2017 Food & Drink Trends

2017 Food & Drink Trends

Low and No 

Non-alcoholic and low alcohol drinks will grow in popularity over the next 12 months, according to BBC Good Food. Many people are expected to choose cold-pressed juices, charcoal-activated water and turmeric shots ahead of alcoholic beverages.

Pasta Sell By Date

We predicted the rise of pasta alternatives at the start of 2016, but this trend has taken some time to get off the ground. For 2017, Whole Foods Market believe that vegetable substitutes will finally replace conventional pasta.

A Latte Different Uses 

The Food Network claim that coffee will move from cup to plate as a key food flavour. Alongside cakes, coffee is expected to feature more frequently in main courses and cocktails too.

Insta-Scran

40% of millennials have posted food snaps on their social media accounts, according to the 2016 BBC Good Food Nation Survey. Restaurants, cafés and bars are following suit by using hashtags such as ‘#foodstagram’ to share images of their culinary creations. In 2017, we expect food to become even more photogenic as this trend continues to flourish.

Tofu 4 U 

Although the normalisation of edible insects is still on the horizon, plant based proteins are expected to gain popularity as a replacement for meat. Treehugger claim that tofu, tempeh and hemp proteins will be growing trends this year.

War of the Waste

Food waste will be tackled in 2017, according to Conde Nast Traveller. After a United Nations report revealed that a third of food intended for eating gets tossed each year, operators are keen to save money and improve efficiency in their kitchens.

Staff Development 

The staff recruitment crisis became a controversial topic in 2016. This year, however, HospitalityGEM are predicating a shift towards staff retention rather than recruitment. By investing in talented staff and providing them with opportunities to progress and develop, HospitalityGEM believe both guests and operators will benefit.

Hiring: Temporary / Freelance Graphic Designer

Hiring: Temporary / Freelance Graphic Designer

UPDATE: Position Filled.

We are looking to hire a graphic designer to help with our industry-leading catering equipment catalogue. Based in Stockport, Manchester, the ideal candidate would be able to work on site for 5 weeks from mid-February.

Every year we produce an extensive catalogue that documents our exciting range of catering equipment. Widely regarded as the best in the industry, we intend to make the 2017 edition our finest yet!

Last year we adopted a vintage-inspired newspaper theme. Eye-catching, colourful and quirky, our 2016 catalogue is one of the best looking around.

The Stephensons 2016 catalogue can be viewed online here: http://blog.stephensons.com/catalogue/

  The perfect candidate is…

    – familiar with Photoshop, Illustrator and Quark

     -able to work on-site in our Stockport office

     -available to work for 5 weeks from mid-February

We are within 5 minutes walking distance of Davenport train station. We also have ample parking and are situated along a major bus route.

 

Up to the job? We are accepting applicants of all skill levels.

Send your CV to our HR Manager: hr@stephensons.com

2016 Stephensons Christmas & New Year Opening Times

2016 Stephensons Christmas & New Year Opening Times

Christmas is the most frantic time of year for the catering and hospitality industry as families, friends and colleagues get together to celebrate the festive period.

To help you through these hectic weeks, we have released our 2016 Christmas & New Year opening times. All Stephensons departments will be open during theses hours to ensure we offer excellent service when you need it most.

We are open for 4 days between Christmas and New Year following 3 days of closure from Christmas Day until Tuesday 27th December.

We are then closed on New Year’s Day and the following Bank Holiday Monday before reopening our doors on Tuesday 3rd January 2017.

As usual, we will dispatch all deliveries as complete as possible before Christmas (or your requested date). In the unlikely event that this isn’t feasible, we will make contact at the earliest opportunity to make alternative arrangements.

If you are based in the North West, our Cash & Carry in Stockport will also be open during these times. If you are in a rush and cannot wait for delivery, please visit us at Kennerley Works (SK2 6EQ).

For any further Christmas enquiries, please contact Customer Services on 0161 483 2385.

Lastly, all the staff at Stephensons would like to wish you a fantastic Christmas and thank you for your custom over the past 12 months. We look forward to continued success with you in 2017!

Steelite Craft- In Stock & Ready To Go!

Steelite Craft- In Stock & Ready To Go!

In response to customer demand, Stephensons have taken delivery of over £80,000 of Steelite Craft.

This popular range normally has long lead times of up to 12 weeks, but Stephensons have purchased a large quantity of products to improve delivery speed and enhance customer service.

Alongside high stock levels and speedy delivery, Stephensons are also offering superb value; Steelite Craft is currently 30% off manufacturer’s list price.

Inspired by hand-crafted country wares and meeting the current trend for rustic dining, Steelite Craft is a beautifully rich and warming crockery collection.

Steelite Craft crockery features glossy hand-applied glazes, speckled decoration and purposeful variations in appearance that ensure each piece has its own charming character.

This artisan-esque collection is available in 6 fabulous colourways: white, grey, blue, green, brown and terracotta.

Made in their factory in Stoke, Craft items feature Steelite’s Lifetime Edge Chip Warranty and are resistant to dishwashers, microwaves, freezers and thermal shock. As such, Steelite Craft is ideally suited to the rigorous demands of a bustling professional environment.

To browse the collection, visit our Steelite Craft page.

9 Things Golf Clubs Can Learn From Pubs to Increase Revenue

9 Things Golf Clubs Can Learn From Pubs to Increase Revenue

Henry Stephenson advises golf clubs on how to enhance sales with improved food and drink offerings and by screening golf tournaments.

Henry Stephenson, Managing Director of Stephensons catering equipment suppliers, has worked closely with pubs in their shift towards food-led business and believes golf clubs can follow the same path.

According to the 2016 MCA Pub Market Report, pubs hold a 24.7% share in the total UK eating out market.

4 in 10 people now choose pubs ahead of restaurants for an evening meal, according to the January 2016 Greene King Leisure Tracker.

Henry Stephenson said, “Pubs have shown that food-led sales are lucrative; they have a sound business model that is transferable to golf clubs. Golf clubs already have regular footfall from their members which gives them a significant advantage over restaurants, pubs and bars.

“Simple updates to crockery and glassware can change how a golf club is perceived. Serving traditional meals on plain white crockery is suitable for events and formal meals, but presenting snacks and casual dishes on more creative crockery like small pots or bowls can tempt members into post-golf dining.

“The same goes for glassware. Glassware is a direct extension of the image a golf club is trying to convey. Choosing the right glass for each drink adds value.

“For example, a wine glass with a premium look and feel can enhance a customer’s dining experience whilst serving expensive wine in a budget glass can be off-putting and deter customers.

“Another example is gin and tonic. The popularity of gin-based drinks has improved dramatically in pubs, largely down to presentation. G&T used to be thrown in a glass with ‘ice and slice’ and with very little care or creativity, the drink really suffered. Simply serving gin & tonic in a stemmed balloon glass with a thin slice of fresh lemon and some large ice cubes can make all the difference.”

Henry Stephenson also sees potential in training staff to upsell, “Waiting staff can increase revenue just by asking customers if they are interested in extras. Pubs add considerable income by offering additional side dishes with main meals and then desserts and coffee afterwards.

“Maximise sales by adding a small selection of premium wines to the menu. This gives staff the opportunity to upsell by asking customers if they want to trade up from cheaper alternatives.”

Alongside updated food and drink presentation, Henry Stephenson believes screening live golf will tempt customers into the club bar this summer, “Golf tournaments are no longer viewable on terrestrial television in the UK so less people have access to the Ryder Cup, for example, in their homes. Golf clubs can capitalise on the void by screening games to attract more customers.”

RECOMMENDED PRODUCTS