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eat.drink.sleep January 2018

Dari Indera Villas and Spa Review

Will Your Restaurant Survive 2018?

Fire Safety with Hotels – what’s the risk?

Now’s the perfect time to get Sky Sports for your pub, with live action 7 days a week throughout December.

Leicester v Crystal Palace Sat 16 Dec, 12.30pm

West Brom v Man United Sun 17 Dec, 2.15pm

Arsenal v Liverpool Fri 22 Dec, 7.45pm

Everton v Chelsea Sat 23 Dec, 12.30pm

Newcastle v Man City Wed 27 Dec, 7.45pm

Everton v Man United Mon 1 Jan, 5.30pm

Everton v Swansea Mon 18 Dec, 8pm

Real Madrid v Barcelona Sat 23 Dec, 12pm

Leicester v Man United Sat 23 Dec, 7.45pm

Tottenham v Southampton Tue 26 Dec, 12.30pm

Celtic v Rangers Sat 30 Dec, 12pm

Arsenal v Chelsea Wed 3 Jan, 7.45pm

Tottenham v West Ham Thurs Jan 4, 8pm

Leeds v Nottm Forest Mon 1 Jan, 3pm

Bournemouth v Liverpool Sun 17 Dec, 4.30pm

World Darts Championship 14 December – 1 January

CALL 08448 244 930 OR VISIT BUSINESS.SKY.COM Statistics quoted refer to content shown on Sky Sports channels between 11/12/17 to 4/1/18 and are correct at the time of print: 04.12.2017 and may be subject to change. Sky Sports requires a Sky subscription, equipment and installation. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge.

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 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. Beauty and the Beast © 2016 Disney Enterprises, Inc. All Rights Reserved. Guardians of the Galaxy Vol 2 ©Marvel Studios 2017. Ratburger © Sky UK Limited. Delicious © Sky1. All rights reserved. Correct at time of supply: 30/11/17.


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

Michael Amor 01843 591 523

Publishing Director

Jodie Little 01843 582 733

January 2018 4 Industry News 22 Cleaning & Hygiene 32 Contract Beds & Bedding 38 Contract Lights & Lighting Design 46 Safety & Security 54 Directory


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Industry News

January 2018

Pubs and restaurants dodge effects of cautious consumer spending Muted consumer spending last month failed to dampen spending growth in pubs and restaurants, according to Barclaycard. Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, revealed consumers were watching their spending closely in November following months of rising prices and stagnant wage growth. However, Brits continued to spend on leisure time with friends and family as the nights drew in, which meant pubs saw growth of 11% and restaurants 12.1%, returning to levels seen earlier this year after a brief slowdown in the three months to October. Consumer spending grew 2.8% year-on-year in November – below the annual rate of inflation of 3% and maintaining the muted levels seen throughout the second half of 2017, falling in real terms for second consecutive month as consumers remain cautious. Only 30% of consumers said they felt confident in the UK economy, down from 37% at the end of September. A gap of 30% now exists between those who are confident and those who are not – the second widest since Barclaycard began tracking consumer confidence in 2014. Confidence in household finances has also decreased, falling from 64% in October to 56% last month as inflation and the first interest rate rise in a decade weighed on consumer

sentiment. Brits plan to continue spending conservatively, with a quarter (24%) indicating they are less willing to splash out on non-essential items due to the rate hike, and a third (32%) worried that rising prices – such as on food and drink – will force them to spend more on Christmas this year than they did in 2016. Paul Lockstone, managing director at Barclaycard, said: “Consumer sentiment has deteriorated over the last couple of months after a prolonged period of falling purchasing power. Against this backdrop, it’s not surprising that consumers continue to spend conservatively, leading to a second successive month of contraction in real terms.”

Giraffe reports £3.8m loss Zest Quest Asia 2018 following group acquisition finalists announced Casual-dining restaurant group Giraffe has reported a £3.8m pre-tax loss following its acquisition by Boparan Restaurant Holdings last year. For the 44 weeks to 1 January 2017 the group also reported a reduction in turnover to £51m (£56.7m in 2016). This is compared to a 52-week period ending 28 February 2016. The financial year was brought forward to align with Boparan’s financial year. The report states the decrease in turnover is a result of the shorter trading period “being partially offset by revenues that are generated from its Ed’s Easy Diner restaurants.” In October 2016 Giraffe acquired a combination of trade and assets from 30 trading sites of Ed’s Easy Diner chain after it fell into administration. A total of 26 sites were closed that were not part of the deal. Boparan Restaurant Holdings, which is owned by Ranjit Singh Boparan, bought Giraffe from Tesco in June 2016. The company also owns Harry Ramsdens, FishWorks and the Cinnamon Collection. Giraffe was originally acquired by Tesco in 2013 in a deal worth £50m when it had 47 restaurants. During the financial period, Giraffe disposed of 13 sites – two in Marylebone and Islington – while the rest, which were located inside Tesco stores, were converted into a café format and retained by the supermarket giant. The chain is now focusing on developing its brand identity though a series of site refurbishments and has also brought in Invest Co to provide financial support for the company over the next 12 months.


The finalists for the fifth Zest Quest Asia cook-off have been announced by its founder, Cyrus Todiwala. After the initial paper entry judging, the six finalists are made up of student teams from Colchester Institute, North Hertfordshire College, Sheffield Hallam University, Sheffield College, University of West London and Westminster Kingsway College. The teams will advance to the cook-off stage which is to be held on 12 February 2018 at Mr Todiwala’s Kitchen at Hilton London Heathrow Airport Terminal 5, Slough. The winners will be announced at a gala dinner that evening. The finalists will have to show the judges their skills, knowledge and cooking techniques over a range of Asian cuisines, however the specific destination will not be revealed until the night of the cook-off. India, Sri Lanka, Thailand and Japan have already been covered. The prize for previous winning teams, which include University College Birmingham, Farnborough College and Milton Keynes College, was a 10-day gastronomic trip to an Asian culinary capital. Todiwala said: “After four years, the relevance of Zest Quest Asia as a channel for future talent in Asian food industry cannot be greater. The popularity of Asian cuisine among consumers is still evident, yet every year it gets harder and harder to find trained Asian chefs, so we need to cultivate home grown chefs who are well versed in cooking authentic Asian food. I am still hoping that one day we will achieve one of Zest Quest Asia’s aims of embedding classical Asian cooking within the curriculum.”

January 2018

Hotel Football, Manchester


Industry News

Arsenal v Liverpool Fri 22 Dec, 7.45pm Manchester is going through somewhat of a renaissance in the hotel industry. Recent openings – including Hotel Gotham – have put the critical and commercial spotlight on the city, drawing some of the attention usually hogged by the capital down south. During this wave of stylish, quirky and conceptual openings came a project by former Manchester United stalwarts Gary Neville and Ryan Giggs – Hotel Football. Hotel Football ManchesterIts location overlooking the club’s iconic Old Trafford stadium, affectionately known as the ‘Theatre of Dreams’, might suggest this is a haven just for followers of this particular megaclub. Far from it. Hotel Football ManchesterAny supporter of the ‘Beautiful Game’ will be pleasantly surprised by the ubiquitous football-themed touches throughout – like a mural of great footballing memories accompanying guests on their ascent or descent of the main staircase, the stadium-esque facilities for the gentlemen’s toilets in the Old Trafford Supporters Club in the hotel’s basement or the guestroom bathroom design, with a nod to football changing rooms. Most of the hotel art, too, was commissioned by the hotel and made by University of Salford students. The interiors are modern and slick, if not slightly ‘corporate’ at times. But make no mistake, the attention to detail is prevalent throughout – and despite this being a ‘themed’ hotel, guest comfort and satisfaction has not been overlooked. Hotel Football Manchester Given the market this hotel is undoubtedly looking to tap into, the corporate and event spaces are excellent appointed and have the ability to cater for various-sized parties. The

Owners Room and The Boardroom for smaller meetings, to the Stadium Suite and Players’ Lounge, which can take up to 500 people and match-day hospitality is also available. Hotel Football ManchesterThe hotel has been well pitched – it is consciously not too overthe-top in being Manchester United-themed (considering the disdain with which some football supporters perceive the club), but rather more focused on football as a whole. The staff throughout the property are also commendably friendly and helpful; whether or not they are Manchester United fans seems irrelevant as they all appear to be genuinely invested in the success of the project. Overall, this is a hotel that knows its USP, does what it says on the tin and does it well. It’s fun, quirky and different – definitely another success story for the Manchester hotel scene.

Everton v Chelsea Sat 23 Dec, 12.30pm

Everton v Man United Mon 1 Jan, 5.30pm

Arsenal v Chelsea Wed 3 Jan, 7.45pm


08448 244 930 to get the best deal for your pub Terms & conditions apply.

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EAT. DRINK. SLEEP January 2018

Christmas cheer and early presents mark Oakman Inns’ first decade Oakman Inns & Restaurants, which opened the doors of its first pub ten years ago this week, has announced that they have acquired the Freehold of The White Hart, Ampthill from Punch Taverns for £2.6m. The 1.2 acres site lies in the heart of the vibrant Bedfordshire market town, and as well as the very successful public house, it has eight hotel rooms and a function suite. It has been run by Oakman Inns since 2015 under a 25year Free-of-Tie lease after it had been closed for some years and burdened by a troubled history.

However, after a £1.2m investment by Oakman, together with a contribution of £450k by the landlords, the White Hart quickly returned to profit, and the successful partnership has shown an excellent ROI to date. Therefore, when the opportunity to acquire the Freehold arose, it was a very easy decision, giving Punch a considerable premium to book value and allowing Oakman Inns to add the valuable freehold to their portfolio. Oakman CEO, Peter Borg-Neal, said: “We are delighted to add the White Hart to our growing collection of quality Freeholds. We have enjoyed a positive and enjoyable business relationship with Punch over the last few years, and it has reached a happy conclusion with this ‘win-win’ deal.”

Valentine Launches New Twin Table-top Fryer Valentine Equipment is introducing the new TF55 table-top twin tank, twin basket fryer following a successful launch at igeho 2017, Switzerland’s hospitality and foodservice exhibition in Basel. Featuring two five litre capacity tanks, pressed from single pieces of stainless steel with rounded corners and without welding, the TF55 joins the established line-up in the TF range of Valentine table-top fryers adding more capacity and flexibility for professional kitchens. “We are delighted that Valentine have developed and launched the new TF55 as it delivers the expected Swiss-made quality in a table-top unit, but with the twin baskets it gives chefs and operators more capacity and rapid heating for frying excellent quality foods. “The operation and cleaning are simple with a single button to operate and chassis and tanks that are easy to remove and clean. The dimensions of 420mm (width), 415mm (depth) and 420mm (height) also mean it’s compact and will fit into the limited space that many chefs and operators have to function in,” comments Bob Witherall, managing director of Valentine Equipment and Cuisinequip. Tel: 0118 957 1344 6

Marriott International recently announced the expansion of its extended-stay brand, Residence Inn by Marriott, with the signing of two new properties in London. With additional openings in Amsterdam and Aberdeen this year, Residence Inn expects to more than double its European portfolio in 2017. The opening of Residence Inn London – London Bridge in Q2 2017 will mark the debut of the company’s industry-leading extended-stay brand in the capital, and the opening of Residence Inn London – Kensington will follow in Q4. Both properties, owned by a controlled affiliate of Starwood Capital Group, will be operated under a franchise agreement with hotel management company and specialists in the extended-stay market, Cycas Hospitality – London’s second largest operator of serviced apartment and aparthotels. Located on Long Lane in Southwark, Residence Inn London – London Bridge will offer 87 generous suites. Well-connected with good transport links, and a short walk from some of the city’s main historic attractions such as Tower Bridge and St. Paul’s Cathedral, it is ideally situated for leisure and business travellers alike. Residence Inn London – Kensington will be situated on Warwick Road in Earls Court, with 307 suites. The Kensington Olympia Exhibition Centre is a 10-minute walk away, while cultural attractions such as The Victoria and Albert museum, the Science Museum, Royal Albert Hall, and the Natural History museum can be reached within 10 minutes by car. Both properties will cater to guests looking for longer stays with spacious suites and separate living, working and sleeping areas featuring upscale design and amenities. The interiors have a very clean feel, with

Fully functional kitchens; grocery delivery service; fitness facilities; 24-hour markets; complimentary breakfasts and free Wi-Fi throughout the hotel help guests maximise their time and thrive on long stays. Staying fit is made easier at Residence Inn properties courtesy of custom running routes that guests can access via MapMyFitness, thanks to the brand’s global partnership with Under Armour Connected Fitness. Carlton Ervin, Chief Development Officer Europe, Marriott International said: “Residence Inn is already the global leader in the extended-stay lodging segment, and we’re excited that 2017 is set to be a pivotal year for the brand in Europe. We see these latest signings as a fantastic opportunity to grow the brand in such a strategic global destination, and we’re excited to be working with Cycas Hospitality, which has a strong history of hospitality expertise.” Residence Inn London - London Bridge receptionJohn Wagner, Founding Partner of Cycas Hospitality said: “We are thrilled to welcome the world class Residence Inn brand to the extended-stay sector in London and to our own expanding hotel portfolio. We look forward to creating memorable moments for all our guests visiting these two new Residence Inn properties. Delivering a first-rate guest experience is in the DNA of all our Cycas Hospitality staff and we have an excellent track record to prove it.” The two London properties will be joined by new openings in Aberdeen and Amsterdam this year, growing the European portfolio from three to seven hotels. The four additions planned for 2017 will see almost 600 rooms added to the Residence Inn portfolio, and there are a further eight properties anticipated by the end of 2019.

SAVE MONEY ON SKY Save money with a range of discounts


studio apartment-esque finishes and muted colour schemes, of varying greens, browns and blues. The separation of living and sleeping spaces has been well done in both the smaller and larger offerings. I have no doubt, that these two properties certainly will mark a very good debut for the brand in the UK capital.

January 2018

A look behind the scenes at Residence Inn London Bridge

Industry News

Up to 30% off – Pubs in rural areas

Up to 30% off – Pubs that serve a higher percentage of food

Up to 33% off – partnership discounts with Molson Coors


08448 244 930 to get the best deal for your pub Terms & conditions apply.

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EAT. DRINK. SLEEP January 2018

Optimise Share Of £14Billion Market Under British Standards(1), many hotels are failing in their access provision. Yet making just one bedroom accessible opens a venue’s doors to a greater share of 20% of overnight trips. New and recent Regulations, Parliamentary committee reports and “best practice” guidelines mean there is greater public awareness on the need to improve access for disabled people and their families, carers. To help understand the core elements, at least regarding toilet provision, Closomat has published a white paper: Provision of Accessible Toilets for the Hotel Industry. The white paper provides a simplified reference to achieve compliance for venues where people can stay overnight. It clarifies what is needed under the latest Building Regulations (Approved Document M), plus the Equality Act (which replaced the Disability Discrimination Act) and BS8300:2009, to enable visitors with a visible or invisible disability to access appropriate toilets, both in public areas and in bedrooms. “Families with a member who has an impairment already account for 14million- 20% of -overnight trips! They stay longer and spend more, according to VisitEngland research.” says Robin Tuffley, Closomat marketing manager. (1) BS8300:2009


“Tourism for All maintains that now, parties that include a disabled member spend £14billion a year on tourism and travel. On average we go to the toilet EIGHT times a day, so the validity and business rationale of appropriate toilet provision is clear. But many businesses don’t know how to go about accommodating disabled people’s needs, nor realise their legal duties. British Standards(1), for example, say that 5% of hotel bedrooms should be accessible, including the room’s en-suite, and include a ceiling track hoist.” “Because we are the UK’s leading supplier of accessible toileting in and out of the home, we have the experience and expertise to collate our knowledge into one document that gives everyone involved in the building specification process an easy to use, concise and informative reference point.” The white paper can be obtained, free of charge, from the downloads section of Closomat’s website It is available alongside a raft of support material including CAD blocks, technical specifications, video, renders, and considerations for a trouble-free installation.

Handy advice

With the festive season well and truly upon us, the UK population will be out in droves to eat, drink and be merry; keeping the hospitality industry on their toes. Hotels will be especially busy, as people travel far and wide to meet friends and family for Christmas gatherings. With the Christmas spirit and colder weather coming virtually hand in hand, so too comes the potential outbreak of winter illnesses. Hoteliers need to be especially alert to this, as a bug can spread quickly to guests and staff. Norovirus, also known as the ‘winter vomiting bug’, has been wreaking havoc in numerous schools and hospitals across the country throughout November. This Christmas, you’ll want to make sure the only thing being spread in your premises is festive cheer, and keeping hygiene standards in your hotel up to scratch is crucial in preventing viruses like this moving around the building, and infecting staff and guests. However, during such a busy time of year, the working environment in a hotel can be hectic; so it can be easy for staff to let personal hygiene standards drop. And just one slip-up by an employee – or one of your customers – can lead to an unwelcome spread of infection within your premises. What is the potential fall-out of this? Ultimately, damage to reputation, and the knock-on effect this could have to profits. Nowadays, when review sites and apps allow for instantaneous customer feedback, one poor review can undermine your hotel’s hard work up to this point. Santa’s Elves It’s essential that all staff are well-trained when it comes to hand hygiene and maintaining high levels of cleanliness in the establishment. Remember, your employees are representing your company and are responsible for upholding your brand. Encouraging your workforce – and not just those working in the kitchen – to practice good hand hygiene habits during their shifts will benefit both your customers and your business in the long and short term. In addition, a more prudent and healthy group of employees results in higher productivity,[1] and less working days lost to illness.

The most common way of spreading bacteria is through direct touch, so it’s worth having training refreshers to remind staff regularly of these simple steps in handwashing: 1. Wet your hands using clean, running water – preferably warm water. Apply soap generously. If possible using a notouch dispenser to avoid washroom cross contamination. 2. Rub soap all over your hands. Make sure you cover the front, back, fingers, thumbs and nails. 3. Rinse your hands with clean running water. The entire handwashing process should take around 20-30 seconds. For an easy guide on the correct time, try singing the ‘Happy Birthday’ song twice 4. Dry your hands thoroughly. Damp hands spread 1,000 times more bacteria than dry hands, so the washroom door handle is likely to become contaminated if hand drying is missed[2]. Employees should also be encouraged to sanitise their hands as part of their daily routine. Alcohol-free hand sanitisers should be available in catering environments, as they provide an effective, long-lasting barrier to protect against microorganisms. Initial’s UltraProtect, for example, uses residual anti-microbial technology to kill 99.99% of germs. Placing sanitisers around the hotel will persuade your employees to take a more proactive approach to hand hygiene and keep standards high. Clean up your legal act



’Tis The Season To Be Hygienic

Drive footfall through your door with FREE sales and marketing tools

January 2018

Industry News

Sky Sports Preview Magazine

Fixture Posters

Sky Sports Pub finder

While your business will reap the rewards of clean premises from a productivity point of view, the legal obligation is also worth highlighting. Failing to comply with regulations can result in a hefty fine for hotels, and at worst, they can be shut down completely. Meeting the standards stipulated in the Health and Safety at Work Act (1974), for example, can guarantee a more welcoming, hygienic environment for both staff and customers. Spread the goodwill this festive season Ultimately, one minor lapse of judgement could damage your hotel’s image, so don’t miss the chance to mitigate this risk with just a few simple hand hygiene procedures. Taking the necessary measures will help safeguard your hotel’s reputation in the longterm, as well as making sure everyone’s Christmas stays merry and bright.


08448 244 930 to get the best deal for your pub Terms & conditions apply.

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Hotel bars with Sky Sports can look forward to a year of great live action in 2018 including some of the world’s most exciting sporting events. This presents hoteliers with plenty of opportunities to stand out from the competition, drive revenue and keep guests in hotel bars, instead of venturing elsewhere for their entertainment. Research shows that more than 60% of hotel guests aged between 18-34 believe it’s important that Sky is available in the hotel bar1 and would spend more when Sky TV is playing2. Sky Sports provided tens of thousands of hours of quality sport last year, and this year is no different as they have invested in a full range of sport and entertainment. Strategy & Commercial Director at Sky Business Damian Saunders said: “Sky Sports will continue to deliver the biggest sporting events in 2018, providing hoteliers with quality sport content throughout every working week. With Sky, hoteliers will have lots of opportunities to keep both business and weekend hotel guests entertained and spending more in the hotel bar.” 2017 was an exciting year of action for football fans and 2018 is looking even better! Guests can look forward to a total of 126 Premier League games, the Carabao Cup semi-finals and final, live EFL action culminating in the play-offs and finals, 30 SPFL games and much more. Last season, 70% of televised top 6 Premier League head-to-heads were exclusively live on Sky Sports and Sky will continue to offer more of the games that matter to hotel guests in 2018. From March, motor-racing fans will be able to follow the new Formula 1 season and hoteliers can keep their guests happy by showing every race across a long weekend live and uninterrupted, including the Monaco Grand Prix from 25-27 May and the British Grand Prix from 6-8 July.

Treat your gues

Golf fans have a lot to look forward to this year, providing many great opportunities for hoteliers to entertain their midweek and weekend trade. Guests can follow the potential come back of Tiger Woods on Sky’s dedicated golf channel, Sky Sports Golf. This channel will feature weekly European and PGA Tour golf coverage, golf’s Major tournaments throughout the year and the British Masters in October. Highlights of the year include the Open Championship in July. Then in September 2018, guests can enjoy watching the prestigious Ryder Cup where the best players from Europe and the US go head to head. There is much more happening this year to cater to a full range of sporting tastes, including rugby’s new Super League season kicking off in February, the infamous NFL Super Bowl on 4 February, and over 50 days of darts, including the World Championship, Premier League and World Matchplay. Sports fans can also look forward to international cricket, with coverage of all of England’s home Tests, ODIs and T20s against Pakistan, Australia and India. Sporting events like these encourage guests to stay in the hotel longer and spend more as well as attracting passing trade into hotel bars. For more information call 08448 245 245


[1] Source: Ipsos Mori OOH Panel Jul ‘14 Fieldwork dates: 10/07/14- 06/08/14 Unweighted base size: 2,529 [2] Source: TNS Hotel Survey 2015 - 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

EAT. DRINK. SLEEP January 2018

sts with Sky Sports in 2018


EAT. DRINK. SLEEP January 2018

Will your restaurant

Take our management By Luis De Souza, CEO of NFS Technology Group We’re already looking forward to the 50th anniversary celebrations of the Restaurant Association in February – in fact, we’re Gold Sponsors of the event. Why? Well, as many restaurants – including some run by famous names – can confirm, 2017 was a tough year for the industry. Brexit continued to create economic uncertainty and labour became even harder to come by; migration to the UK fell by around 100,000 during the year. But as an international provider of technology for the restaurant industry, we’re confident that 2018 is going to be a year when the most forward-thinking establishments really forge ahead.


7. Are you managing waste and keeping supply costs under control?

So how do you know if your restaurant will count among the victors?

8. Do you have an end-to-end view of your operations at all times?

Working from the experience of our successful customers, we’ve worked out a 10-question health check so you can determine whether your restaurant management practices are really up to the coming challenge.

9. Are you making decisions about your business supported by data?

Ask yourself these key questions: 1. Do you know your guests well enough to offer a personal service? 2. Can your diners easily book tables online? 3. Is your restaurant receiving good online reviews? 4. Do you have an effective loyalty programme? 5. Is any events or meeting space you have being well used? 6. Do you always have the right number of staff at the right time?

10. Is your forecasting up to scratch? Most of these are yes/no answers – and if you find you’ve answered no to many of them, your business is taking some serious risks. We’ve identified 5 best practices you should start using now if you want to tip the odds in your favour.

1. Be personal. Restaurant guests are becoming more demanding, particularly digital-savvy millennials, who are used to being offered personalised services. A good restaurant EPOS system captures crucial information that allows you to create that personal service. It also helps your guests to book effortlessly online.

EAT. DRINK. SLEEP January 2018

survive 2018? health check You can also create effective loyalty programmes and email marketing, targeting offers where they will be likely to impress.

2. Feel the power of handheld. With labour at a premium in 2018, an EPOS system captures data that helps you make sure you have the right number of staff available at the right times. With a mobile management solution you can keep track of labour costs at a glance. In a restaurant and bar, serving staff can use handheld devices ranging from dedicated units to tablets or smartphones to send orders direct

to the kitchen. This means they don’t have to run back and forth, making the best use of their time and also ensures the speedy service that today’s busy customers like.

24/7 – particularly useful for corporate clients booking last minute meeting space.

Similarly, staff can take payments at tableside. The overall result is an efficient use of labour that is useful in these times when many restaurants are finding themselves struggling to recruit.

The EPOS systems offer cloud-based facilities. It means you can access your system on a mobile device wherever you are.

3. Cut waste. You’re probably wasting more food than you want to. Your EPOS system will help you identify best-sellers in the restaurant so waste is kept to a minimum – and it also helps you track your best procurement suppliers.

4. Go for digital. Many restaurants bring in valuable additional revenue from meetings and events. Your EPOS system provides powerful sales tools that help you capture potential sales opportunities, and also help customers book their event online

5. Make a move into the cloud.

With constant access to real-time data and comprehensive reports including forecasts, you can get the full picture about your organisation. It means your decisions about the way forward in the months and years ahead are based on solid data, with no guesswork required. And as we negotiate the tricky waters of 2018 and onward, that’s got to be the surest recipe for success. • NFS Technology Group is an international provides of hospitality and workspace technology. See


EAT. DRINK. SLEEP January 2018

Dari Indera V – Luxury Personified Bali, aptly named ‘Island of the Gods’ is renowned for its magnificent mountains, rugged coastlines, sandy beaches and volcanic hillsides creating the stunning natural backdrops for the luxury resorts within the island for tourists and holidaymakers. Located within the rural area of Tabanan on the west side of the Island is the new Villa Dari Indera, which suitably means ‘of the senses’. The Villa, which combines a contemporary living style with traditional Balinese roots is the perfect accommodation for a luxurious getaway. On arrival at Ngurah Rai International Airport Denpasar, you will be greeted by the manager of this Villa, Gede, with a spacious and comfortable shuttle car for an hour’s long transfer from the airport to the Villa. Gede offered us a cold local beer, Bintang (greatly received after a long


flight) and proceeded to give us welcome information about Bali, the Villa and the possible itinerary for the week ahead this was the ideal start for our trip. Whilst on route to the Villa we were taken for lunch at Warung Hijau, a restaurant with a relaxing atmosphere and what felt like a true Balinese setting with our table overlooking rice fields and facing the Bali Sea in the distance. The comprehensive menu allows you to try traditional Indonesian dishes or Western food depending on your preference. Initially on arrival at Villa Dari Indera we were welcomed with a refreshing drink and were introduced to the friendly staff. Gede then gave us a tour of the Villa and showed us to our rooms, where we were given the option of taking the 2 double bedrooms on the ground floor or the 2 double bedrooms on the first floor.

EAT. DRINK. SLEEP January 2018

Villas and Spa Dari Indera Villas and Spa offer stays at the Muse and their flagship property Villa Dari Indera, from £250 a night. Each villa sleeps up to 8 guests, and the price includes airport transfers, daily breakfast and maid service, and a welcome meal for the group on the first night. Readers of Eat Drink Sleep will receive a free massage for each guest when booking in January 2018 – quote EDS18 on booking.


January 2018


Villa Dari Indera offers all the home comforts you require whilst away, along with the added touches of luxury allowing you to feel like you are in paradise. The private and secluded infinity pool is the centre piece within the Villa allowing for a day relaxing, along with a poolside sound system you can choose your preferred music to unwind to. Adjacent to the outdoor barbeque and sound system is a shaded dining area with padded benches, great for dining or entertaining. We enjoyed our first evening here with a bottle of wine from the comprehensive list of beers, wines and spirits available in the illustrious Whisky Bar. The open plan living areas of the Villa are welcome in creating a spacious setting for the home theatre and dining area. The home theatre comes with full surround sound and a variety of movies catering for all ages, all complimentary, giving you the full cinema experience. I opted for the ground floor bedroom that had not only an en-suite bathroom but a private tropical garden equipped with an outdoor bathtub and shower. The tropical garden had lights allowing it to be used when the night crept in which was an incredible experience unlikely to be found at your standard hotel or villa. The large double bedroom


17 January 2018


EAT. DRINK. SLEEP January 2018

the Muse in Seminyak

the Muse in Seminyak, the villa we travelled to after Villa Dari Indera is perfect for those who want to feel closer to the atmospheric bars, restaurants and local shops with it being located within a 5 minute walk of the main street. If you extend this walk by a further 5 minutes you will reach Seminyak Beach. This beach is widely regarded as the most fashionable beach in Bali with its beach bars providing the ideal location to wine and dine whilst watching the sunset and the waves make this a great spot for surfers.


The open plan rooftop floor with a stunning infinity pool and sun terrace was the hub for our entertainment. This area brings wonderful views over Seminyak, a relaxing lounge and complete dining area along with a dedicated Wi-Fi router and sound system. This brought us everything we needed whether we were enjoying the pool or the views. The theatre room on the 2nd floor was great for unwinding in the evenings whilst bringing a cinematic feel and the star lighting on the ceiling of the room emphasized this.

January 2018


the Muse itself is positioned over 4 floors providing a spacious environment, comfortably being able to sleep 8-10 guests and giving everyone their own private area. The villa brings together modern architecture and design, coupled with noticeable aspects of Balinese living. The most obvious sign of this, is the villa being built around an atrium with a waterfall that drops into a reflecting pool and vertical garden reminiscent of the steep slopes of Ubud’s waterfalls and streams.

The 4 large and luxurious bedrooms are positioned over the 4 floors and I took the 3rd floor double bedroom, this was ideal for allowing me a short walk up the stairs to get to the rooftop area. The bedroom had a large bed with mood lights underneath, a large en-suite, which was well airconditioned throughout and had a private balcony perfect for your morning cuppa. Like with Villa Dari Indera, the Muse wouldn’t have been nearly as enjoyable, peaceful or splendid without the incredible staff. Throughout our stay both villas were maintained and cleaned with such precision and care we never had to worry about anything whilst we were in the villas or whilst we were on our excursions. The staff were always willing to assist with any request we may have had and are a credit to the experience. Dari Indera Villas ticks every box when considering a luxurious getaway. Everything from the scenery, architecture along with the highest standards met by staff and villas creates a want for you to return. If paradise is the dream, dreams come true with Dari Indera Villas.


EAT. DRINK. SLEEP January 2018

Here are the three questions you should ask yourself whether you should be doing more:

Q1) Do you even care? If you really don’t care whether you serve your customers wine that’s off, then stop reading and turn the page. But if you truly understand the importance of customer service, then read on.

Serving Wines by the Glass? 3 Options for Doing More to Protect Your Leftover Bottles of Wine and 3 Questions Whether You Should Probably safe to say that all restaurants, bars, pubs, and hotels sell wines by the glass. It’s convenient for customers and profitable for business. Most, likely throw their leftover bottles of wine in a fridge as they know it helps to keep the wine a little longer. Most likely also throw bottles of wine down the sink after a customer complains the wine is not right.


There are a few options for doing more, i.e. for keeping leftover BTG wine even more fresh and lasting even longer: A) There’s equipment you can buy, e.g. Enomatic. They work well, use some argon, but they are expensive. B) There are gadgets you can try, e.g. Coravin. Nifty, uses argon, but not cheap and can be a bit tricky. C) Then there are wine preservation gases you can use, e.g. Private Preserve or Winesave. Effective, easy, and affordable but you do need to know which one uses 100% argon.

Q2) Do you have a single second? You ask a lot of your staff. There are tons of tasks to complete at the end of the night during closing. But all it takes is literally one second to protect leftover bottles of wine.

Q3) Can you spare some change? Protecting your leftover wines with wine saving gas can cost under 10p per bottle. Small price to pay in exchange for happier customers the next day. If you answered yes to all three questions, then start “gasing” your wines with wine preservation gas made with 100% highquality, food-grade, argon, e.g. from winesave. It’s proven effective, extremely easy to use, and very affordable. Still not convinced it’s worth it? Studies show that for every customer who does complain, e.g. about their wine, there are 26 other customers who leave disappointed without saying anything… to you, at least. If you care, start doing a little more. It doesn’t take much time or money.

EAT. DRINK. SLEEP January 2018


The Crazy Bear was the inspiration of its founder Jason Hunt. His initial concept in 1993, was to bring London service (with a flamboyant style) to the countryside. This concept has developed over the last 24 years and The Crazy Bear Group now comprises three truly unique venues with unmistakable character. The Crazy Bear Stadhampton opened in 1993. A 16 th century public house was restored and redesigned into one of the first gastro pubs of the time. Bedrooms were added as well as English and Thai restaurants. The Crazy Bear quickly became a destination venue, pioneering the boutique hotel industry that we know today. Over the next fifteen years a further seven surrounding freehold properties were acquired and developed to create a full-service hotel offering including spectacular private events space. Eclectic style, individually designed bedrooms, award-winning dining and inventive facilities make this a distinctive oasis in the Oxfordshire countryside. Crazy Bear Stadhampton also has its unique Farm and Farm Shop. After ten years of development, the decision was made to expand the brand and acquire a second venue in London. The Crazy Bear Fitzrovia opened in 2004 surpassing every expectation in terms of popularity and accolades. Instant success based on the brand’s acclaimed reputation propelled this exclusive Thai

restaurant and cocktail bar to become hugely popular with its affluent local residents and businesses. Sophisticated design, countless awards and exemplary service make this a stylish London venue with real personality. In 2005 the oldest documented building in Beaconsfield was acquired. The 15 th century coaching inn was meticulously restored and dramatically re-designed over a three year period and The Crazy Bear Beaconsfield opened in 2008 to spectacular reviews worldwide. Located in the centre of the Old Town, as the demand and business grew, a further 10 surrounding properties were acquired and developed to create a full-service hotel offering. Opulent style, individually designed bedrooms, lavish dining options and cocktail bars make this the most decadent Crazy Bear in its affluent surroundings. Today, The Crazy Bear is an established brand with a 24-year heritage, known for its dramatic décor, outstanding cuisine and flamboyant character – this is consistent across all sites. Each venue is very different but strongly affiliated by its pronounced branding. This is evident through repeat customers visiting multiple venues for “the Crazy Bear experience” – The Crazy Bear is not just a geographical location, it is a destination brand. The hallmark of The Crazy Bear is its legendary design and unmistakable signature style. The

brand’s unique personality attracts a vast customer demographic ranging from the super-wealthy who frequent the Group on a weekly, sometimes almost daily basis, to those who are inquisitive and want to experience its locations for special occasions, including their ‘bucketlist’. Successfully balancing the demand between these customer groups has been a key factor in maintaining The Crazy Bear’s brand personality for the past 24 years. For further information visit: or Press contact: penny.,

• • • • • • • • •


Conde Nast’s Hot List for Best New Hotels in The World Sunday Times Top Ten British Hotels The Evening Standard’s Best Bar of the Year award Theme Magazine’s Best designed and best operated Bar The Times’ runner-up for Best Bar in Southern England The London Lifestyle Awards Best Restaurant Bookatable’s Best Thai Restaurant in London The Times’ Most Outrageous Hotel Room in Britain Prestige Events Magazine Coolest Venue Awards Coolest Hotel Chain


The ultimate cleaning machine! The SEBO DART is the ultimate vacuum cleaner for all sorts of commercial locations.

January 2018


Cleaning & Hygiene

This upright vacuum cleaner is perfectly suited to a wide variety of floorcoverings and is easy to manoeuvre. With its powerful brush action it offers a thorough, professional quality one pass pick-up. The DART features a “Flex” neck, S-Class filtration, an on-board hose, a crevice nozzle, 4-level height adjustment and auto shut-off. Available in two brush widths – 31cm and 37cm – the SEBO DART weighs in at just 6.7kg and 6.9kg respectively. The DART’s “Flex” neck gives 90° vertical and 180° horizontal movement, providing superb manoeuvrability for swift cleaning around obstacles. In addition, its flat-to-floor design enables the DART to clean under hard-to-reach places. What is more, when detached from the power head, the DART body is transformed into a lightweight, powerful suction machine. With easy-to-replace filters and convenient blockage access points maintenance of the SEBO DART is simple. The brush roller is a cartridge design so it is quick and easy to remove for cleaning and replacement. To maintain hard floors there is the SEBO ultra high speed polisher head which uses the latest technology diamond pads to bring a brilliant shine to hard floors without the use of chemicals. Designed to meet the demands of commercial, the DART is easy to use, easy to maintain, offers brilliant performance and is cost-effective to own. For further information, please call 01494 465 533 or visit


Target dirt with a DART If you’re looking for a vacuum cleaner that’s fast, powerful & easy to manoeuvre, the SEBO DART hits the target every time!

Easy to manoeuvre Low maintenance High filtration Quiet Powerful Easy to use

Professional Vacuum Cleaners • Made in Germany

EAT. DRINK. SLEEP January 2018

Cleaning & Hygiene

NEW PARTNERSHIP PROVIDES COMPLETE FILTERING SOLUTION TO HVAC USERS Four UK companies have recently teamed up to provide a complete filtering solution to HVAC users. RABScreen, Galebreaker, DHD Cooling, and GVS Filter Technology, all specialists in their fields, have come together to offer comprehensive filtering and filter screen systems for HVAC equipment.

GVS Filter Technology, as one of the leading manufacturers of filters and components, provides energy efficient filters which work perfectly with RABScreen external filters.

to be a great success in the large air cooled condenser and air cooler markets globally using Galebreaker systems. These help reduce the effects of wind sheer during periods of high winds, improving year round thermal performance and reducing the effects of varying wind loads on mechanical components.

Reducing the amount of airborne debris entering a cooling system can drastically reduce the effects of fouling on performance and help reduce the chemical demands of open evaporative systems by reducing the amount of Winter protection screens can also help improve thermal efficiency by RABScreen external filter screens have nutrients in the water. reducing the glycol content of closed become a proven method of protecting Filtration prevents large quantities of circuit cooling systems, which can all air movement equipment saving airborne contaminants from blocking increase thermal capacity or simply energy, time and money through their coils, and collecting in cooling fills by protecting units from the effects of external fitment. which can quickly build up. freezing winds. Working with Galebreaker means Catching this debris in an easy to Further information is available that HVAC users can now have either access external location and simple from RABScreen on 01635 248633 fixed or rolling systems, both of regular cleaning can keep equipment by emailing or which protect equipment from windy clean and running more efficiently for by visiting the company’s website at conditions. longer periods, improving performance and reducing maintenance time. With experience in the HVAC and cooling tower market, DHD Cooling The benefits are enormous as a 1mm is also concerned with filtering to layer of dirt insulating coil fins can remove airborne debris but provides reduce efficiency by 21% and increase a comprehensive service including energy use by as much as 30%. looking at thermal performance of cooling systems too. Wind reduction screens have proved


The 4-star establishment uses Hygiena’s EnSURE™ Monitoring System and SuperSnap™ high-sensitivity ATP surface tests systems to achieve and maintain the highest standards of hygiene and infection control, including in its two AA Rosette restaurant. SuperSnap is a highly sensitive device capable of detecting extremely low levels of adenosine triphosphate (ATP), and generating accurate and repeatable results in the EnSURE luminometer within just 15 seconds. Using the combined power of SuperSnap and EnSURE, the Whittlebury Hall Hotel & Spa ensures effective allergen and cross-contamination prevention without the need for expert knowledge or additional testing equipment. Demonstrating superior resistance to concentrated sanitisers and harsh environments, the all-in-one SuperSnap, used in combination with EnSURE, is a hundred times more sensitive than similar models available on the market. Results can be generated in seconds, enabling the team at the Whittlebury Hall Hotel & Spa to identify risks and issues in real time and immediately implement corrective measures. In addition, SuperSnap and EnSURE offer optimal simplicity for effortless use by experts and novices alike. SuperSnap is a simple swab, snap and squeeze system, while EnSURE has been designed for convenient, single-hand use. Ease of use comes without compromising durability, with EnSURE featuring a rugged outer shell and splash-proof keypad, and SuperSnap exhibiting a 15-months shelf life at refrigerated temperatures and four weeks at room temperature. “Since using Hygiena’s ATP monitoring systems, awareness of the effectiveness of our cleaning procedures has greatly improved among team members, and the chances of contamination have been reduced,” says Craig Rose, Estate Executive Chef at Whittlebury Hall Hotel & Spa. “Hygiena’s rapid and easy-to-use testing equipment has encouraged our kitchen personnel to keep improving and be responsible for their test results. Ultimately, the systems ensure that all food served to our guests and team members is safe across the entire estate.” “We are very excited to be helping such a reputable business as Whittlebury Hall Hotel & Spa offer their guests the best possible experience by meeting their highest hygiene and sanitation expectations,” explains Dr Martin Easter, Chief Scientific Officer at Hygiena. “There are few environments where the standard of cleanliness plays a more crucial role than in the hospitality industry. We therefore take pride in offering an all-inclusive portfolio of testing solutions to provide round-the-clock verification of the effectiveness of cleaning processes and allow companies in the sector maintain their customers’ health and safety at all times.” Hygiena offers a comprehensive range of products to help businesses in the hospitality industry verify cleanliness in guest rooms, kitchens, water systems and spa facilities. The products are used across many applications, including food inspections following a successful trial in Olympic and Commonwealth games. Using the systems, companies measure and optimise cleaning procedures, improve staff awareness, commitment and productivity, and ensure compliance with cleaning protocols whilst generating objective evidence of due diligence. Learn more about Hygiena’s powerful food safety testing product range here.



Hygiena’s high-performance food safety monitoring solutions have been selected by the award-winning Whittlebury Hall Hotel & Spa to verify cleanliness across its catering facilities.

January 2018

Whittlebury Hall Hotel & Spa chooses Hygiena’s food safety testing systems to verify cleanliness

Cleaning & Hygiene

The Digitalisation of the Hospitality Industry

GUEST POST Digital technologies are advancing exponentially and the costs of adopting such technologies are steeply falling. Established restaurant chains have been looking to digitalise their venues for quite a while now and are currently rolling out digital menus and self service solutions globally in both table service and counter service venues. Chains like McDonalds, KFC, and Wendy’s are testament to how digital solutions add value to the counter service venue, both by reducing costs and elevating the customer experience. Even down to table service venues – for example the Four Seasons restaurant embraced digital menus in order to give their customers an immersive journey into the history of their wide range of wines.

With the ability to quite literally ‘Drop in, Plug In, and Go’ NextMenu kiosks can run seamlessly side by side with traditional POS terminals, operated by staff members. Our kiosks are suitable for any deployment, from the smallest deli to the largest counter-service chain. Seen as one of the best ways to win over millennials (the most influential customer in the fast food sector) self-order devices and touch-screen technology have been incorporated by some of the leading QSRs and Food-To-Go specialists. Although Self-Order Systems are considered right now a trendsetting option only few have, it will soon become a must and in the hospitality industry one cannot afford to stay behind.

Here at NextMenu we are not surprised at the rise of interest in digital solutions from hospitality venue owners. Since technology has proven its value in so many other industries we have been waiting quite a while for this technology breakthrough, and now that it is here; how can we make use of it? What does it do? First of all, the restaurant industry needs specialist tech companies to provide such solutions affordably. These should be provided as a seamless service that restaurants can use simply out of the box. Restaurants have to focus on their customers and have little resource left to build and operate complex technology systems. Fortunately, we are able to offer much of this, at prices tailored to usage and size of your business. Currently we are focusing on rolling outstandardised self-order and self-pay kiosks, meeting criteria’s imposed by your venue such as order and payment processing, POS integration, upsell features, allergen and calorie information. Our systems come with a backend portal so that you can change or remove items from the menu with ease, add discounts, run loyalty campaigns and see real time data from your venue.

Premium Free-Standing Kiosk

NextMenu is the technology that powers modern, fully connected, digital hospitality venues.

Looking ahead: Being at the forefront of innovation NextMenu introduced this year the first product line of Augmented Reality Glasses in the world, glasses that offer more real-time information about what is going on in a venue than any POS system would ever could. With the help of a visual marker, which could be anything from a vase on the table or a painting, the glasses immediately retrieve and present specific context-relevant information from NextMenu. Our solution has received a fair amount of buzz and excitement already! We were ecstatic to be nominated for ‘Tech Product of the Year’ at this year’s Restaurant Tech Live Innovation Live Awards. The awards celebrate the products that have improved efficiency, productivity and profitability of restaurant operations. Proving that our technology is continuing to actively revolutionise the future of the restaurant industry.

VISIT US: @NextMenu

EAT. DRINK. SLEEP January 2018

Banquette Seating Contractors 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.

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



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”

Wood Finishes

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.


T.R.E. Square Edge Scallop Painted Edge D.B.S. Incut Bull Nose

All items of furniture can be stained in any of the finishes listed here: Tub Chairs & Cubes • Dark/Rich Aimed primarily at the contemporary end of the market, Mahogany the tub chairs can be combined with free standing • Repro or custom fitted booths to deliver flexible seating Mahogany • Golden Oak combinations to satisfy a modern lifestyle. You can choose from the samples shown here or you might • Antique Pine • Natural prefer to upholster your chairs in a unique material. We Mahogany can accommodate all requirements. • Rosewood • Dark Oak Chairs • Walnut • Brown The Woodhouse Contact Furnishers choice of chairs Mahogany range from the modern to traditional. All chairs are made from solid beech, are screwed and dowled and can be • Medium Oak • Jacobean finished in a range of finished. Upholstered seats can be provided and finished in customers own choice of • Yew material. For technical reasons connected with the litho printing process, these colours are representative only. Stools

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


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: W: Woodhouse Contract Furnishers, Todwick Road Industrial Estate, Dinnington, Sheffield, S25 3SH

Two customers bought wines by the glass. They took two sips, paid, and left. You’ll never see them again.

You should’ve used winesave the night before.

The premium wine preserver.

EAT. DRINK. SLEEP January 2018

ME DUBAI IS SET TO BECOME THE NEWEST ADDITION TO THE DUBAI SKYLINE Luxury lifestyle hotel brand, ME by Meliá, has announced its debut property in the Middle East with the launch of ME Dubai at the end of 2018. Designed by late architect, Zaha Hadid, ME Dubai is set to become a legacy hotel. It is the only hotel project where she personally designed all of the interiors and exteriors, showcasing her vision of ‘interconnectedness’. ME Dubai will take residence in the breath-taking, 95 metre-high, Opus building, which is the newest architectural icon in the Dubai skyline. Situated in the heart of the upcoming Burj Khalifa district in Downtown Dubai, The Opus building is managed by leading Middle East real estate developer, Omniyat. ME Dubai will consist of 93 rooms and suites, across 19 floors, the ultraluxurious ‘Suite ME’, as well as 98 serviced apartments. The property will feature dramatic, signature furniture in the lobby, vertical café, lounges and reception area, which were either designed or personally selected by Zaha Hadid. The lifestyle hotel will offer 15 restaurants, including ROKA, the contemporary Japanese robatayaki restaurant. Founded in London in 2004, ROKA was created by Rainer Becker following the huge success of Zuma London. Hamish Brown, Group Executive Chef for ROKA Restaurants internationally, since March 2013, has successfully spearheaded the team who have created some of ROKA London’s most iconic dishes, including the yellowtail sashimi with yuzu-truffle dressing and lamb cutlets with Korean spices. To complement the food from the robata, a selection of expertly prepared sushi and sashimi will be available, alongside dishes from the main kitchen. The interior of ROKA Dubai showcases the collaboration between Rainer Becker and esteemed designer, Noriyoshi Muramatsu of Tokyo’s Studio Glitt. Located in the centre of the restaurant amongst diners, the robata grill is the focal feature of the ROKA experience and also brings with it the energy that ROKA is famous for. With awe-inspiring originality, Hadid’s design reinvents the balance between solid and void, opaque and transparent, interior and exterior. The Opus spans 250,000 sq ft, comprising of two separate towers that connect in the form of a cube but with a ‘carved’ central void where the centre of the building provides unexpected and dramatic views of the exterior. Gabriel Escarrer, Vice Chairman and CEO, at Meliá Hotels International, said: “We are incredibly excited to open ME Dubai, our first ME property in the Middle East. Dubai is a fascinating, exciting city, known for its progressive feats of design; all of which are characteristics that resonate with ME by Meliá hotels and the high standards we offer our guests. We’re confident that our unwavering commitment to exemplary service, coupled with Zada Hadid’s remarkable design and ROKA’s sumptuous cuisine will make for an unparalleled experience for our guests in Dubai.” ME by Meliá is for culture-seeking guests that are driven by new luxury experiences. The brand has been built on first-rate service, and ME Dubai is no exception. Each guest’s stay is orchestrated by a dedicated Aura Manager, whose job it is to know the city back-to-front and use this knowledge to make the hotel’s service truly bespoke. ME Dubai’s facilities and Aura service will also be extended to the owners of the exclusive serviced apartments located on the upper floors, including four penthouses with private roof terraces. There are currently ME by Meliá hotels in Miami, Milan, London, Ibiza, Mallorca, Madrid and Cabo, with further openings in Sitges in 2018 and Barcelona in 2019.


EAT. DRINK. SLEEP January 2018

Contract Beds & Bedding The Shire Bed Company provides Sleep Solutions for Every Body. The company is a leading player in the contract sector, it supplies an extensive collection of high quality beds, mattresses and divan bases to the hospitality, education and care contract sectors. Established in 1997, The Shire Bed Company, produces high quality beds, mattresses and divan bases for major retailers, etailers and the contract sector. Constructed to offer both durability and style, the company’s Contract Shire collection includes The Hotel Supreme 2000 pocket, the Hotel Deluxe 1000 pocket, the Rainbow in six striking colours, the Worcester, Salisbury Blue Stripe/Red Stripe, the Rochester and the Canterbury. Mattresses range from single to super king with special sizes and dimensions available on request. To complement the collection is a range of bases, headboards in a selection of colours and styles, storage options and accessories including pillows and toppers.

Boutique Opulence

Fara Butt, marketing director at The Shire Bed Company said: “We have been supplying the contract sector since 2009. Our materials are carefully selected and our products constructed so that they are hardwearing but are still comfortable and look good.” The Shire Bed Company’s contract beds comply with Ignition source five medium hazard (Ignition source seven available on request). All products meet stringent flammability tests. As well as its wide portfolio of traditional products The Shire Bed Company continues to launch new products including the Roll & Rest collection of vacuum packed mattresses and the second generation Active Response range of four mattresses with performance finish covers the Active Fresh, Care, Breeze and Cool. Its boutique inspired pocket mattresses comprise the Elegance 1500 and Opulence 3000. The soft, sumptuous, pocket sprung mattresses, with high quality fillings, include cashmere, silk and wool.

Active Response

The company has some exciting plans ahead, including the launch of a project to develop innovative new sleep enhancing products for which it is working with its partners, Yorkshire County Cricket Club and Leeds Rhinos. The Sleep4Sport project has begun with research to determine the players’ sleep patterns and any issues, with findings and recommendations reported and incorporated into an initial prototype mattress. Some of the players are already trialling beds from Shire’s Active Response lifestyle range and it will use their feedback, together with the advice and guidance received from the coaches, to produce a bed that will give its customers the best night’s sleep possible. Further sleep products, including pillows, are being trialled by the elite Yorkshire sports personalities, which will be available as sleep solutions for all customers. To get in touch call 01924 439898 or visit


Eco Champion








Many people treasure a good

and many people crave a good night’s

So what should hoteli their guests are as com rejuvenated after visiting

night’s sleep

sleep just as much.

January 2018

iers be doing to ensure mfortable, relaxed and g their establishment? Vision Support Services is the leading supplier and distributor of specialist, luxury and performance textiles to leaders in healthcare, hospitality and retail markets around the world. We’ve built our business around our heritage, innovation and specialism and this makes us different from the rest. With a history spanning 200 years, it’s safe to say we know a thing or two about a good night’s sleep through the research and extensive work we do in creating the most supple, soft bed linens for hotel guests to enjoy. Part of our luxury collection, our Liddell Rushbrooke goose down duvet is one such product that caters to the ever-increasing need for luxury and elegance. Crafted from the finest white goose down, the duvet provides a supremely sumptuous feel exuding warmth and comfort all-year round whilst the classic, elegant piped edging and twin needle stitching also guarantees an attractive and appealing finish to a guest bedroom. Made with meticulous precision and care to the highest possible standards, the Rushbrooke also benefits from a superior 400 thread count, 100% cotton cambric cover combined with a sateen finish to give it the unmistakeable feeling of a luxury Liddell duvet; a hushed opulence recognised across the world’s most prestigious hotels and spas. With pressure on hoteliers to deliver sustainable and ethically sourced products, Vision benefits from having a worldwide network of employees spanning five continents and a number of manufacturing


Contract Beds & Bedding

and distribution partners helping to deliver the Vision offering through our responsible business practices. With an active focus on using sustainable, recycled and reusable materials where possible, we’re proud to support the environment through the use of wind powered turbines, water recycling and a commitment to animal welfare. It’s through our animal welfare policy that we guarantee we will not trade with suppliers who engage in poor animal welfare practices which is why the feathers and down used in our products are all used as byproducts of the food industry. Paying careful attention to every last detail, we also ensure we cater to the needs of allergy sufferers. With this in mind, we created an outstanding blended fibre duvet and bedding range; providing comfort, warmth and ultimate enjoyment and with the nearest

possible feeling to natural fillings. The Liddell Sheer Lux range boasts an indulgent and luxurious feel ensuring your guest is enveloped in the most opulent anti-allergy bedding whilst the 233 thread count, 100% cotton cover and wave stitching offer a uniquely, timelessly eye-catching to a five-star quality product. The last word in quiet luxury, the Liddell range ensures it offers some of the finest luxury linens, created from hundreds of years of experience originating back in Ireland in 1866. From durable, versatile and attractive bed linens to meticulously crafted filled goods, exquisite to the touch in every possible way. We know a thing or two about sleep – and we know it begins with Liddell.


EAT. DRINK. SLEEP January 2018

Technology in catering Peter Moore, CEO of Its Lolly General Data Protection (GDPR) is a regulation intended to strengthen and unify data protection for all individuals within the European Union (EU). It aims primarily to give control back to citizens and residents over their personal data and to simplify the regulatory environment. Organisations of every size are going to be affected by this new legislation. With fines as high as 20,000,000 EUR or up to four percent of the annual worldwide turnover of the preceding financial year, whichever is greater - the time has come to take control. Its Lolly recently undertook a survey with the Institute of Hospitality (www.instituteofhospitality. org/) focusing on aspects of GDPR. The findings included: • 33% of the hospitality sector is still unaware of the new legislation. • 73% of those surveyed wouldn’t know what to do if customers requested details of the data being held about them. • 50% of respondents said they were not aware of how their methods of personal data processing will be impacted under the new regulations. • 40% are unsure as to whether their operational data is safely backed up. • On a more encouraging note, 57% are confident in the systems they have in place.

The following provides an overview of what companies need to do today: • They must review the types of personal data currently held on file (paper, audio or digital formats); • Identify lawful grounds for collecting the data; • Identify how the data can be kept correct and up-to-date; • Identify redundant or erroneous data to cull, and • Make a plan as to how ALL of this data is going to be kept secure. Commenting on the upcoming legislation, Peter Ducker, chief executive at the Institute of Hospitality, said: “Getting ready for GDPR is a good opportunity for operators to spring-clean their databases. You will be surprised by how much data you hold - about customers, employees and suppliers - that is old, out-of-date or of no benefit to the business at all. That’s the first step. Then it’s an opportunity to get in touch with your customers and forge a new and more meaningful relationship with them.” Legacy technology restrictions The GDPR requirement of reporting a data security breach within 72 hours means that companies are at greater risk if personal data is held on open, unmonitored and unaudited consumer devices such as personal computers and portable mobile devices. There is a need to be GDPR-ready, and to recognise the issues and restrictions posed by traditional legacy technology. The time has come to evolve. 36

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 0800 038 5389

EAT. DRINK. SLEEP December 2017

Contract Lights & Lighting Design

HiB OFFERS A WORLD OF STYLE WITH SPHERE Demand for circular bathroom products has been building throughout 2017, and HiB’s latest mirror, Sphere, is the perfect way for retailers to tap into this trend for 2018.

by colour-adjust LED lighting, are set to be strong favourites with consumers throughout the new year, making them an ideal addition to any showroom for 2018.”

The leading bathroom manufacturer’s newest mirror offering captures the current consumer desire for curvaceous features, presenting an all together softer look than the minimalist designs which have dominated the market for the last few years.

Sphere is available in two different sizes; 60cm and 80cm.

In-keeping with the brand’s flare for intuitive luxury, Sphere includes colour temperature changing LED lighting. This allows users to effortlessly adjust the ambience of their bathroom, making all the difference in creating a relaxing or reinvigorating experience. Sphere also incorporates a clever heated pad, ensuring a condensation-free mirror. This means no more waiting around for the glass to clear, avoiding mirror streaks from wiping steam away. Ash Chilver, sales director at HiB, said: “Our design team is constantly monitoring the market in order to stay ahead of the curve when it comes to UK trends, and Sphere is a prime example of this. “Round mirrors, and rounded fixtures in general, have enjoyed a serious surge in popularity during 2017, and this is only likely to rise. Sleek designs such as Sphere, especially those complented


For further information please visit

EAT. DRINK. SLEEP January 2018

Contract Lights & Lighting

UK’s tallest chandelier lights up the Hythe Imperial

What is believed to be the tallest chandelier in Europe has taken pride of place above the main staircase at the Hythe Imperial hotel. The crowning glory in the hotel’s multi-million pound refurbishment, the chandelier took six months to design and manufacture and required more than 2,000kg of structural steel to support it from the existing atrium ceiling. David Wilkinson of Wilkinson Ltd said: “It is certainly the tallest chandelier we have manufactured and the tallest in the UK, and we cannot find any records of anything taller having been installed anywhere in Europe. “Installing something of that size in a busy hotel certainly presents challenges and took a great deal of planning, but the work went pretty much to plan and the end result is something quite spectacular.” The installation of the centerpiece chandelier comes towards the end of extensive work on the hotel, which has seen bedrooms on three of the four floors refurbished, with work taking place on the fourth. Other work undertaken over the last four years includes the £1million restoration of the Imperial Ballroom, the creation of new guest suites and the opening of the Moet & Chandon Champagne Bar. The substantial investment in the hotel saw it retain its AA 4* status with an improved rating earlier this year, while its Coast restaurant holds a coveted AA rosette. Nick Gauntlett, Executive Director at the Hythe Imperial, said: “Our new chandelier is a real centrepiece at the heart of the hotel. The craftsmanship and attention to detail paid by the team at Wilkinson really shines through and it will be a talking point for guests of the hotel for many years to come.” For more information on the Hythe Imperial Hotel and to book a stay, visit


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EAT. DRINK. SLEEP January 2018

ALLOW 3R TO DRIVE YOUR BUSINESS Next year, 3R’s leading EPoS Software - CES Touch will be showcasing their products at the RBTE (Retail Business Technology Expo) 2nd - 3rd May 2018. Make sure you SAVE THE DATE!

In 2018, 3R brings you the finest in payment and business solutions!

Take advantage of 3R’s state-of-the-art point-of-sale till systems and handheld devices which are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximising profits, they are excellent for both multi-sites and single-site businesses. 3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development. Built on over 16 years of experience, 3R EPoS’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility and reduced shrinkage. Newsround delivery, shelf edge labels, mix and match offers and operator tracking/control features also available. Alongside comprehensive account reporting, an increase in profits can be realised immediately. 3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs. With complimentary installation and training provided, you can simply plug in the till and use it immediately with over 40,000 products pre-installed.


BE PART OF OUR REFERRAL PROGRAMME Earn up to £50 for every successful referral. All you have to do is just spread the word. Contact our marketing team today to get involved & you could earn up to £300 A MONTH! “We remain committed, as always, to ensuring 3R products remains a market leader to offer our customers the very best product & service, and we are confident it will appeal to dealers and end-users.” - Ramesh Patel, Director at 3R Telecom

Don’t miss out! Visit 3R’s leading EPoS Software providerCES Software as they have another chance to demonstrate and put their products on display, giving you a chance to get to experience them live. After successful show at The Restaurant Show, we are excited for the RBTE next year on the 2nd and 3rd May 2018 taking place at Olympia, London. We look forward to meeting you there!

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ENJOY IT WHILE IT RUNS IT Call now for your free, no obligation quote. Sit back, relax and let technology give you not just time for that wellearned cuppa but organisation and security at the touch of a button. Watch your business grow along with your profits. Sound good? No, it sounds GREAT! So what are you waiting for? Call now on 01992574650 & allow the experts to show you the way.


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EAT. DRINK. SLEEP January 2018

ARTIST RESIDENCE ACHIEVES 5* AA RATING AND 2 ROSETTES FOR CULINARY EXCELLENCE AT MR HANBURY’S MASON ARMS ONLY 6 MONTHS AFTER OPENING Mr Hanbury’s Mason Arms in Oxfordshire is the 4th site from husband and wife team Justin and Charlotte Salisbury. Part of the Artist Residence collection, Mr Hanbury’s in South Leigh has just been awarded 5 Stars for the hotel and 2 rosettes for the restaurant from The AA. This accolade comes a mere 6 months after opening their doors to the public in July. Mr Hanbury’s Mason Arms was also included in the prestigious Michelin Eating Out in Pubs Guide which was published at the end of October 2017. The AA Guide identifies excellence within the hospitality industry awarding venues with either stars (hotels) or rosettes (restaurants) and is recognised as a quality rating system by customers and professionals within the industry. Proprietor Charlotte Salisbury says, “We are absolutely thrilled to have been acknowledged by The AA for the quality of our newest hotel in Oxfordshire, and for Leon’s outstaning cooking for Mr Hanbury’s Mason Arms. A lot of hard work has been poured into the project over the past year and we’re all really proud”. Nestled in the beautiful Oxfordshire countryside, Artist Residence Oxfordshire is a 16th Century country pub and restaurant with 5 bedrooms tucked away in the eaves, a spot for kicking back, escaping the city and


indulging in some good old-fashioned relaxation. Designed by Charlotte and Justin, the en-suite bedrooms in the eaves are each individually designed in an English bohemian style. The couple have hand- picked pieces from their favourite auction houses and reclamation yards to complement the existing features, whilst William Morris and House of Hackney wallpaper and a personally curated collection of artwork will add the signature Artist Residence pop of colour throughout the building. Head Chef Leon Smith is at the helm in the kitchen and his ethos focuses strongly on ‘rummaging through nature’s larder’. Be it foraging for wild mushrooms, flowers and herbs, growing his own fruit and veg in the garden or sourcing the very best local meat and dairy suppliers, Leon’s menu is an ode to the Oxfordshire countryside. Career highlights include working with Tom Aikens and Josh Eggleton at The Pony and Trap as well as being Senior Sous at The Royal Oak (another Michelin starred Gastro Pub in Maidenhead). His inventive menu showcases his passion for foraged, seasonal and local produce. Mr Hanbury’s Mason Arms heralds a very welcome addition to the burgeoning Oxfordshire hospitality sector, and one that is clearly here to stay.

Address: Mr Hanbury’s Mason Arms Station Road South Leigh OX29 6XN 020 3198 1066


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EAT. DRINK. SLEEP January 2018

Safety & Security

Fire Safety with Hotels What’s the ‘Risk’?

The History of Fire

Within the UK, Fire Safety legislation is built on strong foundations, much of which was introduced following very serious fires, many of which involved high loss of life. Historically the Fire and Rescue Service would initially advise on the fire safety arrangements required within a building and, where necessary, issue formal notices specifying the work required before they would grant a ‘Fire Certificate’ for that building. The introduction of the Regulatory Reform (Fire Safety) Order 2005 (RRO) saw a move to place the ownership & responsibility for fire within buildings firmly with the occupier and or employer, and responsible person/s who have any form of control within the premise. The Responsible Person must ensure that an up to date Fire Risk Assessment is provided where persons are employed to work, on payment or otherwise (including volunteers), or where members of the public have access. If more than 5 people are employed then the Fire Risk Assessment must be written. The guidance under the RRO for Hotels is entitled Fire Safety Risk Assessment - Sleeping Accommodation which runs to 147 pages.

Major Risk from Fire

By far the highest risk from fire is associated with those buildings where there is a sleeping risk. This increases in those buildings where the occupants are unfamiliar with the building. Factor in other issues such as alcohol, language barriers, poor management and levels of staff training, and the risks become even greater.

The Impact of Fire

If your business was unfortunate and suffered the impact of a fire - what would be the damage? Clearly this is determined by the amount of pre-planning undertaken prior to the event. ‘Failing to Plan’ is ‘Planning


to Fail’. Without appropriate level of fire safety systems and provisions, management controls, maintenance, emergency planning and staff training being in place it is probable that any small incident would escalate and develop into a major fire from which it is unlikely that any business could survive.

systems and assessors have been thoroughly and independently evaluated and will continue to be delivered to an agreed specification. However, anyone can set up a third party certification scheme, so to be credible it should be accredited by the United Kingdom Accreditation Service (UKAS).

The damage associated with fire goes beyond the potential loss of life and buildings, but also includes loss of business, with 80% of those suffering a major fire never recovering. Then there is the enforcement action following Police and Fire Service investigations and this can encompass a range of ‘responsible persons’ including members of the board, regional & local managers, fire safety system installers, fire risk assessors, etc.

FARMSS are accredited by the BAFE SP205 scheme which has been accredited by UKAS since 2012.

Fire Risk Assessment

Managing Risk Considerations

Does your company have a robust Fire Risk Assessment that has been determined by a ‘competent’ person? Is the Fire Risk Assessment a live document known by all staff and regularly reviewed to ensure that it remains fit for purpose?

Under the RRO there is a duty on the ‘responsible person’ to carry out a Fire Risk Assessment. This can be undertaken by a ‘competent person’ who has the appropriate training, experience and knowledge. The responsibility for the selection of the competent person ultimately rests with the ‘responsible person’.

Are the action plans identified within the Fire Risk Assessment being appropriately managed / discharged?

The Fire Risk Assessment is the singularly most important element of fire safety within buildings as this determines the current levels of fire safety protection within the building and considers the impact upon ‘life’ safety should a fire occur.

Are robust ‘Emergency Plans’ in place that give full consideration to the need to evacuate all those within the building including those persons who may require assistance?

Ensuring Competency

To help business owners make informed decisions about who they should employ to assist them in managing fire safety, third party accreditation systems have been developed. Third party certification bodies assess companies or individuals to make sure work is carried out to a set standard designed to give confidence to specifiers, users, occupiers, owners and enforcement bodies that management

If you were visited by the enforcing authority would your Fire Risk Assessment and progress of discharging the action plans be found wanting?

Are fire drills undertaken to test the emergency plan at least every 12-months, with the result recorded? Do your staff have a good understanding of the findings of the Fire Risk Assessment and their role within an emergency, and have they received levels of training appropriate to their roles? Have sufficient numbers of Fire Marshals been trained and has this been tested within a realistic drill scenario to ensure your emergency plan is fit for purpose?

Have the roles & responsibilities of each Fire Marshal been recorded in writing and have they signed to confirm their understanding of the duties placed upon them? Have Fire Safety system testing and maintenance programmes been established and are they fit for purpose and up to date. E.g. Fire Alarm system, Emergency Lighting, Fire Safety signs and notices, firefighting equipment & installations, etc.? Are management controls in place that ensure the means of escape in the building are regularly checked to confirm that they are available in the event of an emergency? Are escape routes free from combustibles, fire doors shut and not wedged open, store rooms locked shut and, waste management controls enforced?

Fire and Risk Management Support Services Limited (FARMSS)

For many years FARMSS has provided fire safety services to a wide range of clients including Fire Risk Assessments for Royal National Lifeboat Institution, Wiltshire Fire & Rescue Service, University of Manchester, etc. We hold Third Party Life Safety Fire Risk Assessment accreditation under the BAFE SP 205 company accreditation scheme. Our Fire Risk Assessments are tailored to individual client’s requirements to ensure that they receive the optimum solutions, whatever the size of the company. We have an IT based recording system which records findings onto building plans, and our action plans are based on a traffic light system to enable ease of use and understanding. Each issue identified is prioritised with a recommended timeframe for completion and has an indicative cost allowing budgetary controls at the touch of a button.

looks at ‘life’ safety and we also give full consideration to business continuity and property protection (these elements are identified as recommendations for management consideration as opposed to being ‘mandatory’). We also provide a wide range of other Fire Safety services including Fire Engineering, Fire Safety Audits, BS 9999 Management Audits, Asbestos management, Fire Safety training, IT based testing and Maintenance registers, etc. For more information regarding our services please visit our website (, email ( or phone (0161 488 4863).

FARMSS Fire Risk Assessments exceed the requirements of the RRO which

• FARMSS Fire Risk Assessment • FARMSS Fire Safety Training • FARMSS Fire Risk Assessment Software • FARMSS BS 9999 Training FARMSS has been established by professional fire engineers drawn from senior positions across the Fire & Rescue Service. This unique experience has been reinforced by working in partnership with other companies and individuals enabling FARMSS to offer a full range of services to the Fire & Rescue Service and Commercial & Voluntary sectors. We can offer ‘expertise’ when and where you need it most. Phone: 0161 488 4863 or 01942 260145



Has a Fire Marshal refresher training programme been established? - it is recommended that this should be completed every 12-months and should include the use of fire extinguishers within real fire training.

January 2018

Safety & Security

EAT. DRINK. SLEEP January 2018

Safety & Security

Access control solutions for the digital age TLJ Security Systems are building upon their success by evolving their range of electronic door locks and access control readers. Based upon cutting edge, reliable and robust RFID ‘contactless’ technology, traditional mechanical keys and magnetic strip cards have been consigned to the history books. Indeed, their new ‘keys’ operate in much the same way as a modern, contactless debit card. Flexibility is key TLJ’s approach is entirely flexible, accommodating a vast range of applications. For example, the ‘tokens’ used to activate locks include credit card-sized keycards, keyringstyle fobs and even waterproof wristbands, vital if your venue includes a gym or swimming pool. Designed with the Hospitality sector in mind, TLJ’s solutions are highly customisable to align with the way you work. The range of lock casings and handles, in a variety of finishes, complement the look and feel of your establishment. Their unique lock management software is precisely configurable to each specific location, allowing total control and visibility of all lock activity. It’s also compatible with major Property Management Software applications, seamlessly integrating room booking and issuing of keys. Indeed, the whole guest experience is enhanced by the ability to create new keys at any time, replacing any that are lost or damaged. Access to rooms and specific areas is highly ‘tunable’, making TLJ’s system perfect for managing the movement of housekeeping staff and on-site contractors, as well as restricting access based on time of day (e.g. a hotel gym which only opens between 8am and 8pm).

All locks from TLJ uniquely feature a 3-year warranty as standard, plus a 24/7 Annual Maintenance Plan for the first twelve months. This invaluable service and support package can be extended after the first year, for complete peace of mind.

Professionalism, integrity and peace of mind

Industry pioneers

Installation of locks and readers is carried out professionally and discreetly by TLJ’s team of experienced, highly trained engineers with the minimum of fuss and disruption to your day to day operations. This means no loss of earnings for you – plus the team always takes pride in clearing up after itself!

And just to prove they don’t rest on their laurels, TLJ will shortly be launching a revolutionary Mobile Keys system. This will allow ‘keys’ to be downloaded directly to the guest’s Smartphone via an app, operating the door lock via Bluetooth. This hi-tech solution will offer the ultimate in guest convenience and provide operators with a real competitive advantage.

Customer is king TLJ’s reputation is built upon outstanding customer service. Iain Cameron, manager of Victoria Hall, University of Strathclyde, said, “A fantastic access control system, with a great support service. We can see easily who went where and when, revoke keys and replace lost ones in seconds. The best addition we’ve made to our operation in years, hats off to the TLJ guys!” For all enquiries please call 01482 830334, email or visit


Access Control solutions designed for the Hospitality Industry

Transform your on-site security and customer experience with our flexible and convenient door locks and access readers • Contactless technology operates locks via secure keycard, fob or wristband • Fully customisable software to manage all locks and access points • Cutting-edge ‘mobile key’ tech via smartphone app coming soon! • Full on-site installation by our team of experienced, professional engineers • 24/7 Annual Maintenance Plan available

Contact us for your free, no-obligation review of your Access Control systems

01482 830334

o: 101

Room N

TLJ Security Systems, 68/78 Leads Road, Hull, East Yorkshire, HU7 0BY, UK Registered Company UK: 06865825 Head Office Contact: 01482 830334 W: E: © TLJ Attendance Systems Limited 2017

EAT. DRINK. SLEEP October 2017

The Bar & Pub Show - Show Preview

Snacks packed with personality The Openshaw family have been making great tasting savoury snacks for over 40 years. We are based in Wigan, Lancashire, a town with a strong industrial heritage and spiritual home of rugby league & northern soul. Our manufacturing plant is located on the banks of the picturesque Leeds & Liverpool canal, a short distance from Wigan Pier, which was made famous in George Orwell’s classic novel. We make a wide range of tasty snacks using recipes and cooking methods passed down through the generation, which we believe makes our products a cut above the rest. Our factory has been awarded BRC “grade A” accreditation and we always strive to deliver total satisfaction for customers & consumer alike.

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January 2018


Maidaid Halcyon

As with the rest of the catering industry, warewashing technology is evolving all the time. As part of this progress, by developing machines that use ultraviolet light and a precise balance of wash time and water temperatures, Maidaid Halcyon is able to offer new levels of cleanliness and hygiene to users of its warewashers. The Evolution Range includes undercounter glasswashers, dishwashers and pass through dishwashers. Every model in the range is designed for the most demanding environments.

this is the best range in its price bracket available on the market today.’ Julian Lambert goes on to say, ‘ Maidaid Halcyon can also offer the C, D and Amika ranges of glass and dishwashers that provide a suitable solution for the smallest country pub to major city centre venues. With over 40 years of experience in supplying warewashing solutions to the UK hospitality sector they are uniquely placed to provide a model that fits any sites criteria of capital budget and specification’.

of an attractive, compact model for a small space, through to businesses with large scale demands. Hotels, Bars, Nightclubs and Pubs, Sporting venues and Restaurants – Maidaid has the perfect product for every application. Lambert says ‘What places Maidaid ice machines head and shoulders above the rest is their capacity to repeatedly produce top quality crystal clear ice from the most reliable machines due to the incredible passport that follows a machine during its manufacture and testing process . Being fully tropicalized they continue producing quality ice even under the harshest conditions.

Maidaid Halcyon Sales Director, Julian Lambert says ‘The Evolution range not only has low water consumption and lower temperature levels of operation; a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items, – it also has a Sanitising Cycle that has been specifically devised to balance wash time and water temperature in order to achieve a superb level of cleaning that achieves a rating of AO 30.

‘We are proud to work closely with an exclusive network of UK Catering Equipment Distributors that are capable of dealing with any general enquiry for a sites requirements and call on the expertise of the vastly experienced sales Lambert concludes,’ There is a genuine and technical specialists within Maidaid belief within Maidaid Halcyon that as suppliers of both warewashing and Halcyon’ adds Lambert . ice solutions we truly understand a Maidaid has a superb range of automatic customer’s needs and strive to assist them with provision of the correct ice makers providing numerous types equipment, we are also dedicated to and size - ice cubes , granular ice, flake supporting the equipment and the ice or the new and exciting pebbles customer throughout its life by offering that are sweeping the market due to its first class service, technical and spares incredible versatility. support.

‘The features of the Maidaid Halcyon Evolution range are pretty unique within the warewashing market in the UK today – when it comes to cleaning and hygiene

Pebbles are ideal for cocktails, drinks for serving with fast food and are even ideal for display. The Maidaid range caters for everyone, from small businesses in need


For details on this and all Maidaid Halcyon products please visit

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ice machines The superb Maidaid ice machine range caters for every ice requirement.





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Eat.Drink.Sleep - January 2018  

Eat.Drink.Sleep - January 2018