Take Stock Magazine Issue 11

MA

RCH

/APR

IL 2

014

- £3.

00

Kick off the World Cup with Top Scoring Beers

Making Extra Dough!

MAR/APR

2014

Get Sweet for Easter

Say 'I Do' to Wedding Profit

CHAMPIONING INDEPENDENT BRITISH CATERING

YOUR TAKE STOCKMAGAZINE

STOCKUP

NOW!

Purchase necessary. GB, IoM or CI 16+ entry only. under 18’s require parental consent. normal exclusions. promotion is open from 17.02.14 and closes 17.05.14. entry and full t&cs at www.vitaminwater.co.uk/competition where you can upload an ‘every day colourful moment’ photo and enter the code on neck collar for the chance to win a trip to Rio de Janeiro, Brazil for 2 people from 02.07.14 to 06.07.14 including 2 tickets to a 2014 FIFA World Cup™ quarter finals match on 04.07.14 and a professional camera*. one main prize and 50 runner up prizes of a professional camera* available. ‘Glacéau vitaminwater’ and the ‘Glacéau vitaminwater’ get up are trade marks of energy brands, inc. aka Glacéau. FIFA World Cup™. promoter: Coca-Cola Great Britain, 1 Queen Caroline Street, London, W6 9HQ *to a maximum value of £259

284383A02_pos.indd 1 23/01/2014 12:46

I love Spring. The sun’s out, but it’s not too hot, the birds are singing and the bike is coming out of the shed. This weekend I shall be off into the hills for a bit of up and downhill-ering.

TAKE STOCK

I’m feeling re energised and I hope you’re all feeling the same. The last few years have been tough but we’re still here and we’re still smiling and that has to be a good thing. Now it’s time to start making some money!

Our business booster on page 42 is a great article about how to do just that from weddings - whether you are a boutique hotel, conference centre, golf club, coffee shop or an old fashioned boozer with a nice garden. People these days get married in all sorts of places, so why not yours?

And why not try an alternative to favours and give your guests something different by offering macaroons. Perfect for a spring wedding, check out the delicious recipe on p41 by chef Peter Knibb of Restaurant 23 and Morgan's Bar, Leamington Spa to give you some inspiration.

I vowed I wouldn’t make this a list of content, we’ve got one of those on pages 6 and 7, but I have to mention the article “A great little place” on page 23 . As a parent of a child with learning difficulties, I was really moved reading about the success Sue Yarnell and her team are enjoying at this not-for-profit cafe in Southport, which was established with the help of Autism Ventures.

It’s a packed issue as usual. Enjoy it and tell us which articles you like most. We love to hear from you. Tweet the nice stuff to us @takestockmagazine.com

Until the next time,

Follow us on

ww

w.t

akes

tock

mag

azin

e.co

m

Visit us online

Tweet us @TakeStockMag

Hi & welcome...

Published by the fabl.Nesfield House, Broughton Hall

Skipton BD23 3AEwww.thefabl.com

[email protected]

STOCKUP

NOW!

Purchase necessary. GB, IoM or CI 16+ entry only. under 18’s require parental consent. normal exclusions. promotion is open from 17.02.14 and closes 17.05.14. entry and full t&cs at www.vitaminwater.co.uk/competition where you can upload an ‘every day colourful moment’ photo and enter the code on neck collar for the chance to win a trip to Rio de Janeiro, Brazil for 2 people from 02.07.14 to 06.07.14 including 2 tickets to a 2014 FIFA World Cup™ quarter finals match on 04.07.14 and a professional camera*. one main prize and 50 runner up prizes of a professional camera* available. ‘Glacéau vitaminwater’ and the ‘Glacéau vitaminwater’ get up are trade marks of energy brands, inc. aka Glacéau. FIFA World Cup™. promoter: Coca-Cola Great Britain, 1 Queen Caroline Street, London, W6 9HQ *to a maximum value of £259

284383A02_pos.indd 1 23/01/2014 12:46

Editor Mags Walker

Deputy Editor Tracy Johnson

News and Features Sarah HardyRebecca Cooper

PhotographyKat Weatherill

Art DirectorRichard Smith

Digital DirectorMartin Kersey

Brand LiaisonDavid Jackson

Social MediaMiles Sharples

MA

RCH

/APR

IL 2

014

- £3.

00

Kick off the World Cup with Top Scoring Beers

Making Extra Dough!

MAR/APR

2014

Get Sweet for Easter

Say 'I Do' to Wedding Profit

CHAMPIONING INDEPENDENT BRITISH CATERING

YOUR TAKE STOCKMAGAZINE

TAKE STOCK MAGAZINE 03

ContentsFood and DrinkForaging - Superfood 17Cold and Colder - Making Extra Dough! 21Perfect Patisserie 29Easter Treats 31-32Coffee Mates 33-36

Cheers Saude 37Top Scoring Beers 38-39

FeaturesGoing Green 12-13The Dog is Hot! 14-15A Great Little Place 23Get Photo Smart 24Assault on Salt 44Better Dining for Dysphagics 45

48

18

12

37

41

21

04 TAKE STOCK MAGAZINE

Every IssueCalendar 6-7The Stock Market - What’s New 8-11We Grill - Adam Morgan 18-19Feed Your Eyes 25-28Business Booster - Here Comes the Profit 42-43Ask the Expert - Tips from the Inspector 47Big Boys Toys - For Coffee Cognoscenti 48-49 Food for Thought 50

RecipesPan Fried Spicy Halloumi on Pepperonata 12Tofu Tempura with Sour Cucumber Puree and Seaweed Ash 13Classic Chicago 15Hair of the Dog 15Dulse Pesto Pasta 17Madeleine and Honey Bavarois 31 Easter Egg 32Easter Beignet 36Honeybread 36Strawberry Batida 37The Perfect Caipirinha 37Beetroot Macaroon 41

42

14

33

25

31


Calendar11-12 Mar

7-16 Mar

24 -26 Mar

17 Mar

HOTEL AND CATERING SHOW Bournemouth BIC

www.hotel-expo.co.uk

ST PATRICK’S DAY

11-12 Mar

RBTE - RETAIL BUSINESS TECHNOLOGY EXPO Earls Court, LondonSolutions and products for hospitality, leisure and retail industries.

www.retailbusinesstechnologyexpo.com

SOCHI 2014 PARALYMPIC WINTER GAMES

FOOD & DRINK EXPO WITH FARM SHOP & DELI SHOW NEC, Birmingham

www.foodanddrinkexpo.co.uk

4 Mar

PANCAKE DAY

11-13Mar

IFEX 2014 Kings Hall, BelfastNorthern Ireland’s premier showcase of equipment, interiors and food & drink products.

www.ifexexhibition.co.uk

18 -19 Mar

NRB 2014Manchester

The North’s Biggest Hospitality Show

www.northernrestaurantandbar.co.uk

24-30 Mar

NATIONAL BUTCHERS WEEKwww.nationalbutchersweek.co.uk


MAR - APR

16-22 Apr

NATIONAL BREAD WEEK

30 Mar

13-14 Apr

28 Apr-1 May

20-22 Apr

MOTHER'S DAY

THE NATURAL FOOD SHOWGrand Olympia, London

www.naturalproducts.co.uk

HOTELYMPIA EXCEL,London

www.hotelympia.com

THE FORECOURT SHOWNEC Birmingham

www.forecourtshow.co.uk

13 Apr

LONDON MARATHON

7-13 Apr

UK COFFEE WEEK www.ukcoffeeweek.com

20 Apr

23 Apr

18 Apr

EASTER SUNDAY

ST GEORGE’S DAY

GOOD FRIDAY

21 AprEASTER MONDAY


Daloon, a leading manufacturer of frozen ethnic snack foods, has extended its all-new range

of mainstream meat free products by introducing a range ideal for vegetarians and meat reducers.Simply Meat Free products are made from tasty, wholesome vegetables, and the range includes a Vegetable 1/4lb Burger, Vegetable Finger, Spicy Bean 1/4lb Burger, Cheese & Jalapeno Crispbake, Glamorgan Sausage, Vegetable Sausage and Vegetable Grill. A great menu option for main meals, snacks, side orders, accompaniments and buffet dishes, they are quick and easy to prepare. They oven bake or deep fry from frozen in minutes, and are sensibly sized for easy portion and cost control.

Comments Simon Cliff, general sales manager in foodservice “The extension of our new Simply Meat Free range is a natural progression and represents a significant step forward for Daloon. The vegetarian and meat reducer market is showing significant growth in the UK and is set to continue. Given that the majority of Daloon’s top selling ethnic snacks are vegetarian, we will make full use of our extensive knowledge of developing vegetable based recipes, to bring exciting and innovative ideas to the meat free market in the near future.”

For more information visit www.daloonuk.com

The Stock Market: What’s new for Mar & Apr

Tabasco have launched a new Sweet & Sticky sauce. The delicious tomato-based cooking sauce is blended with

10% TABASCO® brand Pepper Sauce, cinnamon, cloves and garlic. Ideal to be used as a marinade or basting sauce, simply pour over chicken, pork or fish, and leave for up to two hours before oven baking. The sauce is great for Sticky Chicken Wings, Pork Ribs, Spicy Salmon, Noodle Stir Fry and Chicken Ciabatta and it is packed in a 6 x 1.12KG Plastic Squeezy bottle.

Taking temperature readings has been made easier thanks to the new TempTest® 1 thermometer. Brought

by the manufacturers of the Thermapen®, the TempTest® 1 features a patented automatic 360° display which rotates in 90° increments, enabling the user to read the temperature in any position. It can be locked by the user if required and also features an intelligent backlit LCD display, which illuminates the display when ambient light levels are low, making the thermometer reading easier to read whatever the time of day. It incorporates a large, easy to read digital display, with a precise read-out of temperature over the range of -49.9 to 299.9 °C with a 0.1 °C/°F resolution and an accuracy of ±0.4 °C (-49.9 to 200 °C). The thermometer will power off automatically after ten minutes, maximising battery life. As well as being waterproof, the true temperature of a product can be measured in just three seconds.

£50.00 each exclusive of VAT and available direct from www.etiltd.com ordering code 221-910.

Simply Meat Free

Reading it

RightBuckets of Flavour


Kara has launched a gourmet hot-dog rolls range to satisfy demand for the nation’s fastest growing menu item in

the casual dining sector. They include glazed and glazed poppy seed, are designed to help caterers in the fast casual market significantly improve their hot-dog offer.Natasha Quinn, marketing manager, said: “How Kara has approached gourmet hot-dog

Rolls are Top Dog!

Meadow Vale has responded to market demands for a bite-sized chicken piece by launching

Pickin’ Chicken.The bite-sized pieces are fully cooked chicken breast fillet chunks coated in a crunchy batter and are ideal for kids’ meals, snack boxes, sharing platters, starters, wraps, buffets, salads and side orders. The new product by the frozen poultry supplier is calibrated at 10-20g, perfectly shaped to fill the gap in the market between their smaller Mini Chicken Fillet Bites and the larger Battered Fillet Bites.“The best thing about this product is undoubtedly the taste!” said Paul Broster, Meadow Vale’s sales and marketing director. “Our development chefs have been working really hard to create the perfect coating, and it is out of this world! The chicken inside is just as tender and juicy as the rest of the Meadow Vale range and it’s already secured its place as a firm Meadow Vale favourite.”Packed in attractive and robust retail packaging, Pickin’ Chicken is available in 2kg bags and is the flagship product launching

Pick Chicken!Meadow Vale’s new on-pack promotion, where prizes of £500 cash are up for grabs for four lucky caterers.

Ask your wholesaler or cash and carry, or to find your nearest stockist contact Meadow Vale directly on 0845 00 30 300.The Pastry Room has introduced

two new craft pastries to help with preparation and quality of

pastry. The range of semi-prepared craft pastry products have been prepared only using quality ingredients, with no added preservatives. Butter Puff Pastry Crumb (2x2.25kg) enables delicious all butter puff pastry to be made in minutes, as you simply mix, roll, fold and turn four times. It can be used straight from frozen with no need to rest and ideal for pathivier, tarte tatin, beef wellington and sweet and savoury tarts. All Butter Sweet Crumble Topping (2x2.25kg) is a rich and indulgent butter crumble topping with demerara sugar for a delicious toffee aroma & crunch. The added convenience being you can pour straight from frozen onto your favourite prepared filling and bake.

Get Crafty with Pastry

rolls is to look at the way that the market is developing through American influences and an increase in restaurants which are positioning hot-dogs as a premium menu item, and create the perfect, brioche-style carrier.”Kara, the foodservice bakery brand of Fletchers Group of Bakeries, has focused on a brioche style bun range that offers a lighter and sweeter eat with the glaze taking it into the premium category. The rolls are unsliced, contain no preservatives, flavourings or hydrogenated fats and are frozen at the point of perfection to lock in the flavour.

For more information, visit www.karafs.co.uk or call 0161 351 2358.


HEINZ BEANZ Fridge Pack 1kgThe perfect alternative to HEINZ BEANZ 840g

RESEALABLE= No waste with 5 days

chilled storage

PLASTIC FANTASTIC= No can openers

or sharp edges



chilled storage

PLASTIC FANTASTIC= No can openers= No can openers

or sharp edges or sharp edges

271755 Fridge Pack Beans.indd 1 15/01/2014 19:54

The Stock Market: What’s new for Mar & Apr

Ticco Foods is to distribute modern gourmet Spanish food from 'Your Tapas Company' in Galicia, North West Spain,

in an exclusive deal. Known as ‘Yatecomere’ in its native Spain, Your Tapas Company specialises in manufacturing innovative products for the foodservice industry such as high quality, authentic tapas to save customers time and simplify operations.Ticco, one of the UK's leading specialist foodservice groups, will initially offer Your Tapas Company’s speciality items such as Iberican Ham Croquetas, Wild Mushroom Croquetas, Cuttlefish in Squid Ink Croquetas and aromatic Tiger Mussel Croquetas.Ticco Foods distributes to wholesalers, independents and national groups in the restaurant, hotel, pub, travel and leisure sectors. Gianfranco Perri, sales and commercial director, Ticco Foods said: "As a specialist foodservice supplier, we always look to work with producers with the same values as ours, and who put quality, passion and innovation at the heart of everything they do. We were very impressed with the quality and taste of Your Tapas Company's produce, and look forward to providing the foodservice industry with some of the best tapas in the world."

For more information visit: www.ticco.co.uk or www.yatecomere.es

Getting Fishy!

Ticco Says Hola

Pacific West have launched two new tasty products. The Prawn Kiev and Breaded Mackerel Goujons work well

for either a starter or part of a seafood or mixed sharing platter. The Prawn Kiev is unique to the UK market and contains but-terflied prawns with a garlic, herb, and butter flavoured paste, and packages in a 500g packet, with approx 20 prawns.

The Breaded Mackerel Goujons are packed in a 1kg bag with approx 40 Goujons. One of the worlds foremost suppliers of premium frozen seafood Pacific West’s products are designed to provide “convenience without compromise”.

For more information visit www.pacificwestfoods.co.uk



chilled storage

PLASTIC FANTASTIC= No can openers

or sharp edges



chilled storage

PLASTIC FANTASTIC= No can openers= No can openers

or sharp edges or sharp edges

271755 Fridge Pack Beans.indd 1 15/01/2014 19:54


Menus with no vegetarian dishes are a thing of the past. And it's not just vegetarians who are hungry for some meat-free options too.

According to the Vegetarian Society’s Big Veggie Survey, vegetarians account for nearly two billion pounds

worth of food eaten out - yet 75% admitted they are still unhappy with the choices on offer.

“For far too long vegetarians have been expected to be grateful for pasta and tomato sauce,” said Liz O’Neill from the Vegetarian Society. “As more customers choose not to eat meat it's the restaurants with variety and an imaginative menu that will survive."

Veggie trendMore non vegetarians are incorporating aspects of the diet into their own because

Going Green

Ingredients: Bell peppers 5 mixture of red, yellow and orange, de-seeded and sliced Olive oil 6 tbspOnion 1 large, peeled and slicedGarlic cloves 2, finely gratedCapers 2 tbsp, drainedSultanas 1 large handful Halloumi cheese 2 packets (goat’s milk, or use silken tofu for vegans) Red & Black Pepper seasoning Vegetable oil 2 tbspSalt 1/2 tsp

Freshly ground black pepper 1/4 tsp

Method: nHeat oil in a heavy-based pan and add the onions. Reduce heat and cook without colouring for about five minutesnAdd garlic and peppers. Cook without colouring for about 10 minutes on a medium heat until wilting

nSeason and add sultanas. Cook for 40 minutes on low heat until very soft and melting - add a little olive oil if the mixture is too dry. Stir occasionallynAdd capers and check seasoningnUnwrap halloumi, slice into 1cm thick piecesnHeat a sauté pan, add a little vegetable oil and once hot add sliced halloumi cheese and cook over a medium heat for about five minutes until the underside starts to brown. nSprinkle a little red and black pepper seasoning onto the top sides of the cheese, flip over with a palette knife to cook the other side that you have seasonednWhen cheese is browned on both sides, remove from the pan and place on kitchen paper to drain

To Serve:nServe the pepperonata at room temperature or warm, and top with a few slices of the halloumi cheese

Pan Fried Spicy Halloumi on Pepperonata (gluten and dairy free)by John Benson-Smith, consultant chef to Manchester City Football Club Serves 4

it’s generally lighter and healthier, as more people review their meat intake.

Making a profitAdding a couple of vegetarian dishes to your menu can boost your profit margins. Sausages and mash costs approximately £3 per portion but a portion of ratatouille is as little as £1 - but could be sold starting at £7. Jesse Dunford Wood, chef and owner of Parlour in Kensal Green, London says, “It is a little more difficult to be creative with vegetarian food, but it is great for food margins, and very satisfying to get carnivores to wax lyrical about meals with no meat.”

Top Tips from the Vegetarian Society 1. Don’t be cheesyAn obvious meat replacement, it can be heavy and too calorific. Plus, not all cheese is vegetarian.

2. Keep it simpleMushrooms on toast with garlic and butter is a winner. Some of the best vegetarian dishes contain only a few ingredients.

3. Alcohol checkMany alcoholic drinks, such as beer and wine, will have been clarified/ stabilised (fined) using animal derived products so check with your supplier for suitable options. 4. Menu presentationDon’t isolate, but incorporate vegetarian dishes in the general menu.


FEATURE

SOUR CUCUMBER FLUID GEL

Ingredients:Cucumber juice 600ml (freshly juiced) Caster sugar 120g Citric acid 8g Ascorbic acid 8gAgar agar 7g

Method: nSet 300ml of cucumber juice to one sidenMix together remaining cucumber juice, caster sugar, citric and ascorbic acid, and agar agarnBring to a simmer whilst whisking and hold for a couple of minutes before removing from heat

Tofu Tempura with Sour Cucumber Purée and Seaweed Ashby Eddie Shepherd, author of Modernist Vegetarian

TEMPURA BATTER

Ingredients: Methylcellulose slurry (1.5g Methylcellulose F50 Hydrated in 100ml just boiled water) 100mlWater 210mlVodka 85ml Plain flour 125g Chinese 5 spice 2tspDried chilli a pinchSalt a pinch

Method:nMix all liquids together and stir wellnCombine flour with the spices and salt in a bowlnWhisk liquid into flour until smoothn Strain batter to remove any lumpsn Pour into a cream whipper and charge with two CO2 chargers. Chill, ideally for around two hoursn To cook the tofu, heat deep frying oil to 190°CnDip marinated tofu first into flour and shake off excessn Spray batter into a bowl and dip tofu in. Drop in fryer and cook for 2-3 mins until crispynDrain off excess oil on paper towel SEAWEED ASH

Ingredients: Dried Dulse 20g

Method:nFirst place dried dulse seaweed into a metal bowlnWith a blow-torch, burn the dulse until it no longer flames but glows rednAllow the burnt dulse to cool, then carefully place the ash in a spice grinder and blend it to a powdernStore in an airtight container

To Serve:nDot cucumber purée around the plate, then place a few of the tofu tempura pieces centered on the platenSprinkle the seaweed ash over dish, before seasoning and garnish

Serves 4

nSlowly pour the cold cucumber juice into the mixture, transfer to a container and put in the fridge for a couple of hours until it sets to a gelnBlend set gel to make a puree using a stick blender, then place in a squeeze bottle and refrigerate

MARINATED TOFU

Ingredients:Plain firm tofu 240g Kombu 1 Stick / 12g Dried shiitake 50gBoiling water 500ml Dried thyme 1tspTamari 80gRice wine vinegar 2 tbsp

Method:nPrepare marinade: combine kombu, dried shiitake and dried thyme in a bowl, and pour boiling water overnAdd tamari and rice wine vinegar and leave the mixture to soak for one hournStrain marinade liquid and set to one sidenCut plain tofu into 2.5cm cubes, put in marinade and refrigerate overnight


The Dog is Hot!Forget the cheap rubbery

hot dog you had as a child, now there’s a new breed

on the menu and this one is premuim. Gourmet junk food is a big trend at the moment and hot dogs are the latest craze to jump onboard.

Once considered a menu favourite to feed the kids (and keep the parent’s happy!) now, thanks to American

influences sweeping across the pond, it’s Mum and Dad’s turn to feast on this new and improved gourmet treat.

Hot dogs have been transformed to contain herb-flavoured and spicy premium ingredients coupled with delicious and inventive toppings and a variety of rolls.

The addition of coleslaw and pickles adds extra elements to what has been a staple snack.

Guy Fielding, of food service analysts NPD Group, says, "It's getting restaurant-quality food in a contemporary setting. There's the visual experience of seeing it cooked fresh, rather than being pre-packaged or microwaved, and it's affordable and quick. Restaurants have to get the experience right, and push the provenance."


Why the rise?The trend in gourmet junk food is thought to be a result of the recession and our need for nostalgia. Simon Anderson, co-founder of Roost which serves high-end fried chicken, says he believes the rise of gourmet junk food comes from people wanting to eat childhood favourites, but, "cooked really well, using amazing cuts of meat".

Hot restaurants Bubbledogs in central London offers the unlikely coupling of gourmet hot dogs and Grower champagnes. Its hot dogs are made from 100% British pork and beef and there’s a vegetarian option. Toppings include BLT, with truffle mayonnaise; José with salsa, avocado and pickled jalepenos and The Reuben, with sauerkraut, Russian dressing and cheese. “You can put really good stuff in there,” admits owner James Knappett who charges between £6 and £8 for a hot dog. “I took it as a challenge to take a street food with a bad rep and make it taste really good. We thought it would be fun to put something as humble as hot dogs with champagne. Our buns are handmade, we use the best ingredients and no food contains preservatives."

Meanwhile, Primo’s in Leeds and Castleford sells £4.25 gourmet hot dogs made from 96% meat, topped with anything from Monterey Jack cheese and bacon to jalepenos and guacamole. Nick Julian, operations manager, said Primo’s is rebooting junk food for the middle classes: "We're taking a product and moving it along in quality, taking it up a notch. There has been a rise in single-dish restaurants, as people want something more niche and original than faceless chains."

Profit potentialLuxury hot dogs provide massive profit potential. Not only are they fast and snappy, which equals high customer turnover, both major components of the dish are relatively low cost: the bun and the sausage. As Natasha Quinn, marketing manager of Kara Foodservice which supplies gourmet hot dog rolls, explains, “A crucial influence in the development of the gourmet hot dog rolls range is the fact that the carrier for any hot dog generally costs less than 20% of the overall outlay for the dish.”

Classic Chicago - Primo’s signature dish in Leeds

To create the dish you’ll need; a Beef Frankfurter, a Poppy seed bun, a few tomato wedges, a dill pickle spear, a couple of sport peppers, a green relish, a handful of chopped onion, and celery salt and yellow mustard to season.

To assemble:n Pan fry the hot dog until cooked but juicy, soften the bun, slice open and place the hot dog innOn one side of the hot dog place 2-3 tomato wedges, on the other add the dill pickle spear and sport peppers. nAdd a small amount of the green relish and the fresh chopped onions, sprinkle with celery salt and finally dress with the mustard and serve

Top Dog Tips

Two top hot dog restaurants share a couple of their best ideas.

Hair of the Dog - Bubbledogs signature dish in LondonInspired by the classic Bloody Mary cocktail this feast is guaranteed to keep you full and aid a hangover if required!

To create the dish you’ll need; a traditional frankfurter sausage and bun, tomato slices, fresh celery, homemade pickled English gherkins, fresh grated horseradish, pickled

jalapenos and celery salt to season, topped with Lea & Perrins Worcestershire Sauce and black pepper mayonnaise – served on a traditional steamed bun.

To assemble:n Pan fry the hot dog and steam the bunnAdd the hot dog and load on the tomato slices, gherkins, horseradish and jalapenos.n Season with the celery salt and top a generous helping of Worcestershire Sauce and mayonnaise.

FEATURE


NORTHERNRESTAURANT& BAR 201418+19 MarchManchester Central2014

The Biggest Hospitality Show in the North

MICHAEL CAINES & JAMES MARTIN COOK LIVE

FIRST EVER NRB DEBATE

FULL PROGRAMME OF FOOD & DRINK TASTINGS

COCKTAIL COMP – WIN A TRIP TO ST LUCIA

FREE TICKETSNRBtickets.co.uk

@NRBManchester

200+ EXHIBITO

RS

THOUSA

NDS OF P

RODUCTS

The Northern Restaurant & Bar returns to Manchester Central on 18-19 March 2014 and features over 200 exhibitors.

The biggest hospitality trade event in the north of England this year it will feature a demo from Michael Caines and James Martin.

Taking to the stageTwo star Michelin chef Michael Caines of Abode Hotels and Saturday Kitchen’s James Martin of the recently opened James Martin, Manchester will be headlining the Chef Live Theatre joined by Simon Rogan of L’Enclume, Paul Askew of London Carriage Works, Aiden Byrne of Manchester House and more.Market Kitchen will bring a line up of more specialist demos including cooking with game, cheese cocktails, butchery and chocolate creations.

At Grape & Grain you'll find a full programme of beer and wine tastings with producers including Magners, Majestic Commercial, Budweiser and Robinsons Wines. For bartenders, the Spirit Room and

Tastings Theatre offers a variety of sessions focusing on tea and coffee, to absinthe and rum, culminating in the show’s annual cocktail competition. The secret of their successNRB Debate is a new addition to the conference event and will trigger unique discussion and generate valuable insights into the best of the northern hospitality industry.

Join Tim Bacon (Living Ventures), Marcello Distefano (San Carlo Group) and Beau Myers (Beautiful Drinks) as they discuss with Thom Hetherington how they developed their businesses and the future trends they see shaping the industry.

Recognising the bestThe third annual NRB Top 50 of the northern hospitality industry’s very best operators will be announced at the exhibition. Last year’s top three were Simon Rogan from The French, Stephen Miles of Radisson Edwardian

and Carlo & Marcello Distefano of San Carlo. Now in its 13th year, Northern Restaurant & Bar (NRB) continues to celebrate the north west’s thriving hospitality sector. It is an annual hotspot for hospitality networking and inspiration, welcoming emerging artisan producers alongside premium brands, the show will give visitors an opportunity to explore everything from the latest microbrewery craft ales, award winning meats, cheeses and wines through to epos systems and the finest tableware. Visit www.northernrestaurantandbar.co.uk for the full programme and tickets which cost £50.

Register for free tickets online at www.northernrestaurantandbar.co.uk or keep up to date with all the show news on Facebook www.facebook.com/nrbmanchester and Twitter @nrbmanchester

NRB - What to See?


Seaweed is available all year round, making it a super and fascinating food. Filled with antioxidants, calcium and vitamins it is perfect at this time of year to help fight off colds.

Classified by colour; red, green and brown, the good news is that you don’t have to head to the seaside

to find it!

Dried seaweed is now available to buy from food halls and harvesters and is becoming a popular choice, because it is easier to cook than fresh. Often sold in a grinder-style pot or finely ground in resealable packets, some producers blend it to maximise flavour. Seaweed can be sprinkled into baking, soups and stews, while nori sheets can be used to wrap almost anything.

However, if you want to forage, the red seaweed dulse, Palmaria palmata is one of the larger red seaweeds and whilst normally found on rocks, it often hitches a ride on kelp stipes (brown seaweed) too. It is one of the better known seaweeds and its hand shaped fronds soften on cooking; although, historically, crofters chewed dulse in its raw state. Dulse changes from red to green when cooked and is a useful thickener in soups and stews. It works well in tapenade and even in a praline.

Here, foraging expert Fiona Bird, who lives in the Outer Hebrides and released The Forager’s Kitchen shares her recipe for dulse pesto, which she recommends you use on pasta, pile on top of fish before baking, or add to cream or yoghurt in a sauce.

What to forage and find for Dulse Pesto Pasta:Makes one small bowlParmesan cheese 1⁄2 cup (30g) grated Dried dulse 2 tbsp Walnut halves scant 1⁄2 cup (50g) Small Lemon juice of one Canola (rapeseed) oil approx 1⁄3 cup (75ml) Freshly ground black pepper a few twists

What to do:n Put all of the ingredients except the oil and pepper into a food processor, and blend well.

n Add enough oil to make a thick paste, and add pepper to taste.

n Put into a small bowl, cover, and refrigerate for up to 10 days, or freeze.

Super Food

FORAGING


We GrillAdam Morgan, 25, is the new face of the British Touring Car Championship. Now one of the countries best racing drivers and an exciting prospect for British motorsport, the ex-Stonyhurst Pupil started racing in 2010. In 2011, he won the Ginetta G55 GT Supercup Championship which paid for him to drive in the 2012 Dunlop MSA British Touring Car Championship. This year, he has his own racing team Ciceley Motorsport.


What's your favourite circuit in the UK and why?I’ve always driven well at Snetterton in Norfolk, and I love the new 300 circuit layout as it gives plenty of room to overtake.

Tell us what you are racing in at the moment?A Mercedes Benz A-class. This is my third year racing in the British Touring Car Championship (BTCC) . For my first two years, I drove a Toyota Avensis.

Favourite place to eat?The Three Fishes in Mitton, Lancashire. Not only is it close to my home bu their food is delicious - especially the fish pie!

How do you prepare for a race?I have a talk with my engineer about the strategy and set-up for the race. I then disappear into the back of the truck by myself for about 10 minutes to keep myself calm and get myself ready and focused by getting into ‘the zone’.

Who is your racing idol?The rally driver, the late Colin McRae. I grew up watching rallying as that’s what my dad did. Colin gave maximum attack every time he raced and his car control was amazing.

If money was no object, what road car would you buy?The Pagani Zonda R because it’s fast and looks pretty mean.

First age you got behind the wheel?I started karting when I was seven, at the Three Sisters circuit in Wigan and carried on until I was 16. Then, at 19, I started rallying. I first got a taste for driving when I was 12 and my dad let me drive his old Suzuki jeep off-road in a field. I thought it was great fun, until a handbrake turn rolled it onto its side!

What do you do in your spare time?Sadly, I don’t get that much free time. The season is March to mid-October and because we race on a weekend we tend to spend the week travelling to the circuit or just

preparing for the next race as there is always something to do. I do try and get to the gym when I can and other times see friends or have the occasional night out.

What do you do when the season has ended?Prepare for the next one. I’m also a racing instructor, so I spend a lot of time coaching people who want to go faster or just generally learn more about their car.

What other sports do you follow? My next favourite sport is skiing. I would love to go more often but don’t have that much time. I don’t follow football as I’m more of a rugby person. I don’t really have a specific team but I do like the Sale Sharks.

What is your biggest achievement so far?Winning the Ginetta G55 GT Supercup Championship, which was just incredible. It was our first year running a team by ourselves, and we were up against three or four big two-car teams. To beat them with a family-run team was amazing. Also my first podium at Oulton Park last year was amazing too.

How do you celebrate a win? During a race weekend we don’t have time to celebrate. We have three races a day so you are either straight back in the car for the next race or packing up to drive home, so by then I'm too tired. I usually try and have a beer when I get home though.

What's your favourite meal?Enchiladas. I don’t care what they are filled with, I just can’t get enough of them!

What’s your favourite alcoholic drink?Rum and Coke, Guinness, Jägerbombs - but not together!

While racing, do you have a special diet?I tend to eat whatever my girlfriend or mum cook for me, but it is normally very healthy as I try to keep in good shape. If I do splash out on a take-away then I make sure I hit the gym the next day to burn it off! There is no weight restriction for the sport but you are better being lighter in the car.

What's your long-term goal?To just stay in the BTCC for as long as possible and win it as many times as I can. Making a living out of motor racing has been my dream since I was six, so I am doing everything I possibly can to achieve it. I would also love to race at the Le Mans circuit.

WE GRILL


Not only can it contain fewer additives than fresh alternatives because the freezing process acts as a natural

preservative, you only need to bake on demand, reducing waste, saving time and keeping freshness. Baked from frozen, hot rolls and ciabattas can be ready in minutes and you can serve customers an exciting bread basket packed with a selection of breads and rolls with little effort and no waste.

On a rollBenefits of frozen breadn It frees up time in the kitchen

nFrozen organic bakery products are increasing in popularity - so cash in

nBy baking off small amounts, you maintain that freshly baked appearance, aroma and texture throughout the day

nOffering a variety of breads entices new customers and stops regulars from getting bored

n It’s a great back up, even for those chefs who want to make their own bread

nWith frozen bakery you get the same - or sometimes even better results than with freshly baked products - plus portion control

nConvenient and easy to prepare

nThaws out easily with no loss of texture or taste - or even bake from frozen

COLD & COLDER

Making Extra Dough!There is nothing nicer than the aroma of freshly baked bread. Served complimentary as an appetiser or with soup, wrapped around a burger or as a premium sandwich, bread is big business. But it is tricky to keep waste to a minimum, offer variety and maintain maximum freshness in an unpredictable catering environment. That’s why frozen bread is ideal.

What’s available?nBurger/Hot dog bunsnMuffinsnBaguettes/ mini-baguettesnPaninis/Focaccia/CiabattasnWhite and brown sliced loavesnSpeciality loavesnBagelsnBaps


The not-for-profit 40-seater cafe, with its homemade cooking and cosy interior of sofas, bookcases and TV feels like a

home from home.“It’s a coffee shop and we’re not trying to be fancy,” says Sue Yarnell, the manager. “But we wanted to create a nice and relaxing place for customers to enjoy fresh, local food." The cafe is a social enterprise by Autism Ventures, part of Autism Initiatives, a charity launched in Liverpool 40 years ago. The organisation believes that all people with autism have the potential to make a valued and valuable contribution to society and a great little place helps them with training, support and the ability to learn new skills through work experience. The cafe has permanent staff, who work alongside people with autism who come for placements. Some stay on as volunteers once they have finished their training. Sue, who has been cooking since she was a young girl, took a professional cookery course aimed at people wanting to open their

own restaurant a few years ago. She said she’d always wanted to work for a charity, ‘‘I wanted to do a job that made a difference.”Based on Hoghton Street in the sea-side town, the coffee shop's menu was created by Sue, and includes sandwiches, paninis, a daily soup, plus specials.“Being a small business we are lucky that we can be flexible with our menu,” explains Sue. “If something doesn’t work then we can drop it straight away, and we always change to suit the seasons. Being spring, our fresh greens and lemon soup is a favourite and we are doing our own version of pulled pork, but using lamb instead.” But it’s their cakes which are the top sellers.“We use really good quality ingredients to produce really good cakes,” says Sue. “After all, you can’t beat a homemade one!”Baked on the premises daily, cakes include the old favourites like carrot, chocolate and bakewell, but they also try and mix it up with something a bit different.“We did a parsnip and maple syrup cake once,

beetroot brownies and a dark chocolate and cherry brandy fudge cake,” said Sue. The main thing for Sue and her team is to keep her loyal customers, who have shown a tremendous support for the venture, happy.“Our customers are brilliant,” beams Sue. “We pay a lot of attention to what they like. We know them well but we won’t become complacent.”It’s clear a little great place is doing everything right and the proof is in the pudding. They scooped the award for best coffee shop in May 2011 at the Southport Food and Drink festival and best cafe and best team in the 2013 Southport Ambassador Awards - both voted for by their customers. They were winner of TripAdvisors certificate of Excellence 2013. And with a second business, a great little place to go now open just around the corner on London Street, there is nothing small about their success.

A Great Little Place

There is no denying that this coffee shop in Southport lives up to its name. A great little place opened in December 2010 and with three awards under its belt and a second cafe around the corner, this small business is bigger than ever!

CUSTOMER PROFILE


Take a look at the lovely photos our Twitter followers send in of their dishes for our FeedYourEyes section and you’ll

get the picture.

So to help you we asked our fabulous food photographer, Kat Weatherill, to give us a snapshot of tips so you can take better Smart-phone food photographs.

Top Tipsn Shoot in natural lightA table near a window is a great spot. The food will look its best with the light coming on to the dish from the side, not from behind. This helps to create natural shadows and give depth to the dish. Artificial light, camera flash and spot lights can be too harsh and wash the colour out of the ingredients, creating glare or reflections on the plate.

n Angle the shotTake the pics at eye level or slightly above the plate. A birds-eye view of a dish taken directly from above can look flat and you’ll lose the height and structure of the dish.

n Shots to avoidGood props make a shot, but bad props can kill it. Don’t be too wacky and make sure there are no unwanted extra features, such as people or rusty radiators!

n Props and stylingYou usually serve food to a customer on a table that is dressed well. Presenting your food in a pics needs the same amount of attention. The right prop, such as a glass of wine, cutlery or a nice roaring fire can add ambience and creativity to the shot.

n Get preparedFood looks at its best immediately after it’s cooked so make sure you’ve prepped your location and have props in place prior to cooking. Be a pro and take a test shot minus the food.

n Picture perfect If you want to edit, crop or improve your image, consider using a picture editing app.

Get Photo SmartA dish is now no longer something that is enjoyed by the customer alone. Thanks to social media, many more pairs of eyes can feast on the visual delights of a dish. So it’s becoming crucial that your dishes look as appealing in pics as they do in real life.

SHOTS TO AVOID IDEAL SHOT


It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.

So now you’re a pro, enter your best shot into Feed Your Eyes and show off your culinary and photography skills.

We’ve pinned the most appetising photos on our Take Stock Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains and Feed Your Eyes - Desserts. To see them, simply log on to Pinterest and type in Take Stock magazine.

Each issue, our creative team picks the starter, main and pud they’d most like to eat, based purely on how they look in the shot. The senders of the chosen photos will be our Feed Your Eyes champs until the next

Take Stock comes out. Winners are given certificates and go on to a final where all the years winners are judged against each other, the top dish being awarded with Dick Knives.

Congratulations to the winners from last edition!

Steve Barringer for his lobster, crab, tomato & lemon, Yusuf Lovett for his venision haunch, ragu and carrot, and Stosi Madi for his dessert of chestnuts.

If you feel you have what it takes to be one of our champs, photograph a dish of yours that could outshine the rest and make us drool.

Send it to us on Twitter @TakeStockMag with #FeedYourEyes.


WinnerSTARTERS

Steve Barringer @SteveChefB

St Helena Restaurant, Elstow, Bedfordshire - Lobster, crab, tomato & lemon.

Yusuf Lovett @yusuflovett

The Duck Inn, Stanhoe, Norfolk - Venison haunch, ragu and carrot.

Stosi Madi @parkersarms

Parkers Arms, Newton in Bowland, Lancashire - dessert of chestnuts.

WinnerDESSERTS

The Winners

WinnerMAINS


SPONSORED BY

Welcome to Take Stock’s regular patisserie section!

Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends, recipes and ideas to keep

your business sweet. And what better way to celebrate the Easter holidays than with some delicious desserts to keep your customer’s sweet tooth satisfied. And in honour of Coffee Week UK, we’ve picked out the best

treats to partner with the popular beverage.

Enjoy!


www.tateandlylesugars.com

Tate & Lyle Sugars is part of

Part of the Recipe for Generations

Find our products and recipes

on www.sugarandsyrup.com

NEW

Easter After Christmas, Easter is the next big date in the diary when your customers are allowed to over-indulge on chocolate and yummy desserts. In fact, it’s the law! So, to get you prepped and ready for the sweetest holiday of the year, Take Stock brings you some eggcellent recipes to satisfy the cravings of customers.

TreatsMadeleine and Honey Bavarois by Sylvain Peltier

MADELEINE SPONGE

Ingredients:Caster sugar 85g Trimoline 35gEggs 100g wholePlain flour 100gBaking powder 4g Lemon 1/2 zestMixed spices 5g Olive oil 90g

Method:nWhisk whole eggs, lemon zest, caster sugar and trimoline for about 10 minutes until white and fluffynCarefully fold in sieved flour, baking powder and mixed spicesnAdd olive oil and bake in a 40 x 25 x 5cm frame at 170°C for 10 minutesnRemove from frame and let it cool

HONEY BAVAROIS

Ingredients:Milk 240gCream 240gHoney 150g Egg yolks 115g Caster sugar 25gGelatine 14g Whipped cream 500g

Method:nBring milk, 240g of cream and honey to the boilnWhisk egg yolks and caster sugar until white and fluffynPour boiling milk over eggs, return to pan and cook to 85°CnPass through a chinois and add soaked gelatinenCool to 40°C and fold in whipped cream

CREAM CHEESE ICE CREAMIngredients:Milk 1l Cream 200g Milk powder 50gCream cheese 300gCaster sugar 100gEgg yolks 200g

Method:nBring milk, cream, milk powder and cream cheese to the boilnCream the egg yolks and the sugar togethernPour the boiling milk over the eggs, place back in the pan and cook to 85°CnCool down and churn

To compile:This dessert is built upside downnPlace a sheet of acetate on a tray and scatter the glacé cherries and mixed peel onnPour the honey bavarois in the frame then place the madeleine sponge on top. Freeze the entremetn Flip over then peel the acetate sheet off

To serve:nCut to shape nGlaze with apricot glaze and add a dollop of ice cream

Serves 26 portions

PATISSERIE


Serves 6

To start: Prepare 6 ½ egg shells in 500g of tempered dark chocolate CHOCOLATE CREMEUX

Ingredients:Milk 105g Cream 115g Glucose 110g Dark chocolate 66% 190g Gelatine 5g

Method:nMelt chocolate over a bain marienBring milk, cream and glucose to the boil, add softened gelatinenPour milk/cream mixture over chocolate to make a ganache, finish the emulsion with a bamix with a blade attachmentnLeave to cool WHITE CHOCOLATE MOUSSE

Ingredients:Caster sugar 70gWater 25g Egg yolks 45g Eggs 45g whole (weighed out of shell)White chocolate 150g Gelatine 5g Cream 275g

Method:nMelt the white chocolate over a bain marienMake a pâte à bombe by heating sugar and water to 121°C to form a syrup, pour over whipped egg yolks and whole egg and whip until lukewarm and mousse-likenSoften the gelatine and melt it in a microwavenAdd melted gelatine to the lukewarm pâte à bombe, fold in melted white chocolate then carefully add whipped cream

Easter Eggby Sylvain Peltier, pastry chef, The Salutation Inn, Topsham, Devon

CARAMELISED WHITE CHOCOLATEIngredients:White chocolate pistoles 200g

Method:nPlace white chocolate pistoles on a clean and dry baking traynPlace in an oven at 140°C for 20 minutesLeave to cool down, then crumble

PASSION FRUIT MOUSSE

Ingredients:Passion fruit purée 200gGelatine 5g Egg whites 35g Caster sugar 40g Cream 150g

Method:nHeat up the purée and add softened gelatinenMake an Italian meringue with egg whites and sugarnWhen the purée reaches about 30°C, add it carefully to the lukewarm Italian meringue and fold in whipped cream

SOFT CHOCOLATE SPONGE

Ingredients:Butter 100gDark chocolate 100g at least 66%Ground almonds 45gPlain flour 40g Egg whites 100g Caster sugar 100g

Method:nMelt butter and chocolate togethernSieve plain flour and mix with ground almondsnWhisk egg white by adding caster sugar a little at a timenMix melted chocolate with flour and ground almondsnFold in meringue and pipe in a buttered and floured ring, before baking at 170°C for 6 minutes

To serve:nPlace some chocolate cremeux at the bottom of the egg shell, sprinkle some caramelised white chocolate crumbs all overnCover with white chocolate mousse.Scoop a yolk-shaped portion of passion fruit mousse and place in the centre of the white chocolate moussenCarefully place the filled egg on the soft chocolate sponge


PATISSERIE

And with research from The Lancet and the Archives of Internal Medicine revealing that three to four cups may

help prevent type 2 diabetes, it’s all good news for coffee-lovers.

So, whether it’s a long black, a latte or a full-flavoured espresso that’s number one in your outlet, rest assured that your customers’ love affair with coffee is far from bean-ing over.

In honour of coffee week, not weak coffee, on 7-13 April, Take Stock salutes our favourite beverage.

Full of BeansCoffee is the most popular drink worldwide with around two billion cups consumed everyday. According to a report by Mintel, in the UK we consume 70 million cups a day.

n Three quarters (74%) of all UK adults drink instant coffee, compared to around half (48%) who drink fresh coffee (i.e. ground/full bean coffee or coffee pods).

n Generally, coffee is grown within 1,000 miles of the equator, from the Tropic of Cancer in the north, to the Tropic of Capricorn in the south.

n It takes 42 coffee beans to make an espresso.

n There are two main commercial types of coffee bean – Robusta and Arabica. Robusta coffee grows best at lower altitudes whereas Arabica is better suited to higher altitudes.

n There are over 80 countries producing/growing coffee with Brazil being the largest producer and exporter of coffee.

Coffee Facts


If you didn’t already know, it is now official: coffee has gone mainstream and we have become a nation of coffee connoisseurs.

However, to capitalise on the nation’s love af fa i r with cof fee, i t i s important to understand the different OOH consumers and what they like. Everybody is individual when making coffee choices; from the type of coffee they prefer to the amount and time of day that they choose to drink it.

Perceptions and attitudes both influence choices – but one constant throughout is the desire for quality and ‘super premium’ is the fastest growing sector in the core coffee market1 and UK consumers now expect a full menu of coffees wherever they go.

The stats say it all – did you know that 800,000 British adults visit a coffee shop at least four times a week2? And that Britons spent a

central to creating this experience is Accessibility, Taste, Look & Feel. People are happier to go without than to settle for ‘less-than-perfect’; quality and taste will not be compromised… in fact a staggering 99 m i l l i o n 4 ‘ l o s t ’ c o f f e e s a l e s i n t h e out-of-home market can be attributed to poor quality.

NESCAFE® AZERA® is the first instantbarista-style coffee from NESCAFE® that delivers the same intense aroma, swirl of golden crema and roasted coffee taste you would expect from a freshly roast and ground coffee.

Don’t just take our word for it - NESCAFÉ® AZERA® has received positive reviews since its launch, recently topping the Which?5 Whole Bean Instant Coffee Taste Test and receiving a Which? Best Buy. Praised for its ‘malty, treacle, toffee aroma’ and authentic taste’5, i t delivers the same intense aroma and roasted taste that you would expect from a barista coffee, but in the ease of an instant.

NESCAFE® AZERA® offers a blend of finely ground beans with instant coffee, ensuringconvenience and consistent quality with every cup. It would be an understatement to say that coffee poses a huge opportunity. While the nation's purse strings may have tightened over big purchases, consumers are still finding enjoyment in the everyday, affordable treats such as coffee. They are prepared to pay a premium for good quality coffee, and will continue to expect a quality coffee offering 'wherever' they are and 'whatever' time of the day, as we really have become a nation of coffee connoisseurs.

Busy Lives De mand Quality Coffee

1 retail source - IRI MAT to Sep 14th 2013.� 2 Kantar Media's TGI survey, January 2013. 3 Allegra Strategies Report, November 2013. 4 Incite 2013 Hot Beverage Market Sizing. 5 Which? Online Report, 17th July 2013.

Look out for more coffee industry insight inthe next issue of Take Stock ….

Which is where NESCAFE® AZERA®

comes in. It is the new generation ofsuper-premium coffee.

NESCAFE® AZERA® is availablenow in 100g and 500g.

This month, Lynn Little, Standard IngredientsCBU Lead at NESTLÉ PROFESSIONAL®, looksat the increasing opportunities within theOOH market….

staggering £6 billion in coffeeshops last year3?

Consumers are seeking out‘coffee shop experiences’

wherever they are, and

C

M

Y

CM

MY

CY

CMY

K

6547_NP_azera_TkeStck_DPS_aw2.pdf 1 28/01/2014 17:31

Easter Beignet by pastry chef, Sylvain Peltier

Makes about 40

Ingredients:Organic lemon ½ zestOrganic orange 1 zestMixed spice ½ tspButter 20g melted Plain flour 160g Baking powder 4g Caster sugar 35g Sea salt 1g Eggs 80g (weight out of shell)

Method:nZest lemon and orange and place in small bowlnMelt butter and leave to cool to lukewarmnSieve together flour, baking powder and mixed spice into the bowl of your mixer, fit dough hooknAdd sugar, sea salt, eggs, melted butter and zestnMix for 1 minute, scrape dough from the bottom of the bowl, then mix again for another 45 seconds until dough comes togethernScrape out onto cling film and refrigerate for minimum 2 hours, or overnightnDust work bench with flour and roll out dough to about 6-7 mm thick. Cut into strips 2.5cm wide, then repeat on an angle so as to obtain diamondsnMake a small horizontal cut in the middle of the diamond, take the tail of the diamond and slide it through the cut.nDeep fry the beignet in oil at 180C, flipping the beignet with a spider for about 3 minutes, until golden brownnPlace the beignet on a paper towel to soak up the excess fat, dust with icing sugarnEat warm by themselves or with a generous dollop of clotted cream

Coffee MatesPATISSERIE

Here are two perfect accompaniments to serve with coffee with recipes from chefs Sylvain Peltier and Dean Whalley.

Honeybread by Dean Whalley, chef de partie, Anglesey Makes 5 pieces

SWEET PASTE

Ingredients: Sugar 4oz Butter 8oz Plain flour 12oz Egg 1

Method:nCream butter and sugar until palenAdd flour and beat until it resembles breadcrumbsnAdd egg and mix togethernPlace the sweet paste in cling film and rest for ½ hournRoll out the paste and to fit in 2cm high baking tray

HONEYBREAD

Ingredients: Caster sugar 8oz Honey 5oz Butter 5oz Cream 10fl oz boiledAlmonds 8oz nibbed Hazelnuts 8oz nibbed

Method: nAdd caster sugar, honey, butter and cream into a pan and boil until it becomes a sandy colournAdd the almonds and hazelnuts and place the mixture on top of the sweet paste and cook at 180°C for 15 - 20 mins

To serve:nSlice the bread into five small squares and serve with coffee.


Whether they are genuine fans, there for the pitch eye candy or simply the atmosphere, World Cup women will want a drink - and not necessarily beer.

To keep your female customers happy (and the few men that are sick of guzzling pints), David Ponté of Brazilian restaurant

Cabana in London has supplied two cocktails guaranteed to get them in a carnival mood and have your tills ringing way past the full-time whistle.

PS: If you didn’t know, ‘Saúde’ is how Brazilians say ‘Cheers’. It’s pronounced sah-oo jee.

CHEERS

Saúde!The top scoring venues this June will be those acknowledging that not only men catch World Cup fever! Plenty of women will be heading to bars and pubs in the UK to watch the great game.

The Perfect CaipirinhaServes 1

Ingredients:Limes 1½ limes, cut into rough cubesGolden caster sugar 3 tsp (ordinary white or granulated is fine)Cachaca 65ml/2½fl oz Crushed Ice

Method:nPut limes and caster sugar into the bottom of a tumbler, and muddle together using either a muddler or the end of a rolling pin/end of a serving spoonnAdd Cachaca and crushed ice and give it a light stirnTop up the glass with more crushed ice and add a wooden lollipop stick for stirring

Strawberry Batida Serves 2

Ingredients:Cachaca 130ml Strawberries 100g hulled (2 extra to garnish)Coconut cream 50ml Lime juice of 1Caster sugar 4 tspIce cubes handful

Method:nPut all ingredients in a blender with a handful of ice cubesnBlend mixture at medium speed until smooth then pour into two chilled glassesnGarnish each glass with a fresh strawberry and serve immediately


The British Beer & Pub Association predicts the profit value of the World Cup to British beer and pubs will be £50 million. During the last World Cup 2.2 billion pints were served in British pubs so there are high hopes for this one - especially as all matches will be screened in the UK in the evening due to the time difference.

So, while your customers cheer on Roy’s boys, why not offer a World Cup promotion by selling speciality beers from competing nations? To help you kick off, here are Take Stock’s top scorers.

The home team: Brazil

The home team’s only stout beer is Caracu. Produced by official tournament sponsors AB InBev, Caracu's strong brand personality reflects an extraordinary beer, with a full-bodied flavour and a hypnotizing roasted malt aroma. Caracu has a unique characteristic within the beer market: the liquid is not fully filtered and contains yeast. It is not uncommon to see consumers mixing the beer with eggs in the morning for an energy boost to start the day.

After a few years where Britannia ruled thanks to the Olympics, Jubilee, Royal births and weddings, in 2014 all eyes will be on Brazil and the World Cup. Whilst everyone is gearing up to welcome the ‘samba soccer effect’, without doubt it will make the biggest impact in the UK on soccer’s second home - the pub.

Our home team: England

Thwaites Brewery has produced an ale called the Magic Sponge specifically for the World Cup. The beer references the mysterious injury-healing powers of a football trainer’s water-soaked sponge. The beer comes with an innovative ‘sponge’ pumpclip which can be used to mop up spilled beer during a celebratory goal, or wipe the tears away after the dreaded penalty shootouts.

Our Top Scorers


CHEERS

Bavarian brew: Germany

No less than half a millennium of brewing history has made AB InBev’s Löwenbräu a large brand with an international reputation. Despite its global presence across five continents, Löwenbräu has always preserved its traditional Bavarian roots, perfectly uniting worldwide presence and local identity.

Gallic Mix: France

The land of wine and champagne is also home to Desperados, a famous tequila flavoured beer! Very popular all over Europe, the sweet beer may sound Mexican but it is produced by Brasserie Fischer in France.

Hola Golas: Spain

When it comes to Spain and beer it has to be the iconic San Miguel - guaranteed to score every time. This pilsner style lager, golden in colour, sparkling with a generous white creamy head will transport your customers to the beaches of España in no time! Gola!

Style setter: Italy

Once known as the staple beer of the Italian restaurant, Peroni is now a leading global style-driven beer. It became the fastest-growing global beer brand in terms of value and volume in 2013. Sales are up year on year (39% in the UK), and the brand still maintains its premium price.

Taste Tango: Argentina

With almost 80% of the Argentine market, Cerveza Quilmes is the most popular Argentine beer. It has become a national symbol as it sponsors the national football team and its label is the country’s team colours: light blue and white.

Go Green: Uruguay

Not an obvious country to turn to when it comes to beer. However, if you can get your hands on some Zillertal then this light, tasty beer in its distinctive green bottle could be a game-changer for your football fans, especially at 5.5% ABV!


WE´VE MADE OUR HISTORY. NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!NOW MAKE YOURS!

Maxxium UK Ltd, Maxxium House, Castle Business Park, Stirling, FK9 4RT - Tel: 01786 430500

• Jim Beam is the No.1 bourbon in the world• We’ve been making history for over 218 years• Make History is our fi rst ever Global campaign • Supported by a NEW TV campaign launching March 2014• The Jim Beam range is showing volume growth in

the On Trade (+37%*) and has performed ahead of the Imported Whiskey category over the last year

*Source: CGA 02.11.13

Tel: 01786 430500

• The Jim Beam range is showing volume growth in • The Jim Beam range is showing volume growth in • The Jim Beam range is showing volume growth in • The Jim Beam range is showing volume growth in • The Jim Beam range is showing volume growth in • The Jim Beam range is showing volume growth in the On Trade (+37%*) and has performed ahead of the On Trade (+37%*) and has performed ahead of the On Trade (+37%*) and has performed ahead of the On Trade (+37%*) and has performed ahead of the On Trade (+37%*) and has performed ahead of the On Trade (+37%*) and has performed ahead of the Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last yearthe Imported Whiskey category over the last year

JimBeam Wholesale OnTradeAd 210x297mm 170114.indd 1 17/01/2014 16:06

RECIPE

Favour of the month

Macaroons are perfect as wedding favours - they look beautiful on the tables and can be taken home to be enjoyed later.

It’s no wonder the French delicacies have become the go-to sugary treat for on-trend couples wanting to impress.

These small biscuits are simple in their basic recipe, made primarily with almond flour, sugar and egg whites. However, recent innovations have seen a wide range of flavours, colours and fillings that have made macaroons a versatile option for those wanting that little something special. To make the most of the trend, why not make your own and offer them to couples hosting weddings at your venue? You can package them individually for guests, and offer extra personalisation services to give your customers a range of options for their budget and preference. Having them in different flavours and hues will make them fit in with any colour scheme and theme. Try this delicious recipe from one of our lovely twitter followers Peter Knibb (@peterknibb) for an exciting take on the continental classic.


BeetrootMacaroonIngredients:

STAGE 1Dried beetroot powder 18gGround almonds 140gIcing sugar 150gEgg white 55g

Method: nSieve all the dry ingredients, then add egg white, mix to a paste

STAGE 2Castor sugar 150gWater 75gBoil to 118°CEgg white 55g

Method: nStart whisking to soft peak then add sugar syrup, whisk until cool.

STAGE 3nFold meringue into stage 1 in 3 stages, give the mix a good beat then into a piping bag.nPipe onto a tray with enough room for them to grow, petit four size would be 2.5cm.nPlace under lights to form a thin skin, then place in oven at 130°C for 15 mins fan speed 2.nLeave to cool before removing from the tray.

“We make a huge amount of profit from weddings – mainly from the food and drink,” admits Zoe Harker, wedding co-ordinator at The Alma Inn, Laneshawbridge. The pub started catering for weddings five years ago. “The profit doesn’t just come from the day though. We get a lot of repeat business from wedding guests and because we have a designated room separate from the pub area, the weddings don’t affect normal trade.”

The Alma Inn is booked for weddings every Friday and Saturday this year but other days of the week have become popular too. “With an increase in the number of remarriages, we are finding that couples are wanting a more low key affair and are therefore happy to get married on a normal weekday.”

Here Comes the Profit

The wedding season kicks off officially in May but with nuptials now popular all year round and costing an average of £22,858 each in 2013, it’s a lucrative market. Take Stock looks at how saying ‘ I do,’ gets tills ringing.


BUSINESS BOOSTER

Fun FactThe most popular first dance song for the past five years has been Aerosmith’s ‘I Don’t Want to Miss a Thing.’

Tips of the tradeWedding caterer Julie Gray of Bovingdons and expert on The Wedding Community website offers tips for venues that are new to the business.

Size doesn’t matterNot everyone is after a big, fancy venue. Sometimes a smaller venue with the personal touch can be far more intimate.

Keep it simple Create a menu with simple ingredients. A choice of at least one fish, meat and vegetarian option and traditional flavour combinations is fine. Her top selling menu options are: canapes – mini Yorkshire puddings with rare roast beef, and mini bagels with smoked salmon and cream cheese; breast of chicken marinated in lemon, thyme, olive oil mash and roasted vegetables and molten chocolate fondant with vanilla mascarpone and black cherries.

DrinkwiseChampagne is a thing of the past with Prosecco becoming much more popular - especially served as a Bellini with fresh peach juice. Fruity, flavoured alcoholic punches such as Jeeves are popular for women and bottled lager for men.

Wedding trends for 2014Going alfresco - Natural is this year’s key wedding trend, so if you are a venue with access to outdoor space and have yet to tap into the wedding market now is the time to start. “Natural weddings are about getting back to nature so key elements include countryside or woodland settings, wild flowers, cute homemade favours and delicious organic food,” explains Henri Fourie, sales and marketing manager of Buckinghamshire wedding venue, The Pavilion.

Hearty menus - For the past few years mini-food has been the popular menu choice but now that has changed. “We are definitely seeing a return to the traditional, with brides wanting an elegant sit down meal,” says Henri. The Pavilion’s wedding menu for 2014 has traditional favourites such as rump lamb and sherry trifle. “And in keeping with the earthy, natural theme, brides are also requesting menus made up of delicious, locally sourced food.”

TimingBe flexible and offer weddings at different times. August is currently the most popular month to get married in and January the quietest, so why not offer discounted rates and cash in on the quieter months? Or, offer weddings at alternative times of the day. In 2013, 53% of all weddings took place in the afternoon with 31% in the evening and just 16% in the morning.

Let me entertain youIn a recent survey by NCC Wedding Planning Courses, 78% of brides said they wished they’d made entertainment more of a priority and hired a band instead of a DJ, or something entirely different. Offering a range of entertainment options could win you wedding business.

LicenseTo hold a wedding at your venue you need to apply to your local council for a license. Any rooms or outside spaces should be listed, but there is no limit to the number. The average cost is £2,000 for three years.

Typical 2014-style wedding menuHand carved smoked salmon with homemade fennel breadBreast of duck on rosti potatoes with rich cognac and orange sauceCrème brûlée French coffee, served strong


So, what do major foodservice brands have to say about it all?

Rachel Bradford, nutrition manager at Nestlé was clear about how seriously they take their responsibilities, telling Take Stock, “Our customers love the taste and enjoyment that our products bring. But we recognise that we also have a responsibility to do all we can to combine great taste while committing to improving the nutritional profile of our products.

In 2012, we signed up to the governments calorie reduction pledge which supports our commitment to enable our customers

to eat and drink fewer calories. To this day we continue to carry out our programme of calorie reduction work throughout our portfolio. In addition, between 2003 and 2010 Nestlé, globally, reduced over 12,200 tonnes of salt from our food and cereal products. In April 2013, 80% of UK products met the government’s 2012 salt reduction targets and where technically possible, reformulation plans are in place for the few products which currently do not meet the 2012 targets.” And it’s not just global brands. We asked Tim Fielding of Hügli UK what they were doing - especially important as they supply

Assault on SaltFirst there was sugar, now there’s salt. Catering sector press have been running headlines claiming governmental salt reduction plans have been ‘hampered’ by the foodservice sector and Professor Susan Jebb, chair of the Responsibility Deal food network has been quoted as saying “There has been a very poor sign-up from the OOH sector…..”

What do you think? Share your thoughts at #assaultonsalt

Hügli – 01527 514777 www.hugli.co.uk

foodservice wholesalers across the country. Tim was clear – “We’re passionate about standards and quality. Our Helva Classic Soup Range has been specifically designed for the UK market, offering traditional flavours that are both MSG Free and meet FSA Salt Guidelines. We continually monitor standards and work with our development teams to produce products that give customers the taste they want, in as healthy a way as possible. We never stand still.”


Not for Profit - Dysphagia

Dining for DysphagicsEating well-presented, nutritious (and yummy) food is not only essential but a pleasure that most take for granted. Unless you have dysphagia that is. Dysphagia or difficulty in swallowing affects both the young and elderly and makes it impossible to enjoy a normal diet.

Better

Evidence is growing showing that dysphagia is more prevalent amongst babies and children due to high survival

rates of premature births and babies with disabilities. It is estimated that 60-75% of people in care homes are also affected.

Catering for this special group can pose a challenge. To help chefs and caterers, Premier Foods has released a catering guide to dysphagia with advice and tips on how to provide safe, nutritious and appetising meals. Here’s some of its top tips:

Ideal foods

A dysphagia diet consists of pureed food, so not all food is ideal.

n Some meals or dishes can be pureed effectively by softening them first with a liquid such as fruit juice, cream, yoghurt, meat juices, gravy or vegetable water. This can also add essential nutrients

n Flapjacks, cheesecake bases, Yorkshire puddings and pizza can all be softened with a liquid prior to pureeing

n Add as many nutrients to recipes as possible so that the food is packed full of goodness. For example, think about adding a sweet potato or parsnip to mashed potato or orange juice to chocolate cake when pureeing

n Always season food well and check again before serving as pureed food can lose some of its flavour after thinning

Serving suggestions n Food can and should still look appealing and appetising to tempt diners.

n Pipe purees into rings, set in moulds or make interesting shapes on the plate

n Keep food separate when plating up. For example, if serving a roast dinner carefully place the meat, vegetables and any sides the same way you would with a non-pureed meal

n Layering food is a great way to present savoury dishes like cottage pie and desserts such as rice pudding with pureed peaches

FEATURE


• No.1 Ridge Cut Crisps*• Now in smaller cases of 30 • 3 Best Sellers in one case of 24

• Established on-trade brand• Unique fl avours• Greater choice for your customers

• No.1 Nuts Brand*• 31% of Total Nut Sales**• Celebrating 60 Years!

*AC

Nie

lsen

Tot

al M

arke

t 52

wks

to 0

8.06

.13

** A

C N

iels

en T

otal

Impu

lse

52 w

ks to

08.

06.1

3

BRANNIGANS

KP NUTS

McCOYʻS

Stock up now!

It s̒ your round for added sales and profits

If you have any licensed trade queries for KP Snacks, please contact: [email protected]

PerfectPub_A4final.indd 1 18/07/2013 14:27

If the thought of your next environmental health

inspection makes you want to bury your head

in the freezer, what you need are Take Stock’s

insider tips from our friendly environmental

health officer. Read on and see what you can

you do to improve your score.

Tips from the Inspector

ASK THE EXPERT

It’s worth considering what environmental health officers (EHOs) look for during an inspection, and how what they find impacts

on your Inspection Frequency and Food Hygiene Rating.

Of course you need to comply with actual legislation, but put simply you must ensure the following: n All food rooms are in good condition so they can be easily cleaned (and are clean)

n Staff training is up to date

n Effective practices are in place to prevent cross contamination and control bacterial growth at each stage of processing and production

An EHO can only require works to be completed to comply with legislation, and legislation provides only a minimum acceptable standard. However, a good EHO will recommend other works which, while not legally essential, will help protect customers and safeguard your business.

Food Hygiene Ratings are are scored from zero (which would likely be accompanied by

enforcement action) to a high of five. However your overall rating is determined by the single lowest scoring element that’s in your control.

How scoring works

Nature of your business: EHOs assess you according to the type of food business. For example, they consider your customer numbers and volume, whether customers fall predominantly into a risk group, (children or the infirm) and distinguish between a café or restaurant, a hospital or food factory. Structural repair and cleanliness: EHOs observe your handling practices at the time of the visit and standards of cleanliness. Both of these are under your control and the confidence the EHO places in them will impact upon your Food Hygiene Rating. Food hazards not identified: EHOs check your food safety management system. A clean kitchen in good repair with excellent hygiene practices will score poorly if the EHO sees no evidence that food hazards have been identified or are being monitored or controlled.

Insider tips for a smooth inspection n An EHO wants to find nothing wrong and be gone as quickly as possible. Their aim is the same as yours: a problem-free inspection. They don’t want to find fault or shut you down

n It’s preferable to treat the EHO in a courteous and even friendly manner

n An EHO prefers to inspect a business while it’s operating so they can see exactly what happens. However, it’s less disruptive for you if they come when you’re quiet. If things get hectic, invite them to stay and inspect (they have the legal powers to remain) but come back by appointment to discuss any details

n You and an EHO have a shared outcome: for you to stay open and sell as much safe food as possible. So be truthful, helpful and not evasive, even if you’ve had a previous poor score

n Request a blank inspection form so you can see for yourself what an EHO is looking for

n Minimise the potential for bacterial growth and prevent cross contamination by having effective temperature control and separation between raw foods and ready-to-eat foods at all stages: during delivery, receipt of goods, storage, preparation, cooking and any associated cooling, intermediate storage, reheating, hot or cold holding

n Have a documented system identifying where food hazards exist. Three broad hazards are: physical contamination, chemical contamination, and microbiological hazards (comprising bacterial growth, cross contamination and bacterial survival). Your system should demonstrate how hazards are controlled, what monitoring is in place to ensure the control is effective and what corrective action you take when monitoring shows that control has not been effective

n Ensure all prerequisites are in place: wash hand basins suitably located with hot/cold water and soap/towels, appropriate provision for storage and removal of food waste, appropriate water supply, lighting, facilities for the washing of food, ventilation, training and pest control


\

BIGBOYSTOYS

FOR COFFEE COGNOSCENTI

The Aztecs called coffee the “drink of the Gods”, and it has been part of our culture since the first coffee houses opened in England in 1652. Now ranking equal to tea as the nation’s favourite out of home drink, demand for a quality brew is growing.


\

So, how do you give your customers the ‘hit’ they crave, without breaking the bank? Take Stock looks at four options:

Basic: The Bolero XL423 is a fully automatic machine, allowing preparation of up to nine different beverages, including Espressos, Cappuccino, Café au Lait and Hot Chocolate. Easily programmed, the Bolero XL takes just nine seconds to prepare each drink and for self-service operations you can get a machine with a coin mechanism.

A removable ventilation housing and auto de-scale mechanism makes the Bolero 423 easy to clean, further enhancing its attractiveness for operations wanting a simple but effective coffee machine.

Better: Also from Bravilor is the Esprecious 21. This advanced but compact Bean to Cup machine is simple to use having a touch screen where you can set the desired drink variety and strength. Equipped with two grinders, a divided bean container and an instant ingredients canister, the Esprecious can produce all the coffee classics at the press of a button. And, a special programme allows you to adjust the range of drinks offered to your specific location.

Being plumbed into a water supply, the Esprecious 21 can handle high volumes - up to 83 Espressos or 240 instant drinks an hour and the separate hot water outlet allows you to offer your customers tea as well!

TRAININGCoffee making is an art and people will travel miles to get their brew from a favourite Barista. Whilst automatic machines make life a little simpler, training is still strongly recommended to ensure machines are maintained and cleaned correctly. Needless to say, for traditional machines a Barista course is a must!

There are a number of specialist companies who offer individual or group Barista training courses, including www.coffeecommunity.co.uk and www.coffeetraining.co.uk

Look too on YouTube for information and ideas, or talk to your coffee or machine supplier - many of whom offer complimentary courses.

INSTANT SOLUTIONSNo budget for an all singing, all dancing coffee machine? Don’t despair, you can still give your customers a caffeine experience by using one of the increasing number of ‘instant’ barista style coffees, such as Nescafé Azera, Which?’s 2013 - Best Buy Wholebean instant coffee.

THANKSOur thanks to nationwide catering equipment specialists GBT, for their help with this article. Contact GBT on 01422 355400 or www.wesellcateringequipment.com

Best: Want the traditional look? La Spaziale have been bringing Italian style to top hotels, cafés and restaurants for over 15 years and their reputation amongst the Barista set is strong.

La Spaziale’s S5 range of electronic coffee machines all feature automatic dose setting, electronic boiler regulation and refill, and a double pressure gauge for pump pressure control. Available with one to four individual coffee ‘groups’ (dispensers), all machines have a separate hot water outlet, plus steam wand function for making that perfect cappuccino.

A serious piece of kit – but one that will make any front of house look (and smell) like a little bit of Italy!

The Future?

The first commercial espresso machine was manufactured in 1905 and there has been much innovation since then. However, 108 years later, Italian firm Sanremo have got the Barista world buzzing with news of a game changing machine that has five individual boilers and a unique system that weighs each coffee as it is produced, allowing Baristas to really maximise taste, flavour and their creativity.

Dubbed the “Ultimate coffee machine” pricing and further details of the Sanremo Opera are currently a secret - but those who have seen the machine in action say it’s what the coffee world has been waiting for. Watch this space coffee lovers!!


FOOD FOR THOUGHT

Having worked in and around sales all my life, I’m all too aware of the phrase “the customer is king”. I’m aware too

of the fact that people who experience bad service are much more likely to share that experience than those where everything has gone swimmingly. Now, it’s not rocket science to know and understand that customer care is vital to a business. Yet, I continue to be dismayed by businesses that don’t actually appear to give a damn. I love coffee. Therefore, I want to be be able to enter a coffee shop, get a strong hit, and then be off. What I don’t want to do is give information to a total stranger – which is what I was asked to do recently. “Can I put your name on the cup?” the Barista demanded. “No” I replied. From the reaction, you’d have thought I’d started dancing naked on the counter. Now, a sensible person would have just nodded, noted what I looked like and that I’d asked for a double espresso, and moved on. In fact, I was asked again for my name and then told they couldn’t serve me unless I provided same. I’m not only old; I’m stubborn too, so I asked to speak to the manager. This bod informed me that asking my name was company policy, and I could take it or leave it. I left. Now this attitude might be an extreme, but there are so many little things that can make

And finally...

A Foot in the MouthTake Stock’s very own Victor Meldrew, David Jackson take up the cudgels and has a good old grumble about… well.. everything.

a profound difference in how a business is perceived. For example, one morning, I parked my car next to a wholesaler’s delivery van. The driver was busy unloading supplies. Asking if I’d left him sufficient room, he replied: “You’re absolutely fine there, sir”. Manners at 8.35am? Fantastic! And the result was that not only did I note whom this chap worked for, but I mentioned the experience to colleagues to be told, “Oh, that’s a really good restaurant”. So, I’d got a favourable review of a restaurant because of the actions of someone who wasn’t even a staff member! OK, people are fickle, but when I receive, see or hear about good service and customer care I’m already on the road towards being a customer. Then there’s toilets. You can put up as many signs as you like saying how many times they are checked but

if they’re dirty when I have call to use them, I immediately assume the whole establishment (especially the kitchen) is dirty. Unfair? I don’t think so – and I’m the one who’s paying! If someone’s made an effort with cleanliness, nice soaps, hand towels, etc, I know that I’ll be coming back. I could go on. Tables not cleared or left unwiped? Greasy fingerprinted menu looking like it’s ready for an appearance on Antiques Roadshow? Sauce dispensers with gunged up tops? Litter everywhere? Your place isn’t like that I’m sure but it’s always worth taking a step back. Look at your business through the eyes of your customers and then demand everyone working within or doing business with you aspires to the highest standards. If you do, it won’t only be the customer that’s king!


LESSON #58

AVAILABLE IN MAJOR WHOLESALERS/CASH & CARRY OPERATORS

For more information contact:Emma PalmerCustomer Services Team LeaderDCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YLContact | Tel: 01789 208023 www.dcseurope.comwww.scjohnson-professional.co.uk

For these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. By choosing SC Johnson Professional, you’ll be bringing the same quality and history of expertise you’ve come to expect from the SC Johnson family, with the professional strength you need.

THE SC JOHNSON PROFESSIONAL HERITAGE OF CLEAN

Advertiser : SC Johnson ProfessionalAd: Big FamiliesPublication: Take StockIssue: January/February 2014Date: 12/05/13

Job Number: 13-3653Agency: JWD-CreativeContact: Mark GageEmail: [email protected] Phone: 414 482-7401

Trim Size: 210 mm x 297 mmBleed Size: 216 mm x 303 mm

SCJP Big Families Print Ad TS v2.indd 1 12/5/13 5:02 PM

Easy-to-carry polybag

Tetley has the highest UK household penetration of any tea brand

The nation’s favourite tea for drinking at home

Ideal for large catering outlets serving more than 30 cups per day

The perfect product for serving a single cup/mug or a single teapot

Take Stock Magazine Issue 11

Documents

Transcript of Take Stock Magazine Issue 11