On-Trade Progress Issue #22

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We join PPL PRS to bring you the Ultimate Live Music Guide ...more on page 7

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ISSUE 22 EDITORS LETTER

Contributors

Bob Pease Brewers Association

John Porter Beer sommelier

Kate Nicholls UKHospitality

Allan Stevenson Heineken

Hello The leftover Christmas chocolates have been eaten, all our clothes seem to have shrunk, and we now sit dreaming of going outside without 10 layers on. Yes, that’s right, we are fully plunging into that awkward segment of the year where no one seems to really know what to do. However, this is not the same story for the hospitality industry. We are all accepting 2019 with open arms; new venues opening left, right and centre; exciting new trends emerging and of course fresh new products to try out.

A new year also means a new year of trade events, kicking off with Craft Beer Rising; the ultimate event for any craft beer & cider enthusiast, also packed with amazing street food and live music. Shortly followed by The Casual Dining Show – with over 200 suppliers of food, drink, technology, interior design and everything in between, this is not one to be missed.

This month’s focal feature is close to all of our hearts here at On-Trade Progress, and that’s live music. We team up with PPL PRS to profile some of the UK’s top music venues, artists and provide some tips & inspiration on how you can host live music in your venue.

We also catch up WMF UK to discuss all things coffee. With the sector growing rapidly, we take a step back and get an insight into how to create the perfect brew, and all the contributing factors; from extraction, to what cup to use – this is a surefire way to ensure that your customers are consistently getting the best cup of joe.

Ben Pearce Editor-in-Chief On-Trade Progress magazine

Published by:

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ISSUE 22 IN THIS ISSUE

IN THIS ISSUE PPL PRS UK LIVE MUSIC VENUES

JMDA CUT & CRAFT

We explore some of the UK’s top live music venues and how you can hold live music events in your own venue.

On-Trade Progress chats with the JMDA team about their recent project at the Cut & Craft, York.

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JURA THE PERFECT BREW

MAD SQUIRREL BREWER INSIGHT

We caught up with Jura on everything coffee and the ultimate guide on how to create the perfect brew.

The newest edition to our collection of brewer insights is Mad Squirrel Brewery.

We chat with the team about their success and biggest milestones.

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QUORN ON THE PLATE

WRS TECHNOLOGY

FAT MEDIA

This issue, OTP teams up with Quorn to create a dish that will feed all your veggie needs.

We chat with leading ePOS suppliers about innovation and choosing the right system for your business.

We get an insight from Fat Media about website features and how to modernise your web platform.

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OPENS THIS MONTH AT ExCeL LONDON

Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD70

“Casual Dining is the only show dedicated to our industry and we completely support this exciting move to ExCeL.” ALEX REILLEY, CHAIRMAN, LOUNGERS

@CasDiningShow #CasDining19

Turn a club into a karaoke

Turn it up!

Discover how TheMusicLicence is helping businesses find their mojo.

0800 0868 803 Quote ‘On-Trade Progress’

pplprs.co.uk/themusiclicence

ISSUE 22 LIVE MUSIC

Live Music On a personal level, live music holds an enormous place in most of our hearts, with mine very much included.

Whether it’s the thumping base, hard hitting strobes and a DJ making you groove all night long. The sweaty mosh pit, cooling beer showers and harmonious, crowd fuelled choruses.

Or the intimate, heart warming gig in your local, played by local artists for the locals. Amazing memories and experiences are made.

There’s always one crucial catalyst to all these experiences, a catalyst that has been the making of so many of the worlds most loved artists, a catalyst that is so integrated into the industry, that’s it’s embedded in the very the fabric of existence of music.

The venue.

Regardless of its size or prestige, a venue gives artists the platform to share and create these memories.

Many a venue have in fact gained their fame (or infamy) from the artists they’ve hosted, which only adds to the romanticism further.

All of this aside, from a business perspective, there’s huge benefits a venue can gain from offering music.

This month, On-Trade Progress teams up with our good friends PPL PRS in a live music special to get under the skin of the UK’s live music scene.

We’ve got two amazing venues to delve into, some important dos & don’ts and some great insight into the process from an artist’s perspective.

Find out more at: www.pplprs.co.uk 7

ISSUE 22 LIVE MUSIC

Do you remember the first time?

The ‘goosebump’ effect

I am referring to the first time you ever saw live music of course. Most people remember their first ever ‘gig’.

Live music not only inspires budding musicians and artists, but it can change our physiological balance!

A recent study undertaken by Barclaycard and Harvard University* investigated the science behind the ‘goosebump’ effect when watching a gig.

For me, it was INXS at De Montfort Hall in 1988. I clearly remember the enigmatic, and now sadly departed, Michael Hutchence holding me mesmerised with his voice, stage presence and the all-encompassing sound of the music filling the whole room. Standing up, transfixed, hands in the air, I could feel the music thudding through the floor and through every single part of me. I was 15 years old and very much bitten by the live gig bug!

Live music has the power to bring people together, be it in a small club or pub or a huge muddy field, everyone is there for the same reason.

There are no teams, no different sides, no competition. They are simply there to hear the music they love and have a good time.

Many of today’s globally famous acts were inspired by a live performance.

Mick Jagger, Keith Richards and Brian Jones met at an Alexis Korner gig in London in 1962, going on to form what was to become one of the biggest rock bands on the planet.

The research, conducted at Reading and Leeds Festival in August last year found that more than half (55 per cent) of the 100 participants wearing monitoring devices were susceptible to experiencing goosebumps during live entertainment, with a chill inducing moment most likely to occur within the first minute of a performance. A total of 126 goosebump moments were experienced during the study, averaging at 2.8 per minute.

Participants that reported an emotional memory associated with the performance or lyrics of a song, doubled their chances of experiencing goosebumps.

Collective crowd experience, such as singing and dancing along was also a key factor for delivering the shivers.

Powerful stuff!

These days live music is booming. It has become so much more accessible than it was 30 years ago. Parents are introducing their children to gigs before they can even sing along, festivals have become family weekends away, we are travelling around the world to watch acts perform live.

All this wouldn’t be possible though if many of the global superstars we know and love hadn’t been able to start performing in grassroots venues.

In June 2003, Alex Turner took to the stage in The Grapes pub in Sheffield, and the phenomenonal rise of The Arctic Monkeys began. Without small venues hosting bands like this, the UK live music scene would almost definitely decline.

In 1976 an unknown punk band called The Sex Pistols played a gig in Manchester. Unbeknown to everyone in the 200-capacity venue was that this performance would spawn three bands that would go on to become household names during the rise of Manchester bands in the 80s and 90s – Joy Division, The Fall and The Smiths.

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ISSUE 22 LIVE MUSIC

Protecting the future of music

Thinking of playing live music in your venue?

TheMusicLicence from PPL PRS has been introduced to help make playing music to the public more straight forward.

When used effectively, live events have the potential to provide a number of benefits to your business or organisation.

PPL PRS exist to protect the value of music so that music creators can continue making the music that we all love and enjoy. After our business costs, music licence fees are distributed to those involved in making music via our parent companies PPL and PRS for Music.

Our parent companies each have databases storing millions of musical compositions and recordings.

Together with information about what music is being played or performed at your event, PPL and PRS for Music can determine fairly and efficiently which of their members to pay and how much to pay them. This means that by purchasing TheMusicLicence, you are supporting the future of music by helping to ensure its creators are paid for their work, so that people who write, perform, compose, record or publish music can continue to make the music you love.

If your venue is hosting events containing live music, recorded music or both, you will probably need TheMusicLicence.

Enhance the environment Live music has the ability to help set the tone, change the mood and create an atmosphere that people enjoy.

It can provide an opportunity for your customers to be more engaged, making the whole experience with your business and brand even more enjoyable and memorable. It can make your organisation seem more relatable and ensures it retains a modern and up to date feel. Not only does this contribute to customer satisfaction, it can also improve loyalty and retention.

Attract new interest Showcasing both well-known artists and local talent could help your business grow by attracting the artist’s own fans and other fans of the music/genre/style. PPL PRS generally only charge a percentage for events (normally up to 4.2% of either the net admission or gross box office receipts) so live entertainment can potentially be an economical way of helping your business generate new custom.

How is the cost calculated?

The cost of TheMusicLicence depends on a number of factors.

For live events and performances TheMusicLicence fees are calculated on your specific event, which means our licence is tailored to your individual needs.

At PPL PRS we have a specialised team of Live Music Advisers who will take you through your music licence application step-by-step, making it easy for you to obtain a music licence for the playing or performance of music at your event. If your organisation is hosting multiple events you will be assigned a dedicated Account Manager; a regular point of contact who understands your business, your account and your events. They will help you to manage all the licensing elements of your events and live performances.

To get a quote for TheMusicLicence for your event or performance please contact our Live Music Team. To help process your application please ensure you read TheMusicLicence Quote Checklist, on our website, for each section that is applicable to you, and you have the relevant information ready so we can provide an accurate quote for your music licence.

Contact our Live Music Team on 0208 338 1407 or email livemusic@pplprs.co.uk to get TheMusicLicence for your live event or performance.

* Research carried out by Matthew Sachs (Harvard University, University of Southern California) and Robin Murphy (Associate Professor of Experimental Psychology at the University of Oxford), in association with Barclaycard with a total of 100 participants at Reading & Leeds festivals on location at Reading Festival on Saturday 25 August 2018 and Leeds Festival on Sunday 26 August 2018. https://www.home.barclaycard/content/dam/bcardpublic/ FinalContent/NewsandViews/2017/Barclaycard-Goosebumps-Report-Final%20.pdf

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ISSUE 22 LIVE MUSIC

Studio 338 Studio 338 is an Ibiza-style mega-club straight off the strip, packing all the key ingredients from the White Isle, but would you believe it’s in London? On-Trade Progress sat down with Larry Field, Technical Manager and Sound Engineer at Studio 338 to discuss the venues success, sound system and everything in-between.

How vital of a part do you feel venues play in the UK music scene?

I was a signed musician in touring bands through the 90’s, so the live music scene for me has been crucial when I came to promoting material. The gap between the live artist events and DJ club events has become closer than ever before, simply because of technology. With tools like Ableton Live software and other sampling programs, artists are capable of mixing and producing music with just a laptop and soundcard. This makes for easier setups in venues.

The music itself becomes more bespoke to the vibe of the night as track arrangements can be quickly changed and manipulated to suit the crowd response. This seems to evolve a new type of “musician” on the DJ circuit where the term ‘Disk Jockey’ should now be expanded. Live streams of events are now leading the way and social media posts are instant, so it makes people want to be at the venue.

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What challenges should venues keep an eye out for?

The UK has always been a challenge to new artists (I was one of them for a few decades), the size of the country means that more frequent tours and constant radio play is essential to maintain exposure. As sound systems get better, louder and more efficient, the experience at any venue becomes even more memorable. So, the race for the best sound has more attention now than ever before. Venues have learned that louder is not always best, but clean & powerful tuning makes the difference, so that the experience has more impact.

Venues still play a big part in the UK music scene as the necessity to play in front of large audiences can still create a big buzz and a platform for new comers, but this also goes hand in hand with the entire production package as events promoters battle to become bigger and better than previous shows, pushing the boundaries. The importance of the entire event going well is also key for the music styles to have impact, so venues in the UK have an important role in keeping high standards and creating new ideas.

Hosting a live band is much more involved than say a DJ set up. The acoustics of a large venue like ours becomes crucial to live music performers. You can get away with a lively acoustic room with DJs, but Live musicians on stage is a whole new ball game. Studio 338 is not quite there yet as far as acoustics but since we have only been open a year now, we have already achieved the impossible.

Another challenge for a club offering live music in the venue is set times.

Live music has a very specific set up and obviously uses much more space in contrast to DJs setups. There is more flexibility with a DJs layout and keeping the party flowing is easy, but with live band acts, once sound checked, there is more scope for technical issues or delay in performance time, change overs and so on.

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ISSUE 22 LIVE MUSIC

What advice would you give to a venue considering holding a live music event?

My most important advice would be acoustics, acoustics and acoustics!!! I can’t emphasise how important this is for artists and audience. It’s safe to say that every artist knows what venue they like the most when it comes to sound. This is mainly because of the acoustic treatment, not just the sound system. For a live venue you want it acoustically absorbed so the decay time is short and linear (ideally just under 1ms), meaning that if you clap your hands, the sound disperses quickly and evenly.

How does Studio 338 stand out from the crowd?

Bass is always the toughest to get right, so absorbent panels & sound clouds are usually the way to go using the quarter wave length principle (distance the panel is hung from the surface to interfere with the appropriate low frequencies). Having worked in recording studios all my life like Abbey Road, it’s ironic that I find myself working in a Live venue called “Studio” 338 as most of the budget in any recording studio goes on acoustic treatment & soundproofing.

We get many compliments on the sound system in our club and although not quite there yet, my goal is to make Studio 338 one of the best sounding club/venues in the world.

My benchmark being clubs like “Blitz” in Munich who, surprise-surprise, spent a large amount of their budget on acoustic treatment.

Location helps a lot. Being in London right next to the O2 has proved to be a prime spot. Our venue is promoted as an Ibiza style super club with a glass roof, the only one in London I think, so all those holiday memories can be recaptured right at home in the UK as they watch the sun come up over Canary Wharf. It’s been a successful formula so far, I’ve even had other club venues ask me about the cost of a glass roof structure. Our big, wide stage & the height of the apex steel structure gives us loads of creative production possibilities, so each event can be completely different from the next.

“Working with the team at Studio 338 is a total pleasure and we are pleased to be their sound system of choice since the club first opened.

We took great care over really understanding what the 338 team wanted to achieve and worked meticulously on planning the sound system to ensure clubbers experience fully immersive sound. Particular attention had to be paid to the noise restrictions from the neighbours, while maintaining super club sound pressure levels within the venue.”

Mike Newman - Head of Sales & Marketing, Void Acoustics

For more imformation about events at Studio 338, visit:

www.studio338.co.uk 11

ISSUE 22 LIVE MUSIC

DANNY ALLEN I started DJ’ing after my 2nd season in Ibiza back in 2009.

By the time I had been playing for two years, I had played in many clubs in Ibiza and the UK (especially London). From here I got the hunger for it and realised I wanted to do this as a profession. I got myself the software and started learning on that, and I dedicated all my time to learning everything I could to do with production. I now have two EP’s released, with another three waiting to be mastered. 2019 is shaping up good so far!

What would you say is your favourite venue you’ve played in and why?

One of my favourite clubs is Ministry of Sound. Not only is it one of the most iconic clubs in the world, the sound system & setup is on a different level. For me it was an honour to play there and I look forward to my return.

Are there any common mistakes or problems you’ve found with venues?

I’ve played in a few venues in London & Ibiza (not naming any) and the lay out of their speakers was awful, from the booth (there was only one booth monitor) I had a speaker the other side of the room pumping the music towards me with a time delay compared to my booth monitor, this made every mix sound like it was double beating all over the place. It’s a simple thing to correct, and even to this day I don’t know how they managed to get it so wrong.

What steps can a venue take to make sure they’re as accommodating as possible for artists?

The main thing I feel is the equipment, followed by their rider. I have personally seen DJ’s walk off when a booth monitor stops working, or a deck crashes etc. I understand why, the dancefloor will only remember your dodgy mixing, and that reflects badly on you as an artist. So, for me the equipment is the key. Having worked in Ibiza for seven summers, I had to run out to get bits that were on a DJ’s rider, I have seen EVERYTHING you could imagine, pairs of socks & boxers to a yoga mat (all the same DJ). DJ’s throw random things on there to make sure they’re taken seriously, and it’s read correctly.

I just stick to beer and vodka!

How has playing at live venues helped you as an artist?

Playing live has taught me everything, it’s all very well DJ’ing in your bedroom or round your mates houses etc. But when you’re dropped in the deep end in front of a crowd, failure isn’t an option. One of the best skills playing out has taught me is how to read a crowd, energy is the key for me, so it’s important to see what they like and don’t like, then sculpt your set to please. This can’t be taught in your bedroom.

Images: Artistic License Media 12

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ISSUE 22 LIVE MUSIC

Widely regarded as one of the hottest prospects in the game currently, renowned for his creative understanding of electronic music. On-Trade Progress catches up with the man himself for our live music special to talk all things live.

What would you say is your favourite venue you’ve played in and why?

I love intimate gigs where you can really connect with the crowd, low ceilings and a great sound system is where my heart lies. Sankey’s Ibiza in its prime must be up there with one of my favourite venues I’ve played.

Even just as a clubber on the island I would opt to spend most nights there over bigger clubs. I recently played a brand-new club called “Club Upside Down” that really took me by surprise. Their attention to detail is impeccable, inside & outside the booth. They’re constantly upgrading, modifying and tweaking the sound to get it just right.

Are there any common mistakes or problems you’ve found with venues?

When I enter a club for the first time the three things that grab my attention straight away are sound system, production & club layout.

If all three are bang on, then you are laughing! It’s very easy to be critical of venues from a DJ’s point of view, some of them are doing the best with what they have which I respect.

On the flip side, I also have huge respect for venue’s who do generate a lot of revenue and do invest in their livelihood.

What steps can a venue take to make sure they’re as accommodating as possible for artists?

For me, the venue needs to carry out regular checks to ensure all the equipment is working correctly. A good sound and light engineer on hand is always a bonus. I do communicate a lot with them when it’s a venue I am unfamiliar with. Making sure the levels are correct for that particular club. In terms of sound, it’s speaker placement and always quality over quantity. You could have the loudest sound system in the world, but if it sounds awful it’s pretty much rendered useless. Less is more in my eyes.

How has playing at live venues helped you as an artist?

Playing live venues has helped me ten-fold over the years. It has shaped me as an artist and really helped influence some major decisions in my career. I don’t think there’s any better feeling than playing your own music and seeing a crowd’s reaction. It makes all the little things behind the scenes that play an instrumental part in gaining bigger and better gigs worthwhile. Which DJ doesn’t want to play the best clubs & festivals in the world? That’s certainly where I get most of my inspiration from when making music. I visualise myself playing the track in a club somewhere in the world and really zone in on it.

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ISSUE 22 LIVE MUSIC

Underworld

If you know your alternative music, then this one won’t come as a surprise.

The Underworld is world-renowned music venue in the notorious Camden Town, London. The venue is situated in the basement of The Worlds End Pub, hence its name. We caught up with Dan, the digital marketing manager for a quick chat.

How vital of a part do you feel venues play in the UK music scene?

What challenges should venues keep an eye out for?

An extremely vital part, they are what justifies and makes the music scene REAL! So much preparation goes into the production of albums, singles, music videos, and even ‘live’ recordings, but you’ll never get a more real and authentic experience as seeing the band live. Aside from fans seeing the bands they love live, it gives support acts a platform to market themselves to potential new fans, and re-ignites fans love for the music scene and live music scene in many cases.

I wouldn’t necessarily say challenges, but more just knowing what you’re doing. It’s especially hard in London as you’re relying on the pull of a band for bar sales, to prop up the costs of putting the show on itself, while operating in the most expensive city in the UK to run a business.

If there’s confidence in the band, and a good team behind both the band & the venue on the promotion side (given the most direct and effective way of marketing to a bands fans, is via the bands channels themselves).

What advice would you give to a venue considering offering a live music event?

How does Underworld stand out from the crowd?

Again, it’s down to the pull of the act vs how effective the band and promoter / venue are at informing the bands fans. It’s all good and well us wanting to put on an up & coming act because they sound great, but the digital world is so over saturated with musicians and bands being able to home-record and release their music instantly, that potential fans save little to no time in their day to explore new music, and that’s not a criticism, just a change in the way fans explore new music.

We’ve got an in-house team passionate for the live music scene, who have played all sorts of roles within the live music scene previously.

We’re the home and heart of the UK’s rock, metal & alternative scene, and we don’t plan on stopping any time soon! We take a handson approach and a genuine and original approach to everything we do at the venue, ensuring the music we present, the decor, the club nights, the drinks and the staff even fit within our alternative ethos.

For more imformation about events at The Underworld, visit:

www.theunderworldcamden.co.uk 14

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ISSUE 22 LIVE MUSIC

Jamie Smith

“I’ve been in numerous bands and I’ve been gigging live across the world for the last eight years including O2 Academies, Glastonbury and most other major UK festivals. I started off beatboxing, purely as a bit of fun, found a love for music and now I play multiple instruments and I’m producing music for various artists, TV and myself.”

What would you say is your favourite venue you’ve played in and why?

What steps can a venue take to make sure they’re as accommodating as possible for artists?

Probably the O2 academy in Islington.

They just had an amazing team. When we arrived, there was a team to load in and the sound guys were on it and ready to go.

A lot of venues you go into, you’re basically just dropped at the front door and they just tell you to get your gear in, do this, do that and you spend about three hours getting everything set up yourselves. This means you’re left with about an hour before you start the show and you’re braindead from all the work and stress. Don’t get me wrong, this isn’t in an arrogant, ‘snobby musician’ sense at all. It’s just about giving the artist/band the right care and environment to allow them to prepare and get in the zone to give the best show they can, which is what everyone wants!

Yeah, I guess it’s just building on what we’ve just discussed really. The best advice I can give is to be prepared for the artists that are playing at your venue. If they send over a specific tech-spec for the event or have certain requests. Make sure these are sorted way in advance and not a problem that’s left to be discovered an hour before the show.

Communication is SO key to all of this. Without communication, everything breaks down.

Are there any common mistakes or problems you’ve found with venues?

I think a common mistake made is when venues forget about the amount of background work and hard graft that goes into to being either a band or an artist.

The music industry is a tough place to be in sometimes and artists spend so much time refining their sound, so this effort needs to be matched by the team at the venue. Nothing works without teamwork, and if everyone can be on the same wave-length, all playing their part, then these common problems should be significantly reduced.

How has playing at live venues helped you as artists?

Ah well, it’s the training ground! From playing at pubs, to playing to 25,000, even 36,000 people. Every single gig you do is so important, especially when you’re starting out. The best advice I can give to anyone, is to say no to nothing! No matter what it is, if you can get there and it’s financially feasible, then do it! After like two, three years of flat out gigging, parties, pubs or clubs, you’ll have honed your craft. Yes, your music’s got to be good, but your performance is 50% of the show. Make it yours.

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Event tips Making the most of your space Think about how you could use your space and whereabouts in your venue you want to hold the gig.

Think about how many people the space will hold, and whether it would be more appropriate to have your visitors seated or standing. Have a look for the nearest plug sockets, entrance and exits. Where will your ‘stage’ be, and is it well lit?

Choosing a band Consider musical genres that will work and consider the number of artists you feel you can manage and who will work in your space. If you only have a small foyer space to work with, then a 10-piece big band might not be your thing!

If you have your heart set on a band and you need a PA, try talking to local colleges. A lot of them run music technology courses these days and would love the opportunity to give their students some practical experience – but keep in mind it may take them a little longer to set up and pack down the equipment.

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Booking performers

On the day

Give artists as much detail as you can about your venue and plans for the event up front. This way they know what their responsibilities are.

Think about your offer before you contact them: can you pay a set fee, and can you offer expenses or are they included? What facilities can you offer – car parking, a side room where they can store their equipment, or food and drink?

Think about the total experience. You could do a walk through the venue, first putting yourself in the shoes of an audience member and then as an artist, before you open the doors.

This way you can anticipate any problems and predict the need for extra capacity or better signage and know you have done your best to anticipate everybody’s needs.

Marketing your event When you have all the details confirmed, it’s time to start marketing your event – and this is where the band should be able to help. Most performers have good promotional photos of themselves and are used to informing their fans about upcoming shows via their mailing lists and social media.

If your goal with this event is to pull in new audiences, aim for coverage in your local press or radio about a ‘unique one-off event’ at your venue.

Check whether the band are happy to be interviewed by local media: even if they’re from a different area, most will be happy to speak to reporters over the phone. Reach out to your existing audiences and fans as well: they already appreciate what you do and may welcome the chance to experience the very different atmosphere of a gig at your venue.

The best advice is to prepare for the unexpected. It sounds scary, but if you think ahead and prepare for emergencies, you’ll deal with them better. Have paper, duct tape and marker pens to hand: at some point you’re going to need them!

On the night Make sure everyone working on site knows who you are and how to get hold of you – you can’t be everywhere at once. You’re going to be busy, so it’s important to delegate.

However, it’s also important to gather your team together for a briefing beforehand, especially if you’re anticipating any potential challenges, bottlenecks or surprises. Lastly, have fun – try and step back and watch some of the performance.

Seeing your venue full of happy faces is a wonderful reward for putting in all that hard work!

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ISSUE 22 LIVE MUSIC

SHOWSEC On-Trade Progress catches up with Michael Poole, area Manager for the West Midlands from Showsec, to discuss the crucial elements that venues must consider when choosing their security & door staff, and the impact this can have on your event.

What types of venues can benefit from the services Showsec offer?

Are there any steps that a venue can take to maximise their customers security?

What are the biggest challenges that your staff encounter?

Potentially, any venue where there is a requirement to manage access to, behaviour inside and safe egress of customers can benefit from the services we offer.

Employ an established security company with specific experience in the venue’s field who are able to offer advice and guidance on how best to improve the customer experience together with the ability to offer advice and guidance on counter terrorism.

Other than the obvious one of intoxicated customers, it’s making venues and customers aware of the risks their venues face, particularly in relation to threats of terrorism and the need to be vigilant at all times.

The involvement of an experienced security company with tried and tested counter terrorism staff training is crucial during the current climate and is often neglected by less experienced companies.

What impact can employing the right security & door staff have?

Not all venues are the same and on many occasions, the role requirement is more customer service than ‘traditional bouncer’. Customers feel safer in a venue and are more likely to return if the door staff are friendly and approachable.

Have you noticed a connection between a venues reputation and the security they choose?

Customers don’t generally see the security and door staff as a separate entity, but part of the venue itself.

By employing the right staff, the reputation of the venue can be enhanced, as the first person a customer is likely to encounter when entering any venue is a member of the security team.

Are there any common mistakes you find with the venues themselves?

It is understandable that venues want to keep costs as low as possible and often security is one of the first areas to be looked at in terms of cost cutting, either by reducing staff numbers, or employing less experienced or new start companies who offer reduced rates to gain a foothold in what is a very competitive market.

Is there any advice you would give to a venue considering to offer a live music event?

Look closely at the profile of the artist/s and the type of audience they attract. Consult a company such as Showsec at an early stage to identify security requirements and any challenges that the event may present.

How does Showsec stand out from the crowd?

Showsec can offer a wealth of experience gained from working at major sporting events, music festivals, street events, universities and music venues of all sizes across the UK and Europe. As industry leaders with over 3,000 casual staff across the country, dedicated support functions in our head office and a network of highly experienced and qualified regional managers, area managers and operations executives, many with degrees in crowd safety management we are able to offer solutions to all business needs.

For more information, visit: www.showsec.co.uk 17

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16/01/2019

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INTERIOR DESIGN & ARCHITECTURAL SPECIALISTS

NANU SODA

www.nanusoda.co.uk

@nanusoda

@NanuSodaDesign

Clarion Street, Wakefield, West Yorkshire, WF1 5EX

ISSUE 22 DESIGN

JMDA IS AN INTERIOR DESIGN PRACTICE THAT SPECIALISES IN THE HOSPITALITY AND LEISURE INDUSTRIES. 01. SUBSTANCE

THE SCIENCE BEHIND OUR ART Everything begins with the search for an insight – the science that backs the art we create. This substance drives what we do and guarantees an interior that’s worth every penny invested.

02. IDEA

CONCEPT IS KING With substance sorted, creating the concept comes next. For the insight to become a big idea, we let creativity run wild.

03. CRAFT

DEVILS FOR THE DETAIL With the idea done, the hard work starts. This is where our concept steps off the page and out into the real world. As easy as that was to read, what’s actually involved takes real graft.

The company is driven by the simple philosophy of delivering ‘creativity that works’, to bring their client’s vision to life. Jonathon Morgan (he of the ‘JM’ in the company title) began his incredibly prolific career in the US. The edge which JMDA have over competitors is that they listen very carefully &, using their staff’s vast knowledge and experience, enhance clients ideas rather than trying to implement their own.

Secondly, they understand how all facets of the leisure industry work and can therefore produce plans which not only form the basis of great designs but also work ergonomically, making the client’s business more efficient and therefore profitable, which takes us right back to their mantra of …….‘creativity that works’.

Now residing just south of York, he has taken particular pride in the recent wholesale refurbishment and creation of Cut & Craft on St Sampson’s Square.

FIND OUT MORE AT:

WWW.JMDALTD.CO.UK 19

ISSUE 22 DESIGN

CLIENT:

Osman Doganozu & Ozgur Akgul PROJECT NAME:

CUT & CRAFT

DATE:

16-08-2018 DESIGNER:

JMDA

Challenges WHAT WERE THE KEY CHALLENGES JMDA WERE FACED WITH FOR THIS PROJECT? One of the main, and initial challenges we faced, was dealing with the existing floor levels. The unit was previously a retail space with a raised floor above the cellar below.

We saw this as an opportunity to create a staggered design, with the circular feature bar located in the lowest part acting as the visual anchor. From here you can navigate up to the raised booths, raised dining area and the floor to ceiling windows overlooking St Sampson Square.

We were tasked with creating a contemporary hybrid restaurant that balanced high end detailing with an industrial aesthetic. Removing the existing wall cladding revealed hidden brickwork and old blocked up windows which we retained to create a feature wall behind the booth seating, featuring antique mirrors & sculptural pendant lighting.

The industrial inspired staircase that journeyed up to the toilets proved an interesting task as we demolished the existing BOH stair in order to reconfigure the layout.

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A BOH flat roof was also utilised to create an abundance of light above the newly erected staircase.

This flooded the space with natural daylight, an element that the previous retail dwelling was lacking. A design element that became known ‘as the staircase to heaven’ when the original biblical and regal concept was created.

The client was also keen on ensuring that the historic town of York and its British quirks were were designed within the sites aesthetics. This was delivered with the use rich royal colours, Ceramic tiles, heavy stock steel and blown glass. Features with subtle reference to the industrial history and regal manner of the bold British city.

www.ontradeprogress.com

ISSUE 22 DESIGN

Approach HOW DID JMDA APPROACH THE PROJECT TAKING THE CHALLENGES INTO ACCOUNT? Collective design experience between our team & the contractors involved meant these challenges weren’t difficult to overcome with the overall aesthetic meeting the clients brief. Certain features are utilised throughout the interior particularly the corrugated timber panelling that frames the feature round fixed seating. Neon lighting, feature glass pendants and brass table lamps compliment the brass detailing & existing wall features to create a warming ambience within the restaurant. Attention to detail really made the project stand out, whether it was the brass rail detailing, the feature brass back bar or the use corrugated timber panelling that features throughout the interior.

Conclusion YOUR THOUGHTS AND FEELINGS ON A PROJECT SO CLOSE TO HOME? The overall aesthetic of the exterior & interior compliments the heritage of St Sampson Square whilst providing a much-needed facelift to this popular area of York. The transformation from disused retail unit to thriving restaurant and its visual impact from street level has really helped cement its position on the York high street.

All the elements of the design pull together to create warm & inviting atmosphere that has left many a happy face of its patrons. We couldn’t be prouder to have worked on this challenging yet ultimately rewarding project in the heart of York.

OUR OFFICES: JMDA YORK 2 The Holmes Skipwith, York YO8 5SL JMDA LEEDS 1 Aire Street Leeds LS1 4PR JMDA NEWCASTLE 102 Mailing Exchange Hoults Yard, Walker Road Newcastle, NE6 2HL JMDA DESIGNERS: Jonathon Morgan, Lauren Milner, Tim Mason

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LUXURY OUTDOOR FURNITURE www.sky-linedesign.co.uk

|

info@sky-linedesign.co.uk

ISSUE 22 DESIGN

RE-LEASING YOUR POTENTIAL Leasing or rental has been growing in popularity across the entire hospitality industry, so how can this help your business?

On-Trade Progress chats with Simon Le Bon from Sir William Bentley Billiards about their bespoke Snooker & Pool Tables…

There are times when buying equipment outright is not the most suitable option for a business, and often, a monthly payment can be much more appealing. With leasing or rental, you can have the latest products and technology with little or no capital outlay, so a business’s operating budget can be used rather than its capital budget, thereby overcoming cash-flow concerns.

Also, you are often offered a full maintenance contract to maintain parts and labour for the product throughout the lease period. You can now lease just about anything!

Snooker & Pool tables have long been a staple piece within many hospitality venues and leasing them is just as common. However, with the growing popularity of unique interior design, a basic indistinctive billiards table isn’t enough.

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Sir William Bentley Billiards are renowned for the design & quality of their bespoke billiard furniture.

However, in recent years, they have been asked to provide their tables on a rental, lease or return basis.

This has been a great success for them – allowing developers to furnish their properties with a statement Pool table, or hotels to transform a conference room to a luxury billiard-room with a Snooker-dining table - with little or no capital outlay. Importantly for commercial environments, they also offer maintenance services, to keep the table looking and playing as it should.

Alongside 40 years of antique restoration & reproduction, and in collaboration with inspired clients & interior designers, the company’s craftsmen have designed and handmade countless classic &

contemporary bespoke Pool & Snooker tables, dual-purpose dining tables, matching accessories and lighting. The bespoke nature of the service allows complete freedom to specify every detail, to ensure that each piece is uniquely suited to the room it’s being designed for. They also have many vintage and antique table waiting to be restored.

So, the bottom line is that the stunning Pool & Snooker tables, hand made by Sir William Bentley Billiards are now available to Hotels, Bars & Property Developers for rental or lease, as well as out-right purchase.

Simon Le Bon Sir William Bentley Billiards Dering Estates, Marten, Wiltshire, SN8 3SJ 01264 731 210

www.ontradeprogress.com

ISSUE 22 DESIGN

“Leasing a bespoke Snooker or Pool table can be a great interior design statement, attracting new business and making flexible use of space, without the significant capital outlay usually associated with such a high-quality piece” Simon Le Bon - Director Sir William Bentley Billiards

‘The Shadow’ 7ft UK Pool table with bi-metallic steel and bronze finish with Hainsworth purple cloth

For more information, please visit: www.billiards.co.uk

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ISSUE 22 DESIGN

TAILORED, TIMELESS DESIGN REAPS REWARDS Tony Clark, Director of Trade Furniture Company, looks at the importance of timeless, tailored interior design in the hotel industry and how it can make or break the customer experience.

To keep ahead of everincreasing industry competition hoteliers as well as pub and bar owners are constantly assessing how they retain individuality whilst keeping on point with lasting yet fluid interior design. The watchword, of course, is ‘Timeless’ and as the iconic French designer Phillip Starck perceptively pointed out: “A designer has a duty to create timeless design and to be timeless you have to think really far into the future, not next year, not in two years but 20 years minimum.”

Subtle reinvention always works well if you have those timeless key pieces and finishes from the outset. If the initial design planning is right, if every facet is bespoke, classic, focused and flexible, the space will continue to evolve with time, feeling as unique and fresh as a fabulously-tailored Savile Row suit.

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It starts with the initial concept and ends with the minutiae. Every detail should be designed to match and flow. A luxury feel on entering a hotel lobby will help customers trust that establishment’s judgement from the outset, relax into their new environment and have a positive overall experience. This trust in a comfortable and inviting space should then help ensure those guests booking again the next time an opportunity arises, as well as recommending friends, family and colleagues to do the same.

A current, cost-effective trend garnering appeal with many hotel owners is the idea of beautifullycrafted bespoke furniture.

Well-designed, attractive, classic, comfortable pieces are central to a positive design vibe. As 20th century furniture designer, Edward Wormley once explained: “Furniture is needed for practical reasons, and because it must be there, it may as well be as pleasant as possible to look at, and in a less definable psychological way, comforting to the spirit.”

Today’s designers can’t go far wrong with sustainable solid wood furniture a growing movement in hotel design and a good way to stay ahead of the game. Fitting out can initially be expensive but research shows that opting for less traditional, alternative woods can offer significant cost savings. Mango and Sheesham (Rosewood) furniture, for example, have an eye-catching and distinctive style and are becoming more popular with designers for their look, feel, price, sustainability and longevity.

Both woods are unique, strong and hardy. Sheesham is a deciduous tree grown in the sub-Himalayan region of India and has an exotic luxury, lustrous appearance. It is highly durable and does not warp or split.

Mango, meanwhile, has a great water resistance. Both wood types have a range of different shades and are actually less expensive than cheaper-looking veneers.

www.ontradeprogress.com

ISSUE 22 DESIGN

What’s more it is now even possible to customise furniture, to fit in with a specific style and design. Gone are the days when customisation meant a simple alteration to size, or indeed finish. Leading furniture companies can provide a truly custom-made design service that enables them to tailor furniture to the desired specifications of interior designers and in turn, their customers.

The advent of advanced Computer Aided Design (CAD) technology has introduced a new dimension for many, as furniture can be crafted to exact dimensions maximising all available space - a bonus for the meticulous interior designer and pleasing to the discerning customer.

Possibilities have become almost endless.

Whether it’s furniture crafted from Mango wood or Sheesham, customers can now order what they want thanks to increasingly costeffective services that allow custom-made furniture on a budget.

Designers can also see a visual representation of what furniture will look like before it is manufactured, with the use of photo realistic 3D furniture modelling and renderings.

YOUR , N D E S I GR YOU W AY !

Creating a classic, timeless ambience in an interior can reap rewards. It is an essential part of maximising profitability as well as customer satisfaction, acting as a benchmark for quality, comfort and service. Keeping things individual, simple, fluid and on trend can be achieved with intelligent planning, using the best products and finishes tailored to the space.

“Comforting to the spirit” indeed.

For more information visit: www.tradefurniturecompany.co.uk Trade Furniture Company are the UK’s premier manufacturer and importer of Mango and Sheesham wood furniture, with over 20 years’ experience designing solid wood furniture to meet bespoke customer requirements.

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ISSUE 22 DESIGN

What do you do when you want to create the latest destination rooftop bar in London, but don’t want your vision to be hampered by the elements?

You turn your outdoor bar into an indoor bar – or an indoor, outdoor bar, if you’re the DoubleTree by Hilton Hotel London – Tower of London.

Jason Eastwood, Managing Director of Canopies UK, reveals how the sky really was the limit when it came to making sure guests can enjoy the iconic views of London from Hilton’s Savage Garden bar, whether it’s day or night, raining or sunny.

Canopies UK were contacted by the hotel’s owner to help transform the former Sky Lounge site on the 12th floor into a 8,870 sq ft, 400 capacity lounge bar, including a feature bar, cocktail lounge, dining areas, private spaces, as well as two large outdoor north and south-facing terraces.

The project involved making a real statement, which Canopies UK enabled the Hilton to do by helping the hotel make the most of every single square inch of space that was available to them – both inside and out.

“Being up on the roof, meant that the new bar, particularly the Wildside terrace, was at the mercy of the weather, so we were called upon to install one our Cantabria canopies, which features not one, but six retractable roofs that can be opened and closed independently of each other at the touch of a button. From a design perspective, it’s a real headturning feature, and from a practical perspective, it enables the terrace to be quickly and easily transformed from an al fresco summer hotspot into a winter events space for private hire and seasonal pop-ups.”

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OUTSIDE OR INSIDE "Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy – designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer."

Bernadette Gilligan, General Manager, DoubleTree by Hilton Hotel, Tower of London.

Testing times Canopies UK also had to overcome several other challenges that really put their skills to the test during the four-month project, which included increasing the overall height of the 36 metre-long canopy so that it incorporated the terrace steps. This was achieved through a combination of clever design and joining systems and by creating a Perspex-filled arc feature.

And because the building wasn’t totally square with the canopy, Canopies UK made a bespoke GRP system that linked the building and the system neatly together. While state-of-the-art Hilti scanning tools and bespoke structural calculations were used to fix the actual structure to the existing roof.

The sky’s the limit “Our extensive experience and tried-and-tested processes, particularly our site-specific calculations, all really came into play for this installation,” adds Jason.

“For instance, by scanning the concrete, we were able to create a bespoke fixing method that would cause minimal disruption to the structure. It’s innovative ways of working like this, that also meant the hotel was able to stay fully open and all nearby guest and conference rooms and bar areas could still be used as the Cantabria canopy took shape.

“This project really does prove that the sky’s the limit when it comes to installing one of our canopy systems. We’re extremely proud of this installation, which is testimony to the fact it’s possible to transform your outdoor space into indoor space, no matter how tight space gets or how high up you may be!” www.canopiesuk.co.uk Email: enquiries@canopiesuk.co.uk, Tel: 01254 777002 www.ontradeprogress.com

MAKE MONEY FROM YOUR OUTSIDE SPACE

ALL YEAR, EVERY YEAR

NO MATTER WHERE IT IS…

EVEN IF IT’S 12-STOREYS HIGH ...LIKE SAVAGE GARDEN AT THE DOUBLETREE

BY HILTON HOTEL – TOWER OF LONDON Install a Cantabria today and start boosting your weekly revenue by £7,000+*

www.canopiesuk.co.uk

Arrange a FREE site su rvey and see ho w you could use your o utdoor spa ce

01254 777

002

enquires@ca nopiesuk.co .uk

* Based on £40 per cover = £7,360.

ISSUE 22 EDITORS PICKS

EDITORS PICKS This month has got a lot of firsts for me. It’s my first issue as Editor in Chief for On-Trade Progress, it’s the first time I’ve genuinely followed suit for Dry January and it’s my first ever Editor’s picks.

With our team’s ethos being completely focused on progression, innovation and staying on trend.

It made so much sense to create a space each month in the publication where we have a chance to share new products that are going to help your venue accomplish this.

I want to give you some inspiration, insight and all that other good stuff to help keep you, your team and your venue on top of your game!

My top choice for the month is the Urban Bar Tattoo 5 Piece Cocktail Set & Julep Cup. For years, tattoos have been thoroughly imbedded into mixology culture.

“The perfect cocktail is born when bartenders pour their hearts, personalities, and expertise into the creation. So, it’s no surprise they find a similar mode of self-expression in tattoos.

Both ingredients and ink tell us where they’ve been, what they like, and who they are, cementing the relationship between these two subcultures.” – Giffard Spirit Of Art Urban Bar have taken this amazing relationship of the two subcultures and fused them together to create a beautifully crafted range of tattoo themed barware.

The premium 18/8 Japanese steel five-piece kit consists of - a weighted tin on tin shaker, Coley strainer and an aero Jigger 25/50ml. We also got our hands on a gorgeous Julep cup, perfect to present the art produced from the kit.

A medley of traditional tattoos has been etched onto the surface and filled with ink, much like its’ skin-based counterpart. This ink application causes the design to really pop and brings it to life.

I’m taken aback by the craftsmanship and quality of the kit, it’s genuinely beautiful. I keep finding myself holding pieces and admiring each individual image and noting details I haven’t picked up before.

This kit is a real standout product that will catch any customers eye when their drink is made. It adds that extra personality to a mixologist, a drink and a venue.

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A SOLID

10/10 www.ontradeprogress.com

ISSUE 22 EDITORS PICKS

2.

5.

7.

3.

6.

4.

2. Background music is expected in most venues now, and a radio won’t cut it. Sonos offers wide variety of sound systems to suit your business needs.

3. How could I have favourites list without my favourite snack, crisps!

Even better, they come from my home-county of Kent.

4. Cream Soda is always my go-to, and Soda Folk offer the best. Also, all the drinks are named after local heroes!

5. Pink Gin has won the hearts of many, including myself. Malfy has created the perfect fruity pink spirit with their Rosa Gin.

6. Kolibri is the perfect premium soft drink. Being the designated driver has never been so good.

7. The beer that started the brand, yep it’s that good. A great lager to add to your offerings.

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ISSUE 22 FROM BEAN TO CUP

THE NEW PRO RANGE BY JURA –

For the Perfect Coffee An insight into the latest additions to the JURA range.

Developed by a dedicated team of Swiss engineers, JURA has revolutionised the way coffee should be enjoyed with the addition of two new bean-to-cup coffee machines to its professional range – the X6 and the X8.

The high-performance X6 features up to 10 programmable black coffee specialities, at just the touch of a button. From the perfect, classic espresso, to long coffee creations such as a latte macchiato, you can create using either freshly ground coffee or whole coffee beans. The perfect accompaniment to any establishment, this new model boasts an ultra-modern design, TFT colour display screen for intuitive operation, and comes in a sleek Dark Inox finish.

GIGA X8

The X8 offers a up to 21 programmable specialities, all finished with milk and milk foam, at just the touch of a button. For tea lovers, it also prepares hot water at different temperature levels. The X8 also has a height-adjustable dual spout, which allows you to create two specialities, simultaneously. Finally yet importantly, the control elements are positioned on the front of the machine, for maximum convenience.

Thanks to the patented Pulse Extraction Process (P.E.P.®), both machines guarantee the perfect coffee every time. To achieve this, the water is precisely pulsed through the finely ground coffee at short intervals allowing maximum flavour to be teased out of the fresh beans.

The high tech doesn’t stop there, both models feature the AromaG3 grinder, which allows you to adjust the grinder setting to select the fineness of the coffee powder you want. The finer the powder, the more intensive the flavour.

Both of these beautiful model are also easy to care for with its Intelligent Water System (I.W.S.®) which automatically detects the filter.

The CLARIS water filter also provides optimum water quality and protects the fluid system against lime scale.

To create a complete, made-tomeasure coffee solution, both new professional machines can be combined with a number of accessories, such as the Cool Control, cup warmer, fresh water kit or accounting system.

For more information, please visit uk.jura.com

Innovation, precision, quality, reliability, sustainability and service shape the DNA of JURA. The Swiss company is the only brand anywhere in the world to focus solely on automatic speciality coffee machine and is clearly positioned as a specialist in this market. Coffee machines from JURA are associated with the best coffee result, simplest operation and stunning design.

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www.ontradeprogress.com

When only the best is good enough

Coffee pleasure – freshly ground, not capsuled 





32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

sales@uk.jura.com, uk.jura.com

Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

ISSUE 22 FROM BEAN TO CUP

The brilliant brewing guide What makes each cup of coffee different?

We discuss with WMF UK what factors make the perfect brew.

The flavour of a cup of coffee can be changed by a wide variety of factors, from the kind of beans you use to the brewing method. However, even the smallest factor can end up having the biggest impact on the taste. You could even make the same cup of coffee with the same beans twice in a row and end up with 2 very different tasting brews. We’re going to look at some of these factors and how they can alter the coffee drinking experience, even if all the major factors are kept the same.

Extraction level

Coffee is ultimately made from ground coffee beans and water, so when we talk about extraction, we are describing the chemicals and flavours transferring from the coffee grounds into the water. The thing is though, not all of the flavours from coffee come through at the same rate, so the percentage of coffee dissolved into the water can have a weighty effect on how the final product tastes. This is referred to as the level of Total Dissolved Solids (TDS), and ideally sits somewhere around the 18-22% mark.

Different coffees will behave differently though, so there isn’t a one size fits all answer that works for everything. As the different compounds in the coffee are dissolved, the fruitier and more acidic flavours are extracted the quickest, with the sweet flavours following, and the bitterness coming through last. Each kind of coffee will contain slightly different amounts of the compounds that give us these flavours, so how much to extract very much depends on the beans being used, and the flavour profile you’re looking for.

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There are a number of things that can be played with to alter the extraction level which baristas will use to try to get the best out of each brew, such as: • Grind size – The more finely ground the beans are, the more surface area is exposed to the water.

• Brew time – The longer the brew takes the higher the TDS will be.

• Water temperature – Extraction will occur quicker at higher temperatures.

• Depth – Consistency is key here, and the depth of the bed can have an impact on how evenly soaked the coffee grounds are.

www.ontradeprogress.com

ISSUE 22 FROM BEAN TO CUP

Coffee cup

In a similar way to fine wines or single malt whiskies, the vessel that you drink your coffee from can really help you to get the most out of your drink. While everyone has their favourite coffee mug, it’s likely not the optimum cup to be sipping your favourite beverage from. The cup you use can alter the flavour of your drink in a variety of ways: • Shape – the shape can change the headspace, the air between the surface of the water and the rim of the cup. This alters the aroma of the drink which plays a large part in a drinks flavour.

• Size – As well as the shape, the size can play a big factor, effecting both the surface area of the drink and the volume. A larger surface area gives more air exposure which can enhance the sweetness, and more volume will mean that the coffee will cool more slowly.

• Material – Different materials transfer heat at different rates, making some coffee cups better at retaining their temperature than others.

Elevation

Another factor that people rarely think about when brewing coffee is the elevation, so how far above sea level you are. Believe it or not this can actually have a big impact on the extraction level due to the change in the boiling temperature of water at high levels of elevation.

The reduced air pressure in areas of high elevation makes water boils at a lower temperature, which can cause the extraction to slow down. For example, at an elevation of 5000 feet the boiling temperature of water drops from 1000 to 94.50. This is ironic given that coffee tends to be grown at between 3000 and 8000 feet above sea level! Of course, coffee should be made with off the boil water. Using boiling water can burn the coffee grounds and affect the taste.

With all of these factors being able to change the flavour of your coffee, having a reliable machine that can consistently produce great tasting drinks is absolutely essential.

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1500 S+

Dynamic Coffee Assist

Select.

Extract.

Consistent quality, cup after cup

The heartbeat of your coffee operation.

The revolutionary Dynamic Coffee Assist permanently guarantees the highest quality of all espresso-based coffee specialities offered by the WMF 1500 S+.

Once the beverage quality has been set, it is continuously monitored. The ground coffee quantity and grinding degree are automatically adjusted if necessary.

Brewing time and extraction remain consistent for coffee quality of the highest level at all times.

Award winner Coffee Machines Category 2018

Please call 01895 816 100 or email sales@wmf.uk.com www.wmf-coffeemachines.uk.com

Repeat.

ISSUE 22 FROM GRAPE TO GLASS

WE’VE GOT A CRUSH ON

Australian WINE

Behind the scenes at wine harvest in Australia...

It’s just turned 3am on a balmy January morning and winemaker Jo Nash has arrived at the McPherson Wine Co’s winery in Victoria, Australia, ready to start the day’s Crush.

While for us in the UK, January weather is pretty bleak, Australia is in the midst of summer. This year, the south eastern region of Victoria saw near perfect harvest weather – plenty of rain during the growing period but dry throughout harvest and warm temperatures. Today it’s scheduled to hit 38°C, not unusual for February in this part of Australia.

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ISSUE 22 FROM GRAPE TO GLASS

Aquarius Sangiovese Shiraz and Aquarius Marsanne Viognier From McPherson Wine Co, Victoria, Australia

In the world of wine, Crush signals the beginning of one of the best times of year. Definitions of Crush vary from winemaker to winemaker; some loosely refer to Crush as the entire harvest from picking the grapes through to the time when the wine is in the bottle. But it’s more typically defined as picking and crushing the grapes, which is more complicated than many realise.

During the growing season, in the lead up to picking, wine growers tend to their grapes constantly – pruning, weeding and keeping away hungry birds or animals. Finally, the grapes start to change colours during middle to late summer. Unlike other types of farmers, grape growers want their vines to hold less grapes because the grapes ripen more and are of a higher quality. Fewer leaves on the vines is also desirable so the fruit gets more sun exposure.

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As the grapes ripen, the amount of sugar in the fruit increases and those sugars will eventually ferment into alcohol. Winemakers will closely monitor the grapes to determine when they’re ready to be picked and might even taste them or test them in a lab for sugar and pH levels.

The winemaker’s universe centres on a series of critical decisions, and one of the most important is deciding when to harvest. They must delicately assess how the fruit has ripened and determined each vineyard block’s average sugar content. Grapes are picked by varietal because each varietal ripens at different times.

Once picked, it’s all about getting fruit to the winery quickly. Grapes are harvested overnight or in the early morning (depending on the winery) and rushed to the winery where they are crushed and destemmed (a process that liberates individual berries). At McPherson Wine Co grapes are harvested overnight, hence Jo’s early start.

Harvesting at night results in better wine and lower energy costs.

Daytime temperatures change the sugar composition of grapes so picking at night when sugar levels are stable keeps surprises from happening during fermentation.

“Harvest can last anything from eight to 12 weeks, depending on the season,” Jo explains. “During this time we usually work six or seven days per week, 12 – 14 hours per day. And, the winemaker is always on call, which could mean a call out during the middle of the night.”

www.ontradeprogress.com

ISSUE 22 FROM GRAPE TO GLASS

State of the art crushing equipment awaits the arrival of the grapes and, once the highest quality grapes have been sorted, the Crush can officially begin. Crushing the grapes and letting the juice come out allows the yeast to start fermenting, which is a key part of the winemaking process.

For many white and sparkling wines, the grape juice cannot be exposed to the grape skins but for most other types of wines, mixing the juices and the skin during fermentation is very important. Pressing grapes instead of crushing them can help prevent the juices from mixing with the skins.

Instead of using bare feet to Crush the grapes, most wineries, including McPherson, now use crusher-destemmer machines to Crush and remove the stems from the grapes. The grapes are funnelled from containers into the machine, destemmed and then crushed. Then the grapes move into containers for fermentation.

Once the Crush is over, the grape juice is on its way to becoming wine which is where Jo’s expertise as a winemaker comes to the fore: “The winemaking team has so much control over the whole process, you can easily see the passion and skill involved. There is a definite science behind winemaking, but its more than just chemistry – winemaking is science and art together.

“You’ll be surprised how many people think we spend our days tasting wines and having long lunches. Don’t get me wrong, we do taste our wines to make sure the taste and quality is right, but years of hard work need to be done before we can get to this point.

“Anyone thinking of becoming a winemaker will find it an incredibly rewarding career – there’s few other products which make people smile so much as wine. But they need to be prepared to work hard and not give up, and always listen to feedback both good and bad.”

McPherson Wine Co wines are available to the UK trade exclusively through Lanchester Wines. Please visit www.lanchesterwines.co.uk for more details.

One of the UK’s leading suppliers of wine and spirits to the trade. www.lanchesterwines.co.uk +44(0)1207 52 1234

ISSUE 22 IN THE MIX

Optic Illusion Making sure your venue is serving the correct measures of drink can increase profits and ensure your customer’s satisfaction. We recently caught up with Nick DeBorde, Sales Director of Beaumont TM Ltd recognized as the UK’s largest supplier of Barware to the hospitality industry - to discuss current laws & trading standards for the spirits industry.

Recently, we’ve been hearing some issues coming from the UK bar and drinks industry of a number of businesses being ‘caught out’ by Trading Standards, because they are not properly following the Weights & Measures Act (1985). By clearing up any misconceptions, you can ensure that your customers are receiving the correct measure and most importantly, that you are following the Act that governs the distribution of alcoholic spirits in venues up and down the UK.

So long as I am using a thimble measure or an optic I’m safe…

There also seems to be some confusion in the industry about whether there is anything else that needs to be done so long as you are using thimble measures or optics.

Unfortunately, it doesn’t all boil down to how you distribute, but in typical fashion, you also have to have signage up to tell your customers that you are adhering to the weights and measures act!

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A thimble measure and a jigger are the same thing?

This is where most have been found to be in breach of the law. As more and more different styles of jiggers appear in the market, with it comes confusion. However, the law is quite simple. If you are pouring a shot with gin, rum, whisky, or vodka, then you must do it in a government stamped thimble measure or use a spirit measure (optic). This is the only legal way to pour a rum and coke for example, or a vodka and lemonade. You may wonder about wine, the safest way is to use wine thimble measures too, however, you can also get away with wine glasses with the amount marked on the glass.

Thimble measures are government regulated and therefore all look uniform in shape, style, and design, however, jiggers are quite the opposite. The flashy uncle of the thimble measure, the jigger is more about style than substance. But then you may be thinking, why would I have jiggers at all if I can’t use them? Well, you can, so long as you are making a drink with two or more spirits in – i.e. a cocktail. When making cocktails, jiggers or free pouring can be used. www.ontradeprogress.com

Antique Brass Strainer

Soda Syphon

Copper Boston Can Tin-On-Tin

Stainless Steel Straws

Copper Pourer

Antique Brass Jigger

3 Part Organisers

Mezclar Banded Jigger Stainless Steel

Peg Boards

Ninja Strainer

Antique Brass Tin-On-Tin

Napkin Holders

Mezclar Stemmed Mixing Glass

Antique Brass Muddler

Mezclar Strainer

Deluxe Double Champagne Cooler with Stand

Mezclar Tulip Mixing Glass

8 Litre Plastic Wine/Champagne Cooler

G&T Spoon

30oz Boston Can Stainless Steel

Copper Wine Cooler

Antique Brass Spoon

Antique Brass Moscow Mule Mug

V Bar Blade

Wooden Bar Mat Frame with Mat

Mezclar Bitters Bottles

Mini Bar Mat

B AR WAR E OF DIS TINC T IO N AT AN A FFORDA BLE P RIC E For more information about where to buy please contact us via www.beaumonttm.co.uk info@beaumonttm.co.uk +44 (0)1525 722500

the bar specialists www. cantileverbars.com info@cantileverbars.co.uk 01453732040

Restaurant & Bar Interiors DESIGNED - MANUFACTURED - FITTED

Aspen Concepts is one of the UK’s leading interior fit-out companies.

With our own joinery workshop and a reputation for quality, reliability and workmanship, we are capable of supporting any project from design and manufacture, to installation and fit-out.

Call us for a quote on 01793 647 744 or email us at enquiries@aspenconcepts.co.uk

www.aspenconcepts.co.uk

ISSUE 22 EXPERT’S OPINION

BREWERS ASSOCIATION LAUNCHES

NEW DIVERSITY & INCLUSION GUIDES Bob Pease, President & CEO of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers on diversity and inclusion on the beer industry and the upcoming Craft Beer Rising festival.

Diversity and inclusion in the beer industry present opportunities for businesses to lead and succeed hence why I’m pleased to announce the launch of a new collection of best practice guides from the Brewers Association that lay the groundwork for addressing, creating and managing a diversity and inclusion programme.

Authored by Dr J. Nikol JacksonBeckham, diversity ambassador for the Brewers Association, these resources are designed to help a business with everything from starting the conversation about why diversity matters to setting up a framework to assess the success of a diversity and inclusion programme.

Designed for breweries of all sizes, this five-part series provides expert guidance to those businesses who wish to invest in their diversity and inclusion effort but may not know where to start. Each easy-to-follow resource averages a 20-30 minute read and builds in progression from the previous guide. They are:

1. Laying the Groundwork for Diversity and Inclusion 2. Best Practices for Implementing Diversity and Inclusion: Diversifying Your Fans 3. Best Practices for Implementing Diversity and Inclusion: Diversifying Your Hands 4. Best Practices for Implementing Diversity and Inclusion: Diversifying Your Brand 5. Assessing Your Efforts in Diversity and Inclusion In other news, the Brewers Association will be exhibiting at Craft Beer Rising, London, 21-23 February with a wide range of innovative, high quality American craft beers, most of which are rarely, if ever, seen in the UK. Beers are being air-freighted to ensure they reach British beer lovers in optimal condition and a series of talks and tasting Masterclasses demonstrating the world-class quality of American craft beer will take place during the festival.

Through its Export Development Program the Brewers Association will represent between 15-18 small and independent American craft breweries pouring approximately 4550 different beers running the gamut of beer styles from lagers and Kölsch through to Barrel-Aged imperial stouts and barley wines. Classic beer styles with a distinctive American twist along with hazy and juicy IPAs, IPA variants and a host of other styles

will be available.

Many are new to the UK while others are much-loved favourites and we offer beers to suit the new-to-craft beer lover through to the connoisseur.

Now in our third year of attendance, Craft Beer Rising presents a good opportunity for the beer industry to interact with American craft beer and meet key importers and members of the trade. The demand for American craft beer in the UK remains strong. It is the second largest export market after Canada and accounts for 10.5 percent of all American craft beer exports, up 7.1 percent in 2017 (the latest figures available). There are now more than 7,000 small and independent breweries in America with another 2,000 in planning and the Independent Craft Brewer Seal has been adopted by more than 4,000 breweries since its launch in June 2017.

The Brewers Association produces a wealth of (free) resources to help the beer drinker enjoy and understand craft beer, which are available for download on: www.brewersassociation.org or www.craftbeer.com

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ISSUE 22 EXPERT’S OPINION

HOW LOW CAN I GO? Beer writer and beer sommelier John Porter looks at innovation in the low and no alcohol sector.

“It’s brewed like a lager, it looks like a lager, and it tastes like a lager.”

There may not be that many of us who still remember that back in the 1970s legendary football manager Lawrie McMenemy advertised an alcohol free lager called Barbican, but such was his claim for the product.

Not everyone agreed. When I interviewed him some years later for an article on beer advertising, McMeneny told me that cries of his closing line from the ad, “it’s great, man”, used to echo around football grounds whenever he walked to the manager’s dugout, and not always in an entirely respectful fashion.

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With the campaign coinciding with a high profile drink-drive crackdown, he said “a lot of hardened lager drinkers told me they mixed a half of lager with a Barbican, for a half strength drink.” That more-or-less sums up the market for no and-low alcohol beer as it stood for many years. Drinkers saw the category as a distress purchase on occasions when they wouldn’t or couldn’t drink.

That may still be the case for more, shall we say, mature beer drinkers like myself, but there is clearly a growing market in the on-trade for the new generation of low and no-alcohol beers. A OnePoll survey for Carlsberg UK, whose low and no brands include Carlsberg 0.0% and San Miguel 0.0%, found that 52% of people believe drinking a low or no alcohol beer has become more socially acceptable, and 26% would consider it over a more conventional soft drink.

Launching the 0.5% Old Speckled Hen Low Alcohol at the end of 2018, Matt Starbuck, managing director, Greene King Brewing & Brands, said “the low alcohol beer market is fast evolving as people’s drinking habits adapt to fit with healthier lifestyle choices.”

Fergus Fitzgerald, head brewer at Adnams, recently gave members of the British Guild of Beer Writers the opportunity to try the 0.5% version of the brewery’s Ghost Ship ale.

He acknowledged that bridging the gap between the expectations of beer drinkers and the flavour of low alcohol beers, which tend to be hoppier or maltier to compensate, is the challenge.

www.ontradeprogress.com

ISSUE 22 EXPERT’S OPINION

“In a pub where people are drinking and socialising with friends, lots of people can’t tell the difference now, and I’m confident that we are not far away from being able to get it consistently close enough to the full strength beer that even in a critical tasting scenario lots of people won’t be able to tell the difference.”

The beer writers’ even also featured interesting beers from, among others, St Peters Brewery, Pistonhead, Nirvana, Big Drop Brewing and Infinite Session. With so much activity in the sector, it’s clearly not the younger generation of beer drinkers who need to be persuaded to include low and no alcohol beer in their repertoire.

Assuming that I’m fairly typical of my generation, we’re the ones who need to work on our mindset and look at pubs’ low and no alcohol ranges not just on occasions when we’re swerving alcohol, but as an innovative beer category in its own right.

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ISSUE 22 EXPERT’S OPINION

Guide to the right Cask Ale range The number of cask ale brands and styles is at an all time high and CAMRA’s WhatPub database shows that cask is now available in 70% of British pubs. However, stocking too many cask ales, or too many ‘niche’ brands can have an adverse effect on quality and damage business. The best cask ale pubs make sure they have a mix of well known brands alongside guest ales.

Even if you’re an experienced cask ale retailer, the choice can be quite daunting. Cask Marque has a guide to help you choose the right range for your business, offer your customers a choice of flavours, colours and strengths, and achieve throughputs.

How many pumps and brands should I stock?

“What drinkers want and what publicans think they want isn’t always the same”

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Research has shown that whilst established ‘real ale’ outlets rotate their range frequently, the majority of drinkers like to know there is always a familiar ale available permanently on your bar. It gives reassurance to existing drinkers that there will always be something they like available, whilst giving them the choice to try a guest ale or two when they fancy.

So how do good cask ale pubs choose their familiar brand? They tend to look at three key factors:

‘Tried and Trusted’ an essential if selling 18 gallons or less per week

Strength Many drinkers look for a ‘session’ beer which can be enjoyed in moderation. Keep the stronger and more unusual styles for weekends when drinkers are more likely to experiment.

A familiar brand recognised by both occasional and experienced cask ale drinkers. This is usually a ‘famous’ beer, known throughout the UK. Drinkers look for familiarity first when they walk into a venue for the first time. If your whole range consists of guest ales, many cask drinkers will default to a mainstream keg product because they can’t see anything they recognise.

Region Where the beer comes from: Cask ale drinkers are very loyal to local breweries, and provenance is cited as a key reason why a drinker chooses the beer.

Colour The majority of drinkers choose their beer by colour. The blonde ale category is currently in growth, but equally 4 out of the 5 top selling cask beers in the UK are amber/copper coloured. Aim to offer a choice.

If you get the quality of your Tried and Trusted brand right, drinkers will usually order a second pint of something less familiar – they become confident with your beer keeping skills. www.ontradeprogress.com

Complement your permanent beer with a ‘respected regional’. It’s a bit of a myth that darker beers only sell well in winter and blonde ales in summer – be adventurous with your respected regional and make sure it’s sufficiently different to your ‘Tried and Trusted’ permanent beer.

Respected Regional to complement the permanent beer when selling between 18 and 54 gallons per week.

This is a brand which is well known in the area where it’s brewed. It’s familiar to the locals, but seen much more as a ‘guest’ ale when stocked outside its homeland. A Respected Regional gives customers choice.

The key to choosing your range is choice. Three ales of the same strength, colour and flavour profile will not offer customers any point of difference so they will tend to seek choice elsewhere.

Local Specialist or Guest choose if selling more than 54 gallons per week.

This is a brand which usually comes from a small brewer or a micro. Seasoned cask ale drinkers seek provenance and authenticity and Local Specialists give them the chance to try something which might not always be available in their area.

It’s important to highlight the quality of the beer again. Good cask ale sites start small with one or two well kept cask beers, rather than a large range of beers, some of which may suffer quality problems because they are not achieving the throughput. A huge range of little known beers does not always indicate a brilliant cellar or cellar master! The message is quality over quantity.

For more information about cask ale, or gaining Cask Marque accreditation, visit: www.caskmarque.co.uk or call us on 01206 752212

InnCellar Equipment Ltd Cask Beer Solutions

InnCellar Equipment is a

family run business suppling Cask and Keg beer products.

We strive to be the best for our customers and help in anyway we can. All of our products have been developed with the utmost attention to price, quality and efficiency.

The company has made steady progress over the years and is now the leading supplier of Cooling Jackets for Cask/Keg cooling systems. As well as suppliers of beer festival equipment, racking and cooling equipment for both sales and hire, plus all ancillary fittings and materials. Inncellar is the number one place to go for all your Cask/Keg equipment needs.

Our recent expansion to a bigger premises has all been down to the increase in business due to the satisfaction of our customers and the recommendations they then give out. We always strive to give excellent service as well as ensure the quality of our products is excellent. That the advice we give to our customers and the general experience of shopping with us is always above and beyond.

To Check Out Our Full Range Of Equipment Please contact us!!

Telephone: 01142 727 426 sales@inncellar.co.uk

www.inncellar.co.uk

ISSUE 22 EXPERT’S OPINION

SERVING THE PERFECT PINT Serving the perfect pint is essential to ensure the emotional benefit of the consumer is met and the beer experience is exceeded “You only buy your second pint based on the Quality of the first” but what does that mean?

You can have the best cellar, the cleanest beer and cleanest glass but if it is not poured correctly and presented with panache and style then the consumer is more likely to not have a second.

Understanding what the consumer wants in a great pint is essential

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A perfect pint consists of the following: • Temperature – The beer or cider must be served at the correct temperature of between 2-4c for lagers and ciders, 6-8c for standard smooth ales and bitters and 11-13c for cask ales nobody wants a warm beer eh.

The temperature of the glass is also essential for achieving this so never use a glass straight from the glass washer.

• Fresh smell & taste – The beer should be malty, fresh and free of off aromas caused by poor management.

• Clarity – Beer and cider needs to be free from turbidity(floaters) as not all beers and ciders and served clear there is a growing demand for unfined beer.

• Bubbles – This is from the nucleation site at the base of the glass which releases CO2 which rises in the form of a bubble which wraps itself in skin of flavour and aroma which forms and maintains the head.

• Maximum 5% head – This is where weights and measures comes in and states that a beer can be 95% liquid and 5% head.

The foam on beer is essential as it protects the beer from air keeps in flavour, aroma and gas also ensures the consumer has a great beer experience when they drink the beer through the foam.

Pouring the Perfect pint is not hard and if the bar tender follows these simple steps then the customer will have an experience that will drive them to a second pint: • Ensure the correct beer clean branded glass is always used.

• The bottom third of the glass belongs to the bar tender so holding the glass at the bottom during pouring is a must.

• Have the brand logo facing the customer.

• Hold the glass at a 45 degree angle and open the tap fully.

• Ensure the beer nozzle never touches the glass or beer.

• As the beer approaches the rim of the glass straighten it.

• Stop pouring when the beer gets to 15mm from the top.

• If the Pourtal tap fitted push the tap away and fill it with foam.

• Place the beer on the bar top on a beer mat with the brand logo facing the customer.

• Smile and say enjoy your beer.

www.ontradeprogress.com

ISSUE 22 EXPERT’S OPINION

Veg Pledge Kate Nicholls, Chief Executive from UKHospitality, discusses the range of vegetarian baked treats on offer.

This year began with a tabloid fracas, possibly manufactured, about the introduction of a vegan sausage roll to Greggs’ range of baked treats.

The news prompted some weary cries of objection by prominent media commentators and wide-ranging support from vegans and other open-minded eaters. For those of us in the hospitality sector, the news isn’t really news at all. We know that venues have quietly been expanding their ranges to accommodate vegans, vegetarians, flexitarians and adventurous customers. Hospitality continues to operate at the cutting edge, capitalising on new trends and reacting to changing consumer tastes.

A quick look at the menus of some of UKHospitality’s members shows major high street brands providing exciting options for vegans.

Bill’s has introduced a Veganuary set menu, Las Iguanas devotes an entire menu to vegan options and last year Wagamama unveiled the much-anticipated “vegatsu”, a vegan spin on its wildly popular katsu curry.

We like to say that hospitality is the beating heart of the high street. A glance at some of the pioneering options available on menus proves that the sector has certainly tapped into the nation’s culinary zeitgeist.

The forthcoming twelve months are quite obviously going to present businesses with some significant uncertainties. Despite the instability, there is no reason to think that outlets won’t continue to surprise and delight customers with audacious new products and experiences.

Areas in which outlets will find themselves challenged are around nutrition and labelling, both under the spotlight as part of the Government’s ongoing efforts to tackle obesity. Recently we have seen consultations on both menu labelling and price promotions, and the Government is going to want to be seen to be acting decisively. Venues are already offering a fantastic range of dishes to suit new tastes, but they will also increasingly need to look at the nutritional content of their menus if they haven’t already done so. By and large, the sector has risen to the challenge extremely well and businesses have been hard at work reformulating menus, providing greater transparency and healthier options.

Added to this, recent investigative news outlets have attempted to pile pressure on the sector regarding allergen labelling and food safety. It’s in this area, perhaps more than any other, we need to lead and be seen to be leading.

UKHospitality has produced industry guides focusing on good hygiene practice, allergen advice and information on acrylamide. We are keen to continue to work as closely as possible with our members, the wider sector and policy-makers, to ensure that hospitality innovates behind the scenes as well as at the front of house.

The sector can expect a few bumps in the road over the course of the year and beyond, but it is in a good position, not only to ride them, but to flourish. A little controversy at the beginning of the year shows that innovation and inspiration is not in short supply, either.

For more information, visit:

www.ukhospitality.org.uk or www.greggs.co.uk 49

ISSUE 22 BREWER INSIGHT

This month we’re welcoming to the team, Rory Sadlier, our in-house beer enthusiast. The aim of this collaboration is to give publicans monthly insights into the world of craft beer.

This month, to kick us off, Rory reviews turtles all the way down by Duration Beer.

If you want to check out more of Rory’s content, then check out his instagram - @beerdyrory

My opinion - 8.5 / 10 This is my first brew from Duration Beer and boy you had me at hello. This beer was brewed in Oslo at Amundsen Brewery. The can design is strong, it pours a murky yellow. The aroma is dank citrus, melon, tangerine and some grassy hops.

It feels lovely in the mouth. The taste is melon, getting a bit of a light brut dryness from it, add in some pine, a load of citrus and some grassy hops and that’s your beer. The finish is light, dry and bitter with some of that dankness lingering.

Fantastic brew, need more @durationbeer in my life.

They say:

“Turtles All The Way Down is a hazy American Pale with a rounded body and pronounced hops.

Hallertau Magnum and Mosaic hops lend ripe fruit notes and a lingering bitterness makes this a refreshingly juicy thirst quencher.”

TURTLES ALL THE WAY DOWN American US Pale Ale

by Duration Beer 5.5% ABV

www.durationbeer.com 50

www.ontradeprogress.com

ISSUE 22 BREWER INSIGHT

CRAFTING MAD On-Trade Progress speak’s with Tim Hickford from Mad Squirrel Brewery about their massive success in the craft beer industry.

What inspired you to start Mad Squirrel?

Mad Squirrel was started in 2010

by Greg Blesson, and Jason DuncanAnderson. Both Greg and Jason had previously worked in the wine industry together and felt that, at that point in time, the wine industry was becoming a little stagnant. They both could see the exciting, embryonic development of the ‘craft beer’ industry in the UK and felt that it could be an exciting movement to be a part of.

The company was formed and our first brewery was set up at unit 24 Boxted Farm, just outside of Hemel Hempstead in Hertfordshire, about 25 miles north of central London.

Hopfest Pale Ale | 3.8% ABV

What have you marked as your biggest milestone to date?

In our 8 years of operating, we have achieved a number of things we would consider milestones, as the company grows things you consider significant milestones adjust and things that felt like a huge step in the early days might not seem so significant now. Early milestones include winning Hertfordshire Beer of the Year two years running with London Porter, and the opening of our first Tap & Bottle Shop in 2013.

More recently, big milestones have included the relocating to a bigger unit and installation of our new brewery and canning line, successful completion and overfunding of our second round of crowdfunding on Crowdcube, the launch of our mobile beer bar and the opening of our sixth Tap & Bottle Shop. We are always pushing forwards at Mad Squirrel.

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ISSUE 22 BREWER INSIGHT

Tell me about your core beer range. Why are these considered the core beers?

What did you want the Mad Squirrel brand to be like?

We occupy a fairly unique position, both geographically and in attitude within the beer industry and we wanted the brand to reflect that.

Being situated so close to London, but very definitely outside of it, places us in an unusual market. London is one of the best cities in the world for contemporary beer, but out here in the Home Counties the focus is very much on traditional style ales and the average consumer is far less exposed to a wide variety of approaches to beer.

Our whole angle was that we bring contemporary beer to the areas that other operators overlook.

Whereas other operators go “lets open 3 outlets in London, now lets open one in Birmingham, one in Bristol, one in Leeds” we try to work in the commuter belt, the suburbs, the populated areas between the major cities. This is reflected in the branding: Squirrel’s are obviously seen as a symbol of rurality, but the aesthetic we place on that is quite contemporary, vibrant and urban.

Out here what we do is really seen by a lot of people to be mad!

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What has been the biggest equipment purchase to date and how has this helped?

In the summer of 2017 we relocated from Unit 24, a 2000 square foot site, to Unit 18, which is 10,000 square foot. This was so that we could purchase and install a completely new brew kit. Our new kit comes from American Brewing Equipment (A.B.E) and is automated and steam powered with a brew run of 30hl.

We have 3 single brew fermenters, 2 double brew fermenters and are shortly about to install 3 triple fermenters to keep up with demand.

The kit is incredibly efficient, precise and versatile, allowing us to brew a wide variety of styles to a very high standard and upscale production to keep up with demand easily. A large element of the setup is custom to us, having been instigated by our brewing director Matthias. The whole kit was our biggest purchase to date and has helped us produce more and better beer than ever before.

Our core range consists of 8 different beers across a variety of styles. We have $UMO our American Pale Ale, which is our biggest seller, accounting for nearly 30% of our entire output.

We have a fantastic pilsner called Zealous, which we are incredibly proud of. We have a couple of other pale beers in the form of Hopfest a citrussy session pale and Roadkill an opaque, New England style IPA. London Porter and De La Crème (Milk Stout) are our two core dark beers, and the set is rounded off by Mister Squirrel, our take on a classic British bitter, and Resolution, a golden ale. $UMO, Roadkill, and Zealous are all keg only, Hopfest and De La Crème are both cask & keg, Mister Squirrel, London Porter and Resolution are cask only. All except Resolution are available in small-pack too.

The key factor in our core range is “drinkability”. They are all beers which can be sessioned, they are reliable, drinkers want to return to them time and time again. They all have their own fanbase and all have a point of difference from each other.

www.ontradeprogress.com

ISSUE 22 BREWER INSIGHT

How do you encourage the local Hertfordhire community to enjoy your beers?

We are big on engaging with the local community! We have our mobile beer bar which we take out to various events, fairs, beer festivals etc. within the area. We have our chain of Tap & Bottle Shops in nearby towns (Hemel Hempstead, Berkhamsted & Harpenden in Herts. Chesham, Amersham and High Wycombe in Bucks) which showcase our beers to consumers, we run very popular brewery tours every month, and of course, we sell into a large number of pubs & restaurants. We also work alongside a number of locally focussed charities of various causes.

What’s your favourite part to making beer?

Further afield, where is the furthest a Mad Squirrel beer has travelled?

Most of our distribution is within the UK, we cover most of the south east directly and then work with various wholesalers for nationwide distribution. We have done a small amount of export into mainland Europe and are looking into other potential export markets currently.

On social media we have seen individual cans travel as far as Texas and Japan!

Definitely watching drinkers respond to the finished product! You have an idea, build a recipe, trial it, design the branding, brew it, package it and send it out into the world, by the time anyone gets to drink it we may have been working on it one way or another for several months.

The work is worth it for when that customer takes the first sip of it and their face lights up. At the end of the day beer is meant to be enjoyable and seeing people enjoy it makes everything worthwhile.

Personally, what’s your favourite beer in your range?

For me personally it is $UMO. The mixture of Mosaic and Summit hops provides a perfect balance of a full tropical fruit initial flavour followed by a slightly herbal, dry finish. It is incredibly moreish, the whole beer is perfectly in balance. It has resonated with drinkers in a big way too, it consistently scores well on beer rating sites and apps, and through beer social media events like #craftbeerhour and #beerbods.

It is my go to beer, every time.

Find out more at:

www.madsquirrel.uk 53

ISSUE 22 PAGE HEADER

Perfect Wash Results Time after time with Crystaltech...

Crystaltech improves water hygiene Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation.

Crystaltech has the technical resource to detect even the most obscure glass and dishwashing issues. As the UK’s only specialist warewasher maintenance company, Crystaltech uses the latest, most reliable on-site test equipment which can detect bacteria from a specific water source. As well as the hygiene implications, the presence of high levels of bacteria in water can affect wash results, leading to problems such as flat beer from using contaminated glasses.

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“We are always on the look-out for innovative technologies to assist our services and, investment in new test equipment has enabled our engineers to locate the source of water issues quickly and fix the problem with minimal disruption to the customer.

Many water treatment companies only look at the quality of the water and not bacterial levels. Our onsite test provides results in minutes, removing the lengthy process of sending samples to a test lab,” comments Derek Maher, MD of Crystaltech.

Now known as 3M™ Clean-Trace™ Water Plus - Total ATP (AQT200), the test is designed to rapidly assess equipment sanitation processes and the efficiency of Clean In Place (CIP) procedures by the improved, more accurate detection of organic contamination from microbial or product residues. The test gives an objective indication of cleanliness in water samples in seconds and provides the ability to gain more consistent and reliable results, providing greater confidence in hygiene monitoring procedures.

www.ontradeprogress.com

ISSUE 22 PAGE HEADER

The Issue

The Solution

Flat Beer at a Busy Central London Pub.

One option to resolve the problem would have been to chlorinate the water system but this would have meant that the pub would have to close during the process and would lose trade. Another option was to use a Reverse Osmosis (RO) system developed by Crystaltech which not only removes minerals and salts but also bacteria. Crystaltech installed the RO system on one month’s free trial and the bacteria levels were significantly reduced from 236RLU to 3RLU (150 is the maximum acceptable limit). The effect was an immediate resolution to the problem of flat beer, chemical usage was reduced by 70% - enabling lower wash temperatures, and the cleanliness of the glasses is now, near perfect.

Crystaltech was called in to investigate and solve the problem of flat beer from using a glasswasher in the upstairs bar of a central London pub. The issue was more complex than many call outs as the glasswasher in the basement bar presented good results, and the lager held its head, and yet the moment glasses were washed in the machine upstairs the beer went flat. All of the usual processes to determine the problem were carried out but pinpointing the cause was proving difficult.

Using the Rapid Hygiene testing equipment the Crystaltech engineers were able to swab the dry glasses for levels of bacteria with test results revealing no cause for concern.

However, the problem of flat beer appeared to be worse the more recently that the glasses had been washed. Further 3M water quality test swabs and samples taken from the water supply to the upstairs glasswasher were found to have a high level of bacteria.

This finding explained why the problem was worse immediately after the glasses had been washed. As a precaution for the customer, a test was also carried out on the water supply to the taps used for salad washing and to the ice machine as well as various other points around the pub, all of which were well within acceptable levels of contamination.

“We were really impressed with the meticulous determination of Crystaltech to fix our problem with flat beer.

Not only did they find the source of the problem but came up with a solution that will save money in the long run and one that did not impinge on the daily running of the pub” commented Pub Manager, Gareth.

To find out more visit

www.crystaltech.co.uk or call our team on 0370 350 2424 55

ISSUE 22 CASUAL DINING SHOW

HOT STUFF… With The Casual Dining Show quickly approaching, we caught up with Scott Park, Development Chef, from Ascentia Foodservice Equipment for a few words about their upcoming attendance at the show…

Pavesi Forni Pavesi Forni manufacture a beautiful range of traditional stone hearth pizza ovens. Each oven is hand made using the highest quality materials with options of a static or rotating cooking deck and fired by wood, gas or a combination of the two fuels.

Ascentia Foodservice Equipment is excited to be attending the 2019 Casual Dining Show at London Excel on the 27th & 28th of February, on stand G71.

Pavesi ovens are also built with a unique ‘monoblock’ cook deck. This results in ovens with the highest possible heat retention qualities found anywhere on the market.

We will be exhibiting a selection of our premium foodservice equipment brands such as our beautifully crafted MIBRASA charcoal ovens, Pavesi Forni pizza ovens and the Venix combination steam ovens.

VENIX Venix manufacture a huge selection of bakery, convection and combination ovens. From small countertop convection ovens to large 20 grid combi’s with touch screen controls Venix offer an oven solution for any application.

MIBRASA MIBRASA manufacture the finest charcoal ovens and charcoal grills on the market, beautifully crafted and engineered in Spain, the home of charcoal cooking. A MIBRASA charcoal oven or grill will quickly become the focal point of any commercial kitchen and provide diners with a unique theatrical and culinary experience.

“It’s so versatile and extremely well made, there really is no other charcoal oven quite like it.”

Executive Chef, Sopwell House Hotel.

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The top of the range Venexia has everything you’d expect from a market leading combi oven including multi-level timers, full recipe planning functions, regeneration and hot hold functions, multiple core probe cooking, self-washing cycles and WIFI as standard.

As always we will be cooking live and this time we will be demonstrating the versatility of our amazing HOP ‘Air-Fryer’ and the super-fast GARA pizza oven.

VISIT US AT STAND G71

THE GARA As a Casual Dining Show exclusive we will be launching the brand new GARA pizza oven. The GARA is a small, countertop oven that produces stone baked Neapolitan style fresh dough pizza in as little as 60 seconds. No microwaves, just clever technology. The oven can reach temperatures of up to 500’c and the option of a 2.9kW version allows you to just plug and play.

The HOP Say goodbye to dirty oil fryers and expensive extraction systems with the brand new HOP ‘Air Fryer’ from Ascentia Foodservice Equipment.

The HOP completely eliminates oil from the frying process delivering a cleaner, healthier product without any contamination of flavour from nasty oils. The affordable, easy to use HOP requires no extraction making it the most versatile frying machine on the market.

Join us on Stand G71 to see our amazing equipment in action and enjoy some fantastic food. www.ontradeprogress.com

MIBRASA, the finest Charcoal Ovens, Robata Grills and Parrilla Grills on the market Designed and manufactured in Spain‌ the home of charcoal cooking.

Beautifully built using the finest materials.

Durability and reliability is built into all MIBRASA products, which is why they are loved by chefs all over the world, from 3 Michelin Starred restaurants to gourmet burger bars.

Heavy-duty Charcoal Ovens The MIBRASA Charcoal Oven, available in 5 different sizes with a whole range of accessories to fit any application, the MIBRASA will quickly become one of the most versatile pieces of equipment in your kitchen.

For more information contact Ascentia Foodservice Equipment on 01223 430083 or email us at info@ascentiafse.co.uk

ISSUE 22 ON THE PLATE

Proudly Meat Free On-Trade Progress teams up with Quorn to explore one of their recommended dishes.

Ingredients:

Method:

750g Quorn Pieces 250g peanuts 4 eggs 120ml sesame oil 400g onion, diced 8 tbsp major Korean mari base ½ bunch coriander, chopped 30 hirata buns 500g kimchi, shredded 100g black sesame seeds 100ml water Seasoning

1. Pan-roast the peanuts, set to one side and crush when cool.

2. Soft boil the eggs, de-shell, separate the white from the yolk and grate.

3. Warm a pan, add sesame oil and sauté onions for 3-4 minutes, then add Korean paste, Quorn Pieces and 100ml of water. Simmer for 8-10 minutes until sauce glazes the Quorn Pieces and core temperature is reached. Add coriander and season to taste.

4. Mix all the sauce ingredients together and set aside.

5. Heat a large steamer over a medium-high heat. Steam the buns for 2-3 minutes until hot.

6. To fill each bun; open and place kimchi in the steamed bun and add the Quorn Pieces. Sprinkle peanuts, egg white and yolk over the top.

7. Season with black sesame seeds.

8. Garnish with coriander, a drizzle of sauce and serve.

Sauce: 1 tbsp brown sugar 2 tbsp honey ¼ cup soy sauce 2 tsp fresh ginger root, chopped 2 tsp garlic, chopped

Tips: Serve with Sriracha chilli sauce for that extra kick or use different sauces to tickle your taste buds. If Kimchi isn’t available use pickled cabbage as an alternative.

Serves: 10 Preparation time: 30 minutes Cooking time: 15 minutes

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ISSUE 22 ON THE PLATE

This recipe was developed by Mark Robinson, Head Chef at Vacherin. Mark says:

“If you’re preparing street food, I think it’s important that dishes don’t look too dissimilar regardless of catering for varying types of dietary or allergen requirements. As chefs, we want to show that we believe in providing clients and customers looking for meat free the same consideration as other dietary requirements without having to compromise on quality, taste and style.”

Quorn® Bao Buns with Quorn pieces Sesame glazed Quorn pieces served in steamed bao buns with a kimchi and peanut garnish.

Outlets interested in stocking Quorn should email foodservice@quornfoods.com, ‘phone 0345 602 9000, or visit https://www.quornfoodservice.co.uk/ for more information. The brochure is also downloadable via the Quorn Foodservice website https://www.quornfoodservice.co.uk/downloads/restaurants 59

ISSUE 22 EPOS

Select the best ePOS

for your Restaurant with TouchBistro and Star Micronics

Usability Moving from a traditional POS to a modern ePOS system can help you cut costs and provide a better experience for both employees and customers.

With over 18,000 restaurants in London alone, restaurateurs face stiff competition and keeping costs down is difficult yet essential to surviving in this market. However, it cannot be at the expense of the overall customer experience. So how do restaurants successfully walk this fine line?

Unlike traditional POS, which is slower and more cumbersome as well as harder to learn, an ePOS system provides a mobile, fast and intuitive solution while delivering a comprehensive operating system to help you manage your restaurant.

When investing in an ePOS system, there are a number of criteria that need to be taken into consideration in order to identify the best system for your restaurant.

60

With an ePOS interface that is both attractive and intuitive, it is easy to place orders and process payments, as well as execute any back-office function (accounting, reporting, employee management, etc.) For employers who need to train employees to use the system, the quality of the user experience should be a priority.

Reliability Though most ePOS systems run via the internet, choosing a hybrid system allows you to take orders, make menu edits, clock employees in and out, take cash payments and view reports even when you are offline.

If you have an unreliable network connection, your hybrid ePOS will continue working.

Product Update Costs An ePOS system should provide you with regular updates and new features without any additional charge, ensuring that your system always has the most cutting-edge technology.

Unlike a traditional POS system that requires you to purchase the latest software, ePOS software continues to improve the longer you use it, allowing you to save money by using the same system for years to come.

www.ontradeprogress.com

ISSUE 22 EPOS

Restaurant-Specific Needs Restaurants have unique business needs. To help you meet those needs, your ePOS should be designed exclusively for the food and beverage industry, and offer restaurant-specific features to help increase sales, improve service and inform business decisions.

TouchBistro’s ePOS is built for restaurant people, by restaurant people, which means its intuitive interface, hybrid system and regular updates are all designed and maintained by a team that understands what restaurants need to succeed. With a fast-growing office in London, TouchBistro is now used in over 100 countries.

Partnering with leading ePOS printer manufacturer Star Micronics, your restaurant can benefit from the very latest ePOS printing technology.

From a traditional Ethernet matrix printer such as the Star SP700 in the kitchen to the unique TSP143IIIU USB printer front-of-house, Star provides a range of ePOS printing solutions for your restaurant.

As the latest addition to the renowned Star TSP100 futurePRNT™ series, the unique TSP143IIIU offers direct cable communication and charging with iOS tablets. In fact, this is the only USB receipt printer today to communicate and charge simultaneously and directly via the Apple-supplied lightning cable with an iPad, iPod or iPhone for reliable USB communication. The printer removes the insecurity of wireless connection and seamlessly combines the flexibility and cost savings of tablet ePOS with the reliability of traditional POS. Alternatively, if you prefer a LAN printer Star offers the TSP143III and TSP650II.

Star TSP100 futurePRNT™ series

Learn more at:

www.star-emea.com www.touchbistro.com/gb 61

ISSUE 22 EPOS

Expanding ePOS WRS has become one of the leading suppliers of POS systems in Europe. We spoke with Emma Wilson, Business Development Manager from WRS, about their expansion over the years and innovative ethos.

WRS has expanded over the past to become a significant supplier of POS systems to the hospitality Industry, in the UK, Ireland and Europe. The company has expanded in a manner that has enabled it to ensure the levels of support and development are maintained across its portfolio, but also understands that any solution provided to a client must now be ‘future-proof’.

Therefore, our development strategy within the business is aimed at bringing innovations to both the ‘front of house’ which allows customers to enjoy their retail experience with the client. Be that in removing the dreaded queue, the ability to order from their mobile device, knowing that the order will either be ready to collect, or delivered, and will be in the condition that they expected without fuss.

Within that transaction it is vitally important for the client that those sales are performed so all necessary security required in today’s market place are also met. That the sales reduce stock, financials are accounted for in a correct manner, that the clients have the necessary information to ensure they are trading profitably, they are aware of sales trends and have access to business crucial data that enables management decisions are made on real ‘live data’ not historic.

In the past year WRS Systems has supplied and managed one of the largest and significant system upgrades, when we replaced the existing POS system in over 1000 stores, within budget, within timescale and without loss of trading.

WRS continues to expand and develop its customer base, and we thrive at the opportunity to work with new clients who have a forward thinking and innovative approach to their business.

Find out more at:

wrssystems.co.uk 62

www.ontradeprogress.com

ISSUE 22 EPOS

In 2008 3R Telecom introduced EPoS Till Systems. Joining such a highly competitive market was not easy but the robust hardware and excellent software proved a winner, not to mention the expert EPoS technical team which offered support and technical help and training to all customers, never leaving them lost or floundering, and enabling them to build their own Business’ to full potential.

3R TELECOM 3R Telecom Ltd has been established since 2001 starting out providing terminals to Retailers for mobile phone top-ups, international calling cards and credit/debit card payments.

The Business started out supplying Retailers within the M25 London area but soon expanded nationwide, due to its competitive pricing and excellent customer services.

In 2015 3R Telecom Ltd acquired CES Software which enabled us to strengthen the Touch software in the POS industry. We now have wide range modules available with our newly developed cloud based solution were you can manage your business intelligence from one single tool.

This combined technology offered huge benefits to existing and future customers plus the commitment of 3R Telecom Ltd to ongoing technological development offering customers the benefits of state-of-the-art yet easy to use software. CES Touch has now been developed to integrate card payments and mobile phone top-ups and development is continuing.

In 2016 3R Telecom Ltd won the NFRN Southern Region Award for Service Provider of the Year. The products and services offered by 3R Telecom Ltd are among the best in the market and combined with the excellent one-to-one personal customer services available to every single customer shows that 3R Telecom Ltd understand their market providing the best technology yet keeping that personal touch that customers still want a winning combination proved by the success of 3R Telecom over the years.

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www.ontradeprogress.com

Temporary Catering Facilities During Refurbishment We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email:

sales@mk-hire.co.uk or call us on: 0345 or visit our website:

www.mk-hire.co.uk

YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT powered by -

812 0800

From

ÂŁ599 Free Training & Installation

ces software

Durable touch-screen EPoS with optional extras Integrated with contactless payment and mobile top-up Standalone debit/credit card payment facility available Combined with a back office with full stock control Complete with in-depth financial reporting facility Quick and easy to set up customer loyalty schemes Support for hardware/software/backup available Create immediate on the fly product promotions Bespoke screen customisation, the way you want it UK-based customer support, 24/7 365 days Finance options available (subject to credit approval)

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0.33% Per transaction*

DebitCard

R

R

0000 0123 23 4567 45 567 5 67 8910 8 From

0.63%

CreditCard

Per transaction*

*T&Cs Apply. Rates are subject to change.

sales@3rtelecom.co.uk

01992 574 650

www.3rtelecom.co.uk

ISSUE 22 AT YOUR SERVICE

Three really useful website features

Your website is very likely to be the first contact a potential customer has with your brand, and so it’s vital to make a great first impression!

Remember though, that there’s more to a website than looking great. It also needs to keep the attention of your users, and inspire them to act – whether that’s by signing up to your email newsletter, downloading your menu or making a reservation.

Here are three website features to consider in order to do just that…

Email Integration

Calls to Action

An engaged email database is a great way to bring customers back to your restaurant or bar, but in the wake of GDPR, you may have some work to do in building your contact list back up.

There’s no doubt all sorts of information on your website, from menus to opening hours, event details to directions. The key to a successful site is helping every user find the specific piece of information they are looking for, as quickly as possible.

Having a simple sign up form on your website that’s integrated with your email service provider, such as Mail Chimp or Campaign Monitor, makes it as simple as possible for both your customers and you, as subscribers will land straight in your database without any manual tasks from you.

To do this, you need to clearly signpost where these various bits of information are. A clear navigation bar across the top is one way, while clear calls to action, usually in the shape of buttons with minimal text, is another.

We’d recommend having as simple a sign-up process as possible – you can always send a welcome email that gathers further information from your customers. For the site, just stick to a name and an email address field, and a succinct data privacy message.

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ISSUE 22 AT YOUR SERVICE

Sticky Headers Inspiring a user to book is likely to be a major goal of your site, and a sticky header is a great option for this. It means that rather than vanishing when a user scrolls down, the header ‘sticks’ to the top of the screen. By popping your booking function in a header like this, users can instantly begin a reservation no matter where they are on your site.

Other things you might want to include in a sticky header could be a link to your menu and contact details.

On mobile in particular, a click-to-call button is extremely useful and means customers can get it touch at the tap of a screen!

Small changes to your website can make a big difference, both to how easy it is for your customers to use, and in turn to the business benefits it brings. These features are of course not an exhaustive list of all the ways to improve a site, but they are a good place to start!

If you’re looking for a little support with your website, or perhaps considering updating it fully, Fat Media are an award-winning digital agency with bags of experience with hospitality clients.

Check out www.fatmedia.co.uk for more information and to get in touch.

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

WEBSITE DESIGN

DIGITAL MARKETING

BRANDING & STRATEGY

TECHNOLOGY & HOSTING

Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

ISSUE 22 WHAT’S ON

WHAT’S ON Feb

Feb

Mar

21-23

27-28

2-3

Craft Beer Rising

Casual Dining Show

Just V Show

Old Truman Brewery, London

ExCeL, London

SEC, Glasgow

If you have a passion for craft beer, street food and music, then you won’t want to miss The Craft Beer Rising Festival. Following the huge success of last year’s event, the seventh edition of the festival returns from 21st - 23rd February 2019 for a jampacked three days of brewed beers, ciders & street food in the heart of London’s infamous Brick Lane.

Casual Dining provides the attendees with the opportunity to meet over 200 food, drink, equipment, tabletop, furniture, interior design, technology and services suppliers, taste and try products, discover the latest trends in this dynamic sector and be inspired with a free keynote programme of industry leaders.

With the growing popularity of vegetarian and vegan food, then the Just V Show is not one to be missed.

A celebration of vegetarian and vegan food, drink and lifestyle products. A great to chance to get new menu ideas, products and a further understanding of the vegetarian and vegan lifestyle.

Mar

Mar

Mar

5-7

10-11

13-14

Expowest Cornwal

Fine Food Show North

ScotHot

Royal Cornwall

Yorkshire Event

SEC, Glasgow

Showground, Cornwall

Centre, Harrogate

Expowest Cornwall is a crucial event on the business and social calendar. If you want to get straight to the heart of the Cornish business community then this is one show you cannot afford to miss. Attending gives you the vital advantage of tasting the latest innovations in food and drink, as well as testing and evaluating the products and services on show.

Fine Food Show North is an essential industry event for genuine buyers who are looking to source the very best in speciality food & drink.

Discover innovative ingredients, fresh new lines and food trends. Take away new ideas & business advice and meet the producers behind the food & drink you sell.

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ScotHot brings together suppliers of food and drink; catering equipment; décor and design; tableware and technology products with chefs and buyers from hotels, restaurants, bars, catering outlay and tourism destinations. With a heritage dating back over 40 years, the show runs every two years.

www.ontradeprogress.com

Use the power of our karaoke software to create energy and revenue for your own venue or event. With over 10 years operating experience in F&B and a song catalogue ranging from Abba to Zayn, you can trust Lucky Voice Karaoke to get the party started!

For more information go to luckyvoice.com/solutions or contact solutions@luckyvoice.com

LV-0918-Advert.indd 1

03/10/2018 12:40

ISSUE 22 NEXT ISSUE

NEXT ISSUE SKYLINE DESIGN

HEAD & TAILS

We get to grips with Skyline Designs new catalogue, showcasing their latest luxury furniture.

The next edition to our Venue Profiles is Heads + Tails. We interview the founders about their unique venue and interesting concept.

IN THE MIX On-Trade Progress and Murray, the in-house mixologist, team up to create another excited seasonal cocktail.

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www.ontradeprogress.com

YOUR ESSENTIAL TRADE SHOW FOR PUBS & BARS Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD52

“There’s a reason I’ve been every year and will continue to do so... I love Casual Dining! It’s the essential date in the calendar and I’m looking forward to ExCeL.” BRIAN KEELEY-WHITING, MD, WHITING & HAMMOND

@CasDiningShow #CasDining19 71

Star mPOS solutions.

As the world goes mobile, Star sets new standards for multi-channel retailing.

World’s 1st Combined Printer & Cash Drawer

aUSB

Raising the bar yet again, Star offers the latest software and hardware to strategically integrate the advantages of tablet based POS. The value of mPOS is undeniable but the full range of printing solutions is required including traditional POS solutions that provide an upgrade path to mPOS and the Cloud. Star understands this and offers the largest range of POS / mPOS peripherals available today.

TSP143III futurePRNT Unique Plug-in & Print for iPad ‘Data & Charge’

Star’s latest unique solutions include:

a TSP654II – Apple Certified AirPrint POS Receipt printer a TSP143IIIU – Lightning USB Data & Charge Receipt printer a mPOP – Combined Bluetooth printer and cash drawer TM

TSP654II AirPrint

™

solution

a NEW mC-Print

TM

– 5 interfaces and Hub in one printer

For more information on Star’s mPOS revolution, call our sales team on +44 (0) 1494 471111 or visit www.Star-EMEA.com

Digital

Receipt Service

Windows

NEW

Lightning USB

www.Star-EMEA.com