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Stir it up magazine October 2015

COOKS CALENDAR By Brian Young, chief executive of British Frozen Food Federation (BFFF) FROZEN • SUSTAINAEQUIPMENT • HYGIENE • FROZEN • SUSTAINABILITY • >> Convenience continues to drive sales in the foodservice sector as consumers seek to find food that tastes great and can be served quickly. Recent figures from data and insights experts, Horizons, highlight the increase in convenience food with almost half (48%) of all operators surveyed seeing an increase in snack foods sold, an increase of 8% on last year. The rise of convenience food may be a result of consumers’ increasingly busy lifestyles. Plus, the experience of dining out is changing as consumers, especially millennials, look towards a more relaxed and informal dining atmosphere. The requirement for quick, convenient eating has also resulted in more consumers ordering two courses instead of three when dining out, which has caused sales in the foodservice sector to plateau recently. To ensure caterers are maximising opportunities to push food sales, they must ensure that they are actively seeking solutions that meet changing consumer dining habits. Frozen ingredients can offer food operators the ideal choice for providing consumers with convenient food. Often, frozen food is pre-prepared and can therefore reduce both preparation time and cooking time, helping to speed up service. Frozen products such as oriental crab cakes, dim sums, pâté, terrines, artisan breads, pies, pasties and hog roast pork can be difficult to prepare from scratch and caterers can expand their menus and drive sales by providing these ingredients on their menus. It can also increase the likelihood that diners may order an extra course due to the waiting times being reduced, increasing profits and customer satisfaction. For more information visit: bfff.co.uk 04 OCTOBER 2015 Cooks calendar... wild mushrooms salsify kale celeriac figs pumpkin EQUIPMENT • HYGIENE • FROZEN • SUSTAINABILITY • November December In season... Bottle Th e Bank Say Cheese! sloes quinces beetroot guinea fowl turnips white cabbage 6 Craft Guild of Chefs Christmas Lunch, Chiswick Moran Hotel 24 Christmas Eve 25 Christmas Day 26 Boxing Day 31 New Year’s Eve Jerusalem artichokes In season... red cabbage potatoes cauliflower Brussell sprouts 1 World Vegan Day 2-6 National School Meals Week www.thegreatschoollunch.co.uk 2-8 British Sausage Week www.lovepork.co.uk 6-8 Good Food Show Scotland, SECC, Glasgow www.bbcgoodfoodshowscotland.co.uk 6-8 Cake International, NEC Birmingham www.cakeinternational.co.uk 5 Bonfire Night 8 Remembrance Sunday 9-13 National Community Meals Week www.thenacc.co.uk/events/ community_meals_wheels_week 19-21 The Skills Show, NEC Birmingham www.theskillsshow.com 24 British Frozen Food Federation Annual Luncheon, Hilton on Park Lane, London 26-29 BBC Good Food Show Winter, NEC Birmingham www.bbcgoodfoodshowwinter.com 30 St Andrew’s Day (Scotland) October In season... 5-7 The Restaurant Show, Olympia, London www.therestaurantshow.co.uk 5-11 National Cake Week www.nationalcakeweek.co.uk 12-18 18th National Curry Week www.nationaleatingoutweek.com 16 World Food Day 16-18 The Chocolate Show, Olympia, London www.salonduchocolat.co.uk 20-21 The Independent Hotel Show, Olympia West, London www.independenthotelshow.co.uk 25 British Summertime ends 31 Halloween parsnips Hygiene Focus Frozen on Focus Sustainability on Focus Frozen on Focus Frozen Focus ON ON ON


Stir it up magazine October 2015
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