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eat.drink.sleep November 2018


Go Behind the scenes with The Uniform Studio on pages 30-31

every england international live this autumn #Follow the rose

Feel it all

a winning combination your customers will love Bring big hitting international action to your venue with the Autumn Internationals and UEFA Nations League Every England Autumn International match exclusively live England v South Africa Saturday 3 November, 3pm

England v Japan Saturday 17 November, 3pm

England v New Zealand Saturday 10 November, 3pm

England v Australia Saturday 24, November, 3pm

Every home nation and ROI game from the UEFA Nations League including;

Spain v England Monday 15 October, 7.45pm

Republic of Ireland v Wales Tuesday 16 October, 7.45pm

England v Croatia Sunday 18 November, 2pm

Plus, huge live games from the Premier League, EFL, SPFL and Carabao Cup, including:

Tottenham v Man City Monday 29 October, 8pm

Chelsea v Everton Sunday 11 November, 2.15pm

Man City v Man Utd Sunday 11 November, 4.30pm

Call 08444 883 648 to get the best deal for your venue

Sky Sports requires a Sky subscription, equipment and installation. Scheduling may be subject to change. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. Correct at time of supply – 04/10/18. All rights reserved.

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


08444 178 113

*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. Black Panther ©Marvel Studios 2018. Darkest Hour ©2017 FOCUS FEATURES LLC. ALL RIGHTS RESERVED. The Good Doctor ©2017 American Broadcasting Companies, Inc. Criminal Minds©2017 CBS Broadcasting, Inc. All Rights Reserved. ®The F1 logo, F1, Formula 1®, FIA Formula One World Championship, Grand Prix and related marks are trademarks of Formula One licensing bv, a Formula One group company. All rights reserved. Correct at time of supply: 09/10/18.


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


Malmaison, London

Publication Manager


Sleep & Eat Preview


Destination Hotel, Resort & Spa Expo Preview




Contract Beds & Bedding




Business Directory

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

Publishing Director

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


Jeremy Tring jeremy@eat-drink-sleep.com

November 2018 4

Industry News

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



... for every occasion! Contract Furniture Group Contract House, Little Tennis Street South, Nottingham NG2 4EU

0115 965 9030 info@contractfurniture.co.uk www.contractfurniture.co.uk


Industry News

November 2018


Brown Hotels, the design-savvy boutique hotel brand born out of tel aviv, opens doors today to the lighthouse, the group’s eighth property in Israel and its largest and most amenity-rich hotel to date... of the property thinks big with two high-energy cocktail bars, two pools, a full-service gym/spa, a sprawling eighteenth-floor rooftop lounge and lower-level conference/banqueting center. The lobby of the hotel features Brown Hotels’ iconic library wall, complemented by new textures, rich tones of navy and emerald and décor. Never taking itself too seriously, the lobby lightens up with playful accents from its birdcage swing, gold-plated sections, antlers mounted to the wall and colorful contemporary furnishings. Guests are treated to a range of accommodations ranging in size from twenty-two to twenty-seven squaremeters, making them much more spacious than the average city room.

Brown Hotels, the rapidly expanding boutique hotel brand from Tel Aviv, has opened its largest property to date, The Lighthouse. The 100-room hotel is situated within an iconic Brutalist architectural-style property and located in the heart of central Tel Aviv. The Lighthouse honors its ethos of “work hard, play harder” with sleek design details and amenities for savvy business travelers and tourists alike. The high-style rooms pair well with a lively lobby, two vibing cocktail bars, a 360° panoramic rooftop lounge (Haiku), two upcoming pools and terrace rooms with private decks and jacuzzis. True to its name, The Lighthouse is named for its desired effect as a source of energy and light in a revitalizing corner of Tel Aviv, just steps away from the Mediterranean Sea and beach promenade. Brown Hotels is a rapidly-expanding global boutique hotel brand with roots in Tel Aviv. Conceived by native Israelis, Leon Avigad & Nitzan Perry with partner Nir Waizman, the collection includes four hotels in Tel Aviv, two in Jerusalem and one in Trogir, Croatia. Each boutique property packs big design punch


with a unique vibe of their own, yet true to the Brown Hotels’ spirit. As its largest property, The Lighthouse boldly explores a new sense of scale for the brand. The hotel’s building is an iconic Brutalist office tower built in the 1970s and fully restored. Its sheer size offers sweeping views of the White City and Mediterranean Sea from each vantage point in the hotel, from the private rooms to its communal spaces. “We are entering new territory with The Lighthouse; it is a high energy hotel with a big, thumping heartbeat,” says Brown Hotels founder Leon Avigad. “We are creating a bit of a wonderland within its walls, where a certain young and funseeking guest with a fine palate for design can find everything they’re looking for. If they still want more, they’re in luck: The Lighthouse is two minutes from the Mediterranean promenade, five minutes from the Carmel Market and ten minutes from Rothschild Boulevard.” The Lighthouse takes Brown Hotels high-design sensibility to the next level through the collaborative vision of Leon Avigad and Argentinian-Israeli architect, Nestor Sandbank. The spatial layout

Twelve exclusive terrace rooms offer private balconies with outdoor jacuzzis, stunning views and ensured privacy by a natural fence of lush greenery. Twelve Junior and Executive Suites feature separate seating areas and a slew of inroom amenities. Other room categories provide obstruction-free vistas of the Mediterranean Sea coastline, while city-facing rooms feature the best panoramic views of Tel Aviv. Each room is adorned with bright wooden-clad walls that punctuate light through their innovatively designed-crevices. Bright carpets rest upon hardwood flooring accented by contemporary furnishings and lighting accents. The sumptuous queen and king-size beds feature 800-thread count Egyptian Cotton and full-tub showers are filled with Molton Brown amenities. Phase two of The Lighthouse will open an additional two floors with sixty guest rooms, bringing the total room count to 160. The hotel will house Haiku, a much-anticipated addition to the city’s nightlife offerings on the hotel’s panoramic rooftop. Moodsetting music, dim lighting and rich color-schemes amplify the dramatics at the stylish sky lounge. Guests and partygoers can enjoy bottle service and local cuisine at the luxurious and spacious banquet seating.

Leading UK hotel management company RBH is proactively tackling the skills shortage in its kitchens with a pioneering chef training initiative. Twelve students from Gran Canaria and Tenerife are currently undertaking six month work placements at QHotels properties Slaley Hall, Crewe Hall, Dunston Hall and Stratford Manor and newly rebranded DoubleTree by Hilton StratfordUpon-Avon. Representatives from RBH visit the hotel schools abroad in March to carry out interviews with the aim of sourcing candidates that will become full-time employees. The students are all in their second year of studying Kitchen Cuisine and are trained to a Chef de Partie level. The partnership with Resort Restaurant and People Partners began originally with QHotels in 2017 and was such a success that two students were offered permanent positions following completion of the course. In the QHotels and DoubleTree by Hilton kitchens, the students complete either a Kitchen Management or Kitchen Cuisine course. The management course includes high volume, banqueting style catering whereas the cuisine course is catering to Rosette or Michelin Star standard. Julian Prosser, RBH Group Executive Chef, said: “The students are all highly motivated with superb basic kitchen skills, and it’s great to see their commitment to pursuing a career in hospitality. We place the students in our larger properties where they can gain experience in fine dining, large banquets, conference catering and leisure menus. “We’re really proud of this partnership and it’s a key step in our strategy to proactively drive chef recruitment, retention and development across the portfolio. Our long term plan as this initiative develops is to arrange work placements for a selection of our current employees at these hotel schools.”

Dartford based business Mobile Bar Hire Ltd have a long history of employing those under the age of 25 and taking on work experience from local Dartford schools. 2014 has seen Mobile Bar Hire sticking with their trend as on the 30th June they took on Emma Laimbeer, 15, from Wilmington Grammar School for a two week period. Emma was the perfect student for the hospitality firm to receive as she has aspirations of taking the events industry by storm after 6th form. To give her an all round insight into the world of events, Mobile Bar Hire Ltd will be giving Emma a taste of each aspect – from taking phone calls, to creating marketing material all the way up to taking her to an event to see the end result of her previous work in the office. Emma is currently studying for her GCSE’s and is looking to stay on at Wilmington Grammar for sixth form where she hopes to study ICT, History, Maths and Sociology. Although only just having started her two week period at Mobile Bar Hire, Emma is already enjoying the world of events and is enjoying her experience. Mobile Bar Hire Director Ragbhir Sandhu said, ‘As a local business, we strive to help youngsters in any way possible to get into employment or to gain the skills to help them move forward in the working world. We hope that even in this two week period, Emma will have learnt enough to help her in her future ventures.’

Cider Homebrew On Dragons Den Throughout the years, Dragons Den has seen many entrepreneurs come in through the doors and pitch their business to them in hope for the cash investment they believe they need to make it to the top. On the 3rd August 2014, the Dragon’s were treated to yet another barrage of enthusiast looking for a cash injection – however, one product was caught the attention of cider lover the country over – Victor’s Drinks. Victor’s Drinks are a range of simple homebrew drinks where everything you need is pre-packaged; all you need to do is add water and wait 10 days. Once the 10 day period is reached, simply open the tap on the box and pour your refreshing cider which can range from 4.5% to 5.5% ABV depending on temperature, amount of water etc. The idea was born when two university students brewed their own cider and took it to a party where it was a hit! Now the easy brew cider can be found on an array of gift websites and the range of drinks available to be brewed at home have grown to include Apple Cider, Mixed Berry, Elderflower and Apple and a pale ale.



Aspiring Overseas Dartford Student Chefs Undertake In The Hospitality Training at UK Industry Hotels

November 2018

Industry News


Industry News

November 2018

K Sport Headphones With In-Ear Personal Trainer An excellent set of true wireless sports buds, these sit flusher in your ears than most other wireless earphones available on the market. The comfort of wireless earphones is essential during workout or fitness sessions to allow you to fully focus on the exercises at hand rather than worrying that the buds will fall out and K Headphones manage this and more.

Not only is comfort key with wireless earphones but the Bluetooth connectivity has to be good and once more K Headphones are better than most in this department, they connect almost instantly allowing for a decent

range for your other device and the simple to use 1 button press to pause and play, 2 button press to skip song is ideal meaning you can keep you device in your pocket at all times. The sound quality is exceptional and can reach a higher volume than your standard headphones and with built in fitness routines available to use these K True wireless earphones really are the perfect accompaniment for any avid fitness and sports users. For a full list of earphone specs and to find out about K Headphones kickstrat campaign please see here https://kck.st/2xBJlui

James Cochran through to EasyHotel reports Great British Menu banquet ‘transformational’ year as James Cochran, head chef and owner of 1251 in Islington, total sales rise by 25% London, will be cooking the starter at a banquet celebrating 70 years of the NHS at St Bartholomew’s Hospital in London, having beaten eight other finalists on BBC Two’s competition Great British Menu. He narrowly beat Dan Fletcher from Fenchurch at the Sky Garden in London to the accolade. Judges Matthew Fort, Andi Oliver, Oliver Peyton and guest judge GP Dr Ronen Chatterjee were won over by Cochran’s starter ‘cep-tional’, which featured four mushroom elements: cep brioche, a cep custard-filled cylinder, savoury soil, sliced cep and truffle mayonnaise. The dish was described by Andi Oliver as “so beautiful it made us all feel quite emotional”. She added: “We loved the tribute to your mother.” The finalists are: Ellis Barrie, Marram Grass on Anglesey (North West); Tom Brown, Cornerstone, London (South West); James Cochran, 1251, London (London and South East); Dan Fletcher, Fenchurch at the Sky Garden, London (North East); Chris Harrod, the Whitebrook, Monmouthshire (Wales); Tommy Heaney, Great House, Bridgend (Northern Ireland); Marianne Lumb, Marianne, London (Central region), Lorna McNee, Restaurant Andrew Fairlie, Perthshire (Scotland), Craig Sherrington, Virginia House, Cumbria (North West).


The group said it will also look to increase it offering in Europe and will initially focus on Spain, France and Germany. During the six month period ending 30 September 2018 the budget hotel chain said total system sales rose from £37.2m, up from £29.7m the previous year. Like-for-like revenue at franchised hotels also grew by 12%, and revenue per available room increased 11% at its group-owned hotels.EasyHotel also opened five new hotels and add four new franchisee hotels. Combined, this resulted in a portfolio size increase of 42% and increased the total network of 33 hotels across 27 cities. The group also announced it will also be undertaking a full refurbishment of its property at 80 Old Street. The board said it has taken the decision to shut the entire building from December 2018 instead of a rolling refurbishment programme and expects to re-open the building as a 89-bedroom hotel and 15,500 sq ft of office accommodation in the second half of 2019. The total cost for the development is expected to be approximately £7m. The group said it will also look to increase it offering in Europe and will initially focus on Spain, France and Germany, where it said the board believes there is “potential for the brand to target 10 to 15 cities” in each of the three countries. It also said a dedicated team has been appointed to lead the expansion.

Ellis and Liam Barrie have launched a crowdfunding campaign to open a cookery school. The school, to be located at their Marram Grass restaurant in Anglesey, will offer a variety of classes and courses including butchery and fishmongery. The Acorn Award winners are hoping to raise £30,000 to help set up the unit with kitchens that will serve as multipurpose classrooms. Financial supporters of the school will be able to take advantage of all aspects of the Barrie brothers’ business. “If someone donates £100, they will get £100 to spend at Marram Grass, the school or our new venture in Liverpool,” Elllis told The Caterer. As well as paying guests, the brothers will be opening up the school to young people who want to learn cooking skills

which will be made available through sponsorship programmes that young people can apply for.

bigger impact. If we want to grow our businesses we need to find talent, and nurture that. It’s so very important.”

“Unfortunately, not many parents can afford to send their children to these type of courses, so we are offering places. It will cost £200, so any investors can buy into that,” he said.

He added: “Everyone is complaining about the lack of chefs. I feel like we need to nurture more people into the trade from an earlier age.

For Ellis, the idea for the cookery school came from his memory of spending Saturday morning’s at the local community college where he learnt to cook cakes and pies. “The idea is a no brainer for me, it is something as business we need to start thinking about. We can’t rely on government to put money in the next generation of chefs. We need to have a

“If we can get one student decide they want be a chef – out of however many that sign up – that is still a job well done.” The brothers recently announced they have secured a site in Liverpool’s Albert Dock and will open the second restaurant in 2019. They launched their first restaurant, the Marram Grass, in 2011.

Ellis and Liam Barrie launch crowdfunding campaign for cookery school Ellis and Liam Barrie have launched a crowdfunding campaign to open a cookery school. The school, to be located at their Marram Grass restaurant in Anglesey, will offer a variety of classes and courses including butchery and fishmongery. The Acorn Award winners are hoping to raise £30,000 to help set up the unit with kitchens that will serve as multipurpose classrooms. Financial supporters of the school will be able to take advantage of all aspects of the Barrie brothers’ business. “If someone donates £100, they will get £100 to spend at Marram Grass, the school or our new venture in Liverpool,” Elllis told The Caterer. As well as paying guests, the brothers will be opening up the school to young people who want to learn cooking skills

which will be made available through sponsorship programmes that young people can apply for.

bigger impact. If we want to grow our businesses we need to find talent, and nurture that. It’s so very important.”

“Unfortunately, not many parents can afford to send their children to these type of courses, so we are offering places. It will cost £200, so any investors can buy into that,” he said.

He added: “Everyone is complaining about the lack of chefs. I feel like we need to nurture more people into the trade from an earlier age.

For Ellis, the idea for the cookery school came from his memory of spending Saturday morning’s at the local community college where he learnt to cook cakes and pies. “The idea is a no brainer for me, it is something as business we need to start thinking about. We can’t rely on government to put money in the next generation of chefs. We need to have a

“If we can get one student decide they want be a chef – out of however many that sign up – that is still a job well done.” The brothers recently announced they have secured a site in Liverpool’s Albert Dock and will open the second restaurant in 2019. They launched their first restaurant, the Marram Grass, in 2011.



Ellis and Liam Barrie launch crowdfunding campaign for cookery school

November 2018

Industry News

EAT. DRINK. SLEEP November 2018

Bagden Hall wins North of England Wedding Award for second time

Bagden Hall Hotel has won the North of England Wedding Award for Outstanding Customer Service – Venues (Country) category for the second time, beating 14 other entrants to the prize. Announced at a Gala Awards Dinner at York Racecourse, hundreds of companies enter each year, with only 15 shortlisted in the category. Businesses were selected from testimonials and feedback from their own newlywed customers, adding to the prestige of the award. They were then judged by professionals to decide the winners Three other hotels within the Classic Lodges group were shortlisted in the Award nominations: The Old Swan Hotel in Harrogate for Best Venue (City); Solberge Hall Hotel in Thirsk; and Grinkle Park Hotel in Easington for Best Venue (Country). Caroline Gleeson, General Manager at Bagden Hall Hotel says it is a real honour to win the award for the second time since 2015: “We have a fantastic team


at the hotel that does everything they can to give couples their perfect day. We held 150 weddings at the hotel last year and hope that each and every couple had a tremendous experience. We will continue to aim for higher standards each and every year.” The North of England Wedding Awards in association with The Wedding

Guide UK are Yorkshire and North East England’s most prestigious awards for client service excellence. The Awards recognise those businesses which go the extra mile for their customers, providing outstanding service and inspiring their customers to want to actively and positively promote them.

Calabash Luxury Boutique Hotel Reopens and joins The American Express Fine Hotels & Resorts Program

Calabash Luxury Boutique Hotel has reopened its doors this month following a sustainabilityled refurbishment, weeks after being welcomed into The American Express Fine Hotels & Resorts Program. The only property in Grenada and one of less than 50 other Caribbean properties to be part of this most prestigious program, this invitation comes just a year after the luxury five-star hotel was accepted into the prestigious Relais & Châteaux group of elite hotels and recognized by Trip Advisor as the #1 hotel in the Caribbean and #13 in the world in 2017. The world-class resort is known for its yearly upgrade every September, which ensures guests continue to be surprised and delighted every time they come to stay – a vast percentage are repeat customers who return on a yearly basis. 2018’s refurbishment

This focus on sustainability isn’t new at Calabash Luxury Boutique Hotel; over the past five years they’ve introduced solar panels to provide energy to parts of the hotel, replaced plastic straws for biodegradable options and minimised the use of plastic bags for transporting items by using trolleys. The team also reuse grey water in the hotel’s lush gardens, recycle all single use plastics and source local produce for the restaurants such as lionfish which is decimating the local marine life. As well as using food waste as compost, leftover edible food also gets sent to homes, which is just one of many charity initiatives the hotel is known for. As part of the hotel’s endeavour to look after their island and community, they donate to early childhood education through Grenada Schools Inc and the island’s children’s homes through Pack for a Purpose, where they provide an array of donations to The Bel Air Children’s Home, The Dorothy Hopkin Centre for the Disabled, The Queen Elizabeth Home for Children and Programme for Adolescent Mothers.


EAT. DRINK. SLEEP November 2018

focuses on sustainability and respecting the natural environment, with its new Beach Club restaurant upgrade showcasing eco-friendly composite decking made from an innovative blend of 95% recycled wood and plastic film, which was created from recycled plastic bags - indeed, over almost 3,000sqft Beach Club, the hotel has used approximately 840,000 plastic bags that may otherwise have ended up in the ocean. The original flooring is also being reused for cladding on the bar and elsewhere in the hotel, and the bar has been moved to the side to enable the restaurant diners to have totally uninterrupted views of the stunning natural surroundings.

Retail Training Manager Chris Wright of Wadworth, an independent Wiltshire-based family brewer with a successful portfolio of over 200 managed and tenanted houses across the South West of England, talks about the organisation’s search for an integrated PMS and EPOS solution.

November 2018


Welcome cutbacks for Wadworth’s OTA commissions

“Part of my job is to look for opportunities to raise productivity and efficiencies by integrating our systems,” explains Chris. “I love finding ways to remove manual entry and make the systems we use as automated as possible.” In 2018, Chris was tasked with a significant system change across the Wadworth pub estate. “We’ve currently got 25 pubs with letting rooms, and last year we made the decision to change our Property Management System (PMS). This was mainly because we needed a platform that would improve integration with our till system and remove manual errors we were experiencing.” Running two unconnected systems made duplicate effort a big problem for the Wadworth team. “With our old system, we’d have to input booking details and charges into both the PMS and the tills, and that resulted in a significant number of financial errors being made,” continues Chris. “We looked at a few replacement options, but one of the things we liked about Welcome Anywhere was the fact they were happy to build an integration between the Welcome Anywhere PMS and our till system. “They worked brilliantly with our Electronic Point of Sale (EPOS) system provided by Polaris, and the two companies formed a strong partnership from day one in order to help us implement the new system and create the integrated setup we so badly needed.” Switching PMS is no mean feat - particularly for a business as large as Wadworth. “The thing I love about Welcome Anywhere is its ease-of-use, which was a vital element in rolling out the system to all 25 properties,” explains Chris. “As you’d guess, there’s a lot of training involved, and our managers want to spend as little time dealing with IT as possible. They need to be in front of customers delivering a great guest experience.”


Chris further believes that Welcome Anywhere “took away the fear” of a system change and quickly discovered that it could be integrated into the Wadworth teams’ daily lives without any problems at all. With the objective of carrying out implementation over a four-week period, Welcome’s ease-of-use become of paramount importance. “That might sound like an incredibly short space of time, but thanks to the speed with which Welcome Anywhere could be adopted and the brilliant support from both Welcome and their partners, it was successful,” enthuses Chris. “We were able to import all of our existing bookings from our old PMS into Welcome Anywhere, which also made a massive difference with the speed of the roll-out.” Channel management has always been a very important tool for Wadworth, but as Chris discovered, their overheads for online booking with their old system were needlessly high. “Switching to Welcome Anywhere has already delivered some impressive savings when it comes to OTA commissions,” says Chris. “With our larger properties, the previous OTA agreement managed by our old PMS company was costing us 23% commission per booking - much higher than the standard rate. Once we’d moved over to Welcome and had new accounts created, that commission rate dropped to 15% for certain properties. “This is a huge saving we probably wouldn’t have made if we hadn’t changed systems and helped towards our purchase of Welcome Anywhere. The old contract was costing us far more than we realised. “Our old system had an integrated card payment process that was charging us 50p for every card transaction on top of the standard bank rates,” notes Chris. “This wasn’t made abundantly clear, and when you add that fee to the inflated commission rate our bottom line was being hit significantly.”

Wadworth now pays a simple, flat monthly fee for Welcome Anywhere. Whenever a new development arrives, they receive it instantly and without having to pay to upgrade. “It’s so much easier to budget for and has immediately driven down our overheads,” says Chris. “We also feel like we finally have full control over our Online Travel Agency (OTA) relationships, and that’s a weight off our minds.” Looking to the future the Welcome Anywhere roll-out is just the beginning of a sea change for Wadworth. “We’re always interested in new developments and additional services our suppliers can offer, and we’ll be implementing the Welcome Table restaurant booking system on a trial basis soon,” explains Chris. “With my ‘one system fits all’ mantra, I’d rather use Welcome’s restaurant system due to it coming from the same company and benefitting from the same approach as Welcome Anywhere.” Wadworth’s desire to expand its managed estate in the near future was another key driver for seeking a new PMS partner. Hefin Morris, Head of Sales at Welcome Systems Ltd, adds: “Our Welcome Anywhere PMS has clearly proved a perfect fit for Wadworth’s needs in what is proving to be an increasingly competitive hospitality sector. “Welcome Systems is a growth company on the UK and international PMS and hospitality front, courtesy of its parent company Valsoft. “The way guests anticipate a hospitality experience has completely changed over the last several years. From the moment they consider booking a trip through to the point they arrive, the focus is on a comfortable, unique and hassle-free stay. “We’re determined to ensure hoteliers can take advantage of technology that works fundamentally to put guests at the heart of what they do.” Find out more at wadworth.co.uk and welcome-anywhere.com

CREATING THE ELUSIVE WOW FACTOR With over 15 years of experience, Aqua Designs bring an impressive portfolio of clients, ranging from high end restaurants, hotels, offices and residential homes. Aqua Designs is at the forefront of interior designs transforming your space into something extraordinary.


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EAT. DRINK. SLEEP November 2018

Sky Sports presents another action-packed month for venues with continued international action in the UEFA Nations League, Autumn Internationals, F1 Grand Prix and World Golf Championships. Plus, lots of Premier League clashes to keep guests entertained! Mourinho takes a trip down memory lane as his team arrive at Stamford Bridge to face his old club, Chelsea. Maurizio Sarri’s Blues look more assured this campaign than the last and will be confident of dishing out a blow to both Mourinho and United. After last season’s match between Leicester and Arsenal resulted in seven goals between them, guests will want to make sure they don’t miss this game with the hopes of more strikes on target. In the UEFA Nations League, October sees the Gareth Southgate’s England team travel to Seville to take on Spain, who won 2-1 at Wembley in England’s first match of the tournament. The game saw 1 million1 viewers watching at an out of home venue , but can Southgate’s team


1 Ipsos Mori, September 2018

step up and defeat Luis Enrique’s side during their winning streak? The Autumn Internationals kicks off at the start of November with Eddie Jones’ team facing South Africa for their first game on Saturday 3rd. With all England matches shown exclusively live on Sky Sports, guests won’t miss out on any of the action – including their match against New Zealand, the first they’ve played against one another at Twickenham in four years. It’s lights out and away we go in Texas as Lewis Hamilton looks to further his championship advantage over Sebastian Vettel at the United States Grand Prix. Hamilton’s six podium-topping visits are

What a year it’s been for golf! Last month alone saw Justin Rose’s ascent to world number one, Tiger Woods’ thrilling resurgence at the Tour Championship, and Team Europe winning the 2018 Ryder Cup; the sport is firmly back in the limelight. As Sky Sports’ British Masters arrives at Walton Health Golf Club, guests can see Rose take the hosting honours and view all of the weekend’s events including the pre-tournament, Pro-Am and masterclasses with the games’ stars. Another event not to be missed is the first World Golf Championships event of the new PGA Tour season as the game’s big hitters are all pushing each other, with talent like Brooks Koepka – the leading light of 2018 – and European top dog Rose heading to Shanghai.

An exciting month of sport is ahead of us and these are the fixtures not to be missed; October • Thursday 11th to Sunday 14th October – British Masters

• Sunday 21st October – United States Grand Prix – start 19.10

• Friday 12th October – Croatia vs England – kick off 19.45

• Thursday 25th to Sunday 28th October - World Golf Championships: HSBC Champions

• Friday 12th October – Austria vs Northern Ireland – kick off 19.45 • Monday 15th October – Spain vs England – kick off 19.45 • Tuesday 16th October – France vs Germany - kick off 19.45 • Saturday 20th October – Chelsea vs Manchester United – kick off 12.30

• Sunday 28th October – Crystal Palace v Arsenal – kick off 13.30 • Sunday 28th October – Mexican Grand Prix – start 19.10 • Monday 29th October – Tottenham vs Manchester City – kick off 16.00

November • Saturday 3rd November • Sunday 11th November – Autumn Internationals: – Manchester City v England v South Africa Manchester United – kick off 16.30 • Saturday 10th November – Autumn Internationals: • Saturday 17th November England v New Zealand – Autumn Internationals: England v Japan • Sunday 11th November – Brazil Grand Prix – start • Saturday 24th November 17.10 – Autumn Internationals: England v Australia


EAT. DRINK. SLEEP November 2018

a race record, and after a scintillating summer he comes to Austin with a firm advantage over his Ferrari rival. It’s been a season of twists and turns, and with only five races left to go, will Hamilton or Vettel take the driving seat for the winning trophy?

EAT. DRINK. SLEEP November 2018

Malmaison, London

Malmaison, London Malmaison is located within the southern part of the London Borough of Islington in between Barbican and Farringdon underground stations, both of which are just a few stops from London Kings Cross and St Pancras, meaning this hotel can be easily accessed from within the city and also by travellers from further afield. Despite its central location and close proximity to landmarks such as St Paul’s Cathedral, The Museum of London, London Bridge and The Shard; Malmaison retains a peaceful, secluded feel as a result of its positioning at the end of a no-through road, so you don’t hear the usual hustle and bustle of London traffic. This chic hotel has a gorgeous, vibrant décor with the mood lighting complimenting the natural lighting within the hotel, to provide the backdrop for the soft furnishings and art, which creates the 1970s trendy vibe associated with the Malmaison brand. There are 97 rooms and suites ranging from the Cosy Room to The Executive Suite dependant on the needs of different guests – The Executive Suites have all the amenities you would require for a business trip or romantic getaway with a large flat screen plasma TV which also has a soundbar for a more cinematic feel and a fully stocked mini bar with a range of soft and alcoholic drinks and plenty of chilled water on arrival and also free yet fast Wi-Fi.


When entering the suite you are greeted by a large modern bathroom with an oversized bath perfect for a relaxing soak and a big monsoon shower cubicle with plenty of beautifully scented toiletries on offer throughout your stay, which you are even encouraged to take home with you. The huge bed within the centre of the suite allows the ultimate comfort with mattresses provided by Sealy Posturepedic and luxurious Egyptian cotton sheets and feather pillows almost guaranteeing a good night sleep. Business travellers will be glad to know that there is a desk situated between the bathroom and the bedroom for a quiet office style space for any work, while there is a comfy leather couch and foot rest for relaxing and an ideal place to sample one of the bottles of wine on offer at the hotel. Dining at Malmaison is in the Chez Mal Brasserie, a wonderfully stylish restaurant below the reception of the hotel with beautiful neon lighting and furniture creating an appealing ambience that fits with the mood of the hotel. Despite the numerous choices on the A La Carte menu, I opted for the Pan-Fried Sea Scallops as my starter, accompanied with red pepper purée, tapenade, samphire

EAT. DRINK. SLEEP November 2018

Malmaison, London

& sauce vierge, which was not only immaculately presented on the plate with a wide range of colours, but tasted sublime with all the flavours complementing each other perfectly. For the main course I chose the Black Angus grain fed fillet steak, once more the presentation of this dish was amazing, a sumptuously tender piece of meat cooked fantastically, served with onion rings, a fresh tomato and garden salad. I finished off my meal with sticky toffee pudding, served with a delicious pecan caramel sauce & vanilla ice cream and was treated to an

espresso martini with a caramel twist – a speciality of Matt who was serving us that evening. The service was fantastic throughout the whole meal, the attention to detail and care, regularly topping up our drinks and checking if we needed anything allowing us to dine in complete comfort. The breakfast at Chez Mal offers an ideal start to anyone’s day with breakfast options ranging from continental; freshly baked pastries, continental cheeses and meats and of course cereals - to cooked breakfasts such as the Chez Mal full cooked breakfast which also comes with the continental offerings and tea, coffee and toast also served to your table. During my stay at Malmaison the staff were exceptional in all areas of the hotel, from the front desk reception insuring a quick, painless and friendly check-in process to the waiters within the restaurant providing impeccable service which culminated in this being the perfect hotel for anyone looking for an incredibly stylish, luxurious and comfortable stay in the city.



Eurostar London terminal

November 2018

The launch of the new bar comes as Eurostar continues to invest in its stations and service. With the recent introduction of Chop-Chop, the express hair salon in the departure lounge, eGates in London St Pancras to speedup the security process, and World Duty Free, Eurostar is committed to improving the customer experience. Yann Bayeul, Eurostar Catering Product & Service Manager, said: “Following the success of the Paris cocktail bar, we’re excited to unveil the London edition. Our Business Premier passengers are often looking for somewhere to unwind after a work, and our leisure travellers are typically up for a tipple! With a winter menu designed by the London Cocktail Club featuring spirits from our key destinations, we hope travellers will enjoy the new experience.”

Eurostar unveils new cocktail bar in London Business Premier lounge • New winter menu designed by London Cocktail Club • Signature London cocktail featuring gin created with Raymond Blanc OBE


urostar, the high-speed rail service linking the UK and mainland Europe, is treating Business Premier customers to an exciting new destination – the London cocktail bar. Located upstairs in the London lounge, the circular black and gold bar provides an atmospheric space for travellers to sample a selection of complimentary cocktails designed exclusively by the London Cocktail Club. Featuring a range of Dutch, French, Belgian and British spirits and ingredients, the drinks encapsulate Eurostar’s heritage, reminiscent of all four cultures in which it operates.

signature cocktail is a distinctive mêlée of delicate florals, punchy fruit flavours and piquant undertones. Mixed using Eurostar’s very own gin, Toujours 21, it is a delightful fusion of French botanicals and honey from the Kent countryside. New G&T menu featuring gin from across the Continent For the first time, Eurostar is introducing a winter G&T menu, featuring gins from Amsterdam, Brussels, Paris and London. Each exotic gin is perfectly paired with local tonic to offer passengers a twist on the classic. Sleek new design

From tipples titled Earl’s Elixir to Bourbon Designed by global architects, Softroom, Boisé, the drinks are sure to suit tastes on the new London cocktail bar will refresh either side of the Channel. the travel experience for Business Premier passengers. Signature London cocktail With a chic circular bar featuring a gold Michelin star chef and Eurostar Business table top and plush velvet chairs, the Premier Culinary Director, Raymond new bar offers a stylish environment Blanc OBE, has also designed a bespoke to ease into the evening, making it the cocktail exclusively for the lounge in perfect place to unwind after work or partnership with the London Cocktail kick-start the holiday. Club. Named Lavender Dusk, the


Raymond Blanc OBE, Eurostar Business Premier Culinary Director, said: “The new London cocktail bar is a fantastic addition to the lounge. With its elegant design and impressive drinks menu created by the London Cocktail Club, we’re looking forward to indulging our passengers with a new and exciting space to relax before travelling.” The introduction of the new bar marks six years since Eurostar and Raymond Blanc joined forces to transform the on board dining experience for Business Premier passengers. Renowned for his passion and innovative culinary expertise, Raymond works with each of Eurostar’s three kitchens to design seasonal menus combining the best of British, French, Belgian and Dutch cuisine. Eurostar is proud to be the first transport provider to receive Sustainable Restaurant Association (SRA) accreditation as a Two-Star Sustainability Champion for its commitment to sourcing local and sustainably produced ingredients and for pursuing a socially and environmentally responsible approach. Business Premier Eurostar’s Business Premier aims to offer the highest standards in cross-channel train travel and a superior experience for passengers. With fully flexible fares, Business Premier customers can enjoy a 10 minute express check-in, exclusive access to the business lounges, plus complimentary drinks and fine dining all served in the comfort of their own seat.

EAT. DRINK. SLEEP November 2018

Art on a plate: Art Street Kitchen focuses on the finest seasonal produce and is inspired by the flavours of European Cuisine, Situated in up-street Westminster. Nestled behind the Doubletree by Hilton Hotel. Although attached upon entrance to the restaurant you are greeted with a well-designed, colourful, bright, dining space very much separate to the hotel. The menu

suggests sharing; so we indulged on one or two

dishes from each section of the menu accompanied with some cocktails. The food was simple but effective, the potato and Truffle Scotch Egg a Simple start that got us on the right track; a runny egg is an expectation and the dish meets that expectation. Continuing the run of small

plates and nibbles; the Ham Hock Terrine with Sourdough Toast and Seasonal Pickles. Simple, pleasant and generous in portions. All of the dishes that followed were plated to perfection; simple and pleasant next time I may just book a room so I don’t have so far too travel, The

restaurant was quiet for an early evening sitting however the atmosphere helped you feel relaxed, the staff busied themselves at all times and were extremely professional. To summarise: a great place to grab a bite hidden away from the hustle and bustle of the city of London.


EAT. DRINK. SLEEP November 2018

Dexter Moren Associates complete Hyatt Place Heathrow airport Award-winning hotel architects and interior designers Dexter Moren Associates has overseen the completion of the latest addition to the successful Hyatt Place brand of up-scale select service hotels. Designed and refurbished to the exacting standards expected by its 24/7 multi-tasking clientele, Hyatt Place Heathrow Airport balances work and play in an individual, high-tech and relaxed environment.

locations. We referenced Heathrow’s indisputable connection with aviation in the design, but without being trite or obtrusive.”

Hand-blown frosted glass light fittings hang above the reception desk which is backed by a deep blue bespoke carved art panel inspired by the air flow created by propellers. The propeller influence is carried through into the angled fins that obscure the perspective and make a delicate In addition to refurbishing 357 screen between the reception and guestrooms, Dexter Moren lounge/bar area. Associates (DMA) has re-planned The calm elegance of the reception and redesigned the public spaces area is set off by the more domestic to include The Gallery – the hub of and relaxed atmosphere of the the public area – which contains lounge/bar where cylindrical the reception, a relaxed bar and forms are refined and detailed and a “grab & go”, plus a separate all- the blade motif is carried through day dining space and extensive in the pattern of the ombre carpet. meeting facilities. The dining area presents a David Harte, Senior Interior tranquil and unfussy feeling. Designer, Dexter Moren Associates: There are glimpses of a hot air “DMA has a long-standing balloon, gliding delicately across philosophy of designing projects that a summer’s sky, its envelope speak to and about their individual reflected in the three bold circular


mirrors, its ribbing in the stitching of the banquettes and its basket woven into the wall panelling. In the meeting spaces, elements of the lost age of biplanes mix with the latest technology. Pale walls are contrasted with deep blue lacquer panels and dark timber joinery where strong diagonals interconnect like the cross-bracing of Wilbur and Orville’s Wright Flyer. Neil Andrew, Associate Director, Dexter Moren Associates: “This is an excellent example of DMA’s vision for a new breed of airport hotel. The design moves beyond a mere convenient place to sleep before catching a flight. By bringing out the neighbourhood story and history, the airport hotel can offer a lucrative new opportunity, becoming a destination, rather than just being en-route to somewhere interesting.”

EAT. DRINK. SLEEP November 2018

LOFA’s has released a new video on the LOFAssured initiative LOFA (Leisure and Outdoor Furniture Association) has issued a new video which explains its LOFAssured initiative. The video explains how the initiative ensures that LOFA members comply with current government fire safety regulations and further rigorous testing to keep everyone safe in the garden or outdoor areas. The match test demonstrates the difference between compliant materials and non-compliant materials. All foams, fillings and coverings must be fire retardant to comply with current regulations. LOFA members also adhere to a strict code of conduct alongside these regulations. Compliant LOFA members are entitled to use the LOFAssured swing tags, as shown in the video, on their outdoor furniture.

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


EAT. DRINK. SLEEP November 2018

Your Essential Guide to The Spirit Show 2018


Business Design Centre, London.

What else is happening at the Show?


22nd November 10am-9pm and 23rd November 10am-7pm

The Spirit Show will give you a chance to network with fellow drinks industry professionals as well as hear from some of the best bartenders and brands in the business on our two live stages – The Spirits Live Stage and The Tasting Stage. Here you’ll be able to discover new products and find out about the latest trends in the industry.

What is it? The Spirit Show is a two-day showcase of the finest spirits, mixers, cocktail ingredients and bar equipement.

Who should attend? Bar owners, managers, bartenders, F&B managers and anyone else involved in the buying process for: • • • • •

Bar equipment Bar services Gin Whisky Cocktail Ingredients/ syrups/bitters

• • • • •

Liqueurs Mezcal/Tequila Rum/ Cachaça Vodka Cognac/Brandy

Who will I meet? Independent distillers, importers, distributors and everyone in between. Some companies are so new they’ll be launching at the show, so it will be a unique opportunity to try these products before they hit the market.


World renowned bartender and presenter Dean Callan will be hosting the Spirits Live Stage. Based in London, Dean has travelled the world and trained over 4,000 bartenders. He has also won several awards and worked as an ambassador and trainer for the coveted Behind Bars in Australia, Bacardi Group in Asia Pacific and William Grants and Sons Globally. The Tasting Stage will give you a chance to hear in more depth from a selection of distillers, whilst sampling their products.

How do I register? Register now for your fast-track FREE entry by visiting www.TheSpiritShow.co.uk Free entry is strictly for qualifying members of the drinks and hospitality industry. ID checks will be in place at the show. Over 18s only. Follow us on social media: Facebook/Twitter/Instagram: @SpiritShowLDN







Stand: B82

November 2018

German bathroom manufacturer, Bette, pushes the boundaries of what can be achieved in bathroom product design. Bette creates award-winning glazed titanium-steel baths, shower floors and washbasins, with a 30 year warranty and in an extensive range of sizes, including bespoke sizes. They are finished in BetteGlaze; a glass-like surface which is harder than marble, plastic or epoxy granite, is non-porous, scratch-resistant and easy to clean. Products are available in both gloss and matt finishes, with the opportunity to colour-match ceramic items, such as tiles. Sustainability is central to Bette’s approach and the company has been awarded an Environmental Product Declaration (EPD) which complies with ISO 14025 and EN15804. www.bette.de

Edmund Bell is a supplier of high-quality decorative blackout, dimout, sheer, woven, print and upholstery fabrics to the hospitality, cruise, healthcare, education and workplace markets. We also offer one of the widest selections of high-end curtain lining solutions, workroom accessories & roman blind systems. Our market leading fabrics offer a sumptuous and tactile assortment of textures & colours, providing both function & versatility without compromising on style. Many are available in both wide & narrow width and meet UK & international FR standards.

Stand: C54


Sleep & Eat Directory

Our products are designed so they can be coordinated for use throughout any project, including on curtains, blinds, upholstery, cushions and bedspreads. www.edmundbell.com

Stand: F30 How can designers for the hospitality sector ensure their projects meet all the key criteria from sophisticated elegance to reliable performance? Selected by architects and designers who are creating special features for two shows (Sleep + Eat 2018 and The Independent Hotel Show 2018), Corian® demonstrates why it is perfectly suited to high-impact hospitality design. Renowned for over 50 years for adding meaningful value, Corian® Solid Surface is also among the most future conscious of materials and a wise investment in lasting performance. www.corian.com



Sleep & Eat Preview

November 2018


German bathroom product manufacturer, Bette, will be exhibiting its ‘30 year warranty’ glazed titanium-steel baths, shower floors and washbasins and showing the latest in bathroom design, colour and safety at Sleep + Eat. Bette will be giving live demonstrations on the durability of its products, which are finished in BetteGlaze; a glass-like surface which is harder than marble, plastic or epoxy granite, is non-porous, scratch-resistant and easy to clean. Products are available in both gloss and matt finishes, in an extensive range of colours, with the opportunity to colourmatch ceramic items, such as tiles. Bespoke colours can be created to fit with interior themes, as well as bespoke sized products to fit a space perfectly. Baths on display will include an eyecatching BetteLux Oval Silhouette freestanding bath in one of Bette’s new stand-out shimmering colours: Blue Satin, as well as a shower/bath popular with hotels, the BetteOcean in low-line format, which makes it easy to get in and out of. Bette is also known for its innovative glazed titanium-steel shower trays. The company will be showing how hotels can maximise their levels of anti-slip in the bathroom using its Anti-slip Pro option, which also has the advantage of being almost invisible.


With ease of installation a key consideration, Bette will also be displaying its latest developments for fast and efficient shower tray installation. Bette has more than 600 different shapes and sizes of product available, including freestanding baths, fitted baths, shower trays, flush-to-floor shower areas and a wide range of washbasins. If a particular sized product is required, perhaps to fit into a recess, Bette can make it to order. Its products are available in hundreds of

colours, including 22 exclusive matt colours. Bette baths, shower floors and washbasins are made from entirely natural materials and are 100% recyclable. Bette has also invested heavily in green technologies at its factory in Germany and creates 2/3 of its energy requirements from renewable resources. Sustainability is central to Bette’s approach, and this is confirmed by the company‘s Environmental Product Declaration (EPD) which complies with ISO 14025 and EN15804. For more information see www.bette.co.uk or telephone 0844 800 0547.


Baths. Shower Trays. Basins. Durable beauty Smooth hygiene

www.bette.co.uk Visit us at: Sleep + Eat Stand B82 20 – 21 November 2018

EAT. DRINK. SLEEP November 2018

Sleep & Eat Preview

Strata blackout

Viva sheers

Edmund Bell is a supplier of high-quality decorative blackout, dimout, sheer, woven, print and upholstery fabrics to the hospitality, cruise, healthcare, education and workplace markets. We also offer one of the widest selections of high-end curtain lining solutions, workroom accessories & roman blind systems. With a reputation for quality, stylish and durable products as well as technical excellence, we have established a strong customer base across the world and are committed to providing excellent customer service and delivering product innovation to the contract sector. Our market leading blackout and dimout fabrics offer a sumptuous and tactile assortment of textures & colours; providing both function & versatility without compromising on style. All our decorative blackouts and many of our dimouts, are available in both wide and narrow width and meet UK and international FR standards. Our products are designed so they can be coordinated for use throughout any project, including on curtains, blinds, upholstery, cushions, bed-throws, bedspreads and valances. They can create atmosphere, influence light & acoustics, and transform a room to deliver a wonderful experience. Expression dimout

If you’re looking for something different, Printlab is our fabric design and printing solution, enabling you to create that bespoke element for your project. Whether you have an existing design, or you want us to create something bespoke, our designers can work from your brief or simply an idea or picture. Suitable for any setting, but ideal for contract interiors projects, you can choose from an extensive range of flame retardant base fabrics that are appropriate for the Hospitality, Education, Healthcare, Marine, Leisure and Events markets. Come and see us at Sleep + Eat on stand C54.


Soho Club New inherently flame retardant woven collection for 2018

sales@edmundbell.com +44 (0)1706 717070 edmundbell.com

EAT. DRINK. SLEEP November 2018

Sleep & Eat Preview

Corian® table-tops reflect projections at Inamo restaurant, Soho

Corian® guest stars at two key hospitality industry shows this autumn: Independent Hotel Show (16th-17th October, Hotel Room of the Future, Olympia London) Sleep + Eat (20th-21st November, Eat Sets, Stand F30, Olympia, London) How can designers for the hospitality sector ensure their projects meet all the key criteria from sophisticated elegance to reliable performance? Selected by architects and designers who are creating special features for two shows (Sleep + Eat 2018 and The Independent Hotel Show 2018), Corian® demonstrates why it is perfectly suited to high-impact hospitality design. Renowned for over 50 years for adding meaningful value, Corian® Solid Surface is also among the most future conscious of materials and a wise investment in lasting performance.

En-suite bathroom walls formed from Corian® in Grey Onyx, designed by Two’s Company


An unbeatable combination of beauty, versatility and resistance to wear and tear has been put to work with great success in quality establishments around the world. Applications range from striking reception areas to elegant, easy-care bathrooms, chic bedroom furniture and stylish bar tops. Capable of bringing a distinctive identity to any design scheme, Corian® can also master any number of technical challenges, from incorporating smart technology and lighting effects to unique or branded decorative details. Particular qualities set Corian® apart as the ideal answer to pristine ‘wet-areas’ from food and beverage service to spa facilities and washrooms. Completely homogenous, non-porous and straightforward to maintain, Corian® can eliminate the need for grout and visible seals that could become vulnerable to mould and mildew. Sleek, hygienic and stain-resistant, the material is robust and durable, but can be restored to full beauty should any damage occur. And now, new Corian® Resilience Technology™ in four dedicated colours

Bedside shelves in Corian® Grey Onyx with integrated Corian® Charging Surface, designed by Two’s Company Interior Design specially created for high-traffic environments offers even greater resistance and damage forgiveness, without sacrificing design versatility. The Hotel Room of the Future at The Independent Hotel Show: For the ‘Hotel Room of The Future’ concept, interior designers Nicholas Sunderland and Gilly Craft of Two’s Company have chosen leading brands and specialists in their field to help create a unique and beautiful space. “Creating a room with 21st century technology, luxury, comfort and outstanding service, as well as seamless interaction with front of house and housekeeping, are the challenges of today’s hotelier,” says Two’s Company. “Technology is important but should not be invasive or difficult to use. It should be intelligent and responsive, seamlessly integrated into the room. In addition, the guest requires comfort,

EAT. DRINK. SLEEP November 2018

Sleep & Eat Preview

elegance and a style that is unique and individual. Our choices to convey this are carefully chosen and researched to create a room with outstanding products and service.” In the Two’s company set, the en-suite bathroom walls will be formed from Corian® in luxurious Grey Onyx, a highly popular new shade which offers a rich, swirling veined effect, and which will be backlit to make the most of material’s ethereal translucency. The bedside shelves will also be made from Corian® and will feature wireless Corian® Charging Surface technology, which enables smart devices to be powered up directly through the table top. Eat Sets by Echo Architecture at Sleep+Eat: In addition to the perennial and ever-popular Sleep Sets, Sleep + Eat is this year sees the debut of the Eat

Sets – a collection of concept rooms based on restaurant and bar spaces. Three UK-based design firms are creating interactive installations that will challenge and subvert visitors’ expectations.

unique to each guest and time of day.” Corian® will be applied to various surfaces within this seaside restaurant set.

Echo Architecture has chosen Corian® to help transport visitors to a Cornish seaside restaurant. Eugene Sellors, Director Head of Design at ECHO Architecture says, “Dining is all about responses. We don’t just experience the food, service and table settings, our memories are made up of a collection of emotions, created by a dialogue between the senses and the connections we feel. This is what we want to deliver in our Eat Set. Ours is a multi-sensory concept that uses state-of-the-art technology alongside sensitive design, intelligent lighting, 3D sound-scaping and emotive food samples to create individual experiences

By choosing Corian® Solid Surface the hospitality industry can be confident in the highest standards of quality – from the factory to bespoke fabrication and fitting. The extensive network of experienced Corian® Industrial Partners in the UK and Ireland offer dependable expertise in bringing designs to life, and all members receive regular technical and product training which is fully certified by DuPont and backed by a 10 Year warranty.

A dependable partnership

Corian® is distributed in the UK and Ireland exclusively by CD (UK) Ltd. For enquiries about Corian®: T: 0800 962 116 E: info@corian.co.uk or visit www.corian.uk



5% off * use co

November 2018

de EDS5T : US

All in a Day’s Work Behind the scenes with The Uniform Studio Designer, Lois Hill Based in West London, The Uniform Studio is an industry leader in providing beautiful, contemporary and hard wearing garments to the hospitality, hotel and retail industries. 30

Several years down the line since inception and with clients such as W Hotels and The Langham under its belt, The Uniform Studio wanted to extend its ethical offering beyond the bespoke sector. This vision, coupled with a growing demand for an offthe-shelf range where stock could be easily and automatically replenished, led to the launch of The Shop, the e commerce side of the business, in 2015.


“Although my first love was designing bespoke uniforms,” explains Lois, “I wanted to create a wider, more open approach to the availability of well designed workwear and offer ‘goods affordable to most people rather than just to the elite’, a concept from the heart of the Bauhaus teachings which I’ve always admired and respected.”

November 2018

“The Shop offers a variety of popular styles in a range of different fabrics and colourways to everybody. Purchasing is simple and straightforward with next day delivery. It’s making our designs accessible which is important to us.” The range is comprehensive with clients’ needs clearly carefully considered. Aprons are either full or waist down and designed to make the wearer’s life super easy with deep, angled pockets for pads / ipads and slim, narrow pockets for pens. Straps are adjustable for extra comfort. Shirts are available as fitted or more loosely cut with grandad collars, offered in gingham, pinstripe, white and chambray. Tops are long sleeved with Breton stripes and can be teamed with tailored chinos and an apron of your choice. Take your pick from the ever popular Criss Cross Bib offered in charcoal linen, black or khaki cotton and indigo denim or perhaps the Utility Bib available in the same colours but with an additional Olive Green.

The creative force behind The Uniform Studio, Lois Hill, kick-started her career in the late nineties as a fashion stylist in London. Her natural talent and love for all things sartorial saw her travel to the Balearic Islands where she began to design and produce theatre costumes for high profile, big budget productions. Once back in the UK, her love of fashion and an intelligent, acute understanding of the functionality and form of garments, organically led to the launch of The Uniform Studio. Fast forward to the present day and she’s here, providing an insight into life as one of London’s most prolific uniform designers, revealing her unquestionable passion for beautifully crafted yet highly functional workwear. “It’s dressing real people that excites me,” she says. “I love creating pieces that not only look and feel great but that also stand the test of time.

“I also like to think I’m designing outfits that employees take pride in wearing. My job is done if my uniforms provide a sense of identity and / or belonging.” Having reacted to a gap in the market for ethical, thoughtful uniform design ten years ago, Lois’ values certainly come to the fore when it comes to her designs. Quality can never be compromised so sourcing the finest fabrics is an integral part of the job. It goes without saying that manufacturing is high on the moral list and the business takes pride in firmly ticking this off the list.

“The plan is to expand The Shop further by the end of 2018 to include new styles and fabrics.” Lois concludes. “We take on board what our clients say and we respond to this demand. There’s so much more scope in workwear and I’m really excited to explore it.” For more information please visit: www.theuniformstudio.com/shop

“It’s important to myself and my co founder, Chris Meeten, that our suppliers share the same beliefs when it comes to environmental and ethical standards,” Lois comments. “We’re not interested in producing throwaway garments; we want to limit waste as much as possible and hope that we are achieving this by providing long-term uniform solutions.”

* Excludes shipping. Once per customer. No minimum or maximum spend. Offer applies to all Shop items. Expires 30 November 2018


7 & 8 NEC NOV 2018













0117 929 6087


Destination Hotel

November 2018

Resort & Spa Expo


Destination Hotel, Resort & Spa Expo Preview


estination Hotel, Resort & Spa is the trade event for the most luxurious & distinguished hotels, top resorts, leading golf resorts and innovative spas to find all the inspiration and resources to create the perfect destination. At this event, businesses can source the guidance, ideas and innovations to help their destination secure that all-important competitive edge. Combining world class experts, face-to-face advice, 50 inspirational seminars with global case-studies, 150 leading suppliers, workshops, unrivalled networking and live features all under one roof - these two days are truly unmissable for anyone in this sector! Whether you’re relatively new in the hotel market and looking for inspiration and advice or an established business looking for new and exciting ways to improve your offering, the event covers everything you need to run your business more efficiently. Discover all the latest technology and trends from within the sector and find out more about current marketing and business strategies. The industry’s most innovative and influential figures will pass on their peerless knowledge and advice and ultimately help you stand out from the competition and increase your occupancy rates. Join some of the industry’s most progressive and ambitious suppliers and find absolutely everything you need to develop - whether it’s accommodation, marketing, booking systems, food and drink services, leisure equipment or energy companies. Running alongside Destination Hotel this year is the Holiday Park & Resort Innovation show, Farm Business Innovation Show, the Family Attraction Expo, Public Space Innovation, and the Country House Innovation show. One ticket allows you entrance to all 6 shows! Register for free tickets to attend via the website. We look forward to welcoming you to the event on the 7th & 8th November 2018, NEC Birmingham.


Capture incredible insights, boost conversion and gain a competitive advantage with Yomdel’s suite of award-winning business-growth services.

24/7 fully-managed live chat

Mystery shopping

Market research

Visit yomdel.com to find out more! Email: info@yomdel.com | Telephone: 01403 616 000 |

EAT. DRINK. SLEEP November 2018

Destination Hotel, Resort & Spa Expo Preview

At 4:27am a new customer comes to your website to look for a great deal. She’s done lots of research and is ready to make the booking. She’s one of the 54% of people shopping online when your employees have closed shop and are asleep. Her name is Rosie and she often works night shifts at the hospital. When she’s not working she’s running around after her two children, so has little time to book that dream holiday she and her partner have been saving up for. She’s clicking onto different pages on your website and has settled on a few options but needs to talk it through with someone before committing. After all, it’s a big deal and she wants to get it right! Since she has no one to help her, she has a look at a couple of other sites just to make sure she hasn’t missed any great deals. She finds a fantastic website that’s easy to use and has an offer that she can’t pass up. Rosie makes her booking and goes back to the ward to show off to her colleagues. Rosie is one of the 54% of your customers that you miss the chance to convert because you’re not available to help when it’s convenient for them. Recent research shows that the average person in the UK checks their phone 120 times per day¹! We are always connected

and as a result, your website is your busiest store. But not being available when your customers need help is like having a shop on the high street where the lights are off, and all the staff are out the back. People will just turn around and walk out again… This is where Yomdel comes in! Our multiaward-winning 24/7 fully-managed live chat service gives businesses a team of real-life humans that handle chats on your behalf, no matter the day or time. We understand that as a business working in the leisure, hospitality and tourism industry, making people happy is already top of your agenda. So, by using Yomdel’s intelligent, 24/7 live chat service, you can guarantee your customers a flawless online experience and enjoy 52.3% more qualified online leads² as a result! If you’d like to learn more about how you can deliver an exceptional customer experience and see a phenomenal return on investment that’s already enjoyed by more than 2,500 businesses across the UK, come and chat to the Yomdel team at stand 300 at the Holiday Park & Resort Innovation show!

¹Ofcom, 2018 ²Average increase in online leads enjoyed by Yomdel clients


EAT. DRINK. SLEEP November 2018

Destination Hotel, Resort & Spa Expo Preview

Rigg has a diverse range of products in addition to building custom pieces for a wide range of clients. Both production routes are possible thanks Rigg’s broad manufacturing capabilities at its UK factory. A selection will be shown at Destination Hotel, demonstrating the wide range available. Besides a number of quite different designs, the display stand will show the “house style” of the use of multiple materials including solid wood, plywood, HPL and metals. Whilst Rigg designs and makes all sizes of tables, small hospitality models are ever popular. Small bistro tables shown here are specified in many configurations, often with birch plywood or solid wood tops. Petl and Flote coffee tables offer an attractive alternative to other common designs. Again, these are available in a multitude of colours and finishes catering for many styles from Scandinavian to industria. Custom Having been impressed with the main product range, clients often commission custom pieces such as reception desks and other furniture. An example is this zinc and tile reception desk. https://rigg.uk 0121 4597093


Stand : 300

November 2018


Destination Hotel, Resort & Spa Expo Preview

Yomdel is an award-winning provider of services that drive significant business growth by transforming customer experiences. Our 24/7 fullymanaged live chat, mystery shopping and market research services are designed to optimise customer engagement across all interactions with your brand. www.yomdel.com

Stand : 1862 We’re a passionate UK-based designer and maker of furniture. Our dining tables and coffee tables range uses an eclectic mix of materials. If anything characterises our work it is this use of a variety of materials, rather than just be constrained by one. We are able to achieve this as we have wood and metalworking facilities on one site. Thus, in-house we have a diverse range of skills relating to furniture manufacture. www.rigg.uk

Stand : 1104 RMS Property Management Software can help you run your business better and will free up moretime to look after your guests. Our easy-to-use, fully integrated system takes care of every crucial front and back-end detail, from bookings to payments and beyond. Our software incorporates reservation and booking modules, channel management, dynamic pricing functionality, and many other modules required to run your park. www.rmscloud.co.uk



eCatering expands ice machine range ready for the festive season

November 2018

eCatering, one of the UK’s Leading and Lowest Price Online Catering Equipment Suppliers has expanded its’ ice machine options ready for the festive season for customers in 2018. The supplier, who already boasts a wide range of these versatile units, has realised that customers want more choice and as more bars around the UK prepare for the festive season. Even though most people won’t be thinking quite that far ahead yet, the catering industry most certainly is, with arguably the busiest time of the year approaching fast. One of their popular models is the Quattro ZB26 Ice Machine which has a huge 26Kg a day output plus 7Kg storage. This comes with a fully automatic operation, optimised ratio of production and storage and superb quality insulation. Add to this FREE Mainland UK Delivery all for just £399 + VAT and you have a unit that is outrageously cost-effective. Marketing Manager, Mike Morris, said “We always review our products and expanding our range and ensuring these are ready for fast delivery means we can supply these units cost-effectively for businesses and also keep up with demand especially at this time of year.” To find out more and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk


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THE UNIFORM Your most visible brand identity

November 2018

If it is true that first impressions count, then the uniform you choose for your staff says a lot about who you are as a brand and as an employer. A well-designed, high quality uniform may seem like an unnecessary expense, but actually, if done correctly, it is an investment that will pay dividends for both your staff and your company. Uniforms are a reflection of your brand identity and your staff are your brand ambassadors. If they love your brand, that will rub off on your customers. If your uniform is well cut, stylish and presentable, customers are likely to make more positive brand associations. When Jermyn Street Design (JSD) created a uniform to match the brand brief for On5 at Ascot racecourse, designers used horseracing references to include features such as leather, racing silks and stirrups to represent the Ascot image with a modern edge. As a large percentage of those working in hospitality earn minimum wage or just over, employers need to offer other incentives to attract the best and a uniform that they are proud to wear could well be the deciding influence. An employee who cares about how they look is also more likely to do a good job and represent your brand well. Your staff will notice if you take short cuts on comfort and quality in order to save money. Poor, inexpensive fabric, ill-fitting or badly cut garments lower staff productivity, and are harder to keep looking smart. The Center Parcs uniform designed by JSD combined a strong brand identity with practicality for a range that stood up to the test of long, busy shifts and looked good wash after wash. Uniforms are also a great way to bind people together. They provide a sense of belonging and a feel-good factor. That rubs off on your customers, as they feel comfortable if they think your restaurant, bar or hotel fits their own view of themselves. The new uniforms designed for the RAC Club’s staff reflect the strong, traditional heritage of the brand and is instantly recognisable to members. The overall cost of a uniform is heavily influenced by the lifespan of the garments and staff turnover. A poor quality, cheap uniform needs to be replaced more often, which means any initial savings are negated over time. Quality does not necessarily need to be compromised because of budget. Applying these considerations to a bespoke uniform design means that your new uniform can combine high quality with affordability and will be the perfect reflection of your brand for years to come. www.jsd.co.uk


We are corporate clothing specialists. We give our clients clothes that work

Your brand comes alive through your people. So what they wear matters – to them and to you. www.jsd.co.uk


020 8563 5000

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Oliver’s On The Beach

November 2018

In 2015, Colin and Mary Oliver embarked on their passion for quality food and drink by opening their first casual dining venue in Southend-On-Sea.


he former kiosk turned upmarket café has become a firm favourite in the town, known for serving inventive and fresh breakfast, brunch and lunch dishes that are inspired by the seafront. The café’s friendly, cosy atmosphere and beautiful surroundings makes ‘Oliver’s On The Beach’ the perfect spot for a long, leisurely lunch. The founders certainly take food seriously, which is why the café’s menu is updated


regularly according to the season and all dishes are freshly made to order. Having built a superb reputation for its food and drink offering, Oliver’s covers an average of 150 guests per day and like Colin and Mary, its customers are predominantly enthusiastic foodies that truly appreciate the freshness and taste of quality ingredients. Oliver’s coffee offering is no exception to the rule; being an alcohol-free café means that hot beverages

and soft drinks play a huge part in its menu. Moreover, an important aspect of its mission has always been to produce outstanding coffee quickly and conveniently. Recognising Britain’s increasingly sophisticated coffee culture, together with a boom in breakfast and brunch occasions, owners Colin and Mary were recently seeking a new coffee solution to satisfy consumers’ call for an authentic coffee experience and harmonise with their high-quality proposition. As one of the fastest growing domestic appliance sectors, choosing the ultimate coffee machine to suit an establishment’s specific need, such as catering for its capacity, can be a complex process, as there are so many brands and types available.

Swiss brand JURA is a name synonymous with superior coffee, award-winning design, and technological innovation for both domestic and commercial sectors. Its fully automated machines, which, with a touch of a button, grind, measure and deliver a range of speciality coffees, are used by many well-known and discerning restaurants, hotels and coffee shops all over the country. Existing users of its product in the UK market have largely built JURA’s success on peer-to-peer reputation. As a result, when seeking a new coffee machine supplier, Colin and Mary discovered JURA via a word-of-mouth recommendation and were encouraged to try one the brand’s professional models. Read more...

EAT. DRINK. SLEEP November 2018


From a provenance viewpoint, maintaining the link between transparent sourcing of raw material and the consumers’ value-set will continue to be a challenge as the world continues to frown upon the gap between the rich and the poor, often best characterised by the consumer of speciality drinks and the farmer who provides the raw product respectively.

Marco Interview 1. Tell us about your company? Headquartered in Dublin, Ireland, Marco’s purpose is the pursuit of excellence in Out of Home beverage experiences. Marco has been focussed on the design and manufacture of leading coffee and water delivery systems since 1980, providing the global food service market with innovative beverage solutions. We pride ourselves on delivering precise, energy-efficient equipment supported by excellent and reliable service.

2. Why should a customer choose the Marco MIX? MIX is an award-winning innovation in water boilers, offering water at three different volumes and three different temperatures from a single undercounter boiler. MIX is also highly precise, minimising temperature fluctuation to ensure consistent beverage quality. Designed with a vacuum insulated tank, MIX is up to 70% more energy-efficient than leading competitors making it a sustainable, cost-saving option for any location.


By moving the boiler undercounter and delivering multi-temperature water through the sleek font, MIX takes up minimal counter space and allows for more face-to-face customer interaction. With MIX, retailers can serve a variety of herbal teas, filter coffees, americanos and hot chocolates brewed at the correct temperature from a single, multitemperature system.

3. What are the main challenges facing the drinks industry At consumer level, the desire for quality beverages conveniently delivered continues apace. Retailers fight to deliver more meaningful experiences for customers as brand differentiation becomes synonymous with brand values. The democratising of the speciality beverage space is both a challenge and opportunity as offices now lead the way in design, experience and quality drinks. The explosion of speciality coffee houses on the high street points towards a further delineation of this crowded space whereby innovation will again separate the leaders from the copycats.

4. Have you noticed any current drinks trends? Sustainability continues to be a key trend. We’re noticing a lot more discussion around making the value-chain more equitable from the source – for the small-hold farmers. Our work with the 20/20 project is about empowering coffee producers with education and advice to increase their capacity and grow their business. This knowledge and production on higher-quality coffee leads to increased income which provides for education, healthcare, and community development. We also see a significant rise in speciality coffee shops offering a wider selection of beverages such as speciality teas and iced-drinks. With teas there is an increased understanding of brew ratios, temperature accuracy and origin. With MIX, Marco is offering one piece of infrastructure to meet this growing need of variable temperatures and variable volumes. Another significant trend is the focus on the profitability and efficiency of the speciality coffee shop. An alarming number of new entrants close within the first year so business focus is now finding its place beside beverage range and aesthetics. Automation, workflow, customer satisfaction and value-add are now comfortably aligning with beverage excellence to ensure business sustainability.

EAT. DRINK. SLEEP November 2018


CAFEPOD INVESTS IN FIRST EVER CREATIVE CAMPAIGN TO MARK RADICAL REBRAND Monday 8th October saw the launch of challenger brand CAFEPOD’s first multi-channel marketing campaign, with a heavyweight outdoor presence across London, to mark their exciting rebrand and new “Live Fast. Drink Strong” creative by Alpha Century. The distinctive creative, showcasing the new brand identity, will feature across 48, 16 and 6 sheet outdoor sites, tube panels, print media and retailer display advertising throughout October and November. With a significant investment nearing £1million, the ATL campaign will reach 70% of ABC1 London adults at least 10 times and will be supported by PR, influencer engagement and a #TFFCoffee social media campaign. Partner & Head of Planning at Alpha Century, Matt Buttrick says: “Our brief was to capture CAFEPOD’s refreshingly different view on the coffee sector and bring it back to basics, namely the real boost that coffee gives you. The tone of voice is straight-talking and unequivocally brazen to appeal to those of us that thrive on our fast-paced, busy lives. The creative also perfectly represents the guys at CAFEPOD – bright, energetic, focused and maverick yet down-to-earth.” Steve Clarke, Marketing Director of CAFEPOD, comments: “This campaign really captures the spirit and essence of what CafePod is about - a more exciting, innovative high-quality coffee company, created to help busy people get the most out of their day. We want to shake things up and do things differently and we feel that this campaign does this perfectly, capturing all the energy, disruption and simple straight talking that the brand represents.” CAFEPOD’s new identity is designed to shake up the tired at-home coffee sector, with its bright colours and striking chevron designs set to give supermarket aisles and outdoor sites an exciting makeover this month. As the supermarket category leader, CAFEPOD is available in major retailers including Asda, Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose as well as www.CAFEPOD.com and Amazon.


June 2018

BARISTA EVOLUTION 100% STAINLESS STEEL, BARISTA COFFEE MACHINE With the defining style and character of present Espresso machines, the So Pure Evolution Coffee Machine stands in the forefront creating the future for barista machine craftsmanship and build. Barista Evolution has arrived... with the first coffee machine in the world in which 100% stainless steel at the heart to the exterior, replacing the Traditional Barista Machines use of copper and brass, with defining thermal stability, energy efficiency with zero metal migration and clean water diffusion. Ergonomically crafted with the lastest in energy efficient with MultiBoiler System and electronic temperature management capturing offering the finest in energy consumption, to double preinfusion embracing and extracting all the true flavours and aromas inriched within any coffee bean.

PRESSURE IS PERFECTION WITHIN Manufactured 100% from stainless steel European food certificate long life boiler warranty Anti limescale 100% food-safe. Zero metal migration Multidirectional steam and water wands 360º Multi-boiler technology PID control (+ 0.1º) for each group and steam boiler Cool touch function buttons Coffee Pod and ground groups (thermoblock)

Thermoblock+ Mobile filter holder Dedicated boiler warranty Ergonomic nickel-plated brass filter holder Automatic temperature control High-precision dual pressure gauge Powerful professional steam technology Ergonomic innovative shape steam/water knobs Automatic filling of boiler Separate hot water dispensing point Professional filters Cupwarmer Easy and components access


Available in 250 alternative colour customisation options

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Branded wooden handles(Subject to minimum order requirements)

Customised branding

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Custom machine branded machine (Subject to minimum order requirements)

UK service support and training options





KEEP YOUR BUSINESS ON ‘TRACK’ A business without music can fall flat! Your clientele is diverse, and your playlist can reflect that. Maybe you want your customers to feel relaxed with some feelgood music as they sit back and enjoy an after-work drink or meal, or perhaps they enjoy listening to an in-house DJ as the cocktails flow. Now, imagine your bar or restaurant without that music. Not quite the same environment is it? A business without music can fall flat, seem lifeless and cold.

CREATE A REFLECTIVE PLAYLIST Music creates a mood. Hosting a themed event? Ensure your playlist reflects that theme and adds to the experience. The music you play can be as much a part of the reason your customers are loyal as your food, drinks or décor, it encourages conversations, that vital connection between your staff and clients. It’s not just your customers who benefit from music being played either, your colleagues will too! Music can add a burst of energy to a team who have been on their feet all day.

For us, music projects the right atmosphere and is at the beating heart of the business. The Stokers Halt, Belfast

Now ask yourself, can you really afford to not play music? LET’S PUT IT INTO PERSPECTIVE… Playing music in your pub or bar could cost you as little as £1.01 per day*, and you will be safe in the knowledge that you are licensed to play background music which can improve your brand, your clients will feel welcome and valued, whilst also increasing staff morale. And now we are making it even easier for you to buy a music licence. Previously businesses needed to buy two separate music licences, one from PPL and one from PRS for Music. These two bodies have listened to their customers and formed a new joint venture – PPL PRS Ltd and created TheMusicLicence. What this means for you is that you can now buy and renew your music licence in one place, with one invoice and one contact. Simple!


*Cost example spread across 365 days based on a premises is which 400sqm, your combined yearly pub and bar music licence could cost around £366 (excluding VAT).

Turn a cocktail into a concert

Turn it up! Discover how TheMusicLicence is helping businesses find their mojo.

0800 0868 803 Quote ‘Eat Drink Sleep Magazine’


EAT. DRINK. SLEEP November 2018

Contract Beds & Bedding

The Shire Bed Company, a Yorkshire-based family-run bed manufacturer produces beds, mattresses, divan bases and pillows and supplies nationally and internationally to major retailers and the contract sector including education, care and hospitality. The Shire Bed Company, offers a comprehensive range of high quality, contract mattresses and bases. The contract collection includes a choice of nine beds and mattresses, constructed using the finest materials to offer durability and style. Included in the range are: Rochester, Canterbury, Salisbury, Worcester, and Rainbow, all constructed with 13.5 gauge spring mattresses and featuring high quality covers. The hotel collection features the Hotel Deluxe 1000 Pocket and Hotel Supreme 2000 Pocket. All Shire’s contract beds comply with Ignition source 5 medium hazard and Ignition source 7 on request. A waterproof bed is also available. In recent years, Shire had made significant in-roads in to the hospitality sector with tie in with major a hotel chain where as well as being a major provider of university beds. It also supplies beds to care homes. As well as providing inspiration for guest bedrooms, Shire launched two new collections – Sleep8 and Luminescent at the NBF Telford Bed Show in September.


Sleep8 represents the next generation bed-in-box offer and combines convenience with comfort. It features a 2000 count micro quilt pocket sprung unit with natural latex, seven inch airflow reflex foam as well as a 20mm support layer and is finished with a sporty zipped cover to ensure user comfort.

Luminescent, an all-white Egyptian cotton collection, brings a touch of luxury to a market becoming increasingly aspirational. It consists of three mattresses which are all handmade in the UK and feature a number of fillings and extras to target specific requirements.

Luminescent Oyster, a 1200 pocket spring mattress, features a combination of polyester, memory foam and eco-bond fillings, finished with four quilted handles, two vents and butterfly clips. Shire also had its existing guest bed duo on display to complete its ‘overnight visitor’ story, including the standard Guest Bed that can be used with a selection of open coil bonnell and foam mattresses. Plus, the Luxury Guest Bed where the underbed is the same size as the main bed meaning extra space for your visitor. The family-run business has been supplying the trade since 1997 and its continuous growth will see it expand its share in its markets particularly the hospitality sector.


Contract Beds & Bedding

November 2018

Luminescent Pearl, a 2000 pocket spring mattress, with polyester, cotton, cashmere, silk, wool and mohair fillings and comes with eight wool tufted handles and 16 vents. Luminescent Ivory, a 1500 pocket spring mattress, includes polyester and cotton fillings and is finished with wool tufted handles, four vents and butterfly clips.

W: www.shirebeds.co.uk E: info@shirebeds.co.uk T: 01924 439898

Luxury Guest Bed tel: 01924 439898 email: info@shirebeds.co.uk www.shirebeds.co.uk


EAT. DRINK. SLEEP November 2018

Contract Beds & Bedding

HYPNOS CONTRACT BEDS SUPPORTS SOLID GROWTH WITH NEW EUROPEAN DISTRIBUTION CENTRE Specialist international hospitality bed supplier, Hypnos Contract Beds, has opened a new distribution centre, creating 14 new jobs. The 18,000sq ft unit, situated in Castle Donington, will see approximately 225,000 beds, destined for the European and UK hospitality markets, pass through its doors each year and confirms Hypnos’ plans for continued growth and expansion. John Woolley, managing director at Hypnos Contract Beds, explained: “We have outgrown our current premises, so we needed a distribution centre which could accommodate our product output now and as we move forward. “This site is ideal because it offers us the required space in a central UK location and is close to our factory in Castle Donington.”

Hypnos was the first carbon neutral bedmaker in the world and is the only bed manufacturer to have held this prestigious award for seven years. This accolade endorses its commitment to responsible manufacturing as part of its wider Corporate Social Responsibility (CSR) activities. With sustainable design and manufacture at its core, Hypnos uses natural and sustainable fillings and ethically sourced timber. With a clear focus on luxury and style, all Hypnos beds are also 100% recyclable at the end of their life, ensuring they

Hypnos Contract Beds are proud to confirm that not only will the centre provide a larger space for distribution but will also see 14 new jobs created, taking the total number employed there to 38. This is in addition to a fleet of 10 vehicles that will operate from the site. Further supporting Hypnos’ green credentials, the site will facilitate fewer vehicle movements due to the increased capacity to hold stock and its closer proximity to the production facility.


Kerry Seagar, Distribution Centre Manager

never need to go to landfill and that customers can select products which have been ethically made. Combining traditional skills with constant innovation, Hypnos Contract Beds is renowned for its excellence within the hospitality bed market, working closely with interior designers and hoteliers in the UK and overseas to provide luxurious and functional sleep solutions. For more information about Hypnos please visit www.hypnoscontractbeds.com

Designed for Sleep Hypnos works in partnership with Hoteliers to deliver tailored hospitality sleep solutions... Campbell Gray Soho House The Royal Horseguards, London Calcot Manor, Tetbury

Crowne Plaza

Holiday Inn

Skibo Castle, Dornoch

Premier Inn InterContinental

Stoke Park, Stoke Poges

Great Northern Hotel, London

Tavistock House Hotel, Devon

The Royal Automobile Club, London


The Rocco Forte Collection

One Aldwych, London

Grosvenor House, London


The Chester Grosvenor, Chester Hotel Football, Manchester

Linthwaite House, Windermere

St. Pancras Renaissance, London

The Ned, London

The Lanesborough, London

T: +44 (0) 1332 497111 | E: info@hypnoscontractbeds.com | www.hypnoscontractbeds.com Hypnos is proud to be Carbon Neutral, complying with PAS 2060.


Contract Beds & Bedding

The Natural Cotton Company

November 2018

Stand at the Independent Hotel Show: 596 Website: www.naturalcottoncompany.com

What we do

Why Natural Cotton?

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

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

The company is a “slow� pioneer, creating classic, timeless authentic sustainable luxury. The company offers bespoke products for a variety of requirements – such as customised designs and logos. 56

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

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

Quality that speaks for itself At Tonrose, we’re passionate about linens. Leading supplier to hotel and commercial laundries for the past 100 years, it’s safe to say we know a thing or two about textiles. Whether it’s crisp, white, breathable bedding; sumptuously soft towelling; or flawless table linen, our products are designed for satisfaction, engineered for endurance.

Choose Tonrose for reliable quality that exceeds expectations.


these include sessions on workplace interventions to help boost staff health, an in-depth look at Centrica’s award-winning healthy catering partnership with BaxterStorey and the case for promoting good hydration in the workplace. Meanwhile the Food Matters Live exhibition features 800 businesses arranged in zones reflecting key growth areas, such as free-from goods, better-for-you drinks and international food and drink innovations.

Dine out on the freshest innovations at Food Matters Live 2018 Can more staff be nudged towards healthier lunches at work? Can food firms cut calories without cutting taste? And has veganism peaked - or is it destined to go mainstream? From health and wellbeing trends to effective dietary interventions at work, Food Matters Live 2018 will serve up unmissable insight for the food and drink industry, when it returns to London’s ExCeL from 20 to 22 November. Its unrivalled education programme includes 45 conference speakers debating the big issues for food and drink, including: the role of reformulation in meeting calorie targets; the next steps for sugar


reduction; the potential impact of Brexit and the trends changing the way we eat.

Solutions, will look at how important transparency and sustainability are to diners when deciding where to eat.

Marije Vogelzang, who has pioneered a design-led approach to food, including tackling over-eating by using tableware designed to make plates appear fuller, will examine the future of eating design while Leon co-founder Henry Dimbleby, of the Sustainable Restaurant Association and Gerard Bertholon, Chief Strategy Officer of Cuisine

And hundreds of experts from across the industry will offer insight and share innovations in the Food Matters Live seminars, covering a huge range of issues from tackling obesity and sustainable supply chains to packaging trends and the future of the freefrom market. With 46% of people’s waking days being spent at work,

For chefs looking to expand their vegan, free-from, natural and sustainable offerings, the exhibition hosts the largest gathering of ingredients companies in the UK, showcasing products including: “clean label” Exberry food colouring, made from fruits and vegetables and Novo Farina’s British, gluten-free pea flour. And cooking demonstrations and tastings by chefs, nutritionists and other industry players will bring the learning to life while Match, a dedicated matchmaking service, will bring together potential business partners, connecting buyers with producers and ingredient suppliers. Food Matters Live is on at London’s ExCeL from 20 to 22 November 2018. Register now for free entry at www.foodmatterslive.com

Get a taste for tomorrow’s menu. See the trends changing the face of food and drink at this year’s Food Matters Live.

Register now for free entry: foodmatterslive.com Don’t miss your chance to ― discover new, innovative brands & products ― stay ahead of future food & nutrition trends ― hear from 400 industry speakers ― connect with innovative buyers & suppliers through Match

@foodmatterslive foodmatterslive.com/linkedin foodmatterslive.com/facebook foodmatterslive.com/youtube

EAT. DRINK. SLEEP November 2018


Business up and down? These 7 quick restaurant software tips level out the restaurant rollercoaster There have been some big shocks in the UK restaurant market this year, with even famous names suffering a downturn. Yet over 4,000 new restaurants have opened here in the last four years, so the industry is still showing a lively spirit. So in these restaurant rollercoaster times, how can you make sure YOUR restaurant is one of the survivors? By Luis De Souza, CEO of NFS Technology Group

I’ve come up with my 7 favourite quick restaurant software tips to help you level out the ups and downs of the market But first, why’s life so tough for restaurants in 2018?

Brexit bust-up Thanks to the impending ‘divorce’ – soft or not – the pound has fallen and basic ingredients have therefore shot up in cost. Jamie Oliver blamed the Brexit blues when he was forced to close six of his restaurants last year, followed by 12 more in 2018. Like almost everyone else, he’s seen margins eroded by factors including the rise in the minimum wage – and he’s certainly not immune to that other big repercussion of Brexit, the exodus of EU hospitality workers. Of the 3m people who work in UK hospitality, more than 750,000 are from the EU nationals. Many have left, and because promised


Government training for British staff not coming in to force until 2022, a shortage of labour and talent certainly looks on the cards.

These disruptive arrivistes also mean restaurant clients lose the opportunity to upsell higher margin items such as beverages with their meals.

Private equity perils

The combination is hitting the sector hard. Accountancy group UHY Hacker Young says that no fewer than 35 out of the UK’s top 100 restaurant groups are now loss-making.

The restaurant and bar sector has been dominated by private equity for a long while, and deals have been at a record high this year. It’s led to over-ambitious restaurant chains expanding too quickly, and the market is said by many to be oversaturated. Consumers are spoiled for choice when it comes to spending their precious pounds. On top of this, the trend towards using online ordering apps such as Deliveroo and Just Eat has been providing diners with an alternative to eating out.

Like everyone else, they blame higher staff costs and falling consumer confidence as well as rising business rates. Driving efficient operations and effective sales are crucial if restaurants want to thrive. Restaurant management technology helps – for example, those using Aloha EPOS systems, such as Nando’s, are reporting increases in gross profit and revenue.

1. Get marketing

November 2018

Restaurant management software makes it easy to create targeted marketing campaigns that bring guests back again and again.


My top 7 quick restaurant software tips for success:


Using cloud-based EPOS it becomes easy to capture diners’ data to inform email promotions. You can also use they system to post your events and promotions to social media. A mobile solution means you can track 6. Manage stock better social media feedback in real-time and respond quickly if there’s an issue. Food waste is a huge drain on the Once customers arrive, you want to keep resources of any restaurant, and it’s them coming back by creating a real 4. Crack down on theft crucial to keep it to a minimum. relationship that benefits everyone. Sad to say, fraudulent staff can EPOS technology not only identifies Restaurant management software offers sometimes hit your bottom line by best-selling dishes but also spots trends, multiple ways to reward repeat business: indulging in theft and scams. so the right stock is ordered and less is thrown away. • Real-time rewards Using fraud detection software means a restaurateur can spot patterns of unusual 7. Improve customer service • Gift card credit behaviour in real-time. And because • Rewards based on items staff know their actions are being When it comes to restaurant software • Rewards based on points monitored, they are likely to stay on the tips, this is perhaps the biggest, longstraight and narrow. term. Your EPOS restaurant technology makes it easy to keep track – and if you are in 5. Control your labour EPOS technology creates a seamless a group, the loyalty schemes can be customer experience from online applied across all sites in a jiffy. This is one of the highest costs for any reservations to quicker seating, thanks restaurateur, but can be kept control to graphic table plans. 3. Be more social with technology. Food arrives quickly and accurately Our clients are increasingly using social You need to perform a balancing act t h a n k s t o t a b l e s i d e o r d e r i n g media to get the word out about their of keeping enough staff on at the right on handheld devices, tablets or business – it’s a particularly useful way to times to keep guest happy, without smartphones – and it can also integrate reach the younger generations of diners. wasting money on overstaffing or with kitchen automation. unnecessary overtime. With technology it’s possible to promote Even bill payments can be taken your business, sending out social With restaurant technology you can tableside. It all adds up to a quick, campaigns at a national or site level. forecast exactly what labour is required, satisfactory customer experience that Importantly, you can also monitor your create rotas easily and reduce unplanned they will be keen to repeat. online reputation and see what reviews overtime thanks to full integration with payroll. These 7 restaurant software tips are just people are posting. the tip of the iceberg when it comes to the benefits of good restaurant management technology, and they are well worth taking note of.

2. Reward loyalty

All the indications are that 2019 is unlikely to be any easier than this year; the industry needs all the help it can get. And with a quick and demonstrable ROI, technology is definitely an important part of any restaurant survival kit. * Find out more about restaurant management technology at www.nfs-hospitality.com


EAT. DRINK. SLEEP November 2018


The best wireless tableside ordering system from Pi Electronique that is reliable and stable. Pi Handy uses RF communication technology, not wifi. The Pi Handy faultlessly communicates with Kitchen or Bar Printers no matter how small or large the space. Whether indoors or outside, the Pi Handheld POS System stays in touch. The system is extremely reliable and one that will increase customer satisfaction, speed up the service, and bring in more revenue. Pi Electronique is the leader in delivering advanced restaurant POS management systems to restaurateurs worldwide. Utilising state of the art hardware POS systems matched with leading handheld technology, PI Electronique restaurant systems deliver the highest levels of functionality and reliability. The good news is that PI Electronique is part of the worldwide family of more than 92,000 installed systems, developed over 28 years in the restaurant capital of the world Paris, France. The system is purpose built; a combined guarantee and insurance for SUCCESS. Computer experts are not required to run or maintain the PI system. Installation is a turnkey operation because we prove your system off site and simply CONNECT and


POWER up. Features are added to the system when a need arises. When considering new epos system, resist the temptation of trying to save yourself a few pounds with cheap hardware. It will end up costing you more down the track. The low priced computers and printers advertised are cheap for a reason. Most epos companies will also charge for on-going software support, this will add to your overall cost. Pi Electronique pos system, with its built-in software is reliable, sturdy, long lasting and requires very minimal support or maintenance. With PI POS System there is no on-going software and user license fee or expensive upgrades. The system uses proprietary software and hardware, everything from one company, so no compatibility issue. The Pi Electronique pos system can be linked to various PMS systems and there is the optional suite of back office software that makes this system complete. Kepos Systems supply and install Pi Electronique Restaurant pos systems throughout the UK. For a free no obligation demonstration please call us on 0800 689 1030

November 2018


KITCHEN CUT LEADING THE WAY WITH NEW GATEWAY! Kitchen CUT launches new product to revolutionalise the supplier/vendor relationship. Kitchen CUT are excited to have launched their ground breaking new Supplier Gateway, an innovative, free global trading platform, built specifically for hospitality suppliers and vendors. For suppliers, it’s fast, easy-to-use and completely accessible, offering instant integration with customers; for vendors, it cuts the cost of trading, simplifies the supply chain, and makes the whole purchasing process cheaper, more time efficient and more transparent. In a recent survey of F&B suppliers in the UK, over 75% of respondents said that their single biggest frustration about using third party systems was being forced to pay additional charges for trading with their own customers. With the new Gateway, that is all about to change. The Kitchen CUT Gateway is a completely FREE service, encouraging fair trade, industry growth, shared success and ultimately a sustainable service level to our restaurant customers; all of whom share the pressure in a tough financial market. Talking about the product launch, Simon Haynes, Kitchen CUT’s CTO, said:“The KC Gateway is a brand new service, providing instant integration


and a direct link to suppliers. We know managing product price changes, online ordering and transactional processing takes up valuable time and so we developed the Gateway as a time-saving and efficient solution to benefit both operators and suppliers.” The Gateway is the latest innovation from Kitchen CUT, a system that helps to transform every element of an F&B business allowing control wherever you are, with access from any device. The full Purchase-to-Pay system includes features such as Supplier Management, Allergen Tracking, Nutritional Analysis, Recipe Costing & Menu Planning, Stock Control, Wastage Tracking and Buffet Analysis among many others. Kitchen CUT combines an understanding of

operational pressures with insightful and detailed financial performance reporting, whatever the size of your business - from a single unit, to a multi-site operation that spans different regions or even countries. With a packed development plan and even more technological advances planned for 2018 into 2019, there are more exciting things to come from Kitchen CUT. Suppliers can book a free demonstration of the Kitchen CUT Gateway by emailing suppliers@kitchencut.com, call +44 (0) 330 113 0050 or visit www.kitchencut.com to find out more and sign up for a free trial.

EAT. DRINK. SLEEP November 2018

4 ACES ENTERS THE PLASTIC STRAW DEBATE WITH A SUSTAINABLE SOLUTION 4 Aces has launched a selection of biodegradable paper straws to enable its customers to adopt a more environmentally-friendly approach and to offer the end-user, their customer, an alternative solution to the paper straws currently on the market. With the media continuing to focus on the over-use of plastic, and the consequences to the environment as a result, consumers are far more savvy about the unnecessary use of straws and are increasingly unwilling to contribute to the damage that’s being caused, to sealife in particular. The popular packaging specialist’s new biodegradable straws are made from high grade material and have been produced to maintain a stable structure that will last much longer than other alternatives.

straw isn’t always an option. This ecofriendly alternative to the plastic straw gives consumers the opportunity to make the right choice and it impacts positively on the sustainability agenda of the seller, whether that’s a pub, a café or any other retail outlet. “We’re expecting to generate a healthy level of interest as we are enjoying high sales across all of our biodegradable products following the launch of our PLANET range earlier this year.”

The white paper straws come in 8mm bore and are suitable for smoothies and shakes. There is also a black 6 mm version that suits all other uses.

4 Aces stocks a selection of 7oz, 8oz, 12oz and 16oz, compostable, PLA hot cups and a full range of paper water cones and PLA cold cups, which carry the internationally recognised seedling logo.

David Blake, sales director of 4 Aces explains: “With smaller children and anyone likely to struggle, going without a

These products comply to EU certification for compostable packaging, which means that they will disintegrate


in the correct industrial facilities for disposal within 12 weeks. 4 Aces is continually developing products to address its customers’ concerns and the changing demands that are being driven by their customers. The company forecasts a continued growth towards environmentally friendly packaging. Since its launch in 2001, 4 Aces has ensured that its product offering is amongst the widest and most creative, and that its customer service ranks at the highest level, thus guaranteeing the company its status as the UK’s fastest growing provider of packaging products to the beverage and foodservice sectors. For further information on 4 Aces and its products, visit the website at www.4acesltd.com or call 01992 535774.

e uyer schem b d e t s o h d ate ! ’s only dedic y. Find out more today K U e h T – 0 20 tr ervice indus oducing HRC s r d t o In o f … d s n u a l P en ercial kitch m m o c e h t r fo

19 0 2 y r a u n a 22-23 J

EAT. DRINK. SLEEP November 2018

The Newest Tech Seen in the Hotel Room of the Future ...at the Independent Hotel Show, 16 & 17 October, 2018 Two’s Company Interior Design has created a stunning Hotel Room of The Future for the innovative stand at The Independent Hotel Show, October 16 and 17, 2018. www.independenthotelshow.co.uk/the-hotel-room-of-the-future Founders of Two’s Company, Nick Sunderland and Gilly Craft, President of The BIID, talked to industry pioneers, specialists and futurists to determine what the ideal Hotel Room of The Future should encompass. An immersive representation and report, the concept for the room incorporates trends and schemes that the designers predict will be key for the boutique hotel industry. Its aim is to inspire, excite and educate hoteliers to offer ideas to improve the guest experience. The room will have a lounge area, bedroom and bathroom with all three spaces interconnected with clever tech elements throughout for a seamless, stress-free stay. Guests will be surrounded by intuitive design, multi-channel connectivity, sensorled sleep support and in-room systems. From checking in to their sumptuous superluxe room using thumb recognition or their phone, to being able to order room service via simple touch pads, or buy any item they like in the room with a quick tap on a nearby screen, the features bring to life what the future could look like in hotel design. ‘Creating a room with 21st century technology, luxury, comfort and outstanding service for the guest are the challenges of today’s hotelier,’ says Nick Sunderland of Two’s Company. ‘Research shows that technology is important on both sides but should not be invasive or difficult to use. It should be intelligent and responsive, integrated into the room. Seamless use of technology, in automatically updating housekeeping with individual requirements, for example, and a front of house that responds without intrusion or delay, is the aim. In addition, the guest requires comfort, elegance and style that is unique and individual.’


Subtle tech …. from Crestron and Smartcomm … linked guest services at a touch of a keypad Leading integrated technology experts Crestron and Smartcomm have developed the innovative features for this state-of-the-art hotel room. - no dials or knobs on walls, just discreet one-touch keypads for simple operations or the central touch screen to make bespoke adjustments for guests to control heating, lighting, air conditioning and much more. Bed tech – the ultimate night’s sleep is a given with tech, scent and science incorporated into the design. The Simba bed has a six-axis motion base, amber lights in its footing that encourage the ‘alpha brainwave’ state preceding sleep, plus inbuilt lavender scent diffusers and air purifiers. Its pre-settings include ‘zero gravity mode’ where the guest’s legs are raised above the level of the heart for improved circulation and to relieve pressure on the lower back. The integrated headboard by MRF incorporates two Corian® side panels which feature wireless Corian® Charging Surface technology that enables smart devices to be powered up directly through the table top. Entertainment - within hotel rooms is ever evolving. IP TV content is now standard across global hotels delivering content based upon geographic location, plus other popular global channels. BYOD (Bring Your Own Device) is now the norm, so the Hotel Room of The Future is set up so that content can be displayed

on the TV and audio system via two screens. The media wall – built by Simon Waite from Waites Furniture faces the bed with a Samsung 49inch TV and Sonos bar linking to individual devices and enabling access to all services in the hotel with a single tap. The media wall reverse creates a private seating area and again houses a 49 inch Samsung TV and Sonos sound bar. A minibar, and safe from A3 Solutions and a Nespresso coffee system is hidden in the unit and a pull-out desk creates a flush system. Built into the side is another control panel accessing all room and hotel services. It overrides the TV to integrate the room with front of house and housekeeping and gives access direct to the concierge for any guest requests. The whole process linking services has been set up by Crestron and Smartcomm on three levels of programming. Luxe lighting by Heathfield in elegant brushed antique brass and satin black, is preprogrammed but can be adjusted by the guest. T h e w h o l e c o n c e p t fo r t h e technology within the room enables guests to have as little or as much interaction with the room as they wish. The aim; to create a calming, no-hassle room that a guest can feel right at home in and truly relax for the ultimate hotel experience with the most efficient yet discreet hotel service.

EAT. DRINK. SLEEP November 2018 The room tech could provide: • Welcome/Good morning with one touch to control lights, TV, audio • Good night – all media can be turned off, primed for next day – alarms set • Entertainment mode – dim lights, all audio off, curtain closed • Good bye – all off and primed for return • Or Standard mode as above with no requirement from the guest to make changes • Preference settings / pre-stored for regular guests, room profile already set up on check in • Turn down/ yes or no option, and also what time • Room health check and re-set within hidden menu • Check in / out via touch screen or iPad • Air con / heating control and scheduling for personal preferences • Bedside controls, curtain control • Water temperature control, Smart glass control/ walk in bathroom glass dims • Television custom displays • Wall panel device same as guest iPad • Concierge contact, room service, do not disturb • Cleaning request service, over and above the standard cleaning schedule

The smart hotel app from DL bathing area from their room, then switch to the privacy setting when APP TAP … what a good idea! A great opportunity for hoteliers to offer guests add-on experiences, the DL APP TAP (Design Life App) is a new concept. Guests often want to buy luxury interior products they see and use whilst staying at a hotel. This clever App will make that a possibility, with sales handled via the App. By using near field communication (NFC) newly available to iOS devices, hotels can now brand their own App and start selling luxury items to their guests straight away. Guests can simply use their iPhone to tap the items they want and place them in their basket to checkout in-app or pay upon checking out. Plus, this App can be white labelled to the hotel’s own name and corporate identity.

WOW factor bathroom … with Smart Glass Switchable Privacy Glass and Corian® Solid Surface backlit panels supplied by CDUK and ALL LED The state-of-the-art bathroom with its Splinterworks Hammock bath and eco Axor Philippe Starck taps has its own subtle tech incorporated too for a totally luxe effect. A stylish, Switchable Privacy Glass panel from Smart Glass International can be adjusted by the guest from transparent to opaque in less than 0.01 seconds. They can appreciate the sheer beauty of the cool

they want to step in for a peaceful dip. The entire space is enhanced with translucent bathroom panels from CD UK- Corian®. Leading LED lighting technology specialists, ALL LED worked its magic by backlighting the panels to create a luminous glow throughout the space. Speed and efficiency - with facilities it’s all about speed and efficiency; the quicker a room can be turned around the faster it can be occupied again. Management want and need to understand their guests more; what they’re doing whilst at the hotel, what they’re using and why, and, of course, what they’re spending their money on. With the use of this seamless, inspiring technology all these things can be achieved in hotel rooms of the future.

What do guests want from the Hotel Room of the Future? Open discussion, Innovation Stage, 11.00 a.m, 16 October Gilly Craft, The BIID President and Partner and Designer at Two’s Company Interior Design will be discussing this hot topic and looking at the research carried out by the Independent Hotel Show with Rodney Hoinkes, Chief Insight and Innovation Officer of Fresh Montgomery, and Petra Clayton, Managing Director of Custard Communications.



Business Directory

Flexfurn Ltd.


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

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

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

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

Envy Spirits

La Fée

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

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

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

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

Papyrus www.papyrus.uk.com enquiries@papyrus.uk.com +44 (0) 1963 350 660

Ena Shaw Contract

Europa International


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

www.europainternational.com contact@europainternational.com

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

Uniform Express

Barry Callebaut Beverage

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


+44 (0) 20 8676 0062

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

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

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

WMF United Kingdom

Mirrors for Training


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

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

Agua Fabrics

Audrey Gaffney Associates


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

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

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

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

George Thomas Joinery

NFS Technology

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

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

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Eat.Drink.Sleep - November 2018  

Eat.Drink.Sleep - November 2018