Page 1

eat.drink.sleep April 2019

75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.

To find the right package for your hotel


08448 245 245

*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £150 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Big Little Lies ©2018 Home Box Office, Inc. All rights reserved. Bounty Hunters ©Sky UK Ltd. Jurassic World: Fallen Kingdom © 2018 Universal City Studios Productions LLLP and Amblin Entertain-ment, Inc. All Rights Reserved. Skyscraper ©2018 Legendary Features Productions US, LLC. ALL RIGHTS RESERVED. Correct at time of supply: 08/02/19.


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:

April 2019 4 14 24 44 54 68

Publication Manager

Michael Amor 01843 591 523

Publishing Director

Jodie Little 01843 582 733

Industry News Victory House Technology Housekeeping & Laundry Equipment Contract Surfaces Business Directory


Jeremy Tring

To find out more visit our website:


Affordable + Safe + Compliant Our very own home-made innovative digital food safety management solution for your food temperature checks, appliance temperature monitoring & alerts, cleaning checklists & schedules, goods in and allergen & use-by date labelling. Book an online demo with our or call 0808 164 3773.


Eat Sleep Drink Ad.indd 1




TWO NEW HOTELS WITH 500 ROOMS TO ARRIVE AT DÜSSELDORF AIRPORT H-Hotels signs a new contract for H2 Hotel and H4 Hotel at Düsseldorf airport, both slated to open in 2024…

April 2019


Industry News

is also significantly involved. Another of the company’s fields of activity is the development and management of projects for high-quality residential and commercial property projects. In this respect, Reggeborgh stands for the sustainable and innovative development of ambitious property projects, as well as their implementation.

H-Hotels Group is embarking upon the next stage of its dual brand concept by announcing two new hotels at Düsseldorf airport. The hotels will be constructed on Wanheimer Straße, in the immediate vicinity of Düsseldorf airport, and will be of particular interest to business travellers as a conference and congress venue. The building complex will occupy grounds of around 15,000 square metres, located to the north of the state capital of North Rhine-Westphalia. It will host an H2 Hotel featuring 237 rooms as well as an H4 Hotel offering 264 rooms. A generous conference centre with an area of around 1,000 square metres will be available to guests of both hotels. This will also be the case for the planned fitness centre and ‘sky bar’ on the eighth floor. Around 18,000 square metres of office facilities will occupy the area that is parallel to the hotels. An underground car park with 700 parking spaces will complete the facilities. Thanks to its unbeatable location in the immediate vicinity of the airport, the terminals can be reached using the SkyTrain in just a few minutes. The ICE long-distance train station is just five minutes away, which means that both the city centre of Düsseldorf as well as the exhibition complex can also be


reached quickly using public transport. “Our dual brand concept with its impressive conference facilities is the perfect response to this exclusive location, right next to one of the largest airports in the country,” said Alexander Fitz, CEO of H-Hotels AG. “This means that travellers can choose between completely different accommodation options depending on their preferences.” The real estate partners for the project are Nördliche Spitze GmbH & Co. KG, a joint venture between Reggeborgh, Delta Project Development, and Kondor Wessels. Managing Directors Johannes G.S. Hegeman and Lars Stillmann are delighted by the joint project: “In the H-Hotels Group we have found a very experienced hotel operator, whose concept corresponded perfectly with the project and its environment. Future office users will be able to take advantage of all of the hotel’s services within the building.” Reggeborgh is a family-led investment company from the Netherlands and has also been active as a property business in Germany for more than 25 years. The company is responsible for the fund and asset management of several property funds in Germany and the Netherlands, with which Reggeborgh

With more than 120 completed projects, primarily within Germany and the Netherlands, the Delta Group is active as a property development company. The fundamental idea behind their property developments is the C2C concept. The intelligent use of all kinds of resources – as well as the possible reutilisation of these resources – is one of the challenges facing the property sector of today and the future. The value of the group’s current portfolio, with a focus on residential and commercial properties, is in excess of €500 million. Kondor Wessels boasts more than 25 years of experience in the development, planning and construction of residential properties, care homes, and office properties as well as mixed residential districts. With all of its projects, the company takes responsibility for the entire construction process as a partner, as well as delivering added value – all from a single source. Currently, more than 38 property projects with a total value of more than 700 million euros are being supervised by Kondor Wessels in Berlin, Frankfurt and North RhineWestphalia. The project was supervised by Horwath HTL Germany – hcb hospitality competence berlin GmbH, operating as a consultant. The tenants were assisted by GVW Graf von Westphalen lawyers, and the lessors were assisted by lawyers from Bornheim and Partners.

Gordon Ramsay’s new Mayfair restaurant, Lucky Cat, will open this summer, specialising in Asian small plates and robata grilled dishes designed to be shared. The menu, by Gordon Ramsay and executive chef Ben Orpwood, will feature dishes such as seared otoro with house soy, wakame oil and baby kale; Orkney scallop, yuzo and sweetcorn hot sauce, wasabi leaf and finger lime; as well as a seasonal take on chawanmushi, a savoury custard

steamed and finished with flavours such as truffle, mushrooms or caviar. Desserts will include a passion fruit and yuzu soufflé with a lemongrass and ginger sorbet.

and the incredible cooking, never fail to inspire me. We’ve got a great team on the project and we’re ready to bring something really special to London this summer.”

The restaurant, described as a “vibrant Asian eating house and late-night lounge”, will incorporate a raw bar serving sushi and sashimi.

Lucky Cat is inspired by the drinking dens of 1930s Tokyo and the Far East. Its name takes its inspiration from Asian culture where the ‘lucky’ cat is a talisman believe to bring good fortune.

Ramsay said: “Lucky Cat has been a longtime vision for me and I can’t wait to bring it to life. I’ve toured and worked in much of Asia over the years and the culture, the flavours

Cocktails will put an Asian spin on classics, such as the Geisha, a mixture of vodka, sake syrup, yuzu and egg white with a portrait of a Geisha on top; and the lucky negroni, served over hand-carved ice with the mix of gins, vermouths and bitters determined by the rolling of three dice.

MasterChef finalist Andrew Pern’s to open restaurant the Star Inn the at Kinnettles hotel City reopens four MasterChef: The Professionals finalist Dean months after fire Banks is set to open his first restaurant at the Kinnettles hotel in St Andrews.

Haar is due to open on 5 April on the nine-bedroom property’s ground floor and will serve lunch and dinner offering large and small plates to share using local, seasonal produce. Inspired by its coastal location, the restaurant is named after the cold sea fog that occurs in the area between April and September. Banks previously worked as a private chef and held a chef de partie role at Number One at the Balmoral hotel in Edinburgh. He said: “I’m very excited about opening my first restaurant and thrilled that it’s in such an amazing setting like the Kinnettles… I can’t wait to serve fine dining food without the stuffiness of dress codes and tablecloths – it’s going to be a real sensory experience.” Kinnettles hotel director Fraser Ogston added: “We’re delighted that Dean has chosen Kinnettles as the location for his first venture. His talent and creativity with food are exactly what we were looking for with a partner, and he will be a great asset to the hotel, as well as to the town of St Andrews.”

Andrew Pern’s the Star Inn the City, York, has reopened four months after a devastating kitchen fire. The blaze destroyed the 120-cover restaurant’s kitchen on 9 November 2018. Pern, who also owns the Michelin-starred Star Inn at Harome, Star Inn the Harbour in Whitby and Mr P’s Curious Tavern in York, said: “Whilst not exactly welcome, the break has allowed to us to rethink what we want to offer at The Star Inn the City after its first five years and reopen with a new kitchen layout and a more mature food offering. “Our team has suffered some blows, but I feel that we are now much more close-knit and focused on the future. It’s a strange thing to say in the circumstances, but it seems to have revitalised us and regained a new momentum, which is extremely important as York is very much on an upward foodie trend.”



Gordon Ramsay’s Lucky Cat to specialise in small Asian sharing plates

April 2019

Industry News

EAT. DRINK. SLEEP April 2019

Industry News

Inn-Charge: Premier Inn Trials UK’s First Battery-Powered Hotel The Gyle at Edinburgh Park, Premier Inn, has become the UK’s first battery-powered hotel in a bid to improve energy efficiency, secure power supply and enable energy cost savings on-site. In a UK-first, Whitbread-owned Premier Inn is trialling a new 100kW lithium ion battery at the 200room site in Edinburgh, to help the hotel better manage its energy consumption. The innovative battery, which is 3m3 in size and weighs approximately five tonnes, functions by drawing power from the National Grid during off-peak periods. It has capacity to run The Gyle hotel – including powering meals cooked at its Thyme bar and grill – for up to three hours. The battery takes two hours to fully charge and will be used for at least 2-3 hours per day on-site, depending on the needs of the National Grid. The Gyle at Edinburgh Park was chosen as the first site to trial the battery in part because Scotland is a large producer of renewable power, such as wind power, which can be prone to volatility. At such times, the battery will help the National Grid by reducing demand from the system. As well as powering the Edinburghbased hotel, the trial of the new battery storage system allows the Premier Inn site to avoid increased peak-time energy costs and generate revenue by offering energy support services to the National Grid – in essence, by being paid in exchange for taking power off the grid. The installation is expected to save the hotel £20,000 per year in energy savings alone. Project partner E.ON has supplied and installed the battery technology and will be remotely managing the battery’s workload and efficiency from its energy management centre in Glasgow.


Premier Inn is already the industry’s widest adopter of solar panels*, and the trial of the battery storage technology at its Edinburgh Park site marks another step towards meeting parent company Whitbread’s commitment to cut carbon emissions in half by 2025. The hotel chain joins companies including B&Q and Veolia, which both installed lithium ion battery power systems earlier this summer. Cian Hatton, Whitbread’s Head of Energy and Environment, comments: “Batteries are of course everyday items, more commonly associated with powering small household goods, like the TV remote control, so it’s incredibly excited to launch the UK’s first batterypowered hotel – an innovation which will save money, ensure security of supply and support the transition to a more flexible grid”. Richard Oakley, Customer Accounts Director at E.ON, adds:

“The Gyle at Edinburgh Park is already an energy efficient hotel thanks to the remote monitoring and management of its systems from our control centre in Glasgow. “By adding the flexibility of battery storage we can also help Whitbread to upgrade to the full-board option of drawing electricity from the grid when prices are low, storing that energy for use at peak times and having the ability to sell it back to the grid to help balance supply and demand on the network. “Premier Inn is showing how hotel chains and large power users can further save money, reduce their carbon footprint and support the development of a lower-carbon, smarter energy grid in the UK.” If successful, the trial could be extended more widely across the Premier Inn estate. *Premier Inn has more sites with solar panels than any other hotel chain in the UK, 169 in total.

The recent renovation of Ritz-Carlton, Berlin showcases a chic, elegant design evoking 1920s Berlin with creative details and references to the golden era of German cinema…

The Ritz-Carlton, Berlin has announced the culmination of a 40 million euro renovation. The meticulous refurbishment, largely funded by its ownership Beisheim Group, heralds in a new era of elegance through refreshed guestrooms and suites, conference, wellness, lobby and lounge areas and the addition of POTS, a new restaurant. Each space evokes a vision of Berlin in the 1920s, with guests encountering creative details and thoughtful references to the golden era of German cinema. “The recent completion of this meticulous 40 million euro renovation at The Ritz-Carlton, Berlin marks a momentous occasion for this hotel, whose storied location has sat at the epicentre of history for over a century,” said Jenni Benzaquen, Vice President, Luxury Brands – Europe, Marriott International. “Present throughout the hotel in details large and small, the new design beautifully captures the gilded glamour of Berlin in the 1920’s, while celebrating the city’s ever-changing spirit. Our Ladies and Gentlemen will continue to provide legendary service to our luxury travellers during their visit to one of the most unique cities in Europe.” The hotel’s imaginatively redesigned guest rooms and suites are the work of G.A. Design’s Budapest team, as is the grand entrance guests experience in the lobby upon arrival. An ornate sweeping marble and ironwork staircase makes a statement, while sparkling crystal chandeliers evoke the

flurry of flashbulbs that punctuate the annual Berlinale Film Festival. Radiating 1920s flair, one wall gleams with stylised champagne glasses while guests will find one of the recurring motifs of the new design at reception: an abstract representation of a screen, reminiscent of film star’s cloakrooms. “It is wonderful to see how the architecture of the building, with its light sandstone façade, compliments the elegant interior design, forming a harmonious whole,” said Robert Petrović, General Director at The RitzCarlton, Berlin. “We wanted to make our new Art Deco design story as personal as possible – our guests are our focus.” In the style of early 20th century literary salons, the spacious lobby is the ideal place for guests to relax, exchange ideas or enjoy a game of chess. An eye-catching marble fireplace replaces real flames with a bold sculpture, while She Represents, a 1928 painting by artist Jeanne Mammen, hangs above the mantelpiece – a declaration of love for the vitality of Berlin women. The adjoining space, flooded with daylight, features views of Potsdamer Platz, providing an ambience of a retreat where guests can take a break from the bustling city. The lovingly redesigned guest rooms and suites of The Ritz-Carlton, Berlin are epitome of modern luxury. Day meets night in the contrasting colours of fullheight headboards, while geometric patterns symbolise the historical significance of Potsdamer Platz. As with the lobby, the rooms also echo the city’s great film heritage. Elegant wash and make-up tables suggest the wardrobes of early silver screen icons while the sleek honour bar offers a nod to their classic wardrobe boxes”. State of

the art technology is also thoughtfully woven into the experience, including touchscreens controlling all in-room electronics and convenient charging stations built into seating. In the Carlton Club Suite, shades of blue represent the moon and Berlin nightlife and in The Ritz-Carlton Suite, warm golden tones are a nod to the city’s sunny sides. The Lounge creates the heart of the hotel, shining in new splendour with dazzling mirror accents across its marble floor. Designed in the style of a South American hacienda, a Living Room lies in the heart of the bar with a stage for live music. A vision in red and gold, the Fragrances Bar is home to the high art of mixology, centred around scents and where Heissen enthrals guests with his “fragrant” cocktail creations. An interactive experience, guests choose their favourite cocktails from a walk-through bar menu, the Hall of Fame, where each drink is inspired by a top-quality gourmet perfume. The bar’s design is based on elaborate perfume flacons with ingredients and spirits arranged in pharmacy bottles, reflecting the mixologist’s experimental work. Dark mirrors underscore the sensual approach and mystical character of the space, with six avantgarde Golden Age-inspired drawings by local artist Tina Berning lining the walls. Re-envisaged by interior expert Carbone Design, the hotel’s newly modernized wellness space brings a hint of glamour to the workout and wellness experience. Guests can also take advantage of two saunas, a cosmetic treatment menu and state-ofthe-art fitness equipment. The divisible ballroom of the Beletage conference area is ideal for lavish parties as well as corporate events. Inspired by the 1920s nightlife, Czech lighting designer Lasvit created large Bohemian glass lamps in striking shapes, giving special dimension to the space. Seven additional event rooms featuring stateof-the-art technology have a total area of 1,800 square metres.




April 2019

Industry News

EAT. DRINK. SLEEP April 2019

VogueUK Cygnus Harmonique Following the launch of its 2019 Brochure, the UK’s leading manufacturer of designer radiators and towel warmers, Vogue (UK), introduce Cygnus Harmonique: a new and exclusive heating design which embodies the best of both worlds. Epitomising the future of contemporary heating design, Cygnus Harmonique by Vogue (UK) features a modern white vertical panel radiator which is set within a unique combination of Mild Steel looped towel rails. Evoking a sense of calm, the new Cygnus Harmonique innovatively combines form and function through an intricate sequence of linked coiled bars which provide ample towel hanging space, and a smooth flat-panel radiator for the warmth you need. Wall-mounted for optimum siting, Cygnus Harmonique solves any challenges you might face regarding limited floor space, so you can enjoy a clutter-free bathroom, ensuite or cloakroom that’s practical and warm. Steve Birch, Sales Director, Vogue (UK) explains “Combination heating designs have become a prerequisite for the modern home, able to strike the perfect balance between style and substance. Our new Cygnus Harmonique is the perfect example of a combination heating solution that can heat the room, whilst efficiently dry your towels.” Crafted from Mild Steel, this high performance heating design measures 1200mm high by 500mm wide, with a depth of 159-174 mm for a generous amount of hanging space to warm and dry your towels. Suitable for central heating, dual fuel or sealed electric systems, Cygnus Harmonique can be controlled by Vogue (UK)’s recommended VL003 Arne Valves and has a heat output of 908/3098 Watts/ BTU’s. The new Cygnus Harmonique, part of the Contemporary Towel Rail Collection by Vogue UK comes with a 15 year manufacturer’s guarantee and is available in a Chrome & White finish, as standard. Other finishes are available, please click here. For the ‘individual’, Vogue (UK) also offers ‘Custommade’ solutions across its standard portfolio featured in the 2019 Brochure. “This allows for quick modification of our existing models, so we can adapt and transform both design and construction to suit you. Thus you can develop your own unique heating solution, in confidence of the highest level of quality and service” says Steve Birch. Request your copy of the New 2019 Brochure today by visiting Vogue’s new-look website for 2019, now LIVE!


Vogue (UK)


t: 01902 387000

Supported by its long-term business partner in Egypt, Basco Engineering, Dometic entered an intensive public bidding process before being awarded the contract to install its Dometic Minibar RH141LDG in 1000 rooms at the five-star Cairo Marriott Hotel & Omar Khayyam Casino. The deal is a milestone for Dometic as it marks the company’s largest ever project in Egypt. The magnificent Cairo Marriott Hotel is a harmonious combination of a Royal Palace built in 1869, flanked by twin towers with a connecting garden terrace. Since the 1970s, management of the property has been the responsibility of Marriott International, who initiated substancial refurbishment and restoration of the original palace, equipping it with all the amenities befitting a five-star hotel and erecting the two modern towers housing 1087 rooms.

Kester Petersson, Managing Director, Dometic Middle East says, “Dometic Group is locally based in Middle East through exclusive and long-term partners guaranteeing local representation for sales, support, maintenance and service during the entire life cycle of our products. I believe both our product leadership and sales and service professionalism has led to this important achievement.”

• •

April 2019

The five-star Cairo Marriott Hotel & Omar Khayyam Casino is upgrading 1000 elegant and sophisticated rooms with the silently operating Dometic Minibar, a market leader for its low energy consumption.

(both temperature and energy consumption) during entire life span of the unit. Fully automatic defrost for optimised performance. Flexible internal shelves to present a wide selection of minibar menu items. LED interior light for guest comfort and convenience.

The Dometic Minibar RH141LDG benefits from decades of sustained R&D investments by Dometic. This includes the company’s state of the art absorption cooling technology, as well as other feautures consistent across the entire range of Dometic’s absorption cooling minibars, including: • •



Perfectly silent cooling technology for a great guest experience. Patented Fuzzy Logic microchip for optimised performance


EAT. DRINK. SLEEP April 2019

Why the top UK restaurants have started serving kombucha If you’ve made the assumption that kombucha is a hipster homebrew fad that has East London in its peculiar grip, you might want to hit refresh. Restaurants as prominent as The Fat Duck, Nathan Outlaw, Sat Bains, L’Enclume, The Clove Club and La Gavroche are now offering kombucha as a genuine alternative to alcohol – a timely choice given the change in attitudes towards more healthy food and drink consumption. At the forefront of this you’ll find Real Kombucha, a brewery in the Chilterns that works with over 50 Michelin-starred restaurants and some of the UK’s best loved pub chains. Founded by David Begg, a foodie who all but gave up alcohol when he realised just how much it was slowing him down, they brew three unflavoured kombuchas, each of them drawing their exquisite notes from different high-end, loose-leaf teas. “Imagine the situation,” explains Begg. “You are out for a very special dinner with your partner or a group of friends. The food menu looks exquisite and you have selected the truffled artichoke salad, followed by a salt cod with local seasonal greens. You want to lift it with a special drink, but you are not in the mood for alcohol. You check out the menu and your options are… Coca Cola and orange juice.” “Most top restaurateurs recognise this dichotomy. There are very few foods that are well complemented by sweet drinks. And this is where kombucha comes in. When brewed well, unflavoured, unsweetened kombucha has a lot more in common with a fine wine. It has a rich fermented flavour, with all the floral complexities you might find in a sparkling chardonnay or a light Prosecco. Brews made from different teas have as much variety and character as the difference between a Pinot Noir, Merlot or Gamay grape.” Like wine, kombuchas are easy to pair with fine foods. Real Kombucha’s green tea-based Dry Dragon is great with salads, fresh fruits or light asian dishes. Their black tea Smoke House is robust and works well with steaks and spicy foods. And Royal Flush, brewed from a floral first flush Darjeeling, is a great compliment to white meats and cream sauces – a superb aperitif drink. So, if you’re a chef or a restaurateur looking for a way to improve your nonalcoholic offering, it might be worth getting in touch with the Real Kombucha team. They’d be delighted to take you through their process and to help train your team. Who knows… you may end up becoming an evangelist, too.


EAT. DRINK. SLEEP April 2019

Oliver Hemming the British designer who is creating a reputation for producing the very best alarm clocks and combining them with first class audio, is off to a good start in 2019 by picking up a prestigious GOOD DESIGN® Award for his Songbird speaker alarm clock. The GOOD DESIGN® Awards are the world’s most prestigious and oldest Design Awards program and are presented annually by The Chicago Athenaeum Museum of Architecture and Design. They were founded in 1950 by architects Eero Saarinen, Charles and Ray Eames and Edgar Kaufmann, Jr. This will be of keen interest to interior designers and operators who are looking for the best new accessories to complement their Hotel rooms and Songbird is now the Bluetooth speaker alarm clock of choice for many of the world’s finest Hotels. The Uptown model is best suited to smaller bedside spaces while the Downtown fits better in more open areas, but both have the exact same specification and performance and all styles have a beautifully refined tone, impeccable good looks and very simply intuitive controls, making them perfect for a hotel environment. Available in black, white and ebony veneer, there are in total six models to choose from. Oliver’s background in designing and making contemporary clocks goes back 40 years to when he graduated from Art School as a silversmith in England and this skill is probably best represented today by his beautiful Desire Alarm clocks. Luxury Hotels need the very best, and until these finely detailed designs came along that was hard to find at a reasonable cost. The hand polished steel cases have beveled mineral glass lenses and a jewel like quality that comes from the exquisite attention to detail. The simple graphics of the dial are illuminated at night by a light that comes on only when the clock is picked up or tilted slightly backwards, so there are no annoying lights to disturb the guest at night. They also have a 100% silent sweep action movement so neither will there be any ticking.

The Desire series is now approved by the some of the world’s best hoteliers and comes in chrome, rose gold, black, yellow gold and brushed gold as shown here. For more information about how any of Oliver’s beautiful products can help your project, please email him on


EAT. DRINK. SLEEP April 2019

New candidates for pioneering talent development programme The UK’s leading independent hotel management company, RBH, has kicked off the fourth year of its Pyramid Programme, designed to fast-track promising members of hospitality management into Deputy General Manager roles.

The programme is open to ambitious Heads of Department working within the RBH portfolio of more than 40 properties across the UK. Each candidate is personally mentored whilst participating in a series of hotel business masterclasses. Over the past three years, 21 participants in the programme have boosted their careers and progressed into more senior roles. This year’s assessments for prospective candidates took place in early January, with the programme officially launching at Courtyard by Marriott Luton Airport on Monday 11 March.


The first masterclass will focus on leadership, allowing participants to complete in-depth analysis of their own leadership skills and identifying areas of development required to become great leaders. Further sessions will cover quality control, managing risk, people management, profit generation and operational excellence as contributory factors of a profitable business. Niki Fincham, Group Learning and Development Manager at RBH, said: “Investing in training and development is a key focus for RBH as we aim to attract and retain the best talent in the UK hotel industry. “We’re delighted to kick off the fourth year of our successful

Pyramid Programme, where we can nurture and develop talented individuals across the portfolio. “ Katie Herbert, Deputy General Manager at Holiday Inn Express Epsom – which is managed by RBH – completed the Pyramid Programme in 2018. She said: “Taking part in the Pyramid Programme was a fantastic opportunity and I would highly recommend it to my colleagues and friends in the industry. It has provided me with the wealth of knowledge and skills I needed to transform my career at RBH as well as boosting my confidence and self-esteem.”


Thinking of playing live music in your venue?

Live music has the power to bring people together, be it in a small club or pub or a huge muddy field, everyone is there for the same reason. There are no teams, no different sides, no competition. They are simply there to hear the music they love and have a good time. These days live music is booming. It has become so much more accessible than it was 30 years ago. Parents are introducing their children to gigs before they can even sing along, festivals have become family weekends away, we are travelling around the world to watch acts perform live. This wouldn’t be possible though if many of the global superstars we know and love hadn’t been able to start performing in grassroots venues. In June 2003, Alex Turner took to the stage in The Grapes pub in Sheffield, and the phenomenal rise of The Arctic Monkeys began. Without small venues hosting bands like this, the UK live music scene would almost definitely decline.

Attract new interest Showcasing both well-known artists and local talent could help your business grow by attracting the artist’s own fans and other fans of the music/ genre/style. If your venue is hosting events containing live music, recorded music or both, you will probably need TheMusicLicence. At PPL PRS we have a specialised team of Live Music Advisers who will take you through your music licence application step-by-step, making it easy for you to obtain a music licence for the playing or performance of music at your event. They will help you to manage all the licensing elements of your events and live performances.

How is the cost calculated? The cost of TheMusicLicence depends on a number of factors. For live events and performances TheMusicLicence fees are calculated on your specific event, which means our licence is tailored to your individual needs.

April 2019

When used effectively, live events have the potential to enhance your business or organisation.

To get a quote for TheMusicLicence for your event or performance please contact our dedicated Live Music Team on 0208 338 1407 or email to get TheMusicLicence for your live event or performance.

Protecting the future of music TheMusicLicence from PPL PRS has been introduced to help make playing music to the public more straightforward. After our business costs, music licence fees are distributed to those involved in making music via our parent companies PPL and PRS for Music. Our parent companies each have databases storing millions of musical compositions and recordings. Together with information about what music is being played or performed at your event, PPL and PRS for Music can determine fairly and efficiently which of their members to pay and how much to pay them. This means that by purchasing TheMusicLicence, you are supporting the future of music. 0800 0868 821


EAT. DRINK. SLEEP April 2019

Victory House

The perfect location for the perfect hotel When you think of England’s capital there are many locations that spring to mind.

water and light snacks. I find it’s these small details that can make your stay memorable.

One of which is the vibrant heart of the city Leicester square. Known for its lively nightlife and unrivaled west end theatre shows. This location can be described as the heartbeat of the city.

The staff were incredibly friendly and upbeat. This was the perfect way to start my stay. It was all smiles from the team and their attention to details for each guest was exceptional.

Choosing the correct accommodation can be difficult at times when staying in this area. You want to be placed at the centre of the action but also know you will be receiving a well-earned rest after a night on the town. This is where the luxury Victoria House MGallery steps in. This upmarket boutique establishment is the perfect place to stay when visiting London. In keeping with its west end roots the hotel is filled with beautiful artwork of actors from past and present. These elegant and spacious rooms are a rare find in this part of town and what I found to my amazement is the noise cancellation from the outside hustle and bustle. You could see the tremendous efforts from the hotel to make sure you had everything you need for an enjoyable stay. Plenty of reading material had been laid out along with complementary


After a wonderful night’s sleep on my spacious king sized bed I was treated to a fantastic breakfast in the restaurant. With plenty of options to choose from you can pick from Continentals, cereals, fresh fruit and traditional English breakfast. Topped off with delicious coffee and fresh juices it was the perfect start to my Sunday morning. I highly recommend that next time you’re planning a trip to the capital that Victoria house is at the top of your list when looking for a comfortable, friendly, and luxurious stay.

April 2019




Victory House

EAT. DRINK. SLEEP April 2019

Diversey’s Hygiene Academy Integrates Best Practice and Leads Response to Key Global Challenges Diversey has launched its cloud-based Hygiene Academy training platform for Food and Beverage professionals. The platform’s e-learning programme addresses one of the main challenges facing the sector globally – rapid staff turnover and the skills gap that occurs as a result. As a complete learning solution for companies of all sizes the Hygiene Academy offers flexible, cost-effective and convenient training in key aspects of hygiene across four main subject groupings. Integrating Diversey’s best-inclass knowledge enables any company to minimise risks to food safety and their brand reputation


iversey - the leading global hygiene and cleaning company - has launched its cloud-based Hygiene Academy training platform for Food and Beverage (F&B) professionals. The Hygiene Academy enables employers - including HR, Training, and Line Managers - to manage and develop their own tailored training programmes to improve the knowledge and skillsets of their manufacturing and processing staff. With hygiene fundamental in the F&B industries, integrating Diversey’s best-in-class knowledge into their operations is an essential step for any company wishing to minimise risks to food safety and their brand reputation.

Diversey tackle the skills gap with the power and convenience of e-learning The Hygiene Academy’s e-learning programme recognises one of the most important issues in the F&B


industry, as Diversey’s Global Food Safety Solutions Director, Fabrizio Tardioli, explains: “The skills gap is one of the main challenges the global food and beverage industries are facing today. The industry is characterised by frequent staff turnover and this means face-toface training can be difficult to manage and very expensive. Ensuring that your workforce is trained to perform to their best is quite another challenge.” The urgency of the issue is reinforced by an Economist survey which reveals that 50% of food companies positioned labour challenges, and more specifically skilled labour, as their number one challenge. Leveraging Diversey’s experience as a global leader in food safety hygiene solutions, Hygiene Academy courses enhance employees’ work-related skills, alongside knowledge of techniques required to progress to the next stage of their career. The benefits of the Hygiene Academy meet the three key challenges identified by a market research study into employment in the F&B market across the European Union. An ageing workforce highlights the need to develop staff in production

roles, thereby ensuring progression into technical or managerial positions to counter any potential shortfall. Rapid innovation in processing technologies means site engineers, managers and technologists need “precise knowledge” on the systems and technologies in use. This is considered crucial: “Where public safety depends upon achieving the necessary degree of microbiological skill.” The study also considers labour productivity could be increased by improving the basic skills and knowledge of specific methods of production.1

Global leaders providing a flexible and complete learning solution Diversey’s Hygiene Academy offers targeted solutions to training challenges and high employee turnover. It delivers effective management of training costs while embracing and driving a culture of quality and consistency throughout. With research showing that e-learning has the power to increase employee’s knowledge retention rate by up to 60%, the Hygiene Academy’s online bite-size training modules provide maximum convenience across all devices. Learners can be assigned to specific courses or course bundles. 1 Ensuring Sustainable Employment and Competitiveness in the EU Food and Drink Industry: Meeting the Challenges of the Labour Market”1 (2013) reported the findings of a market research study into the food and drink manufacturing and processing labour market across the European Union.

Companies will find the Hygiene Academy an attractive option as there is no requirement to invest in expensive hardware or software, and training can be consistently delivered across the workforce. Accountability is ensured by tracking employee participation, with their performance and progress at employee, site and/or country level efficiently monitored through the user dashboard. Courses are now available in nine languages - English, German, French, Italian, Dutch, Polish, Greek, Spanish and Brazilian Portuguese - which, in addition to increasing the Academy’s global reach, supports customers employing an international workforce.

Fabrizio Tardioli states: “Our experience so far reflects the Hygiene Academy’s total suitability for companies of all sizes. There is keen interest and take-up from global corporations as well as from small local accounts. As a complete learning solution the Hygiene Academy offers everything you need, from continuous learning to a commitment to career development; while we actively incorporate any relevant new developments in the F&B sector into the training materials. Our offer is unique as no other competitor or company has such an extensive catalogue of hygiene and food safety courses - or the assured quality that our global experience and reputation undoubtedly deliver to the market.” For more information about Diversey’s Hygiene Academy please visit:

A learning management solution for everyone The Hygiene Academy provides additional advantages to companies who can exploit the availability of a local subsidy, or who do not have the resources to implement and manage their own system. All courses have been assessed and are accredited by the CPD Certification Service and the platform exhibits powerful reporting capabilities which can be used for compliance/audit. Inbuilt flexibility allows corporate



users to manage and deploy their own training courses from the same platform and corporate customers have two purchase options. The first offers the full LMS and reporting functionality, while the alternative provides access to the Diversey courses only. There is also the opportunity for purchasers to customise with their own branding.

April 2019

The course bundles are grouped under four main headings. Essential courses are dedicated to the basic principles of hygiene, while Application courses have been developed for specific hygiene applications commonly found in the F&B industry, such as: OPC, CIP and Bottle Washing. Process courses move participants on to an advanced level dedicated to site-wide best practices, including: GMP for Food plants, Hygienic Design and Allergens Management. The fourth bundle covers Specific microbes that pose key threats to food industry hygiene, impacting food and beverage production via direct or cross contamination - Listeria, Campylobacter, Biofilm and Salmonella.

EAT. DRINK. SLEEP April 2019

Awarded Virgin Foodpreneur by Sir Richard Branson for most creative, inspiring and disruptive F&B start-up in the UK, and Best Premium Adult Soft Drink at the World Beverage Innovation Awards in 2016, Double Dutch offers a unique range of tonic waters and mixers that revolutionise the world of beverages. Since the launch in 2016 both Joyce & Raissa have received a number of awards including gold medals for the range from the Bar Tenders Awards, Casual Dining Innovation Awards and Class Magazines Best Bartenders Brands Awards. Joyce & Raissa have also ben recognised by Forbes in the 30 under 30 and shortlisted in the Telegraph Business Awards for best Female leaders and Best SME Business. With ten different products – Cucumber & Watermelon, Pomegranate & Basil, Cranberry & Ginger Tonic, Spices & Oakwood, Indian Tonic, Skinny Tonic, Double Lemon, Ginger Beer, Ginger Ale and Soda Water --, each bottle of Double Dutch is made entirely in the UK using flavour pairing techniques in order to create delicious drinks with no artificial flavouring, colouring or preservatives. We only use natural ingredients, blending them with the highest quality spring water from the North of England to create crisp, fresh and innovative mixers for refined palates. Our drinks are also low in calories and only use natural sweeteners. Raised in the Netherlands, Double Dutch’s twin founders, Joyce and Raissa, have a natural affinity with superlative drinks and excellent blending. After all, they come from the birthplace of gin! But their love affair turned to frustration. While the world’s choice of spirits has continued to grow, mixers and sodas have remained bland, less of a twin, more of a shadow. Double Dutch is the result of this love affair: uniting great spirits with complementary mixers that enliven and enhance.


EAT. DRINK. SLEEP April 2019

Navitas Group gets comfy with cool Generator

Generator, voted one of the Top 50 Most Innovative Global Businesses by Fast Company, has chosen the Navitas Group as its health and safety partner to provide comprehensive compliance management systems. A uniquely refined hostel and boutique hotel brand, Generator combines affordable luxury rooms with vibrant social events in some of the coolest cities across Europe. Generator opened the doors of its first trendy hostel in London in 1995 and now has properties in Amsterdam, Barcelona, Berlin, Copenhagen, Dublin, Hamburg, Madrid, Paris, Stockholm and Venice. The company’s rapid growth is highlighted by the latest addition to its portfolio, located in Miami’s famous South Beach – its first bite of the United States market. Award-winning interior design, breathtaking city views, delightful customer experience and extraordinary food are just a few of the reasons why Generator has quickly become an institution for discerning travellers. Navitas will provide audit solutions for food, fire and health & safety across all of Generator’s 14 locations. Both businesses will be working together to develop detailed compliance policies to fulfil safety legislation requirements for each hostel. Andre Guettouche, COO at Generator said: “Generator’s values are all about being stylish, social and safe. We recognise the importance of health and safety in our business and we also deeply care about the safety of our customers, employees and suppliers. We have chosen the Navitas Group as our compliance partner due to its long expertise, dedication and proven track record within the field. We are delighted to be embarking on our safety journey with the Navitas team by our side.” Ben Gardner, CEO of the Navitas Group commented: “Generator has completely redefined the meaning of word ‘hostel’ in the accommodation industry. It’s one of the coolest brands in Europe and its unprecedented approach to hospitality is simply sensational.


Generator’s business growth is impressive and we are very proud they trust us with the provision of health and safety compliance management systems. Continuously changing legislation can be challenging for many hotels, add to that an international portfolio and the various

layers of local rules and regulations make the situation yet more complex. As a business, we have extensive experience working with multinational operators in this way. We very much look forward to building a strong partnership with Generator.”

EAT. DRINK. SLEEP April 2019

Food safety made quick and easy with the NEW ThermaStick® Pocket Thermometer

The NEW ThermaStick is a pocket-sized, waterproof (IP66) thermometer which incorporates a reduced tip penetration probe providing a much faster response time than traditional probe thermometers. Saving you valuable time and accurately measuring temperature over the range of -49.9 to 299.9 °C, the ThermaStick is simple to use, featuring two push buttons - on/off and max/min.

A large, easy to read LCD makes the ThermaStick an economical, fuss free solution for numerous temperature measurement applications in today’s commercial kitchen. This HACCP compliant thermometer is powered by a single lithium coin cell battery, providing a minimum of 5,000 hoursW use. The ThermaStick thermometer is available in red, white or blue and is priced at £16.50 each exclusive of VAT. Buy online at


EAT. DRINK. SLEEP April 2019 As a reader of eat. drink. sleep, we wanted to remind you that it’s not long to go until the doors for Farm Shop & Deli Show open on 8th -10th April at the NEC in Birmingham! Register now and you will have access to a feast of insight and inspiration where you can source innovative new products and services to put your hospitality business ahead. Every year, Farm Shop & Deli Show brings together the latest artisan market trends, making it an unmissable event for delicatessens, bakeries, butcheries, food halls, farm shops, restaurants and garden centres. Visitors will have the opportunity to meet with over 400 producers who will reveal their very latest launches and innovations across categories including fine chocolates and hot drinks, to healthy snacks, condiments, cured meats, premium alcoholic drinks and many more.

Some products for 2019 include:

Take a look at the range of products online.

• Rhubarb wine by Cairn O’mohr Berry Wines

Now in its ninth year, Farm Shop & Deli Show provides an unrivalled opportunity for specialist buyers, independent retailers, wholesalers, chefs and caterers, giving them the very latest industry insights. At the same time, some of the industry’s most formidable names offer their expertise to producers to help them grow and nurture their businesses.

• CoolPlates by Cool Plates Cargo Cool • Classic beef and Red Wine Ravioli by Field fare • Artisan Tonics by Folkington Authentic Juices and Artisan Mixers

Come and get first hand tips and learn about latest trends from industry experts at sessions such as: • Get gin-spired: A journey into gin with The Gin Guild • Psychology secrets: Supercharge your sales and marketing • Healthier beer: the next step for craft • Ripe for discovery: conquer the cheese category

Find the full line-up online. Plus, as your badge also provides access to National Convenience Show, The Forecourt Show and The Ingredients Show you’ll be able to save and sample hundreds of products across all four shows. Make sure you register now for free. The Farm Shop & Deli Show team look forward to welcoming you at the show.



SOURCE. SAMPLE. SUCCEED. Speciality success starts at the Farm Shop & Deli Show. Come and meet key suppliers, gain non-stop industry inspiration and find profit boosting ways to get your business on top in 2019. This is a trade event. No under 16s will be admitted



EAT. DRINK. SLEEP April 2019


Who are Marston’s Telecoms? Like all good stories, Marston’s Telecoms started in a pub. Formed in 2008, the company originally provided services to its parent company, the brewer and restaurant operator, Marston’s PLC. Marston’s PLC needed to improve communications between its 2,000 individual pubs and its head office and wanted to eradicate the poor service it was receiving from more established service providers. It found that the most efficient and cost-effective way to do this was to build its own communications infrastructure. Today, Marston’s Telecoms has expanded its portfolio to cover the full spectrum of voice and data communications, serving not just Marston’s PLC, but also other brewing and hospitality businesses, such as Heineken and Punch Taverns. The recent growth and business expansion has seen Marston’s Telecoms experience a 50% increase in turnover year on year. Tony Ford, Managing Director of Marston’s Telecoms, says that it is this heritage that differentiates Marston’s Telecoms and continues to give it an edge over


competitors. “Unlike most wholesale providers, Marston’s are true users of their network,” he said.

Why choose Marston’s Telecoms? When you’re looking to partner with a telecoms provider, two of the most important things to consider are security and innovation. Which are exactly what Marston’s Telecoms offer. Tony Ford says, “We know how important it is to have a network that works and cares about the end customer. Marston’s Telecoms specialises in telecoms for the hospitality industry, the industry we live and breathe, meaning we can truly provide you with the best solution for your business.” Marston’s Telecoms provides a range of solutions and services including; superfast broadband, guest Wi-Fi networks with web filtering, hotspot marketing with compliant data capture, CCTV, EPOS, digital signage and full telephony provisions

- both hosted and on premise. In addition, Marston’s Telecoms offers an extensive range of IT solutions built with the needs of the hospitality sector at heart. As the leading experts in the industry, Marston’s Telecoms is able to leverage its strong ownership position. It provides a flexible service, as well as competitively priced, leadingedge solutions to customers and resellers. Marston’s may be known for its beer, but with over 70 years of quality IT, ISP and customer service experience, Marston’s Telecoms is a name you can trust. To find out more about partnering with Marston’s Telecoms, telephone 01902 283 300 or email

Like all good stories, it started in a pub... In 2008 Marston’s Telecoms was established to service the telecommunications needs of Marston’s PLC estate. Our network was built to serve our pubs, bars, restaurants and brewery network, securely and reliably. The Marston’s network is now available for all hospitality businesses and other customers. We understand the financial pressures and logistical restraints of the hospitality sector and are the leading experts in the industry.

Why Marston’s Telecoms? Trusted experts in the hospitality industry Friendly 24/7 UK based support Invested in continuously developing technology Financial Level 1 PCI compliance capability Competitive pricing structures





DATACOMMS | 01902 283300

Hotel Technologies The Science of Feeling at Home

April 2019



HBN22 The iHome HBN22 Bluetooth clock radio is the ultimate hotel bedside amenity. Featuring a 2.1 Amp USB port for a rapid charge and a 1.0 Amp USB port, guests can charge two devices at once. They may stream their music wirelessly and with NFC technology, connecting to Bluetooth is a tap away. Set an alarm, listen to FM radio, and take phone calls all from this space-saving clock radio.

HiH33 The iHome HiH33 comes equipped with our patented triple display so guests can see the time from anywhere in the room. It features two 2.1 amp USB ports so guests can rapidly charge their mobile devices. Setting an alarm is easy and with the Single Day Alarm feature, guests won’t be disturbed by alarms previously set.

HT160 The iHome HT160 is a space-saving LCD alarm clock with a built-in 2.1 Amp USB port for rapid charging. Equipped with various alarm features including a Single Day Alarm which prevents alarms set from previous guests from going off.

For more information contact Chris Brunt at, 888-74HOTEL, ext. 370 26

STAY FULLY CHARGED WITH NO STRINGS ATTACHED Introducing the HW4, a Qi wireless charging Bluetooth audio bedside stereo alarm clock with speakerphone. With two high-powered USB ports and a wireless charging pad, guests can charge up to three devices at once. Alarms are easy to set and the Single Day Alarm feature means they won’t be disturbed by the previous guests’ settings. For more information, contact Chris Brunt at, 888-74HOTEL, ext. 370





© Hotel Technologies, LLC. iHome is a registered trademark of SDI Technologies, Inc. iPhone, and iPod are trademarks of Apple Inc., registered in the U.S. and other countries. All other marks are trademarks of their respective owners.

Your TV. Apple Technology. Their Content.

Apple makes complex technology simple. RoomNet makes TV extraordinary. Let’s talk. Request your free demo today at take control.


It’s 2019!

Why are so many booking engines still awful? Picture the scene. A guest scrolls through a hotel’s website. Choosing their preferred travel dates and check in times. Brandishing a credit card, preparing to cough up some cash and book a room. Two minutes later, they’ve opened up a well-known online travel agent, and completed the reservation there instead. The hotel is left with a hefty 15%-18% commission charge for a booking that should have been 100% theirs. And the guest is none the wiser. Awkward. Unfortunately, this situation arises all too often.

Why? Because the guest booking process on that hotel’s website simply isn’t up to scratch. It looks clunky. Outdated.


Untrustworthy. The OTA is reassuring – providing a quick, safe and secure way of booking. A shame really, given that the guest came to the hotel’s website in the first place. There’s no denying that online travel agents are an effective and necessary tool for many hotels. But selling via an OTA shouldn’t come at the expense of a hotel’s direct bookings. Hoteliers – you can do better. You should be able to convert those commission free bookings on your own website. But if you’re using an awful booking engine, it’s just not going to happen. The guest booking journey on your website needs to be seamless. Otherwise you’ll never instill enough confidence for anyone to type in their 16-digit card number – no matter how many cool photos and discounted rates you throw at them.

A great booking engine should focus heavily on design, user-experience, and attention to detail. It should match the high standards of your hotel. Branding should be consistent – right down to the button colours, backgrounds, fonts and logos used throughout the booking process. Because better looking booking ensures a smoother guest experience. That means that guests are more likely to book there and then, instead of bouncing off onto an online travel agent. Your booking engine should be pulling its weight. It should help you bag those commission free bookings. Emma is Head of Product and Customer Support at Inn Style, a cloud-based property management system, channel manager, and high-converting booking engine.

For more information, visit

Convert website visits into direct bookings See how our market-leading booking engine can increase commission free sales. Book a demo at

The work smarter PMS

EAT. DRINK. SLEEP April 2019

6 Technology

Best Ways to Drive Revenue Through the Roof With Your Restaurant Management System

By Luis De Souza, CEO of NFS Technology Group

Last year, the number of restaurants in the UK fell for the first time in years, according to reports – and if you’re a restaurant owner, you already know why. So instead of rehashing the challenges the industry is facing, in this blog I’m giving 6 great tips that will help you fight back. After all, customers will always love to eat - and there are masses of moves you can make to bullet-proof your business. So here are my 6 best ways to drive revenue through the roof you’re your restaurant management system: 1. Get them at tableside

– at-table ordering is an upselling winner: FACT.

2. Mega menu design –

ditch the dud dishes

3. Reach out to your

customers better – go multi-channel

4. Turn happy customers

into ambassadors – turn up the heat on loyalty


Get them at tableside

Did you know: customers who use Aloha Mobile as part of their restaurant management system see on average: A sales increase of 8.5% How? Serving staff using the restaurant management system use handheld devices ranging from dedicated units to tablets and smartphones to take customer’s orders at tableside. The software gives automatic selling prompts that make it easy for servers to offer appealing additions to guests’ choices. In addition, it’s easy to add extra items to the order later, which is particularly popular in small-plate restaurants such as tapas outlets.

Orders go direct to the kitchen, ensuring accuracy streams – online ordering and a speed of delivery that is the new eating-in is extremely pleasing to customers. Staff can take 6. Get your decisions RIGHT payments at tableside, too, – dump the guesswork creating a swift and seamless and rely on data. diner experience. 5. Smash new revenue



Mega menu design

Chefs are under huge pressure when designing menus. They have to stay within budget, make sure they are creating dishes that will appeal to guests, and be aware of allergen issues, all at the same time. The best restaurant management systems incorporate menu-design tools that make this easy. They: • Identify topselling dishes • Spot trends • Enable ingredient substitutions to keep budgets under control • Track potential allergens right down to ingredient level – a huge responsibility for chefs when allergic reactions cause around 10 fatalities each year in the UK • Enable accurate procurement decisions.

So, you offer on-trend dishes that customers will love, on budget and with diner safety paramount at all times. Result!


Reach out to your customers better

In a competitive market, how do you drive up your revenue by making sure customers choose your restaurant? It’s important to make sure you are available to them at all hours, and a multi-channel communication approach is the best way. Your restaurant management system should enable monitoring of your social media reputation so your managers are alerted to any adverse posts straight away. It means you can put any issues right immediately, before damage is done. Data collected by your restaurant management system also makes it easier to reach out to your customers in a number of ways ranging from direct mail – an oldie but still a goodie – to text messaging and email.

Customers are enjoying dining in as much as dining out, and home delivery is a huge trend.

You want your customers to be your friend, and while no restaurant management system can be a substitute for excellent hosting skills and great service, it can be a useful support.

Delivery services such as Deliveroo are enabling restaurants who’ve never before been able to offer takeaway to open up new revenue streams, all thanks to their restaurant management system enabling online ordering.

Because you have useful data on your customers collected by the system, you know their preferences – vegan food, for instance – what they like to order and when they are likely to visit. It means you can offer diners targeted offers that will genuinely appeal to them, and which are likely to bring them back again. Even better, they will feel so well looked after that they will recommend your restaurant to friends and family – the best kind of publicity for driving up your revenue.


Smash new revenue streams


Get your decisions RIGHT

Successful restaurateurs have great instincts – that’s well-recognised. But in an era when what diners want, how they use restaurants and what they even eat is changing fast, it can be hard to keep up. When you’re planning moves to increase your revenue, restaurant management system takes away the guesswork – thanks to a wide range of comprehensive real-time reports that cover everything from sales to forecasting.

Making the right decisions This is no time to be standing now means success in future; still, or resting on your laurels. that can’t hurt.


Turn happy customers into ambassadors

April 2019



Waving a technology wand There’s no spell to weave when it comes to making a successful restaurant, unfortunately. But technology DOES provide a sort of magic wand to wave, helping you:

• Spot what’s working – and what’s not • Offering on-trend dishes that sell well – inrestaurant and for delivery • Providing a great guest experience that keeps customers happy • Encouraging the sort of loyalty that keeps them coming back – and bringing friends.

Discover how a restaurant management system can do this right now for you – book a free demo at


EAT. DRINK. SLEEP April 2019


CREATE: Hitting the

Festive Season ‘Head On’ With Lolly’s Support Leading event caterer focuses on the day job

About Create Create Foods has been one of London’s leading event caterers - delivering innovative, delicious and beautifully presented food, bespoke to every client’s requirements. Create’s menu philosophy gives  priority to carefully sourced ‘best of British’ seasonal ingredients. The company is widely regarded for being ‘reliable, consistent, trustworthy and professional by clients and venues’.

need up to five tills operating at the same venue. Therefore it was important we had access to the systems well in advance of the season. - to ensure we could cover off every single event as professionally as possible. “I was also keen to ensure we would have back-office repor ting functionality, so I could see how well we performed at the various events - especially charity events.”

Support levels The Lolly Smart

The festive period presents without doubt - the busiest time of year for Create. As Blake Henderson, operations d i r e c t o r, explains: “November and December we will manage more than 150 events, 60,000 covers with lots of pop-up bars - spanning across a six-week period. Our feet don’t touch the ground.”

The Lolly Smart provides a compact touchscreen till that has its own inbuilt receipt printer so it doesn’t take up a lot of counter space. It also has an inbuilt battery which is useful for portability, or if an electric supply fails - you can continue trading for up to seven hours.

Working with Lolly (Lolly Smart) Prior to working with Lolly, the team at Create took their own tills and printers to the events - to support the pop-up bars. These tills didn’t provide back-office functionality or reporting, but enabled operators to take payments only.

The till comes with an SD card which acts as a secure back-up. And it is installed with Lolly EPoS software, which is super intuitive and easy to use. It is matched with a range of add-ons such as por table card machine, bar code scanner, cash drawer, additional printer, a card scanner, and LollyHQ cloud back office.

Following the CH&Co and Concerto Group merger, Create leased twenty three Lolly Smart tills. Blake Henderson adds: “For some events, we knew we would

Blake Henderson: “What we have found extremely useful is having the ability to adapt the tills to suit the upcoming event in question; we can programme them.


“And the tills from Lolly really support speed of service, because they are intuitive and easy-to-use. The operators can easily jump on and off them, turning orders around as quickly as possible. No more clunky keys, making it difficult to input the relevant data. “ We have also been hugely impressed by the support levels at Lolly. The service they provide is personalised and bespoke to Create. We are made to feel like

important clients, and our queries are answered very quickly every time.” Peter Moore, CEO at Lolly, adds: “The back-office functionality that the Create team has access to allows them to see live reports on how well a particular bar or till is performing, as well as stock levels. This type of reporting has become all-important for today’s busy hospitality provider.”

Marc: We’ve worked on some really

groundbreaking projects together. What do you consider to be one of the best?

Simon: There are many to choose from

From Big Data to AI, The Biggest Hotel Tech Trends to Watch A couple weeks ago, Marc Valentin, Hoist Group CTO, and Simon I’Anson, Hoist Group CSO, sat down to talk about the future of hospitality. Ranging from big data, AI, and creating a truly unique guest experience, both Simon and Marc share their thoughts on the tech trends they are most excited about and the future of hospitality innovation.

Marc: Ok, for the readers that might not know, let’s start with the basics, who are you? What do you do at Hoist Group? Simon: I am the Chief Sales Officer at Hoist Group; I started the role in January, but have been at Hoist Group for nearly four years. What about you, Marc? Marc: I’m the Chief Technology Officer since January 2017; I’ve been at Hoist Group for the past four years as well.

Simon: We work pretty closely together

now, so besides talking to me several times a day, what do you love most about your job?

Marc: I love the diversity and constant evolution, there’s so much happening right now in hospitality within tech, it’s really exciting.

Simon: I agree. What do you think are some of the biggest tech trends? What are you most excited about? Marc: Artificial intelligence and big

data. Combined they open room for new experiences for guests all along their journey and give hoteliers the means to offer their guests detailed personalization. The guest journey then becomes truly unique.

AI and big data play a role in many areas like business intelligence, voice assistance, augmented reality, bots, revenue management, sustainability, energy saving, etc. It has great potential for growing the hospitality business which makes it really interesting to me.

Simon: I agree, for me it’s all about

data, data, data. I’m not only someone who works with the hotel industry; I am a guest as well. What I start to see is a refinement of how hoteliers can leverage their data assets to make my stay just that little bit more personalized and relevant to me. This is how my loyalty will be won for future stays, so doing the “right thing” with my data has a tangible value attached to it too.

Marc: Exactly! All technological systems

generate a significant amount of data which can create valuable information in understanding guest expectations and needs, as well as guide hoteliers in providing their clients with the services they want. This creates a very individualized experience for the guest. Data and AI can also be useful to staff by optimizing processes and organization, facilitating tasks execution, and providing solutions for their security.

but if I was to pinpoint one, I would say that being selected to provide our Fusion TV platform to the Burj al Arab hotel in Dubai was a real highlight from 2018; this is probably the world’s most iconic hotel and to be selected for it is a source of great pride, and a vindication of the hard work many teams across Hoist Group do to make those little differences for our customers. What about you, Marc?

Marc: They are many, but right now I would have to pick the Hoist Dashboard. We are constantly working on improving the dashboard so the data and metrics really work to help the hotelier understand and connect with their guests. It combines business, guest and technical data, allowing hotelier’s visibility on information such as financial data, service status and usage, and the ability to generate reports to see the evolution of specific KPIs. For me this is a successful project where typically technology meets the needs of hospitality. Simon: All of our projects involve getting the technical part right so the sales part can succeed. We have a very high retention rate for customers based off this. We also take Customer Success very seriously, and you cannot make this happen without a solid technical basis – networks must be well designed and then well built; software platforms must work, and be capable of evolving over multi-year time frames and so forth. Marc: Speaking of multi-year time frames, do you want to share what we are working on now?

Simon: Well I could tell, but I am in Sales and I don’t want to give the game away ;-) If you’d like to get started with realtime metrics to help manage and asses your guest data, book a demo for the Hoist Dashboard. Simply e-mail: or call 020 7348 6770.



Simon: I think both our teams work well to ensure that innovation is continuous; it’s a very powerful dynamic.

April 2019


EAT. DRINK. SLEEP April 2019


How mobile tools make HR accessible and increase hospitality employee retention By Cristian Grossmann, CEO and Co-Founder Beekeeper ( The UK hospitality industry employs more than three million people but last summer research by YouGov found that employee retention levels in the industry were 15% lower than the UK average. In fact, staff turnover in the hospitality industry is estimated to be between 30% and 50%. This turnover is costly. The average cost of hiring an employee is approximately £3,000, and the average UK company spends over £1,000 per employee on training. There are also predicted labour shortages post-Brexit, depending on subsequent new UK immigration laws as currently 13.5% of people working in hospitality are from the EU. With these uncertainties of 2019 ahead, the hospitality industry needs to invest in effective engagement strategies to retain employees. Where should hospitality companies begin to tackle this in order to survive and thrive this year and beyond? Give employees more of a window into operations and processes that affect them with digital communication Among the major reasons for leaving the hospitality industry shared by respondents to the YouGov survey mentioned above were: • • •

Unsociable hours Low pay Just over half of respondents said they wanted more control over shift patterns and work life.

One effective way for hospitality companies to respond to this employee feedback is to offer staff a digital way to access the resources they need. A mobile app is one such internal communications option that can be accessed anywhere via a mobile device, providing employees greater access to shift rotas, HR resources, and company news wherever their work takes them. Employees can communicate easily with each other to swap shifts and take on extra shifts. This proves especially helpful for employees working for large,


Employees can also use a mobile internal communication platform to request holidays, communicate with HR, and access information like company policies and health and safety information. Engage employees to foster better organisational culture Engaging with employees plays an important role in creates a sense of community in the workplace. Boosting organisational culture within hospitality companies can be extremely difficult because workers are often separated by location, shift patterns, and job roles. Yet, it’s also a crucial part of making employees feel acknowledged and valued by their employer, employee satisfaction, and retention. In addition to making HR functions more accessible to employees, the right internal communications platform also engages employees with a digital team culture. Since many employees now express a desire to feel more part of a team, you can use an engagement app to foster culture by engaging employees

in different ways. For example, you can share positive workforce-focused messages such as: 1. 2. 3. 4.

Employee birthdays Employee of the month Introducing new team members Personal announcements like engagements, weddings, or baby announcements.

Posting praise for employees on the platform is visible to the entire company. You can also send private messages directly to specific employees, or create a group discussion mentioning each team member and praising their achievements at work. The right platform can also allow employers to encourage twoway communication and listen to employees, by giving workers a convenient way to give feedback to colleagues and managers. This can include using interactive polling features to allow employees to vote in surveys, so that management can collect and implement changes based on workforce feedback. Adopt the right internal communications platform Ultimately, the right staff engagement gives employees greater control over their work life. It also makes them more motivated and more productive, all of which means employees are happier in their job roles and more likely to stay. Cristian Grossmann is the CEO and Co-Founder of Beekeeper. Beekeeper is a mobile-first communication platform built for frontline employees that reaches every shift, location, and language through realtime messaging, targeted streams, and automated workflows.



multi-property hospitality companies during peak periods. With a mobile app, employees can check availability of shifts at other locations if they’re looking for extra shifts, or to find shift coverage, during busy times like Christmas.

April 2019


EAT. DRINK. SLEEP April 2019


Why a strong online presence is more important than ever for UK hotels By James Bishop, Senior Director, Global Demand Partnerships at SiteMinder

No matter how delightful your hotel is, if potential guests don’t know it exists, does it matter? I’ve often heard hoteliers ask: what exactly is an online channel and why is it necessary for my hotel? They’re both great questions.

Whatever the cause may be, for local hoteliers, the question is: how can I compete for the guests that are coming?

Simply put, a channel is the means by which you market and sell your product.

Know the avenues available to you

In 2018, international trips to the UK surpassed 39.7 million to represent a 31.6 percent jump from 10 years prior. For the country’s hotels, that’s 39.7 million opportunities to attract international guests on top of the guests arriving locally. However, in spite of the staggering numbers, research released in March from the World Travel & Tourism Council showed that international visitor spending in the UK dropped nearly 10 percent in 2018 and led to the local tourism economy’s stifling 1 percent growth. While the growth is expected to rise ever-so-slightly to 1.4 percent this year, it will remain lower than the 2.4 percent forecasted for the European Union. Many suspect the numbers are a product of the anxiety around Brexit.


Earlier this year, we produced our annual lists of the top 12 channels that generated the most revenue for our hotel customers around the world. In the UK, we once again saw the appearances of and to represent an ongoing trend among consumers who are booking their accommodation with little planning time involved. The two channels’ appearances also highlight the value of listing on a dedicated lastminute booking site to sell distressed inventory rather than discounting rooms. Whether it’s last-minute bookers, corporate travellers, families or groups, hoteliers should ask themselves whether they are giving their property a real chance to reach and attract those guests. And, it’s about knowing more than where those guests are coming from, but how they got there. It may be that they began their search through an

OTA before they found your direct hotel website. Or, perhaps they began their search online before they made their way to a travel agent. Whatever your guests’ path-to-purchase may be, we know that today it is never a predictable one. Consumers have more choices than ever before. Thanks to the endless options available to them, they can choose where they stay, how they will book their stay and even how they will experience that stay. How easy are you making it for guests to find you?

EAT. DRINK. SLEEP April 2019

Dennys Originals History inspired with modern style In early 2019 Dennys Brands launched the most exciting range yet! We stepped back in time, browsed through our historical catalogues and mixed some of our greatest garments with modern designs. We’ve called the range Dennys Originals.

Ecological All products in our Originals range are garment dyed and lovingly handcrafted from 100% pre-washed cotton. This eco-friendly method requires less processing to return it to the recycling process, as the fabric is dyed after the cloth has been cut. This reduces waste and any unnecessary


fabric dying. Our colours the perfect unisex range are made to fade, providing of clothing for all front of a worn, more natural and house staff. relaxed look the longer you wear them. The Embroidery – Make perfect choice for our eco it your own conscious customers! Our in-house embroidery team can personalise your Dennys Originals and we can even dye The Dennys Originals to your chosen brand 6-piece range includes a colours (enquire for more bib apron, waist apron, shift information). apron, stand collar jacket, relaxed jacket and a pair Visit our Berners Street of dungarees, all available store to see our full range in 4 fantastic colours and try them on to feel the navy, storm grey, khaki softness and comfort of and black. Each item has our garments for yourself! been designed for comfort Contact us on and style, and is readily +44 (0)1372 377904 or available for all shapes email and sizes, making them to find out more!

Old styles – Modern take

43 April 2019


EAT. DRINK. SLEEP April 2019

Housekeeping & Laundry Equipment Floluxe is a family business that has been supplying contract towelling for over 30 years, making it grow into one of the UK’s leading suppliers of high quality contract towelling products to hotels and laundries.


Floluxe’s success has been built on a complete understanding of our customer’s requirements and then being able to source and manufacture the highest possible quality towelling products to meet those needs.

Quality Floluxe uses only the best yarns, specifically selected to suit the appropriate product and with our stringent quality controls within the manufacture process our customers are guaranteed the highest quality towels.

Towels Floluxe’s luxury hotel towelling range offers softness and durability throughout. They range from 450 GSM to 650 GSM. The Luxus (550gsm) range is unique in the towelling world with its mercerised header bar and plump fluffy appearance, giving instant luxury and appeal. The Zenith Towel (650gsm) from Floluxe is the ‘piece de resistance’, the pile and feel of this towel is unrivalled thus being chosen by London’s top hotels. It’s so soft, it has to be tried to be believed.

Bathrobes Alongside towelling, Floluxe has a vast range of luxury bath robes to offer. Popular amongst 4 and 5 star hotel Spa’s across the UK is the Floluxe waffle robe. Being lightweight, durable and extra soft are some of the key features that make this robe such a hit. Floluxe’s terry towelling robes are the epitome of what a bathrobe should be.

We guarantee competitive wages for all staff, medical facilities, pure drinking water and daily lunch services.

Ethical Trading

What makes us different?

At Floluxe we believe that it is our workers in the factories that deserve a huge amount of credit, therefore we ensure that their working environment is of a good standard.

We are the towel experts. At Floluxe there is a team of textile professionals with years of experience on hand to help. We create long term partnerships, creating trust with our clients to deliver


bespoke towelling products for each customer’s individual needs. Whether its size, pile or embroidery, Floluxe always manages to get the job done.

Tielle Love Luxury by Tradelinens, the UK’s leading premium linen supplier and consultants, has launched a new web portal to give its growing network of boutique trade partners added convenience when ordering their products. While the new portal will now offer all trade partners the online ordering function, they will still have direct personal access to Tradelinens’ team of consultants for expert advice and product service. The online application process is designed to be quick and simple, with decisions made within 48 hours. On opening a boutique trade account, partners enjoy exclusive pricing, discounts of 30% when ordering online, special offers, new products, advice, access to their order history, a complimentary linens swatch book and, of course, the ease of ordering online.

Tielle Love Luxury by Tradelinens supplies bedroom items such as duvets, pillows, sheets, duvet covers and pillow cases to bathroom products including robes, towels and bath rugs.

Trade partners can expect to speak directly to the co-Founders and Directors, Robert Lancaster Gaye and Joe Molloy, who, between them have over 70 years’ experience advising and supplying Tielle Love Luxury’s boutique division launched linen to the world’s most iconic hotels in 2015 following a surge in the number of including, Claridge’s, The Corinthia, trade enquiries from both interior designers Firmdale Hotels and The Savoy. and small hotels. Rebecca Dukes, Head of Tradelinens Today, the division works with some of the Boutique, said: “We understand the time country’s leading interior designers and small pressures of our trade partners and we boutique hotels such as Artist Residence, have a growing global network too, so Crestow House and The Pigs as well as launching an online portal from which Property Management providers, guest houses, they can place orders any time they need upmarket glamping companies and private to is a natural development. clients. “Our reputation is built on providing clear, The company is focused on providing its expert guidance with a personal approach, boutique trade partners with the same expert and this will continue to be a staple of our service and products that have been tried and boutique trade service.” tested by some of the world’s most iconic 5-star hotels for over 30 years. Visit the portal here



Tielle Love Luxury Launches Portal to Offer Boutique Trade Partners Convenience of Online Ordering

April 2019

Housekeeping & Laundry Equipment

EAT. DRINK. SLEEP April 2019

Housekeeping & Laundry Equipment

Every year, countless tons of laundry is produced in hotels around the globe. An example demonstrates the impact of laundry on the environment: On average, a washing cycle of 10 kg consumes at least 50 liters of water and about 1.2 kWh of electricity; the detergent is not even calculated. Meanwhile, hotels draw their guests’ attention to using towels and other textiles several times – with increasing success. For instance, some hotels with a size of 700 rooms saved more than 125,000 towels per year, equivalent to around 129,000 liters of water and 1.6 kg of CO2. On the one hand, this is profitable for the hotel budget, and on the other, it is a huge benefit for the environment. However, such advising decals do not always serve their purpose, as hotels often tend to change towels on a daily basis. In these cases, either employee communication lacks or the project is not genuinely pursued. Washed dirty In addition to the required resources, such as water and electricity, conventional detergents, in particular, are putting a strain on the environment. The contained fragrances, antibacterial and bleaching ingredients, preservatives and fillers cannot be (fully) filtered by sewage treatment plants and, thus, enter the environment


April 2019

through the wastewater. These substances have serious consequences for the health and the environment, as they can destroy important microorganisms and cause allergies. At the same time, they impact nature with salts, phosphates or bleach, such as chlorine. Though, several opportunities for hotels exist to reduce their ecological footprint when doing their laundry.


Housekeeping & Laundry Equipment

Efficient in the Black Forest The selfness-hotel SCHWARZWALD PANORAMA hands over the accruing laundry to an external laundry shop that works in a gentle and environmentally friendly manner. Among other things, it uses technologies for water recovery, water heat exchangers and exhaust air exchangers. Moreover, a decentralized heating supply for the machines on animals. Moreover, all detergents are biodegradable in order to minimize the environmental impact. A dosing system additionally calculates the amount of detergent to prevent waste. The dispenser works depending on the type, size, and temperature of the washing cycle as well as the required detergent. That way, optimal wash results, low consumption and thus cost savings are guaranteed and extend the machine’s service life. Kissed by the Tuscan sun

efficiently distributes the energy exactly where it is currently needed in the washing process. Besides, the washing detergent used is Ecolab certified. In addition to the usual notices of towel change, the hotel introduced lavender bag door signs, intending to prevent unnecessary room service. That way, cleaning products and resources are saved. Vegan laundry room The LA VIMEA in South Tyrol washes the laundry in-house. To save energy, the washing machines are only run when fully loaded and equipped with a water recovery mode reducing the water consumption by around 40 % and energy consumption by around 15 %. According to the hotel’s vegan philosophy, LA VIMEA only uses vegan detergents that have not been tested

The laundry is also washed in-house at the Bio-Agrivilla i pini. In like manner as the hotel LA VIMEA, a dosing system for the detergent is operated, solely full washing machines are run and biodegradable, vegan detergents without animal testing are used. A special advantage of the Bio-Agrivilla i pini: The warm climate of Tuscany contributes to air-drying the laundry, and avoids wasting energy, which is required for drying. Duvet covers and naperies are made of linen, so no ironing is required, thus, also saving energy. Due to the large amounts of laundry that hotels all over the world produce, eco-friendly and energy-efficient handling is good for environmental protection. If implemented correctly, the purposes also pay off financially for the hotels in regards to the three pillars of sustainability. Besides nature hotel guests also benefit from a gentle cleaning method with natural detergents being beneficial to the health.


EAT. DRINK. SLEEP April 2019

Innovative, Revolutionary, Flexible… and Now Lighter!

Our recent research showed that most hard floor areas are still being cleaned by mop and bucket. Mainly because other floor machines are just not flexible enough to work in most spaces. The i-mop range, solves the problems of floor cleaning systems by combining the flexibility of a floor mop with the power and speed of an industrial scrubber dryer. The i-mop makes it possible to clean any surface, with freedom of movement and great ease of use; No borders or boundaries. This machine isn’t just designed for cleaning, it is designed for and with the cleaner.

Due to the unrivalled success of the i-mop XL and i-mop XXL, we are proud to introduce the new i-mop Lite, the smallest and lightest member of the i-mop family. With an operational width of 37cm and a brush speed of 500 rpm, the i-mop Lite offers outstanding maneuverability and portability, enabling it to go in even smaller spaces than its bigger brother, the original i-mop. From the renewed control panel to the new floating ball water lock, everything is designed to make it even more user friendly. Every member of the i-team range is created using the five elements of the i-team ethos. • Faster - Cleans 3 to 4 times faster than conventional wet mopping, • Greener – Makes every ounce of chemical

and every drop of water count, reducing environmental impact by over 75%

• Cleaner – The powerful twin counter-

rotating brushes, spin at 500 rpm which removes more dirt from the floor

• Safer - Floors are dry almost instantly

helping to reduce slip and fall hazards. No more waiting for floors to dry.

The i-mop Lite will have its official launch at the Cleaning Show at ExCel on 19th March. Come and see us on stand E15 and try the Lite as well as viewing our exclusive, innovative range. Please get in touch with for more information or to book your demonstration.



Introducing your new cleaning partner With outstanding manoeuvrability and portability, the imop Lite can go in even smaller spaces than its bigger brother, the original imop. From the renewed control panel to the new floating ball water lock, everything is designed to make it even more user friendly.

Let’s welcome your new co-worker to the team and start the REAL cleaning





and better for everyone

0114 269 8686 | 0114 4783490 |

EAT. DRINK. SLEEP April 2019

The South London favourite, Lost Society, is back for good A decadent adult playground, Lost Society opens its doors With house party vibes, exceptional taste in music, colourful food & cocktail menu, Lost Society never failed to capture the imagination of its guests and won numerous awards, including Time Out Magazine’s “Best Bar of the Year”. Operating as a relaxed bar and restaurant throughout the week, Lost Society transformed into a top party destination at the weekends and was a firm favourite in South London. Unfortunately, due to pressure from the local council clamping down on late-night venues in the area, Lost Society had to close its doors back in 2014. However, after overwhelming support from partygoers wanting to relive those legendary weekends, the Lost team have rejoined and bought the bar back to its new home in Battersea, with a brand new food & drinks menu and total design overhaul. With a decadent new look, expect a sensory overload of roaring 20s inspired art deco design featuring neon art, bold colours, and Instagram opportunities around every corner. The dazzling look spreads to the outdoors area complete with a covered terrace and outdoor bar, this space monochromatic botanical oasis is able to be enjoyed all year round. Aside from hosting the private rooms for hire, guests can enjoy this decadent interior throughout the week during the billboard of events including 2-4-1 pizzas; the weekly standup comedy show, Lost Comedy; and regular live music. And of course, through enjoying the brand new menu. Enjoy classic dishes, gourmet burgers, house salads, and stonebaked pizzas. With plenty of veggie and vegan options


too, there’s something for everybody. Wash it down with one of the carefully crafted cocktails designed by the bartenders, homemade sodas, or local beers. When the weekend rolls around, the venue transforms into a hedonistic playground where the cocktails flow and DJs spin an eclectic blend of house, funk, and classic hip hop until the early hours. Recover from the partying by dropping in on the “Battersea Brunch Club” every Saturday and Sunday. With a selection of hearty meals, smoothies, bottomless bubbles, and uplifting tunes to lift your spirits back up. Lost Society has also bought back their notorious Sunday roast, known as the “best roast south of the river”. Complete with seasonal greens, fluffy Yorkshire pudding, gravy, and the option of bottomless Bloody Marys you’ll be able to see for yourself why it’s so beloved. The doors are now open for decadent dining and dancing at Lost Society. 339 Battersea Park Road, SW11 4LS London

EAT. DRINK. SLEEP April 2019

An industry first for EauVation Save time, money - and worry! EauVation’s HydreauBar sterilises as well as fills Leading manufacturer and supplier of sustainable filtered water systems, EauVation, has pioneered a groundbreaking new water system that automatically - and simultaneously – sterilises, fills and delivers multiple bottles of freshly purified, chilled, still or sparkling water…. Marketing Manager, Adam Lenton, explains: “The HydeauBar is so simple to use, the all-in-one unit has the bottle wash element and bottle filling element alongside each other working simultaneously, and so there is no need to wash the bottles independently. EauVation’s HydreauBar takes away all the hassle, and saves both time and resource. “Users simply need to invert the bottles and place within the sterilisation section, where a liquid is propelled into the bottle eradicating microbial organisms on internal surfaces not achieved by washing alone, thereby completely removing all traces of any bacteria before re-filling them. “There is nothing else like it on the market and we are already getting significant interest from larger sites where this innovation is set to deliver real benefits in terms of efficiencies and savings”. Made exclusively in the UK, the HydreauBar comes in free standing and an under counter system and fits into any standard kitchen design. Lenton continues: “We believe this system is set to revolutionise use of water in high

volume establishments. The free standing system has two wash and two refill elements and the under counter system has one wash and one refill element. “Not only is it unique in the ability to sterilise and fill bottles simultaneously, but speed of delivery is impressive, with the free standing system filling 6 bottles per minute - that’s 360 bottles per hour – and the under counter system delivering 100 bottles per hour.” The HydreauBar has been developed so it can individually recognise bottles too – filling each accordingly and fully complying with Weights & Measures Regulations. For example, a set of 108 EauVation bottles comes free with each station and these can be personally branded to support signature marketing. Lenton says that the system is surprisingly versatile and can be fully integrated into a kitchen to deliver fantastic benefits, across multiple applications where water is pivotal to the guest experience. HydreauBar has multiple environmental benefits too… • Sustainably sourced • Lower carbon footprint – 95% • • • • •

lower than bottled waters* Less energy usage (pure water) Zero transport costs 100% reusable bottles Zero waste / disposal costs Zero waste of water using EauVation’s unique UF03 system

* HydreauBar has been assessed for its carbon footprint by Best Foot Forward, a report commissioned by The House of Commons. This independent assessment rated HydreauBar 95% lower in its carbon footprint than all bottled water brands.

Another added benefit and cost saving too is the opportunity for no/low cost staff refreshments and the need for less cordials/coffee/tea due to the water’s enhanced flavour. For more information, go to the EauVation website call 0844 225 9250 or email


EAT. DRINK. SLEEP April 2019

Solid Surface


James Latham has expanded its solid surface offering to include both the Avonite® and STUDIO Collection® brands. Designed and developed in the US by Aristech Surfaces LLC, these latest additions compliment perfectly Latham’s existing added-value product portfolio which has been developed with the specification market in mind. With 65 striking colours in the range, Avonite® is the only product in the solid surface market made with a doublebelt technology and a thermal cure, ensuring a series of benefits including: versatile product width, impeccable colour consistency and a better manufacturing precision with narrower thickness tolerance and eco-friendly manufacturing. It is used in architectural and design applications across numerous sectors including hospitality, retail, education, government, transportation, public and living spaces, healthcare and commercial workspace.

Recycled, Movement, Crystelles, Sea Glass, Element, Glass, Metallics and Petals. Most of these groups can be backlit with dramatic effect and are therefore perfectly suited for prestigious and high-impact applications for example reception desks and sales counters within retail or hospitality environments. Rob Goodman, Solid Surface and Specification Manager, James Latham said, “Available in a wide range of striking designs and colours, both of these collections are highly customisable and can be tailored to almost any shape and any environment and they have really bolstered our solid surface offering.

“One of the things which makes these products especially appealing to the specification market is Aristech’s flexibility for supplying non-standard sheets for minimum order quantities in a variety of The STUDIO Collection® is dimensions and thicknesses and I a translucent, customisable believe this will enable designers ‘patented composite blend’, with and specifiers to consider its 29 attractive designs in nine use for more and more diverse decorative colour groups: Venato, applications.”


EAT. DRINK. SLEEP April 2019

Solid Surface

James Latham will be offering AvoniteÂŽ sheets in 3, 6, and 12mm thicknesses as well as in customised sizes with widths up to 1524mm and lengths up to 5182mm allowing for more efficient production. The STUDIO CollectionÂŽ is available in the following dimensions, 12mm thickness x 914mm length x 3048mm width.

For more details and samples, contact your local James Latham depot or showroom:-


New Dekton® Slim by Cosentino – A Thin, Lightweight Design Solution

April 2019


Contract Flooring & Surfaces

Dekton® Slim in Bromo – as seen on the vanity doors The global leader in the production and distribution of innovative surfaces for architecture and design, the Cosentino Group, is delighted to announce the introduction of new Dekton® Slim, a ground breaking 4mm thickness for select colours from its award-winning ultra-compact surface brand.  Slim is a whole new revolution in surfaces for architecture and building projects – it combines the amazing technical and mechanical features that Dekton® is known for with a new and much thinner, lighter and manageable format for installation. With its reduced thickness (4 mm) and weight (10 kg/m2), Dekton® Slim is the ideal, high-performance covering for a range of projects, including wall cladding or kitchen and bathroom furniture.  Developed in response to overwhelming demand, the new 4mm thickness opens up a range of creative possibilities.

Dekton® Slim in Opera bathroom wall cladding Ideal for bathrooms, Dekton® Slim retains the benefits of standard Dekton®. Manufactured using an innovative ultra-compaction process, Slim is highly resistant to scratches, stains, thermal shock and ultraviolet rays, with no special maintenance required.  With slabs up to 3200x1400mm available, Dekton® ensures fewer joints in the bathroom, resulting in a premium look.


Dekton® Slim in Kreta – as seen on the cupboard doors Dekton® Slim is also the perfect covering for minimalist kitchen designs, from hard-wearing table tops and cupboard doors to splashbacks and wall cladding. Ideal for busy family homes or properties intended for tenancy, Dekton® offers a high resistance to scratches, heat, fire and stains, making it a practical choice. 

the highest quality, Dekton® is a brand name that offers the benefits of an extensive after-care service, with our professional, friendly team of dedicated Sales Managers on hand throughout Ireland.  We’re delighted with the initial response to this launch, and are confident it will be popular with architects, housebuilders and designers alike.”

Due to its thin thickness and ultralightweight properties (10kg/m2), Dekton® Slim is easier to cut, transport and install, with adjustments on site using ceramic tile tools possible. In addition, Dekton® Slim is available at a lower price point, making it possible to save money on installation whilst still having a high-end, reliable brand.

Initially, the new 4mm Slim option is available in select Dekton® colours, including Opera, Zenith, Sirocco, Kelya, Sirius and Kreta. With urban grey tones and concrete-inspired materials becoming increasingly popular in contemporary new build developments, this curated selection of designs caters to this trend, whilst also providing timeless styles such as marble-look Opera and natural-hued Zenith.

Paul Gidley, area manager for Cosentino UK, says, “With potential buyers expecting kitchen materials of

For more information please contact Cosentino UK on 01256 761229 or visit

Spring flooring trends: Louis de Poortere updates popular Mad Men rug collection

April 2019

In five stunning on-trend colourways, Fahrenheit 32 is the latest design to join Louis de Poortere’s Mad Men collection of 1960s New York-inspired rugs.


Solid Surface

Fahrenheit 32 is the freezing point of water, and these beautiful ombré-effect flatweave rugs draw inspiration from the Big Apple in late Fall and Winter, when chilling winds and polar vortexes bring frost, snow and ice to the city. Made using the finest cotton chenille and high-gloss polyester yarns, each Fahrenheit 32 rug features a striking criss-cross pattern that evokes the marks left by skaters on the ice of the iconic Wollman Rink in Central Park. Fahrenheit 32 joins previous Mad Men ranges Cracks, Griff and Jacob’s Ladder, NYC-inspired designs that perfectly capture the adventurous spirit of the golden age of advertising as well as the tumult and upheaval of the 1960s. Guaranteed to bring style and character to any room, Fahrenheit 32 rugs are available in Polar Vortex, a frosty combination of blue and silver; Wind Chill Grey; Central Park Green; nut-brown Pecan

Frost, and New York Fall, which reflects the gorgeous golden tones of the city’s trees in autumn. Louis De Poortere has been a designer, pioneer and developer of luxury rugs since 1859, and the Fahrenheit 32 range showcases the company’s longstanding commitment to skill and craftsmanship. Woven in Belgium on Jacquard Wilton looms, each rug has been hand-finished and features reinforced corners and an anti-slip backing, offering homeowners the perfect balance of beauty and practicality. Tapping into 2019’s trend for mid-century-inspired graphic designs, a Fahrenheit 32 rug is a fabulous way to update a room for spring and beyond.   Available sizes: 80 x 150cm, 140 x 200cm, 170 x 240cm, 200 x 280cm, 230 x 330cm, 280 x 360cm.  Prices start from £145 for the smaller size.


EAT. DRINK. SLEEP April 2019

European Coffee, Tea & Soft Drinks, London Olympia, May 21st & 22nd 2019 In just a few months, over 5,000 food & beverage operatives will be descending on London’s Olympia to visit the leading event for the coffee, tea and soft drinks sector.

European Coffee, Tea & Soft Drinks Expo is the only trade show 100% devoted to the professional sales of soft beverages – coffee, tea and soft drinks – right across the entire foodservice spectrum from cafes, coffee shops and hotels to restaurants, contract caterers, leisure outlets, travel sector, pubs, bars and offices. The show is the fastest growing hospitality show in Europe - such is its popularity and value to visitors! And it’s all FREE to attend.

coffee roasting on a Diedrich machine by the best roasters in the industry, with expert commentary. In this unique feature visitors will be able to witness for themselves the complexity and great skill involved in roasting - LIVE! Famous roasters will display and discuss the unique intricacies in the art and science of roasting. It will educate and inspire the coffee business community about roasting. Highly skilled roasters hosting sessions include:

Running alongside the exhibition will be an awe-inspiring and FREE conference programme with a headline-grabbing speaker line-up. In addition this, there is an exciting range of features, with the Barista Masterclasses, Roastery Masterclass LIVE, the Tea Quarter and the Soft Drinks Pavilion all NEW for 2019. All this plus numerous networking opportunities, including the VIP programme and the Brita Lounge.

In a world first, European Coffee, Tea & Soft Drinks Expo will be featuring LIVE coffee roasting. Never before seen in the UK, visitors will be able to see LIVE


• • • • • • •

James Boatfield -Thorley, Roastery Manager, Allpress Jamie Boland, Owner/Head Roaster, Ancoats Coffee Co Patrik Rolf Karlsson, Founder, April Coffee Copenhagen Sam Langdon, Master Roaster, Caravan Coffee Roasters Jamie Strachan, Head of Coffee, Dark Arts Coffee Roland Glew, Head Roaster, Has Bean Coffee Eliasz Minkiewicz, Development Manager, Nord Coffee Courtney Snowdon, Head Roaster, Ozone Coffee Roasters

• • •

Mike Steele, Head Roaster, 200 Degrees Rudy Huemer, Quality Manager, Union Hand-Roasted Coffee James Wogan, Green Buyer, Wogan Coffee

Another exciting new feature is the Soft Drinks Pavilion – a major dedicated zone at the show featuring soft drinks, specifically for all the relevant exhibitors offering everything involved in providing and selling refreshing cold drinks as well as equipment such as ice making machines, plus content in the education programme. The show’s timing in May is perfect to catch the buying season for the hot summer ahead! If you’re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit European Coffee, Tea & Soft Drinks Expo Visit for more details.

Find out how to profitably serve your customers even better coffee, tea and soft drinks - book your FREE pass to European Coffee, Tea & Soft Drinks Expo


European Coffee, Tea & Soft Drinks Expo returns to London Olympia on May 21st and 22nd. With your customers becoming ever more discerning and demanding, this market leading show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages. Here’s why you should visit: • Over 170 exhibitors from many world leading brands to numerous smaller suppliers • A comprehensive FREE to attend conference programme featuring industry leaders • Barista Masterclasses featuring the very best, award-winning baristas from the UK and Europe, including Agnieszka Rojewska, the current World Barista Champion, Dale Harris, World Barista Champion 2017 and Dan Fellows, World Coffee in Good Spirits Champion 2018, plus many more superstars in this world first! • Roastery Masterclass Live! Another world first, featuring the best coffee roasters in the land together with live roasting - you won’t see this at any other show! • The Tea Quarter in association with National Tea Day – tea pairings and inspiration for the F&B market to boost your tea sales • Soft Drinks Pavilion– make the most of the long hot summer! • And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters. And it’s ALL FREE to attend!

WHY I’M COMING “I really believe the quality tea and coffee offerings, along with an interesting and varied soft drink offering has been overlooked for too long. I see European Coffee, Tea and Soft Drink Expo as a brilliant way for operators to meet with many suppliers, and see the amazing products being offered to enhance their guests experience, and revenue.” Mark Hastings, Director of Restaurants, Mandarin Oriental Hyde Park

To find out more about European Coffee, Tea & Soft Drinks Expo 2019, please contact us on +44 (0) 203 668 9809 or email: REGISTER TODAY FOR FREE FAST TRACK ENTRY



April 2019

The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets.

Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a new range of heated multi deck (MD) ‘Eyeline’ merchandisers.

The driving factor in the development of the heated cabinets has been the high visual impact of merchandise. To this end, the sloping display shelves are positioned at eye level, attracting the attention of customers and promoting impulse purchases. Additional impact is provided by an attractive curved profile, panoramic glazed end walls which allow 180° product visibility and canopy lighting. Cabinet aesthetics may be further enhanced with customised branding and livery on the canopy and shelf ticket strips. The MD ‘Eyeline’ merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The range includes 600 mm, 1000 mm and 1200 mm cabinet widths, all of which feature three tier shelving, allowing operators to specify a solution with a capacity which best meets their sales volume. The MD ‘Eyeline’ merchandisers incorporate Fri-Jado’s proven and patented Hot Blanket holding technology. Hot air is blown from the front of each shelf and is circulated over the shelf surface, before being


recycled into the unit. Product is held within a blanket of hot air to deliver a consistent and food safe holding temperature of 65°C and above. The accurate and stable holding temperature maintains cooked food at perfect quality and appearance for at least four hours, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. The air curtain technology on the front of each shelf retains hot air within the unit, reducing cabinet air spillage, to create energy savings of some 20%. The plug and go units require only a 13 A power supply and are castor mounted, allowing them to be easily relocated on the sales floor to meet changes in merchandising requirements. Additional features include a bump rail to prevent cabinet damage from shopping trolleys and a temperature display on the customer side of the unit.

Fri-Jado UK’s Director of National Accounts, Gary Thacker, stated: “The MD ‘Eyeline’ merchandisers provide a standalone solution for the display of hot, pre-packed snacks and meal solutions. They are particularly suited to food to go operations, combining aesthetic presentation and optimum visibility of merchandise, to promote impulse purchases. For operators seeking to provide a broader menu offer, MD ‘Eyeline’ models may be suited with our complementary range of chilled and heated, selfservice and serve-assisted counters to create comprehensive food to go stations.” Fri-Jado UK’s product range is supported by its sister company, Tec Line Limited, which offers a comprehensive installation, commissioning and maintenance service, providing customers with a single source of supply and total peace of mind for after sales support.

Are you an awesome hospitality professional? Ever considered running your own pub business? Discover our diverse portfolio of pubs and pub/hotels at or get in touch to arrange a Coffee & Chat and find out more!!! Call 01283 501 999

March 2019


London Wine Fair 2019:

looking ahead to May

Each year, for three days in May, London’s Olympia becomes the place to be for thousands of drinks industry professionals. The London Wine Fair – now in its 39th year – will see drinks producers from all over the World showcase new launches, innovations and old favourites, all under one roof. Last year’s show welcomed 14,250 visitors, 30% of which were from the on-trade, there to revamp lists, discover the latest trends and do business. For 2019, the organisers are expecting more than 14,000 wines and spirits to be on show, exhibiting within carefully zoned areas, including: The Trading Floor is dedicated to UK agents, such as Hatch Mansfield and Broadland Wineries


alongside the classic regions of France, Italy and Spain and Dates & Times emerging regions such as Monday, 21st May: 10.00 – 18.00 Georgia, Greece and Moldova; Tuesday, 22nd May: 09.30 – 18.00 Drinks Britannia, which launched in 2018 to showcase Wednesday, 23rd May: 09.30 – 17.00 the best of British drinks, will host a raft of English and educators. This is a great learning Welsh wines, spirits - including hub for staff of all levels. A further whisky and gin - craft beer and cider, Masterclass Theatre has been added and soft drinks. Many will be artisanal, to manage the demand and on-trade all home-grown; and Esoterica, which visitors will be well catered for here, with features boutique wine importers, big industry names to look out for. The several of whom are dedicated to the Innovation Zone will showcase the latest on-trade, will host more than 100 U.K. ideas in smart technology, social media companies. engagement and design, with TED-style The Fair is world-renowned talks designed to be specifically relevant for the on-trade. And, of course, Brexit for its content; the – which we assume will have happened Masterclasses, Industry come May – will be high on the agenda, Briefings and Seminars. The Education Zone, which and briefings on this unmissable for anyone running a business selling wine will run in partnership and spirits in the U.K. with The Wine & Spirit Education Trust (WSET), To register, and secure your place will double in size to meet for this year’s show, please visit: demand for the timetable and follow on of tastings, which will social media @londonwinefair be run by the team of

EAT. DRINK. SLEEP April 2019

London Marriott Hotel West India Quay More than we ever expected

This hotel truly ticks every single box, upon entering the Marriott hotel we were both greeted by lovely members of staff and was treated to a cocktail on arrival. The receptionist was so helpful and polite we were even upgraded to the Executive Suite. The staff were terrific and very attentive to our status. When we got into our room, we couldn’t believe our eyes. There was a separate lounge area with floor to ceiling windows which overlooked the Quay with the city & Shard in the distance; it was so lovely to sit and enjoy a glass of wine and enjoy the views. The bathroom was very stylish and immaculate with a bath and a separate shower. The bathroom toiletries were a mixture of Acca Kappa and Gilchrist & Soames which smelt amazing. The Executive suite included access to the Executive Lounge on the 7th floor. The lounge is open 24/7 but is manned only until 10pm. The lounge is well stocked, the staff were friendly and hardworking, and it also has lovely views over the Quay. We had a separate bedroom which was very spacious with a large and extremely comfortable bed, large TV with sky sports, a Nespresso coffee machine, mini bar, iron and ironing


board, umbrella, robes and slippers, soft white fluffy towels- you name it this room was equipped with everything you could think of. I was extremely peckish and looking forward to lunch, so we dropped off our suitcase and went straight down to the Restaurant. We were greeted by a lovely waitress who was very courteous and accommodating and full of smiles. The food was of great quality, we both had the steak which we agreed was the best we had ever tasted. I have Coeliac Disease and the chef made sure

EAT. DRINK. SLEEP April 2019

The DLR & Jubilee station is within walking distance. This felt like a very safe area even at midnight when we were walking back to the hotel.

I knew what I could and couldn’t have which goes such a long way with me. Its nice to know I can eat in confidence. We also were greeted by a very happy friendly waiter called Rico he was phenomenal and made sure myself and my husband were looked after, he also recommended I have the steak and he was so informative on the menu, nothing was too much trouble for him, all the staff seemed highly trained and always had a smile on their face. We were stunned at the top level of service we received in the hotel restaurant.

There is a luxurious G&T bar which we went to before heading out into Canary Wharf, a little pricey but then everything is in London. The bar area was very comfortable with a good atmosphere. The staff again were very friendly and full of smiles. The location was fantastic, very close to London City Airport, 5 minutes from Canary Wharf shopping Centre and deep within the financial City. It is full of bars and restaurants along the Quay. Great to have a lovely early morning walk along the dock or stroll at night.

Breakfast was phenomenal literarily one of the best I’ve ever had with plenty of variety, there was an Egg station with a chef cooking omelettes which tasted out of this world I could of gone back for another, there were pancakes, waffles, breads, cereals, cold meats, salads etc. Also, Cava Champagne on tap. Gluten Free toast is also available, and the chef made sure he toasted my bread on a clean stove to prevent cross contamination which really put me at ease. Overall a very enjoyable stay, I can’t recommend this hotel enough and we will sure be heading back again soon. This hotel does you proud, the staff are fantastic. Thank you so much for a wonderful stay. This is definitely a 5-star rated hotel.


EAT. DRINK. SLEEP April 2019

8 out of 10 garden cushions sold on the high street fail to comply with the Furniture and Furnishings (Fire) (Safety) Regulations LOFA is pleased to announce that 100% of members offering cushions and cushioned outdoor furniture have now earned LOFAssured accreditation. This is big news as, further to LOFA testing a number of garden cushions from non-LOFA members, bought from online and high-street stores, 8 of the 10 samples failed. The products were then withdrawn from sale, preventing potentially disastrous incidents. LOFA’s (Leisure and Outdoor Furniture Association) “LOFAssured” initiative ensures that all cushions sold by


members comply with current government fire safety regulations. LOFA has been on a three-year journey after committing to having 100% of relevant members compliant by the end of 2018. The process saw members put through an educational audit followed by a full audit of all certification, documentation and traceability to ensure only safe, compliant products are offered to the marketplace.  The rigorous process included product testing conducted by an independent test house.

LOFA will now extend the scheme to retailers to help them to ensure they have performed all due diligence in their purchasing processes and are stocking safe, compliant furniture. The retailer and consumer will be able to clearly identify fully compliant furniture from a LOFAssured member by the LOFAssured swing tag. For further information on the Leisure and Outdoor Furniture Association, call 02392 258844 or visit and


Business Directory

Flexfurn Ltd.

PoolDek +44 (0) 1242 524777 +44 (0)1509 611 021

Ruark Audio Thomas Ridley Foodservice +44 (0) 1359 270536 +44 (0) 1702 601410

Envy Spirits

La Fée +44 (0) 1992 511445 +44 (0) 1992 511445

Stage Systems +44 (0)1509 611 021

Stakrak Limited +44 (0) 1293 538822

Lightspeed Restaurant

+44 (0) 20 3695 9599

Ena Shaw Contract

Europa International

Liquidline +44 (0) 1744 851515 +44 (0) 800 8499110

Marco Beverage Systems 00 353 1 295 2674


+44 (0) 20 8676 0062

Barry Callebaut Beverage +44 (0) 1244 370500

enomatic +44 (0)1603 76846 Opt. 2 +44 (0) 1844 269090

WMF United Kingdom

Mirrors for Training +44 (0) 1895 816100 +44 (0) 1902 791975

Agua Fabrics

Audrey Gaffney Associates

equipline +44 (0)20 8205 0050

Sky Sports +44 (0) 84442 411 411 +353 (0) 46 906 4190 +44 (0) 1895 272236

George Thomas Joinery

NFS Technology +44 (0) 1384 637 825 +44 (0) 800 731 8451


Coming Soon Next Month’s Features – May 2019 • European Coffee Expo Preview • Interior Design & Décor • Outdoor Solutions • Safety & Security • Uniforms & Workwear

Please send your latest news and press releases to our editor

who can consider them for publication in the magazine or our news feed.

To receive the magazine on a monthly basis please subscribe here. Follow us on @eatdrink_sleep

Profile for Jet Digital Media Ltd

Eat.Drink.Sleep - April 2019  

Eat.Drink.Sleep - April 2019  

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded