Eat. Drink. Sleep - March 2019

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eat.drink.sleep March 2019

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

To find the right package for your hotel


08448 245 245

*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £150 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Big Little Lies ©2018 Home Box Office, Inc. All rights reserved. Bounty Hunters ©Sky UK Ltd. Jurassic World: Fallen Kingdom © 2018 Universal City Studios Productions LLLP and Amblin Entertain-ment, Inc. All Rights Reserved. Skyscraper ©2018 Legendary Features Productions US, LLC. ALL RIGHTS RESERVED. Correct at time of supply: 08/02/19.


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

Michael Amor 01843 591 523

Publishing Director

Jodie Little 01843 582 733


Jeremy Tring

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Industry News Editor’s Choice ScotHot Show Preview Northern Restaurant & Bar Show Preview The Cleaning Show Preview Commercial Coffee Contract Beds & Bedding Commercial Catering Equipment Design & Refit Business Directory

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Supermarket beer sales still significantly outperforming pubs

March 2019


Industry News

Sales of beer in pubs saw a rise of 2.2% in the last quarter of 2018, however, this increase was lower than the growth in supermarket beer sales of 3.8%, when compared to the same period in 2017. Overall beer sales across the on and off-trade were collectively up 2.6% versus 2017 – an increase that marks the biggest year-on-year sales growth of beer in 45 years, according to sales data from the British Beer & Pub Association (BBPA)’s Beer Barometer. In the on-trade, full-year 2018 sales of beer rose by 0.1% on full-year 2017 sales. In the off-trade, this increased by 4.7%. Last year began with a tricky start for the beer and pub sector with total sales in the first quarter down by 1.7% on the same period in 2017. However, consistent growth in the second quarter (up 3.6% versus the same quarter in 2017), quarter three (up 4.4% year on year) and up 3.1% in the last quarter of 2018,

MasterChef champion to open Worthing restaurant in May MasterChef’s 2018 champion, Kenny Tutt, has announced plans to open his debut restaurant, Pitch, in Worthing in Sussex, in May. Pitch will celebrate the heritage of Tutt’s home town as well as homegrown and locally sourced produce.

in my home town of Worthing is the cherry on the top. “I’m so excited to open the doors of Pitch in May, I can’t wait to share the dishes I’m creating – I’m working hard on the menus at the moment and am thoroughly enjoying getting out into the countryside and meeting with my wonderful producers.”

Tutt said: “My favourite thing about food and cooking is the way that it brings people together, so opening up my own restaurant is a dream come true. The fact that I am doing so

The two-storey restaurant will include a private dining room with plans for a top-floor cookery school to open later in the year.


March 2019

Ray de Fazio to open Cent Anni in Wimbledon village Restaurateur Ray de Fazio will open Italian restaurant Cent Anni in Wimbledon village in March. The 100-seat site will be open for lunch and dinner, offering modern and classic dishes. The wine list will have an Italian focus, but stretch into other European regions. A set lunch will be priced at £15 for two courses, while the à la carte menu will be approximately £45 per person.

Cognac gets a new superpremium XXO category The Bureau National Interprofessionnel du Cognac (BNIC) has introduced a new super-premium cognac category.


Industry News

De Fazio also owns Café Med in St John’s Wood and Med Kitchen in Kensington. The Wimbledon High Street site was previously occupied by a Cau branch, which closed in late 2018 after parent company Gaucho fell into administration.

The rules that dictate cognac’s ageing terms have remained largely unchanged since they were put in place in 1983. Then the BNIC codified three indications of age based on the youngest brandy in the blend, and allowed all cognac houses to use the terms VS (two years), VSOP (four years) and XO (six years – increased to 10 years last April).

The new labelling term is ‘XXO’, which stands for ‘Extra Extra Old’. It requires the youngest distillate in the blend to be of at least 14 years of age.

LVMH justified the launch of its XXO Hors d’Age by claiming that it had already used the label before ageing terms were regulated. In fact, Hennessy did make an XXO as early as 1872, but its production was ceased in the first half of the 20th century.

The addition follows a dispute between the National Institute of Origin and Quality (INAO), which regulates all French appellations, and luxury goods conglomerate Louis Vuitton Moët Hennessy (LVMH) over a new cognac launched in 2017 named ‘Hennessy XXO Hors d’Age’.

The regulators gave LVMH the green light to bottle its XXO once more last summer, and the new age classification was officially introduced into the Cognac AOC in December 2018, allowing all houses to bottle XXOs.


EAT. DRINK. SLEEP March 2019

Industry News

Kenwood Hall Hotel and Spa rebrands to Mercure Hotels Sheffield’s historic Kenwood Hall Hotel is rebranding to mineral water, magazines and newspapers, internet, the Mercure Kenwood Hall Hotel and Spa in March 2019, bathrobes, slippers and personal coffee machines. with a “significant investment” in the hotel’s facilities to be made over the next two years. The hotel’s 10 meeting rooms will also be upgraded and have “added luxuries”. Part of the Vine Hotels group, which owns and operates seven hotels and venues in the UK, the 114-bedroom hotel As part of the company’s investment, work is nearing is currently operating under the Best Western brand but will completion on a contemporary “face-lift” to the changing soon move to the Accor Hotel brand. areas and reception of the Hotel’s spa. The works will also see a luxurious new bedroom suite created and every bedroom Vine Hotels said in order to support its move to the new in the Hotel will benefit from new Topbrass beds and a mini Mercure brand standards, the hotel will be introducing “key fridge. changes” to its facilities, which include creating 24 new ‘privilege’ bedrooms. These will offer guests a refurbished air- Garin Davies, chief executive of Vine Hotels, called the conditioned guestroom with king-sized bed, complimentary rebrand an “exciting development” for Vine Hotels.

Dark Star gets new canning line Fuller’s-owned Dark Star has had a series of recent investments made into its brewery site in West Sussex. The most recent investment is the installation of a new canning line, which was fitted in at the brewery in Partridge Green, near Horsham, in December. The line features a seven-head, in-line can filler, which can fill up to 35 cans a minute. Currently undergoing testing to ensure all quality parameters are being met, 440ml and 330ml cans of Dark Star beers will be on sale in the near future.


Alongside the canning line, there is also a new cold store and bar area at the brewery, meaning the site has a functioning bar for future events.

InterContinental Hotels Group (IHG) has signed a franchise agreement with CL Capital to opens its second Voco hotel in the west Midlands town of Solihull. According to the group the 180room hotel now benefits from the brand’s “bold and distinctive interior design, bringing warmth and a modern touch”, following a “transformative” refurbishment to the guest rooms, lobby, and the hotel’s restaurant and bar. The hotel also offers a host of leisure facilities, including a fully equipped health club with an indoor swimming pool, sauna and gym. The hotel will be managed by Kew Green Hotels (KGH) and will be the second Voco property in the UK, following the opening of Voco St. David’s, Cardiff. Jane Bowler, general manager at the hotel, said: “This is an incredibly exciting time. [The hotel] will be a fantastic addition to Solihull, and we are proud to be the first Voco property in the midlands. We want [the hotel], to be an inviting place for both hotel guests and our local community, and we look forward to them experiencing the new brand.” Karan Khanna, managing director, UK and Ireland at IHG, added: “We are excited to open our second Voco property in the UK following the successful launch of St. David’s in Cardiff. “With a focus on conversion opportunities, the brand allows us to retain the existing charm of an independent hotel whilst also bringing the reassurances of a trusted brand, along with the power and strength of IHG’s systems.”

Hyatt Regency Valencia completes multi-million dollar renovation The 244-key hotel’s renovation in showers. Select rooms feature Valencia California has been designed balconies, or views overlooking the for the modern traveller in mind… pool, golf course or mountains. Hyatt Regency Valencia and Dimension Development has announced the completion of an expansive renovation of Hyatt Regency Valencia, and the introduction of Greater Pacific, a destination dining experience. Focusing on providing guests with a modern and effortless travel experience, the project enhanced all 244 guest rooms and suites, the lobby, public spaces, and all indoor and outdoor meeting spaces.

The hotel’s 16,000 square feet of meeting space has been updated with energy-efficient lighting and each indoor ballroom features 20 foot ceilings adorned with grand chandeliers. Newly redesigned outdoor meeting space includes lush flower gardens, vine-covered terraces and manicured greens.

The hotel’s new signature restaurant, Greater Pacific, features contemporary décor with Asian and Californian The new welcoming lobby opens influences and brings fresh fare to the to the sights and scents of Greater community well beyond the traditional Pacific’s bar. Guestrooms feature restaurants in the area. Greater Pacific’s modern design elements with a focus menu illuminates a rich variety of on premium style and comfort. Guests approachable flavors and boldly will enjoy large work desks, ergonomic crafted recipes of this country’s most chairs, and spacious bathrooms with fruitful state. upscale amenities and glass enclosed

Melia Hotels International opens first property in Prague Meliá Hotels International, Spain’s largest hotel brand, unveils INNSiDE Prague Old Town, its latest property and first hotel in the Czech capital…


IHG opens second UK Voco in Solihull

March 2019

Industry News

Czech capital.

The hotel marks a new era for the INNSiDE by Meliá portfolio, fitting perfectly into the brand’s evolution Designed by Spanish architect of design-led lifestyle and resort Meritxell Cuartero, INNSiDE Prague Old hotels, to give guests more freedom Town will open in March as the first to relax and explore, whether they are Meliá Hotels International’s hotel in the travelling for work or leisure.


EAT. DRINK. SLEEP March 2019

Editor’s Choice

Marco Beverage Systems Joins the Cold-Water Market with New Hot, Cold and Sparkling Systems Marco Beverage Systems, a leading manufacturer of hot water and coffee brewing systems have recently announced the launch of FRIIA – their first venture into the cold and cold/sparkling water market. FRIIA will be premiered first at NAFEM in Florida and will then be making appearances at trade shows throughout 2019. Developed to meet the increasing demand for fresh, healthy beverage options, particularly in office spaces, FRIIA can deliver hot/cold or hot/ cold/sparkling water through a single, sleek tap. The compact undercounter system incorporates a chiller and awardwinning boiler that contains a vacuum insulated tank to ensure temperature accuracy and energy-efficiency. In fact, FRIIA is at least 23% more energy-efficient than leading competitors. In keeping with Marco’s established position as a leader in design and responding to the increased emphasis on aesthetics in office and retail environments, FRIIA has a minimal counter footprint and stylish, considered design. FRIIA is the latest development for Marco since the launch of the awardwinning and much-acclaimed MIX range. An innovation in boilers, MIX delivers hot water at three exact temperatures from a single font. Since its launch in 2017 MIX has been a key driver of beverage excellence and understanding of the importance of temperature accuracy for tea and coffee brewing. FRIIA is available in two sizes FRIIA and FRIIA PLUS and also comes in Hot/Cold (HC) or Hot/Cold/Sparkling (HCS) variants. It will be available from March 8th 2019.


EAT. DRINK. SLEEP March 2019


Come rain or shine Beating the weather with retractable roof and wall coverings The last two years have brought all manner of weather records tumbling, with monsoon rains, scorching summers and frozen beasts meaning the benefits of flexible space have never been greater. The March Hare in Guildford is the quintessential modern British pub, situated overlooking the gardens of Guildford Castle. Its quality food and drinks menus, excellent service and ambience have made it a local favourite. But the courtyard space overlooking the gardens was not maximising its potential. Despite only being 22.5m2, it proved to be an ideal location for a retractable roof system. The flat roof structure, complemented by retractable and fixed glazing with French doors, created space for 24 covers in an all-weather, year-round environment that captured the views over the park and castle. Not only has this transformation added lucrative table space to an already full restaurant, it has created a memorable dining area that is hugely popular with customers. In a saturated market, this crowd-pleasing flexibility can offer a vital competitive advantage.


At the other end of the size spectrum, Modo in Liverpool had an outside area covering a huge 225m2 of the famous Concert Square. Whilst filling this space on warm Summer days was proving easy, helped by Modo’s fantastic range of cocktails and signature drinks, it presented a missed opportunity when the rain and cold arrived. The perfect solution to this was the installation of a jaw-dropping butterfly retractable roof system complete with LED lights and quartz heaters. Combining eight separate roof sections that can be independently operated for total control, this spectacular installation created an unrivalled hospitality experience with seating for 200 plus customers. Expanding the usable space far beyond the internal capacity of the bar added incredible financial returns year round, as well as creating a truly individual setting. But maximising the revenue potential of outside areas isn’t all about retractable roofs. The Arts Bar & Grill in Bowness-on-Windermere saw a staggering 300% increase in turnover after the installation of two giant umbrellas on their patio space. Accompanied by LED lights and

quartz heaters, the umbrellas offered a vital weapon against the unpredictable weather of the Lake District. And it’s not just umbrellas – even the time-tested awning can provide new opportunities and a focal point to under-performing outdoor space. No matter how large or small, there’s a solution out there to turn an unloved area into a profit-boosting oasis, and with flexible financing available there’s no reason to wait. For more information about James Robertshaw’s extensive range of shading and shelter products, visit

March 2019


CLEAN – HYGIENIC – SAFE – COMFORTABLE Mattressgard is an innovative bedding company that has sleep hygiene and comfort in its DNA, and for over a decade they have been supplying a range of technically superior mattress protection and hygiene products to UK consumers. Inspired by the apparent lack of regard for mattress hygiene shown by hotels up and down the country Mattressgard MD Paul Aiston set about looking for a range of products that would be of a quality to withstand the rigors of the hospitality industry, provide the desired levels of comfort and crucially guarantee the hygiene levels sought by hotel guests. His search ended when he met up the team from CleanBrands™, a meeting that created a partnership aimed at integrating CleanBrands™, one of the Worlds leading mattress protection manufacturers and suppliers, into their already impressive portfolio of products. Featuring MicronOne™ fabrics, Zip-NClick mattress encasement products and the revolutionary quilted zipped enclosure CleanRest™ products provide: • Improved guest sleep, comfort, and


• Defend hotel assets, reputation, and

profits against spoilage

• Zip-N-Click that prevents bed bug

and dust mite infestation

• MicronOne patented fabric which

stops allergens, microtoxins, from passing through from the mattress

• Reduce hotel utility bedding costs

and complexity by reducing layers and replacement frequency

• 10 year guarantee

In a matter of weeks, your mattress assets can be overrun by allergens, bacteria, dust mites, and staining from bodily fluids and accidental spills – all things we don’t want our hotel guests to experience during their stay. What better way to reassure your guests that their sleeping environment is clean, hygienic and comfortable than to use a Mattressgard™ product? In addition to the UK’s best range of mattress protection products, Mattressgard™ can also advise Hotel, Guest House and B&B owners on the correct choice of mattresses and beds. Working with Protected Mattresses & Beds Ltd, together, we have tackled head-on the top four issues affecting the Hospitality market, these being Crib-5 Fire Certification,

Mattress Staining, hygiene and Dust Mites. Incorporating Staingard™ & Sanitized™ treatments to the mattress fabrics, these combined treatments ensure that all mattresses are stain protected against spillages such as bodily fluids, food and beverages, and due to disrupting the food chain of house dust mites, these mattresses are protected against odours, mould and dust mite allergens. Together with one of Matressgard’s mattress protectors, there can be no healthier environment for your guests to sleep!

For further information please call 01244 888 658 or visit to see the full range of products.


EAT. DRINK. SLEEP March 2019

Show More Unmissable Moments in 2019 In 2018, Sky Sports showed over 70,000 hours of sport and 2019 looks set to be even bigger, creating even more moneymaking opportunities for its customers and allowing venues to show more unmissable moments. The great football action in 2019 gets off to a flying Sky Sports’ breadth and quality of football coverage will start as the battle for the top spot heats up and there’s continue to attract sports fans into venues across the plenty of excitement in the EFL as teams battle to reach country. the Premier League. And it’s not just football. There’s plenty of action The Premier League is the number-one footfall driver for including the start of the Formula 1 season with every hotel bars showing Sky Sports, and it’s shaping up to the race weekend exclusively live; golf’s Majors, The Ashes, be one of the most thrilling title races in Premier League and the ICC Cricket World Cup. Also, the gloves will history. The big question is can reigning champions be off for Anthony Joshua as he returns to Sky Sports Manchester City overhaul Liverpool and become the Box Office following his victory against Povetkin in first team to retain the title since Manchester United in September. Plus, with Sky Sports recently becoming the 2009? Looking ahead to the 2019/20 season, the Premier NBA’s exclusive UK and Ireland broadcast partner, guests League coupled with extra games in the EFL, action from can enjoy live games and highlights this year including the Carabao Cup and SPFL, plus the exclusively live semi- the start of the WNBA (Women’s National Basketball finals and final from the UEFA Nations League, means Association) season.


EAT. DRINK. SLEEP March 2019 In addition to a year filled with lots of sporting highlights, Sky’s in-room entertainment channels will keep your guests entertained all year round. According to research, 80% of guests are more satisfied with their stay if their hotel offers Sky TV in room and 84% of hotel guests believe that the TV service in a hotel room should be as good as they have at home1. With guest experience and satisfaction at the top of the list for hoteliers, Sky can help to play a big part in connecting their customers to the content they know and love while away from home. The biggest and most successful TV show ever, Game of Thrones is back in April for its eighth and final season. With the final fight for the throne imminent, Season 8 will conclude in a dramatic finale to end them all, and hotel guests won’t want to miss out on any of the episodes during their stay. This year also sees the return of a second series for Tin Star, Riviera and Britannia on Sky Originals productions, along with new shows including Curfew and Catherine The Great.

19 events not to miss on Sky in 2019 • 17 February – NBA All Star Game • 24 February – Carabao Cup Final • 15 March – The F1 season starts • 22 March – Euro 2020 Qualifier: England v Czech Republic • 14 April – Game of Thrones Season 8 • 11 to 12 May – Premier League Finals • 23 May – Unibet Premier League Darts final • 24 May – WNBA season starts • 25 to 27 May – EFL Finals • 30 May to 14 July – ICC Cricket World Cup • June – NBA Finals • 6 June – United Nations League Semi Final: England v The Netherlands • 18 to 22 June – Royal Ascot • 12 to 21 July – Netball World Cup • 14 July – ICC World Cup Final • 18 to 21 July – The Open • 1 August to 16 September – The Ashes

Sky has an unmissable line-up and your guests won’t want to miss out on the action! 1 Research Now – Hotel Guest Research April 2018

• 11 August – Rugby World Cup warm-ups • 12 to 16 September – The Solheim Cup


Crowne Plaza Embankment Overview Incorporating style and simplicity, The Crown Plaza Albert Embankment is exceptionally structured with a modernized interior.

The room Welcomed with a complementary bottle of champagne and nibbles, our 12th floor Thames facing room, overlooking the Houses of Parliament was unmatchable. An incredible scenery to match an incredible room, offering a king sized luxury bed with a stylish en-suite, fitted out with top of the range appliances. The room came with its own mini bar, free-view, Wi-Fi, Bath robes and slippers, it’s safe to say no stone was left unturned when it came to the thought and presentation of their rooms.Â


The food The restaurant and bar area was very appealing, with a high-class feel to it. For dinner I chose the BBQ Pork Belly for starters and the Tenderloin 8oz Steak for main, both of which was faultless. Especially the Pork Belly, the meat was succulent. Presentation for both courses were executed with huge consideration. At breakfast we were offered a variety of traditional cuisines, of which were all amazing, the timing of breakfast fitted

well with our checkout. Throughout both dinner and breakfast the service was great, staff were extremely polite and the food came in good time. Finally, upon checkout I was given access to the kitchen and staff areas, I have to say it was all kept in a clean and professional manner. Overall my stay was very relaxing with exceptional customer care, attention to detail throughout the hotel really portrayed throughout every aspect of the hotel.


EAT. DRINK. SLEEP March 2019

By Luis De Souza, Chief Executive of NFS Technology Group

For the UK restaurant industry, customers are becoming more demanding all the time – and upping your game constantly is now the only way to remain a player. Deliveroo, for instance, have just announced they’ll be enabling restaurants to offer dish-by-dish calorie information on their platform, and restaurants including Yo! Sushi, Jamie’s Italian and Pho are among those taking the opportunity. Healthy eating; veganism; ethical eating; fast dining; it’s a headache to keep up with it all – but so essential; and that’s why restaurant management systems are a massive trend in the industry. Restaurant EPOS software is providing a huge ally in the perpetual hospitality industry battle against rising costs, poor efficiency and waste. Restaurant management systems genuinely put power in your hands – serving staff use handheld technology including dedicated devices or tablets to take orders and payments tableside. Managers and owners, meanwhile, get a real-time view of operations online via their mobile or laptop. Restaurant management systems also capture information about diners, including their preferences, record what’s selling best and – importantly – help restaurateurs to identify what’s trending. So restaurant companies of all sizes now rely on restaurant POS software to streamline operations and reduce costs – especially multisite groups who appreciate the head office functions it offers. So what features should your restaurant management system have if you want to be sure to keep up with evolving diner demands?


Demanding diners – How does technology help you keep up with them?

EPOS systems are available for retail, too, but you need more facilities than they can provide, so be sure your system has been specially developed to meet restaurant requirements.

2. Does it provide course management? To give demanding guests the best customer service, you need a flexible system that allows you to split courses to help the kitchen, and make changes such as substituting a starter as a main course. Your serving staff need an easy interface to make this happen, and the restaurant management system should integrate with kitchen technology so the printers or screens deliver the right information to each station.

3. Can it go places for your guests? Your staff need to be able to send from their handheld devices to different destinations – orders should go direct to the kitchen, for instance, while payments can be taken at tableside and printed out in the restaurant.

4. Does it help chef design cost-effective dishes that don’t risk diners’ health? Allergen control is crucial – we’ve already seen too many tragic deaths from badly-identified allergens in food. The Aloha restaurant management system recently partnered with chefdesigned Kitchen CUT technology that tracks potential allergens throughout dishes and menus and also helps chefs keep costs under control. The system also helps with stock control by identifying best-selling dishes, which helps with good procurement decisions and reduces food waste – an important issue for ethical diners.

Business fluctuates, so it’s crucial to manage your menu for different times of day so your staff don’t have to deal with a long menu. For instance, if you offer breakfast, lunch and dinner, you could end up with an unwieldy menu on the handheld device.

9. Will customers notice our staff are training? No – with a good system there’s little disruption because staff can be taking orders within a couple of hours, and giving guests the improved service they’ll enjoy.

Advanced restaurant management technology allows you to customise screen layouts according to job codes. You can also enable or disable menus based on the terminal or area, the time, the day or even specific dates. 6. What about diners on the move? If your diners shift tables, you want your staff to be able to reallocate their order easily, so your restaurant management system should have flexible table maps where you allocate specific orders to particular tables. The same system will also allow you to transfer the ticket, and merge or split tables up. Aloha’s Guest Manager, for instance, suggests a table for wait time and profitability - it won’t suggest three people are seated on a four top if it’s next to another that can create an eight.

7. Can it manage customers’ bills well? Your restaurant management system should be able to split bills easily particularly if you run a casual dining restaurant where parties can be large. It speeds up table turn quicker and makes the dining experience seamless.


1. Is this a dedicated restaurant management system?

5. Can it keep my menu workable?

March 2019

Here are 9 key questions you should ask your technology provider.

What else should you think about? A restaurant management system is an important investment, but can be available on rental schemes with an easy monthly payment that make ROI swift. Hosted systems mean you don’t have to buy expensive hardware. Take your time, and make sure you make a wise choice – going for restaurant management software may be one of the more important decisions you’ll ever make for your business and for your diners.

See all the benefits of restaurant EPOS at Digital dining works for you and your customers all day – see the video:

8. Does the system help engage diner loyalty? It should capture diner data, because if you know their preferences you can create email marketing campaigns that will hit the mark and bring them back again.




March 2019

Unlocking Nature’s Medicine Cabinet


When David Spencer-Percival, the founder of No 1 Rosemary Water, heard this story, he set out on a mission to capture the herb’s goodness within a new drink. He created No 1 Rosemary Water, the first single-extract botanical drink, and the adventure into the world of herbs began. Throughout history, herbs such as meadowsweet, basil, sage and thyme have been used to flavour foods and drinks, and to relieve ailments. According to legend, students in Ancient Greece wore garlands of rosemary around their necks to help them concentrate in exams, while meadowsweet was one of the forerunners of the Aspirin many of us use today. In fact, over 50% of the drugs approved for medical use over the past 30 years are derived either directly or indirectly from plants. No 1 Rosemary Water has been well received, both in the UK and internationally. It is currently sold in high street retailers such as Waitrose and Marks & Spencer as well as luxury stores; Harrods, Harvey Nichols and Selfridges. The drink’s success spurred David Spencer-Percival to spin out the concept. He says: “People are looking for more from their drinks today, seeking out more sophisticated flavours while being more mindful of what they’re putting into their bodies than ever before.”

EAT. DRINK. SLEEP As with No1 Rosemary Water, the new botanical extract drinks contain no added sugar, preservatives, sweeteners, additives, artificial colours or flavours. They are simply herbal extracts added to pure, fresh, spring water. The herbs go through a complex process of extraction, in order to preserve the fresh plant in all its glory. That process captures the compounds and ingredients found in nature, and gets them into the bottle. The result is a collection of deliciously refreshing flavours, best served over ice: some sweet, some light, some earthy, but all of them delicate, aromatic and completely natural, with nothing added except lightly carbonated spring water. David describes working with the scientists at the Royal Botanic Gardens, Kew as an honour – the team of world experts in botanical science there, have authenticated all 10 drinks giving them their stamp of approval. As Professor Monique Simmonds, Deputy Director of Science at Kew, points out, “we have

a long history of promoting a more natural approach to our everyday lives and the products that we consume.” No 1 Botanicals represents an appealing alcohol and sugar-free alternative in an era that is witnessing a transformational shift towards natural health and a greater awareness of general wellbeing. But that’s not the end of the story. David is now turning his attention to mixers. The unique and complex flavour profiles of the full range of No 1 Botanicals means that mixologists and drinks experts are beginning to sit up and pay attention. So, 2019 will see the launch of No 1 Botanical Sodas created especially for bars, restaurants and hotels - offering incredible mixers with a slightly higher carbonation to ensure the perfect fizz and flavour. A combination guaranteed to produce stunning cocktails. Instagram @no.1botanicals

Tasting, learning and immersing himself in the history and flavours of botanicals, David collaborated with the team at Blue Sky Botanics to select nine more herbs – each with its own unique history – that could harness the power of nature and become Rosemary’s new family. No1 Botanicals, the world’s first collection of single-extract herbal drinks launched in Autumn 2018 showcasing Basil, Fennel, Juniper, Lemon Verbena, Meadowsweet, Mint, Olive Leaf, Rosemary, Sage and Thyme.


March 2019

The story of No 1 Botanicals starts in a tiny Italian hamlet that, for a long time, hid a big secret. In Acciaroli, more than one in ten residents lives to over 100 years old. Scientists from Rome’s La Sapienza University and the University of California’s San Diego School of Medicine identified rosemary as the key ingredient added to their otherwise classically Mediterranean diet.







with 200 innovative suppliers

at 20+ talks and workshops

The Covered Market

with 7,000 indsutry professionals

Fishers and Krupps. Floorplans, full exhibitor lists and more information is available on the ScotHot website. The Scottish Tourism Alliance Spotlight Stage

With only weeks to go, start planning your time at ScotHot 2019 with our exclusive guide to some of the most hotly anticipated talks, demonstrations and events at Scotland’s hospitality trade event of the year. Now in its 46th year, ScotHot brings thousands of industry figures together to share ideas, network and continue growing Scotland’s international reputation as a world-class culinary destination. ScotHot runs every two years and now takes place as part of the Scottish Tourism Month’s Signature Events programme. Other events throughout March include the Scottish Tourism Industry Conference, the Scottish Tourism Week ‘Dinner with a Difference’ and the ‘Oscars’ of the Scottish tourism industry, the Scottish Thistle Awards.

Exhibitor programme Browse goods, sample products and book services – ScotHot’s extensive exhibitor space is a one-stop shop for industry professionals to network and conduct business, all under one roof. With more than 200 exhibitors arriving from throughout the UK, as well as Ireland, the Netherlands, Italy and the United States, this year’s event is set to be one of the largest and most comprehensive yet. High-profile brands in attendance include Lynas Foodservice, Booker Group, Tetley,

Make yourself comfortable at the Scottish Tourism Alliance Spotlight Stage for a series of talks by some of Scotland’s leading hospitality and tourism professionals, ready to share their insights on today’s hot topics. Key themes within this year’s programme include mental health, staff retention and training, social media, brand relationships and waste management. On day one, learn why ‘TripAdvisor Is A Friend Not A Foe!’ with Justin Reid, TripAdvisor’s Director of Destination Marketing for Europe, the Middle East and Africa. Join Justin for this education session and take home top tips on how to make TripAdvisor work for your businesses, as well as advice on how best to deal with reviews – the good, the bad and the ugly! Don’t miss ‘Teamwork Makes The Dream Work’, where Scottish Tourism Alliance CEO Marc Crothall will speak to three couples working in hospitality to share the secrets of their success in an interactive gameshowstyle session. On the second day, arrive in plenty of time for ‘Marketing Musts: A Social Media Masterclass’ with Inapub CEO Barrie Poulter, a session dedicated to

Taking place on the 13th and 14th March at the Scottish Event Campus (SEC) in Glasgow, ScotHot 2019 features a packed programme of curated exhibitions from more than 200 suppliers, along with educational talks from key industry figures and demonstrations from some of the country’s leading chefs, culminating in the event’s pinnacle: the Scottish Culinary Championships. Hospitality and tourism industry professionals can register now to reserve complimentary tickets for ScotHot 2019 – please visit www. for more details. Don’t miss out – book your place today!



ScotHot is Scotland’s leading trade event for the food, drink, hospitality and tourism industries.

March 2019

ScotHot Show Preview


ScotHot Show Preview

March 2019

growing brand awareness, engaging customers and creating effective content. Later in the afternoon, journalist and Taste Communications founder Stephen Jardine will open up the subject of mental health for discussion with leading industry figures in ‘Talking About It: Mental Health in Hospitality’.

Each session at the Scottish Tourism Alliance Spotlight Stage seats up to 70 delegates; browse the full speaker programme on the ScotHot website now! Liquid Academy Live Join the Liquid Academy and delve into the latest global drinks innovations. What will the next big trend be? How can your business prepare for the challenges that lie ahead in the drinks industry? Whatever your questions may be, Liquid Academy Live has the answers. Over the course of two days at ScotHot, Liquid Academy Live’s calendar of inspiring speakers will discuss innovation and development across Scotland’s drinks industry. Don’t miss ‘Ready Steady Cocktail’, where 10 of Scotland’s top bartenders from leading hotels and bars will go head to head in the ultimate cocktail crafting competition. Two rounds of 10 minute challenges will result in 10 cocktails ready to be judged by both the audience, and Liquid Academy Live’s very own panel of experts. This will be a true test of each bartender’s on-the-spot creative abilities, and a chance to see the country’s finest bartenders shaking up some exciting new concoctions. The Staff Canteen Live Building on the success of its debut at ScotHot 2017, the Staff Canteen Live is returning to ScotHot with an actionpacked demonstration programme, showcasing the culinary skills of some of the UK’s leading chefs. Watch each chef make one of their star dishes live whilst answering questions from the session presenters – you’ll even have the opportunity to enjoy a taste of the dish each chef creates, and take part in Q&A sessions to learn more about their techniques. The Covered Market New to ScotHot for 2019 is The Covered Market, developed in partnership with Scotland Food & Drink. The Covered Market was designed following feedback from previous year’s visitors, who placed raw ingredients and meeting the producers behind their creation as one of the key reasons for their attendance. For ScotHot 2019, this cost-effective area will feature high


quality products from artisan businesses across six specialist categories: bakery, butchery, dairy, fresh fish, fresh produce, and herbs, spices and pulses. The Scottish Culinary Championships The event’s pinnacle, the 33rd Scottish Culinary Championships highlights the skills of Scotland’s next generation of top chefs, with awards presented for ‘Scottish Chef of the Year’ and ‘Scottish Junior Chef of the Year’. Sponsored by The Federation of Chefs Scotland, the Scottish Culinary Championships

provides an opportunity for chefs of all ages to display their skills both in Live Theatre and Culinary Arts. Register for you free place at Facebook: Twitter: @ScotHot2019 Instagram: @scottishhospitalityshow #ScotHot19 For more details about Scottish Tourism Month, please visit


Maidaid Halcyon has achieved the impressive milestone of supplying cost effective, high quality products to the professional catering industry for over forty years. We are firmly established as leaders within the industry. Maidaid Halcyon specialises in commercial warewashing equipment and icemakers Whatever the range or product type, our machines have a longstanding reputation in the UK marketplace for durability, reliability and serviceability.

March 2019


ScotHot Show Preview

Our approved distributor’s network is expanding and our client base is growing, couple this with the six recent industry awards earnt indicates that we must be getting it right! Our customers are from all spectrums of the catering and service industry, ranging from small coffee shops through to large Holiday resorts and Hospitals. For front of house, our undercounter glass and dishwashers – with cycle times from 72 seconds – can keep the busiest restaurant or bar supplied with clean glasses throughout their service. What’s more, our machines reduce energy and resource costs. To cater for the ever-growing demand for cocktails in the UK, Maidaid’s superb range of ice makers provide cubes, granular and flake ice plus the new and exciting ice pebbles. These machines have impressive levels of production – ideal for the busy restaurant.

Back in the kitchen, our undercounter, pass through & rack dishwashers, with cycle times from 70 seconds, are designed for simple, quick operation – vital in the busy workplace. They are versatile, energy saving and super-efficient. Utensil and pot washers complete our warewashing offering. All designed for the busy, restaurant kitchen environment. Our product range is only part of what we bring to our customers: Maidaid Halcyon works with a fully trained, Nationwide Distributor Network. Each of our distributors truly understands a customer’s needs and can be relied upon to offer expert advice. Where necessary they will carry out site surveys and work with clients to ensure the right machine is specified and installed. To further support end users, our distributors liaise with us to provide competent, professional assistance in all the associated technologies of water treatment, chemical choice, service and maintenance. We are dedicated to providing comprehensive onsite training. We are passionate about good housekeeping and how imperative it is to clean warewashing equipment and ice machines on a daily basis. Not only will this make the machine last longer but most importantly it will help to maintain high levels of hygiene and give better, cleaner results. Basically we, and our team of trusted distributors, do whatever it takes to make our customers lives easier – before and after sale.





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Specialists in warewashing and ice machines

warewashing Everything from the smallest undercounter to the largest rack and flight machines.

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





CEDA 2016



Exclusively from Maidaid distributors For more information 0345 130 8070

Elcomatic is a epos/electronics repair company which has built a reputation for providing fast, effective, and lasting repairs for all kinds of electrical equipment. From epos technology to barcode scanners and tablets, our experienced technicians will provide an affordable solution to suit your needs.

March 2019


ScotHot Show Preview

Before Repair

After Repair

Epos Specialists Epos will revolutionise the way your company works. However, after you grow to rely on its functionality, major disruption can follow when it malfunctions. By sending your epos equipment to us, you can be sure we will get the device repaired back to you in no time at all, minimising disarray.

Dedicated Repair Facility Within our dedicated repair facility in Ayrshire, Scotland, we have specialist technicians for all devices or families of devices. Regardless of what tech you send us, and no matter what the problem is, you can be sure we have direct experience in resolving the issue.

Micros/Oracle Repairs Elcomatic are an approved vendor for Micros/Oracle epos equipment in


Europe, the Middle-East, and Asia. Our reputation is built on providing quality and lasting repairs. By sending your device to us, you can be sure you will receive a quick and effective repair.

Unrivalled Part Availability Between our extensive parts library, quality suppliers, and our ability to manufacture our own components, you can be sure if it is possible to find an electrical part someway or somehow, Elcomatic is the company to do it.

Thorough Testing and Review Sometimes an underlying issue causes a critical fault. This means it is possible to treat a symptom rather than the disease, leaving another failure inevitable. At Elcomatic, we thoroughly test all of our repairs to ensure that the work we carry out will provide comprehensive and lasting results.

Legacy Repairs When a piece of equipment works perfectly well for your needs but isn’t supported by the manufacturer any longer, sorting out a repair can be tricky. At Elcomatic, we can use our expertise and ability to source and manufacture parts to get it back up and running. Going Green Electronic waste is a growing issue for our planet’s environment. Technology is getting significantly cheaper which makes it more accessible, affordable, and ultimately, disposable. At Elcomatic, we can recycle any waste that we can rather than sending it to the dump. For further information, give us a call today on + 44 (0) 1294 274914 or e-mail us at

Simple, powerful employee scheduling software

Planday has decreased our payroll costs by about 4%. Matt Haworth

Operations Manager at Cattle Grid Steakhouse

Comprehensive business overview

More insight into staff activity

Transparent timetracking

EfďŹ cient scheduling

Fully integrated app

Targeted communication

Come and join us at Stand 4328 to ďŹ nd out how we can help you save time and money. Learn more:

Stand: 4026

Maidaid Halcyon is a market leading supplier of glass & dishwashers and ice machines. Our warewashing range includes products ideally suited to every catering application from compact glasswashers to high throughput rack & flight dishwashers. The superb Maidaid ice machine range caters for every ice requirement.

March 2019


ScotHot Show Preview

Stand: 4554

Epos & PDA scanner EMEA repair centre. Approved vendor for Micros/ Oracle. We repair workstations, touch screen tills, receipt printers, kitchen equipment & legacy technology. Repairing all main manufacturers such as IMB, Motorola, Zebra, Symbol ,Epson and many more.

Stand: 4328

Planday is a simple workforce management platform, packed full of advanced features. Planday makes it easier for managers and hourly workers to communicate and collaborate. Employees can swap shifts, clock in and out, while managers can create smart schedules, measure target revenue compared to wage costs and track hours worked. 30


ScotHot Show Preview

March 2019

Located in the idyllic Somerset countryside, near the border of Devon, Exmoor Distillery sits on the southern gateway to Exmoor at Dulverton, on the edge of the Exmoor National Park. This historic location, mentioned in the Domesday Book, is the perfect setting in which to distil one of the UK’s finest small batch artisan gins. With the refined juniper flavour dancing in your mouth, where better to enjoy this premium spirit, than in the rolling hills and valleys of the English countryside at any time of year. Developed from our own passion for fine spirits, Exmoor Distillery is a small family run distillery, sharing our love for a premium quality gin. After sampling many of the world’s gins on our travels, there was nothing that quite hit the spot, so we decided to produce our own. Customers love the complex flavours of the juniper and botanicals that give our gin a decidedly country taste and smooth texture and Exmoor Distillery is quickly becoming known as a leading small batch artisan gin distillery of note. ‘Infused With Passion, Exmoor’s Premium Gin’ Named after the historic estate of Northmoor, nestled amongst the steep wooded valleys on the southern edge of Exmoor, our Northmoor Gin is a delight for the discerning gin connoisseur. Light on the lips, this full-bodied gin, with 44% ABV, has a punchy three-dimensional taste, leaving a deliciously smooth flavour at the back of the mouth. Our premium recipe packs an authentic taste sensation of the traditional juniper berry with personally chosen botanicals of angelica root, citrus and spice. Our gin, fine enough to sip neat over ice, comes into its own when mixed with a quality tonic to produce a classic G&T with wonderful citrus notes that linger on the palate, or as the premium ingredient to many a cocktail.

Only the very best botanicals are sourced for our Northmoor Gin. Northmoor Gin is currently available to purchase in numerous locations across the South West including the award winning Darts Farm in Exeter and National Wine Pub of the Year 2018 Woods Bar and Restaurant in Dulverton with further outlets nationally planned for 2019. 2019 also sees the launch of our much anticipated Northmoor Navy Strength Gin with 57% ABV. Our Navy Strength Gin has been developed with a total of 12 botanicals, different to the original Northmoor Gin but still providing the flavoursome, punchy ­­­­taste our customers already enjoy.


EAT. DRINK. SLEEP March 2019

HOLD THE ALCOHOL, RAISE THE BAR WITH MR FITZ AQUA SPRITZ The fact of the matter is that as a nation we’re drinking less alcohol. YouGov estimated that 3.1 million people would have completed their pledge for a Dry January this year with actual participant numbers likely in reality to increase further given the mounting social pressure to keep off the booze. So add this to Sober October and the current concerns expressed by UK Hospitality about a ‘No Deal’ Brexit, you could begin to see a rather bleak outlook for the trade. One innovation then to help weather the storm is from Yorkshire’s Brewfitt who’s Mr Fitz Aqua Spritz is set to revolutionise the way the trade positions it drinks offer. Their ingenious solution allows sites to dispense premium non-alcoholic drinks, still or sparkling water, dessert recipes and (dare we say) spirit mixers and tonics. A range of over 20 exciting botanically infused flavours are served up using the ‘Drill’ with pure filtered still or sparkling water dispensed from an elegant ceramic font positioned proudly at the front of the bar.


This bold move not only makes much needed chiller space available for wine and beer (let’s face it the drinkers will return) it delivers category bursting profit margins in excess of 85% and incredible net revenues. Many sites take further advantage of the near 100% margins available on water dispense as well as the opportunity to simplify and consolidate their current soft drink bottle and can ranges, making way for valuable space whilst lowering their trade waste and stock deliveries. Launched last year, Mr Fitz Aqua Spritz has already caught the imagination of Brian Whiting’s award winning Whiting & Hammond chain as well as The Pub People Company, Camerons, McManus Pub Company, The Flying Pig and Lobster group plus several top independent sites in the North West. If the key to survival is innovation, then this shortlist is certainly well ahead of the curve. For more information or to arrange a tasting contact or call 01484 340800

EAT. DRINK. SLEEP March 2019 On the 27th March 2019 MyPubGroup. LTD will deliver the industry’s first Virtual Recruitment Event. is a national online interactive event showcasing job vacancies, business opportunities and agreement types. The event will allow key service providers involved in the recruitment process to unite on a single platform to showcase the best of the hospitality sector. The experienced team at MyPubGroup.LTD are acutely aware of the challenges that our sector faces when it comes to applicant’s attendance at Open Days. As industry innovators, they identified that it was time to provide a digital solution to an age-old problem. Managing Director Helen Lees commented, “As a dot com business innovation is at the core of what we do. We have invested heavily in our systems and our websites to ensure that we stay at the forefront of recruitment technology. This has allowed us to offer our clients and applicants a first-class service on a platform that is engaging, modern and accessible. I am thrilled that we will be hosting an industry first, recruitment focused event that utilises dynamic technology with the express purpose of promoting our fantastic industry and the opportunities it offers.”

MyPubGroup.LTD launches Virtual Recruitment Event MyPubGroup.LTD is at the heart of pub recruitment with Helen Lees having dedicated the last ten years to creating a national pub recruitment website for the pub and the wider hospitality trade. The group’s flagship website has fast become the industry’s go-to platform for anyone looking for a pub business. Rachael Nixon, Client Director, commented, “Our pub company partners have welcomed, acknowledging that cross-company collaboration is essential to promoting the industry and engaging with as many potential applicants as possible. This is a win-win situation for all. The website offers a platform whereby all opportunities in the sector are showcased in one place for our candidates; we expect this event to mirror this success. Our clients share a common goal in wanting to champion our industry, showcasing how viable and exciting it is as well as presenting excellent long-term career prospects.” By providing a national platform, uncapped attendees, as well as the ability to interact directly with potential applicants, will allow recruiters to generate interest in their vacancies without leaving their desks.




NRB19 is sponsored by

EAT. DRINK. SLEEP March 2019

Northern Restaurant & Bar 2019 is the place for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to North West and the Lake District to the Peak District, NRB19 brings the cream of the hospitality industry to Manchester Central on 19 & 20 March. NRB19 is sponsored by Korubu on stand E41. Connecting people with smarter hospitality technology to enhance, grow and improve business operations. Create more possibilities with hospitality driven IT infrastructure, Smart Energy and Guest WiFi software.

The Chef Live theatre at NRB19 will see renowned names and rising kitchen talent from across the country demonstrate their signature dishes and ground-breaking cooking. Confirmed so far are: Mark Birchall, Moor Hall, Lancashire Alisdair Brooks-Taylor, The Moorcock, Lancashire Josh Overington, Le Cochon Aveugle, York Anton Piotrowski, Rรถski, Liverpool Adam Reid, Adam Reid at The French, Manchester Simon Wood, WOOD Manchester Cyril Gabriel, Carden Park Hotel, Cheshire. Essential Cuisine North West Young Chef of the Year 2018 For skills-based demonstrations such as butchery, fishmongery and patisserie head over the the Market Kitchen Theatre, where experts will guide you through their specialist techniques. Surrounding the Market Kitchen are small scale artisan makers of ice creams, breads, charcuterie and more.


EAT. DRINK. SLEEP March 2019

Northern Restaurant & Bar Show Preview Northern Restaurant & Bar 2019 is the North’s hospitality exhibition. From food & drink to furniture & lighting and tableware & uniforms to tills & ordering systems, 275 companies will be exhibiting at NRB19, supplying everything a hospitality business needs to attract more customers, improve visitor experience, increase revenue and drive profit. Exhibitors include: Artis, Biffa plc, Bleep UK plc, Brown Forman, Crown Cellars, Fever-Tree, Halewood Wines & Spirits, Hopwells, illy, James Robertshaw, Lightspeed Restaurant ePOS, LWC Drinks, Matthew Algie, Rational UK, Stephensons, Tevalis, Unox UK, Westons Cider and hundreds more. For the full list visit Over on the drinks side of the show Drinks Live features spirits masterclasses with leading experts from international brands and indie producers. Drinks Live also hosts the annual NRB cocktail competition. Sponsored by Ms Better’s Bitters, one talented bartender will win a trip to Canada with guest shifts in Vancouver and Montreal. Surrounding Drinks Live is the Spirit Room, a curated selection of over 20 brands allowing you to sample their gins, rums liqueurs and more. Grape & Grain hosts wine, beer and cider tastings led by industry experts and exciting operators. Topics include 10 minute tastings and in-depth explorations in upcoming areas such as natural wine and low ABV beer. The Craft Beer Quarter offers tastings of a wide selectin of ales, IPAs, bitters and stouts from twelve craft brewers. Hosting industry events, meetings and networking in the centre of the show, the NRB Hub hosts the Kuits NRB Top Fifty awards, NDML’s networking event for NTIA, R Noone’s Buyers Breakfast, CityCo’s F&B Network, Ladies of Restaurants, Manchester Hospitality NetworkThe Female Hospitality Network and other dedicated hospitality gatherings. NRB19 will host the reception for the prestigious Kuits NRB Top Fifty, the powerlist of the most significant and influential hospitality operators in the North. The 2019 awards will once again represent this charismatic and dynamic industry when announced at 3pm on 19 March. Kuits NRB Top Fifty is presented in association with Biffa Plc, Bruntwood, CGA, Jelf, Metis Real Estate & RSM NRB Future is a unique new networking initiative to introduce the North’s hottest hospitality entrepreneurs to its leading professional advisors. NRB Future is designed to ensure that the region’s most talented young operators achieve their full potential. Northern Restaurant & Bar 2019 takes place 10:00-17:00 Tuesday 19 & Wednesday 20 March 2019 at Manchester Central. For Free Tickets Visit NRB19 is a strictly trade-only event and is for industry professionals only. 36

This year’s Bruntwood NRB Debate will be headlined by chef and restaurateur Jason Atherton. After gaining a Michelin star for his London restaurant Pollen Street Social in 2011, Jason’s interests now stretch from London to Dubai and from New York to Hong Kong, totalling seventeen restaurants in eight cities across three continents. Host Thom Hetherington explores what fired this Northern chef to global success. The panel event, chaired by Lucy Noone-Blake, will discuss how brands and businesses build brand loyalty and ensure their share of the marketplace, how to bridge the gap between their online presence and driving actual footfall and whether social media really is the be all and end all. The Bruntwood NRB Debate takes place alongside NRB19 on Tuesday 19 March. For tickets and more information visit


EAT. DRINK. SLEEP March 2019

Northern Restaurant & Bar Show Preview

HEATHWICK LAUNCHES NEW AMERICAN CRAFT BEER RANGES Heathwick will be showcasing its extensive portfolio of innovative, diverse, high quality, American craft beers on the Craft Beer Bar at the Northern Restaurant & Bar Show, 19-20 March, including Sixpoint, new launches from Fordham & Dominion and Foolproof Brewing, Tailgate and Saugatuck.

Sixpoint Brooklyn based Sixpoint Brewery joined the Heathwick portfolio last year and has been growing steadily ever since. As one of the top selling beers in the New York metro area, its provenance, authenticity, premium quality and innovation resonates with the UK craft beer drinker. Sweet Action (5%ABV), The Crisp (5.4%) pilsner, Bengali (6.6%) IPA and Resin (9.2%) IIPA along with the recently launched Alpenflo (4.9%) helles will be available in 355ml ‘nanocans’ with Sweet Action and The Crisp available on draught.

New Can Launch The growing trend towards cans is evident in a new range of the increasingly popular nano-style can (355ml) from Fordham & Dominion (Dover, Delaware), available for the first time during the Show. The range comprises: • Copperhead Ale 5%ABV amber ale, famous for its balanced flavour and impeccable smoothnessous for its • Gypsy Lager 5%ABV Munich style helles, brewed in the tradition of great German lager. Crisp and refreshing

• Oak Barrel Stout 6% ABV American sweet stout infused with vanilla beans and oak chips during conditioning for a smooth and roasty stout • Backstage IPA 6% ABV American IPA, the perfect balance of pine and citrus hop flavours

Foolproof Brewing Making its UK debut is a new addition to the Heathwick portfolio - Foolproof Brewing (Pawtucket, Rhode Island), the very latest American craft brewery to launch in the UK. Range comprises: • Backyahd 6% ABV - an aggressively hopped American IPA with a tantalising hop aroma • Barstool 4.5%ABV – an American golden ale, Foolproof’s flagship beer is handcrafted with the freshest ingredients • Raincloud 6.5% ABV Robust Porter - dark, smooth, rich and flavoursome, brewed with


chocolate and crystal malts and a subtle blend of European hops. • Peanut Butter Raincloud 5.4% Peanut Butter Porter – a unique and flavoursome adaptation of the popular Raincloud robust porter. • La Ferme Urbaine 7.8% Farmhouse Ale – a unique take on farmhouse ale, influenced by the Belgian saison style.


March 2019

Tailgate Peanut Butter Milk Stout (5.8% ABV) from Nashville, Tennessee is the brewery’s number one best-seller both in the USA and UK and will be available with the latest brand extension to the range : South East IPA 6.2%ABV, a classic golden straw coloured IPA with aromas of citrus and pine. Tailgate is well-known for its creative, boundary pushing styles that offer a point of difference and new South East IPA is no exception.


Northern Restaurant & Bar Show Preview

Saugatuck Showcasing boundless creativity, Saugatuck from Michigan offers a range of distinctive and different beers such as: • Neapolitan Milk Stout 6% ABV

• Backyard IPA 4.5% ABV

• Blueberry Maple Stout 6% ABV

Tel: 020 7938 3991


GET SUMMER READY AT G53 WITH MANGROVE Make 2019 your Summer of Spritz. With a scorching summer ahead, refreshing and easy to make Spritz serves will be headlining once again. And when the sun goes down, mix up a Negroni or an Espresso Martini. So, what are the perfect serves for your customers this summer? Mangrove will be showcasing ten of our premium spirits brands, demonstrating our twists on a range of classic Mediterranean Spritzs and Italian cocktails for you to sample, with menu cards to take away. Do you want to learn the secret to the Real Venetian Spritz, made with Select, the Venetian aperitif created in 1920, topped with sparkling wine and soda water? Or perhaps a grapefruit packed Spritz using Pampelle aperitif? Perhaps you simply don’t have the time, skill-set or bar set-up to mix cocktails from scratch, but still want to offer them on your menu. We’ll also be showcasing a range of pre-bottled cocktails to help you keep it simple, fresh, current and affordable. Our expert mixologists and specialist spirits professionals are always happy to have a natter and share their knowledge, not to mention a sample of Vecchia Romagna, Pampelle, Amaro Montenegro, Portobello Road Gin, Select Aperitivo, Aluna Coconut, Montelobos, Don Q, Elephant Gin and Fair. As a premium spirits importer and distributer, we represent the highest quality of brands by hand-selecting all products based on their provenance, category authenticity, innovation and commercial value to you. And we employ over 30 specialist spirits professionals, mixologists, sales and brand experts with extensive bar and restaurant experience to help advise you on what blend of spirits is just right for you. We don’t just help with the perfect serve. Our team can look at what’s right for the seasons, provide tasting notes, cocktail recipes, training for your front of house staff to improve the customer experience and help you decide on the right range of expressions for your customer profile. Not to blow our own trumpet, but our chief of drink , Nick Gillett, Mangrove UK’s MD, will also be speaking at Northern Restaurant and Bar, sharing his insights on how to launch and build a successful premium spirits brand in the UK. Let’s face it. If it’s good enough for George Clooney, Ryan Reynolds and Jay-Z, then why wouldn’t you want to get in on the UK’s glamorous, premium drinks market? Find out more at 12.15 on 19th March.

Come and pull up a stool. We’ll be at stand G53. Mangrove UK.




AT G53



EAT. DRINK. SLEEP March 2019

Northern Restaurant & Bar Show Preview Since the late 70’s, “What’s Cooking” has been doing the simple things right: Quality ingredients, imaginative dishes, generous portions – all in a great location overlooking the historic Albert Dock on the famous Liverpool waterfront. One more thing they do right: Service.

What’s Cooking”: Comfort Food and Comfort Service with Orderman What’s Cooking have integrated six Orderman7 handheld terminals in to their daily workflow and have thus been able to streamline their operation to handle the high numbers of local as well as international guests attracted by their good reputation. “Adjusting our workflow to handle a high number of guests quickly and efficiently was a challenge for us, but after seeing Orderman in operation across Europe it seemed like it could be a good solution for our business”, says Lee Brennan, CEO of the restaurant chain. The Orderman hardware has proven very popular amongst the staff, as they have all found their Orderman7’s easy to use, reliable and compact. Individual members of the waiting team have also been equipped with highly portable belt printers, which made bill production much quicker. The entire process has been sped up even more, without guests ever feeling rushed or pressured. “Previously, we had been quite disappointed when we tried a smart tablet based system. It was just unreliable and temperamental. The staff lost confidence and abandoned its use very quickly. So, we started looking for a robust and reliable handheld ordering system that would improve efficiency in all areas. We chose Orderman and are very happy with the results”, Lee Brennan tells us further. The company is currently considering introducing Orderman hardware to another very busy site soon. Congratulations to our Orderman partner CCR Systems for an outstanding installation at “What’s Cooking”!


HOSPITALITY-SPECIFIC ACCESSORIES Wristband and OrderCard The OrderCard and the OrderCard wristband allow for particularly fast and convenient billing.

NCR POS terminals NCR Orderman7 works seamlessly with NCR POS terminals.

Belt printer The belt printer saves a lot of back and forth, and it gives service staff time for additional sales. Multi service station Ideal for large establishments. The multi service station is designed to simultaneously charge up to five NCR Orderman7 handhelds and additional battery packs.

Proud partners with CCR Systems


Orderman GmbH (part of NCR Corporation) Bachstrasse 59 5023 Salzburg, Austria TĂŠl.: +43/662/65 05 61-0, Fax: +43/662/65 05 61-819

Subject to technical modifications in the interest of progress. The models displayed may vary based on country requirements. Orderman GmbH reserves the right to modify system design and/or features. Technical descriptions quoted may not be used as a basis for a sales agreement. We cannot be held liable for print errors. Location of photo shoot: Magazin in Europark Salzburg

Thinking of running your own Pub business? Pop along and discover Punch at Stand E49 at Northern Restaurant & Bar 2019. We will be there to chat about running a pub, types of agreement, our industry leading support and training and more. To book a specific time call 01283 501999 or email us at

Importer and brand builder of innovative US craft beers including Sixpoint, Fordham, Dominion, Tailgate, Saugatuck and Foolproof. UK brewer for private label craft beers. Heathwick are partners with all major UK wholesalers; this collectively provides a service focused national distribution network. The wholesalers support the full Heathwick product portfolio thereby garnering considerable economies of scale in the distribution of our existing product lines and any new additions.

Mangrove UK is a premium spirits importer and distributor, managing over 20 premium global brands in the UK. Every product in Mangrove’s hand-picked portfolio displays heritage, category authenticity, innovation and commercial viability. Armed with this exclusive portfolio, Mangrove offers a platform for products to achieve their full potential, delivering measurable growth through strategic marketing and commercial advice, category education, menu creation, PR partnerships and brand activations.

Stand: Craft Beer

C.C.R Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 35 years. we are an ISO-9001 registered company with a diamond award for customer satisfaction. We have hundreds of customers accross England, Wales Scotland and the Falkland Islands. The ORDERMAN 5+ Restaurant table ordering system is without doubt the best of its kind in the world with radio communications technology that is completely reliable and failure free. Demonstrations are available on request at your site or here at CCR Systems.

Stand: G53

We are a business of people that love pubs! With a mixed estate of high quality leased, tenanted and retail pubs, our years of experience have enabled us to develop a leading proposition for those wishing to work with us and run a pub business of their own. Pop along to discover more about running a pub business, our current opportunities and meet the team and collect some goodies!

Stand: A24

EAT. DRINK. SLEEP March 2019

Northern Restaurant & Bar Show Preview

Stand: E49 45

Improve Your Guest Experience with

Big Data

Your hotel welcomes numerous guests every year and each one of them checks in with their own set of expectations. Your ability to meet those expectations is the key to having guests who come back, and more and more hotels are turning to complex analytics solutions for clues about how to keep their guests happy.

Step 2 – Adapt and Evolve Your Business

The answer lies in what is called ‘Big Data’ – a collection of digital information from your hotel that can provide you with guest and business insights. Big Data has the potential to make your life a little bit easier, enabling you to go above and beyond your guests’ expectations. Hoist Dashboard, a portal provided by Hoist Group, gathers relevant data from all areas of your business in one place. Data that you can distil into conscious decisions and that allows you to focus your marketing, save time, reduce costs, and improve your service for your guests. Sounds complicated? It doesn´t have to be! In fact, you can pretty much summarise it in two steps. Step 1 – Understand Your Guests Big Data allows you to learn more about your guests through different variables. Really getting to know your guests has profound implications for your business and can help you answer vital questions such as: Who are your guests? What do they like? Which facilities are they using? This information will then help you to accommodate your guests every need.


Once you´ve identified your guests and their needs, you can start focusing on adapting your business to suit the guest’s expectations. “Which TV channels are most popular?”; “How much Internet bandwidth is used during peak times?”; “Which devices are guests connecting with?” Hoist Dashboard can answer all of these and other frequent questions you might have regarding your network operations and guest services. With a deeper understanding of your guest’s behaviours and needs, you can adapt your services to make your guests even more content – and save money doing so. Marc Valentin, CTO Hoist Group If you want to learn more about how Hoist Dashboard can help your hotel, book a free demo by contacting Hoist Group directly: or by calling 020 7348 6770.

“This year we found almost 20 instances of booking channels making a first-time appearance in our lists. So, while the more popular brands continue to dominate, we are seeing a broader range of players emerging. This trend reflects not only the ever-growing list of options now available to travellers booking their stay, but the subsequent need for hotels to be on more booking channels than ever to keep up with today’s endless paths-to-purchase,” says Mr Ford.

[Click here to enlarge the infographic.]

Based on total gross revenue made for SiteMinder’s hotel customers in the UK, the top 12 booking channels in 2018 were: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Expedia Hotel websites (direct bookings) Global distribution systems Agoda Hotelbeds (incl. GTA + Tourico) HRS - Hotel Reservation Service Hostelworld Group Mr & Mrs Smith Sunhotels.

The number of trips taken to the UK reached 39.7 million last year, a rise of 31% from 10 years ago. While this growth presents opportunity, the sheer volume also presents hotels with the challenge of acquiring business from a changing mix of potential guests,” says Ruairi Conroy, Managing Director - EMEA at SiteMinder. “Our list shows which channels secured the highest total sales for the country’s hotel economy. Notably, the appearances of and once again show the value for hotels attracting the many travellers who now book their accommodation with little planning involved.” SiteMinder’s platform processed over 87 million online bookings in 2018 – a rate of 166 per minute. The bookings totalled US$28.7 billion (£22.1 billion) in revenue for its 30,000 hotel customers globally.



SiteMinder, the global hotel industry’s leading guest acquisition platform, today unveils its annual lists of the channels that brought the highest total booking revenue to hotels in the UK and other top travel destinations around the world in 2018. Varying from direct hotel websites to a new host of third-party channels, the diversity of the lists this year reflects a rise in consumer choice that is forcing hotels to compete for business on more booking channels than ever before.

March 2019

SiteMinder reveals the top 12 hotel booking revenue makers of 2018 as consumer choice rises

Speaking on the lists, SiteMinder’s managing director, Mike Ford, says the increased diversity is also indicative of a booking landscape that has exploded in recent years and is showing no signs of slowing. According to Euromonitor International, global online hotel sales have surpassed US$264 billion to represent over 170% growth in the last decade, including over 13% over the past year, alone.

March 2019


The Cleaning Show Preview

Cleaning Show Set To Showcase Latest Hospitality Hygiene Products And Discuss Key Industry Issues

The conference sessions are free to attend and included in your exhibition pass.

The Cleaning Show Conference will feature expert speakers from cleaning, hygiene, waste management and the FM sector. The show provides a perfect opportunity for attendees to spend a highly rewarding day out of the office to source, network and discover new opportunities for their businesses. View the conference programme here and register for your pass now

Featured exhibitors

What’s on? Free to attend conference programme: Business Management & HR The three day conference programme will feature speakers from across the cleaning, hygiene, waste management and FM sectors. Topics covered in this session will include: • •

• • • • • •


Welcome and Keynote Address - Stephen Ashkin, The green cleaning guru The Living Wage - the business case for profitable implementation - Sebastian Bachelier, Programme Officer, Living Wage Foundation Skills within your business - what does the future hold? Dr Sally Messenger, Head of Education, BICSc Recruitment post-Brexit - facing a new challenge - Keith Baker, CEO, CERATA Fair pay matters - Dominic Ponniah, CEO and co-founder, Cleanology Will IoT replace humans in the cleaning industry? - Syed Ahmed, CEO, Savortex Transforming people practices for the modern workforce - CJ Green, Founder, Tovip Ltd Training is the cost-effective option to deliver contract success, but who pays? - James Marston, Learning & Development Manager, BICSc

Click here for more details on the programme

We have a number of new exhibitors joining us in March as the exhibition continues to grow. Major brands and organisations exhibiting are set to include Rubbermaid, Vileda and Diversey. They will be joined by Evans Vanodine, Mirius, I-Team and Arrow County, while TTS and Kimberly Clark Professional will also be attending. These and many others who work closely within cleaning and hygiene will have all of their newest products and services on display and will be demoing all of the latest systems, gadgets and innovations which are set to transform the FM industry. View the full exhibitor list here

Your pass will also allow you access to:

The inaugural Resource Window Cleaning Management World Cup This will run Take on directly alongside challengers from the Cleaning Show all over the world and will focus on for your chance to resource efficiency win £1,000 cash and waste prize management Sponsored by Sponsored by Unger Grundon

The Green Zone With concerns about the environmental impact of cleaning products and waste materials still high on the agenda, this area offers advice to those looking to reduce their environmental impact


sponsored by

T U ES DAY 19 M A RC H 2 019 11.00 Welcome and Opening Keynote

Stephen Ashkin, the green cleaning guru, executive director of Green Cleaning Network and founder of the Green Cleaning University

11.30 The Real Living Wage: pay, retention and productivity post-Brexit

Sebastian Bachelier, programme officer, Living Wage Foundation

15.00 Transforming people practices for the modern workforce C-J Green, founder, Tovip Ltd

Register now for your free pass to attend

W E D N ES DAY 2 0 M A RC H 2 019 12.00 Trimming the waste line: food waste in the hospitality sector

Dean Pearce, business development manager, SWRnewstar

This year at the Cleaning Show expect to find a range of major exhibitors dedicated to the hospitality sector

12.30 Panel Debate: How can recycling in the cleaning sector aid the circular economy?

Moderator: Neil Nixon, editor of C&M and conference director for the Cleaning Show. Panelists: Lorcan Mekitarian, sales director, RPC bpi recycled products; Åsa Degerman, global brand innovation manager, Essity; Owen George, group development and innovation manager, and John Brill, sales director, Nilfisk.

on the show floor and in the conference programme which is set to explore the major issues that impact the hospitality sector including hotels, restaurants and leisure facilities.

14.30 Panel Debate: The bigger picture of cleaning and waste management

Moderator: Dennis Flower, editor, Premises and Facilities Management Magazine. Panelists: Matt Coulson, CEO, Chiswick Park Enjoy-Work; Sandrino Viera, Chiswick Park guest services manager, JPC; Mark Loubser, head of environmental services, Intu Retail Services, and Michael Foreman, managing director, Don’t Waste UK.

TH U R S DAY 21 M A RC H 2 019 11.00 Food poisoning – a modern epidemic

Pete Gowers, food hygiene expert, Gowers Associates

11.30 Technological advances in the detection of surface contamination

Dr Andrew Kemp, consultant, University of Lincoln

12.00 Reputation management – preparing for the unexpected

These are just a few of the brands you will find at the Cleaning Show to view the full list, visit our website

Suzanne Howe, managing director, Suzanne Howe Communications (SHC), and Richard Bond, director of strategy, SKV Communications

See the full programme at

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



Official Media Partner

Organised by


In association with

Britannia Hotel Group fly the Nilfisk flag

March 2019


The Cleaning Show Preview


The Britannia Hotel Group incorpo-

“Daily cleaning demands have in-

rates 53 hotels and provides over

creased exponentially for the Britan-

10,000 bedrooms across the UK. Ac-

nia group with the addition of onsite

quisitions and business development

entertainment facilities and even fitness

has seen the group invest significantly

clubs. As any hospitality provider

in hotel restaurants, bars, nightclubs

knows, retaining standards and meet-

and health facilities. This has ex-

ing customer expectations has never

panded their daily cleaning demands, explains Mahesh Patel, National Account Manager Nilfisk UKI:


Visit us at The Cleaning Show at Stand F01

been harder,” says Mahesh Patel. According to Mahesh, Britannia Hotel Group recognised the importance of

EAT. DRINK. SLEEP March 2019

The Cleaning Show Preview

utilising quality cleaning equipment and


As your cleaning partner, Nilfisk can help you improve your

were keen to include key elements such

Georgina Hughes, Group Buyer for the

hospitality business and increase staff productivity, offering

as total cost of ownership, ease of use,

Britannia Hotel Group commented on

superior cleaning results with less guest disruption. We

productivity levels and noise ratings:

the procurement process and contract

know you compete for every guest and that first impres-

“After thorough evaluation Nilfisk was


sions are vital. To assure the comfort and contentment of

selected as sole supplier across the property portfolio, providing a complete one stop shop for vacuums, floor cleaning machines and steam cleaners,” he said. The VP300 HEPA tub vacuum was selected for its staple vacuum cleaner across all sites. A key decision-making factor was the inclusion of a top rated H13 HEPA exhaust filter as standard ensuring that expelled air contains a low level of allergens. More crowded high traffic areas are catered for with the Nilfisk upright VU500 vacuums, and hard floor areas, often near receptions that require high speed polishing will be handled by the Nilfisk FM400 single disc. The Britannia Hotel kitchens are hives

your guests and staff, you work to achieve the highest level

“The service we received from Nilfisk, both pre and post contract award, has been excellent. They took time to understand our needs and all cleaning machines trialled were high quality, cost effective and performed very well compared to our existing fleet.”

of cleanliness in your facility, and you carefully consider the

Georgina Hughes

cleaner models come with certified HEPA filtration and our

health, air quality, safety and environmental effects of your cleaning practices.

Download our FREE GUIDE to achieving cleaning excellence in the hospitality sector Download here

Nilfisk’s revolutionary and patented floor care solutions can help you reduce water and chemical consumption, improve indoor air quality and reduce the overall environmental impact of your floor cleaning. A wide range of our vacuum

of activity where spillages often occur.

battery driven cleaning solutions offer greater freedom and

Prompt, safe removal of slip hazards is

mobility without the need for mains power plus creating a

therefore essential, enter the 35-litre

safer environment as cable trip hazards are eliminated. Pro-

wet and dry vacuum the VL500.

ductivity is increased as the cleaning radius is unrestricted plus no need to change sockets for uninterrupted cleaning.

Contact us today to arrange a no obligation site survey or demonstration. Tel: 01768 868995 Email:


EAT. DRINK. SLEEP March 2019

The Cleaning Show Preview

Managing Hotel Housekeeping In The 21st Century If you asked the General Manager of a large hotel what takes up the majority of their time, they would likely say housekeeping management, as this is at the core of their operation and its success or failure will have a direct impact on profitability. At the top of their list would be ensuring the cleanliness and orderliness of the rooms, and ensuring they are sufficiently stocked with supplies. A key activity for any General Manager is the planning of daily work schedules and the assignment of housekeepers to different tasks. From the plan, there is then the supervision of housekeeping staff to ensure that they perform their duties to the exacting hotel standards. This will include a range of activity such as room checks, cleaning and reordering of rooms once guests leave, scheduled deep cleans and checking public areas, all of which can be very challenging in a busy hotel. Gathering information from the housekeeping staff on maintenance issues and utilisation of supplies is often paper-based or by word of mouth, so in practice, some things fall down the cracks which can lead to customer complaints. If you do receive a complaint, how can you check if housekeeping performed against the expected plan? What evidence do you have to aid with performance reviews of housekeeping staff?


What you need is a cost-effective, easyto-use, cloud-based software solution that can be easily deployed across a single hotel or a complete group. This should include a simple scheduling system, which can capture daily work routines and simplify the staff assignment process. In addition, integrated time and attendance recording will ensure you have a complete record of when and where housekeeping staff attended work, while a simple drag and drop tool will help you plan the daily activities and communicate them to your housekeeping staff on their Smartphones.

rapid return on investment by saving many hours of management time and ensuring improved customer service. Once implemented such a system can deliver “push of the button� visibility of housekeeping staffs performance against planned activities, providing management data for employee performance reviews, along with trend analysis of key activity such as room turnaround time, cleaning duration and room checks.

What is more, there should be a simple means of gathering evidence that the tasks were performed as planned, along with additional capabilities to electronically notify the maintenance team of any remedial work required; monitor utilisation and procurement of supplies; and manage potentially chargeable damage. The consumer world is awash with technology advances such as AI, voice assistants, big data and self-driving cars, so why are hotel managers in many cases still using paper for much of the above? Well, you no longer have to, by using a Facilities Workforce Management solutions like SmartTask you can automate much of the above which will provide a

& ts in ud cos o cl t e on th pfr u no

smarttask A single solution to manage your hotel security & housekeeping services z time and attendance

z UK based support

z audits

z stock requests

z dashboard reporting

z holiday accrual

z payroll & invoice

z replaces paper forms

z shift scheduling

z mobile responsive app

z incidents capture

z manage supplies

z intelligent rostering

z in-house inspections

z security patrols

z Captures Time of Attendance and escalates to management if a staff member does not turn up on time z Provides a source of KPI Reporting, providing evidence for employee performance management z Simple Rota Planning, rosters can be pushed down to the employee via our Smartphone app removing the need to call


Replaces Paper Forms used for housekeeping checklist and damage/breakage reports, with a flexible App combined with electronic storage for manageable forms

z Facilitates Incident Capture including photos and GPS location to improve incident management and ensure incidents are dealt with

z z Centralised Holiday & Sickness Management including holiday requests, sign off’s and holiday accrual for full & z part-time workers z Real-time Active Screen & Reporting function to enable z management to see and advise when and where jobs are due to finish along with more important information z Integrates with accounting systems such as Sage to simplify payroll generation

Cost effective, cloud-based software solution can easily be deployed across a single hotel or a complete group Developed and Supported in the UK with our own in-house support and development teams Security Patrols to predefined routes by scanning checkpoint NFC tags to prove attendance, also allows employees to book on and off their shifts, make check calls and raise alerts

For further information please visit our website or contact 01494 444044 or send an email to

SeeSee SmartTask ExCelLondon London- 14th - 19th-16th -21st March SmartTaskononSTAND STANDJ01 A43atatThe TheCleaning Cleaning Show, Show, ExCel March 2019 2017

EAT. DRINK. SLEEP March 2019

The Cleaning Show Preview


• New 18V LXT Backpack Vacuum • 12VMax CXT Stick Vac • Bigger range, wider choice Makita, Britain’s no. 1 professional power tool manufacturer, has added a new twin 18v (36v) Brushless Backpack LXT Vacuum Cleaner, and another super-useful capsule-type 12Vmax CXT Vacuum Cleaner to the range. They join the expanding Makita collection of cordless vacuum cleaners, which includes a robotic model, as well as an extensive pressure washer and dust extraction ranges. The new DVC261ZX11 Brushless Backpack LXT Vacuum Cleaner is powered by twin 18V Lithium-Ion LXT batteries, directly housed on the machine to power the 36V DC Brushless motor drive system that provides high performance and extended run time. The new DVC261Z produces 105, 55 and 30 watts of suction power in Maximum, High and Low settings with an improved maximum airflow of 2.3 m³/min and sealed suction of 11 kPa. This vacuum features a convenient

controller operable On/ Off switch and Max/High/ Low power selection switch. This controller is equipped with a belt clip that attaches onto the waist belt of the comfortable, adjustable harness. An intelligent mode memory function allows start-up in the same suction power as when the vacuum was turned off. In this ‘body only’ model the HEPA filter can be easily removed for cleaning and can be used with either a paper dust bag that has a large capacity of 2.0 litres, or a cloth dust bag with capacity of 1.5 litres. This powerful, lightweight machine weighs just 3.9kg, plus batteries, features a battery protection circuit, lightweight hose and has low vibration and noise levels. The DVC261Z benefits from an easily adjustable telescopic straight pipe to suit the user’s height and an LED job light ideal for cleaning confined spaces. Run time is highly efficient: using 2 x 6.0Ah Makita Li-Ion batteries, run times of 40, 75 and 140 minutes can be achieved in Low, High and Maximum settings. Makita’s back pack vacuums have been successfully trialled by train operators and airlines to speed up passenger turn round and provide a more pleasing

and hygienic environment. For light domestic cleaning, the new CL108FDZ 12Vmax CXT Vacuum Cleaner is just right for the job and joins Makita’s wide range of bag-less, capsule style machines which are efficient and easy to empty. This new model has a dust capacity of 0.6 litres and weighs a comfortable 1.0kg without a battery. Producing an impressive 30, 20 and 5 watts of suction from three power settings of Maximum, High and Normal, this model has a max sealed suction of 4.4 kPa and maximum air flow of 1.2 m³/min. With a 1.5Ah battery this low noise vacuum has a run time of 10 minutes in Maximum, 12 in High and 25 minutes in the Normal setting. Featuring a convenient LED job light and comfortable ergonomic soft grip, this body only vacuum includes floor and sash nozzles for a variety of cleaning chores and is available in the traditional Makita blue. For more news and product information about Makita UK please visit Follow us on Twitter @MakitaUK, and


Stand: F01

March 2019

At Nilfisk, we are proud to be one of the world’s leading manufacturers of professional cleaning equipment. We have been developing professional cleaning equipment for over 100 years. Our main product lines are floor cleaning equipment such as scrubber dryers and sweepers, commercial and industrial vacuum cleaners and high-pressure washers.

Stand: J01

Skillweb is a leading UK based software developer of cloud-based employee scheduling and remote workforce management systems, with an 18-year track record in delivering robust solutions to make businesses more efficient.


The Cleaning Show Preview

The SmartTask Cleaning software is proven to provide cleaning companies with the tools needed to centralise client records, improve services, manage staff and win more business.

Stand: H15 Established over 100 years and now a global brand leader, Makita continue to raise standards regarding safety and performance throughout the range. We challenge our R&D engineers to design and deliver innovative products pushing boundaries and adopting new technologies to meet the needs of an ever-changing market. At this year’s Cleaning Show we will be exhibiting some of these exciting new products including the DVC260Z, Back Pack Vacuum cleaner, DRC200Z Robotic Vacuum Cleaner and the DCL180Z Hand held cleaners utilising our industry leading 18v li-ion battery platform. These products complement our extensive range of industry leading Vacuum Cleaners and Dust Extraction units. 55

EAT. DRINK. SLEEP March 2019

Fresh flavours for smart app-controlled TopJuicer Scanomat UK & Ireland has launched three new on-trend juice flavours exclusively for its revolutionary TopJuicer machine. The three new additions are Apple & Elderflower, Cloudy Lemon and Strawberry & Kiwi. All of which are available to order now for TopJuicer customers, alongside the existing range of Orange, Apple & Cranberry juices.

The TopJuicer’s minimal footprint and stylish design makes it perfect for hotels, workplaces, universities and retail spaces, providing a healthy beverage alternative that complements the TopBrewer’s premium coffee menu.

TopJuicer consumers can choose up to three juice flavours, with options for sparkling juices available with the addition of a C02 module. TopJuicer also offers fresh, filtered still and sparkling water on tap.

Simon Bracken, Managing Director and Co-Founder of Scanomat UK & Ireland, comments: “We’re thrilled to be able to share the launch of these three new exciting flavours for our popular TopJuicer machine. The juice industry is booming in the UK, and we know that consumers are becoming more and more demanding in terms of choice, wellbeing and sustainability. Because of this, we have been working hard behind the scenes to create our three new innovative flavours, and to ensure our TopJuicer customers are receiving an on-trend, delicious beverage range.”

From an environmental perspective, the addition of a TopJuicer, as opposed to conventional bottled juice

Find out more about TopJuicer at

Part of the innovative TopBrewer family of products, TopJuicer is a completely new way to serve juice, delivering a range of fresh juice drinks from a stylish swan neck tap at the touch of an app.


drinks, can help to reduce reliance on plastic, as well as being a great way to promote health & wellbeing.

Imagine, after months of planning, you land in a beautiful destination ready to enjoy a well-deserved holiday then you get to the reception desk to be told you room is not ready. Different departments of the hotel are responsible for ensuring the room is clear for new guests including housekeeping, the concierge, the bellboys and the front desk and these individuals have to be in easy reach to be able to manage customer flow and rectify any issues. The Solution The implementation of Hytera DMR radios at Palmilla Hotel includes 350 PD706 terminals for the area of operation in the complex, 100 PD606 terminals just for use at the golf course, and a few PD786 devices for senior management staff. This mixed fleet of GPS enabled DMR radios successfully solves the problem of locating coworkers throughout the resort. “Palmilla has always been a technology innovator in the hotel industry in Baja California Sur. Based on that and offering a state-of-the-art digital radio solution that provides exceptional audio quality and GPS localisation of the golf course staff equipment, we achieve top user satisfaction.”, comments Alfredo Villaseñor, CEO of Communications.

March 2019

Staff at the One & Only Palmilla and Golf Hotel in Los Cabos, Mexico have migrated over to the latest Hytera DMR Solution from traditional analogue radios.

A Step Ahead in the Hospitality Industry The Hytera DMR Solution replaced the analogue radio system the hotel had in place, with migration decision following the aftermath of a hurricane. Migrating to the DMR System helped the hotel stay a step-ahead of the game whilst remaining compliant with the IFETEL’s digital migration regulations. The Hytera DMR Solution supports logistics tasks, but also supplements security operations through a centralised controller. This provides additional functionality such as groups to be interconnected by means of a dispatch console, as well as alarms and warnings to be generated for users who require help quickly. As the hotel is based in an area susceptible to hurricanes, emergency features are vital, as it ensures a faster response time when dealing with any emerging situations. A Solution for both the Operational Workforce and Senior Management The simple rugged handsets with high IP rating and no keypad are ideal for the general workforce to respond and engage in communications. The senior management required a more comprehensive solution with full screen and keypad devices in conjunction

with Hytera’s SmartDispatch software. The solution is built according to the ETSI DMR open standard, deploying a client/server structure and modular design that offers a distribution and deployment platform for the communication network in a customised control centre. The interface allows the team to manage the following functionality to improve safety and operational efficiency: • • • • • • •


Keeping Track of Workers at the One & Only Palmilla Hotel

GPS, geofence, speed limits, tracking routes. Text messages. Warnings. Private, group and general calls. Enable and disable radios. Open remote monitoring. Record all conversations.

Discover new technologies from Hytera today and revolutionise your hospitality business. Call +44 (0) 1753 826 120 or find out more at


Will baristas be replaced by robots?

March 2019


Commercial Coffee

Automation is a topic that is affecting all industries to some degree, viewed by some as an exciting and revolutionary way to maximise profits, and by others as a major risk to the human work force. The coffee industry is of course no exception to this, and automation could impact the way coffee is farmed, processed and transported, as well as how the drinks are actually made at the coffee shops. One of the businesses very much ahead of the curve is Cafe X, who have developed a robot barista that operates completely unsupervised to produce and sell drinks to customers automatically.

Cafe X robot barista The Cafe X barista is contained within a booth where customers can order and pay using touch screen tablets, with a robot arm then making the coffee for you and placing it in a compartment for you to collect. It essentially works like an incredibly sophisticated vending machine for coffee! The machine works by using the WMF 1500 S bean-to-cup machine to make the coffees, with several machines inside the booth offering a range of different coffee beans, milks and syrups, with the robot arm loading and unloading the cups and making sure the correct drinks are being given to the correct customers. The arm can therefore manage several customers at the same time, making it much quicker and more efficient than a traditional coffee shop set up. What is lost with the lack warmth from dealing with a robot instead of a person is made up for with the speed and reliability, making the Cafe X machines perfect for people looking for a quick coffee to go rather than a full coffee shop experience.


With locations around San Francisco in California, Cafe X are starting in one of the biggest technology hotbeds in the world, but it could well be something that we start seeing around the world in the coming years.

How to automate without robots Of course, automation doesn’t necessarily mean you have to have your coffee made by robots. There is a more accessible middle ground that we can start to implement immediately, without completely getting rid of any human interaction. In fact, the combination of human customer service and attention to detail alongside the efficiency and cost saving benefits of machine automation may well be the best of both worlds.

The updated WMF 1500 S+ coffee machine is perfect for medium sized coffee businesses due to both its versatility and ease of use. New technologies have been developed to help keep staff focussed being attentive and engaging with customers, such as Dynamic Coffee Assist which monitors and automatically adjusts the settings to maintain the best beverage quality possible. WMF CoffeeConnect also comes as standard, allowing you to monitor your machines from anywhere in the world so you know exactly when they need maintenance or refilling. Download a brochure to see the full range. 1500S+

1500 S+

Dynamic Coffee Assist



Consistent quality, cup after cup

The heartbeat of your coffee operation. The revolutionary Dynamic Coffee Assist permanently guarantees the highest quality of all espresso-based coffee specialities offered by the WMF 1500 S+. Once the beverage quality has been set, it is continuously monitored. The ground coffee quantity and grinding degree are automatically adjusted if necessary.

Brewing time and extraction remain consistent for coffee quality of the highest level at all times.

Award winner Coffee Machines Category 2018

Please call 01895 816 100 or email


EAT. DRINK. SLEEP March 2019

Commercial Coffee

For RAVE part of having good Ethics has always been to develop relationships with our partner producers year after year. First, we have to find producers we think would be a good fit for RAVE and outlined below is a few of the criteria of what that looks like to us: • It had to be an origin where we

purchase enough coffee to make a difference

• The producer/producer groups

have the terroir, varietals and environmental factors necessary for great coffee

• The producers are open to

suggestions for improving their quality and therefore access to the ‘speciality coffee market’

The Origin We found all of this in Colombia. An origin that has always been loved by you and us alike. There are so many diverse flavour profiles, whether it be peachy complex tasting coffees from Nariño or the red fruits and vanilla of Huila and the southern departments. No wonder it happens to be our best selling single origin and a component in many of our blends. With this in mind we partnered up with Raw Materials and their Red Association project in Pitalito, Huila in 2017 (see our sustainability page)!


The Trip We wanted to visit our producer partners at El Carmen Association and discuss how we might further assist them, discuss any concerns and further clarify our intentions. We also wanted to discover more about the supply chain on the ground so we can better understand and communicate end to end traceability of the coffee.

We may even be able to secure some of their smaller micro lots and sniff out some extra special lots for competitions and special offers.... watch this space folks we have some very special treats coming your way! *Did you know Colombia is one of the few countries that due to it’s proximity to the Equator actually has two crops, or harvests.

Rave is a coffee roasting business producing speciality roasted coffee to sell across the UK and International markets. The company was founded in the UK by Robert and Vikki Hodge and has been trading since 1st January 2012 Since 2012 Rave has grown exponentially, starting in a small Roastery in Avening it soon became apparent larger premises were needed and Rave moved into a purpose-built roastery with a coffee bar in Cirencester, where the business has thrived in the commercial and retail market. Our philosophy maintains that Rave can learn as much from each other as we do from our customers, and so we listen closely to our customer requests. Customer feedback influenced our award-winning Signature Blend, and from time to time, we’ve even crafted a few ‘special brews’ designed exclusively for specific establishments. We look forward to meeting you!


01285 651884 @ravecoffee Ravecoffee

EAT. DRINK. SLEEP March 2019

Commercial Coffee

European Coffee, Tea & Soft Drinks, London Olympia, May 21st & 22nd 2019 EUROPEAN COFFEE, TEA & SOFT DRINK EXPO really is unique! It is the only trade show that is 100% devoted to the professional sales of soft beverages – coffee, tea and soft drinks – right across the entire foodservice spectrum from cafes, coffee shops and hotels to restaurants, contract caterers, leisure outlets, travel sector, pubs, bars and offices. This market is huge and growing and these “wet” sales usually have the best profit margins. No wonder the show is the fastest growing hospitality show in Europe! And it’s all free to attend. In common with most burgeoning sectors, and faced with an ever discerning consumer palette, key players need to stay one step ahead of the game when it comes to the latest innovations in equipment, beans, teas, flavours, soft drinks varieties, and serving apparatus – this is what European Coffee, Tea & Soft Drinks Expo delivers! It is where real decision-makers meet, buy, network, learn, are inspired and drive their business forward. Running alongside the exhibition will be an awe-inspiring and FREE conference


programme with a headline-grabbing speaker line-up. In addition this, there is an exciting range of features, with the Barista Masterclasses, Roastery Masterclass LIVE, the Tea Quarter and the Soft Drinks Pavilion all NEW for 2019. All this plus numerous networking opportunities, including the VIP programme and the Brita Lounge. In a world first, European Coffee, Tea & Soft Drinks Expo will be running Barista Masterclasses which will showcase the skills of the best known and most inspiring baristas. The sessions will offer visitors a refresh on the fundamentals but also keep them up to date with the latest trends, educating and inspiring the coffee business community about the importance of not only being able to make great coffee but also to serve it to the discerning customer of today. Baristas taking part include the current World Barista Champion Agnieszka Rojewska, plus Dale Harris, World Barista Champion 2017; Dan Fellows, World Coffee in Good Spirits Champion 2018; Dhan Tamang, Latte Art Champion and many more superstars. European Coffee, Tea & Soft Drinks Expo will also feature another world first LIVE coffee roasting. Roastery Masterclass Live!, is a brand new feature with live roasting and expert commentary. It will educate and inspire the coffee business community about the importance, complexity and great skill involved in roasting. There will be more about this and the other exciting attractions in the next issue.

Visit for more details.

The definitive event for the professional service of coffee, tea, soft drinks and other non-alcoholic products.



European Coffee, Tea & Soft Drinks Expo - The total beverage show for foodservice professionals.


Exhibitors are flocking to be part of this fast-growing major event and here’s why: • The Show is uniquely aimed at professional buyers of coffee, tea, soft drinks. NO TIME-WASTERS. • The exhibition is supported by key industry buyers on our Steering Panel who alone control over 8,500 outlets and reflect the 5,000+ senior visitors exhibitors will meet at the show. • It is located at London’s premier venue, Olympia. • A unique VIP visitor programme providing top buyers - a wealth of potential customers - with irresistible reasons to visit. • An unrivalled education programme including Conference Sessions, Barista Masterclasses, Live Coffee Roasting, Tea Workshops, Soft Drinks Zone and more. • As was demonstrated last year - a great return on investment for exhibitors. A leap in sales. A boost to profits.

European Coffee, Tea & Soft Drinks Expo. It’s where thousands of buyers will be. It’s where you should be too. But hurry. Stands are selling fast. To secure your stand, contact Sukhvir Hayre on +44 (0) 203 668 9809 or email

March 2019


Improved performance and good looks combine in new speaker range

Lincolnshire-based manufacturer Logic Systems Pro Audio has launched the latest stage in its extensive product development programme. The new Notion line-up replaces the popular ML range and comprises of four two-way systems, ranging from the compact N8 to the powerful N14, plus three sub woofers. “The new range brings warmth and clarity of sound and improved overall performance at a price point not previously possible,” explained Leigh Comins, Operations Manager at Logic Systems. “It’s a fresh, modern design, catering not only the for needs of portability but also installation purposes,” he added. Applications range from portable sound reinforcement for live bands, DJs and corporate events to installations in nightclubs, bars, commercial spaces and churches. “The Notion series will a serious performer and raises the Logic Systems ‘bar’ to new heights,” continued Leigh.

been a popular product in the Logic Systems range for many years, offering a flexible option for front of house or monitor duty.

Each full range enclosure features a rotatable horn for horizontal or vertical orientation. Comprehensive mounting options include eyebolt suspension, wall bracket and pole mounting.

“We’re confident that ML users will be more than happy with the new model,” added Leigh, “because it offers everything that was popular about the ML – and more – and in a more contemporary style with quality features.”

Ergonomic handles incorporated in the rear of each full range enclosure allow easy handling with all sub woofers having side handles.

Also introduced during the last 12 months was the powerful V-Line range, featuring HPLS and MPLS models, and the Ci Series of cabinets, a dedicated installation range aimed at the theme bar and nightclub market.

All Notion series enclosures are constructed from durable plywood and finished with hardwearing black textured coating paint with white and customer RAL colour options available to order. The ML series – replaced by the Notion – have


For more information on all products visit You can also follow @logicsystemsUK

EAT. DRINK. SLEEP March 2019

Contract Beds & Bedding

Vision Support Services is delighted to partner with Marriott International Procurement, to offer an approved range of filled bed linen.

Marriott Welcomes Vision Support Services

An exclusive range of duvets, pillows and mattress toppers, has been developed to Marriott brand standards. Each of these products has been tested and approved by the procurement team who have sanctioned Vision to offer these products to Marriott hotels across Europe, the Middle East and Africa. 66

EAT. DRINK. SLEEP March 2019

Contract Beds & Bedding

Vision is a leading supplier of textiles to the global hospitality market. With hundreds of years of manufacturing experience, Vision is a trusted textile expert. With a winning combination of local expertise and outstanding technical knowledge, Vision ensure every product they provide carries their trusted Seal of Approval, a guarantee of assurance, reliability, fair and responsible dealing. Sales Director for Vision UK Hospitality, Jacqui Hurst, said: “We’re delighted to have won the nomination for Marriott International and look forward to working in partnership with them to demonstrate the assured quality behind our products.

We’re confident we will deliver the highest quality filled bedding items to Marriott International in accordance with their exact requirements and we’re equally confident that we’ll build upon our promise of ‘Delivering Marriott Brand Standards.” To find out more about Vision Support Services, please visit



Contract Beds & Bedding

The Natural Cotton Company

March 2019


What we do

Why Natural Cotton?

Specialising in exclusively certified organic and Fairtrade cotton, the Natural Cotton Company is a values driven company that delivers luxury bed linen and towels which generate a positive benefit to the people affected by them - and the planet.

Cotton, the most abundant natural fibre supporting livelihoods of over 350 million people, has several serious environmental and social challenges related it.

The company is a “slow� pioneer, creating classic, timeless authentic sustainable luxury. The company offers bespoke products for a variety of requirements – such as customised designs and logos. 68

These include the over-use of pesticides and fertilizers, the rising costs of production and volatile market prices. Fairtrade and GOTS certified cotton promotes biodiversity and farmers are paid at or above the living wage and a premium, which provides health and education programmes.

The entire production chain is monitored from beginning to end. The Natural Cotton Company is one of the first companies of its kind and sells to a global market of luxury hotels, spas and yachts.

March 2019

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

Boutique Opulence

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

Active Response

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


Contract Beds & Bedding

Eco Champion


EAT. DRINK. SLEEP March 2019

Encouraging Signs What is the secret to capturing customer attention and maximising impulse sales? Investment in the right signage can, literally, point the way. Many venues have multiple signage systems in operation that have been introduced and developed organically, often without consideration given to how they work as one. Does your front-of-venue signage deliver sufficient standout? Are they located in prime position? What signs should you use to capture attention at eye and buy-level? How do you want to differentiate price and service messages? Having a clear approach to the “where” and “why” is essential. Ultimately, signage should be focused on not only driving sales but also improving the customer experience. When it comes to the “what”, there are a host of signage solutions available. Brexit uncertainty means that the hospitality industry, like every other sector, is keeping a very watchful eye on cost. Digital solutions and the accompanying infrastructure that come with them is a major commitment for venues, especially when at a time when budgets are tight. So what are your other options? Traditional signage comes in a chaotic mix of shapes and sizes but opportunity awaits those who look in the right place. “It doesn’t matter how


compelling your event or promotional message is, if customers can see it sales will be lost. When committing spend businesses are, understandably, looking for the most cost effective solutions,” says Paul Smart, director of business development for the graphics division of arken P-O-P International. Arken’s range of signage products offer venues something that is genuinely different. From wall mounted or freestanding 6-sheet exterior lightbox products, featuring backlit LED illumination, to its robust but affordable a-board pavement signs, arken produces a range of cost effective off-the-shelf and bespoke signage products. Not forgetting Bannerview, its large-format banner sign. British-

made, all its signage products deliver service and promotional messages that customers can’t miss and, importantly, in a way that makes implementation and maintenance costs affordable for venues – big and small. The importance of choosing the right signage rarely receives the focus it deserves. The impact of replacing ineffective or muddled mix of signs with eye-catching smart alternatives isn’t to be ignored. So if you’re looking to colour your venue, take sales in a new direction and keep customers coming back time after time, it’s time to look (and think) again about your signage.

March 2019

What do you do when you want to create the latest destination rooftop bar in London, but don’t want your vision to be hampered by the elements? You turn your outdoor bar into an indoor bar – or an indoor, outdoor bar, if you’re the DoubleTree by Hilton Hotel London – Tower of London. Jason Eastwood, Managing Director of Canopies UK, reveals how the sky really was the limit when it came to making sure guests can enjoy the iconic views of London from Hilton’s Savage Garden bar, whether it’s day or night, raining or sunny. Canopies UK were contacted by The DoubleTree by Hilton Hotel – Tower of London to help with the creation of Savage Garden - a 8,870 sq ft exclusive rooftop bar, featuring a cocktail lounge, dining areas, private spaces and two outdoor terraces.

in the finer weather and partially or fully closed in cooler, wetter and more changeable weather.

Essentially, the project involved making a real statement, which Canopies UK enabled the Hilton to do by helping the hotel make the most of every single square inch of space that was available to them – both inside and out. At 12-storeys high, the new bar was at the mercy of the weather, so Canopies UK were called upon to install one of their Cantabria canopies, which features six retractable roofs that can be opened and closed independently of each other at the touch of a button.


Literally raising the roof: At Hilton’s new and exclusive Tower of London bar

“The canopy’s a real head-turning feature and enables the terrace to be transformed from an al fresco summer hotspot into a winter events space for private hire and seasonal pop-ups quickly and easily,” explains Jason. In addition to the highly stylish and unique retractable waterproof roofs, the canopy also features integrated guttering, LED lighting, heating and a combination of fixed and vertical sliding glass screens that can be retracted

The hotel’s General Manager, Bernadette Gilligan, said: “Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy - designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer.” For the full project details, visit doubletree-by-hilton-savage-garden/. To discuss your canopy requirements with Canopies UK or to find out more, call 01254 777 002, email or visit outdoor-terrace-canopies/cantabriaterrace-canopies/


EAT. DRINK. SLEEP March 2019

Commercial Catering Equipment

A revolution in accelerated cooking Marren are a UK distributor for the first high performance packaging to be used in accelerated ovens. Currently, disposable packaging is used for cooking in these types of ovens. This limits the operation to a maximum temperature of 400°F (205°C) and a restricted cooking time. SIX500 is the only packaging that can withstand temperatures of 525°F (273°C) for up to six minutes. The design of this product delivers many commercial benefits. • Shorter cooking times for a more efficient operation • Effective moisture and heat resistance • A contact surface for clean, easy release of food once cooked • Quick to cool and handle, for staff and customers • Sealed for allergen control Throughout the cooking process, the quality of the ingredients is maintained, whether cooked from frozen, chilled or thawed conditions. Customers can enjoy food that is produced with the right consistency and texture. As part of the development phase, different food combinations were tested. The aim was to support as many dietary requirements as possible, while eliminating potential allergen contamination.


The packaging is available in four different series – bowl, entrée, side, pan and in a range of sizes. Which means there is plenty of scope for recipe development and portion sizing.

businesses to add variety and quality to their menus as well as offering more healthy food options.

“I believe this to be an incredibly exciting new development because of what you Marren are leaders in the service can now cook and serve in an accelerated and support of accelerated cooking oven. The price and availability only serve technology. They have a fleet of to increase its appeal.” nationwide service technicians who pride themselves on a ‘first time fix’ The food development expert, Alison Cullin-Woodcock, has been working operation. with the SIX500 manufacturers. A Realising the potential of this product at development day, hosted by Alison, has an early stage, Marren are one of only a been organised. few UK distributors of SIX500. If you would like more details or to order Malcom Skinner, Operations Director at a free sample simply visit our website. Marren said: “We have over 30 years of There is also a short video demonstrating experience in this market and view this the product in action. product as a game changer. It will enable


EAT. DRINK. SLEEP March 2019

Commercial Catering Equipment

FRI-JADO UK LAUNCHES AUTOCLEAN ROTISSERIE Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a fully integrated auto-clean rotisserie. The auto-clean facility is available on the company’s TDR 8 model, which has eight spits (40 bird capacity) or seven baskets. Fri-Jado plans to roll out the auto-clean feature for its TDR 5 model, which has five spits (20 bird capacity) or five baskets, during the first half of this year. The development of the auto-clean system has been driven by operational efficiency, food quality, reduced labour cost, sustainability and lower cost of ownership through limited maintenance requirements. The fully automatic programme enables thorough cleaning of the cavity and rotor to ensure equipment hygiene, saving at least one man hour per day compared with manual cleaning regimes. The fact that the auto-clean function may be run outside of trading hours means that operators are free to focus on customer service, rather than equipment cleaning, ensuring that product may be served right up to the store closing time. Equipment cleanliness is a pre-requisite for front of house cooking, which creates kitchen theatre and promotes impulse purchases. The auto-clean system is inherently energy efficient and uses less than 25 litres of water per cycle. During the cooking process, fat is collected in a tray, avoiding clogged drains during the auto-clean process. Fri-Jado UK offers specially developed cleaning tablets and deep cleaning agents which deliver a spotless finish. Unlike many detergents used for conventional equipment, Fri-Jado’s cleaning agents are user friendly and operators do not need to wear personal protection. TDR 8 auto-clean models incorporate all of the technology of Fri-Jado’s proven range of rotisseries. They are based on an open cavity design, which allows fresh air to enter the cooking chamber for crispy and succulent chicken. This feature, combined with a double-loop air flow system, ensures efficient and consistent heating throughout the whole chamber, cooking a full batch of chickens in 60 minutes, some 30% quicker than many conventional rotisseries. The open cavity design also means that no door seals are used, eliminating the need for the costly and inconvenient replacement of seals, which is typical of many oven automatic cleaning systems. The TDR 8 auto-clean features Fri-Jado’s new touch screen smart controls. The interactive graphical user interface on the 7 inch touch screen is based on smartphone technology. It has the capacity for 250 programmes, each with up to nine cook stages. The software includes intelligent energy saving cook correction technology, which compensates for half loads or overloads and adjusts cook time depending upon food type. This facility guarantees optimum and repeatable product quality, whilst and ensuring food safety. Operational versatility is a key feature of the TDR 8’s design. Its small footprint, relative to capacity, makes maximum use of available floor space and modules may be stacked to provide increased capacity in busy operations.


Fri-Jado’s TDR 8 programmable rotisserie is now avail able with a fully integrated auto-clean system. The photograph shows two TDR 8 models stacked in a space saving configuration. Alternatively, the TDR 8 model may be stacked with a combi oven to create a suited cooking station. For outlets wishing to provide a broader menu option, Fri-Jado provides a variety of meat forks, ‘V’ spits, racks and baskets for cooking chicken portions, wings, ribs, pies, pasties and other hot food. Fri-Jado offers an optional integrated ventless hood system for use with its rotisseries, providing an effective air filtration system, which removes grease laden vapour, steam and smoke from the environment. The hood allows the rotisserie to be located anywhere within the kitchen, or on the shop floor, without the need for costly and often complex extraction ducting systems.

eCatering, one of the UK’s Leading and Lowest Price Online Catering Equipment Suppliers has lowered even more prices across their range for 2019 and they say they haven’t stopped yet. start from £129 but in 2019 have been dropped to only £99 for the 2.7ltr and that’s a saving on a blender that was already discounted by 50%. They have also just taken stock of a range of top quality stainless steel single and twin bowl sinks and drainers which are lower in price than they were selling at before and now start at just £279.

2019 is their year, and lowering prices is what this growing online distributor is all about.

These are just a couple of examples as they’ve slashed prices across many ranges including refrigeration, convection ovens, microwaves, hot and cold storage displays and many more.

For 2019, eCatering have already expanded many of their ranges to ensure that customers have a wider choice and now, they are reviewing and lowering prices to ensure everyone gets a fair deal. A prime example is their new Bar Blenders, perfect for smoothies, cocktails and soft fruits, which did

we do, where we can save their business money we do. That’s what eCatering is all about; top quality equipment at the right price. We don’t sell high priced low quality products, we sell low price high quality products and that’s why we are seeing continued market growth.”. To find out more and see their incredible product ranges and savings, visit their website at

Marketing Manager Mike Morris said “Our customers want top quality items at low prices and that’s what we provide. Where we can cut prices for customers


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March 2019

Commercial Catering Equipment

EAT. DRINK. SLEEP March 2019

Commercial Catering Equipment

Alto-Shaam launches Rotisserie Oven with unique Self-Cleaning capability Automatic grease collection and self-cleaning systems increase safety and reduce labour A new rotisserie oven that features an automatic grease collection system, a self-cleaning cycle, and programmable, touchscreen controls is being launched by Alto-Shaam in February. The new ovens are designed to be very safe and easy to use, and save significant time and labour costs for deli and foodservice operators. The new aesthetic design makes them ideal for front-of-house operations, while a series of innovations enable them to consume a fifth less energy in the cooking process, and more than a third less water than competitive models in cleaning. “Rotisseries are traditionally difficult and time consuming to clean, and the grease can be a safety hazard,” said Robert Simmelink, Alto-Shaam corporate executive chef. “With this solution, safety is not compromised, and operators no longer have to worry about spilling hot grease on their hands, arms and body. Cleaning is completed automatically, saving time and money, and allowing staff to be better employed on more valueadded activities.”

Automatic Grease Collection

door keeps heat in the oven and is cool to the touch outside the oven, thus further enhancing operator safety.

Self-Cleaning Cycle The automatic selfcleaning system utilises patent-pending water jets that cut through the toughest grease while minimising water use. The eco-friendly cleaning system uses 35 percent less water than competitive models and has no moving parts, which increases its reliability and reduces maintenance costs. Cleaning products are available in the form of tablets or hands-free liquid injection.

“We work with our customers to determine the best solution for their needs based on industry trends, menus and packaging Touchscreen, Programmable type,” Simmelink added. “By tailoring Controls equipment systems to the customer, we Deli and foodservice operators are able are able to exceed their expectations.” to set the perfect cooking environment for an ideal finish. Alto-Shaam’s rotisserie ovens are programmable—allowing operators to create their own recipes with four cooking stages and seven browning levels for the perfect level of crispiness.

Th e g re a s e c o l l e c t i o n s y s t e m automatically activates during the cooking process. The system pumps grease into external collection containers for safe handling and disposal. This feature is standard with the self-cleaning rotisserie oven. By eliminating the need to lift and carry grease collection pans, foodservice operators are able to save labour and Designed for the front-of-house improve safety. operations, the rotisserie oven is aesthetically stylish with a slim design With a cooking capacity of 21 chickens, that saves floor space. Exterior colour weighing 3-1/2 pounds each, the self- options are stainless steel or a custom cleaning rotisserie oven increases colour. Door options include flat or flexibility and cooks each load faster curved glass with an illuminated interior while using 20 percent less electricity. that creates a theatre effect. Customers Convection heat combined with radiant are able to unload and load product as heat provides even cooking and uniform needed, with reach-in and pass-through browning. A bespoke, double-pane glass configurations available.


Customers can place the rotisserie on stands and counters or configure it with other equipment, such as its companion holding cabinet or another rotisserie oven.

Leading sustainable water provider, EauVation, is launching two groundbreaking products, EauVation SmartTap™ and EauVation TouchTap™. EauVation SmartTap™ is the ideal system for drink or food prep areas in the kitchen, restaurant or office. This neat little under-counter system is compact and powerful, quickly dispensing boiling, chilled still and sparkling water options in high volumes at the simple touch of an easy-to-use, illuminated button console.

March 2019

GET SET – GET SMART GO EAUVATION... “EauVation is increasingly the ‘partner of choice’ for those operators who want to serve water in a sustainable way. And by doing so, our customers are enjoying the added benefits of no storage, no waste, good profit margins, and engaging their consumers with signature marketing. Our new EauVation SmartTap™ and TouchTap™ are another step in our journey of innovation and are being launched as a direct result of us listening, and responding, to customer needs”.

EauVation launches two ground-breaking products The SmartTap™ can be positioned as a stand-alone system, or under/over-sink, and has been designed to withstand the demands of high-use areas. Easy to configure, with both left and right-handed options available for flexible functionality, the height of the dispense tap can be customised to allow for bottle filling to suit each site. In turn, EauVation TouchTap™, with its ‘one tap, five functions’ is the most stylish and technologically advanced multifunction tap that is on the market. Described as the most robust and reliable system available to operators, its touchscreen control panel dispenses boiling, chilled, sparkling, hot and cold filtered water as standard.


Commercial Catering Equipment

Both the EauVation SmartTap™ and EauVation TouchTap™ have unbeatable low energy consumption, and come packed with high performing insulation. Manufactured and assembled in Great Britain using the highest quality components chosen for their proven strength, the systems are easy to install and service and offer the choice of filtered or pure boiling, chilled, still and sparkling water modules, as well as ambient water.

Marketing Manager Adam Lenton says that both the SmartTap™ and TouchTap™ are terrific products that can make a real difference for busy caterers who are looking to reduce waste and clean up their environmental act by turning to sustainable water provision:


How Insta-ready is your restaurant? Lights, camera, action…

March 2019


Design & Refit

Social media and especially Instagram has influenced and changed the face of dining across the globe. With more people sharing picture perfect snaps of delightful culinary offerings the internet is flooded with food bloggers reviewing and updating their dining experiences every second. Chefs are becoming skilled at creating menus to offer Insta-friendly and mouth wateringly photographable dishes. Research in the UK has revealed that 18-35-year-olds spend the equivalent of five whole days, sometimes more, in a year browsing food images on Instagram. Around 30 per cent would avoid a restaurant with a weak Instagram presence. At Rapeed Design, we speak to new and existing restaurant owners, who are looking for cost - effective and creative ideas to make their businesses stand. We believe in the importance of having a holistic approach for customer experience, which includes the design process and thinking. The actual setting matters just as much as the food. Lari Mihic, Commercial & Residential Designer, who knows a thing or two about food, is an enthusiastic home cook, says, “Food and dining has evolved. We have also seen a shift to more regionalised cuisine or special focus on specific types of cuisine. People want to discover and learn about new flavours and new dining experiences.” He adds, “Diners will observe everything around them...good or bad… and they will take photos even before food arrives to a table. The search to find a good restaurant with great reviews that serve delicious food – and a unique décor all account for a personalised touch.” Lari’s top 5 tips on making your restaurant Insta-ready 1. “Branding moments for social sharing” Diners identify with a brand. A brand is also a reflection of the ethos of the restaurant. Signage, when done correctly is a focal point for photographs and social media shares.


Getting the branding right will elevate your business and create awareness to millions of potential customers. 2. “Investing in design” Just as a website design and the UX matters, so does the space planning. Layout has to be functional, not too cluttered and accessible. Be Lari Mihic specific about your target audience - remember that parents with young children will have buggies. Wheelchair access for diners is also very important. The detail matters to your customers, you will earn many “brownie points”. 3. “Textures can make or break photographs” When an unflattering table surface clashes with a photograph of a beautifully created dish…Yes, textures do really matter. 4. “Colour palettes create a feel good factor” Colour does form a part of the overall branding, but opting for a mismatched colour splodge ‘art piece’ on the walls may impact the overall dining experience. A selection of well chosen art pieces create a focal point and an can be a worthwhile investment. 5. “Lighting – to see or not be seen” Getting the right colour and hues makes a HUGE difference to the dining experience. Here at Rapeed we have been designing all of our projects with lighting in the mind for over 20 years. Book your first free consultation today. Call 020 8655 2020 or email


March 2019

E30 fire rated ISO-TOP WINFRAMER features


Design & Refit

A free seminar for architects and designers on airtightness in construction sealing joints and improvement options, is now available from form tape sealant specialists ISO-CHEMIE.

least 200kg/m and providing an air-tight cavity support. Guidance on the latest airtightness products and sealing solutions is also covered in the seminar, which includes details of ISO-CHEMIE’s range of gap sealing solutions ISO-BLOCO WIN2WALL and BLOCO-ONE.

The move advances architectural knowledge and understanding of airtightness and related issues, enabling ISO-BLOCO WIN2WALL enables quickly and easy sealing specifiers to improve the design and construction of from inside the building, the product will seal gaps from buildings and boost their technical and product expertise. 2 mm to 8 mm, accommodating the clear majority of UK window installations, and comes in 2 widths to give the Delivered onsite within the practice and contributing extra thermal insulation equivalent to A Rated (40mm towards formal CPD training, the one-hour long tape) or A+ and A++ windows (64mm tape). programme covers advice on effective window installation techniques, and how to identify and rectify air Up to 70% cost savings can be achieved when using the leakage. ISO-BLOCO ONE foam tape for high performance window sealing, rather than the current three component systems The seminar also covers ISO CHEMIE’s ISO-TOP - it enables installers to easily seal windows from inside WINFRAMER thermal insulating and load bearing bracket the building, avoiding the need to use time consuming system for the rapid installation of windows, which has and costly external access systems like scaffolding and been fire rated to E30. ladders. ISO-TOP WINFRAMER can protect the entire window area from fire for a minimum of 30 minutes, guaranteeing the retention of structural integrity, as well as supporting at

To book a seminar contact Andrew Swift, national sales manager, ISO CHEMIE. Tel. 07837 337220 or email


EAT. DRINK. SLEEP March 2019

Design & Refit

H2R Design raise the heat with the opening of Bagel Yard in Dubai H2R Design, the award-winning design studio creating renowned commercial and hospitality spaces, was contracted to design Dubai’s first Bagel Yard, Montreal’s renowned bagel concept. Playing on the brand’s fresh and natural philosophy, the design welcomes guests to a modern and authentic bagel experience in the heart of Dubai.


H2R Design was inspired by the integral natural and fresh essence of the brand, offering customers a variety of handrolled and oven-baked bagels. With that in mind, H2R Design created a contemporary and naturally lit space adorned with a variety of vibrant greenery for contrast and texture. Upon entering the shop, guests can stimulate their senses with the delicious aroma of freshly-baked bagels hanging gracefully on the featured pegboard wall. While the wall presents Instagram-worthy content for visitors to

EAT. DRINK. SLEEP March 2019

Design & Refit

capture, H2R Design strategically included the feature to offer a space for the oven-baked bagels to cool off on the brass hooks behind the counter. Commenting on the project, the lead designers Husain Roomi, Hasan Roomi and Jacqui Shaddock expressed their vision for the project. “We were briefed with the task of creating a cozy and home-like destination for customers to fall in love with. Given the intricate detail that is put into the bagel-making process, we wanted to represent this delicacy within the design of the space. By creating a fresh, clean and aesthetically appealing interior layout, we have proudly created the new home for Montreal’s famous home-made bagels in the city of Dubai”, they commented. For those who want to get up close and personal, the bagel bar offers guests the perfect seat to marvel at the baristas captivating tricks by the coffee station or the bakers gifted talents at the exposed, modern-day

oven – the heart of this concept. Across the space, warmcolored wooden textures have been cleverly placed within the floor and furniture paneling to symbolically represent the significance of the wood in making these distinct bagels. Interweaving the industrial metallic and copper materials within the counter tabletops, the utensil holders and table numbers, the design offers a traditional setting with the modern appeal to cater to all generations alike. With the LED light framing along the counters, the pop of brand-colored blue placed harmoniously within the furniture and the distinctive brick wall, the Bagel Yard offers guests a home away from home to soak in some delicious coffee and indulge in a variety of bagel flavors to satisfy their every craving. Bagel Yard is located at Al Wasl Rd and Al Thanya St Intersection in Dubai.


March 2019


London Wine Fair 2019:

looking ahead to May

Each year, for three days in May, London’s Olympia becomes the place to be for thousands of drinks industry professionals. The London Wine Fair – now in its 39th year – will see drinks producers from all over the World showcase new launches, innovations and old favourites, all under one roof. Last year’s show welcomed 14,250 visitors, 30% of which were from the on-trade, there to revamp lists, discover the latest trends and do business. For 2019, the organisers are expecting more than 14,000 wines and spirits to be on show, exhibiting within carefully zoned areas, including: The Trading Floor is dedicated to UK agents, such as Hatch Mansfield and Broadland Wineries


alongside the classic regions of France, Italy and Spain and Dates & Times emerging regions such as Monday, 21st May: 10.00 – 18.00 Georgia, Greece and Moldova; Tuesday, 22nd May: 09.30 – 18.00 Drinks Britannia, which launched in 2018 to showcase Wednesday, 23rd May: 09.30 – 17.00 the best of British drinks, will host a raft of English and educators. This is a great learning Welsh wines, spirits - including hub for staff of all levels. A further whisky and gin - craft beer and cider, Masterclass Theatre has been added and soft drinks. Many will be artisanal, to manage the demand and on-trade all home-grown; and Esoterica, which visitors will be well catered for here, with features boutique wine importers, big industry names to look out for. The several of whom are dedicated to the Innovation Zone will showcase the latest on-trade, will host more than 100 U.K. ideas in smart technology, social media companies. engagement and design, with TED-style The Fair is world-renowned talks designed to be specifically relevant for the on-trade. And, of course, Brexit for its content; the – which we assume will have happened Masterclasses, Industry come May – will be high on the agenda, Briefings and Seminars. The Education Zone, which and briefings on this unmissable for anyone running a business selling wine will run in partnership and spirits in the U.K. with The Wine & Spirit Education Trust (WSET), To register, and secure your place will double in size to meet for this year’s show, please visit: demand for the timetable and follow on of tastings, which will social media @londonwinefair be run by the team of


Business Directory

Flexfurn Ltd.

PoolDek +44 (0) 1242 524777 +44 (0)1509 611 021

Ruark Audio Thomas Ridley Foodservice +44 (0) 1359 270536 +44 (0) 1702 601410

Envy Spirits

La Fée +44 (0) 1992 511445 +44 (0) 1992 511445

Stage Systems +44 (0)1509 611 021

Stakrak Limited +44 (0) 1293 538822

Lightspeed Restaurant

+44 (0) 20 3695 9599

Ena Shaw Contract

Europa International

Liquidline +44 (0) 1744 851515 +44 (0) 800 8499110

Marco Beverage Systems 00 353 1 295 2674


+44 (0) 20 8676 0062

Barry Callebaut Beverage +44 (0) 1244 370500

enomatic +44 (0)1603 76846 Opt. 2 +44 (0) 1844 269090

WMF United Kingdom

Mirrors for Training +44 (0) 1895 816100 +44 (0) 1902 791975

Agua Fabrics

Audrey Gaffney Associates

equipline +44 (0)20 8205 0050

Sky Sports +44 (0) 84442 411 411 +353 (0) 46 906 4190 +44 (0) 1895 272236

George Thomas Joinery

NFS Technology +44 (0) 1384 637 825 +44 (0) 800 731 8451


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