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eat.drink.sleep March 2018

www.eat-drink-sleep.com

The Future of Hospitality Comes into Focus at Hotelympia The Festival™ returns to Cheltenham Racecourse

WatchGuard serves up a slice of security for Homeslice Pizza


UNMISSABLE SPORT SERVED ALL MONTH


ARE YOU SHOWING THE 6 NATIONS? FRI 23 FEB - SUN 25 FEB

Boost your takings and keep your customers for longer by showing the rugby alongside unmissable Sky Sports action. Free-to-air 6 Nations FRANCE ITALY

IRELAND WALES

Fri 8pm BBC

Hull v Sheffield Utd

Sat 2.15pm ITV

Leicester v Stoke

Fri 7.45pm

SCOTLAND ENGLAND

Sat 12.30pm

Sat 4.45pm BBC

Carabao Cup Final Arsenal v Man City

Man Utd v Chelsea Sun 2.05pm

SAT 10 MAR - SUN 11 MAR

Sun 4.30pm

Free-to-air 6 Nations IRELAND SCOTLAND

FRANCE ENGLAND

Sat 2.15pm ITV

Man Utd v Liverpool Sat 12.30pm

WALES ITALY

Sat 4.45pm BBC

Aston Villa v Wolves Sat 5.30pm

Sun 3pm BBC

Arsenal v Watford Sun 1.30pm

Bournemouth v Spurs Sun 4pm

Plus, with so much more live action all on Sky Sports, make your venue the home of live sport.

08448 244 930 visit business.sky.com

Free to Air events shown on non-Sky channels and are available without Sky subscription. Sky Sports requires Sky subscription, equipment and installation. Scheduling may be subject to change. Further terms apply. Calls to Sky cost 7p per minute plus your providers access charge. Correct at time of supply 02.02.18


75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.

To find the right package for your hotel

call

08448 245 245

*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £106 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Jamestown © Sky UK Limited. Save Me © Sky UK Ltd. Fast and Furious 8: The Fate of the Furious © Universal Pictures. Baywatch © (2017) Paramount Pictures. All Rights Reserved. Correct at time of supply: 05/02/18.


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

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

Publishing Director

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

eat.drink.sleep March 2018 4 Industry News 19 Hotelympia Show Preview 40 LED Lights & Signs 48 Contract Furniture &Furnishings 54 Commercial Bathrooms & Washrooms 60 Directory

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

To find out more visit our website: www.eat-drink-sleep.com


EAT. DRINK. SLEEP March 2018

Welcome Anywhere proves the real deal for hoteliers After an exhaustive consultation with its customers Welcome Systems Ltd, the online hospitality booking software experts, has completely revamped the reporting suite in its hotel property management system (PMS) ‘Welcome Anywhere Plus.’ The development continues Welcome Anywhere’s drive to innovate in line with market demands and suit clients’ continual needs for a 24/7 bookings service that delivers the very best guest experience. “The market is swamped with PMS offerings but I can say with confidence that Welcome Anywhere is the real deal for B&Bs, independent hospitality providers, small hotel chains and pubs with accommodation,” comments John Jones, Managing Director of Welcome Systems Ltd. “This isn’t just bravado. Our business has been successful for over 30 years by building strategic partnerships and focusing on Among the new developments offered by innovation, and many of our team are the Welcome Anywhere are: former hoteliers themselves. We understand the market pressures and deliver a system • A new online dashboard offering which is renowned for its ease-of-use and instant hotel and accommodation measurable results. data “Hospitality managers need the ability to • automatically coordinate bookings and finances, send out confirmation emails to clients and accomplish everything at the • touch of a screen, whether they are using a PC, tablet, smartphone or a combination of all three.”

Full mobile compatibility throughout the app

The Booking.com Opportunity Centre, designed to identify opportunities to supercharge room performance and profitability

Instant adjustment and performance information on average daily rates, marketing cost per booking, direct revenue ratio and total revenue per available room and per client

“Because customer feedback has always been vital to Welcome Anywhere our clients can now also send us their ideas for improvement using the new ‘Got an idea?’ section,” continues Jones. “In addition our system security is fully encrypted to combat the threat of cybercrime, and we have made huge advancements in mobile readiness.

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“Welcome Anywhere has always been suited to devices of all sizes, but this latest update features significant improvements to the way it performs on smartphones. “The booking details screen now has a new menu for users to quickly access invoices and add payment card details – a small, but crucial detail. “There’s no doubt the future of hotel and restaurant booking is continual innovation online,” adds Jones. “We’re thrilled to be helping hotels, B&Bs and pubs with accommodation meet raised customer demands for improved comfort, value and convenience. “This business is all about convenience, comfort and quality – factors that should apply not only to guests, but also to hoteliers in their day-to-day work.” www.welcome-anywhere.co.uk


Luke Fearon is to launch his first solo venture following his recent departure from the Treby Arms in Sparkwell, near Plympton.

On 12 April, the Devon Food Movement will visit a mushroom supplier called Forest Fungi.

The dishes will include The Devon Food Movement mushrooms from the farm and will begin as a pop-up guests will be invited to have experience, taking residencies a tour of the growing areas. across the county and beyond, Fearon has worked with owner before Fearon plans to secure Scott Marshall for years. a permanent site. “He was diagnosed with cancer His aim is to showcase the in 2008 and found there to best produce from Devon and be something within Shiitake take it to different and unusual mushrooms which helped locations from fields to farms. to aid the recovery period. He started the company as a When in Devon Fearon will personal venture and since then source his prime ingredients it’s grown massively, as he’s from within a five-mile radius one of the only UK growers of of his pop-up, while when on Shiitake mushrooms,” Fearon tour they will be sourced from explained. within five miles of his house. The chef’s belief that it Speaking to The Caterer is “imperative” to build today, Fearon said: “I know relationships with suppliers is Devon quite well, but I want a driving force behind his tour. to challenge myself to find the He explained: “I’ve always last little suppliers that I don’t said we are the middle men for know about before I set up a world-class ingredients, Devon permanent residence. For the has world class ingredients and last six years I’ve been refining we don’t grow them but we try exactly what it is I want to be to treat them with respect and doing. It’s a challenge and I’ll put them on the plate in a way have to work a lot harder, but that is interesting. I’m not scared of the hard work.” “If you don’t have a relationship The dishes he creates will not with your supplier then you only change seasonally, but don’t have a product to sell. circumstantially depending on There are some amazing chefs where he pitches his pop up. “Obviously, I don’t have a base kitchen, which makes things a little more difficult. My crockery, plates and pans will change constantly alongside my heat source! There’s going to be no consistency there, but every dish will be full of flavour. We’re going back to basics packing lots of flavour into dishes with a great story to them,” he said.

that buy produce from around the world and that works for them, but it doesn’t for me.” Alongside seasonal dishes and produce, Fearon will also be collaborating with local businesses to create “store cupboard” products. He’s currently in the process of making pheasant salami in partnership with the Rusty Pig restaurant in Ottery. “Everywhere you go in Devon you see pheasant, it’s about turning something really recognisable into something unique.” He said. “I haven’t been this happy about food for a very long time. It’s given me a really fresh insight to go away and think about new things without having to think about how much money it’s going to cost me and ask if it fits in with my style. “I’m always up for cooking in new venues and for collaborating. So if anyone’s interested get in touch, I’m happy to come to someone’s area and learn about it while producing great food.” Follow the Devon Food Movement on Twitter, Instagram or Facebook to keep up with upcoming events.

SERVED ALL MONTH

EAT. DRINK. SLEEP

UNMISSABLE SPORT

March 2018

Exclusive: Luke Fearon to launch solo venture: ‘I haven’t been this happy about food for a long time’

Industry News

HIGHLIGHTS INCLUDE:

Man Utd v Chelsea Sun 25 Feb, 2.05pm Premier League

Arsenal v Man City Sun 25 Feb, 4.30pm Carabao Cup Final

Crystal Palace v Tottenham Mon 26 Feb, 8pm Premier League

Call

08448 244 930 to get the best deal for your venue Fixtures correct at time of print 06.02.18 Terms & conditions apply.

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Industry News

A famous name deserves the finest in furniture:

March 2018

Thonet chairs grace The Birnam Brasserie at Gleneagles A name famous in the world of hospitality, The Gleneagles Hotel has enjoyed a recent renovation which includes the creation of the elegant new Birnam Brasserie, designed in classic Parisian style. Naturally, the design team were keen to choose the most chic and authentic furnishing for the restaurant, including a full complement of iconic Thonet chairs. Susanna Kingston, head designer on the project, took inspiration from the traditions of the great Parisian brasseries, renowned for offering both relaxed informality together with highest standards of service and culinary expertise. “Every element of the design is a nostalgic nod to the buzzy and stylish glamour of these brasseries,” says Susanna, “while the scheme is also conscious of the location’s Scottish heritage and Gleneagles’ own traditions. We selected suppliers of the finest quality and luxury, the name Thonet being intrinsic to the traditional ‘cult’ of furniture makers that are famous within the restaurant industry. The new space is a warm and atmospheric setting, including features such as a Winter Garden and vaulted ceiling emporium.” The Thonet chairs chosen for The Birnam Brasserie include sixty of the famous 214 chairs, in a walnut finish with caned seats and open hooped backs, plus forty-three of the 215, the version of this chair with a caned insert at back. A further twenty-six of the classically elegant 210 Thonet bentwood chairs with their distinctive curving arms (a favourite of architect Le Corbusier) also grace the new restaurant. The Birnam Brasserie offers all-day dining, serving delicious French-American dishes using seasonal and locally-sourced Scottish produce. The Gleneagles Hotel first opened its doors in 1924 and continues to offer all the luxury of a five-star hotel, plus three championship golf courses, an award-winning spa, and the only restaurant in Scotland to hold two Michelin stars.

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The founders of modern kebab restaurant Le Bab will open a second venue in Covent Garden this spring.

introduction of a new style of kebab with more punchy, bold flavour combinations on offer.

Stephen Tozer and Ed Brunet have said Maison Bab will comprise a new style modern kebab house, bar and 10-seater chef’s table restaurant.

Kebabs will be handmade using ancient charcoal-grill traditions coupled with modern culinary techniques and served in house-made flatbread.

For their latest venue the pair have collaborated with Le Bab head chef Manu Canales Garces, who will run the kitchen at Maison Bab. The menu will see the

The menu will include the onglet kebab, with fresh green peppercorn mayo & dressed watercress, and a vegan option of slow-grilled celeriac shish with carrot purée & crispy onions. The six-strong kebab menu, all priced under £10, will sit alongside a selection of modern mezze, sides and desserts, with a focus on

the ingredients’ quality, seasonality and provenance. Drinks will include cocktails created by head bartender Alessandro Mannello, which will sit alongside wines by the glass from the awardwinning Lea and Sandeman and London craft beer. Split across two floors, Maison Bab will offer 40-covers at ground level, with a further 30 seats in the basement space, which will be available for private hire, as well as the secret restaurant space. The interiors, designed in collaboration with awardwinning design studio Angus Buchanan, will have a more colourful and striking feel than Le Bab.

Pubs and restaurants see growth in consumer spending in January Pubs and restaurants have both seen a growth in consumer spending during January, according to data from Barclaycard, as Deloitte predicts a stable year ahead for the leisure industry. Both pubs and restaurants saw double digit growth in the first month of 2018, recording an increase in spending of 12.8% and 10.5% respectively.

‘experience economy’ proved to be a natural and welcome antidote to the January blues, the dip in sentiment revealed by our consumer confidence data, allied to concerns over economic and political uncertainty, is quite telling. It suggests that caution will continue to be the watchword for many consumers as they allocate their household budgets in the months ahead.”

UNMISSABLE SPORT SERVED ALL MONTH

March 2018

Founders of Le Bab announce new Covent Garden opening

EAT. DRINK. SLEEP

Industry News

HIGHLIGHTS INCLUDE:

Arsenal v Man City Thu 1 Mar, 7.45pm Premier League

Brighton v Arsenal Sun 4 Mar, 1.30pm Premier League

Crystal Palace v Man Utd Mon 5 Mar, 8pm Premier League

and three percentage points respectively, compared to the final quarter of 2016.

Simon Oaten, partner for hospitality and leisure at Deloitte, said: “In the year ahead, consumers expect their spending on many A report of the final quarter habitual leisure activities, of 2017 by Deloitte also The positive results came such as drinking in pubs despite confidence in the UK recorded positive results for and eating out, to remain economy falling to 29%, the pubs and bars, but found unchanged. In a sign of second lowest level seen in that restaurants did not fare improved confidence, bigso well. the past 12 months. ticket leisure items, such as holidays and theatre trips, Paul Lockstone, managing Both eating out and are likely to see an increase drinking in coffee shops saw in spending compared to this director at Barclaycard, said: “While spending on the a decline in spending, of two time last year.”

Call

08448 244 930 to get the best deal for your venue Fixtures correct at time of print 06.02.18 Terms & conditions apply.

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EAT. DRINK. SLEEP March 2018

Case study: Lincoln Taphouse & Kitchen Dine Under The Stars Client Brief:

Weddings

Lincoln Taphouse & Kitchen is one of Lincolns finest restaurants and craft beer bars. Their roof terrace offers stunning views of the cathedral and castle so they were looking for a way to utilise their outdoor space during the colder weather.

Create Structures offers glamping packages for weddings at venues offering accommodation. Unidomes can be installed at your venue from as little as one day, to a whole wedding weekend for those wishing to extend their celebrations!

What we delivered:

Festivals

Create Structures supplied two completely clear Unidomes to allow 360 views of the stunning city-scape.

Unidomes are available to book for several UK festivals in 2018. One of which being Timber - An extraordinary new camping festival exploring the transformative impact of forests. Celebrating woodland culture in all its forms, join us for an intoxicating experience where music, art, philosophy and sustainability weave together into an unforgettable, exhilarating weekend.

The domes are kept cosy with climate control heating and LED colour change lighting, whilst made-to-measure foam flooring creates an even floor surface. Lincoln Taphouse added their own furniture and decor, which means the domes are still in-keeping with their restaurant style. The Unidomes are available to book at Lincoln Taphouse & Kitchen. Visit their website for more information and contact details. Maximise your outdoor lawn or terraced areas 365 days a year. With options to hire or purchase, we can provide a solution that works for you. Create Structures can install Unidomes as permanent installations, or even just for a one-day event. Get in touch with your requirement for a tailored quote.

Other applications Corporate Glamping Unidomes can be used at venues and hotels that wish to offer a glamping experience, or simply to extend their accommodation at peak periods. Create Structures also offers complete packages for corporate off-sites, training and product launch events. Choose from one of our recommended UK venues that cater for all needs to include conference facilities, wellbeing retreats and outward bound activities.

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Unidomes are available dressed as double beds, twin bed, triples or naked (bring your own bedding). More info on other festivals on our website.

Marketing and Brand Activation The structurally engineered and modular design of the Unidome makes it excellent for use in the experiential marketing sector. Installed within 15 minutes, the Unidome provides an ideal pop-up shop, meeting room or exhibition stand. They can be branded to include logos and full print, making them stand out in any location.

Contact Get in touch for a tailored quote - email sales@createstructures.co.uk or call us on 01604 926216 or visit

www.createstructures.co.uk

Unique, ecological and beautifully formed. These handmade event structures offer an excellent alternative to traditional marquees and tents. Inspired by the dwelling places of nomadic tribes across the world, the wooden frame construction means that the domes blend in seamlessly across a wide range of outdoor locations. The sustainable, low impact nature of the Unidome, twinned with its luxury feel has already propelled its use as accommodation and at corporate experiences across the UK. Its modular and portable style, along with its ease of use make it an ideal solution for use within many different sectors.


Moët & Chandon collaborates with Jason Atherton at three restaurants

UNMISSABLE SPORT

March 2018

SERVED ALL MONTH

HIGHLIGHTS INCLUDE:

Moët & Chandon has joined forces with Michelin-star chef Jason Atherton in a culinary collaboration at three London restaurants, centred on Moët’s Grand Vintage Rosé. The champagne house’s chef de cave, Benoît Gouez, designed the menu alongside Atherton, who is a brand ambassador for Moët. The menus use a trio of Moët Grand Vintage Rosés – 2009, which was launched last year, as well as 2004 and 1990, both of which have been shipped en magnum from Moët’s cellars. The three paired menus, at City Social, Pollen Street Social and Social Eating House, differ in order to reflect each restaurant’s individual style, and are available from this Saturday (10 February) for five weeks. Priced at £145 each, the menus include dishes such as ‘roast langoustine, poached rhubarb, celery leaf, pink peppercorn’, paired with the 2009 vintage at Social Eating House; and ‘Highland venison loin, red cabbage, cranberry, fig and shoulder won ton’, paired with the 1990 vintage at City Social. Moët Grand Vintage Rosé 2009 is described by Gouez as an ‘exceptional year’, with Pinot Noir providing the wine’s backbone – its proportion in the blend (59%, of which 19% is red wine) is the highest for Grand Vintage Rosé since 1996.

EAT. DRINK. SLEEP

Industry News

Man Utd v Liverpool Sat 10 Mar, 12.30pm Premier League

Aston Villa v Wolves Sat 10 Mar, 5.30pm Sky Bet Championship

Arsenal v Watford Sun 11 Mar, 1.30pm Premier League

Call

08448 244 930 to get the best deal for your venue Fixtures correct at time of print 06.02.18 Terms & conditions apply.

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EAT. DRINK. SLEEP March 2018

ALL THAT JAZZ: HERALD RAISES THE BAR WITH SUNDRY DRINKS ITEMS Herald has reported a surge in sales of products across its popular bar sundries range, JazzCafe since it announced that it would be increasing its manufacturing capacity for bar products earlier this year.

customers don’t associate Herald with half of the brands that we produce. JazzCafe is one of the most popular with customers of wholesalers and cash and carries, who don’t realise that they are our products.

The British manufacturer and importer of high quality disposables is establishing itself as a viable manufacturing concern following approximately £1 million inward investment over the last 12 months.

“We are working to develop brand recognition so that customers, and potential customers, realise the abundance of products that Herald can deliver and take an interest in our full catalogue of goods.”

This finance has contributed to increased warehouse space, the latest technology and state-of-the-art machinery, including extra injection moulding machines, which impacts on the scale of the auxiliary bar products that Herald is able to produce.

Herald’s JazzCafe range includes plastic cocktail stirrers, decorative cocktail sticks, neon sword sticks, paper and foil drinks parasols, sparkling palms, coloured frill picks and a wide array of straws.

Herald also pulled focus to its potential to supply to distributors to the pub, bar and restaurant trades when it launched its range of edible straws six months ago; introducing the novelty fruity product to the UK market as an enhancement for any cocktail menu, as well as a sweet treat for minors. Managing director of Herald, Yogesh Patel is delighted with the success of the edible straws, not least because they have attracted new customers to other complementary products on offer, including Herald’s own JazzCafe range: “Many existing

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Besides bar sundries, Herald also supplies a full range of plastic, wood and paper catering and janitorial items, priding itself on the unrivalled breadth of choice it can offer across multiple markets. The company recently rebranded and has invested in a programme of marketing activity to promote key products and to raise awareness of the brand. A member of the Foodservice Packaging Association, Herald is a family-led concern. For further information on Herald, log on to www.heraldplastic.com or call 0208 507 7900 to request a sample of the edible straw.


EAT. DRINK. SLEEP March 2018

WatchGuard serves up a slice of security for Homeslice Pizza When selecting a network and Wi-Fi security solution for its new flagship London restaurant that recently opened its doors in the City’s Bloomberg Arcade, Homeslice Pizza chose an integrated solution from WatchGuard Technologies. Homeslice, known for its signature wood-fired 20inch pizzas, is now replacing existing IT security systems with WatchGuard technology in its Shoreditch, Covent Garden and Fitzrovia restaurants as well two new ones opening before the end of the year. The systems are being designed and installed by specialist WatchGuard partner Eat IT Drink IT.

The WatchGuard AP320 Wi-Fi access points provide complete coverage throughout the restaurants and are managed and controlled by the WatchGuard T30 Firebox, which also protects the fixed network and sensitive data stored on Homeslice IT systems. The ‘all you can eat’ T30 delivers anti-spam, gateway antivirus, Intrusion prevention, web-content filtering, application control, HTTPS website inspection and WatchGuard’s cloud-based reputationenabled defence, in a single appliance.

“While people come to Homeslice for our pizzas and relaxed, friendly environment, The WatchGuard solutions cover all aspects it’s surprising how upset they can get if of IT security across the Homeslice Group they can’t get on a Wi-Fi network and as a including providing secure Wi-Fi for guests business we can’t afford the risk of a security and allowing staff to take orders and breach,” said Alan Wogan, founder and director at Homeslice Pizza. “That’s why process credit card payments at the table, we are putting our trust in the WatchGuard using three separate and secure virtual networks. technology and the Eat IT Drink IT team. It means we have one less thing to worry about and can focus on delivering the ultimate pizza dining experience.” “For most restaurant guests, reliable and secure Wi-Fi has to be on top of the menu, while restaurant owners need to ensure they are fully PCI compliant at all times and able to protect both guest and company data,” said Cliff Gurdin, owner and director at Eat IT Drink IT. “And with costs going up and

margins being squeezed in the food and drink industry, WatchGuard offers flexible, enterprise level security at affordable costs for small to medium sized businesses.” The WatchGuard system was up and running in a day and allows Eat IT Drink IT to provide remote monitoring. And with interbranch connectivity between restaurants it will be possible to manage the whole Homeslice IT estate and add features such as video conferencing and remote CCTV. The T30 also supports 4G backup, which became critical at the opening of the new Bloomberg restaurant due to the delay in getting a broadband connection in central London. With a growing reputation, Homeslice looks set to expand further over the next few years and WatchGuard will continue to play a vital role in protecting the business from cyber attacks and ensuring its customers have safe and secure Wi-fi. “Recent events have shown that no company, whatever the size, is secure from potential cyber attacks or security breaches,” said Jonathan Whitley, sales director for Northern Europe at WatchGuard. “As well as financial loss, companies can also suffer reputational damage that can impact revenue and expansion for emerging brands.” To learn more, visit WatchGuard.com.

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EAT. DRINK. SLEEP March 2018

Get more out of bar with Sky According to research, over 8.3 million people have watched live sport in a hotel bar 1. This represents a great opportunity for hoteliers to increase revenue by attracting guests into the bar, increasing the time they spend there and attracting passing trade. Village Hotels is a great example of a well-established hotel group who have invested in getting the most out of their hotel bar and as a result are reaping the rewards. Village Hotels are a UK based business who have been operating for over 20 years. Their 29-strong estate offers comfy bedrooms, gyms, restaurants, Starbucks coffee shops and hotel bars which they brand Village Pubs.

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Sky recently teamed up with Village Hotels to help them promote the second leg of the Carabao cup semifinals between Bristol City v Man City in their Bury “Village Pub”. After a stellar turn out and a successful midweek event, Sky interviewed Darren Williams, Head of Food & Beverage Operations and Mike Dixon General Manager at Village Hotel Bury to understand more about the winning formula for a hotel bar.

Can you tell us a bit more about your hotel bars and unique selling point? D: What we’ve done in our hotel bars is create a sports bar or pub atmosphere, offering live sports, food that integrates well with sport like burgers, wings and ribs, plus cool beers in frosted glasses. It

1 Ipsos Mori OOH Panel Jul ‘14 Fieldwork dates: 10/07/14- 06/08/14

sets us apart from high street operators and competitors with the more traditionally quiet, formal hotel bars because we offer a local atmosphere with value for money offers. M: Our unique selling points in the hotel bar are live sports on all the time, live music at weekends, great offers on food and drink, plus friendly and efficient staff. Sky Sports helps to drive each one of the USPs, every food or drink offer ties into a live sporting event. It is key to moving the business forward and drives revenue.

Why did you put Sky Sports into all the hotels across the estate? D: From a revenue perspective it brings great value during the week and at weekends. A big game can bring in


EAT. DRINK. SLEEP March 2018

your hotel Sports £50,000 extra revenue across the group. We’ve sustained an 8% growth across our whole estate of Village Pubs and Sky Sports, especially football has played a major part in that. We also show pay per view boxing events via Sky Box Office and a full range of live sports, it’s what our market expects from us now.

Why is midweek content like the Carabao cup semi-final showing tonight particularly important? M: What we’ve noticed throughout the week is when showing midweek content is usually a 50% upturn in trade, so it’s worked just as well for us during the week as at weekends. We run it alongside our red card pricing which is a drink promotion throughout the group and its £2.95 a pint. Live sport creates a great atmosphere which brings corporate

guests down from their rooms as well as attracting members of the public and passing leisure club members.

Do you show any other sports? D: Football is our main bread winner from Sky Sports for sure, however a lot of our customers will come in and ask for us to put on other sports, we’ll show cricket, golf, F1 and boxing is also a big sport for us on weekends. M: We’re also going to start showing NFL with them playing at Wembley

Have you had good feedback from guests about your Sky Sports offering?

comment on the sport we show. When someone books, they know their getting great live sports in the hotel bar and I think it influences their choice at the time of booking.

If you are interested in learning more about how Sky Sports could bring your hotel bar to life, call 08448 245 245

D: Absolutely. Weekly and daily feedback on trip advisor. Our customers always

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EAT. DRINK. SLEEP

The 2018 hospitality

March 2018

– how to tackle the year’s

By Luis De Souza, CEO of NFS Technology Group The UK hospitality industry is facing ‘the perfect storm’ of challenges in 2018, according to one leading proprietor – and if there was ever a year when only the strong survive, this is it. One major restaurant owner recently warned that several factors are aligning in a way they never have before – and for him, that includes higher rates, food costs, and wages. Whatever the size of your business, there’s no doubt times are tough. 2017 certainly saw some big-name closures making headlines. Yet as technology providers to the UK industry, we’ve also seen many exciting openings and new concepts developing over the past three years.

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T

o celebrate the strength and innovation in the industry, we are Gold Sponsors of the Restaurant Association’s 50th birthday celebrations this year – and I’ve been looking at the biggest challenges the industry faces and how to overcome them. I believe they are: 1. Rising food prices 2. Staffing shortages 3. Well-informed customers 4. Property costs 5. Competition. Here’s how the best hospitality businesses are tackling them successfully – with the help of technology.

1. Rising food prices Thanks to inflation and the effects of Brexit pushing down the value of the pound, food prices have soared, particularly in some areas including butter and seafood. One food price index reported inflation at its highest in August at almost 10%, and although food and

beverage inflation is expected to drop back to around 3.5% in 2018, it’s still a steep addition to the bills. Hospitality providers are naturally reluctant to pass on the extra cost through menu rises. So it’s fair to say that well-informed procurement and a focus on waste reduction are the best method to tackle this major threat to your profits. Growing steak-house brand Gaucho/ CAU uses Aloha electronic point of sale (EPOS) technology from NFS across their group, and Estates and Property manager Colin Williams says: “EPOS is amazing for stock control – one of our biggest challenges.” EPOS captures detailed data about what’s selling and what’s not, even identifying trends, and provides comprehensive reports that slash waste and make informed procurement decisions easy. So when butter and seafood are becoming expensive, you genuinely know how much to order.

2. Staffing shortages With Brexit biting, the flow of workers from the EU is drying up.


5 biggest challenges So it’s even harder than usual to get good staff, and chances are you need to pay them more. The labour wage bill can be crippling. Luckily, this is another area where technology can help, by improving your rota and helping you avoid overpaying for labour in down time by providing a clear view of the busy and quiet periods in your establishment.

3. Well-informed customers Customers now have vast choice, and their dining habits are also changing. They are trying different experiences, and want to engage with restaurants online. But with online reviews playing a huge part in decision-making, the customer engagement platform of choice is the smartphone app. It’s perfect for alerts on special offers and for getting feedback, and also enables customers to manage their own loyalty account.

5. Competition Many places have seen a large increase in the number of bars, restaurants and hotels in recent years - and as the Deliveroo/Just Eat style of delivery service gains even further ground, it’s getting harder and harder for restaurants to grab custom. Many restaurants are considering providing convenient ways of online ordering and delivery without using Deliveroo. Technology means they can engage customers and enable them to order and collect food without using an intermediary. A great guest experience, of course, will always be a winner for restaurants. As well streamlining operations, elements of EPOS create customer service enhancements – tableside ordering

and payment-taking, for instance, that speed up the customer experience. The overall result? Guests feel treasured, and are all the more likely to return and post good reviews. And from the restaurateur’s point of view, efficient service means increased table turns.

So that’s a win all round. And if a ‘perfect storm’ of challenges really is on the way in 2018 it’s definitely the right time for every restaurant, bar and hotel in the UK to check how efficiently their operations are running – and reach for the hospitality survival kit.

* To find out more about hospitality technology, visit www.nfs-hospitality.com

Savvy organisations use their technology to safely capture data about their guests that allows them to provide the highlypersonalised service that makes them feel special and create loyalty programmes that work.

4. Property costs Business rates have risen extraordinarily recently, and coupled with a national rise in commercial rents are hitting hospitality businesses hard. Technology can’t keep down these expenses, of course. But with its advanced data capture and up-to-the-minute reporting, technology can provide an end-toend view of your establishment’s performance, as well as streamlining operations to save costs.

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March 2018

EAT. DRINK. SLEEP

survival kit


EAT. DRINK. SLEEP March 2018

Wednesday 14th March is Ladies Day and this year the competition, exclusively for ladies only, is about bringing colour and style to The Festival™ and there is the chance of winning a brand new MINI ONE CAR from W.O. Lewis and Sytner Solihull as well as other fantastic prizes. Whether you want to show off your best boots, parade your finest hat or give a nod to your favourite horse’s colours, get ready to #ColourMeMarch. The real action though is also on the track, with a fantastic seven race card featuring the Betway Queen Mother Champion Chase, won in 2017 by Special Tiara in the most emphatic fashion with a win in the Champion Chase.

The Festival returns to Cheltenham Racecourse Will you be there? TM

March sees the return of the highlight of the Jump racing season, the world famous Cheltenham Festival. The Festival™ epitomises and encompasses everything that is great about Jump racing, whilst delivering an unbelievable occasion as the finest horses, jockeys, owners and trainers battle it out for the highest racing honours, their reputations and over £4.1 million of prize money. Join the party, as just over 260,000 people pass through the gates over the four days from Tuesday 13th March until Friday 16th March 2018. Day One of The Festival is full of nerves and anticipation as the greatest week in racing begins, and the famous roar can finally be released on Champions Day. Tuesday 13th March opens The FestivalTM and includes a packed seven-race card including the most important 2 mile hurdle race of the season, the Unibet Champion Hurdle, won last year by Buveur D’Air, trained by Nicky Henderson.

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St Patrick’s Day, Thursday 15th March draws the luck of the Irish to Cheltenham, as the racecourse celebrates St Patrick’s Day. It is a typically Irish affair with plenty of Guinness available in the Guinness Village plus racegoers are treated to Irish music around the course throughout the day. As well as the atmosphere, the racing is top notch with The JLT Novices’ Chase kicking the day off, as well as The Sun Bets Stayers’ Hurdle and The Ryanair Steeple Chase.


EAT. DRINK. SLEEP March 2018 The climax of the entire jump racing season is Friday’s Timico Cheltenham Gold Cup, as one of the most sought after titles in racing is decided on the final day and promises to provide the greatest spectacle. The Timico Gold Cup is a race associated with the elite of the sport and nothing can rival the Cheltenham roar as the horses charge up the famous hill. As well as standard admission tickets there is a range of hospitality options for those looking for the complete Cheltenham experience. New for this year is The Theatre a Pan Asian Theatre restaurant experience situated on the third floor of the course facing suites, giving guests unrivalled views over the final fences of the racecourse and offering a unique culinary and visual feast.

Designed to offer a premium but casual environment, relaxation and attention to detail are the order of the day along with simply exquisite dining influenced from the continents of Asia to the foothills of Cleeve Hill. Albert Roux returns in his popular Chez Roux Restaurant plus there are eleven other top quality restaurants on offer over The FestivalTM, with a range of different packages available to suit all requirements. To book tickets visit www.cheltenham.co.uk or call 0344 579 3003. For more information or to book Chez Roux Packages or any other hospitality option please call the Cheltenham Racecourse hospitality team on 01242 537 653.

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EAT. DRINK. SLEEP March 2018

How hotels can earn a side income from their vacant parking spaces. Thanks to the sharing economy, hotels now have a new way to earn additional revenue from their under-utilised car park. Whilst charging outside customers to park is not new, many hotel managers aren’t aware that they can reach a wider audience by renting out their unoccupied parking spaces to drivers via online parking marketplaces such as YourParkingSpace.co.uk. By combining on-demand app technologies with integrations with car park enforcement companies, a seamless process is created, allowing the solution to be delivered without changing a hotel’s normal parking process. Whether it is 1 space or 50 spaces, online parking marketplaces simply supplement a hotel’s revenue by maximising the value from the hotel car park, without impacting on a hotel’s core business.

Assessing suitability:

Creating the advert:

If your hotel is located close to a city centre, train station, airport or stadium, then the demand for parking is likely to be there.

Hotel managers should list as many details as possible to make it easier for potential drivers to see if their car park is right for them. Write a detailed description, mention local points of interest, and always mention features such as covered bays and CCTV if in place.

With the demand there the second key element is having vacant spaces. A car park being full is often the biggest misconception. Even the busiest car parks rarely reach maximum capacity and will often have quieter periods, for hotels this is often in the daytime during weekdays, a time when parking demand is at its highest.

Preparation: In preparation, hotel managers should see what others are charging in their area to make sure they don’t charge more than nearby commercial car parks. You can use this price guide to see how much you can charge and subsequently potentially earn over the course of a year. With a competitive price in place photos are then needed to entice drivers and clearly display to them where they’ll be parking following a booking. Take photos during daylight and ensure that the car park is tidy.

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Many hotels also use the description as an opportunity to entice drivers into their restaurant through highlighting their special offers.

Generating bookings: Online marketplaces have been designed to keep the process hassle-free for hotel managers, fielding queries and taking payment, allowing hotel managers to focus on their core service – the hotel itself. For more information you can take a look at the solutions available for the hospitality industry. Charles Cridland, Director and cofounder of YourParkingSpace.co.uk


SUPPORTED BY

Discover Over 750 Suppliers 5-8 MARCH • ExCeL LONDON

Bridor stand 3720

Tevalis stand 3320 Rational stand 1210 The Libra Company stand 2740

Discover the future at the UK’s leading hospitality event For more than 83 years, Hotelympia has stood at the forefront of hospitality innovation and progression. In March 2018, Hotelympia returns with four brand new shows. Future proof your business by joining us at the UK’s largest and most celebrated event for the hospitality and foodservice industry. CO-LOCATED WITH

Register now

www.hotelympia.com


EAT. DRINK. SLEEP March 2018

Hotelympia Show Preview

The Future of Hospitality Comes into Focus at Hotelympia 2018 Ever since its very first chapter, in 1935, the UK’s most prestigious hospitality event has always had a unique focus on the future of hospitality; the challenges, innovations, legislation, brands and personalities that would come to define and shape its continued success. Through world wars, blackouts, bomb threats and beyond, Hotelympia has endured on the same remit: always being first to showcase hospitality’s future, helping visitors make sense of the challenges and profit from the opportunities. As the revitalised 2018 event dawns, the show is once again heavily involved in the business of future-gazing, all for the benefit of its visitors, announcing three brand new future-focused stages set to entertain, inspire and inform.

Hospitality Futures This brand new feature stage is designed to deliver solutions to some of the burning questions surrounding the industry. With content curated and hosted by captains of industry best practice and focused on driving step changes from the floorboards up, Hospitality Futures is set to provide strategies and ideas for visitors to take back to their own places of work.

The Launchpad

Government Night Czar, Amy Lamé

Looming future trends like Brexit, staff retention, guest experience, sustainability, the sugar tax, allergens and women in hospitality will all be up for debate with luminaries including, Government Night Czar, Amy Lamé; incoming Managing Director of London’s Hotel Cafe Royal, Guillaume Marly; British Hospitality Association Employment Policy Advisor, John Guthrie and WiW2020 Review’s Tea Colaianni adding to what promises to be a fascinating four-day programme.

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Innovative start-ups are the lifeblood of the hospitality industry, with many concepts quickly making the jump from kerbside to bricks and mortar, often via the very modern means of crowdfunding. The Launchpad will be introducing to show visitors some of the UK’s most exciting new businesses, and should prove a serious draw for buyers, the big beasts of finance and those looking to make the jump into their own dream start-up. The programme of 30 minute hustings will include; the socially conscious online platform that works with environmentally aware, independent producers, COLLECTIVfood; health kids jelly snack, Naturelly; gourmet food delivery service, Supper; bookings and comparison site for the country’s best street food caterers, Feast It; creators


Hotelympia Show Preview

of biologically-accurate food expiry indicator, Mimica and Deliveroo rival MealPal, among many others. The Launchpad will also play host to young chef Emily Roux who will be talking about her experience as part of one of the world’s most celebrated cooking dynasties and how her profession is developing savvy new revenue streams.

point of sale, the latest in guest room technology and women’s growing contribution to the sector will all be up for discussion. Registration is now open for Hotelympia, the UK’s largest and most prestigious hospitality event as it introduces four exciting and contemporary shows, united under one roof, as part of a fresh new identity.

The Tech Innovation Stage in partnership with HOSPA

The Professional Kitchen Show, The Foodservice Show incorporating Café Commerce, Hospitality Tech Show and Interiors and Tableware Show, will be specialist events in themselves, each benefitting from Hotelympia’s heritage – the market leading hospitality and foodservice event that attracts 25,000+ visitors.

The Tech Innovation Stage presents the perfect opportunity for visitors to stay up to date with the latest hospitality technology, with talks and panel discussions from digital innovators and those who will be setting the agenda for years to come. Topics like innovations in mobile, social media, online reputation management, ordering, networking,

Visitors are urged to preregister today at: www.hotelympia.com

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EAT. DRINK. SLEEP March 2018

Hotelympia Show Preview

The Difference Is In The Detail

Never heard of Avenista®? Well, perhaps you can be forgiven. With the stampede towards basic, web-based booking systems in recent years many restaurateurs completely overlooked this unassuming UK company, attracted instead by the fanfares of the big booking operators. But one size does not fit all and having experienced high running costs or poor service delivery many restaurateurs are now looking elsewhere and finding Avenista has intelligent, super-easy software with everything they need and more for often a fraction of the cost. With more than 10 years’ experience delivering Table Reservation software the team at Avenista® know what makes busy restaurants tick and have continuously honed and polished their software to make running a Front of House effortless. These days millions of diners are seated each year using Avenista® systems. Oddly perhaps, at Avenista® their mission is for their customers to spend the minimum time possible using the booking software, yet still have the software do exactly what the customer needs, enabling them to spend more time in their restaurants on activities where they can really add value. To achieve this they worked on making Avenista® intelligent and efficient without taking away any of the features that allow restaurants to deliver really personal service to their Diners. And, so keen are they to deliver on the mission they also provide all-inclusive access to their incredible support team (awards surely coming sometime soon!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software too.

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It’s no surprise that Avenista® customers tend to be busy, extremely well-run restaurants who are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike so many booking systems Avenista® do not operate a Diner portal and so will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking. As Kerry Beswick (Managing Director of Avenista®) says – “We have absolutely no relationship with Diners at all. Everything we do is focused on the restaurateur. We are all about providing the absolute best tools and services for our customers to help them make the best restaurants.” With an impressive client roster, awesome features (including a new online payment feature for events and deposits – saving restaurants huge amounts of time, and reducing no-shows), and pricing lower than anything comparable, many restaurateurs are now getting the message and switching to Avenista® saving themselves time, money and headaches.

We are all about providing the absolute best tools and services for our customers to help them make the best restaurants.


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

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

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

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EAT. DRINK. SLEEP March 2018

Hotelympia Show Preview

Mountain High As Valentine Celebrates 60 Years and Hotelympia

In 2018 Valentine Equipment marks more than 60 years in the UK market selling the highest quality Swiss-made fryers and multicookers across the foodservice and hospitality sectors. It celebrates being at Hotelympia with a brand new fryer launch in the shape of the Alpina and with its sister company Cuisinequip exhibiting a range of high quality equipment from leading international brands including Locher, Bottene, Berner and Omas Food Machinery. “Valentine is proud to be supporting Hotelympia as it launches The Professional Kitchen Show to showcase the best foodservice equipment including the Evo fryer range and the new Valentine TF55 table-top twin tank, twin basket fryer,� comments Steve Elliott, sales director for Valentine Equipment and Cuisinequip.

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Cuisinequip will unveil a number of new pieces of equipment including the Berner Beef Star Grill, Locher Induction Range and Induction Demo Table. The stand will also have a range of modular induction options from respected manufacturer Locher including the Locher Chargrill and several fresh pasta making machines from family-owned Italian manufacturer Bottene. In keeping with its Swiss heritage, and the 60th anniversary of the Valentine Equipment business, the Valentine stand at Hotelympia has quite a special look with a Swiss mountain chalet acting as the home to a great array of the highest quality foodservice equipment. Stand 1510 For more information on Valentine Equipment and Cuisinequip call: 0118 957 1344 or visit: www.valentinefryers.com www.cuisinequip.com


WWW.VALENTINEFRYERS.COM


EAT. DRINK. SLEEP March 2018

Hotelympia Show Preview

Can Travellers Sleep Well? First time exhibitor at Hotelympia, Sleep Well, has launched an innovative milk drink that helps travellers relax and sleep. Perfect for those who struggle to sleep away from home in hotels, and for long haul travellers likely to suffer jetlag, Sleep Well is a long life natural milk drink that helps hotels and carriers ensure the comfort of their customers. Sleeping in an unfamiliar environment is known to trigger the primeval instinct that puts travellers in a state of alert. We rely on our sense of smell and hearing when our eyes are closed and are likely to wake up more often to check we are still safe when sleeping in unfamiliar surroundings. This results in restlessness and poor-quality sleep and is often called ‘the first night effect’. Once we are used to the hum of the air conditioning, greater or reduced traffic noise and different light levels, we can adjust and sleep becomes easier. Sleep Well is perfect for reducing that first night effect. The brainchild of husband and wife team Allan and Sam Watts, the inspiration for Sleep Well came from a restless long-haul flight from Los Angeles to the UK. Designed with travellers in mind, the 200ml “sip & sleep” cartons are perfectly sized for hotel vending machines, mini bars and in-flight services. One litre cartons are also available for bulk serve requirements. There is no natural drink currently offered on board to help travellers of all ages relax. Forget sleeping tablets that leave you feeling groggy; Sleep Well offers travellers a natural, enriching alternative that can help them arrive refreshed and relaxed. Made with only nutritious and natural ingredients associated with helping you relax and get a good night’s sleep, Sleep Well contains pure wholesome Jersey milk, honey and valerian. The ingredient valerian has been helping people relax and sleep for 2000 years.

Vanilla Sleep Well is available in 200ml cartons and 1 litre cartons. Currently available in vanilla flavour, a chocolate version will be available in Spring. Delicious drunk warm or cold, Sleep Well is made with whole Jersey milk from the Jersey cows that live on Sam and Allan’s beautiful Island home. An ambient drink, it also enjoys a ninemonth shelf life.

For further information about Sleep Well, including tips on how to get a great night’s sleep from Sleep Well’s sleep expert Dr Neil Stanley, visit www.sleepwellmilk.com

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Come & See Us!

STAND 3455

Get UnstrEssed For Bed At Sleep Well we’re on a mission to help travellers get a better night’s sleep. Our gorgeous tasting vanilla drink combines Jersey milk with honey and valerian, a herb that’s been helping people relax and sleep for 2000 years. Sleep Well is a natural, enriching UHT drink that’s great for travellers of all ages. Easy to stock and serve on board and in-room, Sleep Well helps your customers relax and sleep.

sleepwellmilk.com Check the website for your nearest stockist. Contains valerian root extract, a natural herb used for the relief of temporary sleep disturbances exclusively based upon long-standing use as a traditional remedy.


GET RATED, NOT SLATED, WITH OUR RELIABLE AND ROBUST PRINTERS Whether it’s bumps, spillages, or simply high usage, printers take a lot of stick in hospitality and leisure settings. That’s why we build our machines to the highest spec, using quality, durable materials. Our printers can handle almost anything you can throw at them.


Find out more: brother.co.uk/hospitality-and-leisure


eat

EMPLOYEE SCHEDULING IN NO TIME

Easy employee scheduling

Built-in communication

Time clocking from app & desktop

Payroll integration

HR functionality

Powerful reporting

Sign up now for our 30-day free trial Sign up now


Scheduling software revolutionises how shift-based businesses operate Running a business is always a challenge, but shiftbased businesses are further complicated by the fact that you need a multi-skilled employee base to cover constantly changing business needs. Ensuring you have the right employees working at the right times is both time-consuming and complex.

THE SOLUTION Planday turns that dynamic on its head, empowering managers and employees with a shared view of the rota, ensuring everyone is on the same page. And if anyone needs to request changes, Planday enables users to communicate and implement those changes quickly. Planday can drastically reduce the amount of time you spend making your weekly rota by automating more of your processes. Planday sends you compliance warnings, payroll forecasts, and employee availability. If you already have a rota that works for you, simply save it as a template so you don’t need to recreate it from scratch each week. Once your rota is in place, use it to get an overview of your week. You can see the number of hours each employee is scheduled to work, as well as the salary they will be paid for those hours. You can even see the revenue generated from each week’s rota, so you can find the one that works best for your business.

THE SCHEDULING APP THAT LETS YOU WORK FROM ANYWHERE

March 2018

THE PROBLEM

EAT. DRINK. SLEEP

Hotelympia Show Preview

Planday understands that work happens away from your desk. That’s why the app allows you to work and schedule shifts from anywhere, enabling you to add, edit, or delete shifts quickly on the go. If you need a shift covered at the last minute, you can see which workers are available and assign them accordingly. The Planday app operates on iPhone, Android, and iPad, so no matter where you are or which device you use, you can always stay on top of your daily work tasks, text, call, or email individual staff or entire employee groups. Employees can also message each other from the app if they need a shift covered.

“If we didn’t have Planday now, I would need to hire more managers.” Emily Sparling, General Manager, Sophie’s Steakhouse

TRANSPARENT, CLEAR-CUT TIMETRACKING Planday’s GPS-specific time clock feature allows workers to clock-in from any device, but you can control where they’re allowed to clock-in from — whether it’s 400 feet from your business or only when employees are on your company’s wifi network — thanks to Planday’s customisable clock-in zones. You can also create custom rules for how early workers are allowed to clock-in for their shift from the application, giving you more control over payroll costs.

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WMF 1100 S

Compact bean to cup coffee machine

STAND 2440

NEW WMF Quadro buffet system

Buffet to your own beat! Our new Quadro GN Format footprint delivers an elegant and modular stage through a highly efficient design for your cooking. It ensures precise and perfect workflow management. The exceptional timing and rhythms offered by Quadro enhances quick and accurate transitions for both clients and operators. The new WMF Quadro takes up this rhythm. Consistent from the first step to the last.

Easy to configure | Easy to set up | Easy to impress WMF Professional Hotelware | 01895 816100 (opt 3) tableware@wmf.uk.com | www.wmf-professional.com


Hospitality Tech Show - Stand : 3431 Avenista is the must-have tool for busy restaurants still struggling with pen and paper and is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive, inflexible or ineffective.

Valentine Equipment will exhibit the new Alpina Fryer and the latest addition to the Valentine TF table-top fryer range, the twin tank TF55. In 2018 Valentine Equipment celebrates its 60th anniversary in the UK and you can expect some special celebrations on the Valentine stand at Hotelympia.

www.avenista.com

www.valentinefryers.com

The Foodservice Show – Stand : 3455

Hospitality Tech Show – Stand : 3338

Sleep Well are on a mission to help the world get a better night’s sleep. Sleep Well is a natural UHT milk drink made with Jersey milk and valerian. Available in vanilla and chocolate 200ml and 1 litre cartons, it’s perfect for travellers in-room, in-flight and on the go.

Over 100 years of innovation have gone into making Brother the global supplier of business technology solutions that it is today. From managed print services to mobile print and labelling solutions, Brother’s products and services are designed to increase efficiency and boost productivity in your hospitality or foodservice business.

www.sleepwellmilk.com

www.brother.co.uk

Hospitality Tech Show – Stand 3120 Planday is a technology company that was born in a Danish bar. They’ve come a long way since their cofounders first dreamed up a tool that would make scheduling and communicating more straightforward. With over 12 years of experience in the industry, they’re well-placed to provide businesses with a solution that meets their unique needs.

www.planday.com

Interiors and Tableware Show – Stand 2440 As a global market leader in manufacturing high-quality professional catering and hotel equipment, WMF offers the ideal products and services to any professional who is looking to deliver operational efficiency and exceptional customer experience. WMF products have been and continue to be honoured with the most prestigious design awards.

www.wmf.uk.com

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EAT. DRINK. SLEEP

The Professional Kitchen Show – Stand : 1510

March 2018

Hotelympia Show Preview


Let’s start with a fantastic piece of history about Crazy Bear. Crazy Bear was established in 1993, with what seemed like a very small, unique hotel. However, it has grown into a chain of hotels, bars, restaurants, farm and farm shop. Crazy Bear is a luxurious twist of the very best from the English and Thai culture. 34

Crazy Bears prime location allows the perfect balance for your stay, giving you a large variety of day trips and activities. You are 15 minutes from Oxford and 40 minutes from the Capital City, you truly have the luxurious relaxation that the countryside brings, whilst being in close proximity to the forever buzzing Capital that is London. Giving your stay the perfect balance of things to do! As you drive through the wonderful landscape that Oxfordshire provides, you wonder whether it truly can get any better! Before you take a left down Bear Lane, before lastly another left into the Crazy Bear Stadhampton car park, where you are greeted with the pleasant view of a farm full of animals from pigs to reindeers. Not only is this a pleasant view, but this farm helps

provide for not only the hotel, but the nearby community. At this stage its decision time, do you leave your bags in the car and have a stroll past the friendly animals before a slice of scrumptious homemade cake from the farm shop? Or do you take the path to the very eye catching vintage London bus that is actually the reception, which will enable your short stay in paradise begins! Whichever you decide to do first, I can assure you will not be disappointed!


EAT. DRINK. SLEEP March 2018

Crazy Bear, Stadhampton...‌ Wow... Where simply do I begin! for the duration of your stay. At this point you will accept the credibility that Crazy Bear receives due to its simply unique approach and breathe taking facilities. With each room of the hotel holding its very own unique culture, you will no doubt spend the next few hours soaking up your new home and its nearby surroundings.

As you check into your room via the London Bus, you will be greeted by the very friendly members of staff & the fantastic manager Tom along with a glass of complementary champagne before being offered a table at the award winning English and Thai themed restaurant, which I would highly recommend. Shortly after you will be escorted through the fantastically decorated surroundings before reaching your very unique, very luxurious home

These surroundings include four perfectly sized function rooms fit for hosting anything from a surprise birthday party to weddings, along with the option to book-in with the on-site Crazy Bear Thai Masseur named Kitti. Finally, leaving you enough time to experience the very spacious and explicit bath and shower facilities before you are due at the Crazy Bears very own award winning restaurant. Upon arrival for your table you will be greeted by the again very friendly bar staff, shown to your very comfy seats, allowing you to soak up the wonderfully quaint bar area whilst choosing from a large variety of cocktails, lagers and

ciders. As the time flies you and your drinks will be collected by your member of the restaurant staff for the evening before being escorted to your table where again you will need a moment to soak the fantastic twist of English and Thai Culture, with the option of a English and Thai menu, Crazy Bear simply cater for all and therefore regardless of your taste buds, you will no doubt find a delicious starter, main and dessert that meets your approval! After you have finished your no doubt extravagant meal, you have the option to remain in the very cultured restaurant, return to the quaint bars, take a seat outside in the seating area or roam the lavish Stadhampton facility. Overall, there is simply no faults with the Crazy Bear Stadhampton, in every single section they have surpassed all expectations and are setting heights for their competition. We would not hesitate in recommending them as the number one place to stay in the UK.

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EAT. DRINK. SLEEP March 2018

Dexter Moren Associates (DMA) has started the new year on a high with a brace of hotel planning wins. DMA received approval for the 64 room extension to the Holiday Inn Oxford on 16th January 2018, having seen the new build Orchard Road aparthotel in Cambridge approved the previous month..

Dexter Moren Associates Scoops Double Planning Win For ‘Oxbridge’ Hotels DMA was instructed by Box Consultants, on behalf of developer Lapithus Hotels Management UK, to work as the architect on a four-storey extension to the Oxford Holiday Inn, which will create 64 new guest rooms, a gym and suite of meeting rooms. DMA’s design uses a soft yellow brick and a lighter stonework palette, alongside generous window proportions, to provide depth and visual interest to the façade and to link seamlessly to the existing hotel. Working for TLC Group, DMA revised an existing planning consent to improve the efficiency, quality and practicality of an 82 unit aparthotel within the Orchard Park Development in Cambridge. The site is located close to business parks and the worldrenowned Cambridge Science Park, which provide a strong demand for longer stay units for business travellers and employees. Consisting of studio, one-bed and two-bed apartments, DMA’s design promotes a suitable residential feel, sensitive to the surrounding area, with a rhythm of pitched roof gables to relate to the domestic context of Orchard Park.

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Says Mark Wood, director at DMA: “Clients are increasingly approaching us to develop and enhance parts of their existing hotel portfolio. This provides an exciting balance in our work portfolio against our larger projects. This extension to the Oxford Holiday Inn, a popular local hotel, will provide high quality facilities within a contemporary extension that sits harmoniously within its setting.

The Orchard Road, Cambridge project represents an important continuation for DMA within the fast expanding sector of aparthotels. Set within a fledgling residential community this long stay accommodation takes its design cues from domestic architecture in order to root it within its community. The choice of robust masonry materials takes influence from the beautiful city of Cambridge.”


EITHER WAY PLEASE READ ON…..

What will happen to it? How do you get rid of it?

Generally this will be ideal for owners of catering establishments eg cafes, restaurants, staff canteens, pubs, clubs, schools, colleges, sports stadia, hotels, guest houses, outside caterers; fast-food take-aways, fish & chip shops etc.

We are a business that will pay you in advance and then within a few days will bring a truck to remove it all. All that we ask is that the equipment is disconnected from the services and hopefully working. We really like refrigeration, mixers, sinks, prep tables and ovens. Initially please send images and an inventory. Contact: graham@cateringresources.co.uk or 0121 448 3756 or 07889 464583

Contact: graham@cateringresources.co.uk or 0121 448 3756 or 0

Contact: graham@cateringresources.co.uk or 0121 448 3756 or 07889 464583

Contact: graham@cateringresources.co.uk or 0121 448 3756 or 07889 464583

Call 0121 448 3756, email graham@cateringresources.co.uk or visit www.cateringresources.co.uk

Dandelyan launches new menu entitled The Modern Life of Plants

Mass food and industrialisation aren’t exactly the kind of themes you’d expect a bar to build a menu around – at least not intentionally – but then the team at Dandelyan has never been one to shy away from a challenge. The latest menu for the bar in the Mondrian London, The Modern Life of Plants, is a departure from the bar’s first four Modern Botany series of menus, and marks the start of a new series. While it has the bar’s focus on botany in common with past menus, this new approach explores the industrialisation of plants. So don’t expect to see the familiar trends of seasonality and foraged ingredients. Instead, expect an exploration of the positives of industrialisation, like waste management. Hardly a surprise considering Chetiyawardana transformed half of the former White Lyan site into zero-waste restaurant Cub last year.

March 2018

With over 20,000 lines most of which can be delivered next day from well known manufacturers and wholesalers we can also help you with the disposal of redundant catering equipment.

We source the best and most effective commercial catering equipment from around the globe.

From our 800 page catalogue you will find everything from staff uniforms, kitchenware, baking and cookware, food storage, disposables, tables, sinks, trolleys, shelving, cleaning and janitorial health & hygiene, tableware, buffet & beverage service, linen, bar amenities, cooking appliances, blenders, food preparation machines, beverage appliances, server & display, refrigeration & washing equipment.

EAT. DRINK. SLEEP

Catering Resources

DO YOU NEED NEW COMMERCIAL CATERING EQUIPMENT AND MAYBE NEED TO GET RID OF REDUNDANT CATERING EQUIPMENT?

For a full year, starting from 6 March, the menu will focus on three core yearround ingredients. Each will feature in four drinks – including one boozeless execution – that will be updated three times in the year. That doesn’t mean there won’t be the unusual and in-house ingredients we’ve come to expect. Drinks from the new menu include ‘companion crop soda’ and ‘carrot-currant cordial’, for example. And, as in previous menus, nostalgic regulars will have a selection of drinks from past menus to choose from too.

Ryan Chetiyawardana. ‘The focus of the next book marks an honest and critical view of what is happening in the world of food and drink, and a realistic vision for what this means for farming, sustainability, creativity and really what we think happens next in this golden age of cocktails.’ In 2016, Ryan C and team picked up the top award at our very own Drinks List of the Year.

‘We had a lot of fun with the previous menus, but want to build on that success and challenge ourselves with a new direction,’ said Dandelyan founder

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EAT. DRINK. SLEEP March 2018

Sweet taste of success for m Consistently delivering world-class manufacturing techniques, around 80 per cent of components are fabricated in-house. The result is a hugely popular range of competitively priced premium espresso and cappuccino machines.

As 2018 gets underway, espresso machine manufacturer Fracino continues its trailblazing success

A champion of British manufacturing craftsmanship and a member of Made in Britain, Fracino boasts a strong network of UK distributors and clients include Subway®, Patisserie Valerie and Living Ventures Restaurant Group.

Powerful products Fracino’s extensive range of espresso machines include a fully automatic bean-to-cup Cybercino machine, hand fill compact machines and a range of traditional espresso machines. Its Dual Fuel espresso machine range is perfect for the rapidly growing mobile coffee market.

Romano The Romano is a strikingly stylish machine. Available with 2 and 3 coffee making groups, a hot water valve fitted with an anti-splash nozzle and stainless steel steam tubes for frothing milk. It boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning but elegant look to create the ultimate bar furniture.

Romano Luxury Fracino’s Romano, finished in stunning polished copper plate and with a bespoke logo in the illuminated rear panel, exudes the ‘premium luxury’ factor. The Romano fuses style and awardwinning technology - elegantly combining classic curves and modern styling with contemporary, premium quality materials and close attention to detail. The bespoke finish Luxury range is also available in 2 or 3 group versions.

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P.I.D. The revolutionary P.I.D. is available with 2 or 3 groups. Each group has its own individual boiler, whilst hot water and steam are provided by a large 14 or 20 litres boiler for the busiest venues. Its array of control and diagnostic features allows the user to adjust and fine-tune various elements to consistently create the perfect espresso. Most features are controlled by a simple and easy to use LCD display mounted on the front panel. It is available in a choice of gloss white, burgundy, black and stainless steel featuring an illuminated back panel.

Luxomatic grinder Perfectly suited for more intimate settings, Luxomatic grinders are equipped with the most sophisticated sound proofing technology. The elegant looking grinders will grind at just 55 decibels, resulting in consistently ground coffee, with little background noise. They offer touch

screen selection for single or double espresso Grind on Demand operation.

Bambino A high quality 1 or 2 group espresso coffee machine with semi-automatic or electronic options, the Bambino provides exceptional value and bespoke branding. Each machine has a hot water valve and single steam tube for frothing and steaming milk. With a large boiler and efficient heating element, every Bambino is hand built using only the finest stainless steel, copper and lead-free brass. All working surfaces, steam and hot water tubes are made in 304 stainless steel, with a Zintec powder coated chassis finished in an attractive metallic anthracite colour; or as an optional extra, polished stainless steel side panels for a luxury finish.


The Fracino 1, 2 & 3 group Contempo and Retro coffee machines are also available as a Dual Fuel option. With the same great specification as Fracino’s regular 1, 2 & 3 group machines - but with the option to use LPG, Butane or electricity - they provide unrivalled flexibility and mobility whilst retaining high volume output. These machines are ideal for mobile catering units and ‘espresso on the go’. Their high-powered gas burners provide the equivalent power of their electric counterparts, ensuring that there will be no loss of steam pressure during busy serving periods. Fracino’s gas machines are the most powerful in the world.

Contempo The Contempo boasts a stainless steel finish that shines like polished chrome and the design makes for a stunning, yet timeless focal point in any café, bar or restaurant. Semi-automatic or electronically controlled, they are available with 1, 2, 3 or 4 groups for making coffee and each machine has a hot water valve and two stainless steel steam tubes for frothing and steaming milk.

Above: Contempo

Far Left: Romano luxury in polished copper finish

Below: Three group Retro gas machine

Multi million pound investment programme Fracino has scooped 17 accolades since 2013 and exports to over 70 countries globally. Its latest multi million pound investment programme features a state-of-the-art showroom, a Technical Training Centre of Excellence and an extended service and spares facility. Contact Fracino at sales@fracino.com or 0121 328 5757 www.fracino.com

All have large capacity boilers, highpowered elements and are hand built to the highest standards, using only the finest grade materials.

Classico The contemporary, compact, manual fill Classico machines are particularly relevant in venues where space is at a premium or plumbed water is unavailable. Dynamic and sleek, these latest low volume professional/ semi-professional coffee machines are reliable, durable and user friendly. The stylish machines are ideal for sites requiring between 50-70 coffees daily – revolutionising the espresso experience in offices, hairdressing salons, boutiques, pubs, bars and homes. Making two drinks and steaming milk simultaneously, these unique machines feature a high-powered element and a full sized E61 commercial group, operated by a stylish lever switch to enhance their visual presentation.

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EAT. DRINK. SLEEP

Duel fuel machines

March 2018

multi-award winning Fracino


• Major Stockists of Osram and Ledvance Products. • Trade Enquiries Welcome • Installation Service Available


www.narva-uk.co.uk 0800 633 5979

Pictures courtesy of Bashall Barn Clitheroe


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LED Lights & Signs

March 2018

Switching on to the possibilities of OLED The versatility of the latest OLED lighting is opening up exciting possibilities for interior designers working in the hospitality sector.

Flexible and versatile, OLED modules emit a soft, natural light that is perfect for a wide range of uses, from creating atmosphere and cosy areas to formulating stunning architectural centrepieces – all while consuming less power than regular LEDs. To highlight its capabilities, trade lighting supplier Applelec has created a spectacular display at its London showroom, incorporating almost 100 OLED – or Organic Light Emitting Diode – modules in both a track-mounted and pendant form. Unlike traditional LEDs, OLED uses a series of thin, light-emitting films made from hydrocarbon chains rather than semi-conductors laden with metals – the ‘O’ in the name stands for ‘organic’. One key feature is that the light produced by an OLED module is

softer and more like natural daylight, which makes it ideal for use where the benefits of natural light – or something as close as possible to it – have been identified. Of course, architects and designers will try to use natural lighting wherever possible, not least to reduce energy consumption and potentially increased revenue in retail uses. Despite being variable and reliant on weather conditions and solar positions, it stimulates alertness and is thought to support human health and well-being. However, the constraints of the area to be lit mean this is sometimes simply not achievable. This is where OLED comes into its own – it can replicate natural light without glare or, crucially, excessive energy consumption. The power of LEDs to reduce energy usage and the associated bills is well established. It is not unusual for building managers to report savings of up to 75% on energy costs; meanwhile, OLED has the potential to achieve even greater reductions. Unlike regular LEDs, the modules have no backlight, so the pixel is turned off entirely to produce black, consuming no power whatsoever. OLEDs are lighter and up to 10 times slimmer than their traditional counterparts – again as a result of having no backlight. This opens up a whole new realm

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of possibilities and uses, not least from an artistic point of view, as their slender and flexible nature makes it possible to create stunning sculptural light installations. Applelec supplied the modules for one such installation which combined OLED technology with 3D printing for the London Design Festival. The Ribbon, created by lighting artist Min Sang Cho, was showcased at the festival before being installed at its permanent home at the VIP reception area of the Genting Highland Casino in Malaysia. The Ribbon was 3D printed in its basic form then was manipulated and finished by hand, with 24-carat gold leaf delicately applied to each piece. One segment features three flexible 400mm x 50mm OLED panels on one side while the other side is handpainted with the gold leaf. Power consumption is impressively low, with the installation drawing just 9W per unit.


Neon Creations • • • • •

We make high quality custom made neon signs and lights We produce statement lighting for interior space We are passionate about producing unique neon products We design and manufacture in-house We work with a varied and wide range of clients Tel: 01204 655866 info@neoncreations.co.uk www.neoncreations.co.uk


EAT. DRINK. SLEEP March 2018

Barry Callebaut Beverages Reports Increase In Van Houten Market Share Leading hot drinks manufacturer, Barry Callebaut Beverages UK has reported a rise in sales of premium brand, Van Houten and an increase in its UK market share, with the brand name giving the products leverage over other similar cocoa and chocolate products in a tougher, post-Brexit environment.

conscience, thanks to its fairtrade credentials and Barry Callebaut’s well-documented commitment to sustainability. However, the name is best known for its fully comprehensive range, with its unfailing ability to meet the highest expectation serving as the legacy of the brand.

Currently sitting at the pinnacle of the company’s product range, the Van Houten selection is developing a loyal following from UK customers who appreciate the variety of choices from a known, traditional, European, high quality brand.

Head of sales for Barry Callebaut Beverages in the UK, Paula Bentley has no doubt that the wide variety that the brand is able to offer is what has drawn the current influx of new customers in: “Van Houten offers a full selection to suit all tastes, with different depths of flavour and the required mix of low sugar and fairtrade products that tick every box. Its pedigree spans almost 200 years and the heritage of the brand is what underlies all products, giving them an official seal of quality that not many other names can match.

With 26 variants of chocolate products, including fairtrade, low sugar, white chocolate and cocoa contents of 13% to 50%, Van Houten has long provided an indulgent and authentic chocolate drink that also has a

“Now completely UTZ Cocoa certified, Van Houten is fast becoming acknowledged as a favourite, authentic brand among UK customers who appreciate its position in the mix produced by Barry Callebaut, the world’s leading chocolate manufacturer and fully integrated supplier of chocolate and cocoa products, responsible for 20 per cent of chocolate and cocoa production worldwide.” Barry Callebaut is an established advocate of sustainability, working with smallholder farms in West and Central Africa, supporting farmer training in Good Agricultural Practices (GAP). Lat year, the Group launched its campaign, ‘Forever Chocolate’, with a goal to make sustainable chocolate the norm. A year on, it has announced that it is on target to reach its objectives which include achieving the eradication of child labour from the supply chain; lifting more than 500,000 cocoa farmers out of poverty; being carbon and forest positive and using 100 per cent sustainable products in all of the company’s ingredients. For further information on Barry Callebaut Beverages and its products, log on to www.barrycallebautvending.co.uk or call 01244 370500

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March 2018

EAT. DRINK. SLEEP

RINGTONS BEVERAGES FOR BUSINESS Ringtons Beverages for Business division supplies thousands of customers from every business arena.

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ffering everything from coffee and tea blended and packed in its own UK facilities, to traditional and state-of-the art coffee equipment, barista training, café design and a private label packing service. Controlling its own supply chain means Ringtons is able to source the finest coffee beans and tea leaves, blend or roast to perfection and deliver coffee and tea straight to customers throughout the UK – making sure they enjoy the freshest hot drinks possible!

• 4,500 Ringtons drinks are produced

• • •

Rwandan 1,000 Hills bean coffee

• Single origin coffee sourced from the 1,000 Hills Farm in Rwanda

• 100% washed bourbon Arabica beans

• A balanced flavour with

notes of citrus zest, milk chocolate and dried fruit

• Ideal as a black coffee but can also be enjoyed with milk

Triple Certified Espresso Bean

Fast facts:

Introducing Ringtons brand new coffees

every minute - that’s 270,000 an hour and over 45million a week! Ringtons factory can produce over 1 million kilos of coffee every year – that’s 1 million cups of coffee Ringtons blend enough tea every year to make over 320 million cups of Ringtons tea every year Over 2,500 people have taken part in Ringtons barista training in the last 12 months alone Ringtons’ stringent sourcing policy means we buy from accredited coffee suppliers who meet our quality and ethical requirements and we buy directly from tea estates, many of whom we’ve worked with for decades

• Made using 100% high

quality Arabica beans sourced from Central America

• Accredited by the Soil Association, UTZ and the Fairtrade Foundation

• Notes of chocolate, dried fruit, brown sugar and spice

• Texture works well both on its own and with milk

Ringtons Blend No.1 Espresso Bean

• Stunning blend of 100% Arabica

high quality speciality grade beans

• Made from a carefully crafted recipe • Berry and dried fruit tones with notes of chocolate and liquorice

• A light and complex drinking experience

Book a free coffee consultation with a Beverages for Business coffee expert and receive a free sample of one of the new blends.

To claim this offer, email your contact details to coffee@ringtons.co.uk or call 0800 046 1444. Offer subject to geographical location. To find out more about Ringtons coffee division go to www.ringtons.co.uk/B2B

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EAT. DRINK. SLEEP March 2018

Contract Furniture & Furnishings

Banquette Seating C Woodhouse Contract Furnishers are a family-run company established since 1972. Banquette booths and bar seating are just some of the products designed, manufactured and installed by Woodhouse Contract Furnishers.

Seating Woodhouse Contract Furnishers operate countrywide delivering a unique service tailored to their clients’ exact specifications. Each project is individually designed paying particular attention to the customers ideas and requirements. Combinations of traditional furniture and custom built booths can be combined to reflect todays’ contemporary design requirements “We are a family run business, established since 1972, supplying a design, manufacture and installation service of bespoke seating and contract furniture to the leisure industry. We also offer a refurbishment and re-upholstering service to bars and restaurants throughout the UK”

Tub Chairs & Cubes Aimed primarily at the contemporary end of the market, the tub chairs can be combined with free standing or custom fitted booths to deliver flexible seating combinations to satisfy a modern lifestyle. You can choose from the samples shown here or you might prefer to upholster your chairs in a unique material. We can accommodate all requirements.

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Chairs The Woodhouse Contact Furnishers choice of chairs range from the modern to traditional. All chairs are made from solid beech, are screwed and dowled and can be finished in a range of finished. Upholstered seats can be provided and finished in customers own choice of material.


Contractors Stools

March 2018

The Woodhouse Contract Furnishers choice of stools range from modern to traditional. All Stools are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Upholstered seats can be provided and finished in customers own choice of material.

Tables The Woodhouse Contract Furnishers choice of tables range from modern to traditional. All tables are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Table tops come in three materials: Ash MDF, Solid Ash and Solid Beech and can be cut with seven different profiles

Profiles • • • •

T.R.E. Square Edge Scallop Painted Edge

• • • •

D.B.S. Incut Bull Nose Wood Finishes

All items of furniture can be stained in any of the finishes listed here: • Dark/Rich Mahogany • Repro Mahogany • Golden Oak • Antique Pine • Natural Mahogany

• • • •

Rosewood Dark Oak Walnut Brown Mahogany • Medium Oak • Jacobean • Yew

For technical reasons connected with the litho printing process, these colours are representative only.

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Contract Furniture & Furnishings

Contacts Please contact us at the address below or submit the enquiry form. We value your custom and promise that none of your details will be passed on to other parties. T: 0109 565879 E: enquiries@woodhouse-contracts.co.uk W: www.banquetteseatingcontractors.co.uk Woodhouse Contract Furnishers, Todwick Road Industrial Estate, Dinnington, Sheffield, S25 3SH

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authority and offers assured advice which will be accepted across all county and borough councils. The scheme shows a member company is compliant to flammability regulations and performs sufficient due diligence to ensure products are fit for purpose.

March 2018

EAT. DRINK. SLEEP

Contract Furniture & Furnishings

Providing answers to 12 key questions relating to flammability concerns, the LOFA Outdoor Furniture Flammability Guide makes it clear that any form of garden/outdoor upholstered furniture that could be set up or carried into a dwelling and conservatory must meet the Furniture and Furnishings (Fire Safety) Regulations 1988 (as amended in 1989, 1993 and 2010). These regulations are enforced and policed by all local trading standards departments across the United Kingdom.

Photograph courtesy of Bramblecrest

New guide answers outdoor furniture flammability questions

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roduced by FIRA to give a greater understanding of fire safety issues that may concern those buying or selling outdoor furniture, the new LOFA Outdoor Furniture Flammability Guide provides a basic introduction to the LOFAssured Scheme with essential information for retailers and consumers.

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One of the conditions of LOFA membership is that members must adhere to a code of conduct, part of which is compliance with all current legislation. The new guide explains that, in order to achieve LOFAssured status, LOFA members must pass an audit process supported by Hertfordshire County Council which acts as prime

Flammability labels are an important aspect of fire safely regulation compliance. While some of these are for display purposes, others must be permanently attached to outdoor furniture and the guide gives invaluable details coupled with illustrations of what to look for. The final section of the LOFA guide provides invaluable details of further resources, including organisations relating to consumer support, associations and regulations.

For further information on the Leisure and Outdoor Furniture Association, call 02392 258844 or visit www.lofa.co.uk www.lofassured.co.uk


EAT. DRINK. SLEEP March 2018

Contract Furniture & Furnishings

FURNITURE INDUSTRY GIVES EVIDENCE ON TRADE BILL

British Furniture Confederation (BFC) chairman Jonathan Hindle gave evidence to Parliament on 25 January on the Government’s proposed Trade Bill.1

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he Trade Bill’s Public Bill Committee is in the process of examining the Bill line-by-line, and is taking oral evidence from relevant bodies across the UK and across industry. Trade Minister Greg Hands MP, Shadow International Trade Secretary Barry Gardiner MP, SNP Trade Spokesperson Hannah Bardell MP and Shadow Business Minister Bill Esterson MP were all present on the Committee. Key exporting industries such as food and drink, and steel were represented, as were the Confederation of British Industry (CBI), the Federation of Small Businesses (FSB) and Unite the union. Jonathan took the opportunity to seek clarity and continuity for the furniture industry as the UK leaves the European Union. He explained that as a pragmatic industry with exporters who already trade globally, the concerns relayed to him were about a lack of clarity on what the post-Brexit system will look like, and the effects that a weakened Pound could have. Turning to the key provisions of the Bill, Jonathan cautiously welcomed the creation of a Trade Remedies Authority on the condition that it marked a step-change in the policing and surveillance of UK regulations on key standards such as flammability, and strength and stability measures. He stated the BFC’s support for BSI retaining its membership of CEN and CENELEC, and suggested that rather than a watering down of standards, the bigger issue faced by the sector today is ensuring standards are consistently met. He also took the opportunity to underline how important the enforcement of intellectual property rights is to the furniture and furnishing sector, as a design-led industry.

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Jonathan said: “I was delighted to be invited to give the furniture industry’s perspective to the Committee, many of whom were already aware of the BFC’s work on the Industrial Strategy and with the Migration Advisory Committee. This was an opportunity to take the message to a wider audience of MPs that the furniture industry is not looking for protectionist measures or handouts after Brexit. That being said, the Government must provide as much clarity on the UK’s trade regime as early as possible so that imports and exports can continue as usual on day one.” You watch Jonathan’s session by clicking on the following link.


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Dining Chairs UK | Contract House, Little Tennis Street South, Nottingham NG2 4EU t: 0115 965 9030 e: info@contractfurniture.co.uk w: www.contractfurniture.co.uk

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Contract Furniture & Furnishings

www.flexfurn.com

Flexfurn Ltd. • The Barlands, London Road • Cheltenham, Gloucestershire, GL52 6UT Tel: 01242 524777 • Fax: 01242 233031 • E-mail: info.uk@flexfurn.com

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EAT. DRINK. SLEEP March 2018

Caddy Rooms to launch PGA Catalunya Resort - Intelligent design, high-tech features and lifestyle hotel, complete with stellar outdoor Opening its doors on 1 April 2018, Caddy Rooms is an exciting new lifestyle hotel situated within the world-leading PGA Catalunya Resort, Spain. The launch of the hotel, set within one of Europe’s most coveted leisure destinations, will give visitors a brand-new experience of the resort. Joining the movement of pioneering hotels that are currently reshaping and rethinking the modern-day hotel experience, Caddy Rooms merges sleek design, high-tech features and buzzing communal spaces to create an alternative lifestyle hotel. Ideally located just 10-minutes from the historic town of Girona and an hour from the vibrant metropolis of Barcelona, Caddy Rooms is an ultramodern 50-room boutique hotel that offers direct access to the world-class offering of the PGA Catalunya Resort. Characterised by its precise and intelligent design, Caddy Rooms retains a stylish and contemporary aesthetic throughout. With a focus on providing guests with everything they need and nothing they don’t, the hotel marks the first of its kind to open outside of a city location. Technology is at the centre of the Caddy Rooms experience, ensuring a seamless journey for guests from the point of arrival. Breaking the mould of a traditional check-in, guests are able to do so prior to arrival via the dedicated hotel app or at the iPads situated in the Bar, gaining access to a digital room key and allowing guests to communicate with the hotel and its services at the touch of a button. In addition, guests do not need to check-out at the end of their stay.

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Markus Laahanen, director of operations, says: “We are incredibly excited to be launching Caddy Rooms on the magnificent PGA Catalunya Resort this spring. Our goal is to bring something completely new to the destination by offering a fresh take on a lifestyle hotel featuring high design and low-price points. Caddy Rooms will attract those with a millennial mind-set who want a social and flexible hotel environment without compromising on style or substance. Created in response to the needs of the modern-day traveller, the boutique hotel will provide a new view on the resort experience.” The stylish, design-led rooms have been created to meet the needs of the leisure traveller, providing a flexible

space in which guests can tune in or tune out. Featuring the latest high-tech audio and visual gadgets, speedy Wi-Fi and a specially-designed golf storage area, each room also has a balcony boasting unrivalled views over the golf course and beyond, expansive beds and monsoon showers. The bathroom amenities are provided by Lavar, a new Irish brand which is working exclusively with Caddy Rooms. Large communal spaces at Caddy Rooms create inviting, vibrant social areas in which guests can unwind after a day’s adventures. The restaurant, Lido, serves authentic Italian food in a contemporary, relaxed setting surrounding the pool and deck. The Mediterranean-inspired menu,


EAT. DRINK. SLEEP March 2018

within world-leading in Spain vibrant communal spaces characterise the new pursuits in a golfing and leisure paradise -

created using ingredients sourced from the resort’s kitchen garden, boasts an array of mouth-watering rustic pizzas, seasonal oven-cooked dishes, antipasti and daily specials. The bar has an extensive selection of local and international wines, cocktails and beers which can also be enjoyed on the outdoor terrace, while up above, the rooftop terrace provides the perfect vantage point from which to soak up the Girona sunset. Guests can take the opportunity to create a picnic for the day ahead from the Pure Food Market, and in addition, can indulge in fine dining at neighbouring 5* Hotel Camiral at its signature 1477 Restaurant, or experience a more relaxed affair in The Club Café.

Residents of Caddy Rooms will have access to the outstanding facilities of the PGA Catalunya Resort. Two exceptional championship golf courses; The Stadium Course, ranked No.1 course in Spain, and the Tour Course, suit players of all levels. Far beyond just golf, other facilities include bicycle rentals, running circuits, outdoor tennis and padel courts, a fishing point and Forest Park, the resort’s own zip line adventure park.

can venture further afield on horseback, taking in the breathtaking vistas as they go. Room rates at Caddy Rooms start at €140 per night in high season, and €120 per night in low season. For more information, visit www.caddyrooms.com

Set in an area of outstanding natural beauty, the PGA Catalunya Resort is also a gateway to explore the diversity of Catalunya, with the backdrop of the Pyrenees and the rugged coastline of Costa Brava. The resort and surrounding area provides the perfect terrain for road biking, mountain biking, while guests

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EAT. DRINK. SLEEP March 2018

Commercial Bathrooms & Washrooms

‘SUPER PUB” GETS “SUPER LOO”!

Under Building Regulations and British Standards, a Changing Places toilet is ‘desirable’ in buildings to which numbers of the public have access. Since their Architect Barry Goacher of KDPaine The 16,500 sq ft Royal Victoria Pavilion introduction a decade ago, 1000 have & Associates said, “JDWetherspoon has in Ramsgate is the result of a £4.5m been opened across the UK. Venues a established, ongoing commitment to investment by leading pub chain JD include several JD Wetherspoon pubs, providing quality venues- right through Wetherspoon, and revitalises a Grade II most UK major airports, stations, Alton to the toilets, indeed it has won several listed former casino on the seafront. Towers, wildlife parks and other tourist Loo of the Year Awards. It was therefore a attractions. Closomat is Britain’s leading Its doors will be open to all- the venue key element of our brief in designing the provider of helpful toileting solutions, includes one of Closomat’s Changing new pub to ensure that reputation was at home and away, including Changing Places assisted accessible toilets, for maintained, and that a Changing Places Places and their similar Space to Change was included so the pub’s doors would be people who need more space, and/or facilities. Uniquely, the company can equipment when they need the loo away truly open to all.” provide an in-house, ‘one- stop-shop’ from home. complete package for ‘away from home’ Adds Closomat’s Claire Haymes, away assisted accessible toilet facilities, from from home specialist, “Without the space The Royal Pavilion is the latest design and commissioning, through and facilities a Changing Places provides, Wetherspoons to feature one of the to project management, supply and potentially up to 14million people- and their toilets, which offers more space than a installation, and can also provide conventional wheelchair-accessible toilet- carers- in the UK can’t find, or use- suitable subsequent maintenance and repair. toilets when away from home. They may 12m2- and, on top of the usual fixtures, need help to be lifted out of a wheelchair, incorporates a ceiling track hoist, height Its website www.clos-o-mat.com is the they may need extra space for someone adjustable adult-sized changing bench, most comprehensive resource available else to be in there and help them, they may privacy screen, and height adjustable about Changing Places for campaigners, washbasin. It compliments the standard need changing. JD Wetherspoon is the only providers and specifiers alike, with a raft toilet facilities, and is conveniently located major pub chain committed to providing of support information including white the facilities in as many of its venues as alongside the other washrooms on the papers, calling cards, CAD blocks, NBS possible.” ground floor. specifications, video and case studies.

A new ‘super pub’- believed to be the biggest in the UK- has opened, complete with a ‘super loo’!

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DallFlex shower channels award winning designs from Europe's acknowledged leaders

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EAT. DRINK. SLEEP March 2018

Commercial Bathrooms & Washrooms One of the largest manufacturers of authentic kitchen and bathroom products in Great Britain, Perrin & Rowe® is set to become the first manufacturer to offer a 3-In-1 Instant Hot Mixer with the added benefit of a side rinse. The Perrin & Rowe® Instant Hot range consists of the contemporary styled Phoenix, traditional Polaris as well as the country-style Celeste design, offering up-to 98°C of steaming hot filtered water instantly, as well as hot and cold water. The latest addition of the new rinse now makes this easy to use kitchen staple even more versatile, featuring patented technology for fantastic performance and a great helping hand when cleaning and filling large pots. Every Perrin & Rowe® Instant Hot mixer is designed, engineered and produced in Great Britain using the highest quality raw materials. Each tap is hand assembled and plated to a thickness that exceeds the industry standard. They also benefit from premium ¼ turn ceramic disc valves that have been repeatedly tested up to 500,000 life cycles – designed to simulate up to 25 years domestic use. An intelligent Anti-Scald locking mechanism provides added peace of mind that steaming water cannot accidentally be dispensed, while the premium Nano-technology cartridge not only filters the water but prevents limescale build up as well. Each tap also houses a unique patented inspout diverter system, seamlessly diverting water from the tap rather than the mains to the rinse. The range comes with a compact 2.4L tank and open vented system, which ensures it is not pressurised at any point. The accurate digital touch screen allows precise temperature control within 0.5°C from 75°C to 98°C. Each mixer also has bearing rings and engineered ‘O’ seals on its handles and spout to ensure maximum durability, while also delivering a premium, wobble-free feel. The Perrin & Rowe® Instant Hot collection is available in Chrome, Pewter or Nickel as well as five Special Finishes; 24 Carat Gold, English Bronze and living finishes Polished Brass, Satin Brass and Aged Brass that will develop a unique patina over time.

Readers can visit Perrin & Rowe at www.perrinandrowe.co.uk

Perrin & Rowe Introduces its Instant Hot Collection With Rinse

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The range takes influence from the transitional trend – a modern interpretation of traditional styling and period detailing that is subtle, feminine & luxurious. The Transition collection by ELLE Decoration illustrates this through the use of matt finishes, mixed materials and a calm colour palette. The partnership, created by brand extension agency three60brands, sees bathstore become ELLE Decoration’s exclusive bathroom and tiles partner, and will also see the launch of a brand new style-led collection this summer – aimed at ELLE Decoration’s styleconscious readers.

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bathstore and ELLE Decoration announce partnership

March 2018

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he curated collection is a fully co-ordinated range, offering beautifully crafted products designed to be both stand-alone feature pieces and complement one another, allowing customers to create a dream personal space that looks both cohesive and bespoke.

Commercial Bathrooms & Washrooms

bathstore, the UKs leading specialist bathroom retailer, is extremely proud to announce its partnership with inspirational interiors magazine ELLE Decoration, to launch the Transition collection by ELLE Decoration.

Speaking about the collaboration between the two brands, Ben Spriggs, Executive Editor at ELLE Decoration said: “The team at ELLE Decoration are really excited to be working with bathstore as our exclusive bathroom and tiles partner. Both ELLE Decoration and bathstore share a passion for innovation, and are constantly looking for new ways to not only shape new trends, but also define them. Working with bathstore, we want to continue to innovate and push the boundaries of interior styling. Our magazine talks to design savvy individuals, interiors professionals, discerning consumers and stylefocused homeowners that understand the importance of premium, high quality products - the type of inspirational bathroom products and designs that bathstore are renowned for.” Also speaking about the new partnership, Gary Favell, CEO of bathstore said “The opportunity to work with the distinguished ELLE Decoration brand is an exciting one, and we look forward to engaging their readership with the Transition collection and the stunning new exclusive collection later in the year.” www.bathstore.com

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EAT. DRINK. SLEEP March 2018

Checkmate Fire offer the most comprehensive range of passive fire protection services in the market. We are fully third party accredited for all our services. We are founder members of the BRE/LPCB passive fire protection installer scheme, which started in 2007. Adding ISO 9001, 14001 and 18001 accreditations in 2017 provides a further layer of credibility to our overall business operations. This demonstrates our on-going passion and investment in improving standards.

We operate as two divisions; •

Compliance providing inspection & other consultancy services

Solutions for 3rd Party Accredited installations, including BRe accredited Fire resistant Glazing, glazed partition walls and doors.

We work with Construction and FM companies, specifiers, building owners, facilities managers, landlords… anyone responsible or involved in fire safety in a wide range of buildings nationwide. Whether you provide or design new builds are responsible for existing properties or fire risk assessments, we can help. That’s the Checkmate Fire promise. For more information visit www.checkmatefire.com and www.alufire.co.uk

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EAT. DRINK. SLEEP March 2018

The GiG Pro 15 is an automated cocktail station that can be placed on or integrated into any bar counter. Controlled by a tablet, each cocktail can be dispensed in an average of 5 seconds with exact portions every time. The juices and purees can be connected through a bag in box system with the spirits connected by the bottle. In the app, you’ll find more than 75 cocktail recipes with detailed outlining how to prepare the best international cocktails. You can edit these or add your own twist to a classic. With GiG 15 Pro back-end software you can track your sales by product and cocktail. The software also gives you a full variance report with live tracking including profit per cocktail. Come visit us at PUB 18 stand number 45 www.cocktailsmachine.com

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Contract Furniture Group

Europa International

3R Telecom

www.contractfurniture.co.uk info@contractfurniture.co.uk +44 (0) 115 965 9030

www.europainternational.com contact@europainternational.com

www.3rtelecom.co.uk info@3rtelecom.co.uk +44 (0) 1992 574 650

+44 (0) 20 8676 0062

Uniform Express www.uniformexpress.co.uk sales@uniformexpress.co.uk 01295 709774

Adactus

James Lathams

enomatic

www.lathams.co.uk marketing@lathams.co.uk +44 (0) 1384 234444

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

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

WMF Coffee Machines

Fever-Tree

www.wmf-coffeemachines.com/en_uk

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

www.fever-tree.com info@fever-tree.com +44 (0) 20 7349 4922

Agua Fabrics

Audrey Gaffney Associates

equipline

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

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

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

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

Stage Systems

NFS Technology

www.stagesystems.co.uk info@stagesystems.co.uk +44 (0)1509 611021

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

Eat.Drink.Sleep - March 2018  
Eat.Drink.Sleep - March 2018