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SNACK ON
TRACK
The healthiest snacks and
fittest foods!
JULY | 2021
3
Welcome
Welcome
Published by:
H2O Publishing, Media House,
3 Topley Dr, Rochester, ME3 8PZ
Tel: 01474 520200
www.oohmagazine.co.uk
@OOHmagazine
In contrast to last issue’s more optimistic Managing Director
Jamie Robbins
introduction, when the news had just landed Divisional Director
that the 17th May reopening would be going Rob Molinari
07850 797 252
rob@h2opublishing.co.uk
ahead, this time we have just learned that the Twitter: @RobMolinari
roadmap has hit a delay. Unfortunately, due to Director
Daniel Hillman
the new Delta variant, the plan to fully reopen
07833 248 788
dan@h2opublishing.co.uk
Twitter: @hillmandan
has stalled by four weeks. Director
Marc Sumner
Despite it being rumoured in the press, it still came as something of a surprise, with Boris 07730 217 747
marc@h2opublishing.co.uk
Johnson having not always demonstrated an obvious instinct for siding with caution since the Twitter: @sumner_marc
pandemic (and, indeed, his career) began. This somewhat uncharacteristic inhibition was no doubt Classified Sales
Sue Stunt
prompted by information suggesting that the new variant could be 60% more transmissible. 01474 520 243
sue@h2opublishing.co.uk
While this is an undoubtedly worrying figure, there are hospitality stats to counterbalance
Editor
the decision to delay, with estimates that, as a result, the industry could lose £3bn in sales Henry Norman
01474 520 248
– and a subsequent 300,000 jobs. Not wishing to focus on the negative, however, I was henry@h2opublishing.co.uk
Twitter: @HenryHNorman
pleased to receive news of a new initiative, Springboard to 2022, that has been launched
Editorial Director
in response to train 10,000 recruits to support the sector. Tristan O’Hana
“Our new programme will give the industry space to focus on the immediate challenges Features Editor
by ensuring a skilled and engaged talent pipeline ready for when the industry needs it most,” Gemma Bradish
explains Springboard CEO Chris Gamm. “However, the industry needs to come together to Contributors
Jennifer Campbell,
promote hospitality as a truly diverse sector that offers fantastic career opportunities. Only if Louise Palmer-Masterton
and Peter Backman
we’re able to come together will we be able to tackle the stigmas associated with the hospitality
Design
industry and resolve the recruitment crisis.” Marc Ayres
Matt Bailey
Miranda Willan
Production
Hannah Broad
Printed by
Henry Norman Buxton Press
Editor
dustry
The in to
needs her
toget
come
mote
to pro ity The paper used within this publication has
al
hospit
been sourced from Chain-of-Custody certified
manufacturers, operating within international
environmental standards to ensure sustainable
sourcing of the raw materials, sustainable production
and to minimise our carbon footprint.
Oohmagazine.co.uk | @OOHmagazine
5
Contents
Contents
July 2021
18 The big interview
Richard Franks, managing director, Chilango
22 Operator profile – Fast-casual
EggRun 40 Bread and ingredients
Flour to the people
06
News
All the latest 25 Grab and go
The only way is up 38
Operator profile – Retail
Juici Jerk 47 Reader offers
Win deZaan cocoa powder!
14
Street Food Championships
ROK Kitchen 32 Dates for your diary
All the upcoming events 44
Market insight
Trends 48
What’s new
Products and services
16
Street food focus
Smokoloko 33 A coffee break with
The Bok Shop 45
Recipe
Coffee rub steak wrap 50
Opinion
Peter Backman
17
Bites
High street trends 35 Healthy snacks, food and drinks
Snack attack! 46
Opinion
Plant-based and vegan
@OOHmagazine Oohmagazine.co.uk
6
n-Oohs
News
The
Burger pros set for national cook-off
The 2021
Sixteen burger brands have been chosen to compete in the 2021 National Burger Awards. The event, which is in its seventh year and is organ-
ised by our sister-publication Dine Out, will see chefs from the street food, restaurant and pub sectors battle it out to see if their burger has what finalists
it takes to be judged as the best in the UK.
High street favourites, such as MEATliquor and Shake Shack, will take on chefs from independent businesses like Dalston’s Filthy Buns AUTHENTIC PUB CO. (THE BELL
and Glasgow’s El Perro Negro, which won the National Burger Awards in 2019. The live cook-off will be held on 28th September 2021 at London INN, MIDDLESEX)
Shenley Club and will be overseen by a panel of industry judges. On the day, chefs will also face technical challenges using specific products for The Philly Burger
the chance to win other coveted titles including Burger Chef of the Year. BARE GRILLS
“This year’s National Burger Awards is definitely the most exciting instalment yet,” said Rosanna Spence, editor of Dine Out. “We have four The Bare Grills Burger
former champions coming back to defend their titles, as well as a number of other previous finalists and category winners returning. CUT + GRIND BURGERS
“Our 2021 line-up is brimming with burgers worth worshipping. It’s time our finalists had a reason to celebrate and enjoy the boost the C+G Ultimate Cheeseburger
National Burger Awards will bring to their businesses.” DANNY’S BURGERS
The latest chapter of the UK-wide search for the best burgers on British menus is sponsored by Americana, Danish Crown, Farm Frites, The Beef Chucky
Hellmann’s, Kühne and Meatless Farm. EL PERRO NEGRO
Top Dog Burger
FILTHY BUNS
Millionnaire’s Short Rib and Biscoffy
Peanut Butter Burger
HILLS
The Beef Wellington One
HOTBOX
Bandit Burger
We ham ve HUB BOX
r er
Hub Burger
fo u r fo MEATLIQUOR
p ions
Green Chilli Cheeseburger
c h a m
ack
REVOLUTION BARS GROUP
i n g b Brooklyn Mac ‘n’ Chicken Burger
com fend SHAKE SHACK
to de itles Crispy Vegan Shallot Burger
their t
SMASHBURGER UK
Classic Bacon Cheeseburger
SMASHED PRESTON
Smashedit!
SQUEEZED
St Werburger
THE RESTAURANT GROUP PLC
K-Pop Burger
MEATLIQUOR
SCA UK Latte Art
confirmed for Caffè
Culture
The Specialty Coffee Association UK Chapter (SCA UK) has announced plans to host the 2020 UK Latte Art Champion-
ship at Caffè Culture 21, which is scheduled to take place 2nd and 3rd September at the Business Design Centre, London.
The two-day event will see 20 ‘rising star’ baristas compete to become the UK Latte Art Champion by showcasing latte
art skills and pouring matching pairs of drinks with the most complex and visually appealing designs possible.
SCA UK national co-ordinator Rob Ward said: “We’ve been incredibly keen to get a date in the diary for Latte Art, as it’s
one of our most popular competitions and we are really looking forward now to reconnecting with the coffee community
in September at Caffè Culture.
“Latte Art seems to ignite a real passion in people. From the moment we open the competition with the eagerly
anticipated ‘fastest finger first’ to crowning the champ, there’s an infectious buzz that spills out and this explains why it’s
so well supported by the industry.”
Whoever claims the UK title will go on to compete in the SCA World Latte Art Championship, which is scheduled for
the end of November in Taipei, Taiwan.
Oohmagazine.co.uk | @OOHmagazine
7
News
Caffè Carluccio’s to
open 500 cafès
Caffè Carluccio’s, the first café concept from Carluccio’s, opened recently in partnership with Sainsbury’s in St Albans, with
brand owner Boparan Restaurant Group (BRG) announcing plans to roll out 500 sites of the new concept in the next five years.
The partnership with Sainsbury’s encompasses three new in-store concepts.
In addition to Caffè Carluccio’s, a hot and cold deli, Carluccio’s Counter, will launch later this month in Sainsbury’s Leamington
Spa superstore. Next month will then see the debut of the multi-brand The Restaurant Hub, in Sainsbury’s Selly Oak superstore,
featuring BRG restaurants including Caffè Carluccio’s, Slim Chickens and Ed’s Easy Diner.
“We acquired Carluccio’s in May 2020 and are rebuilding the much-loved brand by evolving the concept while adhering to
its authentic Italian routes,” said Satnam Leihal, managing director of BRG. “Our customers tell us they want Carluccio’s to be
part of their everyday, and as such we are delivering a multi-channel and multi-format strategy for the brand.
“With Caffè Carluccio’s offering two blends of the best quality Italian coffee, alongside an accessible all-day menu with
sandwiches made fresh daily, we are elevating what a coffee shop in the UK can be.”
Alongside the retail partnership with Sainsbury’s, BRG will be looking to roll out the Caffè Carluccio’s concept in travel
hubs, city centres and neighbourhood locations across the UK.
l l us t hey
s t o m e rs te be part
Our cuarluccio’s today
want Cf their every
o
Island Poké announces first
franchise partners
Island Poké has signed up its first two UK franchise partners. The new agreements will bring a development pipeline
of 23 Islands over the next five years, trebling its current UK footprint. These will sit alongside the 42 already planned
in France and Benelux over the same period.
These moves have been announced following a recent investment from Hero Brands and will create in the region
of 350 jobs. The development plans will initially focus on London with the first new Island opening in Camden Market
recently. However, discussions are also underway with further partners that have the potential for a further 50 outlets
throughout the UK.
Island Poké founder James Gould-Porter said: “We’re so excited to be announcing our first two franchise partners
for Island Poké. We are just beginning to ease out of the pandemic, which has been a hugely challenging period for the
hospitality sector and these latest partnerships show amazing confidence in our brand.
“Hero Brands has given us key investment and expertise in growing our franchise model. It is extremely pleasing
to secure our first two partners so quickly after they have come on board with us.”
8
n-Oohs
News
The
Between The Bridges
launches in London
Opening recently on London’s South Bank, Between The Bridges is a brand new venue
with a programme of eclectic entertainment, top-tier street food and London’s largest
outdoor drinking area for the summer. Entry is free apart from on Friday and Saturday
evenings from 5pm when it is £5.
From the organisers of Winterville, Brockwell Park Festivals, original Field Day and in
partnership with Peppermint Bars, the food stalls include festival favourites Club Mexica-
na, the Latin-inspired El Pollote, prime-cut specialists Burger and Beyond, Instagram-ready
The Cheese Wheel and many more exciting options across the entire duration.
The mammoth entertainment line-up, meanwhile, includes Madness legend Suggs
and Raf Rundell from The 2 Bears who will host DJ sets, while Glastonbury and Marrakech
favourite, The Beat Hotel, will join forces with vinyl oracle Colleen ‘Cosmo’ Murphy and
Nabihah Iqbal for the late-June slot when Glasto would have taken place.
Cementing place-to-be status, Between The Bridges will also host activities this sum-
mer with date-perfect mini golf, weekly themed markets, and all sashaying drag brunches
idges will
with Ru Paul’s Drag Race winner Lawrence Chaney. Weekly themed craft markets will
T r
he B ment,
we e n
Bet e entertain
include upcycled, retro and vintage finds, jewellery and fashion stalls, wellness and mind-
fulness, plant markets and sustainable finds.
Marcus Weedon, director of Between The Bridges, said: “We’re very excited to bring
providies, food and
activit for everyone
this brand new event series to this huge and iconic space on London’s South Bank.
Celebrating the best in London culture, Between The Bridges will provide entertainment,
drinks
activities, food and drinks for everyone, and we have worked hard to guarantee this will
be London’s most exciting programme across summer 2021.”
Secret Sandwich Shop
opens in Notting Hill
The Secret Sandwich Shop opened recently in Notting Hill. Its creations are based on the
Japanese ‘wanpaku sando’.
Wanpaku means ‘cheeky’ or ‘naughty’ and that is exactly how they look. Piled high,
each sando is layered with vibrant colours and textures coming from fresh seasonal veg,
eggs, deli meats and cheeses, all tucked into pillowy Japanese bread. The award-winning
shokupan, also known as Tokyo milk loaf, is exclusively sourced from Japanese bakers
Happy Sky Bakery.
Menu highlights include the 7th Avenue, a textural taste bomb inspired by the NYC clas-
sic pastrami on rye, and the egg salad sando. The menu will also feature monthly specials
and exclusive collaborations, keeping the offering fresh throughout the year.
Knoops to open
in Brighton
Knoops will be bringing its drinking chocolate expertise to Brighton. Opening in late June
or early July, customers will be able to find them in the heart of the city’s famous Lanes.
Founded in 2013 with a small store in Rye, East Sussex, Knoops is expanding not
far from where its journey began – spreading from East Sussex to West. Since 2020,
the small chain has expanded into London operating from Kensington, Clapham
Junction, Richmond and Chelsea.
Founder Jens Knoop is very much at the core of the business and his personal touch
will be evident throughout the Brighton store. His concept is based around a carefully
curated chocolate percentage menu of around 22 chocolates, ranging from 28% white
to 100% extra dark.
Oohmagazine.co.uk | @OOHmagazine
9
News
Roadchef voted one of
UK’s best companies to
work for 2021
Roadchef was named one of the top 25 best big companies to work for in the UK at the recent Best Companies Awards. The
organisation was placed 22nd on the overall national list, making it the only one of the big three motorway service areas opera-
tors to receive the accreditation. It also made it onto four regional lists of the best companies to work for, in the North West, the
North East, the Midlands and Scotland.
The Best Companies Awards are renowned throughout the UK for setting the highest of standards for workplace engage-
ment. Companies that receive accreditations care about doing things right, value their people and understand the importance of
a truly engaged workforce. Roadchef achieved a 1* accreditation, highlighting ‘very good levels of engagement in the workplace’.
Roadchef CEO Mark Fox said: “This award is true recognition of the fantastic people we have working within our business.
We have always been a company that realises that our people are our most valuable asset and, as a result, we are proud to have
a highly engaged workforce that believes wholeheartedly in our vision – to destress and delight Britain’s road users – despite the
incredibly challenging times we have all faced this year.”
recognition
w ard is true ple we have
This a antastic peor business
of the ifng within ou
work
Sherwood joins
Chilango
Chilango recently announced the appointment of Nigel
Sherwood, who will be joining the board as a non-execu-
tive director to support the company’s ambitious growth
plans. He brings a wealth of knowledge and experience
from his current and ongoing role as chief operating
officer for Wagamama, as well as in his previous one as
managing director of Shake Shack.
After a challenging year for hospitality, Chilango has a
raft of new openings planned for 2021 and 2022. Following
the success of its regional sites in Manchester, Reading
and Brighton, the 14-strong chain is looking for new region-
al locations as well as further sites in London.
Sherwood said: “I am delighted to be involved in yet
another business with so much potential. I have been
impressed with Chilango’s performance in recent months,
especially in the midst of a pandemic, and I look forward NIGEL SHERWOOD
to supporting the team in their ambitious plans for the future.”
Richard Franks, managing director of Chilango, added: “Nigel’s wealth of experience in the hospitality sector is
invaluable, and I can’t think of anyone better to help guide our growth and support our aim to continually improve.
He is a perfect fit for our plans going forward.”
Oohmagazine.co.uk | @OOHmagazine
10
n-Oohs
News
The
Coeliac UK highlights post-
lockdown concerns
In a recent poll by Coeliac UK, some 36%
of respondents said that their biggest Follow us @OOHmagazine
concern when eating out post-lockdown
was being an inconvenience. Nearly half
(48%) were most worried about being ac- Tamara Cohen @tamcohen
cidentally ‘glutened’, a term used by people Kate Nicholls of UKHospitality points out that business
diagnosed with coeliac disease when they rates support in England tapers off from 1 July. She
eat food that contains, or is cross-contami- says businesses which are open are not making a
nated with, gluten. profit due to social distancing. “They have run out of
In another poll, nearly 60% of people cash, they are existing on fumes at the moment”
said they were less confident – compared
to before the pandemic – in finding gluten- Arena Events @Arenanetworking
free venues post lockdown. “It’s not too early to train staff on Natasha’s Law; not
Coeliac UK CEO Hilary Croft said: just the broad impacts but also what it means to them
“Trusting other people to provide gluten-free food can cause major feelings of anxiety and lead to people avoiding social in their day-to-day.” Clare Stead from @Nutritics
events. The last thing anyone, let alone a young person, needs now is more isolation.
“As more people venture back out to eat at their favourite restaurants, the poll results show a worrying majority who Filthy Buns @filthy_buns
are now less confident about finding venues that offer safe gluten-free food. As we know, the hospitality industry has Oooooof this is major! We made the
been severely impacted by the pandemic, and we have unfortunately seen closures and suspensions of gluten-free #nationalburgerawards FINALS!!!
menus as the sector tried to survive and weather the storm.
“As lockdown eases, we are strongly supporting our accredited partners to help them continue to provide safe FareShare @FareShareUK
gluten-free options. Over the coming weeks and months, we are preparing to shine a light on places you can visit again, Thank you @CostaCoffee for working with FareShare
confident in the knowledge of their commitment. And, in the meantime, to assist the community when eating out, we to divert surplus food from your supply chain to help
have produced a handy pocket checklist of things to ask venues both before and when you visit them.” feed vulnerable people and provide the equivalent
For more info, go to www.coeliac.org.uk/shinealight of 250,000 meals
Scottish Bakers
reports steady return
to the high street
Scottish Bakers has announced the results of its latest member survey, confirming that
business is heading towards normal on high streets from Shetland to Stranraer. It found
that across all respondents sales have generally improved since the reopening of high
streets and hospitality businesses.
Members reported that trading has increased on average by around 25% since the
easing of lockdown measures. Around 70% of respondents still have some 25% of their
staff on furlough. Nearly 60% of respondents predict a need to recruit more staff within
the next three months. And 80% of respondents recognise a need to develop the skills of
their workforce as part of their recovery plans to drive productivity, quality and resilience.
Scottish Bakers chief executive Alasdair Smith said: “While it’s not over yet I know, our
high street bakers were desperate to get back to some form of normality and it’s great to
hear from them that business is bouncing back. Many of our members have shown extraordi-
nary resilience staying open through Covid, providing their communities and customers with
fresh bread daily, not to mention rolls, pies and pastries to keep our spirits up.
“They have changed business models to offer home delivery and click-and-collect options,
as well as stocking a wider range of grocery basics in rural communities to support their
vulnerable customers, so they deserve this bit of good news.”
at to hear
It’s greusiness is
that b ing back
bounc
Oohmagazine.co.uk | @OOHmagazine11
News
Oohmagazine.co.uk | @OOHmagazine14
Events
the Street Food
Championships!
We catch up with Steve Chatfield of ROK Kitchen,
who was named Street Food Chef of the Year at the
event’s London-based predecessor back in 2019
What is your background and that of ROK Kitchen? the recipes and flavours.
ROK – which stands for Republic of Korea – Kitchen started It was a different type of challenge; I am used to
out because of the need to fill our hunger for Korean fried preparing and cooking hundreds of portions in one day, so
chicken. We had been living in South Korea for three years to scale down and make only a few portions of five dishes
and became accustomed to the flavours of the South was strange. I probably spent as much time on those five
Jeolla province. dishes as I would on 140 of my usual menu. Of course, I’ll
Our return to the UK in 2013 was bereft of the classic never forget being pulled up on stage at the evening event
Korean flavour profile of soy, vinegar, brown sugar, ginger, by DJ BBQ to explain to the crowd how I had forgotten to
it!
garlic, onion and chilli. The street food revolution had bring the duck, the main ingredient for my main dish.
Go for ge started, but it hadn’t quite reached Chelmsford yet; even in
n
Challe lf,
London, Korean food was mostly confined to New Maldon. What was your winning dish and how did you come
I soon set about recreating the flavours I had grown to love. up with it?
yourse d
Originally named Koggio, which is Korean for cock-a- The winning dish was Moroccan-spiced chicken with a
plan ane
doodle-doo, we launched in 2015, and were pioneers in the tabbouleh salad, ratatouille and pomegranate. It was a
field of super-crispy fried chicken. But the public and event combination dish, influenced by some basic home cooking
prepar sly
organisers didn’t quite share my vision at the time, so I and the flavours of a North African restaurant I once
lou
diversified the menu. We went fully traditional, with bulgogi, worked in, bringing together some high quality British
meticu
kalbi, teokbokki, twiggum, kimbap, bibimbap – suddenly ingredients. I think the black garlic from the Isle of Wight
ROK was in demand and the business started to kick off. really set the dish apart and brought an intense richness
to the dish.
What are your recollections of competing, and
winning, at the awards? What would your advice be for anyone considering
I remember being impressed by the venue and the entering and competing?
organisation. My aim was to keep calm and cook the food Go for it! Challenge yourself, plan and prepare meticulously.
well. The key was knowing the dishes I was making; I had It may not go according to plan on the day, but everyone is
practised them and tweaked them until I was happy with under the same pressure – only that which they put upon
Oohmagazine.co.uk | @OOHmagazine15
Events
The Street Food Championships will be
held in September – and the cream of
the industry is being invited to enter! The
exciting event will be held in a marquee
at London Shenley Club near Watford
on 30 th September 2021.
The very best chefs from the street food,
out of home, fast-casual and independent
and group restaurant sectors are invited
to apply. They can enter their signature
street food dishes now into one of four
cuisine rounds: Americana, European,
Latin American and Pan-Asian.
The 16 shortlisted finalists will then cook
up their signature dishes at the live event on
30 th September, with the best being awarded
Steve Chatfield
£1,000 and the coveted Street Food Dish of
the Year trophy. Not only that, but they will
themselves. Use your experience to showcase what you also be tasked with several head-to-head
can do. There are accolades and prizes to be won, but technical challenges, including the Wings
the real value is in finding out where you are as a chef and Round sponsored by Frank’s Red Hot Sauce.
learning how to push on and be even better. The best in the industry will be in
attendance… will you be among them?
What have you been up to since the competition? If you wish to enter or would like more
een
I had b in
I have redesigned my menu to be even better and have information, click your way over to
reintroduced Korean fried chicken. I spent the summer of 2020 https://streetfoodchampions.co.uk now!
living rea
refurbishing a vintage Rice Richardson horse trailer which has
Ko
helped us break into some fantastic London markets, including
pitches in Broadgate and Greenwich Peninsular.
South ree
How do you see street food evolving next as we come for th d
n
out of the pandemic?
years a e
becam ed
I believe the industry has a serious challenge for the future.
Online purchased delivery became a massive part of the
om
accust e
business over the last year. However, with charges by the
to th
delivery company being as high as 39%, this is a massive
drain on businesses which needs to be addressed.
s
flavour
I believe the industry really has to find a way to
convince the Great British public to start venturing
outdoors during the winter. Street food and outdoor events
must become an all-year-round attraction, whether that’s
by creating more sheltered spaces or repurposing the
gaping holes left in the high street. There’s a lot to be done
and a lot of convincing to go with it.
LONDON
SHENLEY CLUB
Oohmagazine.co.uk | @OOHmagazine16
Street food focus
Henry Nor
on the hig man checks out the
just a flashh street – are they mdishes that are bei
in the pan ore than ng hyped
?
What? Guru; “Best BBQ I have ever tried”: Foursquare.
The rump steak and brisket wrap.
We say:
Where? Even in the street food central that is
Smokoloko fires out ‘smoked meat sandwiches Shoreditch, Smokoloko manages to steam
bursting with flavours and aromas’ daily at ahead of the opposition. Serving up its array
Spitalfields Market in Shoreditch, plus it travels of meaty treats from a custom-built train
to various festivals and events. carriage, it delivers one of the finest pieces
of foodie theatre on the circuit.
How much? The choices are rump steak, brisket and/or
£12. chicken, which are prepared for over six hours
before being served up simply but effectively in
The menu says: a Middle Eastern wrap. This slow train is well
‘Our meats are carefully selected taking in mind worth the wait, however, with the brisket
their provenance and quality, then smoked for somehow outperforming the already sublime
six hours in cherry wood and herbs. The fresh steak on both the taste and texture fronts.
and fluffy bread flatbread is handmade and For previous aficionados, be warned that post-
sourced daily.’ Covid Smokoloko has shunted around the corner to
the back of the market. Make sure you track it down.
The hype says:
“One word: spectacular!”: TripAdvisor; “The food is so Should you believe the hype?
good I might fly back just to get some”: Restaurant This really is first-class food.
Oohmagazine.co.uk | @OOHmagazineJULY 21
H2O Publishing is generating BITES, a digital product that keeps foodservice and hospitality
operators up to speed with high street activity. Arriving by e-mail, it summarises key high
street findings every two weeks, allowing operators to shape their business according to the
lessons learned that fortnight…
GOING OUT, OUT
More than £3bn is set to be spent on nights out every month over the next six months, according to new research.
£3bn
The spend, which is equivalent to over 170m pints a week being served, has been forecast by Smart Energy GB.
Following 14 months of heavy restrictions, 21% of businesses report sustained demand since reopening and over
75% are almost fully booked until the autumn.
SIGNED, SEALED, DELIVERED
345%
Major restaurant and pub groups recorded a fourfold increase in delivery and takeaway sales in April from
pre-Covid levels, CGA’s latest Hospitality at Home Tracker reveals. Combined delivery and takeaway sales
were 345% higher than in April 2019. Sales grew by 11% from March 2021, despite the reopening of restaurants,
pubs and bars for outside service in England from mid-April.
ITSU-P TO YOU
itsu recently launched a new Build Your Own feature which is now available on its website. Built in response
to the abundance of popular dietary trends and the growing appetite for personalised options, the service
embraces the latest technology available, strengthening the brand’s digital customer experience.
LOSE TOUCH WITH REALITY
Gravity Active Entertainment has announced a new, multi-attraction site opening in Wandsworth this summer.
Gravity Southside will feature eight entertainment experiences for 1,000 guests, including an electric go-kart
racetrack, 14-lane bowling alley with augmented reality, Urban Street Golf, and a digital darts zone with
augmented displays guiding players through the game.
JUST LIKE (WAGA)MAMA USED TO MAKE
Wagamama recently announced the launch of a new cook at home range, with all profits to be donated to its charity
partner YoungMinds. The launch sees some of Wagamama’s classic dishes hit supermarket shelves for the first time,
including three meal kits, three stir fry sauces and two curry pastes. Each comes with a recipe along with ‘hacks’ for
customers on how to personalise them.
BITES is a free service from H2O Publishing. If you’re interested in subscribing, you can do so at www.bitesonline.info18
The big Interview
Predictions of London’s
irreversible decline seem
unlikely to materialise.
Richard Franks,
managing director of
Chilango, tells Jane
Renton how the small
Mexican fast-casual
chain is preparing for a
new round of expansion
in the capital
RICHARD FRANKS
Oohmagazine.co.uk | @OOHmagazine19
The big Interview
It might be stretching things too far to say that
Chilango, the fast Mexican grab and go brand, has
had a good pandemic, but the outcome so far has
been more positive than anticipated. Well before
Covid, Mexican food had hit the UK zeitgeist, and
Chilango along with it, only for the company to file
for protection from its creditors after a stormy 2019,
followed by the departure shortly afterwards of
its two founders. The pandemic, however, was not
the final chapter but rather a new beginning, with
greater emphasis now being placed on home
delivery and technology.
Fuss-free, tasty Mexican food delivered to your door
provided salvation for both consumer and company.
Chilango discovered a whole new customer base
through its exclusive partnership with Deliveroo. The
business may now boast four dark kitchens, including
the latest in Brighton, but it has plenty more to offer.
The chain will continue to grow its venues – currently
standing at 14, four of which are based in London’s more
office-centred locations and remain temporarily closed
– with new click-and-collect outlets planned in coming
years, the majority being scheduled for the capital.
“Our target is to expand the chain to 30 restaurants
within the next five years,” says Richard Franks, who
took over as managing director in February 2020.
“Our vision is to be the biggest and best Mexican
grab and go brand in the UK.”
London remains at the top of the list for future
new openings, even in more traditional office-based
locations where question marks remain over the future.
“We still have those on our list,” says Franks. “We might
be looking at smaller premises than previously, but we
certainly aren’t pulling back from London because the
brand is so well known and well loved there.”
Chilango’s expansion ambitions represent a
remarkable turnaround, given that just 18 months ago the
company was facing armageddon. The company entered
into a Company Voluntary Agreement as it sought
protection from creditors after accountants Grant
Thornton refused to sign off on the group’s accounts
at the end of 2019. By the time of the first lockdown, the
company’s two co-founders and joint chief executives,
Eric Partaker and Dan Houghton, had departed amid
bitter claims that funds raised through crowdfunded
‘burrito bonds’ for expansion had been squandered.
Restructuring, however, was mercifully well
underway by the time the pandemic hit. Chilango
reached agreement with creditors and trading began
to recover. Franks, who took over the running of the
business, managed to keep six of its restaurants
running for takeaway while he pivoted the rest of establishment of a rewarding exclusive partnership
the business more heavily towards delivery. But the deal with Deliveroo and the development of a
improved outlook and reliance on available government completely digitalised Chilango venue at Boxpark in
sion
Our vi
support measures were insufficient to keep Chilango Croydon. The latter idea had already been trialled
solvent. In July, the company’s restructuring advisor, in 2019 at Chilango’s London Wall restaurant and is
e
is to b est
RSM, put the business up for sale. Despite the likely to give rise to further such outlets over the next
turbulence of the previous two years, it was felt that few years. Boxpark has already delivered a 150%
g
Chilango still possessed a clear proposition, a quality increase in sales since the venue’s conversion.
the big
st
and be
offer and a strong brand. That was evident in the 10 The first fully digitalised venue at Boxpark with
offers and considerable interest the sale reportedly ordering kiosks opened in April this year. Customers can
n
M ex i c a
attracted. In the event the group was acquired in August order food in advance which can then be collected from a
by RD Capital, an international private equity firm based designated pick-up area. The new venue not only serves
nd
g ra b a
in London in what was its first foray into hospitality. as a test bed for future digital growth and development
Franks, who has more than 20 years of experience but also for the scale and scope of future restaurants,
b r a n d in
in the restaurant and hospitality sectors, has the full
endorsement of Chilango’s new financial owners.
which have increased during lockdown from 10 to 14,
but which might be smaller in scale in future. go
It seems likely that some of the initiatives Franks
helped put in place during the period leading up to
“What we’ve realised during the pandemic is that
this new style of restaurant opens up the opportunity
the UK
the pandemic may have had some bearing on RD for us to expand but into smaller premises than what
Capital’s decision to buy the chain, most notably the we might have previously envisaged,” says Franks. With
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The big Interview
restaurants increasing by more than 100%.
Accordingly, expansion in delivery resulted in three
dark kitchens being opened in Battersea, Canary
Wharf and Reading during the lockdown. Chilango
also has a Deliveroo Editions kitchen in Brighton at
its disposal.
“They have put us into areas that we did not
normally cover, such as Reading and Brighton,
essentially commuter towns but where many
inhabitants knew us from their previous daily
commutes to London,” says Franks, who maintains
that delivered-in food is now a growing habit and
thus a market that is unlikely to slow any time soon.
This growth is perhaps one of the reasons why
Franks does not seem overly concerned about the
much-anticipated alleged reopening of the economy
on 21 st June. Indeed, his own company plans are
formulated on it not coming to fruition. “We are working
on the basis that it might not happen and are planning
for similar sales levels to the ones we have right now,”
he says. “Our focus is on a full reopening in September.
By then most people will have been vaccinated,
children should be returning to school and people
beginning to drift back to the office.”
In the meantime, Franks is working hard to
strengthen his leadership team. He recently
appointed industry veteran Nigel Sherwood as a
non-executive board director to help support the
company’s ambitious growth plans. Sherwood brings
an abundance of experience from his current ongoing
role as chief operating officer of Wagamama and from
former positions, such as being managing director
of Shake Shack and holding senior roles at Nando’s
and Pizza Hut. Franks has also made another senior
appointment in Carrie Bowers, who previously worked
at Le Pain Quotidien and is now Chilango’s new head of
people and culture. Getting both those aspects right
will be critical to success, he says.
Skill and labour shortages are already challenging
for many hospitality companies and in this regard
Chilango is no exception. Franks says getting this right
will be of paramount importance to his company’s
success. He believes the company’s policy of not
forcing staff to come to work during the first lockdown,
relying instead on volunteers to reopen restaurants
on 120% of normal salary, created a groundswell of
goodwill. However, further work is required in order to
cement this goodwill through improved staff retention
and development. “As someone who has spent much
of my career in operations, I know how important it is
to put our people first,” he says.
Franks has already embarked upon a fact-finding
mission to understand what employees really want
and need from their work. A number of what he calls
listening groups have already been established in
many landlords still holding out for unrealistically high order to ascertain what exactly employees’ aspirations
k rents, that may well prove an attractive proposition. are, what they like or dislike about their current role,
Boxpaready So too will the continued demand for delivered-in and where they would like to be in a year, or even three,
has alr d
home service, which Chilango strongly relied upon from now. “We need to let them know that this is a
during lockdown and is likely to do so in the future. business that wants to invest in them and their future,”
e
deliver “During the pandemic, we were lucky in that we were says Franks. “That could be in monetary terms, but also
a 150%e in
able to adapt our service to a delivered-in model,” says in other ways such as recognising their hard work and
Franks. “We had already entered into an exclusive providing clear career paths.”
increas nce
delivery deal with Deliveroo.” The key to this is investment and a future that is
i
sales s ue’s
He describes Deliveroo as being “a fantastic now possible, not because of things that Chilango
partner” which has helped drive marketing and sales. may have got wrong in the past, but what it did right.
the ven ion
“We were already working closely with them when they As a result, the future looks brighter than it has done
offered us an exclusive deal,” says Franks. for some time. As one of the more popular Mexican
s
conver After a three-month trial the results exceeded
expectations, with sales in some of Chilango’s
homilies – invariably appropriately expressed through
food – states, mole de olla – or rather ‘get to it’.
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Advertorial
SPOTLIGHT ON
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Operator profile – Fast-casual
Co-founder Asher Grant tells
Henry Norman about his innovative
new EggRun business
“If I had to pin it down, on this forward-thinking new concept. “We wanted to do
it’s an egg-based, something that was healthy, that had transparency in the
grab and go, fast- food that customers could see being prepared in front of
casual… I don’t even them, as opposed to a Pret or one of these places where
know if ‘restaurant’ it has been sitting around for a while. And we wanted to
is the right word? do this at an affordable price.”
It’s not table service, Perhaps unsurprisingly, for a new business that is very
lly
We rea o
it’s definitely counter much doing – and creating – its own thing, neither of the
t service. So, yeah, founders has a background in food. Asher has worked in
wanted it’s an egg-based nightclubs for 13 years, including one on Regent Street,
te ASHER GRANT (RIGHT)
innova
grab and go.” Often while Laurent’s background is in bars, mainly in New York,
WITH LAURENT MANUEL
in this industry, new as well as one in London.
in g
and br g
businesses are “We kept coming back to the egg, because in New
disappointingly easy to pigeonhole. But there is York, where Laurent grew up, the egg sandwich is just
hin
somet
something about Asher Grant’s embryonic new famous,” explains Asher. “Plus, I’m a bit of a health freak,
endeavour, EggRun, that is commendably tricky so I’ve always included eggs as a really big part of my diet.
new to to characterise. So we thought, ‘How can we use this one great ingredient
rket Initially launched as a delivery-only business during and offer something new to London?’ We really wanted to
the ma the pandemic, its first permanent site opened on 17th
May in the City of London. The debut counter-service
innovate and bring something new to the market, a bit like
poké bars did about five years ago.”
restaurant located by Monument is the joint brainchild The result is a business that is open from breakfast
of entrepreneurial co-founders Asher and Laurent through to dinner, for eat-in or take-away, with prices
Manuel, with the aim of catering for time-poor starting from £6.45, that uses only the highest quality,
Londoners looking for a protein-packed fast meal. sustainably sourced and organic ingredients. These
“It actually started pre-pandemic; we were always include Clarence Court Burford Brown eggs, freshly-
talking about doing something that was fast-casual in baked brioche buns, home-made sauces, and HG
London,” explains the engaging Asher of how they hit Walter 100% organic beef burgers alongside plant
-based ones from Beyond Meat.
What this ultimately equates to is a menu that includes
options including the now best-selling signature EggRun,
which combines scrambled eggs, caramelised onions,
cheddar cheese, chives and EggRun’s secret sauce on
a warm brioche bun; and Cup on The Run, which utilises
scrambled eggs, avocado and feta cream cheese.
Joining them are a choice of burgers and salads.
“We had loads and loads of tastings,” Asher
recalls fondly when I ask him about the new product
development. “Luckily our executive chef John [Skotidas]
is also the exec chef at Mazi in Notting Hill. He’s one of
the most talented chefs in London. We asked for his help,
and he came on board as one of our partners and threw
out loads of crazy ideas that we had never seen before.
“There are loads more in the pipeline, but we wanted
to start out nice and simple as it’s a new concept to
the market. It’s all down to John though – the guy is a
phenomenal flavour and texture… composer, I suppose.”
The resulting restaurant spans 1,200 square feet
over two floors with 10 covers for those looking to eat in.
Downstairs a living wall is lit with a neon ‘eggs are my spirit
animal’ sign, while a white brick wall leads to the first floor
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Operator profile – Fast-casual
Pics: @lateef.photography
and features EggRun’s playful logo. The upstairs seating
has been ergonomically designed, while two quirky egg-
shaped seats helpfully tick the Instagram box.
So, how hard exactly was it setting all this up during
an international, once-in-a-generation pandemic? “We
were actually in legals with three other sites just before
the pandemic hit, but luckily we hadn’t signed any of them.
When we went back to renegotiate the rents, in a weird
way it’s worked to our advantage, because before in
London the rents were super-high. Now, suddenly, there
are loads of opportunities at half the price for operators
of all kinds of sizes, but especially new ones to come in
and try something new. I think that’s something that is
really exciting for the next generation of entrepreneurs.”
What has been more encouraging in the short term
is the reception that the business has received since it
became customer-facing. “When we opened, we knew
that office occupancy in the Monument area was around
5% to 10%, so we were expecting it to be a lot slower
than it has been,” says Asher. “But we’ve been really,
really surprised at just how busy we have been.
“It’s just getting busier and busier every week,
so we’re super-excited. Even when it gets back to
50%... I mean, even already we get queues out of
the door and around the corner at lunchtime.
It’s really positive moving forward.”
Unsurprisingly, Asher estimates that 95% of his
customers are office workers. “That was always part
of our business plan: how can we set up in office or
commuter locations,” he says. “Though Monument
will probably have more tourists once things get
back to normal.”
It may be early days for EggRun, but looking to the
future, Asher concludes our illuminating and encouraging
chat by telling me that the business already has “quite
aggressive expansion plans”. “We’d like to get 10 to 15
stores within London in all different neighbourhoods
within the next three years,” he reveals. “We’d also like to
go regional, so we’ll pick some of the major cities – Leeds,
Liverpool, Manchester, Newcastle, some of the great
university towns – and put outlets into them as well.
“Eventually we would like to go international. We have
a couple of franchise offers already, which we think is
hilarious because we’ve barely cooked a few eggs at this
point, but there is definitely an appetite for cool brands
to expand all around the world at the moment. Hopefully
we can capitalise on as many of those opportunities as
possible. The revolution, or the ‘eggolution’, is just starting.”
With ambition – not to mention a concept – like Asher
has, expect to see an EggRun hatching near you soon.
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Grab and go
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Grab and go
Gemma Bradish reveals what
the future looks like for the
grab and go sector
Last year, the value of the grab and go market fell being squeezed. We’re also used to having things ‘on
LA LORRAINE
dramatically due to Covid-19 and the subsequent demand’, thanks in part to our reliance on smartphones.”
restrictions that were imposed by the government. Kevin Hughes, general manager UK and Ireland for La
Specifically, the Lumina Intelligence Food To Go Lorraine Bakery Group, points out that sweet items have
Market Report 2021 said there was a 45.5% decline. their own unique appeal. “Grab and go muffins, cookies,
There is no doubt, however, that the category will doughnuts and smaller cakes are an inexpensive way
bounce back. It is forecast to grow by 31.6% to for consumers to treat themselves and, as we saw
£15.3bn this year and will reach a predicted value with the 2008 recession, a way to bolster the mood and
of £22.6bn in 2024. satisfy sugar-coated cravings in times of uncertainty,”
“Grab and go remains an important mission and he comments. “Consumers are drawn to their hand-held,
scalable channel,” asserts Matt Collins, trading director easily munchable nature and how they can easily be
for KP Snacks. “This previous hero category has eaten on the move.”
undoubtedly faced big challenges and impact as a result
of the Covid pandemic through reduced mobility, stay at A MODERN MENU
home messaging and national and regional lockdowns. In order to be successful, a grab and go range needs
“However, food to go is a long-term, resilient growth to feature good quality food items that can be served
trend, serving a transient population and on-the-go quickly and reflect the latest trends. While many trends
society. The category is insulated for recovery and we come and go, there are some that cannot be ignored,
expect the market to rebound to growth as restrictions such as veganism. As you will be aware, the number of
ease and footfall and frequency returns.” people following a vegan diet has risen significantly in
So, what makes the grab and go category so popular recent years, and studies suggest that the figure will
with consumers? It’s all to do with choice, price and continue to grow.
convenience. Not only does the category provide plenty
arket
of options across all dayparts – many of which have a low
price-point compared to other eating out options – but it
the m
ect s
We exp to grow th a
also enables busy consumers to save precious time in
what is normally a fast-paced society.
und
to rebo ictions ease
“Grab and go suits modern lifestyles,” says Scott
Oakes, commercial manager for St. Pierre. “As a society
we are more time-poor than ever before, and office
workers in particular often complain about lunchtime
restr
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Grab and go
ST. PIERRE
Plant-
a s e d is an
b
ant
import nu
me
part of
design
“It’s crucial to offer customers vegan grab and go
Natasha’s Law options throughout the day, from breakfast and brunch
through to lunch and later,” says Gordon Lauder, MD of
Lee Richards, sales director for Tri-Star Central Foods. “Try vegan sausages popped in vegan
Packaging, reveals how the company is helping breakfast muffins, vegan burgers in a bun, or vegan
businesses prepare for Natasha’s Law, which sausages or vegan meatballs in a sub roll for appealing
comes into effect in October hot options.”
Steve Hemsil, sales director, UK and Ireland for Welbilt,
“Correct allergen labelling is vitally important agrees that vegan options are essential on every menu.
for customer wellbeing and, as the foodservice “While meat-based meals are still key for Brits, plant-
industry prepares for change, Tri-Label has been based is an important part of menu design,” he says.
rebranded to Gen-Label. Gen-Label offers a next “Love it or hate it, the humble avocado is on a roll at the
generation food labelling solution to give full moment, so try a tasty, toasted sandwich of spinach,
compliance with Natasha’s Law. goats’ cheese, avocado and garlic. Or a classic tofu
“We felt it was important to offer a complete and sweet chilli with kale to really tempt customers.”
CENTRAL FOODS
one-stop service for all food labelling requirements. As for sweet options, Hughes reveals that demand
Whether you require bespoke labels supported by a for these is still positive despite the recent shift towards
full in-house design service, or the convenience of healthier eating. “The disruption over the past year has
simply using a wide range of off-the-shelf options, been enormous, but there is optimism when it comes
Gen-Label is a great service to guide you through to the sweet baked goods market,” he says. “In fact,
the upcoming changes in the law.” predictions are that by 2024, the market will have a
value of £2.36bn; and while this is not the £2.54bn
that was predicted before the pandemic, it is still
a very healthy outlook.
“According to research, 90% of sweet bakery
customers are open to buying doughnuts, a market
considered one of the fastest growing and most dynamic
bakery segments, opening up a host of opportunities for
out of home operators looking to get sales really moving
after a difficult year. It’s also worth considering that 75%
of doughnut purchases are unplanned, with impulse
ruling the roost.”
Impulse buying is also mentioned by Oakes, who
says that caterers should have individually wrapped
bakery goods such as croissants and waffles
available. “The best products for grab and go are
always going to be impulse purchases at the point
of sale,” he says. “Look for small, low-ticket, handheld
items that can be sold independently or as part of
a deal, for example with a hot drink. There are few
TRI-STAR
better examples than bakery products.”
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