On-Trade Progress May 2018

MAY 2018

‘Southern Comfort Black’

Banking on

greatness

Dining out at SAMA Bankside

The art of the tale

Vijay’s Bar and Lounge

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ON-TRADE PROGRESS TEAM Editor-in-Chief

Mya Medina Mya@ontradeprogress.com

Editor

Connor Allen Editor@ontradeprogress.com

Editor

Jon Hardy Jon@ontradeprogress.com

Publication Manager

Max Murphy Max@ontradeprogress.com

Account Executive

Dan Allen Dan@ontradeprogress.com

Head of Production

James Dorrington Design@ontradeprogress.com

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Anna Stevens Subscriptions@ontradeprogess.com

Publishing Director

Ryan Bunce Ryan@ontradeprogress.com Every effort is made to ensure the accuracy and reliability of material published in On-Trade Progress however, the publishers accept no responsibility for any claims or opinions made by the contributors or advertisers. No part of this publication may be reproduced or transmitted in any form by any means, mechanical, electronic (including printing), recording or stored in any information retrieval system without the prior written consent of the publisher.

Dear readers,

I

’ve had a really wonderful month exploring some innovative bars and restaurants – each seeking to push the boundary of what they offer.

Truly, every month I am surprised by the warmth and kindness of hospitality entrepreneurs, and continually impressed with the ingenious ways they seek to bring something fresh to the industry. I experienced this in two forms this month; first with SAMA Bankside (page 6), where I was welcomed by Steve Prashad, who sat down with On-Trade Progress to discuss his journey from DJ to venue manager. The reformed Victorian archway turned bar, restaurant and event space was a long-term dream of his, now come to life in stunning form.

This month, we learnt the art of the tale, with Vijay’s Bar and Lounge opening its doors and giving us exclusive access to its rooftop bar. We sipped bubbly from champagne glasses and enjoyed the sunshine. However, this illusive venue has a fascinating story behind it, one that’s woven into every fibre of the venue (page 36).

Our tipple of the month is vodka and we explore its elaborate past, present and some of our recommended bottles that should be behind the shelf of any licensed venue on page 10.

On page 20, we delve deep into one of the most prevalent issues within our industry; the war on plastic. Whether it’s single-use straws or plastic-covered soaps, we urge hospitality venues to consider their part in making steps towards becoming environmentally-conscious.

This has been a fun issue to write, in part because of all the great people I’ve met and interviewed, but also because of fast-approaching summer. It seems that when the sun is out, the hospitality industry really gets into full swing with diners and drinkers spilling out into the streets to enjoy eating and sipping al fresco.

Much like the great weather, we hope you embrace and enjoy this issue of On-Trade Progress.

Mya Medina Editor-in-Chief editorial CONTRIBUTORS John Porter Bob Pease

Beer Sommelier

Kate Nicholls

UKHospitality

Brewers Association

Miguel Leal

Casa Leal

Tim Page

CAMRA

Proudly published by BW Media Group LTD

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contents

Regular

features 6

INSIDE...

6

Our venue of the month is SAMA Bankside.

This stunning venue only launched in September – and to great success. We sit down with the venue’s operator and talk everything hospitality.

10 16

On… Vodka On-Trade Progress discovers the rich history, heritage and serving options for the spirit, Vodka.

Drinks news Wondering what’s up in the world of drinks?

We debrief with the latest news from across the industry.

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contents

15

Features 15

Most Popular Cocktail We don’t give anything away, so flip to page 15 to find out more!

20

The War on Plastic With the hospitality industry one of the largest in the world for single-use plastic, we debate how far we must go to wage war on plastic.

28 38

World Cup With the Football World Cup fast approaching, we talk popular products from world cup countries.

28

Get inspired Looking to keep your staff retainment high?

Take a look at our tips for motivation and how other hospitality entrepreneurs do it.

20

38

INSIDE...

Banking on

greatness

We dine out at SAMA Bankside to experience a truly unique venue On-Trade Progress was lucky enough to be invited to an evening at SAMA Bankside. This wonderful venue, managed by Steve and Waheeda Prashad, an unstoppable husband and wife power couple, only opened in September 2017 to a muchanticipated reception.

Tucked away in an unassuming cobbled Southwark private road, SAMA Bankside was constructed in the remains of a used railway arch. When we sit down for dinner with Steve, he laughingly tells me that Network Rail, his landlord, has a great working relationship with the team at SAMA Bankside, often stopping by for a drink.

“Having been a club DJ for 29 years, which included running my own events for 14 years, at various venues in London it was always a dream of mine to open my own nightclub,” explains Prashad. “However over the last four - five years having seen the decline of the traditional nightclub I decided the way forward would be for a venue that was multi-functional on a number of levels, these being an all-day restaurant and bar, co-working/meeting space, private dining, event space and a late night bar with a DJ at weekends.”

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The interior is very typical of a renovated Victorian railway archway that was built in 1884, with the ceiling overlapping into a huge curvature shape. The leaning walls adding a sense of atmosphere and intimacy.

The interior design is simply superb, with low-lying leather couches juxtaposing with a metallic bar and accompanying stools.

Prashad continues: “I was keen for the interior design to tie in with the authenticity of the railway arch. I went for a clean industrial feel with cosy sumptuous booth in pops of colour along with genuine chesterfield sofas adding some warmth to the interior against the exposed brickwork and HVAC system (heating, ventilation & air conditioning).

“To this we added industrial style lighting, artwork that would really get people talking and small details such as GWR and GNR toilet roll holders and coat hooks to tie in with the fact that we have a train line right above us!

was devised from food that I liked initially, which was about two pages long. I then did a lot of brainstorming with my Head Chef and GM and we looked at what would work as a complete overall food offer.

“I am a big fan of Caribbean food so I was keen to include a Caribbean twist in a few of our dishes so we came up with a jerk-inspired chicken which takes some of the flavours of the Caribbean, and since we opened in September 2017, is still our best-selling dish.

“Combined with this we also offer comfort food such as mac ‘n’ cheese, fish and chips and a delicious vegetarian risotto.

Our food is all freshly cooked by Head Chef Alex and his talented team.”

The general ambience for dinner in SAMA Bankside is fantastic, with tables being sprawled out; you can eat at a lush leather coach or a more intimate velvet booth. Prashad and his partner have created the perfect atmosphere – with simple and delicious menu classics.

Making a statement “I was also keen to use as much reclaimed materials as possible in the fit-out and so the flooring on the upper level is all reclaimed scaffold boards as are many of our tables which were hand made from a local business that upcycles furniture.”

Every purpose, great and small The venue encompasses two floors and different nooks and crannies that can be booked out for larger groups. In fact, the day we visited, the whole lower floor has been sanctioned off for an engagement party; with the downstairs space transformed to meet the needs of the arriving party. It struck us instantly how this venue was designed to be multipurpose; it’s a venue, a restaurant, a bar and a place to come for an all-round fantastic evening.

Prashad elaborates: “The layout of the venue was designed so each floor could operate independently with a bar and toilets on each floor. On our lower floor we have our private dining room which can seat 20 people. Our upper level is made up of two railways arches side by side

that open up to one large space and this gives us the freedom to utilize the second arch as a semi-private area which can be booked for events.”

Prashad told us warmly how during one of the April heatwave evenings, a group of visitors had spilled out into the cobbled street outside the venue. As it’s a private road, the party had the option to set up tables and chairs outside without worry of cars passing, and in a totally Europeanstyle, sat outside to enjoy an al fresco evening. The SAMA Bankside team hope to spend its first summer being able to offer more of these outdoor experiences, as it proved extremely popular previously.

Food glorious food The menu offering at SAMA, Prashad explained, was a combination of several different trial and errors. With a want to stay true to his Caribbean roots, Prashad has tried to retain elements of his heritage throughout the menu. This includes a sumptuous Jerk chicken curry and several other main course and starter offerings.

Prashad says: “The concept for the menu

One of the most important stand out features of SAMA Bankside is its use of art as a statement. Sourced from Prashad’s brother-in-law, the art works to serve as decoration and as a statement.

One of the most prominent art pieces which will only be featured for a few more weeks I am told is a huge print in one of the archway tunnels. Encompassing a huge portion of the wall, the print is of a blindfolded horse being driven from the London skyline; one of the huge towers in the background (reminiscent of Grenfell) burns in the background. Similarly, an art piece on the lower level reads ‘strong and stable my arse’. There are some more muted pieces but each was selected carefully and has little cards besides them to tell the visitor about the artist and more about the work.

As a lover of art, this is a vibrant touch, which adds another dimension to the venue offering, one that takes it to another level.

Overall, SAMA Bankside is a wonderfully impressive venue with a bright future and big plans to open another branch in the next two to three years.

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SOFT DRINKS

Luscombe Drinks introduces organics sparkling fruit waters Devon-based Luscombe Drinks has launched a new range of organic Sparkling Fruit Waters in response to increasing consumer demand for no added sugar products. The first three flavours to launch include Passion Fruit, Sour Cherry and Raspberry. This new range is available in 27cl glass bottles with a recommended retail price of £1.95 each.

Gabriel David, chairman and founder of Luscombe Drinks, comments on the launch: “For the first time, sales of bottled water have exceeded sales of cola. This has been driven by the trend towards healthier low-calorie drinks with reduced sugar content, and the success of premium sparkling waters.

“As a premium soft drinks producer with a reputation for crafting delicious tasting drinks from natural organic fruit, we have been working on an introductory range of Sparkling Fruit Waters. However, unlike many of the fruit waters currently on the market, the Luscombe range have a high fruit content to ensure the real taste of the fruit comes through – not just a hint.

“The concept is actually quite simple. We’ve taken soft Devon spring water and added carbonation and lots of rich organic fruit. As with all our drinks, they don’t contain any fruit concentrates or artificial flavourings.”

With a refreshing and clean taste, the

new Fruit Waters are ideal for summer drinking. With minimal processing, they are made using gently carbonated soft Devon spring water and organic, responsibly sourced fruit. There are no artificial flavours, additives, sweeteners or

preservatives. All three flavours are low in natural sugar content and low in calories (less than 15Kcal/100ml), and yet each retains the delicious taste and sweetness of the natural organic fruit.

WMF CoffeeConnect allows for the optimization of your coffee business with the most innovative tailor-made digital solutions. With its integrated database, customisable promotional offers and 10-inch touch display makes for a coffee machine masterpiece.

The digital display can derive sales figures, sales volumes, service information and error messages, all of which can be viewed on a computer or mobile device at any time and from any location.

WMF CoffeeConnect ensures that important applications, standard reports as well as, processes related to the management and operation of your coffee machine are significantly optimised and directly available with the freemium packages. With additional applications and features available with the Premium packages. In addition, business analysts at WMF provide support for customized analyses, solutions and offer advice relating to improving processes and maximising your coffee business.

WMF 1500 S+ The new WMF 1500 S+ combines technological sophistication with simple operation. The innovative "Dynamic Coffee Assist" guarantees the highest quality of all espresso-based coffee specialities and the 10-inch touch display enables rapid access to the main menu using touch and swipe gestures. One of the highlights however is that the WMF 1500 S+ is IoT compatible as standard and therefore provides uncomplicated access to the digital solution “WMF CoffeeConnect”.

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drink news

Giraffe World Kitchen set to serve Cocktails On Tap by Frizzenti delicious amazing quality cocktails served at an incredible pace.

BBPA produces new guidance for pubs as four week countdown to Russia 2018 begins With only four weeks to go until Russia 2018 kicks off, the British Beer & Pub Association (BBPA) has produced definitive guidance for pubs to help ensure that this year’s FIFA World Cup screenings are a success.

The new advice has been developed with the support of the Local Government Association (LGA) and the National Police Chiefs’ Council (NPCC). Live sport is a hugely important part of the pub experience and the World Cup is a major opportunity to attract customers who want to watch live matches with a great atmosphere.

The guidance is intended as a template for pubs, local authorities and police to work together to ensure that the FIFA World Cup is an enjoyable occasion for all. It provides a handy checklist for licensees to run through in making sure all angles are covered for busy and successful screenings. Advice for pubs includes contacting the police and licensing officers to let them know plans for showing FIFA World Cup events, making public transport information readily available to assist customers in leaving venues safely, and being vigilante for suspicious behavior or anything that seems out of place or unusual.

Cocktails On Tap by Frizzenti is delighted to announce that Giraffe World Kitchen will begin serving their delicious Mojito, Aperol Spritz and Espresso Martini cocktails on tap across their restaurants including Reading, Basingstoke and Bristol.

The ‘on tap’ experts, Frizzenti are the UK’s largest suppliers of great quality cocktails on tap. From this Summer they will be offering Mojito, Aperol Spritz, Espresso Martini, Negroni Sbagliato and Pornstar Martini with five more to follow later this year. Created and served in just 5 seconds their mission is to serve

Founder, George Workman, has ensured that only the best quality ingredients are used so that customers get a drink that exceeds expecations. The end product is something that consumers (and bar tenders) will not believe has come out of a tap, and that quickly. It’s a winning formula.

The new cocktails on tap are part of Frizzenti's wider range of sparkling and still wines on tap. The dispense system behind Frizzenti’s cocktails is simple but effective. The cocktails are supplied in 20L kegs that attach to any dispense system. They are CO2 or nitrogen injected to ensure the right level of fizz or creaminess.

Cocktails on Tap by Frizzenti are available nationwide at a selection of bars, restaurants and festivals from Giraffe to Peppermint bars running major festivals across the UK.

Kolibri launches adult bottled drinks Kolibri, launched this month, a range of adult bottled drinks customised to taste. Alcohol free, the range offers distinctive botanical notes and sweetness adjusted to taste, designed exclusively for the prestige bar and restaurant sector to appeal to health-conscious guests.

Kolibri is available in three distinctive and delicious flavours to complement a wide range of dishes, or to be enjoyed on their own: Strawberry & Basil; Cardamom & Chilli; Elderflower & Lime.

The range is completely customisable; the drink can be tailored to the individual’s taste with a separate patented cap filled with Kolibri drops, which can be added

drop by drop to increase the flavour complexity and sweetness of the drink.

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On… Vodka

V O D K A

were produced across Europe, Russia received the rights to produce vodka solely in 1894. However, following the Russian Revolution, the Bolsheviks overturned the rights for private distilleries to be owned by individuals.

A number of vodka-makers fled Russia at this time, bringing vodka back to the shores of Europe.

Strong and steady

This spotlight feature examines the classic spirit, Vodka, its history and how we should be serving it up Vodka, the spirit composed of water and ethanol (often added with flavourings), is made through distilling cereal grains or potatoes that are fermented. The word itself, Vodka, comes from the Russian word for water – ‘voda’ or in Polish, ‘woda’.

The history Vodka has been around since the dawn of time. Alright, well, perhaps not that far back, but it has been around since the

9th century, when it was first discovered that the beverage was being distilled.

There is some controversy however, as Poland claims to have first produced the drink as early as the 8th century.

Come the Middle Ages, Vodka was being used for medicinal purposes (and as an ingredient in gunpowder). By the end of the 16th century, Vodka had established itself as a national drink in Poland, Russia and Finland. Can you see the link already forming between the colder countries?

Skipping a couple of centuries forward, in the early 19th century, the mixing of Russian and other European soldiers for the Napoleonic Wars meant more demand was being seen across Europe to have the beverage. Due to the rise of drunkenness because of cheap and accessible ‘vodka’ brands which

Vodka is one of the most famed spirits in the world, let alone Britain, and offers its drinkers a smooth and strong drink. At a minimum of 37.5 per cent, most of the significant producers of Vodka are based in Northern Europe; this include Ukraine, Russia, Belarus, Finland, Poland, Estonia, Lithuania and Latvia.

There are many ways to serve vodka, but due to its impurities and flavours, vodka makes the perfect component to a cocktail. It can assume external flavours, mixing perfectly to provide a smooth drinking experience. Some of these popular vodka cocktails include the Cosmopolitan, Bloody Mary, Espresso Martini, Vodka Martini and the Sea Breeze.

However, many bartenders and consumers insist on having their vodka served neat, mixed simply with juice (such as orange or cranberry) or coke, or just on ice. Whatever way you choose to serve vodka though, we recommend serving it in a cooled, low-cut tumbler.

Suggested bottles We’ve picked out a few of our favourite bottles to impress your customers: * Absolut Vodka – Made from Swedish winter wheat this full-bodied vodka can be served up neat or in a cocktail. * JJ Whitley Rhubarb Vodka – If you want something packed with flavour, this classic bottle has hints of basil and other vegetables to its sweet rhubarb scent. * Smirnoff Red Label Vodka – This classic is one of the world’s best selling vodkas and can be used in cocktails, on ice or neat.

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from grape to glass

Portugal’s

great wines Miguel Leal, of Casa Leal, takes us on an aromatic tour of Portugal’s bursting wine offering.

low alcohol wine style, often with a gentle fizz and ideal for an aperitif on a warmer day or night due to the natural acidity.

The stunning country of Portugal has a lot to offer in the way of wine. A small country but offering over 250 native grapes spread over 28 DOC wine regions. Regardless of producing wines since the Roman times and being the world’s 11th largest wine producer there is still much to talk about Portuguese wines. This is a country for adventurous wine lovers looking for different flavours than what is normally available.

Grapes include: Avesso, Loureiro, Pederna (Arinto), Trajudura, Alvarelhao, Espadeiro,

The country diversity of grapes and regions can be daring for the ones trying to pronounce their names or to understand the wine provenance.

Because I like to simplify, I divide Portugal wines in 4 categories, Atlantic, Mountains, Mediterranean and the Islands Wines.

Atlantic Wines The cooler influence of all regions closer to the Atlantic coast, such as the Vinho Verde; Bairrada and Lisbon produce fruity, aromatic and aging potential.

vinho verde Vinho Verde Region being the most northerly wine region is best known for its Vinho Verde, or ‘green’ wine (unripe grapes) – which should be consumed young. A crisp fruity, easy drinking and

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This region is also the birthplace of the Alvarinho grape, producing a complex and rich wine; ideal to pair with seafood and meaty fish dishes. Quinta de Pacos has a long history of 15 generations producing wines and it’s recorded to produce wines that had very good flavours and aromas for the USA Century Celebration in Philadelphia (1876).

Bairrada The total area of vineyards ​​ is 12,000 hectares, divided by about 10,000 plots. We’re talking micro growers in this region. The typical Atlantic climate due to the proximity of the sea, together with the clay-limestone and autochthonous soils, has always contributed to making the Bairrada wines unique.

It was with the red wines made from Baga with great potential of aging that the Bairrada gained recognition. It is a vigorous variety, with small bunches of late-ripening berries. In clayey soils with good sun exposure, Baga is able to mature well and produce deep-colored aroma-concentrated wines that can age in bottles for many years as Vadio producer wines demonstrate.

However, white wines produced from the vine varieties Cercial, Bical and Maria Gomes have been highlighted, Campolargo Cercial was awarded Champion IWC 2014, the biggest honor for a Portuguese white wine.

Bairrada pioneered the making of sparkling wines and different styles can be tasted with Campolargo and Vadio producers.

experimenting with the classic Portuguese varieties, producing wines of outstanding character, balance and grace.

Lisboa

​ ominated in 2015 and awarded in 2016 “Portuguese N Wine Producer of the Year” by the highly respected Portuguese wine magazine “Wine - Essencia do Vinho”, Herdade do Porto carro winery is always rated among the top wine producers in Portugal.

The fresh Atlantic breeze and the rich soil of this hilly landscape means Portugal’s Lisboa region is one of the best for grape growing. With more DOCs that any other region in Portugal, with nine, to offer.

The Medieval village of Obidos produces one of the oldest wine brands in Portugal, the Quinta das Cerejeiras Reserva, with the label still unchanged.

Grapes include: Arinto, Fernão Pires, Malvasia, and Vital, and for reds Aragonez, Castelão, Tinta Miúda, Touriga Franca, Touriga Nacional and Trincadeira

Mountains Wines Douro is a magical wine region designated an UNESCO World Heritage Site because of its history and for being one of the first DO wine regions in the world. With stunning man-made stone-walled vine terraces, the region has grown to broader modern terraces following the River Douro from the Spanish border to the Mesão Frio.

A mountainous and rocky region, the vineyards grow on poor and schistous soils on steep slopes.

Our Producer Quevedo has a long and rich history of growing grapes and making Port wine that goes back to 1889. His philosophy is to produce good grapes and is expanding the culture to organic in some of his five Quintas. Quevedo grapes originate from different locations, at different altitudes and plants cover a large array of grapes to produce Port wines and table wines. Grapes include: Bastardo, Mourisco tinto, Tinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesa, Touriga Nacional, Donzelinho branco, Gouveio, Malvesa Fina, Rabigato and Viosinho.

Mediterranean Wines The Setúbal Peninsula has two DOCs, Setúbal and Palmela. Setúbal produces the sweet and fortified Moscatel de Setúbal while Palmela produces mostly red wine mostly from the Castelão grape.

Herdade do Portocarro’s philosophy is to craft wines of indisputable quality. The 18 vineyard benefits from a unique climate, as it is affected by the Atlantic breezes and the heat from the Alentejo plains.

Its owner and winemaker, José da Mota Capitão, inspired by the principles of biodynamic viticulture, is recovering extinct indigenous grapes as well as

The Alentejo region covers one third of Portugal.

This Mediterranean climate region is suitable for the grow of the Aragonez (Tempranillo), the most planted grape and Alfrocheiro, Castelão and Trincadeira grapes. International red grapes have established well in the region such as Alicante Bouschet, Syrah and Cabernet Sauvignon.

The white local Antão Vaz grape, with thick skin has good acidity and tropical fruit flavours and produces top quality white wines especially the barrel-fermented ones. Hobby Antao Vaz is a good example.

Arinto, Roupeiro and Perrum are also used in the blends of the regional white wines.

The region produces not only easy drinking wines, but also fine wines, especially in the red category.

The classic wines of Alentejo are fruity and rich that are considered very easy drinking and smooth, similar to ‘New World’ style of wines that taste of sun ripened grapes.

Islands Wines The most famous wine comes from Madeira and is produced in a variety of styles from dry wines which can be consumed on their own as an aperitif to sweet wines usually consumed with dessert.

We see mineral dry whites emerging from the volcanic Pico island in the Acores so this is a region to look at for new wines from Portugal.

FROM GRAPE TO GLASS

Gladstone Vineyard has been acquired

Wine Preservation?

No More Excuses!

Here are five excuses why some restaurants or bars opt not to preserve their leftover wines and why you should start protecting your wine with winesave:

1. We only get a few complaints

For every customer that does complain about your wines being off due to oxidation, 26 other customers leave your restaurant or bar unhappy (and likely tell their friends). You can’t afford even one customer complaint, much less 27.

Protect your leftover wines with winesave to help keep customers happy.

2. They don’t work.

For over a decade, inert gasses have proven effective by winemakers to reduce oxidation during winemaking. Winesave, made with 100% argon, has been independently endorsed by leading wine experts like Jancis Robinson and Philippe Guigal.

Winesave is guaranteed to keep opened wine fresh for longer.

3. We’re too busy.

There’s alot of work to do when it comes to closing-time and no one wants yet one more thing to do before going home.

But it’s important to do all that you can to protect your wine investment and increase customer satisfaction the next day.

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It takes literally one second to protect a bottle of wine with winesave.

4. Too complicated to use.

Remove cork/cap, spray, recork/recap... done. It doesn’t get any easier than that to protect your wines. No instructions to read, no training required, no way to screw it up.

Winesave is the easiest-to-use wine preserver on the market.

5. Too expensive.

You don’t need to drop >£250 for one of the latest wi-fi enabled gadgets or thousands on some big clunky machine.

All of the leading options tend to have one thing in common... they all use argon gas.

Winesave costs pennies per use (especially when you buy wholesale).

So no more excuses... start preserving your wine!

This month, get 20% off your first order of winesave with coupon MAY18ONTRADE at: www.winesave.com

Leading Wairarapa wine producer Gladstone Vineyard is entering a new chapter as the business is set to be acquired by Odyssey Capital Group in partnership with Flying Winemaker Holdings Limited.

Odyssey Capital Group is Asia’s leading independent alternative asset manager that provides differentiated and bespoke investment solutions across multiple assets classes, one of which is attractive alcohol opportunities in the Asia-Pacific region. The Gladstone Vineyard purchase adds to the group’s stable of portfolio companies that the company offers via its sister business, Odyssey Asset Management Ltd, a SFC Type 1, 4 and 9 licensed company.

The Flying Winemaker is a multifaceted Australasian wine producer founded by award winning winemaker Eddie McDougall.

Under the new ownership, which is subject to New Zealand Overseas Investment Office approval, there is opportunity for significant growth in production, a realignment of the brands under the Flying Winemaker’s established partner network and a priority focus on Asia-Pacific distribution.

Christine Kernohan, the current proprietor of Gladstone Vineyard, will stay on as general manager/ chief winemaker, along with key Gladstone staff, who will continue to provide significant input into running the vineyard, in conjunction with The Flying Winemaker.

What is the best cocktail in the world?

IN THE MIX

With World Cocktail Day recently passed - and with it some interesting new discoveries about which drinks are currently in vogue. The latest research couldn't be timelier - with cocktail consumption on the rise around the world.

A survey by World Class revealed the Bulleit Old Fashioned is the most popular cocktail in bars for World Cocktail Day. World Class Bartender of the Year Kailtyn Stewart discusses the most popular cocktails in bars for World Cocktail Day. The 'Old Fashioned' has been revealed by the world's largest producer of spirits, Diageo, as the most popular drink being ordered in bars right now, according to a survey of the world's best bartenders.

Ordered by James Bond himself in Thunderball, it's made by mixing sugar with bitters, a generous glug of bourbon whiskey, like Bulleit bourbon, and a twist of citrus rind. It's traditionally served in a short tumbler called an 'Old Fashioned glass' - hence the name. And now it's been crowned the consumer cocktail of choice.

Diageo World Class recently carried out this far-reaching survey of the consumer preferences, in time for World Cocktail Day 2018. No stone was left unturned in finding out cocktail secrets from behind bars across the globe with respondents from a vast mix of countries, including: Puerto Rico, Portugal, Greece, Norway, Iceland, UAE, Beirut, USA, Canada, Hong Kong and the Philippines.

Hot on the heels of the Old Fashioned is the Italian dark horse 'Negroni' - made with one-part Tanqueray No.TEN gin, one-part vermouth rosso, one-part Italian aperitif and garnished with orange peel.

Old Fashioned and Negroni's retro charm is all part of a cocktail revolution that's taking the world by storm. In the latest IWSR report, beer volumes fell 1.8% around the world, and wine sales

dipped by 0.08% (IWSR drinks market analysis 2016). But sales of spirits like gin and whisky, are on the up. And it's the millennials that are leading the cocktail charge, with almost 9 out of 10 (88%) younger drinkers enjoying mixed drinks on a night out (Cellar Trends).

And that's because, according to World Class Bartender of the Year 2017 Kaitlyn Stewart, consumers no longer see cocktails as an afterthought.

"The Old Fashioned and Negroni are classic cocktails that have stood the test of time. There are countless variations, but when executed perfectly in any bar around the world, they always taste exactly how you want them too," says Stewart.

Whisky Sour, Margarita and Moscow Mule are next, when it comes to consumers' current likes. Espresso Martini, Daiquiri, Dry Martini, Tom Collins and Manhattan also squeezed their way into the top 10 favourites list.

"Any of the top cocktails can easily be made at home. There tends to be three ingredient recipes that any home bartender can attempt with ease. Simply stocking quality products like Johnnie Walker Black Label whisky, Ketel One Vodka, Zacapa Rum or a quality single malt whisky like Talisker in your home bar, will have you a third of the way to success!" adds Stewart.

"We surveyed the world's best bartenders from the four corners of the globe and it is incredible to see the renaissance of these important and timeless cocktails picking up pace everywhere," says Global Cocktailian, Lauren Mote. "The cocktail revolution is here and It is time to embrace it!".

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DRINK NEWS

Two new distributors for VII Hills An innovative, premium juniper spirit combined with the legend of seven hills and Ancient Rome, have signed two new distributors. The combination of Pallini, one of Italy’s oldest, most important companies in the drinks industry, and Boutique Brands, a luxury-based drinks brands development platform in the UK. Pallini, a picture-perfect match with VII Hills due to their Italian roots, have combined the finest natural Italian ingredients to create the perfect Italian gin.

Created by Italian mixologists, Filippo Previero and Danilo Tersigni, who both have vast experience and expertise working within the sector, have signed with Boutique Brands to bring their global market a new wave of gin. The premium gin fits perfectly with Boutique Brands’ target market of style conscious millennials who like to try new spirits.

The rounded spirit’s earthy and citrus aroma creates a unique blended flawless negroni.

Bees helped by Brakspear beer Henley Brewer and Brakspear have joined forces to save the bees, by offering their Honey Bee Beer throughout May. Every 10 pence raised will help towards the campaign to protectthe declining bee population.

The beer was originally brewed in 2015

by Brakspear’s head brewer Malcolm mayo. Honey Bee is a 4.4% honey beer, which is brewed using Maris Otter and Crystal malts along with malted oats, First Gold and Willamette hops which has delicate, subtle honey notes, with a bracing delivery of hops on the follow through.

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Brakspear pubs are supporting bees by encouraging customers to join in the Great British Bee Count from 17 May – 30 June. Brakspear’s partnership with Friends of the Earth will help to raise awareness of the threats facing these bees and encourage the publicto be part of the generation that saves them.

Salcombe Signature Gin Cocktails Internationally acclaimed Salcombe Distilling Co. has introduced four stylish signature serve cocktails showcasing their multi award-winning Salcombe Gin ‘Start Point’. The smooth, distinct, complex, citrus led London Dry gin has established itself as a versatile super premium gin, enjoyed on its own over ice, is flawless in a Martini, shines through in a classic cocktail and makes the ultimate G&T. Such versatility has quickly led it to be the gin of choice amongst many top bars and restaurants across the country.

The four key serves of this elegant gin include Sea mist for a unique sea salt G&T, St. Clair a celebratory cocktail, perfect as an aperitif showcasing the red grapefruit used in the distillation, Pennant Martini for an elegant, perfectly balanced Martini and Signature, the ultimate G&T served simply with plenty of ice and a slice of red grapefruit.

For further information the Salcombe Gin Signature Collection head over to our website.

From… our expert

Spreading the world on beer styles

Beer sommelier and journalist John Porter braves the audience at the Eat & Drink Festival in London.

I

magine the scene. You’ve spent a busy morning traipsing around an exhibition hall, admiring unusual home furnishings, examining the latest kitchen gadgets and sampling the occasional artisan cheese. You find a quiet spot to sit down for a few minutes to plan the next phase of your day out, when suddenly a microphone kicks in and a bloke on the stage starts shouting strange things about hops and beer flavours at you.

That’s why I was a little cautious about signing up to run an Introduction to Beer Styles session at the Eat & Drink Festival recently. The event runs alongside the venerable Ideal Home Show at Olympia, and as the name suggests, is designed to spotlight the latest food and drink trends – which in theory includes growing consumer interest in the authenticity and provenance of beer.

Even so, there is, in my experience, a big difference between trying to impart beer knowledge to an audience that has actively decided to take part, and to one that has wandered past at random. There was some pre-event publicity for the sessions held in the festival’s Drinks Theatre, but I wasn’t assuming that anyone had paid their ticket price on the basis that I was the main draw.

However, nothing ventured, nothing gained. With just

half an hour allocated for the session, and a potentially tricky pre-lunch 12.30pm time slot, I took the view that simplicity was the way forward.

A many people know to their cost, I can bang on for hours about the miracle of humanity’s relationship with beer and the vital role it played in turning us from hunter/gatherers into settled communities, but in this case it was a quick two minute spiel and onto the tastings.

The four beers served were an opportunity to highlight differences not only on in style, but also in geography: * Hogs Back Brewery TEA: Starting with a great example of Britain’s ‘signature’ beer style, a 4.2% rich, dark ale with a distinctive malt sweetness, made with 100% Surrey-grown Fuggles hops to add character. * Hofmeister: Not the standard lager of old but a new, authentically brewed German Helles lager. At 5% ABV, it’s a crisp and refreshing beer with spicy and floral notes form the Hallertau hops. * Cerveses La Pirata Viakrucis IPA: A Spanish craft brewer’s take on the US craft beer evolution of a traditional British beer style, makes this a spiritually well-travelled beer. The Barcelona-brewed 6% ABV IPA has distinctive grapefruit hop flavours and a bitter finish. * O’Hara’s Irish Stout: This 4.3% ABV traditional dry Irish stout has the classic robust flavour. The Fuggles hops add bitterness, while the rich coffee aromas mingled with light liquorice notes from the dark roasted malts lead to a dry, espresso finish.

Thankfully, I had an audience of 20-plus people, some interesting questions to deal with, and even some quite insightful flavour suggestions, including a fruits of the forest aspect to the IPA and a rich chocolate dimension to the stout.

One good way of judging the success of any beer in a tasting is the number of people who sidle up afterward in an effort to blag any bottles that are left over. I’m pleased to say that there were requests for all, but the winner by a nose was the Viakrucis IPA, which definitely struck a chord. Thanks to all the brewers who supported the session, as well as those visitors to the show who came to the session.

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IN THE MIX

The spirit of New Orleans takes centre stage for our ‘In the mix’ feature this month. It features the new to the market ‘Southern Comfort Black’ which has a bold profile (40% AVB) and manages to retain the iconic Southern Comfort taste.

A fantastic cocktail to add to your drink offering over the summer.

Ingredients • • • • •

50ml Southern Comfort Black 7.5ml maple syrup 1 dash Regan’s Orange Bitters 1 dash Peychauds’ Bitters Orange peel

Method • Add all ingredients to mixing glass and stir to dilute • Chill strain over ice in old fashioned glass

Garnish • Large orange peel

Glassware • Old Fashioned glass

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IN DEPTH

With plastic in the papers, On-Trade Progress examines what part the hospitality industry plays in the war on plastic.

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More than eight million tonnes of plastic are dumped in the ocean every year.

If eight million tonnes of anything mysteriously appeared on land, we’d know about it. But because plastic is continuously filtered into the oceans, it’s out of sight and out of mind. However, with people turning to a new wave of consciousness, every industry is having to adopt measures to ensure its plastic use isn’t excessive – the hospitality industry is no exception.

Suck it up The humble straw has proven a particularly pivotal weapon in this war on plastic. For example, in the US, more than 500 million straws are being used each day. Nearly all of those straws are plastic and hence not biodegradable – eventually filtering back into the ocean, where the effects on marine line and local wildlife is devastating.

In fact, I experienced first-hand just one step the hospitality industry could be doing to combat this in Mexico. At a prominent Cancun resort in January 2018, the barman explained that they wouldn’t be serving any straws, unless to kids who find them more beneficial to use.

He explained that the local wildlife had been affected by straw use to such an extent, that is was leading to fish dying and coral bleaching.

The prevalence of straw use within the hospitality industry is evident, and often, when customers finish with the drinks, the straws are simply discarded. Usually without much afterthought as to how they could be recycled. As a result, they end up dumped in the ocean.

In the UK alone, we use 8.5 billion straws per annum. In fact, the Marine Conservation Society found that plastic straws are one of the top ten items they find while doing beach clean-ups.

Refuse The Straw, an online social media campaign, revealed that it takes more than 200 years for a straw to break down.

With the rate of straw production we are due to metaphorically flood the ocean with single-use plastic products unless we change our ways.

However, the hospitality industry has already been taking steps to combat its straw use; with JD Whetherspoon, Wagamama, Costa Coffee, Pizza Express

and Waitrose lessening their straw offering.

moustache while knowing you’re making a greener choice.”

From a statement released on the Pizza Express company’s website, Zoe Bowley, the managing director of the company, said: “At PizzaExpress we are very conscious of the detrimental impact of plastics on wildlife and the environment.

We received a letter in 2017 from one of our customers, Ava, aged 5, highlighting this impact and it spurred us on to continue working hard to significantly reduce the amount of plastic waste through our restaurants. We have already taken the decision to stop using plastic straws in our 470+ UK restaurants and will move to a biodegradable paper straw by this summer.”

Moreover, hospitality professionals are urging one another to promote reusable plastic over single-use – even if the business in question relies on plastic products to operate. For example Charles Gledhill, Director at BBP Marketing, says: “We need to mark a clear boundary between single use and reusable plastic. Single use is wasteful and polluting. Reusable is actually environmentally friendly.”

Policy is also beginning to catch up with the war on plastic. Brexit is speculated to enable a total ban on straws – with parliament being more able to push through legislation that will ensure a total ban on straw use.

Moreover, in January Prime Minister Theresa May promised to dispose of all avoidable plastic waste within the next quarter century – and has actually encouraged supermarkets to display plastic-free aisles.

The alternative And yet – straws aren’t expected to disappear entirely, it’s simply its plastic form which is causing grief for the industry and environment. There are, however, many other options to consider; such as paper and metal straws. Many hospitality outlets are already making strides to adopt these alternative products.

For example, on Wagamama’s website, it reads: “The last straw – the disposal of single-use plastic is causing major, long-term damage to our precious planet so we’re asking you to turn your slurp into a sip, our teams will no longer be serving drinks with straws with the exception of fresh juices. Which by earth day this year will be served with biodegradable paper straws, so you can order a clean green with the assurance you won’t end up with a green

More to go Overall, results for bans on plastic products are shown to be promising.

With the introduction of the 5p plastic bag charge being very successful, with England’s plastic bag usage dropping by 85% - down to 500 million from seven billion! The figures are truly astounding and passion and awareness about plastic’s impact on the environment is growing. This is due to public campaigns, especially the prominent Blue Planet 2 finale which saw David Attenborough implore watchers to drastically reduce their plastic use.

The hospitality industry is one riddled with plastic, and it’s not just straws – but other products too. Simply staying in a hotel may see you unwrap plastic-covered soap, slippers and water bottles – to name but a few contributing items. As a result, a conscious and industry-wide effort must be made.

We are an industry that is growing more sustainably conscious and we should be making every day steps to eliminate the use of plastic for our customers, who are becoming more conscious of humanities’ impact on the environment too.

Soon customers will be turning to find sustainable and environmentally-friendly restaurants, bars and hotels that are seen as the pioneers of eco-awareness.

What steps have you taken to ensure you are doing your part in the war on plastic?

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FROM… OUR EXPERT

Kate Nicholls, Chief Executive of UKHospitality talks about the ongoing planning restrictions venues find themselves up against.

A

It’s just common sense, isn’t it?

few years ago, the iconic nightclub Ministry of Sound found itself in the middle of a planning battle

that threatened the existence of the club.

Developers had intended to build a new block of flats near the site in Elephant and Castle, close to the venue; potentially close enough that there might have been serious noise disruption. Despite arguably holding the moral and practical (metaphorical) ace up its sleeve by having been on the site for nearly thirty years, there was genuine concern that noise nuisance and complaints from residents of the new block might force Ministry of Sound’s closure, effectively being driven out of business by a residential block that had only just been built.

Thankfully, sense prevailed, and an agreement was reached between the club and the developers allowing work on the site while protecting the future of one of the world’s most famous and prestigious nightclubs.

Luckily for venues in the capital, the current Mayor Sadiq Khan understands the benefits of the agent of change principal and has included in the latest draft plan for London. The agent of change principal is a simple planning stipulation that puts the responsibility on new developments for managing the impact of change in an area. That means that any developers wishing to build a new residential block nearby an existing nightclub, must themselves be responsible for ensuring that homes are adequately soundproofed and residents are not disturbed by noise from the venue.

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UKHospitality has supported the UK-wide roll-out of the principal and continues to urge local authorities, along with the UK Government, to adopt the sensible and pragmatic measure.

Why is this still relevant? Well, apart from the fact that pubs, bars and nightclubs across the UK continue to face planning restrictions and must routinely deal with uncooperative local authorities; last month, the Government consulted on revised planning guidance for England.

This gave UKHospitality a chance to reiterate its support for agent of change and push the Government to adopt a stance that actively supported tourism and hospitality.

Hospitality businesses have an opportunity to stimulate growth around the UK and revitalise town and city centres. Too often, however, we see planning restrictions in place that prevent businesses from achieving their true

potential in providing financial stimulus for an area while simultaneously boosting a region’s cultural appeal.

The Government has taken a few steps to encourage business growth and productivity in its planning framework, but there needs to be increased flexibility to help businesses achieve their potential.

Otherwise, venues will continue to meet with roadblocks and restriction that ultimately risks their profitability and threatens jobs. UKHospitality will continue to make the case and it is to be hoped, that a more cooperative approach is adopted by those in charge of crucial planning decisions.

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Polycarbonate is shatterproof and heat resistant.

The material we use is food and drug approved.

The vessels are then recycled into tiny polycarbonate pellets and remanufactured into further products within other industries.

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Even if they were dropped from a great height.

We are doing our bit for the environment.

Will you do the same?

In… the cellar

Hijack Systems welcomes the iTilt to its innovative product range

Hijack Systems, the specialist manufacturer of cellar storage equipment, has added the iTilt to its list of innovative products. The iTilt is a cask tilter with no springs and is just one of many products aimed at making cellar storage as easy as possible.

Ken Stilton, proprietor of Hijack Systems is a professional design engineer with 30 years experience in cellar equipment,

T&J installs tank beer at The Florist in Bristol and Liverpool As The New World Trading Company launches its new brand of venues, The Florist, T&J has installed Budweiser Budvar tank beer at the debut locations – Bristol and Liverpool.

The new floral themed brand chimes in nicely with the leafy green aesthetic of one of The New World Trading Company’s established chains, The Botanist. With the first two venues opening in a four-week period, The Florist has enjoyed a successful Spring 2018 launch.

The Florist’s vibrant bars – filled with flowers and pastel colours – offer an equally colourful and aromatic cocktail range, inspired by the art of floristry.

In the words of The New World Trading Company: “The Florist believes in the art of floristry, to charm each of the senses. Step into a sensory world to discover an arrangement of culinary delights, daily beats and nightly DJs…” The first two branches of The Florist

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therefore, as well as Hijack Systems standard range of equipment, it is able to solve problems that arise in difficult cellar

areas; a special built in lift being one example.

Stilton says: “All of our products are designed and manufactured here in England. Most of our customers are based in the U.K. but we have over the years exported to Japan, Ireland and more recently, to America.

“We are a family business, based in North Yorkshire, and are always looking ahead as far as cellar equipment is concerned.”

are 69 Park Street in Bristol, which opened in March, and Hardman Street in Liverpool, which opened in April – with both receiving tank beer installations in April. The tanks installed have a capacity of 500 litres – the equivalent of 10 kegs – allowing venues to reduce their rate of restocking.

Paul Jones, operations director of T&J, said: “It’s great to now be part of the launch of a new brand for New World Trading Company – having installed and supported tank beer for them at a number of locations, up to this point.

“This latest investment in tank beer, made on a new brand of venues, is testament both to the compelling quality of a ‘brewery fresh’ product that tank beer makes possible, and of course to the versatility of the beer itself.”

As the first Florist location, Bristol, has a tank beer installation which consists of one tank above the bar, and a further two located in the cellar.

Following swiftly on Bristol’s heels, the second branch, Liverpool, has a tank beer installation which consists of three tanks – two on show and one in the cellar.

The Beer Line Cleaning Professionals since 2006 Clear Brew provides a fully managed regular dedicated beer line cleaning service. Cleaning both keg and cask lines maintaining dispense quality on a regular repeat 3 weeky cycle.

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On… the plate

With National Vegetarian Week taking place in May, On-Trade Progress have put together a twist on a French classic with our editor’s mushroom bourguignon recipe.

For all

Serves: 4

Ingredients: 2 tblsp olive oil 2 tblsp butter 200g chestnut mushrooms – cut in to halves 200g button mushrooms 5 carrots - chopped 1 white onion 2 garlic cloves ½ glass red wine 300ml vegetable stock 1 thyme leaf

Step one:

Chop the onions and garlic and fry in a deep pan with the butter and olive oil. Allow for the onions to become soft but not brown and then add the mushrooms.

Step two:

Allow for the mushrooms to sweat slightly then add vegetable stock, thyme leaf and the red wine. After about 20 minutes, add the carrots.

Step three:

Continue to simmer for an hour, making sure to add salt and pepper. Try to allow the stew to retain its juices without becoming watery.

Serve with mashed potatoes or salad.

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With National Vegetarian Week at the forefront of our minds, hospitality professionals need to be more conscious of their vegan and vegetarian offering.

Studies have found that it’s often the ‘picky eaters’, or the vegetarian or vegans among a group that will have the deciding say on the restaurant a party chooses. As a result, having a varied and interesting vegetarian offering, rather than a ‘token option’ will make vegetarians feel a lot more included and happy to come and dine at your venue!

Country range With loaded or dirty fries popping up on menus all over the country, leading independent foodservice brand Country Range is looking to make it easier for operators to take advantage of the trend by adding Sweet Potato Fries to its growing portfolio of products. Sweet potato fries offer operators an extra level of customisation and differentiation to their menus, as well as being marginally healthier than standard fries due to their carbohydrate content.

The new on trend product is available immediately through the 12 independent wholesalers

FOOD NEWS

Country Range is the leading independent foodservice brand and now offers over 850 products, all developed exclusively for professional caterers.

Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour.

Pipers launches ‘Crispeas’ range Pipers Crisps are proud to announce the launch of a new range of highly innovative snacks designed to tap into the fast growing ‘better for you’ (BFY) sector. Available in three delicious flavours - Matar Paneer, Salsa Verde and English Mint all of which are gluten-free, wheat-free, barley free and suitable for vegetarians.

Pipers has designed the three new Crispeas varieties to satisfy a wide range of tastes at different times of the day. Crispeas will be particularly popular

in the thriving ‘food-to-go’ sector; great alongside sandwiches and salads.

The new range of Crispeas will uphold Pipers’ famous brand attributes, combining great taste, quality ingredients and provenance. The new packaging design will convey to customers that the Pipers brand is different; it’s a brand of substance, leading the way with meticulous attention to detail. Crispeas are available from 14th May.

The Burger Manufacturing Co LTD are turing Company Ltd The Burger Manufac new Halal ir the of h nc lau ce the delighted to announ rgers. The ittee (HMC) beef bu Monitoring Comm factory) are (we are a beef only HMC beef burgers ppliers and ly certified HMC su made using only ful . HMC beef cted Superior recipe our industry respe y and monitored on a dedicated da burgers are made product from to ensure that the

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WORLD CUP

The World Cup of Beer is now behind us and the FIFA World Cup 2018 is fast approaching.

France

Argentina

Pelforth was established in 1914 in northern France and was originally called Pelican - a brand image that still features to this day. The new name derives from a bit of Pelican ‘Pel’; a lot of French character ‘forte’ and finishing with a typically English ‘th’.

The Quilmes brewery was founded in 1890 in Buenos Aires by German immigrant Otto Bemberg. Quilmes quickly dominated the beer market in Argentina with outlets in all major cities. Having acquired several more breweries Quilmes was at the forefront of the brewing industry: they made the first malt from Argentine barley in 1921 and this enterprise supplied not only the company's own breweries but practically the entire national beer industry. At the same time, and with the same objective of self reliance, the first bottle-cap factory in Argentina was established at Quilmes to replace cork stoppers. Associated companies owned by Bemberg also produced ice, carbonic gas, and soft drinks.

Pelforth Beers

The traditional ‘Bière de Garde’ (‘Beer to Keep’) from this region are top fermented ales with notable malt character, fruity, spicy notes and medium to high alcohol.

The brewery became renowned for this style of dark beer, Pelforth 43: the ‘43’ referring to the 43kg of malt used in each mash. First brewed in 1937 and using an English top fermenting yeast (as opposed to bottom fermenting lager yeast) this was, and still is, France’s number one dark beer.

Brewing was halted during the Second World War and restarted in 1950. In 1963 ‘Pale’ was created and in 1991 this and the ‘43’ beer were rebranded Blonde and Brune. Pelforth now produce twenty two different beers, including seasonal ones, but are still best known for their Blonde and Brune. Blonde (‘pale’) is a lager styled beer with a clean, refreshing malty, thirst-quenching taste that belies its strength.

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Quilmes

Quilmes is a genuine import - brewed only in Argentina. Quality and provenance is assured from its use of Patagonia hops, high quality barley malt

For a bit of fun, across the next couple of issues, we wanted to highlight a few products from some of the competing nations distributors that are due to participate in the world’s most popular spectator sport in the coming months.

This month it’s beer!

grown in The Pampas and pure water from the Andes Quilmes is now established as a Premium Lager primarily targeted at stylish conscious drinkers in trendsetting bars, quality pubs, hotels and restaurants.

It attracts adventurous consumers keen to try something different and remains closely connected to all things Argentinean, notably sport. They sponsor the national football team and are associated with international polo and rugby events and have a notable presence in youth culture through their hosting of rock music concerts.

Brewed to 4.9% Quilmes is a classic lager that reflects its brewing heritage: golden colour, rich texture, refreshing light hoppy taste with a crisp, dry thirst quenching finish.

Spain

Germany

The brewery was founded by a couple of home brew enthusiasts who after experimenting in their kitchen between 2004 and 2012 started to develop a strong following amongst their friends for their artisan brews. Soon realising that they needed to increase production on a larger scale, Cerveses La Pirata was born and the Pirates were finally able to come out of hiding.

Imported into the UK by Morgenrot since 1987 Krombacher’s continual expansion and ability to maintain its leading position in todays challenging beer market is backed by investment and innovation and, above all, by maintaining quality and authenticity.

Cerveses La Pirata

After three years living a nomadic life brewing in other factories, La Pirata opened their first brewery in October 2015 in Súria, a small village 70km from Barcelona. Since its inception the brewery has won the National Award for the Best Brewery in Fira del Poblenou (Barcelona) twice, while also picking up a number of other awards including two bronzes at the Global Craft Beer Awards. Keen collaborators too, the Catalan brewery has also created crafty beers with the UK’s Brew By Numbers, Kaapse Brouwers of the Netherlands and USA’s Against The Grain. Cerveses La Pirata’s philosophy is simple – they brew incendiary, craft and natural beers which make people smile.

Krombacher Beer

Krombacher Brauerei was founded in 1803 in the small town of Krombach, nestling in the beautiful Siegerland Hills of Westfalia, central Germany. The brewery was sited to take advantage of the local mountain spring water which it still draws upon today.

Adhering to the strict German beer purity laws, Krombacher is made using traditional brewing methods and the finest natural ingredients: Hallertau hops, malt from summer barley and their own age-old yeast strains. But the renowned factor in Krombacher’s brewing is its use of the crystal clear spring water - soft and low in minerals and ideal for producing the Pilsener style of beer that arrived from Bohemia in the late 19th century.

Being under family control Krombacher is the largest privately owned brewery in Germany and remains the best selling brand in the competitive Pilsener sector of Germany’s domestic market. It is also

exported to thirty countries worldwide and is a prominent brand throughout Europe where beers of superior taste, quality and character are readily appreciated.

Pils. Their flagship beer has a wonderful balance of hops and malt with a distinct crispnesson the finish.

Dark. Deeply coloured and medium bodied with a moderate bitterness and rich high roasted malt.

Low Alcohol. Brewed with exactly the same quality ingredients as the Pils and Weizen making it difficult to distinguish from the full alcohol version

Sweden

Pang Pang Translated into English as Bang Bang, unique doesn’t really cover it when it comes to lone brewer Fredrik, his brewery Pang Pang and his array of full-sensory stimulating, stunning Swedish beers.

Based in Hökarängen, in the south of Stockholm, Pang Pang created the Swedish wave of craft brewing when Fredrik built the brewery at age 25 back in 2010.

With the pillars of the company “handmade” and “small scale”, Fredrik goes the long way to deliver beers that few others have the patience, grit, and power to produce. For example, the cigar smoked beer Bong Water, for which Fredrik rebuilt a fermenter into the world’s largest bong, and smoked cigars through the freshly brewed vort. PangPang - You're alive!

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A TASTE OF SCOTLAND

DRAM

gOOD Set in the picturesque village of Forres in Speyside, lies Benromach Distillery, where dedicated distillers use the finest Scottish ingredients to create their single malt Scotch whiskies. Originally built in 1898, Benromach Distillery was brought back to life when the Urquhart family realised a lifelong dream to own a distillery, which led to them purchasing it in 1993.

Benromach is one of only a few distilleries in Scotland to use traditional methods, without any automated machinery. The close-knit team of distillers employ all their senses when crafting the single malt Scotch whiskies, managing the process by sight, sound and touch to create the unique, handcrafted and authentic Benromach taste. The whisky’s classic Speyside character is beautifully balanced with a light touch of smoke.

Making whisky by hand is a rare craft these days.

The small team of distillers ensure that no short cuts are taken during the production process. The wash lingers for between three and five days in the wooden washbacks. When the heart of the run has been cut, the spirit rests in first fill oak casks where it gently matures, creating a unique character.

Benromach’s multi award-winning flagship whisky, Benromach 10 Years Old is an impeccable dram.

It exemplifies the classic Speyside single malt character, with notes of rich sherry, delicate spice, green apples and a touch of light peat smoke. It’s perfect for those who enjoy the sweet notes of a traditional Speyside whisky and it was recently

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Above: Keith rolling a butt.

Left: Barley in hand.

honoured with a Gold medal at the World Whiskies Awards 2018. The longer maturation of Benromach 15 Years Old softens its smokiness to hints of charred oak, while developing the wood imbued character of succulent honey, vanilla and fruit. This stunning dram was recently crowned Best Speyside Single Malt Scotch Whisky at the World Whiskies Awards 2018.

This year, respected author Blair Bowman created the must-try Benromach cocktail, ‘The Speyside Grace’.

The cocktail includes: 1 clementine; 50ml Benromach 10 Years Old; Juice of half a lemon; 2 tsps of simple sugar syrup.

This is a special year for Benromach as it celebrates 20 years of distilling and 25 years since the Urquhart family purchased the distillery. To mark this significant milestone, the Benromach 20th Anniversary Bottling was unveiled in April. Distilled in 1998, during the first year of production after the distillery reopened, just 3,000 bottles are available worldwide.

BENROMACH.COM

gorgeous of smoke.

A SPEYSIDE SINGLE MALT BEAUTIFULLY BALANCED WITH

a wisp TM

revolutionise your kitchen

I

f the heart of every home is the kitchen, then so to is it the heart of every venue. Whether it’s a moderate-size pub kitchen or a much larger kitchen for a restaurant, each and every kitchen needs to have the correct equipment and system to ensure it runs smoothly.

Whether it’s reducing food wait time or being able to manage your kitchen so you have more to offer on your menu, every hospitality entrepreneur can make little or large changes to revolutionise their kitchen.

Staff first Customers benefit more from the kitchen, but it’s not where they spend their time.

The highest footfall through your kitchen will be your staff. Whether it’s a head chef or waiting staff, each and every member of your team should feel the kitchen is a productive working space for them.

One way this mentality can be achieved is through the use of light, simplistic and open spaces. If a kitchen is too dark it may not feel like a refuge from the busy seating areas for which they serve. Dingy spaces also suck all the creative energy from the room – meaning your staff are less able to experiment with new and interesting dishes.

Moreover, a clean and efficient kitchen will reflect positivity onto the mood of your staff. Allowing them to bring that positivity to their customer experience.

If customers are jappy with the service provided, the cleanliness of the

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establishment and the quality of the food then this would have a big effect on customer retention.

Customer loyalty plays a big part in this feature too, if the food is on par with the customer service provided then 9/10 customers are going to return. In fact, with the percentage of customer retention and loyalty going hand in hand with each other, three significant factors that contribute towards these are; service, consistency and food quality then there should be no complaints made. The consistency and design of the kitchen where the food is prepared and made should be simplistic, clean and an enjoyable atmosphere. These are all factors that contribute towards how the kitchen can strive to improve and to keep the quality at a high standard. The design could attract and retain new customers as well as returning customers, making design the number one feature to having a positive working environment.

Equipment Your kitchen is always a reflection on your venue. If you have old and outdated equipment, that is a reflection of your mentality and attitude towards your establishment. That isn’t to say you need to rush out and buy the most expensive stuff on the market, but you should be keeping an eye on your existing equipment for rust. If you sense you may need a new sink area or even internal cooking utensils that make it easier

for your staff to do their job, then it’s a positive investment for the long term.

By keeping up-to-date with the latest kitchen products too, you will keep your kitchen ahead of the curb, and ultimately, this will only serve to increase your customer retention rates.

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revolutionise your kitchen

The boiling water, the sizzle of the onion in the sauce, the browning of bread, the softness of meat: the kitchen is the cook’s studio and there we find their tools. The dishes are their artworks, the aromas and scents are their palette.

Despite this romanticism, strong and mighty appliances don’t all stand the test of time and inevitably deteriorate. All good things do come to an end.

A great venue with a worn kitchen is much like a grand cruise ship with a poor engine room. They look great on the surface, to owners and customers alike. But when it really matters, both are going to struggle to help your customers journey to the intended destinations of Rome, Paris or New York.

An outdated kitchen can lead to impacts on quality, production time, brand image and customer experience. With many of our readers faced with this challenge, On-Trade Progress teamed up with Blueberry Professional to discuss some of the best ways to ditch the old, bring in the new and truly revolutionise your kitchen!

Bernardi Miss Baker Range of Dough Mixers Perfect for Gastro pubs making speciality breads for your menus, these machines can also produce confectioneries, bread of high hydration, basic dough for pizza, focaccia, croissants, short pastry, flaky pastry and egg pasta, as well as refreshments for sourdough.

Why Miss Baker? * Perfect for leavened doughs and for high hydration products superior to 55%

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* Respects the nature of the elements used * Extractable arms realized with a special anti-adhesive ceramic microspheres treatment: easy to clean, the dough doesn’t stick to the arms * Doesn’t require ordinary maintenance * Fantastic value for money * Compact design means easy storage and a very stable unit

STAFF ICE SYSTEMS Staff ice Systems produce a fantastic, innovative range of machines which will help with a variety of culinary needs.

Gelato, Ice creams, sorbet, custard, pastries, jams, yoghurt, panna cotta, sauces and even cheeses! Through excellent Italian craftsmanship, Staff Ice Systems value all aspects of their preparations from start to finish.

Why Staff Ice Systems’ Smart Mix? * Expert technologies developed alongside Toshiba

* Vertical and round tanks allow you to prepare condensed mixes and save immediately the 30% of power supply. * Transparent lid allows you to check the state of the mix throughout the whole production cycle. * Front control panel with favourite icons for a fast selection of mixing, pasteurising, custard cream, cooling and recipes’ programs. * Double lid to insert the ingredients while the agitator is moving * Half load function to work even with small quantities of cream mixes

Rational VarioCookingCentre and SelfCookingCentre Combi – Massive space and energy savers Whether you’re a small operation focusing on a la carte menus or a large kitchen with high demands, the combination of SelfCookingCenter and VarioCookingCenter, achieve the best food quality, optimise your workflows and keep costs under control. For 500 or thousands of meals: thanks to the different appliance sizes, these appliances will always find the right solution for your business. These revolutionary kitchen appliances will truly transform the way a kitchen operates.

With the combination of the two, users can boil, stew, braise, blanch, pressure cook, bake, pan fry, gratinate, grill and even deep fry!

Why VarioCookingCentre & SelfCookingCentre?

* Massive space savers. With multiple kitchen areas and appliances condensed down to just two units.

Large areas of kitchen space can then be put to better use. Reducing kitchen space up to 30% * Minimal monitoring or checking required * Cooking intelligence that does it all for you * Maximum energy efficiency * Up to 10% less consumption of raw materials * Cooks different foods at the same time * Automatic cleaning and descaling

for professional users * The tight cooking chamber is mould made and continuously welded to allow a maximum hygiene and easy cleaning according to HACCP standard * Yessteam allows to set up the exact humidity for any kind of food optimizing cooking system keeping organoleptic features of any recipe, with the lowest energy consumption * A continuously updated recipes data base is available, you can choose a different dish every day * Thanks to USB port you can load your recipes and your data any time.

A professional chefs team is working every day to test and find new flavours and recipes for all your needs * The innovative, easy, user friendly control board allows you to exploit at the best oven technologies. It enables to manage 5+1 cooking steps to store 147 programs and to fix title and pictures

YesOvens Art surrounds us, embraces us, is vital.

YesOvens deal with the art of heat and do it in a precise, innovative way, without any boundaries of space and time, in any part of the world, in any season of the year. Contemporary art is their inspiration, the oven is their work. Balance & Knowhow These are the features that have always characterized Yesovens, a dynamic company, a team of experts who develop every day the best solutions for professional ovens. The ovens are made of heart and ingenuity; they are thoughtfully designed for all those professionals who look for exceptional performance and reliability, combined to a simple innovative system.

Why YesOvens? * Top level technical and production solutions: state-of-the-art technology

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IN… BUSINESS

Vijay’s Bar and Lounge, the intimate bar and restaurant above Fitzrovia’s Lokhandwala, gives us an insight into the power of storytelling and investment.

Vijay’s Bar and Lounge, the latest speakeasy bar space, above Lokhandwala, in London’s buzzing Fitzrovia district. The co-founder, Sandy Kaur has brought to light a fantastic and seemingly timeless story to embellish Vijay’s Bar and Lounge.

As the legend would have it, a cad named Vijay Kapur broke the heart of an alleged Lady Charlotte. Vijay’s Bar and Lounge was the nefarious speakeasy where he would hold meetings with Mumbai’s crime groups. Filled with liqueur, contraband and cocktails – Vijay had banned Lady Charlotte from visiting.

The venue is a recreation, made from an old photograph, items from Charlotte’s estate and more.

However, the story behind Vijay’s Bar and Lounge’s creation is slightly more down-to-earth. In fact, it was a serial entrepreneur, Sandy Kaur, who first conceptualised the idea for the cocktail bar in 2012. Since then, she has worked on several projects across the country and the globe.

“I have been working at the Grub Fest,” explains Kaur, “India’s biggest food festival, since its inception in 2015 as the

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creative director. I have been involved in ideating, strategising and executing new things and new experiences that we bring to each edition of The Grub Fest.”

With a long-list of credentials behind her, Kaur decided to launch Vijay’s Bar and Lounge.

The art of the tale “We wanted to create an intimate venue for cocktail lovers and give them an elusive drinking den in the heart of Fitzrovia,” says Kaur. “With atmospheric dark walls, rich fabrics and opulent detail, we have created a haven for those looking to escape the hustle and bustle of the streets below.

“Vijay’s Bar and Lounge takes inspiration from the story of Lady Charlotte, one of the best-kept secret scandals that rocked Victorian British aristocracy.

The tale goes back to the 1800s of the Lokhandwala district of Mumbai, where Lady Charlotte fell in love with the promiscuous outlaw Vijay. He later left Charlotte with a broken heart and shattered dreams of marriage. She fled to London and centuries later became

the inspiration behind the restaurant and bar.”

And inspiration it takes indeed. The cocktail menu is a delight to behold. With several exotic and interesting cocktails – there appears to be something for everyone. Noticeably the Star of India is one of the signature beverages on the menu. Comprised of Star of Bombay wonder herb infused, mango, orange, turmeric marmalade, fresh lemon, Cassis and Indian Tonic, the drink perfectly combines the sense of Indian heritage and British colonialism that so embodies Vijay’s Bar and Lounge.

Another wonderful addition to elaborate cocktail menu is the use of story-telling.

The art of the story is what allows Vijay’s Bar and Lounge to truly shine, and the venue managers haven’t missed a trick by incorporating this into their cocktail offering. For example, the Star of India has an accompanying explanation of how the star is actually a sapphire that was presented to Lady Charlotte by Vijay for their third anniversary.

On the food and drink offering, Kaur

adds: “We wanted to offer a diverse menu of innovative cocktails and Indian-style bar snacks. We stock everything from high-quality champagnes to Japanese whiskies ensuring there’s something to satisfy all tastes. Each of the inventive cocktails playfully narrate the story of Lady Charlotte and Vijay. Floral syrups and Indian spices play a prominent role throughout the menu, with the likes of rose and lavender syrup featuring in the drinks, along with spices like fennel seed, star anise and fresh coriander.”

Comparatively, Vijay’s Bar and Lounge jives well with the menu of Lokhandwala, with components matching well.

Kaur says: “While Vijay’s Lounge offers Indian-style bar snacks such as Shami kebab lamb sliders, grilled chicken skewers, Gujii Vaal Daal Chaat consisting of bean and lentils, Lokhandwala’s menu comprises unusual and high-impact dishes.

“Luxurious dishes such as whole crab and lobster curries will sit beside rare and often overlooked ingredients such as Indian morels and rabbit. Traditional Indian sides are brimming with the rich and authentic flavours of India are balanced by light, contemporary starters and small plates.”

Inside the venue When we go upstairs to Vijay’s Lounge, one can really sense the perfectly balanced interior design. Both Lady Charlotte and Vijay get a say here, poised between deep and heavy fabrics balanced with touches of Indian heritage – such as a stand out silver elephant.

“Inspired by the story of Lady Charlotte and the infamous Mumbai gangster Vijay, we wanted to create a bar that was eye-catching,” comments Kaur. “With atmospheric dark walls, rich fabrics and opulent detail, Vijay’s Bar and Lounge provides a haven for those looking to escape the hustle and bustle of the streets below.

far off the future of Lokhandwala, Kaur continues: “We are looking to open in Saudi Arabia and Dubai, around the “The focus of the room is the impressively Middle East as we have many guests come especially from there. We are also stocked bar, which is framed by an eyecatching bronze chandelier, while details looking to expand in London, however such as oil paintings and a striking silver finding a suitably location is key. We like elephant nod towards the venue’s Indian hidden gem locations. culture.”

“We have been approached by a Big investment Hollywood film studio who want to make a movie on the story, not sure how that Although the idea for the venue was turns out to be. It’s rather overwhelming first conceptualised in 2012, it took with so many things happening for the five years to come to fruition. A huge brand.” overseas investment of two million into Lokhandwala and Vijay’s Bar and Lounge This venue has all to play for with so meant the idea could come to fruition. many big plans to come, and we can see how people from London and beyond Kaur explains: “The investment is from have flocked to Vijay’s Bar and Lounge Nine Capital, a private equity fund based for a delicious taste of storytelling and out of Dubai.” In fact, Dubai isn’t too cocktails.

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GET… INSPIRED

On-Trade Progress chats to venue managers and team leaders to discuss how they keep their teams motivated.

A

report from caterer.com (Quarterly Hospitality Employment Index) found that the hospitality industry is responsible for six percent of all

jobs across the UK – that’s approximately 1,860,000 workers.

In a summary of its occupational trends it found that although some roles are oversubscribed, such as front of house roles, this could be due to the high turnover rates for the hospitality industry as a whole. Under one of it’s ‘Talking Points’, the report read: “Many employers believe that high rates of labour turnover are part and parcel of working in the industry. However, the amount of money spent on recruiting and training new staff (not to mention the expertise that is lost when experienced staff leave) suggests that many businesses would benefit more from investing in their current staff in a bid to improve retention rates.”

breeds positivity, so ensuring that our managers set an upbeat, enthusiastic tone before and during every shift guarantees a bubbly, inspired and motivated team.

“The customer feels that energy; it’s palpable from the moment they arrive and puts them at ease from the get-go. With the right attitude, our leaders can instil in their teams a genuine sense that busy equals fun. Many restaurants suffer when their staff feel overwhelmed at busy times. We believe that our team enjoys our fast-paced service environment and thrive on that pace, the high energy, focus and working with and for one another.”

This is a question that has intrigued On-Trade Progress and a huge problem the industry needs to consider. Many employers feel that being a part of something bigger, the ability to rise through the ranks and be appreciated for hard work helps retention rates. We’ve spoken to some of the venue managers and team leaders across the UK for their insight on how they keep their staff motivated and retention rates high.

The dreamwork For Melissa Marquis, co-director of Pollocks Pub Co., positivity and togetherness are the key to a motivated workforce.

“At Pollocks Pub Company, ‘teamwork makes the dream work’,” explains Marquis. “Likewise, positivity

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LEFT TO RIGHT: Steve Prashad, Melissa Marquis & Jay Decker.

GET… INSPIRED Marquis also sends her team on training workshops or hold in-house team briefings as often as they can. For the managers of the Pollocks Pub Co. team, they feel these activities benefit the team by encouraging further knowledge of their products and industry but also promotes self-growth.

She adds: “We’re big believers in equipping each team member with the tools to succeed in their career, and we often see this spilling into their personal life with goal setting and achieving.”

The methodical approach For some benefits of motivating a team are by pulling rank to ensure goals and set and achieved. Through rigorous and repetitive victories; the team psychology is strengthened. For Jay Decker, general manager of Pomona’s restaurant in Notting Hill, this is the case. He says: “Firstly, Mr lamb my school teacher was a major influence in my life. He had the rare ability of making learning fun, treating us

with respect and getting the best from us.

I like to think my management style very much reflects this and so I’ve adopted several techniques to motivate my team.”

These include: * Daily competitions “Here at Pomona’s we create daily competitions for our employees with incentive-based prizes announced at our briefing. Prizes include dinners at the restaurant, cocktails and bottles of champagne.”

to reward longevity. We offer cash incentives for employees who stay with the company for six months, one year and every six months after that.” * Compliment the team “Perhaps obvious, but often people forget it’s one of the best reward pathways from a psychological point of view. It’s really important to compliment the team on a job well done, reaching sales target or even complaint handling.”

* Monthly sales Goals “In partnership with our wine and champagne suppliers we offer the team monthly sales goals giving them the opportunity to win trips abroad to vineyards.”

Empowerment

* Acknowledgement “We run an ‘Employee of the Month’ board in the staff room to acknowledge and motivate employees to make the board.”

However, for Steve Prashad, owner and director of SAMA Bankside, he believes that true team motivation comes from empowering employees to be selfsufficient, and within that, allowing them to access their voice and potential.

* Consistent training “Thorough training gives the staff a sense of purpose. We run fortnightly training sessions in all areas.” * Longevity bonus “We offer bonuses and prizes

It’s often remarked that people leave managers, not jobs. Whether or not this is true in relation to the hospitality industry remains to be seen.

He says: “I give them the freedom to make their own decisions and encourage them to think of this as their own business. On a day to day basis the motivation is down to my GM Kate and her management team.”

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GET… INSPIRED

Discover a world of

knowledge

is less efficient as the individual does not have a grasp of the fundamentals on which they can build their knowledge as they learn more.

Ian Harris DipWSET, Chief Executive of the Wine & Spirit Education Trust (WSET) talks training.

Commercial training for staff working in the hospitality sector is becoming increasingly important, particularly in the drinks arena as it is a sector that needs to work very hard to maintain competitive advantage and to increase profits year on year.

Many think training is an expensive cost and they won’t see the benefits of it in their business, but the more staff understand a business’ products the better they will perform. Recent research has shown commercial training shows a good return on investment over a period of time and significantly improves sales performance, as with the right knowledge staff become more confident at upselling. The result is happier customers and higher profit.

There are different types of training, with the main variation being formal education versus on-the-job practical training.

While both prove valuable, there is a strong argument to say that without the formal education to enable an individual to learn the basic skills and background information, on-the-job practical training

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Arguably, the two types of training serve different purposes. A formal education is to offer the facts and the on-thejob education is to offer the flair. Take the Wine & Spirit Education Trust’s Systematic Approach to Tasting as an example: it offers the fundamental knowledge that an individual needs to describe the key characteristics of a wine or spirit and assess its quality. What it does not do, nor is it claiming to, is offer poetic language that an individual may choose to use to make a colourful sales pitch to a customer. The two types of training need to work in unison to maximise value.

Whether formal, on-the-job or both, ontrade businesses must recognise the need to train their staff to enable them to offer a superior service to their customers and, fundamentally, increase sales and profit for the business. Consumers are becoming ever more demanding with their desires and ever savvier when it comes to their own product knowledge as well as awareness to see through marketing speak, so it’s important that staff are still seen to have genuinely superior knowledge to cater to them.

Many hotel and restaurant groups, such as Soho House & Co, Shangri-La International Hotel Management and Hakkasan Group provide WSET courses in-house, and many others including

Hotel Du Vin & Bistro encourage and support their staff to do WSET qualifications externally before training them on-the-job in-house. All these businesses see direct results from supporting staff through training, with 93% saying that offering in-house training improved staff retention.

In these turbulent times and with continued uncertainty amongst consumers, hospitality businesses need to look at investing in the future and training is a key way to do this. Nurturing talent is a responsibility every business should take seriously in order to secure loyalty from their staff to aid retention, as well as encourage a positive environment for the next generation of employees consequently safeguarding the future success of the business. If staff feel secure and valued, so will customers, no matter what the external circumstances.

The value of training, therefore, extends not only to a business’ bottom line but to individuals themselves, which makes all the difference in an industry that functions on a personal level of customer service.

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On... Tech

Dyson’s AirbladeTM technology proves it’s an environmentallyfriendly and cost-effective option for hospitality professionals.

The range of Dyson AirbladeTM hand dryers puts hospitality businesses and their customers first. With three different models in the range, there is a Dyson AirbladeTM hand dryer for virtually any space; from large bar lavatories with high footfall, through to smaller toilets where the products can be one to a cubicle.

Dyson technology is engineered to solve problems, helping businesses to be efficient and sustainable while providing an excellent customer experience.

With every fantastic product, there’s a wonderful story to be told; one that weaves history with innovative design.

We ask Sam Bernard, global category director of Dyson, what that is.

“In 1907, paper towels were introduced to washrooms,” explains Bernard.

“The electric hand dryer made its first appearance in 1948. But both can be expensive, unhygienic and harmful to the environment. In 2006 Dyson engineers put a century of poor performing hand drying methods to rest, with the invention of Airblade™ technology. Using 430mph sheets of unheated air to physically ‘scrape’ water from hands, the Dyson Airblade™ hand dryers are powered by the Dyson digital motor V4.

“The Dyson digital motor V4 is small, light and powerful. And instead of oldfashioned carbon brushes, it uses digital pulse technology to spin up to three times faster than a conventional motor. Dyson has been researching and developing motor technology for over a decade.

To date, Dyson has 934 patents and patents pending for its motor technology globally.”

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Customers first For Dyson, it puts customer hygiene at the forefront of its product design. With the knowledge that damp hands can spread up to 1,000 more bacteria than dry ones, Dyson has crafted a range of products which uses HEPA-filtered air to dry hands in 14 seconds or less.

Without the waste of paper towels, Dyson Airblade™ hand dryers prove to be a hygienic and environmentally-friendly option.

Bernard continues, stressing the importance of Dyson Airblade™ hand dryers’ core usability. He says: “The new Dyson Airblade Wash+Dry hand dryer enables users to wash and dry their hands at the sink, so they don’t have to transfer to a separate drying station – helping to reduce water dripping onto clothes and the washroom floor. And the latest Dyson Airblade™ hand dryers are up to 39 per cent quieter than their predecessors. “Dyson Airblade™ hand dryers produce up to 79% less CO2 per dry than paper towels and some other hand dryers. They also don’t produce any waste during use.”

Hospitality in mind For hospitality professionals looking for environmentally-friendly, hygienic and easy-to-use products for their guests, Bernard encourages the industry to try Dyson. There are three Dyson Airblade™ hand dryers in the range. The Dyson Airblade Wash+Dry hand dryer combines a tap and a hand dryer in a single touch-free unit, enabling users to wash and dry their hands at the sink. The

Dyson Airblade V hand dryer has a slim profile, so it takes up less space in the washroom. And the Dyson Airblade dB hand dryer offers the classic ‘hands-in’ design and a dry time of just 10 seconds.

Bernard concludes: “Providing a positive customer experience is important in the hospitality industry, and a guest’s overall impression is informed by everything they experience – including the washrooms.

Issues such as empty paper towel dispensers, overflowing waste bins, or frustratingly slow hot air dryers can create a bad impression that lasts. These are problems that we’ve aimed to solve with Airblade™ technology.”

Airblade™ hand drying technology in a tap.

Wash and dry hands at the sink.

With Airblade™ technology in a tap, hands can be dried at the sink in just 12 seconds. There’s no need for users to move to a separate drying area, so no water is dripped on the floor.

For more information: 0800 345 77 88 www.dyson.co.uk

On… Brand

Fat Media celebrates track record of success Fat Media are a full-service digital agency with a host of hospitality clients. From bars and restaurants, to national hotel chains, we have a host of experience in working in the sector. Our services include website design and development, digital marketing, branding and graphic design. With a team of 100, all specialists in our chosen fields, we really can deliver this huge range of services at the standard you would expect, all under one roof (well, technically three! We have offices in Lancaster, Bristol and London.)

We’re proud of our track record in the hospitality sector, and this is demonstrated by two prestigious award wins in recent times. Our booking system and website development for YOTEL won Digital Project of the Year at the 2017 UK IT Industry Awards, while our design and digital marketing for the Wildsmith Hotels group won Best Website Design and SEO Marketing at the 2018 Hotel Marketing Awards.

To us, the most important thing is to get results for

our clients. We take the time to get to know you and your business, to understand your customers and your competition. We love a challenge, and our close-knit team work together to come up with the best solution possible.

Give us a call on 01524 548948, or email info@fatmedia.co.uk to find out more, or check out www.fatmedia.co.uk. We can’t wait to work with you!

MMR announces new appointment MMR Research Worldwide appoints new head of agile to drive innovation in consumer and sensory research.

In April 2018, Global FMCG experts MMR Research Worldwide appointed Simon Williams to drive forward the mission to embed agile innovation, and fully realise the advantages that it can offer across its client base. Simon brings a wealth of experience to the role, including 5 years managing the agency’s global relationship with Unilever.

Agility has evolved from an industry buzzword to a positive ethos across many of the world’s FMCG companies and MMR have recognised that many are prioritising agility over exhaustive testing – often out of necessity, but increasingly as a positive choice. As such, MMR have been exploring this for a number of years, with the more recent creation of a brand-new toolkit – covering the entire innovation cycle - that has time and cost efficiencies built in, to ensure that clients succeed in this fast-moving research landscape.

‘We know that client budgets and timelines are under pressure, but this doesn’t have to mean consumers are left out of the process’ says Simon.

MMR deliver thousands of research projects every year, and with over 30 years of experience in meeting the different needs and priorities of different clients, it is clear that a one size fits all approach risks satisfying no-one.

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“For us, music projects the right atmosphere and is the beating heart of the business.”

The Stokers Halt, Belfast

WHAT DO I NEED TO DO? If you currently have a music licence from PPL and/or PRS for Music, there is nothing you need to do.

We’ll be in touch with you when your current PPL and/or PRS for Music licence is due for review and guide you through the new process to obtain TheMusicLicence.

If you currently pay by direct debit, there is no change there either; don’t worry, it will be transferred over without you having to do a thing.

THINKING OF PLAYING MUSIC IN YOUR BUSINESS? Contact us today and talk to us about your music use and business needs and we can ensure that you are correctly, and legally, covered to play or perform music on your premises with TheMusicLicence.

WHERE WILL MY MONEY GO? After our business costs, the licence fees you pay for TheMusicLicence go back to the people involved in making music via our parent companies PPL and PRS for Music. And it isn’t just the globally successful artists who benefit from these royalties either. There are thousands of session musicians, composers, songwriters and emerging artists who are entitled to be paid for their work; so when you are covered by TheMusicLicence you are helping to ensure all musicians and performers can continue to produce the music you love!

HOW COULD THEMUSICLICENCE BENEFIT MY BUSINESS? Still unsure if music could enhance your business? Head to our website and hear a number of our customers’ views on how playing music is important for their business, large and small, from a coffee shop chain to an independent hair salon.

Music is commercial oxygen, so let’s turn it up and put the essential energy of music at the heart of your business!

THE NEW MUSIC LICENSING EXPERIENCE MUSIC LICENSING MADE SIMPLE The UK’s music licensing organisations PPL and PRS for Music have been issuing licences and collecting music royalties for decades.

Previously, most businesses and organisations had to obtain separate music licences from PPL and PRS for Music. However, they have listened to feedback from you, their customers, who wanted a more straightforward approach to buying a licence to legally play music in public.

This is where we come in. PPL PRS Ltd is the new joint venture between the two companies, set up with the aim to provide the best music licensing experience possible.

The new joint licence, TheMusicLicence, has been launched – providing you with one licence, one invoice and one point of contact, making it simpler for you to get a licence to legally play and perform music in public.

Businesses and organisations will now be covered by TheMusicLicence for the use of the vast majority of commercially released music available – millions of songs and recordings, including the most popular and well-loved music, not just from the UK but from around the world.

PPL and PRS for Music will continue to distribute the fees collected by PPL PRS to their respective members - performers and record companies for PPL and the songwriters, composers and publishers for PRS for Music. This income is important to individuals and companies within UK music industry; it supports the future of new music and helps to enable people to make a living out of writing, playing and performing music.

pplprs.co.uk

The UK hospitality industry is one of the UK’s biggest employers, providing jobs to seven percent of the working population. Businesses are rightly proud of the service they provide and their quality of output. However, hospitality is not largely seen as an appealing career choice for those entering the workforce, and this, combined with the uncertainty of Brexit and the lure of other sectors, is leading to a talent crisis for the sector.

For any employer, recruitment is a serious challenge. Hiring great employees is still entirely possible however, and undeterred, businesses large and small are putting in place programmes that not only attract the talent they need, but also develop and retain it.

At Caterer.com, we’re focused on helping people find good jobs in this fantastic industry, and supporting employers in hiring the talent they need, in order for their businesses to thrive. Getting it right is no easy task, but successful employers are focused on developing and delivering talent strategies and approaches that

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really deliver and retaining the people they want to hire.

Many employers are now concentrating on showcasing their employer brand to attract the people they need. This is something that any employer can embrace, whatever their size. Popular hamburger chain, Byron listened to their existing employees to develop an easily identifiable brand that worked to attract strong candidates. They adapted job adverts accordingly, selling the ‘people and fun’ side of Byron Hamburgers.

Overall staff turnover dropped, and Byron recruited 128 new managers into the

At your service

business, as a result of this campaign.

360-degree view of the business.

When it comes to retaining great employees, LEON Restaurants are leading the field. Eating well and living well are at the heart of the LEON brand, and to that end, the company opened a well-being space where staff can drop in and take training sessions free of charge, often from instructors who are also day to day LEON employees. Not only does this allow team members to express themselves as the people they are beyond their jobs, it further immerses employees in the culture of the company.

This, together with other innovative programmes, has resulted in a range of benefits for the business including high staff retention rates.

LEON, Byron and National Theatre are among the winners of our prestigious Caterer.com People Awards. These annual awards applaud and reward the bravest and best talent initiatives in the UK hospitality recruitment, retention and development. 13 awards are judged by panels of industry experts, who are continually impressed with the groundbreaking quality and imagination of talented employers from across the UK. These are employers of all sizes and from all regions.

Welcoming employees to the business in a professional and meaningful way, whether through a full on-boarding programme or on the job training, has a direct impact on retention rates, and productivity. So often, the first weeks in a role are hectic and unstructured, leaving the employee feeling unsure of their objectives and unsupported.

Taking the time and effort to on-board new employees well is a worthwhile investment for any business. To combat this, National Theatre deliver a strong three-day training session and employ a variety of methods including hands-on interactive activities, quizzes, roleplay and games to welcome candidates and immerse them into the culture of the business. They also train staff across catering departments, giving new hires a

When it comes to hiring the talent the industry needs, hospitality employers are facing uncertain times. Those who innovate, learn from each other and seek to stand out to candidates, no matter what size their business may be, will continue to attract and retain the best talent.

The awards ceremony and dinner is attended by over 500 hospitality professionals from UK hotels, restaurants, pubs, bars and food service employers.

This year the event takes place on October 1st, 2018 at Park Plaza Westminster, London. Entry to the awards is free and easy to complete via the website. Caterer.com People Awards 2018 open for entries in May. For further details contact awards@caterer.com To speak to Caterer.com about your recruitment challenges visit www.caterer.com or call 0333 0145111

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At your service

Thorns Group adds a touch of elegance to its portfolio With depots in Hertfordshire, Birmingham and Manchester, the Vintage Collection is now available for hire in a variety of stunning styles. The range boasts 1,000 covers and includes unique teacups, saucers, plates and silverware, providing all you need to host a traditional afternoon tea party in a corporate or private environment.

Beautifully crafted and adorned in

intricate vintage patterns, the Vintage Collection is ideal for weddings, baby showers, corporate functions and any event looking to add an elegant twist to the occasion.

As the team prepare for a busy Spring/ Summer season, Group Sales Director Adam Aston comments; “We are thrilled to introduce the Vintage Collection to our portfolio as it provides a unique twist to

our offering. After seeing a revival of all things quintessentially British we feel this Collection fills a gap within our range of products and broadens our opportunities within the marketplace.” Thorns Group launched its new and innovative Hire Guide earlier this year where you can find more information about the Vintage Collection and the latest ideas for furniture and catering equipment hire.

Nespresso launches role model campaign Nespresso brought together a panel of leading figures in the UK hospitality sector to examine the integral role women play in the industry and the difference they make, as well as delving into the current state of responsible sourcing and the importance restaurants and hotels place on this.

Hosted at two-Michelin-starred restaurant Bibendum, the panel included Michelin-

starred chefs Daniel Clifford, Michael Wignall and Claude Bosi. And, alongside them a collective of women who have carved successful careers in the industry including, Julie Gallacher, sustainability lead at Nespresso; Jessica Wragg, a successful butcher at Ginger Pig; Sandia Chang, sommelier at Bubbledogs; and former winner of National Chef of the Year, Ruth Hansom.

JJ Food Service announces trade days National wholesaler JJ Food Service has announced a series of trade days across 10 of its UK branches, offering businesses free products and discounts on food, drink, disposables, packaging and hygiene products.

Group general manager, Terry Larkin, explained: “We are keen to tell customers about our great products and services, so whether you’re a café or restaurant, hotel or takeaway, our doors are open to all.”

Visitors will be able to enjoy a range of

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free samples including a fish and chip lunch, cooked up by awardwinning caterer Flipping and Frying.

A series of fish and chip workshops will also be held to support restaurants and takeaways looking to enter the chippy trade or to refresh existing skills.

“We will be showcasing a range of big brands as well as our own private label lines, all competitively priced. Our teams will be on standby to support your business needs,” added Larkin.

With more prominence now being placed on sustainability, coupled with the ongoing debate around the number of women in the food and drink industry, the Nespresso #TheDifferenceSheMakes campaign aims to empower women in coffee farming and highlight the positive impact this can have on the economic and social development of millions of people.

On… Tech

Sing your he rt out

Lucky Voice, the karaoke and bar chain, talks products for hospitality professionals.

If you’ve ever wondered how to keep customers coming to your venue with an offer that’s universally popular and fun, then look no further than Lucky Voice.

The karaoke and bar chain have several products for on-trade that hospitality professionals can utilise to add a little (or a lot) of pizazz to their venues.

“We use Lucky Voice Enterprise, our propriety karaoke software to power the Lucky Voice Singstation (as well as other products such as Pop-up Karaoke and Lucky Voice Live)”, explains Thomas Mc Auley, brand manager of Lucky Voice, as he discusses products available for the market. “It’s the same software that we use to run our owner operated sites.

“It’s a hugely adaptable setup that our customers are able to customise to their requirements. We know there's no single use case for karaoke software. Some customers wish to create multiple private karaoke rooms in their venues. Others wish to incorporate the hardware sleekly into a multi-use or private hire space.

Other customers have a requirement for it to be portable.”

Louder and

louder

Lucky Voice recently launched a new version of its LVE product; built from the ground up, the product allows much more flexibility of functionality in the future. It’s allowed Lucky Voice to launch multiple languages in the last year, including

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Chinese and Hindi.

Mc Auley continues: “The main thing our customers feedback on is Lucky Voice technology’s reliability – we make sure that it works, constantly – isn’t clunky – and we offer ongoing support to clients. We make sure we also think of our tech in context, keep the search function as clean cut and clear as possible – essentially make it ‘drunkproof’ to withstand multiple people commandeering the software, sticking songs on and rearranging.”

The tech team at Lucky Voice are constantly improving their technology with their customers’ needs in mind. He explains: “We’re constantly listening to our customers and updating our software accordingly – one such example is that we heard from our customers that it can be difficult to choose the first song when confronted with 9,000+ options.

So we brought our playlist feature to the foreground, made it a homescreen and recalibrated it so that it feels like a discovery mode where songs can be divided by mood, genre, decade, etc – this is also a good marketing opportunity for any brands that we collaborate with to get partner playlists front and centre.

run; pointing out that there’s no singleuse case for karaoke software.

“All the content we supply is licensed for use so that customers can focus on running their business,” concludes Mc Auley. “Our machines drive footfall through increased entertainment and a headline offering. It also drives drink spend and dwell time with a captive audience lubricating vocal cords between sings.

For professionals

“Pre-booked revenue is guaranteed and a karaoke night is a celebratory occasion that people like to plan in advance. There is incredible customer engagement with music and singing creative memorable experiences in a venue.”

Mc Auley and the team are keen to prove how valuable Lucky Voice products are for hospitality professionals in the long

For more information on Lucky Voice products, visit www.luckyvoice.com or call 020 7354 6280.

Lucky Voice Karaoke Tills ringing, the whole venue singing

Get in touch 0207 907 7741 Karaoke Solutions

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From… our expert

Bob Pease, President & CEO of the Brewers Association discusses diversity and equality in the beer industry for On-Trade Progress.

Following publication of The Gender Pint Gap report, the UK’s first major piece of research about female attitudes towards beer in almost a decade, I thought it timely to update you on work undertaken by the Brewers Association in the States to further our commitment to diversity, equality and inclusion in the American craft brewing industry.

Around this time last year we launched the Diversity Committee with the goal of bringing a more diverse group of brewers and beer lovers into the craft brewing community. The committee is made up of a cross section of industry members of varied backgrounds and regions and its goal is to collect, analyse and disseminate data to promote diversity, equality, equity and inclusion across all aspects of the small and independent craft brewing community including breweries, wholesalers, raw material suppliers and retailers and to actively attract and retain a diverse community of drinkers of small and independent craft beer. It will promote diversity, equity, equality and inclusion on all Brewers Association public facing properties including events, publications and websites.

We have recently appointed our first ever Diversity Ambassador, Dr J Nikol Jackson-Beckham who will travel around the country to speak on best practices for diversifying both customer bases and

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staff and to listen to current challenges in this area. She will work closely with the new Diversity Committee.

Jackson-Beckham will help reinforce the idea that diversity and inclusion are opportunities for businesses to lead and succeed. She will identify occasions where efforts can be strengthened and educate our members on being an even more inclusive community. She made her debut speech at last month’s Craft Brewers Conference in Nashville in a seminar entitled ‘A Brewery for All – Tactics for Being Inclusive and Building Diversity’.

Also last year we updated our Advertising and Marketing code to help brewers maintain high standards and act responsibly. New language was included to address that beer advertising and marketing materials should not use sexually explicit, lewd or demeaning brand names, language, text, graphics, photos or videos. Brand names that are deemed to not meet the Advertising and Marketing Code, and that win a medal, are not permitted to use the World Beer Cup (or Great American Beer Festival) intellectual properties (trademarked names and logos) when promoting their winning beers. Additionally, the brand name is not announced on stage nor promoted in competition materials.

Of course, brewers can name beers whatever they desire, however, the

Brewers Association believes that beer marketing should be representative of the values, ideals and integrity of a diverse culture and free of any derogatory or discriminatory messages or imagery.

I’m pleased to report that at the recent World Beer Cup 2018, not one of the 303 medals awarded contravened the new Advertising and Marketing Code.

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OUT… IN THE OPEN

Tips to ensure your outdoor hospitality event runs smoothly Hosting an event outdoors? Follow the following tips to make sure you’re prepared.

Looking ahead to a hot summer, many hospitality professionals across the nation will be gearing up to host outdoor events in their venues. Maybe you’ll be hosting a World Cup outdoor watching experience, or looking to set up for al fresco weddings. Whatever the occasion, make sure you keep your customers happy and comfortable by reading these essential tips.

1. Water

I’m writing this as number one because in between planning other logistics, it may be easy to forget this basic essential. Water – especially on a rare but occasional boiling British afternoon – can keep customers happy and hydrated.

Even if you’re just opening the beer

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garden up for an unseasonably warm day, you’ll want to have huge amounts of water for all your guests and for many customers who may be popping in to purchase a bottle.

2. Shade

It can be easy to get carried away planning your summer menu, but no one will want to eat outside unless you’ve set up the necessary shaded areas. This means investing in either umbrellas and chairs, or simply having an open marquee to allow customers to walk in and out.

3. Toilets

The high-footfall in the summer months could mean you see more people looking to use the toilet in your establishment.

This could be quite irritating if they aren’t customers, however, the summer months mean more drinking and a more intense need for the toilet. For this, you can either make sure you’re getting your current toilets staffed or hire some portable toilets.

4. Parking

Parking is essential and really overlooked, especially if you’re hosting an event that is due to have a high footfall. Often the council can become involved if you are stopping regular traffic flow or parking in a mainly residential area. To avoid this, ensure your customer know the public transport routes to your venue, and if it is a larger event, consider a form of minibus or shuttle.

5. Bins

The hot weather can make the smell of garbage very off-putting for guests.

Consider replacing your bins more and making sure you’ve left plenty of space for recycling. You’re more likely to have guests who have glass bottles and singleuse plastic items.

6. Security

You may feel a venue manager is enough to ensure things don’t get out of hand. But the heat and alcohol can cause more aggression than you’d find in the winter months. As a result, consider getting a security officer or something similar.

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OUT… IN THE OPEN

Cinders hails BBQ season a-go

Cinders Barbecues talks getting the BBQ on and latest products Barbecue season is here, and your customers will want to be outdoors at every opportunity!

Combine these two facts with the World Cup and you have the makings of a profitable Summer which could extend through to Autumn and a great way to bring new customers to your door.

Of course, nobody can predict our weather but the promise of an event with music, hot dogs and burgers is enough for whole families to experience your hospitality before and after a match, instead of ‘mates’ appearing and disappearing at what appears to be the flick of a switch. Every successive event builds momentum as the World Cup fades into memory and every event becomes a local talking point and the best free marketing possible.

Consider that most offices and works have an annual barbecue and your potential is enormous. Think ‘out of the box’ and

discover which of your customers attended club barbecues and find out what might have been improved. Bring them into your plans and hand out your card with an offer to work with the committee with age appropriate music and a flat fee and sit back for them to approach you with new diners and fresh faces at the bar.

Be constantly aware that the food on offer can make or break an event, so work with your food supplier and your chef. This may even be an opportunity to bring in another supplier who is keener for you to succeed and the invigorating benefits of a new enterprise begin to pile up. Gear up your kitchen to prep food for the barbecue or to take over if it rains and one last tip, - allocate staff to pick up litter and empty bins throughout!

The foundation stones of any operation are training and equipment. Neither can be ignored.

Staff need to show interest and get on board or be reallocated.

Equipment must be reliable, easy to maintain and even easier to handle and store away.

Cinders Barbecues (no ‘cinders’ involved!) are probably the best known British manufacturers of folding-away gas barbecues with a thirty-four-year reputation to maintain. Holding on to British jobs with a healthy export list of counties, including

America, they would be proud to be part of your outdoor expansion. Best of all, their equipment self-cleans internally and comes with a full commercial warranty.

Also on the website is a New British Product from this company, - the StreetWok LP20.

Street Food is sweeping all before it as the trend goes national and Cinders predict that stir-fry will take its place alongside the ubiquitous barbecue before long.

In the best tradition of British manufacturing, the highly portable StreetWok introduces new technology to reduce noise associated with a commercial wok burner by controlling and spreading 16kW of instant heat through a patented ‘flowerhead’ design of diffusers. Spreading the heat also significantly reduces the skill needed by avoiding the difficult ‘hot spot’ found in the middle of most wok pans.

Cinders Barbecues are constantly adding easy stir-fry videos to their website to keep you up to date with developments in this exciting new sector.

A few minutes on the Cinders website www.cindersbarbecues.co.uk will reward you with recently enhanced features such as cooking videos, blogs, best practice sheets and experienced advice for safety first.

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59

WHAT'S ON

Helen Lowe, Events and Marketing Manager at event furniture hire firm Europa International, talks to us about the importance of delivering a sustainable service in an increasingly environmentally conscious society.

H

aving operated in this wonderfully diverse and exciting industry for quite some time now – 57 years,

to be exact – we’ve seen no end of ‘trends’ come and go. People are predictable in their unpredictability, it’s fair to say.

After all, who would have anticipated that Wasabi Peas would become a more popular bar snack than the humble salted peanut, or even pork scratchings!

And whilst some such fads are just that….

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fads, other changes end up standing the test of time because, well, they make sense.

One example is the increased pressure on businesses in the trade to ‘go green’. And by that I don’t mean from a branding perspective, although I like to think we were ahead of the curve on that one because it’s not a coincidence that our logo is Green, you know! (Ok, it is, I’ll confess.

But I’m owning it).

Actually though, I do of course mean delivering a sustainable service that minimises a company’s carbon footprint wherever possible.

Many of you may also have found, as we have, that customers want to know what you’re up to, and that you’re taking the whole earth thing seriously! Only last month major brands such as Coca Cola and Nestle signed up to the UK’s plastic pact; and can you imagine the boycotting that would have been afoot had they not?

Similarly for us, operating in what is a pretty naughty industry when it comes to waste production and waste management, it has always been something we wanted to ‘get right’ before the horse had bolted, so to speak. Not because we had to like those big names, necessarily, but because we felt it was important.

Take for example our products, of which we have more than 30,000. That’s right, 30,000 items from bar stools to linking chairs, and display stands to panels – all of which we maintain to within an inch of their lives. We clean them, we preen them and we put them in protective wrap after each and every use.

That means they last longer you see, and we send less to the furniture scrap heap in the sky.

Actually, if we can help it we don’t send anything at all to said scrap heap, because unless a table has come to an untimely end caused whilst bearing the weight of a misguided party goer delivering a particularly robust rendition of a Barbara Streisand classic, we either recycle, upcycle or donate everything we no longer need to a worthy cause.

Got a community hall in need of some padded chairs? We’re on it! Know a local charity in need of some new desks? Add ‘em to our list!

And for those eagle eyed readers now sat thinking ‘plastic wrap, on every item?’, fear not!

We collect all of that potential waste, alongside any cardboard boxes, paper bags etc and put it all to good use.

Take our exhibition and event carpets,

for example, which is melted down into pellets and turned into car dashboards by none other than our very own carpet supplier.

Just imagine, your new little run-around could potentially contain what was once a fuchsia pink carpet that furnished a star studded bash. You never know!

Ultimately, this is one trend that is showing absolutely no sign of going away, and quite right I would say. Small changes have the potential to make big differences, and working together with suppliers who take it equally as seriously can help make bigger differences even quicker.

Of course, having said all of that, I must confess that we’re not as green as we are cabbage looking. When it comes to experience hiring out event furniture to venues of all shapes and sizes across the country we like to think we know our onions!

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WHAT'S ON

Showing

Strength Programme has commenced its 13th intake. All operations managers complete this bespoke programme and are awarded with a level 4 diploma in Event Safety Management. The MDP has produced 12 Area Managers and a Regional Manager with the majority holding a level 6 degree in Event Safety Management.

Showsec, the security and crowd management specialist, talks keeping venues and events safe for all.

With bars, restaurants and venues requiring more security than ever before; if hospitality professionals choose to host an event, Showsec, the security and crowd management specialist, are on hand to help.

Staying

secure

“Event security is an industry in demand,” says Sam Hodkin, Area Manager – north/ west Yorkshire for Showsec International.

“Terrorist attacks notably at the Bataclan Theatre and Manchester have pushed venue operators into reviewing their mitigation measures, thus an increase in security personnel deployed at live music venues.

“Many entrepreneurs are jumping on the back of this demand, setting up security business with little knowledge, qualifications and training.

“Venue security staff represent the venue they are contracted to. They welcome their customers, direct them to their seats and ensure the safety of customers, contractors and staff. Security staff

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are the point of contact for the venues’ customers and ultimately can ‘make or break’ that customer experience.”

For Hodkin and his team, they urge the benefit of investing in good quality security and crowd management; telling hospitality and event professionals that it will improve the customer experience.

He adds: “Investing in good security will ensure a positive customer journey – efficient ingress and queue management to increase spend per head, excellent customer service skills aiding in the retention of customers, a proactive approach to crowd management to ensure the safety and enjoyment of the ticket holder.”

The

cream of the crop

Showsec has an impressive company history and reliable team – with more than 3,000 casual workers. They are SIA ACS certified and sit in the top 5 per cent of all ACS certified companies based on their annual score. The company invests significantly in training and development.

The flagship Management Development

Hodkin adds: “Showsec can ensure consistency and reliability. A regular team with venue and area knowledge, that can reach out to neighbouring areas in times of peak demand. A centralised staff booking department that services the business need 7-days a week, giving Showsec the ability to deploy at short notice.”

Wise

words

Hodkin dishes out sound advise for any hospitality or event professional looking to protect their venue and customers. He concludes: “Look into the experience of the company you are choosing – what venues do they currently look after, what level of staffing is available to service your venue; specifically at weekends when demand is higher. Are they SIA ACS approved? This is an industry recognised standard and encouraged to ensure best practice. What training have the staff been given and how will the supplier ensure that it will help the venue meet its obligations to their customers. What added value can the supplier provide? Training for venue staff? Event intelligence sharing?”

For more information on Showsec, visit www.showsec.co.uk or call 0116 204 3333.

what's on

EVENT PLANNER Whether you're looking to sample the latest products, achieve a new qualification or find some new suppliers to help improve your business, On-Trade Progress provides you with a selection of events that you simply cannot miss over the next few months.

5-6

22 MAY

JUN

COMMERCIAL KITCHEN

Bellavita

Whether you’re a decision maker from a chain or independent pub or restaurant a food-to-go multiple or a hotel, to a school, hospital or care home – you can see and compare the latest equipment at the UK’s only show dedicated to the running of effective, profitable kitchens.!

Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates.

MONTCALM HOTEL, LONDON

www.commercialkitchenshow.co.uk

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

THE MEETINGS SHOW

27 28 JUN

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OLYMPIA, LONDON

The Meetings Show is designed by meeting planners, for meeting planners and productivity is at the forefront of everything we do. In an industry that thrives on face-to-face interaction, The Meetings Show offers an opportunity to sourcelearn and network with those that will make a real difference to your business under a single roof. www.themeetingsshow.com

ontradeprogress.com

Business Design Centre, London

www.bellavita.com

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

17 19 JUN

C A L E N D AR 2-3

22 MAY

JUl

IMBIBE LIVE

Bellavita

Whether you're interested in wine, spirits, beer, cider, soft drinks or the full spectrum of drinks, if you source, buy or serve drinks within the drinks industry, Imbibe Live is the must-attend show for you. This year's programme has been curated by leading industry figures and ambassadors across each drinks category, as well as Imbibe Magazine's award-winning team. www.live.imbibe.com

Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates.

OLYMPIA, London

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

2 4

sept

Business Design Centre, London

www.bellavita.com

great british beer festival Olympia, london A paradise for beer lovers, CAMRA’s Great British Beer Festival is an event not to be missed with hundreds of beers available to suit all tastes. Imagine taking a trip around all the very best pubs, not only in Britain but across Europe and the United States. Hosting over 900-real ales, craft beers, ciders and perries.

We will also have a selection of popular wine and gin for you to sample as well! www.gbbf.org.uk

speciality & fine food fair OLYMPIA, LONDON

Bellavita

The Meetings Show is designed by meeting Speciality & Fine Food Fair provides an unrivalled opportunity for independent retailers, delicatessens, chefs, hoteliers, restaurateurs, importers, distributors & wholesalers to meet over 700 producers & suppliers of Artisan food and drink, see all 50 Great Taste awards finalists displayed under one roof and explore 200 new products in the discovery zone. www.specialityandfinefoodfairs.co.uk

Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates.

7 11 aug

Business Design Centre, London

www.bellavita.com

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www.sky-linedesign.co.uk Skyline design 119 Parker Drive, Leicester, LE4 0JP T:+44 116 2366726 M: +44 7904 153 903 E: info@sky-linedesign.co.uk

Top quality and unique designs for the world’s best Hotels, restaurants, spas and private residences the world over. Working with the interior design houses across the globe to grace the world’s most outstanding houses and villas. We have one of the largest collections of outdoor designs available with a large finish choice and un matched choice of performance fabrics.

Skyline Design custom and bespoke design service offers its clients professional consultation for residential and commercial projects.

Our experience of more than 30 years as indoor and outdoor furniture manufacturers, along with a work force of more than 1500 people and facilities equipped with state-of-the-art equipment, allowing, Skyline Design to customize each piece following the client’s needs, design, materials and finish.

From the initial project to the last detail, our designers, production, assembly team and our experience in contract and residential projects all over the world is at your disposal to achieve outstanding results.