eat.drink.sleep May 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.
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Global Hospitality Training Programme Sees Students Take Over Washington Hotel
“We hope that Gateshead College students have gained valuable, on the job training and experience through the takeover.”
Holiday Inn Washington has teamed up with a North East college as part of a global training initiative to give students an insight in to the hospitality and events sector.
Amy Byrne, PA and HR at Holiday Inn Washington said “We are very excited to be running this programme and the excitement of the students at being phenomenal. “The interest and professionalism of the students has been fantastic, and we now have an excellent working relationship with the college.’
Over 40 students at Gateshead College took part in the InterContinental Hotel Group (IHG’s) national hotel takeover, in partnership with People 1st, which helps businesses maximise the potential of talent and apprenticeships. The week-long takeover, saw students from the college’s catering and travel and tourism courses take over the hotel in a variety of roles, to gain real world work experience, and complement their classroom-based training. Through the training programme, students gained an insight in to a variety of career areas, including management, admin, housekeeping, and working in the restaurant and kitchen. Shadowed by hotel team members, the college students were able to try their hand in a range of areas, including checking in hotel guests, serving food and beverages, and running room service and housekeeping. Working on a shift basis, students looked after conference delegates, and served up over 130 breakfasts and
75 meals each day. They also held an Oscars themed gala, to raise money for the Gateshead College Foundation and GreenFinger charity, which was attended by local MP for Washington and Sunderland West, Sharon Hodgson. Every aspect of the gala was planned by the students, including the menu, rotas, décor and styling, and entertainment. The initiative is part of IHG® Academy. Through IHG Academy, IHG hotels (with brands including Holiday Inn, Crowne Plaza and Holiday Inn Express) collaborate with educational providers and community groups to help local people build their hospitality skills and improve their employability. Since 2013, more than 47,000 people have benefitted from the IHG Academy across 2,133 programmes in 79 countries. Paul Mandeir, general manager of Holiday Inn Washington said: “We are delighted to have participated in the hotel takeover. This is the 18th year the initiative has been running, and the first time Holiday Inn Washington has taken part.
Judith Doyle, CBE and principal of Gateshead College said: “The partnership between the college and the Holiday Inn is a fantastic opportunity for our students to gain an insight into a variety of roles within the events and hospitality industries. “The college continually works with businesses to provide students with the best opportunities that will enhance their career prospects and allow them to get ahead and gain an employment edge.” Gateshead College student Emma Dixon said: “I have really enjoyed being a part of the takeover programme. I had great fun, but it was also extremely beneficial to gain experience in a realistic work environment. “I’ve picked up new skills and knowledge that will prepare me for work in the industry and help my future career prospects.” Holiday Inn Washington is part of over 30 IHG hotels in the UK to participate in the hotel takeover, aimed at encouraging more people to take up a career in the hospitality and events sector.
Alcohol Facts Suggest £50,000 Spent On Booze In Lifetime
Recently the charity Macmillan Cancer Support noted that the average Briton spends around £50,000 on alcohol products within their lifetime. The alcohol facts were conducted by Onepoll and included the surveying of 2,000 over-18s, who’s averages were in the hundreds per year. The average spent by women in Britain was an average of around £678.60 per year, compared with the average for men, which was around £934.44. With the discovery of this spending information, we wondered what other interesting facts there were based around alcoholic products. We found out several interesting points you might be interested in: One such fact is that the longest bar in the world is 684 feet (roughly 208.5 metres) long, and exists within the New Bulldog in Rock Island in Illinois. Such a bar is surely able to serve a number of patrons, and house quite a few bartenders too! You may also be interested to know that on average it takes 600 grapes to make a bottle of wine, and that a 34 minute run would be needed to burn off the calories in half a bottle of 13% red wine. Other alcohol facts you might find interesting include: •
Men have a higher total average water content than women, allowing them to dilute alcohol better. This means that women are often more sensitive to the effects of alcohol (this obviously varies based on the
volume drunk by both the males and females). The word “toast”, meaning a wish of good health, started in ancient Rome, where they dropped toasted breadcrumbs into bad wines to reduce the acidity and make them nicer to drink. In Utah, it is illegal to swallow any wine at a wine tasting. French wine makers used oil-soaked rags stuffed into the necks of bottles instead of corks until around about mid17th century. One of the strongest beers in the world is a German beer by the name of ‘Schorschbrau Schorsch Bock 43’ and was created by Georg Tscheuscher. The beer supposedly has a 43% ABV.
Clothing giant H&M to launch café concept ‘It’s Pleat’ on London’s Regent Street Clothing giant H&M Group’s café brand It’s Pleat is set to open in the retailers’ Regent Street site in its second foray into the UK market. The Swedish café will replicate the formula applied in its Westfield debut in Stratford, marketing “healthy-ish” food with a focus on light lunch and grab-and-go offerings. The brand’s menu includes sourdough sandwiches, salads and soups, as well as an extensive range of smoothies.
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However the opening will be significantly smaller than its east London counterpart. While the Westfield Pleat spans some 2,400 sq ft of floor space, the Regent Street opening will take up just 377 sq ft and incorporate eight covers. The new site, launching on 26 April, will be the fifth It’s Pleat to open worldwide, with the first launching in Stockholm in 2017. Ulrika Leverenz, concept manager at It’s Pleat, said “We’re thrilled to be expanding further into the UK. Our concept is truly unique, and we believe it will be perfect for the shoppers at Regent Street.”
EAT. DRINK. SLEEP May 2019
The Hoste in Hawksmoor group’s Burnham Market sold Foxlow Soho to the City Pub Group announces closure
The 62-bedroom Hoste in Burnham Market, Norfolk, is being sold to the City Pub Group for £8.65m.
It has been acquired from former media executive Brendan Hopkins and his wife, Bee, who bought the business in 2012 after it had been previously owned by Jeanne Whittome and her late husband Paul for more than 20 years. The Hopkins undertook a number of changes at the hotel, including renaming it from the Hoste Arms, and adding a reception area, function space and four bedrooms. The Hoste will become the largest property within the City Pub Group portfolio, which now numbers 50 sites. In the company’s annual financial results to 31 December 2018, announced this week, the group said of the Hoste: “It is a prominent and popular location only a 45-minute drive from Norwich where the business’ operates the Georgian Town House which currently has 22 bedrooms and is due to open another 10 in 2019. “These two sites should complement each other in terms of marketing, suppliers, staff and other operational activity. “This site will be acquired for a cash consideration of £8.65m at the end of April 2019 plus further additional significant consideration subject to a sales performance incentive over the next two-month period. The site generated earnings before interest, tax, depreciation and amortisation of approximately £0.7m for the year-ended April 2018.”
depleting brand to two sites Foxlow Soho, the neighbourhood restaurant inspired by British produce and operated by the Hawksmoor Group, will close on 18 April after receiving an offer on the site. The restaurant confirmed its closure in an email to customers, saying that while “the restaurant has been very successful in many ways… we recently got a great unsolicited offer for the site and we decided to accept it”. It added: “We’re now going to focus on closing the restaurant in the best way possible: by looking after our suppliers and the people who work there, many of whom will be joining some of our other restaurants. Maybe one or two might even cross the pond with us and join our opening team in Hawksmoor New York, which will be opening later this year.” The closure of the Soho site, which launched two years ago, comes a month after the group announced the end of Foxlow Chiswick – with customers told the operators “hadn’t been able to make it work”. Along with the closure of its Stoke Newington site last year only two Foxlow restaurants now remain– one in Balham, the other in Clerkenwell.
EasyHotel sales increase by 24% over six months Budget hotel brand EasyHotel has said that it has “continued to outperform its competitors” in a market where political and economic uncertainty continues to affect consumer confidence. Total system sales for the group increased by 24% to £19.9m, according to a trading update for the company for the six months to 31 March 2019. While revenue per available room (revpar) increased by 5.4% across the group’s 11 owned hotels, it was down by 3.5% for the 25 franchised properties. The update highlighted that “relatively strong market demand in London was off-set by a weaker regional market performance, with a marked deterioration in revpar across the UK in Q2 as compared with Q1. As a result, the short-term market outlook remains uncertain”. Hotel openings during the period included one owned property in Ipswich and two franchised properties in Lisbon
and Bernkastel-Kues, Germany. Meanwhile, two new owned hotels are due to launch in June in Milton Keynes (124 bedrooms) and Old Street, London (89 bedrooms). Guy Parsons, chief executive of EasyHotel, said: “Ongoing political and economic uncertainty continues to impact consumer confidence as demonstrated by weakening quarteron-quarter demand across the market, both in the UK and in Europe. “However, our actions to drive occupancy, including working closely with online travel agents to increase brand awareness, has meant that EasyHotel has continued to outperform its competitors as consumers seek out the best value for money.”
First Things First: Looking For Freebies And ‘Breaking-In’ The Bed Revealed To Be Top Hotel Priorities
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New research has revealed Britons top habits when it comes to staying away from home in a hotel room, with using the toilet, hunting for freebies and ‘breaking-in’ the bed topping the list. What’s more, 9 in 10 Britons revealed that the quality of their hotel room ‘seriously impacted’ whether they had a good break or not.
One in five UK adults will use the toilet first and foremost when they arrive at their hotel room, whilst one in six admit their priority is hunting for freebies and one in eight prefer to test out the bed with their partner, according to latest research from an online hotel comparison site. The team behind http://hotelscan. com polled 2,139 people aged 18 and over from around the UK, all of whom stated that they had stayed in a hotel at least once in the past 12 months, whether in the UK or abroad, in order to determine top hotel habits. The survey was conducted anonymously to encourage participants to be honest about their habits. To begin with, all respondents were asked ‘Do you have a routine that you stick to when you first arrive at your hotel room?’ to which over three quarters of respondents (78%) of respondents revealed that ‘yes’
they did. Wanting to find out more, researchers asked all participants ‘Typically, what is first thing you find yourself doing when you enter your hotel room?’ with the following 10 answers emerging as the most common:
in the excitement of being away from home’ (54%) topping the list, followed by participants saying they weren’t able to do it very often in everyday life (37%) and wanting to be intimate without having to worry about noise coming in third (9%).
1. Use the toilet – 19% 2. Hunt for freebies – 15% 3. ‘Break-in’ the bed with a partner – 12% 4. Connect to the Wi-Fi – 11% 5. Dump luggage and go off exploring – 9% 6. See what TV channels are available – 7% 7. Inspect the room for cleanliness – 6% 8. Take a shower – 6% 9. Order room service – 5% 10. Nap – 4%
Furthermore, with so many confessing to hunting for freebies, all respondents were asked if they ever take anything home with them from their hotel room, to which 74% of respondents admitted that ‘yes’ they do. The top items to take were discovered to be ‘shampoo, conditioner and shower gel’ (33%), ‘batteries from the TV remote’ (27%) and ‘refreshments e.g. tea, hot chocolate’ (22%)
Those who stated that they ‘breakin’ the bed were asked why it was they decided to do this before anything else, with ‘get caught up
Finally, all respondents were asked how much a hotel room impacted their holiday or break away, with 9 in 10 (91%) revealing it ‘seriously impacted’ how they felt their holiday or break went, and that if the room wasn’t up to their standards it could ruin the whole experience. A spokesperson for hotelscan commented: “It’s always interesting to see how hotel habits differ from person to person; especially how much importance they place on the hotel itself. You might only use your hotel room for sleeping, but you want it to be comfortable, clean and up to your standards. Maybe that’s why so many choose to get frisky before going out and exploring, to check that the bed itself is as comfortable as it looks.”
Launches New Voyager Series ‘Island Queen’ In Collaboration with Monica Galetti
Steeped in heritage and provenance, Salcombe Gin has released its latest addition to its awardwinning Voyager Series. This new exceptional gin has been developed in collaboration with acclaimed chef Monica Galetti and is named after a famous Salcombe Fruit Schooner from the 19th century fruit trade.
The ‘Island Queen’, which was built in Salcombe in 1853, braved the harshest of conditions in its quest for enticing tropical fruits and botanicals, with the ultimate prize at that time being the pineapple. Monica Galetti, who is perhaps best known as judge on MasterChef: The Professionals and is half of the husband and wife duo behind Mere in Fitzrovia, comments: “I’m so excited to be working with Salcombe Gin to create a gin for their fantastic Voyager Series. I’ve been a fan of their signature gin for a while and loved the quality so much I serve it at the bar of my restaurant Mere. When Salcombe Gin approached me, I thought this was the perfect opportunity to create a gin that reflected my culinary style and heritage in the Pacific Islands. The gin is truly tropical, inspired by the ocean with notes of freshly cut pineapple, sweet mango and coconut in perfect balance with traditional juniper.”
Monica continues: “I wanted a name that would reflect the trading history of all the incredible fruits and botanicals brought to the UK and found ‘Island Queen’, one of the Salcombe Fruiters, and knew that would be the perfect fit! Using the finest ingredients, along with Salcombe Gin’s exceptional distilling knowledge, I feel we’ve created a gin I’m really proud to put my name to.” Angus Lugsdin, co-founder of Salcombe Gin, comments: “It is a huge privilege to be working with Monica on this collaborative Voyager Series gin. Monica is such a talented chef and immediately understood what we were trying to achieve. With the incredible history linking Salcombe to the pineapple trade and the tropical influences in Monica’s cooking it could not have been a more exciting partnership, which has resulted in a highly distinguished gin for our portfolio.”
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‘Island Queen’ is a rich, balanced and totally tropical gin with freshly cut pineapple, sweet mango and coconut on the nose at first followed by waves of green citrus and a hint of manuka wood smoke and spice to finish. The palate is bursting with fresh pineapple, tropical lime and fruity spice from pink peppercorns. Traditional juniper provides structure in the background partnered with the rich earthiness of angelica and green cardamom. The finish is lingering with sweet smokiness offset by the freshness of the lime. The tropical fruits are ever present but beautifully balanced with the more traditional gin botanicals. To capture the tropical aromas and enticing flavours of the Caribbean and South Pacific, the fresh pineapples were at first slow roasted and smoked over manuka wood in a traditional Kamado oven, before steeping the flesh in English wheat spirit for 72 hours. The cooking process helped break down the cell walls in the pineapple allowing the flavour compounds to be more readily released into the alcohol. The pineapple infused base spirit was then distilled along with the remainder of the botanicals and Dartmoor water according to the London Dry Standard on ‘Provident’, a traditional Arnold Holstein 450l copper pot still. Angus continues: “By steeping the pineapples in the base spirit, we have captured the freshness of this magnificent fruit along with the sweet smokiness from the manuka wood. The mango and fresh lime peel add further tropical notes along with a green freshness and subtle anise. Macedonian juniper is used in the same quantity as our flagship ‘Start Point’ gin and provides a foundation on which to build the flavours and aromas with the green cardamom again helping lengthen the finish on the palate.” Salcombe Gin Voyager Series ‘Island Queen’ is the fourth in a collection of limited edition gins developed in collaboration with world-renowned chefs or iconic winemakers, each of which reflect their individual personality and style. The Voyager Series commenced with ‘Arabella’, created in partnership with Michael Caines MBE, followed by ‘Mischief’ in collaboration with Mark Hix MBE and ‘Guiding Star’, a partnership with Niepoort. Salcombe Gin Voyager Series ‘Mischief’ has just been awarded ‘World’s Best Gin Design’ in The World Gin Awards 2019 and ‘Arabella’ has been named ‘Best New Launch Design’. Limited to 2,500 bottles, ‘Island Queen’ is presented in a stunning white ceramic bottle made in the UK featuring an embossed outline of the iconic gin pennant and a bespoke debossed copper stopper commissioned for this series. The label is in striking yellow, reflecting the vibrant pineapple characteristics of the gin. Salcombe Gin Voyager Series ‘Island Queen’: a collaboration with Monica Galetti is priced at £65 per 50cl bottle. Available online at salcombegin.com, from the Salcombe Gin Distillery and Victuallers, Fortnum & Mason, Harvey Nichols, Selfridges and at selected independent retailers available now. Monica will also be serving ‘Island Queen’ at her restaurant, Mere, Fitzrovia, London.
EAT. DRINK. SLEEP May 2019
NEW CHEF AT RAMSEY PARK AIMS TO TAKE THE HOTEL TO THE TOP
The new Executive Chef at Ramsey Park Hotel aims to enhance the hotel’s growing reputation by cooking innovative food that embraces her traditional style of cooking and makes the most of the local produce. Sam Kelly was runner up in the Isle of Man Chef of the Year Awards in 2017. She has worked in kitchens at Jean Pierre’s Bistro as Sous Chef and spent time working as a private chef in France, Italy and Greece. Upon her return she established Dine du Jour, a private dining company that she still runs alongside managing the kitchen at Ramsey Park. The expansion of the hotel – to include an extra 30 bedrooms and event space for up to 250 people – will be completed at the beginning of May and Sam has high hopes. “Ramsey Park will become more of a destination for weddings and events once the extension has been completed,” she says. “It will be the only hotel in the area able to cater for that many people and we want the food to match the impressive new event space. “With the help of the Head Chef and the team we plan to enhance the reputation of the restaurant. I am currently reinvigorating all the menus that will always features a lamb dish that we source from a farm that is just three miles away.” General Manager of Ramsey Park Hotel, James O’Neill says Sam’s appointment is a real coup: “Sam has fantastic talent – she makes each plate of food look so appealing while maintaining that traditional approach that I think many of the residents of the island will like. “With Sam on board we will be able to attract even more visitors to the hotel that want to dine with us, creating a top class, mustvisit destination on the north of the island.” www.classiclodges.co.uk/our-hotels/ramsey-park/
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Want to reduce waste and save money behind the bar?
In fact, our own data shows that the average landlord or bar manager can reduce loss by 16 pints and save around £56 per week if their beer lines are cleaned quickly and effectively.
Instead of wasting beer I can sell it to a customer then clean the pipes whilst they drink their beer. The system is good value for money, saves wastage and saves time and the beer tastes perfect every time.”
At a time when British hospitality managers and beer brand owners have to watch the pennies and meet strict targets, reducing beer waste and keeping a good draught pint can be crucial to success.
Beer Piper offers the very latest in advanced technology, which ensures the beer lines are cleaned at regular intervals with environmentally-friendly chemicals. Our most recent BP4 machine also logs when and who cleans the lines, and features cloud-based tech and a mobile app, which allows bar managers and brewers to access real time data as and when they need to.
Beer Piper is the UK’s marketleading beer line cleaning company. Established over 30 years ago, we provide a second-to-none service and the most advanced technological systems in the world to ensure that our customers can reduce waste and save money.
We work with a huge number of landlords and hospitality owners, and the feedback is always positive when our systems have been implemented. Recently, the landlord of an awardwinning CAMRA pub in Surrey said: “The Beer Piper system is quick, easy and keeps wastage to an absolute minimum.
Additionally, we are currently working with a number of successful craft beer brands, including BrewDog, and Seven Bro7hers in Manchester. Craft beer is definitely a growth area for us, as so much time and passion go into these beers by incredibly talented brewers. This can be ruined in seconds by a draught system that’s not properly maintained, and - at the same timethey have tight margins and every penny counts. Installing a high-tech system that reduces waste, saves money and provides real time data is a no brainer.
By Jeff Singer, Commercial Manager of Beer Piper
To find out how Beer Piper can make a powerful difference to your business, visit www.beerpiper.co.uk
It’s time to turn to tech...
Is your restaurant doing enough to stand out? Try these 6 great EPOS promotional ideas Like all restaurateurs, you know your establishment lives and dies by repeat business – making customers so happy that they’ll not only come back again, but also recommend you. Building up this kind of loyal clientele, though, can be tough when there’s so much competition. One of the main problems, according to Trish Caddy, a food service analyst for Mintel, is this:
“Brands also need to show that they care about the well-being of their customers by responding with menu choices that cater to healthy lifestyles.”
Trish has a point. Who doesn’t love a money-off voucher? It only “Foodservice operators that base their really works, though, if it’s giving a strategy around promotions are not discount on something you really doing enough to stand out,” she says. want.
So what can you do to lift your restaurant promotions out of the humdrum and make them stand out? Restaurants with their finger on the pulse of the latest trends are finding the answer in the latest EPOS solutions. This advanced technology, designed specially for restaurants and bars, makes sure your promotions matter.
Also get to know your business better
included with items that achieve a high margin.
2. You can reward them better
A complex hospitality business can be hard view end-to-end, but EPOS solutions provide comprehensive reports that are available in real time online, keeping track even if you are a multi-location group.
Another idea is to identify which items people normally share – then discount them so people bring friends.
3. Also get to know your business better 4. Identify and maximise your downtime 5. Design more creative offerings 6. Build your reputation on social media.
You get to know your customers better With EPOS solutions, you can constantly capture helpful data about your diners. It means you can cater for their needs better and provide a personalised service. These EPOS solutions create an effortless customer journey from online reservations to faster seating, including quick, accurate ordering and payment at tableside via handheld terminals used by your staff.
You can reward diners better Now you know what your guests really like, you are able to create offers that appeal directly to them, creating loyalty programmes that are far more than a simple discount. For example, did they dine last Valentine’s Day with a glass of fizz each? Why not offer it free if they book again this year?
This deep knowledge of operations helps you create and track promotions that are a perfect fit – happy hours, for example.
Identify and maximise your downtime It’s one thing to think you know when your downtime is, and another to know for sure. A restaurant management system pinpoints the quiet and busy times exactly and also provides accurate forecasts based on this data. This not only helps you identify when you need promotions the most, and determining what they should be - it also helps you to control labour more easily.
Design more creative offerings As we’ve already noted, plain discounts are not always the best way to stand out – so exactly what should you offer? EPOS solutions give insight into what’s selling best, so you can design bundled offers such fixed price menus, or an expensive wine
Build you reputation on social media No-one makes a purchase these days without viewing online reviews, so it’s a good idea to choose EPOS solutions that offer social media reputation management. These clever systems can monitor activity across your social media channels, and will alert your managers if anyone posts an adverse comment. It means you can act immediately to rectify the issue, a nasty blow to your reputation.
Showing your customers the love With excellent offers and superb discounts targeted to delight your diners, it’s easy to show you care about your customers. It should mean they’ll show their love in return by enjoying your food on regular basis – and boost your revenue into the bargain. Now, that’s what you call a two-way relationship!
See EPOS solutions in action – watch this video on how leading restaurant group Dishoom uses it.
Visit www.nfs-hospitality.com 13
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1. You get to know your customers better
6 ways EPOS solutions can promote business at your restaurant:
EAT. DRINK. SLEEP May 2019
A few hundred yards from Green Park station surrounded by the breath-taking sights lies the stunning Washington Mayfair hotel; a beautiful hotel dating back to 1913, with 178 luxurious rooms & suites.
As you walk into the grand venue you are greeted by a great classy foyer and fantastically friendly staff who give attentive, personal service to all of their guests. Although the high class hotel can seem intimidating to those who do not enter these types of venues often, we were immediately put at ease by the staff who spoke in an incredibly polite and friendly manner, portraying a relaxed and comfortable atmosphere. With the rooms ranging from a classic double to a two bedroom suite, The Washington accommodates for all. The roomâ€™s design was filled with light tones and strong bold colours which compliments the beautiful furniture. We had time to relax before our evening reservation so after settling into our luxury room we decided to make use of the full amenities available as a guest at the Waldorf Hilton and explored the fitness room.
EAT. DRINK. SLEEP May 2019 We then made our way to the lobby which offered afternoon tea, handmade sandwiches, delicious cakes and in the evening, a jam-packed bar and exquisite hand-prepared Canapés.
and crispy bacon– a must have for any seafood lovers. For desert, we decided upon the sumptuous warm chocolate brownie with vanilla ice cream. A perfect ending to the evening.
Madison’s bar – an extremely pleasant lounge bar – serving both breakfast and lunches during the day and stylish cocktails by night sits within a few steps of the hotel lobby. This venue offers a perfect accompaniment and offers an array of wines, with each bottle available by the glass, with a wide variety of whiskies. We opted to select from the signature cocktail list and chose the Melonball an old fashioned, but signature Washington cocktail. This was a perfect way to begin our evening.
The next morning, after our deep, re-energising sleep we woke up ready for a delicious breakfast. Here is another example of the Washington’s attentiveness and care as we were served scrumptious cooked and continental breakfast alongside a variety of flavoured teas and juices, finished with refreshing fruit. This was a fantastic end to our faultless stay at the Washington Mayfair, with their breath-taking décor, delicious food and 5 star service, they have succeeded in all aspects of their hotel. I highly recommend them as a top spot to stay in London.
Madison’s Restaurant & Bar by night time, provides the elegant setting, a juxtaposition to the hustle bustle of nearby Piccadilly and Mayfair Aside from the fabulous food, the Edwardian columns, sparking chandeliers and glided detail made for fantastic scenery. Madison’s restaurant offers a classic English fare tempered with a modern European twist. From the mouth-watering menu, I opted for the Roast breast of chicken served with mushroom, leek and tarragon jus, my partner opted for Fillet of salmon served with mash potato, broad beans
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Industry influencers star in new podcast series dedicated to independent coffee shop owners
Fintech company iZettle has launched ‘Bean There, Done That’, a podcast series providing coffee shop owners with practical business advice from key figures in the industry. The podcast has been created so busy coffee professionals can learn trends and advice on-thego, all whilst running their business. Each episode is 3035 minutes long and features insights on improving marketing to recruiting and training staff; and from making a sustainable business to improving supply chains.
Alongside practical advice, champion baristas will spill the beans on everything from the classic mistakes they made to the real grind that saw them grow their business and win awards.
Maxwell ColonnaDashwood, an independent coffee entrepreneur, three-time UK barista champion, and a guest on episode one comments, “‘Bean There Done That’ is a fantastic, first of its kind initiative from iZettle to provide busy coffee shop owners with one destination where they can hear industry advice and trends. “Most coffee shop owners are short of time, and this series allows them to learn without having to stop running their business.”
Edward Hallett, managing director at iZettle UK, comments, “iZettle provides thousands of coffee shop owners with tools that help them run their business more efficiently. “We’ve created podcast series, ‘Bean There, Done That’ to bring practical business advice to coffee shop owners from key figures in the UK coffee industry, that hopefully will help them further develop, grow and scale their businesses.”
The six-part series is available to download on iTunes, Spotify and all major podcast platforms. The first four episodes are now available with episodes five, and six released in the coming weeks. To listen to the podcasts visit: https://blog.izettle.com/gb/podcast
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Managing Legionella Prevention and Protection If you are an employer or person in control of premises, you have a legal responsibility to identify and manage any risk of Legionella contamination. For effective monitoring a reliable thermometer kit is essential. Legionella, like many bacteria, thrive at certain water temperatures and therefore, a wide range of workplaces are at risk where artificial water systems exist. A reliable monitoring process should be in place anywhere where water is stored and circulated around a building for example; local authorities, large businesses, schools and universities, hospitals and nursing/
care homes, housing associations, landlords and hoteliers. ETI’s Legionnaires’ Temperature Monitoring Kit has been specifically designed to monitor the temperature of both standing water and the surface temperature of pipes and tanks that form part of the water system. Each kit contains a Therma 1 thermometer,
three probes - penetration, surface and a PTFE wire, a tub of Probe-Wipes and a water-resistant countdown timer, all housed in a robust ABS carrying case. The Legionnaires’ Temperature Monitoring Kit is available priced at £137.50 plus VAT direct from www.etiltd.com.
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SavsĂŠ never compromises on ingredients, production process, taste or nutrition, so consumers donâ€™t have to either. Each drink is filled to the brim with 100% natural fruits and antioxidant-rich vegetables, to ensure the tastiest, healthiest raw smoothies, with no added sugars, colourings, supplements or water. 18
Unlike many smoothie and juice brands, Savsé never pasteurise their fruit and veg, instead using a special, smallbatch, high pressure process (HPP) to preserve its drinks. HPP maintains the natural goodness of the fruit and veg, creating drinks bursting with flavour that are as good for you as home-made. This is markedly different to other methods such as pasteurisation, which heats up the fruit and vegetables, destroying the natural vitamins, nutrients and the vibrant flavours. The Savsé range includes, Super Smoothies: • Super Green, a delicious, nutritious, wholesome and energising smoothie • Super Blue, using berries, citrus and earthy beetroot to keep your immune system healthy and strong • Super Orange, combining mango, passion fruit and root vegetables to keep you feeling great • Super Red, the ideal pickme-up, packed with Vitamin C from zesty fruit and leafy green vegetables Protein Smoothies: • Protein Rise, quinoa with blueberries, raspberries, apples and bananas, a great tasting on-the-go option to get your day off to the perfect start, with 10g protein per 250ml • Protein Punch, a tropical smoothie packed with 10g protein per 250ml. Fruity, tasty and nutritious Juices: • Apple, a wonderfully refreshing apple juice with the ideal balance of sharp and sweet • Orange, using the freshest Valencian oranges, for a juicy and refreshing orange juice To tie in with their recent brand repositioning and packaging, Savsé, the UK’s fastest growing cold pressed and HPP smoothie and juice brand, will be launching its first promotional campaign ‘Love Me or I’m Free’ nationwide throughout May.
Half a million customers will be able to purchase any 250ml or 750ml bottle from Savsé’s range of juices and smoothies with the ‘Love Me or I’m Free’ crown. With this, they will be given the opportunity to claim their drink for free if they feel it doesn’t deliver on Savsé’s great taste promise. The ‘Love Me or I’m Free’ promotion is a bold move for the brand, as Savsé is confident that once people taste a delicious and nutritious Savsé, they will understand how it is distinguished from others in the category. Savsé is a premium, 100% natural, high quality HPP product which already has a loyal consumer following. Through this activity Savsé is demonstrating its unwavering confidence in its products. The promotion is part of the wider ‘Never Compromise’ brand platform. It aims to drive penetration of the category amongst consumers who care about their health but have limited time, so aren’t always able to make their own homemade juices or smoothies. Charlotte Ashburner, Marketing Director at Savsé said: “At Savsé our mission is to empower people to cram the most into life, we don’t believe consumers should ever have to compromise – especially when it comes to what they eat and drink. We are proud of the premium quality of our drinks and believe this promotion is a testament to that - it is a bold move, and we’re confident it will drive penetration of the juice and smoothie category.”
www.savse.com email@example.com www.instagram.com/savse
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PROCESS BLACK C
Bustronome is a unique concept to London, but actually started life in Paris four years ago. Guests enjoy fine dining as they travel in style around Londonâ€™s major attractions and landmarks aboard the top deck of a hi-spec, glass-roofed bus. Discover the most beautiful views of London while enjoying the best of its gastronomy, whatever the weather! Use audio pens to touch landmarks on magnetic map menus to learn unknown facts about the city. The experience is a great way to get to know London - to see the city through a different lens. The bus itself is custom built and to a high standard. Think Orient Express. There is a maximum capacity of 38 people all seated upstairs, giving every guest a 360Â° view. The downstairs is equipped with the guest loo, cloakroom and the kitchen at the back which causes quite a stir from onlookers as the bus passes by. The tour starts at Embankment and heads East to Tower Bridge and West to the Royal Albert Hall, with most of the important elements in between! Lunch is a four course meal running from 12.1514.00. Afternoon tea runs from 15.00-16.45 and Dinner is more leisurely - from 19.15-22.00.
Each course is delicately prepared with fine flavour combinations packing a punch from starter to pudding. Menus are changed every season and for special occasions, catering to all dietary requirements and making the most of local produce. Bustronome is a different kind of venue to fall in London again. Birthdays, anniversaries and celebrations are a real treat for the individual, or two buses can be hired for private functions such as groups taking in a West End show or looking disco for something different as a corporate unt QUO space with champagne reception, VIP TE EatD transport, whatever you can think of! rinkR : ideBu for E s DS
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• Mackerel ceviche in coconut milk, cocoa nibs, coriander, lime and red peppers
• Raw and cooked asparagus
with quail’s egg and parmesan
• Jumbo prawns, cauliflower risotto with white chocolate and verjuice
• Venison, celery pont neuf and
dry cranberry, chocolate sauce
• Goat’s cheese with
honey and fresh pear
• Bustronome Easter Egg Easter Tours
Easter Menu Adds
Bustronome is a unique, fine-dining tour of London on a glassroofed bus! A great way to enjoy the sights and lights of London whilst catching up with friends and sharing a gourmet meal. With Easter around the corner, all we can think about is chocolate. And eggs. And hunts. So, this year we are taking guests on board Bustronome London to another dimension. Our new menu revolves around chocolate and runs to the end of May. For added entertainment we are launching our kids activity booklet simply colour in the famous landmarks we drive past to win an egg! And if that wasn’t enough chocolate, we have partnered with Fifth Dimension Chocolates to provide an exclusive Easter Egg trio of salted caramel encased in white, milk and dark chocolate. Our gift to all diners over the long Easter weekend!
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Easter Menu (available 14th April to end of May)
• Lunch runs from 12.15 - 14.00 and costs from £65 to £85 with full wine pairing
• Afternoon Tea runs from
15.00 - 16.45 and costs from £60 to £72 with Champagne
• Dinner runs from 19.15 -
22.00 and costs from £105 to £150 with full wine pairing
These are luxurious, handmade chocolates from an international awardwinning UK-based chocolatier, using exclusively fine-flavour single-origin cacao from Bolivia and Dominican Republic. The sugar used in the salted caramel Easter eggs is Panela - unrefined cane sugar from Colombia. Dine with us over Easter and you will also get a 15% discount on your next online purchase from Fifth Dimension Chocolates. Pick up point: COACH BAY 40B, Victoria Embankment, London, WC2N 6PB. Contact us: call +44 (0) 2037 445 554 email firstname.lastname@example.org or visit our website at www.bustronome.com/london
European Coffee, Tea & Soft Drinks, London Olympia, May 21st & 22nd 2019
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European Coffee, Tea & Soft Drinks Expo Preview
European Coffee, Tea & Soft Drinks Expo is the total beverage show for the hospitality industry. You will discover a huge array of exciting exhibitors, from small specialists to large international suppliers, that you wonâ€™t find together at any other event, giving you the unique chance to source products and solutions, identify the latest innovations and see over 150 exhibitors and 300+ brands, all under one roof. This is the perfect opportunity for you to reassess your soft beverage offering, and the equipment and extras required to prepare and serve them, to meet changing customer expectations. How can you profit from the surging interest in wellness, irresistible speciality teas, non- alcohol alternatives for adults, lower sugar yet tasty drinks for kids, chilled drinks for the hot summer days, non-diary alternatives, kombucha, cold brews and the next big thing in coffee. Discover the best sellers for 2019 and beyond! You will see the biggest selection of professional beverage suppliers in one place at one time - everything from the huge multinationals who are
innovating to stay ahead to many small speciality suppliers with exciting new products and services that might be just what you are looking for to drive your sales and profit. Exhibitors include 3M, Birchall Tea, Bodum, Brita, Conti, Dualit, Eversys, Franke, Italian Beverage Company, Kimbo, La Cimbali, Lavazza, Novus Tea, Olam, Pentair, Teapigs, UCC, Victoria Arduino, and many more! In addition to the exciting exhibitors, there is 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. If youâ€™re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit European Coffee, Tea & Soft Drinks Expo Visit www.europeancoffeeexpo.com for more details.
Find out how to profitably serve your customers even better coffee, tea and soft drinks - book your FREE pass to European Coffee, Tea & Soft Drinks Expo
REGI S TODA TER Y FO FREE R ENTR Y
European Coffee, Tea & Soft Drinks Expo returns to London Olympia on May 21st and 22nd. With your customers becoming ever more discerning and demanding, this market leading show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages. Here’s why you should visit: • Over 170 exhibitors from many world leading brands to numerous smaller suppliers • A comprehensive FREE to attend conference programme featuring industry leaders • Barista Masterclasses featuring the very best, award-winning baristas from the UK and Europe, including Agnieszka Rojewska, the current World Barista Champion, Dale Harris, World Barista Champion 2017 and Dan Fellows, World Coffee in Good Spirits Champion 2018, plus many more superstars in this world first! • Roastery Masterclass Live! Another world first, featuring the best coffee roasters in the land together with live roasting - you won’t see this at any other show! • The Tea Quarter in association with National Tea Day – tea pairings and inspiration for the F&B market to boost your tea sales • Soft Drinks Pavilion– make the most of the long hot summer! • And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters. And it’s ALL FREE to attend!
WHY I’M COMING “I really believe the quality tea and coffee offerings, along with an interesting and varied soft drink offering has been overlooked for too long. I see European Coffee, Tea and Soft Drink Expo as a brilliant way for operators to meet with many suppliers, and see the amazing products being offered to enhance their guests experience, and revenue.” Mark Hastings, Director of Restaurants, Mandarin Oriental Hyde Park
To find out more about European Coffee, Tea & Soft Drinks Expo 2019, please contact us on +44 (0) 203 668 9809 or email: email@example.com REGISTER TODAY FOR FREE FAST TRACK ENTRY www.europeancoffeeexpo.com
EAT. DRINK. SLEEP May 2019
European Coffee, Tea & Soft Drinks Expo Preview
Unique Fresh Filtered Coffee technology from WMF combines two coffee styles in a single machine With its innovative Fresh Filtered Coffee technology, designed for the WMF 1500 S+ and WMF 5000 S+ automatic speciality machines, the German coffee machine manufacturer is bringing together the best features of two different worlds – making it possible to produce both coffee specialities and fresh filtered coffee using a single machine. The revolutionary technology is based on a bean-to-cup brewing cycle that is able to accommodate both popular speciality beverages and fresh filtered coffee. For each cup, the machine starts by freshly grinding and brewing a café crème or espresso; this is then filtered in the patented filter capsule and dispensed. This process removes any sediment or oils, allowing the fresh filtered coffee to develop its characteristic aromatic taste. And to make everything even more convenient for users, there is a choice of different milk systems: Dynamic Milk, Easy Milk or Basic Milk, so coffee specialities and fresh filtered coffee can both be produced and served with milk.
In almost every area of the restaurant and hospitality business, having an appealing range of coffees on offer is a key sales driver. Quite apart from hotels and restaurants themselves, in fact, there are hardly any areas of the catering sector that would operate smoothly without the ability to serve up some black gold – it is impossible to imagine a bakery or kiosk not having it for sale. This is what has driven WMF to combine the technology required for espresso-based specialities and fresh filtered coffee in a single machine. Fresh Filtered Coffee by WMF: An intuitive revolution The WMF philosophy is grounded in user-friendliness and unfailingly reliable processes. That’s why the Fresh Filtered Coffee (FFC) technology only needs users to add a few additional components to their equipment – the most important of which is a filter capsule, designed to deliver approximately 100 cups of fresh filtered coffee every day or last for up to three days. Every single step is explained clearly on the machine display, from the easy process of positioning and removing the capsule on the top cover through to daily cleaning requirements. Even better, the user does not have to perform any extra cleaning, as everything to do with cleaning has been integrated seamlessly into the existing concepts.
Fresh and delicious – and at the perfect temperature The FFC process runs extremely smoothly in everyday use. The first stage always involves a freshly ground and brewed café crème or espresso, which makes its way through the new filter capsule by diffusing through the membrane in the filter element. This ensures that any unwanted sediment and oils are removed, and produces a fresh result. The coffee then flows back to the machine spout and into the cup. Optional milk systems such as WMF Dynamic Milk make it possible to adjust hot and cold milk and milk foam additions exactly as required. The machine performs all the other processes automatically without the need for any input from the user. This includes a well-thought-out, sensorcontrolled monitoring concept that keeps an eye on various parameters and checks whether the filter system is in the correct position and working properly. An additional steam valve also ensures that each beverage is produced to the very highest standards of quality, with a taste, volume and temperature that is consistent every time.
WMF 5000 S+ Itâ€™s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.
Please call 01895 816 100 | or email firstname.lastname@example.org | www.wmf-coffeemachines.uk.com
EAT. DRINK. SLEEP May 2019
European Coffee, Tea & Soft Drinks Expo Preview
We are a coffee loving nation. Most of us start the day with a perfectly brewed cup in the morning, and probably more than we’d like to admit throughout the day. In fact, the UK drinks 95 million cups of the good stuff every day. But did you know that this creates hundreds of thousands of tonnes of waste coffee grounds every year? And most of this waste ends up decomposing in landfill, emitting greenhouse gases including methane which is 28 times more potent than carbon dioxide. Enter bio-bean, a coffee recycling company founded on the firm belief that there is no such thing as waste, only resources in the wrong place. bio-bean gives used coffee grounds a second life by recycling them into a range of bio-products. bio-bean works with the waste management industry to collect spent coffee grounds from coffee shops, café chains, offices, transport hubs and coffee factories across the UK. Because wet coffee grounds are heavy, disposing of them in general waste can be expensive - so recycling spent grounds with bio-bean can reduce costs for businesses. Recycling grounds is also much better for
the environment, producing 80% less emissions than if they were sent to landfill and 70% less than if they were sent for anaerobic digestion. At the world’s first coffee recycling factory, located in Cambridgeshire, bio-bean processes thousands of tonnes of coffee waste and converts it into Coffee Logs – briquettes perfect for woodburners and stoves – saving 6 tonnes of emissions every day. And it doesn’t stop there - bio-bean’s R&D team is also exploring the many exciting potential uses of oil extracted from the spent grounds. Cult London coffee and restaurant brand, Grind & Co., has been sending their used coffee grounds to bio-bean from two of their London sites for over a year… “It’s great to know our waste is being put to good use – and it’s a positive story for our customers that their coffee habit helps fuel new energy resources! Our recycling rates have gone up while costs have gone down, because coffee makes up a sizeable portion of our total waste and it’s no longer being thrown out with general waste. We’ve had great feedback from the Grind team - in fact it’s going so well across our two sites that we’re planning to roll out coffee recycling group wide.” Sam Trevethyen, Grind & Co. If your business produces waste coffee grounds, bio-bean would love to hear from you. Email email@example.com or call 0203 744 6500. More information can be found at www.bio-bean.com
visit us on stand A2
PUT YOUR COFFEE WASTE TO WORK bio-bean recycles your waste coffee grounds into sustainable products, saving businesses money, reducing greenhouse gas emissions and displacing conventional fossil fuels. 020 3744 6500 www.bio-bean.com firstname.lastname@example.org
EAT. DRINK. SLEEP May 2019
European Coffee, Tea & Soft Drinks Expo Preview VaiWai® is an exceptional natural artesian water from the lowland rainforest area of Namosi in the Fiji Islands. VaiWai® is sourced from an aquifer deep underground and is a smooth and delicate water which has won awards from iTQi Brussels on 3 occasions and described as “a delightful smooth water with appealing minerality”. VaiWai® is an approved product of Organics Australia and has the distinction of coming from an area that is pristine and maintained in organic certification to protect the water source, an assurance of purity. VaiWai®, is alkaline and is a perfect choice for accompanying meals and coffee. VaiWai® is presented in a beautiful bottle that is easy to carry, is fully recyclable and has an interesting story. The manufacturers of VaiWai® are major donors to Rotary Water Paciifc , a foundation that supplies clean water solutions for communities in need across Fiji , so far 65,000 people can access clean water in their homes due to the foundations wonderful work. VaiWai®, authentic, pure and a truly exceptional water. VaiWai® comes in 4 variants; 330ml, 500ml, 1l and 1.5l and is packaged in recycled cardboard boxes with no excess plastic packaging. VaiWai® has established markets in the Pacific Islands, USA, China, Korea and UAE. Our quality systems are international best practice and we meet the standards of all export markets. VaiWai®, the name, Vai means water in Polynesian and Wai means water in the Fijian language reflecting the brands island heritage.
VaiWai® is natural artesian water sourced from an aquifer deep below the pristine mountains of Namosi – secluded from harmful chemicals & human intervention. 1. Packaging: made of premium PET and is fully recyclable. 2. Certifications: ABWI, HACCP, BFA, Organic certified, Halal Certified. 3. Awards: Small Exporter of the Year Awards & iTQi taste award
4. Community: Platinum donor of Rotary Pacific Water- providing clean water and sanitation to communities in need, additionally we provide school scholarships and donations of water to many sporting clubs, medical associations. 5. Recycling: Sustainability and the environment are core values for VaiWai®.
DELIVERING GREAT TASTING COFFEE TO ALL SINCE 1863 Discover our new Pelican Rouge Heritage collection. Premium 100% Arabica blends, developed for a more refined taste. Join us on stand A8
HERITAGE AND CR AFTSMANSHIP Our Pelican Rouge coffee is a bold blend of rich heritage, innovative craftsmanship and authentic coffee creation. Strongly rooted in the rich history of coffee pioneers, Pelican Rouge coffee was established in 1863. The passion, commitment and innovative thinking required to deliver great tasting coffee and bring people together still drives us 150 years on.
EXPERTLY CREATED Today, it is expertly created by our roaster in Dordrecht, the Netherlands, where our experienced craftspeople have mastered every stage of the coffee making journey, from bean to cup, to ensure every sip provides a great taste experience. We use our expertise to work with our customers to deliver quality, consistency, character and the choice of coffee they need. All of our collections and blends, whether it be the Heritage collection or our popular Roastery range, have been precisely designed and developed so that your customers, visitors and guests can indulge in delicious, quality coffee, every time. And being brought to you by Selecta, the leading unattended self-service coffee and convenience food provider in Europe, you can be assured of receiving a reliable and consistent service.
GET IN TOUCH Contact us on 01256 348600 or email@example.com to find out more and let us help you to make the day work.
EAT. DRINK. SLEEP May 2019
European Coffee, Tea & Soft Drinks Expo Preview
Thorntons Brings Luxury Hot Chocolate Powder to European Coffee Expo (Stand F12) Gearing up for the biggest European Coffee Expo yet, Ferrero Foodservice will be showing operators how they can boost hot beverage profits with the help of Thorntons Luxury Hot Chocolate Powder. Visitors to stand F12 at the leading hot beverage expo, will be one of the first to sample the latest innovation, set to raise the standard for hot chocolate powder out-ofhome. Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland says; “Research shows there’s a real gap in the market for a quality hot chocolate powder that really delivers on taste. We are excited to bring our new Thorntons Luxury Hot Chocolate Powder to the European Coffee Expo, it’s been crafted by our expert chocolate makers and we’re confident it will help all operators realise the potential of their hot drink sales.” The arrival of Thorntons Luxury Hot Chocolate Powder will enable operators to meet the growing demand for an exceptional hot chocolate experience suitable for every occasion, as the latest independent research* reveals only 8% have enjoyed a ‘very good’ hot chocolate whilst traveling (10% from a vending machine and 21% using in-room services). Zareen adds: “The latest findings provide a fantastic opportunity for operators to exceed consumer expectations on every occasion. Visitors to stand F12 will be able to taste the powder for themselves and speak with our team to find out how the new Thorntons Luxury Hot Chocolate Powder can significantly improve the customer experience whether it be in-room, through vending or as part of the on-board offering. All backed with over 100 years of Thorntons chocolate making expertise.” Made using Thorntons chocolate recipe and already containing milk powder, operators simply need to add water to instantly create a luxurious hot chocolate. The range includes a 1.6kg catering pouch, 21g single serve sachet for in-rooms, and 12oz cup for on-board services.
Visit stand F12 at the European Coffee, Tea & Soft Drinks Expo For more information on Ferrero Foodservice please visit www.ferrerofoodservice.com 32
*Ferrero / Sapio August 2018
WMF has over 90 years experience in the manufacture of high- quality professional coffee machines, renowned for their stylish looks, outstanding functionality and high level of reliability.
bio-bean is the first company in the world to industrialise the process of recycling waste coffee grounds, converting them into sustainable biofuels and biochemicals. bio-bean is founded on the premise that there is no such thing as waste, only resources in the wrong place.
As with all WMF automatic bean to cup coffee machines, the operator can bespoke it to suit their requirements and select from different combinations of hoppers, grinders and steam arm options for steaming milk by hand.
Typically, coffee grounds go to landfill where they emit methane, a greenhouse gas 28 times more potent than carbon dioxide. We work within the existing waste infrastructure to collect these grounds from UK coffee shops, businesses and coffee factories, recycling them into sustainable, highperformance products, and saving 80% on CO2e emissions than if the grounds were sent to landfill.
VaiWai® is natural artesian water, and comes to you from underneath the lowland tropical rainforest of Fiji. The video below will show you the whole process from extraction to your shop... www.vaiwai.com/au
Inspiring generations, Selecta is the European leader in convenience self-service solutions. We lead the way in providing specialist coffee services to our customers through our Pelican Rouge coffee brand. Expertly created by our roaster in Dordrecht, the Netherlands our Pelican Rouge brand has a rich heritage and tradition of coffee mastery and craftsmanship. We ensure you get consistent quality and the right blend to meet your customers’ tastes, making it easy for you to serve great tasting coffee every time. www.selecta.co.uk
EAT. DRINK. SLEEP May 2019
European Coffee, Tea & Soft Drinks Expo Preview
Stand: A8 33
EAT. DRINK. SLEEP May 2019
With a little love, food can become so endlessly delicious Surely food and love are the deepest sensual and emotional desires you could possibly have in common with anyone. Including my dog. In the context of sensual desire I am not so sure if a Big Mac, for instance, qualifies as food. But I tend to think that if, on a warm summer’s evening you are sitting on the bonnet of your car watching the sun set, next to the girl or boy you recently and madly fell in love with, the bag of burgers and fries in front of you, would suddenly become a dinner out of this world. A dinner you would likely not forget for the rest of your life. On the other hand of course, serving someone who cannot choose, your guests or your children, a Big Mac or frozen Pizza because you are indifferent or too busy to cook, is a different matter. If not a crime.
Some people describe themselves as “foodies” which to me sounds like they are suggesting that they appreciate food while others don’t. Our dog would disagree. He does appreciate food. I don’t think that even the most pristine Wagyu steak or some decadent foodart arranged on an over-dimensioned plate next to some micro-greens enjoyed in solitude can deliver nearly the same pleasure as a simple meal enjoyed in pleasant company. So food is not about Quality nor Quantity. It’s about context and meaning.
Many years ago, while waiting for the copying machine in my office to finish and reminiscing about life, a colleague of mine said to me “ you know, there are only two things that really matter: you need food and you need love”. His words have become a guiding principle for our, the Curtice Brothers’ endeavour: to revive an old brand from 1868 and a product that we love and want to share. And we hope to eventually be sitting - in the form of a ketchup bottle - on a warm summer’s evening on the bonnet of someone’s car, watching the sun set, next to a girl or a boy whom someone recently and madly fell in love with and a bag of burgers and fries. Big Mac or not, we don’t care.
Tap into Artisan Style Hospitality Uniforms with Simon Jersey.
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Uniforms & Workwear
“We really wanted to tap into the artisan trends we have seen coming through the fashion world and incorporate these into our latest range of hospitality aprons and shirts,” discusses Selina Spence, Head of Product at Simon Jersey, “Bars and cafes are reaching for a more relaxed and stylish uniform, and we wanted to be at the forefront of that with our offering.“ With a gorgeous selection of checked and denim shirts, bib and eyelet aprons, and Breton t-shirts, the Simon Jersey range of hospitality uniforms includes delicious colours of caramel and khaki, as well as navy and black. Each product has been designed to compliment a full outfit, with checked shirts and aprons colour matched to make a statement for your business. All styles of shirts are available for men and women in a wide variety of sizes, with all aprons being unisex. The shift into a fashion led range has been part of Simon Jersey’s plan with an aim of incorporating styles reflective of seasonal trends. Offering one of the largest ranges of workwear in the UK, the business provides garments in a wide variety of colours, styles and sizes. With a recently relaunched website, the Stockport based organisation provides uniform that is modern, high quality and comfortable. The business also offers an embroidery and personalisation service with free set up, so business partners can add their logo to the chosen uniform with ease and speed. ‘We understand how important it is to organisations that their staff make a good first impression and this starts with getting the right uniform. Staff want to feel both comfortable and professional
so they can not only look the part, but also deliver exceptional customer service,’ Claire West, Marketing Manager at Simon Jersey mentions. ‘Our embroidery and personalisation service has proven to be extremely popular, with businesses able to create unique uniforms personal to them. This has been particularly of note within the hospitality sector as bars and eateries can select from our wide colour range of aprons to compliment their brand and match their logo’. Other benefits include free UK mainland delivery on all orders over £60, a same day dispatch service, a selection of brands to choose from and a live chat web facility. For further information about Simon Jersey’s workwear solutions, please visit our website at www.simonjersey.com, email firstname.lastname@example.org or call our friendly sales team on 03444 994 414.
RK106 RK102 RK175
//CATERING FOR ALL YOUR UNIFORM NEEDS. RANKS STOCKS A RANGE OF STYLISH AND HARDWEARING UNIFORM OPTIONS IDEALLY SUITED FOR THE HOSPITALITY SECTOR. QUALITY EVERYTIME. www.ranksent.com T: 020 8863 9993 email@example.com F: 020 8424 8887
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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 www.londonwinefair.com and follow on of tastings, which will social media @londonwinefair be run by the team of
the wall can be of significant benefit in both aesthetic and practical terms. Harnessing innovative technology can also play a significant role in improving perceptions of smaller washrooms. Touch-free soap dispensers, for example, release just the right amount of product every time – this not only enhances the washroom’s appearance, thanks to less mess and wastage, but is also improves the ease of which people are able to move through it. At Jangro, we supply a variety of options and can offer advice on which would be best for your situation.
Keep it clean When you also consider that these washrooms are prime hotspots for germs and bacteria, it is clear that hygiene and cleanliness are vitally important, not only in the upkeep of an establishment’s image, but also for preventing the spread of infection.
Washrooms with the ‘Wow Factor’ Cleaning and hygiene are fundamental for the catering and hospitality industry. Jangro CEO, Joanne Gilliard, explores the multi-benefits of ensuring a positive washroom experience and how, with proper planning and innovative technology, businesses can achieve best results.
tissue, soap, water and a hand drying system. However, for businesses in the catering and hospitality sector, additional attention should be paid to enhancing the guest experience. Establishments should strive to leave their visitors with the ‘wow’ factor. Choosing stylish, innovative and sustainable equipment and supplies is an important first step to achieve this, but In an age of social media, where negative maintaining it requires careful planning. comments can quickly tarnish a reputation, it has never been more important for bars, The wow-factor restaurants and hotels to make, and keep, a good impression amongst its clientele. Of So just how do you create an appealing course, swish furnishings, quality food and washroom? Firstly, think about the design drink and attentive staff all play their part, and layout from the users’ perspective. but one of the most understated indicators This is even more important when the of an establishment’s image is its washroom. washroom in question is limited in terms Arguably the least glamorous of all spaces, of size. Consider how people will move the health and hygiene of a washroom is around the space and where equipment often perceived as an accurate reflection might fit most appropriately. You want of the overall establishment, and can people to flow through easily without influence a customer’s decision to return or having to squeeze back past each other recommend. It therefore pays dividends to several times to reach dispensers, dryers invest in the washroom experience, not only or the exit for instance. Cramped and to keep customers safe, but to protect its congested conditions do not make for a reputation, and therefore boost its bottom positive experience. However, with so many innovative options available these days, a line. small room can still make a big impression. At the most basic level, all washrooms should offer the same requirements: be Installing slim, wall-mounted dispensers clean, and supply a working lavatory, toilet and other equipment, which fit close to
Planning is essential. There are many tasks that need to be scheduled to keep washrooms hygienically clean and healthy spaces. Some jobs need performing every day, whilst others on a weekly, monthly or quarterly basis. Innovative technology, once again, has a role to play in helping businesses plan, from helping select the right products, to staying compliant with health and safety regulations. Jangro has recently launched its first ever Virtual Reality platform. This ground-breaking digital tool allows customers to view rooms including the washroom, kitchen, office, and a bar and restaurant area. The VR technology enables them to see what products are needed and how to clean that particular area, whilst linking all relevant digital resources, such as product user guides, COSHH risk assessments, safety data sheets, and Jangro’s award winning e-learning platform, the Learning Management Solution (LMS). Highly accessible and versatile, Jangro’s LMS is free to all of its customers, and their staff. To achieve and maintain a welcoming washroom, businesses must ensure that it is clean, functional, and innovative – and importantly, has visual appeal. This will not only keep customers safe, but will enhance their overall experience, ultimately resulting in commercial benefits. Jangro is a dynamic force in the cleaning supply industry and is the largest network of independent janitorial distributors in the UK and Ireland. For more information go to www.jangro.net
Literally raising the roof: At Hilton’s new and exclusive Tower of London bar 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. 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. “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
18 PAGE Alfresco Dining & Outdoor Solutions
a combination of fixed and vertical sliding glass screens that can be retracted in the finer weather and partially or fully closed in cooler, wetter and more changeable weather. 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, click here. To discuss your canopy requirements with Canopies UK or to find out more, call 01254 777 002, email firstname.lastname@example.org or visit www.canopiesuk.co.uk
Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.
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EAT. DRINK. SLEEP May 2019
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With almost four decades of established market leadership, Indigo Awnings is now one of the largest suppliers of commercial grade external shading solutions in the UK. With a portfolio of product innovation spanning 17 years, our clients are many and varied: ranging from the major pub, hotel and restaurant groups, independent operators to the London 2012 Olympics and more recent RFU for the Rugby World Cup. Our promise to create the perfect al fresco experience has certainly been noticed, resulting in the fact that some 60% plus of all new business is derived from repeat or referrals from previous customers.
From concept through to completion, Indigo Awnings provide expert advice with unrivalled customer and after-sales service. With a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.
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EAT. DRINK. SLEEP May 2019
SMALL RETAILERS WANT FASTER ACCESS TO CASH TO HELP THEM GROW Small retailers, and especially owners of restaurants, bars and clubs, are actively looking for cash to expand, and they want it fast. And the High Street Banks and ‘traditional’ finance providers will need to be more fleet of foot in the coming years if they are to avoid a slide in popularity, most likely at the expense of crowd funders and P2P platforms. New research from Liberis Finance, an award-winning funding provider for Small businesses, found that almost two thirds (62%) of small businesses are prioritising funding for growth, despite the current uncertainties around Brexit. Only 11% say that they are not looking for additional funding currently. It also found that despite recent research to the contrary*, access to funding does not appear to be a problem; the vast majority of firms (88%) can access all or pretty much everything they need; more than three quarters (79%) know where to go to get it, have an amount in mind that they want to secure (78%), and understand
62% of restaurants, bars and clubs prioritise funding for growth 63% want access to cash more quickly how much it will cost (77%). Some 84% say they have a good idea whether or not their request for funding would be approved. Liberis Finance provides an innovative funding solution which aligns with the needs and capacity of the retailer it supports. The cash advanced is repaid as a fixed, agreed percentage of the business’ credit and debit card takings. This means that payments are only made when the revenue streams are incoming, thereby supporting the SME with its cashflow and taking into account seasonal peaks and troughs. Rob Straathof, CEO at Liberis, says that most small business retailers see funding as essential to future growth: “It is encouraging that even in these uncertain times, small businesses are still looking to expand and have aspirations to grow their respective brands. Our responsibility as an alternative finance provider is to provide funding that is appropriate, sustainable, and that gives
them access to funds quickly when they need it.” In terms of funding sources, more than half of respondents still look to their bank for support, either through a traditional loan (57%) or an overdraft (50%), though their usage is predicted to fall. SMEs are also inclined to dip into their savings (35%) or accept money from friends and family (25%). Alternative finance solutions currently account for 21% of new funding within the group surveyed. For those of the 400 small business retailers surveyed who opt for alternative finance, more than half (63%) do so to access the cash more quickly and a third (35%) because they find the process easier to understand. More than a third (35%) would seek advice from their accountant, while a similar number would simply do their own research on the net (34%). Banks are still the first port of call for many SMEs, although only in 38% of cases.
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EAT. DRINK. SLEEP May 2019
The wrong cleaning supplies are costing the hospitality industry
for contractors when using a biological formulation . The gentle nature of the biological action also plays an important role in asset and infrastructure protection.
Both stronger chemical cleaners which have harmful pH extremes, and physical ‘deep cleaning’ methods can be extremely damaging to surfaces and fixtures which encourages re-soiling and Maintaining the cleanliness in hotels, and once cleaned, germs and dirt will can be extremely expensive to fix. In restaurants and cafes is paramount, immediately start to build up again. This contrast, the continually soil-degrading not only for reputation but for guests’ short lifespan means frequent cleaning beneficial bacteria in the biological health. When it comes to choosing is needed which ultimately results in cleaners, means there is less need for which cleaning products to use, many higher labour costs. harsh chemicals or physical methods, will base their decision primarily on In contrast, biological cleaning products which can reduce any damage and cost per unit and opt for traditional leave active bacteria on the application therefore preserve asset value. chemical cleaners seemingly to keep area which will continue to break their outgoings down. However, Obviously, product cost per litre is an down soiling; getting deep down biological cleaners, which may important consideration in the HoReCa in surfaces like fabrics, flooring and appear to offer less value for money industry, but it shouldn’t be the final grout to offer greater dirt removal and compared to their cheaper chemical decider for contractors. provide ongoing protection against counterparts, could offer a costfurther dirt. The active bacteria create With a long-term outlook, using effective alternative for the hotel, biological cleaners can drastically reduce restaurant and cafe (HoReCa) industry a more sustained, longer lasting clean environment, a reduction in offensive ongoing costs, and, taking a short-term when looking at the broader picture. odours and less need for repeat approach to measuring costs could Dr Emma Saunders, General Manager at cleaning. be costing your business and your Genesis Biosciences, explains: reputation. Our own findings at Genesis have It is true that biological cleaners tend to shown overall cost savings of up to 28% www.genesisbiosciences.co.uk be more expensive on a per litre basis partly due to higher raw material costs and partly because the producers are often specalist companies that do not enjoy the same economies of scale as the large mainstream producers. Saying this, biological cleaners can provide a much larger return on investment in the long run due to reduced labour costs and the additional benefits on offer such as protecting assets and infrastructure. Most chemical solutions only work for a few seconds after application
Are you an awesome hospitality professional? Ever considered running your own pub business? Discover our diverse portfolio of pubs and pub/hotels at www.punchtaverns.com or get in touch to arrange a Coffee & Chat and find out more!!! Call 01283 501 999
EAT. DRINK. SLEEP April 2019
Safety & Security
Royal Lancaster London Awarded Global Secure Accreditation Royal Lancaster London is the first hotel in London to receive the Global Secure Accreditation (GSA). Established by international experts, this independent accreditation is awarded to hotels able to deliver consistent and effective high levels of security. GSA is the world’s first truly independent standard and assessment system for hotel security. This accreditation enables corporate travel managers to provide enhanced duty of care and business travellers to make more informed choices on safety and security within hotels internationally. Sally Beck, General Manager of Royal Lancaster London said: “In the current climate it has become more important than ever to be vigilantwith security in the travel and tourism sector. Following our major £85 million refurbishment, we have stepped up our security to become an example to the industry on how to make guests safe during their stay.” The threat to security from crime and terrorism is fast moving and ever-evolving. It is having a tangible effect on the hospitality industry,
with travellers demanding greater protection. A growing body of evidence confirms rising anxiety about hotel security and greater assurance is being sought both by the business traveller and corporate booking officials. Research conducted in the USA, UK, Germany, France, China and Japan reveals that security is now the number one consideration for travellers from these nations. Meeting the challenge of these demands has required a thorough re-evaluation of security methods and standards. David Wood, CEO of GSA said, “The Royal Lancaster has demonstrated a strong commitment to guest safety and security through sensitive yet robust security strategies and policies. We feel privileged to work with a hotel which is striving to provide the highest levels of
service and duty of care to its customers. We would encourage all business travellers to make informed choices about their safety when travelling and choose hotels such as Royal Lancaster with wellconsidered, appropriate and effective security arrangements.” Royal Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6000 or visit www.royallancaster.com
EAT. DRINK. SLEEP May 2019
Safety & Security
Customers. Staff. Chefs. Who doesn’t love a service lift? Constantly working to keep everyone happy. A reliable dumbwaiter service lift (or two) means everyone is happy! Customers: Eating and drinking out in a venue you love means great food and great service. Staff: Working in catering means hours on your feet with a permanent smile on your face. Chefs: Creating fabulous food means getting service when you need it. In the kitchen – Chef’s right-hand butler Stannah Microlift just keeps on delivering from kitchen to customer: • On time service over multiple dining levels • Hot food on heated shelves • Drinks • Service to be proud of In the restaurant/bar – an extra pair of hands Stannah Microlift or Trolleylift takes the workload to help staff: • Serve food that’s straight from the kitchen • Clear crockery and glasses
• • • • •
quickly to maintain desired ambience Meet the demands of customers Provide a constant flow of orders Maintain great customer service Avoid excess manual handling, tripping hazards and spillage Avoid carrying food over steps and stairways
Back of house – keeping the stock flowing Stannah Trolleylift or Goodsmaster keeps back of house operations running smoothly by: • Speeding delivery and storage of stock • Providing staff with floor-level loading for heavy goods • Making use of storage on different levels of a building • Maximising storage space • Minimising disruption to customer facing areas of a building
Helping owners meet health and safety requirements by protecting staff Helps business owners meet Manual Handling Regulations
Stannah goods and service lifts play a vital role in the movement of goods in a wide array of fast paced environments right across the UK. We’ve installed more than 20,000 goods lifts for retail, manufacturing, hotel, leisure and many more sectors. Our broad range means we can find you the right type of lift, no matter what your building limits. Not to mention, all of our lifts can installed in just a few days. Once installed, we know our lifts are relied on every day and that is why every Stannah lift is supported by local service and maintenance from our own engineers, nationwide. Who doesn’t love a service lift? www.stannahlifts.co.uk/ products/service-goods-lifts
EAT. DRINK. SLEEP May 2019
Safety & Security
Firexo secures retail giant Costco in first major customer win Multinational corporation Costco is first retailer to stock revolutionary Firexo products Firexo, the revolutionary fire extinguishing liquid, is making its mark on the firefighting industry after sealing its first major customer win. The start-up, which officially launched in November 2018, has partnered with retail giant Costco to sell its range of ground-breaking products. Firexo’s extinguishers – available in 2, 6 and 9 litre sizes – as well as its compact and portable sachet solutions, can now be purchased online at www.costco.uk. Product bundles will also be available soon. Commenting on this initial retail partnership, Firexo CEO, Dave Breith, said: “We are extremely pleased to have partnered with such a major corporation like Costco as our first multi-retail customer. The firefighting sector is a small, tightly knit, community, so getting your foot in the door can be difficult when competing with some of the more established businesses. But Costco has recognised what sets our products apart, and we are delighted that a retailer of its stature believes in the potential of our next level fire safety products.
the sectors our products are perfect for - such as catering and retail - so we are thrilled to have reached what is a pivotal milestone for the business. “We’re really proud of how we are changing the firefighting landscape and how we have grown our presence in such a competitive industry – all in the first five months of launching. This new deal is a great moment for Firexo and we are genuinely delighted that our products will be protecting people from fire wherever they are.” In addition, Firexo continues to disrupt the established players in the market and has been so well received that agreements have been signed with more than 200 independent UK service providers. Firexo helps protect homes and businesses, so this growing network will help ensure organisations up and down the country have access to the product and stay safe from fires. Firexo is the only solution able to extinguish all classes of fire (A, B, C, D, E & F); electrical, fuel, gas, oil, metals,
and solid combustible material fires can all be put out with the liquid – eliminating the confusion of which fire extinguisher to use on different types of fire. It also extinguishes fires in a much quicker time than traditional extinguishers. In testing, nine litres of the liquid put out a car fire in just 53 seconds, compared with conventional methods that can take from 45 minutes to an hour, and use approximately 1,800 litres of water. It is also environmentally friendly – the non-toxic liquid is made from natural ingredients and is biodegradable, with a PH of 7. It cools materials to a temperature that they can be handled, creates less debris, and requires small volumes to extinguish a fire. For more information on Firexo go to www.firexo.com
“Costco has an international and varied customer base that includes many of
EAT. DRINK. SLEEP May 2019
Natural & Organic Products Europe captures mood of industry determined to power ahead NPE19 shrugged off the uncertain economic climate in a dazzling display of business confidence Pioneering trends, thought-provoking debates and ‘better-for-you’ innovations were served up at ExCeL London over 7-8 April, as thousands of buyers and retailers gathered at the Natural & Organic Products Europe trade show – checking out what’s new and next in the world of natural health, food, beauty, wellness and sustainable living. With 700 exhibitors there to meet them – showcasing the best choice of natural, certified organic, vegan, Fairtrade and free-from food, drink, VMS, cosmetics, skincare, and eco living products to hit the market – Natural & Organic Products Europe enjoyed a victorious turnout, with a total attendance of 10,298 (up 3% on 2018’s figures). “With each edition, every year, Natural & Organic Products Europe just keeps getting bigger and better,” comments event director Carol Dunning.
“It’s always such an amazing two days, the ‘B word’ was very evident this year and it wasn’t Brexit, the show was BUZZING with innovation. No sign of any trading concerns as the natural products industry grows and more new buyers from the UK and Europe came to source the latest product innovations to satisfy the consumer demand for natural, sustainable and eco-friendly products. There was plenty to choose, from flagship brands through to the fledglings that are getting their chance to launch to the market, and for the first time ever Holland & Barrett chose all six of the brands that were pitched to them LIVE at the show – unprecedented. “From our visitors, associations and friends, whose incredible support makes the show so successful, NPE truly is the biggest and best platform for uniting this industry and is such an incredible highlight of the year for everyone involved. “I would like to take this opportunity on behalf of the Natural Products team to say a big Thank You for making this year such a fantastic show. These are very exciting times for natural and organic and I cannot wait until next year’s show already!” she says. The window of the future Thousands of independent stores, multiples, pharmacies, restaurants, cafés, contract caterers, hotels, salons and spas from 92 countries were packing the aisles. Plus senior buyers and decision makers from some of the UK and Europe’s biggest retailers, wholesalers and distributors were in attendance – including representatives from Amazon, Boots, Holland & Barrett, Aldi, Lidl, M&S, Waitrose, Ocado, Tesco, Sainsbury’s, Morrisons, Debenhams, House of Fraser, Superdrug, TK Maxx, Whole Foods Market, Infinity Foods, Planet Organic, and more.
EAT. DRINK. SLEEP May 2019 “Natural & Organic Products Europe is the window of the future. It’s the only show we visit every year because it touches on everything from what’s hot now to what’s up and coming, which is why we’ve travelled from Scotland to come,” says John McKee, director of Hanover Health Foods. “I have visited for the last three years as I love seeing all the natural and organic products under one roof. It is a fantastic place to see new products emerging onto the market,” says Timea Halasz, buyer at Wholefoods Market. “I’ve attended Natural & Organic Products several times – I love meeting and seeing new faces. Attending this show is especially useful to meet international and emerging suppliers for our import and export business,” says Bennett Silverman, marketing director at Actikid. “I thought the show was really good and had some interesting innovation and products, particular during the Holland and Barrett pitch, I thought that was a lot of fun. Good energy and good vibes, I really enjoyed it,” says Margaret Peet, CEO (distributor) of Aquaceuticals. “I visit Natural & Organic Products Europe every year to meet new and existing suppliers. This year I have found some great new CBD products. Plus, I have spoken to a few current suppliers who have told me they have some new and unlaunched products yet to hit the market – I wouldn’t have known about this if I hadn’t visited the show,” says Shahzah Ahmed, buyer at As Nature Intended. Save the date for 2020 The next edition of Natural & Organic Products Europe will take place on 19-20 April 2020 at ExCeL London. For more information, please visit www.naturalproducts.co.uk.
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