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.
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*Source: TNS hotel study consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £106 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. Pirates of the Caribbean: Salazar’s Revenge © Disney Enterprises, Inc. All Rights Reserved. Logan © 2017 Marvel. TM and © 2017 Twentieth Century Fox Film Corporation. All rights reserved. Britannia © Sky UK Ltd. The Blacklist © 2017 Sony Pictures Television Inc. and Open 4 Business Productions LLC. All Rights Reserved. Correct at time of supply: 10/01/18.
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Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk
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Smart door handle that sanitises hands launched to help fight against superbugs and other infections
February 2018
PullClean, an innovative door handle that sanitises your hands, triples the rate of hand sanitisation rates and provides feedback on usage through a monitoring system, has today launched in the UK. Invented by Altitude Medical UK co-founders, Dr Alex Oshmyanksy and Dr Jake McKnight, when they were students at the University of Oxford, PullClean encourages people to clean their hands every time they enter and exit a room, making hand hygiene simple and trackable. It was developed to reduce the spread of viruses and infections in any highfootfall setting such as hospitals, care homes, schools and universities, as well as leisure and hospitality venues such as hotels, restaurants, shopping centres and airports.
their hands, that it is almost subconscious. It’s a small step to press a button when you’re already holding the handle anyway. The irony is that handles are usually a big transmitter of bugs but PullClean can help stop them in their tracks and drive down unnecessary, expensive and harmful infections.” The design is simple: A tube-shaped cartridge is placed in the centre of a hollow door handle, which releases a small amount of sanitiser when a blue paddle button is pressed. But these door handles aren’t just savvy, they’re also smart.
Each handle includes a monitoring system that records a variety of data, from how much sanitiser is left in the handle and when the cartridge should next be changed, to hourly usage stats compared to how frequently doors are opened. To mark its UK launch, PullClean can be seen at the Science For healthcare settings this can include hand sanitisation Museum as part of a new exhibition, ‘Superbugs: the fight rates across wards, shifts and even entire hospitals. for our lives’, which explores how society is responding to the enormous challenge of antibiotic resistance and bacteria evolving into superbugs. The exhibition is on until Spring 2019. While clean hands can dramatically reduce the spread of germs and infections, one of the biggest obstacles is getting people to use sanitiser regularly, because even with multiple wall-mounted dispensers, they simply forget. A pilot trial of a prototype of PullClean in the Johns Hopkins Bayview Medical Center in the USA, saw the rate of hand sanitation rise from 24 percent to 77 percent after it was installed. PullClean encourages people to clean their hands, simply by placing the sanitiser in a more direct position and replacing two separate actions (sanitising and then opening a door) into one seamless movement. By increasing hand sanitisation rates, it will help organisations protect patients, customers and staff through reduced incidence of infections. This will not only potentially save lives, but will also reduce the likelihood of customer and patient complaints or lawsuits and damaged reputation, as well as reducing the incidence of staff sickness According to Dr Jake McKnight, co-inventor of the breakthrough device and General Manager at Altitude Medical UK: “Our device offers a completely new way to clean hands. We wanted to make it so easy for people to sanitise
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Infection prevention and control is a top priority for all hospitals and care homes and they are constantly looking at new ways to try and bring infection rates down even lower. PullClean helps meet Care Quality Commission Infection Prevention and Control requirements and provides a quantifiable insight into infection control performance. Since November 2016, PullClean has already been used in the USA by organisations including Hilton and Marriott hotels, as well as a number of hospitals, care homes, doctor surgeries, restaurants and universities. www.pullclean.com
Hospitality sector found to be most sleep-deprived in the UK It may be of no surprise to industry insiders that new research found Britain’s hospitality sector to be the most sleep-deprived in the country. Wellbeing and mental health in the on-trade have been important topics for the hospitality sector in the last few years, as so often in this industry it’s a game of work hard, play hard. The survey by bed manufacturer Sealy found that 86% of hospitality workers believe they’re sleep deprived, and that they’d function better with more shut eye. Of the 830 hospitality staff questioned, many said that a few more hours in the land of nod would make them less irritable, less likely to be late and less accident-prone. And 30% of those workers said they would be more productive with a bit of extra kip – a timely reminder of UK workers’ dismal productivity, which made headlines again and again this year.
your body clock – and even more so when your natural sleep patterns are disrupted by shift work. Indulging in a relaxing bath, using aromatherapy oils, or reading a good book before bed (whenever that may be) can all help. Avoiding technology is also a must, as using these devices before you drop off disrupts your sleeping pattern, increases your heart rate, and impacts on your quality of rest. Meditation or relaxing breathing exercises are also an effective way to still your mind before you hit the sack. 3.
Don’t eat too late: After a busy late shift, it’s always tempting to eat a full dinner before going to sleep. However, laying down so soon after eating can not only leave you feeling uncomfortably bloated and can cause acid reflux, which is not conducive to a good night’s sleep. This is due to your stomach taking a few hours to empty out after a meal, allowing acid to spill out and leak into your oesophagus. If you are on the evening shift, try to eat earlier on in the day and have a light snack when you go home.
4.
Avoid napping: If you are on a split-shift, try to avoid naps during the day to enjoy a fuller night’s sleep. If you do feel the need to get some shut-eye between shifts, make sure you just limit it to between 10 and 20 minutes. That way you will benefit from an energy boost without compromising your ability to sleep properly when you do finish work. Also, if you can, make sure you make use of your allocated breaks while at work, even if it’s just to take the weight off your feet.
5.
Keep a ‘worry’ journal: Working in a busy, loud environment and dealing with members of the public can be stressful, which often leads to an overactive mind at night, inhibiting your ability to drift off. A good tip is to invest in a journal to write down your day’s worries, working through your anxieties on paper and thinking about how you can resolve these issues. Once you have done this, close the book on them until the next day – you’d be amazed at how effective this is.
‘Lack of sleep is often treated as an incidental issue by bosses, with a “pull yourself together” attitude,’ said Neil Robinson, Sealy’s resident sleep expert. ‘This is not helpful for employees, especially when there are some potentially severe consequences of turning up exhausted.’ Here are Neil Robinson’s top tips for on-trade workers to help you get the best of your bed time: 1.
2.
Avoid alcohol and caffeine: While surviving on caffeine to get you through a busy evening shift or enjoying an end-of-night tipple when you close may seem like an inviting option, this can have a negative impact on your rest as it dramatically reduces REM sleep. REM, or ‘rapid eye movement’ in full, is one of the five stages of sleep, and is crucial for allowing your body and mind to rest and recover. So, as tempting as it may be, avoid caffeine at least six hours before you go to bed, and bypass that end-of-shift wine. Instead, opt for relaxing drinks such as camomile tea or water. Set up a calming routine: As far as you can, it’s important to maintain a regular sleeping routine. Routine is vital when it comes to
EAT. DRINK. SLEEP February 2018
Industry News
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EAT. DRINK. SLEEP February 2018
Classic Lodges Branches Out With Holiday Let Cottages Independent hotel group, Classic Lodges, has taken a step into the holiday lettings market with the launch of new dedicated websites and opening of three longer let properties.
The move comes after the successful trial of the manager’s house at Marshall Meadows, the Northumberland country house near Berwickupon-Tweed. A three-bedroomed cottage adjacent to the White Swan in Alnwick has recently been re-launched for the public to book. Highwood Lodge, on the grounds of Bagden Hall, has been refurbished to create the new accommodation near the Denby Dales. And the mews on the grounds of Roundthorn, a Grade II listed Georgian mansion in Cumbria will come online before Christmas. The White Swan Cottage (whiteswancottage.co.uk) is a three-bedroomed, period property set within its own gardens next to the hotel. The beds can be joined together to create King Size beds or be separated to turn the rooms into twins. Guests can either cook in the kitchen or enjoy a meal at Hardy’s Bistro. Highwood Lodge (highwoodlodge.co.uk) is a former gatekeeper’s cottage that has been
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transformed into a four-bedroom house set over two levels at the bottom of Bagden Hall’s drive. The property can sleep up to six people and the kitchen/diner has a patio overlooking Bagden Vale. Early next year, one of the partner properties will be listed on the site – Roundthorn Mews is made up of three two-bedroomed apartments and two one-bed apartments. Each of the properties is fully selfcontained. All of the bedrooms in the three properties have been decorated to the same high standard as the 15 Classic Lodges hotels. They can be booked through the website or the Central Reservations Office number 08456 038892 and are available for six or seven night stays. “When we realised the popularity of the property at Marshall Meadows and looked at our portfolio, we thought ‘we are missing a trick here’!” says Richard Smith, Director of Marketing and Partnerships. “With the increase in popularity of the staycation trend in the UK in recent years, we believe these properties will prove to be a tremendous success.” www.classiclodges.co.uk
Lake, who is set to leave in March, joined the Fat Duck Restaurant as a chef de partie in 2005. He worked his way up the ranks and became head chef of the restaurant four years later. In 2013, he was appointed head chef the Experimental Kitchen. He was a key player in the restaurant’s migration to Melbourne, Australia in 2015 and also the reopening in Bray, Berkshire.
as well as the Perfectionists’ Café at Heathrow Airport.
Lake said: “I have been part of so many amazing projects during my time here in Bray and also had the opportunity to work with many incredible talented people. I have grown so much during this time and I’m excited to explore the next chapter of my life.”
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After 12 years, Jonny Lake, executive chef of Heston Blumenthal’s Fat Duck Group has announced he will be moving on to pursue personal projects.
February 2018
Executive chef Jonny Lake to leave the Fat Duck Group
Industry News
His replacement hasn’t been announced, however it’s been confirmed that Edward Cooke will remain as head chef at the Fat Duck.
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As executive chef, Lake oversaw the three restaurants in Bray; the Fat Duck, the Hind’s Head and the Crown at Bray,
Restaurant fined £50,000 for serving food on boards ‘incapable’ of being cleaned A Birmingham restaurant has been fined £50,000 after magistrates ruled wooden boards it had been serving food on put customers at risk of food poisoning. Inspectors said the boards used at Ibrahim’s Grill and Steak House in Acocks Green were “incapable” of being cleaned. Birmingham City Council had visited the restaurant in October 2016 following allegations of an outbreak of food poisoning affecting a party of 14. Inspectors raised a number of concerns about the cleanliness of the restaurant, including the use of the boards and a reliance on staff using disposable gloves rather than washing their hands. Improvements were reported on a return visit two months later, but the boards were still in use. On Thursday Ibrahim’s Grill and Steak House admitted failing to comply with a hygiene improvement notice.
As well as the £50,000 fine the restaurant must pay £670 costs and a £120 victim surcharge. Mark Croxford, head of environmental health at Birmingham City Council, said: “It is completely unacceptable for businesses to put the health of people eating at their restaurants at risk.
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“The owners were given sound advice which they chose to ignore. “I am pleased magistrates supported our efforts with a large fine and hope advice we give on improving businesses to protect health will not be ignored in future.”
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Puttshack: A Hole New Night Out as World First in Mini-Golf Launches in West London PUTTSHACK, the world’s first super tech indoor mini-golf experience is launching in March 2018 at Westfield London, shaking up the social entertainment scene in the capital. Catapulting mini-golf into the future, the £15m food, drink and technology concept has been co-created by the masterminds of pioneering ping pong venue, Bounce and global phenomenon, Topgolf. Sprawled across 20,000 square feet, Puttshack will form part of Westfield London’s £600 million expansion to become Europe’s largest shopping centre, in an external location with sweeping panoramic views overlooking a new outdoor events and entertainment space. Taking seven years to perfect, the ground-breaking new concept will comprise of four courses of nine holes; each one a rich immersive experience inspired by computer, arcade and fairground games, new and old. Holes include an interactive quiz hole and a giant pinball themed hole – where the ball activates lights and sounds in order to rack up high scores. Puttshack has patented its sophisticated ball tracking and scoring technology, Trackaball©, which will unlock a whole new level of gameplay – from prize holes to Super Tubes. Scorecards and cheating are a thing of the past thanks to the high powered mini-computer inside the ball that also monitors and shares video highlights from each round. Puttshack’s 750 capacity venue will boast a huge island bar and restaurant with a refined menu designed for sharing, with plenty of indulgent ‘guilty pleasures’ alongside beautifully crafted healthful meals, including an extensive range of premium vegetarian and vegan dishes. To highlight the refined aspects of the experience, Puttshack will proudly offer London’s social set access to a flavour overload of cocktails crafted from some of the rarest rums in London. Adam Breeden, Founder and CEO of Bounce said, “It has been our ambition to create the best mini-golf experience in the world and we believe Puttshack delivers just that. Our world first Trackaball© technology has enabled us to take mini-golf and transform it into something completely revolutionary. “In addition to this awesome tech, we have fused a best in class food and beverage offer with stunning design to create the most immersive social entertainment experience yet.” Keith Mabbett, Director of Leasing, Westfield UK and Europe added, “Puttshack is placing innovative tech and experience at the heart of entertainment and dining, making this world-first concept the perfect fit for Westfield London. The centre’s expansion will be home to a major new outdoor event and entertainment destination for West London and we are thrilled to be able to announce Puttshack as one of the most exciting new concepts we’re bringing our visitors in 2018.” Westfield London’s 740,000 sq. ft. expansion will take the total gross leasable area (GLA) to 2.6 million sq. ft. and the number of stores across fashion, leisure and entertainment to 450, with 90 new outlets to launch ahead of the centre’s 10 year anniversary.
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Within 12 months of opening, two further Puttshack sites will be revealed in London, another flagship 21,000 square foot venue in the heart of the City, and a site part of the £73 million extension at intu Lakeside. Rebecca Ryman, Regional Director of intu, said: “Puttshack is a key letting at intu Lakeside’s 175,000 sq ft leisure extension. We’re very much looking forward to welcoming this fabulous new brand to our centre where it will provide another compelling leisure experience that will encourage people to visit intu Lakeside from further and for longer.” Puttshack is the brainchild of the industry leaders in revolutionising traditional sporting activities with technology to
create truly immersive social gaming experiences. The creators have previously pioneered the fusing of tech with social entertainment in concepts such as Top Golf, Flight Club and more recently at Bounce, Wonderball: a video mapping meets smart-ball game which switches-up the way we experience ping pong and socialising. The first release of tickets to book Puttshack will be from Tuesday 12th December. To enquire, please visit www. puttshack.com. Prices for tickets start from £12. For further information and press materials please contact Talker Tailor Trouble Maker: puttshack@talkertailor.com / ned@talkertailor.com
variable ice, olives and decorative fruit slices. They have the ability to turn a drink into an experience and, of course, there is also the extremely pertinent environmental aspect – the straws don’t get thrown away when the drink is finished. These straws get eaten so they’re not adding to the waste that is currently causing major issues.”
Six months on from the UK launch, Herald has announced overwhelming sales success for its range of edible straws and is now making plans to add further flavours to its selection in the New Year. Any new additions will sit alongside the popular best sellers, strawberry, lemon and lime, offering more choice to the pub, bar and HoReCa sectors, where the straws are currently selling so well. The UK’s sole supplier of edible straws, Herald initially targeted a mixed and varied audience in a bid to test the market and anticipate demand. As an edible fruity product, it was expected that the straws would appeal to parents and children as a sweet treat, selling alongside soft drinks at festivals and events and in family-friendly hotels and restaurants. The quality disposables manufacturer and supplier has, however, also experienced a flurry of interest from the cocktail market, reflecting sales on the Continent, where the straws have established a loyal customer base in bars and clubs. Managing director of Herald, Yogesh Patel explains: “The straws are an enticing addition to the regular cocktail extras as they provide the final edible ingredient, alongside the
Since the pioneering new product launched, Herald has been innundated with queries which has served the company well. Yogesh comments: “We knew that the straws would cause a major stir as they are a ground-breaking product with such great potential and so it’s hard not to get excited.
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SALES SOAR FOR HERALD’S RANGE OF EDIBLE STRAWS
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“We didn’t anticipate the interest that this would generate in the rest of our offering, however. “Many new customers have been introduced, via the straws, to other products in our catalogue and we are building strong new relationships and making further sales across a wide selection of goods as a result.”
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With over thirty years since its inception, Herald is renowned for its vast catalogue of products that provides an unrivalled breadth of choice.
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The company has recently announced that it has increased its warehouse facilities and invested in new machinery. A member of the Foodservice Packaging Association, it aims to further develop its manufacturing capability and provide a valid, quality alternative to the current offering when it comes to catering disposables. For further information on Herald, log on to www.heraldplastic.com or call 0208 507 7900 to request a sample of the edible straw.
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FriPura win The Caterer Product Excellence Award FriPura, Hull-based producers of a filter designed to reduce the calories and harmful chemicals produced in deep-fat frying processes, took the top spot in their category at The Caterer Product Excellence Awards. Nominees in the ‘Technology: Hardware’ category were judged on innovation, benefits to operator, convenience and money-saving credentials. With the FriPura filter proven to improve food quality, cut the number of calories and harmful chemicals in the oil and reduce costs to restaurants by doubling the life of the oil, the filter fulfilled each set of criteria along with boasting extra benefits. FriPura’s success comes at a time when the spotlight on the UK’s health concerns has never been brighter. A growing concern around the UK’s obesity levels has seen Public Health England asked to investigate calorie consumption among the population, and produce a plan to reduce, by 2018, the number of calories in food. Levels of acrylamide, a harmful chemical created when starchy foods are cooked for long periods at high temperatures, are also under scrutiny. April 2018 will see a new EU legislation come into play, requiring UK food businesses to mitigate acrylamide levels in their food.
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Sam Wilbraham, FriPura’s Exec Chef and Marketing Director, says the revolutionary filter tackles both of these health concerns: “Reducing portion sizes or cutting out fried foods altogether is often the go-to idea when it comes to tackling health concerns, though we believe this doesn’t absolutely have to happen. Our filter drastically reduces the fat, calories and acrylamides in fried foods, without any need to change cooking practices.” “These benefits, along with the fact that oil life is doubled with the use
of a FriPura filter, are what led to our award win last night. Because the filter’s price is less than that of the oil saved, the FriPura filter doesn’t actually cost anything to the business. On top of that, when you consider just how much cooking oil businesses go through every day, the additional money saved is staggering.” “We’re delighted that others believe in our product as much as we do, and we truly believe it’s part of the solution to the UK’s acrylamide and obesity problem.”
EAT. DRINK. SLEEP February 2018
Open Your Doors to a Share of a £14Billion+ Market
If you want to offer the optimum in client satisfaction, head to the bathroom! That’s the advice of leading provider of inclusive toileting solutions, Closomat. “We think of inclusion and accessibility as applying to people with disabilities. But they apply to everyone- including racial, religious, physical and mental considerations,” observes Robin Tuffley, Closomat marketing manager. He maintains the company’s unique Lima Lifter wash & dry (automatic bidet) toilet provides an upmarket WC solution that, in one unit, is as inclusive as possible: • its integrated douching and drying
addresses cultural preferences about hygiene from Far East travellers
• those in-built facilities satisfy Islamic
considerations contact
about
hand:body
someone who is disabled: we’ve actually had clients comment that, when away from home, they can’t use the loo because if they can actually transfer onto a conventional loo, at Regulatory height, they can’t then get off it! Disabled travellers and their parties spend £12.4billion a year in the UK.
“Even if one or two were installed, your doors are opened to enhanced guest • it is fully height-adjustable, for each user, satisfaction, and you simultaneously via simple push buttons, so tall, short, achieve ‘Best Practice’ compliance(*). and/or disabled people can set it to The number of potential guests who their individual preference for comfort. would prefer it, benefit from it make it a justifiable expenditure.” • it can be used as a conventional WC if Closomat’s Lima Lifter is the only preferred. wash & dry toilet on the market that “Having such a toilet makes a great selling is fully height adjustable for each user, point, to differentiate your venue from the each time it is used. competition,” adds Robin. “The Japanese particularly view wash & dry toilets as the Closomat is the brand leader in the ‘norm’, so the 0.25million visitors who come field, with its range of wash & dry to the UK from there can be deterred by toilets being unique in that, not only what they view as our unhygienic method are they hand-built to order in the of cleaning after toileting. Muslim tourists UK, but are supported by nationwide, spend £2.52billion in the UK; their religion in-house sales, support and service prefers avoidance of hand:body contact teams. when addressing intimate care. Closomat tel 0161 969 “And height adjustability of a WC is a major 1199; www.clos-o-mat.com consideration for taller people, especially info@clos-o-mat.com
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February 2018
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EAT. DRINK. SLEEP February 2018 There can be no doubt that interest in the NFL, and the famous Super Bowl, in the UK is growing. Following four sell out games in London in 2017, America’s NFL will return to the UK in 2018 and tickets for matches are predicted to sell out fast, highlighting the sheer demand and interest from UK fans. Throughout the course of the NFL season 2017/18, Sky Sports will have shown 100 games, but there is still plenty of time for hoteliers to promote this sport in their hotel bars during the build up to the infamous Super Bowl. “NFL continues to grow in popularity and is a great footfall driver for bars. The matches create great opportunities for theming and promotions. The atmosphere and camaraderie created by people watching a game like the Super Bowl can help to attract both guests and passing trade into a hotel bar.” (Tracy Harrison, Director of Marketing, Sky Business) The Super Bowl takes place on 4th February 2018. It’s one of the biggest annual sporting events on the planet. Given its timings late at night, hoteliers can be assured that those in the hotel bar are an engaged audience, generating a buzzing atmosphere.
It isn’t just the game that attracts match viewers, the Super Bowl’s huge pre-match and half time shows help attract a wide range of people who won’t want to miss out on the excitement that surrounds this fantastic event. According to research, over 8.3 million people have watched live sport in a hotel bar1. Live sport like the Super Bowl represents a great opportunity for hoteliers to drive footfall and increase sales in their hotel bars. Last year’s Super Bowl saw the New England Patriots pull off one of the greatest sporting comebacks ever, rallying from 28-3 down to the Atlanta Falcons to win 34-28 in overtime. It attracted almost 400k out of home viewers, which is up 25% compared to the Super Bowl in 20152. NFL matches air on Sunday evenings (straight after Premier League) with the Super Bowl showing even later, both presenting an opportunity to attract passing trade in traditionally quieter periods and keep hotel customers in the bar for longer. In terms of promotion, hoteliers can try adding few extra elements like American themed food and drinks with promotions, beer bottles in ice buckets, themed décor with team colours etc. as a way of creating an authentic experience to keep guests returning again and again.
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February 2018
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EAT. DRINK. SLEEP February 2018
New Pan Asian hospitality experience to launch exclusively at Cheltenham Racecourse Cheltenham Racecourse is launching an exclusive new addition to the very best in sporting hospitality, Theatre@ The Festival, a Pan Asian Theatre restaurant experience available to racegoers attending The Cheltenham Festival on Tuesday 13 March – Friday 16 March 2018.
Situated on the third floor the restaurant will not only give guests unrivalled views over the final fences of the racecourse but offer a unique culinary and visual feast. Designed to offer a premium but casual environment, relaxation and attention to detail are the order of the day along with simply exquisite dining influenced from the continents of Asia to the foothills of Cleeve Hill. The menu has been specially created by Tom Parry, Jockey Club Catering executive head chef at Cheltenham Racecourse and includes an individual bento box starter, main course and dessert. Phil Roberts, Regional Director at Jockey Club Catering, commented: “We wanted to create a new worldclass hospitality experience that encompassed the latest food and drink trends that were catching our eye. Our chefs have spent the past year creating a brand new dining experience fit for the sport of kings and The Theatre@ The Festival offers guests a raceday menu like no other.” Lee Moulson, Regional Head of Sales for South West, said, “We wanted to introduce another course facing restaurant for our racegoers over The Festival. The menu was put together by our food and drink team who have done a lot of research into pan Asian food and we feel the menu is what our racegoers will enjoy. We are delighted to add this to our portfolio of hospitality options at The Festival.”
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EAT. DRINK. SLEEP February 2018
Wonderful and relaxing garden
Guests will be able to dine on Individual bento box starters which include; Peking duck pancake roll, slow roasted duck, cucumber and hoisin sauce in a rice pancake; California sushi roll, sushi cooked rice, crab stick, avocado and cucumber; Hot filo prawns, hot and crispy king prawns, Vietnamese dipping sauce. Prawn crackers, soy sauce and chilli dipping sauce are available from the centre of the table. Main courses include; Black pepper fillet of beef, locally sourced beef served with a cucumber kamahi salad
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and fresh plum sauce; Lobster and lobster, luxurious lobster oil drizzled over poached noodles, shallots and coriander cress, Cantonese ginger, spring onion and Brixham lobster tail; Offered form the centre of the table, crisp greens with freekeh and miso, tomato with wasabi mascarpone and pine-nut and potatoes with caper, pink peppercorns and roasted garlic. Desserts include; Six shades of chocolate, peanut and chocolate dacquoise, chocolate cream, chocolate pearls, salted peanut caramel, crunchy sesame and cashew candy, and
chocolate popping candy; Pineapple ‘ice cream sandwich’, pineapple sorbet, popping crumble biscuit, Malibu pearls, burnt soy caramel and spicy pineapple; Pandan crème brulee, coffee ice cream, ‘Milo’ powder and tuille. All packages, available from £625 per person, include club admission ticket, car parking (1 per 2 people), official racecard, TV racing coverage, Tote betting service, complimentary bar including beers, wines, spirits and soft drinks (excludes champagne) and a hospitality team to ensure the smooth running of your day.
EAT. DRINK. SLEEP February 2018 To book please call the hospitality team on 01242 537 653 or visit www.cheltenham.co.uk Jockey Club Catering is a joint venture between The Jockey Club, the largest commercial group in British racing, and Compass Group UK & Ireland. The partnership was launched in 2009 with the aim of providing premium quality catering at all 15 of The Jockey Club Racecourses.
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Aloft London Excel Review The Aloft London Excel has very easy access from the main routes, literally just 10 minutes by car from the Blackwall Tunnel, with onsite parking available, or right next to the Prince Regent DLR station. It is even just a few minutes from London City Airport to accommodate international guests. When we entered the hotel the staff were very busy dealing with a group of customers, but despite this they immediately apologised for the wait and were very friendly and polite. The hotel reception was very light and spacious and the dĂŠcor modern. We were given a tour and the hotel had so many facilities on offer. There were a variety of conference rooms set up with state of the art technology to accommodate the small to the largest of meetings. Perfect for preparing for any show on at the Excel Exhibition Centre just next door. They all have free internet access too. The hotel also has Group activities available so you can get to know your colleagues better in a more relaxed environment. We were shown downstairs to where there was a pool, which had a swimming lesson event underway. At the side was a steam room and Jacuzzi with sun beds available to chill out. Next door is a fully equipped gym overlooking the Royal Victoria Docks. All these rooms are bright and airy and it struck me how clean everywhere was despite there being quite a few guests around. In all these areas there are also expert staff which are there for your assistance and health and safety.
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EAT. DRINK. SLEEP February 2018 We found the restaurant a very relaxing place to be, overlooking a terrace which would have been lovely in better weather with outside tables and chairs all ready.
and guest toilet, so you could even hold a meeting here if you wished, with a Large flat screen TV in the lounge and well as the bedroom.
The staff again were very efficient, no waiting around for service at all. They had a very mixed menu, catering for burger lovers right up to excellent seafood and steak choices. The food was well cooked and presented. Delicious!
There were so many features it was like a journey of discovery with USB charging point, alarm clock, telephone and a safe.
The prices were also reasonable and there are quite a few offers available and you can even request it to be delivered directly to your room. You could easily cater for a special party in this hotel as they have a sprawling bar area that has a Karaoke room, games area including pool table.
The view from this room was amazing. The bathroom facilities were brilliant, with a walk in rainfall shower and all again so clean and well kept, it all looked brand new. Although we had one of the suites, all the rooms sleep up to 3 and they are all spacious with the same high standard of facilities. After a very good night sleep we ventured down for breakfast in the restaurant.
A lot to keep the children both young and old amused. The bar was stocked fully and there were cocktails available to get the party going.
There was such a large selection of fresh food available to cater for all tastes and also a delicious English Breakfast, which was very good value for the money.
In the lobby there is even an area, open 24/7 which has all kinds of drinks and snacks available for a quick grab on the go or to stock up before your journey. Or even a midnight snack if you can’t sleep with all the excitement.
Breakfast also opens at 6:30 for an early start for the City.
So an abundance of facilities, but the best part of all was the actual room. Wow, the room was lovely and spacious with a king size comfortable bed, with a separate lounge which had its own coffee machine
This hotel is perfect not only for the Excel access but for any London activity. It is good value for money and in a perfect location for access to Central London. I would definitely stay here again to take advantage of its many facilities.
www.aloftlondonexcel.com 19
EAT. DRINK. SLEEP February 2018
EPOS
Managing your staff better Bar, Restaurant and Hotel owners often find managing their staff one of the hardest jobs to do. It can also be one of the greatest controllable expenses and there are many ways in which you might try to manage them. One of the smartest ways which you may not have thought of, is to have a high level epos system in place. Those in charge can not only manage staff performance but also save their businesses time and money. Systems like Newbridge Software’s provides managers with ways to easily measure performance, train, reward and motivate staff. It also helps with managing work patterns and even uncovering fraudulent behavior. One of Newbridge Software’s Directors, Rob Barclay talks about a number of ways to exploit the information generated by our software to increase staff performance, and improve businesses from within. Measure performance: “I know what its like to run a busy business with multiple outlets. You employ waiting staff -some full-time, many part-time. Whilst you’re focusing on the essentials, how easy is it to measure how each member of your front-of-house team is performing? Using the unique sign-on process to
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your epos system, it’s simple to analyse the transactions each member of staff puts through: who is generating the biggest sales and upselling most specials and extras.”
Newbridge’s epos solutions are multifaceted business tools that can do much, much more than just process point-of-sale transactions. Giving your business “people power” is just one of their many assets.
Highlight training needs: “By analysing the performance of each member of staff, (something that’s almost impossible to do manually) but made simple at the touch of button, you’ll be able to focus on those who are not upselling and making mistakes at the till, be it by entering products wrongly or cancelling orders. Thanks to this data, you’ll be able to target training and to underperforming staff.” Protect staff and reduce shrinkage: “Shrinkage is a fact of life but it’s tough for staff that are completely honest when a colleague signs on with their ID and commits a fraudulent act (intentionally or otherwise). Your Newbridge system provides a secure individual sign via a unique ID. Not only does this reduce shrinkage and pilfering by showing up voids but it means till misuse due to error or lack of diligence can be quickly identified.”
Newbridge Software is the UK’s fastest growing electronic point of sale and hospitality management software provider. Specialising in the independent hospitality trade, we offer unprecedented 24 hour support. Contact them for more information today: www.newbridgesoftware.co.uk
OUR EPOS SOFTWARE IS LIKE AN EXTRA PAIR OF HANDS STOCK CONTROL | TREND ANALYSIS | STAFF PERFORMANCE | LIVE ANALYSIS PROMOTION MONITORING | 24 HOUR SUPPORT | NO UPGRADE FEES
EPOS software that saves you time and makes you money www.newbridgesoftware.co.uk | 02920 990810
2018: GDPR Will Hold Back Technological Advancement
February 2018
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EPOS
-Lolly gives its technology predictions in the hospitality sector for the year aheadConsidering his predictions for the year ahead, Peter Moore CEO of Lolly, the PoS software house which serves small businesses across the UK in the hospitality industry, believes 2018 will be dominated by GDPR.
“It’s about managing multiple applications on one platform - in order to help hospitality providers offer the best service in a competitive marketplace.”
“I envisage that the work around GDPR will paralyse technological development in our sector for the first half of the year. Hospitality providers - large and small - will be placing all their efforts into ensuring they are prepared for when the legislation comes into force in May 2018. For many this will mean updating legacy technology, with a move towards Cloudbased servers - to ensure robustness and that they are ready to meet the demands that will be placed on them. As a result other developments and updates will simply be put on hold.”
Looking even further ahead, Moore believes the hospitality sector will be focused around customer data - to create personalisation, and this will require the industry to make real changes. He comments:
Moore also believes that software integration will continue to prevail as it did in 2017. “2017 was the year of systems integration where technology companies focused on creating seamless offerings at the Point of Sale. This ranges from operational applications including reporting, CRM, loyalty and finance - encompassing payments and accounting.
www.itslolly.com 22
“The sector is seeing stiff competition, reinforcing the need for hospitality providers to really up their game. They need to cater and care for their customers’ preferences effectively. They need to stay one step ahead, and technology can help to underpin this - from AI and machine learning to predictive analytics. And at all times, the hospitality provider has to keep every type of customer in mind - from Millennials through to Generation X.”
Be the best in hospitality with Lolly’s PoS software, tills and card payment terminals • flexible options to suit single or multiple sites. • Prices start from less than £1 per day
Our EPoS customers say the top seven reasons to think about EPoS for your business are: 1. Speedier and more accurate service – no more costly human errors 2. Allergen printouts 3. Stock & wastage management, and profit & loss reporting by location 4. Touch screens - as easy to use as a mobile phone 5. Resilient, 99.9% up time 6. Information stored in the Cloud means it’s safe, secure and GDPR compliant 7. See sales in real-time, wherever you are
To speak to someone about EPoS, payment terminals or to book a quick free demonstration just call 0800 038 5389 and quote QB1709 www.itslolly.com 0800 038 5389
EAT. DRINK. SLEEP February 2018
EPOS
Future vision:
How technology will drive hospitality businesses forward to 2020
By Luis de Souza, CEO of NFS Technology Group As we put a tricky 2017 behind us, many in the hospitality industry were looking ahead to 2018 with trepidation. Who can blame them? With Brexit approaching ever closer, labour shortages are starting to bite – and costs are rising. Customers are also beginning to feel the squeeze of inflation. And yet business remains buoyant in many areas. The start of 2017 saw the highest number of new hotel rooms opening since 2012 – and PwC predicts that room occupancy will rise to 76% in London this year. That’s good news. In fact, as a leading provider of hospitality technology, we’re so convinced of the health of the industry that we’re Gold Sponsors at the Restaurant Association’s 50th anniversary celebrations at the Savoy on February 26.
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As we look ahead to post-Brexit 2020, and examine the experiences of our own customers, I’m sure the businesses who thrive will be those that take advantage of technology to transform the way they operate. Here’s my view of the key drivers for technology-enabled success. • Mobility – particularly app-based • Cloud technology - fast and affordable deployment • Enhanced guest experience - based on data and personalised service • Social media - positive online engagement • Online ordering/booking responding to consumer behaviour • Loyalty programmes - for increased revenue and client retention. Mobility – Our clients Gaucho/CAU, a growing group of steakhouses, use our Aloha EPOS mobile technology to drive greater staff mobility and improve customer service.
Serving staff can use mobile devices including tablets to take orders at tableside, sending them instantly to the kitchen. Cloud technology – Honest Burgers have successfully deployed our cloud EPOS solution Silver over 28 restaurants, delivering multi-site management and web-based reporting on a cost-effective basis. Because the system is cloudbased, it gives managers access to comprehensive information wherever they have an internet connection. Online bookings – The contemporary Beales Hotel Group deployed our roomMaster PMS and Rendezvous Events venue management software to streamline operations. The PMS automatically pushes out rates and availability to online travel agents, saving staff time and giving guests 24/7 booking facilities. General Manager Mark Schipper says: “We’re doing incredibly well on our rooms and the rate is continuing to go up.”
EPOS
February 2018
Head of operations Brian Trollip says Aloha EPOS from NFS has helped Dishoom grow to six large and successful restaurants, with more in the pipeline thanks to keeping customers happy.
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Social media – Dishoom, one of our fast growing restaurant operators, use social media as a key component of their customer engagement.
Personalised service – The British Airways i360 in Brighton is one of the UK’s most exciting new venues – and uses our Rendezvous venue management software to deliver a great customer experience. “Whether it’s checking availability of a room, checking a contract for a client or issuing an invoice, the system has worked really well for us,” says Sales Manager Sophie Shepherd. Loyalty - Shandon Hotel and Spa in Donegal has quickly established a reputation as one a leading spa hotels with the help of our roomMaster PMS. The system’s gift card facilities are helping the resort to promote loyalty. “It’s great for us – we actually brought in £320,000 on gift cards in the first year,” said General Manager Carolynne Harrison. So it’s clear that as we move on through troubled times ahead, successful hospitality businesses will need to combine efficient operations with the innovative use of technology and reliable services from suppliers to deliver a profitable business and a great guest experience. With our 24/7 support desk and well-established systems, at NFS we’re well-placed to help. As Colin Williams, Estates and Property Manager at CAU, says: “We’ve been with NFS for ten years, and they are absolutely fundamental to us. The NFS product line is very good – and you get an unbelievable level of customer service. “We like the functionality in terms of streamlining our business – it’s saving us money and time, improving operational efficiency and capturing data so we can identify trends. “Our market is constantly changing, and the Aloha EPOS solution from NFS helps us keep up. In all, it helps us deliver a slicker guest service experience.” www.nfs-hospitality.com/eds
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Registration now open
750+ suppliers
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seminars & workshops
4
new shows
Discover the future at the UK’s leading hospitality event For more than 83 years, Hotelympia has stood at the forefront of hospitality innovation and progression. In March 2018, Hotelympia returns with four brand new shows. Future proof your business by joining us at the UK’s largest and most celebrated event for the hospitality and foodservice industry.
Digital Coffee Solutions WMF CoffeeConnect. Remotely check machine performance •
Transmit coffee machine data - for ease of operating and maintenance process. Speed up and optimise the organisation of your coffee service. Check usage remotely for perfectly planned maintenance and ingredients delivery
WMF MyCoffeeApp. For personalised coffee perfection •
Simple Smart Phone App lets you create your favourite coffee. Specify coffee to milk ratio or the strength of coffee. Save your recipes and request it from the coffee machine as often as you like
WMF PhotoSimu App. Simulate WMF coffee machines in situ •
Simply download the App on your Smart Phone or tablet and print the positional marker. Place the marker paper where you want your WMF machine sited. Choose your machine model and point the lens on your device at the marker to see the machine.
Experience WMF Digital Coffee Solutions at The London Coffee Festival 12-15th April. Old Truman Brewery, Brick Lane
STAND HP8
WMF Professional Coffee Machines | 01895 816100 sales@wmf.uk.com | www.wmf-coffeemachines.uk.com
WMF 5000 S
Bean to cup coffee machine
Buffet Better with WMF
NEW WMF Quadro buffet system
STAND 2440
Buffets require precise timing with quick and accurate transitions. More precise work-flow management and maximum synchronization to a perfect, well-established rhythm. The new WMF Quadro takes up this rhythm and provides a modular stage with a highly efficient design for your cooking.
Easy to configure | Easy to set up | Easy to impress WMF Professional Hotelware | 01895 816100 (opt 3) tableware@wmf.uk.com | www.wmf-professional.com
EAT. DRINK. SLEEP February 2018
Coffee
Sourced Market, Artisan Food and Drink Retailer, Launches Pop-Up at Eurostar Departure Lounge Sourced Market, the champions of Britain’s independent food and drink producers will be holding a month-long pop-up in the Eurostar Departure Lounge at St Pancras International. The artisanal retailer, cafe, restaurant and bar will be taking its best baristas and fastest sandwich toasters to the bustling terminal to ensure a traveller’s last bite on English soil is one to remember. Running from 4th January to 11th February, travellers will now be able to start their Eurostar journey in style at the premium pop-up run by Sourced Market‘s Head of Coffee, Federica Cuccato. Federica won the semi-finals of the Italian Barista Championships in December and will be brewing Sourced Market’s bespoke roast (in collaboration with Origin Coffee), teamed with sourdough bread and fresh doughnuts from Bread Ahead Bakery of Borough Market and pastries from Yeast Bakery in Hackney. Guests will also be able to pick up fresh juices, Scotch eggs and sausage rolls alongside craft beers from Beavertown and award-winning organic English sparkling wine from Davenport to make that perfect picnic full of England’s finest produce. Sourced Market pioneered street food at music festivals in 2007, taking Borough Market traders to Secret Garden Party, Lovebox and The Big Chill. The first permanent site in opened in August 2009 at St Pancras International and now serves 13,000 customers each week, one of the busiest retailers in the station. In 2016, two new sites were launched in Marylebone and Victoria and in 2017 Sourced Market Barbican was launched.
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EAT. DRINK. SLEEP February 2018
Coffee
EUROPEAN COFFEE EXPO CONFERENCE CALL FOR PAPERS LAUNCHED London, 7th December 2017, European Coffee Expo, the new speciality, trade-only coffee event totally dedicated to the business of coffee, tea, soft drinks and related products taking place at London’s Olympia on May 22nd and 23rd 2018 has launched the call for papers for its conference programme. European Coffee Expo will feature an awe-inspiring and FREE conference programme with a headline-grabbing speaker line-up. Secrets of business success revealed. Those all-important current and future trends uncovered. Companies are invited to submit their proposals to take part in the education programme at European Coffee Expo. Located at London’s Olympia, European Coffee Expo is organised by Quinic Events Ltd, whose senior team has spent many years working on highly
successful events in the catering, hospitality and retail sectors. With a record of close cooperation with the industry, they deliver exhibitions and other events of exceptional commercial value to participants. To find out how to submit a proposal for the conference programme, click here. EUROPEAN COFFEE EXPO, LONDON’S OLYMPIA, MAY 22nd + 23rd 2018 www.europeancoffeeexpo.com
Annie Swift, Managing Director, European Coffee Expo, commented, “We know from our industry research with key coffee, tea, soft drinks and foodservice buyers and decision-makers that there is a real appetite for ideas, inspiration, trends, case histories and information. Our steering panel has already made many suggestions including: Customer engagement. How to maximise the short window of opportunity to provide the best customer experience; Coffee through the day –what are the opportunities for all day coffee drinking?; Tea! – a Barista masterclass; Menu sizes – how do you cater for every taste – extensive list or keep it simple; Hang onto your Barista – finding and keeping the very best staff and the sugar levy – consequences and opportunities for the sector.” In addition to the keynote speakers featured in the conference programme, there will also be a workshop and demonstration theatre, featuring live demonstrations from leading practitioners, plus interactive workshops - these will be practical sessions, showing attendees ‘how to’. Swift continued, “Sessions that have already been suggested include: Brewing and barista classes; Coffee pairing; Sensory demos; brewing the perfect cup of speciality tea but we keen for more suggestions from you and our steering panel will then decide which will make it to the stage. Bear in mind when making proposals that our visitors will comprise senior buyers from restaurants, pubs, hotels, fast food outlets, casual dining, contract caterers, retail, leisure, travel, forecourts, supermarkets, health and education work spaces in addition to the artisan coffee and café sectors.”
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Pelican Rouge
Pelican Rouge provides the complete coffee solution, putting customer satisfaction and quality at the heart of everything we do. We use our unique expertise in roasting and blending, meaning that every single cup of Pelican Rouge coffee contains the rich history of our brand.
150 years of craftsmanship enables us to make that perfect cup of coffee. We believe that the simple pleasures of life - such as a refined cup of coffee - are the foundation for the Belgium way of enjoying the good life!
Pelican Rouge is a complete coffee solution that puts top quality, taste and enjoyment first, resulting in the ultimate coffee experience. The Pelican Rouge blend represents the rich history of the brand and is the result of creativity, craftsmanship and attention to detail. www.pelicanrouge.com
The Faema E71 The best interpreter of Master Coffee Artists www.mulmar.co.uk
The new Faema E71 is a top-of-the-range professional coffee machine. Iconic design, cutting-edge technology and classical features.
www.mulmar.com mulmar_foodservice
@mulmar1989 /mulmar
EAT. DRINK. SLEEP February 2018
Take to the slopes with the Maritim
Après–ski in the Alpes? Too far. A chalet in Courchevel? Done to death. Before the temperature rises, international hotel chain Maritim has a range of skiing destinations across Germany for all ages and abilities that perfectly balance consumerism and cosy charm. Fresh powder on Lake Titisee Situated on the shores of the crystalclear waters of Lake Titisee, the Maritim TitiseeHotel Titisee-Neustadt, located in the heart of the Black Forest (where skiing was first popularised), is the perfect location for fresh powder, familyfriendly pistes and cosy culinary delights. Providing a perfect base to enjoy the highest mountain in Germany outside of the Alpes, the Feldberg mountain, the hotel features 129 elegantly furnished rooms and 3 suites, complete with a panoramic lake or woodland view. Offering unparalleled gastronomy, the ‘‘Vier Taler’’ restaurant offers delicious 4-course dinners as well as gala buffets every Saturday. In the evening, cocktails, wine or freshly drawn beer can be savoured in front of a roaring fire in the ‘‘Lake Night Bar’’. In addition, the INA Institute for Beauty & Aesthetics, located at the hotel, offers
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renowned purifying and cleansing treatments as well as soothing massages. The outdoor activities don’t stop with skiing - the surrounding area around Lake Titisee is lso ideal for winter hiking and Nordic walking. Visitors can also enjoy some retail therapy, with numerous shops near to the hotel stocking cuckoo clocks, traditional German mountain attire and authentic souvenirs.
In addition to a dedicated drying room for guests, the hotel features 309 sumptuously designed rooms and suites. Guests can sample Maritim’s signature breakfast buffet at the ‘Pfaffenstieg Restaurant’, while rustic regional delicacies are served in the Old English Pub. Guests can unwind after a day on the slopes with a range of health and wellness treatments at the Maritim spa & beauty care facility.
Guests who book two nights or more receive a complimentary Hochschwarzald Card (Black Forest Card) which provides access to more than 70 leisure facilities, discounts at over 140 sites and free use of the ski–lifts.
From the end of January to midFebruary, families can enjoy the Harz ‘KulturWinter’, which offers a packed programme of magical events at castles, theatres, mines and monasteries.
For more information, click here. Après–ski in the Harz Mountains Located in the heart of Germany and close to the Wurmberg cable car in the Harz National Park, the Maritim Hotel Berghotel Braunlage is perfectly located for travellers wanting to hit the slopes. For skiers, snowboarders, toboggan and snow tube enthusiasts alike, a modern snow-making system installed beneath the foot of the Wurmberg summit guarantees fresh snow.
For more information, please see click here. With 33 locations across Germany as well as hotels in Mauritius, Egypt, Turkey, Malta and China, The Maritim Hotelgesellschaft is Germany’s largest owner-managed hotel group. Its portfolio includes centrally located city hotels, conveniently located airport hotels, coastal beach resorts, lakeside family hotels, course-adjoining golf hotels and parkland spa hotels. For more information on these hotels, please visit www.maritim.com
99% Fat Free Low in Sugar No Artificial Colours, Sweeteners or Preservatives Gluten Free Suitable for Vegetarians 5 Delicious Flavours Average of £1 Profit per Cup FREE Disposables
Please Quote – Eat.Drink.Sleep.15
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EAT. DRINK. SLEEP February 2018
With Shmoo it couldn’t be easier, all you need is a Shmoo Mixer, Shmoo Thickshake Mix and ice cold milk to create perfect Thickshakes. With no wastage or mess, thanks to Shmoo’s unique ‘Mix in Cup’ system, and FREE Disposables – what more could you want?
Smart Thinking We can dress your team from top to bottom. Whether they work at the front of house or behind the scenes, we’ll find the best things for them to wear. And we’ll put your logo on too, just right.
Casualwear Staff Wear, Clubs and Groups, Colleges, Merchandise... You want a co-ordinated, but more informal look for your staff. A sense of belonging for club, group and team members. Maybe some promotional garments to fit with a marketing campaign, or you may be looking to create a logo’d merchandise range to sell. Whatever the purpose, our selection of casual clothing is designed to fit the bill and carry a brand, team badge or marketing message with pride.
Corporate Professionals, Front of House, Executives... Your business brand speaks for itself and you’re looking for a smart, clean and more subtle corporate identity for your professional, customer-facing team. From matching formal suits for men and women, to simpler but equally co-ordinated shirts, blouses, knitwear and ties, we can dress your staff to reflect the experience and skills of your organisation. Ask about our discreet woven ‘tax tags’ that keep your business on the right side of HMRC’s fringe benefit guidelines, without shouting “uniform clothing”.
Logo’d Gifts From economical to highly desirable. Whether you’re giving things away or selling them, we’ll help you decide what will work best. And we’ll put your logo on too, just right.
Café | Bar Baristas, Bartenders, Waiting Staff, Kitchen... In a fast moving, customer-focused [customer-facing] catering environment your staff need clothing that not only looks good and can carry a brand, but also performs well, wash-after-wash and week-after-week. Comfort for the wearer and a clean, co-ordinated look for the team as a whole are at the forefront of our café / bar ranges. First impressions count, so dress your staff to impress and inspire customer confidence with a well turned out team.
Health & Beauty Salons, Spas, Clinics, Retail, Medical... Clothing that reflects your brand and your ethos is at the core of your business identity. Staff members need to feel good and look great when interacting closely with clients and branding needs to be subtle but apparent. Our co-ordinated health and beauty ranges are designed to achieve this, with flattering styles and a great palette of colours to complement your business with a clean, professional image.
EAT. DRINK. SLEEP February 2018
Uniforms
TOP TIPS 1. Comfort – Busy staff get hot in their working environment. Ensure their comfort by choosing breathable fabrics such as Diamond Designs Natura or Cotton fabrics.
Clothes That Work Beautifully Diamond Designs have been established for 26 years. We create beautiful Spa uniforms and practical Housekeeping uniforms, specializing in high-end quality fabrics and designs. We keep your needs at the forefront of everything we do. Your day is long enough without wearing an uncomfortable uniform. As a family run business, it’s easier for us to get to know you, what you want and need from a uniform and then to produce a uniform that goes beyond your expectations. We absolutely love what we do and it’s our passion that has led to our success over the last couple of decades. Our goal is to design uniforms that make your working day a little easier
2. Easy-Care – to ensure staff look professional at all time easy care fabric is a must. Diamond Designs Uniforms fabrics are non-crease and dry in 20 minutes. 3. Style: It is essential that your image reflects your company ethos. Your staff are your ambassadors. Ensure they wear uniforms that complement your decor. the same quality. We do provide a value range in addition to our Diamond Collection and we have introduced free delivery. Our superior fabrics support spa and housekeeping staff during their working day. We use fabrics specifically designed for the hotel industry which are breathable but also very durable. We have luxury French Natura fabric and our signature linen fabric. We have introduced a second life Cotton fabric which is a natural fabric made from recycled materials.
CONTACT
When choosing a supplier, you need to consider service, durability, price and that feel good factor. We design and manufacture all of our products Tel: 0845 0800 576 and have a huge stock in our warehouse so can provide excellent customer aisling@diamonddesignsuniforms.com service. We understand that price is important for our customers but also quality. There are cheaper uniforms on the market but they will not have www.diamonddesignsuniforms.com
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Luxury Spa Uniforms Signature Fabrics + Colours. Bespoke Options available. Free Delivery. Housekeeping Uniforms Also Available. Call to discuss your requirements on
0845 0800 576
www.diamonddesignsuniforms.com
EAT. DRINK. SLEEP February 2018
LG HVAC Systems
You can’t see it, you can’t hear it, but, you can feel it. A true hospitality experience How comfortable guests feel during their stay is essential to a hotel’s reputation yet at the same time hotel owners must consider how much energy in operational cost they are willing to take on. LG HVAC solution is the answer to the problem. Hotel lobbies are large spaces with high ceilings that require year round availability of heating cooling and ventilation LG ducted or cassette fan coils with HRV cool heat and ventilate large spaces effectively making comfort more accessible than ever before. When guests checking LG AC control activate the air conditioner in the room creating the perfect climate by the time they walk in the door. Guest rooms are where people really want to feel relaxed and comfortable. LG provides a total solution for guest rooms to meet the best quality of comfort and energy saving ceiling concealed duct with Heat Recovery Ventilation provide a constant stream of fresh air to ventilate the room and maintain optimum temperature thanks to LG multi V smart load control. The low noise indoor unit in the guest room has been designed to be as quiet as possible for maximum comfort. LG control interface displays temperature humidity in comfort levels with the design that easy to read and control. On Demand the LG Multi V™ heat recovery system channels the indoor unit excess heat to the Hydro Kit system generating water temperatures of up to 80 degrees Celsius to be used to heat indoor pool, or hot water consumption in guest rooms and kitchens without increasing energy used for the heat recovery system which allows simultaneous independent heating and Cooling by moving heat energy from one area to another. To be able to effectively manage extensive and complex HVAC system LG Controls provide the ideal solution with its Touch Central Control to manage not only the HVAC but also other ancillary hotel components such elevators, pumps, lights etc to save and control energy consumptions and maintenance locally and remotely. LG central control system provides a variety of Solutions saving running costs and efficient energy control, the peak wattage function limit peak energy usage by controlling indoor units they can also set schedules in
Extensive range and styles of indoor units and Heat Recovery Ventilation
Heat recovery system with hydro kit using wasted heat from indoor units and generate hot water.
advance for certain times. Its energy management enables monitoring all operational details in power consumption visual Navigation show current operation status on floor plan in one view controller can be easily accessible via smartphone for your convenience moreover improve building management system connection makes the LG control solution compatible with existing building management systems. Also for hotels and resorts which are located near beaches the world’s only LG Ocean Black paint technology prevents corrosion of outdoor unit due to salty sea breeze for exceptional durability and long lasting performance. LG HVAC equipment distributed and extensively supported by Space Air 37 years experience in distributing air conditioning equipment since 1980 supported by un-matched accumulated data of over 22 GB supports the product through Architects, Specifiers, Contractors, Facility & Maintenance companies with design assistance, specifications, after sale support, logistics, spare parts and on/off site support to all customers from Guildford and Bristol sales offices.
Contact us on 01484 478 715, sales@spaceair.co.uk or visit our website www.spaceair.co.uk
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Gallery
Aesthetic design You no longer need to be told what your air conditioner should look like. With LG’s revolutionary ARTCOOL Gallery, you can change the look of your air conditioner to whatever you want.
Air conditioning is a system for controlling the humidity, ventilation, and temperature in a building.
Choose your own design cover
Stylish design solution for all applications. Residential, Commercial, Retail, Office complex, Hotels, Health Centres, Hospitals. ( 01483 478 715 * marketing@spaceair.co.uk 8 www.spaceair.co.uk
Space Air Ltd - Official distributor of LG Electronics
EAT. DRINK. SLEEP February 2018
Banquette Seating Woodhouse Contract Furnishers are a family-run company established since 1972. Banquette booths and bar seating are just some of the products designed, manufactured and installed by Woodhouse Contract Furnishers. Seating Woodhouse Contract Furnishers operate countrywide delivering a unique service tailored to their clients’ exact specifications. Each project is individually designed paying particular attention to the customers ideas and requirements. Combinations of traditional furniture and custom built booths can be combined to reflect todays’ contemporary design requirements “We are a family run business, established since 1972, supplying a design, manufacture and installation service of bespoke seating and contract furniture to the leisure industry. We also offer a refurbishment and re-upholstering service to bars and restaurants throughout the UK”
Tub Chairs & Cubes
Chairs
Aimed primarily at the contemporary end of the market, the tub chairs can be combined with free standing or custom fitted booths to deliver flexible seating combinations to satisfy a modern lifestyle. You can choose from the samples shown here or you might prefer to upholster your chairs in a unique material. We can accommodate all requirements.
The Woodhouse Contact Furnishers choice of chairs range from the modern to traditional. All chairs are made from solid beech, are screwed and dowled and can be finished in a range of finished. Upholstered seats can be provided and finished in customers own choice of material.
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Contractors
February 2018
Stools The Woodhouse Contract Furnishers choice of stools range from modern to traditional. All Stools are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Upholstered seats can be provided and finished in customers own choice of material.
Tables The Woodhouse Contract Furnishers choice of tables range from modern to traditional. All tables are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Table tops come in three materials: Ash MDF, Solid Ash and Solid Beech and can be cut with seven different profiles
Profiles • T.R.E. • Square Edge • Scallop • Painted Edge
• D.B.S. • Incut • Bull Nose • Wood Finishes
All items of furniture can be stained in any of the finishes listed here: • Dark/Rich Mahogany • Repro Mahogany • Golden Oak • Antique Pine • Natural Mahogany
• Rosewood • Dark Oak • Walnut • Brown Mahogany • Medium Oak • Jacobean • Yew
For technical reasons connected with the litho printing process, these colours are representative only.
Contacts Please contact us at the address below or submit the enquiry form. We value your custom and promise that none of your details will be passed on to other parties. T: 0109 565879 E: enquiries@woodhouse-contracts.co.uk W: www.banquetteseatingcontractors.co.uk Woodhouse Contract Furnishers, Todwick Road Industrial Estate, Dinnington, Sheffield, S25 3SH
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EAT. DRINK. SLEEP February 2018
Fabrics & Linens
Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers. Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling. In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric. Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments. Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis. Cashmir Tones consists a stunning mix of softness, warmth and colour. It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties. A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways. Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles. Stretch can be used practically while still providing a fantastic finish in a variety of colours. The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector. The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide
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over 150 colourways, whilst the Mystique collection adds dramatic metallic effects to enhance designs. When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.
AGUA – design without compromising performance www.aguafabrics.com Agua Fabrics Ltd, Hyde House, The Hyde, London, NW9 6LH, UK T: +44 (0)20 8205 0050 E: info@aguafabrics.com
design without compromising performance Waterproof
Stain Resistant Cashmir Tones Thistle
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Fire Retardant Crib 5 Cashmir Tones Lilac
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100,000 Martindale Abrasion Severe Contract
P E R F O R M A N C E U P H O L S T E R Y FA B R I C S See the full Cashmir Tones fabric range at www.aguafabrics.com Agua Fabrics Ltd | info@aguafabrics.com
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Kieran McLoughlin named UK Restaurant Manager of the Year 2018 The judges were:
February 2018
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Kieran McLoughlin of Gravetye Manor Hotel has been named the UK’s Restaurant Manager of the Year during a prize-giving ceremony at the Royal Garden Hotel, London yesterday (8 January). The UK Restaurant Manager of the Year competition, now in its ninth year, is run by the Academy of Food and Wine Service (AFWS), which was acquired by the Institute of Hospitality last year. McLoughlin was one of four finalists who performed management role-playing scenarios in front of a live audience as well as being interviewed by industry leaders.
commented: “This award is about the overall package. To be an award-winning restaurant manager, you need to have everything under control, remain calm, guide your team through service and ensure that guests have the best possible experience. And if they don’t, it’s how restaurant managers deal with the situation that makes them stand out.”
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Another judge, Alper Zan, operations manager and hospitality consultant, won the title in 2014 and so he has seen this competition from both sides. He said: “This is a really special award for our industry because it provides an opportunity to recognise, learn and celebrate the success of front of house managers. I believe we need to do more to champion front of house service and restaurant managers in our country. It is a privilege to support, learn and influence people who have devoted their life to serve others.”
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As part of his award Kieran will attend Spring or Summer School at The École hôtelière de Lausanne, Switzerland to study modules of his choice and enjoy networking with professionals. The prize covers tuition, The runner-up award went to Jennifter flights and accommodation. Kieran also Santner, Sketch, London, and the other two finalists were Nick Emmott, English’s of wins a one-week stage at the stunning Hotel Brighton and Rebecca Galland, The Vineyard Hermitage in Monte Carlo, plus magnums of Rueda wine and Grand Cru Champagne Hotel, Berkshire Tasks were observed and André Jacquart. All finalists are given the assessed by a prestigious panel of judges, opportunity to be mentored throughout the including Roy Sommer, chairman of The Food & Beverage Manager Association, who year post-event by leading industry figures.
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He said: “This really validates what I have been doing with my life and it’s a lovely payback to the people that I have worked with. The competition was very tough and represented the creme-de-la-creme of the industry and I’m very proud to be mentioned in the same breath as the other finalists.”
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Roy Sommer, chairman of The Food & Beverage Manager Association Alper Zan, operations manager and hospitality consultant (Restaurant Manager of the Year 2014) Johanna Wimmer, training and development manager, The Ivy Collection Rory Kelly-Naughton, hotel recruitment manager, Evolve Hospitality Ian Sturrock, restaurant manager, The Arts Club (Restaurant Manager of the Year 2015) Stephane Davaine Chantelle Nicholson, group operations director, Marcus Wareing Restaurants Matthew Mawtus, restaurant manager, 85 Piccadilly (Restaurant Manager of the Year 2016) Romain Pottier, director of restaurants, Rhubarb Ludovic Solmi, restaurant manager, Skylon The Restaurant Manager of the Year 2018 event was generously supported by the following organisations. Royal Garden Hotel Spayse International Savoy Educational Trust Rueda Spanish Wines Aslotel André Jacquart Champagne Top Selection Wines & Spirits Tchibo Coffee Service
New urban sanctuary in iconic Crown Building will represent Aman’s third U.S. property
As Principal Designer of DENNISTON, Jean-Michel Gathy has specialized in ultra-luxury hospitality design, interiors and landscape for over 30 years, where he has worked alongside the industry’s top hoteliers and owners. He is the visionary behind some of the most esteemed Aman resorts including Amanyara in Turks and Caicos; Amanwana on the island of Moyo in Indonesia; Aman Sveti Stefan, an island which once acted as a fortified village in Montenegro; and Aman Venice, where his striking designs all feature a unique signature – they focus on the theme of romance and on incorporating water features, as well as local cultural elements and traditions, into the property. “It’s with great pleasure that we introduce Jean-Michel’s transcendent design and pioneering vision in restoring one of Manhattan’s most storied buildings back to its original splendour,”said Vladislav Doronin, Chairman and CEO of Aman. “A long-time Aman collaborator, JeanMichel has redefined hospitality with his trailblazing designs. There’s no doubt that Aman New York will be his crowning achievement.” Located at the prestigious address of Fifth Avenue and 57th Street, overlooking Central Park, Aman New York will occupy the Crown building, one of the city’s most architecturally significant buildings. Built in 1921, 730 Fifth Avenue will undergo a vast transformation into Manhattan’s newest destination for unmatched luxury, comprised of 83 elegant guest rooms and suites, three social dining venues, a world-class spa, and an exclusive collection of 20 private homes representing the first urban Aman Residences. Residents of this very select community will have the unique opportunity to contract JeanMichel Gathy to custom design their furnishings and interiors. “It is truly an honour to work with such a revered piece of New York’s architectural history and play a role in ushering in this exciting new chapter in the Crown Building’s legacy,” said Jean-Michel Gathy, Principal Designer of DENNISTON. “The design of Aman New York will reflect the brand’s commitment to creating luxurious havens of space and seclusion, while paying homage to the building’s stately architecture and momentous history.” Upon arrival, guests’ first encounter of Aman New York will be its dramatic 10th-floor double-height Sky Lobby that features subtle Asian influences in tribute to Aman’s Asian roots. Aman New York’s 83 guest rooms start at 750 square feet, each have a functioning fireplace – a rarity for New York – and will be among the largest in the city. Jean-Michel Gathy will utilize nuanced hues and innovative lighting to create a soothing and undisturbed sanctuary, while incorporating a unique pivoting door for guests who prefer a more modern ambience, integrating contemporary fixtures and furnishings of the bathroom when opened.
February 2018
Jean-Michel Gathy, the legend behind some of the world’s most iconic luxury hotel and resort designs, has been commissioned to design the country’s first urban Aman Resort, Aman New York, in the city’s landmark Crown Building. Jean-Michel Gathy will bridge the harmonious ethos of Aman in the heart of one of the most bustling metropolises in the world.
social scene. Acting as its crowning showpiece is a 10th-floor wraparound Garden Terrace – an unequivocally rare feature given the urban location – which will feature a bar with sweeping views of Central Park, a Cigar Bar, and year-round dining. Jean-Michel Gathy incorporated soft water features and a central fire pit to create a strong visual narrative and abounding energy that further complements the Terrace’s unsurpassed outdoor environment. A stylish Piano Bar in the Sky Lobby, two restaurants, a Wine Library and a subterranean Jazz Club round-out the property’s signature elements. The property’s soaring pièce de résistance will be a five-story, 14,000 square foot park view penthouse – the Crown Penthouse - nestled into the iconic building’s ornamental gilded crown. Gathy’s signature designs have inspired many leading architectural works, which are showcased in a list of some of the most recognized hotels and resorts including the One&Only Reethi Rah, Maldives, St. Regis Lhasa, Tibet, Viceroy Snowmass, Aspen Colorado, Park Hyatt Sanya Sunny Bay, Sanya, The Chedi Andermatt, Switzerland, Aman Canal Grande, Venice, Amanwana, Moyo Island Indonesia and Aman Summer Palace in Beijing, Cheval Blanc Randheli in the Maldives, Amanyara Turks & Caicos, and The Setai in Miami, Florida. He founded DENNISTON in 1983, an architecture firm with a specific niche market, where he specializes in the creation of innovative designs for up-market hotels and other establishments in the industry. Thanks to its forward thinking architecture, design and technology applications in a constant state of evolution, DENNISTON has been able to retain its position as the market leader and a reference point for all designers in the industry. For more information on Jean-Michel Gathy, please visit: www.denniston.com.my
As dramatic water features are evident in all of Jean-Michel Gathy’s designs, the centrepiece of the elevated three-story, 22,000 square foot Aman spa will be a 25-meter indoor swimming pool – bordered by alcoves of double daybeds and fire pits - to exclusively provide hotel guests, residents and Aman Club Members a relaxing escape from fast paced city life. Two Spa Houses will offer guests a holistic spa journey with a spacious double treatment room, sauna and steam rooms complemented by hot and cold plunge pools, and an outdoor terrace with cabana, daybed and fireplace. Aman New York’s extensive array of lively public spaces and social venues will be the new high water mark among Manhattan’s elite
EAT. DRINK. SLEEP
Legendary Architect Jean-Michel Gathy Tapped as Designer of Aman New York
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