Catering finance case study

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Leicestershire-based patisserie producer, all about desserts, has a simple mission statement: to provide the best product at the right price, on time. Run by husband-and-wife, Craig and Clare Barton, the business specialises in patisserie; desserts, tarts, bakes, cakes and afternoon tea pastries. Earlier this year, the operation moved into a premises with the intention of increasing manufacturing capability. The facility has been kitted out with a cold room, allowing Craig to branch out further into chilled and frozen desserts to attract new clients and opportunities.

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Established in 2004, the Nationwide Caterers Association is the only designated association for for mobile caterers and street food traders in the UK. We chat to NCASS Copywriter, Charlotte Vile, about the multitude of member benefits, flexible finance options and how you can get involved.

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When making a new purchase for your commercial kitchen, it can be incredibly easy to focus on the cost of the equipment and let the running expenses take a backseat. Electricity, gas and water can all be expensive extras, so it’s important to remember to take these into consideration and budget for them accordingly. It’s estimated that, on average, restaurants use around 2.5 times more energy per square foot than other commercial buildings. You wouldn’t want to part with cash for your new equipment to find out you can’t afford to run it!

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Michael Jordan and Emma Payne are the Director duo behind the three-year-old Crabb Cross site in Redditch. The bar, takeaway and restaurant underwent a significant refurbishment and refit earlier this month, financed through unsecured loan and equipment leasing facilities by Johnson Reed. The new frying range unit by Hewigo is entirely bespoke, with a unique design to suit the shop’s contemporary new interior.

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The Greyhound Inn, situated in Cromford, Matlock, is a venue steeped in history. Built by Richard Arkwright in 1778, the venue was originally designed to encourage visitors, in particular, businessmen, to the nearby cotton mills. 2017 marks a new chapter for the venue, having recently re-opened to the public under new management; Paul and Tina Waddingham. Having contributed a significant investment themselves for all the renovation work, Paul and Tina approached Johnson Reed to explore leasing their catering equipment and appliances, including a state-of-the-art combination oven.

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Theresa May has pulled the trigger on Article 50, marking the start of the two-year period in which we will negotiate the terms of our exit and transpose EU regulation into UK domestic law. Despite the abundance of negative speculation, it’s certainly not all doom and gloom for the catering industry!

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Only a recent addition to the UK market, the application already has 150,000+ products, 250+ manufacturers and generates around £3,000,000+ in quotes each day. Not only does the tool allow you to collate products and work out project costings, but it can also offer you a lease quote from the total cost, provided by Johnson Reed.

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Downey’s was established in 2011, when the family opened their first shop in Seaham. The family-run business has expanded as a result of its success and now occupies more sites along the coastal seafront, with a second shop in Seaham and one in Roker, Sunderland. The original Seaham site recently underwent a significant expansion, and Director, Glen Downey, approached Johnson Reed for assistance with fit-out and frying range costs.

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Pretty Sweet is a high-end patisserie catering service, set up by the invincible pastry partnership Claire Clark (MBE MOGB) and Sarah Crouchman. The duo identified a gap in the market for luxury, high quality and bespoke patisserie, and opened a base in London to host their operation in 2013. The business has since grown to extraordinary lengths, with larger additional premises required to accommodate growing demand.

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“Less is definitely more” on the contemporary restaurant circuit, with single item menus on the rise and more popular than ever. The concept of specialising in one dish and doing it exceptionally well has proved popular for burgers, meatballs and now, steak. Enter Arlo’s…