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eat.drink.sleep January 2019

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More Money Making opportunities this ChristMas with a winning line-up on sky sports

Liverpool v Man Utd Sunday 16 December, 4pm Premier League

Derby v Nottingham Forest Monday 17 December, 7.45pm Sky Bet Championship

Arsenal v Tottenham Wednesday 19 December, 7.45pm Carabao Cup Quarter Final

Wolves v Liverpool Friday 21 December, 8pm Premier League

Watford v Chelsea Rangers v Celtic Wednesday 26 December, 7.30pm Saturday 29 December, 12.30pm Premier League Scottish Premiership

Man City v Liverpool Thursday 3 January, 8pm Premier League

Also, live action from

World Darts Championship 13 December - 1 January

Call 08444 174 655 to get the best deal for your venue

Statistics quoted refer to content shown on Sky Sports channels between 1/12/18 to 03/01/19 and are correct at the time of print: 10/12/2018 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

call

08448 245 245

*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £150 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. The Shape of Water ©2017 Twentieth Century Fox Film Corporation. All rights reserved. Avengers: Infinity War ©Marvel Studios 2018. Delicious ©Sky UK Limited. Fortitude ©Sky UK Limited. Correct at time of supply: 10/12/18.


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

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The Courthouse Hotel

Publication Manager

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Professional Kitchen and Foodservice Show

Michael Amor 01843 591 523 michael@eat-drink-sleep.com

Publishing Director

Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

January 2019 4

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Cleaning & Hygiene

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Contract Furniture & Furnishings

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Commercial Bathrooms

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EAT. DRINK. SLEEP January 2019

Industry News

Alcohol Facts Suggest £50,000 Spent On Booze In Lifetime

Recently the charity Macmillan Cancer Support noted that the average Briton spends around £50,000 on alcohol products within their lifetime. The alcohol facts were conducted by Onepoll and included the surveying of 2,000 over-18s, who’s averages were in the hundreds per year. The average spent by women in Britain was an average of around £678.60 per year, compared with the average for men, which was around £934.44. With the discovery of this spending information, we wondered what other interesting facts there were based around alcoholic products. We found out several interesting points you might be interested in: One such fact is that the longest bar in the world is 684 feet (roughly 208.5 metres) long, and exists within the New Bulldog in Rock Island in Illinois. Such a bar is surely able to serve a number of patrons, and house quite a few bartenders too! You may also be interested to know that on average it takes 600 grapes to make a bottle of wine, and that a 34 minute run would be needed to burn off the calories in half a bottle of 13% red wine. Other alcohol facts you might find interesting include: • Men have a higher total average water content than women, allowing them to dilute alcohol better. This means that women are often more sensitive to the effects of alcohol (this obviously varies based on the volume drunk by both the males and females).

Health Labels Onto Alcoholic Drinks A group of MP’s are being urged to place health warning labels onto alcoholic drinks. The All-Party Parliamentary Group on Alcohol Misuse has expressed their feelings that all alcohol should have health warning labels – just like tobacco products. The group has outlined that tobacco products have health warning labels, food and soft drinks have nutritional information on whereas alcohol often only states the percentage proof and units. The groups strongly feel that a simple answer to alcohol harming the body could be adding Health Labels onto Alcoholic Drinks. As well as placing these warning labels onto the products, the group are also fighting to lower the drinks drive limit and introduce a mandatory minimum price for each unit of alcohol. Conservative MP Tracey Crouch, chairwoman of the All Party Parliamentary Group on Alcohol Misuse, said: “The facts and figures of the scale of alcohol misuse in the UK speak for themselves – 1.2 million people a year are admitted to hospital due to alcohol; liver disease in those under 30 has more than doubled over the past 20 years and the cost of alcohol to the economy totals £21bn. What are your thoughts’s on these health labels? Do you think they will make a difference or do you believe it’s a way for the government to say they are tackling the problem?

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The word “toast”, meaning a wish of good health, started in ancient Rome, where they dropped toasted breadcrumbs into bad wines to reduce the acidity and make them nicer to drink. • In Utah, it is illegal to swallow any wine at a wine tasting. • French wine makers used oil-soaked rags stuffed into the necks of bottles instead of corks until around about mid17th century. • One of the strongest beers in the world is a German beer by the name of ‘Schorschbrau Schorsch Bock 43’ and was created by Georg Tscheuscher. The beer supposedly has a 43% ABV. Hospitality industry employee Stephen Barrett said ‘these alcohol facts published by Macmillan Cancer Support show that many may be drinking excessive, but the majority of the public drink with moderation and know how to enjoy it without going too far’. We hope you found these facts interesting, these are just some of the more interesting ones we’ve found – there are plenty more out there to be uncovered and would love you to let us know!

Spirits distributor news: Emporia launches Stockholms Bränneri organic gin in UK Emporia Brands launches Bränneri organic gin in UK Stockholm-based organic gin brand Stockholms Bränneri has gained a foothold in the UK market with distribution through Emporia Brands. The distillery, which is based in an old Jaguar workshop on the island of Södermalm, produces small batches of spirit, infused with locally produced botanicals, such as heather and lingonberries. The Stockholms Bränneri Dry Gin (40% abv) is described as a Nordic take on a traditional dry gin and offers a delicate floral taste from elderflower and rosemary botanicals, while its Oak Gin (45% abv) is distilled with orange peel then rested in bourbon barrels. The Stockholms Bränneri Pink Gin (40% abv) is infused with rhubarb and rose petals, while foraged lingonberries are steeped in the spirit after distillation to lend it its subtle pink shade and some fruitiness.


January 2019

AB InBev opens Goose Island Beer Co brewpub in Shoreditch

EAT. DRINK. SLEEP

Industry News

AB InBev-owned Goose Island Beer Co has opened its first European brewpub in Shoreditch, east London, as the struggle to dominate the capital’s increasingly valuable ‘craft’ beer market heats up. Brewpubs have become the latest front in this conflict. Brewdog opened in Tower Hill earlier this year, and the Kirinowned Australian brand Little Creatures is expected to follow suit soon in King’s Cross. There are also strong rumours that Sierra Nevada is aiming to open a brewpub in London.

Two tribes: Conventional vs natural wine in Australia Nowhere is the battle between ‘scientific’ and ‘natural’ winemaking more intense than in Australia. Jamie Goode packs his crash helmet and heads down under to explore the clash between science and nonintervention The natural wine movement has always been polarising. With its origins firmly in the Old World wine cultures of France and Italy, this loose alliance of producers has

This is the second attempt by AB InBev to establish a beachhead for the brand in London after its Vintage Ale House in Balham closed earlier this year. The company also owns Camden Town Brewery. The brewpub, on the corner of Shoreditch High Street and Great Eastern Street, had its soft opening last week. It has 12 keg and two cask beers on the bar, with includes four beers from other breweries. There is also a line using the Rack AeriAle system, which allows beers

to be poured directly from the barrel. The interior is not unlike a Brewdog bar, with exposed pipes and neon signage. Andrew Walton, who previously worked at Fourpure, has taken up the mantle of brewer and the 5hl brewkit sits behind glass at the back of the venue. ‘I know London has always held a special place in Goose Island’s history, and I can’t wait for us to make our mark on British beer culture,’ says Walton, who recently spent a month training with Goose Island in Chicago.

consultants of the time was one-time Hardy’s winemaker Brian Croser, who together with Tony Jordan formed the Oenotech consultancy. Technical proficiency Later, Croser started winery Here, a strong, vocal and Australia’s commercial success Petaluma (which was subsequently bought out highly visible entourage as a wine industry has been by Lion Nathan) and most of natural winemakers has built on the foundations of recently Tapanappa. emerged – and they’ve had an technical proficiency. Back impact that outweighs their in the 1970s, the emergence Croser thinks that the most size or economic significance. of reductive winemaking important distinction that They’ve also gotten up techniques such as stainless the noses of some large steel tanks with refrigeration, needs to be made is not between natural wine and winery owners, such as Neil the use of inert gases to technical wine, but between McGuigan. protect against oxygen fine wines and technical and working with selected wines. And he’s not much At ProWein in March this year, cultured yeasts made it of a fan of either natural or McGuigan was quizzed about possible to produce clean, fruit-driven wines even in the technical wines. natural wine by a reporter of online drinks news outlet The warmest of climates. Shout. ‘It’s not really wine’ was One of the influential wine his response, describing it as spread and achieved a global influence. Nowhere is it more polarising, though, than in the heartland of technical winemaking – Australia.

a ‘grape-based beverage’ and adding ‘I cannot support it at all’. Fighting talk!

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EAT. DRINK. SLEEP

Industry News

UK hotel sector remains ‘resilient’ despite Brexit concerns, new research reveals

January 2019

According global real estate consultants Knight Frank 2019 will be the ‘year of opportunity’ for investors.

The UK hotel sector has had a resilient trading performance in 2018, with RevPAR levels recording growth of 3.9% in London, according to the latest research from Knight Frank. Knight Frank’s ‘UK Hotel Trading Performance Review 2018’, in partnership with HotStats, analysed the revenue, cost and profitability of hotels in the UK from a sample of 111,500 rooms. Additionally, the top 20 regional UK towns and cities are set to achieve the strongest RevPAR growth at 4.5% for the year, and a strong global economy and the devaluation of sterling have also continued to boost inbound tourism whilst also strengthening the domestic leisure market.

Easyhotel reveals strong revenue and earnings performance The budget brand opened nine new hotels during the year, totalling 907 rooms

franchise hotel at Earl’s Court (109 rooms). The brand also opened nine new hotels, totalling 907 rooms, which it said were “trading well”, resulting in a combined occupancy of 82.4% for the year, compared with 79.8% in 2017.

CEO Guy Parsons said: “This has been a transformational year for the group. We have increased our portfolio of rooms by 42%, in 27 cities across the Budget hotel brand Easyhotel UK, continental Europe and the has reported a 33.7% increase in Middle East, making excellent revenue to £11.3m in the group’s progress towards our target of full financial year results, ending being the market leader in ‘super 30 September 2018. budget’ hotels. Owned hotels RevPAR was up 11.4%, with the group’s owned hotels continuing to deliver “market outperformance” for a third consecutive year, and likefor-like revenue for franchised hotels increased by 12.1%, with adjusted EBITDA increasing by 28.6%. However, profit before tax remained relatively unchanged at £0.87m, compared with £0.86m in 2017, impacted by “disruptions” at Easyhotel Old Street (loss of 70 rooms) and the closure of a

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“Despite the wider macroeconomic uncertainty that continues to impact consumer confidence, particularly in the UK, we have grown market share for the third consecutive year. The continued outperformance of our hotels reflects the growing strength of the Easyhotel brand.”

SAVOY PALACE SLATED TO OPEN IN FUNCHAL IN SUMMER 2019 With the aim to open a ‘modern take on an island steeped in history and tradition’, the only Leading Hotels of The World property in Madeira is expected to open in June 2019… A new member of the Leading Hotels of the World, which expected to open in June 2019 in Madeira, is already being donned a ‘game changer for the destination’ in relation to its contemporary luxury hotel offerings. Savoy Palace, a 16-storey, 352-key resort will unveil stunning Atlantic Ocean and garden views with striking design that will balance bold, modern and historical styles throughout. The resort will shelter an 11-room destination spa inspired by the island’s Laurissilva Forest, as well as five restaurants and bars, a kid’s club, numerous impressive swimming pools and a ‘boutique-hotel-within-a-hotel’ offering an exclusive panoramic space for suite guests. The bold, curved structure of the building has been designed by the award-winning team RH+ and Nini Andrade Silva, one of Portugal’s most famous interior designers, whose work includes the new W São Paulo and Nini Design Centre Funchal. The overall concept is influenced by the Belle Epoque period, which is in harmony with the island’s rich resources; a dynamic blend of natural and cultural heritage. Entering the hotel will be like exploring a poetic world, complete with a mix of colours, textures and iconic ornaments and objects.


Nando’s deliver further pre-tax losses in full year report amid expansion effort Casual dining chicken chain Nando’s has reported a 14% boost to revenues for the 12 months up to 25 February 2018 – while operating profits declined by £4m year on year and pre-tax losses continued to grow.

a reduction in royalty and franchisee income.

January 2019

Meanwhile operating profits fell to £42.8m from £46.7m, with the report stating this was “largely due to higher costs as we grew Loss before tax stood at £20m, up the business”. from last year’s £16.9m. Revenues stood at £969.3m for the period, The report added: “Overall up from £847.9m the year before. we delivered a robust performance in-line with The firm cited franchise our expectations as we acquisitions as having grew revenue in a very contributed to the revenue competitive market”. increase while also prompting

Apprenticeship numbers drop by almost a quarter in first year since levy introduced The number of new apprentices has fallen year on year by almost a quarter in the government’s most recent figures – the first since the introduction of the apprenticeship levy.

lower than the academic year 2015/16. It is unclear how much of this decline has a direct impact on hospitality.

It comes as the government Data from the Department for cuts the amount small Education revealed the total businesses have number of apprenticeship to pay towards starters across all industries for the academic year 2017/18 apprenticeships amid concerns the levy made the fell by 24% when compared training scheme inaccessible. to the year before. The levy, which requires businesses In the latest budget, the with an annual wage bill of Chancellor Philip Hammond £3m or more to pay 0.5% announced the 10% payment of payroll costs towards the towards apprenticeships for training, was introduced in SMEs would be halved to April 2017. 5%. However, he did not set a date for the policy to be The drop is also part of a introduced. downward trend – with the most recent rate falling 26.2%

EAT. DRINK. SLEEP

Industry News

A UKHospitality spokesman said: “One of UKHospitality’s aims over the coming years is to boost the number of young people beginning a career in hospitality. Many of these will find a path into the sector and the beginnings of a career through an apprenticeship. “One of the asks of our Workforce Commission 2030 report is for government to facilitate us in our discussions

with schools and colleges to attract youngsters into the sector. “This significant drop in the number of apprenticeship starts will be concerning for the government, but it also does not help employers, particularly with employment levels high and access to non-UK workers about to be restricted.”

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EAT. DRINK. SLEEP January 2019

Grand Historic Hotel To Open In Central Helsinki: Search For Luxury Operator Begins • Two historic buildings will merge as one: Helsinki’s oldest hotel – Hotel Seurahuone and parts of New Student House • Grand new hotel will offer unique access to city centre, with unparalleled position for Helsinki’s transport links and attractions, opening as Finland experiences a tourism boom • HYY Group - business owned by Student Union of University of Helsinki now announces its search for luxe hotel operator In Spring 2021, two of Helsinki’s most historic grand lodgings will be joined as one, creating the city’s mostexciting hotel opening to date. HYY Group - the acclaimed business arm of the Student Union at the University of Helsinki, has purchased the oldest running hotel in Helsinki – Seurahuone, which opened in 1833. This hotel currently sits next to New Student House - HYY Group’s existing student accommodation block, which itself also originally opened as a hotel in 1910. HYY Group will combine the two buildings, to create a 180220 room property, with unmatched character and narrative.

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Both buildings were designed by famed Finnish architect Armas Lindgren. Students will still use some parts of the building, bringing vibrancy to the hotel project once completed and in use. The hotel project and its renovation are set to improve the development of the city’s central historic area – Kaivopiha. The surrounding district and its economy are predicted to thrive, with the planned new hotel set to create new jobs and drive visitor numbers. The project ties in with HYY Group’s long-term strategy - to make Helsinki more international.

*https://tem.fi/en/finnish-tourism-in-numbers

https://mara.fi/en/hospitality-industry/finnish-hospitality-industry-in-a-nutshell

Finland also is experiencing a boom in tourism. The hospitality industry now accounts for over 2.5% of the GDP in Finland, bringing 14 billion EUR to the economy. Furthermore, Foreign visitor numbers more than doubled between 2000-2017 – now at 8.3 million a year, delivering 4.4 billion EUR annually.* HYY Group has now started its search for a five-star hotel operator for the hotel’s daily management. The chosen operator will profit from an unrivalled central Helsinki position - where no other five-star properties currently operate, and a totally unique end product – a hotel exuding celebrated charm, with all the promise of a dynamic future.


EAT. DRINK. SLEEP January 2019

Increase Dining Revenue by 30% with Outdoor Heating Installing a Bromic heater can be a great investment for a business in the hospitality space. As the weather cools down an outdoor heated area can provide additional seating, increased revenue, and happier customers for a restaurant. Research has shown that outdoor seating can add as much as 30% in sales to an establishment’s receipts, so it is no wonder that outdoor seating is something a lot of businesses choose to invest in an outdoor heating solution. A full and active outdoor seating area is an excellent advertisement of a restaurant’s popularity. When considering heating, business owners may want to run a few numbers to determine what kind of ROI (return on investment) they could get from investing in outdoor heating. A basic calculation can illustrate the sizeable ROI potential. In this example of a small outdoor space, simply keeping a patio open an additional 15 days in a season can return £45,000. Let’s say we have a casual dining restaurant with a £25 per seat average and a patio space with just six tables of four. 15 days x 24 seats x £25 x 10 table turns x 0.5 capacity £45,000 With 45k in receipts for an extra 15-days of seating (with just 10 table turnovers at 50% capacity), an outdoor heater will see your business recouping the investment in these 15 days assuming a 20% bottom line. The ROI is considerably higher if you

also account for the added revenue and return generated on all the other days. With a heated patio you now have a more comfortable dining environment for guests. Bromic Heating has revolutionised the industry with innovative heating solutions for both commercial and residential applications that feature a range of benefits never seen before in traditional solutions. Bromic manufacture both gas and electric heaters. Born out of a desire to develop the worlds best heating products, the Bromic Heating Smart-Heat™ range combines revolutionary technical advancements with a modern design aesthetic. Their engineers have carefully considered the end user requirements of each heater in the range to ensure the delivery of the highest standards of efficiency, usability and performance. Stylish and unique, Bromic Heating’s SmartHeat™ range has been designed to blend into any contemporary setting. Available in gas and electric options – and with the addition of a portable model – the heaters are the smart choice for any outdoor space. Max Crampton from Carlton Technologies, the UK Bromic distributor said: “These heaters are ideal for establishments hoping to make the most of outdoor areas, which are otherwise unusable during the colder months, and for those planning internal renovations or update. “No longer do locations have to choose between style and efficiency as our heaters provide the perfect blend of both.” www.bromic.carltontech.co.uk

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EAT. DRINK. SLEEP January 2019

As food and drink offerings have become increasingly complex and interesting, consumers are seeking different flavours, new taste experiences and alternatives to the sugary drinks and mixers that have dominated the market. Following on from the success of No1 Rosemary Water, No1 Botanicals have released a range of nine new and unique single extract herbal drinks, enhancing the flavour experience at the bar. The first of it’s kind, the range harnesses the power of nature, using cold extraction to preserve the active compounds present in every herb, and has been authenticated by worldleading experts at the Royal Botanic Gardens, Kew. Founded by David Spencer- Percival, No1 Botanicals was created after a lifechanging trip to Acciaroli, a tiny hamlet with a record number of centenarians. Noticing their consumption of Rosemary and the health benefits it brought, he created No1 Rosemary Water, the first single extract botanical drink. The addition to the range of basil, fennel, mint, juniper, thyme, lemon verbena, olive leaf, meadowsweet & sage have added to the flavour spectrum available to the public, producing drinks profiles that have never been captured before. From the fragrant juniper to the earthy nature of fennel, the range are all delicate, aromatic and completely natural. It also doesn’t hurt that they’re sugar, preservative and sweetener-free. They make an interesting alcohol-free alternative, work great as mixers, are delicious simply over ice and work perfectly in cocktails. No1 Botanicals endeavour to showcase the power of herbs, to increase the variety on offer and add excitement to the industry. Appealing as much to the health conscious as to the flavourseeker, the new range offers a taste for everyone.

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We are living at a time when customers want more. More choice. More variety. More transparency.


EAT. DRINK. SLEEP January 2019

PACKING A PUNCH AT NANU SODA When leading independent pub company Punch was looking to revitalise key meeting and training areas at the organisation’s head office in Burton on Trent, they commissioned interior design specialists Nanu Soda to create a new vision for these collaborative spaces. Nanu Soda has a reputation for delivering innovative and bespoke interior design schemes for leisure and hospitality spaces. The team has worked with Punch for some years and manages 50-75 refurbishment projects at Punch premises across the UK annually. This project involved two specific areas at Punch’s head office. The cafeteria, which originally featured a few vending machines and plastic seating, has been completely reconfigured to create an authentic ‘contemporary pub’ feel. Designing in high end finishes and industrial style lighting has added to the ambience, which includes an attractive indoor alfresco area to create a more open impression of the great outdoors. Punch now has a totally new and interactive space for staff to enjoy their breaks, which is also suitable for internal meetings and meetings with customers. Punch was also investing in an industry leading training facility featuring The Academy Kitchen for food development and The Academy Bar, a fully kitted bar and training cellar.

The Academy also incorporates a 300-seater conference room. Nanu Soda again focused on a design based around the public house concept, this time including some elements of the more traditional pub within the scheme. State of the art bar serveries form the central features, with the entire space reflecting a variety of quality materials including bespoke lighting which has really brought the area to life. Alongside these two key spaces, Nanu Soda also specified finishes for the development kitchen, and has now begun work on a flagship project to redesign Punch’s reception facility. Commenting on the completed project, Stephen Allen, Property Director for Punch, is delighted with the end result. “These new areas are fantastic and provide a really welcoming and innovative environment for both our employees and publicans to use on a daily basis. “The team from Nanu Soda has successfully combined creativity and innovation with practicality and vision providing a facility to further develop training capabilities and increase customer engagement.”

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EAT. DRINK. SLEEP January 2019

Get That Winning Feeling With Sky Sports

The appeal of live sports in hotel bars continues to grow, meaning more opportunity to drive footfall, revenue and dwell time. Football acts as a main driver for footfall however, out of the 2.5million people who watch sports in an out of home venue every week, nearly 1 million1 of those are watching sports other than football, so it’s worth tapping into the great range of content available on Sky Sports. 2019 is going to be a year packed with unmissable sporting moments, creating even more reasons for fans to watch in a hotel bar. The Premier League is the numberone footfall driver for venues showing Sky Sports, and even more games have been added to the schedule for the 2019/20 season. This, coupled with extra games in the EFL, action from the Carabao Cup and SPFL, plus the exclusively live semi-finals and final from the UEFA Nations League, means Sky Sports’ breadth and quality of football coverage will continue to

attract sports fans into venues. And it’s not just football. There’s plenty of action including the start of the Formula 1 season, with every race weekend exclusively live, golf’s Majors, the Cricket World Cup (30th May – 14th July) and the Ashes (1st August – 16th September) to look forward to. Other highlights on Sky Sports throughout 2019 include the Super Bowl, International cricket with England touring the Caribbean this month – where they’ll play three Tests, five ODIs and three T20Is – Super League Rugby and darts. Plus, there’s also plenty of rugby action ahead of the World Cup in Japan with all four of England’s home warm-up games live on Sky Sports. There’s also going to be great potential for hotel bars to make the most of women’s sport too.

2019 is going to be an unmissable year for sport generally but women’s sports looks to be big this year including the Six Nations in February and the Women’s Netball World Cup which takes place over the summer. There’s a real opportunity for hotel bars here with one in four people claiming to watch more women’s sport than ever before.2 Over 99% of sports fans would return to the same venue having watched live sport there3 , so building a reputation for showing a variety of content, and delivering it well, will help to boost business and increase sales. To support their customers, Sky offers more than just the ultimate in sports viewing; they help drive footfall through multiple-viewing cards – which allow venues to show up to three events at any one time, appealing to more fans - access to point-of-sale material to help promote forthcoming fixtures and promotion of the venue via the Sky Sports Pub Finder. Through MySkySports.com, Sky Sports gives its customers access to a huge range of branded digital assets and the ability to share fixtures and promotional assets to Facebook and Twitter with just one click. It’s completely free and most importantly, it’s easy to use. Customers of Sky Sports can make the most of their subscription by using all the brilliantly simple online tools which have been launched on MySkySports.com. All of which have been designed to make promoting sports easier.

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The tools include: •

The Training Ground - The Training Ground features bite-sized video content, shares best practice and serves up at-a-glance guides to help Sky customers understand and market live sport. Topics include everything from marketing tips to advice on running live sports events.

A monthly sports email - Packed full of sporting information, an easy to use fixture planner for the month ahead, plus top tips to help customers promote sport.

Social Media Made Easy - Access to a huge range of branded digital assets and the ability to share fixtures and promotional assets to Facebook and Twitter with just one click.

If you’re interested in making the most of Sky Sports in 2019, please call us on 08442 411 510 1

Ipsos MORI April/July 2018

2

Ipsos MORI September 2018

3

Matchpint sports fan survey, July 2017

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EAT. DRINK. SLEEP January 2019

The Courthouse Hotel

The Courthouse hotel used to be an old Magistrates court and Police Station and is a lovely stylish and contemporary hotel with an interesting history, which has been very well incorporated into its design, there is also a roof top bar with views across Shoreditch.

free wifi, work desk with a built in media hub station, minibar and ample wardrobe space. Also featuring laptop size safes in all rooms with coffee/tea making facilities available. We were even greeted with a delicious bowl of fresh fruit and a welcome note on arrival to our room – a nice touch!

They have kept many features still of the original magistrates building which includes the lobby area with its huge staircase and the “jailhouse” bar which has the original prison cell blocks and the restaurant the “Judge & jury” as the old courtroom. The Hotel is Opposite Shoreditch Town Hall on Old Street, bang in the middle of the trendy but once gritty East London renowned for gangster activity in the Fifties and Sixties. It’s a four-minute walk from Old Street Underground station serving the Northern Line, and close to many bus routes. The hotel has lots to keep you busy, but if you fancied a wander to cafés, restaurants, markets, galleries and museums you’re perfectly positioned. Hoxton Square is just behind, and Brick Lane is a 15-minute stroll.

We went for aperitif drinks first in the jailhouse bar first and experienced sitting in one of the old cells that “the Krays” twins had been in, they had kept some of the old features of seating in the cells. We then dined in the “judge & jury” restaurant set in one of the old court rooms, the restaurant offered a selection of a la carte dishes and we sampled an array of starters smoked salmon, pate, mains of rib eye steak and a delicious smoked lamb and puddings of pineapple sorbet and delicious cheese board selection. The Restaurant manager was very attentive and told us stories of the Hotel and its history which was very interesting.

We were lucky enough to get an upgrade into one of the magistrate’s room, which was in the original part of the hotel, the room was of good size with high ceilings and a modern twist, the en-suite shower room was of contemporary style. The room had a queen sized bed, sky television with all channels and each room offered

Breakfast was also delicious with a variety of cooked and continental options buffet style with a selection of juices and tea and coffee. The Courthouse hotel is a fantastic contemporary hotel offering 5 star luxury in a superb location of Shoreditch in Central London and provided an exceptional stay throughout. www.courthouse-hotel.com tel: 020 7297 5555

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January 2019

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The Courthouse Hotel


EAT. DRINK. SLEEP January 2019

With allergen risk a prio takes the fear out of de By Luis De Souza, Chief Executive of NFS Technology Group The hospitality industry has worried about allergens in food for some time, and several shocking recent cases have brought the topic to the forefront of public concern. While food labelling is being tightened following the tragedy, UK bars, restaurants and food outlets are already working hard to identify potential areas of risk.

And once you have a list for your food preparation, how do you make sure your serving staff are aware of everything on it? Thankfully, restaurant management technology is rising to the challenge.

But it’s difficult to be comprehensive.

NFS Technology – the provider of leading restaurant management system Aloha – has formed a strategic partnership with innovative food & beverage management platform, Kitchen CUT.

The NHS warns that there are many different types of allergic reaction to food – and that’s not even counting milder intolerances that can also affect diners.

Kitchen CUT’s (www.kitchencut.com) cloud-based, scaleable SaaS technology delivers comprehensive software for complete control over F&B operations.

Drawing up a definitive list of every potential allergen is a headache for any chef – one recent tragedy was caused by a reaction to unlabelled sesame in a baguette.

The combination of our Aloha and Kitchen CUT’s system creates a perfect way for hospitality teams to keep tight control of new dishes and beverages in areas ranging from cost to ingredient selection and allergen warnings.

The responsibility of missing something is a heavy burden. Food allergy causes at least ten deaths a year in the UK, according to the Food Standards Agency.

NFS head of sales for hospitality, Chris Cartmell, says: “This adds enhanced functionality to our powerful restaurant management system.

“Now, with Aloha, chefs can devise dishes with total control right down to ingredient level. “The system allows them to work to tight cost controls and highlights any potential allergens in ingredients. This live information is than pulled through into every sub-recipe, recipe and dish in which the ingredient is used, making allergens completely traceable.” In addition, serving staff using Aloha handheld devices or tablets to take orders at tableside are able to access allergen information from Kitchen CUT user-friendly spec sheets and menus. As Phil Linton, Commercial Director of Kitchen CUT, says: “It’s is our combined objective to provide increased transparency and profitability for restaurants. “We’re looking forward to building on the successful working relationship we have established with NFS and their customers over the past 12 months.” The same goes for us, Phil. And we hope this pioneering partnership will help our clients not only to grow their businesses, but also – crucially – to protect the precious wellbeing of their customers now and in the future.

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Aloha restaurant management software

– leading technology from NFS

With Aloha, customers can make a reservation online, and graphic seating plans mean staff can show them to the table quickly.

NFS Technology has been a leading technology supplier to the hospitality industry for more than 20 years, and its Aloha restaurant management system used by clients all over the world.

Serving staff use hand-held devices ranging from dedicated units to smartphones and tablets to send orders direct to the kitchen, saving time and ensuring accuracy.

Aloha is EPOS – but it’s also far more than that.

After the meal, staff can also take payments tableside, ensuring a quick and satisfactory experience for today’s busy diners.

With easy hand-held technology and advanced functions, Aloha helps with the whole customer journey – from reservations and seating to ordering, billing and even loyalty. It’s been a busy year for NFS, with new Aloha customers including Santini, Denny’s (Glasgow), Dishoom (Manchester) and Din Tai Fung. Existing customers Denny’s and Dishoom have also expanded their operations.

Aloha helps restaurateurs keep track of stock, reduce kitchen waste and manage labour with advanced business intelligence. It captures crucial data, and its outstanding webbased reporting gives deep insight into how your business is functioning. Aloha can even help prevent staff fraud by highlighting unusual behaviour patterns and by keeping

January 2019

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ority, technology esigning menus

such a close record of transactions that it acts as a deterrent. Restaurants seeking to monitor their social media reputation also get a boost from Aloha, which alerts managers if a customer is posting a negative review – you can put the issue right even before they leave the restaurant. Chris Cartmell, NFS head of sales for hospitality, says: “Aloha provides restaurant owners and managers with an end-to-end view of their business, whether they run a single operation or a group. “Because Aloha can be accessed online from anywhere, via a mobile device or laptop, it reduces the duplication of head office functions and gives real-time updates on everything from sales to stock and best-selling dishes.”

* See more information about Aloha at www.nfs-hospitality.com

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EAT. DRINK. SLEEP January 2019

The hotel is literally a few minutes’ walk from the station and easy to find with the entrance right o

W

hen you first arrive at La Suite West, from the outside it has the air of an elegant London home. However, as you enter the reception it is decorated to a very high standard with a modern Asian décor theme created by Anouska Hempel, famous for her interior designs. The glowing fire and seating along one wall as the centre point gives the room a lovely homely feel. The staff were helpful and efficient on the reception desk with welcoming fruit for your refreshment. There were lifts available for easy access to the rooms. From the front you wouldn’t imagine how large this hotel is but it sprawls to accommodate 80 rooms. The room from the first impression is luxurious with its design, with a mixture of dark wooden slatted doors / window shutters and its clean white walls. The bed was very comfortable and the beautiful marble bathroom equipped with bathrobes and slippers, even though you don’t really need them with the heated floor. There was a large safe available, large enough for a laptop, and also a table and chairs to cater for a working trip.

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As you investigate further it has state or the art technology. The unit at the bottom of the bed houses a large flat screen TV which rises on a remote control for your comfortable viewing from the bed. Also if the purpose of your trip is site seeing London, then a phone is provided to assist you with information and directions at no additional cost. Wifi was good everywhere we went in the hotel.


EAT. DRINK. SLEEP January 2019

e Bayswater Tube on the corner. The breakfast was cooked perfectly and catered for all tastes. This includes special dietary requirements with a whole range of different types of milk available. If you are Vegan, vegetarian or need gluten free this is the best hotel I have seen to provide for your needs. The best of all was the Afternoon Tea especially for the Vegans amongst us. This was obviously a very popular event as you need to book, which you can do online in advance, as the restaurant just filled up so quickly. For the warmer days there was a terrace, for tea in the sun outside. There was also a fitness centre to unwind with a bit of exercise after your busy day in the City. Or if you prefer a less active approach, in room Spa and beauty services, including a whole range of massages, hairdressing, facials and manicures to name but a few, can be booked The whole hotel was very clean and well-kept and will stick in your memory as just a little bit different from the rest and special.

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EAT. DRINK. SLEEP January 2019

The UK drinks a lot of coffee, consuming 95 million cups every day. But did you know that this creates half a million tonnes of waste coffee grounds every year? Most of this waste ends up in landfill, emitting potent methane gas as it decomposes. bio-bean works with the waste management industry to collect these grounds from coffee shops, café chains, offices and transport hubs from across the UK. Because wet coffee grounds are heavy, disposing of them in general waste can be expensive - so recycling spent grounds with bio-bean can reduce costs for businesses. Recycling grounds is also much better for the environment, producing 80% less emissions than if they were sent to landfill and 70% less than if they were sent for anaerobic digestion. At the world’s first coffee recycling factory, located in Cambridgeshire, bio-bean processes thousands of tonnes of coffee waste and converts it into Coffee Logs – briquettes perfect for stoves and woodburners – saving 6 tonnes of emissions every day. And it doesn’t stop there - biobean’s R&D team is also exploring the many exciting potential uses of oil extracted from the grounds. Cult London coffee and restaurant brand, Grind & Co., has been sending their used coffee grounds to biobean from two of their London sites for over a year… “It’s great to know our waste is being put to good use – and it’s a positive story for our customers that their coffee habit helps fuel new energy resources! Our recycling rates have gone up while

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bio-bean is a coffee recycling company founded in 2013 on the firm belief that there is no such thing as waste, just resources in the wrong place. biobean gives used coffee grounds a second life by recycling them into a range of bio-products. costs have gone down, because coffee makes up a sizeable portion of our total waste and it’s no longer being thrown out with general waste. We’ve had great feedback from the Grind team - in fact it’s going so well across our two sites that we’re planning to roll out coffee recycling group wide.” Sam Trevethyen, Grind & Co.

If your business produces coffee waste, bio-bean would love to hear from you. Email wastecoffee@bio-bean.com or call 0203 744 6500. More information can be found at www.bio-bean.com


PUT YOUR COFFEE WASTE TO WORK

Send your waste coffee grounds to bio-bean for recycling and you can cut your carbon footprint and even save money. save CO2

save on costs

bio-bean operates in London, Birmingham and Manchester and is planning to expand to the rest of the UK. Get in touch to find out what savings you could make.

E: wastecoffee@bio-bean.com T: 020 3744 6500 Ask for Katherine or Julia. www.bio-bean.com


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EAT. DRINK. SLEEP January 2019

Professional Kitchen & Foodservice Show Preview

What not to miss at The Foodservice Show and The Professional Kitchen Show 2019 Beat the post-Christmas blues and immerse yourself in the kitchen of the future, chef competitions and a delicious artisan market.

On 22-23 January 2019, The Foodservice Show and The Professional Kitchen Show will bring immersive demos, engaging talks and innovative suppliers from around the country to the NEC Birmingham. With fresh produce and talent at its heart, this is an event not to be missed if you enjoy tasting superb produce, hearing from industry leaders and watching what unfolds in live kitchen competitions. Hear from the best and brightest of the foodservice industry by securing your place today at https://www.foodserviceshow.co.uk Walking around the show you will be spoiled for choice with different areas and foodie attractions.

Our top recommendation... The Covered Market in partnership with SALSA One of the show’s highlights, The Covered Market, champions small, local suppliers. A diverse range of artisan produce will fill a dedicated area of market stalls, offering butchery, dairy, fresh fish, fresh vegetables, bakery, and herbs, spices and pulses. Aimed at chefs, food and beverage purchasers and restauranteurs, The Covered Market is the perfect opportunity to meet with local, independent raw ingredient suppliers. Attendees will be able to taste some of the finest fresh ingredients the UK has to offer, hear unique grower stories and understand how the produce could transform their menus. Expect mouth-watering baked goods, quality meat and seafood, hot drinks and cheeses. Among the specialist, artisan suppliers are Dorset based producer BV Dairy, farmer owned dairy co-operative First Milk, and organic beef farm Lower Hurst Organic.

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Other highlights include... Salon Culinaire The UK’s largest and most prestigious chef competition in 2019, putting up-and-coming talent into the spotlight to showcase their skills and techniques to a room full of peers and experts and via social media. Incredible chefs, inspirational ingredients and healthy competition combine for culinary greatness.

January 2019

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Professional Kitchen & Foodservice Show Preview

Salon Culinaire also features The Skills Theatre in partnership Santa Maria, a dedicated space for chefs at the start of their careers where they can practice some of the essential skills crucial to their career progression. New to the Skills Theatre are also a series of masterclasses; expert sessions held each day and led by Ruth Hansom (Winner of TV’s Million Pound Menu and the first female winner of Young National Chef of the Year), and Leo Kattou (Simpson’s Restaurant, BCF Chef of the Year finalist and of MasterChef fame). The Live Theatre in partnership with Compass Group hosts back-to-back competing culinary competitions over two days, including The Oriental Dish in association with Wing Yip and British Culinary Federation, Tilda Young Chef of the Year, the Nutella Chef Challenge, and The Association of Pastry Chefs Dessert of the Year. What’s more, all ingredients used in the competition can be found at The Covered Market, meaning attendees can purchase produce seen in their favourite demonstrations. The Spotlight Stage The main stage will be raising discussion around some of the most thought-provoking topics within the foodservice industry. Staffing and retention will be tackled by a panel including Nikki Kelly (Senior Director, Springboard) and Rakash Nair (Head Chef, Cinnamon Club), while the rise of sophisticated pop up’s and street food will involve Lee DeSanges (Owner, Baked in Brick). Also on the agenda are alcohol free alternatives, the future of hospitality experiences and the growth of the out of home market, plus many more. The Staff Canteen Live Wherever The Staff Canteen Live goes so do the UK’s most talented chefs! The stage hosts culinary greats and the hottest new chefs around, allowing you to get up close to some of industry’s biggest influencers. Previous Staff Canteen Live guests include Tom Kerridge, Nathan Outlaw, Sat Bains and John Freeman, and The Foodservice Show 2019’s line-up will not disappoint. The stage will be alive with culinary conversations with James Cochran (Head Chef at 1251 and Great British Menu winner) Danny Parker (Head Chef at Jesmond House and Great British Menu star) and Paul Foster (Chef and Owner at Salt and recent Michelin star winner).

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Professional Kitchen & Foodservice Show Preview

Kitchenology in partnership with CESA

Apart from this, you’ll find excellent food and services on show from:

Discover the inventions behind delicious food by joining a series of smart technology demonstrations and talks showing how businesses can become more efficient and sustainable with the latest innovations. The future of the professional kitchen will come alive with a range of cuttingedge and integrated equipment on show including the latest products from Hoshiziaki UK, Rational, Falcon and Winterhalter.

Apetito, Birchall Tea, Charvet, Clearwater Seafoods (Europe) Ltd, Compass Group, Dawn Foods (UK) Ltd, Eat Real, Eco Burner, Essential Cuisine, Ferrero Foodservice, Häagen-Dazs, Joe & Seph’s Gourmet Popcorn, Katsouris Brothers Ltd, Orchard Farm Sausages, Rubis Chocolate Wine, Santa Maria A.K.A #SPICENERDZ, Tenuta Marmorelle, The Penny Loaf Co., Valentine, Wensleydale Creamery and Wickedly Welsh Chocolate – plus many more.

Witness chef cook-offs, meet new suppliers and try excellent artisanal food. What’s not to love? Head to https://www.foodserviceshow.co.uk to secure your place at the most exciting foodservice event in 2019.

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All products have been designed to reflect the trend for individuality and creating that special experience and atmosphere. As a British company only the best ingredients are used when designing and developing T&G products. We believe in better and are continually pushing the boundaries to create new and innovative on trend practical, quality products. All T&G products start from a blank piece of paper, developing and creating every product to ensure that it is the best it can be. T&G have a collection of exciting products to reflect the trends of today and the future. New styling and finishes, more colour, more variety and more innovation to create interest and desire. The growth of healthy eating, eco-friendly products, fresh produce and quirky presentation have been some of the most important influences for T&G products. T&G’s products are suitable for and include buffet and counter display, serving & presentation boards, condiments, menu display & signs, table caddies, trays, domes, utensils and trolleys.

January 2019

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Professional Kitchen & Foodservice Show Preview

T & G Woodware Established in 1975, T&G’s mission is to design, produce and responsibly source , exceptional quality products that withstand the demands of real life. Whether it’s front, back of house, table service or tolls, T&G have everything for the catering industry.

With over 27 years’ experience designing and producing mills, it is essential that every one of our mills looks great, functions well and stands the test of time. T&G’s CrushGrind® collection combines creativity and innovation with the highest level of design, function and quality which results in a premium range of salt and pepper mills. The CrushGrind® and Classic collections are popular with many chefs and restaurants that use them on a daily basis. All T&G mills have ceramic mechanisms which means no metal grinders to corrode and no plastic salt grinders to wear out and also come with a lifetime mechanism guarantee. T&G can make finding the right salt and pepper mills for your casual or upscale restaurant simple. For that little extra personal touch, we can add your exclusive design and branding to many of our products, permanently promoting your restaurant brand, personality and style to suit you. Environmental concerns are central to T&G’s business as our product range is predominantly wood. T&G has held FSC® certification since 1999 and the FSC® logo on our products provides you the customer with an independent guarantee that the forest is managed according to agreed social, environmental and economic standards. Today over 50 of T&G’s products are certified according to the FSC® principles. www.tg-woodware.com

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Passionate about sustainability and the environment. Committed to working with our customers.

Specialist chilled dairy products for your kitchen. Our range includes: Buttermilk - Award Winning Clotted Cream - Soft Cheese Crème FraÎche - Soured Cream - Yogurts - Mascarpone All of the finest quality and with full traceability.

www.bvdairy.co.uk


Walk-Ins and Waitlisting SMS Paging FREE Online Bookings Intuitive Visual Table Plan Highly Customisable In-Session Configuration

Mobile Friendly/App Friendly Bookings Marketing & Promotion Tracking Extensive Pre-Payment Features Intelligent Diary With Class-Leading Flexibility Table Management

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

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With values based on respect, improvement, progression & sustainability BV Dairy is a specialist chilled dairy producer for the manufacturing, catering & food service industries, now offer contract manufacturing opportunities. Products include Soft Cheese, Crème Fraiche, Buttermilk, Award-winning Dorset Clotted Cream, Fromage Frais, Yogurts Soured Cream, Mascarpone & Cultured Milk & Yogurt Drinks.

http://www.bvdairy.co.uk/

January 2019

Stand: 810E

Stand: 440 Established in 1975, T&G’s mission is to design, produce and responsibly source, withstand the demands of real life. With over 40 years in business there aren’t that many kitchens, bars & restaurants that won’t have a T&G product! Whether it’s front or back of house, table service or tools T&G have everything for the catering industry, all designed here in the UK

http://www.tg-woodware.com/

Stand: 759 We are a dedicated, hardworking business and we have been producing table reservation systems for over 15 years. Unsurprisingly, this seems to chime with our customers who are also typically hardworking, dedicated businesses. They like the friendly, helpful assistance we give them, and our uncomplicated view of the world. If this all sounds different, that’s because we actually are, different.

http://www.avenista.com/

EAT. DRINK. SLEEP

Professional Kitchen & Foodservice Show Preview

The Food Service Show & The Professional Kitchen Show

Stand: 330 Smeg Foodservice is the division, that for over 35 years, has served the needs of Catering industry professionals. It began in the 1980’s with the production of bar equipment including convection ovens, in addition Smeg Foodservice have developed a range of professional glass and dishwashers with market leading features that are noted for their versatility, efficiency and low energy consumption.

http://www.smegfoodservice.co.uk/

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EAT. DRINK. SLEEP January 2019

HOUNÖ CLOUD TECHNOLOGY RECEIVES RECOGNITION AT GERMAN DESIGN AWARDS

Danish combi oven manufacturer, HOUNÖ A/S, has received an international accolade for its innovation within the foodservice sector. HOUNÖ’s Let’s Cook Cloud Solution has received a ‘Special Mention’ in the Interactive User Experience category at the German Design Awards 2019. Presentation of the award will be made at a ceremony on 8 February 2019 during the Ambiente trade show in Frankfurt. This latest recognition follows the success of the company’s cloud based technology from award schemes in the UK, Europe, Australia and the USA. HOUNÖ’s CEO, Morten A. Nielsen, stated: “We are very proud of the award, which emphasises that we are innovative and provide the user experience that our customers demand. We offer a specific and tangible solution utilising cloud technology for the benefit of the users.” The services of Let’s Cook are made available via a simple and user-friendly digital interface, which delivers an outstanding interactive user experience. The technology is scalable for individual restaurants to global restaurant chains. The Let’s Cook Cloud Solution for the foodservice industry is designed around input from industry professionals and came to fruition following collaboration with large international hospitality operators, restaurants, QSR chains and other sector specialists. Based on industry feedback Let’s Cook addresses the performance and cost issues facing

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foodservice operators, simplifying essential activities for increased operational efficiency and cost savings. The Let’s Cook Cloud Solution may be specified for all new HOUNÖ SmartTouch® ovens and all existing SmartTouch® ovens can be retrofitted with the technology.

HOUNÖ’s CEO, Morten A. Nielsen, explains: “For example, two locations of a chain bakery both bake 500 pieces of bread per day, but one location sells all 500, while the other only sell 225. With Let’s Cook you can identify and change the behaviour and usage patterns in your kitchens that lead to this situation.”

Delivering valuable services to the foodservice industry

Recipe distribution has been identified as a costly and time-consuming issue by the global hospitality chains with whom HOUNÖ collaborates. Let’s Cook enables the distribution and update of recipes directly from operators’ headquarters to each connected oven. Let’s Cook provides the ability to ensure quality and consistency across all locations. The technology also makes it simple and fast to update the latest oven software to all connected ovens across an estate.

Global restaurant chains are experiencing the many benefits of using HOUNÖ’s IoT-based central management tool. The Let’s Cook Cloud Solution enables a real-time overview of users’ oven fleets. It lets users access and monitor their ovens anytime, anywhere, on any device, without a limit on how many ovens users can connect. It is a professional tool for increased control of product performance and user behaviour, which gives chain management the ability to optimise procedures. Head offices can also monitor and learn from circumstances in each location through Let’s Cook. It then becomes much easier to identify and regulate incorrect processes in every single kitchen across large geographical areas and across borders. Let’s Cook provides the ability to optimise procedures, avoid overproduction, limit food waste and increase revenue, without compromising product quality and the guest experience.

Let’s Cook also offers an online training environment, which makes it easy to ensure that staff get consistent and appropriate training across all locations. Let’s Cook delivers simple and instant access to HAACP reports for all connected ovens. It provides the ability to effortlessly control and overview the cooking processes on all connected ovens, simplifying food safety control. Preventative maintenance also becomes much easier with HOUNÖ’s cloud solution as service technicians are able to diagnose errors prior to the site visit, increasing the first time fix rate. Let’s Cook facilitates proactive maintenance regimes to reduce emergency service visits and maximise oven uptime.


EAT. DRINK. SLEEP January 2019

Ramsey Park Hotel Wins the Customer Service category at the Isle of Man Newspapers Awards for Excellence Classic Lodges owned Ramsey Park Hotel has won the Customer Service Award at the Isle of Man Newspapers Awards for Excellence for its exemplary Customer Service and contribution to the local community. The awards celebrate businesses that go above and beyond in their customer service delivery, utilising customer reviews and staff training to provide solutions that deliver exceptional customer experience for both tourists and local visitors. The contemporary hotel in Mooragh Park on the Isle of Man, has worked hard to establish itself as a prominent provider of hospitality on the island. It holds weekly meetings with all staff to engage them in customer reviews and exceeding customer

experience, enabling the development of dedicated training programmes. The result is that 97% of the hotel’s customers would recommend them. General Manager of Ramsey Park Hotel, James O’Neill says he is particularly pleased to have won, as hotels do not usually receive the award: “To have received such recognition means a great deal for the team, and it is each and every member of staff who make the hotel what it is. Ramsey Park employees strive to go above and beyond our guests’ expectations, and especially our local guests who frequent our restaurant regularly.” A contributing factor to Ramsey Park’s success is its support of local businesses and community, working

closely with local suppliers for the restaurant, organising local charity events and increasing footfall thereby bringing in custom to local bars and restaurants. Managing Director of Classic Lodges, Richard Grimes says this win puts Ramsey Park Hotel firmly on the map for the region: “We are extremely proud to have won such a prestigious award that marks important recognition of the hotel by the Isle of Man community.” In April 2019 the hotel will be opening an additional 30 bedrooms and 250-person function room that will hold its first wedding a month later. www.classiclodges.co.uk

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EAT. DRINK. SLEEP January 2019

Cleaning & Hygiene The UK domestic cleaning sector is a booming industry as more & more people choose to hire professional assistance when running their home – according to a survey by insurance provider esure, as many as 34% of households now employ someone to help with domestic chores.

However, the domestic cleaning industry is wholly unregulated and widely populated by people working illegally who offer their services cash-in-hand. That’s where the Domestic Cleaning Alliance UK Trade Association (DCA) comes in; formed in March 2014, the DCA gained immediate popularity amongst cleaning businesses countrywide and works on behalf of the British Cleaning Council to represent the UK domestic cleaning industry. We have hundreds of members across the UK, all who are running legal and insured cleaning businesses. If you or someone you know is the owner of a genuine cleaning business, you cannot afford to be without DCA membership. As more and more honest, legal, and insured cleaning businesses are emerging, the DCA is here to recognise this. We support the legitimate cleaning business owners in their quest to run their service to the best of their ability.

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Managing a cleaning service can be a dark and lonely experience, and often it feels like there’s nowhere to turn for help, or that no one understands your situation. Chances are, you’ll have plenty of work, but managing staff and meeting customer expectations is an up-hill struggle. By joining the DCA, you’ll access a national network of other cleaning business owners like you.


EAT. DRINK. SLEEP January 2019

Cleaning & Hygiene

There are three levels of membership to choose from to suit the needs and budget of every cleaning business:

Level 1 Associate Member • Business name listed on public area of DCA website • Use of DCA logo • Read members forums • Access to DCA documents • Access to DCA preferred suppliers list & receive discounts on a wide range of

purchases for both personal and business use • Option to attend DCA Members Meetings • Option to purchase certificate of DCA membership • Join at this level for £5 per month

Level 2 Full Member All the benefits of Level 1 membership plus: • Read, reply & post in members forums • Certificate of DCA membership included

• Option to advertise recruitment opportunities on public area of DCA website • Join at this level for £10 per month

Level 3 Advanced Full Member All the benefits of Level 1 & 2 membership plus: • Help with letter-writing • Help with writing website content • Help with customer complaint resolution • Full business profile included on public area of DCA website

• Option for customer testimonials to be independently batch-verified by DCA

No matter how long you’ve been in business or how many staff or clients you have, if you are the owner of a legal & insured UK business which carries out cleaning as part or all of the services you offer, you can apply for membership. As a member of the DCA, you will be part of the only UK trade association for the domestic cleaning industry, and your business name will be listed on our website so that your customers can see that yours is a legitimate, tax-paying, insured business. In addition to the wide range of discounts and services on offer, you’ll find endless help and support with all issues relating to running a domestic cleaning business, and all from just £5 per month. As a member of the DCA there is no contract in place to tie you into membership. You are free to upgrade, downgrade, or cancel your membership at any time. To apply for membership, simply visit our website at www.domesticleaningalliance.co.uk and click on the “Join Us” tab where you can read all about our services and fill out an online application form. Readers of eat-drink-sleep will be entitled to their first three months membership free of charge (worth up to £45) by inputting the code EDS19 into the application form. Full details of membership (including our privacy policies) are available to read on our website.

www.domesticcleaningalliance.co.uk

• Join at this level for £15 per month

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EAT. DRINK. SLEEP January 2019

Cleaning & Hygiene

Diversey Unveils New Sustainability Strategy and 2025 Goals Diversey today published its Annual Sustainability Report, which includes a new “Facilitators for Life” strategy and goals aimed at creating a healthier and safer world for everyone. The new approach will help ensure Diversey addresses key environmental, social and technological opportunities, including reducing greenhouse gas emissions, engaging in ethical business practices and decreasing its packaging footprint by 2025. To create the new sustainability strategy, Diversey reviewed its current footprint, listened to customers, engaged experts and studied frameworks such as the United Nations Sustainable Development Goals (SDGs). The SDGs highlight 17 areas where organizations like Diversey will collaborate to solve global challenges. “Although it’s been given many names since 1923, sustainability has always been at the core of Diversey,” said Daniel Daggett, Executive Director, Sustainability and CSR, Diversey. “As Facilitators for Life, we must identify ways to care for the environment as well as the people we employ, partner with and serve every day. We’ve committed to twelve new sustainability goals for Diversey and look forward to executing this strategy to drive progress in the coming years. The goals not only engage all Diversey employees, but will stimulate collaboration with our suppliers and customers to improve environmental stewardship and social responsibility.”

The new “Facilitators for Life” strategy consists of these 2025 goals:

• Improve the Environment 1. Reduce energy intensity in operations by 10 percent 2. Reduce greenhouse gas emissions intensity in operations by 10 percent 3. Reduce waste to landfill in operations by 10 percent 4. Reduce water use intensity in operations by 10 percent

• Protect and Care for People 5. Eliminate recordable workplace injuries of Diversey employees 6. Ensure an ethical supply chain by engaging all suppliers with Diversey’s Supplier Code of Conduct 7. Ensure ethical business practices by training all employees on Diversey’s Code of Conduct 8. Improve the lives of people in the communities Diversey serves through Creating Shared Value programs like Soap For Hope™

• Innovate Sustainable Solutions 9. Quantify the sustainability value associated with Diversey products and solutions 10. Integrate a sustainability scorecard into the innovation process for all new technologies 11. Reduce Diversey’s packaging footprint and increase the recyclability of plastic packaging 12. Improve the safety and environmental profile of products through absolute compliance with Diversey’s Responsible Chemistry Policy

Click here to view Diversey’s Annual Sustainability Report

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EAT. DRINK. SLEEP January 2019

Cleaning & Hygiene

Probiotic cleaners help protect your staff, customers and reputation Dr Emma Saunders, General Manager of Cardiff-based Genesis Biosciences, explains why the hospitality sector should embrace the many benefits of probiotic cleaners. Customer satisfaction surveys have shown that cleanliness is one of the most important criteria for diners in restaurants and guests in hotels, even ranking above comfort and food quality.

After using chemical products, the soiling immediately start to build-up again, whereas the beneficial bacteria present in probiotic cleaners stay on the surface cleaned and continue to degrade dirt and malodourous compounds after application.

There is no doubt that housekeeping standards have a huge impact on the guest experience, which in turn adds value and revenue in terms of repeat business, referrals and positive reviews.

Probiotic products also provide a much larger return on investment than traditional chemical cleaners because they don’t need to be applied as often. Considering that labour costs usually make up around 85% of housekeeping budgets, this could lead to significant savings in the medium to long term.

Yet, too many businesses in the hospitality sector still rely on hazardous chemical products. Not only are these chemicals harmful to the environment and can pose a risk to your workers’ and clients’ health and safety, they are proven to have limited short term efficacy. Probiotic cleaners, which embrace the action of beneficial bacteria, offer a safer and more cost-effective solution for all sorts of applications, including washroom, kitchen, interior and exterior cleaning.

Furthermore, unlike many corrosive chemical cleaners, probiotic cleaners are not damaging to surfaces, therefore switching to a probiotic cleaning regime will help preserve buildings and infrastructure assets and keep surfaces and fixtures looking newer for longer. Probiotic cleaners are also undeniably safer, for both the staff who handle the products and for the customers who visit the areas cleaned. Businesses

should put all odds on their side when it comes to cleanliness, as any failing in health and safety can have major implications for the responsible manager as well as for the hotel or restaurant brand. Banning toxic substances from hospitality environments simply makes common sense. This is why we, at Genesis Biosciences, spent five years to research and develop an innovative range of probiotic cleaners – Evogen Professional. Products from the range have been designed to clean, degrease, remove stains and combat malodour on all types of surfaces, so that hospitality managers can maintain sustainable, hygienic environments that help attract and retain customers, while protecting their staff, customers and reputation from any potential damage – ultimately saving time and money.

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EAT. DRINK. SLEEP January 2019

Cleaning & Hygiene

Cleaning Show Set To Showcase Latest Hospitality Hygiene Products And Discuss Key Industry Issues The Cleaning Show (Excel, London 19-21 March 2019), one of Europe’s biggest trade events dedicated to commercial cleaning, is set to include a range of major exhibitors who work closely with the hospitality sector. Top brands who supply the hotel, catering and leisure markets include Rubbermaid, Vileda, Diversey, Evans Vanodine and Mirius. Also exhibiting will be i-Team, Arrow County Supplies, TTS, Numatic, Kimberly Clark Professional, Northwood Hygiene, Nilfisk, EcoTech and Jangro. Osprey Deepclean will also be demonstrating their range of innovative steam cleaning machines which are designed to make floors more hygienic in public areas. In addition, Greenspeed will be showcasing their extensive range of environmentally friendly products which are targeted at hotels, health clubs and other leisure facilities.

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There are also several keynote presentations scheduled which are set to explore major issues which impact on the hospitality sector including hotels, restaurants and leisure facilites. Speakers include Caroline Reilly, Senior Programme Manager at the Living Wage Foundation, who will look at how businesses can look to implement the Living Wage and stay profitable. Another is Keith Baker, CEO of cleaning recruitment consultancy CERATA, who will explore the skills and employment challenges that sectors such as hospitality might face after Brexit. Food poisoning and managing food waste will also be high on the conference agenda, and there will be additional sessions on topics such as communicating more effectively with staff and staff training and retention. More sustainable cleaning methods, products and equipment will also be discussed. The Cleaning Show expo will also feature suppliers, manufacturers, training organisations and trade organisations who are all involved in

the cleaning, facilities management and waste management sectors. Stan Atkins from The British Cleaning Council, the national trade body which co-produces The Cleaning Show, said “Cleanliness in hospitality and leisure environments is very important and the consequences of getting it wrong are very serious. “It’s therefore critical that people involved in hospitality and leisure cleaning keep up to date with the latest products, services and thinking in this area, and The Cleaning Show is great way to do that. “I would therefore encourage anyone involved in hotels, catering and other hospitality settings to register for a free ticket and attend the show in March.” Further details of The Cleaning Show, including the seminar programme and how to register can be found at www.cleaningshow.co.uk


DON’T MISS THE UK’S LARGEST TRADE EVENT FOR CLEANING & HYGIENE

The Cleaning Show is back in London in 2019 and promises to offer more content than ever before Over three days more than 5,000 senior decision makers from contract cleaning, facility management, local authorities, healthcare estates, waste management, hospitality, leisure, retail, transport and large corporations will attend to source the latest equipment from over 100 leading suppliers whilst learning more about best practice from a range of thought-leading speakers. Free-to-attend conference sessions will cover:

▶ BUSINESS MANAGEMENT & HR

▶ ESTATE & FACILITIES MANAGEMENT ▶ MANAGING CHALLENGING SITUATIONS

CONTACT US TO FIND OUT MORE… Vanessa Van Santen-Smith Sales Director T: +44 (0)1737 855 041 E: vanessavss@quartzltd.com Michelle Andrews Business Development Manager T: +44 (0)1737 855 086 E: michelleandrews@quartzltd.com

These are just a few of the brands you will find at the Cleaning Show - to view the full list, visit our website www.cleaningshow.co.uk

REGISTER NOW for your free pass to attend the Cleaning Show 2019 at ExCeL London

WWW.CLEANINGSHOW.CO.UK/LONDON

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EAT. DRINK. SLEEP January 2019

CHESTERFIELD PUB LAUNCHED BY LOCAL DUO SET FOR EXPANSION A POPULAR Chesterfield pub has launched a significant expansion to its offering with the opening of six high-end bed and breakfast rooms, thanks to funding from Enterprise Loans East Midlands. 40


ELEM provided £50,000 in funding from its Start Up Loans fund, which enabled Neil and Andy to renovate and refurbish the former Red Lion pub, including the six B&B rooms upstairs – designed to be adaptable for both double, twin and family use – as well as a further two bedrooms earmarked for completion in early 2019. Sukhveer Chirrimar, loan fund advisor at Enterprise Loans East Midlands, said: “We were thrilled to support Andrew and Neil with the funds they needed to take The Crafty Dog to the next level. They

Andrew added: “We’re really excited to launch our new bedrooms in time for the Christmas party season and we’re already having a number of enquiries about our availability over the festive period. We are now in the final stages of completing the multiple B&B rooms upstairs, ideal for overnight travellers and those looking for a relaxed pre-Christmas break. “Our ultimate goal is to be able to roll out The Crafty Dog concept across multiple sites and we have structured the business specifically so it is scalable and our sites can support multiple income streams. Our next phase of expansion is to look to renovate our outside space – the future is bright for The Crafty Dog so watch this space.” For more information on Enterprise Loans visit www.first-enterprise.co.uk or follow @1st_Enterprise on Twitter.

Long-time friends Andrew Watterson and Neil Turner, both born and raised in Chesterfield, developed the idea for The Crafty Dog after more than two decades of experience in the licence trade and identifying a gap in the market for a craft beer-led venue in the North Derbyshire area. Boasting one of the largest collections of craft beer outside of London with more than 30 brews available, the pub in Chatsworth Road compliments its wet-led offering with classic bar snacks, including burgers and sharing platters, and newly-refurbished B&B rooms. Speaking of The Crafty Dog’s opening earlier this year, Andrew said: “Neil and I have known each other for more than 25 years and met while we were at school together; we’re both local to

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“It was really Neil that started my love of craft beers; he was always getting me to try a new brew he had discovered and his enthusiasm was infectious. We noticed there was a real gap in the market for a great craft-beer led pub and being just four miles from the edge of the Peak District it seemed like an opportunity missed. One day, we decided to take the plunge and start the ball rolling to open our own venue.”

are both incredibly experienced in their own fields and complement each other’s skillsets very well. There is very little in the way of venues in Chesterfield that will offer the functionality that Neil and Andy are offering and I think this location will be suitably placed in the market to both attract new clients and showcase the natural beauty of the Derbyshire.”

January 2019

Chesterfield and went to school in the stunning surrounds of the Peak District. Growing up, my dad owned and operated bars and pubs so I have always had some connection to the licence trade, as has Neil.


EAT. DRINK. SLEEP January 2019

Hille Furniture supply SE Curve chairs to the Eden Project, St Austell, Cornwall Three soft complimenting colours – Flame, Sea Mist and Olive – were selected from a range of ten by Eden’s team, who welcome around 50,000 school visitors a year. They were looking for furniture that would be easy to clean, vibrant and lightweight, given that the chairs are shared between four classrooms, and are being moved around on a daily basis. The interior of the core building, Eden’s education centre, is a perfect backdrop to the modern sleek Hille SE Curve chairs.

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The SE Curve chairs, being manufactured in Hille’s South Wales factory from pure polypropylene and steel, means they can be fully recycled at the end of their 25+ year life, with the polypropylene being used to make new chairs which can go through this cycle indefinitely and, of course, fitting in very well with the Eden Project philosophy. Comfort for the visitors is assured, as the Hille SE Curve was designed

by Richard Snell and David Rowe, in conjunction with Birmingham City University, in line with their acti-posture theory. This ensures the best possible back support in various sitting positions on the chair, the aim being to give the same high degree of comfort eight hours in to sitting on the chair, as was achieved in the first ten minutes, increasing long term concentration levels. “We are really happy with our Hille SE chairs. They’re a winning combination of lightweight and robust – essential as we welcome 50,000 school visitors to the Eden Project each year. Their sustainability features are a great fit with our ethos.” – Sam Kendall, Education Manager, Eden Project. Hille tel 01495 352187 and email sales@hille.co.uk


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Cure the January blues with a fresh new look for your restaurant or bar. Warings furniture has 30+ years of experience in designing, manufacturing and supplying contract furniture to the hospitality industry and have a wide range of products to provide you with the perfect inspiration from metal framed dining chairs to bespoke designs and solid wood table tops. We continuously update our designs to keep ahead of trends.

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SOLID WOODEN TABLE TOPS are produced by our joinery department enabling our clients to have the benefit of extensive material choices such as Oak, Iroko, Mahogany, American Walnut and many more. This also allows multiple bespoke finishings to be easily added and incorporated into your design, including but not limited to: under bevel, cut out corners, metal surround, and marble inlay. Table tops produced by Warings furniture can be paired with any of our multitude of bases. We can advise which is best suited and also suggest features such as designs that prevent uneven tables. We produce table tops for both interior and exterior use and have a wide range of existing designs as well as having the capability to create something unique for your company. UPHOLSTERED SEATING is one of Warings’ many areas of expertise, with a highly experienced upholstery team, with a combined experience of hundreds of years, every aspect of upholstery is considered and within our capabilities, and produced to the highest standard providing an end result with the highest possible quality. We are able to supply both simple and bespoke designs at exceptional prices. Whilst also considering the durability and function of the piece we can advise to provide you with stylish yet functional furnishings to withstand daily and constant use while still looking great.


January 2019

BESPOKE DESIGNS are provided by our in-house design department giving us the capability to make your ideas into reality and not rely on an external company to make this possible. Our design team work closely with our sales team enabling our clients dream interior to come to life. We have the ability to tweak a current design to suit your style better or create a completely new piece; and always keep the latest trends in mind. A single stand out piece of furniture could help distinguish your brand and also could become a signature piece that links new outlets together as your company expands.

EAT. DRINK. SLEEP

Contract Furniture & Furnishings

POLISHING is provided in house and enables the frame of your furniture to be polished in many colours to suit your style or theme. Painted applications are also an option as are special effect finishes such as ‘rub-off’ and ‘crackle’. LOGISTICS AND TRANSPORT is provided in house, along with fitting when required and requested. This allows Warings’ to provide a tailored service right up to the point where the furniture is in situ. STOCKHOLDING at Warings warehousing facility in Norfolk extends to an excess of 100,000 sq. ft. This allows us to hold stock and produce a large amount of products for a quick turn around period for our customers; a huge advantage in our marketplace and something our clients highly value. This is just a small insight into the team at Warings and what we do if you would like a wider view or inspiration for your own projects visit www.waringsfurniture.com For more information or to talk to a member of our experienced sales team call +44 (0) 1953 499949 or email sales@waringsfurniture.com

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EAT. DRINK. SLEEP

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EAT. DRINK. SLEEP January 2019

Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of household named restaurant brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. At Purified Air we pride ourselves on our excellent levels of customer service and maintenance. To this end we have a nationwide service and maintenance division, ensuring that

our equipment is working at its optimum efficiency. We have hubs in both Manchester and London and offer nationwide coverage with our teams of service engineers, completing over 8000 service and maintenance visits a year. Couple this with our head office staff who are always on hand for both technical and operations advice, emergency service calls and any other questions that our customers throw at them and we do our level best to have all the bases covered. Find Purified Air on stand E2 @ PUB19 between 5th & 6th February 2019. We look forward to seeing you there.

Lyon House, Lyon Road, Romford, Essex, RM1 2BG. www.purifiedair.com - 0800 018 4000 - enq@purifiedair.com

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Zameer Choudrey CBE SI Pk, Chief Executive of Bestway Group, presented a cheque for £100,000 to Great Ormond Street Hospital Children’s Charity (GOSH Charity), at Bestway Group’s Head Office in Park Royal on Tuesday 27th November. The presentation was attended by representatives from GOSH Charity, and Bestway Board of Directors, including Sir Anwar Pervez OBE H Pk, Chairman Bestway Group.

Since 1987, Bestway Group has donated in excess of £14.8M to Bestway Foundation in the UK. Each year the company hosts its charity race day at Ascot which is attended by suppliers, Bestway employees, trade press and members of the benefiting charity. This year the chosen charity was GOSH Charity, which raises vital funds to support Great Ormond Street Hospital (GOSH) and the 618 children and young people who arrive at GOSH from across the UK every day. For over 160 years the hospital has provided best-in-class care and pioneered new treatments and cures for childhood illnesses. The charity seeks to raise funds for the Hospital so that it can stay at the forefront of developing new and better ways to treat childhood diseases and pioneering numerous breakthroughs in paediatric care.

Tim Johnson, Chief Executive of GOSH Charity commented: “I would like to thank the Bestway Foundation for their generous donation, which will help us to support the seriously ill children and young people from across the UK who are cared for at the hospital. We are very grateful for the Bestway Foundation’s ongoing support.” Zameer Choudrey CBE SI Pk, Chief Executive of Bestway Group, added: “We are delighted to support the work of Great Ormond Street Hospital for the second time. The hospital and its staff are doing a wonderful job in treating seriously ill children and providing them and their families a better future.”

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The Bestway Foundation UK was established by Sir Anwar Pervez in 1987, with a philosophy to support less fortunate people through the advancement of education and relief of sickness and preservation of health.

January 2019

Bestway Foundation UK donates £100,000 to Great Ormond Street Hospital Children’s Charity


EAT. DRINK. SLEEP January 2019

Commercial Bathrooms

‘Strength in Detail’ with MGS Ergon from Grange Design Ergon ER282 Deck-mounted 3-hole basin mixer with wide low profile │ Ergon precision-cut Knurled Handle Detail The newest interior fashions set to hit the bathroom in 2019 are showing a strong desire for ‘usability design’ with ergonomic product solutions in dark matt and industrial-style finishes predicted as top priority.

contemporary bathroom mixer can be distinct in design, as well as highly practical, hard-wearing and extremely user-friendly, the Ergon range spans tap and shower solutions for the modern bathroom all made from the highest quality Stainless Steel: recognised as the To answer this future trend, leading gold standard for premium tap design. UK based designer, manufacturer and specialist distributer for the bathroom industry, Grange Design, introduce MGS’s Ergon Collection: a dynamic knurled handle Tap Collection that optimises utility and beauty. Available in the UK as from November 2018, Ergon derives from the Greek word meaning “work”, which is the perfect definition of the intricate knurling across each handle in the range. High precision machining allows MGS to produce a stainless steel product portfolio with superior level of quality and meticulous design: a characteristic of fine jewellery. The newly refined Ergon Collection now offers a marginally lower profile and broader knurled handle for improved purchase. Demonstrating how a

New ER282 Ergon 3-Hole Basin Mixer is exclusively available by MGS via specialist distributer Grange Design, and it retails for £1,207 including VAT. Ergon Showers • ER442 Thermostatic shower mixer • AC952+AC920 Wall-mounted shower with handshower support • SO617 Round extra flat rain shower head 300 mm / 11 3/4” • AC988 Wall-mounted shower arm • SO624 Built-in wall mounted water fall shower

Ergon Basins Taps • ER278K Wall-mounted basin mixer • ER287 Three-hole wall mounted basin mixer • ER282 Deck-mounted threehole basin mixer (wide low profile, as pictured) • ER237K Deck-mounted single lever basin mixer The featured ER282 low profile Ergon Basin Mixer presents a curvaceous design that is low set deck-mounted. Featuring a distinct arc spout with hidden aerator complete with 90˚ rotation, the new ER282 offers a deep projection of 180mm and is supplied with high flow rate ¾” valves which are independently controlled by precision cut, machined knurled handles, making the ER282 both beautiful and practical at the same time.

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Epitomising high design, performance and usability - even with wet hands - the

Clive Griffiths at Grange Design says “The subtle functionality of the Ergon Collection is beyond compare, and for the eco-warrior its Stainless Steel composition offers green credentials that the competition simply can’t. Stainless steel is 100% recyclable, with 60% of its matter coming from reused material so why not opt for Ergon in your bathroom and achieve the look and feeling of realworld luxury.” Available in the UK as from November 2018, the new Ergon Collection by MGS is available from leading bathroom distributor, Grange Design. For further information on Grange Design Bathroom Products & Services, please call 01732 760 079, email clive@grangedesign.com or visit www.grangedesign.com


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EAT. DRINK. SLEEP January 2019

Commercial Bathrooms

Shaws of Darwen Launches Luxury Bathroom Collection Comprising of Authentic Fireclay Wash Basins and Brassware Designed and Handcrafted in the UK Britain’s oldest manufacturer of fireclay sinks, Shaws of Darwen, is delighted to announce a new collection of bathroom wash basins, designed for contemporary and classic bathrooms. Absent from the bathroom market for a generation, Shaws is responding to demand for distinctive and authentic products by launching a range inspired by its 120 year heritage. Handmade at the Shaws of Darwen factory in Lancashire, the wash basins will be complemented by an exclusive range of premium brassware by Perrin & Rowe®.

Andy Hampson, general manager for Shaws of Darwen says, “This new range has been created in response to industry and customer demand. Our renowned Belfast and Butler fireclay sinks are often specified in both residential and commercial bathroom projects and we are delighted to now offer a dedicated collection that allows designers to create a show-stopping bathroom with a unique style.” David Dare, Managing Director of Shaws of Darwen says, “Looking through the company archives, we have been fascinated to see the forward-thinking bathroom designs that Shaws of Darwen offered 100 years ago. It has inspired us to launch a bathroom range for the 21st century - in the same factory that Arthur Shaw started making bathroom sinks, at the end of the 19th.” Extremely hardwearing, the Shaws of Darwen bathroom wash basins are moulded from a unique amalgam of English and French clay – the exact formula is a closely-guarded secret. Made using a ‘slipcasting’ process, the blend of clay with water is poured by hand into a porous mould, which Shaws of Darwen make themselves. When the newlyformed wash basin is dry enough to be handled, it is removed from the mould and skilled artisans then trim and finish the shape of each sink by hand. It takes five years to master the art. Which is why the maker’s own name is proudly stamped onto the base of every single sink – a personal guarantee of quality. The sink must then dry slowly for up to 40 hours before being glazed - twice - and fired in specially-designed kilns at temperatures of up to 1200 degrees centigrade. This creates a tough, impermeable surface that is resistant to heat, impact, chemicals and stains – and ideal for the tough conditions of a domestic bathroom.

There are six new designs to choose from:

Shaws of Darwen Aysgill Wash Basin Comprising of six designs suitable for a range of interiors, from charming country cottages to chic urban lofts, the new collection offers a unique focal point for bathroom schemes. Recognising the company’s proud heritage and local communities that provide homes for its craftsmen and their families, elements of the collection have been named after waterfalls in Lancashire.

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Aysgill This circular wash basin has been designed to sit elegantly on a vanity unit to showcase the beauty of the fireclay glaze and create a focal point within a bathroom. A great piece to contrast and complement on-trend matte furniture. Dimensions: 460W x 191H mm. Pictured with the Perrin & Rowe® Ingleton DeckMounted Bridge Basin Mixer with Crosstop Handles in chrome.


Bathroom Belfast With its distinctive weir overflow, this compact version of the traditional Belfast model makes for a dramatic centrepiece, especially when used for popular double wash basin designs. Dimensions: 460W x 380D x 200H mm. Pictured with the Perrin & Rowe® Ingleton Wall-Mounted Three-Hole Basin Mixer with Lever Handles in chrome.

Based on the most iconic of the Shaws of Darwen sinks, but resized for the bathroom, this unmistakable wash basin benefits from clean lines and tighter corners making it a great choice for contemporary spaces. Dimensions: 460W x 380D x 225H mm. Pictured with the Perrin & Rowe® Ingleton Wall-Mounted Three-Hole Basin Mixer with Lever Handles in chrome.

Waterling The only apron-fronted sink in the range, the Waterling is a generously-proportioned wash basin with a sweeping bowed front and a rich fireclay glaze. Dimensions: 579W x 530D x 220H mm. Pictured with the Perrin & Rowe® Ingleton Deck-Mounted Bridge Basin Mixer with Crosstop Handles in chrome.

Aira An elegant oval undermounted sink, the Aira is made from vitreous china rather than fireclay to achieve a delicate finish and fit seamlessly beneath a countertop. Dimensions: 505W x 380D x 205H mm. Pictured with the Perrin & Rowe® Ingleton DeckMounted Three-Hole Basin Mixer with High Neck C-Spout and Lever Handles in chrome.

Ingleton Brassware by Perrin & Rowe® Crossdale Designed to sit within a vanity unit, this rectangular design is ideal for smaller bathrooms – or as an almost indestructible sink for a family bathroom. Dimensions: 460W x 365D x 200H mm. Pictured with the Perrin & Rowe® Ingleton Deck-Mounted ThreeHole Basin Mixer with Country Spout and Lever Handles.

Ingleton Brassware has been designed to perfectly complement the new Shaws of Darwen wash basins. A variation on a classic design, Ingleton is manufactured by Perrin & Rowe® for Shaws using its unmatched blend of traditional craftsmanship and the latest engineering technology. Every Perrin & Rowe® tap is hand cast, soldered and polished from in its factory in the Black Country, less than 100 miles south of Darwen. The range includes four mixer taps, two bath-shower mixers and a shower set, and is available a choice of seven finishes.

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Bathroom Butler

January 2019

Commercial Bathrooms


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

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EAT. DRINK. SLEEP January 2019

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

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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 (www.farmss.co.uk), email (info@farmss.co.uk) 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.

www.farmss.co.uk Phone: 0161 488 4863 or 01942 260145

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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 2019

Safety & Security


EAT. DRINK. SLEEP

Safety & Security

MEDUSA LED STREETLIGHT AT FOREFRONT OF DESIGN AND TECHNOLOGY Medusa is the latest generation of LED streetlight from Ecolighting.

January 2019

the light source and its power supply. For ease of installation, the streetlight has a built in spirit level and there are different power supply solutions available whether dimming or not dimming. The body comes with an advanced clip for tool-less operation and an easy to maintain fixed brace. Ecolighting’s Medusa streetlight fitting has been specified as one of the products in a number of applications, including for leading interior lining systems manufacturers British Gypsum and the successful Mantra Learning in Manchester. The installation of Ecolighting’s LED solution on the site provided far higher lux levels whilst reducing power consumption by over 60%.

Robust and weatherproof to IP65, the Medusa luminaire is easy to maintain, lightweight and has a stylish aluminium body with adjustable pole mounting. The Medusa is designed with a Philips advanced xitanium driver, Samsung or Cree LEDs and a NEMA five-pin plug comes as standard for telematics such as TELENSA or similar open protocol. Ideal for use in streets, security, car parks and building exteriors, the Medusa luminaire allows public sectors to benefit from huge cost savings and makes a substantial difference to energy bills. By using top quality LEDs in Medusa, Ecolighting ensures high thermal conductivity, minimal light decay, pure light, very stable performance and a 50,000-hour lifespan. As a result, Ecolighting is able to offer a 10-year conditional guarantee with optional photocell control and a preprogrammed dimming cycle for smaller projects. The Medusa comes in three body sizes and 10 different LED power outputs from 14W to 250W. The system uses LEDs producing 115 lumens per watt and a colour temperature of 5000K,

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top quality modular drivers and has surge protection to 10KV. Eco-friendly and energy-saving, the Medusa has no radiation or emitting heat, is free from mercury, lead and other harmful substances. Its head can be adjusted from 0-90°, the optical design suits different roads, and it has a 70:30° road to pavement ratio. Its innovative thermal management design has an effective low LED junction temperature, ensuring the lifespan of

As members of the Carbon Trust, Ecolighting is also able to offer clients low interest loans for investment in LED lighting technology. Further information on energy saving LED lighting schemes is available from Ecolighting on 01455 552511, by emailing enquiries@ecolightinguk.com or by visiting the company’s website at www.ecolightinguk.com


People and vehicle access control specialist Nortech is now offering smart people identification using mobile access technology. The Nedap MACE platform allows any access control system to use smartphones as access credentials. The platform consists of a cloud-based service, readers and the MACE app. The MACE app can receive and store multiple virtual identity credentials. The credentials can be presented to MACE readers using NFC, Bluetooth Low Energy or QR codes. The process of issuing these credentials is quick and easy, as no physical credentials need to be distributed. The virtual credentials are securely transferred to the MACE app via the cloud-based

MACE server. Virtual access credentials can be allocated to users in one of many formats including Wiegand 26 format. A number of Nedap’s MACE products are now being supplied by Nortech. These include the MACE Reader MM, MACE Reader MM QR and the MACE Smart Slim Mobile Access Reader MM. Nedap’s MACE Reader MM is a multitechnology reader designed to be used with the MACE app and MACE virtual credentials. It supports Bluetooth, NFC, smart cards and proximity cards. The reader is small enough to be mullion mounted and is configurable using a free downloadable tool that connects to the USB port. Settings such as read range and output format can be set. The MACE Reader MM QR provides all the features of the MACE Reader MM. In addition to these features, it includes a QR reader to read QR codes displayed on smartphones. The MACE Smart is a compact smartphone access control reader.

It supports Bluetooth, NFC and smart cards. This elegant reader enables the use of smartphones in any access control system, while continuing to support existing credentials that contain smart card technology. The reader is configurable using a free downloadable tool that connects to the USB to RS485 port. Settings such as read range and output format can be set. Characterised by its slim design, this mobile access control reader is the perfect solution for doors that require a combination of security and convenience. Like all Nedap systems, the MACE Reader MM, MACE Reader MM QR and MACE Smart support a number of wellestablished industry-standard protocols, such as Wiegand, clock and data and serial connections like RS485. This enables seamless integration into any existing or new building access control system. MACE products also feature Open Supervised Device Protocol (OSDP), an industry standard for secure communication of RFID readers. A specialised firmware version is available to upgrade the MACE MM (QR) reader and MACE Smart reader with OSDP. MACE is designed to work in any access control applications where smartphones are to be used immediately or in the future. This applies to building access control applications, parking management systems and even event ticketing systems. Nortech has supplied products and solutions to the security industry for over 25 years as an independent British company. The company uses extensive experience and expertise to create new security products to fit their clients’ needs and designs everything with the customer in mind. Further information is available from Nortech on 01633 485533 or by emailing sales@nortechcontrol.com or by visiting the company’s website at www.nortechcontrol.com

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EAT. DRINK. SLEEP

NORTECH’S MACE USES MOBILE ACCESS TECHNOLOGY FOR SMART PEOPLE IDENTIFICATION

January 2019

Safety & Security


eat.drink.sleep

Business Directory

Flexfurn Ltd.

PoolDek

www.flexfurn.com info.uk@flexfurn.com +44 (0) 1242 524777

www.pooldek.co.uk info@pooldek.co.uk +44 (0)1509 611 021

Ruark Audio Thomas Ridley Foodservice www.thomasridley.co.uk info@thomasridley.co.uk +44 (0) 1359 270536

www.ruarkaudio.com info@ruark.co.uk +44 (0) 1702 601410

Envy Spirits

La Fée

www.oneenvy.com hello@oneenvy.com +44 (0) 1992 511445

www.lafee.com contact@lafee.com +44 (0) 1992 511445

Stage Systems www.stagesystems.co.uk info@stagesystems.co.uk +44 (0)1509 611 021

Stakrak Limited www.stakrak.co.uk sales@stakrak.co.uk +44 (0) 1293 538822

Lightspeed Restaurant www.lightspeedhq.co.uk/pos/restaurant/ lightspeedhq.info.uk@lightspeedhq.com

+44 (0) 20 3695 9599


Ena Shaw Contract

Europa International

Liquidline

www.enashawcontract.co.uk contract@enashaw.co.uk +44 (0) 1744 851515

www.europainternational.com contact@europainternational.com

www.liquidline.co.uk mail@liquidline.co.uk +44 (0) 800 8499110

Marco Beverage Systems www.marcobeveragesystems.com

info@marco.ie 00 353 1 295 2674

Adactus

+44 (0) 20 8676 0062

Barry Callebaut Beverage www.barrycallebautvending.co.uk beverages_uk@barry-callebaut.com +44 (0) 1244 370500

enomatic www.enomatic.co.uk sales@enomatic.co.uk +44 (0)1603 76846 Opt. 2

www.adactus.co.uk sales@adactus.co.uk +44 (0) 1844 269090

WMF United Kingdom

Mirrors for Training

www.wmf-coffeemachines.com/en_uk

sales@wmf.uk.com +44 (0) 1895 816100

www.mirrorsfortraining.co.uk info@mirrorsfortraining.co.uk +44 (0) 1902 791975

Agua Fabrics

Audrey Gaffney Associates

equipline

www.aguafabrics.com info@aguafabrics.com +44 (0)20 8205 0050

Sky Sports www.business.sky.com sb2b@sky.uk +44 (0) 84442 411 411

www.audrey.ie info@audrey.ie +353 (0) 46 906 4190

www.equipline.co.uk info@equipline.co.uk +44 (0) 1895 272236

George Thomas Joinery

NFS Technology

www.gtjs.co.uk reception@gtjs.co.uk +44 (0) 1384 637 825

www.nfs-hospitality.com info@nfstechgroup.com +44 (0) 800 731 8451


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Eat Drink Sleep - January 2019  
Eat Drink Sleep - January 2019