Restaurant Update - September 2021

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The latest news, products and services from the restaurant industry, for the restaurant industry September 2021



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Focus on Lighting, Atlantis Hotel, Dubai, p15

September 2021

Jodie Little Managing Director 01843 595818 Taylor Owens Editorial Assistant 01843 267 690

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CACI REVEALS COASTAL HOTSPOT BOOST AS STAYCATIONS AND HOUSE PRICES RISE CACI, the consumer and location intelligence specialist, has revealed the scale of demand for staycations in the UK this Summer. The research highlights there will be a significant boost to coastal towns across the country, which are set to benefit most from the upturn in UK holidaymakers as staycations continue to dominate this year.

According to CACI’s research, in January of this year, 45% of people wanting to go on holiday in 2021 were planning to go abroad. That proportion has since fallen to 23%, meaning more than three times as many people intend to holiday in the UK, at 77%. The continued restrictions on travel, particularly with potential changes to the government’s traffic light system at short notice, has deterred foreign travel for many this Summer. With domestic tourism booming, CACI has also revealed the areas of the UK that will be most popular over the next few months. The south-west continues to be the go-to destination, with nearly one-in-four of all UK holiday goers set to spend time in Devon or Cornwall. Coastal locations there are leading the way, with rural beauty spots in the likes of Yorkshire, Scotland, and The Lake District the next most popular. As a result, holiday spending in the UK by domestic tourists is set to soar this year, alongside The Met Office reporting that UK holidaymakers can

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expect another heatwave later in August. The resurgence of coastal towns is not exclusive to tourism, with the pandemic responsible for a greater emphasis on localism and increased incentive for people to relocate to more rural and coastal areas. CACI has found that two-thirds of all UK residents are now more likely to choose local brands, and recent house price surveys show that six of the top 10 biggest rises have been in seaside village locations*. Commenting on the research, Alex McCulloch, Director of CACI Property Consulting Group, said: “Our research in January pointed to an optimistic consumer, as confidence grew with the rollout of the vaccine. While some of this optimism is coming to fruition in terms of returning to prepandemic behaviour, ever-changing travel guidelines means many people in the UK who want a holiday are now resorting to staying within our borders.

“This has been incredibly positive for the UK’s coastal towns and villages, which are seeing increased investment from both tourists and locals. Many coastal areas have been neglected in recent decades, but are now amongst the most sought-after areas to live and spend leisure time in. Staycations may reduce in the future as travelling abroad becomes less challenging, so this year is the perfect time to create a long-lasting legacy for our coastal destinations, by ensuring the investment they receive now is able to genuinely future-proof their offer.” This research from CACI follows the announcement of their work with O2 Motion, to create an ‘intelligent footfall’ system. The revolutionary product offers landlords and occupiers a more detailed and accurate insight into consumer behaviour than is possible with traditional footfall counting mechanisms.

VIGOUR & VICE INTERNATIONAL HOSPITALITY CONSULTANCY LAUNCHES IN THE UK TO ENHANCE THE PERFORMANCE & PROFITABILITY OF FOOD & BEVERAGE VENUES POST-LOCKDOWN Vigour & Vice ( is an international hospitality consultancy, which enhances the performance and profitability of new and established restaurants, bars, pubs and cafes with a proven, 100 per cent success rate. The consultancy is founded by Catherine Johnstone, a trailblazer in the hospitality industry, who has been working in the sector since the age of 16. She was one of Mitchell & Butler’s youngest GMs and has since held a number of positions, including Operations Manager at Jason Atherton’s four critically-acclaimed restaurants as part of the Unlisted Collection.

With a long-term, pre-pandemic proven track record as recovery experts, Vigour & Vice offers a service that is also highly relevant during this critical time of the UK hospitality industry’s disruption. It has proven the success of its model in the thriving dining scenes of Singapore and South Africa. It has already helped a number of global clients and has a 100% success rate at improving profitability, in some instances improving profits by more than 30% in three months. The Vigour & Vice method is the result of Cat’s experience trouble-shooting across a vast portfolio of brands, and identifying common problems that could be solved with a comprehensive and systematic approach.

immersion and investigation. Clients complete a tailored questionnaire and provide supporting documents in order for the Vigour & Vice team to understand the business and make an initial assessment of whether they can help.

The Vigour & Vice Method

Free Audit

The Vigour & Vice method uses tried and tested financial and operational tools to give businesses the infrastructure they need to dramatically improve profitability by up to 30% on the bottom line.

The consultancy invites businesses to reassess their operating model by signing up for a free audit and analysis. Supporting businesses both financially and operationally during this time is crucial. Once the Discovery Audit process is complete and Vigour & Vice confirm the project, they commit a minimum of three months to address the challenges at the heart of the business in a structured and systematic way, building additional infrastructure to improve business performance.

Strategy: Vigour & Vice will provide clear recommendations for the business to action immediately to start seeing improvements to the bottom line. The consultancy projects how much profit will improve by, giving clients the opportunity to decide whether to commence the service.

Vigour & Vice’s Unique Three-Stage System

After each 30-day milestone Vigour & Vice will have a formal review meeting, identifying which recommendations were actioned and the impact on business performance. If there are any outstanding actions, Vigour & Vice will discuss and provide follow up solutions and confirm how they will help businesses execute them moving forwards.

It reviews the five fundamental aspects of the business: from the sales and revenue, to the food, beverage and labour programmes, and finally general expenses, to improve bottom-line profitability. Crucially, it does all this without compromising on the quality of the culinary offering or consumer experience or by watering down the vision at the heart of the brand. Vigour & Vice can be employed by any food and beverage venue. The consultancy helps forward-thinking founders of new businesses secure success and longevity from launch. It can turnround companies facing financial challenges and is an expansion tool for organisations that want to be prepared for growth. The service is particularly well suited to the current climate, and for those venues looking to recover and grow post-Lockdown.

The Vigour & Vice method is a three-stage system. It starts with the Discovery Audit, in which the business is analysed and the projected results are laid out. Next, the consultancy delivers its Strategy, outlining the tactics the business will deploy to improve profitability, before it sets out its Action Plan so the client has clear guidance on the work it needs to undertake. Discovery Audit: An intensive twoto four-week period of observation,

Action Plan: Vigour & Vice will tailor this into a clear step-by-step action plan, to suit the client’s specific needs and achieve their objectives within the agreed timeline.

In the Final Reflection meeting, Vigour & Vice will engage in a feedback and sharing session, during which they will discuss what the future holds and how they will provide ongoing support for the life of the business.

Industry News PAGE 5



New collection of limited-edition wines launched by Chapel Down Chapel Down, England’s leading wine producer, has launched a collection of limited-edition wines that each offer a unique discovery in to the world of English wine. The new collection, titled ‘Discovery Series’, has been released with four initial still wines, including a Pinot Noir Rosé, a Pinot Blanc, an Orange Bacchus and an Albariño. Considered pioneers of the English wine industry, Chapel Down have always been at the forefront of innovation. From launching England’s first Coeur de Cuvee in 2017 to breaking a world record for the largest and fastest crowdfund in 2014, they continually push the boundaries of what is considered possible from such a young and emerging industry. Part of a five year innovation project from Chapel Down’s head winemaker, Josh Donaghay-Spire, the Discovery Series seeks to showcase the versatility of grape varieties and winemaking practises in England,

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rivalling those of its international counterparts. This includes the latest vintages of England’s first Orange wine and England’s first Albariño. Josh Donaghay-Spire, Head Winemaker at Chapel Down, said: “With England still being a relatively young wine region, there is still so much to discover about the terroir and the potential of different varieties. Our mission with the Discovery Series is to push the boundaries of what can be achieved in this country – both in the vineyard and in the winery – to produce wines that excite our customers and that compete on the world stage of fine wines.” The Discovery Series is a collection of limited-edition wines that each offer a fresh perspective on English wine. Starting with the winner of a silver

medal at the Wine GB Awards 2021, the Discovery Series Pinot Noir Rosé 2020 (RRP £20.00, 11.5% ABV) is the winery’s first 100% Pinot Noir rosé still wine. With its Pinot Noir usually reserved for its premium sparkling wines, the fruit from the exceptional 2020 vintage gave near perfect conditions to produce a stunning single varietal rosé expression. Derived from 100% Pinot Noir grape, hand-picked and whole-bunch pressed, it is beautifully light in colour, akin to Provence style of the Rosé Renaissance. With hints of cranberry, raspberry and citrus on the nose, the wine is almost weightless in texture but balanced by fresh acidity and a long, clean finish. The Discovery Series Pinot Blanc 2018 (RRP £20.00, 12% ABV) is an excellent example of this delicate grape variety,

Chapel Down’s Pinot Blanc 2018 offers creamy textures and a rich mouthfeel that helps to balance the floral aromas and high acidity. Drawing on Josh’s experience in Alsace, the 2018 vintage is a great example of the incredibly delicate variety that can be produced in the UK, with the ambition to rival the classic Alsatians. With the unoaked Pinot Blanc undergoing malolactic fermentation and extended time on lees, the end result is a perfect pair to seafood, summer salads and Thai food; an ideal alternative to Pinot Grigio, with flavours of apricot and toasted oats. The Discovery Series Albariño 2018 (RRP £20.00, 12% ABV) is the latest vintage of England’s first Albariño and has delicate herbal aromas with

hints of lemon and apricot, and a citrus and floral palate. A grape variety best known for its planting in Galicia, Spain, a trial planting in Kent several years ago proved hugely successful thanks to England’s similar Maritime climate, creating a highly aromatic wine, with more weight than traditional Galician Albariños, and with fresh and creaminess on the palate to be paired with salmon dishes. The second England first in the collection comes from Chapel Down’s latest Orange Bacchus vintage, the Discovery Series Orange Bacchus 2018 (RRP £20.00, 12% ABV), truly showing the diversity and character of England’s signature grape. Available in extremely limited quantities, the wine was producedby fermenting Bacchus

juice in contact with its skins to extract additional aroma, flavour and tannin before maturation in old oak barrels, the results are intense with herbal aromas of black tea and citrus pith on the nose. This is complete with a dry palate with flavours of cape gooseberry and woodsmoke on the finish, paired perfectly with hard cheeses. With England increasingly becoming known for Bacchus as a white wine varietal, Josh was eager to explore the potential of this versatile variety. The Discovery Series is exclusively available from the Chapel Down winery shop and, as well as in selected restaurants and bars.

Industry News PAGE 7

Release the Rhythm From locked down to starting up. Where words fail music can speak. Whether you’re turning your passion into a product or your creation into a career, your start up business is about more than just a vision, it’s about your venture! It’s about creating an atmosphere that feels welcoming, developing a brand that people recognise and creating an experience your customers will remember. Playing music can be an important part of this and can help create an environment that both your customers and staff enjoy. It can help to enhance the atmosphere, define your brand and can be highly beneficial to both your business and your workforce. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. By purchasing TheMusicLicence you are supporting the future of music by helping to ensure its creators are fairly rewarded for their work. TheMusicLicence covers virtually all commercially released music available – millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally, allowing you to choose the music that reflects you and your customers in your new venture.

Make a mark up on your start up with TheMusicLicence.

0808 134 8364 8am – 6pm, Monday – Friday

Future Farm Raise The Steaks In The Plant Based Game Future Farm launches 2030 meatless meat in line with the United Nations Sustainable 2030 Development Goals with ‘meat’ emulating rare, medium and well done Future Farm; Latin America’s first food tech company to develop and produce plant-based meat, continues to disrupt the UKs meat industry as it reveals the newly elevated 2030 Future Farm range. With the taste of meat, but better, the new range is indistinguishable to that of its animal origin, and consists of the; Future Burger 2030, Future Mince 2030 and Future Meatball 2030. Each product has been ‘updated’ and uniquely developed to fall in line with the United Nations Sustainable 2030 Development Goals, of which steps are critical to shifting the world onto a sustainable and resilient path. The 2030 Future Farm range has been ‘updated’ with a unique mix of natural extracts to ensure a lighter flavor; with Canola oil and coconut fat for added nutritious benefits; and, with the use of technology, the coconut fat soaks into the Future Burger to give it a juicier, oozier, meatier taste than ever before. The Future Burger is also the first product in the range

to perfectly emulate rare, medium and well done cooking points. By ‘upgrading’ its products, Future Farm has also considerably reduced the fat and calorie content per serving, and has one of the lowest sodium servings in the plantbased category, globally. The 2030 Future Farm range is the brand’s healthiest range yet. In its fight for biodiversity and against the destruction of the rainforest, the brand demands high environmental standards from its suppliers, with each needing to be able to state that its produce is both GMO and deforestation free. Marcos Leta, Founder and CEO of Future Farm said “As a food company who uses technology, we are continually reinventing and looking to improve in terms of taste, sustainability, and healthiness. We know how indispensable these pillars are to consumers, as well as for ourselves. The 2030 Future Farm range comes at the start of a new era in the company and

the plant-based market with new technology that will allow us to continually ‘update’ all our products, making them better for people and our planet.” The team at Future Farm has developed the 2030 Future Farm range using revolutionary technology, with each product created specifically to correspond to Goal 12 and Goal 15 of the United Nations 2030 Sustainable Development Goals. This means the products need to ensure sustainable consumption and production patterns, and protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss. To support this journey, Future Farm have also aligned their packaging, updating to a “planet earth” green which will be visible across the whole 2030 Future Farm range, launching in July. Leta continues “If we all meet the UN Sustainable 2030 Development Goals, we will be the first generation to eradicate extreme poverty and save future generations from climate changes’ worst adverse effects. We don’t need another planet, so let’s save Mars for vacations, and heal our utopia on planet Earth.” The 2030 Future Farm range will be available from July 2021 online via the Sainsbury’s website, and at over 400 stores across the country. • Future Burger 2030 - 230g, £3.90 • Future Meatball 2030 - 250g, £3.90 • Future Mince 2030 - 250g, £3.80 For more information visit PAGE




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Inspiring Young People to Solve the Hospitality Staff Shortage, Jennifer Johansson, CEO Placed App


he summer release of A-level results is an emotional day in the UK, but with the additional challenges of Covid19 restrictions, young people have even more reason to celebrate their achievements this year. We too, in the hospitality sector, have faced stifling challenges to get our businesses through Covid19 restrictions and sadly for many, staff shortages as we unlock. As hospitality talent attraction specialists, the team at Placed App has the privilege of matchmaking go-getting job seekers, including school leavers, with hospitality vacancies. We also help the hospitality industry to grow the number of ambitious young people applying for these opportunities.

This requires a change in the perception of hospitality roles. In a recent survey carried out by Placed App, almost 60% of job seekers believed there is a “stigma” attached to hospitality work. The reasons cited included pay, prospects and hours. To change the narrative we showcase career opportunities, not just job vacancies. We see much greater engagement from young people who are excited by the prospects of apprenticeships, training on the job, mentorships, up-skilling and fast-track to management schemes. For those who don’t want to go to university or didn’t get the results they hoped for, a route to achieve career success creates an infectious buzz with Placed App users.

19-year-old Georgia Inwood’s story is a great example. Georgia is a management apprentice at Pizza Hut restaurants, having already succeeded as a kitchen team member. “It’s a whole different experience getting out there and working. It will build your confidence, it will give you the qualification, you’ll also earn money as well as learning.” Charlotte Hewston, apprenticeship manager at Greene King agrees, “Within a few years, you could take that route of apprenticeships and you can be running your own multi-million pound site with employees working alongside you. So there’s real opportunity to grow and develop with us.” These stories inspire the growing number of hospitality job applications at Placed App. PAGE




Global Interdisciplinary Architectural Firm, Hart Howerton, Launches Debut Lighting Collection in Partnership with Remains Lighting • The Presidio Collection includes three distinct product lines • The concepts are a tribute to heritage and craftsmanship Global interdisciplinary architectural firm, Hart Howerton, has launched its debut lighting collection in partnership with celebrated artisan and custom lighting specialists, Remains Lighting. The Presidio Collection includes three distinct product lines and is a tribute to heritage, celebrating natural forms, organic materials and skilled craftsmanship in a luxury context.

metal castings and frosted glass hurricanes, providing style as well as an intentional function. For example, the Presidio Table Lamp is designed to be portable. Options are available for open-air environments, damp locations (such as porches and bathrooms) as well as dry, indoor locations.

The two firms, both of whom have headquarters in New York, (Hart Howerton also has an office in San Francisco) have a long history of working together on commercial and residential projects around the world and were inspired to create the capsule lighting collection following a collaboration in Austin, Texas.

The eponymous Presidio line centers around a modern take on the primitive form of a miners’ lantern, with a heavy gauge brass, solid metal castings, a swooping hand-formed reflector and a frosted glass lens. It is a heady mix of elegance and industrial strength, where light interplays across organic materials and nods to the elemental warmth of an open flame.

Hart Howerton Partner, David Rau, who was the lead designer on the project commented: “Our goal was to tell a story inspired by Arcadian design: natural, organic, local, handmade, fair and just. Nothing synthetic, very little machining, simple, efficient, resilient. This new line of fixtures - with its indeterminate sense of history and an earthly attraction - was the happy result.” The collection includes three distinct product lines, all inspired by traditional miners’ lanterns. The bespoke forms are handcrafted from heavy gauge brass, solid


The line includes a table lamp, sconce and two sizes of pendant. The table lantern features a freestanding functional switch which forms part of the product presentation. Meanwhile, the Presidio Chandelier continues in the same style, displaying a choice of either nine or 15 lantern bodies on a rolled iron ring, creating a commanding presence suitable for grand-scale spaces ranging from urban lofts to rustic lodges. Sutro The Sutro Lantern is as hard wearing as it is elegant, made from solid cast brass and hand-formed brass sheet connected with copper rivets and a blown frosted glass lens. The fixtures are highly versatile and while the design is skillfully simple, the use of materials and the sensuous shape makes them a statement feature. The line features two lantern variations. The Sutro Pier Lantern is designed to be fixed in place, making it equally at home on a stone wall,


flanking a stairway or on a gate pier. The Sutro Lantern follows the same style but is designed as a side lamp complete with a brass toggle switch. Union The Union fixtures are named after Union Square. The moniker is a reference to both Hart Howerton and Remains Lighting’s shared New York heritage and will feature a statement pendant light, again made from solid cast brass and hand-formed brass sheet, complete with a blown frosted glass lens on two lamp heads. Each fixture is available in a choice of finishes including dark iron, weathered brass, polished nickel or polished brass. Remains Lighting’s David Calligeros said: “The fixtures are an illustration of how architecture, lighting and interior design can work together to enhance the experience of a space. By bringing together contemporary style, historic inspiration and hand crafted, organic materials, the result is a collection of light fixtures that not only make an aesthetic statement but that also enhance the effect of the light itself on the environment.” The Remains Lighting by Hart Howerton collection is available from Remains, either through their showrooms or online. For further information please visit:

Top tips for a safe and healthy summer Whether you are planning a vacation or a staycation, be sure to practice sound holiday hygiene Summer is finally here. Tourist spots are opening up and the school year is drawing to a close. Whether you are venturing abroad or holidaying in your own country, you are likely to be out and about much more than you have been all year – visiting parks, beaches and restaurants – and that means you need to take steps to keep you and your family safe. While holidays are a time to leave your worries behind, don’t forget to still apply all of the good hygiene advice that you have learned over the past 18 months: wash your hands frequently and dry them with single use towels; sanitise your hands after touching items such as door handles, stair rails and restaurant menus; keep your distance; wear a mask in crowded places; and try to stick to venues that are well ventilated. If you are planning to travel by plane then you need to be extra vigilant: wear your mask at all times unless you are eating or drinking; use hand sanitiser to wipe down tables and surfaces and if you visit the washrooms then wash your hands thoroughly and dry them with the paper towels provided. Indeed, whether you are travelling by plane, boat or train this summer, be sure to adopt the new travel etiquette to ensure that everyone arrives safely at their destination. Use hand sanitiser frequently and on surfaces in public areas and keep a packet of tissues handy in your luggage – you never know when you might need them. Experts advise that the post-Covid world is going to be different than before. Hygiene and safety remain a top priority and we will all need to get used to the new normal and be prepared. For bars and restaurants of course hygiene has always been a top priority – from kitchens and food preparation areas through to restaurants and washrooms. But remember, frequent hand washing and drying is not just for chefs and waiting staff. We, the customers also have a responsibility to

follow the rules of eating out in order to keep everyone safe. Remember: mask, hand hygiene, sanitiser and paper tissue after touching everything from pepper pots to portable payment machines. While frequent handwashing has already become the norm for most of us a recent study from the University of Leeds has found that the way in which we dry our hands after washing them can also have a significant impact on the spread of viruses beyond the washroom. It recommended drying hands with paper towels as this resulted in the lowest levels of virus contamination found on hands and clothing. Whatever your holiday plans this summer, you can find a wealth of useful information and expert presentations here. So be sure to pack your best hygiene practices and ensure a safe and healthy break for you and your family. And do not forgot to enjoy! PAGE




Flooring industry counts down to catch up, at CFJLIVE The flooring industry is preparing for CFJLIVE - its first official event in over a year - which takes place on Thursday 1 July. The free-to-attend global exhibition is the UK industry’s first ever virtual event, bringing together over 100 global exhibitors. It will be broadcast live from a main stage - at FITA’s training centre in Loughborough - and from exhibitors’ showrooms, offices and factories around the world. Fast registration can be accessed now at

“After over a year apart, CFJLIVE will allow the industry to meet in a Covid-19-safe and highly eco-friendly environment. The format is flexible, to suit schedules and time zones, and the content is shaping up to be incredibly exciting!” commented John Heath, Kick-Start Publishing’s CEO.

Billed as a ‘must-attend’ event for all sectors of the industry - including flooring contractors, retailers and specifiers, distributors, facility managers, housing associations and designers – CFJLIVE will bring together the industry in real time; crucially, visitors will be able to connect, share knowledge and discuss issues with industry experts within live meeting rooms, and via chat and individual meeting requests. The main stage will present live demonstrations and, within the exhibition rooms, key events will include an industry-first sustainability forum. Other highlights will include live factory tours from exhibitors’ global production plants, new product launches and many technical talks.

CFJLIVE will air between 2-7pm on Thursday 1 July. On arrival, visitors will enter the main stage and a list of session rooms, enabling them to move around the event. Within exhibitor session rooms, mini-events will be hosted, including live seminars from technical experts, demonstrations and factory tours, with audio, video and text feeds.


To find out more, please contact Stuart Bourne at CFJ at and visit website at


Focus On:

Hotel Lighting Jo Plismy, Lighting Designer at Gong, has had the pleasure of designing lights for hotels worldwide and has built a strong reputation for herself and her company within the international decorating community. She shares her thoughts on how to achieve a beautiful hotel lighting scheme that will work on both a practical and stylish level. “Hotels are all about customer experience and lighting can really affect our mood so it is vital to spend the time to get it right” advises Jo. “A lighting scheme for a hotel requires many different types of light, some will be used to create the overall atmosphere, others will provide a functional level of general light and additional lights may be used for specific activities such as reading or close-up tasks like shaving or applying makeup. This means a design will usually involve the full lighting spectrum of floor and wall lights, ceiling pendants or chandeliers and table lamps too. Jo continues, “It’s important to consider your surroundings when thinking about all aspects of interior design and this includes the lighting too. Consider the amount of natural light in the room and how it changes throughout the day. Lighting is great for creating a certain atmosphere and in a hotel restaurant for example, you may wish to create a very different feel for the breakfast and lunchtime sittings as opposed to the evening service. Of course, having dimmers can help with this.”

Where size in concerned Jo suggests, “My advice is to not be afraid to go big and bold with your lighting. Contrary to popular belief, oversized lights or lamps look fabulous in smaller rooms, as well as in larger spaces. I often advise my clients to see their lighting choices as pieces of art. Bold designs, tactile textiles and sculptural shapes will provide interest to an interior design scheme, even when the light is turned off.” A good example of this can be seen in The Gallivant Hotel in East Sussex. Interior Designer, Sigrid Cragoe, specified the Benitier Silk Ceiling Lamp to make a beautiful feature in the hotel lounge area and measuring an impressive 90cm in diameter it really draws the eye. Jo Plismy works with architects, interior designers, hotels, restaurants and decoration shops throughout the world. Passionate about timeless designs, combined with high quality materials and expert craftsmanship, Gong’s focus is style with atmosphere. Custom orders are accepted. Gong, 020 3808 4303,


Atlantis Hotel, Dubai





Skin health and hygiene specialist, GOJO Industries-Europe Ltd, is proud to be contributing to the enhanced health and safety at Disneyland Paris. The two companies have agreed a long-term partnership, in which PURELL® becomes the official hand sanitiser across the resort for daily use by guests and cast members. Since the first reopening of Disneyland Paris in 2020, almost 2,000 PURELL hand sanitising dispensers and stands have been installed, helping to protect guests and enabling them to enjoy the magic of Disney with additional peace of mind. Dermatologically tested, PURELL Advanced Hygienic Hand Rub’s scientifically advanced formulation has been proven to maintain skin health, whilst killing 99.99% of the most common germs that may be harmful.


GOJO Industries-Europe Ltd joins Disneyland® Paris as its hand sanitiser partner.

Many PURELL products provided at the resort are manufactured locally, at GOJO Industries-Europe Ltd facility in Croissy-Beaubourg, 20 kilometres away from Disneyland Paris. Erik Zimmer, General Manager of GOJO Industries-Europe, comments, ‘Our alliance is a perfect match – after all, experiencing the magic of Disneyland involves ensuring staff and visitors are safe and happy.’ ‘Protective and pleasant to use, PURELL products have been trusted for decades to care for skin and eliminate germs safely and effectively.’ ‘We are proud to supply a quality product, which enables everyone at Disneyland Paris to have fun with confidence.’ ‘All of us at Disneyland Paris are excited to see our guests back at the resort soon,’ said Laure Albouy, Vice

President for Business Strategy and Integration at Disneyland Paris. ‘The health and safety of our Cast Members and Guests remain our top priority, and our decision to make PURELL handsanitisers widely available throughout our resort is an integral part of this continued commitment.’ The addition of PURELL hand sanitisers is one of the numerous measures Disneyland Paris has taken to promote health and safety, including a limited number of entries to its Parks each day to ensure physical distancing and enhanced cleaning measures. All visitors aged 6 years and over, Cast Members and service providers are also required to wear a mask. For more information, call +44 (0)1908 588444, email or visit

Ava Security Hospitality Sector Security Management Report

New Hospitality Sector Video Security Trends Report by Ava Security provides detailed insight into how video monitoring systems are being adapted to support COVID Safety

The use of behavioural analytics to augment video security systems will enjoy a boost in adoption as restaurants look to use them to monitor adherence with one-way systems and mask-wearing before sitting down at their assigned tables. Today, 24% of hotels have behavioural analytics in use but a further 30% plan to adopt it in the next 12 months. Noise or audio analytics is also set to be deployed more extensively in restaurants. Today, 22% use some audio analytics to pick up breaking glass, screaming and other pre-defined sounds. However, a further quarter (26%) of hospitality sector respondents anticipated deploying this in the next 12 months.

Appetite for IT Cloud migration extends to VSaaS demand A quarter (24%) of the sector recorded receipt of additional budget to accelerate the migration of more IT applications into the Cloud. Linked to this, 22% of restaurant group’s security decision-makers were already actively considering ‘moving to a cloud-based video surveillance system (sometimes called VSaaS).’

Restaurant and other hospitality sector organisations’ existing video monitoring systems are already being used in 40% of UK, US, Sweden and Norway-based restaurants to help ensure proper procedures are being followed to reduce the risk of COVID-19 transmission. This was just one finding uncovered in the 11-page Ava Security Hospitality Sector Video Security Trends Report 2021, published this month.

New COVID Safe requirements accelerate adoption of video analytics Restaurants have been turning to video analytics to help reduce the risk of COVID-19 transmission as numbers of bookings rise now lockdown is being eased. Nearly a quarter (24%) of the sector’s decision-makers were already using their existing video systems for people counting, including room occupancy level monitoring. A further 26% planned to deploy this capability within the next 12 months. Nearly a quarter (24%) had already configured their video security systems to report people density levels in reception areas, bars and other areas where guests are likely to congregate. An additional 30% said they were planning to add this capability over the next 12 months.

Over half (52%) considered VSaaS adoption ‘Net High Priority’ (either High Priority or Somewhat a Priority). A further 22% were actively considering upgrading from an existing analogue-based CCTV system to an IP video system. A further 16% planned to purchase new security cameras to gain access to additional video analytics capabilities.

Making hotels COVID Safe has accelerated video system improvements The Ava Security Hospitality Sector Video Security Trends Report 2021 provides a wealth of data and insight linked to how Operations, Facilities Management, Security and IT directors and managers within hotels, restaurant groups and other hospitality venues in the US, Norway, Sweden and the UK, are adapting their video security systems in the wake of the pandemic. Vegard Aas, Head of Online Business at Ava Security, commented: “Despite the severe reduction of bookings over the last year with many pivoting to take-away only services, restaurant groups have continued to find new money for improving video security systems as part of a suite of process and system changes which they are green-lighting to reassure potential guests of their restaurants’ COVID safety readiness.” You can download the full report free by going here PAGE




The Virginia BBQ In A Box Catoctin Creek Distillery in Virginia has partnered with Tom Hixson of Smithfield who has chosen the best American-style meat cuts, Brixton’s Lazy Scientist has created three limited edition rye-based hot sauces with Catoctin’s master distiller and the box also includes full preparation guide from Tom Hixson, recipes for authentic Virginian sides and cocktails, a Spotify playlist, instructions for Cornhole (a traditional Virginia garden game) and more…

Order online click here - Price £110.00

The Virginia BBQ In A Box is not just a unique and fun gift but it is also incredible value priced at just £110 (including delivery) for nearly 5kg of meat, as well as a full-size bottle of rye, sauces and added extras, comfortably serving six people. Tom Hixson is also offering £10 off first orders (over £50) via newsletter sign-up. It is available now for pre-order online with delivery on June 17th and 18th ahead of Father’s Day on the 22nd.

What’s Included • Wexford Valley Tomahawk Steak (0.9kg)

• Boneless BBQ Beef Rib Fingers (0.8kg)

• Full Rack USDA St Louis Pork Ribs (1.5kg)

• Whole Free Range Label Anglais Chicken (1.6kg)

• A bottle of Virginia’s awardwinning Catoctin Creek Roundstone Rye (70cl)

Three limited edition The Lazy Scientist X Catoctin Creek Ranger’s Hot Sauces (3 x 100ml)

• Ranger’s Revenge (hot) • Grandpa’s Tabacky (smokey spicy)

• Virginia Hayride Hot Sauce (sweet spicy)

Plus • Your Guide To Creating Your Virginia BBQ

The guide contains full preparation and cooking notes from Tom Hixson, Scott Harris’ Virginia Dry Rub recipe, Catoctin Creek Old Fashioned recipe, recommendations and recipes for classic Virginia sides (fried okra, smokey tip bbq beans, potato salad and hush puppies), how to play the traditional Viriginia game Cornhole and a link to a curated Catoctin Creek Spotify playlist.


Former Footballer David MacKinnon Appointed MD at ZLX Ltd to provide Business Support to the Hospitality Sector Glasgow born David MacKinnon - the gritty defender who played for Glasgow Rangers, Arsenal, Kilmarnock and Partick Thistle, has been appointed Managing Director at ZLX Business Services with a brief to provide business support to the hospitality industry. Since hanging up his boots, MacKinnon forged an illustrious business career in hospitality initially in licensed retailing at Bass PLC where he developed an expertise across all aspects of the licensed trade across food, drink and venues. During his 12 years at the company, he was involved in the roll out and development of several high street brands including O’Neills, All Bar One, and J&R Tennent - the first airside pub and restaurant at Glasgow Airport. With his reputation growing, MacKinnon was head hunted to become Operations Director and shareholder at Scotland’s largest independent licensed retailer - Pub. com, formerly Eagle Taverns, which had a portfolio of 45 pubs, hotels and nightclubs. During his tenure, MacKinnon was responsible for the improved performance and profitability of the company which led to a successful sale to Pubmaster in 2002. MacKinnon first consulted for fast growing company ZLXleaders in government backed research and development tax claims, during the pandemic when CEO Stephen McCallion identified in him a dynamic and experienced business expert who could take the company to the next level.

MacKinnon explains: “Although Research and development returns sound rather mundane after the excitement and passion of football and the hospitality sector, in practice the ZLX business model guides business owners or senior executives around the little understood and underutilised government scheme set up to encourage innovation and business developments that can lead to growth. Over the last 18 months in particular, this has proven to be a lifeline to the hospitality and events sector who, through ZLX, have gained sizable cash returns through successful R&D claims. As the industry comes out of the incredible pressures experienced through Covid, I’m sure many more will benefit. “The sixteen years I spent in the hospitality industry were some of the happiest of my career. It is made up of good people with real passion, the same passion that you experience in football. “In my new role as MD of ZLX I will be able to help more businesses in a sector that I not only care very much about but also is vital to the wellbeing of our economy.” Stephen McCallion added: “We are delighted to have David on board. His expertise will be invaluable in showing the hospitality sector how R&D can play a major role in its business planning and success.” ZLX has recently moved into a new Glasgow Head Office and will shortly be opening a second office in London, which MacKinnon will oversee. For more information visit the ZLX website - PAGE



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