HOTEL & RESTAURANT
guide
contents
4
beer dispense equipment
11
licensing law
5
beer line cleaning
12
microwaves
6
commercial fryers
13
payment technology
7
epos
14
premium tonics
8
food waste
15
rum liqueurs
9
gin
16
utilities
10
laundry services
17
warewashing
18 2
wine
welcome
Welcome to the SLTN Hotel & Restaurant Guide
From remote country retreats to contemporary outlets in vibrant city centres, Scotland's hotels and restaurants are nothing if not diverse. What they do have in common is an absolute commitment to quality. FĹ ƋĘĜŸ čƚĜÚå ƼŅƚŲĬĬ ĀĹÚ ĜĹüŅųĵ±ƋĜŅĹ ŅĹ ± ÆųŅ±Ú ų±Ĺčå Ņü Æų±ĹÚŸØ ŸƚŞŞĬĜåųŸ and service providers outlining what they can do to help hoteliers and restaurateurs continue raising the bar.
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beer dispense equipment
Make dispense just that little bit easier Carlsberg’s new system is designed to cut waste and hassle ARLSBERG UK has launched an innovative and convenient beer dispense solution for café bars and restaurants. Called DraughtMaster, the system is set to bring a step-change in the availability of quality draught beer. The compact solution enables outlets with limited space available to stock premium lager and craft beer of consistent high quality. DraughtMaster requires only water, a power supply, drainage and space for installation, usually within the bar or drinks service area. The technology, designed and refined by Carlsberg over ten years, uses 20-litre PET kegs, replacing CO2 with an in-built air compressor. The equipment features an easy self-cleaning system and a simple modular structure to stock or rotate up to six draught beers, delivering a consistent, quality and cost-effective serve every time.
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Per Svendsen, vice-president on-trade at Carlsberg UK, said: “DraughtMaster is one of the biggest innovations in the on-trade for decades, and is a game-changer for venues serving low to medium volumes of beer. “The system delivers multiple benefits including fresher beer, higher yield, easy cleaning and the opportunity to offer more choice to consumers in the on-trade. Furthermore, we will finally remove the hassle of CO2 cylinders and empty kegs. “We are committed to providing our customers with the latest technology to support their businesses. DraughtMaster is a proven Carlsberg initiative and is currently operating in 16 countries around Europe, including Italy – a market where 90% of Carlsberg products poured in the on-trade now uses DraughtMaster technology.” Added benefits of DraughtMaster
include significantly increased beer shelf-life of 31 days compared to five to seven days for a traditional steel keg; a specialist air compression system meaning every pour delivers on the quality and consistency intended by the brewmaster, with no contact with oxygen throughout the process; reduced waste; a semiautomatic cleaning system; and reduced need for space. The current Carlsberg UK DraughtMaster portfolio consists of Poretti 3, Poretti 9, Carlsberg Export, San Miguel, Shed Head, Grimbergen Blonde and Brooklyn Lager, with more of the brewer’s premium brands scheduled to come onboard soon. DraughtMaster is designed so premium draught products can be installed in foodled outlets to complement the outlet’s culinary offering. Food and beer can be perfectly matched – better than wine in most cases.
Expect more information. Want to know more on how the DraughtMaster™ technology works? For further information, visit draughtmaster.com. Or you can call Carlsberg UK on 0800 027 4144 or visit carlsbergwedelivermore.co.uk
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beer line cleaning
A clear route to clean beer lines Service cuts costs and improves draught quality, says Clear Brew HEN it comes to draught beer in the on-trade, quality is king – meaning regular cleaning of beer lines is absolutely fundamental. Clear Brew is an eco-led professional beer line cleaning company that has been operating from its head office in Cornwall for a decade and has branches throughout England, Scotland and Wales. The company offers an alternative to regular in-house line cleaning and currently provides regular services to over 1000 licensed establishments. Clear Brew provides a dedicated professional beer line cleaning service for both keg and cask lines, providing a fully managed service designed to maintain quality on a regular repeat three-weekly cycle. Using a specialised water-fed mixing unit, coupled with inhibitors plus
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market-leading chemicals, the labourinclusive service is carried out by its experienced technicians and managed through a nationwide network of highly motivated franchised owner/operators who care passionately about what they do. Clear Brew said the service it provides is guaranteed to save operators money, reduce waste and improve the quality of draught products; the firm said it will also maximise yields and add real value to a licensee’s business. The beer line cleaning company said its customers not only use less water and less gas, they no longer have to purchase and handle chemical line cleaner, and save internal labour charges and staff training. On top of this the ‘ullage’, which at the moment goes down the drain each week, will only be thrown down the drain every
three weeks – a total of 17 times a year, meaning that for 35 weeks of the year operators can sell that entire previously waste product at full retail price. Furthermore, Clear Brew is so confident in its service that its initial full line clean, cellar and equipment check is free of charge. On completion of this first free clean, the company will provide a quotation that demonstrates the savings that a business can make whilst also improving the quality of dispense draught products – and seek no contract and no commitment to continue. Clear Brew said the service it offers makes sense, clearly works and provides a service that landlords and business owners come to rely on and are happy to endorse.
Clear Brew provides a fully managed regular dedicated beer line cleaning service. The Beer Line Cleaning Professionals
We clean both keg and cask lines maintaining dispense quality on a regular repeat 3 weekly cycle. We are so confident in our cleaning method that we seek no contract, and we provide your initial clean FREE of charge! Our service provides: • Fully managed regular clean • Improved dispense quality • Cuts waste • Minimise risk • Labour inclusive
• Saves Money • Initial Free Clean • No upfront costs • No contracts • Eco friendly Telephone: 01209 219889 or 0800 7810577 Email: enquiries@clearbrew.co.uk Or visit www.clearbrew.co.uk to see our range of videos and customer testimonials.
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commercial fryers
Cuisinequip inducts new style of cooking Induction range making positive impact, says operator HE recently opened GBR – Great British Restaurant – beside Dukes Hotel, St James’s in London, has chosen a bespoke induction cooking range from Cuisinequip. Overseen by executive head chef Nigel Mendham, GBR is using induction cooking from Cuisinequip to produce an exciting range of traditional British dishes with contemporary twists. Open all day every day, the 58-seat restaurant serves breakfast through to lunch, afternoon tea and dinner, and so the flexibility and efficiency of induction cooking is very useful. The restaurant also includes a 12-seat private dining room and a seven-seat bar overlooking the restaurant that serves a light menu of snacks and a comprehensive cocktail list. In this busy environment, induction cooking comes into its own as executive
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head chef Nigel Mendham explains. “I knew all about the theory behind induction cooking and for the launch of GBR we switched from gas-powered range cooking to induction from Cuisinequip,� he said. “We now have a much better working environment for the kitchen brigade, and I think it’s 100 times better in terms of speed and accurate cooking control. “The whole team has taken to induction extremely well and it is making a great impact on positive service.� Nigel Mendham’s hospitality career began working in various established country hotels and restaurants across the UK, including The Randolph Hotel in Oxford, Stapleford Park Country House Hotel in Melton Mowbray, South Lodge Country House hotel in Sussex and the Michelin-starred Samling Hotel in the Lake
District. In 2011 he made the move to London, as executive chef of Thirty Six by Nigel Mendham at Dukes Hotel, London. The range at GBR has been fabricated for Cuisinequip by HWM and includes four twin induction hobs, manufactured to exacting standards; the installation and commissioning were carried out by Cuisinequip’s team. Cuisinequip frequently works closely with sister company Valentine Equipment to offer a range of cooking suites and solutions, including the brand’s renowned fryers and multi-cookers. Recent projects include Kitchen W8, 45 Jermyn Street and the Polpo Group. For more information on Cuisinequip and Valentine Equipment call: 0118 957 1344 or visit: cuisinequip.com or valentinefryers. com
Cusinequip Induction combines Swiss technology and robust design for a cost saving solution in your kitchen. The complete Cuisinequip range includes counter-top hobs, two and four zone FLÀFDWLRQ LÀFDWLRQ ERLOLQJ WDEOHV D VWRFNSRW DQG EHVSRNH LQGXFWLRQ UDQJH WR \RXU VSHFLÀFDWLRQ Cusinequip Induction is tomorrow’s technology today!
Cuisinequip Induction + Practical stainless steel design, easy to clean and simple to use + Hold function to keep your food at the correct temperature before plating + 5 year warranty, backed by Valentine service
For more information, visit www.cuisinequip.com or call 01189 571344 sales@cuisinequip.com @cuisinequip
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epos
The right tech can keep you a step ahead ‘Transformative’ EPOS system continues to shape how the trade manages and controls its operations, says Zonal OSPITALITY is the name of the game at Zonal. The company has spent the last 37 years building its business, which was founded by the late hotelier Ralph McLean in the Scottish Borders. Today, Zonal remains a Scottishbased family business and has grown to become the leading EPOS provider to the hospitality sector, working with 11,000 businesses across Scotland and the UK. From its Edinburgh HQ, Zonal continues to invest in research and development; the team has developed a suite of applications which integrate with its Aztec EPOS that support the customer experience on every step of the journey – from booking online and mobile ordering and payment to loyalty schemes and feedback. It’s this focus on being one step ahead of consumers and fulfilling their appetite for
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technology innovations that enhance their leisure experiences that has established Zonal as the sector’s number one provider. Key to Zonal’s success is understanding the operational needs and technology integration; Zonal’s solutions don’t operate in silo, everything integrates with its Aztec EPOS solution, providing a flexible system that can easily grow with a business as it evolves, so owners can bolt on additional solutions as and when they need them. Aztec stands out for its various modules that come as standard – finance, stock, people, product and price, and reporting and business management – designed to save admin and provide real-time data, so that managers can spend more time focusing on the customer experience. Zonal’s chief executive, Stuart McLean, explains: “Stock availability, pricing and offers are all managed within the EPOS
and this information must be shared seamlessly with additional applications to enhance the customer experience and be operationally viable. “Taking this integrated approach gives our customers vital data intelligence about their guests, including their behaviour and purchasing preferences. This knowledge, used correctly, should empower operators to dish up personalised treats and offers that encourage guests to become powerful brand ambassadors. “At the root of any successful business is good communication, and never more so than in a restaurant environment. That is where technology is really coming into its own and helping operations run efficiently and effectively, as well as support staff to deliver a great customer-focused experience – which has to be good for business.”
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food waste
Food w waste solutions fuelling ng g the future uture tur Olleco converts ts food od collections into od o rene renewable en energy LLECO is a leading specialist in food waste management. Whether an outlet is part of a group or an independent food business, the company can develop a food waste collection solution to suit. Food waste is fuelling the future; Olleco converts food waste into electricity, heat and environmentally-friendly compost by using the organic process of Anaerobic Digestion. This means the waste that would have been thrown away is converted into renewable resources and put back into the electricity network to be used by businesses and communities throughout the country – or returned to the fields where farmers grow the food we eat. Olleco’s dedicated fleet of bespoke food waste collection vehicles operates across the length and breadth of Scotland, guaranteeing national coverage.
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The company can supply businesses with a range of bin sizes to meet any space limitations; every bin is clearly labelled and can be kept clean and odour-free by replacing the bin liner after every collection. Once collected, bins are weighed onboard Olleco’s vehicles which enables operators to track how much is collected; businesses will be given a Waste Transfer Note to ensure they are compliant. Working with Olleco will ensure outlets adhere to the Waste (Scotland) Regulations, protecting businesses from fines of up to £10,000, as well as extra collection costs. And with fresh bin liners available after every collection, waste bins are kept clean and hygienic – reducing the risk of unwanted rodents and other vermin on site. Additionally, having food waste collected
separately from general waste can considerably reduce overall waste costs. And it can directly help the environment by removing waste that would otherwise be sent to landfill, thus reducing the amount of methane gas that is released into the atmosphere. To ensure bar and restaurant customers are aware a business is doing the right things for the environment, Olleco provides certificates and window stickers to fully promote the outlet’s green credentials. Olleco’s service is simple and easy to use. As a trusted company with proven high levels of service, it can implement scheduled weekly calls, and doesn’t need supervision while on site. Additionally, it has a dedicated food waste customer service team; all its paperwork is completed electronically; and it offers staff training and support.
gin
Gin leads way with raspberry revolution Pinkster brings some colour to the gin category KITCHEN table, a frustrated accountant and a bottle of gin – perhaps more the ingredients for a game of Cluedo but that’s how the Pinkster gin business was born. It all came about when founder Stephen Marsh realised wine and beer no longer agreed with him. A keen maker of sloe liqueurs, he turned his attention to spirits and started experimenting at home, mashing assorted fruits with different spirit strengths. He wasn’t intentionally creating a pink drink, it’s just that after working his way through an entire fruit bowl, raspberry delivered the best flavour. But he firmly set out to develop a gin that could accompany food, which is where the gentle flavour profile of Pinkster kicks in.
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G&J was recruited to produce the core spirit with five botanicals to an original recipe. This is macerated with a further three botanicals, including fresh raspberries. The gin is deliciously dry, with a hint of fruit and the smoothest of finishes. There’s raspberry on the nose as the juniper comes through and then a slight spice that develops and lingers. For a refreshingly different G&T, serve with decent tonic, a raspberry and a sprig of well-spanked fresh mint. Best of all, the raspberries are recycled as Boozy Berries, a dessert ingredient. Not only are these gin-laced berries delicious dipped in chocolate or used in sorbets but the creative minds at Pinkster have just launched a Boozy Berries cookbook with mouthwatering recipes such as venison
with raspberry and bitter chocolate sauce. Earlier this year, the firm launched Gin Jam available in 300g and mini 42g jars for hotels and restaurants looking to offer breakfast and cream teas with a difference. Will Holt, the Perthshire based cofounder of the business, said: “From the Applecross Inn to The Bridge Inn at Ratho and Fonab Castle here on my doorstep in Pitlochry, more and more venues have been joining the raspberry revolution. “Our distinctive colour and striking branding helps us stand out on the backbar, whilst the fresh raspberries provides a good talking point. On the basis nothing gin-based should ever go to waste, we’re particularly excited about our latest natural by-product, Gin Jam.”
JOIN THE
RASPBERRY REVOLUTION %/0%((! ŏ%*ŏ/) ((ŏ 0 $!/Čŏ %*'/0!.ŏ%/ŏ %*"1/! ŏ3%0$ŏ".!/$Čŏ,(1),ŏ. /, !..%!/ċ Deliciously dry with a hint of fruit and an exceptionally smooth finish, we make a refreshingly different G&T. For teatime tipples, try our new Gin Jam made with leftover inebriated raspberries.
www.pinkstergin.com @pinkstergin POS and wholesaler details: 01763 849 739 orders@pinkstergin.com
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laundry services
Laundry service can lighten the load 4YXWSYVGMRK PMRIR ERH YRMJSVQW FVMRKW QENSV FIRIǻXW WE]W +MWLIVW VERY day, Fishers’ fleet of vehicles travels the length and breadth of Scotland and the north of England to ensure that customers in the hospitality sector have a dependable laundry and linen rental service that they can rely on. The business operates several sites throughout Scotland and the north of England and boasts a client base that includes major hotel chains such as Premier Inn, Travelodge and Jurys Inn, as well as prestigious venues such as the Caledonian Waldorf Astoria, Edinburgh International Conference Centre and the Malmaison and Hotel Du Vin chains. Fishers is able to provide hospitality businesses with a complete laundry service whatever the size of the business. Fishers can add value to a hotel’s offer, supplying a range of linen, towelling, bathrobes, logo floor mats and washroom
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towels for leisure clubs and spas – and it doesn’t stop there. Fishers can dress a restaurant for success, providing table linen, napkins and a fully-inclusive chefswear rental and laundry package, which includes a measuring and fitting service, personalised embroidery, individual wearer lockers and professional laundry service compliant to EN 14065. Never outsourced your uniform or linen before? Here are just some of the benefits: • cost saving on purchase and processing of linen • cost saving on training of staff • cost saving on laundry equipment • cost saving on equipment maintenance • reject linen is replaced as part of the linen rental agreement • saves time • offers more choice
Local laundry everywhere we go Fishers is the market leader for textile rental, industrial workwear and laundry throughout Scotland and the North East of England.
Visit our website at www.fisherslaundrygroup.co.uk
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Fishers strives to create great direct relationships between its hotel and restaurant customers and its local laundries that are providing the service. The company works with valued suppliers to ensure the highest quality products are sourced; its buying power enables it to source textiles direct from producing mills, ensuring ethical sourcing, high quality of stitching, fabric performance and whiteness. Fishers also invests in innovation and has its own market-leading range of luxury bedroom linen, known as ZHEN, which is already in more than 3000 of Scotland’s most luxury hotel rooms. The linen is discreetly fitted with the latest RFID technology which delivers incredible new efficiencies with the ability to electronically scan thousands of items of linen in minutes.
licensing law
Joined up thinking for licensing team Approachable, bold, connected: Pinsent Masons has over 60 years’ experience supporting Scottish operators HE issues facing hotel and restaurant operators in the current economic and political climate are as challenging as they are numerous – ranging from rating reviews to Brexit and immigration – to say nothing of increasing regulatory requirements in licensing and health and safety. At Pinsent Masons, the licensing team has 60-plus years’ experience supporting operators, both local and national, in Scotland and throughout the UK. The firm provides a comprehensive range of services, including new licence applications, variations, management transfers, applications for street café licences and approvals for marriage/ civil partnership premises certificates,
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advocacy before licensing authorities in new applications and review hearings, advisory work, appeals against decisions of licensing authorities and statutory prosecutions arising from breaches of licensing legislation. The company also offers a ‘complete estate management service’, whereby it can administer all licensing needs, from applications through to the management of annual fee payments for premises licences. It is recognised as “providing an all-round good service” and “doing a first-class job in a timely manner”. Pinsent Masons understands that licensing law should work for a business, not against it, so it works in partnership
with operators to provide commercial, innovative solutions which allow businesses to flourish, while complying with complicated legal requirements. The licensing team establishes and maintains excellent relationships, not only with its clients, but with local authority and enforcement agencies – and this works for the benefit of its clients. Pinsent Masons’ licensing team is at the forefront of changes in licensing legislation and supports trade organisations in Scotland and further afield. It works as part of a market-leading litigation and regulatory team so it can call on the support of experienced health and safety lawyers, litigators and experts in rating, planning and employment law.
Specialist licensing experts Specialist licensing experts, led by lawyers who understand your business and the challenges you face, and who have the back-up of a full-service law firm. You can also visit us at OutLaw.com, our free legal news website. Audrey Ferrie Legal Director T: +44 (0)141 567 8636 E: audrey.ferrie@pinsentmasons.com
www.pinsentmasons.com © Pinsent Masons LLP 2017
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microwaves
At the e heart h of the commercial kitchen me m kitc k ki it ittc c Don’t underestimate estimat s ma ma the capability ity t of ty of a microwave H Hall has been dominating th tthe microwave oven market for a almost alm 40 years, building an extensive ve v knowledge of this kitchen essential.l. know ow Micro Microwaves ic crr are an essential part of o any co commercial kitchen and the latest com om om te est technology nolog olo og o g means today’s machines es are sophisticated sticated cat at and easy to use – producing od d ducing excellent nt res rresults re resu u in a fraction of the time me it sing conventional c co takes using cooking methods. The versatility of microwaves is often hugely underestimated. From simple microwave only, to fully automated meal solutions, RH Hall offers the latest, most versatile products. Examples of the extensive range available include The Maestrowave MW10: a 1000W machine aimed at smaller operators looking for microwave speed with a reliable reputation. The unique microwave distribution and cavity ensure perfect cooking every time, backed up by
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a unprecedented u y on an three-year warranty he Magnetron – the heart of the machine. chine the Fo larger operators, or those requiring uiring For mo than just speed, the Maestrowave m rowav more rang also includes high-speed d range com m h as a tthe combination microwaves such awa a award-winning Combi Cheff 7. Pac Packed wit features including Menu enu uC Cr with Creator 2 software, this oven can an p pro 2.0 produce he e tto tou outstanding results at the touch of a button. A video showing the features and benefits of this innovative product is available at rhhall.com. In addition, the range of market-leading Sharp microwaves is available exclusively from RH Hall and its nationwide dealer network – offering machines from 1000 Watts up to extra heavy duty and high power 1900 Watts. Designed with total flexibility and versatility in mind, all machines have in-built features to help save time and energy. These options are
available immediately from RH Hall’s stock holding, with next day delivery available as standard – backed up by its nationwide approved dealer network, many of which are well-established in Scotland. So whether it’s a replacement for a broken down machine or an additional unit needed to adapt to a changing menu – RH nning g in no o Hall can have you up and running time. mo or tthan justt a It can also provide much m more an nd d works w work orrk o rks with hm a microwave solution and many ng fo ffoodservice odse v opera e of the UK’s leading operators spoke ke k e solutions. ssolut luttio to produce bespoke edgeable geabl ffood solutions team A knowledgeable om tthe state-of-the-art RH Hall works from d elo develop development kitchen and also has access o the t 15,000 sq ft fabrications division – to nab enabling production of bespoke, branded cro microwave housing units to increase customer visibility, point of sale and ease of use.
payment technology
1IZIP XLI TPE]MRK ǝIPH in customer loyalty The Mii-Promo system from Markadis provides smaller ǝVQW [MXL XLI EFMPMX] XS GVIEXI E XEMPSVIH PS]EPX] WGLIQI VERY day independent hotel and restaurant owners try to improve customer loyalty and drive up customer spend but they often struggle to do so in the face of the marketing technology and budgets that their big brand rivals can deploy. Mii-Promo from Markadis has changed the rules for good by giving independent operators the marketing power to compete with bigger brands as well as putting the personal touch back into businesses. Easy to use and install, Mii-Promo turns a customer’s normal debit and credit card into a powerful card-linked marketing system based upon the sales data that is gathered for each individual customer. All operators need is their existing payment terminal and a laptop computer. It just makes sense to link customers, their buying habits and their own debit
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cards. It’s so simple and powerful that it has become the leading marketing and loyalty reward growth area of 2017. Independent players love it because it makes sense and gives them control of their marketing spend. Customers love it because it gives them the option to control their purchasing patterns based upon their favourite deals. Great marketing doesn’t have to be complicated and expensive. There are no barcodes or loyalty cards needed and the Mii-Promo team even helps with the sign-up process. Then the Mii-Promo team will work with you to create personal loyalty programmes to keep customers coming back again and again. Consumer benefits are very clear and individual operators can market their business in a much more refined way. Why did nobody think of this before? Return on investment has been proven to
be between five and 15 times over a period of only 18 months, making for a swift payback period and real ongoing returns after only a few months. The system has provided real benefits to Markadis’ existing customers, which include bar and restaurant operators across the UK. Kostas Retsas, of Edinburgh restaurant My Big Fat Greek Kitchen, said Mii-Promo “has been useful in getting to know my customers�, “It is a great way of understanding my customers’ needs and opinions of the business,� said Kostas. “The data collection has helped me understand my customer spend and get closer to knowing my customers.� And London restaurateur Giuseppe Gambardella of Guste Remo restaurant described the system as “fast, secure and competitively priced�.
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premium tonics
Behind every great gin is a great tonic Premium mixers key to sales success, says Fever-Tree ITH the UK on-trade experiencing a 20% growth in premium spirits in 2016, demand for premium spirits and mixers has never been higher. Consumers are drinking less year on year, but are seeking quality and superior taste when drinking out of home. On-trade outlets have an incredible opportunity to capitalise on this trend and offer a range of premium spirits and mixers to their customers, whatever the occasion. According to CGA, consumers who choose premium spirit and mixers spend on average 42% more on eating and drinking out each month than the average UK consumer; and eat out 20% more. Food-led growth has proven key in driving both volume and value growth for premium drinks, as consumers are recognising the quality of premium spirits,
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and are willing to pay for a better drinking experience when dining out. As the spirit and mixer expert, Fever-Tree has driven the ongoing consumer interest in gin, with the introduction of flavoured tonic waters, which have been crafted to pair with one of the four main flavour categories of gin: juniper rich and robust; citrus and herbaceous; fresh and floral; and sloe and sweeter gins. Fever-Tree’s tonic range includes Indian Tonic, Naturally Light Tonic, Mediterranean Tonic, Elderflower Tonic, Lemon Tonic and, the most recent, Aromatic Tonic – all of which feature ingredients sourced from across the globe to ensure the finest quality. Fever-Tree also has a range of mixers for dark spirits. The new Madagascan Cola joins Fever-Tree’s Ginger Ale and Ginger Beer for a selection of mixers that has been carefully crafted
NAMED TONIC OF CHOICE BY THE WORLD’S TOP BARS AND RESTAURANTS *
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Named tonic of choice by majority of world’s top bars and restaurants sur veyed. Leslie Henr y Research, 2016.
with all-natural ingredients to enhance the flavours of the finest rums, whiskies, brandies and golden tequilas. Stocking Fever-Tree’s flavoured tonics and mixers range helps to provide the engaging ordering experience consumers are now seeking, where premium spirits are paired with different mixers to create a huge variety of flavour combinations. Fever-Tree also offers a unique and free bespoke G&T menu service for operators looking to capitalise on the rising consumer interest in premium gin. The menus pair the operator’s gins with the Fever-Tree range of tonics, suggesting garnishes to complete each unique serve; these bespoke menus from Fever-Tree have been proven to increase sales of premium gins by over 45% and sales of G&Ts by 61%. Visit www.fever-tree.com/menus
rum liqueurs
Liqueur’s growth looks set to continue After success in the US, rum liqueur brand RumChata is eyeing up the UK market UM liqueur brand RumChata, a blend of Caribbean rum, real dairy cream, cinnamon and vanilla, which has recently taken the American market by storm, has now set its sights firmly on the UK market. Its success across the pond, while in part due to its appealing and unique flavour, goes far beyond that. RumChata’s versatility as a premium mixable liqueur in various cocktail and long drink serves has also driven sales of the brand. Invented eight years ago in a simple kitchen in the middle of the United States, RumChata has now sold a total of thirty three million bottles in 26 countries – and is still family owned. Its success isn’t based on marketing gimmicks or the strength of a big corporation — it’s based on a truly unique and delicious product in the bottle. RumChata only uses the finest ingredients to create its unique blend, and the proof is in the flavour. One sip and you can taste sweet Caribbean rum and smooth, real dairy cream. This results in RumChata having less fat than traditional cream liqueurs. Altogether, it is described as a “surprisingly light, less cloying, and delicious take” on a cream liqueur. It is this lightness that is said to
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separate RumChata from other cream liqueurs, and increases the occasions to drink RumChata. In the US, for example, RumChata states that 87% of customers who try it recommend it to a friend. The brand is mainly consumed on the rocks and in coffee, however it’s also hugely popular in shots and cocktails. Add it to a White Russian or an Espresso Martini serve to stand out from the crowd; it mixes particularly well with whiskies and even absinthe (see our Rusty Chata serve). However, as each bartender has their own unique approach to serving RumChata, the firm states that the trick is to hand a bottle over to them and see what they can create. RumChata’s UK brand ambassadors are always on hand to suggest some delicious options. Please contact Whyte & Mackay customer services on 0141 248 5771 to try it today. You can also reach its UK brand ambassadors at info@ AlterEgo.co.uk for some delicious serve suggestions.
RumChata RumChata was the fastest growing
cream liqueur brand globally in 2016* due to its great taste and mixability. Try RumChata on the rocks, or use it to spice up classics like the Espresso Martini. etails contact For more details Whyte and Mackay customer services ervices on 0141 248 5771.1.
Perfect Espresso Martini 40ml RumChata 20ml vanilla vodka 20ml fresh espresso 10ml sugar syrup
drinkaware.co.uk
Product of the USA: *source IWSR
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utilities
Power is in the trade’s hands to make savings Cutting down your business’s power and gas bills couldn’t be easier, according to Save On My Power AVE On My Power, a Glasgowbased energy advisory service, is determined to help its business clients find the very best deals on power and gas. It recognises that volatility and rising energy wholesale costs are of concern when running a business, and that’s why it’s committed to providing its clients with the advice and information they need to help them make informed decisions on choice of supplier so that they can make some healthy savings. Whether through negotiating new supply contracts, providing advice and guidance on saving money through energy efficiency, or identifying alternative tariffs and charging structures, Save On My Power can provide expert advice. It strives to enhance its business
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customers’ profits by helping them save money – and its service is free! Save On My Power’s focus is to prioritise its support in the areas in which it can maximise value at minimum cost and with minimum effort. It works with its clients to identify ways they can save energy through demand reduction and by selecting more beneficial or applicable contract options. Save On My Power also works with its clients to provide advice on tariffs and charging structures, ensuring that its clients are informed of all the available tariff options based on their specific business activity and operating hours. In the UK, almost half of business clients are not charged based on the best tariff or charging structure. Whether you own or manage a bar, pub or hotel and
irrespective of whether you are a microbusiness, SME or larger business, Save On My Power can help you make savings. Rarely do energy suppliers make clients aware of all the available tariffs or charging structures available. This is one of Save On My Power’s key specialisms. It works with clients to understand their energy profile and usage, enabling it to determine the options that will best suit each business’s requirements. Never pay more than you need to again – contact Save On My Power today and allow it to demonstrate the simple ways in which to save money. If you want to earn £100 for renewing your power/gas contract with Save On My Power, get in touch today and quote SLTN. Call 0800 024 6108 or email info@ saveonmypower.co.uk
SPECIALIST INDEPENDENT ENERGY ADVISORS FOR THE HOSPITALITY SECTOR
GUARANTEED
We’re an independent, trusted and local Energy Advisory Service and we work within the hospitality sector providing support and guidance to help save our clients money on power and gas bills.
Q Our service is FREE and we provide advice on all aspects of electricity and gas Q We provide guidance on the best tariff & charging structures no matter what your business activity Q We work with all the main energy companies to identify the lowest possible prices Q You don’t have to switch supplier for us to save you money Q Our service is all designed to be hassle-free
Q We take care of all your account and
Q At Save On My Power, we offer a
billing enquires for you with our bill validation service Q We negotiate tariff changes and contracts on your behalf
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** Based on an average annual usage of 83,500 kWh
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warewashing
Supplier cleans up with commercial kit Quality and support are top of the agenda for Maidaid Halcyon AIDAID Halcyon has achieved the impressive milestone of supplying cost effective, high quality products to the professional catering industry for over 40 years. Firmly established as leaders within the industry, Maidaid Halcyon specialises in commercial warewashing equipment and icemakers. Whatever the range or product type, its machines have a longstanding reputation in the UK marketplace for durability, reliability and serviceability. As with the rest of the catering industry, warewashing technology is evolving all the time. The Evolution range not only has low water consumption and lower temperature levels of operation across the board, machines also have a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items.
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Maidaid Halcyon’s Julian Lambert said: “The features of the Maidaid Halcyon Evolution range are pretty unique within the warewashing market in the UK today – when it comes to cleaning and hygiene this is the best range in its price bracket available on the market today.” Maidaid Halcyon is a double industry award winner during 2016 for its dedicated comprehensive training. One of the main training topics, and one that it is passionate about, is that of good housekeeping and how imperative it is to clean warewashing machines and equipment on a daily basis; not only will this make the machine last longer but it will help maintain high levels of hygiene and give better, cleaner results. Maidaid also has a superb range of automatic ice-makers providing numerous types and size – ice cubes, granular ice,
flake ice or the new and exciting pebbles. The Maidaid range caters for everyone – from small businesses in need of an attractive, compact model, through to businesses with large scale demands. Lambert said: “What places Maidaid ice machines head and shoulders above the rest is their capacity to repeatedly produce top quality crystal clear ice from the most reliable machines due to the incredible passport that follows a machine during its manufacture and testing process. There is a genuine belief within Maidaid Halcyon that as suppliers of both warewashing and ice solutions we truly understand a customer’s needs and strive to assist them with provision of the correct equipment; we are also dedicated to supporting the equipment and the customer throughout its life by offering first class service, technical and spares support.”
Specialists in warewashing and ice machines
SUPPLIER
AWARD FOR
TECHNICAL
SUPPORT
CEDA 2016
For more information 0345 130 8070 www.maidaid.co.uk
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wine
4ǺIVMRK XLI [LSPI TEGOEKI XS XLI XVEHI Inverarity Morton’s expertise stretches far beyond wine OUNDED in 1946, Inverarity Morton is Scotland’s leading independent wine and spirits merchant. As a multi-award-winning composite wholesaler, it supplies the licensed trade with an unrivalled portfolio of packaged drinks products. Its wine list features over 1300 wines from 350 producers, spanning all four corners of the globe. Quality and distinctiveness are at the heart of the company’s buying ethos and it strives to work with like-minded independent/family-owned producers which are passionate and driven. Inverarity Morton deals with very diverse businesses – from fledgling wineries to multi-award-winning houses, many of which it represents exclusively; this means its customers have peace of mind in the knowledge that the wines on their list won’t be found at the local supermarket. As well as stocking the familiar, the
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best-sellers, Inverarity Morton likes to stay ahead of trends; it is the only SOPAcertified organic wine importer in Scotland and remains positively undaunted by lesser-known grape varietals. Its beer range is equally allencompassing: Scottish, British and imported beers, packaged and draught – its craft beer list showcases emerging Scottish brewers. The same applies to the gamut of spirits Inverarity Morton holds, which includes more than 150 different brands of gin. Tangible support packages and activities that add value when it comes to customer and consumer engagement are all part of the service. Inverarity Morton doesn’t just supply goods to its customers, it builds relationships with them. Every interaction customers have with the company is with an experienced member of staff - from
account managers and telesales agents to delivery drivers. Its telesales team handles 800+ enquiries a day; its fleet delivers over 2000 drops every week to customers the length and breadth of the country; and its 30 account managers are not far behind when it comes to miles travelled. Beyond advising on and building tailored product ranges, its sales team are event masters: talks, tastings, dinners, even quizzes. Inverarity Morton also knows the benefits that staff training can bring its customers, not only to their bottom line but also to staff morale and retention. It is the leading centre for WSET training in Scotland and the only wholesaler in Scotland to offer this complimentary service; it was also the first to train to WSET levels two and three and routinely educates more students per year than any other provider in Scotland.
AN AWARD-WINNING LINE UP These are some of our outstanding award winning wines that were recently honoured at the International Wine Challenge 2017, the most prestigious global wine competition. All are exclusive to Inverarity Morton in Scotland. Fore more information or to place an order contact 0141 620 6100 or sales@inveraritymorton.com www.inveraritymorton.com
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The HOTEL & RESTAURANT Guide 2017 is a special supplement produced by Scottish Licensed Trade News, The Albus, 110 Brook Street, Glasgow G40 3AP Tel: 0141 567 6000 | www.sltn.co.uk