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eat.drink.sleep August 2019

Setting the table

With increasing numbers of diners looking for an overall experience, having impactful and striking tableware is more important than ever.

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. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £111 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. Night School ©2018 Universal City Studios Productions LLLP. All Rights Reserved. Venom© 2018 CTMG, Inc. All Rights Reserved. **All images are property of sony pictures entertainment inc. for promotional use only. sale, duplication or transfer of this material is strictly prohibited. Warrior©2018 HBO. All Rights Reserved. Big Little Lies ©2019 Home Box Office, Inc. All rights reserved. Correct at time of supply: 21/06/19.


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:

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Jeremy Tring

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FOOD SAFETY MANAGEMENT... an elephant in the room?

Embrace it with the Navitas Digital Food Safety management system! “When Cycas first met Navitas we were impressed by the promise of a cost-effective automated system that put guests and team safety first, making it instantly accessible to everyone. Its simple-to-use technology has already exceeded our expectations, with the added benefit of freeing up our staff to spend more time making our guests happy, and we are delighted to be the first European hotel company to roll it out across its portfolio.�


EAT. DRINK. SLEEP August 2019

Industry News

US chicken and waffle brand to launch in London this autumn US chicken and waffle restaurant group Sweet Chick is opening its first UK restaurant at London’s Oxford Circus this autumn.

Founded in Brooklyn by restaurateur John Seymour in 2013, and backed by rapper Nas, Sweet Chick serves modern American comfort food across five locations in New York and LA. The first UK outpost will offer fried chicken, brined overnight in a sweet tea-stained brine the brand is known for. The menu will also include Southern-inspired classics such as biscuits and gravy, shrimp and grits and mac’n’cheese, UK-inspired specials, signature cocktails and beers from London Fields Brewery. Founder John Seymour said: “I can’t wait to bring the Sweet Chick community to the UK. The food scene is massive in London, but we hope we can offer something fresh with our take on southern inspired staples and the best fried chicken and waffles this side of the Atlantic.” Leo Feldman, partner at Shelley Sandzer, said: “We’re hugely excited to have secured Sweet Chick’s first restaurant outside the US. Their site in Market Place is perfectly located right in the centre of London – an ideal spot for this New York brand making its international debut.”

Sudbury House Hotel Set To Launch Luxury Spa Sudbury House Hotel has today announced plans to launch a new luxury spa within the grounds of the Oxfordshire property. Following a successful planning application, the Spa will feature swimming and vitality pools, sauna and steam facilities, six treatment rooms, lounge and dining area, and a state-of-the-art gym. It will be open to members and residents of the hotel. Due for completion in late 2020, the new facility will have a covered connection to the existing facilities at the hotel and has been designed to blend into the landscaped grounds and compliment the mix of buildings within the Faringdon Conservation Area.

Ronan Hunter, general manager, at Sudbury House Hotel, said: “Sudbury House Hotel has a history of developing new opportunities to meet the changing demands of our loyal guests with the facilities and services they have come to expect. “The Spa will provide extensive leisure opportunities to both the local residents and guests staying at the hotel. “The introduction of a luxury spa to our offering is the natural next step for the property and reflects our ongoing pursuit of service excellence and desire to enhance the customer experience.”


The original 18th Grade 11* listed Sudbury House was extended in the late 20th century to create a 50-bedroom hotel. In the last four years, the property has been completely refurbished and new dining facilities have been created together with extensive terraces and landscape gardens. Plans to launch the new luxury spa come soon after a food and beverage transformation at the hotel, where MasterChef the Professionals finalist Nick Bennett has revamped the menu at the two-AArosette modern British restaurant Magnolia, as well as the hotel’s second dining experience Restaurant 56.

South American grab and go concept Mas launches first site in capital

South American grab and go concept Mas has launched its first site in London amid plans to expand into four more locations in the next two years.

August 2019

The Fenchurch Street site is the brainchild of Alberto and Arian Zandi, the brother-owner team behind Kensington fine dining site Zuaya. Dishes will include a breakfast offering of porridge with stewed fruits or dulce de leche; hot pots with an egg or bean base and fresh pastries. The lunch offering will revolve around empenadas, tacos and salad bowls, with an extensive range of plant based dishes. The site is intended to be one of several to spread across the capital in the coming two years. Alberto Zandi said: “We want to open the first three up in the City, mainly targeting corporate workers, then for the fourth and fifth site we will go to the West End – once we have a consolidated name we can attract tourists, we can trade longer hours and we can open on the weekends”

Amtico Flooring Transforms Irish Hotel And Restaurant

Dartmoor Lodge Hotel on market for £1.7m

The Tullamore Court Hotel is perfectly situated in the heart of Ireland’s picturesque countryside. The 4* accommodation offers its patrons leisure facilities, a 20-metre swimming pool, a bistro and a bar, as well as a restaurant, which was in desperate need of renovation.

The refurbished business generated net sales of circa £1.2m last year

The hotel’s main restaurant hadn’t been updated since the late 90s, so interior design practice Helen Casey Design Associates (HCDA) was called upon to bring the space into the 21 st Century. HCDA replaced the restaurant’s dated fast-food style booths, removed partitioning that separated the restaurant from the hotel’s courtyard and laid eye-catching Amtico flooring throughout. For the flooring, HCDA chose Gingham, a predefined colour and pattern combination from the Amtico Designers’ Choice collection. Gingham features three beautiful stones from the Amtico Signature collection, which has recently been expanded with the addition of 54 new stone and wood products. The collection now features 217 products – 92 woods, 74 stones and 51 abstracts – that have been carefully divided into 23 complementing colour palettes. To suit the large space, the design was scaled-up, creating a look that is unique to the Tullamore Court Hotel. The resulting design is modern, tasteful and successfully reinvigorates the restaurant.


Industry News

The Dartmoor Lodge Hotel, located near the Devon Expressway between Exeter, Plymouth and the south west, has been brought to the property market for £1.7m. The hotel sits in 1.65 acres of ground and has 23 en-suite letting rooms, meeting rooms, restaurant with 70 covers as well as one-double bedroom staff accommodation and a private five-bedroom flat for the owners. The current owners acquired the hotel in 2008 and carried out a thorough refurbishment, but said they have now decided to pursue other interests and sell the property to allow new owners take the “thriving business” forward. Ed Jefferson from Colliers International’s hotels team, said: “Situated just off the main A38 main route to the south west, this elegant hotel is within the southern boundary of the Dartmoor National Park. Torbay and the South Hams are within easy driving distance. The hotel makes the perfect base to explore the region.


EAT. DRINK. SLEEP August 2019

Industry News

York’s Elmbank Hotel undergoes renovation after investment UK: York’s Elmbank Hotel has undergone an entire property renovation following a £5m investment in order to establish itself as the best boutique hotel in the city. The 17th century building has seen complete renovations in the bedrooms, while the dining room and public spaces have been given an extensive makeover by owners Cairn Group. In the main building where 38 of the 61 bedrooms are located, deluxe rooms have been transformed to become more spacious and visually appealing with new-look interiors. Additional rooms in ‘The Lodge’ adjacent to the hotel have also been refurbished. The restaurant has been converted to a Leetham’s Brasserie, which provides hotel guests and locals with an offering of a ‘casual brasserie experience serving classic dishes with a Yorkshire twist’. The centrepiece of the restaurant is a Jacobean fireplace which dates back to 1750, and the neighbouring


Peacock Bar features a marble topped bar as its own crowning piece. On completion of the project, it has been announced that the hotel is joining The Cairn Collection to add to Cairn Group’s portfolio of trademark properties. In the process, it becomes the north’s first MGallery property in January 2020. Tina O’Hara, group director of sales at Cairn Group, said: “The Group has a long-standing history in York having been in the city for 22 years, so this is a huge project for us with great significance. Our goal is to be the best boutique hotel here. “It’s a new chapter and chance to be part of the community again, welcoming guests from further afield coming to enjoy what York has to offer as well as locals,” she added.

The Soak adds another dimension to London Victoria’s vibrant food offer Menu at Grosvenor Hotel’s new restaurant is based on soaking, fermenting and brining techniques. And there’s live music too.

August 2019

It’s all change at the former Chinese restaurant located in the Grosvenor Hotel adjacent to London’s Victoria Station. Following an extensive overhaul, the aptly named The Soak restaurant opened at the end of April both for residents and non-residents. “On the menu, you will find meats, fish, vegetables, fruits, cakes and drinks built around fermenting, pickling, brining and steeping techniques,” explains Head Chef Chris Zachwieja whose impressive track record ranges from working in Michelin-starred restaurants to being development chef at The Ritz. “The seasonal menu I have developed includes delicious signature dishes that have been enhanced through brining, steeping, fermenting and soaking,” says Polish-born Chris for whom such techn1iques have been an integral part of his life since he was a child. “Here at The Soak, we wanted to come up with a concept that was unique to the area of Victoria,” continues Chris. “I believe steeping and preserving are the best ways to develop deep, bold and strong flavours, whether it be with meats or vegetables or preparing fruit for use in desserts. General Manager, George Angelopoulos, is equally excited about what The Soak offers. He explains: “I have worked in collaboration with Chris to build a drinks list that complements his seasonal ‘soaked’ menu.

Glasgow dining concept opening in Manchester Scottish-Italian chef, Nico Simeone, is set to introduce his Glasgow dining concept to Manchester next month when he opens ‘Six by Nico’, the fourth addition to the growing restaurant portfolio. Drawing inspiration from both at home and abroad, such as the street markets of the Middle East to a journey across Route 66 in America, the Six by Nico team will combine different ingredients, flavours, and dishes, to bring memories and stories creating a brand new dining experience every 6 weeks. The space in heart of Manchester City Centre will house a 66-cover restaurant with a wine and spirits bar and will offer the very best of beautifully sourced produce. Using food as a narrative, each menu will tell a different story, taking guests on a new and exciting journey each time they visit. Each new chapter will be kept a surprise and new menus will be published two-weeks prior to the next theme. The new Spring Gardens restaurant occupying the former Roc & Rye site will replicate the concept of his Six by Nico restaurants in Glasgow, Edinburgh and Belfast, and will be home to a series of carefully curated and constantly evolving menu concepts. Pioneering a revolving culinary hub, every six weeks, Nico and his team will re-invent the dining experience – serving a brand new six-course tasting-menu – each one themed upon a different place, memory or idea.


Industry News

“We have been overwhelmed by the success and the appeal of our first ‘Six by Nico’ sites in Glasgow, Edinburgh and Belfast, and we couldn’t be more delighted about bringing a completely new offering and dining experience to the people of Manchester” . The concept was born in Glasgow in 2017 from a passion of experimenting with new ingredients and developing and creating unique dishes.


EAT. DRINK. SLEEP August 2019

Introducing our new lease deal! • No Deposit • Instant return on investment

With almost four decades of established market leadership, Indigo Awnings is now one of the largest suppliers of commercial grade external shading solutions in the UK. With a portfolio of product innovation spanning 17 years, our clients are many and varied: ranging from the major pub, hotel and restaurant groups, independent operators to the London 2012 Olympics and more recent RFU for the Rugby World Cup. Our promise to create the perfect al fresco experience has certainly been noticed, resulting in the fact that some 60% plus of all new business is derived from repeat or referrals from previous customers.

From concept through to completion, Indigo Awnings provide expert advice with unrivalled customer and after-sales service. With a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.


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EAT. DRINK. SLEEP August 2019

Liberis funding solution keeps restaurant dream alive

When a newly opened French-English restaurant in Monmouth struggled for funding from its bank, it was a funding solution from Liberis Finance, and hard work from the owners, that saved the day. And now the future looks very bright indeed, with plans to increase the capacity, refurbish the dining room and invest in a new kitchen garden. Owner Paul Smith had previously worked as a chef in kitchens all over the world. Over the years he became somewhat disillusioned with cooking as he noticed a number of restaurants that were resorting to using sous vide meals that could be microwaved instead of serving fresh cooked food. Changing course, he set up his own building company and worked for Network Rail for 24 years. When his wife Shelley, a professional gardener, suggested embarking on a new business venture in South Wales six years ago, Paul jumped at the chance. The couple renovated a dilapidated outbuilding and began selling imported plants from Holland and serving tea and cakes, calling their new business The Potting Shed. Soon the food side of the business took over and they were serving breakfasts and light lunches. But then, four years ago, the landlord decided not to renew their lease. Paul and Shelley moved the business into a 19th century barn in nearby Whitchurch. The restaurant’s reputation continued to grow and it began serving Sunday lunches and evening meals such as locally-sourced sea bass with lemon and herb butter, and Tournedos Rossini. As a new business, they struggled to find funding from their bank, just at the point that their cashflow was being squeezed with the quieter months ahead. That’s when their landlord suggested talking to Liberis. Through the Liberis Business Cash Advance, £5,000 in funding relieved the immediate cashflow pressure and also gave the couple a budget for some advertising. The advance is linked directly to the business’ customer card transactions; in this case, 15% of each card transaction is automatically taken until the advance amount has been paid. This means the payments are better matched to a company’s cashflow. “With the Business Cash Advance solution from Liberis we have now part-funded the renovation and expansion of our business. It’s stress and hassle free, completely seamless and it means all our effort and energy can be invested in the restaurant.” Paul and Shelley have big plans for the restaurant. Further funding from Liberis is now part-financing the construction of an Orangery. It will also help to pay for the creation of a kitchen garden where many of the vegetables such as tomatoes, edible flowers and herbs from the menu are grown. “Considering where we started with the business just six years ago, the growth has been fantastic. Once the expansion is completed our turnover will be transformed which will allow us to cater for more people and events. With Liberis as a partner there are very exciting times ahead.”


Yomdel have supplied us with well over 1,400 leads for Weddings and Corporate Events with a potential value of over £10 million!”

August 2019


Camm & Hooper achieves 25:1 ROI using Yomdel 24/7 fully managed live chat said Rebecca Hadley, Head of Marketing

Camm & Hooper specialise in delivering exceptional events in some of London’s most iconic venues. Banks, warehouses, townhouses, libraries; reimagined and transformed by Camm & Hooper, hosting Weddings, Conferences, Corporate Parties, Roadshows, Fashion Shows and much more. After opening The Banking Hall in 2014, as with all event venues, the critical objective was maximum bookings and minimum vacancy! Significant marketing budgets were devoted to driving quality traffic to their website to generate enquiries, but in an internationally competitive market more was needed to maximise conversion to full enquiry and booking. They needed to maximise return on every marketing pound spent generating visitors, by optimising conversion to enquiry. And done in a way that fully represented their brand values and experience expected by high value customers. Yomdel are the UK market leader in 24/7 managed live chat, serving travel, hospitality and leisure brands, and matched Camm & Hooper’s two key requirements perfectly: customer experience experts who could look after high-value, international web visitors, day and night seven days a week, and also nurture opportunities through to potential booking, requiring a significant amount of detail and qualification to address the enquiry successfully. 24/7 cover is something Yomdel is hugely experienced in, and with a comprehensive onboarding process, Yomdel deliver the right brand experience and also produce the enquiry conversion results required in a very short space of time.

“We have fantastic, unique venues, and a great website with a clear, structured plan to drive traffic there. The missing link was our ability to engage with those web visitors, especially at night and at weekends. Yomdel have a very structured and confidence building process, and once live we knew we’d made the right decision. - Rebecca Hadley, Head of Marketing , Camm & Hooper By building a client specific Knowledge Bank, Yomdel’s comprehensive process ensures that their live chat operators fully understand the client business, and represents the brand with tone, style and outcomes that prospective clients expect. Yomdel’s 5 step Conversion Process proactively nurtures enquirers to become prospective customers. This was a key differentiator for Camm & Hooper, underlining their focus on maximising return and helping to grow their business. Customer satisfaction scores for Camm & Hooper run at 98%, smashing all normal industry standards. Yomdel converted a full 25% of all chats into leads, which simply would not have been possible from the Camm & Hooper website beforehand.

“Yomdel have supplied us with well over 1,400 leads for Weddings and Corporate Events worth over £10 million. Business directly won has resulted in a phenomenal ROI of 25:1, such is the value of Yomdel services. And crucially it has also added to our brand value, by enhancing our customer experience.” Yomdel provide award winning, fully managed live chat to the travel, hospitality and leisure sectors, plus many more UK wide. Contact them at, and test their chat! Email or call 02080880767.


EAT. DRINK. SLEEP August 2019

The Angel Hotel is an imposing ivy-clad Georgian Coaching Inn on the main square in Bury St. Edmunds which dates back to the 12th century. The Angel Hotel is part of the Gough Hotel Group, who had briefed Harrison to ‘modernise the Lounge, Bar and Restaurant, alongside developing a fresh brand identity that would all be sympathetic to its heritage’. The hotel is famed for its association with the writer Charles Dickens, who stayed there three times in the 19th century, referencing the hotel as a ‘Coaching House’ in his book ‘The Pickwick Papers’. Dean Concannon, Creative Director, said “by taking inspiration from this heritage, and that of is impressive Georgian ivyclad architecture, supported by further local research, we created a concept underpinned by a brand essence of ‘fables and tales’ — this being the foundation for creative decisions made throughout the process of all brand, graphic touch-points and interior design, so much so to include the audio experience and menu creation”. warm colours and stylish furnishings renew tradition It was imperative to modernise the feel and use of the ground-floor space, in particular, by integrating the Bar and Restaurant so that it worked as one hybrid area (reflective of today’s guest and hospitality demands), yet retain some of its ‘old charm’. By using traditional materials, sourcing authentic vintage pieces, and creating bespoke furniture, Harrison created a contemporary solution that has the warmth and soul of “welcome home”, with a sense of tradition and


consideration. The light Oakwood floors were replaced with a custommade flooring created from five tones of fumed oak, which gives the appearance of an ‘original’ floor, and the bar itself is an antique, Jewellery retail-counter, which elevated further incorporating a bronze bar-top. Refined combinations and attention to detail The redesign of the space allows for a new chapter, without disregarding the story behind a place with such heritage. Details throughout the design keep this history at the forefront of one’s mind. Ink blue walls give a cue to the literary culture, while the bespoke lighting fixture in the Restaurant uses handmade porcelain feathers, creating a statement and connection to ‘angel’ connotations.

Hidden, to the side of the bar, the Snug is guarded by a white bear head, as a subtle nod to the White Bear Inn, which had been one of three inns that used to be on the Angel Hotel’s grounds. These small clues littered throughout the creative redesign provide guests and staff alike another reason to engage — providing that additional knowledge and narrative to staff is a key from us at Harrison. We want guests to not only enjoy the space but engage with it. Discovering the rich heritage of this grand Georgian coaching inn and developing a strong personality and ‘reason-to-believe’, which led to a creative execution that enhanced the overall guest experience by combining history, discovery, adventure and design. Find out more at

EAT. DRINK. SLEEP August 2019

Powerhouse Fitness

Your commercial fitness equipment partner UNDER the Sport-Tiedje Group, Powerhouse Fitness make up part of the largest fitness equipment retailer in Europe, with 81 stores across the UK, Germany, Austria, Holland, Switzerland, Belgium, Denmark, France, and Poland. Our Commercial team, based in Glasgow, can cater for all your specific needs and requirements and have an unrivalled brand portfolio that includes: Taurus, BodyMax, cardiostrong, Life Fitness, WaterRower, Exigo, Matrix, and many more! The services our commercial team offer include: • • • •

Dedicated Account Management. Site Visits. Complimentary CAD Design and Planning. After-Sales and After-Care Service With Our Support Team. • Price Matching. Over the years we have worked with some of the biggest companies across Europe, designing and fitting gyms for clients such as; Heineken, Holiday Inn, Monchgut Spa Resort, Diageo, Crowne Plaza Hotels & Resorts, Hilton Hotels, Copthorne Hotel (Cardiff ), Lord’s Cricket Ground, Partick Thistle Football Club and the training ground at Hibernian Football Club.

or small, with a bespoke solution. Our objective is to ensure complete customer satisfaction and value for money. We have experts in layout and design, financial planning, service and maintenance all of whom offer an exceptional level of customer service.” Nathan Ring, Head of Football Science & Medicine at Hibernian Football Club: “We have been delighted with the support we have received from Powerhouse Fitness. Not only the supply and quality of the equipment which has been installed, but the communication, design support and after-care. They have helped us create a bright, open design, which maximises the available space and allows us to work with a high volume of players simultaneously.” To find out more visit – You can contact the Commercial Team at – or call on 0141 876 3960

We have exclusivity on the full commercial cardio and strength equipment range from the German designed Taurus brand as well as the light commercial range from cardiostrong. We can also provide the best fitness accessories to fill the gaps in your gym from the BodyMax brand – one of the UK’s biggest fitness brands! Fiona, Commercial Account Manager said: “At Powerhouse Fitness we aim to provide every commercial customer, big


August 2019


Discover Pendant Lighting for your Venue

Restaurants, bars and hotels are all different, unique areas that require a large variety of light sources to make the lighting work effectively for their customers. Whether that’s creating an ambient setting for a romantic dinner for two or lighting up the bar area so everyone can see what drink they would like to order.

longer limited to a dining area thanks to their recent growth in popularity. Here’s a couple of Sycamore’s most popular pendants:

When friends or couples go out for something to eat or drink, it’s not only the food and drink that makes for an enjoyable experience. The owners of these venues need to put in the time, effort and consideration into the many different ways they can create a welcoming atmosphere that makes their customers want to come back. Introducing an array of pendant lighting is one of the best and easiest ways to do so without breaking the bank.

Hex Pendant Light - The classy Hex pendant is on trend with is geometric, angular design and chrome or copper effect finish as pictured above. Formed from a collection of mesh triangles, the cut outs create a fabulous light effect.

The recent signs are that more and more restaurants, bars and hotels are realising the aesthetic and practical benefits that ‘trendy’ pendant lighting can offer to their venues. Pendants add vibrancy and depth to become a real feature within a room or open plan area and are no


Gabbia Pendant Light - This metal caged pendant is a popular choice and is finished in an attractive copper effect plate. The Gabbia offers a modern twist on vintage and industrial style lighting and this design casts a fantastic light pattern across the walls and ceiling of a room. is a market-leading manufacturer and supplier of highquality LED lighting solutions mainly for the kitchen, bedroom & bathroom (KBB)

sector. Their extensive range of LED and pendant lighting caters for all tastes and budgets and they’re pleased to offer over 20 years’ experience of lighting knowledge and experience. There is a vast array of lighting available today to ensure your restaurant, bar or hotel is different from the next to make it stand out from a busy crowd. For more information on Sycamore’s range of pendants please visit or call the team on 0113 286 6686 who are ready to help. Gabbia pendant

EAT. DRINK. SLEEP August 2019

Save time and money with Drytac retail insiders’ guide When it comes to advertising and signage in retail environments it’s essential to get it right, so Drytac has compiled a free downloadable guide to help businesses strike the right chord while saving time and money. Drytac is a leading international manufacturer of self-adhesive materials for the large format print and signage markets and is therefore an expert in the exciting landscape of retail graphics. Available via the recently revamped website, the Graphic Solutions for Retail & Hospitality Environments guide looks at the constantly evolving in-store experience and how the right print media can make a serious impact. The easy-to-use guide covers a number of key retail applications, such as wall graphics, floor decals, window signs, countertop adverts and outdoor displays, and the main Drytac products developed specifically for each one. For retailers, installers, interior designers, architectural firms, print businesses and many more professionals, the guide provides insiders’ knowledge of the market - including the ins and outs of the perfect product for each project. Drytac’s self-adhesive products are designed to deliver outstanding results on a variety of applications, both short- and long-term offering options for temporary advertising campaigns and permanent branding alike. Market-leading ranges, including the Drytac ReTac and Drytac Polar families utilise innovative adhesion technology to allow simple installation - even for the non-professional - easy repositioning and clean removal. They are also compatible with standard printing and cutting technologies for vibrant, eye-catching designs.

For example, a recent one-day WithinUs pop-up in Vancouver, Canada featured wall, window and floor graphics using Drytac SpotOn products. These are so easy to apply that graphics specialist Still Creek Press used the project as an on-site opportunity to train a new employee. Conversely, Sucrerie des Plaines, a family-run maple syrup business in Quebec, Canada now sports permanent signage produced using Drytac Polar Grip products. The graphics were installed onto a variety of surfaces including wood, metal, glass and corrugated plastic and are expected to withstand the extreme weather conditions typically experienced in the region for many years. Importantly, Drytac also prioritises safety. Slip ratings on floor graphics media, FDA approvals on materials likely to be used in food environments, and fire ratings for products used in public spaces all help retail industry professionals choose the most suitable product for the job - and have peace of mind following installation. Graphic Solutions for Retail & Hospitality Environments covers this essential element of retail graphics. The 2019 edition of the retail guide is available to download for free now. Simply visit to register for a copy. For more information on Drytac’s products and services, please visit


EAT. DRINK. SLEEP August 2019

Room2 is a unique home-style and relaxed place to stay which really feels like a home away from home, I was given the chance to pop down to Southampton, to really see what it was like.

I was lucky enough to be given the master loft, which was an amazing space, the mezzanine floor just made it feel so much bigger and like an apartment as opposed to a rudimentary hotel room. The master loft came with the most perfect view of the park, offering enviable green landscapes. The in-room facilities enforce the homely feels; the bits and bobs drawer wasn’t used but was full of what you’d expect a ‘stuff’ drawer at your own home to be full of- sellotape, card games, batteries etc. A great little touch for a home away from home. Throw in a giant smart tv, lots of kitchen bits and the most amazing memory foam mattress and it totally feels like a better version of your own home.


EAT. DRINK. SLEEP August 2019 Other facilities on site include a fully equipped gym, a laundry room to wash your dirty clothes during a long stay & a drawing room to wind down & relax, or of course mingle and socialise with other guests. This room could also be used for meetings, a social event or simply entertaining your clients. The site also has safe & secure onsite parking. The decor is modern, bright and Nordic in style with amazing attention to detail.

It’s so stylish it could definitely give you some home inspiration and wouldn’t look out of place on a Pinterest board! Unlike the conventional hotel, these large relaxed spaces in Room2 make you feel completely comfortable and at ease with your surrounding and no need to feel out of place or like you can’t relax. Just because it’s a ‘hometel’ it doesn’t mean you can leave the compulsory hotel buffet behind! Room2 had an extensive breakfast buffet which was delicious, plentiful and relaxed. I loved the waffle maker! Room2 Southampton really has the feel of a home from home, where the traditional look has met with the modern touches in harmony. A great place to while away Sunday afternoons, eat with good friends or even catch a game of Football from just around the corner. To book your stay at the Room2 Southampton, please click here.


EAT. DRINK. SLEEP August 2019

Setting the table It’s never been more important to make sure you’ve thought of everything that can positively impact your restaurant’s brand. With increasing numbers of diners looking for an overall experience, rather than just good food, the only way to stand out from the crowd is to pay close attention to detail.

As your chefs will tell you, the wrong tableware can destroy a dish. Every restaurant wants to hear ‘Wow!’ when the plate is put down – and that reaction is created by the complete package – the shape, colour and finish of the tableware and the way it highlights the food plated onto it. If there’s any doubt about this, checkout the Instagram hashtag #TheArtOfPlating, used by chefs around the world to showcase their food. The plates and bowls are as unique as the food, and followers comment on that, asking where they have come from and appreciating how the tableware enhances the food. Which means that, with the right tableware, your food could become instantly Instagrammable – and



different sizes too. Work closely with your chef to make sure your tableware is flexible enough to handle new seasonal dishes or special occasion menus.

August 2019

Don’t dismiss white – lots of dishes look great on white; it’s a classic match. And if you choose white tableware that complements your more adventurous pieces, you’ll be able to extend your tableware range without breaking the bank. Consider something bespoke – it might only be for your signature dish, but a bespoke piece of tableware creates the theatrical, Instagrammable effect you’re looking for – the thing that sets you apart, and keeps people coming back. Match food, not fashion – stay true to the style and vision of the cooking in your restaurant, rather than chasing fashion fads. You’ll be more appealing, more consistent and more on-brand.

Our unique ‘pick and mix’ offer Surrey Ceramics supplies restaurants across the UK with 100% British-made tableware that’s designed to meet exact requirements. We do this with our unique ‘pick and mix’ offer, which gives restaurateurs access to more than 6,000 potential combinations of shapes, colours and finishes.

that’s an important way to market. In fact, tableware should be an integral part of your interior design focus and your overall marketing plan. In order to succeed, you need to create a vibe that works for your diners – a place where they feel special; where they know they’re about to have a great time. Your tableware is a visualisation of your brand – how do you want your diners to feel while they’re enjoying your hospitality?

Top tips for triumphant tables Choose carefully – you need tableware that fits with your brand vision. That means thinking about material, colour, glaze and finish. Be flexible – your tableware shouldn’t be all the same. Choose different colours for different dishes, and

We put the design of your tableware completely in your hands, so you can order one shape and glaze for certain dishes and a completely different one for others. It gives you the chance to create something impactful that will truly add to your overall dining experience. Be like Wagamama who commissioned us to produce theatrical Sake sets, or like Gleneagles and choose classic tableware with a hand-made feel. Whatever you need, we can supply it. And, if you need something really stand-out, talk to us about our bespoke design service where we can make something that’s completely unique to your restaurant. Browse or website or visit our showroom to see all the designs for yourself and put together a tableware collection that reflects your brand perfectly. Find out more at or call 01428 604404.



Branding Your Premises In-House

August 2019

If you’re a business owner, you’ll know how important it is to reinforce your brand and make a connection with your potential customers. Whether you’re branding your premises or creating a uniform for your staff, the chances are you’ll need to get in touch with a print service provider (PSP). The trouble is that PSPs can charge quite a lot for their expertise and these expenses can quickly add up, especially if you regularly run seasonal promotions. But not everything requires a professional level of skill. Vinyl cutters have been used across the entire spectrum of industries due to their ease of use and their low cost of ownership and they can significantly reduce your reliance on outsourced jobs. The new Guide to Vinyl Cutters by Japanese manufacturer, Roland DG, is an easily digestible primer for anyone interested in the possibilities of these devices. To name a few applications, they can help you create branded clothing, produce window graphics for mere pennies or add some stylish new wayfinding signage throughout your premises. Aside from the financial benefits, bringing these jobs in-house gives you an enormous amount of creative freedom. Imagine if you could plan a new promotion and brand your business in the space of a couple of days. Think how quickly you could react to new trends and position your business as something relevant and current. While your competitors are negotiating prices with PSPs, you could be applying a vinyl sign to your front window. As they make do with last year’s generic staff t-shirts, you can make sure yours reflect your current promotions. Looking for some free advertising? You can easily make bumper stickers as free giveaways and spread your brand far and wide.


That’s just the start of what you could do with a vinyl cutter and the best thing is, the devices are fairly inexpensive, and the process isn’t difficult to learn. Roland’s guide is full of ideas and advice for newbies and it’s free to download at


effective temperature monitoring Navitas’s five essential steps for effective temperature monitoring

“When it comes to food safety, whether we’re talking about stored foods or foods that are being cooked, temperature is absolutely crucial,” says Ben Gardner, CEO of food safety business, Navitas Group. “Safe temperatures must be adhered to as per food safety regulations and failure to do so can cause significant health risks for diners – especially with higher risk ingredients like poultry.

Inn London Kensington, managed by Cycas Hospitality.

“These safe temperatures are clearly defined within Food Safety regulations as they ensure harmful bacteria either does not grow in stored foods or is killed off in cooked foods.”

The hotel was also rated 5-star by the Environmental Health Officer in unannounced spot-checks. It also passed each quarter’s food safety and brand standards audits, saving a potential £2,000 in re-auditing costs.

According to Ben digital food safety systems have a vital role to play in effective temperature monitoring in any commercial kitchen. The Navitas Digital Food Safety system, for example, includes a Smart Probe to check food temperatures, along with Pods and Hubs to monitor, record and report in real-time fridge and freezer temperatures. Using Navitas software each of these devices feed data back to the Navitas platform. In addition to temperature monitoring and minimising the risk of stock spoilage, Navitas technology also saves staff time conducting and recording manual temperature checks. “The cost of stock spoilage whether due to human error or appliance failure can be huge. An average Under-Counter appliance can hold around £100 of stock and a Walk-In appliance more than £4,000 of stock,” explains Ben. “Meanwhile our own industry research suggests that kitchen staff spend around two hours a day taking and recording appliance temperatures manually.” One hotel to benefit from using the Navitas Digital Food Safety platform is The Residence

The hotel’s operations team estimates that the system saves staff around 4 ½ hours each week checking food temperatures, nearly an hour each week checking fridge temperatures and over half an hour each week updating cleaning schedules. This equates to over 7,500 hours per year.

Ben adds: “Based on staff time savings, this one hotel alone has already saved around £4,500 per year in exchange for a more compliant system with, most importantly, no reports of food related illnesses since opening at the end of May last year. The Navitas Digital Food Safety system is now deployed across 11 of the Cycas properties with further hotels being rolled out later this year.” Wayne Androliakos, Cycas Senior PartnerOperations concludes: “When Cycas first met Navitas we were impressed by the promise of a cost-effective automated system that put guests and team safety first, making it instantly accessible to everyone.


Monitor food temperatures at every stage of the cooking and hot service process using calibrated probe thermometers in order to verify that target temperatures are being achieved.


Use different probe needles for temperature monitoring different foods to avoid any risk of crosscontamination. Ideally these should comprise Raw, Ready to eat, Infrared and Halal probe needles, each colour coded to prevent mix ups.


Temperature probing of food should be undertaken not only during storage, cooking and hot-service, but also of deliveries at goods inwards for supplier monitoring. Any food or ingredient not delivered at the correct temperature should be returned to the supplier.


Use Smart snap-on, snapoff probes to make taking temperatures quick and easy.


Monitor appliance temperatures regularly and ensure there is a system in place to alert kitchen staff to changes in temperature. Navitas pods automatically report and record temperatures fridges and freezers every 30 minutes.

“Its simple-to-use technology has already exceeded our expectations, with the added benefit of freeing up our staff to spend more time making our guests happy, and we are delighted to be the first European hotel company to roll it out across its portfolio.”


August 2019

Hot stuff: the essentials of

EAT. DRINK. SLEEP August 2019

JANGRO’S FESTIVE CATALOGUE IS A CHRISTMAS CRACKER The UK & Ireland’s largest network of independent janitorial and cleaning distributors unveils its Christmas Supplies Catalogue Professional catering and hospitality businesses can make their festive season go with a bang this year by preparing early with Jangro’s new Christmas Supplies Catalogue. Packed with a wide range of fun and festive supplies, it also features a charity eco-range of crackers. Jangro is proud to supply the Tom Smith Eco Range of Christmas Crackers, which is donating £2.00 per case of its sales to the Trussell Trust. This worthy charity supports a nationwide network of food banks to provide emergency food and care to people locked in poverty, and campaign for change to end the need for food banks in the UK. As well as being socially sustainable, the crackers themselves are made


from recycled board and are fully recyclable. The Christmas Supplies Catalogue features everything you might need for the festive season, from party hats, streamers, balloons, balloon rockets and party poppers to matching tableware. Colour coordinating crackers, napkins, and table covers are available in a range of festive colour schemes, including, red and green, silver and white, red and cream, and black and gold. Available to view online, or as a hard copy from local distributors, the catalogue caters for a wide choice of budgets, with standard, superior, finest, premium and luxury collections available.

Jo Gilliard, CEO of Jangro, comments, ‘It’s never too early to start preparing for the festive season, especially for those working in the professional catering and hospitality industry. At Jangro, we aim to help customers plan their celebrations easily, so that December is as stress-free as possible. ‘Jangro’s new Christmas Supplies Catalogue contains everything you might need this December. We are particularly proud to have extended the range with sustainable options, and hope that lots of money is raised for charity.’ For more information, or to order a free copy visit or call 01204 795 955.

August 2019


Image: Hannah Miles

‘Live like summer never ends’ as grey goose vodka welcomes you to its al fresco cocktail terrace located in the heart of covent garden From 23rd July to 19th August GREY GOOSE will be popping up in Covent Garden’s East Piazza, one of London’s most iconic locations, inviting consumers to celebrate moments big and small throughout the summer months The ‘Live Like Summer Never Ends’ terrace by GREY GOOSE Vodka will be the ultimate al fresco cocktail destination, playing host to unexpected moments, live music and sub-zero cocktails As the next instalment in the ‘Live Victoriously’ programme of events, the ‘Live Like Summer Never Ends’ terrace will allow consumers to treat themselves, by providing a variety of experiences and spontaneous moments ensuring everyone can celebrate the occasions that matter with Grey Goose. Keep your eyes peeled, this al fresco terrace is set to launch with a bang, consumers will be treated to a spontaneous performance, which is not to be missed! The ‘Live Like Summer Never Ends’ terrace will also bring the first opportunity to experience the world’s first sub-zero cocktail draught tap system. Showcasing four different, delicious flavours of Espresso Martini including, GREY GOOSE La Poire, GREY GOOSE L’Orange Chocolat, GREY GOOSE La Vanille and GREY GOOSE Original, these will be the must try cocktails of the summer season. The ‘Live Like Summer Never Ends’ terrace will collaborate with some of the best of Covent Garden’s gastronomic bars and restaurants, who will each have a week long residency where they will showcase a bespoke GREY GOOSE cocktail. The pop up will kick off with Sushi Samba, followed by the newly opened Covent Garden Cocktail Club, Grind and Balthazar. With every bespoke cocktail purchased, a golden ticket will be issued with one lucky consumer each week winning an experience at the partner venue. Throughout their residency each of our partners will be bringing their own spontaneous moments to life with unique entertainment, food pairings and masterclasses.  

GREY GOOSE will continue to encourage consumers to celebrate moments big and small with a whole host of treats that can be enjoyed throughout the month, including:    • Complimentary cocktails at a surprise

‘Summer O’clock’ each day

• Bookable cocktail masterclasses with some

of London’s leading mixologists including the GREY GOOSE Ambassador’s • A teppanyaki ice cream cocktail experience where guests can get their favourite cocktail frozen and rolled into a GREY GOOSE treat • Bookable areas to enjoy cocktails with friends Alongside the extensive programme, a versatile cocktail menu will be on offer including the GREY GOOSE x Maison Labiche collaboration Paris to Pampelonne cocktail. The ‘Live Like Summer Never Ends’ Terrace will open from Tuesday 23rd July until Monday 19th August. To book a space within the terrace to host your next summer celebration with GREY GOOSE head to: Continue to ‘Live Like Summer Never Ends’ with GREY GOOSE with the third instalment of the Limited Edition Riviera Bottle in partnership with Maison Labiche which can be found in Harvey Nichols from June. With every bottle purchased, both in-store and online, customers will receive a limited edition GREY GOOSE x Maison Labiche gift from the capsule collection.  To order online now, click here.


EAT. DRINK. SLEEP August 2019

Technology With hospitality costs spiralling as Brexit looms, operators must find ways to control costs without compromising the guest experience. Integrated technology that gives complete visibility of business data / operating costs in realtime could be the answer.


ith a new Brexit deadline set for 31st October 2019, hospitality operators face yet more uncertainty for the year ahead as the terms are still unknown. The only thing that looks likely is that costs will continue to rise and the pool of potential employees will get smaller. Hospitality costs hit a 12-year high last year according to data published by UKHospitality and specialist business property adviser Christie & Co in November, with controllable costs rising to an average 52.5% of turnover. Since the referendum outcome in 2016 the CGA Prestige Foodservice Price Index has already shown 11% food and drink inflation, caused mainly by the slump in the value of sterling. The hospitality sector is also expected to face an estimated recruitment shortfall of 60,0001 workers per year from 2019 if EU immigration is squeezed. It’s hardly surprising then, that new research carried out by Access Hospitality and The Caterer found that hospitality businesses’ biggest concerns are Brexit, rising food costs and rising rent and rates. The survey, which canvassed the opinions of more than 200 hospitality operators, also showed that top priorities in the

next 12 months are to improve profitability and improve the guest experience, the big challenge being how to focus on one without compromising the other. With only 4% listing raising prices as a priority and nearly half of respondents saying controlling costs was where they saw their best ROI in 2018, the way forward is clearly to reduce outgoings. According to Access Hospitality’s managing director Henry Seddon, one of the most effective ways to do this, without losing focus on the guest experience, is to switch from manual systems like Excel spreadsheets to digital solutions that offer complete visibility over all aspects of their business, in real-time. “Costs are going to rise; we can’t stop that, but operators need to be tighter around the control of their margins,” he says. “For example, if you move away from Excel based systems for stock to a dedicated stock management solution, you get complete visibility over the margins across everything you’re selling. Many operators now will look at their revenue and say, ‘We’ve made this much,’ but they don’t have a solution

Find out more

0845 340 4542 1. BBC News – Hotels, restaurants and tourism may face staff shortages – 30.03.2017 24

in place that tells them what they should have made.” Operators agree. Nearly one in five saw ROI in implementing new systems, with smaller businesses (those with one to five sites and six to 20) ranking it significantly higher in importance than their larger counterparts. The results from our survey reveal how operators are minimising staff churn, tackling no-shows, improving customer loyalty, reducing food waste, controlling property maintenance spend… and much more!

Download your free copy of this comprehensive trends report at hospitality/trends19 to get a full insight into what’s keeping your peers up at night and the business critical tools they’re implementing to increase profitability.


hospitality industry’s

secret weapon

Access Hospitality supports operators with all aspects of day-to-day operations from reservations, ticketing, EPoS, procurement, property maintenance and finance through to your most important asset, your people.

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Access Hospitality (part of The Access Group) is one of the UK’s leading providers of software to the hospitality market. Built by combining some of the market’s award winning, best-of-breed solutions, its unique position is in being able to support multisite pubs & bars, restaurants, hotels, leisure and food-to-go establishments, helping them reduce costs, improve staff engagement and deliver great guest experiences.

| EPoS & Stock Management | Property Maintenance | Procurement | Finance & Analytics

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Travelers worldwide have an endless need to charge their mobile devices and the demand for power only continues to increase. With the proliferation of portable devices, a guest spends more time sitting on the bed than at the desk and it is important that there is accessible power at the nightstand. Brandstand has listened to hotel stakeholders - guests, property owners, brands and management companies to define a line of unique power and charging products that solve several of the problems travelers face when staying in a hotel guestroom. In order for hotels to ensure the best customer experience in terms of guest facing power and charging, Brandstand offers a line of alarm clocks for the UK, European and Middle East hospitality markets with a variety of power options including: surge protected, tamper resistant 220V, EU or UK outlets, USB-A ports and Qi wireless charging. Each product makes it easy to charge up multiple devices and offers additional power and charging at the nightstand.


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The success of Brandstand’s products is based on a clear user interface and an alarm clock that does not feel like an afterthought. The unique one knob design of CubieTime®, CubieWink®, CubieDuo® and CubieBlue®’s alarm clock is well thought out, simple to use and a device that hotel guest’s will actually use! Guests no longer ask the question: “How do I set the alarm?” Nor do they worry that the alarm will not wake them on time.

CubieDuo® is an all-in-one charging solution for the bedside table with 10W Qi wireless charging, fast charging USB ports and a clean, modern design. In addition, CubieDuo® features a hotel clock, single day alarm, auto-update for daylight saving time, display dimmer, UK or EU wall plugs and battery backup. Guests will appreciate the convenience and ease in keeping their devices powered up.

CubieBlue® incorporates Bluetooth speakers and allows guests to stream their personal music, delivering a pleasing and crisp dynamic range. Featuring simple one touch pairing and personal control via guest’s own mobile device, CubieBlue® delivers a truly enhanced guest room listening experience.

CubieSpot® and CubieDot® are both stylish and economical stand-alone wireless chargers. With it’s sleek and compact design, CubieSpot surface mounts into a community table or bedside table for easy access to charging for guests on the go. CubieDot® offers an easy retrofit solution and is designed to provide a simple and effective way to introduce wireless charging at the bedside, on the desk or in the lobby.

Now that leading brands Samsung, LG, and Apple have Qi wireless charging technology integrated into their phones, wireless charging is becoming a critical amenity expected by the hotel guest. Since demand for wireless charging in the hotel guest room and lobby space will continue to increase in coming years, Brandstand addresses this need by providing a line of wireless charging products.

About Brandstand: Brandstand offers innovatively designed, user-friendly power and connectivity products for the hospitality industry. 972.388.1450


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EAT. DRINK. SLEEP August 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

We don’t just do beer Did you know Marston’s also provides telecoms and connectivity? Like all good stories, it started in a pub. In 2008 Marston’s Telecoms was established to serve the telecommunications needs of Marston’s PLC estate. Its network was initially built to serve Marston’s pubs, bars, restaurants and breweries; with resilience, reliability and security at its core.

What we do Bespoke E-Pub and E-Hospitality solutions Total pub refit capabilities Superfast Broadband Guest WiFi network with web filtering Hotspot marketing with compliant data capture CCTV, EPOS and digital signage Full telephony provision, both hosted and on premise Extensive range of IT solutions Leasing options available

Why Marston’s Telecoms? Trusted experts in the hospitality industry


Friendly 24/7 UK based support Invested in developing technology of the future Level 1 PCI Compliant Competitive pricing structures


For more information, please contact or call 01902 283300



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beyond c onnec t i v i t y.

Hotel Technologies The Science of Feeling at Home

August 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 30

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.

EAT. DRINK. SLEEP August 2019


Have you given up on your restaurant staff?

6 ways you can improve their productivity and wellbeing By Luis De Souza, CEO of NFS Technology Group Sacked any of your staff recently, or seen them leave? It’s likely you have – the hospitality industry sees an annual turnover of 30%, according to the British Hospitality Association.

It’s been rising since the economic downturn, rising to an estimated Gross Value Added (the productivity measure) of £73bn. That’s almost double what it was in 2008, and the BHA believes it could rise as high as £22bn by 2021, if the industry promotes the right conditions.

Maybe you got rid of them because they stunk at the job. So hospitality businesses are going in the right direction with their staff, and Or maybe they left because they didn’t getting more in return – but there are still like your working environment? This is improvements to be made. particularly common with the younger people who make up a high proportion of Why boosting productivity is hospitality staff.

hard for restaurants and bars

But with recruitment now a nightmare, ask yourself this question:

Is this really the time to give up on my staff?

The sheer variety of the UK’s hospitality businesses, the way they operate and the people they employ makes for a tricky mix when it comes to pushing productivity and wellbeing upward.

Or is it time to have a rethink about how they work together - and how the working So here are 6 ways to improve environment you provide is hitting their staff productivity and satisfaction in your restaurant. productivity and wellbeing? Productivity has historically been low in the hospitality industry – it’s said to run at about a third of the productivity in manufacturing. Luckily, the BHA says that productivity in hospitality and tourism is on the up.

1. Reduce tedious tasks Duplicating head office functions in a restaurant group can drain your resources. It requires people in each location carrying out the same managerial tasks – such as creating operational reports. It’s boring and repetitive work that does not add up to job satisfaction. Restaurant management technology that’s accessible online can remove this need for duplication, with managers able to see data in real-time from any location.


1. 2. 3. 4. 5. 6.

Reduce tedious admin Make time for training Eliminate in-fighting Swap your stick for a carrot Grow your own leaders Beat the cheats

The result? Resources can be directed to more necessary areas to keep operations flowing seamlessly – and your staff get to do more meaningful and satisfying work instead. For your serving staff, provide hand-held devices (even tablets or smartphones) that allow orders to be taken at tableside and sent direct to the kitchen. Payment can be taken at tableside, too, so servers spend less time running back and forth and enjoy more valuable time interacting with guests.

5. Grow your own leaders

Training has not always been a priority for many roles in the hospitality industry, but as the UK Hospitality Commission points out, that has led to a perception of the work as ‘low-paid, low-skilled.”

When recruiting, be sure to seek joiners who display positive attitudes and empathy – they are key skills for the industry and a good base for growing leadership talent.

Investing in your staff so they improve their key skills, such as customer service, pays off directly by making your workers more able, but also helps to create a sense of engagement – a trained worker is a worker who feels valued.

Hospitality businesses can be guilty of creating immobile hierarchies where staff members have little opportunity to advance.

3. Eliminate in-fighting

This drives ambitious workers to seek better jobs elsewhere, so try to set in place a clear structure that helps people understand how they can get ahead within your organisation.

Are your front and back of house staff at loggerheads? It’s a common situation as the kitchen blames the servers for mistakes and vice versa, or as your finance staff criticise others for poor admin.

Once again, training plays an important part – you and your managers should hold regular one-toone sessions with staff where you look at their performance and discuss the steps that will help them develop.

Teamwork is crucial to staff wellbeing and productivity in any business. It creates collaboration and innovation, and colleagues who become friends are happier and less likely to quit.

6. Cheats to beat

Help your team to bond by providing and environment where clear communication and great workflow remove the ambiguity and human error that cause unpleasantness.

4. Swap your stick for a carrot Don’t leave all the carrots in the kitchen! If you implement a system of monitoring individual staff performance you will be in a great position to hand out the recognition that drives excellence. It will also help you identify areas where extra training is needed to keep everyone up to scratch.

Employee fraud costs UK businesses more than £40bn a year, and while that’s across all types of companies, hospitality takes quite a chunk of the hit. What’s often not taken into consideration is the detrimental effect cheating has on your team. Suspicion and distrust make for an uncomfortable working environment. Your managers can’t have eyes everywhere all the time, and watching out for staff fraud is an exhausting task – unless you have technology that flags up unusual behaviours. This level of monitoring provides quite a deterrent, and helps builds up a high level of trust within the working environment where everyone can feel confident and comfortable.


2. Make time for training

August 2019


Hospitality? It’s a people business, first and foremost. So don’t give up on your staff. Give them a technological helping hand instead, and make recognition, development and training an inherent part of their daily lives. Getting conditions right for your own people means they feel better, take less sick time, stay longer and work harder. It’s good for them, good for you and good for your customers. Result… * For more information, visit


EAT. DRINK. SLEEP August 2019


Even Hoteliers Need a Vacation Summer is here and as a hotelier you’ve probably been prepared since Christmas. But when do you get to take your holiday?

Between all the front office and back office management, we’re sure that the beachside cabaña with little umbrella decorated drinks was put on the back burner while you stocked up on extra towels and prepped for the high season. Even if you won’t be jet-setting across the world, we have a way to make your summer a little easier. Enter: a solution created to help simplify management and optimise the tasks at hand, no matter the size of your hotel. Sounds too good to be true? We promise it’s not. A PMS (Property Management System) is absolutely vital in running your hotel. At Hoist Group we offer a system called HotSoft (Hotel Software) which is completely scalable and tailored to the needs of your hotel. We offer 12 different modules which are powerful alone but even better together. Basically we created this product so you can manage every part of your hotel from anytime, anywhere. Even while on vacation. Why do I need HotSoft? From all points of the guest journey, before, during, and after stay HotSoft


PMS is there to help streamline your business. We offer modules for your spa and conference needs as well as for multi-properties or shared ownership properties, giving you simplified access no matter your needs. Other features to note are the FrontOffice and BackOffice systems which help you to streamline work processes, manage bookings, and increase the level of service to your guests. We also offer integration with our dashboard, which means that all of your analytics and reports are gathered in one spot for a comprehensive overview.

systems. Our HotSoft solution easily accommodates to your needs. HotSoft sits at the core of your software and you can build and tailor-make solutions that work best for you and your hotel.

We know that staying competitive is important, which is why we offer our own innovative rate management system, Rate Manager, which enhances your hotel’s ability to set dynamic and optimal pricing in order to increase revPar. RateManager makes it easy for hoteliers to make automated adjustments to the price of their hotel rooms and packages as often as necessary.

Ericka Hedlund Content Manager for Hoist Group

What if I like what I already have? Well, good news! We have an open API with HotSoft8 which means we offer integration with over 300 third party

Ok, my vacation is now booked, how do I get HotSoft? If you want more time for your guests and to do the things that originally made you fall in love with hospitality, all you need to do is contact us. Now go enjoy those little umbrella drinks, we’ll take it from here.

Contact Hoist Group: 0 207 348 6770

EAT. DRINK. SLEEP August 2019

Do you know the Customer Lifetime Value of your guests? By James Bishop, Senior Director, Global Demand Partnerships at SiteMinder Understanding your guests’ booking journey is critical to acquiring them. It’s key for hoteliers looking to build trust and customer satisfaction, not to mention customer advocacy.

If you do attract returning guests, think 2. Open your doors to new guests about the value of that repeat business. by being visible on a variety of Over time, it is those guests that bring channels. Travellers from the UK the greatest CLV and it’s why capturing don’t book their accommodation their contact details is key. OTAs are great through the same channels as, say, for filling rooms, but they also incur a the Chinese or Brazilian. It’s also key for loyalty. Repeat bookings commission. It’s not a big price to pay for are great for reducing marketing costs, the visibility and revenue you get in return. 3. Offer a personalised experience by extracting as much data as but, as importantly, they increase a However, while it’s necessary and strategic possible from your guests. Be crucial business metric: your Customer to pay that fee for the first booking, aware of their allergies, needs and Lifetime Value (CLV). hoteliers looking to drive down costs preferences so they feel at home should aim to secure the next booking Why it pays to know your CLV away from home. And, once they directly. Capture your guest’s details upon depart, make sure they have all the arrival. CLV refers to the net margin of sales possibilities to book directly with a customer brings you for the full you again through your website, Choose well, win better duration of your relationship. This via phone or social media. means that a customer who spends Hoteliers today have to compete not only €400 over two years has a different with local properties, but with the world’s value to one who spends the same most successful companies, including OTAs amount over four. and Google. Here are three tips to win: Getting the most revenue out of every 1. Have an easy-to-use, mobile-friendly website with amazing photos. guest should be your goal, especially Ensure it’s designed for conversion as if you are based in a premium consumers don’t want to complete destination that travellers are likely to too many steps or provide thousands visit only once. Remember that every of details to make a booking. Reduce upsell and paid service or amenity clicks; get the process down to one contributes to your total revenue per click, through your booking engine, available room (TRevPAR). At the end of if possible. the day, all incremental value adds up.


EAT. DRINK. SLEEP August 2019


About Piccolo Kitchen

LollyServe Piccolo Kitchen reduces queues and serves more customers with

LollyServe Cutting queues with LollyServe Prior to using the Lolly system, Piccolo Kitchen used a simple Point of Sale system, but as Mr. Guliani, owner/manager commented: “We noticed we were getting very busy in the run up to the summer season and knew we needed to implement a more effective point of sale solution, which could help us to reduce queue sizes and serve a greater number of customers. At the end of the day, nobody wants to lose customers.” After reviewing a number of options, Piccolo Kitchen opted for LollyServe, the first to market entry level PoS and self-serve platform.


Based in the tourist town of Newcastle in Northern Ireland, Piccolo Kitchen was established in 2016. With a passion for pizza, the team serves - on average – 1,500 pizzas a week – both eat-in and takeaway.

With a self-serve Edge system being implemented in only a matter of weeks, Piccolo Kitchen has been able to serve a greater number of customers. Guliani added:

because of that we experience few system errors or glitches,” said Guliani.

“Having the LollyServe in situ is definitely helping us to generate more orders and we have increased “The LollyServe system is one of the revenues by comparison with the best ones we have come across. It is same period last year. really easy to navigate and use and we are receiving excellent feedback “The test will be in the busy summer ahead, but we are from customers who are able encouraged by what we have to come in and effectively serve seen so far. We would definitely themselves quickly and easily. recommend Lolly or a similar self“It is also helping our staff to focus serve system for any hospitality more on the customers, instead provider looking to reduce of gearing all their work around queues and maximise their profit simply taking orders during busy potential.” periods. So far, a win-win for Peter Moore, CEO at Lolly, adds: everyone and we haven’t looked “When we launched LollyServe we back at all.” could truly see its potential, and The Edge product also handles all it’s wonderful to see the system the order printing and collection supporting Piccolo Kitchen and system. helping the business in its growth journey.”

Lolly support

Mr. Guliani and team are pleased with the support from Lolly. “The team are really responsive and happy to handle any queries we send through to them. And,

August 2019

Comment from Philipp Laqué, Managing Director, Revenue Management Solutions (RMS) The latest figures from global information company, the NPD Group1, state that over the past decade, the takeaway and delivery market in the UK has grown from £2.4 billion to a huge channel worth £4.2 billion - an enormous 75% increase. NPD also estimates this sector will grow a further 17% in value over the next two years to be worth as much as £5 billion. If hospitality operators don’t have a delivery partner and can’t seduce consumers in, there are some technology trends they should be capitalising on to drive their share of this additional revenue. It is important to maximise online presence and encourage purchases through the use of the tech that’s available. I spoke to Jackie Berg, VP Marketing at US-based delivery specialist Olo, which works hard to keep brands in control of their digital journey. Jackie confirmed that SEO is crucial. Driving consumers to an operator’s direct channels, such as the company website or app, for delivery is imperative to customer ownership and cutting the cost of commission to third parties. This is something Olo is incredibly passionate about – so much so that they created an index in the US called the ‘Delivery Search Score’, which measures how many online searches for a restaurant’s name plus the word ‘delivery’, work to direct customers to the restaurant’s own site. Olo found the top 300 US brands were performing at less than 30% of their potential with searches for their own keywords, allowing marketplaces to capture a major share of their delivery traffic. Not a single brand in the US top 300 has unlocked 100% of its potential for delivery discovery.

Current technological innovations in hospitality are being driven by the consumer desire for convenience, which will never stop. This will be further exacerbated by the staggering momentum technology is making in the hospitality and delivery space, meaning operators who want to stay relevant need to be thinking smartly like this to reap the rewards. For further information about Revenue Management Solutions (RMS), visit or call 020 3755 0960




EAT. DRINK. SLEEP August 2019

Hotel360, the UK’s leading hospitality event dedicated to improving your hotel profitability, is hitting London’s ExCeL on the 18th and 19th of September, and here’s what you can expect to find.

We’re excited to be partnering with the show this year! Uniting the leading innovators from the worlds of marketing, branding, facilities management, operations, technology and beyond, Hotel360 is the hub of the solutions and systems that’ll provide you with the tools you need to build relationships, increase your profits and elevate your hotel to the next level. At the show, you’ll find 320 seminars by an unparalleled speaker line-up, boasting the likes of: • Rob Paterson, CEO of Best Western Hotels & Resorts • Tiago Venancio, Director of Development at Choice Hotels International • Adelle Chilinski, Head of Risk Governance & Compliance at Premier Inn • Colin Minto, Senior Director, Talent Acquisition and Employer Brand, Europe at Marriott International • Jon Sharp, Director at Hilton EMEA • Douglas Waddell, Operations Director at Hand Picked Hotels • Magdalena Osmola, Marketing & Communications Director at Vale do Lobo Resort


Giving a helping hand with the 360 experience are 500 of the industry’s leading suppliers, panel debates covering topics from across the whole breath of the hospitality industry, exclusive show offers available to visitors only, innovation awards recognising the industry’s leading visionaries, and much more! And don’t forget, your ticket is not only free, but also gives you unprecedented access to the Hospitality Design Show, running directly alongside. So, secure your free ticket today at and discover the tools to maximise your margins and stay ahead of the curve!

po 0Ex o 6 3 l Exp ote @H tel360 o #H











E FREETS K TIC 18 & 19






Novellini customisable shower tray

June 2019

Novellini has launched a new, customisable shower tray. The new Custom Touch textured shower tray features a matt stone effect and is available in soft white, beige, terra and black.

Functional and versatile Novellini’s shower trays have been designed to make life easier for installers and long-term maintenance. They can be cut to any size or shape, making light work of obstructions or potentially difficult installations. In addition, the tray features a coloured drain cover. The new tray is available in gloss white, matt white, soft beige, terra, grey or black. Designs come in multiple sizes from 1000x800 up to 1800x900. Furthermore, the tray is also available in two heights 3.5cm and 12.5cm. for flush to-floor or raised floor installation. The trays are reinforced with hidden steel profiles which adds to the tray’s strength and durability. According to Novellini this latest innovation delivers flexibility for designers and installers “This customisable tray, offers the ability to adapt your installation to a variety of bathroom situations, in addition, the extremely strong and durable methacrylate material is light in weight and extremely durable against UV light, limescale, bacteria and chemical cleaning.” Supplied with a 50lt/min fast flow drain ensures this tray is as functional as it aesthetic.

For further information visit the website. More from Novellini


Dscover our 2019 collectons

Novelln UK offers a full range of bathroom products; ncludng bespoke shower enclosures, wet-rooms, steam rooms, spa baths, furnture and much more. All our products are desgned and manufactured n Italy ensurng qualty and avalablty. We have an extensve showroom faclty at our HQ n Italy to support specfcatons and techncal needs., Products avalable natonwde va our merchant partners. Why not vst our webste or contact us drectly for more detals on our products and servces.

FOLLOW FOL LOW US tel: 01727-229922

EAT. DRINK. SLEEP August 2019

Contract Lighting

Contract lighting is our specialism Ensuring the right lighting for your restaurant, bar or hotel project takes a lot more effort than you might think. You need to find a balance between what looks good, what your budget allows and what is available to you within your project time restraints. This is where contract lighting companies like Chantelle Lighting come in. We have 30 years’ experience working with designers, architects, contractors, managers and more, ensuring the smooth delivery of lighting for projects big and small. Not only do we manufacture our own stylish high quality products that are on trend and look great, we also supply them in large quantities and carefully ship them to your chosen destination. We carefully consider the needs of each and every project, constantly offering advice and asking questions to make sure the solution meets the brief, as well the practicalities of the space. To us, understanding what ambience you want your lighting design to achieve is just as important as the budget you have to spend. It is our job to make the lives of our clients easier; not more difficult! As such, we draw on over three decades’ experience to offer measured and considered advice at every stage of the process. Unless of course, you are seeking an off-the-wall, bespoke fitting, of


course – that’s where we let our imaginations run wild and we’re yet to disappoint! Designers and Architects need re-assurance that they are collaborating with a knowledgeable, experienced lighting specialist they can trust to deliver results from concept to completion. That’s exactly what they get from us, taking a simple sketch to reality, through various stages of 3D renderings, sample creations to delivery of the actual product. Alternatively, if they’re looking for an off-the-shelf product, or range of products, available to them at fast turnaround speeds, that too we can deliver. To us, it’s all about meeting individual needs and demands. We’re also here to consider the logistics of getting the lights on site; trust us, that is all too often a last minute consideration until, the fitting won’t go through the door! We know how to transport those fragile items seamlessly, what needs to be considered before the fitting gets to site and what potential tools, machinery and manpower is needed to get them in situ. Some of these fittings are extremely weighty!

Lest not forget the service you receive from Chantelle Lighting throughout; design, quality, efficiency and price are all vital elements, but experience a poor service and its that you’ll remember above anything else. Chantelle Lighting is a family firm which puts your interests at the heart of everything we do; you look good, we feel good. To discuss your next project, please contact us on 01282 877877 or email info@

light your imagination



Lighting Projects and From the moment a guest arrives at your establishment, every element should be styled to create a memorable and immersive experience. Lighting, in particular, can significantly impact the way a guest perceives your venue, and can ultimately mean the difference between them having a positive or negative experience - research has shown that poor lighting within restaurants, bars, and hotels can even deter repeat visits. In addition to keeping guests happy, lighting must also be right for staff, and fulfil a number of practical functions; from illuminating back of house areas such as kitchens and offices, to outdoor spaces such as car parks and gardens, lighting in these areas must be fit for purpose, reliable, and energy efficient. Even when these things are achieved, maintaining a working lighting infrastructure within a busy venue can be a huge drain on resources. This is why many businesses prefer to work with a contracted team of lighting experts, who can manage lighting through every stage of the process; from design and implementation, to ongoing management. This alleviates stress for business owners, whilst facilitating better aesthetic outcomes and long-term cost savings.


Three things to look for in a contract lighting provider 1. Industry experience - When it comes to finding a lighting contractor, it’s not enough for them to simply come up with a list of products that will look good in the venue. In addition to having a great product selection, the team should also be able to demonstrate their technical capabilities and flexibility when it comes to manufacturing, placement, and design as well. At Lyco we have a dedicated projects team with 25 years’ experience in the lighting industry. We will guide you through the design, specification, supply, and installation of the lighting, while offering any additional support and advice along the way.

2. Product choice - The project team should not only be able to offer you a wide selection of light fixtures and fittings to suit the venue, they should also have the expertise to match. Any hospitality venue needs robust light fittings that are able to withstand regular use, as well as offering the flexibility to provide lighting for a variety of purposes. It’s becoming increasingly important for lighting setups to seamlessly combine stylistic details with the latest technology, at a cost effective price. LEDs, for example, are now seen as the go-to lighting source for the majority of venues, they are incredibly energy efficient, have a lifespan of up 5 years, and provide ultimate flexibility for venue owners due to their advanced colour rendering and dimmable range.

EAT. DRINK. SLEEP August 2019

Contract Lighting

Design 3. Communication - A good working relationship between all parties is integral to the entire contract running smoothly from start to finish. And the partnership shouldn’t just grind to a halt once the fittings have been installed either - you are entitled to an effective after sales service too, so it’s important to be able to trust that you are working with a team that will be there to support you and help address any issues that may arise in the future. The product design, efficiency, and price are all key factors, but without a level of customer service to match, these details become less significant.

Functionality and the future A forward thinking lighting contractor will have the knowledge, expertise, and resources to not only consider products that will deliver the “wow” factor today, but they will also strive to address the multifunctional requirements of the space, to deliver a project that will yield good results long into the future.

Author bio Michael Eccles is Technical Service Manager at Lyco. Regularly advising on complex lighting projects – including LED conversions within international restaurant chains – he has developed an unrivaled methodology for delivering LED conversion projects with a transparent payback model. For more information visit or email him directly on


Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.



We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website



LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England

T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E:

One or Two Night A La Carte Breaks 2019 Includes bed, breakfast and A La Carte Dinner

No Set Menus, only our Full A La Carte No Extras, No Service Charge Here! Look at our A La Carte Menu at Don’t settle for Table D’Hote or Set Menus only a La Carte! Stewart Spence, Owner

Available Sunday - Sunday Executive Room Per Night Single £195 Double £255 Deluxe Room Per Night Single £215 Double £275 Junior Suite Per Night Single £280 Double £340 Stay night(s) before or after from £85 bed & breakfast

Check the latest offers at The Marcliffe Hotel, Spa and Restaurant North Deeside Road, Pitfodels, Aberdeen AB15 9YA T 01224 861000 E

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

EAT. DRINK. SLEEP August 2019

Contract Beds & Bedding

Sleepeezee’s Hotel Classic 1000 Sleepeezee’s Hotel Classic 1000 is the ideal mattress for any hospitality environment. Boasting superior firm support, and naturally comfortable and hypoallergenic fillings such as wool and cotton, the Sleepeezee Hotel Classic 1000 is guaranteed to offer guests a superior night’s sleep. With 1,000 pocket springs, the Hotel Classic 1000 responds to guests’ movements throughout the night, ensuring they are correctly supported to allow them to wake-up feeling refreshed and revitalised. The individually pocketed springs will also work to isolate movements – this ensures that if two guests are sharing the bed, both will enjoy the correct level of support for their personal sleeping position, and if one partner is tossing and turning, the other partner’s sleep will not be disturbed. Thanks to the firm-feeling tension, the mattress will provide comfort and support for guests of any body shape or size. Generously filled with layers of rebound cotton mix and polyester wool mix, the Sleepeezee Hotel Classic 1000 helps to naturally regulate the body temperature of guests while they sleep. The fibres will


also work to wick moisture away from the body throughout the night, before releasing it into the air through the built-in vents. The vents will additionally circulate fresh air throughout the mattress fillings every time the guest tosses or turns. This will maintain a clean and hygienic sleeping surface for new guests to enjoy – especially important when you consider that the average person can lose up to half a pint of moisture each night. Finished with a hand tufted, woven damask cover and edge to edge support for added strength and durability, the Hotel Classic 1000 will always maintain its shape and offer longevity. Because it is double sided, the Hotel Classic 1000 can also be flipped using the strong fabric handles – regularly turning a mattress ensures even wear so that the natural fillings are always evenly distributed for a smooth sleeping surface. Specially engineered to meet the demanding requirements of any hospitality environment, the Hotel Classic 1000 is CRIB 5 Fire certified.

Overwise known as Ignition Source 5, CRIB 5 Certification demonstrates that the Hotel Classic 1000 has been specifically tested to pass the UK Fire Regulations 1988 – this dramatically reduces the risk of ignition during a fire, so will give hoteliers and their guests piece of mind. For more information about the Sleepeezee collection, please visit

August 2019

Give your guests a night’s sleep in cotton that does not cost the earth “Savvy travelers now expect some elements of sustainability when they travel” – Keith Bellows, former editor in chief of National Geographic Traveler

Why natural cotton? Conventional cotton uses immense quantities of water (despite often being grown in arid places with water scarcity) and uses more toxic pesticides and insecticides than any other major crop. This often creates disastrous economic, health and environmental consequences. Tourism and the hospitality sector have the potential to contribute, directly or indirectly to all of the 2030 Sustainable Development Goals, in particular around inclusive and sustainable economic growth, sustainable consumption and production. As well as a fair price and good working conditions, research shows that organic cotton has several social and environmental benefits. This includes using 91% less water from natural rivers and streams than conventional cotton, contributing 70% less to acidification of land and water and using 62% less energy than conventional cotton.

The Natural Cotton Company: who we are and what we do The Natural Cotton Company’s mission is to deliver the highest quality luxury cotton essentials to hotels and spas around the globe – in a way that does not impact negatively on people and the planet. The Natural Cotton Company is inspired and motivated by love of nature, respect for the earth and the people in it. We believe that this respect does not need to be an obstacle to business success – but help generate its success.


Contract Beds & Bedding

The journey from seed to sheet •

Our products are ethically and organically sourced; they are made from 100% organic GOTS certified and from 100% Fairtrade certified cotton Our products are manufactured to the highest standard in certified factories The results are exceptionally high quality cotton products

The Natural Cotton Company offers bespoke products. Thread count, weight, custom design, including embroidery, bands, lace, pleats and company logos can all be tailored to your specific needs. Our classic style and ethical supply chain mean your customers can sleep soundly in timeless, sustainable luxury.

Our bed linens Our intensely smooth bed linens have timeless designs and a classic heritage quality feel that looks stylish in any bedroom. The linen will start soft and get softer after washes. The following bed linen is available in bleached white or unbleached cotton: • • • •

Flat sheets Fitted sheets Pillowcases Duvet covers

The sheets and duvet covers are available in single, queen and king sizes. All are available in sateen and percale in a variety of threadcounts.

Communicating the sustainable story Savvy travellers now expect sustainability when they travel, and this needs to be communicated. Sustainability sells - more than ever before. The Natural Cotton Company offers complimentary advice to hotels wishing to communicate the sustainable story through our products to their guests. This is because we believe so strongly in what we do.

Pricing Price wise, we aim to charge the same or lower than conventional cotton products of similar quality.

Further information For further information, please visit our website: Our e-mail address:


EAT. DRINK. SLEEP August 2019

Contract Beds & Bedding

Vision Support Services is delighted to partner with Marriott International Procurement, to offer an approved range of filled bed linen.

Marriott Welcomes Vision Support Services

An exclusive range of duvets, pillows and mattress toppers, has been developed to Marriott brand standards. Each of these products has been tested and approved by the procurement team who have sanctioned Vision to offer these products to Marriott hotels across Europe, the Middle East and Africa. 56

EAT. DRINK. SLEEP August 2019

Contract Beds & Bedding

Vision is a leading supplier of textiles to the global hospitality market. With hundreds of years of manufacturing experience, Vision is a trusted textile expert. With a winning combination of local expertise and outstanding technical knowledge, Vision ensure every product they provide carries their trusted Seal of Approval, a guarantee of assurance, reliability, fair and responsible dealing. Sales Director for Vision UK Hospitality, Jacqui Hurst, said: “We’re delighted to have won the nomination for Marriott International and look forward to working in partnership with them to demonstrate the assured quality behind our products.

We’re confident we will deliver the highest quality filled bedding items to Marriott International in accordance with their exact requirements and we’re equally confident that we’ll build upon our promise of ‘Delivering Marriott Brand Standards.” To find out more about Vision Support Services, please visit











































& WI






It’s all here at the hospitality event of the year - make sure you're part of it!


@RestaurantShow #TRS2019 This is a trade event. No under 18s will be admitted.

Is your alarm monitoring up to the job? Alarm monitoring is simple in theory: someone constantly oversees your business alarm, alerting you when it’s activated. In practice, those doing the monitoring can be very different. It’s easy to switch, even if your existing business security isn’t with ADT

Fastest response in the UK* Around the clock support Installed to the highest standards Remote support and diagnostics Range of response packages

Visit to find out more. * In accordance with industry regulations, ADT will allow an alarm to activate for 120 seconds, in order to filter out false alarms. ADT will then respond in an average of 42 seconds of this confirmed activation being presented. Based on figures obtained for January 2017. ^ Prices may change without notice. Subject to 36 month contract, terms and conditions apply.

Keep your current system or upgrade for just ^


Five tips for perfect bar hygiene

August 2019


Commercial Cleaning & Hygiene

By Jeff Singer, commercial manager for Beer Piper At a time when British hospitality owners are under pressure to make every experience just right for customers, serving the perfect pint time after time can be crucial to success. Beer Piper is the UK’s marketleading beer line cleaning company. Established over 30 years ago, we provide a second-to-none service and the most advanced technological systems in the world to ensure that our clients always serve perfect draught beer to their customers.

We work with a huge number of bar managers and hospitality owners, and the feedback is always positive when our systems have been implemented. But how can hospitality owners ensure they are set up for success?

Jeff Singer, commercial manager for Beer Piper, provides his top five tips: 1. Implement an effective hygiene programme: “In many cases, hospitality owners don’t always implement a regular and robust cleaning programme for their bar equipment and beer lines, which results in aspects of equipment being overlooked. If effective line cleaning and hygiene standards are not met, a build up of yeast in the fobs and beer lines will almost definitely result in poor quality beer. “Implementing a regular schedule that covers all aspects of bar equipment, and ensuring that beer lines are cleaned on a regular basis, will make a huge difference to any business.”

2. Use top quality cleaning products “Opting for cheap line cleaners and cleaning products can be a false economy.


Pubs and bars end up using more to get the correct dilution and even then, they do not do a sufficient job compared to high quality products. “Beer Piper always recommends that customers use a powerful yet environmentally friendly product produced by Chemisphere UK such as Pipeline Auto or Pipeline Auto Purple for cleaning lines with our system, plus Chemisphere Sanitabs for soaking nozzles and other equipment.”

3. Instil a passion for hygiene “New staff members should almost always be trained by experts and not current employees, as bad or lazy habits can be passed on. “It’s important to install a passion for hygiene throughout the team, as it will make a huge difference to daily operations.”

4. Use advanced technology to make your life easier

August 2019

“The benefits of installing Beer Piper’s systems are numerous. We offer the very latest in advanced technology, which ensures that beer lines are cleaned at regular intervals with powerful yet environmentally-friendly chemicals.


Commercial Cleaning & Hygiene

“Bar managers are guaranteed a quality clean due to the advanced tech that will accurately dose chemicals, soak, pulse and then flush all beer lines. There is no cutting corners, if you try to stop the program or ‘buck’ the system it will be reported on the back office reports - which can be accessed via a mobile phone app, that uses cloud-based technology.

5. Get in touch!

“Our most recent BP4 system also logs when and who cleans the lines, and features cloud-based tech and a mobile app, which allows bar managers and owners to access real time data as and when they need to.”

“Using Beer Piper’s systems will cut costs, cut staff wages, save beer wastage and use less chemicals and water. And, most importantly for your customers, you will serve a consistently top quality pint, every single time.

“We are so confident our customers will love Beer Piper that we will install our system free for 21 days so you can experience the benefits for yourself.”

To find out how Beer Piper can make a powerful difference to your hospitality business, call us on 0300 303 2709 or visit


EAT. DRINK. SLEEP August 2019

Commercial Cleaning & Hygiene

Temperature measurement made easy with the Thermapen IR infrared thermometer with foldaway probe Infrared thermometers may seem like they have limitations however, they really are very useful and are ideal for taking surface temperature measurements without ever having to touch the object you’re measuring. This can be advantageous when it’s impractical to insert a probe into the item being measured or if the surface is just out of reach.

thermometer at the target and press the scan button to display the surface temperature.

probe conveniently folds back through 180° into the side of the instrument when not in use.

Combining the advanced technology of two ETI designed and manufactured products (the RayTemp 2 Plus infrared thermometer and the Thermapen Professional digital probe thermometer), the Thermapen IR offers the convenience of two instruments in one compact unit.

The Thermapen IR thermometer features a max/min temperature function accessed via the mode button (IR only). The distance to target ratio is 5:1, therefore the thermometer should be positioned as close to the target as possible. The default emissivity is 0.95 but can be adjusted between 0.1 and 1.0, if required via the mode button.

Housed in a robust ABS case containing ‘Biomaster’ additive which reduces bacterial growth, the Thermapen IR incorporates a motion sensing sleep mode (penetration probe only) which automatically turns the instrument on/off when set down or picked up, maximising battery life.

Infrared thermometers are fantastic tools for quickly measuring surface temperatures. To utilise the infrared function, simply aim the infrared

Alternatively, it is possible to take liquid or semi-solid product temperatures using the reduced tip, stainless steel penetration probe (Ø3.3 x 110 mm). The


Each Thermapen IR is supplied with a traceable certificate of calibration. Competitively priced, at £65 each exclusive of VAT from

August 2019

Superior biological cleaning products could revolutionise HoReCa industry


Commercial Cleaning & Hygiene

In the hospitality industry, cleanliness is crucial, and choosing the best cleaning products should be paramount. However, many contractors base this key decision on price, with factors such as high cleaning performance, duty of care and the environment trailing behind. Award-winning biosciences company, Genesis Biosciences, believes that hotel, restaurant and café (HoReCa) companies need to take action and shun the traditional harsh chemicals and choose products that use biology and modern chemistry that are eco-friendly, and offer lasting results and good value for money in the long run. Dr Phil Caunt, Research and Development Specialist at Genesis Biosciences, said: “Traditional chemical cleaners are created to offer some immediate cleaning benefits at a very low price, but the low price point means that once diluted, the product is only minimally effective and requires either frequent cleaning or a lot of labour to get the desired results. This is false economy – not to mention potentially problematic. The cheaper chemical products can actually cause damage to surfaces when applied frequently, as well as posing a health hazard to employees and impacting the wider environment. The negatives combined can actually prove very costly for companies.” Genesis Biosciences is a world leader in the development of microbial and antimicrobial products that contain natural active substances and specific Bacillus strains in order to create high-performing, yet environmentally positive solutions for customers. Genesis’ eco-benign® probiotic cleaning technology, which was created following £2.5m investment in research and development, looks set to radically change cleaning management within the HoReCa industry. Dr Caunt continued: “Our eco-benign® technology follows a rigorous testing protocol that sees our team of scientists in Cardiff test multiple standard soils to develop specific modern chemistry and Bacillus strain combinations. This guarantees that each of our formulas will thrive in the area of application and continue to be effective against organic material long after application.”

And it’s not just the physical cleaning process that the worldrenowned company has developed solutions for, Genesis’ biological odour neutralisers specifically combat malodours. Malodour is caused by nuisance bacteria that grow on hard surfaces and eventually break down any soiling present and release foul-smelling compounds. Causes in the HoReCa industry include toilets, bins, chlorine from swimming pools and food waste to name a few. Katie Edwards, R&D Scientist at Genesis Biosciences, looks at sustainable ways to eradicate the odour: “Some businesses take shortcuts in public areas and use ‘odour maskers’ to hide the bad smells, however, these products don’t resolve the problem at source. The perfume hides the bad smell initially, but the masking products don’t continue to work after application so the bacteria present will continue to multiply, meaning harmful bacteria, including E.coli, can continue to thrive and malodour continues to build.” “An alternative solution is a biological odour neutraliser, which differs from its chemical counterpart because it contains beneficial bacteria. These beneficial bacteria naturally compete with and can overtake the harmful bacteria as well as breaking down odour causing compounds. By preventing malodour at the source, odour neutralisers deliver superior, long lasting results against a wide range of smells.” From its extensive research and development process, Genesis Biosciences has launched its Evogen Professional range of biological cleaners for the HoReCa industry. All products have been tested thoroughly to ensure they are scientifically validated and are manufactured in accordance with recognised international standards, ISO 9001 and ISO 14001. For more information on Genesis Biosciences and its eco-benign® cleaning range, visit



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July 2018

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