eat.drink.sleep July 2019
Bring some Tropical Magic to your Event or Outside Space
New for 2019 Bring some Tropical Magic to your Event or Outside Space
75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.
To find the right package for your hotel
08448 245 245
*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £111 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Night School ©2018 Universal City Studios Productions LLLP. All Rights Reserved. Venom© 2018 CTMG, Inc. All Rights Reserved. **All images are property of sony pictures entertainment inc. for promotional use only. sale, duplication or transfer of this material is strictly prohibited. Warrior©2018 HBO. All Rights Reserved. Big Little Lies ©2019 Home Box Office, Inc. All rights reserved. Correct at time of supply: 21/06/19.
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MORE AND MORE HOTELS, PUBS AND RESTAURANTS EMBRACE ONLINE TRAINING We are currently training 15,000 students per month! With over 30 yearsâ€™ experience in the health & safety and food safety sectors, we have developed a wide range of training courses which can be tailored to your specific needs and requirements. Our training material is enhanced by games (yes, you read that right!) and blended learning to ensure maximum engagement amongst enrolled students. You can access a full list of our courses and pricing, by downloading our prospectus at https://www.navitas.eu.com/blog/118
EAT. DRINK. SLEEP July 2019
Grecotel Group embarks on 42 million euro expansion plan Grecotel Group’s expansion plans begin with the opening of Casa Marron in the Peloponnese, and will include the renovation and expansion of five other luxury hotel complexes. Greece’s largest luxury hotel chain, Grecotel Group, has implemented a 42 million euro business plan that begins with the unveiling of Casa Marron, which has been transformed into the ultimate destination, changing the game for summer holidays. Grecotel’s renovated “third generation” hotel complex, combines modernity with the classic Mediterranean style, and takes inspiration from local architecture, both traditional and contemporary with exquisite exotic embellishment. The design displays the high aesthetics of the complex, whilst highlighting the beauty of Greek nature. Casa Marron borrows its name from the colour of the fertile Peloponnesian land contrasted against the blue waters of the Ionian Sea.
“We have invested in creating a special resort in one of the most enchanting places and favourite destinations throughout the Peloponnese,” said Mr. Vasilis Minadakis, Grecotel’s General Manager. “The radical renovation of the well-known Lakopetra Beach, brings together bohemian ambience and magical scenery.”
The 172 guestrooms and suites in the main building and the 92 spacious bungalows with two bedrooms, terraces and private gardens with outdoor shower allow Grecotel guests to connect with nature and take in unobstructed views of the vibrant gardens. Here, indoors becomes one with the outdoors, creating a distinct zen aura.
On the golden beach of Lakopetra, in an area of 80,000 sq.m, set against a unique landscape surrounded by exotic palm trees, olive trees and colourful gardens complete with impressive swimming pools, Casa Marron is upgraded to a top tier choice for your summer holiday, harmoniously combining safety and freedom for the whole family.
After 45 years of dynamic presence in the country, Grecotel has grown to support 12 tourist destinations in Greece. Each of Grecotel’s 32 luxury hotels and resorts is a unique architectural experience and a paradise of opulent amenities, gourmet restaurants and elegant details embodying the essence of Greek hospitality.
Amathus Drinks has secured the UK distribution rights for the products of Peckham-based saké brewery Kanpai London. Kanpai was founded by husband-and-wife team Tom and Lucy Wilson after a trip to Japan inspired them to experiment with homebrewing. Their operation evolved into Britain’s first saké brewery, which opened in 2017, and last year they launched a taproom as well. In addition to an array of seasonal brews, including a limited-edition junmai daiginjo, Kanpai’s core range contains three sakés: Sumi, a classic junmai; Kumo, a cloudy nigori; and Fizu, a hopped sparkling saké that’s available both on tap and in bottle. ‘We are really excited to begin this partnership with Kanpai,’ said Jeremy Lithgow MW, head of wine at Amathus. ‘This is a properly artisanal operation, which is highly focused on quality and innovation. Tom and Lucy’s enthusiasm and passion is infectious and we think the potential is enormous for this ground-breaking product. At a time when demand for saké is booming, what better than to offer something made in our own backyard?’
Simon Turner appointed head chef at Arts Simon Turner has been appointed head chef at Arts in Leeds, and is set to launch a new menu at the restaurant at the end of the month. the feel it had. It’s been known as one of those ‘go to’ places for food. When I saw an advert for a head chef at an independent city centre restaurant (which are few and far between!) I jumped at the opportunity. Turner joins the restaurant following a four-year tenure at the Reliance nearby and three years as head chef of La Cour d’Honneur in Avignon, France. He said: “I consider it a true opportunity to take Arts forward and promote good food. I’ve known Arts since moving to Leeds 18 years ago, and always enjoyed
“I don’t want to change Arts, I’d just like to evolve Arts. I want to keep that bistro dining everyone knows, and bring locally sourced meats and produce to the table. “I’m not saying we don’t travel the world with our dishes (because to me a British bistro is a melting pot of cuisines, and
we need to embrace the flavours and styles that are all around us).” Event and venue company New Citizens took over the site at the beginning of the year and relaunched the former Arts Café under its new name. New owners, directors Matt Long, Steven Allison and Stu Butterworth, said they were keen to bring “new updates and improvements” to the site while also maintaining “its bistro menu, its artfocus, and its independent, welcoming feel”. The site originally opened on September 1994 and features a rotating exhibit of art by local artists available to purchase. Leeds-based New Citizens is also behind Chow Down food and drink festival, as well as the multi-use venue Canal Mills and pop-up restaurant Workshop.
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Amathus named as distributor for Britain’s first saké brewery Kanpai
Plus: Introducing the Drambuie Collins… a new summertime classic
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Drambuie announces sponsorship of Eden Sessions Cocktail Bar Freddy May, Drambuie Global Ambassador, says: “We’re incredibly excited to be involved with the world-famous Eden Project. Visitors to the stunning Cocktail Bar are in for a treat, as they will be amongst the first to try THE summer cocktail of 2019: the Drambuie Collins. Not many people realise that Drambuie is one of the oldest British liquors with a fascinating heritage dating back to 1746. People are going to love this delicious new way of enjoying the iconic liquor; it’s a modern drink, perfect for summer and easy to mix at home too. Expect to see a lot of people embracing it this year.”
The Eden Project, Bodelva, Cornwall Drambuie – the iconic Scotch whisky liqueur – is proud to announce its sponsorship of the Eden Sessions at the Eden Project in Bodelva, Cornwall between 20th June – 3rd July 2019. Launching at The Eden Sessions will be the Cocktail Bar, a fabulous addition to the music concerts. Designed by the super-creative team at the Eden Project, the beautiful garden bar will be a stunning space where guests are invited to chill-out and enjoy a range of expertly crafted Drambuie cocktails. The bar will also feature an awesome garden swing – fitting up to three people, it’s the perfect spot for concert-goers to capture a summer-evening selfie. Here, Drambuie will also introduce the Drambuie Collins cocktail during this year’s Eden Sessions. Set to be a new summertime classic, the aperitif is a zesty blend of Drambuie – which is infused with a secret blend of heather honey, herbs and spices – with squeezed lemon, soda water, fresh mint and plenty of ice. It’s the perfect long, refreshing drink…
The Eden Project’s world-famous Biomes have provided the unique backdrop to a series of unforgettable summer concerts since 2002. Now in its 18th year, the 2019 line-up includes Stereophonics, Nile Rodgers & CHIC, Liam Gallagher, The Chemical Brothers, Snow Patrol, Kylie Minogue and the 100th Session; a special all-day show featuring Nile Rodgers & CHIC, Doves, Dreadzone, Asian Dub Foundation, Bill Jefferson and Backbeat Soundsystem. Get ready to enjoy the long summer evenings and the magical atmosphere of the Eden Sessions, with a thirstquenching summery cocktail in hand.
The 100th Session (June 23) Liam Gallagher (June 26) The Chemical Brothers (June 28) Snow Patrol (June 29) Kylie Minogue (July 2) – samples of Drambuie Collins at Drambuie sample cart Kylie Minogue (July 3) – samples of Drambuie Collins at Drambuie sample cart
The Eden Sessions Cocktail Bar will be serving Drambuie Collins cocktails at all dates. A sampling cart will be distributing samples of the cocktail on selected dates. Stereophonics (June 20) – samples of Drambuie Collins at Drambuie sample cart Nile Rodgers & CHIC (June 21) – samples of Drambuie Collins at Drambuie sample cart
Alto-Shaam Invests In Dedicated Training Facility And Office in Shanghai
Alto-Shaam, a leading innovator in the global foodservice equipment industry, has invested in the refurbishment and relaunch of its dedicated product training and development centre and office in Shanghai. product training, but also support with recipe development, tailoring each menu to the customer’s own specific foodservice needs.
As well as Alto-Shaam’s proven Combitherm Combi Ovens, Cook & Hold ovens, smoker ovens and ancillary holding equipment, the new facility now enables training and demonstrations on the very latest Vector® Multi-Cook Ovens and innovative self-cleaning rotisserie ovens. The facility, opened with the support of Alto-Shaam’s corporate kitchen in the US, provides weekly demonstrations and product training to chefs, end users, consultants and partners to gain the most out of the equipment they use. Alto-Shaam’s chefs not only provide
The 2,000 sq. ft. facility is located in the Putuo district of Shanghai, close to the local retail area. The dedicated Shanghai team works with a number of preferred partners in the region, consulting closely with clients and supporting their presentations. Paul Harper, Vice President for AsiaPacific, said: “Asia-Pacific is an important region for us and we are working hard to develop new opportunities and deliver growth in the region. Our focus on quality and innovation is enabling us to develop foodservice equipment solutions for customers that are genuinely world-class. “Our A Taste of Alto-Shaam events and training demonstrations provide chefs and kitchen staff with equipment they need to reach their foodservice
goals. Our full line of equipment offers flexibility in the variety and volume of food they can serve, with the combination of speed and quality. This enables them to get the most value out of their equipment and maximise their return on investment.”
Centre Point food line-up to include Harts Group, Flat Iron, Oklava and Chotto Matte outlets Seven of the food brands set to open in London’s redeveloped Centre Point building next month have been revealed, with the dining area set to be called Arcade Food Theatre. The 12,500 square foot, Grade II-listed space will feature six ground floor kitchens, a coffee and bakery counter, three bars, an outdoor terrace and ‘the Loft’, an incubation-focused mezzanine kitchen space, all showcasing emerging culinary concepts as well as music, art and design.
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by Tā Tā Eatery, serving Japanese katsu-sando, which will take first residence in the Loft. The seventh and final brand partner kitchen will be announced soon.
The brands set to open at the launch include: Mexican concept Pastorcito from the Harts Group; an outlet of Selin Kiazim and Laura Christie’s Oklava restaurant in Shoreditch and Chotto by Chotto Matte offering more accessible Nikkei cuisine than that served at the Soho site. The venue will also have a Flat Iron Workshop dedicated to specialist cuts and developing new dishes; Portuguese concept Casita Do Frango from the Casa do Frango owners; globally-inspired bakery and coffee shop Pophams; and Tōu
EAT. DRINK. SLEEP July 2019 Stefan Wissenbach, Engagement Multiplier
Ninoska Leppard, Corbin & King
How hospitality leaders are staff and skills shortages By Stefan Wissenbach, founder and CEO of Engagement Multiplier
Hospitality has always been a challenging business. Long, often antisocial hours; physically demanding working conditions; high customer expectations; many roles constantly in public view, all mean that only special people stick at it.
Making the industry a destination of choice to the brightest and best is made more difficult by rising staff and skills shortages afflicting all sectors. And even these have been compounded recently by increasingly picky younger workers and the Brexit vote disaffecting overseas players. All of which means venues have to compete for top talent in a predatory recruitment landscape, with a dwindling, mobile labour pool never more aware of its value. Unsurprising then, that industry leaders view the attraction and retention of staff as the hospitality sectors biggest current challenge. Executive director of Iconic Luxury Hotels, a collection of England’s finest hotels stretching across London, the Cotswolds, Berkshire and New Forest, Andrew Stembridge, puts it plainly:
“Retention is key: everyone in hospitality knows it’s harder to keep good people these days.” Corbin & King group personnel & development director, Ninoska Leppard, adds that even the most influential restaurant operations can’t take anything for granted. “Our ecosystem has so many more venues than there used to be, all now fishing an ever-smaller pond. There is also a perception problem with the restaurant industry in particular, which many see as unfulfilling or financially unrewarding.” Believing that there are few fields where employee engagement can better meet the challenge of enticing and locking in top talent than hospitality, two years ago we began a collaboration with a number of leading GM’s from highly regarded 5-star properties to create a bespoke hospitality focussed version of the Engagement Multiplier platform.
EAT. DRINK. SLEEP July 2019 Winston Zhara, GG Hospiatlity
tackling Our approach centres around the fact that the majority of employees show up wanting to be engaged – you just need to provide them with a structure and framework that enables them to ‘engage’, which unlocks the valuable insight and wisdom that can be tapped into by asking the right questions. We’ve proven that enabling employees to score key elements of a business and communicating via a confidential and anonymous platform are two essential ingredients to create an engaged property. The resulting culture of inclusivity, stakeholding, empowerment and respect raises morale, helps retain key staff and makes employers more attractive for high-calibre candidates. The simplicity and frequency of obtained feedback gives venues invaluable commercial insight from those best placed to provide it. Winston Zahra, CEO of GG Hospitality, the hotel and restaurant firm backed by footballing legends, Ryan Giggs and Gary Neville, is directing the international roll out of the Hotel Football brand. He believes effective communication is mandatory in a fast-changing world: “Employment has become more difficult and hinges on devising the right approach
Andrew Stembridge, Iconic Luxury Hotels for millennials and generation Zs, because their outlook and expectations are so different to previous generations’. “We are passionate about consultation, the welfare of our team and how people are treated. This means we must ask more questions, ensure that all feedback received is acknowledged and, where a problem exists or improvements are needed, they are addressed; it’s paramount that staff know that having a voice makes a real difference.” Andrew Stembridge agrees, having introduced Engagement Multiplier across the Iconic Luxury Hotels portfolio, including Chewton Glen, Cliveden and The Lygon Arms. “On the whole, millennials have less resilience and loyalty than previous generations and we must do all we can to make them want to stay and give them a purpose. In the past, youngsters have adapted to suit the workplace; today’s emerging talent is the first to expect the workplace to change to suit them – and their scarcity means they can force that change: “This makes the survey doubly important. It’s a great opportunity for us to take note, react to what our people tell us, then demonstrate to them we have done so. It gives us great insight into what the entire workforce is thinking, which is fantastic as we want to stay close to our team and retain our family culture as the Tom Raffield Ltd business grows.”
enviable loyalty – 122 employees have more than five years’ service – the company is determined to maximise approval ratings. With that in mind, Engagement Multiplier was launched across café-restaurants and brasseries, such as The Wolseley, The Delaunay and Bellanger, as well as head office – bringing rapid positive results. She said: “Staff in all venues and departments said communication needed improvement. We created bespoke action plans for each site, then implemented them via one-to-ones, department and site meetings, our newsletter and an internal AGM.” This sort of dynamic, emphatic response to workers’ observations drives many commercial benefits – reduced attrition and absenteeism, boosted productivity and greater sales. Hospitality’s leading lights realise that effective talent lock-in is always more economical and less disruptive than the expensive churn of repeated identification, attraction, induction, training and development of replacement staff. Ninoska Leppard concludes: “Rather than rely on constant recruitment, we’re focusing on personal rapport and conversations with staff to retain people.” For more on Engagement Multiplier: hotels.engagementmultiplier.com
Meanwhile, Ninoska Leppard reports that, although Corbin & King enjoys
EAT. DRINK. SLEEP July 2019
Drynks Unlimited invest over £ challenge NoLo category on ta Drynks Unlimited, a UK manufacturing, sales and marketing company founded in 2017 that focuses 100% on producing alcohol-free drinks, has invested a further £1m in the UK’s only state-of-the-art dealcoholising technology. The funding enables the company to invest in the UK’s only state-of-the-art dealcoholisation technology that produces next generation alcohol-free drinks. The technology uses the revolutionary cool vacuum distillation process (CVD) which gently removes alcohol from full strength alcohol whilst retaining the full-strength personality, character and flavour of the original liquid.
taste and an authentic experience. Drynks Unlimited will offer a full range of alcohol-free drinks and is doubling its range of Smashed with the addition of a Smashed Berry and Smashed Citrus (it launched Smashed Cider and Smashed Hops in October 2018). The addition of 330ml cans, both in singles and in 4x330ml packs, along with its glass bottles will open up Smashed to new areas of both the on and off trade, where cans continue to go from strength to strength.
The Smashed range uses authentic craft beer and cider and then gently dealcoholises it in its own state-of-the-art cool vacuumed distillation plant. This process produces the best quality 0% liquid which maintains the taste and character of the original alcoholic drink. Drynks Unlimited is the first UK The British company is focusing its investment on engaging company to own this revolutionary dealcoholisation kit and with both retailers and consumers to rethink their drinking produce alcohol-free drinks in this way. choices with its portfolio of brands in the 0% category. Drynks Unlimited was founded by a team of drinks and The ability to produce a range of drinks using cool vacuum leisure industry experts led by ex-Halewood marketing distillation technology will take the NoLo category to the director, Richard Clark. The alchemy behind the 0% liquid has next level with alcohol-free drinks that truly deliver a great been developed and fine-tuned by Halewood’s ex-director of
£1m to aste
“We are the only UK drinks business to invest in the state-of-the-art cool vacuum dealcoholisation kit that produces a fantastic new taste experience, and we are confident this will add excitement to the category. We’d love consumers and retailers to take the Smashed taste challenge and try our drinks against their current favourite NoLo or soft drink.”
initial refreshing upfront green apple taste is perfectly complimented with a great mouthfeel and a satisfying astringent mature English cider finish.
“We are a small team of dedicated and experienced drinks professionals with a portfolio of brands that mean we will be at the forefront of this hugely exciting category. We want to give people quality and choice in the alcohol-free market. We want to create a range of alcoholfree products that consumers happily choose rather than default to and which they enjoy just as much as their normal alcoholic tipple.”
with hints of English cider. The taste is sharp and refreshing with a perfect balance of sweetness backed up with a strong summer berry flavours followed by hints of English cider and a firm cider astringency to finish.
Smashed drinks don’t compromise on ingredients, process or equipment to create vegan-friendly, gluten-free (where possible) drinks. The 330ml Smashed Citrus and 330ml Smashed Richard Clark, MD of Drynks Unlimited Cider have less than 90 calories each. said: “The time is right to produce the next generation of premium alcohol- Smashed Cider free drinks that offer a truly authentic Golden, slightly opaque sparkling experience. Whilst there has been an liquid with a fresh inviting aroma of explosion of new NoLo drinks, many are English apples. The taste delivers pure disappointing on taste which may be due refreshment with a perfect balance to the way they have been produced. of sharpness, sweetness and bite. The
A pale gold sparkling liquid with fresh, clean aroma expressing English malt, hints of hop and a touch of citrus. The taste has been crafted for pure refreshment and has pleasant Drynks Unlimited is leading a malty base notes accented with just student ‘low/no alcohol campaign the right amount of Hops for perfect in partnership with Leeds University balance and sessionability. The Union (LUU). The LUU extensive product has great mouthfeel and a alcohol-free range was launched in hint of sweetness pairs perfectly with March 2019 and offers a category the slightly sharp citrus notes in the approach with a mix of NoLo alcohol aftertaste. brands across a number of bars around the campus including two of Smashed Smashed Hops products. Initial feedback from the trial has been very positive and has seen a A pale golden sparkling beer, with an aromatic hoppy nose backed up with category sales jump of 500%. floral hints. The taste is well balanced Richard Clark, MD of Drynks Unlimited and rounded with good mouthfeel adds; “Our Smashed range appeals to and a clean aromatic finish with a firm consumers who are choosing to reduce bitterness. their alcohol intake whether that’s part of a healthier, more sustainable lifestyle, Smashed Berry or choosing to ‘swap in’ alcohol-free A purple berry coloured sparkling fruit drinks on a night out. cider with a fruity, fresh, clean nose
Smashed Berry and Smashed Citrus will be available from September 2019. We may be all about the 0% but we are 100% focused on creating a collection of alcohol-free drinks.
Drynks Unlimited Smashed range uses the finest British ingredients to create Check us out on www.drynks.co.uk authentic tasting beer and cider and and on social @drynkssocial
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then the alcohol is gently removed in a low impact cool vacuumed environment which maintains the same bubbly, personality, character and flavour of the full alcohol version.
research and development, Les Norton. The team launched its first products – Smashed Apple and Smashed Hops – in October 2018 and has secured listings in a number of on and off trade partners, including Selfridges, Trafford Centre, Redemption healthy restaurant bars in London, Leeds University Union, Brunning & Price, Hickory’s Smokehouse and 50+ licensed outlets.
EAT. DRINK. SLEEP July 2019
Have you given up on your restaurant staff?
6 ways you can improve their productivity and wellbeing By Luis De Souza, CEO of NFS Technology Group
Sacked any of your staff recently, or seen them leave? It’s likely you have – the hospitality industry sees an annual turnover of 30%, according to the British Hospitality Association. Why’s that? Many reasons. Hospitality is a complex business covering all manner of organisations ranging from bars and restaurants to hotels and food outlets.
Did you know: • There are 240,000 hospitality businesses in the UK. Maybe you got rid of them because they stunk at the job. Or maybe they left because they didn’t like your working environment? This is particularly common with the younger people who make up a high proportion of hospitality staff. But with recruitment now a nightmare, ask yourself this question:
Is this really the time to give up on my staff? Or is it time to have a rethink about how they work together - and how the working environment you provide is hitting their productivity and wellbeing? Productivity has historically been low in the hospitality industry – it’s said to run at about a third of the productivity in manufacturing.
• They provide 3.2m jobs directly and a further 1.44m indirectly. Luckily, the BHA says that productivity in hospitality and tourism is on the up. It’s been rising since the economic downturn, rising to an estimated Gross Value Added (the productivity measure) of £73bn.
they operate and the people they employ makes for a tricky mix when it comes to pushing productivity and wellbeing upward. Hotel software exper ts Siteminder say most industries can boost productivity with technology and automation, but warn that this needs to be done exceptionally carefully in hotels and restaurants. “It’s an industry that is built on people-to-people interaction, and also involves a huge variety of tasks and skills within one business, hotels in particular,” they say. “Understanding what needs to change is one thing, and predicting how customers might react to certain changes is another. Reducing authenticity in such a service-based industry could be dire.”
4. Swap your stick for a carrot 5. Grow your own leaders 6. Beat the cheats Reduce tedious tasks Duplicating head office functions in a restaurant group can drain your resources. It requires people in each location carrying out the same managerial tasks – such as creating operational reports. It’s boring and repetitive work that does not add up to job satisfaction. Enterprise -level restaurant management technology that’s accessible online can remove this need for duplication, with managers able to see data in realtime from any location.
A good point, and one that should remain a real priority in your mind.
The result? Resources can be directed to more necessary areas to keep operations flowing seamlessly – and your staff get to do more meaningful and satisfying work instead.
So hospitality businesses are going in the right direction with their staff, and getting more in return – but there are still improvements to be made.
So here are 6 ways to improve staff productivity and satisfaction in your restaurant.
For your serving staff, provide hand-held devices (even tablets or smartphones) that allow orders to be taken at tableside and sent direct to the kitchen.
Why boosting productivity is hard for restaurants and bars
1. Reduce tedious admin
That’s almost double what it was in 2008, and the BHA believes it could rise as high as £22bn by 2021, if the industry promotes the right conditions.
The sheer variety of the UK’s hospitality businesses, the way
2. Make time for training 3. Eliminate in-fighting
Payment can be taken at tableside, too, so servers spend less time running back and forth and enjoy more valuable time interacting with guests.
EAT. DRINK. SLEEP July 2019 Teamwork is crucial to staff wellbeing and productivity in any business. It creates collaboration and innovation, and colleagues who become friends are happier and less likely to quit. Help your team to bond by providing and environment where clear communication and great workflow remove the ambiguity and human error that cause unpleasantness.
Swap your stick for a carrot Make time for training Training has not always been a priority for many roles in the hospitality industry, but as the UK Hospitality Commission points out, that has led to a perception of the work as ‘lowpaid, low-skilled.” Investing in your staff so they improve their key skills, such as customer service, pays off directly by making your workers more able, but also helps to create a sense of engagement – a trained worker is a worker who feels valued. It can be hard for a busy restaurant to find time for training and continuous development, but it’s well worth it, so invest in good labour scheduling technology that makes sure you maximise the hours of every member of staff.
Eliminate in-fighting Are your front and back of house staff at loggerheads? It’s a common situation as the kitchen blames the servers for mistakes and vice versa, or as your finance staff criticise others for poor admin.
Don’t leave all the carrots in the kitchen! If you implement a system of monitoring individual staff performance you will be in a great position to hand out the recognition that drives excellence. It will also help you identify areas where extra training is needed to keep everyone up to scratch.
regular one-to-one sessions with staff where you look at their performance and discuss the steps that will help them develop.
Cheats to beat Employee fraud costs UK businesses more than £40bn a year, and while that’s across all types of companies, hospitality takes quite a chunk of the hit. What’s often not taken into consideration is the detrimental effect cheating has on your team. Suspicion and distrust make for an uncomfortable working environment. Your managers can’t have eyes everywhere all the time, and watching out for staff fraud is an exhausting task – unless you have fraud prevention technology that flags up unusual behaviours.
This level of monitoring provides quite a deterrent, and helps builds up a high level of trust within the working environment where everyone can feel confident and comfortable.
Hospitality? It’s a people business, first and foremost. So don’t give up on your staff. Give them a technological helping hand instead, and make recognition, development and training an inherent part of their daily lives. Getting conditions right for your own people means they feel better, take less sick time, stay longer and work harder. It’s good for them, good for you and good for your customers. Result… Dining goes digital throughout the day – watch the video.
Grow your own leaders When recruiting, be sure to seek joiners who display positive attitudes and empathy – they are key skills for the industry and a good base for growing leadership talent. Hospitality businesses can be guilty of creating immobile hierarchies where staff members have little opportunity to advance. This drives ambitious workers to seek better jobs elsewhere, so try to set in place a clear structure that helps people understand how they can get ahead within your organisation. Once again, training plays an important part – you and your managers should hold
Find out more about Aloha – www.nfs-hospitality.com 13
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Andaz Liverpool Street
There really is no other hotel that compares to The Andaz. Located perfectly next to Liverpool street station you will amazed by the not only elegance, space and history of this luxury hotel but also the fine attention to details paid to each area and moment of your stay. As you arrive you will be welcomed by the fantastic staff who will check you in and offer you a glass of bubbly whilst you wait. You can either be checked in at the main desk or via the glowing IPad’s in the lobby. I must say this is a very relaxed and enjoyable start to your visit. You will be taken back by the sheer size of this Hotel. This grade II listed building was originally built in 1884 and perfectly differs from the exquisitely old fashioned high ceilings, grand room space, mosaic flooring and marble staircases to ultra-modern style throughout the entire hotel. The building is made up of two wings (East & west) this gives you an idea of just how extravagant this spacious London hotel is. Something that is not usually the case in the city.
There are over 200 rooms within the hotel which are generously spacious and stylish. The bathroom and wash area boost a beautiful décor. All of our rooms feature a Nespresso™ coffee machine, complimentary mini bar and Wi-Fi, a smart TV, luxurious Yukata robes and bath amenities from British skincare brand REN. The Andaz Liverpool Street really does cater for all of your dining needs with a variety of options. The 1901 breakfast restaurant which is a stunning grade II listed ballroom with a beautiful glass domed ceiling there is so much on offer to start your day off the right way. Rake’s café Bar offers the perfect “chill” environment if you would like tasty snacks and a array of crafted cocktails throughout the day.
These are two of the four options which also include the Miyako Japanese restaurant (make sure You book in advance due to high demand) and the Lady Abercorn’s pub and kitchen.
To accompany the relaxed vibe of rake’s there is also the Eastway brasserie which is the perfect setting for a group of friends to enjoy sharing platters and the ultimate calm dining experience.
It is hard to put into words just how uniquely amazing a stay at The Andaz is. With also the capacity for corporate functions, Freemason gatherings and also weddings it really is a sight to behold.
EAT. DRINK. SLEEP July 2019
Encouraging Signs What is the secret to capturing customer attention and maximising impulse sales? Investment in the right signage can, literally, point the way. Many venues have multiple signage systems in operation that have been introduced and developed organically, often without consideration given to how they work as one. Does your front-of-venue signage deliver sufficient standout? Are they located in prime position? What signs should you use to capture attention at eye and buy-level? How do you want to differentiate price and service messages? Having a clear approach to the “where” and “why” is essential. Ultimately, signage should be focused on not only driving sales but also improving the customer experience. When it comes to the “what”, there are a host of signage solutions available. Brexit uncertainty means that the hospitality industry, like every other sector, is keeping a very watchful eye on cost. Digital solutions and the accompanying infrastructure that come with them is a major commitment for venues, especially when at a time when budgets are tight. So what are your other options?
compelling your event or promotional message is, if customers can see it sales will be lost. When committing spend businesses are, understandably, looking for the most cost effective solutions,” says Paul Smart, director of business development for the graphics division of arken P-O-P International. Arken’s range of signage products offer venues something that is genuinely different. From wall mounted or freestanding 6-sheet exterior lightbox products, featuring backlit LED illumination, to its robust but affordable a-board pavement signs, arken produces a range of cost effective off-the-shelf and bespoke signage products. Not forgetting Bannerview, its large-format banner sign. British-
made, all its signage products deliver service and promotional messages that customers can’t miss and, importantly, in a way that makes implementation and maintenance costs affordable for venues – big and small. The importance of choosing the right signage rarely receives the focus it deserves. The impact of replacing ineffective or muddled mix of signs with eye-catching smart alternatives isn’t to be ignored. So if you’re looking to colour your venue, take sales in a new direction and keep customers coming back time after time, it’s time to look (and think) again about your signage. www.arken-pop.com
Traditional signage comes in a chaotic mix of shapes and sizes but opportunity awaits those who look in the right place. “It doesn’t matter how
EAT. DRINK. SLEEP July 2019
DoubleTree by Hilton MK see’s ROI from on premise Girbau laundry within 18 months
Girbau recently installed a completely new laundry and wet cleaning facility at the DoubleTree by Hilton Milton Keynes hotel, which is uniquely built around Stadium MK. The DoubleTree by Hilton Milton Keynes Stadium site boasts 304 guest rooms positioned 360 degrees around the pitch, and the newly installed Girbau laundry is responsible for processing all the sheets, duvet covers, pillowcases, towels, face cloths, robes and shower curtains for the hotel. The laundry refurbishment saw two large capacity ED1250 Gas Dryers and an ED460 installed to match two new HS-6 series 57kg washers, a 24kg washer and 13kg washer and two new PBP 5132 Ironers. All towelling and linen from bedrooms and tablecloths and napkins from conference and banqueting departments was previously outsourced. The key objectives and justification in considering an in-house laundry facility, in addition to the financial benefits, was to have full control of stock, and to improve the quality of the linen we provide our guests. “Our objectives have been achieved, and with savings versus outsourcing at 54% since we went live on 1st January, it means our ROI forecast is now 18 months, sooner than originally expected” said Nielsen Stead, General Manager of DoubleTree by Hilton Milton Keynes. Nielsen also says, “Returning guests have noticed the increased fluffiness of our towels. That makes a difference”.
The Hilton brand is celebrating 100 Years in Hospitality this year and the DoubleTree by Hilton portfolio is said to provide a ‘feeling of the comforts of home’, and includes more than 400 wonderful places to stay, occupying prime locations in gateway cities and getaway destinations around the globe.
housekeeping team not only process hotel linen, guest laundry and front of house staff uniforms; when the venue is running at full capacity will also process linens for their catering, banqueting and events teams, ensuring that the Marco Pierre White Steakhouse restaurant’s napkins and table linens are whiter than white!
Stadium MK is home to the MK Dons FC and multipurpose Marshall Arena, hosting concerts by Take That and Rod Stewart. The indoor event space accommodates up to 5,000 guests and in times of full capacity can see the laundry processing many tonnes of linen. The busy four people, per shift
For more information, visit: www.girbau.co.uk
Good quality equals better business, and nowhere is this truer than in the hospitality sector. As standards rise and consumers become more demanding, drinks quality in particular has become an important commercial consideration. Your establishment may enjoy a fine reputation for fantastic food and friendly service, but if quality is lacking in your cellar, you’ll be losing patrons – and profits. Employing best practices in cellar management can help, but what exactly does it entail?
Keep your cool The temperature of your cellar should be maintained between 11°C and 13°C to preserve the quality of the drinks being served. Exceeding this temperature can lead to residual yeast beginning to ferment, quickly leading to fobbing and, ultimately, product wastage, while dipping below the ideal can cause a chill haze or fob to develop, reducing the quality of drinks. In addition, overcooling by just one degree has the potential to increase energy costs by up to 10%. Many elements, from the weather to using the area for storage can influence cellar temperature, resulting in the cooling system having to work harder to remain constant. It is good practice to install a thermometer to monitor cellar temperature. Regularly topping up cooling equipment with water and ensuring fans and condensers are kept free from dust and blockages will also help. However, there are far better options to help take the strain out of cooling. Innserve’s InnChill system is a cellar cooling
and refrigeration system that ensures equipment is operating at the optimum level. It takes the guesswork out of cellar cooling by allowing you to maintain a constant temperature while emitting minimal noise and vibration, and meeting increasingly stringent F-Gas regulations. In addition, Innserve’s InnEnergy power socket can be fitted to beer and soft drinks coolers, as well as ice makers, where it ‘learns’ the power usage pattern of an individual cooler. This not only enables substantial reductions in carbon emissions, but also results in impressive savings in energy consumption – an average outlet can save around £170 per cooler, per year. By employing technology and programming systems for opening times, dispense is safeguarded during trading hours and cooler costs can be kept to a minimum when a venue is closed to guests.
Clean up your act If cooling is the number one item on the list of how to improve overall cellar management efficiency, line cleaning is a close second. On average, most managers will need to clean their lines at least once a week in order to avoid the build-up of deposits that can affect the quality and consistency of drinks dispensed to customers. The process can be time consuming and costly, as beer has to be extracted then poured away before cleaning takes place. Losses will, however, be far greater if inadequate cleaning results in customers heading for the door.
Good cellar management is vital and, when done correctly, can improve yields, increase sales and minimise waste, says Steve Lakin, National Customer Relationship Manager at drinks dispense specialist Innserve.
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Technology drives best practices in cellar management
Again, solutions exist to help ensure that best practices are followed. Technology is available that can prolong the interval between line cleans, from seven days to up to five weeks. One such device is Innserve’s InnClean, which harnesses the same technology used in the field of oil extraction to reduce this drain on time and resources. Oil companies prevent paraffin and wax build-up by inducing a constant electromagnet field down the pipelines; in the same way, the Innclean device is clamped onto a beer line and infuses the entire length of the system with an electromagnetic current that restricts residue build-up. The results – verified independently by the Brewery Research Institute – allows licensees to extend the gap between line cleans from one week to between three and five weeks, depending on throughput, and saving between £1,000 and £1,500 a year. Employing best practices in cellar management, which includes incorporating technology to keep cellars cool and lines clean, makes business sense – it can improve, enhance and streamline operations, adding to overall efficiency and generating savings. Innserve services more than 80,000 licensed and unlicensed premises across the UK and has a team of 300 technicians who proved 365-day support to fix technical issues and manage and monitor equipment data. For more information about Innserve’s products visit www.innserveltd.co.uk
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pical Magic to utside Space
Bring some Tropical Magic to your Event or Outside Space Dreaming away while lying in a hammock somewhere in the Caribbean. The Tropical Hangout brings this special feeling closer than ever. Share this amazing experience with the ones you love, while enjoying a drink and some laughter. Wherever you have Space, Tropical Hangout can spread its Magic Outside by the pool, inside near the bar, on the rocks, on the beach and just on a sun-deck - everywhere you have a 4x4m space available becomes a Chill Zone. Tropical Hangout can wow your guests with its tropical style and bring them the ultimate in relaxing experiences.
Bamboo from Guadua, Hammocks from Brazil, Vibe from the Caribbean Comfortable, relaxing and fun, the Tropical Hangout can bring a whole new customer experience to your event. Guests can enjoy a drink and a smile with friends while relaxing in the very comfortable hammocks - a unique & charming experience.
Branded or unbranded, you can rent or you can buy Tropical Hangout For enjoying Tropical Hangout at festivals and glamping sites, we have a small fleet of Hangout that we will come and erect for you. For Hotels and other more permanent sites, you can consider buying your own Hangouts for your guests’ enjoyment. Either way, the Hangouts can be branded on the 3 small sails and the large sun sail , so if you have sponsors this is a great marketing opportunity - and an opportunity to reduce the cost of the Tropical Hangout experience.
For maximum effect, accessorise your Hangout Cocktail tables (branded or plain), Top Sails (branded or plain), branded small sails, colourful or branded hammocks,
branded deck chairs - all these accessories enhance the Hangout experience whilst offering very really sponsorship opportunities.
New aluminium tube versions now available! The big news recently (this is not in the brochure yet) is that the new aluminium version has just come out. Because the tubes break down to 1.5m lengths, it means that we can now ship them out economically on pallets for potential customers to hire for a weekend to see if they like the concept, or for special events on a dry hire basis.
The aluminium tubes have sleeves to make them look like bamboo. Since the Tropical Hangout only takes around 10 minutes to rig it is a fully viable product for dry hire for festivals/ special events/glamping. The sails both large and small can be branded so it becomes a useful advertising tools for sponsors. Sharps Brewery are using one as part of their promotional package on their UK tour.
Tropical Hangout products are distributed & rented out exclusively in the UK by Instant Marquees. For more information on the Tropical Hangout, whether for rent or for sale, click here or call our sales team on 01840 219047 or 01840 219048
EAT. DRINK. SLEEP July 2019
Hotel Indigo Leicester square: A night in at the Theatre!
Glitz and glamour is something you do not necessarily associate with a Hotel.
Well, In the case of Hotel Indigo it has both in abundance. With a 1920’s theme based around its location (London’s infamous West End) when you walk towards the gold reception you know you are in the heart of the action and feel as if you are backstage awaiting your grand entrance. The staff at the front desk are extremely welcoming and on hand for your every need. As you take the lift to your room you will notice the incredible décor throughout and attention to detail paid to keep in touch with its west end theme. With many pieces of artwork from years gone by with well-known stage actors performing across the historic theatres in the capital. There is certainly no hotel I have stayed in with this unique atmosphere throughout the whole building. The room itself was fantastic with a dressing table fit for a stage star! The bed overlooked Leicester square and I must admit there is no better sight when the evening arrives. With complimentary coffee and tea the room also has a quirky rotary dial telephone which is in keeping with the hotels 20’s theme. To get the best view you must enjoy what the rooftop bar has to offer. With a choice of delicious cocktails and snacks it really is the most picturesque view from the balcony overlooking the city with amazing views of the London eye too. To feel so close to the action but also have complete privacy is incredible. After an evening out we did not hear a sound and the bed provided a very comfortable sleep. It is most certainly a hotel I cannot wait to visit again. Next time you are visiting a show in London’s prestigious West end I highly recommend starting off at Hotel Indigo. This will get in the mood for a night at the theatre.
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Introducing The Brand New Sleepeezee Premium mattress brand, Sleepeezee, has launched a revolutionary new proposition. Thanks to in-depth consumer research, the leading bed maker has refreshed its website, social media and marketing assets, as well as its photography and digital advertising. Since 1924, Sleepeezee has pioneered the way for ensuring that customers get a great night’s sleep, through innovative designs, traditional techniques and choosing only the finest most luxurious materials. With continued investment in developing and enlivening its service and product offering for customers, the mattress maker has reimagined its brand vision – making the customer the true hero of the Sleepeezee story. For example, Sleepeezee’s new website is the first of its kind and its new approach is set to revolutionise, educate and inspire the nation when buying a mattress. The brand has recently completed an extensive consumer insights project into how the British public shop for beds. It was revealed that consumers were often overwhelmed when shopping for a mattress, frustrated by
the purchasing process and equipped with only a poor understanding of the standard terminology used. As buying a mattress is an infrequent and high-risk purchase, the main causes for concern amongst shoppers were ensuring that they found the right price, size and comfort.
From the early stages of research, to the in-store experience as well as insightful online guidance and stylish photography, every touchpoint of the Sleepeezee customer journey will now inform and influence shoppers to find the perfect mattress to suit their budget, price, lifestyle and requirements. For more information about Sleepeezee
It’s these three key triggers which have please visit www.sleepeezee.com formed the foundation of the newly designed Sleepeezee website, allowing customers to browse and search according to each factor to find a sleep solution that suits their budget, lifestyle, room size and comfort preference. Whilst many mattress bed brands use complicated phrasing that causes confusion, Sleepeezee’s innovative and updated platform uses only concise information with simplified terms, such as ‘soft’ and ‘firm’; terminology such as this has replaced confusing industry jargon that is unfamiliar to customers.
EAT. DRINK. SLEEP July 2019
Espresso or filter coffee machine? Why not a machine that does both?
If you walk into any coffee shop in the world you will find a wide array of different options of beverage types, many coming in an array of Italian sounding names. Most coffee shops will also have a much simpler option (or options) that everyone can understand – filter coffee. While it can be brewed in a wide variety of different ways, almost anyone can walk into a coffee shop and order a filter coffee and understand exactly what it is that they’re going to receive.
How does it differ from espresso? Filter coffee is often listed separately to all of the espresso-based drinks on a menu, but how exactly are they different? Technically speaking, espresso is a type of filter coffee, just using pressure to force the water through the grounds rather than letting gravity do all the work. The result is that espresso is a smaller, but much more intense drink which is essentially used as a coffee concentrate for milk based beverages.
Filter coffee on the other hand is essentially just coffee that is put in some kind of filter with hot water slowly poured or dripped over the top. There are many different kinds of filter coffee machines and all of them work slightly differently, but they all result in the same kind of drink – a larger, but much considerably smoother and mellower beverage, which can either be served black or with milk. Filter coffee can taste just as complex and distinctive as an espresso, and in fact this is usually what is used in cupping (taste testing) as it’s easier to pick up on the subtle nuances in the flavour.
Who drinks filter coffee? Filter coffee tends to have two very distinct customer types, with the demographic for the coffee shop tending to determine how it’s marketed in store. Firstly, filter coffee is often the preference of the “no nonsense” coffee drinker. Think someone who is likely to ask for a “normal” or “regular” coffee, who is either intimidated by or just completely uninterested in all the fancy names and options, and would prefer a simple, basic cup of coffee. On the complete opposite end of the scale, filter coffee is also incredibly popular with the extreme coffee fan. As we mentioned earlier, the less concentrated flavour makes it easier to pick up all of the individual tasting notes in a coffee, particularly for single origin beans with will have a distinct signature flavour. These are the type of customers who are likely to ask about things like the country of origin of your coffee beans, or maybe even the processing method. As the popularity of coffee has been growing, these types of coffee fans are now very common, and can be incredibly good for business as you know they will keep coming back if they’re impressed with the product. One thing is clear, filter coffee is getting more and more popular, and is now considered a must have on the menu of any coffee shop, restaurant or café. This doesn’t mean that you need to buy a second coffee machine or spend a fortune on hiring and training specialist baristas, WMF have provided a much easier option.
WMF 5000 S+ Itâ€™s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.
Please call 01895 816 100 | or email email@example.com | www.wmf-coffeemachines.uk.com
EAT. DRINK. SLEEP July 2019
200 Degrees Coffee to open in Liverpool Speciality coffee roaster 200 Degrees will open in the heart of Liverpool this July, bringing its handcrafted coffee and signature fresh food menu to the city. Located within Liverpool’s premium shopping centre – Metquarter - the new 72-seater coffee shop will be bringing 20 new jobs to Liverpool and serving freshly roasted coffee from the 200 Degrees roast house in Nottingham.
As well as its hand roasted coffee, cold nitro brew coffee, iced tea, smoothies and milkshakes, the new shop will serve an imaginative range of salads, soups, sandwiches, tempting cakes and pastries prepared daily on the premises, with plenty of vegan and gluten free options available to eat in or takeaway. Coffee lovers can also purchase freshly roasted beans in store and online as well as coffee making gadgets, and as part of its wholesale arm 200 Degrees now supplies coffee to more than a hundred customers across the UK, as well as providing bespoke ‘beans to machines’ solutions for numerous offices, restaurants, cafés, hotels, conference centres and shops. Unique features of the 1,950 sq. ft coffee shop include a split bar, cosy sunken seating area, bespoke artwork and outdoor cafe seating.
Tom Vincent, co-founder and director at 200 Degrees, said: “We’ve wanted to open a coffee shop in Liverpool for some time, with its vibrant culture and huge creative heritage we feel that 200 Degrees is a perfect fit for the city. “Our new coffee shop is in a fantastic position on the ground floor of the Metquarter, a thriving retail hub that seems to be bucking the trend on the high street through its mix of large brands and small independent companies. We always aim to become an integral part of the community wherever we go and we want everyone here to find somewhere in the shop to relax with their coffee and hopefully enjoy some of our freshly prepared food. “As we approach our July opening our popular pop-up events will be in full swing in the Metquarter centre area, offering shoppers and business people an opportunity to learn about what we do and sample some of our menu, they also show people how we serve everything to takeaway. “The new coffee shop will bring together our unique, comfortable and stylish interiors which we hope will make everyone feel at home, and as we do with all of our coffee shops, the store interior will be partly inspired by Liverpool’s
EAT. DRINK. SLEEP July 2019
character. The coffee shop has plenty of café seating outdoors where customers can relax and enjoy the warmer months to the full.” 200 Degrees, which was set up by Tom and his business partner Rob Darby in 2012, has distinctive coffee shops in Nottingham, Birmingham, Leeds, Sheffield, Leicester, Cardiff and Lincoln as well as its roast house in Nottingham. The company has further plans to grow, with three more shop openings set for later this year. Jennina O’Neill, Metquarter centre manager said: “We’re absolutely thrilled to welcome 200 Degrees Coffee to Metquarter. Our shoppers will now have another space to relax and enjoy quality fresh food and coffee.” Bill Addy, chief executive of Liverpool BID Company, said: “It is fantastic to see such an exciting company coming to the city as we proudly champion businesses across Liverpool. Driving investment to the local area remains a priority for the BID over the coming years and we’re confident 200 Degrees will see success in the city.”
The new Liverpool Metquarter coffee shop is the ninth 200 Degrees coffee shop in the UK and it will be located at Unit 1, 35 Whitechapel. The shop will be open from 15th July and opening hours will be 7:30am - 8pm Monday to Friday, 8am - 7pm on Saturdays and 9:30am - 6pm on Sunday
Are you an awesome hospitality professional? Ever considered running your own pub business? Discover our diverse portfolio of pubs and pub/hotels at www.punchtaverns.com or get in touch to arrange a Coffee & Chat and find out more!!! Call 01283 501 999
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Brand new CK ReCirc™ launches at
The Commercial Kitchen Show
A ground breaking new recirculation system that does the job of a commercial kitchen extract system . . . but without the need for any external ducting has been unveiled at The Commercial Kitchen Show, Birmingham NEC, June 4 – 5.
CK Direct Ltd is already one of the country’s leading suppliers of kitchen ventilation and extraction systems, steel fabrication and odour control solutions to the commercial kitchen and catering industry.
CK Recirc™ has been designed and built by Peterborough company CK Direct Ltd (Stand B11) and has made waves before, during and after the show.
It is trusted by kitchen professionals: in both prestigious commercial kitchens and Michelin starred restaurants; to meet the toughest of standards.
It has already been approved by Westminster City Council and certified by an independent ISO 17025 UKAS accredited testing laboratory.
Managing Director Mr Tony Ricciardi commented: “We are proud to be launching here at The Commercial Kitchen Show – but the ReCirc™ is already proving so popular and in-demand that we have already taken orders for 16 units in just the last couple of weeks . . . based on nothing more than word-ofmouth recommendation.”
The free-standing recirculating units and quick and easy to install – and can be just as easily dismantled and relocated if required. And the fact that absolutely no ducting to atmosphere is required means the units are ideal for ‘retrofitting’ and locations such as: • • • • •
Airports Coffee Bars Restaurants Pubs & Bars Cafes
• • •
Shopping Centres Temporary Catering Canteens Listed buildings with planning restrictions
See the CK Recirc™ in action. CK Direct has just opened a brand new Innovation Centre at its Peterborough headquarters with a complete, working, commercial kitchen featuring the CK ReCirc™ system along with a number of other alternative ‘green’ technologies. To arrange a visit to see the unit working simply call CK Direct on on 01733 230378, email: firstname.lastname@example.org or visit the website: www.ckdirect.co.uk
Perfect for â€œStreet Food Vend
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01733 ƾƢ0ƢƣƤ CK ReCirc™ Recirculation Units CK ReCirc™ units work as a normal Commercial Kitchen Extract System without the requirement of any external ducting.
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“If you think it is expensive to hire a professional” Wait and see how much it costs to hire an amateur
EAT. DRINK. SLEEP July 2019
Contract Flooring & Surfaces
Porcelanosa Xtone PORCELANOSA’s XTONE large format porcelain slabs can be used to create sophisticated, elegant, and functional designs regarding countertops and tables. The new high performance material is made up of sintered porcelain with pure minerals that are compacted and created with the most advanced technological development – all the while featuring a stunning, avant-garde design. XTONE provides a multitude of benefits, and performs better than quartz, marble, granite, and other common solid surfaces. It is an easily maintainable material that is highly resistant to stains, chemicals, heat and burns, thermal shock, scratching, water, and UV rays. ORIGIN OF XTONE: Over the years, large format tiles have become very popular within the A+D community, technology has improved and customers and professionals are demanding high quality products to fulfil their daily needs. XTONE was born answering this demand and it is the result of an exhaustive research and development process to obtain a sintered mineral compact from the purest natural materials with the most advanced technology and avant-garde design. The purpose of XTONE is to be durable, elegant and functional, perfect for areas with large foot traffic. PORCELANOSA Group has tested XTONE to extreme temperature changes making it suitable for use inside and out. It is also extremely resistant to scratching with cutting utensils when taking even the minimum of precautions as well as being stain and chemical resistant, making XTONE the ideal material for work surfaces in the kitchen and throughout the home.
XTONE is made of natural materials making the product completely recyclable, PORCELANOSA Group has also gone one further with the PAR-KER Forest series – A ceramic parquet made of 95% recycled materials. The Forest series from PAR-KER is a ceramic that reproduces the singularities of wood with extreme accuracy but is made of 95% recycled materials. What’s more, is that all of the materials used to create the Forest series are collected from the solid ceramic waste which is generated during the production process of other PORCELANOSA products. The Forest series has been created in order to offer solutions to the evergrowing demand in the property, hotel and contract markets. Its composition offers high quality at a more affordable price in relation to the other ceramic parquets by PAR-KER, and furthermore, it fits perfectly with the needs of big surfaces, like those in public, private and commercial buildings. With Forest, the possibilities are multiplied, above all, because of it being resistant to: pedestrian traffic, radiant heating, fire, as well as water and humidity in general. The range comes in two sizes: 22cmx90cm and 14.3cmx90cm. The latter also comes in anti-slip for outside areas and humid or wet areas.
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Contract Flooring & Surfaces
The Brand You Can Trust to Be Waterproof SPC RIGID LUXURY VINYL FLOORING
Why Choose our SPC Vinyl Flooring:
Using the latest technology, we are launching a range of waterproof luxury vinyl flooring with colours and textures matching our engineered wood flooring.
Best prices on the market for comparable quality, latest push fit technology and natural textured surface. The stone composite also has fibreglass to create a stable rigid plank, and because of the width and lengths it looks more natural unlike narrower shorter pieces which is commonly found in vinyl flooring.
Unlike other versions our backing is made of IXPE with is a foam type plastic which makes it totally waterproof. Other use a cork or cork composite which over time will deteriorate. When choosing you luxury vinyl planks make sure they compare to ours, which with the textured surface are much more like the real think.
Sizes available 1524 x 180 x 5mm 10 pieces per carton = 2.76 m2 1524 x 228 x 5mm 6pieces per carton = 2.086 m2 1824 x 228 x 5mm 6pieces per carton = 2.5 m2
The Solid Wood Flooring Company 34
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Contract Flooring & Surfaces
• • • • • • • • • • •
Natural Light Oak
White Washed Oak Finish
Commercial grade Finish 5mm thick Quick installation Valinge 5Gi push fit system for easy installation Excellent durability with a 15 year guarantee Warm feeling underfoot and sound deadening qualities No VOC High Density High indentation resistance because of the high density of the composite rigid layer Fire Resistant Scratch Resistant
• Non-Porous and stain resistant • Waterproof • Can be installed in unfriendly environmental conditions unlike real wood flooring • Backing has acoustic and absorption qualities • Can be fitted without the need for any underlay • Reduced installation time and costs • Rigid construction due to the stone fibreglass composite middle layer. • When fitted our SPC flooring looks like the real thing and yet its warmer and softer underfoot. Some fitted images can be seen below.
Light Fumed finish
NaturaL Oak finish
S / PUB
BARS S FE CA
ST AU RA NT S
INFORMING, CONNECTING AND INSPIRING HOSPITALITY
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GY NOLO TECH
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BAR & PUB AND CATERING E UIPMENT EXPO
Itâ€™s all here at the hospitality event of the year - make sure you're part of it!
REGISTER NOW AT: THERESTAURANTSHOW.CO.UK IN PARTNERSHIP WITH:
@RestaurantShow #TRS2019 This is a trade event. No under 18s will be admitted.
One or Two Night A La Carte Breaks 2019 Includes bed, breakfast and A La Carte Dinner
No Set Menus, only our Full A La Carte No Extras, No Service Charge Here! Look at our A La Carte Menu at www.marcliffe.com/cuisine Don’t settle for Table D’Hote or Set Menus only a La Carte! Stewart Spence, Owner
Available Sunday - Sunday Executive Room Per Night Single £195 Double £255 Deluxe Room Per Night Single £215 Double £275 Junior Suite Per Night Single £280 Double £340 Stay night(s) before or after from £85 bed & breakfast
Check the latest offers at www.marcliffe.com The Marcliffe Hotel, Spa and Restaurant North Deeside Road, Pitfodels, Aberdeen AB15 9YA T 01224 861000 E email@example.com
Travelers worldwide have an endless need to charge their mobile devices and the demand for power only continues to increase. With the proliferation of portable devices, a guest spends more time sitting on the bed than at the desk and it is important that there is accessible power at the nightstand. Brandstand has listened to hotel stakeholders - guests, property owners, brands and management companies to define a line of unique power and charging products that solve several of the problems travelers face when staying in a hotel guestroom. In order for hotels to ensure the best customer experience in terms of guest facing power and charging, Brandstand offers a line of alarm clocks for the UK, European and Middle East hospitality markets with a variety of power options including: surge protected, tamper resistant 220V, EU or UK outlets, USB-A ports and Qi wireless charging. Each product makes it easy to charge up multiple devices and offers additional power and charging at the nightstand.
The success of Brandstand’s products is based on a clear user interface and an alarm clock that does not feel like an afterthought. The unique one knob design of CubieTime®, CubieWink®, CubieDuo® and CubieBlue®’s alarm clock is well thought out, simple to use and a device that hotel guest’s will actually use! Guests no longer ask the question: “How do I set the alarm?” Nor do they worry that the alarm will not wake them on time.
CubieDuo® is an all-in-one charging solution for the bedside table with 10W Qi wireless charging, fast charging USB ports and a clean, modern design. In addition, CubieDuo® features a hotel clock, single day alarm, auto-update for daylight saving time, display dimmer, UK or EU wall plugs and battery backup. Guests will appreciate the convenience and ease in keeping their devices powered up.
CubieBlue® incorporates Bluetooth speakers and allows guests to stream their personal music, delivering a pleasing and crisp dynamic range. Featuring simple one touch pairing and personal control via guest’s own mobile device, CubieBlue® delivers a truly enhanced guest room listening experience.
CubieSpot® and CubieDot® are both stylish and economical stand-alone wireless chargers. With it’s sleek and compact design, CubieSpot surface mounts into a community table or bedside table for easy access to charging for guests on the go. CubieDot® offers an easy retrofit solution and is designed to provide a simple and effective way to introduce wireless charging at the bedside, on the desk or in the lobby.
Now that leading brands Samsung, LG, and Apple have Qi wireless charging technology integrated into their phones, wireless charging is becoming a critical amenity expected by the hotel guest. Since demand for wireless charging in the hotel guest room and lobby space will continue to increase in coming years, Brandstand addresses this need by providing a line of wireless charging products.
About Brandstand: Brandstand offers innovatively designed, user-friendly power and connectivity products for the hospitality industry.
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The Summer Outdoor Leisure Exhibition which will be opening its doors to the most influential buyers from within the garden industry on 9 July 2019, has launched its very own website to help visitors to register and attend the event. This new website has an interactive exhibition map that allows you to see who will be exhibiting and if you want to know more about the exhibitors you are only one click away from their websites. There is also the chance to win a lovely weekend away in the beautiful county of Hampshire.
www.solexexhibition.com The site will also give information on how to get there, facilities, hotel links and general build up to the event. This new portal will also be linked to its own Twitter, Facebook, and Linkedin accounts where you can interact and keep up to date with all the news views and current product information.
www.facebook.com/solexexhibitionnec www.twitter.com/solexexhibition The Solex show will be packed full of the freshest designs from 60 LOFA members, with the full A-Z and everything in between that the outdoor and leisure industry has to offer. The SOLEX exhibition is all under one roof, and in one hall, so you won’t have to walk for miles and miles to find the most inspirational and innovative products for the 2020 season. Infact it is a great place to do business, this relaxed and friendly exhibition is where you can establish new relationships and develop existing ones. So, whether you are a garden centre, a retail outlet, department store or multiple retailer, SOLEX has everything you could possibly want or need. There is also a contemporary new SOLEX lounge, a great place to relax, chill out and unwind, serving refreshments to all visitors throughout the three show days, it’s a place to take the weight off your feet and re-charge your batteries, literally, as there will be charging points for all devices! There will also be secluded areas for those all-important business meetings or to check your Twitter feed!
SOLEX is the retailers essential garden event of the year. Place – Hall 5 | Venue - NEC | Dates - 9-11 July 2019
THE ESSENTIAL GARDEN EVENT OF THE YEAR PLACE - HALL 5 | VENUE - NEC | DATES - 9-11 JULY 2019
02392 258844 @SolexExhibition
EAT. DRINK. SLEEP July 2019
Hotel bathrooms and hotel lobby washrooms are a direct reflection of the quality of the establishment. It’s important to use products that are durable, easy to maintain and accessible for all, as well as quick and easy to install. Here are our top tips when thinking about each element of the bathroom. Baths and Showers The best hotel bathrooms have a bath and a separate shower. A walk in shower with overhead, body and hand sprays is the top of the league – but before selecting something like this check that the water supply is up to the job. A shower that delivers a miserable drizzle rather than a tropical deluge will not impress guests. If there is not enough space for a separate shower, install a shower bath where there is a roomy area for showering and an integral screen to keep water off the floor. VitrA’s Optima shower bath is 1700mm long and has a roomy shower area. Using a curved bath screen is a good way of keeping water off the floor and is power shower proof.
Style in the smallest hotel or restaurant washroom VitrA highlight design and practical considerations for a washroom refit. 42
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Alternatively, you can give your bathrooms a simple luxury update by replacing an old shower with a shower column. Smart and designed to connect to existing pipework, VitrA’s Move shower columns have body jets, an overhead spray and a hand spray. A levelaccess shower tray is easy for everyone to use including those with limited mobility. Combine with a simple glass panel and a multi-outlet shower for minimalist luxury. VitrA’s Zero to Surface tray has a large waste to cope with water from a power shower.
Basins and Vanity Units Make your washbasin the focal point of the room – Water Jewels basins designed for VitrA by Matteo Thun come in a wonderful range of colours – including gold and platinum – perfect for creating a strong impression. Wall-hung and free-standing furniture is becoming increasingly popular in luxury hotel bathrooms and commercial cloakrooms. Pair with a wall-mounted tap for a super stylish look.
Modern WCs Wall-hung toilets and bidets, suspended from the wall by a concealed frame, are a practical choice for both bathrooms and cloakrooms. Unsightly pipework is hidden away, and cleaning is easy because the fittings are clear of the floor. Wall-hung products also make a small bathroom appear larger and, if there’s a window in the way, the pan can be set at a lower height. There is no need to worry about safety either – a VitrA WC pan suspended from a wall frame will safely hold up to 60 stone. VitrA’s V-Care shower toilet is perfect for commercial cloakrooms – and will be a luxury talking point. It features a sensor that opens the lid as the user approaches, adjustable washing and drying functions, a heated seat and more. The hands-free nature of the toilet makes it perfect for those with accessibility requirements. The wall-hung toilet can also be set at varying heights. It features odour control and VitrA’s Rim-ex design which means there is no rim around the inside of the pan for germs and limescale to lurk, making cleaning easy and quick. Updating existing WC fittings is now much simpler with the introduction of Vitrus, an elegant glass casing that means wall-hung and back-to-wall toilets can be retro-fitted and new installations can be made without the need for a falsez wall. Vitrus is an elegant slimline glass box that contains the wall frame and cistern. The pan is attached to the casing which can be fixed to any type of wall. Made in shatterproof glass, Vitrus has been designed so that the cistern is easily accessible for maintenance. It features a built-in water saving dual flush plate. “VitrA can meet every need for owners of hotels, restaurants and commercial premises,” says Marketing Manager Margaret Talbot. “Made in superbly equipped modern factories, all our products meet the highest standards and we have been leaders in reducing water use – vital for the environment and for lower water bills.”
VitrA has recently unveiled a striking new website that is packed with design advice and inspiration. www.VitrA.co.uk 43
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Novellini customisable shower tray
Novellini has launched a new, customisable shower tray. The new Custom Touch textured shower tray features a matt stone effect and is available in soft white, beige, terra and black.
Functional and versatile Novellini’s shower trays have been designed to make life easier for installers and long-term maintenance. They can be cut to any size or shape, making light work of obstructions or potentially difficult installations. In addition, the tray features a coloured drain cover. The new tray is available in gloss white, matt white, soft beige, terra, grey or black. Designs come in multiple sizes from 1000x800 up to 1800x900. Furthermore, the tray is also available in two heights 3.5cm and 12.5cm. for flush to-floor or raised floor installation. The trays are reinforced with hidden steel profiles which adds to the tray’s strength and durability. According to Novellini this latest innovation delivers flexibility for designers and installers “This customisable tray, offers the ability to adapt your installation to a variety of bathroom situations, in addition, the extremely strong and durable methacrylate material is light in weight and extremely durable against UV light, limescale, bacteria and chemical cleaning.” Supplied with a 50lt/min fast flow drain ensures this tray is as functional as it aesthetic.
For further information visit the website. More from Novellini
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Novelln UK offers a full range of bathroom products; ncludng bespoke shower enclosures, wet-rooms, steam rooms, spa baths, furnture and much more. All our products are desgned and manufactured n Italy ensurng qualty and avalablty. We have an extensve showroom faclty at our HQ n Italy to support specfcatons and techncal needs., Products avalable natonwde va our merchant partners. Why not vst our webste or contact us drectly for more detals on our products and servces.
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EAT. DRINK. SLEEP July 2019
Shabs Beigh is a Cheshire (England) based artist who started his art career as a cartoonist/Illustrator 25 years ago.
He mainly paints expressionist abstracts, landscapes and charcoal drawings. He has been painting for over thirty years. His works include paintings, Murals, illustration works and cartooning. His all time favourite artist is Van Gogh. His artworks are in different corporate and individual collections in India, England and United states. He does offer limited edition signed prints of his paintings. His work is contemporary and modern. Impressionists and post impressionists have significantly influenced his work. He has done six group exhibitions in England, India and USA and two solo exhibitions, one being held in England and the other in India. He is currently selling through Saatchi and Paul Smith Design London. He has exhibited this year with: 1. Talented Art Fair in London 2. The Other Art Fair in LA in March 2019 and it was a great success with 12 sales and few commissions on its way from LA.
Contemporary Art Fair Newbury 4. The Other Art Fair Chicago (May2019) 5. Roots and Rifts at Espacio gallery in Shoreditch, London 3.
Over the last 25 years he has sold his artworks in England, USA, and India. His favourite medium is acrylic on canvas. His choice of work is mainly abstract on canvases, But he has had commissions for murals as well as fine art works. He has a uncanny ability to convey the essence of the subject he is painting. He works at a extraordinary fast pace. Watching him paint is like watching a matador in a bull fight. He attacks
his canvas and steps back to observe, repeating this several times to create a unique, mesmerising piece of art. By nature Shabs is a intense, compassionate, fun ,vibrant full of life character/artist .
This year he is participating at: 1. The Other Art Fair in Santa Monica, California on 5-8th Sept ember 2019 2. Contemporary Art Fair at Windsor (UK) in November.
EAT. DRINK. SLEEP July 2019
SWITCH AND SAVE
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EAT. DRINK. SLEEP July 2019 Founder of the London-based design studio, Ana Engelhorn Interior Design, Ana and her team take a perfectly imperfect approach, uniting the old with the new, antiques with modern pieces, to create fresh, timeless interiors. Based on the Japanese wabi-sabi philosophy – the notion that an object or material is alive and evolves with time – their designs celebrate the imperfections found in natural materials and furniture in its raw state. Born in Switzerland to Spanish and German parents, who inspired her from an early age with their love for beautiful spaces and talent for design – converting historic buildings across Switzerland and Spain into hotels and restaurants – Ana is well versed in both the hospitality and interiors world. After gaining a BoA in Business Administration, she co-ran a restaurant for six years and later a hotel and vineyard in Spain, before going on to acquire a certificate from the International Design Institute – combining her interests professionally in hospitality as well as design. Ana’s multicultural background and eclectic taste comes through in her work. Never one to shy away from something new or different, she loves striking fabrics, rich colours, standout chandeliers, and art that makes a statement. She especially loves working with spaces and materials that have a story to tell, which show their beauty with age. In older buildings, the focus is on restoring the space to its original state, highlighting any historical features, while adding a modern twist. In new buildings, she is guided by her client’s needs to inform the design and shape of the space, bringing in older pieces to complement the new.
Ana and her team are committed to creating stunning, characterful interiors yet believe, above all, that whether house or hotel, the interior should feel like a home, not a showroom. They thus take time to get to know and understand their clients as well as the space, working collaboratively to push the limit on what’s possible with the design brief. They aim to create hotels that not only look great, but are comfortable and inviting – in other words, that feel like a home away from home.
Perfectly Imperfect Interior Design
INFO@ANAENGELHORN.COM . ANAENGELHORN.COM . INSTAGRAM @ANAENGELHORN
EAT. DRINK. SLEEP July 2019
Design & Refit
Dalmahoy unveils major refurbishment - Mary, Queen of Scots’ keys help unlock doors to the newly-refurbished hotel on the Dalmahoy estate Dalmahoy Hotel & Country Club, a leading historic hotel built in 1725, has unlocked the doors to newly-modernised rooms after undergoing a £2m revamp, with help from Mary, Queen of Scots’ previously unseen keys. The £2m hotel refurbishment has helped shine a light on historic keys which played a part in Mary, Queen of Scots’ temporary prison break from Loch Leven Castle in 1568. The keys belong to the 22 nd Earl of Morton, who lives on the Dalmahoy estate, and today marks the first time the precious keys have been seen in public since the end of the 18th century.
EAT. DRINK. SLEEP July 2019
Design & Refit
It’s said the Earl’s ancestors helped play a part in Mary, Queen of Scots’ prison break; the keys were discovered and returned to the 16 th Earl of Morton on the Dalmahoy estate in 1791, where they remain to this day. The Earl has kindly allowed the keys to be photographed so guests and visitors can view them for the first time. Unveiling the modernisation at the independently-branded hotel, Alistair Kinchin, General Manager of Dalmahoy said: “It’s very apt that Mary, Queen of Scots’ keys are officially unlocking the doors to our restyled hotel – a refurbishment which carefully blends modernity, whilst helping us celebrate the building’s incredible past. “We’re excited to welcome our guests to the new-look Dalmahoy today, which marks almost three years since we began operating as an independent property. We’ve received really positive feedback from our guests so far.” Located within one of Scotland’s most prestigious estates, Dalmahoy is one of the country’s few true leisure resorts with an array of dining options, two 18hole golf courses, swimming pool and nature walks all on site.
Hamilton Hotel Partners is a worldclass hospitality advisory company which manages Dalmahoy on behalf of the owners. Frank Croston, Partner at Hamilton Hotel Partners said: “This is a very exciting time for Dalmahoy. In the almost-three years since becoming an independent hotel, turnover and profits have increased substantially. By continuing to invest in the resort, we will ensure Dalmahoy’s continued prominence in Edinburgh’s competitive four-star market.” The recent three-month refurbishment project, led by Scottish design firm 10 Design, owned by Liz McNeill, is part of a two-year major upgrade of the resort, which comes with minimal guest disruption. “The brief was to create a design that delivered modernity - right down to details such as USB charging points whilst keeping the traditional feel of the country house. I think we have achieved this by utilising some iconic Scottish touches such as the artwork featuring Scottish wildlife and cushions containing classic paisley pattern designs whilst ensuring that all modern conveniences are thoughtfully installed,” says Liz of the work.
The renovated rooms are integral to the hotel team’s commitment to the resort’s unique offer that combines the convenience - and style - of a city centre stay with the beauty of a country retreat. Other 2019 developments include a recently-refurbished driving range, a children’s play area planned for later in the year, and a new CHP unit (combined heat and power) that will allow the hotel to reduce its energy consumption and lower its carbon footprint. About Mary, Queen of Scots’ keys: Mary, Queen of Scots is said to have visited Dalmahoy after she was temporarily saved from imprisonment at Loch Leven Castle, in Kinross. On 2 nd May 1568, two teenage members of the Douglas clan, George and Willie, came to her aid, plotting a daring escapade - which involved drugging half the island with hearty doses of wine - so Mary could escape in disguise. Willie had stolen the castle keys from his father and replaced them with a fake copy. He then rowed Queen Mary to safety across Loch Leven and reputedly threw the keys of the castle into the loch - where they lay for 200 years. The keys were discovered in 1791 when the loch’s water levels were lowered and they were returned to the Dalmahoy estate, where they have remained to this day. www.dalmahoyhotelandcountryclub.co.uk
Interior design specialists Nanu Soda have just completed their largest project to date at the Emerald Headingley Stadium in Leeds, devising a total transformation of the main function room and private dining areas to create cutting edge leisure and dining facilities.
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Design & Refit
NANU SODA SCORES A WINNER AT EMERALD HEADINGLEY STADIUM The project is part of ambitious plans to transform the stadium into one of the finest rugby and cricket venues in the world. Headingley Stadium is the home of Yorkshire County Cricket Club, Leeds Rhinos Rugby League and Yorkshire Carnegie Rugby Union Clubs. It houses two separate grounds, Headingley Cricket Ground and Headingley Rugby Stadium, served by a dual facing hospitality stand providing facilities for both. The main function suite, which enjoys a panoramic vista across the cricket ground, was in need of modernisation and refurbishment to match the aspirations of the stadium’s owners. Wanting to bring in a totally fresh approach and take the facility to a premium level, they commissioned Nanu Soda to take a completely new look and weave a cohesive plan for the facility, utilising the company’s established reputation for cutting edge bar and restaurant design. This was a significant project for Nanu Soda, who were on site for over three months, managing every aspect of the
design from washroom specifications through to behind bar functionality. The detail of the design is spectacular. The designers have completely recreated the traditional space, resulting in a welcoming and embracing area featuring both form and functionality, with décor and furnishings selected to look good and to perform well in use. Bespoke carpeting and individually designed light fittings have enhanced the room, highlighted by a curved feature wall using a specially designed paint finish which emulates leather. The bar uses a pewter finish to create a totally unique yet practical surface texture and effect. The space also houses eight seater booths with smoked mirror details to the rear and bespoke lighting above. Light box wall panels in the bar area also feature a large TV to show the sporting action. Bric a brac and artwork handpicked by Nanu Soda complete the picture. The team from Nanu Soda has also recreated the private dining areas which overlook the rugby pitch. Here, bespoke lighting features, handmade natural
fibre wallpapers, and parquet floors have totally transformed the two suites, with attractive touches such as chairs echoing the colour of the Leeds Rhinos strip and bespoke cabinetry. Commenting for the Emerald Headingly Stadium, Head of Operations Sue Ward outlined the importance of the project. “This refurbishment was a vital part of our work to totally transform the stadium,” she stated. “The scheme designed by Nanu Soda demonstrated their in-depth understanding not just of our aspirations but also of how the facility would work best going forward, creating a world class, exciting and welcoming space with the flexibility to match our varied hospitality requirements.” www.nanusoda.co.uk +44 (0) 1924 372 654
EAT. DRINK. SLEEP July 2019
LHG gets green light for further regeneration of Crystal Palace’s historic Queens Hotel Leading London hotel operator and developer LHG (London Hotel Group) has secured planning permission on appeal for major additional enhancements to Crystal Palace’s historic Best Western London Queens Crystal Palace Hotel which will transform the hotel whilst preserving and strengthening the local heritage and townscape. Designed by Assael Architecture, the development will see the hotel expand from its current capacity of 331 rooms to 495 (with 265 new hotel rooms, and 230 retained existing rooms), a big increase in car parking spaces to 207 (including 13 van spaces), new coach parking facilities, retention of locally listed buildings and the continued part retention of the historic Mews building to the rear of the hotel. The development will also see the re-cladding of the dated 1970s block to the rear of the site. The refurbishment and enhancement of the hotel which is a short walk from Crystal Palace Park and the neighbourhood centre with its attractive shops, cafes and cinema - will create 100 new London Living Wage jobs with priority for local residents. It will also see an estimated boost of £2.3 million per annum to the local economy and contribute £2.1m of Community Infrastructure Levy funding for local health services, parks improvements, roads and education.
Meher Nawab, CEO of LHG: “Our plans will significantly improve the hotel accommodation, enhance the building’s most important heritage assets, provide new facilities and create additional employment opportunities for local people. Queens Hotel is a great asset for Crystal Palace, and our scheme will enable its much-needed modernisation and upgrading. We have taken on board comments made by local residents and businesses throughout the application process. The scheme we are pleased has now been agreed reduces the massing of the development at the rear of the site compared to earlier versions and provides additional car parking. The proposals will remove and alter some of the unattractive modern additions to the building and will enhance the Conservation Area within which the site is located.” Simon Pitt, Director at Assael Architecture added: “We’re delighted that our design for Queens Hotel has been given the go ahead. The architectural design and composition will see the historic building refurbished and given an economically sustainable future through the redevelopment of the rest of the site, whilst improving its relationship to the conservation area and providing modern purpose-built hotel accommodation.” Work to the hotel which has recently had a multi-million pound refurbishment is due to commence in 2020.
EAT. DRINK. SLEEP July 2019
A safe clean sweep with LTP ECOPROTEC® treatments LTP’s ECOPROTEC® range includes a variety of treatments for safe and effective maintenance of outdoor surfaces, from terrace to swimming pool surround. Spanning heavy-duty cleaners and sealers, to removers and restoration treatments, the Britishmade range offers a safe solution for all surface types and all products are available from UK stock. To remove dirt and slippery residues from stone and porcelain, best-selling options include ECOPROTEC® External Paving Cleaner. A viscose-type product, the cleaner clings to pavers and removes dirt, including green and dark deposits caused by plants and leaves. A bleaching action also helps restore original colour. Cleaned stone surfaces which benefit from application of a sealant can be protected with ECOPROTEC® Natural Finish Stone Sealer. The eco-friendly, water-based impregnator helps protect against moisture, stains, weather and efflorescence; it can be applied in damp conditions, for ease and speed. For safe removal of stains, the range includes new ECOPROTEC® Cement, Grout & Salt Residue Remover and ECOPROTEC® Rust Remover, which both have a non-
caustic formulation. The new Residue Remover shifts grout and building residues, as well as salt marks caused by rising damp and spot fixing. It is designed to replace conventional acid and can safely be used on all types of tile and stone, except those with a polished finish. Notably, it can be used on unpolished acid-sensitive surfaces, including limestone and travertine, without any risk of etching. The ECOPROTEC® Rust Stain Remover then handles surface rust removal - acting in just 15 minutes – and can be used on all types of stone, porcelain and concrete. Also new to the range, ECOPROTEC® Blackstone Sealer & Restorer restores the appearance of faded dark pavers and provides protection against the elements. It can be used on all types of natural and artificial stone and is applied until the desired colour effect is achieved – from dark grey to ebony – and then ‘cut back’ to remove excess. For free samples of the new products, and for more information and advice on hard landscaping maintenance, please visit www.ecoprotec.co.uk or contact LTP on tel. 01823 666213 or email firstname.lastname@example.org
EAT. DRINK. SLEEP July 2019
Game on Navitas Group encourages hotel and restaurant industry training with flexible and fun CPD-accredited training courses Committing to staff training within the hospitality industry can be challenging. Shift patterns and busy workloads can make it difficult to schedule and find time to train team members – and to keep that training up to date. Yet poor levels of training and skill shortages are frequently cited as key issues facing hotels, bars and restaurants across the country. Navitas Group has been helping foodservice and hospitality businesses to upskill staff with online training courses since 2013– and has recently become a recognised CPD training provider. But say the words online training to most people and dull slide shows constantly clicking the ‘next’ button often spring to mind. Navitas training courses couldn’t be more different. With over 30 years’ experience in the health & safety and food safety sectors, Navitas has developed a wide range of tailored training courses. The focus is on making training cost-efficient, but more importantly fun and flexible. Designed to be effective, engaging and interactive Navitas’s online training courses are enhanced by games and blended learning – using avatars, videos, interactive hotpods, PDFs, games and web pages from a wide variety of useful sources - to ensure maximum engagement amongst enrolled students. And the signs are that more and more hotels and restaurants are recognising the benefits of this flexible and fun learning approach. Last year the Group delivered more than 80,000 training courses via Navitas Academy its online training platform covering food safety, allergen awareness, health & safety and fire safety, as well as alcohol licensing awareness and an introduction to GDPR.
“Investing in the ongoing training and development of staff should be a no-brainer for foodservice and hospitality businesses as their main aim is to provide great customer service whilst keeping customers and operations safe,” says Ben Gardner, CEO of Navitas Group. “But there’s absolutely no reason this training should be dull. We want to provide relevant, interesting courses to encourage hotels, bars and restaurants to gain an advantage by developing staff skills and knowledge and also importantly demonstrating a commitment to these staff.” He adds: “This could make a crucial difference to a business at a time when attracting and retaining staff is becoming a real challenge for the industry in general.” In addition to being recognised as a CPD provider – the leading independent accreditation institute for Continued Professional Development - following stringent training principles, five of Navitas Academy’s online courses - Level 2 Food Safety in Catering, Level 2 Health and Safety in Catering, Allergy Awareness, Managing Food Safety in Catering and Managing Health and Safety – have also each been assessed and approved by CPD. Ben concludes: “Becoming a provider of CPD-accredited courses is a real testament to the quality of our online training. We’re pushing to gain further accreditation to help those in the industry enhance their personal skills and proficiency on an ongoing basis throughout their careers.”
For information on Navitas Group’s online training courses visit www.navitas.eu.com/academy 55
Who’s looking after your business after hours? A broken window could just be mindless vandalism. Or it might indicate something more serious, like a break-in. Either way, for a hospitality business it’s a headache you could do without. At best it’s an unsightly eyesore. At worst it could mean a lengthy closure. As an instantly recognisable symbol of security expertise an ADT bellbox is the perfect deterrent. Our alarms are monitored around the clock, which means we alert you, your chosen keyholders and even the police or private security depending on your choice of cover. That’s why thousands of businesses across the UK put our name next to their own.
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