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Eat. Drink. Sleep July 2015

The season never ends on With every ball from The Ashes, every Formula 1速 race live and so much more live sport this summer, no-one else comes close.

Revenue through Service Install a Mobile Phone Charging Station at your venues and outlets - Increased footfall and an option to charge for a charge!

The above are just a few examples of our new exciting range of mobile phone charging stations.

Each station is fully equipped and fitted out. Simply connect it to a power outlet and it's ready to be used. Intended for use in managed locations; in the cloakroom, behind the bar and wherever staff can look after it. A range of coin & card operated stations is also available for public areas. Hang it on the wall, put it on a counter top. Supplied with charging connectors that fit over 90% of mobile phones sold over the last 2 years. Comprehensive range of informative stickers for doors, windows and walls included. Estimated ‘Return On Investment’ around 2 months. Life span ten years minimum. Future proof with upgradeable charging devices. ChargePhone Bradley House, Locks Hill, Rochford, Essex SS41BB, United Kingdom. T: +44 (0) 1702 549100 F: +44 (0) 1702 543080 E:

able ts avail Cabine ent sizes. r in diffe lack or Red, B steel. in d e li Supp wder coated po le White availab olours est. c l a n Additio special requ on e Pin cod Key or ks. loc

ChargePhone is part of Q-Systems

Contact Us For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below: Publication Manager

Matthew Taylor 01843 448443

Publishing Director

Tony Little 01843 448443


Anthony Field

Eat. Drink. Sleep July 2015 4 Restaurant News 5 Bar News 6 Hotel News 16 Hospitality Tech 28 Summer Drinks To find out more visit our website:


Restaurant News

Michelin chefs join forces to tackle skills shortages in ethnic restaurants With stricter immigration rules leaving the Asian-orientated casual dining sector increasingly hampered by a shortage of specialist chefs , Cobra Beer has invited some of the industry’s top names to share their expertise around the country. Those taking part include Alfred Prasad (former executive chef at the Tamarind Collection), Vivek Singh (executive chef at the Cinnamon Collection), Cyrus Todiwala OBE DL (chef proprietor of Café Spice Namasté), Mehernosh Mody (executive chef at La Porte des Indes), Vineet Bhatia (Vineet Rosi), and Atul Kochhar (Benares). Over the next few months the chefs will be sharing their expertise with hundreds of their contemporaries nationwide, focusing on core skills

such as understanding ingredients and suppliers, the fundamentals of cooking, menu planning, kitchen organization, and communication skills. Over 250 restaurants have already signed up to the initiative, which was successfully trialled by Alfred Prasad in select restaurants in and around London earlier this year. Lord Bilimoria, founder of Cobra Beer, said: “We know from speaking with many ethnic restaurants that there is a real shortage of skilled chefs in Britain, due in part to our rigid immigration laws, which is why we decided to coordinate a national skills-sharing initiative. “With the support of some of Britain’s most distinguished restaurateurs, we hope to equip chefs up and down

the country with vital knowledge and confidence to produce the highest quality, delicious food that the British people love.” Changes in immigration rules made under the former coalition government have barred all but the most senior foreign chefs from entering the UK. Work permits are only given to those classified as ‘highly skilled, earning around £30,000 a year and that speak English. Skills shortages across the industry continued to worsen this year , with businesses struggling to fill nearly half of all chef vacancies. According to a report by VisitEngland, the lack of skilled chefs could limit the growth of ‘foodie’ tourism in the UK and halt future economic growth in the sector.

New Modern Pantry to open in July Chef-restaurateur Anna Hansen is set to open her second Modern Pantry restaurant in early July this year.

and the menu will feature bold flavours, colourful ingredients, and herbs and spices from around the world.

Hansen, who opened the original Modern Pantry in 2008 in Clerkenwell, London, will open the new venture on the corner of Finsbury Square in the City.

The Modern Pantry Finsbury Square will be open from 7am for breakfast followed by lunch and dinner, while the tapas bar will open daily at 11am and stay open until 11pm. The 18-seater white oak bar has a menu comprising charcuterie (the Modern Pantry’s liquorice, soy and cardamom cured beef fillet and a selection from Cobble Lane), oysters (Colchester Rock, Fine de Claire), cheeses (11-month-old Manchego and Picos de Europa) and bar snacks (quinoa, caraway & sumac lavosh; pickled garlic, Iranian lime & herb marinated olives; salted liquorice macadamias; baharat pecans; amchur puffed wild rice; candied fennel).

Housed in a Georgian building, the tapas bar, restaurant and private dining room sit on the ground floor. New York hospitality design company AvroKo has looked not only to Hansen’s Danish background but also to the classic styles of mid-century Scandinavian design for inspiration. Materials such as bent plywood, teak and oak work alongside graphic tiles and ironwork. Lighting fixtures will be made from blown glass, with milk jug-shaped lanterns in the dining room. Dark blue and off-white hues will colour the restaurant, all inspired by the Flora Danica - an atlas of indigenous Danish plants in the late 18th and early 19th centuries. Head chef will be Rob McLeary, who has worked with Hansen since 2008,


Typical dishes in the restaurant will include: a salad of golden beetroot, broad bean, mange tout, quinoa, toasted buckwheat & pickled gooseberry, shaoxing, verjus and Argan oil dressing; confit duck leg, anise marinated black fig, pickled pink onion & grilled endive, black cumin & liquorice dressing, olive

& macadamia crumb; squid ink battered Cornish cod, date, coriander & white poppy seed besan chips, seaweed relish, brown crab mayonnaise. Hansen said: “The Modern Pantry Clerkenwell is in its seventh year now so developing the Modern Pantry Finsbury Square has been hugely exciting. I have been involved in every aspect, which has been great fun and although the space looks different to Clerkenwell, it will feel very similar - relaxed and friendly with lots of tasty food and great sherrys, wines and cocktails. The tapas bar will be a really fun place to just drop in for a tipple and snack, or to stay all day and eat your way through the menu.”

CGA stats for 2014 show that a pint of craft beer commands an extra 75-90p, and that the ‘craft’ sector grew by 34% in 2014. From these shores, new additions include Korev, St Austell’s first lager, fashioned in the helles style, Fuller’s zestily-hopped lager Frontier, and Twin Peaks from Thornbridge, a zingy pale ale inspired and infused with Sierra Nevada know-how. From further afield, choose

between a can of fragrant ‘hopstruck pilsner’ Bee from Backyard Brewery in Sweden, the Belgian Trappist classic, Westmalle Dubbel, with its banana notes swathed in mild and dark chocolate, or head across the pond to Boulevard Brewing Company for its Tank 7 Farmhouse Ale, an American hopladen variation on a traditional Belgian-style farmhouse ale.

July 2015

Carlsberg’s Crafted portfolio of beers has grown by over a third, with the addition of an array of distinctive beers from both British and global breweries.

Do arm yourself and your team with the seriously helpful Crafted Handbook. With accessible info on styles, serves and food matching tips, there are also words from leading beer writer Pete Brown and the 2014 Beer Sommelier of the Year, Jane Peyton.

Carling Cider offers ontrade support in £5.4m campaign Molson Coors will offer on-trade support as part of a £5.4m campaign to promote Carling British Cider. The brand has added 2,300 on-trade distribution points this year and recorded MAT growth of 71% across on and off-trade. Molson Coors’ above the line media campaign will include TV, outdoor and digital advertising, supported by a 12 week ‘experiential’ campaign, with on-trade support aiming to trial the product and increase distribution. Jim Shearer, brand director, Carling at Molson Coors UK, said: “We are committed to exciting drinkers in the mainstream cider category with the Carling British Cider range. “When launching the brand we focused on developing a high quality liquid – with one of the highest juice contents in the industry – and have seen multiple award wins from both consumers and the wider industry.” Carling British Cider Apple received its second gold at the International Brewery Awards at the beginning of the year and was named Product of the Year (POY) 2015 following votes from more than 10,000 UK households. “Through our investment in a new media campaign, we hope to engage and delight our loyal drinkers, create awareness with new audiences and drive incremental growth in the category,” Mr Shearer added.


Carlsberg gets more crafty

Bar News

Gas Carey Hanlon is Martin Miller’s City Champion The City of London might not be the first destination for cocktail drinking in London, but there’s certainly no shortage of bartending talent in the area, something that Martin Miller’s Gin confirmed yesterday with its City Cocktail Champion Competition. Carey Hanlon (pictured) of Merchant House made the day’s winning drink, using Martin Miller’s Gin, cucumberinfused vermouth and a homemade dill, star anise and black pepper tincture. Called Erik’s Elixir, it hinted at Martin Miller’s Icelandic origins by paying homage to Viking king Erik the Red – Hanlon said she wanted to ‘celebrate the mystical nature of Iceland’ in her drink. The Alchemist’s Shane Dobson took second place with Aunt Marie’s Potpourri Tea, which used a homemade orange and rosewater tonic and dry ice for added spectacle. Joint third place went to City Social’s Edoardo Arcesi and Oblix’s Dmitrij Markovskij. Held at 1 Lombard Street, the competition only involved bars situated in the Square Mile, with plans to have more heats in other areas of London and the UK before a national final.



Hotel News

Hawkstone Park hotel on the market for £6m Hawkstone Park hotel & golf club in Shrewsbury, Shropshire, has been placed on the market for offers in excess of £6m. The 66-bedroom hotel is set in 400 acres of grounds which includes two 18-hole championship golf courses, a six-hole academy golf course and a famous tourist attraction, The Follies, a woodland parkland which attracts more than 30,000 visitors per year. The hotel also features conference facilities, boosting its attraction as a venue for weddings and corporate golf days. Gavin Wright, director at Christie & Co’s Birmingham office, who is handling the sale, said that he believes an opportunity exists to further enhance Hawkstone Park’s profile as a leisure resort through the development of a

new spa and leisure facility. He said: “Hawkstone Park has a number of outbuildings and houses within its grounds which offer potential purchasers a range of development, sale or asset management opportunities to further enhance the business, such

as the development of a new spa facility. “This property presents an opportunity to become part of a hotel group or private ownership and build on its long standing reputation as a leading golf hotel.”

Monkbar Hotel retains ‘Gold Standard’ in Green Business Tourism Awards The Best Western Monkbar Hotel in York has retained the prestigious green business tourism award, for its second time.

to the hotel after auditors praised it for “a number of good sustainable practices and providing excellent green information for guests”.

The accolade was awarded by the Green Business Tourism Scheme, which is run by Green Tourism. Businesses which meet its standard receive a bronze, silver or gold certificate based on their levels of sustainability.

In particular the judges singled out the hotels “very comprehensive” green action plan, its innovative Waste2-Water filtrations system and its relationship with suppliers and a local cycle hire business to promote the use of low carbon transport.

The gold award – which recognises the hotel’s continuing commitment to building “sustainability into the heart of its operations” – was awarded

Graham Usher, general manager of the hotel, said: “This is a fantastic achievement for all of the team at the

hotel, I’m incredibly proud that we have retained our gold award. “Our ongoing commitment to increasing the sustainability of the hotel is something we pride ourselves on at the Monkbar and every member of staff plays a role in helping us to reduce our environmental impact – it’s ingrained in everything we do.”

Registration live for Independent Hotel Show 2015 The Independent Hotel Show, returning to Olympia West, London on 20 and 21 October, is now open for registration. The only UK hotel show dedicated to the boutique, luxury and independent hotel sector, #IHS15 promises stunning new feature areas, an exhaustive list of industry experts, business seminars, think tanks and key note sessions, as well as a feast of ideas, inspiration and insight for anyone involved in the sector. The Innovation Stage (sponsored by CLEAN and the UKHA) and The Business Theatre, will feature a stellar line up of industry experts and hotel entrepreneurs delivering free-to-attend


seminars and panel discussions over the two days. Tackling some of the hottest topics in the sector, expect to find out more about the trends and future forecasts of the independent hotel market, learn first-hand how industry leaders have succeeded in the business and discover the latest in marketing, business and food and beverage techniques. New to 2015 will be the Independent Think Tank, a smaller, more in-depth gathering of industry professionals debating the hard hitting issues affecting today’s independent hotelier and a re-formatted and expanded Destination Spa area, where visitors

can soak up the latest in luxury spa and bathroom design. . The show will also feature the celebrated Independent Hotelier of the Year and Outstanding New Hotel of the Year Awards, which include hoteliers and entrepreneurs, such as Robin Hutson of Lime Wood Group and Home Grown Hotels and Kit and Tim Kemp of Firmdale Hotels, in its hall of fame. Commenting on the exciting line-up for 2015, Miranda Martin, Event Manager at Independent Hotel Show says: For more information on the Independent Hotel Show 2015 and to register free to attend visit the website.

The season never ends on With every ball from The Ashes, every Formula 1速 race live and so much more live sport this summer, no-one else comes close.

Also, the football season starts earlier from 8 August 2015. Only Sky Sports brings you


more Barclays Premier League matches than anyone else

Sky Bet Championship

Capital One Cup Barclays Premier League


live Barclays Premier League matches


live Sky Bet Football League matches

Plus live action from the 2016 European Qualifiers, Capital One Cup, Scottish Premiership, Scottish Cup and Johnstone’s Paint Trophy.

Bring the summer’s best sport to your venue

Call 08442 411 643 The F1 Logo, F1, Formula 1, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX and related marks are trade marks of Formula One Licensing BV, a Formula One group company. All rights reserved. Number of league games quoted is total shown on Sky Sports from 2014/2015 season as a whole. Scheduling may be subject to change. Terms apply. Calls to Sky cost up to 5.1p per minute (plus 15.97p connection fee) for BT customers. Calls from other providers may vary. Sky Sports comparison: Comparison against other broadcasters live UK sports rights from Feb 2015 to June 2015 Correct at time of supply: 12.06.2015


In a recent FT article, Peter Harden, joint editor of Harden’s Guide, said that London saw a record number of openings, with 148 new restaurants in 2014 and only 47 closures, the highest net figure since 2006. By adopting and adapting the trends out there, restaurant owners will be able to take advantage of this boom and to entice the increasingly savvy customers through their doors. We are seeing technology become a far larger player of this new exuberance in the food and drink industry. Following the success of the Uber taxi app, venture capitalists are now bolstering startups that aim to bring about similar changes to how, and where, people eat out. We will increasingly see partnerships with restaurants to hold back tables to be sold via an app. Thanks to a huge rise in enthusiasm for cooking shows, a generation of “foodies” has emerged, who love to watch food being prepared. This is something we were quick to include when we brought Kamps Bakery to the UK, with eating areas giving patrons the opportunity to sit and observe the bakers preparing breads and German pastries. While not every restaurant can cater for the “theater” of live preparation of food, they can appease the appetites of savvy diners, by being transparent about how their food is sourced and prepared. In addition, we are seeing more and more getting back to basics and sourcing much of their food locally, in an effort to support the local community and the demands of their diners. The localisation trend also no longer pertains just to the foods on offer, but also the interior look and feel of restaurants themselves. By incorporating elements of a “host” community into an interior environment, it instantly makes the space more engaging and relevant - with a local story to tell. We have worked with clients such as Starbucks, who has been quick to respond to this, with a move away from the same “cookie cutter” mould, differentiating itself from the rest with new products and store designs and making quite sure that its stores will no longer all be the same. We are also seeing a greater move towards flexibility, with restaurants offering all-day dining. Getting the interior design right, focussing on how the space is laid out and how it works and paying due consideration to lighting, helps to transcend the time of day and be welcoming at all times, with suitable levels of comfort to reflect this. For more information about rpa:group and how we can help, visit


Fresh ideas for UK restaurants

0844 249 2327

Planning profit into bars for over twenty years




July 2015







July 2015



Being regular visitors to The Corner House in Minster, we are overjoyed to confirm their position as Kent Restaurant of the Year, voted for by the clientele of Kent. Having only opened in 2013 by Head Chef, Matt Sworder, they received the accolade at The Taste of Kent Awards ceremony on the 12th March 2015. There are many reasons as to why this quaint, 50 cover restaurant has won over diners but the main are; Locally sourced produce, regular changing seasonal menu, attentive staff, a relaxed setting and most of all, beautifully prepared and well thought out dishes. There are the ever present classics on the menu such as the Chicken Liver Parfait, with a port jelly head and toasted homemade bread, The Steak & Triple Cooked Chips and the homemade Ice Cream selections (including our favourite - Brown Bread), which sit alongside the seasonal dishes such as The Corner House BBQ – ready for summer with Sausages, Steaks & Garlic & Thyme Kebabs to share, or a flower pot full of delicious asparagus, radishes, runner beans and carrots with a creamy aioli. The bar easily caters for the wine drinker, the beer fan and the designated driver, with traditional soft drinks as well as a good sized list of Cocktails and Mocktails for the younger diner. Alfresco dining is an option with a courtyard away from any main roads, to keep your evening private and peaceful. There are also rooms for hire so you can take a night cap with you and relax after your meal. Ample parking is provided in the quiet setting of Minster Village. With the school theme running through the venue from the exercise book menus to the canteen style bowls for the desserts, we would certainly award an A* for Matt and his team.


The Corner House Ice cream is always a big

hit with our guests and this recipe shows it’s so easy to make and well worth a bit of extra effort. I suggest making a big batch of it and keeping it in the freezer as I think you will want to go back for more. What makes this recipe special is it allows you to be creative and you don’t need to use an ice cream machine either! At The Corner House we make our own brown bread ice cream, honeycomb, vanilla and Tonka bean. This recipe gives you the base mix and from there you can take it in whichever direction you wish. You can soak raisins in rum, add crunchie chocolate bar pieces, cut up your chocolate bar of choice or simply add a vanilla pod. So without further delay here it is!


Ingredients: 8 eggs 400g sugar 1 litre whipping cream Method: 1. Whip the cream to soft peaks and set aside 2. Whip the eggs and sugar so it has doubled in volume to the ribbon stage then fold through the cream 3. Now you have your base mix 4. Be Creative!!!

To book please contact the team on 01843 823000 or visit for more information.

Eat. Drink. Sleep July 2015

Hospitality Technology

Owners of The Rosscourt , a popular bed and breakfast, situated just six minutes away from Boscombe seafront, have recently obtained invaluable customer data by providing free WiFi to their guests through Vizz WiFi. Peter and Debbie, The Rosscourt's owners of sixteen years, gained Vizz WiFi just three months ago in February 2015, having heard about the service through referrals from a local business associate. Debbie, who was already using MailChimp to send and measure emails and responses, decided to use Vizz WiFi which enables The Rosscourt to proactively collect more comprehensive data from their customers. Their desirably located, eight-bedroom B&B first chose to provide customers with free Wifi considering the competitive advantage it would give when customers considered the accommodation, however, they did not anticipate the great return it would give them as a business. Thanks to Vizz WiFi, Debbie and Peter have gained greater marketing accuracy as the system has allowed the B&B to finding out more about their customers through collecting accurate and specialist customer data, enabling them to specifically target their offers.

infinitely more valuable marketing data than a simple email address and password, the most common way (until now) to achieve login access. Debbie has also said: The service from John and Victor has been outstanding. “They're not only experts within their field, but fun in character and so easy to get on with; from talking me through the initial set-up, to suggesting ideas like the use of sending vouchers to our customer base. They have gone above and beyond what our initial contract covered, and we have built up a fantastic working relationship that will continue into the foreseeable future. I will certainly be spreading the word to other local businesses about the benefits of Vizz WiFi.

For more information, visit

Asked about Vizz WiFi, Debbie couldn't praise them enough when describing their communication ethos. "Along with detailed customer data, Vizz WiFi offered me tailored advice to suit my business needs, from thoughtful ‘Happy Birthday' messages, to promotional breakfast adverts on the splash page. They're not just there to answer technical concerns, but are genuinely concerned about how their service can successfully impact you as a business. They have been, without a doubt, one of the most fantastic businesses I've ever worked with. We have already benefitted greatly from Vizz WiFi's services. I would strongly recommend Vizz WiFi to the many other hotels locally, the advice and data they are able to provide through the WiFi service is incredible." Commenting on the service Vizz WiFi provides, Martin Regan, Managing Director of Vizz WiFi, has noted: "The attractiveness of the Vizz package lies in its simplicity for the customer, whilst offering a sophisticated data capture and marketing engine for the business offering the service." Debbie has learned that a majority of The Rosscourt's customers prefer the ‘form' entry to access the Wifi as opposed to using the Social Network sign up option through entering relevant credentials. However, both methods allow for an equally effective way for Debbie to access a range of data, which she is dedicated to analysing efficiently at the end of each working day. Debbie can therefore find out; who has visited them, their gender, where they're from, what they "like", who their "friends" are -



Hotel increases ability to profile customers through offering free WiFi.

July 2015

Hospitality Tech


Hospitality Tech

ZONAL STRIKES GOLD WITH TRAINING ACCREDITATION Zonal Retail Data Systems has been awarded the Gold Standard for its training provision by the Learning & Performance Institute (LPI).

Zonal’s team of 14 trainers, provide over 11,500 hours of classroom and onsite training courses every year. The company has also developed a suite of e-learning modules that are tailored to meet individual client requirements.

Zonal, which supplies the hospitality sector with integrated hospitality management solutions, has long been recognised as an LPI accredited training provider, with the Gold Standard (GSA) being the definitive mark of quality in Learning & Development.

Craig added: “An increasing number of hospitality and retail outlets are turning to e-learning as an effective training tool for employees who are often scattered in different locations and working different shift patterns.

Zonal’s head of learning & development and implementation, Craig Hamill, said: “Being awarded the GSA shows that as a company and team of learning and development professionals, Zonal is committed to high quality and process improvement in the provision of learning, development and training services. This gives our customers the confidence that we are adhering to best practice and operating to the highest possible industry standards as audited by the LPI.” Zonal delivers its core product training from its accredited Innovation Centre in Abingdon, where custom-designed training rooms have the capability of imitating various customer site configurations offering an interactive classroom style environment. Vic Wiseman, the LPI’s chief learning and performance consultant, said: “I have been working with Zonal over the last few years to reshape and up skill the learning and development team and the Training Centre environment. I am pleased to congratulate them on achieving Learning Provider Accreditation at the prestigious Gold Standard level (GSA). “The team has transformed the quality and effectiveness of its training through the adoption of the LPI’s Trainer Performance and Monitoring Assessment (TPMA) and annually submits itself and its services to external independent quality audit by the LPI. “This gives the team and Zonal confidence that its activities are properly focused on enhancing internal performance. This expertise is also carried across into its external training activities that are aimed at developing capability across the customer base.”


“Having developed such a broad range of certified training programmes, we have recently completed projects on behalf of John Lewis, M&B and Stonegate with extremely positive feedback.” Zonal Retail Data Systems is the leading provider of integrated hospitality management solutions to over 8,000 leisure and hospitality businesses across the UK. For over 35 years, the company has been working closely with clients to enhance the customer experience through market leading technology, experienced people and a partnership approach to business.

Your Success. Our Obsession 0800 131 3400


EPOS: Customer Driven Hospitality EPoS is both enabling and supporting an increasingly customer-driven hospitality industry. According to Kevin Coetzee, founder and CEO of EPoS solutions company TISSL, everything points to the value of


ith hotels becoming ever more popular as hosts for celebrity chef restaurateurs and the F & B function of the business being an increasingly

turning to technology to help grow this side of the business. Restaurateurs such as Bruno Loubet and The Zetter Hotel group are looking more and more at using a

dessert sales lifted by 20% when we recently trialled customers ordering and paying by smartphone. What’s clear too from taking the point-of-service to the table is that customers feel better served.

Managing promotions & boosting loyalty

into their PMS system over the EPoS modules that come with the PMS system itself. Kevin Coetzee reviews some of the tools hoteliers are using to make the most of their dining spaces.

A huge bonus is that these new mobile apps capture customer data, which can be fed back into CRM and used to drive promotions and loyalty programmes including issuing smartphone-redeemable vouchers. Clever businesses are certainly investing more in systems that help them get the most out of these extra business opportunities.

EPoS is now a must-have

Business visibility is critical

Technology is playing an increasingly important role in

Today’s EPoS solutions encompass a huge range of

without traditional EPoS. Especially in the casual dining sector, many establishments are moving beyond static point-of-sale operations to take advantage of one of the most important innovations of recent years - the advent of tablets and smartphones. Handhelds, tablets and smartphones can all be used for ordering and payment, with sales transactions seamlessly integrated with those of the business’s mainstream EPoS.

stock management, and it’s essential to have this scope and scale. Business intelligence is particularly critical, with a broad range of reports needed to allow management to drill down into individual venue performance or report group-wide. Reports have their role to play in fraud detection too; a good way of managing cash and stock shrinkage on site. And it all

Technology push, customer pull

What’s clear is that no hospitality business with an eye to the future can afford to be without a contemporary EPoS solution, both in its own right and as the hub for other technologies and mobile devices.

It’s hard to decide if we are witnessing technology push or customer pull, but what is clear is that change is taking place fast. Mobile EPoS solutions on handhelds, smartphones and iPads® are great tools for slick service, faster table-turn and upselling. Drinks and


THE WORLD’S BEST EPoS SYSTEM Mobility Enterprise Control Enterprise Reporting Loyalty Customer Engagement Digital Signage Mobile Payments Supported PMS include: Fidelio Springer-Miller Infor And more...

Not all EPoS is created EQUAL. TISSL is the five time winner of the prestigious Chefs’ Choice Award. TISSL’s award-winning hospitality software interfaces to major PMS packages plus we offer a ‘micro PMS’ product for boutique hotels. From world-class iconic hotels, three Michelin-starred restaurants, to family run establishments and chains, a TISSL EPoS solution is guaranteed to lift your efficiency, customer service, and profitability.

Find out what we can do for your business at

Court House Mill Court Wolverton Mill Milton Keynes MK12 5EU

+44 (0)1908 525800


LED Illuminated Menus and poster displays from Mid West Displays


LEDMenu Collection Ambient lighting, no problem, make your menu stand out. Its food for thought.

+44 (0)1743



EAT. DRINK. SLEEP July 2015 May

Hospitality Tech

Our ethos is in the name, YO stands for “Your Own”, therefore Your Own WiFi, Your Own Data, Your Own Analytics, etc. Not all providers are the same. Unlike many providers of WiFi solutions we at Yo Wireless have a single belief that we operate our services for YOU the customer. All data belongs to you and therefore we NEVER charge for enabling that data for your use. Of course, all data is subject to Data Protection legislation and you must use such information responsibly.

Loyalty & e-Loyalty Schemes Don’t have a loyalty scheme? We can do that by providing either physical (card based) or virtual via your customer relationship in conjunction with Your Own Wireless solution.

We are a global business, so whether you have 1 outlet in the UK or 3000 outlets in 70 countries, we are scalable to meet all needs and structures. We are experts in the area of Point of Sale, Solutions, Retail Operations and Hospitality having provided fully integrated technologies around the Globe to some of the largest household names during the past 30 years. With a combined 120years of experience in product design, manufacture and service solutions, we understand what it means to establish cost rationale for solutions in these sectors.

Proximity and Assisted Selling – Interact with customers throughout your venue by extending tablet access to information, choices and colour to the customer, and join up the PoS solution with the Cloud using our D2C technology and really deliver assistance in the sale process.

Location Specific Services – Utilising our Patent Pending YoBeacon© technology, larger venues can pin point the location of customers in relation to specific areas and take in context communications to a different level. Marketing teams will benefit from a complete customer Yo Wireless has the ability to design, install and maintain scenario singularly or on mass, including how in store advertising has Wireless LAN technology on a global basis, with 50 worldwide worked or in real time is working. partners and offices in Canada, USA, Holland, Spain, Norway, Taipei and Seoul. We provide as standard 24/7 helpdesk with Desk 2 Cloud/PoS – Working with our partner company, we can supply real and relevant engineering support. or integrate pre-existing PoS solutions, whether HQ oriented or Venue We are the best by design and experience for all your WiFi, Proximity, Analytics and Loyalty/Reward Solutions. In Combination with our sister company ONE Retail we can also service your PoS and D2C desires from a single terminal environment to multi-terminal, multi-venue HQ driven proposition, including cloud based hand held assisted selling tools.

by Venue to a full blown D2C operational environment at little cost. The days of just hospitality taking the terminal to the customer are gone and our solutions enable this for all businesses in a very cost effective manner without the unnecessary replacement of the pre-existing PoS solution.

What we do Wireless LAN – Design, Configure and Install/Maintain the infrastructure that enables WiFi connectivity Guest or Visitor Internet Access – Provide Quality of Service based Internet access to your customers/visitors with a look and feel that makes it Your Own Wireless. Visitor Analytics – Understanding your customer is vital, we provide layers of information at varying levels, but at the simple visitor level, you can establish how often customers visit, how long they stay, whether they visit other stores in your group, how much data they used and so on. This linked with a loyalty scheme can also provide purchasing information and can be linked with our Location Specific Solutions. For further information please contact: In Context Messaging – Communicate with your customer with relevance and extend loyalty based reward options. 01202 596 522

24 16


Hospitality Tech

Quantifying cost saving potentials for mobile room key deployments in the hotel industry This article provides facts and figures to understand and calculate potential cost savings for the hotel industry. Where are we with mobile room key deployments today? Smartphones have entered most businesses across regions and markets. In the hotel industry, smartphone usage started with loyalty apps. It was a welcomed device to reach out to guests, get closer to them and improve the overall experience for a stay. Whether browsing hotel photos, maps, city guides or making special requests for early check-in or a different pillow, apps entered the hotel market already and are used by guests today. Guest convenience, branding and potential cost savings are usually key drivers for the chain’s decisions towards their own app. With the introduction of hotel apps, chains continue their search for content and services to increase the usage of their apps. It was therefore no surprise that hotels started to look for mobile room key


deployments in order to enrich their apps. Receiving room keys directly onto smartphones allows guests to go straight to their room without queuing at the reception to check in. The necessity of searching the key card when accessing the elevator or the room would belong to the past. Mobile room keys are therefore recognized as a significant improvement for guest experience. To deploy room keys onto smartphones, smart watches etc., hotels need to align some of their existing systems and technologies: •

• •

Property management system must be able to process room reservations for remote check in procedures Hotel back-end system must be able to process and submit mobile key requests A new system is needed to execute

• • • •

over the air deployments of room keys Mobile app or existing loyalty app of the hotel needs to be able to receive a mobile room key and unlock a room Hotel lock needs to be able to process a Bluetooth Low Energy (BLE) command next to a regular key card

Usually, these steps are executed by the technology providers hotels are using today. This way, the actual integration for an individual hotel is fast and painless. Once the technology provider has integrated its back-end system with a mobile key delivery service and the chain has integrated a simple App SDK into their existing hotel app, any of the chain’s properties can start issuing mobile room keys, assuming that they have upgraded their room locks to BLE. Then, upgrading a property from RFID or magnetic stripe locks to BLE is only a matter of a few days. Large chains like Hilton and Starwood have officially announced their commitment towards mobile room keys and started to upgrade hotel after hotel. It is probably safe to say that all other chains are currently

What explains the massive demand for mobile hotel solutions? Besides branding possibilities through the hotel app and the improved guest experience, potential savings are significant and often encouraging the hotel to go for mobile solutions. Whereas everybody sees saving potentials, until now, no calculation model has been available to get a first impression about the possible saving aspects. To calculate the potential cost savings through a mobile room key system, major cost saving items need to be considered. Cost savings / benefits result out of... 1. 2. 3. 4.

less consumption of traditional room key cards increased direct bookings without any online travel agent involved staff savings at the reception additional room bookings thanks to improved guest experience

The benefit for an individual chain or hotel vary of course and depend on the hotel type. A luxury property with high average room costs and predominantly business guests can save more costs than a typical holiday hotel. How much money could hotel chains possibly save? To calculate the potential individual cost savings, LEGIC provides a free calculator. Interested parties can calculate their benefits (over three years) free of charge and anonymized. Please visit www.legic. com/hospitality/en.

Cost savings can be significant: a hotel chain with 10,000 rooms worldwide, an utilization of 70% and the assumption that only 15% of their guests would be using mobile keys in the first year could save around 1,2 million USD in the first year or 120 USD per lock and year. The annual lock saving costs will increase with the increased usage of mobile room keys. With a 20% usage in the following year and a 25% usage in the third year, cost savings would go up to 177 USD per lock in the second year and 258 USD in the third year. The LEGIC calculator also compares the cost savings for the use of alternative and more secure room key cards. Here the savings could be between 11 and 20 USD per lock and year. In a fairly conservative scenario, such a chain could save over 6 million USD in a three year period. Of course, there will also be investments for the hotels, which are not considered in the calculation, but once a hotel understands how much it will be a able to safe, it is evident how much it can afford to spend for a solution. In most cases, the hotel could break even in the first year. Using the LEGIC online calculator allows you to generate a PDF with your numbers and discuss the relevance and likelihood of achieving such results internally. What to consider when migrating towards mobile hotel solutions? We encourage hotels that decided towards a mobile solution to consider other potential cost savings and system improvements that go with their mobile enablement. Keep in mind that a Bluetooth enablement for your hotel locks means changing the lock or adding a module. In both cases, you have to get an engineer in front of the lock. In many

issues, you could possibly kill two birds with one stone and upgrade your lock with a reader that can read all Mifare cards (Classic, Plus and Desfire) and other key cards that could save you money. We recommend to keep the following topics in mind: 1. 2.

3. 4.

Make sure a mobile solution scales up to 10 thousands of properties for different chains. End-to-end security, a high availability design of the solution and professional hosting in a secure data center are typical key success factors. Easy upgrade of existing locks, e.g. magnetic stripe locks could be upgraded to BLE and RFID locks in one. Locks should not be restrained to only one technology. Hotels should be able to switch from a mifare card to another and save costs as well as improve security.

LEGIC’s role in the hotel industry LEGIC Identsystems Ltd is an independent organization that does not directly provide solutions to the hotels. We work together with over 250 partners in the contactless chip card industry. Some of these partners provide solutions to the hotel industry. Every day, millions of people use technology that is designed around LEGIC components, standards and services. Just like a chip set in a computer, these components are usually invisible to the end user. End customers like the hotels benefit from LEGIC solutions as they are interoperable, secure, highly flexible and simple to deploy. As a provider of standards, base technology (transponder chips and reader chips) and trusted services, LEGIC works closely with these partners enabling them to deliver best in class technology. Through the work of many partners, we gain industry expertise and market knowledge that was shared to some extent in this article. 27


testing mobile solutions and soon announce their go to market plans for mobile room keys. LEGIC on its own is currently involved in a number of proof of concepts, trials and roll outs with several major and medium chains. The mobile topic is dominating the hospitality industry and we see a constantly increasing demand.

July 2015

Hospitality Tech

Eat. Drink. Sleep July 2015

Summer Drinks


Courvosier Champagne Cocktail

July 2015

1 part Courvoisier VSOP 1 Demerara sugar cube 2 dashes of Angostura bitters Top up with Champagne


Summer Drinks

Soak the sugar cube in bitters and droip into a Champagne flute. Cover with Courvoisier VSOP and slowly top with Champagne

Parisian Rendezvous 2 parts Courvoisier VSOP Top up with ginger ale Lime wedge Build all ingredients in a highball glass over ice cubes

Courvosier Sidecar 2 parts Courvoisier VSOP 1/2 part lemon juice 1/5 part sugar syrup 1/2 part orange liqueur Place all ingredients in a cocktail shaker and shake hard for a short time. Strain into a chilled cocktail glass 29


Summer Drinks

Screwdriver Pour over ice and serve in a tumbler.

Ingredients: • • • •

2 parts Vodka 2 parts Orange juice 1 Orange slice 5 Ice cubes

Freddy Fudpucker Pour the tequila and galliano over the ice and top up with orange juice.

Ingredients: • • • •

3 parts Tequila 1 part Galliano top up Orange juice 1 Orange slice

Dr Pepper 3/4 Fill granity hi-ball or similar toughened glass with 1/4 pint of coke & 1/4 pint of lager. place empty glass next to glass with ingredients. rest shot glass with 1 measure of amaretto on edge of two glasses, knock shot glass into glass with other ingredients in. It will froth up knock back in one straight away. Can be done with multiple glasses in domino effect!

Ingredients: • 1 Amaretto Di Saronno® • 3 parts Cola • 3 parts Lager


Layer equal parts in the order given. This is the ONLY way to make a B-52

Ingredients: • Kahlua • Baileys® irish cream • Grand marnier

Strawberry Daiquiri Pour the rum, crème de fraises, lemon juice, strawberries and ice into a blender and process at slow speed for 5 seconds, then at high speed for 20 seconds. Pour into a chilled glass.

Ingredients: • • • • •

1 part White rum 1/2 part Crème de fraises 1/2 part Lemon juice Ice (crushed) 4 Strawberries

Fuzzy Shark Add Peach schnapps, orange juice, and 1 cup of crushed ice into blender. Blend until smooth. pour into glass to with blue curacao. Do not stir.

Ingredients: • 1/2 oz Blue curaçao • 1 1/2 oz Peach schnapps • 4 oz Orange juice

Blue Hawaiian

Shake all the ingredients and pour into a goblet.

Ingredients: • • • •

1 part White rum 1 part Cream of coconut 1 part Blue curaçao 2 parts Pineapple juice




July 2015

Summer Drinks

Mai-Tai Shake well with ice. Strain into an old-fashioned glass 1/3 filled with ice. Garnish with cherry and pineapple wedge. Serve with a straw.

July 2015


Summer Drinks

Ingredients: • • • • • •

2 oz. White rum 1 oz. Triple sec 1/2 oz. Orgeat syrup 1/2 teaspoon Sugar 1/2 oz. Grenadine 1/2 oz. Lime juice

Erotica Fill a Collins glass almost full of ice cubes. Pour all ingredients into Collins glass. Stir well, garnish with an Orange slice and a Maraschino Cherry, and serve.

Ingredients: • • • •

1 oz. Gin 4 oz. Champagne 0.25 oz. Lemon juice 2 tsp. Sugar

Cuba Libre Pour the rum and lime juice over the ice. Top up with cola.



• • • • •

2 parts White rum top up Cola 1/2 part Lime juice 5 Ice cubes 1 Lime rind


Summer Drinks

Fire In The Sky Mix Orange Juice and Cola then add grenadine to flavor. Three parts Cola, one part Orange Juice. Garnish with Orange and Cherry.

Ingredients: • 1 shot Cherry • 1 shot Cola • 1 shot Orange

Bad Habit

Build in a lowball glass.

Ingredients: • 1 part Vodka • 1 part Peach schnapps


Rhubarb-a-Rita Ingredients: • 25ml lime juice • 25ml Funkin Rhubarb Syrup • 50ml Tequila

July 2015


Summer Drinks

Method: Add all ingredients to a shaker and add cubed ice. Shake and strain into an ice filled rocks glass and garnish with a lime wheel.

Summer Cocktails Funkin Earl Grey Fizz Ingredients: • • • •

20 ml Funkin Earl Grey Syrup 20 ml Funkin Pure Pour Lemon 20 ml Gin 80 ml Prosecco

Method: Shake ingredients, strain into a flute glass and top with Prosecco.

Miami Vice Ingredients:

• 50 ml rum (white) • 50 ml Funkin Piña Co • 50 ml Funkin Strawb Method:

Blend together the ingr scoop of ice. Pour into a and garnish with a pine skewered with Marcian pineapple leaves.


olada berry Daiquiri

redients with a a hurricane glass eapple wedge no cherries and

Blighty Mojito Ingredients:

July 2015

• 100ml Funkin Mojito mixer • 50ml Gin • 2 slices of cucumber


Summer Drinks

Method: Stir and serve in a highball glass. Garnish with mint.

Brazilian Wine spritzer Ingredients: • 100ml part Funkin Brazilian • 100ml part Rose • A dash of soda Method: Pour and serve in a red wine glass. Garnish with an orange slice.



Summer Drinks As consumers continue to become more educated in their drink choices, standard drinks are no longer their preference, with fruiter and more refreshing options shaping this summer’s trend.

promoting mixed drinks with engaging POS.

Teichenné Schnapps, which has 15 fruity variations has seen a significant year on year growth of 36%* and is becoming the number one bartender’s choice the perfect mix in any new cocktail or pitcher for the summer party vibe.

Both Corky’s and Teichenné are enormously adaptable with both working across shots, shooters, sharedserves and cocktails. Both liqueurs also work well with our specialist developed recipes designed to be created with ease for bars, pubs and clubs to capitalise on the emerging drinking trends.

The upsurge for new drink and serve experiences works well with our ‘Build Your Own Cocktail’ promotion. This enables consumers to personalise their own cocktails by choosing any mixer, exclusive to the supplier, to pair with two of the Teichenné Schnapps flavours and hand this to the bartender. By using the Teichenné promotion, licensees can take cocktail inspiration directly from their customers whilst

Alongside the Teichenné range is Corky’s liqueur which also brings a versatile alcoholic mix with eight distinctive flavours. This includes Mango Glitter, which proved immensely popular after its launch in 2013 and a new Raspberry Glitter flavour which has just been unveiled to add to the range.

Versatility is key and research confirms that 55%** of consumers switch to different drinks throughout the night. RTDs for example, VK make an excellent variant to stock this summer. Kick Start Energy drink is an ideal combination for any

energy-fuelled cocktail and base for non-alcoholic drinks during the high energy party season. We provide a great quality range of POS so that we can provide support for the brands in bars, including branded shot glasses, bar runners, cocktail recipes and cups.

Cocktail idea: Rum Bongo (developed by Vodka Revolution) includes Bacardi Superior rum with Teichenné Schnapps Coconut, Grenadine and passion fruit served over ice with a splash of Pineapple juice is a perfect mix for a Caribbean twist this Summer.

Pitcher idea: El Diablo Sangria: Teichenne Raspberry, Spanish Red Wine, Lemonade, Strawberry Puree and Orange juice


July 2015

Athletic performance can decline with a very small amount of dehydration - losing just 2% of your body weight in fluid can decrease performance by up to 25%.


Summer Drinks

Whether you’re an elite athlete or an amateur enthusiast, drinking water during exercise is absolutely essential if you want to get the most out of your workout . Most turn to sports drinks for re-hydration, however the majority are packed with sugar and hidden calories which may hinder progress and achievement rather than aiding sporting goals. Enter the new, mineral-rich drink from the U.S. – Blk. Don’t be put off by it’s colour, this is where the magic lies! (bee. el. kay) blk. is the first ever fulvic-enhanced, all natural mineral water. Blk. is the result of Canadian spring water being infused with fulvic minerals. There is no colouring, dye or additives, Blk 100% natural! The fulvic minerals that blk. use to infuse with spring water are black in colour so naturally change the colour of the water. How does it work - Fulvic Acid, Cellular Health and Hydration. Fulvic acid helps water enter cells at a faster rate, leading to balanced hydration and mineral levels. Its unique balance of chelated minerals helps fulvic acid enter cells quickly and increases enzyme activity. Consuming fulvic acid helps support proper biochemical reactions and optimises cell response. The Fulvic mineral complex of blk. provides some of the most powerful electrolytes known to man, so blk is the only choice for fast, effective re-hydration on the go. Unlike other health drinks on the market, blk contains no carbs, calories, sugars or caffeine. This all natural drink contains an incredible 77 trace minerals from Boron, which aids concentration through to Zinc, Iron and Germanium, known for their immune system enhancing properties.



July 2015


Summer Drinks

exclusively to its on-trade offering

Cubanisto, the rum flavoured beer from AB InBev, has added a new sleek can to its range, building on the brand’s premium and innovative offering within the market and capitalising on the resurgence of the can across on-trade. Featuring a disruptive design with the brand’s logo taking centre stage, the new 330ml can is lighter, more durable and chills faster than its bottled counterparts . Available to order from mid-May from selected wholesalers, the format provides Cubanisto and on-trade retailers the opportunity to drive Cubanisto distribution by increasing stand-out in fridge. The new can also unlocks a variety of new social opportunities that reach Cubanisto’s target market. From outdoor bars, to festivals and nightclubs, the new can allows Cubanisto to feature where glass bottles are not always accepted. Convenience and practicality has led to the ergonomic design, allowing for easier stocking and more fridge space. The aluminium vessel also helps reduce exposure to both oxygen and light – two of the biggest problems for Beer and Cider stockists . Sunny Bhurji, Head of Trade Marketing at AB InBev, says, “Cubanisto’s new packaging format allows us to enter a new remit of events and night time occasions. The can’s attractive and disruptive design will help give Cubanisto a competitive edge on-shelf. The format will enable easy stocking for on-trade retailers, whilst providing a product that also chills faster. ” 38

July 2015

Daring to be Dierent


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How Quality of service isn’t the only thing to consider when running a social venue. introductions between people, and could be the reason why club and bar owners focus so much on their staff and ensuring that they give their customers the best possible experience. But first impressions don’t just come from people; surroundings and the environment can have a profound effect on how people view a venue in the future, and may even affect whether they return. If it’s not all about the service, then what do customers think about when they visit your social venue?

What annoys customers most? A study conducted by lighting and sound experts AVonics asked 750 people the question ‘What annoys you most on a night out?’ and found that the venue being too crowded was the top result with 49.3% of the votes. Inappropriate music levels came second with 20.5%, with wrong room temperature following close behind in third with 17.6%, and bad lighting gaining 10.7% of votes. All age groups questioned, including 18-24, 25-34 and 35-44 agreed that a crowded venue was the most off-putting factor. These statistics show that there are numerous other factors to think about when it comes to designing the layout of your new social venue. Whilst the quality of your service and staff is extremely important this, along with solutions to the problems mentioned above, will all combine to give your customers an incredibly enjoyable night out.

How can technology help? Social venues are constantly evolving to suit the needs of their customers and technology continues to develop alongside it. Thanks to these advancements, those designing a social venue are faced with numerous possibilities when it comes to making their space inviting, entertaining and, most of all, enjoyable. The first step is to think about the type of establishment you want your venue to be; is it a place where people can dance and have a good time with their friends, or is it somewhere people would prefer to chat amongst themselves? Both of these scenarios will mean that your venue has to adopt a completely different layout and style. With 20.5% of people surveyed saying they were annoyed by the level of music, the type of atmosphere you are trying to create should be high up on your list. For the former, a large dance floor area with room for live music would suit, whereas the latter would probably fit a background music system where people could listen to music but it was also quiet enough to encourage conversation.


Although it was not the option that gathered the largest number of votes, bad lighting still attracted 10.7% of people selecting it as their biggest annoyance on a night out. Clever use of lighting can make or break a venue and should be used cautiously. If you want to encourage your customers to sit, stay and chat with their friends, use bright clear lights over seating areas as these encourage people to get comfortable, and makes it easier for them to maintain eye-contact. If you’re trying to get the party going, then energetic lighting setups with plenty of colour are going to be the best to spur your customers onto their feet for a dance. As 49.3% of people surveyed stated that their biggest annoyance was a venue being too crowded, the layout of a room is something to seriously consider. Again, it all comes down to what kind of service you want to offer; if dancing is your business then seating should be kept to a minimum to ensure people are on their feet, whereas if you’re trying to encourage talking, plenty of well-spaced out tables and chairs with appropriate lighting will allow customers to enjoy a friendly conversation without feeling claustrophobic.

Atmosphere is everything Creating the perfect atmosphere in your venue is the best way to ensure that it is a success amongst your customers. Although they will remember whether the staff were rude or friendly, they are more likely to make a decision to return based on their surroundings. So rather than trying to have the best of both worlds with an area for loud music and dancing and a nearby section for talking, really think about your business goals and the types of customers you want to attract. Once you have that in mind, you can design the space around these goals; using smart lighting, sound equipment and seating arrangements to give your customers a night to remember.

41 July 2015



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Eat. Drink. Sleep July 2015

Essential Catering


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Rebuild the Kitchen Increasing demand for hotel kitchen efficiency has left chefs feeling the heat. Marco Parisi, senior product management and head of the Therma Competence Center, discusses Electrolux Professional’s robust modular cooking range that addresses this ever-present need.


tress is certainly no stranger to catering professionals in hectic hotel restaurants. Balancing multiple dishes in a limited space alongside a busy brigade of chefs is always going to be challenging. And, with most operators looking to reduce their energy consumption, there is a real requirement for novel technology that incorporates the desire to go green with a need for speed. Designed to serve the hospitality industry, Electrolux’s modular cooking range called thermaline is a response to frustrations the average chef will be more than familiar with. Dedicated to creating excellence since 1871, when the first stove production site was established in Switzerland, the company offers food service solutions that address the increasing global demand for efficiency in high-capacity kitchens. Awash with innovation: the Scandinavian philosophy of thoughtful design Electrolux has an impressive heritage; 140 years of highly productive Swiss manufacturing, and it tries to incorporate this illustrious past into its products. The organisation’s focus is on innovations that are thoughtfully designed and based on extensive consumer insight, to meet the needs of its customers. Its design and product development is said to be based on the Scandinavian philosophy of thoughtful design. Today, the new premium cooking range is a major focus for the organisation. Electrolux has recently announced the arrival of the thermaline Modular 80 & 90 – catering structures that connect the multiple applications of a busy kitchen. Wide open spaces: increased customisation for hotel chefs The various components of the thermaline Modular 80 & 90 are designed to provide flexible solutions to the market. Electrolux has noticed chefs tend to benefit from increased customisation in their work spaces. “Being able to customise all of the parts to match the personality of the chef is a huge benefit, especially since


each individual cooking element is highly innovative and offers ease of use,” says Marco Parisi, senior product management and head of the Therma Competence Center at Electrolux Professional. “Chefs can pick and choose the functions that will allow them to cook exactly how they’d like to, and help them develop a menu that reflects the style of cooking they want to bring to their customers.” Restaurant professionals can choose from three possible configurations for their cooking units – against the wall, back to back or island. They are also able to operate the devices from multiple control panels, and can adjust the solutions to two different body heights and depths. Sustainability is another core focus for the company, and its new products help hotel operators to reduce energy consumption in restaurant kitchens. Sustainability is another core focus for the company, and its new products help hotel operators to reduce energy consumption in restaurant kitchens. Features such as the Electrolux Professional Ecotop allow users to save up to 35%. And, accompanying patented flower-flame burners contribute significant savings by concentrating the heat on the bottom of the pan. But, that is not the only way the range can result in a more environmentally friendly kitchen. The company has recognised the benefits multipurpose cooking can bring to a chef irritated by a lack of food preparation surfaces. The product’s free-cooking top allows kitchen workers to use a range of pots and pans on the surface, and cook food directly on contact at the same time. Users have the opportunity to save energy and quickly recover maximum power with automatic stop and start devices. Built for the toughest kitchens: a premium modular cooking structure To guarantee a seamless alignment between all modular functions, the systems possess a unique Thermodul connective system. The internal stainless steel frame guarantees greater stability and longer life, as well as structural reliability in all its installation options. “The thermaline Modular 80 & 90 are modular cooking systems that any chef would be proud to have in their kitchen for years to come,” says Parisi. Electrolux Professional


Fitting Food Waste Management Into Your Kitchen Design Food waste management & disposal is a very important consideration when planning a kitchen and is often overlooked within project budgets. For over 100 years IMC, part of the Middleby Corporation, has held a reputation for providing quality, innovation & reliability in food waste macerating & dewatering solutions. The WasteStation answers the caterer’s demands on every level & with recent changes in regulations, particularly in Scotland, any commercial business can benefit from the savings it will bring. The IMC Wastestation recently installed by Compactors Direct, one of IMC’s leading distributors, at the Melia White House Hotel in London, has provided the hotel with a hygienic , cost efficient solution to dealing with food waste. For the hotel the WasteStation is a very important part of their waste recycling initiative. Compactors Direct & IMC working in partnership with London based kitchen design house Hallmark, have incorporated the WasteStation into tabling in the recently refurbished wash up area. In operation, the WasteStation first macerates the food waste then forces out the excess liquid to give a reduction in volume of the waste by up to 80% and reduction in mass by up to 60%. The large reduction in the mass and volume directly reduce the number of collections that have to be

made to remove the waste from the premises, resulting in much lower transport and collection charges. The savings result in quick pay back on the initial cost. The WasteStation has a compact footprint, yet offers a throughput of over 700kg of food waste per hour, representing a more compact, cost effective and faster solution than comparable competitor units on the market. Contact the IMC team on (01978) 661155 for further details & a free site survey. 47


From Microwaves to Michelin

CEDA Makes the Difference Finding the best foodservice equipment for your operation can be very simple; from a single oven through to a full bespoke kitchen design and front-ofhouse set up, according to Adam Mason, Director General of the Catering Equipment Distributors Association (CEDA). Adam explains why coming to CEDA with your equipment needs will save time, money and often a lot of headaches. Foodservice operators from a small village bistro to the latest luxury food brand at Heathrow Airport work with the UK’s leading foodservice equipment solutions providers who are CEDA members, and our partners who represent some of the world’s leading catering equipment manufacturers. The calibre and challenges of projects handled by members, and recognised in the 2015 CEDA Grand Prix Awards, is a good benchmark for what our members can deliver. The overall winning entry from TAG Catering Equipment involved the main kitchen refurbishment of the OXO Tower restaurant in London. The judging comments on TAG and the OXO project said, “The kitchen is on the top floor of this London landmark and the total project period for the strip out and refit was only 24 days; a very challenging time frame considering the location, delivery restrictions and build quality. “The overall energy management incorporated into this design has made it probably one of the lowest running cost kitchens for its size in the UK.” OXO Tower head chef, Jeremy Bloor said, “TAG’s design has created a quality, stress free working environment which has surpassed all our expectations.” The Small Project category winner in the CEDA awards went to Gratte Brothers Catering Equipment tasked with designing and installing a theatre kitchen for the Woodspeen Restaurant and Cookery School, near Newbury. The Woodspeen’s head chef John Campbell commented, Grattes’ design and installation was spot on. They also incorporated low energy refrigeration, remote induction generators all to ensure a low carbon foot print.” A call or email to CEDA will put you in touch with a member who has expertise in your target market who can give impartial advice on the best piece of equipment, or full project solution, to meet your budget and business goals.


CEDA members have huge expertise and combined resources. The 100 members across the UK account for 50 per cent of the UK catering equipment market, and that equates to a turnover of some £450m. The services you will get from a CEDA member are comprehensive and include: • • • • • •

Advice on equipment selection Kitchen planning Project management including liaison with other trades Supply Install and commission Demonstrate the correct use of the equipment and train your staff • After sales service including planned maintenance The best distributors offer a strong link between the operator and equipment manufacturers and other trades that might be involved in your project like fabricators, flooring specialists, electricians, decorators etc. They will project manage all the different elements in simple or complex projects following your brief and sticking to your budget and deadlines. Again their experience means they know that ‘time is money’ and establishing or maintaining your capability to produce and serve food is uppermost in their mind. For more information on CEDA go to:

Modern coffee machines built around Espresso Pod technology are designed to get the most from Lavazza coffees, Serve fresher coffee quicker and cleaner. And now also fineteas from Jenier.


eXpresso PLUS launches Barista Gold Blend Tower coffee machine eXpresso PLUS has launched a new self-serve coffee machine that combines one of the UK’s leading brands with top quality drinks at an RRP of as little as £1 to £1.50 per cup, offering big profit potential for operators. The Barista Gold Blend Tower is a floor-standing machine that uses a mix of instant and roast ground coffees to produce a rich aroma and a full-bodied taste. The machine offers an authentic espresso menu, including Americano, latte and cappuccino. The simple control panel means that customers can quickly serve themselves – and even tailor the drink to their own tastes, for example by adding an extra shot of coffee. “The branding is a huge customer attraction,” says Manish Shah, director of eXpresso PLUS. “Nescafé Gold Blend is one of the most recognised names in coffee. Add the superior quality of drinks produced and the low price point and you can see why it will be popular with consumers. Meanwhile the low

running costs and high profit potential, plus the ease of maintenance and cleaning, should make it a hit with operators.” Leasing the machine costs from as little as £40 per week. If a site sells 50 cups per day, at £1.50 per cup, eXpresso PLUS estimates the Barista Tower will generate £13,688 annual profit. The Barista Gold Blend Tower is aimed at a wide range of hospitality businesses, from hospitals and healthcare sites to leisure centres, food halls, hotels and canteens. Being self-serve it can operate “The take-away coffee market has grown by 20% in the last five years – one third round the clock, for example in recepof coffee drinkers now have a take-away tion areas. cup at least once a week,” says Manish. Delivering a neat, all-in-one drinks ser“The Barista Gold Blend Tower will give vice, the Tower features cup dispensers more operators the opportunity to deas well as compartments for stirrers and velop business in this dynamic market.” napkins, and an integral waste chute. All eXpresso PLUS specialises in drinksthis in a unit measuring just 1830mm high by 710mm deep and 700mm wide, to-go, supplying a wide range of both equipment and ingredients from marmaking it suitable even in sites with restricted space. When fully stocked it has ket-leading manufacturers and drinks brands, to deliver a complete beverage a capacity of 550 cups with a throughput-per-hour of up to 100 cups. It takes package. For more information visit just 28 seconds to brew an espresso.

FRIMA launches new Dynamic VarioCooking Center New option allows VarioCooking Center to operate with reduced power Some commercial kitchens have restricted power supplies, which can cause issues with heavy duty equipment. Now FRIMA has launched Dynamic, an option for its market leading VarioCooking Center multifunctional cooking appliance. It reduces the unit’s connected load with only minimal impact on performance. The Dynamic option carefully optimises power usage. It is available for all models in the VarioCooking Center range, and allows them to operate with a significantly lower wattage than standard versions. All models in the VarioCooking Center range use the patented VarioBoost heating system, which allows for fast and precise control over the temperature. Despite the precise optimisation of power usage with the Dynamic version, pre-heating times are only extended by thirty seconds for frying, and by up to two and a half minutes for boiling. This still makes the FRIMA up to four times faster than comparable conventional appliances.


A VarioCooking Center can replace many cooking appliances, from kettles, large pots and bratt pans to fryers and griddles. The new Dynamic option will allow more kitchens to benefit from the FRIMA’s flexibility, multi-functionality, speed of cooking and energy savings. The VarioCooking Center complies with standards set by the HKI Certification energy efficiency database. This initiative, run by the German Industrial Association for House, Heating and Kitchen Technology, provides equipment buyers with unbiased comparative energy consumption information. HKI database figures are based on a series of German standards, DIN 18873, relating specifically to the energy use of equipment for commercial kitchens. The Dynamic option is available at no extra charge on any of the VarioCooking Center range.

Full information about the VarioCooking Center and the new Dynamic option can be found at For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981 email or visit



July 2015

upgrades self-contained refrigerated drawer

Compact, flexible, efficient storage solution Precision’s individual, refrigerated self-contained drawer provides a compact and flexible storage solution that’s especially useful in kitchens with limited space. Now the company has upgraded the model, with new design features and a new model number – VUBC121 – to better reflect its categorisation as an underbroiler counter. Precision claims its self-contained drawer delivers the best value on the market, while its variable temperature controls allow adjustment from -22°C to +4°C, so it provides a truly flexible storage solution. The unit measures 1100mm wide x 675mm deep x 385mm high and, because it is front-venting, it can be built into the tightest space, without compromising performance. Its tough construction and superior insulation mean cooking appliances can be mounted directly on top. The units can also be stacked and each drawer can hold up to four GN1/1 (or two GN2/1) pans. The updated features include a stylish new grill design and oversize LCD control screen. Both are practical as well as good looking: the grill ensures the most efficient possible airflow, helping cool the system so it uses less energy, while the screen allows staff to easily monitor the unit at a glance. The VUBC121 is constructed of stainless steel throughout and features zero-ODP, high performance insulation. Its energy-saving waste heat recovery vaporiser system eliminates the need for a drain. Precision’s self-contained drawer has a list price of £2,505 and is available via dealers nationwide. For more information check out the Precision website (, or call the company directly on +44 (0)1842 753 994.

Which ice is right for your hotel? Hubbard produces the Hotel Ice Guide Hotels use lots of different types of ice for various applications – in the bar, the restaurant, the kitchen, and for room service. Selecting the right ice types for an individual venue, and the right machines, is an important decision. Now Hubbard Systems, the company distributing the market-leading Scotsman range of ice machines, has produced the Hotel Ice Guide. It shows which types of ice are best for which application – gourmet supercube, dice, superdice, flake, nugget and so on. The Guide is available free from the downloads page at Alternatively, printed copies are available on request from Hubbard Systems. For example, hotels that blend lots of iced drinks should consider a machine making superdice ice cubes. This crystal-clear ice is ideal for straight iced drinks, like gin and tonic, but it’s also a softer cube that’s kinder to blender blades. On the other hand, if presentation of classic on-the-rocks drinks is the prime focus, the obvious selection is the gourmet supercube – it lasts longest and chills without diluting. Hotels that need both cubes and flaked or crushed ice could go for separate ice machines – alternatively they might consider a cube ice maker and an ice crusher, which gives them both options in a low-cost package. “Hotels have a wider variety of ice requirements than most hospitality operators,” says Simon Aspin, commercial director of Hubbard Systems. “Lots have multiple machines, too. But we regularly find sites where the ice provision would have been much more efficient if the right purchasing decisions had been made. That’s where our Hotel Ice Guide comes in – it gives hotels the basics so they know what ice they are likely to need. Armed with that information, they can then talk to their supplier about which machines will suit them best.” For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045 email or visit 51


Textiles Philip Watts Design +44 (0) 115 9269756

Hi Spirits +44 (0)1932 252100

Tevalis 01923 294446


FRIMA +44 (0)845 680 3981



Tableware Barry Perrin +44 (0)1992 611415

WRS +44 (0)1933 533880

BALMORAL TEXTILES (028) 90617431

Tableware +44 (0)1248 600656

Vintage Neon creations +44 (0)1204 655866

POS Cuisine Quip +44 (0) 118 957 1344

Coffee/Coffe Machines

Flexfurn +44 (0)1242 524777


INDEX PLASTICS 01256 843 844

Kimbo +44 (0) 208 987 9070

Coffee Services +44 (0) 843 289 2109 OASIS GRAPHICS +44 (0)1242 524777 Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: t: +44 1628 532003 w:

Interiors & Design

Jura +44 (0) 800 552 5527

52 42 56 48

“Travel Companies, Hotel Chains, Restaurant Owners and the entertainment industry rely on Point of Sale accessories to successful promote information to their customers. Point of Sale accessories enable highly visual placement of information such as menus, instructions, safety, pricing and many other promotional materials. The ability to source POS components fast and receive it when and as you expect is fully understood by the Index team. We deliver what we promise, so you can deliver what you promise.” Index Plastics Limited, Unit D,The Loddon Centre, Wade Road, Basingstoke, Hampshire, RG24 8FL,

CUBBINS 01434 604 181

T: 01256 843 844 E: W:




December January 2014 2013

July2014 2015 EAT. February 2014 October EAT.DRINK. DRINK.SLEEP SLEEP March

director directory

DEALERS is a one stop warehouse for all your design needs. Always 7,000 different items in sock including new, old, antique, and vintage furniture plus all types of home & living accessories, garden ornaments, structures and statuary plus much more at our extensive showroom and acres of outside wonders. Everything you need if you are in business for retailing, displaying, refurbishing, dressing & all types of design projects. Visit us either at our website www.dealers-uk. com or in person at our huge premises in the countryside. 01743 761241

To advertise in the directory please contact Andy Bell on 01843 448443 Prices from £120 for the year.


Believe in better

“For UK guests we believe that the minimum requirement today is to have Sky In-Room” Jonathan Raggett - Managing Director The Red Carnation Hotel Collection

Having Sky In-room appeals to 75% of 5* business & leisure travellers^ Give your guests: • The perfect night in with 11 Sky Movies channels • The latest entertainment from Sky Atlantic, Sky 1 and Sky Living • Unrivalled Sporting action with 7 dedicated sports channels

Call 08448 244 910 or visit Terms and conditions: ^SOURCE: TNS. Research commissioned by Sky Business Jan 2014. 12 month minimum term required to get Sky TV in your hotel. £100 minimum monthly price applies per hotel premises. Premises must be in United Kingdom (excluding Scottish Islands and Channel Islands). Eligibility subject to credit checks. Content included depends on your subscription package. Further terms apply. Calls to Sky cost 5.1p per minute (plus 15.97p connection fee) for BT customers. Calls from other providers may vary. The Equalizer: © 2014 Columbia Pictures Industries, Inc., LSC Film Corporation and Village Roadshow Films North America Inc./Village Roadshow Films (BVI) Limited. All Rights Reserved. True Detective: Series 2© 2015 ©2015 Home Box Office, Inc. All rights reserved. HBO® and all related programs are the property of Home Box Office, Inc. Content correct at time of supply: 11 June 2015

Eat. Drink. Sleep. July 2015