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Out of home magazine — SEPTEMBER | 2019
e t s a h e a d
Stre ST RE E T
WHY THE IS SOARING
FOOD
SCENE
SEPTEMBER | 2019
3
Welcome
Welcome
Published by:
H2O Publishing, Joynes House,
New Road, Gravesend DA11 0AJ
Tel: 0345 500 6008
www.oohmagazine.co.uk
@OOHmagazine
Can there be any more impressive evidence of
Managing Director
Jamie Robbins
the rise of the meat-free movement than the news Divisional Director
Rob Molinari
that it is now taking a firm foothold in the takeaway 07850 797 252
rob@h2opublishing.co.uk
Twitter: @RobMolinari
market? It may be a sector synonymous with fish Director
and chips, kebabs and burgers, but the latest Daniel Hillman
07833 248 788
research from the British Takeaway Campaign
dan@h2opublishing.co.uk
Twitter: @hillmandan
(BTC) has found that orders of vegan dishes Director
Marc Sumner
07730 217 747
have increased by a whopping 388% since 2016. marc@h2opublishing.co.uk
Twitter: @sumner_marc
Vegetarian orders also went up by 136%. Classified Sales
Sue Stunt
01474 520 243
And there seems to have been a move towards health in general, according sue@h2opublishing.co.uk
Editor
to the study, which was undertaken by Retail Economics. While we can’t be sure what exact Henry Norman
01474 520 248
dishes were ordered, the other cuisines to see significant growth over the last two years henry@h2opublishing.co.uk
Twitter: @HenryHNorman
were Greek (69%), Caribbean (56%) and Persian (34%).
Editorial Director
But it wasn’t all good news as, looking to the future, takeaway owners said Tristan O’Hana
access to skilled workers was their chief area of concern. In response, the BTC Features Writer
Gemma Bradish
has asked the government for more vocational training for young Brits, backed
Contributors
up by an immigration system that ensures that skilled chefs can come to the UK. Jane Renton, Jennifer Campbell,
Simon Schipper, Rob Kelly
Get this blend right and the future for takeaways should be as healthy as the and Adam Griffin
foods they are increasingly serving up. Design
Marc Ayres
Matt Bailey
Wiktoria Armstrong
Caspian Reynolds
Production
Hannah Broad
Printed by
Buxton Press
n
e rs of vega d
Ord
ve in crease
ha %
dishes ppin g 388
ho
by a w
The paper used within this publication has
been sourced from Chain-of-Custody certified
manufacturers, operating within international
environmental standards to ensure sustainable
sourcing of the raw materials, sustainable production
and to minimise our carbon footprint.
Oohmagazine.co.uk | @OOHmagazine
5
Contents
Contents
Sept 2019
14 Event preview
Bites Live
16 The big interview
Davinder Jheeta, Simply Fresh 20 Operator profile – Fast-casual
Market Halls
06 News
29 Street food focus
Eggslut 49 Recipe
Vegan mezze spinach wrap 54 New products
10 A coffee break with...
Alberto Zandi, MAS 31 Breakfast products
Food first 50 Market insight
Street food 58 Food for thought
Office dining
22 National Breakfast Awards
Chistopher Clemson, Zest Café 42 Operator profile – Café
The Umbrella Café 51 Dates for your diary
24 Street food
Urban eating 44 Warewashing
Into the deep 52 Legal
Parking and access
28 BITES
High street trends 48 From the front line
Summer staff 53 Reader offers
Win a Panasonic rice cooker!
Oohmagazine.co.uk
6
n-Oohs
News
The
Kerb launches Seven Dials Market Mexican-Californian street food by Club Mexicana. PICK & CHEESE
Street food pioneer Kerb is set to open the doors Jewish deli Monty’s Deli, meanwhile, will be bring-
to its first-ever permanent home, following the ing its world-class reuben sandwiches to the West
transformation of a historic warehouse in the heart End, while seafood restaurant Claw will be cooking
of London’s West End. Occupying 24,000 square up sustainable lobster rolls.
feet, Seven Dials Market is the new all-day destina- Petra Barran, founder of Kerb, said: “After seven
tion packed with 25 independent food businesses, years of creating and supporting a community of
all with roots in the city’s streets and markets, food traders to thrive on the streets of London, we
alongside a bar and bookshop that support Kerb’s are incredibly excited to be taking the next step.
dedication to all things tasty in London. Seven Dials Market has been a long-standing
Situated in Seven Dials Market’s Banana dream of ours and a complete labour of love for
Warehouse will be 13 diverse and independent myself and all the team.
food and drink traders. Upstairs, visitors can take “Our ambition is to build not only a home for
n g-
a seat at the world’s first cheese conveyer belt, excellent, independent food businesses to grow in, en a lo
ket h as be ”
Pick & Cheese, visit Square Root’s Temperance but a welcoming, open space for everyone to enjoy Mar ours
n Dials am of
Bar, Soda Stage, or feast on award-winning vegan a big slice of London in too.” “Seve tanding dre
s
Paul posts 2018 results
Paul UK, the 37-strong French bakery and café brand, recently announced its financial catering and delivery range was also developed, resulting in a partnership with City Pantry.
results for the year ended 31st December 2018. Group turnover increased to £38m, up by Susanne Sauerland, finance director for Paul UK, said: “This is a solid performance
7.4% from 2017’s £35.4m, while like-for-like sales were up 3.4%, from 2.4% in 2017. Online sales, in the light of continued uncertainty within the sector. Our results in the second half of
meanwhile, increased by 43.9% 2018 and the first half of 2019 are showing significant increases in like-for-like turnover,
Profits were helped by a new concept store, Paul Express, which was launched at St primarily due to new product development, improved technology and online sales, and,
Pancras Station, focusing on quick service with a new hot and cold food range. The brand’s of course, the commitment, passion and capabilities of our team.”
Muffin Break rising to the top
Muffin Break opened its 65 th store in Colchester in August following a succession of Joshua Nixon, head of estates for Muffin Break, said: “Say ‘bakery’ and people tend to
openings in Poole and Hastings. The chain is celebrating its 18th birthday in the UK, having have quite a fixed view of what this means, but at Muffin Break we’re offering something
opened its first store in Derby in late 2001. It now has over 300 stores worldwide. that little bit different. Our collective sites bake around 3,000 sweet and savoury muffins
Having evolved over the years to meet changing consumer tastes, its offering is now from scratch every day, and these sit alongside our all-day food and drink offering.
centred around the manifesto ‘Good goes in’. Muffin Break puts a focus on quality ingredi- “We hope that our opening in the town of Colchester will encourage potential owners
ents and preparation of its signature muffins, which are baked from scratch by specialist to see the success of bakery and explore the benefits of franchising in this rapidly
bakers on-site every day, along with its extensive breakfast and lunch menu. growing market.”
Oohmagazine.co.uk | @OOHmagazine
7
News
Wingstop announces
further London openings
Wingstop, the award-winning, publicly-listed wing concept with more than 1,200 locations worldwide, recently an-
nounced that it will be opening a second site in London. The outlet, which is located in Dalston, will be its second
opening following the success of its flagship site launch in Soho last year.
Since opening, its site in the heart of the West End has been the go-to spot for chicken, with winging
endorsement from the likes of Liam Gallagher, Jorja Smith, KSI and Michael Dapaah. The new 80-cover site
will serve its signature wings flavours, including cult classic Lemon and Pepper, alongside Spicy Korean,
Brazilian Citrus Pepper, Mango Habanero and Garlic Parmesan.
With doors set to open in late September, it will be the first of two further sites the brand plans to open
in the capital before the end of the year.
sauce or
champers
?
ENTRIES
NOW
OPEN
wide”
ns world
locatio
n 1,200
re tha
to p h as mo
s BACK FOR 2020!
“Wing
Join us to see who is serving the
UK's best Bloody Mary cocktail.
Oohmagazine.co.uk
8
News
200 Degrees opens new Birmingham branch
Insta-grabs 200 Degrees recently opened a second coffee sandwiches, baguettes and a range of salads,
Where have we been this month? shop in central Birmingham, offering handcrafted soups, cakes and pastries, all prepared daily on
coffee and food to the bustling area surrounding the premises and available to eat in or take away.
Follow us @OOHmagazine New Street station. The launch of the new 65-seater Tom Vincent, co-founder and director of 200
coffee shop follows the success of its outlet and Degrees, said: “The decision to open a second cof-
barista school that opened in the heart of the city’s fee shop here was an easy one for us. Birmingham
business district in 2016. is only the second location in which we’ve opened
The new shop will bring 20 new jobs to Birming- a second coffee shop and that’s down to the fan-
ham city, with its trained barista team serving up tastic support we’ve had from our customers and
freshly roasted coffee from the 200 Degrees roast the wider business community in the city. We’re
house in Nottingham, as well as iced tea, smoothies very excited to contribute further to the fantastic
and milkshakes. The shop will also sell deli-style food and drink scene here.”
Great meeting – and #Food – with
#StreetKitchenBrothers about its
exciting new pop-up with @nextof-
ficial! #Birmingham #Solihull
#StreetFood #GreekFood
hic h
n in w
o n d locatio p”
c ho
the se ffee s
h a m is only second co
ing da
“Birm e’ve opene
w
Nikras Agha
Healthy Hero Brand to launch in London
Hero Brands is bringing a new healthy fast-casual business community, and we are actively develop-
food experience to UK consumers. The disruptive ing multi-franchise partnerships as we maintain a
Superb view at #MarketHallVictoria fast-casual brand portfolio recently launched its first focus of identifying and securing prominent new
– along with a great lunch from flagship Choppaluna store in Bloomsbury, London. sites across the country.”
@fannyskebabs #Kebabs #Turkish- Choppaluna is being billed as a new way to Hero Brands is an emerging brand portfolio
Food #StreetFood #London #Victoria eat and a great-tasting and healthy alternative to committed to truly disrupting the fast-casual indus-
classic fast-food. Conceived in Berlin, under the try. Its flagship brand is German Doner Kebab.
brand name ‘Salaid’, its menu features chopped
salads, smoothie bowls and choprolls inspired
by destinations across the globe. The innovative
experience allows customers to choose from over
60 fresh toppings before watching the brand’s
talented team chop their salads and choprolls live
in front of their eyes.
Its co-founder and CEO Nikras Agha revealed
that the brand already has 12 franchise agree-
ments signed up, with another 60 in the pipeline.
The brand also has ambitions to open in the region
of 300 stores over the next decade.
Agha said: “We are bringing a new experience
for UK consumers, landing in the healthy-eating
space and taking it to the next level through our
@gracefoods working the #Jerk with its great-tasting product range. Our ambition is to
awesome #Tapas-style #Caribbean- open our first flagship store in Bloomsbury, Lon-
Food offer at yesterday’s @londonjerk- don, and then roll out our expansion in key cities
fest in #Hackney #GraceFoods #Lon- across the UK, including Birmingham, Manchester,
don #LondonJerkFestival #JerkChicken Glasgow and Edinburgh. NIKRAS AGHA
“The opportunity is truly resonating with the
Oohmagazine.co.uk | @OOHmagazine
9
News
Travel hub market ‘set
for huge growth’
Global information company The NPD Group says that Britain’s travel hubs – airports, motorway service stations,
train stations and petrol forecourts – now represent a distinct foodservice market. The value of the travel hub
foodservice market increased by over 11% for the year ending June 2019, from £2.47bn to £2.75bn. Visits were up
from 576m to 619m, an increase of more than 7%. The travel hub foodservice market is already the same size in
visit terms as the delivery sector was at the end of 2015.
Over the past three years, airports have seen the fastest growth in foodservice visits (31%), followed by
motorway service stations (16%). This is in contrast to the fortunes of foodservice operators located on Brit-
ain’s high streets and shopping centres, where visits growth has been hard to achieve. In the 12 months to June
2019, high streets and shopping centres recorded a marginal decrease in visits (-0.2%, or 8m fewer visits).
Guy Fielding, business development director (foodservice) for The NPD Group, said: “These travel hubs are
doing well not just because more people are travelling but also because the quality of food and beverages, as
well as the experience, has improved. Times have changed. Yes, there are still locations and outlets that clearly
need to do better, but travelling consumers these days are getting much more than they have ever done
before in terms of service, variety and quality.”
NPD predicts that the travel hub market could see the same kind of huge growth as the delivery channel,
with consumer spending potentially increasing by as much as 25% to £3.44bn by 2022.
T O A S T or
A T O A S T
?
ENTRIES
NOW
OPEN
ore
in g m uch m
gett qualit
y”
rs are
co n sume variety and
lling ice,
“Trave rms of serv
in te
Barburrito recently
£45k raised £45,000 for the
Teenage Cancer Trust. BACK FOR 2020!
Join us to see who is serving the
UK's best Bloody Mary cocktail.
Oohmagazine.co.uk
A coffee break with… 10
Alberto Zandi
Owner, MAS
MAS, a new Latin American café with a focus on healthy, And your least favourite?
natural and organic products, opened in the City of London
recently. It was founded by twins Alberto and Arian Zandi, It is a business that requires a lot of one’s personal time,
who already run a Latin American restaurant together in especially in the early stages.
London’s Kensington. They have decided to expand into the
grab-and-go market to tap into demand for delicious, quick What’s your favourite food and beverage?
food that is a bit different to your average sandwich.
I am very open to all types of cuisines, but I would say I enjoy clashes
What does your job typically entail? in ingredients. I like hot and cold in a dish, or sweet and sour.
to
Both of our London ventures – MAS and our restaurant We like as And your least favourite?
ide
create e
Zuaya – are still in a start-up phase. For us, this means we
want – and have! – to spend a considerable amount of time I don’t like extreme tastes, like very spicy food, or very sweet.
standardising the operations, creating the best possible
and se
ome
customer experiences. What is the biggest factor currently affecting the industry?
them c
in
to life t
How did you get into the industry? In the industry as a whole it is the digitalisation. There are a lot of
benefits to digitalisation, but these also come with risks. Some of the
rke
the ma
Both my brother and I are entrepreneurs, therefore we like benefits that we are able to take advantage of on a day-to-day basis
to create ideas and see them come to life in the market. The include the wide customer base you can reach for a low marketing
hospitality industry is a particularly exciting place for us and cost, as well as leveraging digital enablers like social media – and,
we love the essence of it. Creating a distinctive, unique and of course, all of the influencers that come with it. On the other hand,
good experience for customers while in our venues is very one big risk is that some traditional concepts are disappearing out of
special to us. the market because they are not trendy or ‘instagramable enough’.
What’s your favourite part of your working day? What one piece of advice would you offer someone
working in the industry?
I love the customer behaviour analysis. It is very interesting
to see the different customer tastes and preferences, I would advise anyone in the industry to really analyse your
to take all the feedback on board, and then adapt some customer target in depth and then evolve your concept around it.
aspects of your offering. We’re doing it every day, and you It is good to be disruptive, but in a measurable way. It is good to be
can especially see at MAS how we’ve been learning and three to five steps ahead of the market, but not 15, because that
adapting since day one. demand does not exist yet.
Oohmagazine.co.uk | @OOHmagazine29th January 2020 - London
Whether you serve up your culinary creations with sauce or
champers, with toast or a toast, your entries are now invited
for the 2020 National Breakfast and Brunch Awards!
Now in its third year, and extended to incorporate the
buoyant brunch category for the first time, the event will
see chefs and operators from across the out of home, casual BACK FOR 2020!
dining, hotel and pub sectors competing in a series of Join us to see who is serving the
challenges for a wide range of awards and prizes. UK's best Bloody Mary cocktail.
So, if you’re a real morning person, why not enter now at:
www.breakfastandbrunchawards.co.uk
TABASCO®, the Diamond and Bottle
Logos are trademarks of Mcllhenny Co.THE ALL-ENCOMPASSING HIGH STREET
CONFERENCE FOR HOSPITALITY AND
FOODSERVICE OPERATORS
KEY TOPICS
• Brand love in a • F&B at the football – how
cold climate Spurs created the finest food
and drink offer in UK stadia
• Leaders of the street
food scene • BITES Live on-stage consultancy
• ETM Group on sports bars • Sustainable practice of
for the modern consumer the futureST S!
R IS
FI M
YT TO
R
T AN
S
U W
D ’T
IN O
N
AN
D
U
YO
THE TOP 100
MOST LOVED
EATING OUT BRANDS
In the exclusive national launch, insight consultancy Savanta will
reveal the most loved eating out brands on the high street from
restaurants, pubs, bars and coffee shops, as well as the quick
service/fast casual industry.
100,000 Drawn from the opinions of some 100,000 diners
through BrandVue Eating Out, Savanta’s market
DINERS
intelligent platform. This is the largest and most
comprehensive brand, audience and customer
tracking engine in the market.
What’s more, attendees will be
given this report to take away for
FREE at the end of the conference.
BOOK YOUR PLACE AT:
biteslive.co.uk14
Bites live preview
Key topics at BITES Live 2019
• The Top 100 Most Loved Eating Out Brands
• Hospitality off the high street
• Leaders of the street food scene
• Sports bars for the modern consumer
• Sustainable practice of the future
• BITES Live on-stage consultancy
Register for tickets by visiting biteslive.co.uk
A stimulating day packed full of engaging revelations
and essential market lessons – if you attend one
conference this year, make it BITES Live!
BITES Live, the all-encompassing high street respective businesses with full notepads, a stack of ideas and
conference for hospitality and foodservice operators, motivating inspiration for the future. Last year’s event certainly
is returning to London this October. After launching last delivered, so we can’t wait to welcome the foodservice and
year, featuring speakers from Honest Burgers, Fulham hospitality industries to BITES Live 2019.”
Shore and many other industry-leading businesses, The conference is supported by the BITES high street
BITES Live will once again return to the Royal Garden newsletter, which looks at brands, insights, trends and
Hotel in Kensington, to bring a packed day of exclusive experiences across a number of sectors.
insight and opinion to operators from the foodservice BITES Live is taking place on 9th October at the Royal
and hospitality industries. Garden Hotel in London, running from 9.30am to 3pm.
Speakers already confirmed for the event include Simon Join your peers from the casual dining, pubs, bars, hotels,
Mitchell, managing director of Kerb; Jonathan Downey, founder cafés and contract catering sectors by visiting biteslive.co.uk
of London Union; Clive Watson, hospitality consultant and for tickets.
founder of Riding House Café; pioneering research agency
Savanta; and ETM Group. TOPICS AND TALKS
Also on the bill is Rak Kalidas, commercial director of Levy Love in a Cold Climate – The Top 100 Most Loved Eating
UK, who will take the BITES Live audience through the thinking Out Brands
behind each element of hospitality at the new Tottenham In the exclusive launch of this national project, Oliver Fenton
Hotspur Stadium. How does a caterer keep customers off the and Scott Dodgson from research agency Savanta will use
high street and inside an arena? All will be revealed in this BITES Live to reveal the most loved eating out brands on
fascinating presentation. the high street, based on research and feedback from
“Our goal for BITES Live is simple,” says Tristan O’Hana, thousands of consumers across the agency’s BrandVue
editorial director of H2O Publishing, which hosts the Eating Out platform.
conference, “to create an event where multiple sectors can The consumer feedback will be on brands from restaurants,
come together, share ideas and insight, before returning to their pubs and bars, coffee shops, and the quick-service/fast-casual
Oohmagazine.co.uk | @OOHmagazine15
Bites live preview
WEDNESDAY
9TH OCTOBER AT THE
ROYAL GARDEN HOTEL IN
KENSINGTON, LONDON
MORE SPEAKERS TO BE
ANNOUNCED!
FEN TO N , S AVA
V ER NT
LI A
O
He will explain the thinking RA
KK
A L I DA S , L E V Y
UK
behind each element of
hospitality at the new
Tottenham Hotspur stadium
industry. Fresh perspectives on all these businesses two in White City and it won’t be long before the London Bridge TS O N , CO N S U
E WA LT
A
will be used to create the top 100 rankings, looking at version is up and running. Make sure you’re IV N
CL
brand affinity, emotive connections and direct links to the in the room to hear how it has created its winning
T
commercial performances of the brands in question. game plan.
Not only will conference guests be shown the yet-to-
be-revealed league table of 100 brands from across the BITES Live on-stage consultancy – need a fresh set of
hospitality and foodservice industries, but Savanta will eyes?
also detail just what it means for a customer to be ‘in love’ Clive Watson is the mind behind some of London’s finest
with a brand, helping operators understand the rationale hospitality institutions. From the legendary Garrison pub in
behind brand love and what they can do to create it. Bermondsey, to the trendy tables of the Riding House Café
in Fitzrovia, whatever he touches seems to turn to hospitality
Hospitality off the high street – Premier League gold. Now, alongside running the beautiful Blixen site in
DGSON, SA
food and drink Shoreditch and fresh out of a project with Marriott hotels, T DO VA
N
C OT T
Rak Kalidas, commercial director of Levy UK, will explain Watson is turning his talents to consultancy. At BITES Live
A
S
the thinking behind each element of hospitality at the new 2019, he will offer attendees some first-hand,
Tottenham Hotspur Stadium to the BITES Live audience. It has on-stage consultancy, detailing certain operational processes,
recently been reported that the F&B offer at the luxurious new as well as service strategies he has picked
stadium brings in an average of £800,000 every home game up along the way while studying why people choose to
– the idea being to keep fans in the stadium for longer, rather eat and drink out of home.
than heading back onto the high street for food and drink. It’s
clearly working, so what is it offering that the high street is not? Leaders of the street food scene – what does the
future hold?
ETM Group on sports bars for the modern consumer – While the notion of a street food offer in any level of hospitality
the model on a mission has become commonplace, businesses of all shapes and WN E Y, LO N D
DO ON
Sam Bourke, marketing director for London-based ETM sizes are still pushing the boundaries from this side of the N
HA U
T
Group, will be looking at what makes ETM’s sports bar model sector. From pubs to contract caterers, operators still value
NA
N
IO
JO
so successful. After launching Greenwood in the opportunity that street food holds. But will it last? With
N
2017, ETM has realised the massive potential for a sports bar competition fierce and customers fickle, knowing where the
brand within its high-end, food-led estate. The flagship site in street food scene is heading
London Victoria has taken the capital’s consumers by storm, will be key when utilising certain models in the future.
showcasing the opportunities around screening live sport in a Who better to ask than Jonathan Downey, founder of London
creative and alternative setting (it sold Union; Simon Mitchell, managing director of Kerb; and the other
over 500 tickets for Super Bowl Sunday last year). finest street food leaders in the UK? This will be one panel
The pub group has just launched sports bar number debate you will not want to miss.
Oohmagazine.co.uk | @OOHmagazine16
The big interview
A fresh
approach
Retail combined with foodservice and entertainment holds
the key to the revival of the corner store, as Davinder
Jheeta, creative director of Simply Fresh, tells Jane Renton
It’s been a long goodbye. The corner shop, once “Healthy food” and shopping “little and often” are mantras
e
The sit
the heart of the community, continues its painfully that are never far from the lips of Davinder Jheeta, creative
all
lurching funeral march into oblivion. The rise of the design director of Simply Fresh. The business was set up in
supermarkets in the 60s dealt a body blow from which 2009 by two British Indian brothers, Kash and Sukhjit Khera,
offers
that is
it has been hard to recover. Despite recent slowdowns whose chain now boasts of more than 85 stores. Success, it
the march seems unstoppable, with Tesco acquiring seems, has been built on pushing the boundaries as to what
bout
good a a
wholesaler Booker two years ago seemingly the last a convenience store should be. Instead of tired canned foods
straw. Fags and newspapers just about kept the and unhealthy snacks, the brand has focused on fresh foods,
o
goin g t t
corner stores afloat during the lean years, but as both food-to-go and healthy alternatives offered in compelling,
those items are in sharp decline, while rents have well-designed stores. “The ethos is healthier eating and more
ran
restau u
risen, it is hardly surprising that so many have shut frequent shopping,” explains Davinder. “Do you really want to
yo
their doors for good. be in a 20,000 sq. ft. supermarket? No, you want to shop in
Surprisingly, however, the Cinderella of the retail sector your local neighbourhood.”
where to
is beginning to show some spunk. Or rather it is learning to But the chain isn’t stopping there. The art of retail
de
adapt to people’s changing shopping habits, many of whom reinvention is an endless process. Our meeting takes place at
are ma ial
ec
feel sp
are abandoning the weekly supermarket trawl in favour of a pop-up food market, which temporarily took over the Next
more frequent neighbourhood shops. Garden centre at Sears Park in Solihull for three days from
Oohmagazine.co.uk | @OOHmagazine17
The big interview
16th August. The event was designed to showcase the Simply and can replace that with something else the next day rather
Fresh food hall, a concept that seems destined to drive the than just shutting up shop.”
chain’s next phase of evolutionary expansion. The three-day event is also about driving data that will
Visitors were able to choose from Greek food from the inform and refine Simply Fresh’s new food hall concept. It
Street Kitchen Brothers, burgers from The Grill House and seems that being a good retailer, or even a standout retailer,
Japanese food from Katsu Kitchen, while entertainment was as Simply Fresh has undoubtedly proved itself to be, is
provided by live musicians and DJs, alongside an Estrella no longer good enough. As Kash Khera, the group’s chief
beer garden. There were also a host of local and artisan operating officer, has repeatedly said, it is about what he calls
suppliers, whose produce was stocked in Simply Fresh “retailainment”, bringing the right blend of artisan producers,
stores on hand to reinforce the chain’s emphasis on fresh street food vendors, bar and coffee operators into a social
and ready-to-eat food. space where shoppers, producers, retailers and even
“We sell Noms cakes in our stores, for example, and we entertainers can share and enjoy what they do together. It
do everything we can to showcase them, but you know there is a very different concept but one that warmly embraces
is nothing better than the guy who makes them to talk about community and local food, something that has been distinctly
them,” explains Davinder. “It’s about seeing if the customer lacking on the traditional high street for many decades.
wants more and looking at the different uses of space. The large supermarket retailers have failed to address
Everything has a lifespan. You can sell plants one day the human element behind the shopping experience they
os
The eth r
thie
is heal
eatin g
re
and mo
nt
freque
ng
shoppi
Oohmagazine.co.uk | @OOHmagazine18
The big interview
offer people. Instead they over-focus on store layouts and The Khera brothers have said the group is actively seeking
technology as part of their drive towards what they call landlords interested in opening food halls, as part of the
‘frictionless shopping’, but an experience, nevertheless, that group’s plans to open 25 such spaces for their retailainment
leaves shoppers denuded of much in the way of human by the end of next year. The company has so far signed leases
contact. This is why street markets and good convenience to open stores in food halls in Greenwich, Cheltenham – a
stores are enjoying something of a renaissance, providing 20,000 sq. ft. shopping centre development, and Grand
places where you can shop and also chat to the producer Central Station, Birmingham – a 15,000 sq. ft. site. Both
or farmer about how they produced or grew the items on Cheltenham and Grand Central Station, still in the planning
w
We kno
sale. “How can we get people to come to our stores when and development phase, are due to open either late this year
they can buy online?” asks Davinder. “By giving them an or early next year.
g
experience in our store, and we know nothing brings people The developments are likely to involve Simply Fresh’s
nothin
brin gs
together quite like food.” partnership with the Street Kitchen Brothers, which Davinder
Big retailers such as Next and Debenhams recognise that says not only involves the expertise of its founders, Chris
people
people now want more than just the average offering such as Butcher and Paul Polyviou, but also their ability to act as a
Subway and other fast food outlets found in many traditional conduit for other such businesses on food hall sites. “Paul is
er
togeth
shopping malls. “If you get the food offering right you will not just a conduit for his business, we brought them in from day
ike
get people who spread right across the whole retail piste,” one and said, ‘Hey guys, this is where we think we’re going. What
reasons Davinder. “It just needs a shift of mindset to ensure
we are not just sitting there amidst loads of warehouses.”
can you do here?’ Where Paul is really good is that he’s not just
thinking about his concept, he’s a conduit for other [foodservice] quite l
In July, Simply Fresh opened the first of its new-look food guys because he understands not just the food
hall-style stores on the outskirts of Manchester in Stretford food side, but also the business part and what would work
Mall in partnership with Manchester businessman Mital for them.”
Morar of Ancoats General Store. The 6,000 sq. ft. £300,000 The time seems right for retail reinvention with the latest
flagship site also includes a Simply Fresh convenience store, grocery market figures from Kantar showing a year-on-year
a florist and a craft beer bar, as well as three street food sales fall among the supermarkets of 0.5% for the quarter
concessions: Blue Bar Caribou Canteen, Slurp, Crack and ending 12th July, for the first time since June 2016. Shoppers
Pop, and Basilico Pizzeria. The site also includes an extensive seem to want to shop closer to home and more frequently.
range of refill dispensers, allowing some 40 products to While the figures may have been skewed to some extent by
be sold in reusable containers. “The Stretford Mall site the fillip the supermarkets enjoyed last summer from the World
essentially offers all that is good about going to a restaurant Cup and the exceptionally warm heatwave, there appears to
where you are made to feel special,” says Davinder. “If you be a more fundamental shift going on. As Davinder concludes,
can take that and provide it in a fast food environment you those who evolve their food offer to embrace fresh, healthy
can essentially help us improve our retail service, which I food, and take a very different approach to co-operating with
COC1121_Costa
believe Trade Ad_HDPS_148x420_AW6.pdf
needs to become more like foodservice.” 9 23/08/2019
the right 11:16
partners in foodservice, will not only survive but thrive.
NEW
Proper coffee
in a can.
Proper sales
brewing.
Oohmagazine.co.uk | @OOHmagazine19
The big interview
Made using same Costa Mocha Italia Espresso
coffee beans used in all Costa coffees.
Sources: 1. 30% less sugar versus most RTD coffee drinks in GB. 2. Nielsen Total Coverage Value w/c 13.07.19
CARAMEL LATTE
less sugar
© 2019 Costa Ltd. All Rights Reserved. Coffee from Rainforest Alliance Certified™ farms.
than most ready to drink coffees.1
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is worth £116M
LATTE
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AMERICANO
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Operator profile – Fast-casual
Street food
Co-founder Simon Anderson tells Henry
Norman how Market Halls’ innovative
approach is allowing for rapid expansion
into the West End and beyond. Just don’t
call it a street food business…
“It’s going to be big and brilliant!” enthuses co-founder Simon is keen, though, not to be directly compared
Simon Anderson as we sit down to discuss Market to the likes of the aforementioned Street Feast and Kerb.
Halls’ latest development. In the capital, the street food “I wouldn’t call us a street food business,” he says, “we
scene has often found itself pushed somewhat to the look at existing restaurants and people who want to build
margins, with much of the activity centred around the their brand, not just street food traders, and bring them
east of the city and in the sort of city-based and urban together under one roof.
areas that rival Street Feast favours. “Street food markets tend to be open air, whereas
This is all about to change, though, with Kerb we set up home in permanent, bricks and mortar sites.
opening in Seven Dials (see news) and Market Halls Markets tend to operate over a few days and are often
poised to unveil what Simon reveals, with 35,000sq ft mobile, whereas we are a seven-days-a-week operation,
of trading space, will be “the biggest food market in and we take on long property leases and invest in them.”
the UK” near Oxford Circus. “It will have 800 to 1,000 The inspiration for this particular market model came
covers, numerous kitchens and bars, and various other when the company’s co-founder and now CEO, Andy
dynamic spaces,” he elaborates. “The first floor will be Lewis-Pratt, returned to London after spending some
the size of two Victoria Market Halls with plenty of food time in Portugal. He’d seen first-hand what was going on
on offer, and upstairs we’ll have a large bar area with there, as well as across the US, and couldn’t figure out
a roof terrace and separate event spaces. It’s a really why the concept of communal dining halls hadn’t really
exciting venture as only 0.5% of the total square footage taken off in the UK. “We were introduced because of my
of Oxford Street is food and beverage.” background and knowledge of the casual dining scene
Oohmagazine.co.uk | @OOHmagazine21
Operator profile – Fast-casual
SIMON ANDERSON
in London, having run one of London’s earliest food competitors, so we chose Fulham where there is both
trucks and an award-winning gastro-pub in Islington,” footfall and demand. With an area like Victoria, we knew
explains Simon. “Together we visited food markets and there had been massive investment and wanted to come
halls across the globe before reinventing the concept for in on the tail end of all that as we knew that the numbers
a London audience. We wanted to provide something were there. Market Hall Victoria now surpasses 25,000
different to what temporary street food markets offer customers a week.”
and fill the gap between fast-food chains and table The approach to finding vendors of a suitable quality
service restaurants.” is equally exhaustive, as Simon explains: “We break the
One of the most important points of difference, London restaurant scene into workable chunks and look
Simon believes, is that his egalitarian eateries can at curating an offering that covers as many different bases
help to alleviate some of the major problems – such as possible. We look at the make-up of the local area,
as unrealistic rents, immobile councils and high consider what they need in terms of breakfast, lunch and
nted
business rates – that are currently affecting the sector. dinner, and then approach operators that we really admire,
We wa de
“A business like ours allows for smaller, independent such as Roti King, Monty’s Deli and BaoziInn. We always
businesses to get a foot in the door without the look at young, independent, chef-driven businesses, while
vi
headache of financial barriers,” he says. “Traders are also ensuring there is something for everyone – from pizza
t o p ro g
able to build their brands in a space that is assuredly and poké to dosas and dumplings.”
hin
busy, come rain or shine, while diners can enjoy a Looking to the future, Simon says he would like to see
somet t
n
differe
variety of options all under one roof. We are the missing even more independents and younger people coming
link for both traders and diners between al fresco into the industry, which he believes will help it to evolve
t
to wha
markets and bricks and mortar restaurants.” and remain relevant. “The chains will continue to be
rary
The business has grown to the extent that Market challenged and it’s good to see that great pubs are having
Halls now offers diners fast-casual food from 24 kitchens a renaissance. Food and drink play such an important role
tempo od
~across its sites in Fulham and Victoria, as well as the in the fabric of business, culture and society; it helps us
fo
upcoming flagship in the West End, and Simon’s team grow with things like business rates and, with Brexit being
s t re e t s
t
m a rke
puts a lot of research into exactly where to open next. imminent, this is a very interesting time.”
“We want each Market Hall to have its own unique vibe, If our apparently imminent exit from the European
so we seek out interesting sites that stand out
architecturally. Our first site in Fulham is housed in a former
Union is slowing some businesses down, it doesn’t
appear to be affecting Market Halls, which Simon reveals offer
underground station; Market Hall Victoria was an Edwardian is “looking to open at least two or three more markets in
shopping arcade, an ornate restaurant, and more recently London, including one in Canary Wharf” next year.
the super-club Pacha; and our West End site is opening Notable progress indeed for a business that only
in what used to be British Home Stores in Oxford Circus. opened its first site in 2018, so what is the secret of
We take unused and unloved sites and renovate them into Simon’s success? “You must find the gap and fill it
dining hubs that work for the community, bringing them well,” he reveals. “Each of our sites is different: different
back to life and their full potential.” buildings, different histories, different traders – we create
Simon continues that the company is “pretty data- a drive and excitement specific to each location. There is
driven” and takes the time to scrutinise each area no one-size-fits-all for us.”
individually to weigh up whether there is a gap in the It is this unique approach that has helped Simon’s
market for local diners. “If we opened in the East End, business achieve a sizable market-share – and, even
we would automatically have 100 other restaurants as more impressively, all in less than two years.
Oohmagazine.co.uk | @OOHmagazine22
Competitions
t l y l ove the
I fla ary!
o o d y m
bl
Competitions
National
Breakfast
Awards
We speak to the finalists
CHRISTOPHER CLEMSON
The Bloody Mary Challenge ran alongside the
2019 National Breakfast Awards, and was held in
from our very own brekkie association with TABASCO® and Ketel One vodka.
battle. This month we
It saw bartenders and mixologists going glass-to
-glass to win an incredible trip to Avery Island in
catch up with Christopher
Louisiana, USA, the home of TABASCO®. The 13
talented finalists included Clemson, plus
Clemson from Zest Café
representatives from the likes of Butcombe
Brewery, Claridge’s and Wright Brothers.
and Bar, who entered our Why did you enter the awards?
cocktail competition I flatly love the bloody mary! It’s a pretty unique
cocktail, in that the introduction of traditional food
elements opens the door to a lot of creativity.
What is the secret of a good bloody mary?
You have to use a great quality tomato juice. It’s going
to make up a lot of the volume of your drink and you
need a solid base.
How did you decide on what drinks to prepare for
the event?
For my Signature ‘Bloody mary has a smoking body’
creation, I wanted to play with the tomato element and
Oohmagazine.co.uk | @OOHmagazine23
Competitions
g re a t fun
e ev e nt was a lot
Th l e arned
an d I
add a spicy, smoky, sweet element. Smoking cherry
tomatoes over horse radish seemed a natural fit as we
use a lot of non-traditional smoking methods in our
kitchen. For the Technical round I wanted to create
something sweet and sour to refresh the palate after.
How do you stay calm under pressure when competing?
I don’t… I panic! I flap and squirm until eventually there
is a cocktail in front of me.
Did you enjoy the competition?
The event was great fun, I got to meet some incredible
bartenders and I learned a lot. The organisers were really
friendly and the whole competition was well organised.
Would you recommend that other people enter the awards?
No… because I don’t want more competition when I
enter again next year.
Oohmagazine.co.uk | @OOHmagazine24
Street food
LION
LION
Urban eating
These days, it pays it’s important to keep street food menus and recipes as
authentic as possible, in order to appeal to the mass
to be streetwise market and boost sales.”
when it comes to
MILLENNIAL MEALS
The trend is also being driven by changing demographics,
with stats showing that millennials and generation z are
your food offer the driving forces behind street food. “Millennials have
a strong preference for these types of flavours and for
convenience, much more than any other generation,” says
Dismissed by some as being nothing more than the Saunders. “That’s why for a number of years we have seen
latest foodie fad when ‘food trucks’ started to rev into the importance of adding global flavours to our portfolio.
are
People w
view around a decade ago, there is little doubt now that “Only 25% of millennials said that traditional fast food
street food is here to stay. With more and more market would be relevant over the next three years. We see
ne
chains popping up over the capital – and the recent establishments already changing to healthy street food
tryin g
s
cuisine
announcement that Boxpark plans to take its offer options; it’s something that we have always focused on
nationwide – what is already a phenomenon only looks when our in-house team of chefs team up with chefs and
while
set to grow further. cooks to help create menus.”
“Street food is probably the fastest growing segment The immediate appeal of street food is obvious to Alison
n g,
travelli
in the ‘fast food’ category,” says Celebration managing Smith, global product developer for Mars Food, who explains:
director Nick Burton. “From permanent outlets to pop- “Not only does adding street food to the menu make an
is
ups and festivals, consumers love the variety and choice eatery stand out among the crowd, but it also appeals to
which
drivin g
that fresh food on the move delivers. According to The customers looking to indulge in a light bite rather than a
Food People, the revolution is here to stay, with over 2.5bn larger main meal due to the typically smaller style of street
d
deman
consumers worldwide choosing food dishes. From tempting tacos through to spicy samosas,
to buy street food every day.” juicy gyozas, crispy croquettes and more, caterers can help
Paul Saunders, marketing manager for Major, is in no customers battle their daily hunger pangs in a tasty, fun way
doubt as to what the main reason behind this impressive by offering street food-inspired small plates.”
growth is. “The ever-growing popularity of street food is When it comes to what to offer, Nic Townsend, trade
largely down to travel,” he says. “People are trying new marketer for Farm Frites UK and Ireland says: “Street food
cuisines while travelling, which is driving demand for these celebrates world flavours and creative food pairings that
foods at home. Not only this, but consumers want authentic put excitement back on the plate. The street food movement
dishes that look and taste as good as they would in their has made accessorising and loading chips with varied
country of origin. For this reason, toppings very on-trend, and this is a dish that any kitchen
Oohmagazine.co.uk | @OOHmagazine25
can create with basic ingredients.”
Street food
Richard Jones, commercial director – out of home for
McCain Foodservice, says that the days when street food
constituted a late-night kebab or box of cheesy chips are
long gone. “These days, street food is a way for consumers
to sample a variety of concepts not easily accessible on the
high street. The most successful vendors are those serving
quality, unique offerings that meet consumer demand.
Cuisines such as Mexican and American are still as popular
as they once were; however, vegan and plant-based dishes
are currently flavour of the month.”
“Street food is taking on a healthier glow,” agrees Ben
Bartlett, brand ambassador for Lion sauces. “The lure of
high-fat, high-carb, salty, spicy foods drenched in delicious
sauces is still compellingly strong – but people are actively
seeking out healthier versions of their favourite flavours, as
well as those that are free from meat.”
As a versatile main ingredient, Quorn enables street
food menu planners to develop tasty, meat-free recipes
using a healthy protein for a healthy planet. Its flexibility
enables them to offer convenient meal solutions to cater
for a broad spectrum of consumer needs, including
vegetarians, vegans and meat reducers, without
compromising on taste.
Wraps are another product that are perceived as being
healthier and, according to a spokesperson for Polarbröd:
“There are many advantages to having them on a street
food menu. Fillings can be personalised, depending on
each customer’s taste. No cutlery is needed – simply use a
serviette or paper to hold them. Frozen wraps are quick and
simple to defrost, meaning the bread is always as fresh as
it was when baked.”
You also, of course, need to consider how the food
looks, as well as how it tastes, as Fergus Martin, executive
foodservice development chef for Major, says: “Presenting
POLARBRÖD
THEO’S
Oohmagazine.co.uk | @OOHmagazine26
Street food
Taste trends
Helen Hyde, business unit manager for
Tabasco, says street food is hot stuff
The big flavour trends we are seeing are heat and
chilli, herb, BBQ and smoked, with the emerging
flavours being charred or charcoal, citrus and
umami. We have also observed a big rise in
demand for menu items with a hot and spicy
kick, and have had a large number of requests
to develop dishes that incorporate chilli heat,
either combined with a protein as a marinade,
in a coating, or as an accompanying sauce or
glaze. This trend does not seem to be going
away as consumers get more and more
adventurous and we are now working on
new hot concepts for 2020.
The cuisines observed to be mainstream
and growing are regional American, Mexican
– with regional Mexican now emerging –
Mediterranean, Indian, Chinese and Thai.
Meanwhile, Korean, Japanese, Middle
Eastern, Peruvian and Caribbean are
TABASCO the main emerging cuisines.
street food authentically is one of the best ways to maximise brilliantly and it’s certainly not boring, combining Middle
sales as this adds to the overall dining experience. Cafés and Eastern spices with fresh, zesty red cabbage salad. Other
pubs have, with our help, created a street food evening event international flavours with quirky, out-of-the-ordinary
and, because of the multi-use capabilities of our products, serving options include street food such as Theo’s
this keeps costs low. Additionally, you can use bamboo Bollywood Tikka Nan and Brazilian Coconut Curry Wrap,
plates and bowls, or offer chopsticks alongside traditional with truly authentic flavours and full point-of-sale packages
cutlery. However, it is important to make sure that anything including menu development.”
disposable is either recyclable or 100% biodegradable to help Mike Hardman, marketing manager for Alliance Online,
protect the environment.” believes that as the street food scene continues to evolve,
Alex Noak, managing director of Tri-Star Packaging, its standing with consumers will only improve. “Reputation is
continues: “Choosing the right packaging is essential for a massive advantage that comes to mind with street food,”
the successful introduction of street food onto a caterer’s he says. “Over the years, as the market has been growing,
menu. Street food is the ultimate food-to-go category having first been compared to fast food, it has garnered
and changing consumer habits create exciting additional the strong reputation for unique dishes that are the result
Street
opportunities for caterers to constantly innovate and of high quality preparation processes, allowing customers
expand their menus.” to be served superb dishes in minimal time. As soon as you
food is
When it comes to preparing the dishes, the advertise that you’re selling street food, customers will come
VarioCookingCenter is ideal for cooking rices, pulses and expecting the high level of quality that comes with the name.”
takin g beans, which are common in many street food menus. “With
the VarioBoost intelligent heating system, it’s super-fast – up
With this foundation having been laid, street food can only
soar from here, as Tom Styman-Heighton, development chef
on a to four times faster than conventional equipment,” says for Funnybones Foodservice, concludes: “Street food has
er
healthi
Simon Lohse, managing director of Rational UK. “The speed given the staid, traditional forms of dining a shot in the arm.
of cooking means caterers can provide street food quickly, The informality and excitement of the street has worked its
glow
plus it also saves around 10% on raw ingredients, using less way into casual dining and upmarket fine dining menus alike.
water and oil, too.” “The interactive nature of street food has spurred chefs
on to provide more choice and theatre on menus, and to be
GO WEST more adventurous with cuisines from across the globe. It is
Looking to the future, Annette Coggins, head of foodservice a trend that is here to stay and is having a big impact on all
for Tilda UK, says that there is still room for improvement, forms of dining in this country.”
even in a scene that is so broad in outlook. “Tipped as
the next big thing for 2019, West African cuisine is set
to enhance street food offerings with a host of exciting
flavours. From Nigerian jollof rice to Gambian chicken
yassa, many of the traditional dishes are one-pot wonders.”
“Aside from basic mezze, Middle Eastern food remains
relatively unexplored in the UK,” adds Lee Sharpe, head of
sales and marketing for Theo’s. “That all looks set to change
and experts are saying Lebanese cuisine is looking like a
particularly hot area of growth. Our grab-and-go, street
food-inspired products tap into this. TRI-STAR PACKAGING
“Theo’s Lebanese Shawarma, for example, works
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H2O Publishing is generating
BITES
BITES, a digital product
that keeps foodservice and
hospitality operators up to speed
with high street activity. Arriving
by e-mail, it summarises key
high street findings every two
SEPTEMBER 19
weeks, allowing operators
to shape their business
according to the lessons
learned that fortnight… Brands, Insights, Trends and Experiences
BITES LIVE – THE BIG REVEAL: TOP 100
MOST LOVED EATING OUT BRANDS
In recognition and celebration of the most emotively connected
brands within our industry in 2019, attendees at this year’s London-
held BITES Live conference will be the first to find out which eating
out propositions consumers are truly in love with on 9th October. In
the exclusive national launch, consultancy Savanta will reveal the
most loved eating out brands on the high street at BITES Live.
RESTAURANT NUMBERS DROP
3.4%
The UK’s restaurant numbers have fallen for the sixth quarter in a
row, research from CGA and AlixPartners reveals. Independent
operators have faced the most closures, with group-owned
restaurants proving more resilient despite the problems faced by
some major brands. In the 12 months to June 2019, there has been a
3.4% drop in restaurant numbers – an average of 18 closures a week.
BRUMMIES LOVE A DEAL
266%
People in Birmingham are the hungriest for casual dining deals,
according to sales data from e-commerce platform Wowcher.
People from Birmingham spent the most per person during the first
half of 2019, followed by Liverpool, London and Manchester. Those
in Birmingham spent 266% more per person than those in London,
and those in Liverpool spent 38% more per person than those
in Manchester.
CRITICAL CUSTOMERS
Customers are the most critical in the evening, according to
90.8%
data from Feed It Back. The company analysed hundreds of
thousands of reviews across the restaurant and bar industries.
The statistics track customer satisfaction scores across breakfast,
lunch and dinner, and show that overall satisfaction is lowest in the
evening at 90.8%. This compares to lunch at 92.4% and breakfast
at 93%.
CDG CHICKEN COMMITMENT
Casual Dining Group has signed up to the European Chicken
Commitment. The Commitment requires companies to commit to
a range of key standards around slower growing chicken breeds,
reduced stocking density, environmental enrichment, natural light
and humane slaughtering processes by 2026. Everyone involved in
the agreement has to be audited by an independent body to ensure
they are meeting requirements.
PLASTIC PACKAGING PURGE
Molson Coors has announced that it will remove plastic from
7.5m
its Carling and Coors Light packaging by 2021. To implement
the changes, the brewer is investing around £7.5m over the next
two years. Molson Coors has brought in science-based targets
to lower absolute carbon emissions by 50% within its own
operations, and by 20% across its value chain.
BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info
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