TUCO Ltd.
Charlotte Gowers

Charlotte Gowers

Friday, 15 December 2017 10:19

Pricing Bulletin 01/12/17 - 15/12/17

Please note there is revised pricing on the following agreements

Alcohol

 

Catering Disposables & Kitchen Chemicals

 

Confectionery

 

Frozen & Chilled

 

Fruit & Veg

Grocery

 

Milk & Bread

 

Soft Drinks

 

Please note there are updated product files for the below suppliers                                                       

 

Alcohol                               

 

Catering Disposables & Kitchen Chemicals    

 

Catering Light & Heavy Equipment                                                          

 

Frozen & Chilled                                                             

  • Bidfood                                      

 

Grocery                                                               

 

Meat & Poultry                                                

  • Althams                              

                                                                                                                   

For all new promotions visit dedicated promotions website page.                                                    

 

New documents

Its Lolly and Institute of Hospitality uncover alarming findings in relation to the impact of upcoming legislation


According to a survey(1) conducted by Its Lolly, the EPoS and payment solution specialist and The Institute of Hospitality (IOH), one third (33 per cent) of the hospitality sector is still unaware of the upcoming GDPR legislation.

General Data Protection (GDPR) is a regulation intended to strengthen and unify data protection for all individuals within the European Union (EU). It aims primarily to give control back to citizens and residents over their personal data and to simplify the regulatory environment (2).

The survey also uncovered that nearly three quarters (73 per cent) of those surveyed wouldn't know what to do if customers requested details of the data being held about them. And half (50 per cent) of respondents said they were not aware of how their methods of personal data processing will be impacted under the new regulations.

Alarmingly, 40 per cent of respondents are unsure as to whether their operational data is safely backed up. However, on a more encouraging note, more than half (57 per cent) of hospitality providers are confident in the systems they have in place.

Peter Moore, CEO of Its Lolly, said: "A number of the findings uncovered in the survey are alarming given organisations of every size are going to be affected by the GDPR legislation. This will include small hospitality providers with fewer in-house legal and IT resources.

"GDPR is only around the corner. It is time to take action and get to grips with your data - before it becomes too late. The fines are high, up to 20000000 EUR or up to four per cent of the annual worldwide turnover of the preceding financial year in case of an enterprise, whichever is greater(3)."

Peter Ducker, chief executive at the Institute of Hospitality, added: "Getting ready for GDPR is a good opportunity for operators to spring-clean their databases. You will be surprised by how much data you hold – about customers, employees and suppliers - that is old, out-of-date or of no benefit to the business at all. That's the first step. Then it's an opportunity to get in touch with your customers and forge a new and more meaningful relationship with them."

In order to get ready for GDPR, companies must:

  • Review the types of personal data currently held on file (paper, audio or digital formats);
  • Identify lawful grounds for collecting the data;
  • Identify how the data can be kept correct and up-to-date;
  • Identify redundant or erroneous data to cull, and
  • Make a plan as to how ALL of this data is going to be kept secure.


(1) The survey opened on 3rd October 2017, 120 hospitality sector respondents
(2) https://en.wikipedia.org/wiki/General_Data_Protection_Regulation
(3) https://en.wikipedia.org/wiki/General_Data_Protection_Regulation#Data_breaches

Millennial seafood shoppers are most likely to choose ecolabelled fish than those older, while all shoppers’ spend on sustainable seafood has increased for a fourth year running, according to a report released by the Marine Stewardship Council (MSC).

Not only are UK consumers spending more on sustainable seafood, it’s the millennials that have the strongest preference[1] - with 52% of 18-34 year olds stating they prefer to choose ecolabelled fish and seafood. That’s in comparison to 37% of those over 55 years old in the UK. By choosing seafood with the blue MSC label shoppers are helping to protect oceans, livelihoods and fish for the future. 

Shoppers’ spend on seafood in carrying the MSC ecolabel in the UK exceeded half a billion pounds (£754m)[2] in the year 2016/17, a 29% increase on the £403m spent from the previous year 2015/16. That means £1 out of every £5 spent in UK supermarkets on seafood went on MSC certified sustainable fish, helping ensure the ocean’s health.

The figures, part a recent MSC report “From sustainable fishers to seafood lovers," confirms MSC certified products are increasing 20% year on year - this increased choice has had an enormous impact on shopping habits. The MSC label can be found on a wide range of products from fresh, frozen and tinned fish to pet food, fish oil health supplements and baby food.

More brands and retailers are choosing to use the MSC label than ever before; Sainsbury’s leads the way in the UK, offering over 200 certified products – more MSC labelled products than any other national retailer worldwide. It is closely followed by Waitrose, Tesco (who introduced the blue label to over 600 fishmonger’s counters across country this year), Lidl, Aldi and Birds Eye.

The millennial generation is shaping the ‘eating out’ sector; it’s also become fastest growing customer segment within the hospitality industry[3]. Leading restaurants such as Wahaca and McDonald’s, and even stores such as Ikea continue to make the commitment to certified sustainable seafood for their eco-conscious diners. Fish and chip shops are also upping their green credentials with now over 100 chippies in the UK using the ‘blue fish label’ on their fish, assuring customers that it’s been caught responsibly.

Danielle Pinnington, MD at shopper research agency, Shoppercentric, says: “It is encouraging that millennials are demonstrating the kinds of attitudes that will push suppliers and retailers to take ethical sourcing seriously. There is plenty of evidence emerging that the younger generation of shoppers are interested in the provenance and ethics of the products they are buying.”

Toby Middleton, UK Programme Director for MSC says: “The fact is that UK shoppers value sustainable credentials above price and brand. We are delighted that the younger generation care about sustainable seafood – they are the shoppers of the future. With this year’s increase of restaurants, brands, and supermarkets using the MSC blue fish label, we can all help to drive sustainable fishing.”

Educating consumers and increasing public understanding of sustainable seafood is a vital part of MSC’s plans for 2018, says the report. Next year will see the launch of its ‘Keep it Wild – choose the blue fish’ campaign across the UK, that aims to reach consumers through joint partnerships, ambassadors and storytelling.

The report also outlines the MSC’s plans for the future, including an ambitious target to engage 20% of marine catch by 2020.  Choosing MSC labelled seafood from fisheries, supermarkets, brands and restaurants helps to protect the life in our oceans for generations to come by ensuring sustainable fish that can be traced back to its source.

Read the MSC’s Annual Report: The MSC at 20. Wild. Certified. Sustainable

The Speciality Coffee Association (SCA) has awarded all three of Matthew Algie’s training centres with its prestigious Premier Training Campus accreditation, making Matthew Algie not only one of the first members to have joined the SCAE, as it was formerly known, but also the first coffee roaster to have accredited training centres in both the UK and Ireland - and first to hold multisite Premier Training Campuses in Europe.

Located in Glasgow, London and Dublin, each of the training centres has consistently demonstrated compliance with the SCA’s standards of excellence in terms of their provision of educational and learning environments, high-end training equipment and facilities.

The SCA is the world’s leading professional organisation promoting excellence in quality coffee and draws together professionals from all aspects of the coffee industry. The coffee skills programme aims to improve global coffee standards through furthering knowledge and education and consists of a number of different modules.

Caroline Carter, Head of Training at Matthew Algie, commented: “The best operators understand the importance of investing in a barista’s coffee journey. They know that great coffee requires more than just great beans and equipment. Our training courses help baristas to develop a sound understanding of sourcing, production, taste and brewing. And crucially, our 30-strong team of trainers help instil the knowledge, passion and delivery that sits at the heart of the most successful coffee businesses. To date we have trained over 50,000 baristas and we look forward to taking the next step in our training evolution together with SCA.”

Owen Thom, Training and Quality representative at the SCA, said, “We are delighted to be working with Matthew Algie, our long-time partner and the first multisite Premier Training Campus. Their commitment to excellence means that the SCA’s new Coffee Skills Program will be taught to coffee professionals across the UK and Ireland by the some of the best coffee educators in the world.”

As part of the SCA Barista Skills Program, Matthew Algie now offers a number of specialist modules in three learning stages: Foundation, Intermediate and Professional, each of which count towards the SCA Diploma.

For further information on Matthew Algie’s coffee schools and training programmes visit www.matthewalgie.com/training

For further information on the Speciality Coffee Association visit https://sca.coffee/ 

Monday, 20 November 2017 10:00

Pricing Bulletin 06/11/17 - 17/11/17

Please note there is revised pricing on the following agreements

               

Alcohol                                                

  • Molson Coors                              

 

Confectionery                                                  

  • Palmer & Harvey                                             

 

Fruit & Veg                                                        

 

Grocery                                                               

  • Fife Creamery                                   

 

Hot Beverage                                                   

  • Cafeology                                                           

 

Innovative Food Concepts                                                           

 

Milk & Bread                                                     

  • Wrights Dairies                                                 

 

Sandwiches                                                       

  • Adelie (Daily Bread)                                       
  • Raynor Foods                                   
  • Simply Lunch                                     

                                                               

Please note there are amended product files for the below suppliers                                                       

                                                               

Alcohol                                                

  • LWC                                                      

 

Catering Disposables & Kitchen Chemicals                                                            

  • All Purpose                                        

 

Catering Light & Heavy Equipment                                                          

 

Frozen & Chilled                                                              

  • KFF                                        

 

Fruit & Veg                                                        

 

Grocery                                                               

  • KFF                                        

 

Meat & Poultry                                                

  • Althams                              

 

Milk & Bread                                                     

 

Sandwiches                                                       

  • Tiffin                                     

 

Soft Drinks                                                         

  • Coca Cola                                            

 

For all new promotions visit dedicated promotions website page.                                                    

 

New documents

Importance of Breakfast

The 11th Key Global Food & Beverage Trend is The Importance of Breakfast

 

Mega Trend Description

Breakfast continues to be the most popular meal of the day among Millennials and Gen Z – and least of all in the morning. More and more all-day breakfasts and brunch establishments are popping up across the globe. But it’s a far cry from the full English. Think eggs pimped with truffle oil or hollandaise, brightly coloured porridge laden with superfoods, or exotic versions of the meal from around the world.  Good looking, packed with nutrients, and capable of reaching the ultimate heights of deliciousness, it’s no wonder we can’t get enough of the most important meal of the day.

 

How this Resonates with the Younger Generation?

  • More than half (54%) of Canadian consumers aged 18-34 eat breakfast while commuting and 3 in 5 (60%) consumers under 45 report that they eat breakfast while at work or school (Mintel, Sept 2016)
  • Under 45’s show greater interest in breakfast foods high in protein (52%), with added vitamins (27%), infused with omega-3 (25%), and all-natural food options (43%). Canadian Millennials (aged 18-34), in particular, tend to look for breakfast foods that fuel physical activity or brain power for studying as they show a higher interest in specialised breakfast meals (27%) and in fortified breakfast foods with nutritional benefits (34%) (Mintel, Sept 2016)
  • Only 25% of Millennials and Gen Z eat three square meals an day and 75% are eating some kind of snack in a typical week day. On the weekend, consumption of night time snacks dessert and brunch increase (YPulse, 2017)

 

Sub Trends

  • Eggs-ellent
  • Breakfast 24/7
  • Premium Porridge
  • Breakfast World Fare

 

Read the full Global Food & Beverage Trends Report here.

Thursday, 16 November 2017 08:00

Gastrophysics

gastrophysics

 

The field of Gastrophysics is paving the way for the future of dining experiences and menu design. We are not only looking at how food is being put together on the plate but also how each step on the sensory journey comes together to create the dining experience.


At the end of this course, participants will:

  • Understand the science and research of Gastrophysics which brings together Chefs, psychologists and neurologists
  • Have ideas on how to apply sensory research into experience design
  • Understand how our senses can alter our perception of flavour
  • Find creative and unique ways to design new menus
  • Experience one of London’s most sought after sensory dining experiences

For full details of this study tour and how to book please click here.

This Christmas as Alcohol Consumption Declines

 Britvic Adult Socialising

Brand new research from Britvic reveals that almost half of consumers (45%) are set to buy more soft drinks at Christmas as figures show that over a fifth (21%) plan to drink less alcohol.  With 37% also planning to spend more on soft drinks at Christmas than previous years, increasing to over half (56%) of consumers aged 16-24, seasonal soft drinks sales are set to soar this Christmas and Britvic is advising leisure operators to be prepared.

The research, conducted by Censuswide UK, also indicates that of those consumers planning to reduce their alcohol consumption this Christmas, 39% now drink less alcohol all year round, increasing to 41% in those aged 25-34 and to 46% in those aged 55+.  While there is clearly a seasonal sales opportunity that operators need to be prepared for, with figures showing a big decline in alcohol consumption all year round, it’s also important to stock a dynamic range of soft drinks throughout the year to cater for this growing consumer interest in soft drinks.

Interestingly, figures revealed that for over half (54%) of those that will be drinking alcohol this Christmas, the tipple of choice will be spirits.  With over three in five (63%) of spirits drinkers using mixers, ensuring the bar is fully stocked with an enticing and great tasting selection ideal for mixing, like Britvic’s range of Mixers and Juices, will be key to capitalising on this seasonal sales opportunity.  As interest in premium spirits continues to rise, offering the right mixer to perfectly complement and balance the flavour is now just as important as the spirit.  Having recently been awarded a prestigious International Taste & Quality Institute Three-Star Superior Taste Award, Britvic’s Indian Tonic Water is the perfect product to allow operators to do just that.

The results also showed that almost a quarter (21%) of consumers don’t think there are enough premium soft drinks to choose from.  This increases to 27% amongst those aged 25-34 and highlights a major gap in the market that operators can fill by stocking premium ranges such as J2O Spritz to make their sales sparkle this Christmas. 

  

Russell Goldman, Commercial Director, Licensed and Foodservice at Britvic, commented: “It’s clear from our research that there’s going to be a real shift towards moderate drinking this Christmas and as a result, there is likely to be a high demand for soft drinks throughout the season.  Offering a range of inspiring serves and using products like Teisseire to create sensational experiences for customers, both with and without alcohol, will enable leisure operators to cater for this peak in demand over the festive period.”

Tuesday, 14 November 2017 08:00

Vanilla Black

A Day of Inspiration for Vegetarian Menus with a talk from Andrew Dargue

vanilla black

Dont miss out on the opportunity to hear from Andrew Dargue, the founder and chef proprietor will talk about the Vanilla Black story which is truly inspirational.

 

Each delegate will be given a small goody bag of unusual ingredients that feature on the Vanilla Black menu.

 

Click HERE for further details and how to book on this very popular Study Tour.

Thursday, 09 November 2017 08:00

Value for Money Reports

VFM sm

 

As the UK’s professional body for university and college catering, we work in a number of different ways to enable our members to develop and achieve sustainability in every sense of the word. Our framework agreements continue to play a vital role in enabling institutions to achieve value for money and over last financial year secured more than £8.6m in cost savings. This was shown in the personalised Value for Money Reports, which all our Full Members received this week.

TUCO members are benefitting from being part of a network with ever more opportunities to learn from peers and draw on insight at home and abroad. Our summer and winter conferences go from strength to strength and the TUCO Competitions have grown into a highly respected showcase for the talent found across in-house catering teams.

Over the last two years TUCO Academy has come to the fore, providing a growing range of courses both site based and online. The Academy is also now playing a leading role in shaping and delivering our popular programme of study tours. As with all aspects of TUCO’s work, our success stems from having a highly engaged membership, whether it’s through our regional groups or conferences. By working together, we can equip in-house catering departments with the skills, insight and tools to continue to thrive.

If you’ve not received your report or you have any queries please contact: This email address is being protected from spambots. You need JavaScript enabled to view it.  

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