Members’ News

September 2022

“Ordering-in” now part of Brits weekly mealtime routine #

New research from KAM - in partnership with e-commerce provider Slerp - suggests that the phenomenal growth in demand for “ordering in” seen during the pandemic has resulted in long-term changes to consumer dining behaviour, creating a “new normal” where millions of Brits now order take-away and delivery direct from their favourite hospitality brands as part of their regular weekly routine.
The research found that 22 million Brits now order a take-away or delivery from a restaurant or pub at least once a week. 34% admit to ordering as part of their regular weekday dining and 62% regularly order-in as a “weekend treat.” Generation Z and young families are ordering-in most frequently.
Katie Jenkins, Marketing Director at KAM comments: “More like our American neighbours, Brits now take a multi-channel approach to dining, not only eating on-premise but also regularly embracing ‘at-home’ offerings as part of how we feed ourselves and our families. Take-aways and meal delivery is now locked in as an established part of Brits mealtime routine.”
The research found that the majority of online food orders are likely to come from existing customers with 2-in-3 respondents admitting they prefer to order from places that they know and love, with only 30% saying that they actively liked to explore and try new places. 74% of respondents indicate that they order-in to replace cooking at home, not to replace eating out occasions.
A concern for many hospitality operators has been the impact that take-aways and home delivery might have of their on-premise operations. Will people order delivery to replace dining out? Reassuringly, it seems the answer is no. Offering take-away and delivery is without a doubt enabling venues to feed their customers on more occasions” comments Jenkins.
Despite many consumers still ordering via marketplace apps such as Deliveroo, Just Eat and Uber Eats, 62% said they’d rather order directly from a restaurant or pub, with 1-in-4 consumers saying they expect to download a restaurant/pub specific app in the future.
And no surprise that the ordering process itself is a key driver of where people are turning for their take-aways and meal deliveries. The online experience will impact physical footfall too with almost half of people (46%) stating that a positive online ordering experience would make them more likely to visit a venue in person.
Loyalty points also have a significant impact on where consumers order: 84% said they’d be more likely to order direct from a restaurant/pub if a loyalty programme was available, and 1/3 stated they’d definitely spend more in order to secure points.
JP Then, Founder, Slerp: “The hospitality sector is facing massive headwinds but there remains opportunity for operators who are listening to customers and embracing an omni-channel approach. The stats don’t lie - d2c combined with loyalty should be part of the proposition as customers want it and they are telling us so.”
A year ago, consumer demand was significant with 9-in-10 consumers saying they wanted the restaurant and pub brands which they’d had in their homes during lockdowns to continue offering ‘at-home’ solutions after Covid restrictions lift. That demand hasn’t waned, with 89% saying they have ordered direct via a hospitality's own website, app or social channels in the past 12 months. KAM suggests in order to capitalise on this cemented demand, operators must not sit still and need to continue to evolve their online offering.
KAM and Slerp have partnered to create a free e-book for operators highlighting the key findings from the research and opportunities to grow their “order-in” sales. Download it here.

Make Lunchtime sublime with Urban Eat's new sub rolls #

The UK’s most-loved sandwich brand is back with the first in a pipeline of new-and-improved lunchtime eats; Urban Eat Sub Rolls. The scrumptious rolls, which come with three different fillings, are available across travel, convenience, education, contract caterer and foodservice channels from today.

The truly sublime (see what we did there?) range comprises:
A new, perfected recipe for the existing, and best-selling, Ham & Cheese sub, made with smoked ham and creamy cheddar and topped with mayonnaise
Brand new Chicken Salad, made with sliced chicken breast, lettuce, tomato, and cucumber with a lemon mayonnaise

Another new addition – Tuna Crunch – the classic tuna and mayonnaise combo with added crunch and flavour thanks to cucumber, sweetcorn, onion, and red pepperUrban Eat, which is part of Fresh Food for Now Company and owned by Samworth Brothers Limited, has also introduced a new, improved roll for the range. Not only is it larger and more sumptuously soft than before, but it’s also glaze-topped for a deliciously satisfying eat.

Abigail Ehoff, Brand Manager at Urban Eat, said: “The food to go sector is showing great signs of recovery with more of us out and about, so we’re delighted to bring our higher-quality sub range to market ahead of a great summer!

“This launch is also just the beginning. We’ve been busy working behind the scenes to take our full portfolio from good to great, and we can’t wait to reveal all soon. Watch this space…

Operators can contact the Fresh Food For Now Company sales team on 0116 236 1640 or email Alternatively, submit a request via the Urban Eat website:

Scottish Consumers expect businesses to be focussed on Sustainability #

New research from digital and data experts TWC, in collaboration with the Scottish Wholesale Association (SWA), has revealed that Scottish consumers feel particularly strongly that retailers that don’t back sustainability will lose out.
The research will be further analysed and shared in a breakfast briefing webinar - ‘Sustainability and the Scottish Consumer’ - hosted by SWA and presented by Sarah Coleman, Director of Communications at TWC, on Tuesday 13 September, 9:00-9:30am. Registration can be made here:
The TWC Trends research was conducted in June 2022 and showed that 63% of Scottish consumers agreed that retailers who don’t take sustainability or environmental issues seriously are likely to lose out in the future. This was higher than the figure for the total UK, at 54%.
Interestingly, 27% of Scottish consumers agreed that environmental and sustainability issues are influencing where they shop for groceries – but this represents a significant drop vs. TWC Trends Autumn 2021, at which time 38% of Scots agreed.
It appears that there is a high expectation that irrespective of their own actions, consumers expect businesses to be focused on sustainability – with 63% of Scottish consumers agreeing that all companies should be focussed on their environmental impact.
The bottom line, particularly during the current cost-of-living crisis, is that many consumers are unwilling – or unable – to pay extra for sustainability benefits. Half of the consumers surveyed agreed that they want to make sustainable choices, but they are not willing to pay extra for this benefit.
Interestingly, consumers aged 55+ and those without children were most likely to agree to this statement and yet the research also highlighted these groups as the least likely to be struggling financially at the current time. This could suggest that it’s not just about being able to afford to pay a premium, but that some consumers are simply unwilling to pay more for this benefit, putting a greater onus on businesses to absorb any additional costs.
Colin Smith, Chief Executive, SWA, said:
The research is very interesting as it clearly shows consumers are ever more conscious that change is required and businesses need to be more sustainable. However, if consumers are unwilling to pay for such investment, what does this mean for retailers and the wholesalers that supply them? Our breakfast briefing will look at this and discuss who will ultimately end up paying?
The TWC Trends Summer Edition 2022 series is based on the views and sentiments of over 1,000 consumers across the UK, plus a boosted sample for Scotland of 400 consumers. The research was conducted 14-18 June 2022.

New innovative pop-up catering solution launches to the Education sector #

Following feedback from UK-wide education caterers, who shared that cost, speed of service, health and sustainability are priority areas, a new moveable pop-up catering solution has launched to the sector – Kitchen ’72.
The insights, gathered by leading food wholesaler and catering provider Creed Foodservice, shone a light on what solutions education caterers are seeking from their foodservice partners, as they face squeezed budgets, rising food prices, pressured serving times and increasing health and sustainability targets. 
Emma Jukes, Creed’s Education Sector Specialist, says: “There are over 9million children in UK schools – up 88,000 since last year. Just under a quarter (22.5%) are eligible for free school meals. Schools will receive £2.41 for each Universal infant free school meal taken and the value of a standard free school meal is £2.47. With food prices soaring it doesn’t take a rocket scientist to realise budgets are being seriously squeezed.
“So much of the feedback we receive from schools is around the struggle to balance costs. The education sector needs our support more than ever in providing solutions that tick the boxes of taste, quality, health, are on-trend, quick to serve and are compliant with standards – whilst coming within the ever-important margins
Kitchen ’72, fondly named after the year Creed Foodservice was founded, taps into the street food and food-to-go market – set to be worth £23.5bn in 2022[2] – offering grab & go marinated chicken food boxes. Creed’s expert team of development chefs, as well as Celebrity Masterchef winner and Creed’s Non-Executive Director, Phil Vickery MBE, developed nutritionally balanced recipes based around five fierce global marinade flavours – BBQ, Satay, Tandoori, Mexican and Chermoula. Each box is served with either a tortilla wrap or rice, marinated chicken, a side of slaw and finished with a drizzle of sauces.
Creed has trialled the new concept in various schools up and down the country, serving hundreds of students at lunch time. A student from one of the schools that trialled Kitchen ’72, said: “The food was delicious. If this was served in a restaurant I’d mark it six out of five!” 
Gary Stewart, Founder of Catering Management Consultants (CMC), who provide in-house management support within the education sector, says:

One of the positives of this concept is the recipes are based on very affordable ingredients but the finished product looks like it’s worth far more. The food itself looks really appetising, the portion sizes are really good, the Vegware packaging is sustainable and the branding is eye catching.
Emma Jukes continues: “Secondary school students have the power to vote with their feet. If the food and drink on offer in school isn’t appealing to them, many have plenty of choices from eateries on nearby high streets, or could choose to bring a packed lunch. Tapping into food trends that younger audiences will have seen on the high street or on social media, such as street food, means students are more likely to stay on-site – helping to boost catering revenue. Not only this but it also meets school nutritional standards, so a win win.”
Speed of service is another factor that comes up consistently when we speak to catering teams. Many schools have to feed hundreds, sometimes thousands, of students in a 30-40 minute window. Serving quickly and efficiently, to ensure students aren’t wasting precious time stuck in a huge queue, allowing them time to actually eat and enjoy their lunch, is key. Quite often the more exciting, appealing food concepts can result in lengthier serving times. Kitchen ’72 enables kitchens to serve 15 meals in one minute – which equates to 600 pupils over a 40 minute lunch break. It can also be set up anywhere and isn’t restricted to just the main dining area.”
Gary Stewart continues: “We see hundreds of pupils pass through the dining areas in the schools we work with every lunch break. It’s incredibly busy. Having a pop-up food concept, that could be set up away from the main lunch hall so some of the footfall is diverted elsewhere, would really help manage the flow of students and mean queue times are reduced.”
Kitchen ’72 comes with accompanying POS and branding, which includes posters, window transfers and digital visuals to use on social media channels, as well as serving items including branded lining paper and box stickers. It is the full solution which can be set up anywhere in the school area.
Although marinated chicken is the first Kitchen ’72 concept to roll out, the versatile nature of the solution means it is rich for expansion in the future.
Emma Jukes shares: “The potential street food concepts of Kitchen ’72 are endless – a Mexican-inspired burrito bar, loaded American hot dogs, stackable burgers, Malaysian curries with sides – we could go on! The basic solution will remain; it will always be a pop-up station that will serve pupils quickly and come within budgets but we can roll out new recipes as and when. It will keep things fresh and exciting for schools.
To find out more about Creed Foodservice and Kitchen ’72 please visit: or email Emma Jukes, Education Sector Specialist at Creed Foodservice, on

GARDEN GOURMET and Manchester City champion plant-based options for fans, as a step towards reducing carbon emissions #

Garden Gourmet® are proud plant-based partners of Premier League Champions Manchester City and work together to promote plant-based eating across the Etihad Stadium. Food is one of the main contributors to an individual’s carbon footprint, and making a flex choice can have a positive impact. As a result, Manchester City plans to continue serving fans plant-based dishes as part of their match day catering offering, in line with their broader sustainability agenda.
Starting as a consumer trend, plant-based has gone mainstream with 92% of plant-based meals being eaten by non-vegans and 6 in 10 users now eat meat substitutes at least once a week. Global research shows that plant-based diets represent a major opportunity to reduce greenhouse gas emissions.
During the 2021/22 season, Manchester City worked with GARDEN GOURMET on an online plant-based cook-along and flexible eating webinar for chefs and operators, highlighting the importance and positive impact of making meat alternatives available stadium-wide. Served in hospitality and most concessions, fans can choose from delicious meat alternatives using GARDEN GOURMET products, including the Vegan Sensational Burger, Vegan Chilli Loaded Fries, Vegan Chilli Pizza, Vegan Chilli Nachos and Vegan Fillet Sub Roll, all at similar prices to their meat equivalents. Everywhere where a meal option is offered in General Admission, Man City offer a vegan alternative alongside. Typically, match day vegan sales average 10% of total product volume and rising.
Nestlé Professional’s Head of Food, Lynn Little, says:

Manchester City is leading the charge, taking a progressive approach to player nutrition, while at the same time seeking out ways to encourage plant-based dining among fans during Match Days.
“Our GARDEN GOURMET products were a big hit at the stadium last season, and we are delighted with the response from fans. We’re excited to continue working with Manchester City, helping them promote delicious flexitarian dining options as part of them achieving their sustainability targets
The GARDEN GOURMET team wanted to look deeper to see what impact fans choosing plant-based options could have on carbon emissions. According to the Plate Up for the Planet Carbon Calculator, when inputting the ingredients of the GARDEN GOURMET Sensational™ Burger consumed at Man City over the 2021/2022 season, this would be equivalent to just over 19,000kg CO2e saved when compared to beef equivalents typically consumed in the UK. This corresponds to just over 64,000 miles by car.
Figures were taken from sales of the GARDEN GOURMET Sensational™ Burger during the 2021/2022 season and calculating their CO2 emissions using the Vegan Society’s ‘Plate up for the Planet’. To ensure parity, CO2 emissions of their equivalent meat products were worked out using the same tool. The tool, which is funded by The University Caterers Organisation (TUCO), can be found at
For more information on GARDEN GOURMET, please visit: 

The Big Hospitality Expo to tackle NFTs, mental health and staff retention #

The Big Hospitality Expo, sponsored by Uber Eats, opens its doors for the first time later this month (Olympia London, 26th – 28th), and is set to establish itself as a mecca for restaurateurs and chefs, casual dining operators as well as pub, bar and street food operators.
Over the three days, alongside market leading and innovative exhibitors and products, The Big Hospitality Expo offers visitors access to data, insight, panels and presentations covering the latest trends impacting the UK hospitality market.
Three trends tackled during sessions at the show are NFTs, mental health and staff retention.
The emergence of NFTs has offered operators an additional revenue stream, with brands such as The Alchemist to Black Sheep Coffee finding ways to incorporate them. Find out whether NFTs are right for your business at the following session:
11:50, Tuesday 27 September 2022
NFTs: fad or the future?
Hot on the heels of their US hospitality counterparts, UK brands are now starting to explore NFTs (Non-fungible tokens) to see what value (if any) they hold. In this informative session, we discuss their relevance to UK operators - and the pros and cons of using them.         
Is staff wellbeing and retention a priority in your business? The UK hospitality industry is amidst a staffing crisis, with businesses under immense pressure to cope with high demand, whilst working under reduced capacity. As a result, staff retention is absolute critical to keeping operations moving. However, with staff under increased pressure, operators need to work harder to maintain staff wellbeing, putting a spotlight on mental health. Join the following sessions to understand how you can prioritise mental health and generate loyalty within the workforce:
14:30, Monday 26 September 2022
Putting staff before profit: prioritising positive mental health, hosted by Chef and Broadcaster, Rav Gill
Among the daily challenges of soaring costs and dwindling stock, it’s all too easy for personal mental health to fall by the wayside. Hear first-hand from hospitality professionals on why it matters and the personal cost of trying to do it all while bottling up difficult feelings. Get simple tips from our experts on how to build a more supportive workplace.
11:00, Tuesday 27 September 2022
Staying Power - Unlocking potential through training to build a loyal team
82% of employees agree that there’s less emphasis placed on training as they progress in their career. By focusing training only on new employees, businesses could be missing out on a golden opportunity to invest in their staff and benefit from a skilled and loyal workforce. Join this panel discussion with leaders from HR, recruitment and hospitality sectors to understand what the top talent of today is looking for from their careers and how to make this work for your business.
Julie Adlington, Exhibitions Marketing Director adds, “We are proud to announce a programme of content that covers the latest innovation hitting the UK hospitality industry, as well as covering the real topics and issues impacting businesses.”
To register for your free badge, visit:

Bestway Wholesale raises funds to help Pakistan #

Bestway Wholesale, whose family roots are firmly embedded in Pakistan, has announced immediate fundraising support for the victims of the devastating floods that are continuing to batter communities - thought to be the worst natural disaster to hit the country in recent memory.
Working with the Bestway Foundation, the Wholesale arm is collecting funds through depot collections and  The Foundation intends to work closely with world charities on the ground and deliver aid to those that need it the most through its support networks in Pakistan. 
Bestway Group, the country’s leading foreign investor, has announced financial and material support to the people of Pakistan of US$1.0 Million. The Group currently owns the United Bank Limited (the 2nd largest private bank in Pakistan) and Bestway Cement (the 2nd largest cement manufacturer in Pakistan).
Speaking of the disaster, Dawood Pervez, Managing Director for Bestway Wholesale – whose father Sir Anwar Pervez (Founder and Chairman of the Bestway Group), was born in Pakistan, says:
We are deeply saddened by the tragic loss of life and destruction that has been caused by this terrible flooding across Pakistan. 
“As a company which has retained its heritage and links to Pakistan to this day, we want to do all we can to support the recovery efforts and help those that need help the most.  We know how desperate the situation is right now before disease and further suffering sets in.
“With the significant investment already been made by Bestway Group, allows us to actively provide immediate relief; and by working in partnership with local businesses and financial institutions we are putting in place long term sustainable measures so that we can rehabilitate the masses effected by this national tragedy
We are now appealing to all our supply partners, friends, customers and colleagues to join with us and support this cause to help the people of Pakistan”.
It is estimated that the death toll in Pakistan has exceeded 1,000 since the monsoon rains began but hundreds of thousands more people have been left without homes or shelter, and many without food.  The figures continue to rise daily.
Pervez continues: 
We know Pakistan is already reeling from economic and political crises and for months the country has been suffering from double-digit inflation, driven by soaring food and fuel prices.
“Our Bestway Foundation is well-placed to support and help with this crisis – to date we have raised nearly £40m for charities across Pakistan and Europe and we are doing all we can, to ensure funds can be deployed swiftly to get aid to those who desperately need it
As part of its ongoing commitments, Bestway Group has to-date donated in excess of US$ 22.0 million to the health and education sectors in Pakistan. During the recent COVID pandemic the Group donated substantial sums to aid the relief activities.
For those wishing to donate to the Bestway Foundation fund-raising, please go to
To find out where the Bestway Wholesale depots are located, please click

Bestway Group has also announced that it is organising a fundraising dinner on the 23 September 2022 at a Central London venue with over 500 people expected to attend.

e-foods and Ghost Kitchens #

What are They?
In recent years, especially since the Covid-19 pandemic, there has been a huge rise in ghost kitchens (also known as cloud kitchens, dark kitchens, or shared kitchens), to meet the demand for home food deliveries. They have recently become a preferred method when starting a food business, as a replacement to a fully-fledged restaurant.

Ghost kitchens are a restaurant concept that allows consumers to order food cooked in a central kitchen, with no dine-in option and no visible storefront. Well known food businesses such as Uber, Deliveroo, and McDonalds have all launched their own ghost kitchen concept to meet the demand for food deliveries.

During lockdown, some restaurants were renting out their own kitchens to accommodate ghost kitchen businesses that needed their facilities, which created an extra source of income for those that were experiencing lower volume of business due to the pandemic.
What are the risks?
As with food delivery businesses, the food is prepared in a kitchen and delivered by a third-party service, which can take some control out of the business’s hands. The more parties that are involved in the food ordering process, the higher the risk of cross-contamination of allergies.

Without the face-to-face customer service, it can prove difficult to express the severity of certain allergies, so communication is especially important in a ghost kitchen concept. The delivery driver must be informed of any allergens and should ensure there are no traces of it on their hands when handling the food. They should also keep the allergen-free meal separate to the rest of the order.

If multiple establishments are using the same ghost kitchen to prepare food, all surfaces and workspaces need to be thoroughly cleaned down and disinfected to reduce the chance of cross-contamination of food. Any shared storage spaces will also need to be maintained as there is likely a higher risk of cross-contamination of allergens in a shared workspace.

What are the benefits?
There are many reasons that ghost kitchens are becoming increasingly popular with operators:

- It is a low-cost option as front-of-house labour and investments in real estate aren’t required.
- New businesses can launch a new concept in less time than if they were to open their own premises.
- Ghost kitchens are optimised for efficient deliveries with dedicated packaging areas.
- Overhead costs such as legal, utilities, and maintenance is already taken care of or shared amongst all ghost kitchen users which can help reduce business costs.

What are the challenges?
Ghost kitchens are expected to follow the same food safety protocols as traditional restaurants. However, as these businesses have multiple partners and work at such a fast pace, the traditional kitchen challenges may be heightened.

Ways to overcome these challenges include:
- Creating designated prep areas where meals can be made without the risk of contact from major food allergens.
- Use of correctly sanitised equipment to prepare ‘allergy-friendly’ foods and boxing meals in separate containers for delivery.
- Staff allergen training should be prioritised to protect your business and customers.
- Geography constraints: food needs to be delivered at optimal temperatures and freshly cooked, so a single location can typically only service a 3-5 mile radius. 

To find out more about our purchasing system and how partnering with us can save your business time and money, contact our Sales Director Steve Walker: / 07837212719.
For more industry news and system updates, sign up to our newsletter here.

FEA rescues member from costly post-Brexit customs dispute over refrigeration #

For many, navigating the post-Brexit customs landscape has been challenging. When the rules keep changing, trade associations like the Foodservice Equipment Association (FEA) can be invaluable as members face uncertainty and resistance when up against new and constantly-evolving legislation.

It was late June when an FEA member dealing in refrigeration ran into some trouble. A consignment of its equipment was held in UK customs. The reason? Non-compliance. The solution? Either return the refrigeration back to its country of origin or arrange for it to be sent to a licensed waste facility for destruction. With both options as costly as they were wasteful, the member was faced with a problem and no viable solution, and to make matters worse, there would likely be daily holding charges seeking help they contacted FEA.

The Association was quick to respond. By contacting the UK F-gas government office, FEA negotiated the partial release of the equipment. While this alone prevented additional storage costs, later the full consignment was released.

There’s a lot still being figured out when it comes to customs and trade between the EU and the UK right now,” says Keith Warren, Chief Executive of FEA. “Communication is of course vital, and this case perfectly illustrates how members can reach out to us for help. They aren’t alone in this, and nor are we.”

As a trade association operating within the UK, FEA works closely with its European counterpart, EFCEM (the European Federation of Catering Equipment Manufacturers). On investigation of the issue, it soon became apparent that there was misalignment between the EU and UK’s F-gas regulations in relation to the specific product type.  In this instance, both the FEA and EFCEM collaborated with the UK F-gas office to ensure the regulations were realigned.

While custom disputes have become perhaps more common post-Brexit, when problems like this occur, by working together, solutions can and will be found,” says Warren.  “FEA is thankful to the EFCEM and the UK F-gas office for helping us solve this particular issue for our member.

“While this particular instance has a happy ending, there is still work to be done. This case is not in isolation, and more may follow. Perhaps now more so than ever manufacturers and distributors within the hospitality sector will look to the support from associations like the FEA.

“This case highlights how valuable the work of trade associations can be and the support we can offer our members during difficult and potentially costly situations

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit 

Eat. Drink. Think. Kerry calls for improved industry collaboration to drive forward sustainable nutrition at Eat. Drink. Think foodservice summit #

Thought leaders and innovators from the food industry led discussions on the business case for sustainable nutrition, and provided inspiration and practical guidance on how to work towards a more sustainable sector model collectively 

·       Kerry unveiled new pan European research exploring the changing landscape for sustainability in foodservice; across the six markets surveyed, 71% of consumers say sustainability is important when choosing where to eat out 
·       A significant majority (81%) believe that foodservice outlets should do more to communicate what they are doing to protect people, the planet and society  
London, Wednesday 14th September 2022: Kerry, the world’s leading taste and nutrition company, has hosted a first of its kind summit for senior leaders from the foodservice sector, sharing new research, knowledge and insights into the importance of sustainability in the industry. The event unpacked the opportunity that exists to integrate sustainability, taste and health into a successful proposition for consumers.  
The event was hosted in London on Thursday 8th September and showcased Kerry’s new proprietary research, which looks at consumer sustainable nutrition needs, attitudes and decision-making barriers and drivers in foodservice when eating out of home. The qualitative and quantitative research examines the current reach of sustainable nutrition with consumers and shares actionable recommendations on how foodservice operators can integrate sustainability, indulgence and health into a winning proposition. With over half (55%) of consumers reporting that they are now eating more sustainably since the COVID-19 pandemic, foodservice has a central role to play in helping consumers make more informed, sustainable choices. 
Thought leaders from across the sector who provoked inspiring conversations throughout the day and included sustainable chefs and influencers Thomasina Miers, Arthur Potts-Dawson and Max La Manna, as well as innovative foodservice operators such as MAX Burger, Brakes, Guinness & innocent, as well as The Sustainable Restaurant Association, Nesta and Nutritics.  
Commenting on the findings, Daniel Sjogren, VP Foodservice at Kerry said: “To truly accelerate the creation of a world of sustainable nutrition, we need to make the business growth agenda and sustainability one conversation. Our industry needs to act now and provide healthier and more sustainable food and beverage offering, that deliver on taste expectations of consumers and ultimately are better for the planet and society.   People are integrating sustainability into their everyday choices and becoming significantly more proactive in living a more sustainable life. As a result, there are great opportunities for foodservice operators to respond to these new needs and expectations and grow their businesses successfully with a more sustainable model.” 
Key findings from the new research include:
·       Sustainable Tipping Point - for the first time the majority are clearly indicating strong sustainability preferences and displaying a sense of frustration around the difficulty in making more sustainable choices. 65% of consumers report that they are looking for sustainable options made easy, whether through more information or a greater range of options, so that they can feel more empowered to make the better, more sustainable choice. 
·       Deliciously Sustainable & Healthy - Taste is the most important factor  for people in OOH consumption. Many people still believe they may be missing out on deliciousness if they choose a more sustainable option. This serves as a strong reminder that consumers are unwilling to compromise. Always delivering a great taste promise is key for Foodservice to drive confidence in more sustainable options. 
·       Sustainably Healthy - The majority (59%) of consumers believe that sustainably sourced meals and drinks are healthier for you. And these foods, produced locally or in-season for example, are often considered to be higher quality and to deliver greater nutritional benefits. Nutritional claims are also becoming more important to the consumer than ever before, especially claims with low/reduced sugar content. Explicitly linking sustainability to healthier options could help drive demand. 
·       The Power of your menu - Drawing on behavioural science, a menu experiment was created with different menus labelling price or CO2 emissions or calorie content to demonstrate that these labels or visual nudges can impact consumer choices. Foodservice operators have an opportunity to drive sustainable choices through low-cost menu design interventions and message framing, especially given that consumers actively want the industry to make sustainable menu choices easier for them. 
·       The Sustainability Premium – There is a strong belief that acting sustainably comes at a cost, and there is willingness to pay more for sustainable food and drinks  with 51% agreeing that they are happy to pay more. Where there is a sustainability premium, consumers need a greater understanding of why it exists and the cost differential must be defendable and is clearly communicated.
Daniel Sjogren added: “Consumers want to see more sustainable choices on menus – that is what they are telling us. This summit and research insights helps us and our customers to better evolve the sustainable offerings and communications to meet consumers’ growing expectations without compromising on taste and nutrition.” 

I believe that our sustainability ambitions can be achieved if we embrace a more collaborative approach throughout the value chain of bringing food and beverages solutions to the consumers. At Kerry we are excited to partner with customers to bring this to life.” 

CGA to host tour of Manchester’s new and trend-setting venues in hospitality #

CGA by NielsenIQ will be hosting a walking tour of Manchester’s new and trendsetting hospitality venues on 22nd September 2022, providing the opportunity to connect with local operator colleagues and enjoy an afternoon of inspiration and innovation. 
CGA will be taking to the streets of Manchester in this year’s first annual Safari tour. The tour will include exploring and visiting new food and drink venues across the city, providing guests with a unique opportunity to network with On Premise experts and learn about emerging trends in food, drink and entertainment – supported by the latest CGA data and insights.  
The tour includes a CGA knowledge-share, meet and greets and introductions to operators, and the opportunity to sample food and drink that demonstrate the ingenuity, versatility, and individuality of Manchester’s hospitality sector – with all food and drink included throughout the tour.  
The event is designed for hospitality operating and marketing teams looking for inspiration and innovation to influence their own operations and brands.  
Karl Chessell, director – hospitality operators and food, said: “After a 2-year hiatus, we’re pleased to be offering CGA’s Safari tours to operators again. They are designed to take you behind the scenes, meet the people who are successful and understand the next trend before it hits the mainstream across major cities. With hands-on experience and opinions from local success stories, this is a great opportunity to build a rapport with industry entrepreneurs.”
CGA’s Manchester Safari
When: Thursday 22nd September 
Time: 2pm – until early evening 
Price: £295 per person - There is a discount for CGA data partners, please get in touch for further details.
All venues and confirmed timings will be released prior to the Manchester Safari.  
To learn more about CGA’s Manchester Safari tour, please email  

Costcutter Falkirk wins off trade Retailer of the Year at SLR Awards #

Bestway Wholesale, the UK’s largest independent food and drink wholesale, is delighted to announce that Costcutter Fresh in Falkirk has won Off Trade Retailer of the Year award at last week’s Scottish Local Retailer Awards. The store is run by Anand Cheema who joined the Costcutter brand at the beginning of the year.

This year marks the 20th anniversary of the awards - celebrating the very best of Scotland’s local retailing community and recognising their spectacular work in the communities and across the Scottish convenience sector.

Anand Cheema, who is the son of the CEO of the Scottish Grocers Federation, Dr Pete Cheema OBE, said:

We are delighted and very proud to have won this award. Our team in Scotland have worked passionately to support the local retailing sector, which has shone brighter than ever, and the collective efforts of our retail partners has helped us build a lasting positive legacy – an incredible achievement.”

At just 25 years old, Anand has already won multiple awards, including: Impulse Retailer of the Year award at the 2021 Asian Trader awards, Young Retailer of the Year at the 2021 Scottish Local Retailer Awards, Refit of the Year at the Scottish Local Retailer Awards, and Best New Store at the Scottish Grocer Awards.