Increased demand for quality coffee from restaurants, hotels, coffee shops and universities has helped one of the UK and Ireland’s leading coffee roasters grind out another year of strong growth.
In its latest set of financial results covering 2016 Glasgow-based Matthew Algie – which was acquired by the German family-owned Tchibo Coffee Service in August last year – saw its turnover increase by 3.9 percent (£1.4m) from £36.0m to £37.4m.
Despite continued volatility in the global price of raw coffee and significant impact on currency exchange rates, retained profits at the independent coffee roaster increased from £2.2m to £2.8m. Operating profits increased to £2.65m, up from £2.58m in 2015.
Matthew Algie’s sustained growth is a result of its strong emphasis on the quality of its products, on its investment in and development of ethical and sustainable supply chains, and on its technical customer support programmes.
The coffee shop market continues to enjoy steady growth with the total number of outlets in the UK increasing by 6 percent which has helped drive turnover by 12 percent to £8.9 billion annually. The number of coffee shops in the UK is now expected to surpass the number of pubs by the year 2030.
Commenting on the results Nick Snow, managing director at Matthew Algie, said: “Coffee outlets face fierce competition on the high street and as consumer expectations increase, so must the quality and standard of the coffee on offer. In today’s market differentiation is everything. As well as taste acting as a measure of quality, consumers see provenance, ethics and sustainability as important. Our ethical values are central to our business and we are proud to supply coffee to our customers that meets this level of expectation.
“Increasingly, coffee drinkers consider themselves coffee connoisseurs, so it is crucial coffee shops offer something that goes above and beyond. By helping our customers to stay one step ahead of the competition in terms of the quality of coffee they offer, we have once again been able to grow our overall share of the market.
“We will continue to invest behind the Matthew Algie business and we have bought a major new warehousing facility at our Glasgow site to cope with the expansion. The growth over the last 12 months has been driven by a customer focused approach and as a result we have won new customers across multiple sectors and further strengthened our position in the market. Through contract catering our distribution has broken into some new areas including some major UK universities. On top of this the Espresso Warehouse brand and the added value support we offer customers, such as tailored branding, have continued to help grow our customers’ businesses.”
Bæst, Christain Puglisi’s Italian-inspired restaurant and its sister bakery Mirabelle, have been named Food Made Good Business of the Year – recognising them as the most sustainable restaurant, at the Food Made Good Awards, Sustainable Restaurant Association’s (SRA) industry leading accolades.
The Food Made Good Awards reward restaurants and food service businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.
The first ten categories of the awards define what a ‘good’ restaurant or foodservice business should do. Among the winners in these categories, Pizza Hut Restaurants won the Treat Staff Fairly award for putting its employees first, launching the first, degree level apprenticeship scheme and a company-wide emotional training programme.
Value Natural Resources: for the business innovating to better preserve energy and water.
Winner: Sheffield Hallam University
· Les Orangeries, Lussac Les Chateaux
· Pizza Hut Restaurants
Sponsored by Belu
Bæst and Mirabelle, which received the highest rating in the SRA’s Food Made Good Sustainability rating to win, follow in the award-winning footsteps of their Michelin-starred sister restaurant Relæ, which won the Food Made Good International Restaurant award in 2016 as well as the Sustainable Restaurant award at The World’s 50 Best Restaurants in the same year. British restaurants running Bæst and Mirabelle close included, Daylesford, Edinburgh bistro Cafe St Honoré, Bristol tapas restaurant Poco and The Shed in west London.
Raymond Blanc, who also curated the lunch at the awards ceremony, featuring dishes prepared by Steve Titman, Executive Chef of Summer Lodge and Nick McGeown from Lussmanns Fish and Grill, as well as Belmond Le Manoir aux Quat’Saisons, said: “The Food Made Good Awards are so critical, recognising the work and commitment of individuals and organisations responsible for bringing new ethics to our food production, and sharing those values in our kitchens and with consumers.
“The awards truly remind us why we are so proud to work in this industry. Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet. Each and every one of the winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”
An area with rich culinary traditions and distinctive flavours, the Middle East continues to be popular across food and drink. Savoury dishes such as falafel are still going strong and appearing with different flavours and accompaniments, but the new focus is on sweet. Encompassing a wide variety of countries and cultures, the food throughout the region is characterised by a handful of impactful ingredients. Pistachio is the start of many dishes adding flavour but also a beautiful green hue. Sesame seeds and tahini add a deep, nutty flavour to dishes and also appear in traditional treats such as halva, while delicate, floral flavours like rose and orange are matched with gentle spice from cardamom.
Relevance for TUCO members
· Explore opportunities for Middle Eastern cuisine in desserts and sweet bakery, focussing on sweet hummus, pistachio and rose.
· Consider falafel as a vegan option and explore toppings and additions to continue reinventing the dish.
For more information on the Middle Eastern trend within Global Larder read the TUCO research Global Food and Beverage Trends Report 2017 pages 227 - 229.
Cardiff Met is the first university in Wales and the fifth in the UK to receive a three star rating by the UK’s leading sustainability accreditation and membership body for the hospitality and food service sector.
The Sustainable Restaurant Association (SRA) has awarded Cardiff Met’s catering team a three star ‘Food Made Good’ rating – the maximum rating in this category.
The three stars rating, regarded as the Michelin stars of sustainability, is achieved by completing a rigorous and wide-ranging assessment that covers the three pillars of sustainability: sourcing, society and environment.
Cardiff Met’s Catering and Hospitality Service Manager, Andrew Phelps, commented: “We are delighted to be awarded the three star rating by the SRA.
“This accolade is a great credit to the catering team, recognising their hard work in the last year, and showing their commitment to the University's wider strategic plan.”
Cardiff Met’s catering team has also been shortlisted in the forthcoming SRA awards in the ‘Feed People Well’ category. The award is one of 17 that will be presented by SRA President Raymond Blanc and Vice President Prue Leith at a special ceremony on 5 October at the Royal Horticultural Society’s Lindley Hall.
Food waste, food poverty and sustainable menus are all on the agenda for this year’s plate2planet Live! summit, which will take place on Thursday, 2nd November.
Under the theme of Responsible Production and Consumption, one of the United Nation’s Sustainable Development Goals, the summit will once again bring to life the online platform plate2planet.co.uk and share best practice in the industry through lively debates, break-out discussion groups and a line-up of influential speakers – including WRAP, BaxterStorey and Unilever.
Hosted for the second year by Steve Malkin, CEO of The Planet Mark tm, the day-long event will focus on collaboration and bring together influencers from across the foodservice sector to address some of the most pressing sustainability issues facing the industry.
Head of Sustainability at Bidfood, Shirley Duncalf, said: “The success and feedback from last year’s plate2planet Live! summit was overwhelming and we’re so pleased to be hosting this event again in November.
“We want to take this summit to the next level by carving out clear objectives for us to tackle together as an industry. By providing a more interactive experience, we hope to capture the views of the sector and collaboratively work together to create solutions to the challenges we all face.
“We’re embarking on an exciting journey with plate2planet and it made sense to bring back the summit for a second year to continue working with the industry on making positive change.”
For more information on plate2planet, please visit: www.plate2planet.co.uk.
New breakfast report highlights young adults, ladies who brunch and indulgent menu options as key to market growth, but pubs missing out on opportunity
Young adults and the rise of social occasions are key drivers in boosting breakfast and brunch sales for casual dining operators, according to The Future of Breakfast: An Insight Report 2017.
The new report, launched by world leading potato brand Lamb Weston, has found that young adults are driving the trend for breakfast and brunch out-of-home and are the most likely to eat it on a monthly basis across all types of hospitality venues, with 48% of 18 to 24-year-olds eating breakfast in cafés, restaurants or pubs once or twice a month or more, and 41% of 25-to 34 year-olds doing the same.
Millennials are also eating breakfast/brunch later in the day, particularly at weekends, with 32% eating brunch after 11am on Saturdays and 39% eating out after 11am on Sundays. This group is also driving the rise of “Breakfastarians”, who are looking for breakfast or breakfast influenced dishes throughout the day.
Ladies who brunch
The Future of Breakfast report also outlines breakfast/brunch’s position as a sociable, indulgent event with these occasions being driven by women, with 58% of females saying they like to indulge when eating out for breakfast and the same number also viewing breakfast as a social occasion.
Whilst consumers are more health conscious than ever before, when it comes to breakfast/brunch indulgence is a key driver for 55% of people when selecting breakfast dishes, rising to 66% for 18 to 24-year-olds. The report also highlights the need for hospitality operators to offer hot/cooked dishes on menus, with nearly half (49%) of people saying if they eat breakfast later in the day they are more likely to choose a cooked option.
When it comes to menu options the Full English breakfast is the dish most likely to be selected in pubs, restaurants and cafés by those surveyed.
The missed market: pubs
The report also found that although more Britons go out for breakfast than ever before, just 12% eat breakfast in a pub every month.
This low level of breakfast consumption in pubs is in a market where, according to the new research, 58% of people now say breakfast is the most important meal of the day. The findings also show that 67% of people feel it is important that pubs have breakfast options on the menu.
The report also highlights the ‘Third Space’ opportunity for pubs around breakfast and brunch, with 34% of UK adults now viewing it as a viable alternative to lunch or dinner for business meetings, which increases to 44% in London.
Additional key report findings include:
- Hotels and cafés are the most popular venues where UK consumers eat breakfast or brunch on a monthly basis, followed by restaurants and then pubs.
- London leads the way with the highest number of monthly breakfast/brunch occasions, with 38% of Londoners eating it once a month or more followed by the West Midlands and Northern Ireland.
- For pubs, London, East Midlands and North West are the most popular regions for breakfast/brunch; for restaurants London, the North East and Northern Ireland; for cafés London, Northern Ireland and the West Midlands are the most popular breakfast regions, and for hotels: London, Northern Ireland and West Midlands.
- Consumers are looking for different food experiences when eating breakfast out of home, with 55% of women and 46% of men saying they choose a dish that they wouldn’t prepare at home.
- The right breakfast/brunch offer helps drive outlet loyalty, with 41% of women saying if they find somewhere they like for breakfast/brunch they visit regularly.
- Breakfast is having an increasing menu influence across all day-parts from breakfast pizzas, burgers and brunch pies to cocktails.
From Peter Walters, Executive Chef at Keele University
What’s in season:
- Butternut Squash
- Wild duck
- Pork Chops with Rosemary, Juniper & Cabbage
- Herby Butternut Squash & Caramelised Onion Bake
From September 2017, the Fairtrade Foundation teamed up with the National Union of Students to pilot a new Fairtrade Award for Universities and Colleges across the UK.
The award builds on existing offers, taking on board feedback from the sector in what institutions truly value, as well as what changes and innovations they would like to see. It is being piloted by 12 universities and colleges (June 2017 – May 2018), with a view to launching the new award in June 2018.
Joanna Milis, Education Campaigns Manager at the Fairtrade Foundation says; “The current Fairtrade University and Colleges Award has been running since 2003 and started out very much about student campaigning. We recognise that there are many different ways that universities engage with Fairtrade and lots of opportunities to deepen their engagement with issues around trade and power in supply chains, and looking at the procurement and policies within their own institutions. The new award will bring together the expertise from the Fairtrade Foundation and the NUS to offer something new and exciting to support institutions.”
Fairtrade is a grassroots movement supported by 1,174 schools, 631 towns and 7,566 places of worship that have achieved a Fairtrade Award across the UK. This new award will celebrate how even more people, including students, are helping to support farmers and workers on Fairtrade farms across the world. Growing awareness of Fairtrade will help build the market for producers, ensuring they receive a fair wage and income in order to improve the futures of their families and communities.
Robbie Young, NUS Vice President (Society and Citizenship) says; “We’re seeing an increasing concern from students about their impact to the planet and how the choices they make affect people down the supply chain. The values of Fairtrade are part of the core values of our student movement and we should be proud to celebrate the achievements of students’ unions. Thousands of students and unions have already shown the power and value of Fairtrade but initiatives like this one will provide a platform for further success.”
Key differences in the proposed new award are:
- The introduction of new themes and actions in the award criteria, offering opportunity for deeper engagement across a broader range of areas.
- The introduction of tiered award levels to enhance scope for continual improvement and long-term engagement.
- Scope for recognition of wider ethical sourcing and trade justice efforts beyond Fairtrade certified products.
- The introduction of an on-site audit, undertaken by trained student auditors through NUS’s highly successful existing student auditor programme.
- Enhanced support from NUS and Fairtrade: New resources, tools and support to ensure universities and colleges can make the most of their participation and achieve their goals.
- More scope for measuring impact: Through NUS’s programme of student surveys and database of over 700k students, improved monitoring will show the impact the award scheme is having on attitudes, understanding and ethical consumption and sourcing practice in the HE and FE sector.
- The introduction of award scheme participation fees for universities, (low or no fee for colleges- TBC), to ensure that Fairtrade and NUS can sustainably offer an enhanced award scheme that meets the needs of the sector and provides good value for money.
Once the pilot is complete, an audit will take place in May-June 2018 and participants will receive their Fairtrade Awards. The awards will be launched nationwide from summer 2018.
Drink Command has released a new self-service draft beer system that allows customers to pour and pay for their drinks directly at the beer tap. With full-service payment management from Verifone (NYSE: PAY), venues throughout the UK and Ireland can now install the technology to reduce queues, improve speed of service and enable customers to pay with contactless, NFC and other payment methods at the tap.
The University of Reading are among the first innovative operators in the UK to realise the benefits of the self-serve trend to their venues and operations.
“Our 16 tap self-serve beer wall has allowed us to increase our capacity to serve more customers and hold our existing staff levels by giving patrons the option to order from the bar, or serve themselves at their leisure,” said Matt Tebbit, Head of Residential Catering and Bars at The University of Reading.
“There is a change of mind-set happening in the beer dispense industry, similar to how self-serve technology has improved the way we buy petrol for our cars, or how supermarkets have improved queuing times with self-scan checkouts,” said Robbie Ward, Marketing Director at Drink Command. “By focussing on beer industry ‘pain points,’ such as capacity issues at busy venues and payment complexity, we have created a solution that is being adopted by the beer industry at scale.”
With installations in 26 countries globally, Drink Command are the recognised experts in self-serve draft beer technology. Its solution’s integration with Verifone’s full-scale payment-as-a service (PaaS) offering, including payment terminals, gateway services, estate management and device monitoring, enables Drink Command to offer cashless payment solutions for clients with easy setup and integration with existing merchant bank card facilities.
“Consumer expectations are radically changing. They prefer spending money on events, or ‘experiences,’ but demand the speed of service they’ve grown accustomed to online,” said Kevin Freeguard Vice President and Managing Director, Verifone, UK and Ireland. “Drink Command enables hospitality venues to meet customers’ evolving demands in an innovative way, while also addressing their payment system needs, with a single ‘all-in-one’ solution.”
Forget dusty old curry houses, serving creaming kormas and vicious vindaloos, Indian food continues to appeal to the new generation of consumers in its authentic, healthy and on-the-go forms. Millennials and Gen Z certainly aren’t scared of a bit of spice and heat, hence the popularity of curry flavouring and Tandoori spiced food. Naan based sandwiches and rice based bowls offer new and creative lunch formats. The drinks category is no exception to the trend: now consumers are wise to the anti-inflammatory properties of turmeric, this is popping up everywhere, while chai is unstoppable.
Relevance for TUCO members
- Consider delivering Indian food in hand held and on-the-go formats, focussing on naan sandwiches
- Explore a modern or healthy take on Indian food, such as using fish or veg instead of meat
For more information on the Modern Indian Trend within Global Larder read the TUCO research Global Food and Beverage Trends Report 2017 pages 225 & 226.
What started as a trend has turned into a revolution. As it has moved further and further away from the carb and cheese laden image of the Tex Mex variety, authentic Mexican has grown to become one of the most influential cuisines across food and drink. Involving fresh, healthy and colourful ingredients such as fish and pickled veg, utilising corn instead of wheat and incorporating a spectrum of addictive chilli varieties, Mexican is band on current consumer palates. Given its deep roots in street food and hand held formats, it slots in with consumer snacking and on-the-go eating habits. While the slow cooked meats and sauces denotes the craft and authenticity consumers are seeking.
Relevance for TUCO members
- Explore the many Mexican street food formats and which of these you could deliver to students
- Use the fresh, colourful and healthy Mexican ingredients as opposed to Tex Mex
For more information on the Mexican Trend within Global Larder read the TUCO research Global Food and Beverage Trends Report 2017 pages 222 & 223.
Beyond sushi and katsu, Japanese cuisine continues to be a firm favourite with consumers. Relatively light and healthy in comparison with Western cuisine, the exotic and unmistakable flavours for more exciting eats. Japanese bakery has really grown in importance, led by the delicate flavours in mochis, sesame, yuzu and matcha – which in particular has become ubiquitous across drinks and sweet bakery. Over on savoury, consumers are in love with hearty bowls of nutritious ramen, as well as the heat of wasabi and the saltiness of miso.
Relevance for TUCO members
- Consider incorporating Japanese flavours into sweet bakery, focussing on matcha, sesame and yuzu
- Explore savoury dishes that could be added to the menu – teriyaki and katsu curry are firm consumer favourites
For more information on the Japanese Trend within Global Larder read the TUCO research Global Food and Beverage Trends Report 2017 pages 220 & 221.
Probably due to the strong cultural influence through the entertainment industry, be it in drinks, sweet or savour, the American flavour profile is a favourite that we never seem to tire of. Continually we are seeing a borrowed nostalgia come through in American food, as we embrace the childhood delights of mac ‘n cheese and pop tarts. This trend has moved beyond maple and bacon, to peanut butter and jelly, key lime pie, s’mores, bourbon and even chicory coffee. American cuisine really lends itself to decadent desserts, thanks to sugar, spice and plenty of indulgent ingredients. But consumers also continue their love affair with American barbecue, fried chicken and the classic, simple All-American burger.
Relevance for TUCO Members
- Consider which elements of borrowed American nostalgia you could incorporate into your menu, with a focus on s’mores, peanut butter & jelly, and mac ‘n cheese
- Which kind of burger do you offer students? Consider stripping it back to the ‘All-American’ essentials
For more information on the Global Larder food and beverage trend read our research Global Food & Beverage Trends Report 2017 from page 215.