A full week coffee immersion, the course is designed to develop Barista trainers by refining and enhancing coffee knowledge, skills, expertise and learning coaching and training techniques. The course includes a SCA (Speciality Coffee Association) certification, recognised industry wide. All of this while absorbing and understanding the Italian coffee culture attending field trips.
For full details of this Study Tour are availble here.
URBAN eat, is calling on retailers to take advantage of its upcoming URBAN (b)eats promotion by requesting a FREE POS kit. Available to all URBAN eat retailers, the exclusive campaign gives consumers the chance to win a host of music prizes, including Spotify and iTunes vouchers, vinyl decks and Beats headphones.
John Want, Marketing Director at Adelie Foods, says: “With such a fantastic range of prizes that will genuinely appeal to all music lovers as well as retailers wanting to drive more Food To Go sales, this promotion will be music to their ears. What’s even more appealing is our prizes are simple to win. All outlets need to do is simply display our bold point of sale materials in their chillers, and there is still time to get involved.
The promotion follows a major rebrand of URBAN eat from leading Food To Go company, Adelie Foods. The new packaging takes the brand back to its urban roots, offering the best on-shelf appeal in the market. Led by extensive consumer and category research, the entire URBAN eat range has been overhauled with a cohesive, colourful packaging design that plays on the brands heritage featuring a city skyline front of pack.
John Want adds: “We recognise that young people - in particular students have always been at the heart of what we do at URBAN eat. We’ve timed the URBAN (b)eat promotion to tie in with the biggest time in the university calendar, Fresher’s Week to enable retailers to take advantage of this highly profitable opportunity and maximise food to go sales by offering young people an offer they can’t refuse.
With the relaunch of URBAN eat, we have invested heavily to ensure that the current range meets ever evolving tastes to appeal to this trend-led group. This includes extending our popular vegetarian and gluten-free offerings to appeal to the high proportion of young adults who follow these diets, as well as offering Halal options.
September saw the launch of the Waste2Zero Awards. This is a hugely exciting initiative and the first of its kind in the industry. A much needed initiative to tackle what remains one of the biggest challenges facing the sector. For all our members out there who are passionate about waste make sure you get your submissions in before the deadline of 12th October.
Key points you need to know:
- Waste2Zero has a very tight window for entries – deadline 12th of October
- The entry process is free, simple and designed with minimal impact on your time in mind
- The Awards Party – 6th December at the uber glamorous Ham Yard Hotel in Soho
- Best Recycling Project Award (Public Sector)
- Best Recycling Project Award (Private Sector)
- Best Waste Management Project Award (Non-Food)
- Best Waste Management Project Award (Food)
- Best Waste Prevention Project Award (Food)
- Best Waste Prevention Project Award (Non-Food)
- Best Waste Project Communication & Stakeholder Engagement Award
- Best Practice in Logistics
- Food Redistribution Award
- Best Closed Loop Project Award
- Best Product, Technology & Innovation Award
- Best Recycled or Up-cycled Product of the Year Award
- Best Resource Management Business of the Year Award
- Special Achievement Award
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