Moving forward together
Fiona McLelland talks pub food and new products with
Nestlé Foodservices managing director David Field
Nestlé Foodservices is not a business that stands still and its managing director believes suppliers should be working hand-in-hand with pubs to keep business moving forward.
In response to market demand, recent product innovations include Aero Instant Bubbly Hot Chocolate, Maggi "A Natural Choice" ready-to-use sauces and Nescafé Partners' Blend Fairtrade coffee.
Nestlé Foodservices was created in the 1950s and is part of the world's biggest food and beverage company, with global headquarters in Vevey, Switzerland. Among the company's products suitable for pubs are Chef Jus de Veau Lié, Herta frankfurters and the Nescafé coffee range.
The British pub is undergoing big change, and legislation, such as change in licensing hours and the impending smoking ban, means more changes are on the horizon.
"One of the big challenges for licensees is to adapt their businesses to different parts of the day," says David Field. "Selling coffee during the day, getting food right at lunchtimes, bringing in customers throughout the afternoon, and then attracting the drinkers at night.
"As the food emphasis grows with the smoking ban, it's not about transforming every pub into a gastropub. There have to be ways to provide pubs that want to get into food with solutions, such as hot snacking, so that everyone can benefit."
David has been in the foodservice industry for 22 years, with time spent as business-unit director for Kerry Foods, managing director of Lyons Coffee and handling the sales and marketing for Highland Distilleries.
He says that Nestlé Foodservices is poised to capitalise on the out-of-home market and is working to help develop pubs' coffee and food offerings, with exciting snack developments in the pipeline.
David explains: "The snack market is going to be a big area for the pub - it's good for profits and for giving customers what they want."
He says that one of the big drives has been to work with the large pub companies to deliver the perfect coffee offer for a pub.
David says: "At the moment, most customers will not think automatically that the pub is a place for coffee. But there is a huge opportunity here - with the new licensing laws and the smoking ban - to get a slice of the market.
"For a lot of consumers, when they have a Costa and a Starbucks on the high street and there's a JD Wetherspoon on the corner, why would they choose Wetherspoon for their coffee? How do we get them into the pub?"
Part of that challenge is matching the coffee offer to the customer - whether that means a plastic cup that just needs water added, or large cappuccino machines and barista training for staff. David says that if the correct offering is matched with the "coffee shop cues" coffee can be very lucrative.
Nestlé spends a seven-figure sum on research in the foodservice market. Trends, David says, that pub operators should think about are "the indulgence factor at one end and healthy eating at the other, with the drive for convenience also to the fore".
"We've done a fair bit of work in the pub sector with our Maggi and Herta ranges, and pubs are an area we will be doing a lot more with in the future, particularly with food."
Over the coming year, it will be launching many an exciting product, says David.
And among the considerations for Nestlé in product development is the trend towards healthier eating.
"Our innovation team has been working really hard to deliver a healthy alternative to the toastie and panini," says David. "At the moment there just are not that many products around that can do that. Suppliers need to provide pubs with snack solutions, including healthier options; something that bar staff can easily put on if the kitchen is closed."
In fact, Nestlé is well into its project of "cleaning up" its products in response to consumer demand. Fourteen months ago, salt levels were reduced in the Maggi brand, monosodium glutamate was removed and the products became gluten-free.
He says ingredients for getting it right for pub customers are having the right products at the right price and the ability and the desire to work in partnership to deliver creativity.
David adds: "Pubs are evolving from traditional wet-led sales to a place where food is playing a much bigger part. We are working on ways to be a growth partner with pubs.
"We need to bring in new ideas that will either increase customer spend or encourage more people to come into the pub."
Field's favourites
Favourite pub: In London, the Edbury in Pimlico is a great place, as is the Pig's Ear, which is not far from Kings Road.
Favourite pub dish: I'm a fan of sausage and mash.
Any pet hates about pubs: If I'm eating in a pub I cannot handle smoking, so I am looking forward to the smoking ban.
Your favourite pint: I'm a ale drinker, not a lager man, and I enjoy a pint of London Pride when I'm in London, but I like to try new beers too.
Nestlé's Toque d'Or finalists selected
The four college finalist teams have been announced in Nestlé's Toque d'Or.
Ayr College and Blackpool & The Fylde College will fly the flag for the North, with City of Bristol College and North Devon College contesting the award for the West.
"We're absolutely delighted," says Tom Lewis of North Devon College. "The whole team fully recognises the value and experience Toque d'Or offers them."
The final takes place at Birmingham College of Food, Tourism & Creative Studies from 24 to 27 April. Each team will have one day to turn their "Place To Eat" concept into a reality, by cooking and serving 100 covers to members of the paying public.
The winners will receive a place on a study tour of the acclaimed Johnson & Wales University in North Carolina, USA. In addition, they and the three runners-up will each receive catering gear for their college.
Future focus
A new approach to working with the hospitality industry has been unveiled by Nestlé Foodservices.
Under the umbrella of "Inspiring Growth Partners", Nestlé Foodservices has developed a new focus for the company, which aims to put its customers and the industry at the heart of its work.
A new communications strategy, a centenary partnership with the British Hospitality Association (BHA) and a greater focus on putting skill and passion back into the industry, underpin the new approach.
"We have undertaken a considerable amount of research to really understand what our customers want from us," explains Martin Lines, marketing director of Nestlé Foodservices.
"The culture of the business is changing right now. We extend a warm invitation to all, to be part of it. That means working together to develop opportunities and solve some of the major challenges facing the sector today; we are inspiring the next generation of foodies and, fundamentally, growing businesses."
The company has announced its involvement as a centenary partner of the BHA as it celebrates its 100th year. The company will be working alongside the organisation over the next year to support a series of high-profile national and regional industry events.
By having access - and being accessible - to the 39,000 businesses that the BHA includes as members, Lines believes that Nestlé Foodservices can use its global expertise and vast knowledge to bring value to the marketplace.
"As the largest food company in the world, we have considerable resources at our fingertips; our research facilities are unique in the hospitality industry, giving us insight into consumer trends, which we hope will be beneficial to BHA members."
