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JAN/FEB 2021
ENGINEERING
PROFITABLE MENUS
he P
T o w e r o f
Pl a n t - b a s e d
5 023616 476309
GETTING TO THE ROOTS OF
THIS PROFITABLE CATEGORY
st art ers...
For
January brings with it a sense of starting
afresh and making resolutions for the year
THE COOKS
CALENDAR
January
ahead to create a positive, productive outlook
for yourself and those around you.
From a business perspective, as we leave 2020 behind
1/ New Year’s Day
us, we wanted to ensure this issue’s editorial helps you
look ahead and prepare for what will be a challenging
but, hopefully, a successful year for us all. 1 - 31/ Veganuary
Our friends at thefoodpeople introduce their 2021/2022
Food & Beverage Trends on page 15 to help you to
understand which trends will be the ones to watch
1 - 31/ Dry January
this year and beyond.
Talking about trends, we’re increasingly seeing 20/ Brew Monday
plant-based or specifically vegan or vegetarian dishes
on menus right across the marketplace as a result of the
demand from consumers of all generations. Whether 20 - 26/ Sugar Awareness Week
you’re catering for consumers in the hospitality sector,
students in an education setting or residents in a care
home, we take a look at how you can satisfy that 25/ Burns Night
demand on pages 17-20.
On pages 44-45 we have our interview with the youngest
ever star of our Leading Lights feature at just 12 years old!
25/ St Dwynwen’s Day
Omari McQueen is the youngest vegan chef in the UK
with multiple awards to his name, a successful vegan
food business, a popular YouTube channel and various
26/ Australia Day
appearances on TV.
We’re also delighted to introduce Katy Moses, research and
insights expert who is the founder and managing director of
KAM Media who will be bringing you actionable insight each
month in our brand new column over on page 39.
February
We hope you enjoy this months issue, please do share
your feedback with us at editor@stiritupmagazine.co.uk 5/ World Nutella Day
WE’RE DELIGHTED TO ANNOUNCE THE LAUNCH
7/ Yorkshire Pudding Day
OF OUR BRAND NEW PLANT-BASED MENU
SOLUTIONS GUIDE WHERE WE DIG A LITTLE DEEPER
INTO WHAT IS DRIVING THIS CHANGE IN BEHAVIOUR
9/ National Pizza Day
ACROSS ALL GENERATIONS WHILE PROVIDING SOME
RECIPE INSPIRATION AND KEY ADVICE ON HOW TO
SEIZE THIS COMMERCIAL OPPORTUNITY. DOWNLOAD 12/ Chinese New Year
THE GUIDE AT WWW.STIRITUPMAGAZINE.CO.UK
14/ Valentine’s Day
16/ Shrove Tuesday (Pancake Day)
17/ Ash Wednesday
22/ National Margarita Day
24 - 7/ Fair YOU C
LOTS O AN FIND
Trade Fortnight NEWS, F UP TO
DATE
INDUS
AND M TRY AD
ENU IN VICE
TO GUID SPIRAT
E YOU ION
THE FE THR
STIVE P OUGH
ERIOD
AT WW
STIRIT W.
UPMAG
AZINE.
CO.UK
03
ot ory Focus
ing
Melt 34
P Categ
17
NEWS ADVICE INSPIRATION TRENDS
05 17-20 07 05
Readers’ Lives Category Focus Eat the Season Plate Arrivals
The power of plant-based Leek Israel
09
Customer Profile 22-23 10-11 15
Rochcare dancing to the Health & Welfare News From Country Range Advice From the Experts
right beat Putting eggs back on The 8 big trends for 2021
the menu 33
39 On the Range 34-36
Food & Industry News 25 Cheesy broccoli Melting Pot
Education stuffed chicken The comfort zone
41 Looking ahead
The Marketplace 43 39
27 Five Ways to Use KAM Media Insight
51
Hospitality Bacon Friction free
The Country Club
How to optimise your menu
44-45 55
30-31 Leading Lights Food for Thought
Advice From the Experts Omari McQueen Inspirational plates
Don’t forget the fundamentals for New Year menus
49
The Green Gauge
Get ready for Food Waste
Action Week 2021
Contact us ... As part of our
environmental
OUR EDITORIAL PARTNERS...
Writers Design & Print
policy this magazine
Lindsey Hoyle Eclipse Creative is printed using
Sam Houston www.eclipsecreative.co.uk vegetable oil based
Jackie Mitchell Front Cover ink and is produced
to high environmental
Subscriptions Telephone: Christiann Koepke
standards, including
0845 209 3777 www.christiannkoepke.com EMAS, ISO14001 and
stiritup@countryrange.co.uk FSC® certification.
stiritupmagazine.co.uk 04
&
Health PLATE ARRIVALS
elfare 22 Israel
W
Delivering on-trend dishes
from around the globe
Our first stop this year is Israel, a Middle
g 44
Eastern country on the Mediterranean
Leadin Sea. With over 5% of its population eating
a vegan diet it is one of the leading vegan
Lights
capitals of the world.
The country’s cuisine is heavily influenced
by Jewish culture as well as foods
traditionally included in other Middle
Eastern and Mediterranean cuisines.
he Range FALAFEL This tasty, well-known Middle
On t 33
Eastern dish plays an iconic role in Israeli
cuisine. These tasty balls made from
chickpeas, onion and spices are usually
served stuffed in pitta with hummus, tahini,
pickles and salad.
BURIKA A delicious and indulgent
savoury crêpe stuffed with mashed potato
and egg before being deep-fried until crisp.
It is then stuffed inside a pitta with hot sauce
and salad for the ultimate carb overload to
burn off whilst walking around the markets.
FUL This is similar to hummus but
chunkier in texture and made from
colourful fava beans. If you are ever in
Israel and you’ve hit your hummus limit,
give ful a try.
SABICH Anything stuffed in a pitta
Readers' Lives
is an Israeli favourite and Sabich is no
exception, this street food dish consists
of sliced fried aubergine, boiled eggs and
tahini sauce served in a warm pitta.
BABKA A tasty dough made with spices
and swirled chocolate which is twisted
1. NAME: Josh Cannon mayonnaise all wrapped in a Country together to create a sweet loaf usually topped
Range 12” Tortilla Wrap with honey for added sweetness. Yes, they
2. JOB TITLE: Executive chef did attempt to make it in the recent Great
9. WHAT IS YOUR MUST-HAVE British Bake Off series, if you thought you’d
3. PLACE OF WORK: Josie’s - a KITCHEN GADGET? A Rational oven heard it before.
family-run group of independent
coffee shops serving specialty coffee, 10. WHAT IS YOUR TOP CULINARY
TIP FOR OTHER CATERERS AND SFENJ An unsweetened dough
tea, smoothies as well as all day which is deep fried in oil and
breakfast and brunch CHEFS? There is never a problem,
there is only ever a solution topped with sugar or soaked
4. WHAT ARE YOUR TYPICAL in honey. Sfenj is eaten
11. WHO IS YOUR INSPIRATION AND straight away after
WORKING HOURS? 55 hours is my DID Y
WHY? Keith Floyd, for his passion for being fried to
average working week DOMIN OU KNOW
simple food ensure the famous THEIR F O’S LAUNCHE
IRS D
5. HOW LONG HAVE YOU WORKED doughnut-like PIZZA IN T EVER VEGA
12. WHAT IS YOUR COUNTRY RANGE ISRAEL N
IN THE CATERING INDUSTRY? texture isn’t lost. IN 2013 BACK
PRODUCT AND WHY? The Country ? THE
PIZZA
IS ONLY
15 years Range 12” Tortilla Wraps are our BECOM RECENTLY
ING AV
favourite because it’s extremely hard ACROS AILABL
ST E
6. WHAT IS THE MOST INTERESTING OF THE HE REST
to find a wrap in that size, and they’re WORLD
FACT ABOUT YOU? I worked .
consistently a perfect quality
in Australia
7. WHAT IS YOUR FAVOURITE Country Range
CUISINE? Korean 12” Tortilla Wraps
Pack size: 5 x 688g
8. WHAT IS YOUR SIGNATURE DISH?
Brunch Burrito, which is homemade
chorizo, scrambled egg, tater tots,
cheddar, green chilli sauce and harissa
Babka
05
NEW
THAW AND
SERVE
DELIGHT YOUR CUSTOMERS WITH
OUR NEW VEGAN FROZEN RANGE
Our NEW thaw-and-serve vegan range includes a variety of
muffins, cookies and a brownie.
• Vegan Certified (V-label)
• Easy to use: thaw-and-serve convenience with no waste
• Individually wrapped PREFER
• Great taste and texture TO CREATE
• Halal certified YOUR OWN?
• UTZ certified
Ask about our wide range
of vegan suitable bakery
VEGAN MUFFINS mixes & ingredients
Richly decorated with toppings and injected with
fruit or chocolate fillings TO ORDER
and for a list of available products,
VEGAN COOKIES contact your Country Range Group
wholesaler
Two American style vegan cookies that are not
only big in size but big in taste too For more Dawn product information contact:
dawnfoods.com/uk
VEGAN BROWNIE 01386 760843
Our American chocolate chunk vegan brownie is info.UK@dawnfoods.com
available in a convenient single serve bar
Together we rise!
Leek
EAT THE SEASON
IN SEASON:
Message from
George McIvor,
Chairman of
The Master Chefs
of Great Britain
1/ BEET
BOURGUIGNON
This gorgeous plant-based
take on the classic French dish is
packed with flavour! The beetroot is
The Master Chefs of Great Britain accompanied by leek, celery, carrot,
was formed in 1980 to provide a mushroom and tomato to create a
forum for the exchange of culinary colourful, warming dish perfect for
ideas and to further the profession your menu in the colder months.
2/
through training and the guidance
of young chefs. In addition, the
association seeks to promote all CHALLENGE
that is best about British cuisine ACCEPTED!
and produce. This Spiced Pan-fried
One of the first things a Cornish Mackerel Fillet dish was
commis chef ever cooks served with braised leeks, cauliflower
with this versatile and thyme as the starter in Newbury
vegetable is leek College student chef team’s menu for
and potato soup. the Grand Final of the Country Range
Student Chef Challenge in March 2018.
OFFICIAL
TASTING NOTES
3/ KORMA QUICHE
Add a twist to a traditional
quiche by utilising a
korma curry paste into the mixture
The leek is a vegetable, a along with the salmon and leek.
cultivar of Allium ampeloprasum,
the broadleaf wild leek. The
4/
edible part of the plant is a
bundle of leaf sheaths that is
BITE-SIZED
sometimes erroneously called a WASTE NOT,
stem or stalk. BEAUTIES WANT NOT
Chicken and leek is a classic The dark green
Properties: Leeks have a mild, flavour combination and works really portion of the
onion-like taste. In its raw state, well in these Country Range Mini Party leek is usually
the vegetable is crunchy and Pies. They’re perfect as an addition to discarded
firm. The edible portions of the a Ploughman’s Lunch platter or a winter because it has
leek are the white base of the afternoon tea, to eat in or takeaway. a tough texture.
leaves (above the roots and
5/
However, they
stem base), the light green
can be sautéed
parts, and to a lesser extent the ENHANCE THE or, more
dark green parts of the leaves. FLAVOUR commonly,
Notes: Leeks need to be Poach leeks with a a few green
washed in at least three mixture of Avlaki Groves Olive Oil, star leaves can be
changes of running water as anise, garlic, fennel seeds and chilli tied with bay
sand and dirt are usually found flakes gently for 30 minutes. They can leaf, thyme and
between the layers. If you or a be sliced up in a salad or be reheated peppercorn
guest get a mouthful of grit that and served with a variety of dishes. to form a
is cardinal sin. bouquet garni
Recipes supplied by: 1 & 3. Paul Dickson, Country Range development chef, - one of the
2. Newbury College team, 2018 Country Range Student Chef Challenge Final, foundations of
5. Avlaki Organic Olive Oils Team. Visit www.stiritupmagazine.co.uk/recipes for French cuisine.
full recipes.
Also In Season:
Apple Kale Beetroot Blood Orange Oyster Venison
07
MEAT MADE
FROM PLANTS
BURGER
20 x 113.5g
HOTDOG
20 x 155g
SAUSAGE
35 x 57g
NEW
FOR 2021 MEATBALLS
2 x 1kg
FINGERS
2 x 1kg
100% ZERO PLANT
PLANT BASED CHOLESTEROL PROTEIN
www.movingmountainsfoods.com #MovingMountains
CUSTOMER PROFILE
Rochcare dancing
to the right beat
Dish jockey by day, disc Colin Large, head chef, comments: service and a
jockey by night. There is home care service providing “On a personal level,
“I always loved cooking from a
little that Colin Large doesn’t support to people living I have used my Country
young age and following school, I
know about what makes a independently in their own homes. Range Group wholesaler
never really thought of anything
hit, whether it’s on the dining since 1995 and I can’t
else as a career, outside of being a Colin explains:
table or on the dance floor. speak more highly about
superstar DJ. My first kitchen job
“As soon as I heard that my old their product range and
Colin started at Rochcare 18 was in the care sector and I quickly
employer had been bought by a big customer service. When
months ago and feels firmly at realised that it was a very rewarding
corporate, national care company, I I arrived at Rochcare, they
home. After qualifying from Nelson place to work. The care home
knew it was time to leave. For me, were still purchasing
& Colne Catering College, his first kitchen has changed massively from
the best care homes are like a certain items from
job was in a care home kitchen and what it was in the early 1990s and
family where the service is personal supermarkets, which just
he has been working in the sector the choice and quality of food and
and there is a real community spirit. didn’t make sense from a
ever since, while still continuing drink is unrecognisable. It’s been
I think it’s vital that guests and staff cost, wastage and, most
with his passion for the DJ decks. exciting to see the development
interact and are involved in the importantly, a quality
and I feel privileged to now be part
decision-making process so that point of view. This has
of Rochcare, who I honestly believe
the food and drink is tailored, offers now all changed and it’s
Above (main) have raised the bar once again.”
variety and plenty of excitement. great to be working
Rochcare Bank Hall
Rochcare is a proudly independent, Thankfully, Rochcare has been built closely with them and the
Below (Left to Right) family-run residential care provider, on this mantra.” Country Range Brand to
Colin Large which was first set up in the early continue to improve our
Interior of Pendlebrook As to the food and drink offering offering for guests. They
1980s. The company has grown in
at Rochcare, Colin has been always have great new
those years and now has four
impressed with the regular resident recipe ideas and we use
residential care homes for older
forums and the sharing of ideas, the Country Range
people – including Royley House,
which provide a great opportunity products across our menu.
which also caters for those
for discussion on what has been The Country Range flours,
living with dementia. Two of
working, what hasn’t and what is on soft spreads and cocoa
the homes in particular, have
the horizon. are brilliant when baking
a rich history as many
seasoned locals in Burnley “We involve the residents as much from scratch for afternoon
will remember Bank Hall, as as possible when looking to mix up teas and other products
the town’s former maternity the menus or run special days and such as the baked beans
ward. Rochcare also offers we link up with the other Rochcare and tinned tuna really
a fantastic respite care sites and teams to share ideas and are top of the pops,
insights. We’re always looking to even when compared to
improve and our residents are the known brands.”
becoming more experimental each - Colin Large
year so my wholesaler and the
Country Range Brand have been
a massive help in driving our
creativity. Spices and curries seem
to be the big thing at the moment
alongside the classic comfort
dishes like casseroles, stews
and, of course, our mighty weekly
roast dinner.”
For more information visit
www.rochcare.com
09
PLANT YOUR
VEGAN FLAG
THIS JANUARY
January has been transformed in recent years from a dark
and depressing month into a celebration of health. It has
always been the key time for resolutions and health kicks but
over the last few years this has been seriously ramped up
with ‘Veganuary’ and ‘Dry January’ in particular making it a
centrepiece of mindful eating and drinking.
Veganism continues to be one of the leading trends in food
with the plant-based phenomenon showing no signs of slowing
down. The Vegan Society highlights that the number of vegans
quadrupled to 600,000 in the UK in 2019 and the Veganuary
campaign in 2020 saw a record number of sign-ups with over
400,000 people taking part against 250,000 participants
in 2019.
More than ever in 2021, health will be at the forefront of people’s
minds so whatever the kitchen, make sure you are plant-
prepared as this year’s Veganuary campaign kicks off. Here’s our
top tips to help you plant your vegan flag:
Y
hun d o u c an f
re d s in d
• Do your research – the plant-based craze is booming online o
so check out what the top bloggers and influencers are doing. coun recipes a f fantasti
t t c
It’s a great way to find some inspiration. or fo r yrange.c w w w.
r p la o . u k /r
in sp i nt
• Step-by-step – don’t try to do too much, too fast. Start by r a t i - b a s e d e ci p e s
b r a n o n d ow n s p e ci f i c
introducing a small number of dishes, see how the sales are d lo
To-fish and chips Pl a n e w S t a d t h e
of those dishes or ask for feedback from customer, residents S o lu n t- b a s e d ir i t up
and pupils and then adjust. Our Vegan and Gluten Free t io n Me
at b i s G u i d e nu
Spiced Orange Dessert is worthy of a Hollywood handshake t.ly/S to da
I y
and our Peri Peri Cauliflower wings recipe will have your and plenty of simple- b a s e U Pl a n t -
d21
customers’ taste buds flying. to-make dishes.
• Experiment – don’t be afraid to try some new recipes and Pulled pork continues to
products. There are so many fantastic ingredients out there be popular so why not try
creating a boisterous burger with
serious Sloppy Joe pulling power by utilising BBQ jackfruit
as an alternative. For kids or school pupils our Gluten Free
“WE WERE ASKED FOR SOME VEGAN DISHES Sweet Potato and Chickpea Roll recipe could work really
RECENTLY AFTER A RESIDENT HEARD ABOUT well as an alternative to sausage rolls!
THE VEGAN CRAZE IN THE NEWSPAPERS. WE • Vegan twists on classics – try veganising some of
your most popular dishes or create mash-ups of
CREATED A SELECTION OF VEGAN CAKES
classics. For example, try a Fake & Ale Pie or how
USING THE COUNTRY RANGE INGREDIENTS FOR about our great To-fish & Chips recipe.
EVERYONE TO TRY AND THEY WERE INCREDIBLY
• Options and promotions – look at how you can
WELL RECEIVED.” – CARE HOME incorporate vegan options across the menu. For
snacks, starters and lunch, our Vegan sausage rolls
and pasties are the ultimate snack or lunch option.
Most importantly, make sure you shout about your
vegan options using special boards and signage.
You may be surprised just how well it goes down.
Peri peri cauliflower ‘wings’
Sweet potato
& chickpea rolls
10New NEWS FROM COUNTRY RANGE
A work
of tarte
For those looking for a new
dessert to wow this winter or
maybe to be part of your seductive
CHINESE
Valentine offering, we’ve rolled out our new
Country Range Tarte au Citron.
An indulgent, smooth, tangy lemon filling
surrounded by buttery shortcrust pastry,
the special tarte comes in 14 pre-cut slices
NEW YEAR
and can be finished with a sprinkling of icing FRIDAY 12TH FEBRUARY
sugar or topped with all manner of treats
Even with lockdown hampering
and decorations.
people’s movements in 2020, the
• Country Range Tarte au Citron nation’s thirst for international cuisine has remained undiminished so Chinese
• Pack size: 1 x 14 Pre-portioned New Year on the 12th February presents a fantastic opportunity for chefs to get
creative with their offering.
For the last decade and more, Chinese cuisine has been a pillar of popularity
amongst consumers, whether it is eaten in or out-of-home. So as the big day gets
closer, consider running some special dishes, food-to-go offerings, or themed
menus. Our Chilli Bean Fried Wonton-style Cup recipe is a wonderful winter
warmer as a starter and our Char Siew Meatballs always turns heads
and can be made with pork, chicken or a plant-based alternative.
The diverse Country Range portfolio has all the ingredients
needed for a Far East celebration this February. From our
Sweet and Sour Ready To Use Sauces and Medium Egg
Noodles to Soy Sauce, Spices, Honey and more – whatever
your skill or knowledge level, it’s time to spice things up.
“I USE THE COUNTRY RANGE SPICES FOR SO
MANY APPLICATIONS AND THEY DO EXACTLY
WHAT THEY SAY WITH A NICE FLAVOUR AT
THE END OF IT.” – HOTEL, CUMBRIA
WANTED BREAD
With Bread Week kicking off on the 22nd
or alive
flours and inclusions such as our Sundried
February, we’re asking you to rise to the Tomatoes in Oil, olives, cheese and nuts are
challenge in 2021 and get baking up a storm. great for those wishing to bake from scratch and
Launched by the Real Bread Campaign in 2009, offer a slice of luxury. But for time-poor kitchens,
Bread Week is the ultimate, annual celebration we also have a fantastic Country Range White
of loaves, buns, baps, cobs, bloomers, brioches, Bread & Roll Mix, which meets school nutrition
twists and sticks - so it’s time to push your bread guidelines. ’’Knead’ we say anymore!
boundaries and get your bake on.
Share your creations with us by tagging us
Catering for all levels and kitchen resources, at @countryrangeuk on Twitter, Facebook
we have an unbeatable selection of products or Instagram or email them through to
guaranteed to create bread of heaven. Our editor@stiritupmagazine.co.uk
Team of the month
As we’re big believers that people make a business, each month
we want to hear from chefs and business owners about their
teams doing incredible things. Has someone been particularly
inspirational, created a fantastic new dish, initiative or gone
above and beyond to support your business or the local area?
Send in a photo of your hero(es) along with why they should win Team
or Team Member of the month to editor@stiritupmagazine.co.uk
11DOES
EVERYTHING
DAIRY DOES.
AND MORE.
DAIRY GLUTEN GOOD FOR
FREE FREE THE PLANET
SERVE EVERYONE.
RICH AND CREAMY
ALTERNATIVE TO DAIRY
BUTTER AND CREAM
100% PLANT BASED
Contact us for a free sample at:
www.upfieldprofessional.comFlip Me
IT'S PANCAKE DAY
WWW.PREMIERFOODSERVICE.CO.UK
@premierfoods_fs premierfoods_fs @premierfoodsfoodserviceT he 8 big
ADVICE FROM THE EXPERTS
trends for 2021
By Charles Banks, Co Founder, thefoodpeople
For 2021 we head into a period of ‘Industry - Reset’. Owing to the pandemic
and other global shifts we expect to see continued shifts in lifestyle as people
decide how they want to react, behave, choose and consume in times of
change. On the subject of reset, we predict a more self-sufficient, family
orientated and self-contained lifestyle, consumers are aligning themselves with
the tribes that they believe can make the positive change needed to reset
6. Love your veg
across all areas of society. IF THE MOTIVATIONS OF HUMAN AND PLANET
HEALTH, ANIMAL WELFARE WEREN’T ENOUGH
Bringing wider societal behaviour back to the world of foodservice and out of home food and drink,
TO TEMPT CONSUMERS TO MAKE THE SHIFT,
amongst the many complex trend and counter trends manifestations, we see 8 key trend themes
PLANTS NOW ALSO HAVE A ‘HYGIENE HALO’
for 2021.
IN THE RESET ERA. IN THEIR NATURAL FORM
HERE ARE 8 BIG TRENDS FOR 2021 THAT WE EXPECT TO SEE… WE SEE EVERMORE EXAMPLES OF PLANTS
BEING CELEBRATED THEIR SEASONALITY AND
VARIETIES, BROUGHT CENTRE STAGE
2. THRIFT THROUGH TECHNIQUES SUCH AS
1. Mini splurge Diners and operators are getting thrifty, for both
cost and environmental reasons. Throwaway
CONFIT, CHARRING OR FERMENTING.
MEAT REPLACERS AND ALTERNATIVES
culture is rejected in favour of ‘upcycling’ BEGIN TO MOVE WITH THE REST OF FOOD
WHILST MANY CONSUMERS
surplus food and would-be waste into CULTURE, THEY EVOLVE TO SHORTER, MORE
MIGHT BE STARTING TO FEEL
desirable culinary creations. NATURAL INGREDIENTS LISTS.
THE FINANCIAL AFTERMATH OF
PANDEMIC, THEY STILL WANT TO
TREAT THEMSELVES WITH LITTLE
‘TOUCHES OF LUXURY’ AND
EDIBLE INDULGENCE IN FOOD. 3. Comfort 7. ALFRESCO COOKING & DINING
Being out in the fresh air has a new level of
THE WIDER WORLD IS
relevance and appeal. Either imposed by local
UNCERTAIN AND STRESSFUL, SO
restrictions or by choice many are opting to dine
CONSUMERS WANT TO MAKE THEIR OWN
outdoors, out of home. This is new level of
WORLD AS COMFORTABLE AS POSSIBLE.
outdoor cooking and eating – pizza and
COMFORT FOOD IS A REASSURANCE, A
barbecue kits are sourced from artisan butchers
RITUAL, A TIME, AN EXPERIENCE OR A PLACE
or restaurants famed for brisket and expertly
A SAFETY EITHER IN THE PRESENT OR PAST.
blended sauces and marinades.
THE OBSESSION WITH BAKING CONTINUES
UNABATED, GOURMET SANDWICHES,
LASAGNE, NOODLES AND PIZZA – COMFORT
8 . Fire cooking
IS EMBRACED ACROSS THE SPECTRUM.
CHEFS ARE GETTING EVER MORE CREATIVE IN THEIR
4. HOME DELIVERY FIRE COOKING – EXPERIMENTING WITH TYPES OF
The online and home delivery revolution is well WOOD AND SMOKE (OLIVE, CHESTNUT, HICKORY,
underway; today’s consumer expects to get MAPLE, OAK AND MORE) TO LAYERING ‘FIRE
anything (and everything) delivered - and fast. FLAVOURS’ OVER EACH OTHER (THINK
Accelerated by the pandemic the notion of @ CHARRED STEAK WITH BLISTERED
HOME has moved from novelty to necessity. TOMATOES AND SMOKED HOLLANDAISE);
Retail brands and hospitality alike are turning to AND EMBRACING GLOBAL GRILL
direct to consumer as an essential evolution of TECHNIQUES SUCH AS JAPANESE,
channel strategy. In the new world ‘food goes KOREAN AND THAI BARBEQUE TO
to people’. FIRE COOKING DESSERTS.
5. Healthy gut & better mind
GUT HEALTH GAINS EVEN MORE TRACTION AS WE LEARN MORE ABOUT THE LINK BETWEEN OUR
GUTS, IMMUNE FUNCTION AND MENTAL HEALTH. CONSUMERS ARE LOOKING FOR PRACTICAL
SOLUTIONS TO HELP THEM ON THEIR MENTAL HEALTH JOURNEY FROM PRE SLEEP RELAXATION,
YOGA, MEDITATION, APOPTOGENIC FOODS, CBD AND MORE.
15DISCOVER THE RANGE
From classic favourites to more adventurous creations, the GARDEN
GOURMET® range of plant-based protein options have been designed to inspire.
G AN
VE
G AN
VE
G AN VE
GARDEN GOURMET® GARDEN GOURMET® GARDEN GOURMET®
Sensational™ Burger Mince Fillet Pieces
• A meat-free burger that looks, cooks • Incredibly versatile and easy to prepare, • Suitable for vegans and with the
and smells incredible. With a taste this the Mince is perfect for vegan-friendly unique look and texture of chicken, the
juicy, you won’t believe it’s vegan! creations Fillet Pieces offer amazing versatility
• A frozen product – ready to use from • A frozen product – ready to use after for a wide range of dishes
frozen or defrost heating • A frozen product – ready to use from
• Supplied as 3x2kg (each 2kg contains • Supplied as 2x2kg (each 2kg contains frozen or defrost
approximately 17-18 x 113g burgers) approximately 26 servings of 75g) • Supplied as 2x2kg (each 2kg contains
approximately 26 servings of 75g)
G AN TARI TARI
VE GE GE
VE
VE
AN
AN
GARDEN GOURMET® GARDEN GOURMET® GARDEN GOURMET®
Vegan Meatballs Breaded Fillet Burger Deluxe
• A great meat swap-out, these quick • With a delicious crispy crumb, the • Made with a mixture of the finest
and easy to use meatless meatballs Breaded Fillet has a great bite and spices, the barbeque flavour of
work well in everything from pasta amazing texture this vegetarian burger is simply
dishes to sub rolls • A frozen product – ready to use from irresistible. It offers an exciting twist on
• Supplied as 2x2kg (each 2kg contains frozen or defrost the traditional burger for vegetarians
approximately 142 x 14g servings) • Supplied as 2x2kg (approximately 44 and non-vegetarians alike.
fillets in total with each 2kg bag • Supplied as 2x2kg (each 2kg
containing approximately 22 fillets) contains approximately 22 burgers)
To discover more about why GARDEN GOURMET® is the perfect plant-based partner
for your business, get in touch:
Email: learn.more@uk.nestle.com | www.nestleprofessional.co.uk/garden-gourmet
Serving Suggestions. GARDEN GOURMET - ® Reg. Trademark used in agreement with the Trademark ownerCATEGORY FOCUS
T
he power of
Whether vegan, vegetarian or
flexitarian, plant-based diets are
here to stay. Not only have the
number of vegans quadrupled
between 2014-2019, but this
consumer group is set to make
up 25% of the population by
2025. In addition, research
has recently indicated that a
staggering 93%1 of plant-based
meals are currently eaten by
non-vegans, obliterating all
assumptions that only vegans
eat plant-based food. This single
statistic instantly opens minds
to the huge opportunity adding
plant-based food to the menu
presents to caterers.
To encourage more businesses
to capitalise on this fast-growing
consumer group, we asked brands
and caterers to give us the benefit of
their experience and tell us how they
have successfully adopted 'the power
of plant-based' to their menus and
marketing activities.
PLANT-BASED (OF FOOD OR A DIET) CONSISTING
LARGELY OR SOLELY OF VEGETABLES, GRAINS, PULSES,
OR OTHER FOODS DERIVED FROM PLANTS, RATHER
THAN ANIMAL PRODUCTS.
Roasted Aubergine
with Caponata Topping 1
2
Kantar Worldpanel
Mintel Blog – COVID19
Photograph by José Stichbury at Swoon Food
17GETTING STARTED ideas and find out which
For caterers not offering any plant- dishes are popular and
based options, introducing them can equally, what is unpopular.
be quite daunting. A good place Understanding your
to start is to add plant-based milk audience will go a long way
alternatives to your hot beverage to developing a successful
menu. “We carry a range of plant- new menu.
based milks for our hot drinks,
offering customers the choice of oat, “Prior to the current travel
almond, soy or coconut” says Loui restrictions that we find ourselves
Blake from Eat by Chloe. Hoteliers, in, the best way to be inspired for
hospitals, care homes or cafés with new products is through travel.
morning menus can effortlessly add Visiting local street food vendors and
milk alternatives for breakfast items experiencing global vegan cuisine,
such as cereal. bringing it back for consumers.”
says Satvinder Bains, Director of
Developing dishes that are familiar and Shicken, which produces plant-based
recognisable, using non-dairy or meat alternatives to chicken. While the
free products as direct substitutions lockdowns have been incredibly
in recipes is perhaps the most natural frustrating and worrying, they have also
progression to developing a plant- been a time of exploration for chefs,
based menu. “You can swap butter for with plenty of recipe development
olive oil in many dishes such as garlic and fresh ideas flowing from kitchens
mushrooms and plant-based milks to entice diners upon reopening and
and cheeses in classic dishes such as lift spirits for those in the care and
mac 'n' cheese and mashed potato. education sectors.
We recommend taking a look at your
existing menu to see what easy swaps As we start 2021, the focus is still
can be made.” suggests Maryanne Hall firmly on health, so championing
from Viva!'s Vegan Recipe Club. For plant-based foods will be easier than
businesses who operate a separate ever before. Helping consumers
menu for breakfast, lunch and dinner, make positive choices to improve
try to add something to every menu their wellbeing by gently guiding
so you don’t alienate customers at them to healthy, plant-based
particular times in the day. meals, celebrating plant power
with delicious dishes will be key to
DEVELOPING RECIPES success, but be sure to provide a
Inspiration for new plant-based balanced menu which doesn’t solely
dishes can be found in similar ways rely on allergens such as soy or nuts.
to meat dishes. Travel, nostalgia,
seasonal produce and experiential FOR CONTRACT CATERERS
dining events are often used as AND SCHOOLS, THINK ABOUT
dles
starting points, but when developing WHERE YOU PLACE YOUR
N o o vegan menus, try to canvas your
vegan customers or suppliers for
PLANT-BASED OPTION ON
THE HOTPLATE. POSITIONING
an
PLANT-BASED DISHES AT THE
FRONT SO THEY ARE EASY
TO ACCESS WILL INCREASE
Veg
CONSUMPTION. THIS HELPS
TO REDUCE CATERING COSTS
BECAUSE THEY ARE LESS
ofu
EXPENSIVE TO PRODUCE AND
T
HAS THE ADDITIONAL BENEFIT
OF DELIVERING A HEALTHY
DOSE OF VEGETABLES IN
ONE MEAL.
MARKETING YOUR MENU
When you have developed your
plant-based menu options, should
you shout about it, or take a more
subtle approach, and what do your
customers need or want to know?
These are just a few questions
that caterers ask when introducing
vegan dishes to their menus. The
truth is, caterers take many different
approaches depending on their
ethos, but as with anything new –
communication is key.
18CATEGORY FOCUS
From cheese substitutes to vegan tea,
we reveal some of the best plant-based
products available to all caterers:
• KaterVeg! From Central Foods features
a wide range of gluten-free, vegan
options including Indian snacks, quarter
pounders, sausages, mince and
meatballs. They also have a number of
vegan-friendly desserts and have just
launched a beetroot and thyme tarte WITH MORE THAN TWO
tatin – ideal for lunch or a main course. FIFTHS OF CONSUMERS
PURCHASING A DESSERT,
• The Vegan Cocktail Selection by CAKE OR PASTRY WHEN
Tipiak is an assortment of finger food EATING OUT4 MAXIMISE SALES
including carrot, lemon and ginger
OPPORTUNITIES BY ADDING
mousseline tarts, sesame hummus
Vegan Chocolate and courgette tagliatelle on courgette
and pine nut shortbread as well
VEGAN DESSERTS AND CAKES
TO YOUR MENU
Smoothie Bowl as sun-dried cherry tomato and olive
tapenade on curry polenta. Eye-
catching and tasty, they are sure to be
a hit on social media.
“When it comes to marketing vegan
dishes, photography is everything.
As the saying goes – a picture says
• If you are looking to introduce vegan
Italian dishes, try the Dolmio
Callebaut Vegan
a thousand words – and that couldn’t
be truer in the social media world we
Professional foodservice sauce range by
Mars Food. With 13 vegan sauces which Salted Caramel
now live in. We recommend hiring a can be stored in the fridge for 30 days
professional food photographer to help
launch your new menu. If this isn’t within
once opened, caterers can create a
variety of plant-based meals such as
and Chocolate T
arts
your budget, you would be amazed pasta bakes, ratatouille and pizza from a
how far your smartphone camera single jar.
and some good lighting can go.”
recommends Maryanne Hall at Viva!’s • Good Earth’s portfolio of vegan tea-
Vegan Recipe Club. based drinks are grabbing the attention
of younger, health aware and planet
Make sure your dishes sound as savvy drinkers. The range includes 8
tempting and delicious as any other variants of biodegradable tea bags,
item on the menu, but, be clear about 4 loose teas and 3 organic bubbly
the allergens and ingredients in each Kombucha. The Kombucha trend is
dish because for some diners, a vegan one to keep an eye on, the UK consumer
diet is a necessity due to allergies. market for this product currently stands
Terminology can also be a minefield, at £16m and is expected to grow by 43%
while the European Parliament has to 2024 (Euromonitor 2019-2024).
recently rejected a proposal to ban
• Plant based Tortillas and Tortilla Chips
words such as ‘sausage’ and ‘burger’
are great vegan options and Mission
when describing vegan dishes, they
Foods have developed both plain, bar-
have voted to ban indirect references to
marked and flavoured tortillas to spice
dairy products, so descriptors such as
up Mexican dishes. Their range includes
‘yoghurt-style’ or ‘cream imitation’ will
beetroot and chia, tomato and
not be allowed.
chili and spinach wheat flour, all
designed to enhance dishes
Try to ensure you adopt plant-based
with subtle flavour and
dishes into your menu rather than
vibrant colour.
create a separate menu, this will make
them accessible to all diners and • For customers with a sweet
increase the number of orders. tooth, premium chocolate
“When I market a plant-based meal, producer Callebaut offers 811
I concentrate mainly on flavour, ease Callets, enabling caterers to create
to make and emotion. The reason for indulgent vegan desserts, bakes and
this is to help vegan meals become (for the chocoholics), breakfast. The
more accessible to the masses. If I team have also launched a recipe book
can give people an easy swap that to inspire caterers and demonstrate the
only impacts their life in a positive way, breadth of recipes achievable – indulge
then it removes the barriers.” advises your customers with the breakfast
Brett Colby, Chef & Author of What pancake stack, chocolate chia pots or
Vegans Eat. their chocolate and orange cake!
3
Kantar Worldpanel
4
Callebaut Dessert Report, CGA, 2020
19CATEGORY FOCUS The guide itself is available as a PDF
IN 2020, 400,000 PEOPLE TOOK PART IN VEGANUARY download via the website, hard copies
WORLDWIDE AND THIS YEAR THE NUMBERS ARE SET TO can also be purchased. The guide
INCREASE THANKS TO A WAVE OF YOUNG MILLENNIALS contains answers to frequently asked
TURNING TO VEGANISM AS A RESULT OF THE CORONAVIRUS questions such as how to stimulate
PANDEMIC. IN FACT, COVID-19 HAS BEEN SUCH A DRIVING appetite or boost nutrient intake, and
FORCE, THAT ACCORDING TO THE LATEST MINTEL REPORT, good sources of protein for those on
25%2 OF PEOPLE AGED 21-30 FELT THAT THE PANDEMIC texture modified diets.
HAS MADE A VEGAN DIET MORE APPEALING.
Find out more information at
vegetarianforlife.org.uk
TAKING CARE SCHOOLED
Vegetarian for Life is a UK charity aimed The UK Food Plan is working with
at improving the quality of life of older schools to get more vegetarian and
vegetarians and vegans. They have vegan options into their canteens.
recently launched a brand new guide Award winning school chefs, Tony
and British Dietetic Association (BDA) Mulgrew and Lyndon Mcleod have
accredited online training course to helped to develop a recipe pack by
help those who cater for vegan and school chefs for school chefs. The pack
vegetarian service users. is full of budgeted, nutritious, student-
approved, vegetarian and vegan
The training topics include what vegans recipes including the dishes below;
and vegetarians eat, plant-based
nutrition and fortification, meal planning, - Chick’n and leek pie
and how to cook with alternatives to - Spicy carrot balls with sweet
meat and dairy. Each module includes and sour sauce
easy-to-follow recipe videos with some - Sweet potato thai stew
fantastic, tasty recipes for caterers to - Vegan suet puddings
introduce to your menus. - Spicy bean tacos with coconut
yoghurt and salsa
- Butternut squash and sweet
Vegan Sweet Potato and potato korma
Caterers can download the packs free
Lentil Sheperds Pie at: www.ukfoodplan.org
A full range of high quality
VEGAN BAKERY
PRODUCTS
for the out of home sector
Brioche
Style Buns
NEW
Brioche Style
Hot Dog Roll
karafs.co.uk karafsbakeryNO ARTIFICIAL
COLOURS &
PRESERVATIVES
NO ARTIFICIAL
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PRESERVATIVES
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COLOURS & PALM OIL
PRESERVATIVES FREE
PALM OIL DAIRY
FREE FREE
PALM OIL DAIRY
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DAIRY
FREEHEALTH & WELFARE
Putti ng e g g s
b a c k on t h e m e nu
Eggs can offer an ideal ‘food first’ opportunity to increase
protein intake and prevent muscle decline in older people,
says a new paper published in the journal Public Health
Nutrition. This follows an investigation carried by a
Bournemouth University team, part-funded by the
British Egg Industry Council.
Although eggs are considered saying that vulnerable groups
a beneficial food for older people can now eat them or even raw
as they are rich in nutrients and eggs, provided they carry the
a high quality source of protein, British Lion mark. As Neel Radia,
UK National Diet and Nutrition former chairman of NACC says
Survey (NDNS) data reveals that “The re-introduction of runny
the current consumption of eggs eggs in care homes for the first
and egg dishes among older time in decades, as long as they
people is only 2% of daily total are produced to British Lion
energy intake and only 3% of standards, is fantastic news.
eggs are being served and add ranging from under-nourishment,
average daily protein intake. Everyone loves a dippy egg.”
the British Lion mark to menus. dementia or dysphagia.
Katherine Appleton, one of the The British Lion Code of Practice
According to British Lion eggs, Recipes include;
authors of the paper, says “Our means that eggs are produced
in addition to containing high
results suggest that by providing under stringent measures such • Salmon and broccoli stuffed
quality protein and omega-3 fatty
simple egg recipe inspiration as vaccinating hens against pepper with baked egg
acids, there are other nutrients in
and helping to make eggs salmonella, complete traceability
eggs that may benefit the health • Smoked bacon, scrambled
more appetising to eat, their of hens, eggs and feed and
of older people. These include egg and potato waffles
consumption could be increased.” increased hygiene controls.
vitamin D, B vitamins, selenium,
• Spinach, ricotta and cherry
So how can you make eggs Make sure that you order British iodine and choline. The vitamin
tomato frittata
more appealing to care home Lion eggs and check the eggs D content of eggs is important
residents? The good news is that on arrival. The British Lion mark for older people as it can help • Chocolate fondant with vanilla
runny eggs are back on the menu should be both on the outer case to avoid sarcopenia (muscle loss bean ice cream
following an announcement by the and on the eggs. Explain to staff with aging).
All four recipes can be found at
Food Standards Agency (FSA) and residents why British Lion
A British Lion eggs spokesperson www.stiritupmagazine.co.uk/
points out that the familiarity of recipes
eggs can be helpful for people
with dementia who may be more
able to recognise dishes which Country Range eggs have the
have associations with their past. Lion mark providing quality and
For those with dysphagia safety reassurances. All our
(swallowing problems), soft eggs were laid in the UK and
textured foods such as scrambled are fully traceable.
eggs can be appropriate.
In addition to the fantastic
Roast maple onion, Martin McKee, NACC Care Chef recipes created by Martin, there
smoked bacon, of the Year, who works at The are also hundreds of recipes
cheese scrambled Hawthorns, Aldridge, Walsall, available to inspire your menus at
eggs potato waffle has created five cookery videos www.countryrange.co.uk/recipes
demonstrating how eggs can
• Country Range Free Range
inspire care home menus. They
Medium Eggs
have been developed to meet the
nutritional needs of residents • Pack sizes: 5 dozen & 15 dozen
stiritupmagazine.co.uk 22Tips
• Brightly coloured dishes
or those that contrast with the
plate can be more obvious for
people with dementia and
encourage appetite
• Ideas for finger foods featuring
eggs include hard boiled eggs,
stuffed eggs, homemade
scotch eggs, Spanish omelette
cut into cubes, mini omelette
“EGGS ARE AN wraps, egg mayonnaise on
ESSENTIAL INGREDIENT crackers or bread and
IN EVERY KITCHEN AND mini quiches
IT IS BRILLIANT THAT
• Ideas for soft textured foods
WE CAN NOW SERVE
include soft omelette, smooth
THEM RUNNY AS LONG
quiche filling, scrambled egg,
AS THEY MEET BRITISH
sweet or savoury baked egg
LION STANDARDS. THE
custard (can be made with
RECIPES I’VE CREATED fortified milk), soft baked egg,
ARE EASY TO smooth no-bake cheesecake
REPLICATE AND HAVE filling, traditionally made
BEEN DESIGNED TO tiramisu (well soaked
MAKE THE MOST OF sponge fingers)
THE NUTRITIONAL
Source: British Egg Information Service
BENEFITS OF EGGS,
INCLUDING KEY
For further information
VITAMINS AND
MINERALS, AS WELL www.egginfo.co.uk
AS PROVIDING AN www.eggrecipes.co.uk
ABUNDANCE OF https://www.youtube.com/
PROTEIN WHICH IS user/eggrecipes
VITAL FOR CARE HOME
RESIDENTS’ DIETS.”
UVWXY
New!Philadelphia:
Not just a pipe dream
2/3 chefs prefer to work with Philly and highly rate its taste and performance*
Education Hotels Food-to-Go Restaurants & Healthcare
Pubs
You Don’t Know
Discover the recipes created for your sector by our team of hero chefs.
Nicole Pisani Dean Crews Jessica Ayling Jonny Pons Gareth O’Hara
Education Hotels Food-to-Go Restaurants & Pubs Healthcare
www.philadelphiaprofessional.co.uk @PhiladelphiaProfessional_UKIE
*66% of chefs selected Philadelphia Original when asked ‘Which cream cheese would you prefer to work with as a chef?’ during independent blind taste tests with 3 competitor products, conducted by Good Sense
Research in July 2020 with 101 chefs. 92% of chefs rated Philadelphia Original’s taste as 6 and above on a 9 point scale and, based on ease of spreading test, 93% of chefs stated Philadelphia Original was easy to spread.EDUCATION
L o o k i n g
ahead
Education and training is another
area where TUCO helps its
members. Philip recommends
that members should utilise the
training that TUCO provides to
“upskill and build resilience for
the future.”
PHILIP A series of weekly webinars,
REES-JONES each covering a different topic,
that students with allergies are are some cases where universities have been introduced to help
catered for and not overlooked have swallowed the cost.” He adds businesses during COVID-19.
when it comes to putting meal that TUCO supplier partners have These cover a variety of topics
University caterers are such as leadership skills,
packs together,” he says. stepped up to offer free products
constantly having to adapt “which has helped the situation”. food safety, veganism, change
to cater for the changing There has been a huge decline in
management, mental health first
needs of students during footfall in campus food outlets, so TUCO offers a procurement arm
aid and social media. “Themes
many universities have responded which has been invaluable during
COVID-19. such as legislation, food
by introducing new service offerings COVID-19. “Its frameworks have
We asked Philip Rees-Jones, techniques, food trends and
such as delivery and takeaway “as helped Cardiff University save
the recently appointed chairman managerial training are popular,”
well as embracing technology to around 40%,” says Philip. TUCO’s
of The University Caterers’ adds Philip.
make purchase simple and easier,” service offers an efficient buying
Association (TUCO), for his advice he adds. process, with a full-time team To help members’ professional
on how caterers can cope during dedicated to cutting costs, with development, the e-learning
the pandemic. Philip is also Deputy Philip expects ‘click and collect’ and library (courtesy of TUCO’s
access to 200 suppliers.
Director of Estates and Campus takeaway schemes will continue to partnership with Upskill People)
grow in the coming year “as well as Sharing issues and experiences is
Facilities at Cardiff University, Wales. is available, offering a series
demand for plant-based food”. even more crucial during COVID-19
Keeping up-to-date with rules of online courses on a diverse
and this is where the TUCO forum
relating to COVID-19 and remaining For students in quarantine, Philip range of subjects from alcohol
(accessed through the web site)
abreast of legislation is vital, Philip has seen examples where caterers sales to banqueting service.
has come into its own. “Sharing is
says. “In tandem we need to be have provided food packs. “There one of TUCO’s core values,” Philip Virtual round table discussions
supporting students where we have been some teething issues, points out, “to promote collaborative under the heading of “The
can with their nutritional needs in given the complexity of the situation,” growth and a culture of best practice.” New Normal” have also proved
what are undoubtedly challenging he says, “but I know caterers are Members openly share questions popular. Chaired by Philip, a
circumstances. In addition, ensuring keen to do what they can and there and answers, while live case studies panel of experts discuss issues,
and issues are discussed and concerns and planned actions
“There has been a huge decline in footfall solutions shared.
Discussions are separated into
regarding working practices in
a COVID-19 world. Recordings
in campus food outlets, so many universities sections such as “Procurement” and
“Sustainability” so it’s easy to find a
of the sessions are available for
members to access.
have responded by introducing new service specific topic. Philip says “Remaining
informed is key and the TUCO Forum
To find more information about
TUCO and the services they offer
offerings such as delivery and takeaway” provides a wealth of information and
offers plenty of support for caterers.”
visit https://www.tuco.ac.uk/
25SWITCH IT UP
FOR PLANT-BASED WOW FACTOR
AWARD-WINNING
VEGAN MAYO
WITH ORIGINAL
HELLMANN’S TASTE
SIMPLE INGREDIENT SWAPS
THAT CHANGE THE GAME ON
PLANT-BASED MENUS.
Discover fully loaded recipes for vegans and
the veggie-curious: ufs.com/plantbased
Support. Inspire. Progress.HOSPITALITY
o p t i m
How to your menui s e
Your step-by-step world’. Unilever Food
Solutions have teamed up with
stations required to prepare the
dish, etc.
adjustment to pricing could have
significant implications to volume.
guide to a more
the experts at Yumpingo to provide For low price elasticity dishes or
Rate your standardised recipes
practical advice and best practice concepts, try tweaking the menu
on a scale from 1 to 5 and plot
guidance on menu engineering. description or dish presentation
profitable menu. STEP 1: PULL
this rating against the volume
ordered and the margin of each
or accompaniments to improve
value perception without lowering
dish. Weighing dish complexity
THE SALES against the other factors that price. Decreasing the price of
The likelihood is that your DATA FROM you’ve measured in the Star/Dog these dishes risks having a larger
hospitality business is facing YOUR POS analysis helps paint a clearer effect on your bottom line than the
re-opening with a reduced SYSTEM picture of potential pitfalls in improvement to value perception.
workforce, the need to A Star/Dog analysis is a very your menu, particularly if you For more information on
implement seemingly useful tool to help determine what are looking to move into delivery Engineering Profitable Menus
impossible – or certainly dishes drive the most profitability or takeaway. in a Post-Covid World, download
complex and financially for your business.
your free guide including Star/Dog
Decreasing dish complexity
challenging – social Input your cost price, selling price, can help make your operations analysis guidance at ufs.com/
distancing measures, sales volumes and required gross more efficient, offer your guests menuengineering
and a nation of consumers profit margin, and the template a more consistent product,
whose attitudes towards will help you identify your “Star” and often decrease your food
dining out will have dishes (high profitability, high cost – especially if labour is
changed. All of this means, popularity) versus your “Dog” a challenge for your business
of course, that you can’t (low popularity, low profitability).
simply turn the lights back If you have poorly performing STEP 3: MENU
on. Instead, businesses dishes, consider where you PRICE ELASTICITY
will need to consider flexing can improve margins and / or & VALUE
their menus and sources reduce complexity. PERCEPTION
of revenue to maximise The price elasticity
profitability and attract STEP 2: of a dish means what impact
changing the pricing of a dish
customers back through MEASURING
DISH has on the frequency of that
the door. Above
COMPLEXITY dish being ordered. This is
largely affected by restaurant Star/Dog analysis graph
The good news is that this is Dish complexity
entirely achievable. With a little refers to the amount of effort and type. For instance, quick service
resourcefulness and the backing skill required to execute a dish (QSR) end dining concepts. At
of your sales or POS data, it is successfully. This can include QSRs, price tends to be one of
possible to engineer menus to factors like prep time, number the deciding factors for customers
meet the challenges of this ‘new of steps in the recipe, number of who choose to eat there, so any
27HEINZ HAS YOU COVERED
The Largest Portionz Range in the market
Portioned sauces that can go in delivery bags!
Perfect for delivery, take away & self-service on counter.
Heinz unmistakable taste. Different sizes (cases, portions)
to suit every restaurant’s needs.
Clear colour coding for Long shelf life of up to 12 months
consumers to easily navigate. *please check specific flavour.
Dip Pot
• Portions provide a clean and hygienic
option that avoids the spread of
unwanted germs Product Size
Heinz Tomato Ketchup 25g/21ml
• Consistency in servings as each Heinz Mayonnaise 25g/26ml
Heinz Barbecue Sauce 25g/21ml
portion size is always the same Heinz Sweet Chilli Sauce 25g/20ml
• Ideal for dipping with popular side Heinz Garlic Sauce 25g/24ml
dishes such as chips or wedgesMini Jar
• Perfect premium portion option to Product Size
offer guests Heinz Tomato Ketchup 34ml
HP sauce 33ml
• Great for hotels, room service or Heinz Coarse Grain Mustard 33ml
higher end restaurants/gastro pubs Heinz Mayonnaise 33ml
• Fully recyclable
Sachet
Product Size
• Smallest portion format for Heinz Tomato Ketchup 11g/10ml
Heinz Mayonnaise 9.5g/10ml
controlling costs Heinz Barbecue Sauce 9g/7ml
• Wide range of flavours to suit Heinz Light Mayonnaise 10g/10ml
Heinz Salad cream 10.5g/10ml
different host foods HP sauce 11.5g/10ml
Heinz Tartare Sauce 10g/10ml
• Sachets make for a neat and tidy Heinz English Mustard 8g/7ml
set up with minimal mess Heinz Malt Vinegar 7g/7ml
Heinz Dijon Mustard 7.5g/7ml
SqueezMe
• Larger portion size for those sauce
hungry customers Product Size
Heinz Tomato Ketchup 26ml
• A bigger squeeze of sauce means HP sauce 26ml
bigger profit with the ability to sell Heinz Mayonnaise 26ml
Heinz Tartare Sauce 26ml
these to consumers Heinz Classic Barbecue 26ml
• Easy tear format – perfect for Heinz Garlic Sauce 26ml
takeaway consumers
For more information, please contact your local Country Range member.ADVICE FROM THE EXPERTS
’ t f o r g e t t h e
D o n tals n
fu n d a m e
Jackie Dickson, Environmental
Health Officer and Training Provider
NEW DELIVERY
SERVICE
Never have there been With business models being HERE ARE 5 KEY AREAS TO
more challenging times changed to meet the requirements THINK ABOUT:
for hospitality businesses of new Regulations along with
and food providers to customer needs, it is important to
navigate their way through update existing food safety
the ever changing and management systems. All compliant
sometimes complex food businesses, from a large
commercial kitchen or a small food 1. ALLERGENS
legislation that applies
outlet must have an up to date food How is allergen information communicated
to them. Since March
safety management system based with the customer? As a food business you
2020 a whole raft of
on the principles of Hazard Analysis have a legal obligation to provide up to date
new COVID specific
and Critical Control Point. This could allergen information. You must have a
Regulations have been
be the Food Standards Agency statement on your website (if you have one)
introduced to sit alongside where the customer can obtain allergen
‘Safer Food, Better Business’
existing Health and information. This should then be provided
booklet or a larger more complex
Safety Legislation, placing either verbally when taking the order, or in
site-specific system, but the
obligations to update, fundamentals are the same. Whilst writing (i.e. the menu on the website).
review and introduce new these documents are usually
risk assessments and completed at business start-up, they
In order to do this effectively you must ensure
implement new working that your allergen matrix is accurate for staff to
are often left on the shelf until the
practices. It’s a difficult refer to and all staff should be trained in
EHO arrives to carry out an
time especially when dealing with allergens.
inspection or to follow up on a
also trying to keep heads customer complaint or a food Upon delivery, it is important that the allergen
above water! poisoning outbreak. It’s at this point containing food is clearly labelled, either by
that businesses can become sticker or by writing on each individual food
As an EHO working with
unstuck, as they realise that their container.
businesses for over 20 years
business model and practices have
I have always understood that Drivers must ensure there is no cross
changed, but their dusty document
my role is to educate as well as contamination of allergens during the delivery
has remained the same!
to enforce. That’s why, in these process – one way of achieving this is by
incredibly challenging times I There are common changes to keeping them in completely separate bags etc
feel it’s important to remind food business models following the in case of spillages.
businesses of the fundamentals of COVID crisis that should be
food safety. Whilst a lot of time, reviewed within a food safety
energy and focus is going into management system; here I have
ensuring COVID compliance, highlighted some key areas to
let’s not forget the basics… consider...
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