Eat.Drink.Sleep - November 2019

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eat.drink.sleep November 2019

Perfectly Imperfect

Ana Engelhorn


Quality and technology that doesn’t cost the earth


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November 2019 4 Industry News 18 Restaurant & Bar Tech Live Show Preview 30 Restaurant & Takeaway Innovation Expo Preview 38 International Drink Expo Preview 46 Commercial Bathrooms 58 Commercial Coffee 68 Contract Furniture & Furnishings 72 Business Directory

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EAT. DRINK. SLEEP November 2019

Industry News

Knightsbridge poised and ready for 80th Birthday celebrations at Sleep + Eat 2019 2019 marks the 80th anniversary of Knightsbridge, the awardwinning British furniture manufacturer. In order to mark this landmark the company they will celebrates its extraordinary history on stand number E92 at Sleep & Eat, Olympia London (November 19 – 20, 2019). If you are planning on attending Sleep & Eat 2019, then make sure you head over to the Knightsbridge stand (E92) where the team will be celebrating 80 years strong as one of the leading British furniture design and manufacturing companies. Committed to British market-led design, Knightsbridge is one of the very few British contract furniture companies to invest in an in-house design and development team – and new collections for 2019 pay homage to its history taking inspiration from archive pieces. Wellbeing has long been established as a benchmark in workplace design, with forward thinking companies providing biophilic, sustainable design that creates healthier environments for their employees.

Bacardi expands premium portfolio with new Gran Reserva Diez The powerful force of premiumisation has been working its magic on a number of categories as of late, and rum is trying to ride the premium wave as well. The premium rum market is not as developed as other categories – according to CGA, 83% of total rum growth is still driven by standard brands – but it’s on the rise. And naturally, bigname brands are hitching their wagon to the trend.


The properties of wellness and biophilic design are now being seen more and more in hospitality and hotel environments; indoor spaces are inspired by nature whilst furniture is designed to be ergonomic aswell as stylish. Knightsbridge will be reflecting this trend on its stand with furniture covered with beautiful fauna & flora designs. As hotel, bar and restaurant suppliers, Knightsbridge’s hospitality collection contains furniture designed to suit a variety of styles, needs and tastes. Crafted using timber from renewable sources, the company’s portfolio embraces a collection of style-forward products that are ideal for a wide range of environments such as waiting rooms, foyers, dining rooms and lounges.

New to 2019, Knightsbridge will be exhibiting its Caravelle collection which was redeveloped to celebrate Knightsbridge’s 80thanniversary and its rich history, taking influence from a past mid-century piece of furniture. The Caravelle collection consists of an armchair, two-seater and three-seater settee that have the clean lines and organic curves that the period became renowned for. It’s deep seat cushion provides a luxurious seat whilst the beautiful clean styling allows it to be specified into workplace, hospitality and care sectors. The collection is covered with exquisite fabric featuring jungle creatures and foliage from visionary textile designers Timorous Beasties.

The latest is Bacardi, which has just debuted Gran Reserva Diez, a premium gold rum designed for sipping. The expression has been aged in charred American white oak for a minimum of 10 years (diez means ten, for all you non-Spanish speakers out there). Diez joins two other barrel-aged rums in the Bacardi portfolio: Añejo Cuatro, which launched last year, and Reserva Ocho, which rolled out way back in 1995. Imbibe got a first taste of Diez back in April at the Bacardi Legacy global final in Amsterdam. It delivered sweet, caramelised aromas, a bright, tropical palate and a relatively smooth finish. We’d happily sip it on the rocks.

The new rum’s official UK launch is happening now at London Cocktail Week’s Bacardi Rum Room, but it’s available to try at 10 select bars as well: Trailer Happiness, Laki Kane, The Curtain, Gong, Blue Bar and Nine Lives in London; Filthy XIII in Bristol; Cottonopolis in Manchester; Panda & Sons in Edinburgh; and Present Company in Liverpool. It will roll out to other bars in the coming months, so have a taste and make your plans to stock up.

nights throughout the week, welcoming local and global acts and residencies.

The Mothership Group, the team behind venues Queen of Hoxton, The Book Club and Brighton’s Patterns, has opened a new multi-arts bar and club in Hoxton called Colours. Residing on the former site of Hoxton Square Bar & Kitchen, Colours has been created in collaboration with east London live music venues Hackney’s Village Underground and EartH. The 300-capacity establishment offers a selection of genre-spanning gigs and club

Alongside the music-led programme, Colours also hosts cultural events at the SuperCulture room, ranging from an ‘after school’ club with Maisie Williams’ creative networking app Daisie to Queer Experimental Cinema and Neon Naked Life Drawing. During the day, the room functions as a free space for collaborators to host meetings, rehearsals and record podcasts.

“A testament to Hoxton’s past, which overflows with seminal moments across club, culture and the art scene, Colours is part of a dedicated push to keep young artists and musicians in East London.”

A vibrant cocktail list is available at the bar while The Orange Buffalo takes residency in the kitchen, serving exclusive new dishes such as plant-based burger The Nawty and a Buffalo Chicken Salad.

November 2019

Multi-arts bar and club opens in Hoxton Square

Chloe Uppington, head of events for Mothership Group, said: “Painting a revolution of raw performance and inclusive and accessible culture, Colours will be a bold and beautiful temple of creativity and celebration of live music.

A spokesperson for Village Underground added: “London is crying out for more live music venues, so we’re thrilled to be collaborating with such an exciting new space in East London. Colours will be a vital platform for developing artists and promoters on the cusp of stardom.”

Good Energy launches electric vehicle charging for hotels Good Energy – the 100 per cent renewable power company – has announced the launch of One Point: a new electric vehicle (EV) charging offering for businesses.

Good Energy will use the pilot to expand the full offering to businesses up and down the country, specifically aimed at hotels.

The intention is to build a strong EV charging supply chain, where experts from the company will recommend, install, and maintain the service in order to save businesses time and money, as well as helping to cut carbon emissions.

“EV charges will be the next hygiene factor for hotels. We wanted to get ahead of the curve and give all our visitors the best experience possible,” said Will Ashworth, CEO at Watergate Bay Hotel. “Good Energy’s experts understand all of the technical aspects of implementation, which makes them great partners for a straightforward process.”

Watergate Bay Hotel in Cornwall will be the first UK business to trial the new scheme. Four EV chargers have been installed on the site, and the points are embedded with smart load balancing technology so that chargers can turn off or on to level out supply and demand on the local network.

The number of electric vehicles on the road is expected to top one million by 2022, which equates to three EV chargers for every 100 car parking spaces. A recent user survey by digital EV charging data platform, ZapMap, has further identified the top concern for EV drivers is the reliability of customer charging points. Tim Wynn-Jones, head of energy solutions at Good Energy, said: “The


Industry News

EV market is currently fragmented and complex, but it will soon be essential for UK businesses to offer charging - to their employees, visitors, and customers. So, we are offering One Point to make it easy for them to install chargers today, to secure available network capacity and get ahead of the competition.” CEO of Good Energy, Juliet Davenport, added: “Businesses across the UK are responding to the climate emergency, and many of them have already committed to 100 per cent renewable electricity. With the launch of One Point, Good Energy is going one step further by offering businesses a simple, easy-to-use service allowing their customers and staff to go 100 per cent renewable in their electric vehicles, and helping decarbonise the transport industry.” The new product is Good Energy’s latest move into the EV and energy sharing market. Earlier this year, the company took a 12.9 per cent stake in Zap-Map.


EAT. DRINK. SLEEP November 2019

Industry News

Transformation continues at Cheltenham hotel Works to further evolve a Holiday Inn Express Cheltenham into the next generation continues with an £800,000 investment. The hotel, which is operated by the UK’s leading independent hotel management company, RBH, has seen around £250,000 invested in improvements to a number of guest rooms already and the next phase of works is under way for the ground floor and public areas.

The external courtyard will also be enhanced to become a haven for guests to work, relax or dine with additional seating, including cosy couches and tables and chairs on the terrace.

All planned works, which are expected to be completed later this year, will bring the hotel in line with Holiday Inn Express’ Generation 4 standards.

“We can cater for business, leisure and family guests with ease and, when the refurbishment is complete in time for the festive season, we will be able to offer an even better experience.”

Holiday Inn Express is the ideal base in Cheltenham for both business and leisure guests and the ground floor refurbishment will enhance the warm welcome extended to all visitors with a refreshed look and the addition of modern furniture, interiors and art. Whether guests wish to work from the high stools and tables with connectivity or integrated iPads, watch news or the latest sporting events from the wall mounted LED TVs or simply relax in front of the new feature fireplace. Holiday Inn Express Cheltenham will cater for everyone with its newly refurbished additions. A new buffet island on the ground floor will provide breakfast catering in the morning with hot and continental favourites alongside the new Generation 4 fixed coffee station.


Akshay Karkera, General Manager of Holiday Inn Express Cheltenham, said: “These works will transform the hotel to position us at the forefront of excellent and affordable accommodation in Cheltenham.

Senior restaurateurs put food allergies at top of table as major influencer in restaurant choice

A survey of 350 senior restaurateurs including CEOs, Finance Directors, Restaurant Managers and Managing Directors throughout the UK revealed almost eight in ten of them (79%) believe a successful restaurant will depend on its ability to provide more variety for those with food allergies, which can leave families fearing to eat outside their own home. Food allergies are on the rise, particularly in the West, affecting around seven per cent of children in the UK and nine percent of those in Australia, while across Europe two percent of adults have allergies to food such as peanuts, dairy and shellfish.1 In the study by Bookatable, Europe’s leading online restaurant reservation service, the restaurateurs revealed that catering for people with medical conditions such as diabetes and coeliac (76%), vegetarians (75%) and vegans (73%) was also influential in people’s decision to eat at their restaurant, while the topics of sustainability, provenance and welfare weren’t far behind. When asked about what was influencing restaurant visits, the respondents said providing sustainable food options (70%), healthier eating options (70%), food provenance (69%) and high welfare meat and animal products (63%) were key, while reducing food waste (55%) was also important to diners. They are interesting learnings for restaurants that are keen to attract customers and succeed in a tough trading environment. Senior restaurant personnel confessed that things are not always in their favour and they believe the industry as a whole is facing many challenges such as growing customer demand/expectation (43%), too much competition (42%), pressures of profit margins (37%), staff retention issues (36%), heavy discounting (32%), higher staff costs (45%), supplier costs (41%) and equipment costs (39%), and a reduced pool of candidates to choose from (29%). 1 BBC commissioned study by Dr Alexandra Santos, Senior Clinical Lecturer at the Department of Paediatric Allergy, King's College London.

November 2019

While all the focus may have been on food and service in the past, restaurateurs believe that catering to people with food allergies is now an equally great influencer in people’s decision to visit a restaurant.


Industry News

On a more personal level to their restaurant, over a quarter of respondents (27%) said no-shows were a key concern, with 44% admitting they had a significant impact on their business. Among the consumer behaviour affecting them was less disposable income for people to eat out (41%), fewer bookings (34%), Brexit concerns that have made customers spend less (37%) and a growing preference for using takeaway services such as Deliveroo (43%). In welcome news, over half (52%) of those questioned said their restaurant was more profitable than a year ago, while 22% revealed they were making less profit and a quarter said it was the same - the remaining restaurants hadn’t been open long enough to tell. The East Midlands was the most successful region, with over three quarters of restaurant personnel saying they were more profitable and the South East had the most restaurants that said they were less profitable than this time last year (34%). Michel Cassius, Bookatable’s Chief Executive Officer said: “It seems every restaurant has challenges to face, while having to go the extra mile to meet the needs of ever discerning customers. It’s no longer enough to rely on a good service, great menus and first-class service to encourage diners into a restaurant. Even having food allergy, vegan and vegetarian options are considered standard by diners these days. In 2019, restaurants must consider other influential factors like sustainability, ethical dining and reducing food waste whilst also creating a memorable dining experience if they want to attract clients and succeed in this competitive industry.” Bookatable, the online restaurant reservations service that matches diners with restaurants to create memorable dining experiences, commissioned 3gem to conduct the survey of 2,000 people in the UK.


Bob Pease, CEO/President of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, highlights the importance of quality on draught beer systems

November 2019


Draught beer quality help from the Brewers Association

“As the craft beer trend grows in hotels, restaurants and bars so too does the importance of understanding proper draught system maintenance. Today’s consumers are more knowledgeable and discerning than ever and one bad experience can put off a potential customer from drinking again at your establishment.” By understanding proper alignment of draught dispense conditions (temperature and pressure) and diligent housekeeping (regular line cleaning), you can ensure a high quality beer drinking experience every time. The single most common cause of problems encountered in draught dispense is temperature control throughout the system. The first step in solving any dispensing problem is to check the correct liquid temperature of the beer. Ideally all beer delivered to retail is stored cold until served, but in most cases, kegs need adequate chilling time in order to avoid problems. Even kegs that “feel cold” may need to chill overnight. Equally important is temperature of the beer at the tap, confirming that the cooling systems used to maintain proper beer line temperature are working properly. Changing temperature from keg to faucet by only a small margin can lead to foaming.

to tap —can lead to significant changes Often called the bible of draught beer, in beer flavour, all of them unwelcome. the DBQM presents well-researched, detailed information on draught line Over time, poor beer line hygiene will cleaning, system components and inevitably result in loss of sales due to design, pressure and gas balance, customer dissatisfaction and necessitate proper pouring technique, glassware replacing beer lines at great expense. sanitation and more. Also included is Staying ahead of these potentially costly information on both direct – and long outcomes is key to serving great-tasting draw systems, important safety tips and draught beer and maximizing profits. helpful visuals for easy reference.

Draught beer is susceptible to damage from a host of factors, such as age, heat, and air, but the number one preventable factor affecting draught beer flavour and aroma is poor hygiene. Beer is a food product and improper or irregular cleaning of draught system lines and components—from coupler

One of the key challenges facing the beer industry is to ensure that beer arrives to the consumer with all the freshness and flavour that the brewer intended. The Brewers Association has recently released the updated and revised fourth edition of the Draught Beer Quality Manual (DBQM).


Despite being written for an American market much of the information contained within DBQM is relevant to UK’s hospitality industry and can be downloaded FREE OF CHARGE from

EAT. DRINK. SLEEP November 2019

ELIS LAUNCHES NEW WASHROOM SERVICE Elis, which supplies and launders chefs’ wear, linen and mats for businesses of all sizes throughout the UK, has launched a new washroom service, supplying a range of products including hand cleansing, hand drying, air freshening and feminine hygiene solutions.

The new washroom products, like all Elis services, are provided on a cost effective rental basis, with items serviced and delivered to an agreed time and location to suit customers. The washroom solution, along with Elis’ mats service, that helps keep floors fresh and clean, and its chefs’ wear and linen supply and laundry, mean that businesses can use one supplier to manage, service and launder essential items for their business. Elis developed its new washroom service after providing washroom products via a third party for over 20 years. Comments Anna Freeman of Elis: “We listened to customer requirements and used our experience, and also the fact that Elis in other countries has been supplying its own washroom services for many

years, to develop a service direct to customers. Cutting out the middle-man has meant we can ensure service reliability, competitive prices and customer satisfaction. Our nationwide washroom service has a fresh new and durable product range and strong environmental credentials.” Elis provides a nationwide service from its 43 industrial laundry service centres across England, Scotland and Wales. Each use the latest technology and systems and have their own collection/delivery fleets for maximum reliability. Elis is committed to reducing its environmental footprint and in the UK has been recognised by the Carbon Trust for reductions in CO2 emissions and water usage. For further information see or telephone 0800 616691.


EAT. DRINK. SLEEP November 2019

Tork boosts food service businesses with two new extensive online programmes Tork is launching two new online programmes to provide the food service industry with expert industry insights and help them tackle everyday challenges and focus on the importance of hygiene. Reach for the Stars is an online programme that gathers knowledge with the aim of helping restaurant managers and owners improve their business. On the programme website, restaurateurs will find industry insights, inspiration and case studies to support them in their daily work. Tork, an Essity brand, will also continuously release reports that are free to download, presenting even more in-depth insights about some of the most pressing issues within the food service industry. The current consumer demand for businesses to be environmentally responsible is constantly increasing. That is why the first report, available for download now, focuses on sustainability. Sustainability issues concerning packaging and single-use items for example, have a direct effect on food service businesses, and might require some investment in the start. With help from Tork, restaurant owners get the help they need to reap the benefits of green investments, saving both money and the planet. Jeremy Bennett, Sales Manager, Essity Professional Hygiene said: “With over 50 years of experience, we understand the food service industry. We continuously do market research and speak to our customers to understand how they are thinking and what challenges they are facing. From that comes a deep knowledge of the food service industry and business challenges. Now we’re making all our knowledge and experience even more accessible to restaurant owners and managers, on a large scale and for free, to help businesses grow.”


Tork is also launching the Tork Clean Care™ programme for the food service industry. The aim is to educate businesses and professionals working within the food service industry on the importance of hand hygiene. The programme will provide businesses with the best digital tools and groundbreaking innovations about the importance of hygiene as well as product and service recommendations for kitchen hygiene. Jeremy Bennett added: “Good hygiene can have a big impact on results for restaurants. By collecting everything from research and training tips to service and product solutions on one website, we aim to help our customers to improve their businesses.” To give your business the boost it needs visit Reach for the Stars or Tork Clean Care™

November 2019

Global food packaging manufacturer Sabert Corporation Europe has succeeded in achieving its goal of producing an improved range of food service packaging products that are now made from 100% High Grade, Post Consumer PET Bottle Flakes. “We are so pleased to have achieved our aim of closing the loop and using no more virgin PET,” said Sabert Corporation Europe Marketing and Innovation Manager, Gisèle Nonnweiler. “Sabert Corporation Europe began producing some products which included Post Consumer PET Bottle Flake before 2016, but in January that year took our whole range to a guaranteed minimum of 50% High Grade, Post Consumer PET Bottle Flakes content,” said Gisèle. “During 2018, we increased this percentage to a minimum of 70% and since September this year, we are now producing products featuring 100% High Grade, Post Consumer Recycled PET content.” With more than 30 years in the packaging and foodservice industry, Sabert Corporation Europe is specialised in manufacturing and marketing innovative food packaging, disposable high-quality tableware and compostable food packaging and tableware. Sabert Corporation Europe has implemented a number of measures which demonstrate its deep commitment to protecting the environment. Recycling of 100% of internal production waste, the use of green energy and investments in

production tools that use less energy, optimisation of stacking to increase storage and transport space and much more. But it is the emphasis on developing increasingly sustainable packaging for the food industry for which Sabert is best known. “Sabert Corporation Europe has built on its commitment to quality by continuously investing in sustainable innovation to answer consumer demand for packaging solutions that are safe, made from 100% recycled material and are recyclable,” said Gisèle. “Sabert’s clear Chilled Solutions salad bowls and all of the clear lids available across our entire product range are now made from 100% High Grade, Post Consumer PET Bottle Flakes. This represents another milestone in Sabert’s journey towards sustainability and commitment to promote a circular economy.”


Sabert Corporation Europe launches foodservice products made from 100% High Grade, Post Consumer PET Bottle Flakes

Sabert Corporation Europe carefully selects recycled PET from a reliable supply and uses the best-established cutting-edge technology to guarantee total food safety and a high quality product with market-leading clarity. Meanwhile, 100% of Sabert’s internal waste is reused, which totally prevents plastic waste. “Sabert’s clear rPET solutions are recyclable,” said Gisèle. “Plastics have several lives and PET is the most recycled plastic. Recycled plastics are used to manufacture a wide variety of new products. Sabert encourages all the plastic users to recycle and to help to close the loop toward a circular economy. These new high-clarity rPET products deliver on our promise to make food look great!”


EAT. DRINK. SLEEP November 2019

Founder of the award-winning London-based design studio, Ana Engelhorn Interior Design, Ana and her team take a perfectly imperfect approach, uniting the old with the new, antiques with modern pieces, to create fresh, timeless interiors. Based on the Japanese wabi-sabi philosophy – the notion that an object or material is alive and evolves with time – their designs celebrate the imperfections found in natural materials and furniture in its raw state..

Ana was born in Switzerland to Spanish and German parents. They inspired her from an early age with their love for beautiful spaces and talent for design – converting historic buildings across Switzerland and Spain into hotels and restaurants. She is thus well versed in both the hospitality and interiors worlds. After gaining a BoA in Business Administration, Ana co-ran a restaurant for six years and later a hotel and vineyard in Spain. She went on to acquire a certificate from the International Design Institute, combining her interests professionally in hospitality as well as design.

Her multicultural background and eclectic taste come through in her work. Never one to shy away from something new or different, she loves striking fabrics, rich colours, stand-out chandeliers and art that makes a statement. Believing strongly that the quality of the product is integral to the quality of the design, Ana takes time to get to know the suppliers as well as the story behind the products she sources. It is perhaps unsurprising then, that she especially loves working with spaces and materials that have a story to tell, which show their beauty with age. In new buildings, Ana is guided by her client’s needs to inform the design and shape of the space, bringing in older pieces to complement the new. In older buildings, the focus is on restoring the space to its original state, highlighting any historical features, while adding a modern twist.


EAT. DRINK. SLEEP November 2019 In the Catalan Farmhouse project (see photos), for example, for which she recently won the International Design & Architecture’s 2019 Europe Award for Interior Design, Ana restored a 16th Century Farmhouse in Palamós to its former glory. With her team of specialist builders and architects, she focussed on transforming the building into a spacious, three-bedroom house using original materials and highlighting historic features, such as the stone floors on the ground floor and antique oak floorboards upstairs. Accentuating the property’s high ceilings, they created large, airy rooms that brought the sweeping Spanish countryside indoors. For the décor, Ana sourced antique furniture from the UK and Spain that befit a historical European farmhouse. Brandt Tudgay from Bespoke Furniture Makers, one of the UK-based antiques suppliers from whom she sourced pieces, commented: “The timeless pieces Ana chose from our collection for the Catalan farmhouse were exceptional in that setting. They stood out like pieces of art with the antique wooden flooring and stone walls forming the beautiful backdrop.” Bold, contemporary touches, such as chrome bathroom fittings from Drummonds and modern artwork, bring the look into the 21st century, creating an elegant marriage between antique charm and modern luxury. As Drummonds said: “The craftsmanship in Drummonds’ bathrooms, paired with Ana’s eye for organic materials produce luxurious interiors with a rough, contemporary edge. The historic settings and European style of Ana’s projects enhances the elegance of our products, so they become the eye-catching, breathe-taking centre of attention.” Ana and her team are committed to creating stunning, characterful interiors yet believe, above all, that whether house or hotel, the interior should feel like a home, not a showroom. They thus take time to get to know and understand their clients as well as the space, working collaboratively to push the limit on what’s possible with the design brief. They aim to create hotels that not only look great, but are comfortable and inviting – in other words, that feel like a home away from home.


November 2019


8 ways EPOS technology is helping UK restaurants thrive – and stay safe By Luis De Souza, CEO of NFS Technology Group

Trading continues to be tough this year, as anyone in hospitality can tell you – so it’s just as well technology has been evolving fast to give restaurants, pubs and bars the support they need to succeed. This means chefs can design menus while keeping within budget, and reveals potential allergens in ingredients, so dishes are controlled to individual ingredient level.

Smart establishments have turned to restaurant management systems to slash costs and reduce waste. They also use it to grow revenue and control their stock, labour and even allergen risk effectively. Aloha by NFS, our well-regarded EPOS, recently teamed up with Kitchen CUT – a scalable SaaS technology that delivers control over food and beverage operations. Together, the technologies provide valuable control over areas that go all the way from cost reduction to ingredient selection and allergen warnings.

The live information is drawn through to each sub-recipe and dish where the ingredient is used, so allergens are completely traceable. In addition, serving staff taking orders at tableside using dedicated handheld devices, tablets or smartphones with Aloha EPOS have access to all the allergen information on Kitchen CUT’s spec sheets and menus. They send orders direct from handsets straight to the kitchen, for speedy delivery – and they can also take payment at tableside.

8 ways EPOS technology is helping UK restaurants thrive – and stay safe ransactions: A reliable restaurant EPOS allows you to 1 Tensure all transactions are recorded swiftly and accurately in an easy-to-view format.

control: Having an automated self-depleting stock 2 Sandtockinventory management system ensures you have full transparency of stock levels at all times.

You can see at a glance if there are variances so you can take action - stock loss is all too common in some hospitality businesses.


rdering: By having a fully-integrated purchasing 3 Osystem you can save time and reduce ordering inaccuracies. Capturing every invoice and credit note electronically creates better cost control.

management: An area many businesses 4 Wdoaste not take seriously enough. Technology helps

track wastage, spot trends and locate areas where changes need to be made.

EAT. DRINK. SLEEP November 2019 Understanding why wastage is happening allows you to take control, make changes and cut waste, whether your aim is financial, ethical or both. llergens: Customers want to know about allergens 5 Athese days, so having an automated system that takes allergen and nutrition data directly from suppliers reduces the risk of an adverse customer reaction.

Automation is important, avoiding human error that could leave your business and customers exposed. Using technology such as Kitchen CUT to manage allergens makes sure you comply with current legislation. osting: Technology is the only way to make sure 6 Cprofit is being accurately controlled and maintained. For example, you get accurately costed recipes and menus, live pricing links, alerts when menu items are not hitting targeted margins. Product prices are set to continue rising, so full control with live costed recipes and menus is one way to help manage the impact.

ustomer satisfaction and loyalty: Competition is 7 Cgetting increasingly fierce in the hospitality business. Restaurant EPOS makes your customers’ experience effortless, from online reservations and ordering to rapid delivery of their orders and easy payment methods. This satisfying experience encourages busy and timestrapped customers to come back again. Your system’s data capture means you can design targeted email offers and promotions that will encourage this valuable behaviour. Hospitality businesses are complicated 8 Randeporting: hard to track, but thankfully EPOS provides

comprehensive real-time online reports that provide an end-to-end view so you can plan and make good decisions.

The restaurant of the future knows one size no longer fits all when it comes to that important and very personal connection. Diners demand an unprecedentedly individual service that caters just for them – and today’s super-evolved EPOS is a platform-of-sale that connect guests easily to your restaurant.

* See how restaurant director Andy solves three big issues with technology – watch the video. * Find out more – 15

EAT. DRINK. SLEEP November 2019

Eat.Drink.Sleep is proud to be partnered with the Leisure F&B Expo 2019! Eat. Drink. Sleep are delighted to be partnered with the Leisure F&B Expo. The event will be making its debut at the NEC in Birmingham on 6th & 7th November, so get involved in the show that will take your refreshment offerings to the highest heights!

array of seminars, live product demos, exhibition stands, and networking opportunities, we hope to capture your imagination with the possibilities your business holds. Discover the newest products, services, and trends in the world of refreshments, way before your competitors. Become inspired, and cease the endless opportunities on your doorstep, so you can take control of the future of your hospitality business. This cutting-edge event provides hospitality owners with 50 eyeopening seminars, 150 hand picked exhibitors and unrivalled networking and business opportunities. Hear from the experts about ways to move from plastic to paper to keep up with the sustainability trend, and how to become the next big brand, next to McDonalds and Starbucks. Your FREE ticket provides access to all of these opportunities, so don’t miss out!

These two days will be full to the brim with the most fantastic opportunities The Leisure F&B Expo is not alone, as to make your hospitality offerings your ticket also enables you to have a stand out from the crowd. With an browse around our adjoining shows, which may be of interest to you. These


complementary exhibitions include the Family Attraction Expo, Holiday Park & Resort Innovation, and the awardwinning Farm Business Innovation Show and Country House Business Innovation Show. By exploring everything these five shows have to offer, you’ll have access to the largest array of leisure, tourism, and hospitality experts, all under one roof, for all your diversification needs! For any press and marketing enquiries, please contact Ben Casey, our Marketing Manager, via his email address,, or by giving him a call on +44 (0)117 929 6088. Otherwise, if you’re an industry professional yourself, and are looking to find out more about what we have to offer, we also have free tickets available. To register for free tickets, simply visit our website. We look forward to welcoming you to the Leisure Food & Beverage Expo on the 6th and 7th November, at the NEC, Birmingham.

Revolutionising the leisure industry’s F&B sector





150 Suppliers

FREE To-Attend


Follow us

Register for free tickets on or call 0117 990 2097







Restaurant & Bar Tech Live 2019

November 2019


Restaurant & Bar Tech Live Show Preview

At Eat Drink Sleep, our readers are at the heart of everything we do and it is our mission to discover innovative products and services to meet customer and readership needs; which is why we are proud to have partnered with Europe’s leading event for the drink products boosting the profits of restaurant and bar owners, ​Restaurant & Bar Tech Live​!

Taking place on the ​19th & 20th of November ​at the ​ ExCeL London​, the unmissable ​free​event promises to connect bar and restaurant professionals with over 15,000 decision makers actively looking to streamline their operations, enhance their efficiency and improve the customer experience!

igloos, and the planning that went into creating a social media sensation. Don’t miss the chance to get the inside scoop on brand’s innovative dining experience, and the story behind the success of the industry’s most instagrammable restaurant - Coppa Club is raising the bar of customer experience!

As part of this year’s incredible keynote lineup, you’ll gain invaluable insight into some of the biggest brands in the industry, including none other than the mighty Brewdog! International Growth Director ​Lisa Paton​will take you through the ins and outs of their pioneering innovation strategy, revealing exactly what it takes to accelerate growth through concept and franchise innovation. Lisa is now responsible for the rapid global growth of BrewDog retail including bars, microbreweries and hotels, in the fast paced and exciting world of craft beer. So be sure to join the beer revolution, and get the lowdown on the beer that changed the game!

Better yet, your ​FREE ​ticket will give you exclusive access to all of the hottest new tech trends in hospitality, you’ll be able to find over ​300 ​cuttingedge suppliers, engage in ​200 educational seminars, gain ​1-2-1 ​business advice, cultivate invaluable new contacts, get involved in live demos and so much more, giving you unprecedented access to all the awe-inspiring advancements fueling the future of restaurants and bars across the globe.

If that isn’t enough to tickle your tastebuds, you can also hear from the Head of Systems at Coppa Club,​ Iwona Dobek​. Starting her career in Jamie’s Italian and now, heading the Systems Team in Various Eateries, where she is actively involved in the success of brands such as Coppa Club. She’ll be discussing their famous


What’s more, this year’s instalment runs alongside 5 other industry-leading events; collectively forming ​ #FES19,​THE biggest business growth event for the world of food and drink. So what are you waiting for? To register for your free ticket now, simply head over to

We can’t wait to see you there!

1 9 & 2 0 E XC E L ,


















Serving Up Employee Solutions Since 2004 Since starting in a bar in Copenhagen 15 years ago, Planday has been improving the lives of hospitality shift workers and their employers with a revolutionary workforce collaboration platform.

Meet Us At The Event

From November 19 & 20, 2019, visit the stand D190 to find out how Planday has helped make scheduling and staff management easier for our 26 Michelin starred restaurants.

Join the Discussion Unleashing Your Biggest Competitive Advantage: Your Employees As the pool of readily-available people continues to shrink and the costs associated with food production continue to rise, looking after your most precious resource — your staff – is now more important than ever. To stay competitive in the market and ensure you are the employee of choice, you need to get smarter and embrace flexibility with technology that supports transparency, openness, collaboration and teamwork.

Trusted by 17 Michelin star-rated restaurants

EAT. DRINK. SLEEP November 2019

Restaurant & Bar Tech Live Show Preview With hospitality costs spiralling, operators must find ways to control costs without compromising the guest experience. Integrated technology that gives complete visibility of business data / operating costs in real-time could be the answer. Hospitality operators face yet more uncertainty for the year ahead. The only thing that looks likely is that costs will continue to rise, and the pool of potential employees will get smaller. Hospitality costs hit a 12-year high last year according to data published by UKHospitality and specialist business property adviser Christie & Co in November, with controllable costs rising to an average 52.5% of turnover. Since the referendum outcome in 2016 the CGA Prestige Foodservice Price Index has already shown 11% food and drink inflation, caused mainly by the slump in the value of sterling. The hospitality sector is also expected to face an estimated recruitment shortfall of 60,0001 workers per year from 2019 if EU immigration is squeezed. It’s hardly surprising then, that research carried out by Access Hospitality and The Caterer found that hospitality businesses’ biggest concerns are Brexit, rising food costs and rising rent and rates. The survey, which canvassed the opinions of more than 200 hospitality operators, also showed that top priorities in the next 12 months are to improve profitability and improve the guest experience, the big challenge being how to focus on one without compromising the other. With only 4% listing raising prices as a priority and nearly half of respondents saying controlling costs was where they saw their best ROI in 2018, the way forward is clearly to reduce outgoings. According to Access Hospitality’s managing director Henry Seddon, one of the most effective ways to do this, without losing focus on the guest experience, is to switch from manual systems like Excel spreadsheets to digital solutions that offer complete visibility over all aspects of their business, in real-time. “Costs are going to rise; we can’t stop that, but operators need to be tighter around the control of their margins,” he says. “For example, if you move away from Excel based systems for stock to a dedicated stock management solution, you get complete visibility over the margins across everything you’re selling. Many operators now will look at their revenue and say, ‘We’ve made this


1. BBC News – Hotels, restaurants and tourism may face staff shortages – 30.03.2017

much,’ but they don’t have a solution in place that tells them what they should have made.” Operators agree. Nearly one in five saw ROI in implementing new systems, with smaller businesses (those with one to five sites and six to 20) ranking it significantly higher in importance than their larger counterparts. The results from our survey reveal how operators are minimising staff churn, tackling no-shows, improving customer loyalty, reducing food waste, controlling property maintenance spend… and much more!

Download your free Hospitality Trends Report 2019, here.

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Access Hospitality (part of The Access Group) is one of the UK’s leading providers of software to the hospitality market. Built by combining some of the market’s award winning, best-of-breed solutions, its unique position is in being able to support multi-site pubs & bars, restaurants, hotels, leisure and food-to-go establishments, helping them reduce costs, improve staff engagement and deliver great guest experiences.

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EAT. DRINK. SLEEP November 2019

Restaurant & Bar Tech Live Show Preview

Tierneys are regarded as a leading IT provider within the hospitality sector across the UK and Ireland. Offering a premium service to all their clients, the company celebrated 25 years in business last year and are continuing to strive to give their clients peace of mind that their IT is supported, maintained and monitored 365 days of the year. Tierney’s key focus is to provide a proactive approach to their customers, ensuring that their business operates with the most robust hardware; safe, secure and intelligent software and security solutions, whilst delivering a premium level of service. Tierney’s have supported businesses in the hospitality sector since 1993 and have developed many long-standing relationships with customers, ranging from independent family run businesses to fast food franchises to PLC corporates. IT is continuing to meet the needs of the changing world of the hospitality industry and Tierney’s remain at the forefront of meeting it’s customers’ needs through innovation, customer service and hard work. Tierney’s are proud to be the preferred sales, installation, training and support partner for NCR Aloha Restaurant Point of Sale Solutions and NCR Orderman handheld devices. Aloha is a world leader in restaurant POS technology, and is used in over 130,000 restaurant’s sites worldwide. Whether you are a single-site or multi-site table service or quick service operator, Tierney’s can help you to identify the Aloha POS solution that best meets your needs. With superior functionality, easy to use touch screens and front of house reporting, Aloha Restaurant POS software meets your business


requirements and needs of your customers. Whether you require fixed POS terminals, built-forpurpose hand-held devices or consumer mobile devices, Tierney’s have the knowledge and expertise to advise and help deliver results to ensure their customer will return time and time again. Tierney’s current Aloha and Orderman customer profile includes Hotels, Restaurants and Bars, Fast Food and Coffee outlets across the UK and Ireland. Pop by Stand E122 at the Restaurant and Bar Tech Live, 19-20 November, ExCeL London and speak to the team. Tierney’s are also hosting a Networking Event in the Lincoln Plaza London during the show dates so please visit their stand on Day 1 to find out how you can attend.

Tierney’s are proud to be the preferred sales, installation, training and support partner for the world leader in Hospitality Management Software - NCR Aloha Restaurant Solutions (POS) and Orderman Handheld devices across the UK and Ireland. Our current Aloha and Orderman customer profiles includes Hotels, Restaurants, Bars, Fast Food and Coffee outlets in the UK and Ireland.




Email: • Tel: 333 121 0122


Restaurant & Bar Tech Live Show Preview

Attract more customers with electric vehicle charging on your premises

November 2019

Bilderberg hotels chose InCharge, the electric charging network from energy company Vattenfall to set up an electric vehicle (EV) charging infrastructure. Bilderberg is a long established hotel and entertainment brand with twelve hotels located throughout the Netherlands. These hotels are particularly popular for their spacious meeting spaces, the quality of their food and their convenient car parks. Both business and leisure guests appreciate Bilderberg hotel facilities and services. The right time to set up an EV infrastructure Electric transportation has a huge potential to contribute to renewable energy transition and the reduction of CO2 emissions. Electric vehicles are on the increase with a growing number of people adopting them both for environmental concerns and their lower maintenance and running costs compared to petrol cars. Many businesses are also currently transitioning their company cars to electric alternatives (including Vattenfall). Bilderberg saw the potential of offering electric vehicle charging on site and how it would improve their customer centricity. With numerous business visitors stopping by for meetings or overnight stays, it made

sense for Bilderberg to install electric car charging points which act as both a draw to new customers and an added benefit for new customers. Bilderberg needs and grid capacity Bilderberg were looking for an end to end service including the charge points, the installation, the back office software and the maintenance. To start with, they requested one EV charge point (2 sockets, 11kW) at eight locations and together with Vattenfall, agreed on the best locations to ensure minimal costs and disruption. The availability of electricity (load capacity) can also be an issue when starting or scaling up an EV charging infrastructure. Vattenfall ran tests for each site looking at peak electricity demand and what should be the maximum charge point capacity to avoid power outage.

only do the charge points contribute to a cleaner air but guests are pleased to be able to charge conveniently at the hotel without having to locate the nearest charge point. Bilderberg has a strong advantage compared to other hotels who do not have an EV charging infrastructure.

Results and longer term strategy

Vattenfall regularly monitor the consumption and usage patterns of every Bilderberg charge point. The analysis is sent to Bilderberg for them to evaluate how the charge points are being utilised and whether they need to increase the number available.

Guests started using the EV charge points as soon as they were installed. Not

Vattenfall is also capable of implementing load balancing to ensure the charging points equally share the power available to them. Load balancing avoids an expensive power upgrade


when more power is asked for by the charging cars than is available in the hotels supply. Working with Vattenfall Bing VĂĄhl, Purchase Manager at Bilderberg said that Bilderberg chose Vattenfall ‘to broaden our service package with minimal risk, we have opted for the Vattenfall charging points. As a result of their expertise, we were able to realise this plan within two weeks.’ As well as the managed infrastructure, Vattenfall also provided Bilderberg with a dedicated account manager, advice for each location with a scalable strategy, usage reports, 24/7 technical helpdesk and the option to add charge points locations to online EV charging maps.

Electric charging made easy We are InCharge, an initiative from Vattenfall, a Swedish energy company with sustainability at its core. We provide turnkey solutions to help businesses attract and retain new and existing customers with value added services, as well as transitioning your own fleet to electric. We have experience in electricity supply, network upgrades, electric vehicle charging points and their SMART management. When you choose InCharge, you get end-to-end support. Everything from recommendations, site preparation, installation and usage/billing solutions are all included. Visit us at Restaurant and Bar Tech Live on the Vattenfall InCharge stand F194 to find out more about our EV charging solutions. Join us on our journey at

Restaurant and Bar Tech Live show. stand C190

November 2019


Restaurant & Bar Tech Live Show Preview

Over the two days, the company will be exhibiting its exciting suite of products on stand C190 and demonstrating the very best in digital service offerings. ‘Serving your customers the future’, is their message this year. As a company Lolly is always striving to be at the forefront of innovation and evolution in their field. From mobile to tablet and terminal, a full range of self-serve solutions will be at the stand on interactive display. This is the perfect opportunity for hospitality providers to experience and discuss the latest products and technologies ready for implementation – to help them best serve their customers, and grow their own businesses. The Lolly team will be on-hand and ready to share their insights and experience helping hospitality providers to harness the best products to support them on their future payments and PoS journey.

It’s Lolly, the EPoS and payments specialist, will be serving up the future at this year’s Restaurant and Bar Tech Live show. From the company’s first-to-market selfserve solutions to loyalty, payments and pre-order, it’s set to be an action-packed show for the team of experts at Lolly. 28

Peter Moore, CEO at Lolly, will also offer his insights into the future of PoS and payment technology in hospitality as part of the panel seminar, “Digital dining: how to upgrade the customer experience”. He will be addressing the audience on the theme of future technologies in the hospitality sector and how providers can be utilising the technology of the future today to deliver better customer experience. And there’s more - following the debut of their first-of-its-kind LollyServe at last year’s show, Lolly will be announcing the launch of a new loyalty app – watch this space…

Stand: D190 Planday improves the lives of hospitality shift workers and their employers across the globe with a revolutionary workforce collaboration platform. With an easy-to-use, flexible shift worker management platform that empowers both managers and employees to collaborate and work more efficiently with

transparent, open communication that improves employee engagement alongside integrated business tracking and reporting. Employees can swap shifts and keep upto-date on menu and work updates while businesses can save time and money on administering them and make sure their revenue and costs are properly balanced.

Stand: B162 Access Hospitality (part of The Access Group) is one of the UK`s leading providers of software to the hospitality market. Built by combining some of the market`s award winning, best-of-breed solutions, its unique position is in being able to support multisite pubs & bars, restaurants, hotels, leisure

Stand: E122 Tierney`s are regarded as a leading independent IT solution provider within the Hospitality sector across the UK and Ireland. We strive to understand the issues Restaurants have in IT and we provide the best solutions and expert knowledge for your business. Tierney`s are proud re-sellers of one of the

Stand: F194 InCharge is an initiative by Vattenfall, a Swedish state-owned utility and leading supplier of wind generated electricity to the UK. Across Europe, Vattenfall provides heat, energy, network and

and food-to-go establishments in all day-today operations, helping them reduce costs, improve staff engagement and deliver great guest experiences.

world`s leading POS systems in the Industry; NCR Aloha and NCR Orderman Hospitality & Restaurant Solutions. NCR Aloha is used in over 130,000 restaurant`s sites worldwide. Whether you are a single-site or multi-site table service or quick service operator, we can help you to identify the Aloha POS solution that best meets your needs.

electric vehicle charging solutions that support a climate-smarter way of life. InCharge operates more than 12,000 charging points across Europe.

Stand: C190 Lolly is a Point of Sale (PoS) and Self-Serve specialist with its own integrated payments platform - serving businesses across the UK in the hospitality industry; from coffee shops, restaurants, pubs and nightclubs,

to mobile catering, pop-ups, festivals and corporate caterers.



Restaurant & Bar Tech Live 2019

November 2019

Restaurant & Bar Tech Live Show Preview

EAT. DRINK. SLEEP November 2019

Restaurant & Takeaway Innovation Expo Preview

Come and join us at the Restaurant & Takeaway Innovation Expo! At Eat Drink Sleep, our readers are at the heart of everything we do and it is our mission to discover innovative products and services to meet customer and readership needs; which is why we are proud to have partnered with Europe’s leading event for the drink products boosting the profits of restaurant and bar owners, R ​ estaurant & Takeaway Innovation Expo! The event​​makes its much-anticipated return to the​ ExCeL London​on the ​19​th​& 20​th November, forming THE ultimate event to help you boost your profits, build your brand and grow your business for an unprecedented 7th year running. Exclusive to 2019, The Sustainability Trail will showcase the eco-innovation which is driving change and fuelling green initiatives. Whether you are planet conscious and want to do more to tackle single-use plastics, or you need to discover proactive ways to​grow and professionalise your food-to-go business, we want you to join us. Having secured your ​FREE t​ icket to the 2019 event, you can expect to immerse yourself in the ultimate marketplace for takeaway and restaurant owners, courtesy of this year’s incredible line-up boasting over ​ 1000 ​cutting-edge suppliers, ​500 ​inspirational seminars, panel debates, countless networking opportunities, the illustrious Innovation Awards, and much more!


All under one roof, you’ll be able to try, touch and test all the latest products, solutions and systems from across the globe that are driving innovation, and hear industry experts from the biggest brands on the planet divulge their very own secrets to success, enabling you to return to your business armed with ambition and brimming with ideas and inspiration. Your free ticket will also give you access to 5 other industry-leading events; collectively forming ​ #FES19​, THE biggest business growth event for the world of food and drink. Head over to ​​​to grab your free ticket and get a taste for success!

19 & 20 NOV 2019

















prints out if you want to cut down trees, you climate denier you). Floor manager sees it being prepared and knows when it is ready. The stock syncs with every order, helping you run a business, while realtime analytics show you what sells best at any given moment, allowing you to create necessary promotions or package deals.

November 2019


Restaurant & Takeaway Innovation Expo Preview

An instore self-service kiosk uses the same branded menu, so last-minute walk-ins can order instead of queueing. Did you know that the longer the line, the more chance your customers will bolt (91% if there are ten people ahead of them).

Learn and improve in real-time

Future-proofing guest experiences If recent changes in various industries have anything to teach people in the hotel, bar and restaurant business, it is an essential truth about our guests: Everyone wants everything the moment they make their mind up. They want to order takeaway on their way home from work, from their taxi or the tube, so it sits on the counter, hot and paid for, ready to be picked up and served at home. Same goes for restaurants - guests do not want to wait for their server to walk to the kitchen to deliver their order, then come back and take their order for another glass of wine or garlic bread. If you’ve been in the Eat Drink Sleep business for as long as we have, you notice patience is in short supply these days. Want to show your guests, clients, customers that you care and are willing to look after them better than anyone else?

Let them order Nowadays people order from anywhere: from their taxi, while walking to your bar, spa or during a boring movie. All they need is a branded menu website, so they can choose and pay straight away. Your order pops up on kitchen displays (or


Since 2018 there was a 25% increase in restaurants closing. It is becoming mission-critical to keep track of costs and profitability in every instance of your business. Lets say your supplier increases the cost of milk - if you do not apply the new price to stock and pricing straight away you lose money with each drink sold. Bizzon syncs orders and stock while enabling you to optimize on a network level. Say you run several coffee shops in the same city. Seeing the dailies in real-time, all the time, with bestsellers visible, along with purchase history for every client lets you not only manage your business more efficiently, but it also helps you look after your regulars. You can create unique promotional prices based just on their favourite dishes, for the one they frequent or all of your locations using only one dashboard. Can you imagine saying to your client: I’ve noticed you always order this cookie with these coffees, so from now on, your cookie is on us for every office coffee run you do. Oh, and you can do these on your phone now, so we have them ready when you get here.

EAT. DRINK. SLEEP November 2019

Restaurant & Takeaway Innovation Expo Preview

Award them for sharing The ubiquity of social media is an opportunity and a threat to your business. If you handle it right, with a dedicated team of professionals preparing your posts and shooting your insta stories, you can reach far and create a nice buzz about your place, but what if you cannot afford professionals and do it sporadically, when you have a moment - or even worse, what if you burden a member of the staff with it, just because you think they might be good at it? Making your clientele do it for you would be the best - they take photos of every dish, bedspread or cocktail all the time. With the right management solution, you can treat them to a discount with every order they care to share on their social channels. The staff don’t even have to do anything. If your client uses a dedicated hashtag, the discount is automagical — that simple.

Serve the best of guest experiences. Let’s recap: guest now want to order and pay from anywhere. Orders need to get to the kitchen instantly freeing your staff to look after the guests. Guests want to pay and split their bills freely. You need to see what is happening at all times, with reports showing dish prep time and cost, down to recipe ingredients.

The most crucial point, if you run a hotel or a restaurant is that your payment, ordering, promotion, customer experience and management solution fits in with ResDiary or Oracle PMS.

Bizzon does. It is in used by hundreds of hotels and restaurants under Accor management, we are currently running all over EU and are soon to spread to Asia and South Pacific. Let us propel you into the future and help you serve the best of guest experiences to your customers. Bizzon clients report a significant F&B revenue increase in the first week of use.

You’d like that, would you? Come to stand F270 at Restaurant Takeaway Innovation Expo, November 19-20th 2019 and we’ll tell you exactly how much of an increase.


EAT. DRINK. SLEEP November 2019

Restaurant & Takeaway Innovation Expo Preview

Expanding your Hotel Business The hospitality industry is hugely popular, and people are traveling more than ever. Although the sheer number of potential customers is exciting, this also means that the competition out there is fierce. If you are hoping to expand and grow your business, you will need to have a clear strategy that you can use as a roadmap for the future.

Target the right audience Marketing your hotel will be a lot more successful if you know who it is that you are marketing to. Come up with a clear profile of who your guests are and why they choose to stay with you. Do you attract businesspeople or holiday makers? Do your guests stay for one night or one week? Questions such as these will allow you to either market convenience or comfort, conference facilities or childcare options.

Expand what you offer Finally, if you have managed to incorporate these changes into your business but you are ready to expand further, increasing the beds you have can be the only way. A hotel can only grow to its capacity until you need to start looking at either expanding your existing hotel by building more rooms or buying another hotel. If you have systems in place in your hotel that are working, these can be adapted in your new business so that it will be up and running soon after the purchase. Using everything you have learnt from your first hotel will be extremely useful in guaranteeing success in your second. The additional location will also give you the potential to reach an entirely new guest profile opening up your reach!

Provide a unique experience If you know who your guest is, you can also offer personalised services and cater to their needs. Millenials and, to a greater extent, Gen Zs, for example, are concerned with issues of environmental sustainability. Making your hotel conscious of environmental issues and advertising this to your guests will show them that your brand is aligned with them. You will also need to keep your hotel up to date with the way that technology is shaping the hotel industry. Marketing your business digitally, ensuring you have positive online reviews and putting your business on online booking sites are the minimum requirement.


We’ve got what you need to

We’ve got what you need to expand your business


established businesses


commercial properties



We help businesses grow

Come and talk to us at stand J220

Trusted by Michelin Star Chefs

The Commercial Kitchen Ventilation & Fabrication Experts

+44 (0) 1733 230 378 | |

Restaurant & Takeaway Innovation Expo 2019 Stand: F270

November 2019

Bizzon starts you off with the usual: gross, refunds, tips, total, taxes, net, cash, card, room, pre-billing. You can break it down to location, member of staff, item served. Set up reminders and stock alarms. We also tell you how many of your customers have been before. Bizzon can handle as many locations as you can muster, with separate or joint inventories and complete functionality from the get-go. Multicurrency and multilanguage..

Stand: J220 Search over 6,000 food businesses for sale in the UK, including restaurants, takeaways, coffee shops, catering, food wholesale and distribution. connects business buyers and sellers.

We’ve got what you need to

The website is theyour world’sbusiness largest expand businesses for sale marketplace, attracting over 1.2 million buyers and sellers every month. 74,000

established businesses


commercial properties



We help businesses grow

Stand: D244 One of the UK`s leading suppliers of kitchen ventilation and extraction systems, steel fabrications and odour control solutions to the commercial kitchen and catering industry. Trusted by


Restaurant & Takeaway Innovation Expo Preview

Come and talk to us at stand J220

kitchen professionals to meet the most stringent standards, including some of the most prestigious commercial kitchens and michelin star restaurants in the UK.


The International Drink Expo 2019

November 2019


International Drink Expo Preview

The ​International Drink Expo​will be hitting London’s ExCeL on the​19​th​& 20​th​November​, transforming the capital into the ultimate hub for beverage innovation, asserting its presence in the industry as the UK’s leading event for maximising drink sales. At the incredible 2019 event, your ​FREE ​ticket will give you exclusive access to all of the hottest new drinks trends, immersing you in the ultimate marketplace for business growth, and equipping you with all the tools you need to maximise your revenue.. So what’s all the fuss about? Our array of incredible exhibitors will offer insight into some of the biggest brands in the industry, including none other than​Drop Bear Beer Co,​​ Rudwolf and ​Mélange Drinks​! All will be on hand to enlighten visitors with the very best beverage guidance, so join the industry’s biggest and most innovative suppliers showcasing the solutions shaping the drinks sector! Experts will be on hand to inspire visitors courtesy of live demos, enabling you to test some of the hottest trends in drinks technology and sample delicious concoctions from some of the sector’s finest mixologists. We are bringing together the very best of the drinks industry - including everything from naturally sourced botanicals and CBD infused spirits, to ethical packaging and premium craft beers! Your free ticket will give you access to over ​200 ​drink producers, ​120 ​insightful seminars, 1-2-1 business advice, invaluable new contacts, live demos and so much more. So whether you’re simply looking to source the latest products & services, or yearning to revolutionise your business, there’s no better place to be! Better still, this year’s instalment runs alongside 5 other industry-leading events, collectively forming ​#FES19​,​THE biggest business growth event for the world of food and drink. So what are​​you waiting for? To register for your free ticket simply head over to


19 & 20 NOV 2019




The UK’s only event dedicated to

maximising your drinks sales •

1000 World-Class Exhibitors

500 Industry Leading Speakers

Expert-Led Panel Debates

Interactive Features

1-2-1 Business Advice

And Much More!

LOW FOL HOW! S THE rinkXpo 9 @D #FES1 E19 #ID



EAT. DRINK. SLEEP November 2019

International Drink Expo Preview

NINE ELMS launches UK’s first intricately crafted nonalcoholic drink designed to complement good food London-based brand NINE ELMS has launched its first drink, No.18, into the UK market. Originally conceived in the capital’s historic Nine Elms area, this intricately crafted non-alcoholic drink has been designed to complement good food. A UK first, it is produced to a carefully considered recipe using an innovative combination of traditional and contemporary drinks-making techniques. Already filling glasses and delighting the crowds at Isaac McHale’s The Clove Club and hot new London hotel, The Standard, NINE ELMS No.18, launched to consumers via Master of Malt this October. NINE ELMS No.18 has an intriguingly complex yet balanced taste profile - derived from the marriage between the botanical infusions of 20 different flowers, herbs and spices, and the juice of 4 types of berry - which allows the drink to pair with a broad range of rich, savoury dishes. With 1 in 5 adults identifying as teetotal and with even greater numbers choosing to reduce their alcohol intake, NINE ELMS provides the answer to food and drink pairing minus the alcohol. Available in a striking 750ml bottle, NINE ELMS No.18 allows restaurants, hotels, caterers and bars to bring guests of all persuasions together, catering to those who choose not to drink alcohol or who are simply reducing their consumption, while also allowing the trade to maintain the type of margins demanded of an alcoholic drink.


Simon Rucker, Co-founder & Joint CEO of NINE ELMS, says: “We’re incredibly proud of NINE ELMS and everything it stands for. We believe NINE ELMS successfully bridges the divide between alcoholic and non-alcoholic products and for the first time offers a truly inclusive experience that brings people of all backgrounds and beliefs together. We’re thrilled to launch on this month, as it gives people the chance to experience the versatility of NINE No.18 at home. It works brilliantly with roasted vegetables, grilled meats or even a cheese board, so if you’re choosing to be sober, you can still enjoy something sophisticated and complex to drink with a broad range of foods.” Non alcoholic drinks expert, James Morgan, who most recently developed Hakkasan’s non-alcoholic drinks menu, and has now joined the NINE ELMS team, adds: “NINE ELMS No.18 has complexity, great acidity, mouth-watering tannins and a good long finish - but most importantly, it’s delicious! Although it’s designed to serve as a straight pour and pairs very well with a wide range of foods, it also has enough character to shine in cocktails. There is a huge gap in the market for high quality non-alcoholic alternatives to the sorts of alcoholic drinks that are traditionally served with food and we believe that NINE ELMS, starting with No.18, is the first to properly address this.”

For on-trade order enquiries, please contact Enotria:

The first intricately crafted non-alcoholic drink for lovers of good food NINEELMSDRINKS.COM



November 2019

International Drink Expo Preview

Staffordshire-based Nelson’s Distillery & School ( have begun selling the long awaited Gluggle Jug Gin.

Nelson’s Distillery & School Launches Gluggle Jug Gin

Gluggle Jug Gin is available for sale from Nelson’s Distillery, retailing at £40.00 for a 70cl bottle. product/gluggle-jug/ It will also be included in the Gin & Vodka school sampling experience. Created in collaboration with Craft Gin Club, the famed gin subscription club which successfully won the investment of Dragon’s Den’s Sarah Willingham, Gluggle Jug Gin featured in their June Gin of the Month box, and sold out within just 1 day.

Known as ‘The Spirit of Staffordshire’, Gluggle Jug Gin is a smooth blend of botanicals including green cardamom, sweet orange, grapefruit, lemon, hibiscus, lime, pink peppercorns and star anise, giving it a vibrantly citrus, lively flavour. This bold beverage is rendered even more special given its unique vessel: it comes in an elegant white ceramic bottle created by Wade Ceramics, celebrating the heritage of craftmanship in the Staffordshire Potteries and the 250year history of the Gluggle Jug, also giving the gin its name. Neil Harrison, founder and master distiller said of the latest gin addition, “this gin was created to celebrate Staffordshire. It is a very light, zesty gin, which complements the traditional gin and tonic – though my preference is to serve it neat, on the rocks, with a citrus twist. We are very proud to be selling it in house following its enormous popularity with the exclusive Craft Gin Club partnership”.

The team are supporting the launch with a competition run across their three social media channels, Facebook, Instagram and Twitter. Participants will be invited to win a 70cl bottle of Gluggle Jug Gin #WinYourGin by sharing a video of themselves attempting the Nelsons Tongue Twister - say “Gluggle Jug Gin” ten times fast! Twitter: @Nelsonsgin Facebook: Instagram: nelsonsdistillery

Can you say Gluggle Jug Gin ten times fast? Nelson’s Gluggle Jug Gin joins the Nelson’s Distillery & School portfolio which includes Nelson’s Gin (London Dry), Navy Strength Gin, the awardwinning Rhubarb and Custard Gin, the Triple award-winning Timur Gin, the Limited Special Edition Gins, the Signature Blend Rum and Nelson’s Roasted Pineapple Rum.

Prices start at £40 per 70cl bottle. All can be purchased online at


November 2019

International Drink Expo


International Drink Expo Preview

intricately crafted drinks

Stand: F46 UK`s first premium alcohol-free drink designed to complement good food not to emulate wine, but as a satisfying alternative when people aren`t drinking. Created in London and made with an innovative combination of traditional & modern techniques. Allows restaurants & bars to offer all guests the same high-level experience. NINE ELMS No.18 has complexity, great acidity, mouth-watering tannins and a good long finish - but most importantly, it`s also delicious!

Stand: C71 Nelson’s Gin was created by one man – Neil Harrison. In a world wherein craft gins proliferate, Neil was certain that he had both the vision and the palate to create a distinct and exceptional gin. With Neil’s creativity and dedication, Nelson’s Distillery has yet again produced award-winning Rum and Vodka, delivering exceptional quality and unique flavours not found anywhere else in the world.

This sensorial depth is achieved by the skilful blending of the juice of 4 types of berry and the botanical infusions of 20 different flowers, herbs and spices.

As a connoisseur of an amazing gin, he started his own Gin and Vodka School. He wanted to share his knowledge and let others experience the joy of creating their own personal Gin whilst gaining an education in the history and the fine art of Gin-making.

Designed to serve as a straight pour, it pairs very well with a wide range of foods. However, it also has enough character to shine in a range of cocktails..

Nelson’s Gin and Vodka school has won many tourism awards since its establishment; and by 2020, it is ready to embark on a global roll-out in major cities across the world.


EAT. DRINK. SLEEP November 2019

Paypod™ Technology Automates Cash Handling at Point of Sale Crane Payment Innovations (CPI), a Crane Co. company, is pleased to introduce Paypod – a new cashier assistant for the UK market. Following a European road show and launch in summer 2018, Paypod is now focused on enhancing the cash handling process for retailers in the UK.

heading home to their families now minutes after closing. They love that. It saves time, saves money, and it’s a great morale booster also.”

transaction, leaving more time for associates to focus on customers while ensuring accuracy and accountability throughout the payment process.”

To use Paypod, the customer places their notes and coins into the Paypod, and the transaction is managed by software that interfaces with the retailer’s POS. Paypod returns notes and coins to the customer while store associates are able to assist customers without handling payment. The employee never touches the cash.

Ideal for all retail outlets, including cafes, bakeries, bars, restaurants, convenience stores and newsagents, Paypod offers a flexible option for increasing efficiency during the checkout and accounting processes. With the flexible design, Paypod allows users to install with little alteration to their existing store environment, and instantly connects with most preferred ePOS systems.

Paypod is available in the United Kingdom, as well as France, Germany, Italy, Portugal and Spain. To see exactly how much money Paypod can save your business, please visit, or find us on social channels, YouTube. com/Paypod,,, and

Paypod saves business owners as much as £5,000 annually by automating cash transactions – including validating notes and coins, rejecting frauds, and issuing change to customers. Instant integration with point-of-sale systems means reliable accounting and accurate till preparation, saving retailers back room time. “With Paypod, the cash out (at the end of the day) now takes maybe 10 minutes, maximum,” said Kay Dickinson, Paypod customer and company director of Botham’s of Whitby, a 150-year-old bakery chain in the UK. “Everyone is


“The integration of technology has enabled many efficiencies in the modern retail environment,” said Jan-Hinrik Bauwe, President of Crane Payment Innovations. “Designed to work alongside retail staff, Paypod can handle all aspects of the cash


Meet your new best friend... Kate’s smiling because she has peace of mind knowing her cash is safe when I handle the transaction

Let me introduce myself at

kate Me


Commercial Bathrooms

November 2019

Catalano, an Italian company based near Rome, was founded in 1967 in Civita Castellana by a team of expert ceramic technicians.

Celebrating 50 years in production, Catalano, a company rich in heritage, is a market leader in manufacturing and exporting ceramics, selling its ranges in over 100 countries. The company produces cutting edge ceramic collections in a its technically advanced, 170,000 square metre factory and then collections are hand finished by skilled craftsmen, giving ceramics an authentic finishing touch in true Italian tradition. Catalano is globally renowned for producing the finest contemporary designs, made to the highest standards. A standard of excellence in terms of quality and respect for the environment, is built into every stage of the manufacturing process. Catalano’s commitment to quality is highlighted in numerous worldwide projects and awards received in recognition of its achievements. Recent awards include the 2019 Plus X Award for NewflushŽ WCs with Vortex flushing technology, IF Design Award 2019 for Ceramic Top, IF Design Award 2018, Good Design Award 2018 and Reddot Award 2018 for the new Zero collection.

the ceramic itself so that it is an integral part of the product, giving Cataglaze the edge over many traditional glazes. Cataglaze+ contains silver and titanium ions which, once activated, kill germs and bacteria. The silver ions are activated by light and the titanium ions are activated in darkness. Combining the two ensures antibacterial protection 24 hours a day. Surfaces are smoother, easier to clean and more resistant to limescale, general dirt and aggressive chemicals. In addition to increased hygiene, Cataglaze+ sets Catalano ceramics apart aesthetically. Cataglaze+ gives ceramics a smooth finish and ensures surfaces stay brighter for longer for a stunning appearance. Dedicated furniture solutions in on trend finishes are available for stylish

bathroom storage. Units are available for small and larger basins with 1 or 2 drawer options and can be combined with matching wall storage for a total look. Catalano ceramics have gained notoriety due to a wide range of designs and sizes plus flexible installation options, all without compromising on looks and high quality. Catalano also offers colour matching for ceramics to harmonise with specific colour schemes. From simple solutions for public washrooms to personalised boutique settings, Catalano can meet the requirements to create beautiful bathrooms and washrooms. Discover a ceramic like no other‌ visit us at Sleep & Eat 2019 on 19th and 20th November at Olympia on Stand J20!

The signature Cataglaze+ treatment has a lifetime guarantee and is standard on all Catalano products. Cataglaze+ is blended at a high temperature with


Catalano / 0208 685 6815 /


020 8685 6815


Commercial Bathrooms

October 2019

BATHROOMS FOR ALL All hotels must provide accessible bathrooms - but designing a bathroom for everyone that maintains the luxury feel guests expect can be a challenge.

Accessible bathrooms can sometimes be considered as less stylish and more functional but this does not have to be the case. There are options available that combine contemporary designs with practical features that make life easier and more comfortable for all hotel guests and those responsible for cleaning and maintenance. An easy access shower is the best option for an accessible bathroom as it can be used by all. A simple glass screen will keep water contained without impeding access. A seat that folds flat against the wall helps anyone who has difficulty standing and handrails can also be fitted for extra security. The shower itself should be thermostatic as this regulates the water temperature and prevents the risk of being scalded with hot water. An overhead and a hand shower are a good combination to cover everyone’s showering needs and preferences. Easy cleaning is also hugely important in a hotel environment. Wall-hung fittings make cleaning much easier as they allow easy access to the floor below. VitrA Rim-ex WCs are also specially designed for easy cleaning.

The rimless bowl means there is nowhere for dirt and limescale to collect. Lurking odours can be banished too – VitrA Fresh WC pans feature an integral tank that dispenses detergent with every flush, helping to clean the pan and giving the room a fresh smell. The size of WCs should also be considered. Comfort height WCs (higher than a standard WC) are better suited for those with disabilities. Fold back rails at the


EAT. DRINK. SLEEP October 2019

Commercial Bathrooms

side are helpful for giving the user extra support. Another great alternative WC option is a shower toilet. The VitrA V-Care features a sensor that opens the lid as the user approaches, adjustable washing and drying functions, a heated seat and more, and all of the features can be activated with a remote control. It also features odour control and incorporates the VitrA’s Rim-ex design. The pan is wall-hung so it can be set at a comfortable height.

Using a washbasin is difficult for a person in a wheelchair because it is awkward to get close enough to the basin. Specially designed low, shallow basins allow wheelchair access. A well-lit mirror is essential. VitrA mirrors and mirror cabinets combine sophisticated design with high quality materials, good craftsmanship and sensible practicality. Those with lighting provide a brighter, better-lit bathroom, and there are many options

to choose from. All are easy to install, available in a wide range of sizes, from 45cm-150cm, and come with a 2-year guarantee. Don’t forget the finishing touches. Essentials are robe hooks, toothbrush holders, soap dishes or dispensers, toilet brushes and towel rails. VitrA’s Diagon chrome and glass collection will suit any bathroom.



MINIMALISM AND CLEAN LINES With a whole host of exciting product features, such as showering height of 2000mm, through to the minimal matt black, matt white or polished chrome profiling giving the enclosure a sleek and luxurious look. Coupled with the rise and fall door mechanism and the versatility to be installed on a shower tray or tiled floor, the Young collection gives you a multitude of showering options and fantastic value for money. CombineDesigned this and with our solution. Novosolid stone shower tray or Novellini Wetroom for the totalmanufactured in MANTOVA

Discover the Black & White video collection

Designed and manufactured in MANTOVA FOLLOW US

Commercial Bathrooms

October 2019


Hotel Brooklyn

When Squid Inc, the company behind the Art Deco-themed interiors of Bespoke’s Hotel Gotham in Manchester, was approached to help design a New York City inspired hotel, the team were thrilled to be part of such an iconic project. Methven’s Black Krome collection was the perfect addition to the ensuites, and fitted in with the overall look of the hotel, which was designed to pay homage to the ‘Golden Age of New York City’. Located in the centre of Manchester, the new boutique hotel features 191 en-suite rooms as well as a Brooklyn Heights rooftop bar, which offers impressive views of the city.

Speaking of the bathroom design, Oliver Redfern, Interior Designer at Squid Inc, said: “The unique en-suite offers a room with a view, with a full length partly obscured window letting light from the bedroom through to the pod whilst providing a unique connection for the guests. “When it came to planning the bathrooms we opted for the Methven Black Krome collection as it was an excellent fit to the monotone palette of the unique angular en-suite pods. A striking contemporary design was crucial when designing the en-suites, however it was also important that the shower performed well and delivered an invigorating experience, whilst being water efficient due to high-usage.” The Black Krome collection from Methven, which integrates functionality with form, features advanced Airstream™ shower spray, mixing air with water to create a softer, lighter and voluminous shower experience. These were teamed with the Kaha shower valve with thermostatic control to maintain a safe and consistent water temperature. To complement the Black


Krome collection and give the perfect finishing touch, Oliver opted for the Methven Breeze wall-mounted basin mixer, which has a solid single lever for flow and temperature control, helping to maximise the surrounding space. Striking the perfect balance of leading-edge water technology and enduring style, Methven holds three worldwide patents for its showering technology. In a commitment to conserving energy and water to protect the environment, Methven’s innovative technologies ensure greater water efficiency and most importantly for the user without compromising the spray performance. Simon Cornelius, Head of Marketing at Methven UK, said: “We pride ourselves on our innovative awardwinning designs and patented showering technology and we were delighted to work with Squid Inc on the en-suite design of the new Hotel Brooklyn in Manchester.” To find out more about Methven and its range of products, visit:

The new bath retains many design features that previous customers have valued. In particular, it has an in-built seat with armrests. This holds the bather in a comfortable, well supported, semi-reclined sitting position that puts no strain on the neck and shoulders. The distinctive feature of the Takara is the addition of grab bars above the armrests. Like all of Cabuchon’s deep soaking tubs, the Takara is easy to enter and exit, but the incorporation of these ergonomically placed bars adds an additional sense of security for those who want it.

Cabuchon Launches Easy Access Soaking Tub - The Takara British bath manufacturer Cabuchon Bathforms has launched its sixth-generation deep soaking tub, the Takara. Like the other baths in its deep soaking range, it is inspired by the traditional Japanese ofuro but it includes a host of refinements designed to enhance comfort and to better suit Western bathing habits. It will also accommodate modern technologies such as spa hydrotherapy.

The bath has a compact design, with external dimensions of 1372mm by 860mm. This makes it well suited for use in smaller bathrooms, but there is another important reason for its limited size. Placing the side walls closer to the bather’s body makes the bath particularly well suited to the incorporation of a hydrotherapy system. This is because jets set close to muscles and other soft tissue are more effective at delivering heat and a therapeutic massaging action. The bath is available with the option of a bespoke hydrotherapy system; Cabuchon will tailor the placement of jets according to the needs of the individual user. The Takara is also available with options including an inline water heater, chromotherapy lights and Bluetooth speakers. Soaking tubs are increasingly being chosen for smaller bathrooms, including en-suites. The Takara has therefore been designed with a flat footwell that makes it suitable for use with an overhead or wall-mounted shower. On request, it can also be supplied with a bath/shower screen. The Takara can be built into a raised deck or a surround, or set into the floor. It can also be installed free-standing, in which case, Cabuchon can produce bespoke panels on request. Like all Cabuchon baths, the Takara is hand-built by a team of British craftsmen. It carries a 25 year guarantee and it is manufactured using the company’s own Ficore® composite. The material is exceptionally strong and scratch-resistant, and it can be manufactured in literally any colour. Cabuchon will match any current (and many past) sanitaryware colours in its standard pricing. For a fee, it can also match the base colour of any tile, paint, stone or textile. The use of Ficore affords additional benefits: it is more rigid than any non-metal or non-stone bath and it possesses superior heat insulation and energy-saving properties. In independent tests, it has been shown to keep water hot more than six times longer than acrylic and more than twelve times longer than vitreous enamelled metal. More information about the Takara, including specification sheets, can be found on the company’s website - - or by calling 01524 66022.



In 1991, Cabuchon launched the world’s first modern deep soaking tub - the Imersa. Since then, the company has refined and developed the concept with the introduction of five successive designs, including a two-person model. The Takara is therefore based on more than 25 years of design experience and customer feedback

November 2019

Commercial Bathrooms

AWARD-WINNING DESTINATION DEMONSTRATES HOW TO STAY AHEAD OF THE COMPETITION An award-winning holiday venue, that prides itself on being the leader that others follow, has raised the bar with its latest refurbishment. It thereby provides optimum, handsand paper-free cleaning and enhanced hygiene, for anyone.

November 2019


Commercial Bathrooms

As standard, the Palma Vita is operated by the flush pads in the close-coupled cistern; alternative options such as the infra-red remote chosen by Hoe Grange, or a touch-sensitive pad, mean either the user or their carer can trigger the flushing and cleaning process, if strength or manual dexterity is an issue.

Hoe Grange Holidays in the scenic Peak District is a Rural Tourism Champion of Champions, and prides itself on offering holiday cabins for everyone. - able, disabled, with pets, without pets - you can even take your horse! It has purpose-designed its layouts in the log cabins to reflect its inclusivity. “We don’t have separate cabins for able and disabled guests, we design them so that anyone can use them, and enjoy their stay in a stylish setting,” explains owner David Brown. Thus, in refurbishing its 4* gold rated Hipley lodge, David has chosen to upgrade the en-suite wetroom to include a Closomat Palma Vita wash dry/ shower toilet, and order alongside integrated support arms, an infra-red remote control operating switch and compatible shower chair. The new WC compliments additional, discreet accessibility features within such as contrasting colours, wheelchairwide doors, level access throughout, ramped access, mobile hoist, heightadjustable washbasins, vibrating alarms, and subtitled TV. “We provide the best possible accessible facilitis and are continually looking to improve. We chose the


Closomat for its reputation, looks and enhanced functionality: it looks smart, not institutional, and anyone can use it, whether or not they are disabled,” says David. “We asked via social media if it was a fixture guests would appreciate and got an overwhelming, positive response. We did chuckle, as a similar venue posted within a few days that it was going to install one too: where we lead, others follow!” Looking like, and capable of being used as a conventional WC, the Closomat has integrated douching and drying, triggered by remaining seated and using the operating mechanism.

The Closomat shower toilet was the first of its kind to be introduced in the UK, and is now the established brand leader. The only shower toilet developed specifically for disabled people, the Palma Vita is also the only one manufactured in the UK, and which can be accessorised initially and retrospectively to accommodate different user’s needs – such as the integrated support arms included at Hoe Grange. Since the Closomat was first introduced over 55 years ago, more than 57,000 have been sold, many of which are still in daily use at least 30 years after being first installed. Closomat is also unique in giving clients a complete in-house support package- design/ specification advice, supply, install, commissioning, and ongoing service & maintenance.

DallFlex shower channels award winning designs from Europe's acknowledged leaders ENQUIRY-Card 577

Dallmer Ltd. T 01787 248244 W

EAT. DRINK. SLEEP November 2019

Are you really ready for Halloween and Bonfire night? Now summer has drawn to a close, rather than looking back fondly at the warm sunny days, don’t forget that party season is almost upon us. With Halloween, Bonfire Night and even Christmas around the corner, you’re bound to have lots in store. We know that as event planners, you’ve got lots in store. You’re going to create memorable events for people up and down the country. We’re looking forward to attending some of them ourselves!

Each year, warnings about the potential for injury on bonfire night get louder and louder. Statistics in 2016 from St John’s Ambulance showed 4,506 were people treated for fireworks-related injuries on Bonfire night.

Every year, Halloween and Bonfire parties get ever more extravagant. New costumes, new daring risks – customers are choosing experiences over gifts, and you can really capitalise by throwing the autumn extravaganza of all extravaganzas.

Many of those will have been from people misbehaving. But more than enough will have been from events like the ones you’re planning. You may also find that there are exclusions on your policy for events with a major risk. So make sure you speak to us before you go ahead with an event.

But, as always, there’s a slight word of warning to this tale. With more breath-taking shows come higher chances of something going wrong. Especially at this time of year.

But don’t let this downer. Your event is going to be brilliant. Your customers will love it. And you’ll have a great time. And we know that because you’re going to get risk management spot on.

Take Halloween costumes for example. Although safety standards for costumes have increased massively over the last few years, many are still not flame retardant. Put an open flame too near to your guests and disaster could strike.

Fire doesn’t care who it latches on to. It may seem like we’re being killjoys, but nothing finishes the fun quicker than a serious accident. Risk management is vital at all times, but none more so when so many people are gathering in such small places around dangerous materials as they are at Halloween and Bonfire night.


If you don’t feel comfortable doing risk checks yourself, get in touch with NDML at or by calling 0844 488 9205. We have our own risk management team ready to give you any help you might need.



If the thought of insurance is giving SUR ANCE SPECIALISTS you chills, leave it toI Nus. With over 20 years’ experience protecting venues like yours, we know how to make sure there aren’t any skeletons in your closet (or your policy)!


So talk to us, and sleep easy tonight.


Call 0844 488 9205 for a no obligation chat or visit Trusted by: This advert has been created for promotional purposes for NDML.




Drinking a cup of coffee should always be a gourmet experience. The CaffèUNO coffee server from SandenVendo will help hotels stand out from the crowd and impress guest with an unparalleled authentic Italian taste that leaves the consumer delighted and satisfied.

New SandenVendo Brewer

Flexible Heating System

One Cup, One Temperature

The new SandenVendo espresso brewer excels at providing an authentic Italian taste.

An innovative Temperature Management System.

Individual drink temperature settings are possible.

The brewer is available in 2 sizes of infusion chamber; v-36 for the authentic Italian type Espresso and v-42 for European style longer coffee.

The light weight instant heater is an energy efficient design with very low thermal mass.

For example, Espresso is ideally served at 90-95°C, while tea typically requires a higher temperature of 95-100°C.

It delivers authentic espresso flavors and aromas in a way the Italians do best.

Thanks to the fast water flow and vacuum system at the end of each dispensing cycle within the system, it minimizes the formation of lime scale, and always uses fresh water in the precise amount required for each drink. No Stand-by mode required.

Customize-able drink temperature Users can adjust the temperature of their drinks on the touch screen. Precise temperature management Output temperature can be controlled within +/- 1°C.

Representative office UK | ph +44 7515 812516 | |

EAT. DRINK. SLEEP November 2019

Commercial Coffee At the forefront of this new opportunity is Blue Goose® Coffee, offering hotels and businesses a new range of speciality, single-origin and organic coffees in certified plastic-free and compostable coffee capsules. Compatible with Nespresso® original domestic dropthrough coffee pod machines (excl. Expert), their innovative starch & wood bark capsules are also GM-free and can be placed in food waste where they will be processed into compost or liquid fertilizer. Ethically sourced and sustainably grown in the world’s most respected coffee growing regions, Blue Goose’s eco coffee pod range has already received national UK accolades, with their Ethiopian Yirgacheffe securing a Which? Magazine Best Buy in May 2019. Completing the lineup is their Organic Peruvian, the UK’s only Organic Swiss Water Decaf eco capsule that contains 100% chemical free decaf coffee and their new Blue Goose Lungo pod, crafted using speciality coffees grown in the highlands of El Salvador and Brazil. Blue Goose co-founders Lex Thornely and Nick Ratsey consciously set out to source the finest tasting specialitygrade Arabica coffees to prove just how good capsule coffee could and should taste, no matter what material in-room capsules are made of. “By sourcing the highest quality speciality coffee over commodity-grade coffee, we are helping hotels and businesses across the world to delight their guests and customers, which is vital considering a recent survey concluded 30% of guests would not return to a hotel which served poor coffee. Our eco coffee pods also enable


Blue Goose launch a new breed of eco coffee capsule for the hotel and hospitality market As many hotels and hospitality businesses continue to favour plastic and aluminium coffee capsules, now is the time to exceed guests’ in-room coffee experiences with exceptional tasting coffees that reinforce your sustainability credentials. businesses to tell a fantastic story, reinforcing their sustainability credentials among guests” said Lex Thornely.

a nationwide collection system in the UK should businesses require used capsules to be collected and processed independently.

White label eco pods

So from supplying premium quality Nespresso-compatible machines with warranties, to machine cleanliness advice and training, Blue Goose offer a point of difference to keep guests and customers delighted and your business ahead of your competitors.

As many hotels sign up to long term contracts and obligations with larger capsule companies, Blue Goose also offer short runs of both their branded and white label capsules for those hotels and businesses wanting to move towards sustainable in-room coffee offerings. Coloured capsule rings and a 12 month shelf life ensure housekeeping ease, with

For more information visit or email Lex at

Delight your guests & customers with exceptional tasting coffees in eco capsules! Blue Goose Coffee’s new range of speciality, single-origin and organic coffees in certified plastic-free and compostable coffee capsules will help you exceed your guests’ in-room coffee experience. Compatible with Nespresso® original domestic drop-through coffee pod machines (excl. Expert), their innovative wood bark capsules are also GM-free so provide any hotel or business with a fantastic story and products that reinforce your sustainability credentials, without compromising on taste.  Exceed guests’ in-room coffee expectations  NEW! Their new Lungo has joined their current trio that includes their ‘Best Buy’ Ethiopian Yirgacheffe, their Organic Peruvian and their 100% chemical free Organic Swiss Water Decaf  Reinforce your sustainability credentials among guests  Coloured capsule rings & shelf life ensure housekeeping ease  Cost effective capsule machine offering with warranty  Short runs & white label capsule service available

Treat your customers to exceptional tasting coffees without costing the Earth! For more information visit or email Lex at

November 2019


Commercial Coffee


Juicetouch stands for everything good in the world, it is an innovative, environmentally-conscious brand, looking to expand its scope and reach out to those in need of better hydration practices, ways to reduce plastic waste and to brighten the futures of young children, carers and staff. Our machines are easy to manage, taking the stress out of your working day and providing you with all your hydration and green credential essentials.

EAT. DRINK. SLEEP November 2019

Liquidline is proud to be promoting our brand new Juicetouch line aimed at hotels, schools, educational institutions and care homes in the industry. Juicetouch has been receiving incredible support from many hotels, schools and care homes across the UK looking to reduce singleuse plastic consumption, in line with the Government scheme by 2022.

Commercial Coffee

waste too, meaning no more plastic cups, straws or bottles! Our juice machines provide you with everything you need and thrive in fast-paced environments, where keeping hydrated is key. Juicetouch is an innovation of its kind. It is new and refreshing featuring plenty of self-service solutions including touchscreen displays, cup dispenser areas, timed juice dispensing periods and up to five drinks options including Apple, Orange, Tropical and Sparkling or Chilled Water. See our video case study

As well as being environmentally friendly, Juicetouch is also very cost-effective, with its very own timed dispense periods, meaning it will save you long-term on your energy bills. Juicetouch eliminates the need for you to run to the local shop to stock up on juice and is designed to improve your user experience. Each machine allows the user to control a range of settings including juice levels, concentration levels from squash to premium full-strength, operating at high speeds to cope with interactive workplaces and environments. The customisable design also gives you the flexibility to display company videos, educational messages or images on the touchscreen. Dispensing up to 30-100 litres of juice at one time, there are no limits to what Juicetouch can provide to you. Our brand offers an exciting line of Juice machines to provide your school or care home with all the hydration you need. With different flavours to choose from, Juicetouch is the perfect solution for those who struggle to get their recommended daily intake in healthy vitamins and minerals. Our Juicetouch range is a refreshing approach to eliminating plastic


EAT. DRINK. SLEEP November 2019

Avoid a Halloween horror story

Food safety tips from Navitas Love it or loathe it, Halloween is now the UK’s second most popular family occasion after Christmas. It’s an annual spectacle that the hospitality industry has slowly but surely got behind with themed events, promotions and menus proving a great way to attract customers and create a memorable experience.


As Halloween 2019 looks set to be checked using calibrated probe bigger than ever, the food safety thermometers or digital monitors. experts at Navitas Group are urging food businesses to follow • Always use foods quickly, and in any case by their use by date. these stringent food safety tips and Ensure all foods are piping hot, make sure that Halloween event bubbling and in the case of doesn’t becoWme a nightmare. certain meats, including poultry • Check all deliveries of food as and pork, that there is no pink they arrive — especially foods meat visible. Use opened foods that are chilled or frozen — within 72 hours unless the label and reject any that are not instructions state otherwise. temperature compliant or have overly soiled food and packaging. • Make sure that cooked food is cooled rapidly and returned to If food has remained at too high refrigerated or frozen conditions a temperature for too long whilst once cooled, ideally within 90 in transit, or if the packaging minutes. Methods of cooling has been damaged or opened, include: water baths, decanting harmful bacteria could be thriving. into smaller containers, stirring Take temperature readings using frequently or placing in a cool area a temperature probe with an of the kitchen. infrared needle which means readings can be taken without • Ensure food handlers wash their having to open the packaging. hands before, during and after • Avoid cross- contamination handling food. This is especially by ensuring the stringent important after the handling and segregation of raw and ready to preparation of raw meats and raw eat foods during storage and all vegetables. Food handlers should stages of preparation, including be trained in the correct hand using separate preparation washing procedure. boards, utensils and surfaces for • Ensure that all food preparation raw and ready to eat foods. areas are maintained in a clean • Thoroughly wash fruit and condition and are wiped down vegetables intended to be eaten before and after use; ideally use raw. Best practice here would an antibacterial spray after the involve using a fresh produce preparation of raw meats and raw wash, which is more effective than vegetables. Don’t forget the inside using plain water. of refrigerators, freezers and other food storage equipment which • Chilled and frozen foods must be can act as a reservoir for bacteria. kept in temperature controlled environments to prevent the Navitas is a specialist food safety, growth of bacteria. Store chilled health and safety and fire safety foods at 5°C or below. Raw consultancy offering customers a foods, including raw meats and free 24/7 helpline for advice from unwashed vegetables, should its team of qualified Environmental be stored below ready-to-eat/ Health Practitioners. cooked foods to prevent the spread of harmful bacteria. Fridge For further information visit and food temperatures must be

Who’s looking after your business after hours? A broken window could just be mindless vandalism. Or it might indicate something more serious, like a break-in. Either way, for a hospitality business it’s a headache you could do without. At best it’s an unsightly eyesore. At worst it could mean a lengthy closure. As an instantly recognisable symbol of security expertise, an ADT bellbox is the perfect deterrent. Our alarms are monitored, which means we alert you, your chosen keyholders and even the police or a private security officer depending on your choice of cover. That’s why thousands of businesses across the UK put our name next to their own. With two thirds of burglaries happening under the cover of darkness*, now’s the time to take advantage of our FREE business protection review.

Claim by visiting or calling 0808 2911 561 *


Contract Furniture & Furnishings

Take another look at furniture destined for the dump, urges BBC’s “Money for Nothing” upholsterer

November 2019

Sharon O’Connor, owner at Vintique Upholstery ( and upholstery expert on BBC One’s “Money for Nothing” programme, urges home and business owners to revisit the potential of existing furniture – from armchairs to sofas – before consigning them to the dump.

Sharon advises clients of Vintique Upholstery, who might be planning a room or house refresh to:

The female business entrepreneur, who re-trained with the Association of Master Upholsterers and Soft Furnishers (www.upholsterers. and studied at the highly sought after Sir John Cass School of Art, Architecture and Design at London Metropolitan University , after a business career in fashion, has been successfully running her own upholstery business Vintique Upholstery for six years in south west London. On BBC One’s “Money for Nothing” programme, Sharon selects a piece of furniture for which she devises a renovation plan which she rebuilds, highlighting any challenges it might present along the way, sourcing the fabric and colour scheme. The piece is then put up for sale on social media, and the profit is given back to the original owner of the furniture in return. So far, each of Sharon’s renovated pieces have been sold! Sharon O’Connor said: “We specialise in working with customers to provide a luxury, bold


and colourful re-imagination of a piece – and our expertise includes the renovation, as well as advising on fabric, colour schemes and cost. Plus, we can turn pieces around very quickly – often within a week. “Home and business owners who are thinking of buying new furniture or updating their home or office ‘look’ might think their existing furniture can’t be rescued or given a new lease of life. Nothing could be further from the truth!

Take a second look at that sofa or armchair in the corner; how might it benefit from an update?

Try and think about a new fabric or colour overhaul – and the impact of reviving it in a bolder, more luxurious fabric.

Consider a change in colour scheme and how, if you’re planning to re-decorate the room that might work; do you want the furniture to become the centrepiece of the room, or is there likely to be another focal point?

Consider the economic and ecocost of renovating your furniture. By re-vamping a piece of furniture not only might it work out cheaper in the long-run there will also be a green benefit to giving an ‘old’ piece of furniture a new lease of life.

Think about your budget in terms of ‘old versus new’. Sharon can advise on the fabric and the upholstery work. Give her a plan and budget and she’ll source suitable fabrics to work with.

If a piece is needed urgently, Sharon can work to customer’s timelines.

“With expert help and advice, there are lots of things that can be done to bring them back to life and make them a centrepiece of a residential or business space. “There are huge benefits to renovating, restoring and reviving existing furniture – particularly in the eco-friendlier world in which we now live. The end result, and cost involved, will in my view more than justify the means to an end.”

COWHORN from £90



... for every occasion!

BUNNY CHAIR from £63



Contract Furniture Group Contract House, Little Tennis Street South, Nottingham NG2 4EU


0115 965 9030




Contract Furniture & Furnishings

Something New, Something Blue Morgan Furniture chairs and barstools specified for OXO Tower Restaurant Boasting breathtaking views of the Thames and some of the capital’s most iconic architecture, OXO Tower Restaurant is a popular choice for a relaxing drink, business lunch or special dinner. However, with the rise of experiential dining and Instagram culture, a strong reputation for great food and service is often not enough to increase or even sustain a restaurant’s patronage, especially when coupled with an explosion of cocktail bars offering similar panoramic views. While it maintained incredible vistas, outdated interiors and furniture were detracting from the overall OXO experience. A collection of jade green barstools and flaxen yellow tub chairs had become tired looking from extensive use. Additionally, their weight and design made them difficult to rearrange while also partially obstructing the views. OXO Tower Restaurant wanted a new collection of furniture to give the venue a facelift. Crucially, anything specified needed to be comfortable, able to withstand years of wear while continuing to look sharp. Designer Harvey Nichols Restaurants Ltd. met with a range of contract furniture suppliers, exploring a range of options. In the end, it chose the Pastille collection by Morgan Contract Furniture for its long sit comfort, ideal for the formal dining setting. Characterised by a classic contemporary silhouette and elegant detailing, 150 Pastille armchairs and 13 barstools were specified. Fit for the future The new furniture solved more than one problem for the high-flying venue. Initially, the brief indicated a calm, neutral palette to complement the views of London’s architecture and avoid clashing with the vibrant blue


ceilings. With social media in mind, achromatic colours would also create an agreeable background for individual and group snapshots. However, upon testing, neutral shades seemed lacklustre in contrast to the vivid ceiling feature panels. A rich blue leather was chosen instead, juxtaposed with walnut in a striking black polish. Combined with the Pastille collection’s timeless form, the upholstery has helped reinvigorate the restaurant. While the chosen leather will last for years to come, the chairs themselves will encourage diners to stay longer to enjoy the atmosphere. Lighten up Unlike the previous set of chairs, Pastille is much easier to lift and move, facilitated by a practical design and less weight. Plenty of space between the legs and a gap between the back and seat allow more light to penetrate the dining area, allowing better visibility through to the riverside views. Another reason for the restaurant’s refurbishment was to increase covers. The Pastille collection’s compact footprint offered a practical solution, taking up considerably less space than the previous furniture. Simon Fleming, Senior Account Director at Morgan, comments: “Furniture is a major expense, so it’s important to think about how that investment will be regained. In the midst of a ‘disposable culture’ with mercurial tastes, we’re seeing a tendency for restaurants to specify for both longevity and flexibility. Robust furniture which is light enough to facilitate easily reconfiguring a space will pay dividends. In a sector beset by uncertainty and the growth of online delivery, restaurants – and their furniture – need to be agile.”

Get your event furniture hire all wrapped up with Europa this A/W19! Fabulously fashionable and stylish kit delivered where you need it, when you need it. #HireHappy Call us today on 03454 303015 or visit us online at

hire happy @Europa_Int #HireHappy


Business Directory

Flexfurn Ltd.

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

SUPERPROOF Thomas Ridley Foodservice +44 (0) 1359 270536 +44 (0) 808 133 2330

Envy Spirits

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

Stage Systems +44 (0)1509 611 021

Stakrak Limited +44 (0) 1293 538822

Lightspeed Restaurant

+44 (0) 20 3695 9599

Ena Shaw Contract

Europa International

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

Marco Beverage Systems 00 353 1 295 2674


+44 (0) 20 8676 0062

Barry Callebaut Beverage +44 (0) 1244 370500

WMF United Kingdom +44 (0) 1844 269090

Agua Fabrics

Audrey Gaffney Associates +44 (0)20 8205 0050

Sky Sports +44 (0) 84442 411 411 +44 (0) 1895 816100

enomatic +44 (0)1603 76846 Opt. 2

Just Artificial – Plants, Trees & Flowers +44 (0) 1524 858888

equipline +353 (0) 46 906 4190 +44 (0) 1895 272236

Hughes Trade

NFS Technology +44 (0) 345 877 8989 +44 (0) 800 731 8451


Coming Soon Next Month’s Features – December 2019 • Top 10 Companies of 2019 • Christmas • Cleaning & Hygiene • Contract Beds & Bedding • Interior Design & Décor • Technology

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