Webinar – How to build a successful franchise

If you’ve got a restaurant business with between 1 – 10 units and are interested in franchising, then Aviko hosted a webinar that could be of interest to you.

The event took place on 16th June at 11am as Aviko team up with the UK’s leading food franchising experts to help you get started on your journey to build a successful franchise restaurant business. Aviko’s Senior Food Consultant, Paul Halliwell, was joined by Matteo Frigeri of Seeds Consulting who specialise in helping restaurateurs set up franchise businesses.

The webinar also featured a panel discussion and Q&A session with Imran Mamud, founder of Rooster Shack, who has just taken his first steps into franchising; and Philip McGuinness, founder of Tootoomoo and Tiny Cloud Kitchens, who has experience franchising both brands.

10 Point Checklist for Franchising your Business

Are you interested in a franchise model for your business? If webinars aren’t really your thing, they’ve also produced a 10-point checklist to help you with all of the considerations to see whether franchising is right for you. Get the checklist direct to your inbox by filling in the form below.

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What the public wants from hospitality reopening

Our friends at Aviko recently ran a consumer survey to ask the public their thoughts on the reopening of the hospitality sector to provide restaurants and pubs with key information to make your reopening as successful as possible.

Spanning cuisine types, planned frequency of visits, and health and safety concerns, the survey garnered over 4,000 responses from the Great British Public, who are chomping at the bit to enjoy some post-lockdown freedoms.

Restaurants and Pubs Reopening – Focus on Meals

It appears as though the public have really missed dining out during lockdown. 59 percent of respondents said they were really looking forward to a meal out with the family, closely followed by 48 percent of people eagerly anticipating a meal out with their partner, and then 41 percent stating a meal out with friends is on their bucket list.

With a large percentage of people looking forward to a meal with their family it’s important to make sure you are catering for all their needs. Make sure to have a good children’s menu, enticing vegan and vegetarian options, and go all out to ensure your customer’s first visit is truly special.

About vegan and veggie options, although they are the minority, a family or group of friends with one meat-free diner will be influenced by their choice.

The public are missing what they couldn’t get delivered

When asked what cuisine type consumers will be ordering on their first visit to a pub or restaurant after the reopening of the hospitality sector and there was one resounding winner. Pub grub! Pub food had double the response to its nearest rival, with 60 percent of people craving traditional pub dishes.

Analysing the response and the psychology behind this choice, it seems as though rather than ordering the food that has kept consumers satisfied during lockdown, namely burgers and pizzas, they are looking for food and experiences that they have missed, think rich steak and ale pies and roasts.

The response from our survey, other than pub food, was varied, with Indian, Italian, and Chinese all in demand. The spread of the votes shows that the public have missed a wide range of different cuisines and we expect that once one craving is satisfied, consumers will seek out other foods.

Consumers will eat out more often than pre-pandemic times

In Aviko’s Restaurants and Pubs Reopening Survey, consumers were asked, in the first few months after the reopening of pubs and restaurants how often do you intend to go out to hospitality venues? The results, when compared to 2019 figures from a survey run by Kitchen Stories, show that people will be venturing out more frequently.

96 percent of people stated they intended to go out at least once a month, which is a point down compared to the 2019 figures. However, breaking this 96 percent down further, 27 percent (+9%) of people said they intended to go out weekly, and 20 percent (+12%) said they would go out more than once a week. International data and insights company CGA have research to back this up, in their Consumer Countdown to Reopening Series, 39 percent of GB consumers said they plan to visit hospitality venues more than they did in 2019.

The hospitality sector certainly appears to be set for a major bounce back, assuming restriction easing goes as planned. How long this boom will last is unknown, but the fact foreign holidays are less likely in 2021 and many of the middle classes have excess savings due to the past 12 month’s inactive spending, this boom could last several months. Make sure you’re out there getting in front of potential customers to entice them to your venue.

People are ready for the reopening of pubs and restaurants

Aviko couldn’t run the hospitality sector reopening survey without a Covid-19 related question to gauge the public’s feelings on their own personal safety. From the response it appears consumers are ready to get out and enjoy life once more by revelling in the service and fares that pubs, cafes and restaurants offer.

89 percent of people were either not worried at all, or were comfortable with masks and social distancing measures in place, for their dining out experiences. Only 6 percent said they wouldn’t be going out until the virus numbers had come down, and a little over 6 percent said they would only be eating and drinking outside.

Over half of respondents to the reopening survey said they were comfortable with masks and social distancing measures, so it would be wise to detail on your website and occasionally on your social media channels the measures you are taking to give your customers peace of mind.

Quality food and service rank number one with customers

When asked to rank factors of importance when visiting a pub, café, or restaurant, consumers overwhelmingly chose quality of food as their number one priority. Second and third place were close, with quality of service narrowly trumping safety. The CGA Consumer Countdown to Reopening Series also backs this consumer mindset up with 44 percent of consumers surveyed stating that something that is of good quality is perceived as value for money. Bringing in the rear of the Aviko survey were available deals in fourth place and lastly being able to personalise your meal.

The importance ranking provides you with a basis for what to communicate and prioritise to customers. Mentioning locally sourced ingredients and highlighting the loving care you’ve taken to create your menu are very important. Likewise, make your service sparkle, if you’re using a reservations system, ensure communications are friendly and welcoming, as well as prepping your team to make your customer’s smile.

Finally, although the Government has issued guidelines for Covid secure reopening, make sure you detail what measures you’re taking to customers who may still be a little apprehensive about visiting your establishment.

Breakfast, lunch, dinner, or all of them?

As you might have expected, dinner is the mealtime that most of the survey respondents said they were looking to enjoy when the hospitality sector opens its doors. 74 percent of people said they are intending to go out to dinner, followed by 56 percent planning to enjoy lunch out.

Brunch and breakfast received 13.5 and 12.5 percent of votes respectively and snacking out received 8 percent.

What can we understand from these figures? There are opportunities when combined with the frequency of monthly trips out for consumers, so making sure you cater to all those needs is important. Focus on the areas relevant to your customer base, with dinners, can you add specials for different days to pick up early-week trade as well as the end-of-week custom. Although receiving a smaller survey response, breakfast and brunch offer good opportunities, with people working from home more frequently, are there business breakfast/brunch services you could offer for mid-week diners?

Customers rekindling lost loves

The public were asked ‘when planning your first visit out again, how will you decide where to go?’. The results were a case of consumers yearning for what they’ve missed; 94 percent of people stating they’ll go someone they know and love.

12 percent of people will make a decision based on friend and family recommendations, 6 percent social media, 3 percent Google, and 1.5% TV and advertising.

It’s no surprise that people will go somewhere familiar. However, look past that first visit, the craving for new and exciting will soon take over as illustrated by the next question.

What would make customers dine out more often?

Meal deals (53%) and discounts (51%) came out top here, but that is an obvious response and not sustainable for profits. The interesting responses, coming in third and fourth, were trying somewhere new (42%) and seeing new dishes (42%).  That’s a large section of the public who will be looking for new food and drinks and new places to visit in the coming months.

The numbers illustrate the importance of making sure you let prospective customers know about your establishment and your food. Where do your customers get their inspiration from? Is it social media, Google, word-of-mouth, reviews? Experiment with your available channels, spend small amounts on social media advertising focused around your area and track the results to see what works for you.

Meal deals and discounts do not seem relevant in the first few months after lockdown ends. The numbers in this survey show that consumers want to be out there enjoying their freedom so giving away profit isn’t needed at this time. Revisit meal deals and discounts at a later date and see if you can use them for quieter times.

Once you’ve got your customers in the door, consider a loyalty scheme as 32 percent of respondents said that would make them dine out more often. Keeping customers happy and loyal is easier and more profitable than winning new ones.

Get access to the full survey

Download the survey infographic and access all of the restaurants and pubs reopening survey results by visiting Aviko’s website.

Aviko Home Delivery Support

Help to grow your delivery business

We all know how hard 2020 has been for our industry, but our friends at Aviko are focusing on helping to grow your delivery business, because, as the stats published by Just Eat illustrate, food delivery is going to continue to soar.

Just Eat saw a 33 per cent increase in sales for April & May, year on year and this growth has continued post lockdown. Considering the number of orders a company of Just Eat’s stature must process, that’s a very good sample size. This tells us that people are ordering more frequently, AND new customers are using delivery services for the first time.

What we’ll find, certainly for the short-term future, is that (to use a very current term) there is a ‘new normal’.  A new normal that sees more people ordering food for delivery, more frequently and a continued introduction of new delivery customers.

This all presents big opportunities for restaurants and takeaways and our friends at Aviko are focusing their efforts to help you grow your delivery business and come out owning the new normal.

How can Aviko help you grow your delivery business?

Have a read of their delivery brochure, this covers Aviko’s delivery focus.

Over the coming months, Aviko will be focusing to help you boss delivery by focusing on helping you in areas such as:

  • Solutions: From the crunchiest delivery fries on the market, Supercrunch, to their appetiser range all with fantastic hold times, Aviko has the perfect solution for you. They are also focusing on the best packaging for delivery to help ensure your food reaches your customers in perfect condition.
  • Insights: Aviko are keeping their eyes and ears open around the globe, and use their vast global research reach to keep you on top of trends so you’re first on the wave.
  • Inspiration: As well as trends, they will also be working with top chefs and Aviko’s Global Chef, Dider Verschueren, to create delicious and profitable delivery ready meals your customers will love.
  • Innovations: Using Aviko’s science centre, research, and their own experience, they will continue to innovate to ensure you have the best products, packaging and advice to help grow your delivery business.
  • Learning: From advice on how to package your food for delivery to helping you master the digital marketplace, to help you set up, drive and convert customers via your own delivery channels.

Both us and Aviko are here to help you succeed and grow, because in partnership, we hope that your success is also our success. So, make sure to sign up to the Aviko e-newsletter to keep informed about the latest delivery updates to help grow your delivery business.

Find out how Aviko is helping restaurants and takeaways boss the home delivery channel.

Aviko products available through Central Frozen Foods

Aviko 3/8 Premium Crunch Chips (4 X 2.27kg)

Aviko 7mm Supercrunch (10kg)

Aviko 7mm Superlong Chips (10kg)

Aviko 9.5mm Supercrunch (4 X 2.27kg)

Aviko 9/16 Chips (4 X 2.27kg)

Aviko Chilli Cheddar Cheese Nuggets (1kg)

Aviko Frozen Mash Potato (4 X 2.5kg)

Aviko Hash Brown (4 X 2.5kg)

Aviko Jalapenos Cheese Bites (1kg)

Aviko Julienne Chips (4 X 2.27kg)

Aviko Mac N Cheese Triangles (6 X 1kg)

Aviko Mozzarella Cheese Sticks (1kg)

Aviko Premium Crunch 7mm (4 x 2.27kg)

Aviko Steak House Chips (4 X 2.27kg)

Aviko Vegetable Burgers (30)

Fish and chips shop mash

Introducing Mash Bowls

Mashed potato is delicious, versatile and perfect for home delivery. Whether you run a fish and chip shop, deli or Indian takeaway you can add diversity and choice to your menu with twisted mashed potato-based dishes that are sure to excite your customers! We’ve created some recipe ideas to showcase the fantastic variety of dishes you could create simply and cheaply with Aviko Frozen Mashed Potato.

Indian spiced mash

Indian Spiced Mash

A delicious spicy that dish would be ideal alongside a curry as a sharer or as one large portion.

  • Mashed potato spiced with toasted cumin and mustard seeds with peas mixed in.
  • Top with fresh chillies, spring onion and coriander
  • Optional – sliced chicken tikka
BLT Mashed Potato

BLT Mash

The perfect brunch mash with a creamy garlic hit of aioli and that classic combination of bacon, lettuce and tomato.

  • Aioli and black pepper mash
  • Top with Bacon pieces, quartered cherry tomatoes and baby lettuce leaves
Fish and chips shop mash

Chip Shop Tartar Sauce Mash

A fantastic healthy alternative to fish and chips, this deliciously creamy, tartar-flavoured mash goes perfectly with fried fish.

  • Mashed potato with crème fraiche, lemon juice and blended capers, dill and gherkins
  • Top with pan or deep-fried fish pieces, lemon wedges and parsley
Nacho Nacho Mash

Nacho Nacho Mash

This Tex-Mex nacho-inspired mash would be perfect as a veggie dish or alongside pulled pork or beef chilli.

  • Cheese and crushed tortilla chip mash
  • Top with mixed beans, fresh chillies, coriander, and tortilla chips
US Hot Dog Mash

US Style Hot Dog Mash

This dirty fries style hot dog mash is super indulgent and certain to be a crowd pleaser!

  • Wholegrain mustard and fried onion mash
  • Top with chopped hot dog, fried onions and ketchup/mustard
Mediterranean Mash

Mediterranean Mash

A healthy and wholesome combination that would be perfect with roasted lamb or vegetarian moussaka.

  • Olive oil and rosemary roasted vegetables (Courgette, Aubergine, Peppers, Chestnut Mushroom) mash
  • Top with more roasted veg and sun-dried tomatoes
  • Optional halloumi
Wasabi Slaw Mash

Wasabi Slaw Mash

A Japanese-inspired mash dish that’s vibrantly colourful and packed with Asian flavours of wasabi and sticky sweet teriyaki

  • Wasabi-spiced teriyaki mash with carrot, red and white cabbage
  • Top with teriyaki salmon and peanuts or edamame beans for a vegan option
Mezze Mash

Mezze Mash

This Middle-Eastern mash is fragrantly spicy and would make the perfect foil for falafel or kebab meat.

  • Tahini, lemon and pomegranate mash
  • Top with falafel, zaatar dressing and parsley

Try for yourself

Order frozen Mashed Potato from us. Easy & quick to cook, endlessly variable and portionable to eliminate waste. Cater for lunch and healthy eaters.

Takeaway food soars

Takeaway demand soars during lockdown

Just Eat just announced figures showing increased demand for takeaways during the lockdown. Orders grew 33% year on year (YOY) in April and May, which in reality is no surprise considering the closure of restaurants and pubs.

Interestingly, breakfast grew by 50% and lunch by 80% compared to the previous quarter. It seems those quick lunches and social brunch occasions have been missed by the British public and food delivery has benefited.

Classics such as, Italian, Chinese and Indian have remained popular, but Just Eat also reported growth in Greek (116%), Turkish (55%), and Thai & Vietnamese (57%) orders, which goes to show that new customers are moving to delivered food to feed their appetite. Surely, come July and the future months ahead, many of these customers will remain committed to food delivery in addition to dining out.

The demand for veggie and vegan options also increased, with a 29% increase in orders since mid-March, further highlighting the trend for healthier, meat-free meals. It would be interesting to get a breakdown of customer demographics here to see if it is the younger generation, who are more environmentally and health conscious, driving this trend.

Sweet treats have grown exponentially, with a 93% increase since the beginning of lockdown, with the highest ever ice cream sales recorded with a 20% spike, this is in correlation with the high-temperatures and sunshine that have blessed the British Isles over the past few months.

Our opinion of Just Eat takeaway stats

Just Eat’s press release is a good indication of what’s happening in the food delivery market, it’s a decent sample size and covers the whole of the UK, check out some of their other stats, such as Glasgow’s love of Greek food and Wales’ penchant for Japanese cuisine!

The stats tell us a number of things, but it would be interesting to get more information. Is the overall increase of 33% the same customers ordering more frequently, new customers moving to delivery, or a combination of the two? We would assume it’s the latter. We would go as far as to predict that new delivery customers will continue to order takeaway and sales of food delivery will find a new normal, higher that that of pre-pandemic levels. Of course, the health of the economy will play a major role here as unemployment rises and disposable cash levels drop.

The overall hike in takeaway orders doesn’t completely correlate with the fact that consumers haven’t been able to dine out, so the impact to the entire hospitality sector is negative. With many people on furlough or working from home, a lot more people have replaced their out-of-home dining experience with home cooked meals, with meal kit providers such as Mindful Chef seeing huge growth. The Devon based business increased their daily customer intake from around 150 per day to over 2,000, with no signs of slowing down, even with supermarkets back to normal. Hello Fresh also reported a 69% quarterly growth YOY.

Could your restaurant or local fast food outlet provide meal kits in addition to your regular menu? You could even help customers with cooking and recipe tutorials via your social media channels to stay in the forefront of your customer’s minds, so when they do dine out or order in, you’re top of the list. Thunderbird Chicken has been doing exactly this, and judging from their Instagram views and comments, it’s been well received.


Contributed by Aviko

This article was written for Central Frozen Foods by Aviko, foodservice fries, chips, and appetiser manufacturer.

Food Photography Tips

6 tips to create your own stunning food photography

In today’s social media-dominated world, it’s never been more important for your food to look fantastic. They say people eat with their eyes and these days our eyes spend much of the day online, so if you get the imagery right your Instagram account and website can be a serious driver of business.

We asked award-winning food & drink photographers, Eat & Breathe, to provide advice about food photography to help you take stunning food shots to wow customers online.

Photography Tips

6 Top Tips for DIY Food Photography from food photographer of the year Eat & Breathe

  1. It’s not all about expensive equipment. You can still get great results from entry level DSLR cameras and even phones – the majority are equipped with high resolution cameras.
  2. Use natural light if possible. Don’t be tempted to use your on-camera flash or phone flash. It washes out your photography and will make the most beautiful looking dish look unappealing. If you can, find a window/source of light that will give you a one direction light source that will create shadow, contrast and texture to the dish.
  3. Master the best angles. The best angles are the bird’s-eye view and the diners view. Get high above the subject (grab a chair if needed) and capture your shot from above and make sure the entire subject is in frame. Alternatively, come down low as if you are sat ready to eat. This angle will give you the opportunity to see the depth and detail of the food. Play around with the depth of field – the subject is sharp in the foreground with the background going out of focus.
    What Is The Best Angle For Food Photography
  4. Props are your best friend. Think like a food stylist and bring objects such as condiments, drinks, knives and forks, into the frame to enhance your composition and add some interest to your shot.How To Take Good Pictures Of Food
  5. Play with space around your subject. Sometimes less is more. You don’t need to fill the entire frame to get an amazing shot. Detailed images do look great but don’t be against the dish only taking up a third of the frame. Placing the dish in front of a simple background works really well. Nothing too busy though. You want the focal point to be the food. Some backgrounds can fight with the food so keep it simple.Diy Food Photography Tips
  6. Take lots of pictures. It’s better to take a lot and get one shot that you’re really happy with than quickly grabbing one or two that come out poorly.

Restaurant Marketing: A double edged sword?

This article has been written by potato manufacturer, Aviko:

The world of marketing has become more open and connected than ever before. Businesses and their customers can engage with each other on a mass scale. The rise of the Internet and, in particular, social media, means we all live connect lives.

The social media age is particularly relevant for restaurants and foodservice businesses as consumers can play a massive part in whether a restaurant is successful or not. The power is firmly with consumers and if they have a bad experience, they can easily let all of their friends, family and neighbours know about it, on the flip side, should they have a wonderful experience they can sing your praises and promote your restaurant to their online network.

Only last night we were alerted to our phone buzzing, someone was wanting to chat on Facebook, luckily for us, or should we say good work to the production team rather than luck, it was a consumer wanting to congratulate us for having great products.

Social -media -message2

In reality not all messages sent to businesses are positive, so huge effort needs to be taken to ensure that every customer experience is exceptional to encourage your restaurant customers to become your very own brand ambassadors singing about the merits of your food and service.

You may think that the risk of negative comments is too high so shy away from utilising social media and digital marketing as a tool to promote your restaurant. Don’t let the negatives put you off, partly because people can still review your business even if you don’t have any digital presence, but mainly because if done right, the Internet age can help to drive business, increase sales and help provide your restaurant with long-term success.

Here are a few tips to get you thinking:

Pretty Plates

Instagram is awash with food and people take great pleasure in posting, viewing and sharing food that looks too good to eat. It’s a powerful way to portray your menu and get it seen by lots of potential customers. Plus, it’s FREE.

By taking effort to present your food in an aesthetically pleasing way you can achieve greater exposure and with that, more punters through your restaurant door.

Only this morning we were wetting our appetite in the office looking at the Instagram profile of Yakumama, a Latin American restaurant in Todmorden, and admiring their food, most of which is consumer generated content. With over 3,000 followers, this restaurant is demonstrating how important it is to portray their amazing food in a pleasing way and it’s producing results for them.

Restaurant -marketing -pretty -food -plates -for -instagram

Customer Reviews

Tripadvisor, Google, Facebook and many other places on the web are prominent for reviews and reviews themselves have great power.

86% of people read reviews for local businesses (95% of 18-34-year olds). Reviews build trust and act as a decision-making tool for consumers to make a buying decision. Therefore, restaurant reviews are so important to attract new customers to your establishment.

Influencer Marketing

OMG! Did you see what [insert reality star or YouTube celebrity name here] was wearing? We may have been using a bit of tongue in cheek there, but influencer marketing is big business and restaurants and other industries are taking advantage of influencer’s sway.

According to research, for every $1 spent on Influencer Marketing you can expect an average return of $18 (bear in mind the source of this research). So, according to the research, companies out there are benefiting from using the large networks of influencers to promote their own offers. After all, it makes sense; if someone talks about your restaurant and 1,000 people listen, that’s 1,000 new people who become away of you, your business and your food.

The bigger the influencer the more expensive it’s likely to cost and they could well be irrelevant due to the global nature of social media. The best influencers to work with are those who have an influence in your area and your demographic. They don’t even have to be a person, for example, in Manchester there are companies such as Manchester’s Finest who provide their audience with reviews about restaurants and many other activities. Their audience on Instagram is 64,000, so if we were a Manchester restaurant, we’d be inviting them to dinner and looking to wow them.

Influencer Restaurant Marketing

The key to influencers is ensuring they are relevant to your business. Look at who follows them and the sort of engagement they get from their posts and make a decision from there, many smaller influencers will be happy with a free meal too so don’t offer to pay straight away.

Restaurant Experience

Okay, we assume you’re doing this already, providing your customers with a great experience, everything from your customer service through to your amazing food. It could seem patronising to tell you how important your customer experience is to your business, but it’s a point worth labouring on as in the world of social media where everybody has a voice, providing the best restaurant experience every time to every customer is more important than ever!

Without a first-class service your consumer generated content, reviews and your everyday influencers aren’t going to be singing your praises and without that your restaurant will be missed by a lot of people on the Internet.

Ready meals

We are family – Sharing plate ideas

In this article we’re looking at family time and some sharing plate ideas to help fast food outlets, restaurants & pubs deliver delicious meals so your customers can enjoy some quality time together. It looks at sharing mains, sides to excite, packaging ideal for delivery, and other useful ideas for getting your delicious sharing plates out to customers.

Sharing Plate Ideas

In the current climate it makes a lot of sense to provide a limited menu to control costs and help ease the burden on your kitchen to ensure your staff can operate at a safe distance from each other. Another consideration is to look at recipes that you can cook in batches so that you can do most of the leg work before taking orders.

5 Delivery Ready Classic Sharing Plate Ideas

We have put together 5 share plate ideas for your restaurant, all family friendly, straight forward to make and adaptable, helping to satisfy all dietary needs whilst making the most out of your ingredients.

1. Pizza

Pizza The Ultimate Sharing Plate Idea

An all-time family favourite, especially for those Friday nights. All you need to do is make the dough, once this is done you can start to add your toppings.

Find yourself a good dough recipe or buy pre-made dough, there’s plenty of good options for you here. For the sake of ease in the kitchen, a prepared dough might be the best option as you can get a variety of different doughs, from gluten-free to sourdough. Plus, you can get frozen dough so you can store and use only what you need, limiting food waste.


You could go crazy here and offer everything under the sun, but in reality, it makes more sense to keep your pizza menu simple. Either offer a choice of 3 or 4 pizzas, or set out the toppings for customers to create their own. Try and use ingredients which you already have, for example, a vegetable pizza is a good idea as it caters for vegetarians and you’re more than likely to have spare vegetables in stock.

2. Lasagne

Family Favourite Lasagne

Sticking to the Italian theme, Lasagne is the perfect midweek family meal for your customers to enjoy. As well as the nutritional value, it’s easy to deliver and can be reheated the next day for a second helping.

We’re sure you know how to make a good lasagne, but you can offer a veggie and meat lasagne with practically the same ingredients, just swapping the meat for a vegetarian alternative. For example:

Sugo – Tomato Sauce

Passata, basil, onion, garlic, olive oil & seasoning. Mix all cold in a pot and simmer for 20-30 minutes, then blend. You have an easy to make foundation for your lasagne which can be used in both meat and vegetarian versions (plus pizza sauce if you’re doing pizzas too).


Minced meat with some carrot, onion and garlic, mix in the sugo to get a rich filling.


Oven roast peppers and red onion for 20-30 mins and use as a layer for both meat and veggie lasagnes

Meat replacement

A firm favourite of vegetarians – spinach and ricotta. Wilt the spinach, drain and mix the ricotta with an egg. You have your veggie layer replacing the meat.

The recipe suggestion above is ideal for a one pot lasagne, this meal can be made in batch should you want to offer it out as a ‘meal for 4’ delivery package, including sides such as wedges or seasonal veg. Your restaurant can even offer a ‘meal for 2’ or single portions as it’s such a versatile dish. Throw in a bottle of wine and a dessert and you have a romantic Italian meal.

We also stock ready made lasagne that’s a real time saver and tastes delicious.

3. Pies, Stews & Casseroles

Family Pie Recipe

Perfect for midweek or weekend family meals, pies, stews and casseroles are quintessentially British. The beauty of these delicious mains is that you can make them in batches, use a set number of ingredients and still create a hearty and delicious meal that the whole family can enjoy.

Our supplier, Aviko has couple of recipes for you to take inspiration from that require little prep and can be left to slowly cook in time for orders.

Sausage Apple & Black Pudding Apple Stew Recipe

Steak & Ale Pie Recipe

Topping your pies & adding to stews

You can be creative here with a variety of different toppings and fillers, from pastry, mashed potato, sweet potato mash, hash browns , they all work and create a different type of pie or stew without having to vary your filling.

For ease in the kitchen, premade and portionable mash provides you with limited food waste and a quick and convenient way to top your pies.

Heat up and eat later

The benefit of Pies, Stews and Casseroles is that you can provide meal solutions for households to cook when they’re ready to eat. You could even offer a bundle, so your customers have meals ready in their fridge for a few days, easing the burden, especially those in lockdown with kids whose time is severely limited.

4. Mixed Platters

Sharing Mixed Platter

Whatever food or cuisine you serve a platter for 4 is a good place to start, integrating what you already have on your menu to create a mixed platter with small portions of approx 6 – 8 different dishes will get your customers clicking it to their order. And don’t forget the fries to give your customers great value and a finger food that is universally pleasing.

In addition to popular Chinese or Indian Platters why not try a Family BBQ Platter; with a variety of different meats; Lamb Kebab, Peri Peri chicken, Hot BBQ Wings with Supercrunch Fries, Onion Rings & Mac n Cheese Triangles to give it a slightly American twist.

Or a Mixed Vegetarian & Non Vegetarian Platter; pleasing everyone in the household by featuring Tofu, Halloumi or Quorn to give Vegetarians something more fulfilling.

5. Sides

Sides To Share With Family

Maximise your revenue and the appeal of your sharing plates by offering a range of sides to accompany your mains, so customers can have a feast laid out on their dining room table.  Some options include:

  • Chips & Fries: A staple that everyone loves. Make sure you opt for a coated chip that are suited for home delivery. Aviko Super Crunch are superior quality, but they also stay hotter and crunchier for longer thanks to their unique gluten-free coating.
  • Appetisers: Add some fun with the likes of cream and cheese jalapeno snacks, or onion rings. All coated, they are perfect for delivery.
  • Wings; quick to cook and easy to flavour.
  • Fresh veg: Opt for seasonal veg and source locally to help other local producers

Packaging for Home Delivery

It’s important to get your packaging right. Pizzas are obvious, but for casseroles and other oven cooked dishes, aluminium trays are perfect as you can deliver hot, but you can also provide prepared meals to be heated up too. For chips and appetisers, ventilation is key to let steam out, but keep the heat in.