in this issuebrakes-source.co.uk/assetfiles/publication1.pdfmarston’s plc plans to open its first...

Looking ahead to next year, Technomic has identified six trends that we believe will have a significant impact on the U.K. restaurant landscape. These trends span many categories, from expansion plans to menu developments to technological innovations. In this issue of U.K. Foodservice Digest, we will closely examine one of the trends that relates closely to the content in this issue covering Modern British cuisine, and we’ll analyse two trends that are currently shaping the foodservice environment in the U.K. as we roll into 2012.

Transforming British CuisineThe U.K.’s independent restaurants and celebrity chefs are reshaping traditional British fare into “New British” cuisine that uses a broader range of ingredients, flavours and preparation techniques. Traditional British dishes—like roast beef, Yorkshire pudding, Cornish pasties, steak and kidney pie, spotted dick, and fish and chips—are being kicked up a notch. We should expect to see an increased use of local ingredients and global influences, but these dishes will nevertheless maintain their simplicity and showcase their “Britishness.” Mat Follas (TV’s MasterChef of 2009 and chef/owner of The Wild Garlic) utilises local ingredients and even employs three foragers at his restaurant. He creates simple British dishes with flair, including a brill and mackerel ceviche served on a wooden block as a starter, and venison with rowan and blackberry sauce and smoked mashed potato as a main.

Technology Reshapes Patrons’ Dining ExperienceAs technology further pervades every aspect of consumers’ lives, operators are still finding ways to incorporate budding technologies into their restaurants’ concept and menu positioning in innovative ways. PizzaExpress, for example, has launched a free iPhone app that allows customers to pay their bill from the table at any time during their meal. Similarly, Starbucks U.K. plans to launch its mobile-payment app for iPhones and iPods systemwide in the spring. Also technologically reshaping diners’ experiences, Heston Blumenthal’s restaurant, The Fat Duck, serves a “Sound of the Sea” meal that comes with fish dishes and an iPod playing ocean sounds to enhance the experience. These new technologies reflect consumers’ desires for a faster order-and-pay service format as well as memorable away-from-home dining experiences.

Restaurants Race into RetailDue to the lingering effects of the national and global economic recession, operators are still trying to find ways to prosper beyond relying on dine-in dollars. One new revenue stream is selling products in the retail sector. Bodean’s signed a deal in May with supermarket chain Sainsbury’s to stock its barbecue sauce across 150 supermarkets in London. In July, Greggs started a limited trial to sell branded bake-at-home products at frozen-food retailer Iceland Foods. Likewise, in August, Gourmet Burger Kitchen introduced a range of its burgers in Waitrose supermarkets nationwide. We can expect to see an influx of take-home meals from both chain and independent restaurant brands in a variety of retail establishments. These value-driven meals could not only help offset poor restaurant sales but also provide a new venue and consumer market for restaurants’ food products.

►FROM MY PERSPECTIVE, these three trends give insight not only into menu and concept developments in the U.K. next year, but also into the minds of British consumers. Britons’ tastes and food priorities have evolved. Consumers seem more interested in having unique experiences when dining out as well as in having a variety of dining options.

Helping U.K. Executives

Stay Current

IN THIS ISSUE:Foodservice Industry News...Greene King launches Meet & Eat franchise model 4

Menu News...HIX boasts daily-changing menu of seasonal British food 7

On-Spot Concept...Smith & Jones Pub menus English fare in an authentic pub setting 9

U.K.

Trends to Watch for 2012By Darren Tristano, Executive Vice President [email protected]

Industry Insights

300 South Riverside Plaza Suite 1200 Chicago, IL 60606 p. (001) 312-876-0004 f. (001) 312-876-1158 technomic.com

November/December 2011

Foodservice Digest™

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© Technomic, Inc., 2011

Foodservice Digest™U.K.

EXPANSION STRATEGY

The Barracuda Group is seeking £200 million of private equity backing to help it expand its pub estate. The company plans to open 40 pubs in the next two to three years. There are currently 200 units in the Barracuda estate. (M&C Report 10/4/11)

Busaba Eathai opened its 10th site in November in London’s Chelsea. This is the chain’s fourth new site this year. (Company Website 11/11/11)

Byron Proper Hamburgers secured its 19th site in London. The chain opened a 90-cover, two-floor restaurant on the site in December. The company plans to open its first unit outside London next year. (M&C Report 10/7/11)

Costa Coffee opened its 2,000th store, a new site in central Leeds. The new unit is the first store outside London with the new “Metropolitan” design, a more modern look intended to attract urban workers. Costa plans to operate 3,500 stores globally by 2016. (CatererSearch.com 10/3/11)

Côte Restaurants expanded into London’s Islington with a new unit in December. The site is a conversion from Ignite Group’s former Playtime bar unit. The new unit is Côte’s 15th in London and 29th in total. (Eat Out Magazine Online 10/18/11)

Fayre & Square/2 for £10 opened in Leicester on October 29. It is one of the first Fayre & Squares to offer a carvery option on its menu. The opening was Spirit Pub Co.’s 100th site. (Company Release 10/19/11)

Greggs entered into a one-year trial agreement with Moto Hospitality, a motorway services operator, to open franchise stores at two of its roadside locations. The first store under the agreement opened in December in Lymm, Cheshire. The company is considering opening more Greggs units across Moto’s network is the trial proves successful. The trial is Greggs’ first store operated under a franchise agreement. (The Drum Online 10/19/11)

Krispy Kreme signed a development agreement with its U.K. franchisee Krispy Kreme UK Ltd. to open 35 locations in the next six years. Krispy Kreme UK Ltd. currently operates 45 shops across the country. (RTTNews.com 10/17/11)

Little Chef plans to take its updated format into high-street locations, travel destinations and leisure parks. It is also looking to enter the festival and temporary venue arena. Units are typically roadside locations. (M&C Report 10/14/11)

Mitchells & Butlers is set to open its first Toby Carvery grab-and-go site before the end of the year at Southampton’s West Quay shopping centre. The 800-square-foot takeaway unit will offer Toby Carvery meat served in sandwiches. (OzSeeker.net 11/21/11)

Mitchells & Butlers opened its first dual operation, a Harvester Pub and Grill and Toby Carvery, at St. Catherine’s Walk shopping centre in Carmarthen, Dyfed, Wales. The 10,000-square-foot unit features the Harvester on the ground floor and the Toby Carvery on the first floor. The site opened in mid-December. (M&C Report 10/19/11)

The Real Greek plans to expand outside of London. The company is looking at opportunities in shopping centres. The Real Greek currently operates seven units, in Bankside, Covent Garden, Hoxton, Marylebone, Spitalfields, Westfield Shepherds Bush and Westfield Stratford. (M&C Report 11/10/11)

Tragus is relaunching Oriel, its French brasserie brand, in Heathrow Airport’s Terminal 3 in January. Pending the success of the relaunch, the company may open more units under the brand. The original Oriel in Sloane Square, a more upscale version of the Café Rouge format, closed in 2010. (M&C Report 10/7/11)

Foodservice Industry News

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INTERNATIONAL ACTIVITY

Carluccio’s is making its debut in Scotland with a site in Glasgow. The new site is the company’s 57th unit in total. (Business7 Online 11/7/11)

Five Guys Burgers and Fries plans to open its first U.K. sites in London’s West End next year. The chain has appointed Colliers International to look for sites of between 2,000 and 3,000 square feet. The company currently operates about 800 units in the U.S. and Canada. (M&C Report 11/11/11)

Jamie’s Italian opened a unit in Sydney, its first in Australia. The 200-cover restaurant is the first to be opened by the Pacific Restaurant Group, which holds the franchise for the brand in Australia and New Zealand. The chain is slated to open another site in Sydney and one in Brisbane. (Company Website 10/28/11)

Marston’s PLC plans to open its first sites in Scotland. The company currently operates about 2,150 pubs across England and Wales. (M&C Report 11/4/11)

PizzaExpress signed a joint venture with the Bharti Family Office to open restaurants in India. The first restaurant under the new agreement is slated to open next year in Mumbai or Delhi. (IndiaIncorporated.com 10/28/11)

Wimpy parent Famous Brands opened its 2,000th Wimpy unit. The store, located in Durban, South Africa, is the company’s 509th unit in Africa. Famous Brands operates 128 Wimpy units in the U.K. (Business Day Online 10/12/11)

MENU DEVELOPMENT

Baskin-Robbins U.K. introduced Nutty Brownie ice cream as its Flavour of the Month for November. The ice cream features chocolate brownie pieces and almonds blended with vanilla ice cream. (Facebook 11/15/11)

Domino’s Pizza U.K. added Quattro Formaggio to its new range of gourmet pizzas. The pizza features mozzarella, Greek feta, Bavarian blue and Gran Moravia cheeses on Domino’s new thin-crust base with sundried tomato and garlic sauce. Quattro Formaggio is the fourth pizza in Domino’s gourmet range, which also includes Rustica, Firenze and Florentine. (Pizza Marketplace Online 10/27/11)

Fuller’s Managed Pubs announced a deal to stock Heineken draught and bottled beer at its managed pubs starting in October. (M&C Report 10/10/11)

Krispy Kreme U.K. rolled out new Tea Time Treats for a limited time. Millionaire’s Shortbread is a rich caramel-and-chocolate-filled doughnut, hand-dipped in chocolate icing and topped with shortbread crumbs and gold dusting. Jaffa Dreamcake is a Jaffa jam-filled doughnut, hand-dipped in chocolate icing and topped with dark chocolate drizzle and orange jelly. (Company Website 10/6/11)

Starbucks U.K. launched a range of five Grab and Go Bistro Boxes. They include an antipasti selection; cheese and oatcakes; cured ham hock and potato; chicken and rice noodles; and falafel mezze. Each box contains less than 500 calories. (Company Website 10/17/11; Marketing Week Online 10/17/11)

Starbucks U.K. rolled out its Red Cup holiday beverages for a limited time. Returning holiday beverages are Gingerbread Latte, Eggnog Latte and Toffee Nut Latte. A new Christmastime offer is Praline Mocha, which features warm bittersweet chocolate infused with hazelnut flavour, combined with espresso and steamed milk and finished with whipped cream and drizzled mocha sauce. (Company Website 11/16/11)

NOTEWORTHY

Bagel Factory has been placed on the market with an asking price of around £2 million. Coffer Corporate Leisure is advising the company on the sale. The chain currently operates 14 outlets in England and 40 franchised units in Ireland. (Bakery Info Online 11/1/11)

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Brasserie Blanc parent Brasserie Bar Co. is in talks to acquire the Chez Gérard chain from Paramount Restaurants for around £12 million. Paramount currently operates Chez Gérard units around London in Bishopsgate, Chancery Lane, Charlotte Street, Covent Garden, St. Paul’s, the South Bank and near the Tower of London. (M&C Report 10/12/11)

Caffè Nero launched a gift card program. Beginning October 19, customers could purchase gift cards in participating stores nationwide. Starting in November, cards were sold via a gift mall program with selected external retail partners, including WH Smith and Sainsbury’s. The gift cards are also available online at the chain’s website. Customers can purchase gift cards in fixed amounts ranging from £10 to £100. (M&C Report 10/19/11)

Carluccio’s opened an in-restaurant Italian bar concept called Aperitivo Bar at branches in London’s West Smithfield and Reading to attract after-work and early-evening clientele. The deli area is transformed after 5 p.m. with softer lighting. Upgrades include more upholstered seating and additional banquettes, as well as high-topped tables and bar stools. Food on offer includes “grazing” dishes priced between £2.50 and £4.95, as well as mains. A new exclusively-Italian drinks list includes bottled and draught beers plus cocktails and regional wines. (The Drinks Business Online 11/7/11; M&C Report 11/4/11)

Domino’s Pizza U.K. partnered with supermarket chain Tesco to open a unit inside a Tesco store in Dudley in the West Midlands. The Domino’s unit opened inside the new Tesco Extra in Dudley on October 17, offering a wide menu of pizzas for takeaway. The 702-unit Domino’s U.K. chain hopes to open more in-store sites under the partnership with Tesco. (PR Web UK 10/19/11)

Fuller’s Managed Pubs attained a package of five pubs from Marston’s PLC in a deal worth £16 million. The acquired sites include four London pubs—the Pavilion End, Bluu, the Wellington in Waterloo and the Hand & Flower in Kensington (Olympia)—as well as the Red Lion Hotel in Wendover, Buckinghamshire. Three of the pubs are leaseholds and two are freeholds. The deal takes Fuller’s estate to 365 sites. (M&C Report 10/24/11)

The Gondola Group acquired Soho Pizzeria, a central London restaurant and jazz bar. The Gondola Group secured the 4,000-square-foot site in Beak Street for an undisclosed sum. The restaurant will continue to operate under the Soho Pizzeria name. (Big Hospitality Online 11/9/11)

Gourmet Burger Kitchen is revamping its U.K. estate over the next five years. The company, which currently operates 55 sites in the U.K., launched its new design, which features open kitchens and artisan fittings, at its Kingston site earlier this year. It has since rolled out the new design to its restaurants in Guildford, Lakeside and Westfield Stratford as well as to its original site on London’s Northcote Road. The chain’s site at the Bluewater shopping centre in Kent is currently being refurbished and will reopen next month. Gourmet Burger Kitchen plans to revamp 10 restaurants a year; all new openings will feature the new design. (M&C Report 10/28/11)

Greene King PLC launched a new franchise model called Meet & Eat. The model was tested earlier this year in the suburban locals market. Pubs will operate under the banner Meet & Eat Pub & Grill. The franchise agreement, which costs £85,000 for entry, is for 10 years on a rolling basis. The company supplies the food and drink. (The Publican’s Morning Advertiser Online 11/10/11)

Greene King PLC placed 37 leasehold sites in Scotland on the market to trim its Scottish estate, Belhaven. The sites, which range from vacant possessions to short-term lease arrangements to longer-term leases, are valued at £6.22 million. Greene King acquired the 250-strong Belhaven in 2005. (M&C Report 11/14/11)

Krispy Kreme U.K. has been bought out by management with backing from Alcuin Capital Partners LLP. Alcuin Capital bought a majority stake in the business for £25 million. (Bloomberg Online 10/16/11)

Little Chef has placed 19 sites on the market as part of an ongoing review of its 160-unit estate. The sites include those in Edinburgh, Newmarket, Sheffield, Hayle in Cornwall, Ely in Suffolk, Warminster in Wiltshire, Chester, Boston and Lincoln. (PropertyWeek.com 11/11/11; M&C Report 11/11/11)

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Little Chef is installing electric-vehicle chargers at each of its 161 sites. (Big Hospitality Online 11/3/11)

Little Chef plans to invest £20 million in updating its estate, plus introducing a new “Good to Go” deli concept across its estate. The rollout of the new takeaway concept has expanded to 13 locations to date. Little Chef plans to open at least 55 more restaurants. (M&C Report 10/4/11)

Market Town Taverns has been acquired by Heron & Brearley for an undisclosed sum. Heron & Brearley currently operates a managed estate of 48 pubs. Market Town Taverns operates 15 pubs across North and West Yorkshire. (Manx.net 10/31/11)

Marston’s PLC extended its supply agreement with Games Media, the digital gaming machine provider, to expand the number of machines in its pub estate. The three-year agreement, for an undisclosed sum, will see the number of Games Media machines increase from 40% of Marston’s 2,160-strong estate to more than half. The gaming units will be rolled out to all of Marston’s new pubs. (M&C Report 10/28/11)

McDonald’s U.K. is offering a line of six Coca-Cola glasses that trace the brand’s development from 1899 to 1994. The promotion began October 31. (Burger Business Online 10/31/11)

Mitchells & Butlers’ new Southeast Asian cuisine concept, TUK CHO, opened its first unit in Ealing, London, in December. The name of the new brand derives from tuk-tuks, the three-wheeled auto rickshaws found in southeastern Asia, and cho, which is Vietnamese for market. (M&C Report 10/18/11)

Papa John’s U.K. signed an agreement with the U.S. National Football League to become the official pizza sponsor of the NFL in the U.K. Papa John’s was the official pizza sponsor of the NFL’s International Series game played in London on October 23. The multi-year international deal, which also includes Canada and Mexico, expands Papa John’s official sponsorship of the NFL and the Super Bowl beyond the U.S. (Yahoo! Finance 10/20/11)

Pizza Hut U.K. is seeking a single buyer to purchase all its company-owned restaurants and to serve as a master franchisee for the U.K. market. The company currently operates 700 sites in the U.K., including 380 restaurants and 320 delivery units. (BrandRepublic.com 10/6/11)

Quiznos U.K. has been dissolved. West-Sussex-based Quiznos Corp. UK Ltd. operated 29 sites in the U.K. in 2008, but this had fallen to 11 by 2010. Now, only a few U.K. franchise outlets remain, supplied directly from the U.S. (M&C Report 10/4/11)

Stonegate Pub Company Limited has revamped its Latin bar Salsa! in London at a cost of £500,000. The café has been painted green and gold to resemble Brazil’s flag, and features new furniture and décor elements. Salsa! will also offer a new menu of South American dishes, such as coxinha, risoles and enroladas. (M&C Report 10/31/11)

Whitbread PLC is overhauling its Beefeater Grill, Brewers Fayre and Table Table brands to attract a younger clientele. Whitbread has repositioned the restaurants as a portfolio of stand-alone brands rather than a group of restaurants. The company plans to run national campaigns for the brands, shifting away from locally targeted marketing. Whitbread appointed agency Bartle Bogle Hegarty to carry out the repositioning. (Brand Republic Online 10/26/11)

PERSONNEL

Caffè Nero appointed Neil Riding as managing director and Paul Kennedy as human resources director. Riding has previously served as managing director of T.G.I. Friday’s U.K. and Beefeater Grill. Kennedy formerly served as human resources director at New Balance. (M&C Report 10/20/11; 10/25/11)

Corney & Barrow Wine Bars marketing director Tristram Hillier has stepped down to set up his own consultancy firm. Hillier has been with the company for more than five years after joining from Pitcher & Piano. (M&C Report 10/28/11)

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Giraffe’s head of marketing, branding and social media, Vikki O’Neill, has stepped down. O’Neill joined the Giraffe chain at the start of 2007 after spending seven years as marketing manager at Wagamama. (M&C Report 10/4/11)

Mitchells & Butlers announced that three members of its operational team are leaving the company as part of plans to simplify its organisational structure. They include Amanda Coldrick, managing director of the Suburban division; Roger Moxham, managing director of the Value division; and Adam Martin, marketing and strategy director. (Eat Out Magazine Online 11/16/11)

The Real Greek hired Christos Karatzenis as head of operations. Prior to joining The Real Greek, Karatzenis headed London restaurant As Greek As It Gets, was operations manager of Ponti’s Group, and was general manager at La Tasca Canary Wharf. (Big Hospitality Online 9/30/11)

Shepherd Neame appointed Mark Rider as finance and IT director, effective in January. Rider is replacing Ken Littlefair, who is retiring. Rider previously served as Sainsbury’s head of finance, food. (Just-Drinks.com 10/31/11)

Spirit Pub Co. announced that CEO Ian Dyson stepped down and was replaced by deputy chief executive Mike Tye, effective December 16. Tye joined Punch Taverns plc in 2008 and was managing director of the managed business prior to the demerger from Punch in August. Since August, Tye has served as deputy chief executive of Spirit. (Company Release 10/20/11)

Spirit Pub Co. hired David Crabtree as operations director for its city and urban pubs division. Crabtree most recently served as chief executive of Atmosphere Bar and Clubs. (M&C Report 10/20/11)

Spirit Pub Co.’s managing director, Peter Brook, stepped down and is being replaced by Chris Welham, effective February. Brook joined Punch Taverns in early 2011 to assist Ian Dyson, chief executive, with the group’s strategic review before its demerger. Welham most recently served as operations director at Greene King. (M&C Report 11/15/11; 11/23/11)

YO! Sushi’s head of marketing, Mark McCulloch, has stepped down after two years with the company. He plans to join We7, the digital music streaming service. (Brand Republic Online 11/2/11)

TECHNOLOGY

PizzaExpress selected orderTalk Inc. to launch its online ordering systemwide. The click-and-collect system allows customers to place orders and pay for them online for same-day collection. The new technology is available in 373 PizzaExpress locations across the U.K. (PR Web 10/20/11)

Starbucks U.K. is partnering with Apple to offer its Pick of the Week music download program. The program, which has been live in the U.S. since 2006, features a free weekly download via iTunes each week. Customers receive cards with purchases that allow them to download the free song. Featured artists will include James Morrison, Coldplay, Tony Bennett and The Kooks. (FastCasual.com 10/17/11)

Starbucks U.K. launched free high-speed Wi-Fi access countrywide. Wi-Fi can be accessed via a one-click entry point, with no username or password required. The switch means customers no longer have to be members of the chain’s rewards program to access free Wi-Fi. (Engadget.com 10/7/11)

Wagamama is offering free Wi-Fi at its restaurants across the U.K. The agreement with Wi-Fi provider The Cloud will allow customers to browse the internet, write and receive email, stream video and music and interact with mobile apps. The chain currently has 72 U.K. sites. (Retail Technology Online 10/21/11)

Source: Technomic’s Digital Resource Library, a searchable online database that includes vital segment and industry data on the Top 150 chains and leading multiconcept operators in the U.K.

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INDEPENDENT RESTAURANT MENU OF THE MONTH

HIX is a casual-dining restaurant featuring a daily-changing menu of seasonal British fare. Open for lunch and dinner, the restaurant is a buzzing, loud and clubby venue with an abundance of modern artwork hanging from walls and ceilings throughout. Celebrated chef and food writer Mark Hix opened his namesake restaurant in the heart of Theatreland in Soho in October of 2009. Known for his original take on British gastronomy, Hix boasts in his self-titled restaurant simple British classic dishes, particularly those highlighting meat and fish. Mark Hix’s Restaurants Etc operates HIX in addition to his other restaurants: Hix Oyster and Chop House, Hix Oyster and Fish House and Hix Restaurant, Champagne & Caviar Bar.

The restaurant operates in an inline space in the Soho neighbourhood of London. An oversized wooden door introduces guests to the restaurant. The interior features low lighting and lots of mirrors. Works by various artists, including Tracy Emin, Tim Noble, Sue Webster and Damien Hirst, hang on the walls and dangle from the ceiling. Seating for 80 patrons includes a bar lined with stools on one end of the dining room, and banquette and table seating throughout. Black chairs and booths, wooden tables and neutral-coloured walls bring a calming countertone to the upbeat, bustling atmosphere. Downstairs, Mark’s Bar offers a more laid-back environment with plenty of low-level seating and cushions. It is known for its signature cocktails and lounge feel.

HIX’s menu of seasonal British food for lunch and dinner changes daily. Sample starters may include Blythburgh pork crackling; parsnip crisps; Goosnargh duck salad; ham hock, squash and cider broth; steak tartare; wild rabbit on toast; and autumn asparagus. Chips, curly kale with cider shallots, mixed heritage potatoes, parsnip and cobnut croquettes, lettuce-heart and herb salad, and roast squash with sage and capers are possible sides. Oysters are also available and change depending on the season. A dessert menu may feature sea buckthorn tart, chocolate mousse, shot of sloe gin jelly, ice creams and sorbets, British farmhouse cheese and savouries, Barkham Blue with HIX oyster ale cake, and a Welsh rabbit fondue. A vegetarian menu may have purple broccoli with shaved Coolea cheese, Scottish girolles with sea aster, bubble ‘n’ squeak, and roasted squash with Kentish cobnuts. Bar snacks, crumpets and tea are also available. Feast menus, weekend menus and pre- and post-theater menus are offered. Beverages range from wines and champagnes to cocktails, beer and ciders. Non-alcoholic cocktails are also menued.

A sample menu of mains features:

• Chargrilled Shetland Isles halibut with béarnaise (£29.50)

• Fillet of Peterhead coley with Barra cockles and sea purslane (£19.25)

• Smoked Pollack with colcannon, a poached egg and grain mustard (£19.75)

HIX: Skillfully Crafted British Fare in an Artsy Setting

Menu NewsBy Bernadette Noone, Director, Menu Insights [email protected]

Top to bottom: Banquettes line the walls at HIX, making for close seating arrangements. Source: squaremeal.co.uk. HIX is known for exhibiting modern artwork from a variety of local artists. Source: Facebook

Location: 66–70, Brewer Street London, W1F 9UPContact: T. 020 7292 3518Hours: Monday–Saturday: noon–11:30 p.m. Sunday: noon–10:30 p.m.Website: http://www.hixsoho.co.uk/

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• Goosnargh chicken salad with Sillfield Farm bacon (£19.75)

• Roast Woolley Park Farm free-range chicken (£55)

• Ground rib steak burger (£16.75)

• Roast redleg partridge with buttered curly kale and rowan jelly (£21.50)

• Hanger steak with baked bone marrow (£19.25)

• Rump of Boccadon Farm with a baked Lincolnshire onion (£24.50)

• Aberdeenshire porterhouse steak (£67.50)

MENUMONITOR TREND DATA

Leading Mealparts for Modern British Independents in the U.K.Of 22 independent Modern British cuisine restaurants tracked by Technomic’s MenuMonitor database, only half menu sides and extras. What’s more, only two restaurants menued add-ons in the period from July through September, and only one featured a children’s menu. On the other hand, every restaurant offered items in the categories of starters, mains, desserts and non-alcoholic beverages.

Not surprisingly, main dishes made up the largest proportion (33.7%) of the items menued by Modern British restaurants. Not far behind is the starters category, representing 27.6% of items. Of the 344 appetizers listed, 174 (50.6%) were non-breaded proteins. In fact, this was the only type of starter listed on all 22 Modern British menus tracked by MenuMonitor. These non-breaded proteins featured a wide variety of preparations and flavours; they ranged from caramelised scallops, tuna carpaccio and devilled whitebait to pig’s head, home-cured salt beef and gammon with fried duck egg.

The lack of sides and add-ons listed on Modern British independent-restaurant menus demonstrates the economy of British cuisine. Restaurants in this cuisine category clearly prefer to accentuate the flavours of mains and appetizers instead of offering a cluttered list of sides and add-ons. Additionally, the fact that only one of these restaurants has a children’s menu suggests that Modern British restaurants cater to an adult clientele. With MenuMonitor showing an average price of £26.94 for mains, these Modern British restaurants are clearly upscale establishments intended for adult patronage.

Leading Mains for Modern British Independents in the U.K.Fish and beef dishes are the two most popular main dishes, respectively, in Modern British independent restaurants in the U.K. Making up almost a quarter (24.8%) of main dishes menued in these restaurants between July and September, fish dishes were spotlighted in a variety of preparations, from a curried salmon fish cake at 1 Lombard Street Brasserie to Cornish pollock at Arbutus to a baked fillet of hake at Corrigan’s Mayfair. Delicate fish dishes can be paired with simple sauces to accentuate their flavour rather than disguise it, a signature element of Modern British cooking.

Simple British fish classics, like this coley fillet with cockles and sea purslane, are menued at HIX. Source: Facebook

LEADING MEALPARTS FOR MODERN BRITISH INDEPENDENTS IN THE U.K.

Base: 1,246 items on 22 Modern British restaurant menusSource: Technomic MenuMonitor, Jul–Sept 2011

420 or 33.7%

344 or 27.6%

244 or 19.6%

146 or 11.7%

84 or 6.7%

6 or <1%

3 or <1%

Entrée/Main Dish

Appetizer/Starter

Dessert

Non-Alcoholic Beverage

Side/Extra

Kids' Menu

Add-on

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Also striking on these menus is the abundance of local ingredients. In particular, beef dishes—17.4% of mains listed in MenuMonitor—often featured local ingredients. Boisdale of Belgravia specified that it uses naturally reared Aberdeenshire beef from Scotland in all of its steak fillets; The Criterion uses Dedham Vale rib-eye, rump and sirloin steaks from the Essex-Suffolk border of eastern England; and The Kilberry Inn menus Ormsary beef from the Mid Argyll, Scotland.

Other proteins menued ranged from duck, pigeon and guinea fowl to lamb, rabbit and venison. Many of these protein dishes are accompanied by sides displaying flavours from other nations, especially those in the Middle East, North Africa and Asia. Hambleton Hall’s simply roast guinea fowl comes with Israeli couscous flavoured with nettles; the rack of Edinvale lamb at The Kilberry Inn is served with Moroccan-spiced eggplant.

Smith & Jones Pub is a casual-dining restaurant with locations in England, Scotland and Wales that specialises in traditional English pub fare and first-class service. The concept boasts that menus feature “fantastic quality food at reasonable prices.” The chain offers a friendly vibe and comfortable surroundings—a classic pub atmosphere that could be just as appropriate for a business lunch or after-work cocktails as for a catch-up lunch with friends and family. The concept harks back to the traditional idea of a pub as a place to reconnect with acquaintances and be part of the community. Smith & Jones Pub is a subsidiary of multiconcept operator The Barracuda Group Ltd., which also operates Barracuda Bar, Cape, Juniper and Varsity concepts.

Inside the MenuSmith & Jones Pub specialises in a variety of traditional English fare for lunch and dinner. The pubs use fresh and seasonal foods in their dishes, and menus change frequently. Signature items are generally a Smith & Jones take on comfort-food dishes such as fish and chips, chicken tikka masala, lasagne or liver and onions. Sharing platters include a butcher’s board, charcuterie board and pie board. Appetizers range from mini salami, housemade chunky potato wedges, and garlic breaded mushrooms to more complex items such

Source: U.K. MenuMonitor Trend Data features charts from Technomic’s MenuMonitor; a searchable online trend-tracking database of current and past menus from more than 1,000 independent and chain restaurants.

On-Spot Concept

By Lizzy Freier, Assistant Editor [email protected]

Smith & Jones PubLunar House, Globe Park, Fieldhouse LaneMarlow, SL7 1LWwww.barracudapubgroup.co.uk/brands/smith-and-jones/http://smithandjonespubs.co.uk/T. 845 345 2528Number of Units: 160Segment: Casual DiningParent: The Barracuda Group

LEADING MAINS FOR MODERN BRITISH INDEPENDENTS IN THE U.K.

Base: 420 items on 22 Modern British restaurant menusSource: Technomic MenuMonitor, Jul–Sept 2011

104 or 24.8%73 or 17.4%68 r 16.2%

30 or 7.1%20 or 4.8%20 or 4.8%15 or 3.6%14 or 3.3%13 or 3.1%12 or 2.9%

Fish DishBeef Dish

Other Protein DishPork Dish

Chicken DishCombo PlatesShellfish Dish

SandwichSalad Main Dish

Pasta/Noodles

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10 © Technomic, Inc., 2011

as nachos or a prawn cocktail. Available sides include green beans, crushed minted peas, sautéed courgettes with gremolata, housemade chips, skinny chips, and a baby gem and rocket salad with raspberry vinaigrette. A dessert menu could feature warm chocolate fudge cake, apple pie and spotted dick with custard. Non-alcoholic beverages include soft drinks, tea, hot chocolate and coffee. An extensive cocktail list and a diverse wine menu are on offer. A kids’ menu is also available.

Although menus change with the seasons and vary by location, some Smith & Jones main offerings may include:

• Hand-battered cod with housemade chips, fresh tartar and crushed minted peas

• Hand-carved ham and eggs with chips

• Mature Cheddar and smoked bacon 8-ounce burger with skinny chips

• Sausage and mash with gravy and roasted onion

• Tuxford & Tebbutt Stilton burger with skinny chips

• Chargrilled marinated British chicken thighs on ciabatta with skinny chips

• Sirloin steak with garlic-herb butter, housemade chips, mushroom and beef tomato

• Toad in the hole

• Chilli tomato and smoked bacon garganelli pasta

• Corned beef fritter with fried eggs, bread and butter

• Peri peri chicken

Company CharacteristicsThe Ambishus Pub Co. plc acquired Smith & Jones Victuallers in early 2000. Later that year, Barracuda Pub Co. PLC, a unit of Barracuda Group Ltd.’s Barracuda Leisure subsidiary, acquired the Smith & Jones brand when it bought The Ambishus Pub Co. in a £36.5 million deal backed by PPM Ventures. In 2010, Barracuda relaunched and repositioned its Smith & Jones brand with a more contemporary look and an enhanced operating format to widen customer appeal. In August of this year, Smith & Jones rebranded once again with a newly designed brand logo, redesigned website and trials of a new loyalty-card program.

Units are generally in high-street locations or secondary towns and cities across England, Scotland and Wales. Interiors feature traditional pub elements, including sumptuous leather-backed booth seating, ornate architectural details and hand-crafted wood fireplaces. Other elements may include multiple big-screen TVs for sports-watching guests, a mixture of wood and chrome décor, relaxing lounge areas and a plethora of natural light. A mellow colour scheme and a classic, heritage-focused design combine to make Smith & Jones an authentic pub experience.

Typical fare ranges in price from £0.65 to £9.95. Estimated average unit volume is £1.1 million.

Key management includes Mark McQuater, chief executive; Richard Stringer, operations director; Simon Vardigans, finance director; and Myles Doran, marketing director.

Top to bottom: Smith & Jones interiors maintain a traditional pub atmosphere. A signature menu item at Smith & Jones is hand-battered cod and housemade chips.

Source: Technomic’s Digital Resource Library

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Source: The information in this section is extracted from Technomic’s Consumer Trend Reports, which provide menu analysis and pricing information, consumer data, company profiles and trend implications. This month, Technomic’s 2011 U.K. Takeaway Consumer Trend Report is highlighted.

► KEY FINDINGS: Data suggests that men will drive future increases in takeaway usage, indicating that operators will want to prioritise foods that appeal to men.

In addition to asking consumers whether their takeaway purchasing behaviour has changed over the past two years, Technomic asked consumers how they expect their behaviour to change over the next year. Two-thirds of consumers polled (66%) report that they expect their takeaway purchasing behaviour to remain the same in the coming year. Slightly more males (68%) than females (64%) indicate that their use of takeaway will stay the same.

About a quarter of consumers (24%) say they expect to purchase takeaway less often in the next year. These consumers may anticipate having less disposable income to spend on food away from home in the future, or they may anticipate having more time to cook at home. Significantly more females (29%) than males (19%) say that they expect to purchase takeaway less often in the coming year.

Another tenth of consumers (10%) anticipate purchasing takeaway more often in the next year than they do now. Twelve percent of males, compared to just 7% of females, anticipate ordering food for takeaway more often in the next year. Operators will want to make sure to offer substantial, filling takeaway options that will satisfy men.

OPPORTUNITY: Data in the exhibit above suggests that males will primarily drive increases in takeaway usage in the next year. In order to maximise their share of takeaway occasions, operators will want to offer takeaway options that appeal to men. For instance, data shows that more males than females order fish and chips, Indian food, breakfast foods, and Greek or Turkish kebabs for takeaway.

Consumer Trend Data

By Sara Monnette, Director, Consumer & Market Research [email protected]

IN THE NEXT YEAR, DO YOU EXPECT TO ORDER FOOD FOR TAKEAWAY MORE OFTEN, LESS OFTEN OR ABOUT THE SAME AS YOU ARE NOW?

By gender.

Base: 1,000 respondents aged 18+Source: Technomic 2011 U.K. Takeaway Consumer Trend Report

More often12%

Less often19%About

the same68%

More often7%

Less often29%About

the same64%

Male Female

% Overall = 10% (more), 24% (less) and 66% (about the same)

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The Economy

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Order onl ine at www.technomic.com/uk100, or for more information, contact Patr ick Noone at 001-312-506-3852 or [email protected].

2011 LEADING 100 U.K. CHAINS RESTAURANT REPORT

► In-depth industry overview

► Segment performance review

► Analysis of U.K. brands vs. U.S. and Canada

► Comprehensive profiles and appendices

► Implications and outlook

► Price: £995

This valuable report provides the most comprehensive ranking, analysis and overview of the U.K. chain restaurant industry. The Leading 100 helps foodservice executives develop sales and marketing strategies, identify growth opportunities and monitor segment and menu category performance. Highlights include:

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November/December 2011 Foodservice Digest™U.K.

About Technomic in the U.K.

Technomic U.K. Foodservice Digest is prepared monthly by Technomic, Inc. to keep foodservice executives aware of changes and trends by summarizing important articles from foodservice and consumer publications. Annual subscriptions are available at technomic.com. We welcome your comments. Please visit technomic.com for more information.

Darren Tristano, Executive Vice President Lizzy Freier, Assistant EditorRita Negrete, Senior EditorTeri Schroeder, Production Manager

Technomic, Inc. believes that its sources of information are reliable but does not assume any responsibility for the accuracy or comprehensiveness of the information published. No part of the publication may be reprinted, redistributed or put into an electronic or information retrieval system without prior written permission of Technomic, Inc.

The U.K. foodservice market mirrors many U.S. dining trends, and Technomic has broadened its expertise and research scope to deliver new perspectives and data specific to the U.K. We are now uniquely positioned to provide market intelligence, menu trend analysis and consumer insights on what’s driving business among U.K. restaurants and other foodservice outlets—insights that are critical in helping operators and foodservice suppliers develop successful growth strategies.

MEET YOUR U.K. REPRESENTATIVES

Darren Tristano, Executive Vice President at Technomic, is a restaurant industry analyst with nearly 20 years of experience, specializing in U.S. and international chain performance. Contact Darren at 001-312-506-3850 or [email protected] for:

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