of the industry and a

recycling centre to find out about waste management.

“When we do the shopping, we take them with us and they get to look at different prices, and we show them how different shops are cheaper,” she explains.

They regularly shop at their local Booker branch. "We buy bulk bags of flour and sugar for when the students are baking, and big jars of herbs and seasoning. We also get big sacks of tea bags. We use Booker for our anti-bacterial sprays, floor cleaner and toilet roll too. We save a lot of money buying things in bulk from Booker.

“We like to take the students there for the shopping — we bring a couple each time. It’s always a good experience — they’re quick to serve us and they’re very knowledgeable about where everything is in the warehouse.”

Indulge your crumpets

Suitable for baking, spreading and shallow frying

Use straight from the fridge No allergens to declare

A group of students were even treated to a warehouse tour to see behind the scenes of the depot. But that was only the start of Booker’s connection with StedyChefs.

What really enriches the students’ learning experience is interacting with foodservice professionals,

explains Jenny, but sadly most companies aren’t willing to participate. However, Booker jumped at the chance to build a relationship with StedyChefs. The company regularly provides donations of food for the students’ parties, or for when they make up hampers for homeless people at Christmas. And Booker

Foodservice Sales Controller Toby Spain, Foodservice Sales Manager Michael Thomas and Master Butcher Jason Robinson are all familiar faces at the Learning Centre. “We linked up with Jason from Booker and he’s been here three or four times now to show the students how the meat is butchered,” says Jenny.

STOCK UP NOW

“He brought a whole lamb with him last time and demonstrated how to cut it up, and then they used the cuts to cook with.

“The students watch him and learn from him. Then they understand it doesn’t just jump from the field into the supermarket packet! They love to meet new people and they want to get involved, it saves them looking at the same boring faces of the people who teach them every day!”

Jenny has been blown away by the company’s commitment to what she is doing. “Booker’s support has been brilliant,” she says. “Just to have someone who’s willing to come out, it’s amazing that they give up their time to do that.

“Getting support from outside businesses is really important for our guys. It shows them that other people want to get involved. When they [Booker] come to visit, the guys are made up, shouting their names and clapping them.”

Interactions like this really help to enhance the learning experience and are part of what makes StedyChefs so special. “The students always give us feedback that they love coming here, they say we’re like one big family,” says Jenny.

“When they show us what they’ve made at home, it’s great to know that they’re taking home some of the skills and using them outside the centre, and they’re really proud

of themselves. We get joy out of doing it as well. I just love seeing the students happy and getting involved, and when you see their confidence grow. When they have no routine, they can get stuck in a rut. It’s so important for them to come to centres and get a sense of purpose.”

Going forward, Jenny is keen for other organisations to follow Booker's lead.

“I’d love for more businesses to get involved. I’d ask them to be more open-minded. Some people only see someone’s disability. The way Booker treats our guys is amazing. It’s like they don’t have a disability, the way they speak to them. That’s what the whole world should be like.”

BIGGER SHARE OF THE PROFITS

Booker’s high-quality and reliable food to share range is built for flexibility, letting you offer everything from small plates and tapas to classic buffets across a range of world cuisines.

Two of the biggest trends in foodservice in recent times have been sharing dishes and world cuisines, as customers look to experience the world on a plate with friends and family.

Those two megatrends have been brought together perfectly in Booker’s ever-growing range of Chef’s Menu own-brand sharing products. Featuring fl avours from across the globe, the hugely fl exible range is ideal for a whole array of sharing occasions, from small plates and tapas to classic buffets.

New lines

This top-quality, always reliable range has once again been expanded with the launch of six new products,

including Nacho Cheese Triangles, Pork & 'Nduja Meatballs, Kimchi Seasoned Hash Browns, Mini Bread Rolls with Brie, Truffl e & Mozzarella Cheese Bites and Frickles, which, if you are unfamiliar with them, are crispy fried pickle bites.

This exciting range of mouth-watering new food to share options joins an already outstanding selection of food to share products that allow you to create a show-stopping menu of sharing dishes with a range of savoury and sweet flavours that will guarantee there is something for every taste, no matter how traditional or exotic.

All products in the range are frozen, which helps eliminate waste and maximise convenience for your kitchen team.

KIMCHI SEASONED HASH BROWNS

M318719 1kg

 Hash browns made from grated potato with Kimchi seasoning.

 Contains 17 servings.

PLATTERS MATTER

Whether you mix it up or decide to create themed platters, the food to share range offers everything you need. Go Tex-Mex with Nacho Cheese Triangles, Breaded Jalapeño Peppers and Frickles (about £3.94/ serving), or try a Coast & Country Platter by combining Truffle & Mozzarella Cheese Bites with Breaded Garlic Mushrooms and Battered Atlantic Cod Goujons (£3.32/serving). Or go Italian with Breaded Mozzarella Sticks, Pork & 'Nduja Meatballs and Breaded Garlic Mushrooms (£3.78/serving). The range offers a hasslefree opportunity to cash in on two of the biggest trends while taking pressure off kitchen and serving team. What better way to make the summer sizzle?

FRICKLES

(Crispy fried pickle bites) M319266 1kg

 Juicy sliced gherkins, lightly fried and cooked in a light, crisp tempura batter.  Contains 7-10 portions.

ITALIAN PLATTER

 Breaded Mozzarella Sticks M319314 1kg

 Pork & Nduja Meatballs M319268 750g

 Breaded Garlic Mushrooms M319307 1kg

£3.78 per platter

Crowd pleasers

With the World Cup still in full swing and the Commonwealth Games on the horizon, as well as a wealth of other sporting, music and cultural events over the next couple of months, food to share is the perfect way to delight crowds of customers with big fl avours, fi lling nibbles and tasty tapas.

Best of all, the entire range is quick and easy to prepare and serve, helping you meet the needs of hungry groups of customers quickly and with a minimum of fuss. Every product in the range delivers the quality you have come to expect from Chef’s Menu products and, of course, the range delivers the fantastic value that helps you maximise footfall, sales and those allimportant profi ts.

BIG AND BOLD

From classic comfort food to standout specialities, Booker’s jumbo hot dog range gives you everything you need to add big and bold options to your summer menu.

JUMBO FRANKFURTER

A timeless favourite, smoky and satisfying. Chef's Larder Jumbo Frankfurters M289816 750g

£4.49

JUMBO PORK Big, juicy, and packed with classic pork flavour.

Jumbo Pork Sausages

M308962 1.1kg

£7.99

When it comes to perfect summer solutions that are easy to prepare and just as easy to eat, you can’t go far wrong with a menu packed full of big and bold hot dog options. From simple classics to extravagant specialities or jumbo sharers, there’s something for every taste – and there are even vegan alternatives to make sure no one gets left behind.

Keep it simple

Want to keep it simple? Then Booker has what you need, from the Classic Hot Dog to the Jumbo Frankfurter or the Jumbo Pork Hot Dog. There’s a fi lling, delicious and satisfying dog for everyone.

Keep it basic with Wikinger Hot Dogs at just £3.99 for a pack of eight, allowing your team to prepare a timeless classic in virtually no time. Garnish with some ketchup, maybe some mustard and some sliced spring onions for a tasty hot dog with wide appeal.

Or tap into some German heritage with a Jumbo Frankfurter, based around Booker’s Chef’s Larder Jumbo Frankfurters at just £4.49 for a 750g pack. Top with gherkins and fried onions for a full-fl avoured summer crowd-pleaser.

Sharing is caring

With sharing still a signifi cant trend, why not offer a Cumberland Ring that’s perfect for a group or as part of a wider sharing platter combo? Coiled, peppery and hearty, Blackgate Signature Premium Cumberland Pork Sausage Whirls are available at just £7.49 for a pack of six, leaving you with plenty of room for profi t on every dish.

New directions

To broaden the appeal of your jumbo hot dog range, don’t forget that Booker offers Moving Mountains Vegan Sausages at just £9.99 for a 775g pack, allowing you to offer a Vegan Dog option.

Also worth considering are the Chef’s Larder Premium Gourmet Wild Boar Hot Dogs at £12.49 for a 1.5kg pack, perfect for creating an attentiongrabbing Wild Boar Jumbo Hot Dog packed full of rich, gamey fl avour and character.

Jumbo hot dogs offer a quick, simple, fi lling and satisfying option that could help you boost sales and profi ts this summer.

CUMBERLAND RING

Coiled, peppery and unmistakably hearty.

Blackgate Signature Premium Cumberland Pork Sausage Whirls

M282487 (6s) 1.2kg

CHILL OUT, CASH IN

When the sun shines, there’s nothing quite like a delicious iced drink to tempt your customers into spending a little more when they visit you.

With a packed summer of sport, music and culture, there’s plenty to get excited about over the next few months, particularly if we see spells of sustained warm weather and blue skies.

When the sun shines, there’s nothing like an indulgent, cooling iced drink to tempt your customers into impulse purchases and increased spending.

Creating a special part of your menu for iced drinks, or even a standalone separate menu, is a quick and easy way to drive spend and grow profi ts.

To help you do just that, Booker has created a range of easy and quick-to-prepare iced drinks suggestions that tap into both classic traditions and modern trends to help you unlock growth.

Tea and coffee

Matcha remains a strong trend at the moment, so why not cash in with a Crème Brûlée Iced Matcha that requires only a few ingredients and costs as little as 52p per serving to make, leaving you plenty of room for strong margins?

Coffee-based drinks remain as popular as ever, with iced coffee drinks on a high at the moment, so an Iced Gold Americano could be a great option. All you need are two ingredients and a little creativity in the presentation, and you have a delicious, visually appealing and on-trend iced drink to drive more spend. At only 54p per serving, this option also leaves lots of scope for margin.

Shake it up

You can’t go wrong this summer with some modern takes on iconic milkshakes. Easy to prepare in short order, the options are limited only by the imagination of your kitchen team. Strawberry & KitKat? Bounty? Or mango?

Again, a little care on the presentation can elevate these milkshakes to a new level and help you charge premium pricing. Typically, milkshakes like these will cost only around 70p to make.

Frappé fun

Or how about making the most of the frappé fascination with some menu options like a White Chocolate Frappé or a more indulgent Iced Honeycomb Frappé?

Quick and easy to make, these drinks can be transformed with some simple toppings to add appeal and margin.

There are endless ways to make your iced drinks menu stand out this summer, so is it time to get creative?

Frappe

Frappe

SMART PAYMENTS, STRONGER BUSINESS

Booker foodservice customers can make major savings on payments and reduce the cost of doing business thanks to an exclusive deal with Global Payments, formerly known as Worldpay.

Running a foodservice business, particularly a small one, means juggling tight margins, busy service periods, and fast-changing customer expectations. One of the biggest shifts in recent years is how customers want to pay – and the data shows just how important it is for the hospitality and foodservice industry to keep up.

Digital payments are now the norm rather than the exception across the UK. For foodservice operators, embracing this shift isn’t just about convenience: it’s becoming essential for staying competitive.

Why this matters: what the numbers say

Customers expect to tap and go

Over 61% of all UK card payments are now contactless, and a huge 94.6% of purchases under £100 are made this way.

Add to this the fact that half of all UK adults regularly use mobile wallets such as Apple Pay and Google

Pay, and it’s clear: customers want fast, touch-free payments [Expertsure, 2026; UK Finance, 2025].

Mobile payments are exploding

The UK mobile payments market, including smartphones and contactless devices, is worth £1.7bn and is growing more than 26% per year. This surge is driven by consumers seeking speed, simplicity, and the ability to pay anywhere. [Expertsure 2026]

Food businesses see real gains

Industry insight shows that almost half of UK consumers now prefer digital over cash, citing safety and convenience as key drivers. For many traders, going digital has meant: https:// www.exposedmagazine.co.uk/featured-articles/ uk-payment-trends-the-shift-to-cashless-diningand-what-it-means-for-the-local-food-scene/

 shorter queues

 higher-value purchases;

 and more sales during peak periods [Exposed Magazine, 2024].

Some independent street food vendors report serving more than 150 customers a day more efficiently after switching to cashless operations [Streetfoodhub.co.uk, 2025].

The hospitality sector is mostly made up of small businesses

An overwhelming 97.7% of hospitality businesses are small businesses, including caterers – which means the shift toward fast, flexible payments affects almost everyone in the sector [UK Government, 2026].

What these trends mean for Booker Foodservice customers

Serve faster at busy periods

With contactless payments up and tap-to-phone usage growing 320% year-on-year, queues move faster and customers spend less time waiting

around. This is especially valuable for:

 vans/pop-ups/kiosks;

 event catering;

 restaurants/cafes/bistros/bakeries;

 nightclubs/cocktail bars/pubs;

 off licences/wine merchants [Expertsure 2026].

Improve cash flow and reduce admin

Digital payments mean fewer cash runs, less manual counting, and clearer daily reporting. Many modern tools also show real-time sales insights that help you track bestselling items and peak-time patterns – especially useful for small teams.

Meet customer expectations anywhere

From festivals to corporate events, customers assume they’ll be able to pay digitally. Vendors that stick to cash-only risk losing sales, especially with younger audiences who almost never carry notes or coins.

Boost perceived professionalism

Card and mobile payment acceptance makes even small stalls feel modern and trustworthy. Many independent traders say it has helped them win new customers and build repeat business [Exposed Magazine, 2024].

But don’t ditch cash completely

For foodservice businesses serving mixed or older communities, offering at least one cash option keeps service inclusive.

Top tips for smoother payments

 Offer multiple payment options – card, contactless, mobile wallet, and cash where possible.

 Keep devices charged and connected, especially at outdoor or rural events where signal varies.

 Use digital reporting tools to learn which products sell best and optimise your prep.

 Train staff to troubleshoot devices quickly to avoid downtime during rushes.

The bottom line

The UK is moving rapidly toward a tap-first, cash-light future – and foodservice businesses are already benefiting. Faster transactions, simpler accounting, and higher customer satisfaction are now driving food traders to upgrade their payment experience.

For Booker foodservice customers, modernising payments isn’t just a tech choice – it’s a business advantage. Smarter payments mean smoother service,

happier customers, and more time to focus on what you do best: great food. In partnership with Global Payments, formerly Worldpay, Booker has negotiated exclusive rates for you – its foodservice customers. Global Payments’ free payment audit review benchmarks your performance against industry standards and gives you actionable insights to improve efficiency and profitability.

To learn more about the above or book your payments review today scan the QR code and a payment expert will be in touch.

The Disability at Booker Network’s inspiring work continues, as it strives to reach as many colleagues as possible and embed disability confidence across the business.

DISABILITY AT BOOKER

BREAKING BARRIERS, BUILDING BELONGING

It’s been another year of fantastic progress for the Disability at Booker Network, which marked its first anniversary in December. And there has certainly been much to celebrate. Led by its dedicated committee of passionate Leads, Executive Sponsors and Co-chairs, the last 12 months have seen the network make real strides

towards its goal of amplifying the voices of disabled and neurodivergent colleagues, celebrating their contributions, and embedding disability confidence across the business – ensuring that everyone at Booker feels safe, seen and supported, empowered and able to thrive.

Held at the Winstanley House in Leicester, the network’s International Day of Persons with Disabilities event in December did just that. Well over 100 colleagues from across the business attended, which also marked the network’s first birthday. Featuring external speakers, quizzes, round table discussions, and a very large cake, the event brought colleagues from across the business together with the aim of celebrating progress, increasing understanding, and driving disability inclusion forward.

The day opened with a welcome from the Disability Network committee, recognising executive sponsorship and marking the important milestone of achieving Disability Confident Leader (Level 3) status. Level 3 status is the highest level of accreditation – reflecting Booker’s commitment to embedding best practice in inclusion, supporting disabled colleagues, and continuing to drive meaningful change.

A key focus of the event was celebrating the network’s impact over the past year, including the introduction of

The Disability at Booker Network’s key aims remain to:

 Amplify lived experiences and feedback

 Celebrate disability inclusion and awareness

 Consult with colleagues to shape inclusive policies and practices

 Embed disability confidence by reflecting on existing practices and building from listening group data and EVM insights, enabling the business to become more inclusive for disabled colleagues

 Ensure colleagues know how to get involved – through events or everyday support.

the Workplace Adjustment Policy, awareness sessions, colleague resources, and community initiatives such as mental health support and partnerships with external organisations.

A central highlight was the guest speaker session led by Rachel Morgan Trimmer, which explored neurodiversity and how colleagues could better understand and support different ways of thinking and working. The session combined practical guidance with interactive elements, encouraging colleagues to reflect on inclusive behaviours and challenge assumptions. The event also placed strong emphasis on lived experience and storytelling, with colleague videos sharing personal perspectives.

Many of the powerful stories heard on the day were shared following a series of insightful neurodiversity listening groups, which had been held earlier in the year.

These stories helped to bring inclusion to life and reinforce the importance of creating a culture where people feel

safe to be themselves. Interactive table discussions, meanwhile, invited colleagues to explore barriers to inclusion and identify priority areas for improvement. Participants were encouraged to consider knowledge gaps, workplace challenges, and the practical tools needed to build a more inclusive environment.

The day also included opportunities for networking and learning through ‘lunch labs’, where colleagues could engage with internal and external support providers and deepen their understanding of available resources. Engagement remained high throughout, with an inclusion quiz and interactive learning activities, alongside a practical British Sign Language (BSL) teach-in.

The event concluded with a celebration of allyship and inclusion, recognising colleagues who have made a meaningful difference in supporting others and driving inclusive behaviours across the business.

Overall, the event successfully combined education, celebration and action, reinforcing Booker’s commitment to creating a workplace where everyone feels valued, supported, and able to thrive.

THE

PERSONAL STORIES AND COLLEAGUE VIDEOS

WERE INCREDIBLY POWERFUL AND MADE THE DAY TRULY

A HUGE SUCCESS.

COLLEAGUE TESTIMONIAL

Another major highlight of the day was the launch of Disability at Booker’s very own branded lorry. Proudly bearing the network’s logo, ‘Breaking Barriers, Building Belonging’, on its trunk, the new branded lorry is already spreading the word on Britain's roads. Recent months have also seen the network shine a spotlight on mental health, with a key focus on reaching even more Band 1 and 2 colleagues from across the business. As a result, May 2026 saw the Disability at Booker Network host eight individual mental health awareness sessions in support of Mental Health Awareness Week.

Open to colleagues from across the business, the sessions took place up and down the country, including Perth, Brighton, London and Exeter.

Each of sessions focused on building understanding, reducing stigma, and encouraging open conversations

about mental wellbeing in the workplace, in a bid to encourage positive behavioural change and equip colleagues with the mindset and tools needed to support mental wellbeing across the business. The sessions also highlighted the business and human impact of mental health, reinforcing the message that wellbeing is not only critical for individuals – but also for organisational performance – emphasising the links between mental health, absence, retention and productivity.

They also demonstrated the clear value of creating a culture where colleagues feel safe speaking openly about their experiences, while highlighting the fact that many people will experience changes in their mental health during their working life and that support should be ongoing, visible and accessible. The content was designed to highlight a range of different mental health experiences, helping colleagues to better recognise that mental health can fluctuate and does not always present in obvious ways.

Practical guidance focused on how to support colleagues effectively, including the importance of active listening, empathy, and creating psychologically safe environments where individuals feel valued and understood. The sessions also reinforced that small actions, such as checking in, adapting communication, or signposting support, could have a really significant impact.

Each carefully crafted session was also designed to connect mental health to the wider inclusion agenda, reinforcing that true inclusion requires understanding and supporting both visible and non-visible conditions, ensuring that all colleagues, including those experiencing mental health challenges, are able to thrive at work.

And there’s more to look forward to in the months to come, as Disability at Booker continues the push to reach as many colleagues across the business as possible. A special new event that will unite all four of the fantastic Booker Colleague Networks is currently in planning for September – and, of course, Disability at Booker will also be marking ‘International Day of Persons with Disabilities’ in December – so watch this space!

colleague resources, and community initiatives such as mental health support and partnerships with external organisations.

A central highlight was the guest speaker session led by Rachel Morgan Trimmer, which explored neurodiversity and how colleagues could better understand and support different ways of thinking and working. The session combined practical guidance with interactive elements, encouraging colleagues to reflect on inclusive behaviours and challenge assumptions. The event also placed strong emphasis on lived experience and storytelling, with colleague videos sharing personal perspectives.

Many of the powerful stories heard on the day were shared following a series of insightful neurodiversity listening groups, which had been held earlier in the year.

THE EVENT CREATED A SAFE SPACE FOR HONEST AND SOMETIMES DIFFICULT CONVERSATIONS. HEARING REAL STORIES FROM COLLEAGUES WAS HUMBLING AND VALUABLE.”

These stories helped to bring inclusion to life and reinforce the importance of creating a culture where people feel safe to be themselves.