Eat. Drink. Sleep. - March 2016 by Jet Digital Media Ltd

eat.drink.sleep March 2016

www.eat-drink-sleep.com

•CEDA: Front and Centre at Hotelympia 2016 •OPSO Marylebone: Greek Inspired, London Made •The Belfry: England’s Leading Resort

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 580 862 matthew@eat-drink-sleep.com

Publishing Director

Tony Little 01843 448443 tony@eat-drink-sleep.com

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

eat.drink.sleep March 2016 6 Industry News 17 Events 27 Pro Kitchen 41 Hospitality Technology To find out more visit our website: www.eat-drink-sleep.com

All the matches without the catches With a 3-month Sky trial AN UNBEATABLE FEBRUARY LINEUP Man City vs Tottenham Sunday 14 February

Arsenal vs Leicester

PLUS

Sunday 14 February

Liverpool vs Man City Sunday 28 February

Including

Super League Games

Man Utd vs Arsenal Sunday 28 February

Super Rugby Games

Guinness PRO12 Games

Including

England’s ODI & T20 Series vs South Africa

Days of live Golf

Days of Premier League Darts

The chance to put more cash in your tills doesn’t get any bigger than this February on February is huge on Sky Sports, which means it’s the perfect opportunity to top up your takings. Plus, with a 3-month trial, you can give your customers the sport they want this spring whilst seeing how Sky can boost your business without a long term commitment.

To find out more about our 3-month trial and other offers

Call 08448 244 930 The number of fixtures shown and fixture details are subject to change and correct at the time of print - 05/02/2016. Terms apply. 3 month trial: 3 month minimum term required. After 3 month period, Sky TV auto renews on a monthly rolling contract unless canceled with at least 30 days’ notice. Pricing, including during the 3 month trial period, depends on the rateable value of premises. 3 month trial period only available to new Sky Business customers. Calls to Sky cost 7p per minute plus your providers access charge.

March 2016 EAT. DRINK. SLEEP

News

Motel One’s newest hotel opens in Newcastle A new 222-room Motel One hotel in Newcastle has opened with a unique mix of tradition, industrialisation and modern style and rooms Travellers visiting for the city’s attractions will find the Theatre Royal, Grey’s Monument, the River Tyne and the beautiful Quayside all within close proximity to Motel One Newcastle. Sports fans can visit nearby St James’ Park and music lovers can enjoy concerts at the Sage Gateshead Hall, both within walking distance of the hotel. During construction great care was taken to preserve some of the old brick walls to retain the original building’s charm. Motel One Newcastle has taken its design inspiration from old industrial charm blended with stylish modernism. This is showcased by the carefully conserved old brick walls contrasting beautifully with sparkling chandeliers and the reception’s black and white stripes of Newcastle United Football Club. The hotel’s One Lounge breakfast area decor has been inspired by the iconic seven bridges over the Tyne. In the bar the decor is influenced by Robert Stephenson’s invention, the steam train Rocket. Signposts similar to those found within Newcastle city centre are found in the lounge, creating a real sense of identity between the city and the hotel. Comfy Italian leather furniture provides the perfect place to relax with a special selection of single malt or gin and tonic after a busy day in the city.

Rooms located in the carefully preserved and renovated historical part of the building showcase a modern style blended with velvet curtains and beautifully detailed wallpaper, perfectly combining the old and the new. Rooms in the newly built section of the hotel are designed in the contemporary Motel One style. All rooms guarantee sweet dreams with 100% Egyptian cotton bed linen. The bathrooms are all elegantly fitted with granite and glass Dornbracht washbasin fittings, as well as a monsoon rain shower. Complemented with exclusive Artemide Tolomeo lighting and LOEWE flat screen TV, each room provides a peaceful escape from the city outside. Clever functional design ensures there is plenty of storage space.

Plans submitted for £300k hotel extension in the Lakes The owners of a hotel near the Lake District have unveiled plans for a major extension, which will see 9 new bedrooms added to the property. Planning application has now been submitted to Barrow Borough Council by owners Lancaster Brewery to expand The Duke of Edinburgh Hotel in a project that is expected to cost £300,000. The nine new bedrooms will be created by expanding into the attic of Cooke’s Building, the building adjacent to the hotel at the junction between Abbey

Road and Rawlinson Street. Lnacaster Brewery celebrates its tenth year of ownership this year, having taken over the Duke of Edinburgh Hotel in 2006. Since then the company has spent over £2m renovating the property and has recently just completed a major refurbishment of the bar area at the Duke of Edinburgh Hotel. Matt Jackson, director, said: “We keep saying the Duke’s finished and we can now look at other things, but we’re working with the fantastic people from Signal Films, who have the Cooke’s Building next door, and it looks like we’re going to take over their enormous, empty attic space and create another nine bedrooms. “They will all be luxury, ensuite rooms; individually designed, air conditioned and just add to the quality accommodation already available at the Duke.” If given the green light, the project would take the number of bedrooms at the four-star hotel to 51. Lancaster Brewery hope to be starting the project in the next eight weeks.

As part of the upcoming overhaul of its portfolio, Instil Drinks Co is adding five gins to its portfolio next month. Proving once again Scotland’s growing presence in the gin category, three of the five additions are Scottish. Rock Rose is produced by Dunnet Bay Distillers, which claims to be the northernmost mainland distillery in the UK. NB Gin hails from North Berwick, made in a modified pressure cooker by a husband-andwife team. Eden Mill, meanwhile, is made in St Andrews, in an old paper mill that describes itself as the first craft brewery and distillery in Scotland. Eden Mill produces a number of gins, including one made to resemble the aroma profile of a golf course…

producing, as their name suggests, organic spirits – including the gin that’s being brought here.

Oban Little Bay reaches the UK Diageo has unveiled the latest NAS whisky in its portfolio, this time from the tiny Oban distillery on the west coast of Scotland.

Instil is set to relaunch in spring with a new and improved range of not only spirits but beers and ciders too. The company will unveil a total of 14 new brands on 1 March, joining existing brands in the portfolio such as Crystal Head, Estrella Galicia and Coopers.

‘With the gin revolution going from strength to strength and more and more craft distilleries opening every day, we were truly spoilt for choice when it came to selecting our new line-up,’ commented Instil MD Mark Johnson. ‘We only picked the highest quality artisan gins, making sure they all had something distinctive to offer our portfolio. From the iconic Jensen’s, from London’s Bermondsey to Scotland’s most Bermondsey, is also joining Instil, with its focus on historic gin styles. northern mainland distillery, we have a variety of flavours and styles And from across the pond comes to tempt our customers.’ Minnesota-based Prairie Organic,

Called Oban Little Bay, it was first launched in the US last year, and is finally making its way to the UK’s shores. The liquid is a combination of very lightly peated whiskies aged in European sherry casks, refill bourbon casks with heavily charred ends and refill hogsheads. These liquids are then married together and further matured in Diageo’s smallest American oak barrels. All that American oak has resulted in a whisky heavy on sweet vanilla notes, with plenty of butterscotch and fudge on the nose, before a grassier element and some citrus come through. It’s a gentle, sweet dram on the palate, with those vanilla characters augmented with some clementine oils and a whisper of charcoal smoke on a relatively dry finish. It’s an easy-drinking drop that’s a great introductory whisky, or one to have with dessert. Keep an eye out for Little Bay coming ashore in mid-February. Price TBC, 43% abv, Diageo, 020 8978 6000

Super bot creates beer that tastes of optimism and joy High Peak Brew Co and data experts claim to have created a beer that tastes of joy and optimism, using IBM’s super bot Watson. Customer engagement agency Havas helia worked with IBM to capture the ‘mood’ of the nation during the New Year party season by analysing thousands of social media messages. These were then matched with emotional states, the most shared emotions being love, joy, harmony, cheerfulness, optimism, resolution and excitement. The Watson computer – which is programmed to glean insights from large amounts of unstructured data – then used Watson’s Personality Insights, a tool that analyses language to produce a personality

profile. Havas helia used this to categorise 2,800 existing beer recipes according to different human characteristics, such as assertiveness, friendliness or intelligence. The top 10 beers that matched the most shared New Year emotions were identified and the recipes combined to find the most common ingredients. These were honey which denotes love and cheerfulness, the Nelson Sauvin hop for optimism, imagination and resolution, and the Hallertauer hop for excitement and emotion. All were used in the final brew, called 0101.

to interpret something abstract such as positive feelings and emotions and turn it into an experience. We thought what could be better than a beer that lets you drink in the optimism of the New Year?’ The Peak District-based High Peak Brew Co was chosen to brew the unfiltered beer.

Steven Bennett-Day, group executive creative director at Havas helia, said: ‘We wanted to use data and technology

March 2016 EAT. DRINK. SLEEP

Instil adds five gins to its portfolio

News

March 2016 EAT. DRINK. SLEEP

News

Hard Days Night Hotel named Luxury Grand Hotel of the Year

Swan, Shakespeare’s Globe Re-Opens

Hard Days Night Hotel has added to its everexpanding trophy cabinet having been crowned ‘Luxury Grand Hotel of the Year’. Following its acquisition by Millennium Hotels & Resorts in August of last year, the Beatles inspired hotel was selected by the Luxury Travel Guide Awards due to its outstanding reputation, premium amenities and high standards of customer service. General Manager of Hard Days Night Hotel Mike Dewey said: “We are thrilled to have received this prestigious accolade from the Luxury Travel Guide Awards and built on our global acclaim. It is all the more rewarding as it follows the hotel’s welcome into the Millennium Hotels & Resorts international family. “The awards certainly represent the pinnacle of hospitality achievement and champion the best in the industry, and it’s great to be commended for our efforts in continuing to heighten guest experiences. Since the hotel became a part of the Millennium Hotels & Resorts brand, we have combined our core ethos to deliver genuine hospitality to a global audience.” In 2015, the hotel achieved ‘Top Rated’ status in the LateRooms.com ‘Simply The Guest Awards’ and received a TripAdvisor ‘Certificate of Excellence’ for the fourth consecutive year. Following the acquisition by Millennium Hotels & Resorts on August 19 2015, whereby the venue became the hotel group’s 24th property located within the UK and Europe, the ‘Fab Four’-star venue was also named ‘Hotel of the Year’ in the Work Hard, Play Hard Awards. Mike added: “Liverpool is certainly a destination of choice for worldwide leisure and corporate travellers, and to be recognised as a leading place to stay within the city is fantastic. The hotel itself reflects Liverpool’s famous cultural and historic ties to The Beatles, an element that continues to attract and entice guests from across the globe. “In line with our partnership between Millennium Hotels & Resorts, we are excited to further our reach and attract more overseas visitors, as a result of our critical acclaim and worldwide recognition.”

This Februar y, following an extensive refurbishment and to coincide with Shakespeare400, (a major programme of events marking the 400th anniversary of Shakespeare’s death), Swan, Shakespeare’s Globe reopens its doors with a fresh, vibrant new look. Situated on Bankside, overlooking the River Thames, this all-day restaurant, bar and private events space boasts unrivalled views across St Paul’s Cathedral and the City of London.

The restaurant bar has been specially crafted by Interbar and features a seamless length of pewter and brass, with a Carrara marble bar back and Christopher Howe bar stools. Upstairs is the Balcony Room, Signature dishes from the main a beautiful private event space that menu include starters such as is licensed for weddings. The venue Cider battered oysters, Salt baked also boasts a large outdoor terrace, heritage beetroot, smoked ricotta, with views across the river, as well pickled walnuts and London honey as a number of additional spaces for and Jerusalem artichoke soup, with larger scale events. hazelnut and spinach pesto, and This year also sees Emma Rice mains including; Cornish fish stew appointed as artistic director of with Norfolk saffron potatoes and Shakespeare’s Globe, Emma begins garlic mayonnaise, Beef Wellington her season around the theme of with savoy cabbage, carrots and a Wonder, and has commissioned set Madeira and truffle jus and Cod, designer Lez Brotherston to create with a hazelnut crust, sea beets, fish a magical forest around the Globe and parsley broth. Desserts on offer site. Swan, Shakespeare’s Globe will feature Vanilla yoghurt panna cotta also be drawing upon the Wonder with Yorkshire rhubarb and juniper theme throughout the bar and meringue, Orange and cardamom restaurant. polenta cake with blood orange and As part of the Wonder Summer crème fraîche and a Dark chocolate season, the Globe will be staging delice with salted hazelnut ganache A Midsummer Night’s Dream from and chocolate ice cream. 30th April, to reflect this, and as In keeping with the best of British, a selection of cocktails inspired by British seasonal ingredients, are on offer, such as the Swan Spritz: Kamm & Sons, elderflower, prosecco and soda; Swan Collins: a blend of Bulldog gin, fresh blackberries, rosemary, lemon juice and ginger beer and a Somerset Sazerac:

Somerset Cider Brandy, Absinthe and Peychaud’s bitters. An extensive wine list is also available, including both great value and more exclusive wines from around the world, all of which are housed in Swan’s newly installed, glass fronted, wine room: located on the first floor.

part of Swan, Shakespeare’s Globe ongoing celebrations to mark the 400th anniversary of Shakespeare’s death the venue will be hosting a number of special events and menus, including a Midsummer Night’s Dream themed Afternoon Tea, that will launch on April 23rd.

March 2016 EAT. DRINK. SLEEP

CREST LEATHER

Crest Leather is a multinational producer of high quality finished leather. Through our various operations across 4 continents, we use a combination of the latest technology and traditional artisanal techniques to ensure our range of leathers meet even those most demanding of requirements. We currently own and operate tanneries in Brazil, Italy and Thailand and have further operations in London, Manchester and the USA with a total workforce wellover over 800 personnel. Every year Crest Leather processes over 1,000,000 hides, sells over 58,000,000 square feet of finished leather, and moves thousands of containers across 6 continents. And we a growing…

QUALITY Maintaining quality is of utmost importance to us, and that is why we tan our leather in an ISO 9001 environment. However, we are very conscious of the fact that quality leather products are only part of what we provide, so we also work hard to make sure that we give the highest levels of customer service. Our sales teams are knowledgeable in all aspects of leather and production, and are always happy and ready to help with any of your professional requirements, however challenging. We are committed to improving our environmental stance, and are continually devoting a lot of attention to reducing our environmental impact by maintaining strictly regulated procedures to ensure all our operations adhere to the highest level of standards in the industry.

CRESTJMT Our facility in Manchester, CrestJMT, offers a wide range of finished leather in stock for order to predominantly UK customers. Currently we hold over 3 million square feet in stock at our warehouse in Rochdale in some 311 different colours across 22 different types of leather. We have recently expanded our range with 62 brand new colours using high quality European pigmented leathers produced at our tannery in Arzignano, Veneto. Our new brochure showcasing these leathers will be available soon and we will gladly send you send a copy upon request; we will also have a pdf version available to be sent over email. Along with our existing range, we also offer a bespoke option to customers who wish to made-to-order finished leather.

CONTACT For more information please contact us on: Crest Leather Head Office: +44 208 457 7129 CrestJMT: +44 170 664 3121 sales@crestleather.com

11 March 2016 EAT. DRINK. SLEEP

March 2016 EAT. DRINK. SLEEP

The Kick Off

to Better Business in March

There’s a huge month of sport ahead, kicking off with a mammoth Barclays Premier League and Capital One Cup Final double-header on February 28th, all the way through to the start of the Formula 1® season at the end of March Live sport is a great way of attracting people through the doors of pubs, helping them to make more money on food and drink sales, as well as attracting new customers and ensuring current customers continue to come back to your venue. On February 28th, Manchester United host Arsenal in a huge clash between two of the most well-supported sides in the country, ahead of the Capital One Cup Final between Liverpool and Manchester City. Both games are mouth-watering ties and football fans can make an afternoon of it to enjoy both in pubs and bars. With such a big Sunday for live football, it’s important to put posters up early to advertise that you’ll be showing all the action, making sure the date is in your customer’s minds throughout February. Sky Sports customers can make use of the free posters they receive with their monthly Preview magazine, and can go to myskysports.com to download more for free. Licensees and pub staff can also download social media assets from there to put on Twitter and Facebook in the days and weeks beforehand to give their venue extra publicity as the place to watch both matches. February 28th’s double header precedes a fantastic line-up of Barclays Premier League football live on Sky Sports in March, with a total of 10 games that will shape the story of the remainder of the season at both ends of the table.

Sky Sports live Premier League fixtures: February Manchester United v Arsenal Liverpool v Manchester City (CAPITAL ONE CUP FINAL)

Sun 28 Feb 2.05pm Sun 28 Feb 4.30pm

March Watford v Crystal Palace v West Bromwich Albion v Norwich City v Arsenal v Liverpool v Leicester City v Swansea City v Newcastle United v Manchester City v

Leicester City Sat 5 Mar 5.30pm Liverpool Sun 6 Mar 1.30pm Manchester United Sun 6 Mar 4pm Manchester City Sat 12 Mar 12.45pm* West Bromwich Albion Sat 12 Mar 5.30pm* Chelsea Sun 13 Mar 4pm* Newcastle United Mon 14 Mar 8pm Aston Villa Sat 19 Mar 5.30pm Sunderland Sun 20 Mar 1.30pm Manchester United Sun 20 Mar 4pm

*These fixtures are subject to the result of FA Cup 6th Round ties

The Right Formula March also sees the return of the Formula 1® season. As part of a record-breaking year of F1® with more races than ever before, Sky Sports F1® will be the only place to watch all 21 races live. The Sky Sports F1® schedule offers 11 of those races exclusively live including Monaco, Canada and three of the first four races. With more races, more stories and more drama this coming season, only Sky Sports F1® can give pub viewers the complete story live. F1® is one of the most popular sports in pubs and bars, offering additional money-making opportunities to licensees. With the races taking place on Sundays from March to November, there’s a great chance to attract fans in to watch all the action throughout the season, giving food and drink sales a potential boost. Pubs with additional viewing cards can show football and F1® at the same time on Sundays, keeping more customers happy and in their venue for longer.” As the action hots up on the pitch and on the grid, plus so much more on Sky Sports, March is set to be a big month for pubs and bars showing live sport in their venue.

Professional Insurance Broking & Risk Management Services

Todd & Cue are proud to have been acknowledged as one of the top 100 independent insurance brokers in the UK by Insurance Age. We also are delighted that in 2015 we received chartered status.

Todd & Cue offer a wide variety of commercial insurance packages and have a specialist scheme for pubs, bars,

A Top 100 Independent Broker

restaurants, hotels or bed and breakfasts'. With some of the largest breweries and pub chains insuring themselves

Insurance Age

via our team we would be happy to help you also.

Our trained team have a wealth of experience and knowledge in the leisure industry and will find the right insurance product that best suits you and your business.

For more information please call us

0191 482 0050 Pubs@toddcue.com

@toddcue

March 2016 EAT. DRINK. SLEEP

OPSO Marylebone

Greek inspired, OPSO offers a wide range of delicious Greek style tapas, ranging from small starters to their larger signature tapas; all with a modern twist. Located five minutes’ walk from Baker Street station, the place has a pleasant atmosphere and is ideal for an evening meal for two while larger parties can privately hire the downstairs area. The service is quick, professional and friendly and all service staff are knowledgeable about the menu. There is an extensive drinks menu to choose from but the cocktails offer the chance to try some traditional Greek spirits and are made to perfection. 14

For starters you might want to try some of the fresh bread made from their own inhouse bakery accompanied by some of their delicious dips and spreads including the yellow fava beans from Santorini with capers and red onion. Once you’re done with the starters, highly recommended is the Greek ox-tongue which is one of the nicest things you will try in a long time. A delicacy of the restaurant, if you’re going to try ox-tongue anywhere, be sure to try it here. The meat is served cold in thin slices on a rock smothered

March 2016 EAT. DRINK. SLEEP

London made with avocado cream. If you’re planning to share you may end up ordering a second portion; it really is that tasty. The unexpected dish of the restaurant has to be the mushroom ‘machiato’ which is quite simply divine. When it arrives it looks like you’ve ordered a frothy coffee but the flavour has incredible depth which will leave you wanting more. The Greek style pasta or ‘noodle box’ filled with slow cooked pulled beef cheek is another triumph while the ‘Kleftiko’ lamb and Salmon Fricassee are both delicious dishes.

To finish the evening with something sweet, try the Moustokoulouro ice cream sandwich or bitter chocolate madness and wash it down with Lukumi; a Greek style coffee with rose water and sugar, which is similar to an expresso but is surprisingly refreshing and the perfect way to finish your evening meal. Your only regret will be that you haven’t tried everything on the menu.

March 2016 EAT. DRINK. SLEEP

Chelsom supply custom lighting for luxury cruise liner

Crystal Esprit Chelsom were commissioned to supply bespoke public area lighting on-board Crystal Cruises’ newest addition to the fleet, the luxury 5- star plus cruise liner Crystal Esprit. The ship marks Crystal Cruises first foray in to the super yacht market as part of a major growth plan for the company. Chelsom worked closely with the design team at AD Associates to create a unique lighting scheme designed to enhance the striking contemporary interior concept whilst demonstrating not only their ability to bring a designer’s vision design aesthetic, a configuration of nine rings of varying sizes were designed to to reality but above all else showcasing adorn the ceiling of the contemporary Patio Café, featuring triedri crystal drops their superb engineering capabilities. suspended from Antique Brass frames and illuminated by LED light sources. Stand out fittings include a magnificent ceiling fixture for the Cove Lounge consisting of multiple rows of triedri crystal drops suspended from an Antique Brass rectangular frame and illuminated by LED retrofit lamps to create a truly eye-catching centrepiece. Along a similar

Chelsom created a dramatic waterfall effect statement lighting installation for the Yacht Club which comprised of Antique Brass rods fitted to an Antique Brass frame interspersed with crystal rods of varying heights to create a striking wave aesthetic. In addition to these striking pieces, Chelsom also created the main lighting feature for the reception area featuring decorative Antique Brass rods from which hang teardrop shaped illuminations positioned at random to emanate a cascade of water. Chelsom.co.uk

eat.drink.sleep

EVENTS

March 2016 EAT. DRINK. SLEEP

Events

Are coffee sales a priority for you this year? Then don’t miss the Caffè Culture Show, the only national event for the UK café industry. Taking place at London’s Olympia on 10 and 11 May 2016, there’s simply no better place for hospitality operators to see the latest industry trends and innovations. Supporting businesses of all sizes, the show attracts 5,000 like-minded visitors every year. It’s the perfect place to meet award-winning artisan roasters, food and drink producers, and hundreds of world-leading suppliers and manufacturers. You’ll find everything you need to grow your coffee offering. Whether you’re a recent start-up or a mature business, knowing where to turn for advice can be challenging. The Caffè Culture Show is here to help and leading industry advisers will be on hand in a packed programme of seminars and workshops in the show’s Business Seminars.

GROW YOUR COFFEE SALES WITH A VISIT TO THE CAFFÈ CULTURE SHOW

Back by popular demand for 2016 is the Independent Coffee Roasters’ Village. Championing some of the UK’s finest roasting talent, it’s the perfect place to find an artisan coffee supplier. What could be better than meeting roasters in person while tasting their fresh coffee? Also returning for 2016 is the Artisan Food Market. With many operators wanting to support and source from small, local food and drink producers, this vibrant marketplace is a celebration of craft enterprise. From baked goods to craft beers, healthy snacks to indulgent treats, meet the award-winning independent producers behind them. As always, the show will be overflowing with coffee talent. Top UK baristas will be showing off their skills, a new masterclass programme offers interactive demonstrations on how to create signature drinks, and visitors can hone their coffee-tasting skills with leading palates at the new Cupping Zone. Taking the temperature of the sector again this year, the show’s Cafeconomy study will explore how operators are feeling about the state of the market, along with consumer views of the coffee shop experience. The Caffè Culture Show 2016, London Olympia, 10-11 May 2016. Free ticket registration is now open at www. caffecultureshow.com/register www.caffecultureshow.com

Blending business and coffee since 2006 With 230 exhibitors and 25+ hours of presentations, the Caffè Culture Show features the latest trends, brand new products, expert advice and more to help you ensure your customers receive the best quality coffee on offer.

caffecultureshow.com

@Caffe_Culture

caffeculture

Show Partners:

March 2016 EAT. DRINK. SLEEP

Events

Restaurant and Pub operators gear up for

Casual Dining 2016

Many of the UK’s biggest restaurant, pub and bar groups, including Whitbread, Mitchells & Butlers, Marston’s, Enterprise Inns, Punch Taverns, Greene King, and JD Wetherspoon, have confirmed their attendance at Casual Dining 2016. The multi-award winning trade event for the UK’s casual dining sector returns to the Business Design Centre in Islington, London, on 24-25 February. Reflecting the show’s broad appeal, representatives from Beds & Bars, Bella Italia, British Country Inns, Café Rouge, Carluccio’s, Charles Wells, Cirrus Inns, Daniel Thwaites, Dorbiere Pub Company, Eclectic Bar Group, Epic Pub Company, ETM Group, Fuller Smith & Turner, Gourmet Burger Kitchen, Hall & Woodhouse, Lifeboat Pub Co., Market Town Taverns, MLC Pubs, Oakman Inns, Peach Pubs, Revolution Bars Group, S A Brain & Co, Snug Bars, Star Pubs & Bars, Stonegate Pub Co, The Bath Pub Company, The Deltic Group, Young & Co.’s Brewery, The FoodFellas, wagamama, and hundreds of independents from across the UK, have also pre-registered. Firmly established as an essential visit for casual dining operators (including pubs, bars and restaurants) looking to keep up with the latest food and drink innovations, developments, and trends, Casual Dining was named a “must attend event” by Paul Pavli, operations director, Punch Taverns. “I was very impressed by Casual Dining. There was a wellfocused line up of exhibitors and really interesting and relevant presentations,” says Peter Borg-Neal, chief executive of Oakman Inns & Restaurants. David George, head of food development at Greene King, agrees, calling it “a clear winner from my perspective, in terms of focus, attention to detail, accessibility and organisation.” “Casual Dining is a welcome change to the trade show calendar. With the diversity of stands I’d definitely recommend that all pub operators visit this year,” concludes Anthony Pender, chairman of The British Institute of Innkeeping and MD of Yummy Pub Co.

Free Casual Dining Keynote Theatre Seminar highlights include: • Kate Nicholls, chief executive of the ALMR: Murder on the high street • Paul Pavli, operations director at Punch Taverns: Concept and brand development – delivering and execution in a tenanted pub estate • Mark McQuater, chief executive of Revolution Bars Group: Adapting, changing and growing • The Training in Pubs Panel (chaired by Anthony Pender, chairman of The BII and MD of Yummy Pub Co, and featuring James Nye, MD of Anglian Country Inns, and Joycelyn Neve, MD of The Seafood Pub Company) • David McDowall, MD of Bars at BrewDog: The BrewDog Charter and our retail strategy • Exclusive interviews with Simon Kossoff (Co-Founder & Chairman, Carluccio’s), David Campbell (Chief Executive, Wagamama) and Luke Johnson (Chairman, Risk Capital Partners) Steve Richards, chief executive officer at Casual Dining Group: Refreshing a brand • Jamie Campbell, account director at CGA Peach: View from The Top – findings from the 2016 CGA Peach Business Leaders’ Survey • ‘Ceviche: How to Build a Hot Independent Restaurant Group’ Martin Morales (Founder, Ceviche) For full timings and seminar summaries, please visit www. casualdiningshow.co.uk/casualdining-keynote-theatre. What’s new for 2016? With 170 exhibitors competing for business across three floors, restaurant, pub & bar operators looking to strengthen their food and drinks menu offering will find a host of new ideas here. Confirmed exhibitors include AAK Foodservice, Henson Foods, The Foodfellas, Capreolus Fine Foods, Kent Frozen Foods, Lamb Western, Reynolds, Handmade Cheesecake Company, Moy Park Foodservice, O r n u a I n g re d i e n t s, M c C a i n Foodservice, Pidy, Fresh Direct, Disotto, General Mills, Golden Foods, Nestle Professional, Gourmet Island, and Destiny Foods. Whilst Vivreau, Bleep UK, Ascentia

Foodservice Equipment, rexmartins, Eden Furniture, Gram UK, MAJIsign, Kafoodle, NFS Technology Group, Bertha oven, Magrini, Nisbets, Simon Jersey, and Electrolux Professional will be presenting their latest equipment and services – encompassing everything from interior design to space-saving appliances, uniforms, menus, point-of-sale systems and more. As for beer, wine, ciders, spirits, mixers, and soft drinks – Casual Dining 2016 offers buyers its biggest choice yet. New drinks exhibitors for 2016 include wine wholesaler Morgenrot, Jascots Wine Merchants, Budweiser Budvar UK, and Bundaberg Brewed Drinks from Australia. Lovo Drinks, Southern Wine Roads and Bimber Distillery will also be making their debut in the show’s Artisan Spirit & Cocktail Lounge (joining returning exhibitors Sipsmith Independent Spirits, Harry Brompton’s Alcoholic Ice Tea, Pontoon Cocktails, Warner Edwards Distillery and Green Box Drinks Company, whose brands include Element 29 Vodka and Boxer Gin). New craft beers and ciders can be sampled in the returning Craft Beer & Cider Showcase, featuring Wobblegate Juice & Cider, West Side Drinks, Green’s gluten free beer, Bear Brewing Co, The Redchurch Brewery, Black Isle Brewing Co, Innis & Gunn, Thistly Cross Cider, Freedom Brewery, Hepworth & Co Brewers, and Crafted. Coca Cola Enterprises, Lucozade R ibena Suntor y, Fentimans, Luscombe Drinks, Cawston Press, Frobishers Juices, Franklin & Sons, the refinery, and Belvoir Fruit Farms are among this year’s exhibitors offering a taste of differentiation in the soft drinks category. Casual Dining returns to the Business Design Centre in Islington, London, on 24-25 February 2016, with 170 exhibiting companies showcasing a vibrant choice of food and beverages (including craft beer, wine, cider, spirits, mixers, soft drinks, tea and coffee), catering equipment, interior design, furniture, table top, POS technology and services. For more information, and to register for a free trade only ticket, please visit www.casualdiningshow.co.uk and quote priority code CDEDS9

Winner of Best Trade Show (<2000m2) AEO Excellence Awards 2014 & 2015

THE RESTAURANT,

PUB & BAR EVENT “Bringing the latest thinking and innovation from our dynamic industry together with all the key players in one event certainly gets my vote!”

“We can all benefit from the huge advances in innovation, product development & technology. Casual Dining 2015 had a great number of these suppliers on offer and was definitely worth the journey.”

KAREN FORRESTER, CEO, TGI FRIDAYS

TIM FOSTER, HEAD OF BEING AWSOME, THE YUMMY PUB CO

“It’s great to finally have a trade show dedicated to our industry. It’s a really worthwhile visit.” STEVE HOLMES, CEO, TGI FRIDAYS

Join the conversation

@CasDiningShow #CasDining16

March 2016 EAT. DRINK. SLEEP

Events

COLOURFUL NEW PROBES

FIGHT FOOD BACTERIA

Tough on bacteria – easy on the budget. That’s the concept behind a new colour coded temperature kit launched by UK thermometer manufacturer, TM Electronics Ltd (TME). The CA2005 Catering Thermometer with unique colour coded dishwasher-proof probes offers a new, low cost method of eliminating bacterial cross contamination during food temperature testing. Why go to the expense and inconvenience of buying 5 colour coded thermometers when you only need one? That was the question TME designers asked when they came up with a cheaper and more hygienic solution: the CA2005, a single high performance thermometer with a choice of colour coded Thermasprint fast response needle probes, offering a high spec low cost method of temperature testing. Each probe is fitted with a thermocouple mini plug making it quick and easy to swap probes according to food group while using the same thermometer. Due to their unique waterproof construction, the probes are also dishwasher-safe for ease of cleaning and sterilization.

Colour coded food preparation Colour coded catering equipment - like chopping boards - is widely recommended to help prevent the spread of bacteria from one food group to another during food preparation. Over the years, chefs have also been encouraged to buy colour coded thermometers for the same reason. But at what cost? MD Tom Sensier: “Buying a different thermometer for each food group can be hard on the budget, leading some chefs to sacrifice accuracy, speed of response and ease of cleaning in order to afford a full set of thermometers in different colours. At TME, we believe there should be a more practical solution that costs less while still adding value - that’s why we developed the CA2005 system.” At a list price of £55 for the CA2005 thermometer, probes just £15 each and an unbeatable £117 for the CA2005-PK thermometer-and-5-probe-bundle, Tom Sensier believes the new system will revolutionise food hygiene in the commercial kitchen. “The CA2005 system is designed to bring high performance, food-safe thermometers within the grasp of all chefs, helping both individual restaurants and the bigger brands to drive costs down while keeping standards high.”

CA2005 Thermometer - Main Features • HACCP compliant with +/- 0.5°C accuracy • IP67 Waterproof Case • LCD dual display and hold function • 2 Year warranty plus Thermometer for Life repair/renewal pledge CAP (W,R,B,Y,G) Probes – Main Features • Available in a choice of 5 colours • High grade stainless steel needles and waterproof handles • Dishwasher-safe • 3 second Thermasprint response

MADE IN BRITAIN TM Electronics (UK) Ltd is a British manufacturing business – family owned and run – which recently celebrated 25 years in industry. From its new factory in West Sussex, the company produces an extensive range of thermometers and probes – from off the shelf products to bespoke designs – sold all over the UK and exported to more than 60 countries worldwide.

See us at Casual Dining TME will be showing off this new solution to a familiar food hygiene problem on 24-25th February at Casual Dining 2016 (London Business Centre). Visit stand M335 to see the CA2005 in action together with the rest of the TME food and catering range – from fridge thermometers and sous vide kits to Bluetooth Barcode Thermometers. Thinking about buying? Visit TME’s new international website www.tmethermometers.com to place your order and pay online. Or if you prefer to speak to a human, our knowledgeable sales team are happy to give you advice on any temperature issues and the best value solutions for your kitchen.

DID YOU KNOW? For every 1°C above zero, chilled food can lose approximately 1 day’s shelf life.

Telephone +44 (0)1903 700651 or email sales@tmethermometers.com

TME – When temperature matters

Hotelympia returns in early 2016 (29th February – 3rd March, 2016 ExCeL London) with the UK’s greatest hospitality event promising more product innovation than ever before, fed by laser guided trends and insight drawn from the UK’s culinary capital, the most comprehensive range of suppliers yet, plus all-new competitions and some of the UK’s most celebrated chefs. Registration is now live (www.hotelympia.com/register) for the biennial four-day show, the home of hospitality innovation, which will see the unique needs of visitors from every sector of hospitality, from hotels and restaurants to pubs; cafes; contract catering; casual dining; the cost sector and beyond, catered for by 1000 of some of the world’s most pioneering exhibitors in Food & Drink; Catering Equipment; Technology; Interiors & Tableware; Careers and sustainabilityfocused Waste-Works.

Hotelympia

2016 Preview

Toby Wand, Managing Director at Fresh Montgomery comments: “It may seem a contradiction in terms to describe an event on the sheer scale of Hotelympia as having the feel of a bespoke, tailored show, but in 2016, that’s exactly the experience we will deliver. “How do we achieve this with so many ground-breaking exhibitors, from multiple sectors, all under one roof? The answer lies in knowing the market, understanding the trends that keep this vibrant industry ticking, showcasing companies that share in this vision, true innovators, keeping things fresh and, most importantly, relevant to you. So, whichever day you choose to spend with us, and whatever attraction, innovative new product, key exhibitor or insightful speaker is on your hit list, this experience will be individually tailored to you, the requirements of your business and your customers. Your show.” With over 120 exhibitors already confirmed in the equipment hall – the largest line-up ever amassed under one roof – state-of the art catering equipment is yet again set to be one of the jewels in the Hotelympia crown. New for 2016 is a unique and impressive ‘Meet the Buyer’ Programme, created in partnership with CESA (Catering Equipment Suppliers Association) which will see buyers’ requirements matched to the exhibitor whose equipment best meet their needs. They will then be able to speak directly and confidentially to manufacturers on everything from technical specifications to energy saving benefits. Crucially, they will also be able to compare and contrast kit and try before they buy.

CESA Director, Keith Warren, said: “As the largest hospitality exhibition in the UK calendar, CESA and its membership is proud to support and continue our successful and established association with Hotelympia, which helps to fund many of CESA’s activities throughout the year. “The 2016 event is set to have the largest selection of catering equipment on show anywhere in the UK, while the new Meet the Buyer programme adds yet another compelling reason for visitors to make London the only destination they need visit for all their equipment requirements in 2016 and beyond.” A host of leading industry lights will be offering insight-packed presentations on The Stage including: the master of service, restaurant manager of the world famous, Three Michelin-starred Waterside Inn, Diego Masciaga; Eric Partaker, co-CEO of casual innovators Chilango; leading designer and sustainable architecture pioneer, Oliver Heath; former Hotel Manager of The London Edition, Edwin Kramer; Martin Williams of London city restaurant, M; restaurateurs and master foragers, Richard and Oliver Gladwin; Michelinstarred chef, Mark Sergeant and star of TV’s The Apprentice, now a designer in her own right, Ella Jade Bitten.

With Discovery, Delivery and Efficiency as key watchwords, the technologyfocused HOSPACE Hub will offer a number of panel discussions around acquisition, service experience and efficiency for both guests and diners. Hot-button subjects will include: distribution; reservations; marketing and loyalty; point-of-sale; upselling; table management; in-room technology; service automation; supply chain and inventory management. The Hub will welcome a number of key influencers and experts onto its stage, including: Google UK’s Head of Hospitality, Terri Scriven, who will be talking about how sites can, with limited resources, make digital channels a boon rather than a bane; CEO of Hotelympia Innovation Award winners, Orderella, Denis Collet, who will be discussing functional technology and how its development is being driven by a whirlwind of customer demand; Digital Blonde Karen Fewell and My Ly, Senior Marketing Manager for YO! Sushi, who will be debating the merits of digital marketing on a budget and Tom Valentine, Co-founder, Secret Escapes, who will be investigating the developing of relationships between booking agencies and restaurants and hotels. cont >>

March 2016 EAT. DRINK. SLEEP

Events

March 2016 EAT. DRINK. SLEEP

Events

“In 2016, we’re taking the show to you.” Held in conjunction with The Craft Guild of Chefs, The Staff Canteen Live – Skillery in association with Westlands will be showcasing the skills of 16 of the country’s leading chefs, comprising some 20 Michelin stars. The line-up includes: chef patron of Restaurant Gordon Ramsay, Clare Smyth; Tom Kerridge from 2 Michelin-starred The Hand and Flowers and The Coach at Marlow; Claude Bosi of 2 Michelinstarred Hibiscus; Nathan Outlaw of his eponymous two Michelin-starred restaurant; Paul Ainsworth from one Michelin-starred Paul Ainsworth at Number 6; Tom Aikens, the youngest British chef ever to be awarded two Michelin stars and Simon Rogan one of most accomplished, unique and best loved chefs in the UK.

test in a selection of service classes.

Each day will see a changing lineup of chefs performing interactive demonstrations on stage in front of a live audience offering recipe guidance, cooking tips and sampling opportunities.

It’s not just about food, Hotelympia’s Drinks Cabinet and Drinks Innovation Theatre will grow to encompass craft beer, cider, spirits and wine as the drinks scene moves from strengthto-strength. The Drinks Innovation Theatre will not only house talks on the profitability of alcoholic beverages, but also how getting your hot drinks offering right can be equally as rewarding.

With class-leading chefs in mind, International Salon Culinaire returns to Hotelympia in 2016 with a brand new Chef Director, executive chef of the Royal Garden Hotel, Steve Munkley, and a host of programme changes aimed at ensuring the world’s premier culinary competition stays fresh and relevant to modern hospitality.

Toby adds: “For almost 80 years this show has been the only show that the entire hospitality fraternity builds up to; the only show with the breadth of exhibitors and products needed to make business-changing decisions; the only show where you will leave with more than you arrived, buoyed by the weight of insight and innovation at every turn.

In addition to the three competitive elements of International Salon Culinaire; La Parade des Chefs, Salon Display, and Live Theatre.

“In 2016, we’re taking the show to you.

New for 2016 is The Skills Theatre which will give chefs at the very beginning of their careers – including apprentices and students, and those who have not competed before – the chance to experience the thrill and bright spotlight of competition with classes including butchery, fishmongery, pastry, sugar-craft and many more. Another first for Salon, front-of-house staff will now also get to demonstrate their skills and put their efforts to the

“So if it’s the very latest ground-breaking catering equipment you’re looking for, this is your show; but what about the world-class chefs that rely on these innovative machines daily? And the food and drink products – from leading suppliers and burgeoning producers – that go into making menus really stand out from the competition? Or the beautiful flat and glassware that is the customer’s first experience of an establishment, the key design and décor elements that help set the tone, the lighting; the technology that keeps service running smoothly? “Hotelympia 2016 has these key elements and much more in abundance.”

After the shining success of 2014, the Hotelympia ‘Show Makers’ – a team of specially trained young ambassadors – will be on hand throughout the four days, offering advice and guidance on forthcoming attractions and creating bespoke pathways through the show, depending on visitor criteria and interests. Yet again the Show Makers have been recruited from leading catering college, Westminster Kingsway, with students trained by Lisa Campagnola, the lady behind the London Olympic Gamesmakers. Also making a second appearance at the show will be Waste-Works – a new, co-located event focusing purely on suppliers of waste solutions and services seeking to target the hospitality sector. The attraction will consist of a high level speaker programme, alongside a large number of specialist exhibitors. Visitors can pre-register for Hotelympia 2016 now by following this link: www.hotelympia.com/register Companies seeking to find out how they can promote their business at Hotelympia 2016 and reach an audience of over 30,000 professionals can visit www.hotelympia.com, contact Andrew Pantelli on +44 (0)20 7886 3055 or email Andrew Pantelli by clicking HERE to see how the new look Hotelympia can be the inspiration for their hospitality business in 2016.

Why Choose Avenista? Avenista is the must-have tool for Busy Restaurants still struggling with pen and paper. It is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive or ineffective. You built a great restaurant by insisting on quality, attention to detail and customer service. Now choose Avenista to ensure you get the same from your Reservarions Partner.

Simple to learn and use Extremely Effective It works the way your business works Saves hours of Staff time Intelligent Yield maximizing your restaurant’s potential Never miss a call with UNLIMITED, FREE Online Bookings 24/7 Quote accurate availability real-time Build a reliable customer database Build loyalty through Customer Recognition Confirm by Email and/or SMS Text Message Unique iPlan visual tools Market Leading Table Management, Walk-In, & Waitlist Tools Touch screen compatible Online payment & deposits available

STAND 1929

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Avenista Table Reservations ® Reservations Avenista Table

Avenista Table Reservations

Never heard of Avenista®? Well, perhaps you can be forgiven. With stampede towards basic, Never heard ofthe Avenista®? Well, perhaps you can be web-based booking systems in recent years forgiven. With the stampede towards basic, many restaurateurs completely overlooked web-based booking systems in recentthis years many unassuming UK company,overlooked attracted instead restaurateurs completely this by the fanfares of the bookingattracted operators. But one unassuming UKbig company, instead by size the does notof fitthe all and having experienced high running fanfares big booking operators. But one size costs not or poor delivery many restaurateurs are does fit allservice and having experienced high running now looking and finding Avenista has are costs or poorelsewhere service delivery many restaurateurs intelligent, withAvenista everything now lookingsuper-easy elsewheresoftware and finding has they need and more for often a fraction of everything the cost. they intelligent, super-easy software with need and more for often a fraction of the cost.

With more than 10 years’ experience delivering Table Reservation software the experience team at Avenista® know what With more than 10 years’ delivering Table makes busy restaurants andathave continuously honed Reservation software thetick team Avenista® know what and polished their software make a Fronthoned of makes busy restaurants tick to and haverunning continuously House effortless. These daysto millions of dinersaare seated and polished their software make running Front of each year using Avenista® systems. House effortless. These days millions of diners are seated each year using Avenista® systems. Oddly perhaps, at Avenista® their mission is for their customers to spend the minimum time possible using the Oddly perhaps, at Avenista® their mission is for their booking software, still have thetime software do exactly what customers to spendyet the minimum possible using the the customer needs, to spenddo more timewhat in booking software, yetenabling still havethem the software exactly theircustomer restaurants on activities they can really the needs, enablingwhere them to spend more add time in value.restaurants on activities where they can really add their value. To achieve this they worked on making Avenista® intelligent andachieve efficient without taking on away any ofAvenista® the features that To this they worked making intelligent allowefficient restaurants to deliver service to their and without takingreally awaypersonal any of the features that Diners. And, so keen are they to deliver onservice the mission they allow restaurants to deliver really personal to their Diners. And, so keen are they to deliver on the mission they

also provide all-inclusive access to their incredible support team (awardsall-inclusive surely coming sometime whosupport can also provide access to theirsoon!) incredible implement booking strategies and take care of all of the team (awards surely coming sometime soon!) who can administrative duties involved in managing the software implement booking strategies and take care of all of the too. administrative duties involved in managing the software too. It’s no surprise that Avenista® customers tend to be busy, extremely well-run who are always for It’s no surprise that restaurants Avenista® customers tend tolooking be busy, that extra bit of efficiency and want it without hefty prices extremely well-run restaurants who are always looking for attached. so many booking Avenista® do not that extra Unlike bit of efficiency and wantsystems it without hefty prices operate a Diner portal and so will never attempt to sell attached. Unlike so many booking systems Avenista® do not tables from competitor restaurants or gazump a restaurant’s operate a Diner portal and so will never attempt to sell Google ranking. tables from competitor restaurants or gazump a restaurant’s Google ranking. As Kerry Beswick (Managing Director of Avenista®) says – “We haveBeswick absolutely no relationship Diners at says all. – As Kerry (Managing Directorwith of Avenista®) Everything we do is focused on the restaurateur. We are all “We have absolutely no relationship with Diners at all. about providing the absolute best tools and services for all our Everything we do is focused on the restaurateur. We are customers to help them make the best restaurants. ” about providing the absolute best tools and services for our customers to help them make the best restaurants.” With an impressive client roster, awesome features (including a new online feature for events and With an impressive clientpayment roster, awesome features deposits – saving restaurants huge amounts of time,and and (including a new online payment feature for events reducing no-shows), and pricing lower than anything deposits – saving restaurants huge amounts of time, and comparable, many restaurateurs now getting the reducing no-shows), and pricing are lower than anything message and switching to Avenista® saving themselves comparable, many restaurateurs are now getting the time, money and headaches. message and switching to Avenista® saving themselves time, money and headaches.

eat.drink.sleep

Pro

Kitchen

March 2016 EAT. DRINK. SLEEP

Pro Kitchen CEDA is taking a prominent stand at Hotelympia 2016 to showcase members’ broad service ranges from foodservice kitchen and front-of-house design to equipment specification and installation right through to training and service. Adam Mason, CEDA director general, comments, “We see Hotelympia as a great stage from which to support our members and partners as they reach out to foodservice operations across all sectors. It will underline the added value of working on any foodservice project with a CEDA member from impartially recommending single pieces of equipment to complete refurbishments and new build projects.” “CEDA also hopes new initiatives added to its 2016 presence at Hotelympia will support members and partners and add value to the wider base of visitors, especially foodservice operators, owners and buyers looking for great advice. One of these will be an exclusive time for CEDA members to attend Hotelympia on 1st and 2nd March between 9am and 10am to attend meeting slots, or just pick out what and who they want to see.

CEDA Goes Front and Centre

at Hotelympia 2016 “We are delighted to have CEDA chairman, Jack Sharkey on the judging panel of the Hotelympia Catering Equipment Awards 2016 and are planning to host an ‘all-regions’ CEDA meeting with members and partners during the event.” The relationship with Fresh Montgomery, organisers of Hotelympia, is going from strength to strength as Toby Wand from Fresh Montgomery explains, “We appreciate the wide range of services that CEDA and its members and partners can offer the foodservice and hospitality sectors and their bigger presence to shout about this is great news.” “We will be supporting CEDA with extensive print and digital promotion before Hotelympia kicks off at the end of February and we are developing new relationships such as handling CEDA’s market survey in January 2016. Our aim is to cement and grow our partnership with CEDA delivering benefits to their members and partners and visitors to the event.”

Stand: 4163 The CEDA Conference, 14-15 April, is set to take an intriguing peek into what the ‘Next

Generation’ of the foodservice market will look like in the UK with a panel of experts led by CGA Peach’s Peter Martin. Looking at the trends that are shaping the consumer offer and vice versa the panel will consider factors like the rise of street food, casual dining and the changing face of pubs, plus how this is, and will, impact on foodservice design, equipment and related services. Talking about the ‘Next Generation’ theme for the 2016 Conference, CEDA director general, Adam Mason, says, “Talking to CEDA members, partners and our wider group of associates in foodservice, the focus on what is around the corner for foodservice in the UK is apt. It ties in very well with the launch last year of our CEDA Academy bringing together the next leaders of the sector, and of course the introduction of the annual CEDA Rising Star Award at the 2015 Grand Prix Awards recognising the younger people who are coming into prominence.

“Indeed CEDA as a whole is moving into its own ‘Next Generation’ with the launch of the association’s new five year development strategy at the conference.” The CEDA Business Day programme at the 2016 conference also includes inspiring key note speakers who will be announced shortly, and an interactive seminar programme on key industry issues. The CEDA 2016 Conference, 14-15 April, is being held at The Hilton, St George’s Park, Burton upon Trent. To register as a delegate go to www.cedaconference.co.uk or call: 01293 854404.

Equipment

THE CEDA DIFFERENCE The CEDA Difference – Buy With Confidence BUY WITH CONFIDENCE

If you are buying catering equipment and service agreements If you are buying catering equipment and service agreements, ask your distributor, “Are you a CEDA member?” ask your distributor, “Are You a CEDA Member?”

100 of the UK’s best catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. members and partners you peace of mind when CEDA members and partners give you peaceCEDA of mind when buying cateringgive equipment: catering equipment: Over 40 years as an association representingbuying the leading professional companies in catering

equipment who provide an end-to-end service from to ongoingrepresenting equipment the best Overfoodservice 40 years asdesign an association maintenance and staff training. professional companies in catering equipment Members who share knowledge and best practice and provide impartial advice to catering operations to maximise value for money and Members long-term offer returns. impartial advice on all aspects of Strong code of practice and customer charterplanning, ensuring buying customers the service they equipment deserve. andget operating catering Members provide latest technical know-how and training from energy-efficiency to food waste. Strong code of practice and customer Members employ over 400 qualified engineers who are registered through CEDA. charter ensuring Members provide warranties on all equipment and components. customers get the service they deserve Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components

CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to www.ceda.co.uk email: info@ceda.co.uk CEDA members work in partnership with the world’s leading equipment

manufacturers For more information go toincluding: www.ceda.co.uk or email: info@ceda.co.uk

March 2016 EAT. DRINK. SLEEP

Pro Kitchen

Hotelympia 2016

At Hotelympia Cuisinequip will exhibit a larger range of range of induction equipment giving more choice for small and large operators. Part of this will include the recently introduced induction technology systems from German manufacturer Berner. The induction griddles and salamanders offer fast heating and precise control for frying and grilling.

Working with partner CCE Group, leaders in designing and delivering first class professional kitchens, Cuisinequip was asked to supply one of its induction salamander units to renowned restaurant group Galvin Restaurants. The feedback speaks for itself: “The Cuisinequip Salamander is one of the best I have worked with in almost 30 years, it’s very user friendly and efficient, ” Jeff Galvin, Chef/Patron, Galvin Restaurants. Adding to the versatility of its induction range Cuisinequip recently introduced the Berner Kombi-Star induction cooking hob. The KombiStar hob gives chefs control and versatility over a range of cooking methods allowing them to deliver a range of dishes. With a range of drop-in accessories the single induction unit can be used as a griddle, wok, pasta cooker, bain-marie or simply as an induction hob. Complementing the induction equipment on display at Hotelympia Cuisinequip will offer a selection of high quality induction cookware from Spanish manufacturer Pujadas. The Valentine/Cuisinequip will be completed with a select range of foodservice equipment from Sweden’s Stayhot.

Stand 4230 For more information on Valentine Equipment and Cuisinequip call: 0118 957 1344 or visit: www.valentinefryers.com www.cuisinequip.com

M NE O W DE L! ®

SuperFast Thermapen

‘NEW Thermapen® 4 features a 360° self-rotating display, backlight, motion-sensing sleep mode & waterproof casing’

for information on the Thermapen® and other thermometers, probes & data-loggers visit us online

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March 2016 EAT. DRINK. SLEEP

Pro Kitchen

additional safety, all PM10s have a fix on to the guard feeder chute. An alternative version, the PM10MC which incorporates a mincer and shredding attachment is also available. The mixers are (w)485mm x (d)410mm x (h)635mm. Weight is 75 kgs. Pantheon catering equipment is available from a nationwide network of approved dealers. An all-encompassing 12 months parts and labour warranty applies. As part of its ongoing mission to deliver the best possible quality and value to customers, Pantheon regularly updates and improves its equipment. One of the most recently enhanced items is the PM10 planetary mixer. The newly upgraded PM10 is even more durable and user friendly than its predecessor. The inherent humidity in a catering kitchen can cause some metals to rust over time. Therefore, to eliminate the possibility of this potential problem, the body of the new model is made from a highly resilient, rust proof metal while the painted finish is heat cured for maximum wearability. Also, the lifting handle is now made from stainless steel, as is the whisk and heavy duty, 10 litre mixing bowl. The beater and dough hook are fabricated from high grade aluminium.

Pantheon Relaunches

10 Litre Planetary Mixer As part of its ongoing mission to deliver the best possible quality and value to customers, Pantheon regularly updates and improves its equipment. One of the most recently enhanced items is the PM10 planetary mixer. The newly upgraded PM10 is even more durable and user friendly than its predecessor. The inherent humidity in a catering kitchen can cause some metals to rust over time. Therefore, to eliminate the possibility of this potential problem, the body of the new model is made from a highly resilient, rust proof metal while the painted finish is heat cured for maximum wearability. Also, the lifting handle is now made from stainless steel, as is the whisk and heavy duty, 10 litre

mixing bowl. The beater and dough hook are fabricated from high grade aluminium. Further improvements include changing the micro switch to a heavy duty, metal roller type with a stainless steel connector and further reinforcing the fascia panel’s durability so that it will withstand the heaviest use. This versatile 10 litre mixer is powered by a robust and dependable 0.5 kW motor while the hard-wearing, all gear driven, transmission ensures smooth, frictionfree operation across 3 speed settings. The mixer features a red, mushroom type stop button which complies fully with all UK local authorities’ safety guidelines. For

Further improvements include changing the micro switch to a heavy duty, metal roller type with a stainless steel connector and further reinforcing the fascia panel’s durability so that it will withstand the heaviest use. This versatile 10 litre mixer is powered by a robust and dependable 0.5 kW motor while the hard-wearing, all gear driven, transmission ensures smooth, frictionfree operation across 3 speed settings. The mixer features a red, mushroom type stop button which complies fully with all UK local authorities’ safety guidelines. For additional safety, all PM10s have a fix on to the guard feeder chute. An alternative version, the PM10MC which incorporates a mincer and shredding attachment is also available. The mixers are (w)485mm x (d)410mm x (h)635mm. Weight is 75 kgs. Pantheon catering equipment is available from a nationwide network of approved dealers. An all-encompassing 12 months parts and labour warranty applies.

www.pantheonce.co.uk

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March 2016 EAT. DRINK. SLEEP

Pro Kitchen

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 highcapacity 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 www.electrolux.com/professional

VarioCooking Center MULTIFICIENCY® 112T

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March 2016 EAT. DRINK. SLEEP

Pro Kitchen

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.

March 2016 EAT. DRINK. SLEEP

Mr. Scratchings Ltd All our products are produced using only premium quality Danish Rind, the finest ingredients and flavoured to our own special blends. Distribution covers all areas of the UK with demand growing month on month for the North’s premier range of Pork Snack products.

Based in Bradford West Yorkshire, Mr Scratchings are now entering their 14th year as suppliers of premium quality Pork Snacks. The Mr Scratchings range includes Pork Scratchings, Pork Crunch, Pork Crackling and a Hot & Fiery Crackling (seasoned with a blend of 12 herbs & spices) becoming the second in the range to be Gluten Free.

In addition to our own range, Mr Scratchings operate a van sales service across the North of England direct to site supplying a full range of Crisps, Snacks, Nuts, Confec from the leading manufactures alongside a range of Cleaning / Paper products and Bar sundries. Why wait, give us a call on: 01274 670044 to discuss your requirements in further detail.

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March 2016 EAT. DRINK. SLEEP

The Belfry: England’s Leading Resort Sitting proudly amongst over 500 acres of West Midlands countryside, is England’s Leading Resort (World Travel Awards 2015), The Belfry Hotel & Resort. The Belfry has been synonymous with golf ever since it held its first Ryder Cup in 1985 and has written itself into golf folk law having gone on to host the infamous biannual event a record four times. The resort boasts three spectacular courses and a golf academy, but on a recent visit we were just as taken back by the facilities and service away from the hallowed greens. Just 20 minutes from Birmingham city centre, The Belfry is perfectly positioned at the heart of the country attracting guests from all over the British Isles. Upon arrival to the resort you are welcomed by a smiling concierge in top and tails and the smiles do not stop at the door as the level of service is exemplarily throughout the resort. After checking in we were shown to our signature room, one of 319 in the resort.

Spacious and full of the amenities you would expect in a luxury resort, the room was a lovely base from which to explore the West Midlands retreat. Our exploring started in the Hotel’s main bar, the Brabazon bar, where we were served a delightful champagne afternoon tea. A range of finger sandwiches, scones and freshly baked pastries were beautifully presented on a 3 tiered cake stand and joyfully washed down with a couple glasses of bubbly. The Brabazon bar is certainly a very sophisticated setting for a few drinks and it will take you a while to make your way through its long and varied cocktail menu. The bar was lively initially made up of those on a conference day with The Belfry fully equipped for corporate days out with six boardrooms and more than 20 conference and events suites accommodating up to 400 guests.

As the afternoon passed the bar started to fill up with more hotel residents and those that had spent the day tackling the golf course. The usual route from the 18th green is to Sam’s Club House for a post round pint, where guests can take advantage of the relaxed environment and enjoy a menu of classic light bites and Sam’s double stack burger! Our destination for dinner though was The Belfry’s signature restaurant, The Ryder Grill. Award winning Chef Director Glen Watson has put together an a la carte menu that really does stir the senses! Using high quality, locally sourced ingredients the menu consists of succulent steaks, chargrills, spit roasts, fish and lobster. I went for the best of both worlds and opted for the Surf and Turf. Fillet steak perfectly cooked medium rare, accompanied by half a lobster and a side order of French fries, washed down superbly with a few glasses of fine wine of course. Somehow I did have space to tackle a sticky toffee pudding, which was well worth it.

The Ryder Grill is next to the Ryder Kitchen, its more relaxed counterpart offering a wide selection of starters, mains and desserts from their three course self-service menu. The Ryder Kitchen is also the scene for The Belfry’s Sunday Lunch, with 3 courses for just £24.50. The Belfry is set to add to their gastronomy offering with the opening of Rocca’s Pizza Pasta Restaurant this February. The family friendly Italian restaurant is named after Costantino Rocca, Italy’s most successful golfer who played the Belfry’s infamous Brabazon course when representing Europe in the Ryder Cup in 1993. Rocca’s will focus on serving fine Italian cuisine in more of a relaxed setting open Friday and Saturday evenings and daily during school holidays. The launch of Rocca’s is in line with a concerted effort by the resort to appeal to the family market. The end of 2015 saw the opening of The Belfry’s Woodland Walk. Set throughout the woods adjacent to the hotel, this interactive adventure features engaging activities perfect for families with young

The Belfry is perfectly positioned at the heart of the country attracting guests from all over the British Isles. children, including den building, wildlife spotting and bug hotels. Fitness obstacles are in place for those that opt to tackle the 2km course at a slightly faster pace whilst next to the woodland walk is another option for younger children in the form of The Belfry’s brand new playground. Kids wanting to get in to golf will be tempted to sample the new Ryder Legends Mini Golf course with parents just as keen to get the putter out. The 12 hole layout has been thoughtfully designed with each hole inspired by Ryder Cup courses from the matches historic past and aimed at providing a fun and relaxing activity for the family to enjoy. Before reluctantly leaving The Belfry we had to sample the resorts spa and health club that no doubt played a huge role in helping the Belfry secure the accolade of England’s Leading Resort. I sampled their Fire & Ice experience. A new experience for most guests, Fire & Ice is a unique journey through 12 bio thermal rooms designed to enhance your mood and invigorate the senses, well worth a go at just £49 per person for residents. I also managed to squeeze in one of The Belfry’s signature treatments the Hero Back, Face & Scalp Treatment. Lasting 85 minutes, the ESPA experience delivers triple results including a back exfoliation, a back massage with hot stones, a personalised facial and a scalp massage from just £109 per person. The Belfry also offers a treatment unique to the Midlands area in the form of its Purva Karma four handed massage. The treatment involves two therapists working in synchronised harmony for the ultimate in tension releasing, deeply relaxing and rebalancing massage to achieve mental and spiritual bliss. Clients will enjoy twice the experience as four hands complete this vital energy point massage of the face, body and scalp, with the use of warm oil and hot volcanic stones, lasting 120 minutes and costing £259. Having been well fed and suitably relaxed we left The Belfry refreshed and understanding of its place as England’s best. The hospitality and high level of service is matched by its facilities and leisure offerings with golfers, couples, families and corporate clients all catered for. No doubt The Belfry Hotel & Resort is set for more accolades in the coming years. For reservations please visit www.thebelfry.com, email enquiries@thebelfry.com or call 0844 980 0600 The Belfry Hotel & Resort, Lichfield Road, Wishaw, Sutton Coldfield, West Midlands, B76 9PR.

eat.drink.sleep

Hospitality Technology

March 2016 EAT. DRINK. SLEEP

Hospitality Technology

apps and software throughout the hospitality and retail industries and regular updates are included within the monthly license and service fee. There is a comprehensive roadmap of product enhancements and new feature releases, driven by the company’s mission to deliver big business tools into the hands of companies of all sizes at a fraction of the cost. With that in mind, intelligentpos will soon be fully integrated with accounting software which will enable businesses to automatically transfer everyday sales to HMRC–ready spreadsheets and tax forms. Working with another cloud based software service, filing VAT and tax returns will become an easy, low-cost and hasslefree process, saving time and money for the many clubs, pubs, cafes and retail outlets that stand to gain from such a cutting-edge EPOS system. The intelligentpos software already supports loyalty schemes, gift cards, table and deposit management. The system is also fully integrated with contactless payments and Apple Pay. Further down the line, product updates will support more advanced loyalty functionality including ordering on-thego, loyalty recognition and redemption. A particularly innovative extra is that customers can also influence the product development road map through the company’s interactive feature vote system.

Future proofing your Electronic Point of Sale system to allow your business to grow It’s a big decision to invest in an Electronic Point of Sale (EPOS) system, so it’s important to know that the technology is not going to become out-dated or obsolete the moment it is installed.

Cloud technology enables free, overthe-air, and automatic software and feature updates. The intelligentpos EPOS solution is future-proof, updated free-of-charge directly from the App Store, and scalable to accommodate the expanding needs of businesses that want to evolve and grow across multiple locations.

In a traditional business, expanding While relatively recent, electronic point to cater to more customers, often of sale software has been around long means duplicating the investment enough to have been shaped by a in existing till systems, management variety of technological improvements. and support, which creates a real Fully integrated solutions help EPOS financial burden. With the iPad-based automation, cloud storage makes EPOS solution from intelligentpos, the it lightweight and mobile, and new system is scalable allowing the use scanners, software and applications and gradual deployment of multiple reshape the way we use it today. iPads, delivering economies of scale as the business expands. Alongside Of course there are systems that the company’s plans to continually are based on outdated technology, develop the core product to ensure but modern EPOS solutions such as that it has the best features, hardware intelligentpos® are managing to stay and software integrations and remains ahead of the curve. up to date with legislation this system is always capable of growing with your The iPad EPOS from Intelligent Point business needs. of Sale integrates with a variety of

Powerful Reporting Stock Control Loyalty

EPOS Cafes Restaurants

Bars

£39+vat Per Month

intelligentpos.com

0800 058 8149

March 2016 EAT. DRINK. SLEEP

Hospitality Technology

NFS showcases latest integrated EPOS Technology at The Casual Dining Show NFS Technology Group (NFS) is attending the Casual Dining Show 2016 to showcase its latest generation epos solutions to assist casual dining groups with the smooth running of their operation. 44

On display, NFS will be showcasing its latest Aloha restaurant POS software and newest web portals, which are already proving to be a robust management solution for leading multi-site casual dining operators including Ed’s Diner, Giraffe and Cabana. Visitors to the stand will be able to see live demonstrations of NFS Aloha, which can optimise real time restaurant management and actively increases revenues, whilst also ensuring restaurant staff can provide a great guest experience. The Aloha point of sale software suite offers smooth integration between stock control, labour management, loyalty and gift cards, head office management, table reservations and guest management, tableside ordering and mobile payment systems.

NFS’ latest Aloha Pulse solution will also be presented for the benefit of multi-site operators, showing how it is possible to have a completely centralised solution. Using Aloha Pulse, managers can look at their mobile and instantly see customer feedback, get instant notifications, inventory information and view social media mentions. Says Luis de Souza, CEO of NFS: “We see the casual dining market as one of the fastest growing in the UK market and as such are very excited to be exhibiting at Casual Dining as one of leading providers of epos technology.

“At the show, we will demonstrate how NFS Aloha has made the difference for many casual dining environments. At the core of the Aloha solution is our real- time management information solution available on a mobile device, Aloha Pulse, which allows managers to instantly communicate with and manage staff remotely to continue to deliver a great guest experience.” For more information on NFS software solutions for restaurant management, please click here. You are also most welcome to visit us on stand U223 at The Casual Dining Show, taking place 24 – 25th February at The Building Design Centre, London. 45

March 2016 EAT. DRINK. SLEEP

Hospitality Technology

Is Your Venue Prepared For Visiting Electric Vehicle Drivers? Demand for Electric Vehicles (EVs) and Plug-in Hybrid Electric Vehicles (PHEVs) in the UK over the last two years has risen dramatically, bringing with it a growing number of motorists who regularly require facilities from which they can recharge their vehicle. Is your venue EV ready? 46

Rolec EV issued the alert to the industry after the number of UK motorists who bought an EV between January and September this year was shown to be up 139% on the same period last year. These latest statistics place the nation second in Europe for sales. Add to this a new report by the Institute of the Motor Industry (IMI) stating that half of drivers planning to buy or lease a new car in the next few years are considering an EV and there can be little doubt that EV charging is fast becoming a major requirement across UK hotel and hospitality venues. Speaking to Eat Drink Sleep Magazine, Rolec’s PR & Marketing Manager Nathan Black commented: “As almost every leading vehicle manufacturer has launched, or is set to launch, new EV and PHEV models over the coming months and years increasing numbers of venues across the UK are installing EV charging points.

Hospitality Technology

“There are many solutions to different EV requirements available - from entry level EV charging units through to futureproof pay-tocharge options featuring coin/token mechanisms. Prices start at under £300. “With domestic sales of EVs and Plug-in Hybrids (PHEVs) experiencing a huge increase, now is the time to expect huge demand for EV charging point facilities from your EV driving customers. “The Government is investing heavily too – more than £500million has already been put into the EV industry in the UK, and much more has been made available to further stimulate and support the uptake of electric vehicles and increase the charging infrastructure.” With the leading vehicle manufacturers bringing out new EV and PHEV models on a

consistent basis, and with huge running cost savings on offer, it is not only homeowners who are taking up the advantages EVs have to offer. Businesses are too, with many fleet drivers now also having a pressing requirement for easily accessible EV charging points. Nathan continued: “One of the questions we are constantly being asked by people in the hospitality industry is: ‘How can we provide an easy to install electric vehicle charging solution without major upheaval and huge cost?’ “The good news is that it is not necessary to dig up a carpark or grounds in order to install EV charging points to suit your customers’ needs. We offer an altogether

painless way of providing EV charging to those who need it.” Rolec, an award winning Lincolnshire based company, is believed to provide the widest range of electric vehicle charging points in Europe and has manufactured and supplied over 37,000 charging points throughout the UK in the past two years. Some of its customers have so far included Best Western, Hilton Hotels, Holiday Inn, DFS, McDonald’s, Next, Tesco and Ryanair. For more information about Rolec’s large EV product range, or corporate branded options, call 01205 724754, email rolec@rolecserv.co.uk or go to www.rolecserv.com

March 2016 EAT. DRINK. SLEEP

“Hotel and hospitality venue owners may be under the wrong impression that installing an EV charging point is complicated, costly, and disruptive - this could not be further from the truth. We offer EV charging units which are low cost, simple to operate and easy to install, involving just a dedicated live, neutral and earth circuit which any electrician should be able to handle.

March 2016 EAT. DRINK. SLEEP

Hospitality Technology

Why Investing in Hospitality Technology is Investing in Good Business As the wider hospitality industry continues to face a slow recovery, hotels should be looking inwards during this time with a view to ensuring that the technology they use to help run their facilities are best suited for the roles they have to perform. While many hotel organizations are wisely using this current economic downturn to adequately plan for the future through improved levels of technology and staff investment, many others are not heeding the warning signs and are instead shedding costs wherever possible – which can lead to disastrous consequences. No one knows for sure if the current ‘green shoots’ being reported in the media will lead to a rapid or sustained economic recovery, but all pundits agree that there is definitely some recovery and eventually the situation will improve. Will markets return to normal? The question to ask is what’s normal in the post-Global Financial Crisis (GFC) era? ‘Normal’ in 1995 meant something completely different to ‘Normal’ in 2015. Hospitality organizations that have currently heeded the warning signs that dynamic markets and changing industry requirements are part of the new ‘normal,’ and have taken the time to update or invest in the right technology and training, will be better placed to effectively conduct business in the market place of 2010, 2011 and beyond. To quote Bob Dylan ‘The times they are a Changin.’ hoteliers need to ask themselves - what are they doing to position yourself for this?

In consideration of how investment in hospitality technology can support business growth, rather than being an added cost, or unnecessary financial burden, to a hotel – it is important to look at what operational efficiencies the technology can bring, green initiatives, any improvements in staff activities and morale that can be delivered and how the technology will ultimately benefit the hotel’s revenue performance. There are many technologies that tick all of the above boxes, including: • Energy Management Systems • Revenue Management Systems • Property Management Systems • In-room technology • Sophisticated Telco Systems Consider Revenue Management technology: This technology is used in a wide variety of industries. In hospitality it is used to provide analytics that will increase rates and occupancy, track historic data, forecast future demand and set room and package pricing. These systems have a strong track record of significant revenue and efficiency improvements. ASP (Software as a Service) delivered Revenue Management (RM) systems for hotel groups, chains and independent boutique hotels, an opportunity to improve their market position, reduce their carbon foot print, bind together the organization with a deeper understanding of organizational goals, become more knowledgeable of market trends in the industry and ultimately improve their bottom line. Equally as important, when considering whether to invest in new technology within the hospitality sector, is the need to recognize that technology is constantly changing and improving. Decision time frames are shortening.

Hoteliers that have a good view on the future, realize that the technology decision they make today will only be relevant for the next 3-5 years AT THE MOST and are already planning next generation migrations. There is an onus on the vendors to also re-invent themselves and re-invent their technologies. The concept in 2009 – 2010 of having something ‘future proof’ is both outdated and naive. IDeaS Revenue Optimization’s experience is that there are many technology vendors in hospitality that fail to acknowledge the above reality. As the hotel industry continues to move towards a more dynamic and inter-connected environment it is vital that the correct technology infrastructure is in place to meet this challenge. Technology must enable a seamless flow of process and procedure and decisions through all aspects of the business, thereby enabling a philosophy of managing by exception rather than on a day to day tactical basis Those hotel groups that fail to recognize the speed of change in technology and what this can bring to the business will find themselves significantly under prepared when the market starts to strengthen. While “its never too late” to act – there is a significant opportunity cost in doing nothing or worse still, cutting technology out of the day to day operations. For a hotel to effectively operate and ensure it is maximizing its incoming revenue, the right technologies needs to be in place. Through investing in the right technology at the right time, hoteliers will be ensuring that their facility(s) are able to effectively maximize their ongoing revenue capability now and into the future

March 2016 EAT. DRINK. SLEEP

Hospitality Technology

March 2016 EAT. DRINK. SLEEP

New Bed Linen Products Launched In

Mitre Linen’s

Bumper New Anniversary Catalogue Mitre Linen, the trusted British supplier to leading luxury and boutique hotels, has launched luxurious new bed linen products in its new bumper anniversary catalogue. Antibes is the company’s new luxurious micro-stripe bed linen. With its sumptuously high 300 thread count and stripe design, the Antibes range of white duvet covers and pillowcases will add a touch of elegance to hotels’ guests bedrooms. The Antibes range comes in Single, Double, King and Super King duvet sizes while pillowcases are either Oxford or Housewife Flap. All are made from 100% cotton and feature in Mitre’s Luxury Collection. Also new is an innovative Coolguard pillow protector which brings a peaceful cooling sensation to guests, whilst protecting hotel pillows from stains and bed bug entry. Made from a high quality 100% cotton cover with a zip, this new pillow protector also features in Mitre’s Luxury Collection.

Stephen Broadhurst, Managing Director of Mitre Linen, said: “Small details can make a big difference to your guests’ stay. Thanks to its innovative temperature control property on one side, our ‘cool to touch’ Coolguard pillow protector will bring a peaceful cooling sensation to your guests. “We are also delighted to launch our Antibes cotton sheets which help to create beautiful bedrooms which exceed guests’ expectations.” Mitre Linen celebrates 70 years of working within the hospitality industry this year. Its new catalogue abounds with new products and sizes, offering many solutions to hoteliers, whether they are looking to completely transform their guest rooms or just add a touch of colour to their establishment. The catalogue is divided into different ranges - from Essentials and Comfort to Luxury and Heritage by Mitre, Mitre’s designer collection is tailored to help hotels create their own bespoke range of bed linen and towels – to enable Mitre’s

customers to quickly find the products that will best suit their requirements. Mitre Linen’s high level of service and quality earned the company the honour of the Royal Warrant in 1955. The company has been providing the Royal Household and the Royal Estate ever since. Its products can be spotted in prestigious London 5 star hotels including The Ritz, The Grosvenor House Hotel and The Wellesley. It also has many customers overseas including in Portugal, France, America, China, Hong Kong and the UAE. www.mitrelinen.com

treat your guests to our beautiful, bespoke

Heritage range

Celebrating

years

Bed Linen Soft Furnishings Towels and Bathrobes Visit mitrelinen.com/heritage or call us on 01685 353456

March 2016 EAT. DRINK. SLEEP

At Soak&Sleep we understand the importance of happy customers, and ensuring your guest’s stay is the best it could possibly be is our priority as well as yours.

March 2016 EAT. DRINK. SLEEP

Door Entry... ...in a day!

The telephone based system plugs in to a standard analogue telephone socket or phone system extension and the GSM system requires a SIM card. The only other requirement is for local power and the intercom can be installed.

mobile phone to be called for access requests.

not want to grant access they simply put their phone down to end the call.

to manufacture our panel to fit the aperture of an old, non functional system.

We are able to provide systems with backlit keypads and buttons, integrated proximity access and video. The video picture can go to a dedicated monitor or into the communal TV aerial for viewing on any television in the premise. Our GSM 3g video system will send pictures to your mobile phone.

The Telguard Installation is not disruptive as installation takes place at the range of the entrance to be controlled and there is need to put handsets into flats or telephone and no houses as they are already in place – Telguard provides great flexibility their own telephone or mobile. where users are elderly or infirm GSM based The telephone numbers of the as they don’t have to get up from intercom systems apartments/houses/businesses where they are sitting to answer an are programmed into the intercom access call as they will have their are suitable for system with any access codes telephone or mobile phone by their and the system is ready for side. They will also be able to hear new build or retro required use. the call clearly. visitor enters the flat or house DDA systems are available with fit. Telguard is a Anumber into the intercom via the large halo illuminated Braille buttons keypad and then presses the ‘CALL’ with big letter, easy to read displays British company button. The receiver of the call picks and audio and visual call progress and we design, the telephone and can speak to the indication. visitor and allow access by pressing a applications are also develop and digit on their telephone keypad. This Bespoke undertaken making it possible to sends a signal to the intercom that almost any style or shape manufacture here activates the door lock or entrance provide of system. It may be that we have gate and the visitor is able to gain provide a system to replace an in the UK. access. If the receiver of the call does toexisting installation so we are able If the call recipient is on the phone when the call from the intercom is made the call will be seen on the telephone display and the user is able to hold their call and deal with an access request. Any alterations required to telephone numbers or PIN codes can be actioned by the system installer and can be carried out remotely reducing the need for on-site attendance. The Telguard system is not only quick to install compared with hardwired systems but also extremely flexible. Calls can be answered on cordless telephones making it possible for users to answer entrance requests while going about day to day business or it is possible for a 54

We are able to manufacture systems in different finishes and colour schemes, we powder coat stainless steel so as to not impact on the vandal resistance of the panel. As advances in technology arrive in to the public domain, we are always in a position to make the most of these advances thanks to our inhouse development team. We are also able to engineer modifications to software and hardware should a specific requirement be requested. Our systems carry a 2 year return to manufacturer warranty which can also be extended, and our Technical Department provides installers with the very best in support.

Tel : + 44(0)1306 710120 F ax : + 44(0)1306 713769 E m ai l : s al es @t el guard. c o. uk

Telephone based entry systems using your existing phone. .

www. doorent ry . c o. uk

The ABS T-Bespoke is a high gloss black finish with a backlit silicone keypad. The backlight colour can be changed on site and remotely to 7 different colours! It looks contemporary and is extremely low profile and durable. This system is available with 1 call button and a keypad for coded access with 400 codes. The surface back box is matt black and the system connects to a Hub via a single CAT5. The platform can either be GSM or Landline, whichever suits you best! This product benefits from all of the standard features – well we call them standard! This includes forward dialling up to 8 numbers, a battery backed time clock, 9 timed profiles allowing calls to be sent elsewhere at a certain time and date, automatic daylight saving (BST/GMT) and automatic dimming of the keypad. You can even receive a text from the Telguard to inform you that a door has been opened or somebody has activated a passive device at night! (GSM Only) This product will certainly set you apart from the rest of the houses in the your area! And as ever you benefit from proven Telguard reliability and quality associated with British engineering.

S ui t e 2 , S t anl e y Ho us e , K e l v i n W ay , C r awl e y , W . S us s e x R H1 0 9 S E

March 2016 EAT. DRINK. SLEEP

eat

New Unique Integrated USB Charging Socket from Focus SB Now two mobile devices can be charged simultaneously and in a convenient location for your guests, with the new Integrated USB Charging Socket from Focus SB.

The socket is available in most of Focus SB’s stylish ranges and finishes*, so it can be matched in with other electrical plates for a comprehensive look throughout a your interior. It has a fast charge rate and is a more attractive solution to some other options. Uniquely, amperage is NOT shared between sockets, ensuring that the Focus SB Integrated USB charges specific devices quickly and efficiently, even when two sockets are in use. The total charging rate is 3.1 amp, split between a 2.1 amp port (ideal for charging tablets, including iPads, and phones) and a 1 amp port (ideal for charging phones, including iPhones). Contact Focus SB today for further information on this innovative new product.

Features • Two USB Ports • Port one rated 2.1 amp at 5V • Port two rated 1 amp at 5V • Max output of 3.1 amp • 2 x 13 amp sockets - 250v rated • CE tested and marked • Available with white or black

interiors

www.focus-sb.co.uk Telephone: 01424 858060 Focus SB, Napier Road, Castleham Industrial Estate, St Leonards-on-Sea, East Sussex TN38 9NY

* Not available in the Prism, Prism II, Titan and Morpheus ranges or in the primed finish.

FAST CHARGE USB Satin Stainless Steel

Now your guests can charge two devices at once Polished Brass

Stylish Integrated USB Charging Socket The new Integrated USB Charging Socket from Focus SB has NO shared amperage, allowing your guests to fast charge two mobile devices at the same time! Available in a large range of stunning styles and ﬁnishes to suit your interiors and match in with standard switches and sockets. Bespoke hotel room plates are also our speciality, designed to complement the needs of your guests. Call us today, or visit our website for further details.

True Edge Matt White hotel room plate

NO MINIMUM ORDER | COMPLETE BESPOKE SERVICE TO SUIT YOUR NEEDS FREE DELIVERY TO MAINLAND UK | 01424 858060 | sales@focus-sb.co.uk

www.focus-sb.co.uk

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