Caterers connections issue1

Caterer connections

MAKING SWEET MUSIC

Welcome to the very �irst issue of Caterer Connections

Brought to you exclusively from your local Landmark Wholesale member depot, your first issue is packed full of insider tips on trends, the latest developments a ecting the catering industry, and practical ideas and advice.

Every two months, we’ll bring you a magazine that will help you get to grips with new legislation – without the jargon – conjure up creative solutions, and update you on the latest food and drink arrivals.

Your food & drink expert

‘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. From full service to fast food and traditional fare to oriental cuisine, there’s not much I haven’t served.

We’ve all the insight to keep you one step ahead

We’ll be talking to passionate, committed experts – the UK’s best-loved brands, local wholesalers, takeaways, school caterers and publicans – people who, like us, have years of catering experience. And we’ll be getting their take on the ever-changing foodservice landscape. Hearing their stories. Helping you to navigate a course through it all. We know the business of foodservice is as challenging, complex and rewarding today as it has ever been. Now you’ve got somewhere you can turn to, whether you run a cafe or a sandwich shop, a pub or a restaurant, a cost sector catering business or a canteen – with all the insight you need to stay informed and to keep one step ahead of your competitors. And if you have a story to share, email us at catererconnections@ summersault.co.uk – we’re on your side.

Enjoy the magazine

Les and Martin

‘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.’

Your on-trade advisor

‘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, the independent on-trade customer, better products, prices and solutions. I’ll be doing this through close consultation with your local member depot.’

Inside this issue

FEATURES

PROFILE

Learn some smart tricks of the trade from Cardiff’s phenomenally successful live music venue, Brewhouse

QUICK SERVE

Menu design advice to get your customers salivating

ON-TRADE

Now spring’s here, make sure you are stocking just what your customers want to sup

COST SECTOR

Find your way through the food maze and how to please vegetarians, those with food intolerances and religious requirements alike

Latest trends, advice and support for your business

WHAT’S COOKING?

Fantastic new product ideas for your bar and kitchen

RULES & REGULATIONS

If you haven’t got to grips with the new allergen regulations, read this!

CORE RANGE

Discover our Own Brand range. Great quality and even better prices

DEPOT LOCATIONS

Looking for a local depot? Find yours here SEASON’S

Caterer Connections

Supporting your business needs

As a valued customer, your local depot is available to help with any advice you may need. Part of this support is the range of publications Landmark Wholesale has created to meet the catering needs of our customers.

Caterer Connections magazine is just one way we can support you and help bring you more success for your business.

Our Essentials catalogues o er a ‘one-stop shop’ for all the essential products you need for your type of business.

Caterer Specials brings you great promotional o ers every month. But much more than this, you will find useful serving and recipe information – ideal for forthcoming catering events. Pick up the new catalogue and this month’s issue of Caterer Specials in depot or ask your depot rep for copies.

The must-have Essentials catalogues are specially designed to help make buying easier for you. They also highlight the very latest new products.

Update

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

Roll out the barrel

Traditionally associated with the colder months, cask ale or real ale is now a year-round tipple. Top of the cask ale popularity charts are Sharp’s Doom Bar Draught, Greene King IPA Draught, Fuller’s London Pride Draught and Caledonian Deuchars IPA Draught.

Cask ale volume sales grew

by 1.1% in 2013 and 1.4% by September 2014. This may appear to be a small rise, but as total ontrade beer volumes fell last year, cask ale is selling at a rate of 4.5% more than beer in pubs overall. Also, as cask ale is only available in on-trade, to be growing sales in a dif�icult climate is quite some feat.

Is it a car? Why is it cut in half? This is the latest fridge design from Italian company Smeg and would create a fantastic talking point in any bar or restaurant. Designed in collaboration with Fiat – the quintessential Italian car manufacturer – the fridge is made from the mould of the original Fiat 500.

Tastier school dinners

The government’s School Food Plan is a new set of standards for all food served in schools and came into e ect at the start of this year. The plan is designed to make it easier for school cooks to create imaginative, flexible and nutritious menus. The standards are now mandatory in all maintained schools, new academies and free schools.

Wholesaler safeguards

To protect licensees against buying alcohol from wholesalers who haven’t paid duty on

beers, wines and spirits, a new scheme is to be introduced. The Alcohol Wholesaler Registration Scheme (AWRS) requires wholesalers to register later this year or face a penalty.

From April 2017, licensed retailers will also be required to demonstrate they have bought alcohol from registered wholesalers.

Sort your rubbish out

From 1 January 2015, firms need to segregate all dry recyclable waste produce (paper, plastic, metal and glass) from general waste before collection.

When it comes to disposal, all businesses are required to take out a waste contract that allows the

collection of your general waste to be segregated from the collection of your glass, metal, paper and plastic.

On-trade licensees

From 2016, holders of personal licences to sell alcohol in England and Wales will no longer have to renew every 10 years. However, licences that run out in 2015 will need to be replaced with a temporary one no later than one month before the expiry date. In Scotland, licensees need a licence qualification and undertake refresher training every five years.

Trend alert

Flexitarianism

JARGON BUSTER

Many Brits are opting for non-meat protein sources, with one in eight (18%) claiming they are eating more dairy, plant and grains compared to a year ago and less meat. This emerging consumer trend is being called “flexitarianism” – making a conscious decision to only eat meat part-time. With this in mind, it’s worth adding more veggie dishes to menus.

Americana rules

Meat is still very much the focus of this American influence, with hot dogs, pork ribs, pulled meats and flat iron steaks all appearing frequently on menus.

American diner-style food is seeing a huge increase in popularity in the UK, and is currently ahead of British cuisine and only just behind Italian cuisine.

The year will see particular growth in BBQ, ‘low and slow’ and authentic US comfort foods, including mac ‘n’ cheese and buttermilk fried chicken. American regional cuisines, such as Creole and Cajun, are also predicted to prove popular in 2015.

Putting veg on the menu

According to research firm, Mintel, the vegetarian diet is firmly on the map, with 12% of UK adults following a vegetarian or vegan diet, rising to 20% of 16 to 24 year olds. Almost half (48%) of Brits see meat-free products as eco-friendly and 52% see them as healthy.

CIDER

Data tells us

49%

Premium cider accounts for 34.5% of all cider volumes (CGA)

of cider drinkers say they’re interested in flavoured ciders with unusual ingredients (Mintel)

34.5%

Use it to your advantage

l Ensure you have at least two bottled fruit-flavoured ciders – and tell your customers about them!

l Be sure to stock premium draught ciders alongside your everyday cider, such as Strongbow.

WINE

Data tells us

17% rise in sales of sparkling wine

1% rise in Champagne sales

These are the only categories bucking the trend of volume decline (Bibendum)

Use it to your advantage

l Stock a quality well-known Champagne, such as Mumm, alongside at least two sparkling wines, including a Prosecco.

TOP 3 SUPPLIERS OF WINE TO UK

Australia l France l Italy

l Expected to remain the same for the next few years (Vinexpo).

l The split between red and white wine is fairly even, with white wine slightly ahead (Harpers).

Our recommended wine list

l 2 Australian Whites l 2 Australian Reds

l 1 French White l 1 French Red

l 1 Italian White l 1 Italian Red

l 1 New Zealand White l 1 Chilean/US Red

l 1 Chilean/US White l 1 Italian Rosé

l 2 sparkling Whites l 1 US Rosé

WHAT’S COOKING?

Discover the latest and greatest products for your bar and kitchen

BULMERS CIDER ZESTY BLOOD ORANGE

This deliciously sweet cider is cut with a burst of citrus orange �lavour and should be served over ice. Aimed at 18 to 34-year-old male and female drinkers, who enjoy experimenting with a variety of �lavours.

BISTO REDUCED SALT GRAVY GRANULES

Challenged by the allergen rules? Don’t be – Bisto’s new gravy is ideal for gluten-free menus, suitable for vegetarians and can be made directly from a hot water ‘still’ or kettle.

ORANGINA

A classic French drink, a customer favourite and always popular, zest livens up this slightly sparkling drink. Don’t forget to put on a show by shaking the bottle before serving over ice!

O’DONNELLS TIPPERARY CRISPS

These premium hand-cooked crisps come in �ive �lavours – including Jalapeno & Sour Cream and Irish Cider Vinegar & Sea Salt. Gluten-free, they are ideal for coeliacs.

MAGNERS WITH IRISH WHISKEY

This ‘spider’ (spirits and cider) is an innovative new drink. Contains 2.5cl of Irish whiskey and is 5.5% ABV.

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 a free sample, go to knorrjellybouillon.co.uk

This new and innovative dishwashing detergent has a built-in rinse aid that helps to clean, rinse and dry kitchenware. Additional bene�its include saving on both packaging waste and space in the kitchen.

Uncomplicated and great-tasting wines in red, white and rosé. Jack Rabbit has been serving up fruity wines in 187ml and 75cl bottles since 2004.

CATERERS KITCHEN

Our Own Brand is a wellestablished 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 ONE CUP TEA BAGS

These one cup tea bags are ideal for single-serve brews and the competitive price will help you achieve the margin you need.

CATERERS KITCHEN BEANS IN TOMATO SAUCE

An essential ingredient for every cafe and of a quality that your customers will appreciate.

Allergens: it’s time to comply

The EU Food Information for Consumers Regulation came into force on 13 December 2014. 1 2

What’s it all about?

● You must tell your customers if any of the 14 ingredients that have been identified as allergens are in the dishes that you serve. This could be on menus, packaging or by speaking to customers.

● Everyone in your company must be able to explain the allergens to customers.

Why is it so important?

Chun-Han Chan, FSA’s Food Allergy Expert, said: ‘There are an average of 10 deaths a year from food allergies attributed to food eaten in restaurants, cafes and takeaways. So it’s important that businesses provide accurate – lifesaving – allergen information.’ Don’t let it be your business that leads to a customer’s death.

What help is available to me? 3 6 What and when

What will happen if I don’t comply?

Local authorities will volunteer to help you improve. If this fails, they can take a number of actions to ensure you follow the new law. However, if you persistently fail to provide the information, you could be taken to court and fined.

How do I go about doing this?

● Go through your menus and work out which of the 14 ingredients that have been identified as allergens feature in each dish. You must also check the labels of the packaged food you use.

● Decide how you are going to let your customers know (menu, packaging, etc).

● Train all your sta so that they know which dishes contain any of the 14 allergens and are able to explain it to customers.

4

IN PERSON

Your local authority health and safety enforcement o cers are there to help you.

IN CATERER CONNECTIONS

Turn to page 34 for a more detailed guide.

MULTI-LANGUAGE

Posters are available in Chinese, Punjabi, Bengali and Urdu. Visit brws.it/posters and scroll down to near the bottom of the page to find the Think Allergy posters.

CHEF RECIPE CARDS

Pictorial recipe cards that highlight allergen ingredients could be useful for your team. Print yours out from here: brws.it/recipecards – scroll down to the bottom of the page.

ONLINE TRAINING

The UK Food Standards Agency has a free training website: brws.it/sta training

Unilever has also developed a training video for caterers: brws.it/unilevertraining

If you think you know your stu already, try the Unilever quiz: brws.it/quiz

EMAIL

FoodIntoleranceEnquiries@foodstandards.gsi.gov.uk

Turn up the VOLUME

Work on the bottom line, stay close to your customers and success should follow, says Nick Newman, Brewhouse’s General Manager. Meet the team firing up one of Cardiff’s favourite new music venues

Brains, to the good people of Cardiff, is what Guinness is to Dubliners. Its malty best bitter was brewed, right in the heart of the city, for over a century. When the brewery headed to a swish new plant on the outskirts of the city at the turn of the millennium, its handsome Victorian head offices fell silent.

Fast-forward five years and the buildings were transformed into The Old Brewery Quarter – European-style leisure terraces of restaurants and bars wrapped around the open-air piazza.

The development quickly attracted the popular chains such as Starbucks, Nandos, La Tasca and the like. But thrown into the mix of the usual names were a few independents, which included Brewhouse Cardiff.

Two years ago, it became the latest independent to set up home in this busy corner of the capital. Since then, Brewhouse has quickly established itself as one of Cardiff’s best-loved, and reliable, day-to-evening venues. It’s a success borne of hard work, robust business decisions and meticulous attention to detail. At the helm, Cardiff born-and-bred General Manager, Nick Newman.

A good start

When I interview people, I always ask them: ‘How can we get customers to come back again?’ Depending on the answer, they get hired – or not. It’s not a haphazard question, and there’s no definitive right answer. But it’s about finding out whether they get the basics right. If you’re met with a naturally happy, smiling face when you open that door, you’re going to come in. No fancy cocktails or hi-tech sound system can ever make up for a frosty welcome.

Nothing has the ability to bring people together, and lift the spirits, like music can. When I was approached by the Brewhouse directors, I was attracted to the idea of live music. I know how it can transform a venue. I ran a bar in the 90s and was one of the first to introduce karaoke. Before then, the bar had been struggling for a while, but this gave us a whole new lease of life. People love the idea of someone singing live. It’s the earthiness, the rawness. People love the honesty of it. There is no finer proof that you’re doing well than by getting people to come back. I’ve taken hundreds of bookings where people have said: ‘I’ve not been, but my friends say “this is the best place for your party”...’ You just can’t buy that sort of advertising.

I never miss any opportunity to talk to my customers. It’s the best form of marketing you could ever do.

Every morning, I’m outside, cleaning up, chatting to passers-by, just like I’ve always done. In my last venue, I was outside with my mop on the day of the Cardiff marathon. There were two guys who were standing around in the cold, waiting for their friends to finish. I invited them in to keep warm and have a coffee, even though we weren’t officially open. They asked whether we could cater for their gang later in the day. We ended up hosting a buffet for 20. It turned out they ran a company who booked corporate hospitality for big rugby games. Over the years, they spent tens of thousands in our private dining rooms. And, even better, they’ve followed me to this venue. All of this came from a friendly chat.

You can’t overestimate the importance of a reliable local wholesaler.

With a seven-days-a-week delivery, our wholesaler is a real lifeline for us. And when you’re short of storage space, like we are, it’s good to know that we can order just enough to fill the space. When our

COULDN’T LIVE WITHOUT

Maldon sea salt is brilliant for bringing out the flavours in everything, from our hand-pressed burgers to our sauces. I love the flaky texture, and the taste is fresh, clean and punchy, just head and shoulders above regular cooking salt.

cocktail menus need refreshing, we find their sourcing of our weird and wonderful new ingredients never lets us down.

Believe in your team, and they will believe in you. It’s very important to listen to staff. The chains all say ‘our people are our greatest asset’. But, often, it’s just lip service. Process gets in the way. I have regular meetings and report any issues or suggestions to the directors the very next day. The key is to be swift, flexible and first to move. I know how hamstrung the

big operators are. We don’t put things on agendas. If we like an idea, we act on it fast. We have dedicated social media people, who know how to interact on Twitter and Facebook. And we study how many “likes” we get just as much as we study the numbers in our accounts.

Make food a point of difference – make it with passion. Getting the chef right is so important. Lee, our chef, is passionate about delivering a quality product that’s right for us. I trust him. When we opened, he said: ‘Give me

The

isn’t just happening on the stage. Using showmanship to create cocktails encourages other customers to order them

WAYS WITH BURGERS 2

Still the most popular standby on any bar menu, Brewhouse Executive Chef Lee Graham and his team make all their burgers by hand. But they add delicious twists and clever surprises to give the humble beef patty a new lease of life.

BREWHOUSE

BURGER RECIPE INGREDIENTS

to make 56 halfpounder burgers

l 2kg red onions

l 150g red chillies (approx 6 good sized ones)

l 6 garlic cloves

l 400g tomato ketchup

l 120g Worcestershire sauce

l 80g Maldon Sea Salt Flakes

l 40g cracked black pepper

l 10kg Celtic Pride beef mince (any beef mince can be used, but try to avoid any with a high fat content as this will make the burgers too greasy)

METHOD

1. Finely dice the red onions, red chillies and garlic.

2. Fire up a hob, put them in a saucepan with a small amount of oil and sweat them off until soft.

3. Add the tomato ketchup, Worcestershire sauce, Maldon Sea Salt Flakes and cracked black pepper, and bring to a simmer, stirring occasionally.

4. Remove the mixture and cool.

5. Once cool, add it to the beef mince and combine, ideally in a giant mixer.

6. Weigh into balls of 228g each and press by hand.

Below

THE BREWHOUSE SIGNATURE BURGER

We use a brioche bun, it’s slightly sweeter and softer than a traditional burger bun. Then we stack it with rocket, tomato, two quarterpounders, bacon, mozzarella and Cheddar cheese, a flat mushroom, salsa, and battered onion rings. It’s quite a challenge, but looks great towered on a plate!

NACHO BURGEL

We change it up again with this one, using a bagel (hence the name!) instead of a bun. Then we add nachos, sour cream, guacamole, salsa, and a juicy half-pounder.

COLESLAW

We make our own house-blend slaw by chopping red onions and red cabbage, and blending with mayonnaise and cinnamon.

Left: A £4,000 pizza oven seemed like an unnecessary expense, but has proved its worth over and over

£4,000 for a stone-baked pizza oven.’ I was dubious, but I shouldn’t have been. Now, we’re known for our pizzas!

Theme nights and offers are great ways to perk up quieter evenings: such as two steaks for £15, or two midweek lunches for £8. And email offers are great for collecting customer data, which, in turn, helps us deliver a better product.

Theme

people in a space that usually seats 20. It’s about maximising the revenue, and, of course, the more people you bring in, the better the atmosphere.

nights and offers are great ways to perk up quieter evenings

We’re always adapting. Our new menus feature pubthemed tapas. In the past, food dropped off on Friday and Saturday evenings. People don’t want full-blown meals then, just hand-held bites. So we’re giving them what they want – mini pizza wraps, meatballs with a kick of chilli, that sort of thing.

Never take your eye off the bottom line.

No matter what you say about customer service, if you’re not doing the numbers, you won’t have a business. On match days for example, we’ll do buffets: so we serve 50

I’ve seen it so many times; people blowing their life savings on a leasehold. I ask them ‘what do you know about the business?’. Nothing. Learn about it seven days a week, learn about utilities costs, staff costs, margins, the difference between tied and free houses. About contingency plans, being cautious, and having a clear idea of what it is you’re offering.

You can’t put a price on a genuinely warm welcome. No matter how high up you go, never lose sight of why you’re in this business. It is built on a simple premise: give people a good time and they’ll come back.

I do this job because I love it. That’s why I hire people who share my philosophy. This place is vibrant, lively and laidback. And it’s attitude-free. Luckily, it’s everything we wanted it to be. But we work hard to be lucky.

30 STAFF FULL- AND PART-TIME

7

30 COVERS OUTSIDE

5

IN 2 YEARS

7,500 SOCIAL MEDIA FOLLOWERS KITCHEN

TELL IT like it is

First impressions count, so make the most of your menus and signage to entice customers in and to encourage sales

Your menu is one of your most effective advertising tools. Follow the simple guidelines in this feature, add a touch of what makes your business special and be sure to have those ordering pads at the ready.

Make it easy

There is one reason and one reason only why a customer looks at a menu – they’re hungry! So make the journey easy for them. Categorize food into simple groups, eg starters, mains, desserts, sides. And make sure all your pricing is clear.

Less is more

In praise of plain English

Describing a dish on your menu as “a sun-kissed toasted heaven, topped with a buttery lake awash with a hundred auburn angels” rather than beans on toast impresses no one; quite the opposite, in fact.

Familiar names in food titles can add a homely feel, for example, Maggie’s Macaroni Cheese

Avoid the temptation to list all the ingredients in your dish. If you’re serving a gourmet burger with cheese, tomato relish, lettuce, onions, bacon, mushrooms, dill pickle, chips and onion rings, it’s not necessary to list every constituent. Five items is the maximum (and maybe your pricing model may be suffering if you are putting quite so many toppings on a burger).

Avoid flowery language and pretentious phrasing as it can be offputting to customers. However, if you are serving the baked beans on chunky slices of lightly toasted stone ground farmhouse bread, make sure your customers know about it and don’t be afraid to charge a premium price for this.

Add character

Although over-the-top language is undesirable, bringing a bit of your own character to the menu can be very effective.

Familiar names in food titles can add personality and a welcoming, homely feel to your menu. Incorporating the name of the chef/proprietor or the area in which you operate can also bring a sense of familiarity to your customers, for example, Maggie’s Macaroni Cheese, The Old York Pizza.

SORRY, YOU’RE NOT MY TYPE

Appearance counts for a lot on a menu and it’s important to choose the right font. A beautiful calligraphy-style approach �illed with curls and �licks might look stylish, but is probably more suited to a high-end wine menu. There are plenty of options out there, so it’s worth spending a bit of time on which one to choose. The example below shows a few of the differences.

Fish and chips

It’s simple and easy to read. Not particularly stylish, but if you have a lot of customers who don’t have English as a first language, it’s worth bearing in mind.

Fish and chips

Looks good, but is it easy enough to read?

Fish and chips

Easy to read, but with a bit more character than the first example.

Far left and below right A mix of arty and quirky approaches to menus and chalkboards spells out your personality

Left Don’t underestimate the importance of choosing the right font, style and photography for your menu – �irst impressions really count

Internationally local

From paellas to burritos, burgers to curries, no matter how international your choices may be, if you’re using ingredients that are sourced locally, then it really pays to shout about them. If there’s an egg from the farm down the road in your Spanish omelette, let the customer know.

The big draw

LOOKING FOR FREE INSPIRATION?

SPELLING MATTERZ

Getting your spelling right can be a huge help in making sure your business looks professional. It’s worth using a spellcheck, be it on a computer (although it won’t help with desert/dessert!) or a simple dictionary. Always show your menu/signs to someone you trust before printing or hanging.

The right way to spell the words people often get wrong:

DESSERT VEGETARIAN OMELETTE CAESAR TOMATO POTATO AVOCADO ESPRESSO CAPPUCCINO MACARONI LASAGNE (PLURAL) LASAGNA (SINGULAR) BROCCOLI BARBECUE

PUTTING APOSTROPHES IN THEIR PLACE

Go to brws.it/freepics and search “menu”. Here you’ll find a variety of free menu templates and graphics to download, either to get you started or just to inspire you.

Gorgeous photography of your dishes always looks great, but can be prohibitively expensive. At the other extreme, bad photography will do more harm than good. Another way to bring a bit of personality to your menu is through illustration. From a blackboard with chalked-up doodles on to individual menus with a more permanent illustration, getting creative can get customers even more excited about your food.

Keep your eyes open

A combination of quirky, humorous, bold, arty, even risqué, approaches to menus is becoming increasingly common in the area of street food. While they’re not always appropriate for everyone, using a more unique approach can be a great way to encourage people into your place. When designing a menu, have a look around at what other people are doing. For instance, jump on to Google and search for “signage design inspiration” or “menu design”. But also have the con�idence to do things your way –offering a customer 10% off their bill if they order in the voice of a dalek might just be the next big thing.

Does it matter? Maybe not, but it can only serve to put potential customers off. This is the rule: when an item belongs to another, you need to add an apostrophe.

So:

SAM’S HAM AND PINEAPPLE PIZZA MANCHESTER’S FINEST FISH & CHIPS CHEF’S SPECIAL

And this is when you don’t (plurals): EGGS & BACON FISH & CHIPS DEALS OF THE DAY CORNISH PASTIES (NOT CORNISH PASTY’S)

Enjoying the first issue of Caterer connections?

Look out for the next issue, available exclusively from your local Landmark Wholesale member depot in late April (for locations see map on p41)

ON-TRADE

Make sure Sunday 21 June is on the calendar. It’s Father’s Day and we tell you how to get those families through the door –all day.

From brunch and lunch to a delicious roast dinner, we have a host of ideas

QUICK SERVE

LUNCH

Whether your customers like to grab and go or sit down and savour, discover how lunch could be your most profitable meal of the day.

Including:

● how to price meal deals (and make pro�it)

● focus on Picnic Week

● packaging for takeaway options

COST SECTOR

If you are a school, a canteen, hospital or care home, we bet you’re always on the lookout for new recipes.

We’ve got six great low-cost high-taste recipes for you to try

SPRING TRENDS for drinks

Give your drinks menu a spring clean, as the sun starts to shine, and see your profits soar

As we enter into the Easter holiday season and through to the summer, pub and restaurant spend is expected to rise by 26% to £37 billion, as more people dine out. Make sure you don’t miss out on this opportunity. Follow our expert advice on the latest drink trends to ensure your business gets a good slice of that £37 billion.

Back the favourites

With pub-goers seeking refreshment as the weather warms up, golden ales, ciders, fruit-based drinks, light white wines and spritzers will become

increasingly popular. This is also the perfect time to promote sparkling wine as an alternative to white wine.

Don’t just think cold drinks. Investing in the right coffee machine can enable pubs to compete with the high-street coffee chains and garden centres throughout the day. As the warmer weather beckons, offering iced coffee and blended cold beverages, frappuccinos for example, can entice the coffee lovers.

All-day service

Understanding that customers will have different preferences throughout the day is key. Have a number of boards ready

and swap them over during the day, both inside and outside.

Morning promotions can include Bloody Marys for those who are looking to feel “refreshed”, spritzers for the calorie counters and thirst-quenchers, such as Britvic’s J20, for the drivers or those who prefer soft drinks. Interestingly, fruit ciders sell better during the day and are particularly popular with female drinkers, so a lunchtime offer can swell profits.

With the workday ending or the weekend beginning, drinkers come out to play for cocktail hour, so be sure your cocktail menus are prominently displayed from 5pm to 7pm.

As the weather warms up, golden ales, ciders, fruit-based drinks, light white wines and spritzers will become increasingly popular

Cider sales skyrocket

Cider has been a major trend for the past few years and is set to continue. Fruit-flavoured ciders served over ice have become particularly popular.

According to CGA Strategy, it now commands a 47% share of packaged cider volumes, although apple remains dominant in draught, with a 97% volume share.

Martin Spivey, On-Trade Controller at Landmark Wholesale, recommends that licensees serve two draught – a traditional and a fruit flavour. For packaged ciders, he says, the ideal offering is one traditional, one pear and one mixed fruit flavour.

Food matching with a twist

Perfect-for-spring light white wines, such as Pinot Grigio and Sauvignon Blanc, pair well with fish, chicken and pork dishes. But beer and cocktails are becoming popular to match with food too. Golden ales such as Peroni and Corona can be teamed with light seafood bites and Mediterranean dishes.

Tequila and sharp citrus-based drinks are refreshing accompaniments to spicy Mexican dishes. Conversely, bitter, citrusy cocktails are great for cutting through the fats of cured meats and sharp cheeses. And try offering minty tipples with lamb dishes.

To encourage these more unusual pairings, try a reduced price offer when the customer buys both the dish and the cocktail.

Don’t just think cold drinks. Investing in the right coffee machine can enable pubs to compete with the high-street coffee chains throughout the day

Keep spirits high

Drinkers are treating themselves to premium-quality choices when it comes to spirits. So it’s a great move to promote cooling Bombay Sapphire gin and Smirnoff vodka in the spring, then flagging up tropical rum, such as Bacardi, and tequila drinks, like Olmeca or Havana Club Especial rum, with mixers or in cocktails as summer approaches.

According to Faith Holland, Head of On-Trade Category Development at Diageo, over a third of people say that they would buy a premium brand if recommended to them and 65% of people say that they would be willing to pay more for premium spirits.

Faith reports that more than half of people agree that premium spirits brands are a sign of a quality pub or bar, and almost half of people agree that they are drinking less, but choosing higher quality when they do drink.

of people agree that they would be willing to pay more for premium spirits

SEASON-READY COCKTAILS 3

Here are three great ideas to thrill your customers. Remember, 78% of customers say presentation makes a drink perfect and if it’s not, 31% won’t order a second one, according to TNS Perfect Serve Omnibus, 2012

THE SMIRNOFF

VODKA WOO WOO

GLASS: Highball

INGREDIENTS

● Ice cubes

● 25ml Archers Peach Schnapps ● 25ml Smirno Red Vodka ● 100ml Ocean

Spray Cranberry Juice

● Lime

METHOD

1. Fill a tall glass with ice. Using a jigger, measure the schnapps and vodka into the glass.

2. Top up the glass with cranberry juice and stir thoroughly with a bar spoon.

3. Serve garnished with a wedge of fresh lime.

SPICED RUM MULE

GLASS Highball

INGREDIENTS

● Ice cubes

● 50ml Captain Morgan’s Spiced Gold Rum ● 125ml ginger beer ● Lime

METHOD

1. Fill the glass with ice cubes. Using a jigger, measure the rum and the ginger beer into the glass

2. Cut a generous slice of lime and place on top of the drink to garnish.

Make mine a cocktail CGA’s Mixed Drinks Report 2014 reveals that cocktail sales have grown by 10.8% in just two years, and that more than one in �ive of the country’s on-trade venues now serve them. Mojito is the top cocktail across on-trade, with other classics, such as Pina Colada, Woo Woo and Sex on the Beach, also proving popular.

Juliette Flanagan, Category Development Manager, Diageo, said: ‘Spring and summer provide an opportunity for licensees to increase margins with long alcoholic drinks or an exciting cocktail menu.

‘Choosing a cocktail can be daunting for some consumers, particularly men. Adding a small icon to show how the drink will be presented will help consumers make an informed choice around long or short drinks, and those in tall glasses versus Martini glasses.’

Juliette added: ‘Don’t forget to shout about your cocktail offering – using chalkboards and eye-catching menus can inspire undecided customers to choose a pro�itable cocktail.’

Go alcohol-free

Recent reports have shown a further fall in UK alcohol consumption and, in the retail sector, alcohol-free beer sales have been growing. Could broadening your range of alcohol-free wine, beer and virgin cocktails (mocktails) help boost your sales? Increasingly, the choice – and the quality – has seen huge improvements.

STOLI LEMONADE

GLASS Highball or jar

INGREDIENTS

● 50ml Stolichnaya

Premium Vodka

● 20ml fresh lemon juice ● 10ml Gomme

Syrup ● Ice cubes

● Sparkling water

● Lemon

METHOD

1. Mix the vodka, juice and syrup in glass and fill with ice.

2. Top up with sparkling water and garnish with a lemon wedge.

Offering mocktails is a great way for pubs to make a decent pro�it per drink compared to plainer soft drinks. Focus on lemon and lime �lavours, which lead the way, followed by mint and apple.

Make the change this spring

So whether this spring brings mainly showers or sunshine, promoting seasonally attractive drinks can drive new custom, inspire pub-goers to try something different, and be a perfect opportunity to bring the current trends to the fore. Also, marrying beverages and dishes on the menu, and offering coffee as an alternative, can place pubs in a winning position when up against the coffee shop chains and casual-dining restaurant groups.

ALLERGENS ON RED ALERT

Allergies,

intolerances and religious dietary rules

– when did catering get so complex? And how can you steer a course to safety?

Increasingly, cost sector catering comes with its own super-size challenges. Ask any experienced caterer and they’ll agree: it’s a job that juggles the demands of budgets, nutrition and service. But, these days, there are even bigger challenges. Caterers now need to navigate the choppy waters surrounding the issues of allergies, intolerances and religious dietary requirements. And all probably during the same mealtime.

Serving a mix of vegetarian, kosher and halal food – and taking into account intolerances – at the same setting can be a complex undertaking. It’s well worth spending time to understand the nuances of each diet.

‘Make no mistake, this is a hugely important area,’ said Nestlé UK’s Jason Rodriques. ‘But you’d be surprised how little awareness there is out there.’

Jason, who heads up Nestlé’s Professional & Food Activation department, works with his in-house team to stay one step ahead.

The watchword, according to Jason, is

Allergens coming to a food label near you

1. CELERY – including celery stalks, leaves, seeds and a root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

planning and then more planning.

‘Understand your customer base,’ he said. ‘Find out what the building blocks are for your menus, and incorporate as many foodstuffs that can span the whole service.’

Jason recommends websites such as his own (see Maggi meal planning overleaf) as essential ports of call, offering up-to-theminute recipe ideas, the latest food and health advice, and all-important regulations.

Allergens regulations

Since last December, these rules include the EU Food Information for Consumers Regulation – clearly spelling out a list of 14 known allergens, and the requirement for everyone in the foodservices industry to identify, record and communicate their presence.

The regulation also requires staff to be able to answer any allergen queries asked of them. From chefs to waiting staff and bartenders, the need to be aware of each and every constituent part of a meal is stronger than it’s ever been.

DAIRY INTOLERANCE

Milk and milk-derived products, such as cheese, yoghurt, margarine, fromage frais and cream.

PESCATARIAN

Diets include fish (and sometimes shellfish, if they’re not following a kosher diet), but not the flesh of other animals.

2. CEREALS contain gluten. Wheat, such as spelt and Khorasan wheat/Kamut rye and barley. Foods containing flour, such as bread, pasta, cakes, pastry, meat products, sauces, soups, batter, stock cubes, breadcrumbs, and foods dusted with flour.

3. CRUSTACEANS

– crab, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

4. EGGS – often found in cakes, some meat products, mayonnaise, mousses, pasta, sauces, quiche, sauces and foods brushed with egg.

What diet –what intolerance?

WHEAT AND GLUTEN Wheat intolerance di ers from coeliac disease. But both should avoid wheat products, such as tortillas, pancakes, pastry and Yorkshire puddings, and cereals (apart from porridge oats and cornflakes) too.

YEAST INTOLERANCE Most breads, rolls, croissants, Danish pastries, doughnuts, pitta bread, chapattis, naan, most crispbreads and crackers, rice cakes and Quorn-based products.

KOSHER Jewish dietary laws prohibit pork, shellfish, meat and dairy from being consumed at the same time, and require animals to be “kosher slaughtered”. Find out more at brws.it/kosher

VEGAN Vegans don’t consume any animal products – neither meat nor eggs, dairy products or other animalderived substances.

and some soy and Worcestershire sauces.

7.

9.

–

and foods glazed with milk.

including liquid mustard, mustard powder and mustard seeds, in salad dressings, marinades, soups, sauces, curries and meat products.

10. NUTS – in sauces, desserts, crackers, bread, ice cream, marzipan, ground, almonds and nut oils.

Jason’s golden rule? ‘Keep it simple. Construct your meal early, learn as much as you can about your clients’ needs, and avoid unnecessarily complex menus.’

Planning tips

Meal plans are a great way to keep track of your cost sector catering needs: plan ahead and devise good “catch-all” menu fallbacks, such as porridge (oats are suitable for coeliacs), vegetable soup (checking the ingredients of any stock), or a hearty vegetable curry, with diced cubes of chicken added for non-veggies.

you can and can’t serve, depending on your customer,’ he said. ‘We’ve even got an online quiz to make learning a little more fun!

‘Large-scale catering is dif�icult enough,’ he added. ‘If a client says you’re catering for someone with a celery intolerance, you need to know that includes celeriac. It’s all about awareness.

The watchword is planning… and then more planning

Read the labels Unilever’s Jeff Davison agreed: ‘This affects everyone in the food industry. We’ve been working on our packaging, identifying and declaring each of the 14 allergens.’

Like Jason, Jeff and his team provide ingredients for caterers, as well as watertight recipe solutions for every eventuality, and every permutation of food intolerance and religious dietary law is categorised and clearly labelled. ‘Our online resource centre will tell you what

‘What’s important is that, whatever we take away, we don’t take away the taste,’ he said. Gravy is a good example of a caterers’ staple that’s not as simple as you’d think. One size certainly doesn’t �it all. But, as Jeff says, Unilever’s Knorr brand carries gravy granules that cover all the bases – and more.

‘Let’s say you’re catering for Sunday lunch,’ Jeff said. ‘You’re going to need a few different gravies. And if you haven’t prepared a coeliac gravy, the chances are you’re going to have to make one. Forewarned is forearmed,’ he said.

Both Jeff and Jason agree – while dietary requirements are getting ever more complex, plan ahead and keep it simple.

➤ Maggi meal planning support brws.it/maggi

➤ Unilever allergen info guide brws.it/unileverallergens

➤ Test yourself via Unilever brws.it/quiz

➤ Unilever training video brws.it/unilevertraining

11. PEANUTS are actually a legume and grow underground. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts and sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

12. SESAME SEEDS can often be found in bread (sprinkled on hamburger buns, for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

FOODS WITH A SURPRISE INSIDE 5

CHOCOLATE Because it contains dairy products, chocolate must be koshercertified – meaning it has been processed using equipment that abides by the dietary laws

GELATINE Halal diets require that gelatine (hydrolysed collagen obtained from animal connective tissue) is certified. Many brands, such as Cadbury, now use halal-certified gelatine. Vegan foodstu s often substitute with plantderived alternatives, such as guar gum.

PESTO This tangy Italian paste is made from ground pine nuts, basil and olive oil. Keep this well away from those with nut allergies.

SOY SAUCE This Chinese staple is made with wheat, but its fermentation breaks down much of the gluten. Still, this is one to approach with caution for coeliacs.

WORCESTERSHIRE SAUCE

A big no for vegans and strict vegetarians – this British favourite might pack a punch in stews, but the sauce contains anchovies.

– often found in bean curd, edamame beans, miso paste and textured soya protein. Soya is a staple ingredient in oriental food. It can be found in desserts, ice cream, meat products, sauces and vegetarian products, too.

14. SULPHUR DIOXIDE – sometimes known as sulphites. This is an ingredient often used in dried fruits such as raisins, apricots and prunes. You might also find it in jams, jellies, pickles, olives, soft drinks, vegetables, wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

Super concentrates that deliver superb performance for every professional kitchen.

With just four products delivering an incredible 80% of your routine cleaning tasks, these multipurpose formulations are essential in venues looking for great cost-in-use benefits and sustainability.

Clean sweep

SUMA MULTIPURPOSE D2.3

A general purpose cleaner, glass cleaner, floor cleaner and hand dishwash liquid that can be used on most surfaces (except polished aluminium).

PUSH FOR POWER

SUMA BAC D10

A fragrance-free kitchen cleaner/sanitiser that cleans and disinfects all food preparation surfaces. It complies with the EN1276 standard.

Market leading innovation from Diversey, SmartDose is a unique dual-dosing mechanism that delivers a precise and consistent amount of product for accurate preparation of solution for the specific application.

SUMA SPRINT 200

Ideal for all interior surfaces for spray-and-wipe or bucket cleaning.

SANI 4IN1

A highly effective daily washroom cleaner, descaler, disinfectant and deodoriser.

HANDS ON HYGIENE

Kitchen cleanliness and food safety starts with hand hygiene. This is because the majority of food-borne illnesses can be spread by transferring microbes to clean areas, ingredients or prepared food.

Diversey Care’s Soft Care Med H5 is a highly effective hand disinfectant that is ideal for regular use. Its perfume-free formulation means it can be used in all food preparation and serving areas without risk of tainting.

Core catering range

Recommended essentials from our Own Brand range of 400 products plus. Great value and quality, they are exclusive to Landmark Wholesale members

FROZEN BURGERS

PRODUCTS

LINERS

WRAPPINGS

Landmark Catering Depot Locations

NORTH WEST

WALES & SOUTH WEST

Seasonal produce

Keepin’ it fresh

Make the most of each month by serving seasonal ingredients when they are at their very best

SPRING LAMB

Always one of the most anticipated meats of any season, make the most of its fresh, juicy flesh, but remember to always season first – we recommend salt and pepper, garlic, herbs or spices. Don’t forget to mention on your menu that you are serving British lamb.

WAYS TO COOK

l Roast

l Braise

l Pan-fry

l Slow cook

AND THE BEST OF THE REST

ASPARAGUS

A classic British vegetable.

To store, either wrap in damp kitchen paper and place in a perforated plastic bag or stand in a jug with just the stems in water and store in the fridge.

Cooking times

l Boil 3-5 mins

l Steam 4-5 mins

l Roast 15 mins

l Grill/barbecue 5 mins

WILD GARLIC

Wild garlic is known for its edible leaves, which work well raw or cooked in soups and salads. Its bulbs tend not to be eaten. You can also sprinkle the flowers over dishes to decorate them.

Also known as l Bear’s garlic

l Stinking Jenny l Gypsy’s onions

APRICOTS

Sweet and juicy, with a slight tartness.

Recommended uses

l Slice and use to decorate a plain cheesecake.

l Sweeten up a green salad with chopped apricots.

l Add a handful of chopped apricots to Middle Eastern chicken or vegetable stews.

ROSEMARY

This aromatic herb is easy to grow and has plenty of uses both for cooking and serving.

Recommended uses

l Use the twigs to make skewers for kebabs.

l Place whole rosemary sprigs inside bread before baking, or inside poultry or on top of fish before roasting.

JERSEY ROYAL POTATOES

Exclusively grown on the island of Jersey, they are traditionally served alongside roast lamb and roast chicken. However, they also go well with salmon, grilled sardines or in a salad.

Recommended uses

l Roast with rosemary. l Spoon over creamed horseradish and stir.