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Clare Smyth is the first British chef to win elit Vodka World’s Best Female Chef Award 2018

Eat Out Magazine - 14 hours 2 min ago

Clare Smyth, chef-owner of Core by Clare Smyth in London, has been voted as the elit Vodka World’s Best Female Chef 2018 ahead of The World’s 50 Best Restaurants awards ceremony in Bilbao, Spain on 19 June.

Accepting the accolade, Smyth said: “It’s an absolute honour to receive the elit Vodka World’s Best Female Chef Award, particularly as the category is voted for by my peers and international food experts. This accolade is not for me but for all the women working in the hospitality industry around the world. I hope to use this platform to encourage and mentor more women to achieve success.”

Smyth, who grew up on a farm in County Antrim, Northern Ireland, was the first and only female chef in the UK to hold three Michelin stars, for Restaurant Gordon Ramsay, formerly known as Royal Hospital Road, in Chelsea, London. She worked with top British chef Ramsay for more than 13 years before opening her own modern fine dining restaurant, Core by Clare Smyth, in London’s Notting Hill neighbourhood, in 2017.

Leaving Northern Ireland at the age of 16, Smyth worked in some of the most celebrated kitchens in the world, including Alain Ducasse’s renowned Le Louis XV in Monte Carlo and Restaurant Gordon Ramsay, where she won a 10/10 score in the Good Food Guide and five AA rosettes. Smyth, now 39, was honoured with an MBE in 2013 for services to the hospitality industry.

William Drew, group editor of The World’s 50 Best Restaurants, added: “We are proud and excited to announce Clare Smyth as this year’s World’s Best Female Chef. Her devotion to her craft, uncompromising standards and undoubted culinary finesse are just three of the reasons why she is worthy of this award. Clare’s passion for the industry and her positive attitude towards equality in the kitchen similarly inspires us all. She is the perfect role model to show aspiring young chefs what can be achieved with hard work, patience, dedication and exceptional talent.

“This is an amazing opportunity to put women at the forefront, and at the same time inspire women all over the world that with passion, anything is possible” says Frances Gaillard, international marketing director of elit Vodka. “Pushing the limits of her profession, Clare Smyth is a fantastic chef and we are proud to support her continued influence in today’s gastronomic culture. As a brand, to share ideas and knowledge with audiences allows us to be agents of culture not just marketing messages.”

The award will be presented at The World’s 50 Best Restaurants ceremony at the Euskalduna Palace in Bilbao on 19 June. The evening will also see the unveiling of the list of The World’s 50 Best Restaurants 2018.

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Categories: Restaurant News

Party leaders urge Prime Minister to tackle obesity

Eat Out Magazine - 14 hours 31 min ago

A letter urging the government to do more to tackle obesity was sent to the Prime Minister yesterday.

The letter was signed by the leaders of the Labour Party, Liberal Democrats, Green Party and Scottish National Party, and was co-ordinated by celebrity chef Jamie Oliver.

The letter says: “If we don’t act now, the current generation of young children could well live shorter lives than their parents.”

It urges the government to launch a ‘comprehensive, ambitious plan to combat childhood obesity’. The 13 suggested measures include: an end to junk food marketing on TV before 9pm, stopping ‘buy one get one free’ and other multi-buy junk food offers, and age restrictions on the sale of energy drinks to under-16s.

It continues: “Every year the gap in obesity levels between the most and the least disadvantaged children continues to grow. Our poorest families are twice as likely to be obese as the richest.

“The launch of the sugary drinks levy is a very welcome first step. But far more needs to be done. Unfortunately, there is no silver bullet, but we can win this fight.”

The letter states that the proposed measures in the medium term will save the NHS billions of pounds and will increase productivity. The party leaders say the government will have their support if it launches such a plan.

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Categories: Restaurant News

Sodexo in The Times Top 50 Employers for Women fifth straight year

Eat Out Magazine - 14 hours 39 min ago

International services provider Sodexo is featured in The Times Top 50 Employers for Women 2018.

The list is published in partnership with Business in the Community, the Prince’s Responsible Business Network, as part of the charity’s Responsible Business Week.

The alphabetical and unranked list celebrates UK employers building gender equality into their business strategy, and those that have committed to creating inclusive workplace cultures and women’s progression at work.

Sean Haley, regional chair, Sodexo UK & Ireland, said: “We’re incredibly pleased our commitment to gender balance continues to be recognised by our inclusion in The Times Top 50 Employers for Women, but there is still plenty of work to do if we’re to reduce the gender pay gap.

“New research published by Sodexo last month shows our management teams that are gender balanced perform better than those that are not, so our commitment to gender diversity is not only the right thing to do, it’s good for business too.”

The listing involves a comprehensive submission process managed by the gender equality campaign of Business in the Community.

Gender is a key pillar of Sodexo’s sustainability roadmap Better Tomorrow 2025, under which Sodexo has aspirational targets to reach 40% women among Sodexo’s top senior leaders by 2025.

Sodexo initially published its UK gender pay gap against Office of National Statistics methodology in November 2016, as part of an existing commitment to transparency.

In October 2017, Sodexo published its gender pay data in line with UK government regulations. Transparency is a key principle of the new Sodexo Public Service Pledge, published last week.

In the UK and Ireland, gender is one of six workstreams to make up Sodexo’s diversity and inclusion strategy, alongside generation, cultures and origins, sexual orientation and gender identity, disability and inclusion.

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Categories: Restaurant News

New report claims Europe’s approach to food, agriculture and the environment is ‘not sustainable’

Eat Out Magazine - 15 hours 20 min ago

Claiming “Europe’s current approach to food, agriculture and the environment is not sustainable,” European national science academies launched a report on tackling nutrition, climate change, and decreasing food waste at the Palais des Académies (Brussels) today (26 April).

Calling on EU policy-makers to “urgently” re-think their approach to food and agriculture, ‘Opportunities and Challenges for Research on Food and Nutrition Security and Agriculture in Europe’ was co-produced by the European national science academies and InterAcademy Partnership (IAP).

In order to “address negative impacts of climate change on food systems and encourage healthy, environmentally sustainable diets,” the organisations suggest implementing a ‘food systems approach,’ which encompasses all steps involved, including growing, processing, transporting, trading, purchasing and consuming food right down to avoiding waste.

Representing the EU, Norway, and Switzerland, the national science academies argue that the current siloed policy is “not the way forward” and that a higher level of political ambition is required.

If Europe is to lead the way in tackling nutrition, climate change and food waste, Professor Joachim von Braun, project co-chair and director of the Center for Development Research (ZEF), said: “A food systems approach is critical to tackling some of the most pressing issues of our day, such as climate change, sustainable land and water use, food waste, and of course human health.

“This calls for science initiatives that cut across disciplines, tailored to the complexity of food systems by both, EU and Member States.”

Professor Volker ter Meulen, co-chair of the project and president of IAP, added: “This report is part of a larger project involving 130 science academies around the globe.

“Europe’s approach to food, agriculture, and the environment is crucial because Europe’s actions affect others around the world. The status quo in Europe on food and agriculture – which has huge implications for climate change and health – is not sustainable.

“We hope this project will help change the status quo on these issues, which will also contribute to mitigating the effects of climate change in Europe and around the world.”

The full report can be viewed here: https://easac.eu/publications/details/opportunities-and-challenges-for-research-on-food-and-nutrition-security-and-agriculture-in-europe/.

 

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Categories: Restaurant News

High debt to weaken Canadian foodservice industry’s sales growth

Eat Out Magazine - 23 hours 53 min ago

A study conducted by the Conference Board of Canada has shown that sales growth in the foodservice industry will reduce over the next five years due to high consumer debt levels.

The ‘Canadian Industrial Outlook: Food Services’ study also states that restaurant sales will see an average growth of 1.4% annually between 2018 and 2022 and pre-tax profits of the foodservice industry are expected grow by 3.4% to reach $1.9bn this year.

The Conference Board of Canada industrial economic trends director Michael Burt said: “Canadians’ ability to spend will be squeezed not just by high debt levels, but by rising interest rates that will increase the cost of servicing their debt.

“This will leave Canadians with less disposable income and likely diminish their willingness to dine out.”

“Increase in the adoption of technologies such as mobile pre-ordering platforms and interest in data-driven business will drive operational efficiency.”

However, restaurant operators will benefit from the price deflation at grocery stores last year due to aggressive discounting practices by Canadian food retailers.

Full-service restaurants will face challenges as the competition in the industry will soar high due to weaker sales growth and increase in demand for new trends such as meal-kits.

The study also predicts that the financial performance of the industry will stay healthy despite moderating sales growth.

Industry labour costs will increase due to minimum wage hikes in Ontario and Alberta resulting in around 6,000 job cuts this year and the next.

Meanwhile, the report adds that increase in the adoption of technologies such as mobile pre-ordering platforms and interest in data-driven business will drive operational efficiency.

Labour productivity gains will help in reducing the negative impact on revenues of slower growth in customer visits.

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Categories: Restaurant News

Subway plans to close 500 stores in US

Eat Out Magazine - 23 hours 53 min ago

American fast food chain Subway is reportedly planning to shut down around 500 additional stores in the US this year.

The company closed 800 stores in the country last year, reducing its store count to 25,908.

Bloomberg reported that the closures are part of the restaurant’s plans to expand footprint internationally by opening around 1,000 stores across the world.

The move by Subway follows the announcement last year about plans to renovate its stores and insisting franchise owners to invest more into operations in the US.

Subway chief executive officer Suzanne Greco was quoted by the news agency as saying: “We want to be sure that we have the best location.

“We focused in the past on restaurant count. We’re focused now on strengthening market share. Store count isn’t everything. It’s about growing the business.”

In March this year, Subway introduced Subway MyWay Rewards loyalty programme offering rewards and deals to customers that can be redeemed at approximately 28,500 participating restaurants in the US.

As part of the programme, the company is offering more than 37 million sandwich and salad combinations accessible to customers.

Headquartered in Milford, Connecticut, Subway currently offers made-to-order sandwiches, subs, soups, and salads at more than 44,000 restaurants in 112 countries.

The restaurant chain currently also offers delivery service through its online website, and the Subway app available in select markets.

The post Subway plans to close 500 stores in US appeared first on Verdict Foodservice.

Categories: Restaurant News

McDonald’s Chicago HQ restaurant to introduce global menu

Eat Out Magazine - 23 hours 53 min ago

McDonald’s is set to introduce globally featured menu items at its new restaurant concept in Chicago, US.

Located at its corporate headquarters, the restaurant will open its doors in spring this year in a 6,000ft² of space.

The branch is a McDonald’s experience of the future (EOTF) restaurant featuring global-inspired interiors, outdoor seating, enhanced table service, mobile order and payment services and McDelivery with Uber Eats.

McDonald’s president and CEO Steve Easterbrook said: “As part of our new headquarters, we wanted to provide our customers with an exciting way to experience our global menu right here in Chicago.

“We are delighted to showcase a taste of McDonald’s from all over the world making this location a one-of-a-kind experience.”

“We are delighted to showcase a taste of McDonald’s from all over the world making this location a one-of-a-kind experience that Chicagoans will enjoy with friends and family.”

The menu offered at the restaurant will include McDonald’s global menu items along with classic menu items such as the Big Mac, Chicken McNuggets, Quarter Pounder with cheese and fries.

The first global menu rotation will include the Mighty Angus Burger from Canada, McSpicy Chicken Sandwich from Hong Kong, Cheese & Bacon Loaded Fries from Australia, Mozza salad and Manhattan salad from France, and McFlurry Prestígio from Brazil.

The restaurant will also feature a Latin American style dessert centre offering desserts that are available locally and internationally.

McDonald’s trained baristas will offer coffees at an Australian McCafé area present in the restaurant.

The fast food chain plans to transform all of its restaurants in the US to the company’s EOTF experience by 2020.

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Categories: Restaurant News

Facilities management group Norse receives Norwich University catering contract

Eat Out Magazine - 23 hours 54 min ago

British facilities management group Norse has received a catering services contract from the Norwich University of Arts (NUA).

Starting today, the company will operate an on-site café through its catering division, Norse Catering, to offer a wide range of hot and cold food and beverage options to more than 2,000 students and lecturers at the university.

Norse catering account manager Craig Neale said: “We have created a modern retail-café environment, which will perfectly complement the dynamic and creative community that is the heart of the Norwich University of the Arts.

“This is a fantastic contract for Norse, one which strengthens our higher education portfolio locally.”

“Due to the extensive demographic of consumers at NUA, we will be working closely with them to ensure our offer is bespoke and clearly reflects their needs.”

The contract services firm has recruited a supervisor and a catering assistant at the university to look after the catering service. The café will be open from Monday through to Friday.

Norse Catering division business development manager Victoria Williams said: “This is a fantastic contract for Norse, one which strengthens our higher education portfolio locally.

“We are delighted to be working with such a well-recognised, energetic and forward-thinking provider of arts, design, architecture and media education.”

The catering division of the company currently offers more than 25,000 primary school meals per day in Norfolk and Suffolk counties, along with catering services to high schools, colleges, homes, and businesses.

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Categories: Restaurant News

Qdoba Mexican Eats introduces Chicken Mango Salad

Eat Out Magazine - 23 hours 54 min ago

Fast casual restaurant and caterer Qdoba Mexican Eats has introduced a new dish, chicken mango salad.

Chicken mango salad is a blend of hand-chopped Romaine lettuce and grilled adobo chicken, tropical mango salsa and a drizzle of cilantro-lime dressing and is served in a flour tortilla shell.

Qdoba marketing vice-president Jill Adams said: “Our culinary team handcrafts our chef-inspired dishes based on what ingredients they think will offer the best flavour combinations.

“For example, when they were developing chicken mango salad, the team liked how the sweetness of the mangoes and bold flavour of the bell peppers paired with the subtle heat of our grilled adobo chicken. With the addition of the crisp cucumbers and the cilantro-lime dressing, this salad balances a range of fresh flavours and textures. We can’t wait for our guests to try it.”

In addition, the restaurant chain is bringing back its mango salsa as a limited time topping option in summer this year.

Mango salsa is made using mangoes, cucumbers, tomatoes, red bell peppers, red onions, cilantro jalapeños and lime juice.

The tropical topping can be served with burritos, burrito bowls, tacos and salads including the chicken mango salad.

Adams added: “Sure, it would be easier for our restaurant teams to get all the ingredients for mango salsa pre-chopped and from a can, but that would mean compromising freshness and flavour – two components we’ll never sacrifice when it comes to our food.

“Our culinary team handcrafts our chef-inspired dishes based on what ingredients they think will offer the best flavour combinations.”

Mango salsa, along with the chicken mango salad, is currently available at participating restaurants.

Qdoba currently operates more than 740 restaurants in in 47 US states, the District of Columbia and Canada.

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Categories: Restaurant News

Pizza Hut Europe appoints new managing director for Europe and Canada

Eat Out Magazine - Wed, 2018-04-25 11:13

Pizza Hut Europe has appointed Regina Borda as its new managing director for Europe and Canada, which she will assume with immediate effect.

Responsible for over 2,000 Huts in over 30 countries, Borda was employed to drive the business forward and meet its ambitious aim of becoming the “most loved and fastest growing pizza brand in the world.”

She said: “It is an exciting time to be joining the Pizza Hut Europe business and over the next few months and years, my focus will be on making sure we have the best possible experience for our customer.

“We need to make it easier for them to find, order, pay, track and enjoy their pizza. Innovation in technology will be a big enabler, but our brand experience is ultimately delivered through the people who work in our restaurants, and I want to focus on their experience as well.”

With “customer experience at the heart of the strategy,” Borda will draw on her former role as chief brand officer at Yum!, as well as previous positions at KFC and Taco Bell.

President of Pizza Hut International, Milind Pant, commented: “Regina has a solid track record in simplifying business processes and driving growth across regions. Having worked for Yum! across many marketing and operations roles, she knows exactly what customers want and how to achieve it and I’m confident she has the skills and experience to deliver in her new role.”

She follows in the footsteps of former managing director for Europe and Canada, Raphael Miolane, who recently left “for personal reasons.”

 

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Categories: Restaurant News

TGI Fridays celebrates its ‘Legends’ at annual team celebration event

Eat Out Magazine - Wed, 2018-04-25 09:46

American restaurant chain TGI Fridays has recognised 140 of its ‘Legends’ at its Annual Team Celebration Event, which recently took place at the five-star Titanic Hotel in Liverpool.

Fridays also crowned its Managers of the Year and Waiter/Waitress of the Year, as well as the winners of its Food Fight and Bar Wars competitions.

Fridays Legends are nominated by their peers each year, recognised for going above and beyond in their role and being inspirational members of the Fridays Family. This year a massive 4,500 nominations were received for 1,300 team members.

From the 1,300 nominees, 140 team members were awarded Fridays Legend status, all of which were given a VIP trip to Fridays team celebration event which included free accommodation, a spa day, and being treated to champagne and food throughout the evening, as well as having their own Legends party in the afternoon, which took place at Liverpool’s famous Cavern venue.

In total, 1,000 Fridays team members from up and down the country attended the event – which also raised £4,000 for Fridays chosen charity KIND, which helps disadvantaged children and families from across Liverpool and greater Merseyside.

The event also saw Fridays recognise its Managers of the Year. In total, 50 managers were chosen, all of which are rewarded with a trip to New York – the home of Fridays – to visit the very first Fridays restaurant on 63 and 1 Street.

Finally, three more awards were given out at the event. Jen McClure from Fridays Leeds Trinity restaurant received the award for WW (waiter/waitress) of the Year after receiving an incredible 150 guest complements in the space of a year.

Fridays also crowned its Food Fight and Bar Wars winners – which recognises the most dedicated bar and kitchen teams across Fridays estate. These titles were won by the Nottingham and London Piccadilly teams respectively, with these team members all receiving a monetary prize.

Karen Forrester, CEO of Fridays commented: “We have a unique culture at Fridays, where team members are treated as family. That’s why we put so much effort into recognising and rewarding their efforts and celebrating their achievements. These hallmark annual awards are an extension of the numerous employee initiatives that run day in day out and help ensure we have the best and most motivated team in the industry bar none.”

 

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Categories: Restaurant News

Revenue up 6.1% for Whitbread PLC, as company confirms a ‘demerger of Costa’

Eat Out Magazine - Wed, 2018-04-25 09:45

Whitbread PLC – owner of Costa Coffee and hotel chain, Premier Inn – announced its annual financial results for the 52 weeks to 2 March, today (25 April), confirming that it will “pursue a demerer of Costa.”

Celebrating its “strong UK performance,” overall group revenue increased by 6.1% year-on-year – from £3.1m to £3.3m in 2018 – while underlying operating profit was also up 5% to £622m.

That said, in light of recent economic and industry data, Whitbread chief executive, Alison Brittain, said the company “remains cautious on the consumer environment” but is “confident of further growth in the years ahead.”

As Costa focused on the increasing demand for convenience, reporting “continued excellent growth” of its Costa Express format, Premier Inn’s Germany expansion accelerated – agreeing to acquire 19 hotels, which will bring its total hotel count to over 30 by 2020.

Brittain commented: “Whitbread has produced another strong financial performance this year, with revenue growth of 6.1% to £3,295 million.

“Disciplined cost management has enabled us to grow underlying profit before tax by 4.5% to £591 million, with statutory profit before tax up 6.4% to £548 million.

“In the UK, we have increased revenues, profits, cash flow, dividends and return on capital, notwithstanding challenging market conditions. This growth has been underpinned by disciplined investment in new capacity for both Premier Inn and Costa, and a relentless focus on improving the overall experience for our millions of customers.

“With on-going growth in coffee consumption and our increasing ability to win market share from the independent hotel sector, we are confident of further growth at a good return on capital in the years ahead.

“Internationally, we announced two strategically significant transactions for Premier Inn in Germany and Costa in China. In our first acquisition in Germany, we have agreed to acquire 19 hotels. In addition to our organic pipeline, this will ensure we have at least 31 hotels, comprising 5,720 Premier Inn rooms by 2021.

“In China, we completed the buy-out of one of our two joint-venture partners. This acquisition provides Costa with full control of stores outside Beijing and allows us to increase our ambition to target 1,200 stores by 2022.

“These acquisitions provide solid foundations from which both businesses can grow international operations of increasing significance in the years ahead.

“In addition to growing our business at a good return on capital, we have also worked hard to generate meaningful savings from our efficiency programme have offset the material structural inflation that is impacting the hospitality sector.

“Our strong execution to date has delivered savings of £105 million, which gives us confidence that we can increase our target from £150 million to £250 million, with £100 million to be delivered over the next two years. These additional efficiencies will help to offset a substantial proportion of anticipated inflationary pressures in the next few years.

“Given recent economic and industry data, we do remain cautious on the consumer environment, especially on the high street, which we expect to remain challenging in the near term. The combination of our commitment to the investment programme and the current UK consumer environment naturally means our near-term profit growth may be lower than in previous years.

“However, I am confident that this strategy will deliver long-term sustainable growth in earnings and dividends, combined with good return on capital for years to come.

“Today we have issued a market announcement regarding Whitbread’s Group structure which covered the separation of Premier Inn and Costa through a demerger of Costa.”

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Categories: Restaurant News

Jamie Oliver Restaurant Group chief financial officer Crispin Holder steps down

Eat Out Magazine - Wed, 2018-04-25 08:28

Crispin Holder, the chief financial officer of Jamie Oliver Restaurant Group, has stepped down this week.

A spokesperson for the Group said: “Crispin was brought onboard to work with the team to steer the business through the CVA process, which he did very successfully.

“We have Ting Ou Yang as an Interim FD. She has a wealth of experience in Finance, within hospitality businesses such as Busaba Eathai and Wagamamas.”

The Jamie Oliver Restaurant Group said earlier this year it would close 12 of its 37 UK restaurants.

Those affected include: Bath, Bristol, Bluewater, Chelmsford, Greenwich, Harrogate, Kingston, Milton Keynes, Piccadilly Diner, Reading, St Albans and Threadneedle Street.

Following a strategic review of the business, the group is “proposing” to close a third of the chain’s restaurants, but the “remaining 25 sites in the UK would be unaffected by the decision and continue to trade normally.”

The company has also this year signed a 10-year partnership with contract caterer Aramark at a launch event in London earlier this month (12 April). The hope is that the partnership will “enhance food concepts and delivery” across workplaces in the UK and Northern Europe.

Working together, the companies hope to positively impact the way food services are delivered and to spark a nutritional revolution across the UK and Ireland, by focusing on innovative culinary developments, staff training and enhancing client wellbeing and productivity through nutrition and food.

As well as this, the new partnership will enable Aramark to introduce social dining experiences and exclusive concepts to its existing client sites; while the Jamie Oliver Restaurant Group will expand into Aramark-managed retail and office environments, and develop food concepts exclusive to Aramark.

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Categories: Restaurant News

Bareburger, Unidays partner to offer student incentive programme

Eat Out Magazine - Wed, 2018-04-25 00:00

American fast casual restaurant chain Bareburger has partnered with a student affinity network, Unidays, to access student network and offer food at discounted prices.

As part of the collaboration, Bareburger will use Unidays student verification technology and student incentive programme to offer 15% off on food to college student members at 19 participating locations across the US including Brooklyn, Hoboken, Manhattan and Queens.

College students from these areas can access the offer by visiting www.myunidays.com or downloading the Unidays app for iPhone and Android devices.

Unidays innovation vice-president Marisa Allan said: “We recently surveyed over 1,800 Unidays members in the US who told us they spend the majority of their money on food after tuition and bills.

“That signalled to us how important it was to bring restaurants onto our platform. We’re thrilled that Bareburger has seized this opportunity and recognized that college students deserve fast, healthy food options that don’t sacrifice quality.”

Under the collaboration, Unidays plans to include distribution of geo-targeted emails to its student network in the Greater New York area.

The company has also created custom content across social stories including Instagram, Snapchat and Facebook to promote the partnership.

Bareburger chief marketing officer Nabeel Almagir said: “We wanted to show the hard-working, hungry Gen Z college students some love. Generating this buzz with this influential, engaged audience through our partnership with Unidays is a bonus we’re eternally grateful for.

“Unidays is the perfect partner to help us cater to this fast-growing community of students, who can then take advantage of the fresh, local and clean food they crave.”

Based in New York, Bareburger currently operates 44 locations in five countries offering a menu of organic burgers.

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Categories: Restaurant News

Boston Market launches Rotisserie Prime Rib steak offering

Eat Out Magazine - Wed, 2018-04-25 00:00

American fast casual restaurant chain Boston Market has launched a new rotisserie steak offering, Rotisserie Prime Rib.

Rotisserie Prime Rib is USDA choice, cooked in rotisserie ovens and served alongside fresh-baked cornbread and horseradish cream sauce.

Priced at $15.99 per meal, the limited edition steak is made available only on Wednesday, Friday and Sunday as a dinner option at participating locations across the country.

“We’re so much more than just rotisserie chicken experts today, we’re rotisserie everything experts.”

Boston Market marketing vice-president Tim Hartmann said: “From our trademark fresh, never frozen Rotisserie Chicken, all natural Rotisserie Turkey and Rotisserie Potatoes to our new Rotisserie Prime Rib, we’re so much more than just rotisserie chicken experts today, we’re rotisserie everything experts.”

The company has also introduced a new corporate logo reflecting its style of cooking.

The brand logo features ‘Rotisserie Kitchen’ at the centre of the Boston Market design with the same colour palette.

Boston Market operations and culinary vice-president Dan Ledgard said: “Using the rotisserie allows the product to be cooked at a lower temperature, which tenderises the meat, allows the moisture to set in and cooks evenly throughout.

“Slow, self-basting rotisserie cooking of our seasoned USDA Choice Prime Rib also gives a succulent, unparalleled flavour you just can’t find in a traditional prime rib restaurant.”

Headquartered in Colorado, Boston Market currently operates more than 450 locations across the US offering home style meals, chicken, turkey and USDA choice prime ribs.

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Categories: Restaurant News

ChefHero secures $12.6m in Series A funding

Eat Out Magazine - Wed, 2018-04-25 00:00

ChefHero, a digital marketplace for restaurants, has received $12.6m in Series A funding led by Accomplice.co.

The company will leverage the investment to grow its business and expand its footprint in select cities across North America.

Golden Venture Partners, Math Ventures and Precursor Ventures are the other investors who participated in the funding.

Golden Venture Partners spokesperson Ameet Shah said: “Restaurateurs have long been relegated to ordering supplies through late-night voicemails and manually comparing pricing.

“It’s smart technology with global appeal that fills a niche in a booming industry.”

“ChefHero digitises the buying and selling process on both the restaurant and supplier side to help save everyone time and money. It’s smart technology with global appeal that fills a niche in a booming industry.”

Apart from this, the company also plans to provide transparency in pricing on its platform by offering access to several establishments and vendors to enhance the way of business for local suppliers and restaurant owners.

Established in 2017, ChefHero currently serves caterers, restaurants, food trucks, coffee shops, pubs and bars to order food produce in bulk.

Companies such as StrangeLove, Flock Rotisserie and Paramount Fine Foods are using ChefHero to order food items including bread, meat, seafood, dairy products and kitchen supplies.

The company also caters the needs of small and mid-sized suppliers by providing access to hundreds of potential customers on its platform.

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Categories: Restaurant News

Dunkin’ Donuts names new digital and loyalty marketing vice-president

Eat Out Magazine - Wed, 2018-04-25 00:00

Dunkin’ Donuts (DD) has named Stephanie Meltzer-Paul as its US digital and loyalty marketing vice-president.

She will report to Dunkin’ Donuts US chief marketing officer Tony Weisman and will join the company in early May this year.

After joining the restaurant chain, Meltzer-Paul will be responsible for leading the DD Perks loyalty platform, expanding On-the-Go Mobile Ordering, and strengthening the brand’s strategic partnerships.

Weisman said: “Stephanie is a talented business leader who has excelled at delivering exponential customer growth, retention and revenue generation through best-in-class marketing strategies, and we are thrilled to have her head up our digital and loyalty marketing efforts.

“This is a very exciting time in the evolution of the Dunkin’ Donuts brand, and we believe Stephanie is exactly the right person to help us further engage with our customers, including building on the strength of our DD Perks program, one of the fastest growing loyalty programs in the quick service restaurant industry.”

Before joining Dunkin, Meltzer-Paul worked with BJ’s Wholesale Club as member engagement and loyalty vice-president and was responsible for developing marketing strategy for My BJ’s Perks Programme and customer relationship management efforts.

She also held different senior level positions including global loyalty marketing senior director in Starwood Hotels & Resorts, marketing, loyalty and communications director in American Express, and a role in marketing and customer acquisition department in Time.

Meltzer-Paul said: “I am excited to join Dunkin’ Donuts and look forward to leading the digital marketing and loyalty team.

“This is a brand renowned for its digital technology innovation, and I can’t wait to be part of the efforts to deepen our customer relationships and make Dunkin’ Donuts ever more convenient for guests.”

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Categories: Restaurant News

LevelUp and honeygrow launch food ordering platform

Eat Out Magazine - Wed, 2018-04-25 00:00

American mobile ordering and payments platform LevelUp has partnered with restaurant concept honeygrow to launch a food ordering platform.

The online ordering platform is designed for the restaurant chain’s minigrow brand, which allows customers to order food from the brand’s locations in New York and Chicago.

Honeygrow CEO and founder Justin Rosenberg said: “Our goal was simple: create one app for two concepts, honeygrow and minigrow, while having the capability to do all the fun stuff that we’ve been dying to do for years, while exploring other fun, creative ways to best engage our guests in ways not seen before.”

“We immediately understood the importance of providing an integrated rewards experience that spanned web ordering, mobile ordering, and in-store experiences.”

Honeygrow will launch a redesigned app and loyalty programme for the online ordering platform available for all its locations in the US later this year.

Apart from the launch, the company is planning to open two new minigrow locations in Boston on 27 April and 1 May this year.

LevelUp client services and account management director Emma Beckerle said: “When we started working with honeygrow, we immediately understood the importance of providing an integrated rewards experience that spanned web ordering, mobile ordering, and in-store experiences.

“We’re proud to have built a beautiful web ordering, mobile and in-store interaction for honeygrow and can’t wait to see guests using it.”

Founded by Justin Rosenberg, the restaurant chain offers customisable stir-fries, salads, honeybars and cold pressed juices in 25 honeygrow and four minigrow locations in the US.

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Categories: Restaurant News

Deliveroo launches scheme to help restaurants deal with industry challenges

Eat Out Magazine - Tue, 2018-04-24 09:46

Deliveroo, a leading on-demand food delivery company, has launched a support site for restaurants to help them reduce everyday business expenses.

The company has also unveiled a new portal offering restaurant staff benefits and discounts to boost staff retention. The brand new Deliveroo restaurant perks website is part of efforts from Deliveroo to broaden its offer to restaurants beyond just the increased sales and revenue associated with listing on the platform.

At at time when restaurants have seen costs increase across their industry and many have found it tough to retain staff, Deliveroo is using its scale to negotiate favourable rates and discounts to benefit the wide range of restaurant it works with.

Offers available to 10,000 of Deliveroo’s restaurant partners include:

• Up to 5% off green energy bills negotiated and waived broker fees
• Up to 28% discounts on job advertisement boards, reduced fees for using temps and preferential rates for specialist recruitment firms
• Up to 10% off printing services, restaurant wifi discount plus discounts in areas such as business rate reviews.

Many restaurants are concerned about staff retention. According to an Institute of Hospitality survey last year, 93% of operators already struggle to recruit new staff and a quarter have seen an increase in staff turnover. A survey by Deliveroo of its restaurant partners has revealed that they see a shortage of Labour as the biggest single barrier to business growth.

Through a new Deliveroo funded scheme:

• Exclusive restaurant partners will get access to a restaurant staff benefits portal provided by WRKIT – one of the UK’s leading employee engagement providers
• Employees can save between £300 – £500 per year through big savings on everyday expenses and luxury treats including: cinema tickets, meals out, travel, gyms, high-street brands and much more
• Restaurants will also receive up to 25% off training courses in areas such as food safety, supplier management and nutrition through the new Deliveroo perks website

The site and staff discounts are available to all restaurants who partner with Deliveroo but some perks are either only available or available at a better rate for restaurants that exclusively partner with Deliveroo.

Commenting, Dan Warne, Deliveroo UK managing director, said: “Deliveroo is passionate about food and we therefore want to help great restaurants to grow. We have been working with restaurants to understand what would help their businesses and we are proud to announce a package of support that will cut their day-to-day costs, meaning they can focus on what matters: producing amazing food.

“Deliveroo is all about bringing amazing food to customers, whenever and wherever they want it. By helping restaurants we will be able to deliver even more new and exciting meals to people.

“I’m really pleased that we are going to be able to give something more back to restaurant staff, who might not otherwise have access to the kinds of reward schemes staff in other industries benefit from.”

The discounts and perks offered by Deliveroo are in addition to the increased revenue restaurants gain from working with the food delivery platform. According to research, restaurants who partner with Deliveroo see their revenue increase by up to 30% helping them and their suppliers grow. Since launching in the UK five years ago, Deliveroo has helped create 7,200 jobs across the restaurant industry and increased revenues of restaurants and their wider supply chain by £460 million over the past year, according to analysis by Capital Economics.

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Categories: Restaurant News

Pizza Hut management team acquires business from Rutland Partners

Eat Out Magazine - Tue, 2018-04-24 00:00

Pizza Hut Restaurants UK’s management team led by CEO Jens Hofma has acquired the business from British private equity firm Rutland Partners, following conclusion of an investment for Rutland Fund II.

The restaurant chain has reported decline in sales for a long period following its spin-off from the US franchisor and the UK parent, which led to the sale process.

Acquired in November 2012 from Yum Brands, the private equity firm invested £60m to revamp the restaurant chain and expand the menu offered in the restaurant.

Rutland managing partner Nick Morrill said: “Our investment in Pizza Hut Restaurants, in support of Jens Hofma and his team, has been exciting and highly rewarding in an extremely competitive sector.

“They have been an outstanding team to work with and we are delighted to share this successful transition with them.

“The investment has been typical of a Rutland deal and strong evidence to our investors of our ability to deploy a weight of capital in complex circumstances and drive attractive returns. We wish Jens and his team every success going forward.”

Following the acquisition, the current management team of Pizza Hut UK will continue to own and operate the business with financial support from Pricoa Capital Group.

Morrill along with Tristan Craddock and Jason Birt led Rutland during the sale process.

Hofma said: “As we take control of the next stage, our mission remains unchanged: to be the most loved place to eat and work, and I’m delighted with the funding and backing Pricoa Capital Group is providing to allow that to be possible and for the partnership we continue to enjoy with the wider Yum business.

“We have only got to where we are today because of the great team of people that work for us and with us. Across our estate the passion and dedication of our team members is phenomenal and they will continue to remain at the heart of our business strategy as we move forwards.”

Pizza Hut UK currently owns and operates more than 260 locations in the country.

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Categories: Restaurant News