eat.drink.sleep October 2018
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Panasonic reveals a global first
an all metal door professional microwave with the benefits of inverter technology see more on pages 42 & 43
NE-1878 All-Metal Door Professional Microwave with Inverter
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BRinG YOuR CuSTOMeRS TOGeTHeR FOR An AuTuMn PACKeD WiTH live inTeRnATiOnAl SPORT FRiDAY 28 - SunDAY 30 SePTeMBeR All 3 DAYS exCluSivelY live
New UEFA Nations League Israel v Scotland Thursday 11 October, 7.45pm Austria v Northern Ireland Friday 12 October, 7.45pm Spain v England Monday 15 October, 7.45pm
Croatia v England Friday 12 October, 7.45pm
Republic of Ireland v Wales Tuesday 16 October, 7.45pm
Autumn Internationals England v South Africa Saturday 3 November, 3pm
England v Japan Saturday 17 November, 3pm
England v New Zealand Saturday 10 November, 3pm
England v Australia Saturday 24, November, 3pm
Plus, huge live games from the Premier League, EFL, SPFL and Carabao Cup, including: West Ham v Chelsea Sunday 23 September, 1.30pm
Arsenal v Everton Sunday 23 September, 4pm
Call 08444
Liverpool v Man City Sunday 7 October, 4.30pm
Chelsea v Man Utd Saturday 20 October, 12.30pm
883 648
or visit business.sky.com/pubs
Scheduling may be subject to change. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. Correct at time of supply – 10/09/18. All rights reserved.
75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.
To find the right package for your hotel
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*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £150 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Kingsman: The Golden Circle ©2017 Twentieth Century Fox Film Corporation. All rights reserved. Jumanji: Welcome to the Jungle ©2016 CTMG. All Rights Reserved. **ALL IMAGES ARE PROPERTY OF SONY PICTURES ENTERTAINMENT INC. FOR PROMOTIONAL USE ONLY. SALE, DUPLICATION OR TRANSFER OF THIS MATERIAL IS STRICTLY PROHIBITED. Ballers © 2017 Home Box Office, Inc. All rights reserved. HBO® and all related programs are the property of Home Box Office, Inc. Instinct © 2017 CBS Broadcasting Inc. All Rights Reserved. Correct at time of supply: 09/08/18.
Contact Us For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below: Publication Manager
Michael Amor 01843 591 523 michael@eat-drink-sleep.com
Publishing Director
Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk
Editor
Jeremy Tring jeremy@eat-drink-sleep.com
eat.drink.sleep October 2018 4 Industry News 22 The Restaurant Show Preview 36 The Bar & Pub Show Preview 44 Independent Hotel Show Preview 58 Caffe Culture Show Preview 66 Contract Furniture & Furnishings 72 Commercial Bathrooms 78 Business Directory
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EAT. DRINK. SLEEP October 2018
Industry News
London hotels record Mandarin Oriental to strongest August room host boat reception in rate growth for six years aid of Hospitality Action A 7.5% increase in demand for rooms in London hotels secured the highest August average daily (ADR) and revenue per available room rates (revpar) in the capital for six years, according to preliminary results from data company STR. ADR and revpar increased by 2.5% to £145.45 and 8.2% to £126.29 year on year respectively last month, alongside a 5.6% rise in occupancy to 86.8%. Supply increased marginally by 1.8%. A spokesperson for STR said: “The absolute ADR and revpar levels were the highest for an August in London since 2012, when the market hosted the Summer Olympics.”
Mandarin Oriental London is to host a reception on board the Serpentine Solar Boat, Hyde Park, as it continues in its bid to donate 40,000 hours to good causes. The event celebrating the hotel’s philanthropy takes place on 20 September. As well as being a celebration of the hotel’s charitable good work, which the employees will undertake as repairs are completed after a fire forced the closure of the hotel earlier this year, the event will raise funds for Hospitality Action. Hospitality Action chief executive Mark Lewis said in a blog: “From a terribly difficult situation, [general manager] Amanda Hyndman and her management team have found a way to galvanise their workforce, give them valuable life experiences, and help further the work of many good causes. “The positive PR that has sprung from FANtastic London – an entirely unsought benefit – is sure to leave an indelible impression on Londoners. It has been our good fortune at HA to benefit from the altruism shown by the Mandarin Oriental Hyde Park, and for this we’re hugely grateful.”
Lee Streeton appointed head chef of new South Bank hotel Bankside Bankside, the 161-bedroom design-led hotel set to launch on London’s South Bank in October, has appointed Lee Streeton as head chef. Streeton will run the kitchen at the all-day dining Art Yard Bar & Kitchen within the 161-bedroom hotel, as well as oversee breakfast and room service. He joined the property from 45 Jermyn Street, London, where he was head chef for two years, having previously undertaken two three-year stints as executive chef at Rocco Forte’s Brown’s hotel, broken up by a 17-month spell in the same role at the Waldorf Astoria (later rebranded the Hilton London Syon Park). Art Yard will feature a European-inspired menu using British ingredients. Dishes will include chargrilled cuttlefish with black rice and chorizo; baked bone marrow with curry sauce; and a cataplana of monkfish, shellfish, saffron and potato. The bar will serve snacks and small plates such as anchovies with sage and lemon and spicy lamb, aubergine and egg pide. A wood-fired oven will be central to many dishes and will be used to cook large sharing cuts of meat, served family style. Six on-draught taps will offer two beers from local Bermondsey brewery Fourpure, as well as on-tap cocktails
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such as Nitro Cold Brew Martini and Seedlip Draught Cocktail, and two draught wines. The interiors of the 80 cover Art Yard restaurant, along with the rest of the hotel, has been designed with a mid-century aesthetic by Dayna Lee of Los Angeles’ Powerstrip Studio. The open open-plan sapce will feature Alexander Calder inspired mobiles and sustainably-sourced wood furniture with patterned tiling throughout. Modern art will be a feature. Streeton said: “We’re really looking forward to introducing Londoners to Art Yard this October and showcasing what we’ve been working hard to perfect over the past few months. We’ve been busy sourcing ingredients, speaking to producers and creating a menu that we hope suits the location and builds on the current offering, and we’re excited to finally bring this to Bankside.” Other key appointments at Bankside include Douglas McHugh, who is heading up the management team at the hotel alongside his current position as general manager of the four-AA-star, 331-bedroom St Ermin’s hotel in Westminster, and Lodewijk Konings as food & beverage manager. Bankside, like St Ermin’s, will be managed by Amerimar Enterprises, a US-based company which owns the new hotel in conjunction with Canadian property investment company Realstar.
UK travel industry professionals to speak at SOMNEX | The Sleep Show highlighting how sleep has become the ultimate luxury as the average Brits’ nightly shut-eye drops to six hours nineteen minutes The benefits of a good nights’ sleep have never been so well documented and yet the average Brit only gets six hours and nineteen minutes of shut-eye a night. Now, the travel industry is taking sleep more seriously than ever before as it goes back to basics and promotes slumber as the ultimate luxury. Key authors, professors, economists and sleep device developers from across the industry will explore the trend during SOMNEX | The Sleep Show, the first ever show dedicated to sleep health, taking place at the Old Truman Brewery, in London’s East End, from 1214 October 2018. “In hotels across the world, pillow menus, ambient lighting and herbal teas have long come as standard, but today they have upped their game to offer exercise classes, in room massages and even bespoke supper menus,” said Bansri Shah, co-founder and organiser of SOMNEX | The Sleep Show. Over three days, SOMNEX will showcase and explore the latest developments in
sleep, covering hospitality, travel and retail, as well as other areas. More than 120 companies will feature in the SOMNEX exhibition, each displaying their innovative products and technology. At Tokyo’s Park Hyatt, for example, guests can unwind at a “good night sleep stretch” class and at Arizona’s Hyatt Regency, they can indulge and turn off with eucalyptus and lavender pillow mist, silk eye masks, aromatherapy and even sound machines. Another pioneer of the fivestar slumber, Four Seasons launched its Signature Sleep programme around the world in 2014 but the Four Seasons Hotel Shanghai took things a step further, with a customised Signature Sleep Menu. The experience begins with an appetiser: a seafood dinner prepared by the executive chef and followed by a 90-minute spa experience, with herbal steam, acupuncture and a hot bath of Tibetan roseroot bath salts. For the main course, guests select their pillow from a menu of six – including buckwheat and music – and receive a lavender eye pillow and diffuser. For dessert, a magnesium rich smoothie of Valrhona chocolate, banana and walnut is prepared and, the next morning, guests awake to a champagne breakfast in bed.
Last year, a US mattress company teamed-up with American Airlines to develop eight new inflight sleeping products for passengers in first class, business class and premium economy.
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Airlines are getting in on the action, too. British Airways was the first to pioneer the lie-flat seat in its Club World cabin in 2000 and today also offers passengers luxury bedding and amenities. However, many have built on its innovation. Qatar Airlines features adjoining cabins in business class, which combine to create a double bed and Air France offers an extra-long bed for those who are six feet or taller.
October 2018
The ‘Luxury’ of Restful Sleep Tops UK Hotel & Travel Trade Agenda
Industry News
Friday 28 Sunday 30 SeptemBer all 3 dayS excluSively live
The suite of products includes a mattress pad to fit over the seat, a regular pillow and a lumbar pillow, a pillowcase, duvet blanket pyjamas and slippers. Meanwhile Etihad has The Residence, a three-room suite with a full-sized bed, while first class guests enjoy a feather duvet and pillows, pillow mist and pulse point oil. Speaking at the show, Christopher Babayode, a partner at Improve your Sleep Now and author of NoJetStress’ said: “It’s tempting to try and squeeze an additional hour into the day – an early start for a workout or a late finish to box off emails. But each time we do, we take time out from our body’s chance to regenerate and rest. Sleep truly is a luxury these days, but it needn’t be that way. As the hospitality industry shows us, there are many ways to promote better sleep and, ultimately, overall wellbeing,”
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EAT. DRINK. SLEEP October 2018
Industry News
Jamie’s Italian to introduce click and collect service as part of growth strategy Jamie’s Italian will introduce a click and collect service in an attempt to drive lunchtime trade as the company attempts to dust off a bruising start to the year. Unlike Wagamamas and Starbucks which have their own inhouse app for the service, the Jamie Oliver brand is one of several who will use the newly developed Lunche App. Others include Yard & Coop, Red’s True Barbecue and Tampopo. In a statement, Jamie’s Italian CEO Jon Knight said: “As part of our company strategy for growth we have explored utilising mobile ordering technology to unlock new opportunities in the market.
Scottish craft brewer Innis & Gunn opens first brewpub in Glasgow Innis & Gunn has launched its first brewpub in Glasgow, which will offer customers a stream of exclusive new beers from its 500l capacity on-site brewery. The Scottish craft brewer has invested a six-figure sum in the venue, situated in the city’s food and drink hub Argyle Street Arches. It will pour 14 draft craft beers, including Innis & Gunn Lager straight from the tank, and its full range of IPAs and barrel-aged beers. Innis & Gunn’s founder and master brewer Dougal Gunn Sharp
“We chose to partner with Lunche as this is a great product that will help drive sales and give us even more insight into customers perception of time and value at lunch time. “We thrive on working with start-ups and look forward to being a part of the journey and watching Lunche grow as a business.” In June, six months after the brand entered a CVA, Knight told The Caterer his ambition was to get the franchise back on its feet by making the Jamie’s Italian offering more accessible. He said at the time: “The casual dining industry in the UK is an amazing one and we should be enormously proud of it. There are always people at the top of their game and others who are not quite where they want to be. “All I want to do is get us back in a position where we can compete with our competitor set, and where we’re offering great choice and accessibility to customers. For us, it’s about fixing Jamie’s Italian.” Lunche Founder and CEO Floyd Hutchinson said: “The UK’s 32 million workforce remain the engine of the country’s £20b lunch-to-go industry which is the largest and most advanced in Europe. Worryingly, the average worker takes just 34 minutes for their lunch break. “Time poverty has caused cold sandwiches, unhealthy snacks and fridge food to become the staple diet of many workers because they don’t get enough time to wait for freshly cooked meals at restaurants – I made it my mission to change that.”
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‘Innis & Gunn Tank Lager is as fresh as it can be unpasteurised, coming straight from the brewery to the tanks in the bar,’ founder and master brewer Dougal Gunn Sharp told Imbibe. ‘One of the key benefits of the onsite brewery will be the choice on the bar that our on-site brews will add. Beer drinkers visiting Argyle Street Arches can look forward to a stream of new beer flavour and style combinations that will be available exclusively.’ Innis & Gunn also operates beer kitchens in Edinburgh, Glasgow and Dundee, and a brewery in Perthshire. Its limited-edition Mangoes on the Run IPA was named one of the top new brews of the summer by Imbibe’s beer and cider editor Susanna Forbes.
Give your customers a front row seat
BrewDog is telling its customers to bin their ‘generic’ beers in its bars in exchange for a pint of the brewery’s new Lost Lager as part of its Bad Beer Amnesty. The campaign has started today (Wednesday 12 September) and will see ‘bad beer bins’ available across BrewDog bars for punters to dump their cans of non-BrewDog beer in. This is the latest in a spate of BrewDog marketing stunts, with the most recent Beer Porn activity receiving substantial criticism. The amnesty The beer collected in the amnesty, which will be running from 12noon today until closing time this evening, will be recycled by BrewDog staff. Some of the dumped brews will be turned into biogas or biofertiliser. Speaking about the new initiative, BrewDog co-founder James Watt said: “For decades, the craft of lager has been lost and forgotten, bastardised by mega breweries putting profit before flavour. “But brewed right, lager can pack huge flavour and offer a really exciting style with depth and character.
Key upcoming fixtures include:
“We have been working hard on nailing this recipe for months, and we know anyone who has a taste of Lost Lager will never look back. “Lost Lager is a crisp, clean Pilsner with hints of spice and a zesty lime marmalade character.”
EAT. DRINK. SLEEP
Lost art: BrewDog believes the craft in making lager is missing
October 2018
Industry News
Southampton v Brighton Monday 17 September, 8pm Premier League
‘Taste a lager made with soul’ He continued: “To mark its launch, we wanted to give beer drinkers a chance to taste a lager made with soul and passion, rather than the massproduced fizzy yellow swill that the big breweries have been peddling for years.”
Fulham v Watford Saturday 22 September, 12.30pm Premier League
Lost Lager is the latest release from the Scotlandbased brewery and pubco, with its first sour beers recently launched from its state-of-the-art sour beer facility Overworks. The Bad Beer Amnesty is being run in bars across the UK as well as BrewDog’s European bars.
West Ham v Chelsea Sunday 23 September, 1.30pm Premier League
Rohit Ghai to open first solo venture Rohit Ghai, former executive head chef of the Michelin-starred Jamavar, is opening his first solo venture, Kutir, in London. Ghai will open Kutir in November with his business partner Abhishake Sangwan, who will oversee the restaurant’s front of house. The pair previously worked together at Jamavar, where Sangwan was director of operations, and JKS Restaurants (which operates the Michelin-starred Gymkhana and Trishna restaurants in London), where Sangwan was group operations manager and Ghai was executive head chef. They also worked at Bombay Bustle, which Ghai launched just ahead of leaving Jamavar earlier this year.
The new restaurant will be located just off Chelsea’s Sloane Square in the townhouse that formerly housed the Michelin-starred Restaurant Vineet Bhatia. Kutir, meaning ‘hut’ in Sanskrit, is inspired by royal hunting expeditions in the Indian countryside. The food will be representative of the feastingstyle, celebratory dining that occurs on these retreats, with an emphasis on game and seafood. The restaurant will offer a tasting menu of six courses for £60, as well as a full à la carte featuring dishes such as truffle and mushroom khichadi, lobster bonda and rasam, 24-hour slow-cooked rogan josh, and a tandoori stone bass with crispy squid. There will also be an extensive cocktail list compiled by Sangwan, including the ‘sariska’ with sweet basil, ginger, Bathtub gin, activated charcoal and lavender bitters; and the ‘lodgic’, with jalapeño, watermelon, alphonso mango, gold leaf, sugar cane juice and Skyy vodka.
Arsenal v Everton Sunday 23 September, 4pm Premier League
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EAT. DRINK. SLEEP October 2018
WINDSOR & ETON BREWERY ‘DOES THE FRANKIE’ FOR QIPCO BRITISH CHAMPIONS DAY Multi-award-winning Windsor & Eton Brewery has today announced a very special ticket promotion in partnership with QIPCO British Champions Day.
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ver the course of the next six weeks, customers and landlords of pubs around London and the Thames Valley will be in with a chance to win tickets to Britain’s richest ever raceday and finale to the British Flat racing season, QIPCO British Champions Day at Ascot Racecourse on Saturday 20 October. To take part in the competition, customers are required to upload a picture of themselves imitating Frankie Dettori’s famous flying dismount and post it to the brewery’s social media with the hashtag #dothefrankie. There are a variety of tickets and packages up for grabs throughout the promotion including a VIP package worth an incredible £1,000 and a special group prize for the best Landlord entry. On top of this fantastic ticket giveaway, Windsor & Eton Brewery will also be creating the aptly named
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British Champions Day Ale, a 4.0% ABV chestnut bitter, brewed with Windsor Farm barley and a stable blend of English and New World Hops that provides a pacey finish. The bespoke ale will be sold throughout pubs around London and the Thames Valley from 3 September until 14 October including the Royal Foresters in Ascot, the Windsor Castle in Regents Park and the George Inn in Eton, as well as on site at Ascot Racecourse on 20 October for raceday. QIPCO British Champions Day takes place at Ascot Racecourse on Saturday 20 October and will see some of the best horses and jockeys from across the globe compete for a record breaking £4.35 million purse and be crowned kings and queens of the turf. As well as unbeatable action on the track, Britain’s Ultimate raceday also features a glitzy opening ceremony, the Stobart
Champion Flat Jockey coronation and a spectacular after party featuring pop stars Ella Eyre and Jax Jones. To be in with a chance of winning one of these fantastic prizes and to try the exclusive QIPCO British Champions Day ale visit www.webrew.co.uk to find out how to get involved and to snap your picture “Doing the Frankie”. Will Calvert from Windsor & Eton Brewery said: “Flat racing and good beer always go well together – and we think we’ve brewed a champion beer for QIPCO British Champions Day that will inspire our customers to do the Frankie and enjoy the special day.” Rod Street, Chief Executive of British Champions Series said: “We are thrilled to be working with Ascot’s local brewery, Windsor & Eton Brewery on QIPCO British Champions Day and delighted that our
prestigious day of racing will have its own Champions Ale for racegoers to enjoy. It’s such a special day and we hope everyone will get involved with the competition and get creative with their Frankie impersonation to be in with a chance of winning one of those fantastic prizes.” For more information on QIPCO British Champions Day click here
Key upcoming fixtures include:
EAT. DRINK. SLEEP
Give your customers a front row seat
October 2018
NINTH ANNUAL HOSPITALITY ACTION POLO DAY RAISES £54,000!
Liverpool v Man City Sunday 7 October, 4.30pm Premier League
Rugby legends Phil Vickery MBE DL and Matt Powell were in attendance alongside wellknown industry figures Harry Murray MBE Chairman of Lucknam Park Hotel & Spa and Richard Ball, Executive Chairman of Calcot Hotels.
Seven award-winning chefs from the South West came together on Sunday 9th September at Beaufort Polo Club in Gloucestershire to raise over £54,000 for Hospitality Action. The event was catered for by:
There they enjoyed a Taittinger and canapé reception prior to the final of the Solitaire Salver.
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Guests also tucked in to an outstanding three course lunch, which included Herdwick and Welsh lamb provided by Udale and salmon donated by Flying Fish Seafoods. The meal was accompanied with wine kindly donated by Hatch Mansfield.
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Students from the City of Bath College acted as front of house staff alongside service professionals from Calcot, Cliveden House, HIT Training, Lucknam Park Hotel & Spa, The Manor House, The Vineyard and Whatley Manor. Creed Foodservice very kindly helped to arrange the day’s logistics. Nick Matthews, Regional Director, Total Produce said: “Total Produce has supported the Hospitality Action Polo Day for a number of years and each year it just keeps getting better! It is wonderful to see so many awardwinning chefs in one place, pulling together to create amazing dishes in aid of such a worthy cause. Last year the charity spent just over £120,000 supporting those in need across the South West and it is only thanks to events such as these they are able to make a difference. We are delighted
Richard Davies, The Calcot Collection André Garrett, Cliveden House Robby Jenks, The Vineyard Hywel Jones, Lucknam Park Niall Keating, Whatley Manor Rob Potter, The Manor House Kris Biggs, The Rectory and The Potting Shed
Chelsea v Man Utd Saturday 20 October, 12.30pm Premier League
Croatia v England Friday 12 October, 7.45pm UEFA Nations League
to play our part and would urge others to do the same.” For more information about Hospitality Action and to learn about future events, visit www.hospitalityaction.org.uk. To be the first to hear about the 2019 Polo Day please email: fundraising@hospitalityaction.org.uk
Spain v England Monday 15 October, 7.45pm UEFA Nations League
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New Tork Reflex™ improves ‘kitchen flow’ and boosts efficiency Major upgrades to the Tork Reflex™ paper dispenser are set to provide a huge boost for kitchen cleaning efficiency, says manufacturer Essity.
France and the UK and talking to chefs, head chefs and purchasers. Their research highlighted the fact that chefs typically spend 20-30 per cent of their time cleaning their hands and kitchen Installing Tork Reflex dispensers can help surfaces while also preparing food. to improve kitchen flow and ensure that members of staff have the right tools to The kitchen flow experiment involved hand, when and where they need them. Essity teaming up with a kitchen consultant to provide a makeover. The New features of the Tork Reflex dispenser Essity team identified a kitchen that include a rotating nozzle which allows was experiencing poor “flow” – where the user to quickly tear off a length of cluttered units, unemptied bins and a paper in one fluid motion and from any shortage of wiping products resulted in angle. This is highly effective at speeding staff wasting valuable time hunting for up access to paper which makes cleaning the equipment they needed. both faster and more efficient. The kitchen was deep cleaned and fully Before launching the improved Tork equipped with cleaning, wiping and Reflex dispenser, Essity staged a “kitchen hand hygiene products including Tork flow experiment” to pinpoint those areas Reflex in the new improved dispensers. where logjams were likely to occur and These were placed in strategic positions highlight the efficiencies that can be to provide each member of staff with made by installing paper products in the access to the products where and when right places. they needed them. “Establishing a good kitchen flow is vital for chefs if they are to be able to produce high quality dishes both swiftly and efficiently,” said Essity’s Sales Manager Jeremy Bennett. “Being ‘in the flow’ allows them to work together effectively and seamlessly to serve up food. It also enables chefs to glide through the kitchen with ease, encountering the equipment they need when and where they need it.” Essity spent two years studying the kitchen environment in Germany,
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The experiment was a success with kitchen managers claiming to have saved several valuable hours of chefs’ time after it was implemented.
sometimes two hands – and often ends up with the operative taking more paper than they need which can have a huge impact on consumption and on costs. “The Tork Reflex rotating nozzle provides much more control and allows staff members to take the precise amount of paper they need using one hand. This means spills are dealt with more efficiently saving time, money and paper.” The single-sheet dispensing function of Tork Reflex can help to reduce paper consumption by up to 37 per cent, says Jeremy. “Besides reducing costs this is also a major sustainability benefit,” he adds. Other features of the dispenser include an optional mounting bracket for easy cleansing; a side-opening panel for easy refilling and a dual-setting lock that allows the user to choose their level of dispenser security. The roll is also fully enclosed inside the dispenser to protect it from dirt and splashes and reduce the risk of cross contamination.
Tork Reflex forms part of a wide range of products designed to enhance hygiene and improve kitchen flow. “Tork Reflex is a huge improvement on Other products in the range include Tork traditional centrefeeds,” said Jeremy. Kitchen Cleaning Cloths which are highly ”When a spill occurs in any busy absorbent and strong when wet, and environment it needs to be cleared up Tork Coloured Long-Lasting Cleaning quickly and efficiently. Cloths which are available in four colours to support HACCP guidelines. “Pulling a length of paper from a centrefeed roll takes time, effort and www.tork.co.uk/reflex
EAT. DRINK. SLEEP October 2018
The new Thonet 118 Chair makes the right impression
The new 118 Chair by rising star Sebastian Herkner for Thonet continues a great tradition for this famous brand, beautiful and original bentwood furniture that is ideal for making the right impression in hospitality environments. Following in the ubiquitous footsteps of the iconic 214 or ‘Vienna Coffee House Chair’ this new design references all the quality, comfort and style of the Thonet chair that transformed the furniture industry, while bringing its own distinctive contemporary identity. Minimalistic and honest while at the same time graceful and sophisticated: the 118 is a classic wooden chair which ensures subtle elegance at any dining table or in any restaurant. With his new chair design for Thonet, Sebastian Herkner pays homage to the diversified heritage of the company. Based on the principle of reducing a chair to the fewest elements possible, which Michael Thonet developed in the mid-19th century, Herkner takes this ethos one step further with the 118: the sought-after designer adds refined details to the simplicity prevalent in current chair design, making his design less stark and more polished. The new 118 chair nods toward the renowned features of the 214, the archetype of a Thonet chair, by virtue of a seat frame shaped from a single piece of wood and with its comfortable wicker caned seat. (Optionally, the 118 is also offered with a moulded seat.) The shape of the legs also distinguishes the design: rounded at the back and characterised by
subtle edges at the front, they reference the horseshoe shape of the seat. The incline of the back panel is perfectly coordinated with the seat and ensures optimum seating comfort. The chair 118 is available in natural beech and in lacquered or stained versions in variety of attractive colours The unique success story of Thonet began with the work of master joiner Michael Thonet in 1819 in Boppard/Rhine, and the brand has become synonymous with high-quality, innovative and elegant furniture. Michael Thonet’s direct descendants remain involved in the company, based in Frankenburg, Germany. The collection comprises famous bentwood furniture, pioneering tubular steel classics from the Bauhaus era, and contemporary additions to the portfolio by renowned architects and designers and the Thonet in-house design team. Thonet Showroom UK, 104-110 Goswell Road, London, EC1V 7DH, T +44 (0) 7980 019 194 www.thonet.de
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EAT. DRINK. SLEEP October 2018
Nations United
Bring customers together for an autumn packed with live international sport in your hotel bar.
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ky Sports are bringing venues big-hitting international action with a brand-new tournament, the UEFA Nations League, the Autumn Internationals, combined with the Premier League, the Ryder Cup and Formula 1. Sky Sports will feature every England, Republic of Ireland, Scotland and Northern Ireland UEFA Nations League game exclusively live, with Wales matches also broadcast live. Following on from England’s first game in the tournament against Spain, October sees Southgate’s side meet Croatia for a rematch of the World Cup semi-final. Fans will be eager to see how the Three Lions fare in their first competitive games since the World Cup, with a huge appetite for the return of international football across the country.
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Photography credit: Getty Images
Later in September, another fan favourite returns with the 2018 Ryder Cup taking place at the Le Golf National in Paris. Europe will go all-out to regain the trophy after the Americans ended a run of three consecutive defeats with a commanding victory in Hazeltine two years ago. The Ryder Cup takes place from the 28th to the 30th September and every day will be shown exclusively live on Sky Sports, enabling venues to ensure their customers don’t miss out on any of the action. Keep track of every twist and turn on the F1 Championship calendar with Sky Sports’ dedicated F1 channel and put your customers in the driving seat, with Sky Sports the only place to watch every Formula 1 Grands Prix, qualifying and practice session live this year. Throughout September, we’ll see
the competition take place in Singapore and Russia; but can Hamilton retain his top spot as Vettel and Verstappen are dropping down the order? The gloves are off as Sky Sports Box Office brings another blockbuster night for British boxing with Anthony Joshua OBE going toeto-toe with Alexander Povetkin. On Saturday 22nd September the Heavyweight king will defend his IBF, WBA Super, WBO and IBO Heavyweight World titles at the scene of his historical triumph over Wladimir Klitschko in April 2017. As Joshua returns to the scene of his previous victory to fight in front of a record crowd of 90,000 at England’s national stadium, venues will want to ensure their packing all the punches by screening what could be another unforgettable evening!
EAT. DRINK. SLEEP October 2018 An exciting month of sport is ahead of us and these are the fixtures not to be missed; September • Saturday 15th September – Tottenham vs Liverpool – kick off 12.30 • Sunday 16th September – Singapore Grand Prix – start 13.10
October • Sunday 7th October – Japanese Grand Prix – start 06.10 • Sunday 7th October – Liverpool vs Manchester City – kick off 16.30 • Friday 12th October – Croatia vs England – kick off 19.45 • Friday 12th October – Austria vs Northern Ireland – kick off 19.45
• Friday 22nd September – Joshua v Povetkin
• Saturday 20th October – Chelsea vs Manchester United – kick off 12.30
• Friday 28th to Sunday 30th September – 2018 Ryder Cup
• Sunday 21st October – United States Grand Prix – start 19.10
• Saturday 29th September – Chelsea vs Liverpool – kick off 17.30
• Sunday 28th October – Tottenham vs Manchester City – kick off 16.00
• Sunday 30th September – Russian Grand Prix – start 12.10
• Sunday 28th October – Mexican Grand Prix – start 19.10
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EAT. DRINK. SLEEP October 2018
LATHAM’S LATEST DECORS HAVE THE ‘X’ FACTOR James Latham, UK distributor of the exclusive, high-end decorative panel Xylocleaf, has just announced the addition of 13 brand new decors to its range.
Already available in more than 80 different styles and finishes including wood grains and linens, this latest collection has seen the range of laminate decors bolstered to 52, offering an even greater choice to architects, interior designers, furniture makers and specifiers looking to add dimension, depth and texture to their projects. Xylocleaf is already extremely popular for premium commercial, retail and leisure specifications as it is strong, durable and highly scratch and chemical resistant, so as well as looking great, it is particularly well suited for high traffic areas. These features also make Xylocleaf a popular choice for residential applications as it can be used to manufacture all kinds of interior furniture from worktops and cupboard doors in kitchens and bathrooms to tables, desks, shelving, wall panelling and even internal doors. Because the surfaces are made in the form of panels, laminate sheets and matching ABS edge banding, textures, finishes and colours can be blended, allowing different parts of a commercial
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or residential design scheme to feature matching or contrasting items, creating a fluid and contemporary finish throughout. Paul Morson, James Latham’s Group Product Champion for Melamine said, ”Xylocleaf represents a new generation of panel product for us and one which offers extraordinary potential, delivering a complete solution of innovative products to suit all decorative tastes, trends and applications. “Created and manufactured in Milan and unlike anything else on the UK market, it has quickly become a real success story for James Latham. Our customers really love working with it and the end result is outstanding. “ “And with the addition of 13 new decors, I can see even more interest and specifications coming through from our A&D customers.” The new collection sees the addition of such distinctive and striking finishes as Ares, Matrix, Maloja, Esperia and Concreta. Samples can be obtained by contacting your local James Latham depot and details can be found at www.lathamtimber.co.uk
EAT. DRINK. SLEEP October 2018
No Cellar Space? No Problem – Brewfitt’s Lindr Units are the Answer Brewfitt Ltd are bringing a mobile dispense solution to all bars, cafes and restaurants that wish to dispense draught beer but do not have the cellar space for a traditional cooling system The experts in innovation and dispense are proud official distributor of Lindr mobile dispense units, designed for professional cooling and dispensing of perfectly chilled draught products. Those running a small bar or restaurant may want to add draught beer to their drinks offering, but may not have the cellar space to accommodate for a traditional cellar system. The Lindr cooling units solve this problem by providing a compact yet high per forming dispensing solution that is simple to set up. The unit is simply plugged in to the keg and electricity
mains, switched on and can be ready to use within minutes with its inbuilt air compressor. The units themselves are portable, and designed to be repositioned around bars in-between uses – they can be used on compressed air or with gas for a more permanent solution. The Green Line series is not only environmentally friendly thanks to the use of ecological refrigerant R-290, but also have a 20% higher cooling power along with a 20% lower electricity consumption making them a cost effective investment long term. For more details on how Brewfitt’s Lindr Cooler units can work within your business, contact the Brewfitt team today on 01484 or visit our website www.brewfitt.com
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EAT. DRINK. SLEEP October 2018
Brindisa Group Toasts Valentine Fryer
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I can’t speak highly enough about the Valentine table-top fryer we recently used during a crisis when our built-in fryers from another supplier went down,” says Kelly Richardson, director of operations at Brindisa Kitchens.
Talking about Brindisa’s London Bridge restaurant at Borough Market Kelly went on to say why the Valentine fryer proved its metal, “Our London Bridge venue produces 800 - 1000 covers each day from 10am to midnight and with an authentic Tapas menu based on the finest ingredients the fryer is a crucial piece of the kitchen operation.
brand for some time and knew they provided quality and reliability.
“When our built-in fryer started to fail we needed a replacement fast and went to our kitchen equipment partner CCE Group who recommended the Valentine tabletop model. I’ve known about the Valentine
Brindisa is a thriving group of Spanish restaurants based on Tapas including special dishes like Sonos Fritos that are deep fried sand eels and Monte Enebro made
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“We found that the Valentine’s key benefits of rapid heat recovery combined with a large capacity allowed us to keep our full menu offer and not compromise on the finished food quality in any way.”
from goat’s cheese supplied by world champion cheese maker Raphael Bàez. The group is expanding and now has sites at London Bridge, Rupert Street, Shoreditch, South Kensington, Soho and the latest to open at the Battersea Power Station development. Brindisa was founded over 30 years ago as a wholesale business by Monika Linton who realised the quality and diversity of Spanish food could and should be appreciated by people in London. It was one of the first food businesses to set up in the renowned Borough Market and now has a dedicated warehouse and distribution centre in Balham. Kelly, who’s background is as a chef working at the Dorchester, running his own restaurants in the City and latterly heading food operations for Fenwick, has been so impressed by the performance of the Valentine table-top fryer that he has specified them with CCE Group for the new Battersea restaurant and for planned refurbishments including the Shoreditch venue. www.valentinefryers.com
Delta Security, the CCTV and access control specialist, is helping to protect people, property and patrons at the Camberwell Arms in London, with the installation of a new access control system. The Paxton Net2 system grants access via fob keys and enables management to restrict or permit access to different areas and rooms according to the authority of the user. The Paxton system provides management with remote centralised administration through user-friendly software, and has the capacity to control multiple doors and users. Event reports can be generated at the touch of a button and advanced features include site graphics and IP camera integration. James Dye, Director of the Camberwell Arms was recommended Delta Security by a local business: “I’ve used the Paxton system before so knew it was user-friendly. We approached Delta Security and invited other suppliers to tender too. We chose Delta Security on the basis of the quality and speed of their response, which gave us confidence in their service levels.” Installation required expertise and planning due to the age of the pub’s doors, meaning specialist access control devices were used to ensure that fire regulations were met. “The service matched our expectations,” adds James. “Dave Mundy, the Operations Director was great in the planning stage, and their Installer George was fantastic, on time, knowledgeable and efficient. Rare for contractors in my experience, which means I’ll be continuing to use Delta for other projects.” The Camberwell Arms is split over two floors to accommodate a bar, restaurant and late night venue. It was voted number one in the Guardian’s 50 best Sunday lunches 2017, and is the winner of the OFM Awards 2015.
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EAT. DRINK. SLEEP October 2018
Delta Security helps to secure south London restaurant and pub
EAT. DRINK. SLEEP October 2018
Serving up the freshest healthy drinks trends at Food Matters Live 2018 With low-alcohol drinks, healthy snacks and glutenfree beers on the rise, how are health and wellbeing trends changing the way we drink and what should the hospitality industry expect next? Food Matters Live, which returns to London’s ExCeL from 20 to 22 November, ser ves up unmissable insight into innovations in food and drink, for industry professionals seeking to get ahead of the curve. From the popular culture trends and technological advances changing the way we eat and drink to the public health agenda, the big issues will be debated on the conference stage by leading figures from food and drink, politics, health and nutrition. Among speakers, chef Tom Kerridge, whose pub, the Hand & Flowers, has won two Michelin stars, will talk about losing 11 stone and how the industry can help change dietary behaviour while Nicky Martin, head of nutrition at Compass Group PLC, will join a panel debating how bars and restaurants can help people cut calories while eating out. A packed seminar programme brings insight on the latest innovations and research from hundreds of food and drink sector experts, from retail trends and the future of the free-from market to sustainability and marketing.
Jonny Forsyth, global drinks analyst at Mintel, will look at how the alcohol industry can capitalise on the free-from revolution while other seminars include insight into the trend for guthealthy drinks, the growth of the non-alcoholic drinks market and the social media skills needed to attract a new generation of customers. And the Food Matters Live exhibition offers visitors a taste of the latest nutritious products from alcohol-free craft lager FitBeer and Botonique’s sparkling Soft Drink for Wine Lovers to non-alcoholic lime, ginger and honey Slange Var and Churros Garcia’s vegan precooked Churros Loops. The exhibition features 800 businesses arranged in zones reflecting growth areas, including healthy snacks and better-for-you drinks and the Start Up Zone, hosting the newest entrepreneurs. Professionals from the hospitality sector who want to meet the innovators creating best-selling healthy drinks and snacks can use Match, a dedicated matchmaking service connecting buyers with producers and ingredient suppliers. Briony Mansell-Lewis, Food Matters Live Director, said: “We’re delighted to welcome so many innovative food and drink brands to Food Matters Live, showcasing new products and concepts which respond to health and wellbeing trends. Buyers from hospitality and foodservice will find a host of new ideas to help them stay on trend and keep ahead of their competitors.” Food Matters Live is on at London’s ExCeL from 20 to 22 November 2018 and is free to attend, including entry to the conference, seminars and visitor attractions. Register at www.foodmatterslive.com
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Want to really know what’s #trending in food and drink? Be part of the new food movement at this year’s Food Matters Live.
Register for free entry: foodmatterslive.com Don’t miss your chance to ― discover new, innovative brands & products ― stay ahead of future food trends ― hear from 400 industry speakers ― connect with innovative producers & buyers through Match
@foodmatterslive foodmatterslive.com/linkedin foodmatterslive.com/facebook foodmatterslive.com/youtube
September 2018
EAT. DRINK. SLEEP
Holiday Inn Bloomsbury
Despite its central location, Bloomsbury is home to some of the most beautiful parks and gardens in the whole of London. It’s well known for its truly picturesque foliage filled squares – a welcome distraction in an otherwise blurry backdrop of industrial grey. Perhaps the most famous square in Bloomsbury is Russell Square and only short walk from the tube station lies the Holiday Inn London Bloomsbury .
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Upon entrance you are welcomed at the spacious reception area, where all the staff are amicable and couldn’t have been more helpful which put at us ease instantly. We were shown around the variety of rooms and the fantastic Irish Callaghan’s Bar after checking in, and we were provided with details of all of the Hotels facilities.
I was lucky enough to be given an executive room during my stay. The room was an excellent size, with a wonderfully comfortable kingsize bed. The room had distinct character and came with its very own ensuite bathroom with all the luxuries you need, a work desk for business travellers, free-view TV and a beautifully tasting coffee machine! I found the
EAT. DRINK. SLEEP September 2018 hotel room exceptionally clean and tidy and the views of London buildings were simply stunning. Each room offers free wi-fi to their guest, therefore making this hotel a perfect destination for people on their travels or working away from home. Dining within the Junction Restaurant which is the restaurant within the building, had a very at homely feel to it. Serving a wide range of comfort food – meets modern twist dishes, I opted for the Crispy Chicken wings to start and The Rib eye steak – a sumptuously cooked steak served with fries, garlic roasted field mushroom, grilled tomato & rocket salad for the main course, both of which left me both satisfied yet craving more. - Full menu available here. Breakfast was a slightly more informal affair, showcasing a modern outlook on classic British dishes with a commitment to quality ingredients and depth of flavour, the breakfast menu consisted of a variety of cooked and continental options with a selection of pastries and fruit juices. The Holiday Inn Bloomsbury really has the feel of a home from home, where a traditional look has met with the modern touches in harmony. A great place to while away Saturday evenings in the lively Callaghan’s bar, eat with good friends or even catch a game of Football from just around the corner. To book your stay at the Holiday Inn Bloomsbury, please click here.
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AK RY A DA A M N C ND R HE EL LYA TI YA N N
DANIEL CLIFFORD MIDSUMMER HOUSE
N TH EIL E PH W IL IN LI E PS TIP ST ER
To find out more about the top industry names who will be live on The Stage and who’ll be exhibiting take a look at
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October 2018
Celebrating 30 years of The Restaurant Show
EAT. DRINK. SLEEP
The Restaurant Show Preview
On the 1-3 of October, Olympia London will throw open its doors to celebrate The Restaurant Show’s 30th anniversary. Featuring both Bar & Pub and Catering Equipment Expo, plans are in place to ensure its 1000s of visitors, over 450 suppliers, and impressive line-up of guest speakers, walk away with valuable insight and knowledge into current and future industry trends, along with bags of inspiration. The Restaurant Show is the annual showcase for the hospitality industry, meeting every year to feature exciting cooking demos and tastings, panel discussions and guest speakers, as well as playing host to the industry’s most sought-after chef competitions. Bringing together catering professionals for 30 years, this event promises to be the best year yet, with some of the country’s most high-profile chefs and restaurateurs set to take to the live stage to share their stories.
The ones to watch The Restaurant Show will offer the opportunity to watch trail-blazing chef Tom Kerridge, who’s out to crack the capital with his brand new restaurant, under the spotlight as he delves into his plans, tips and highlights from a hugely successful career. Asking questions about his new restaurant, which will see a rotisserie bar roasting large joints of meat, fish and root vegetables in front of diners, will be Editor Stefan Chomka from Restaurant Magazine. The show hopes to see the multitalented and renowned chef share some of the magic that brought his Buckinghamshire pub two Michelin stars, while offering thought-provoking tales into his journey to opening the new relaxed brasserie-style dining room at the Corinthia Hotel London.
Alongside Tom, will be Daniel Clifford, Chef Patron of one of the best fine dining restaurants in Cambridge, Midsummer House. Following two devastating floods in 1999 and 2000, Midsummer House was re-built and refurbished to the highest of standards under Daniel’s ownership and in the space of three years following the floods, awarded two Michelin stars. Daniel will be sharing the stories of his world class kitchen and the signature dishes which have transformed Midsummer House at this year’s show, while discussing his tell-all book about making it to the top, Out of My Tree. This unmissable session will see him cook-up a signature dish live on stage, and afterwards sign copies of his new book.
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EAT. DRINK. SLEEP October 2018
The Restaurant Show Preview Visitors can also look forward to hearing from sustainable food pioneer Doug McMaster, Founder of Silo Brighton, as he talks about his new venture and partnership with leading bartender Mr Lyan of White Lyan and Super Lyan. There’s more excitement as the show is joined by The World’s 50 Best Bars team, who’ll be shaking things up with a lively session on why cocktails matter. Featuring a leading panel presenting the latest global trends, this session covers everything from flavour matching with food to looking at how sustainability is shaping today’s thriving bar scene. See the full line up of guest speakers ready to take to The Stage here, including social media expert Karen Fewell of Digital Blonde, MCA Insight’s Strategic Advisor Simon Stenning, and CEO and Co-Founder of M Restaurants, Martin Williams.
Taste the difference Throughout the show will be a variety of tastings, tutorials and masterclasses for visitors to whet their appetite. From sake tastings and Japanese food pairings, to wine tastings with Master of Wine, Peter McCombie. The show will also feature a masterclass in cheese to enjoy, with cheese writer Patrick McGuigan and Matthew Carver from The Cheese Restaurant in Camden. This session goes beyond simply choosing cheeses and delves into cutting wastage, boosting margins and increasing sales with informative case studies and samples of the best of British new wave cheeses, plus cutting-edge accompaniments. The IWC Discovery Tasting is also back again for 2018 offering visitors the chance to taste hundreds of wines and sake not currently available in the UK, all looking for on-trade representation. With over 250 wines from 26 countries and over 450 sake – many of them IWC medal winners, this ‘free pour table’ aims to add exclusivity and diversity to the hospitality industry’s drink offering. Showcasing their quality, all wines and sake on show at the event have been entered into the International Wine Challenge 2018. And of course, there’s plenty of coffee to go around. ‘Perk up your coffee profits’ is a master-class with Elliot and Alex, aka the Fantastical Espresso Brothers.
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The pair will take a deep dive into the processes behind serving high-quality coffee in a tasting session mixing theory and practice to inspire grandestyle growth.
The Competition Theatre Not to be missed is the actionpacked Competition Theatre, where passionate professionals will be putting their talents to the test across the three days. This includes the industry’s most prestigious competition, National Chef of the Year. The heat will be turned up on day two as talented chefs compete to become the new National Chef of the Year and passionate newcomers cook up a storm for the chance to be crowned Young National Chef of the Year. The show sees all the intense action in the kitchen as well as the special ceremony announcing the winners of this prestigious competition. The action takes place under the watchful eye of an impressive line-up of judges including Gary Jones, Clare Smyth, Tom Kerridge and Philip Howard. The Craft Guild of Chef’s National Chef of the Year competition is the most respected and sought-after culinary title in the industry and has been running since 1972. It is the crème de la crème in the chef community and has helped to launch the careers of some of the industry’s most celebrated chefs, many of whom now hold Michelin stars. Past winners of the competition include Gordon Ramsay,
Mark Sargeant, Simon Hulstone and last year’s winner, Luke Selby, who is immensely proud of his title: “To have my name alongside the past winners, all of whom are chefs I have always looked up to, is something that I will always be hugely proud of. I therefore feel honoured to have taken the title of NCOTY this year as it has always been an ambition of mine to go for the senior title ever since winning YNCOTY back in 2014 as I have seen the doors it opens.” The day will also see the crowning of a new Young National Chef of the Year, with some of the industry’s brightest young stars competing. Plus, there’s even more heat in the kitchen, with the return of several other top culinary competitions including The Kikkoman Masters and Compass Chef of The Year. Global brand leader in soy sauce, Kikkoman, has recently announced its ten finalists in its highly regarded Kikkoman Masters Chefs Competition which will see the finalists compete for the coveted title and a seven-day trip to Japan. All finalists are required to devise a two-course menu using Kikkoman Naturally Brewed Soy Sauce as integral to the dish. Chair of judges, David Mulcahy speaks of how the competition is growing year on year:
Free registration
“Each year the standard of entries gets better and better and this year was no exception. We have seen an increase in many unusual ingredients and the final 10 chefs have produced some inspirational dishes.”
event, which are to be judged by both the public and a panel of judges. Last year saw Joe Delucci’s walk away with the title for their Mulberry Gelato, and this year the entries have been as varied and unique as ever.
The Greatest of ideas
The competition will see the likes of Real Kombucha, Ice Entertainments and Peppermill Interiors all go head to head with their brand-new products. People can vote online by visiting the Great New Idea section of the website, finding the product they want to win, and clicking the vote button.
Immersing visitors in the very latest products in the industry, the show will once again welcome back its Great New Idea competition. Suppliers have been encouraged to submit their innovative and must-have products and services in the lead up to the
October 2018
With business boosting insights, a superb line up of experts, influencers and industry names coming together to share their expertise and life lessons, The Restaurant Show’s 30th anniversary is an event not to be missed for the entire hospitality industry.
EAT. DRINK. SLEEP
The Restaurant Show Preview
The show is set to offer the tools and networking opportunities to transform the way visitors, whose entry is completely free of charge, run their business and re-engage their customers, setting them aside from competitors. Register for your free badge here for the hospitality industry’s ultimate diary date 1st – 3rd October at Olympia London. Follow @RestaurantShow on Twitter and Instagram, and @RestaurantShowUK on Facebook using #TRS2018 to stay up-to-date with the latest new sessions, exhibitors and speakers.
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EAT. DRINK. SLEEP October 2018
The Restaurant Show Preview
Row & Sons Ltd: Providing Hygienic Food Surface Solutions Since 1880
As a British manufacturer providing food cutting surfaces for over 130 years, we know our comprehensive range of food preparation and presentation surfaces cover all, front and back of house, restaurant needs. Together with our core product range, we specialise in bespoke and custom made boards, as we understand how presenting food and drink in your style, can bring your brand to life and enhance your customers’ dining experience. Our team of Craftsmen have the experience, knowledge and skills to help create your vision, whether you require a bespoke colour, shape, size or base material. We take pride in manufacturing your exact requirements to our high standards, whether we are working with hardwood, polyethylene or our other technical food surfaces, such as Roweca or Apex. For that little extra personal touch, as well as your own design, each of our front of house boards can be engraved with your logo or name, permanently promoting your restaurant brand, personality and style, within a budget that suits you.
Customer experience is at the heart of everything we do. “Beautifully designed, and lightweight for easy use. Row & Sons serving boards are manufactured to the highest quality.” Craig McAlpine, Chief Director – The Yacht, London “Working with Row & Sons was very easy, communication was good, and the timescales were quick… the best feature of the boards is their robust nature and flexibility in cleaning simply,” Chris Colmer – Pizza Storm (Bakkavor Group) To find out further information about Row & Sons Ltd and our product ranges, visit our website: www.rowandsons.co.uk Or you can call us on 01206 396688 to discuss any requirements for list products or your own design ideas.
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Row & Sons Ltd: Hygienic Food Surface Solutions • Leaders in British manufacture since 1880. • Comprehensive product range and custom-made design. • Traditional wood blocks, food preparation, service and feature pieces. • Best investment, product quality and longevity. • Classic pieces, timeless, aesthetic appeal. • Responsibly sourced raw materials. Product innovation is based on experience, customer need and market trends. From introducing colour coded, polyethylene boards to the market in 1976, to developing our Pro-duet food service boards, in 2015. Row & Sons product range offers practical, food safety benefits, simplicity for care and beauty in design.
sales@rowandsons.co.uk
www.rowandsons.co.uk
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Tel: 01206 396688
EAT. DRINK. SLEEP October 2018
The Restaurant Show Preview
Mr Fitz Aqua Spritz brings exciting new range of non-alcoholic drinks to hospitality market. Innovators in dispense, Brewfitt Ltd, have launched a new alcohol-free drink offering to provide a premium alternative to ordinary, run of the mill soft drinks. By creating a fusion of the Aqua 3 water filtered water dispense system with the unique flavours or Mr Fitzpatrick’s cordials, establishments can boost their alcohol-free drink offering with over 20 exciting new drinks and flavours without using fridge space. The range includes many delicious flavours that are set to get your customers’ tastebuds tingling. Flavours include refreshing no-added sugar flavours such as lemon, cucumber and mint, roots and spices including popular flavours such as root beer and dandelion and burdock, and fruits and flowers such as elderflower and apple, amongst many others. Using the signature, high-tech Aqua3 system, still or sparkling water is dispensed through the Mr Fitz Aqua
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Spritz font and infused with rich cordial flavours to create a unique beverage different from regular cordials and squashes. Popular Whiting and Hammond establishment, The Chaser Inn, located in Tonbridge, Kent is one of many pubs and bars across the country now serving the non-alcoholic beverage on everyone’s lips, Mr Fitz Aqua Spritz. The combination of Aqua Spritz pure filtered still or sparkling wonder water and Mr Fitzpatrick’s botanical cordials will allow The Chaser to stand out from its competition and provide sophisticated alternative to ordinary soft drinks. While also adding a quirky and fun feature to the bar experience with the drink making process ‘The Drill’. Installing the Aqua3 water filtration system, creates a new revenue generator
for The Chaser Inn as they have the added opportunity to serve still or sparkling bottled wonder water. Brian Whiting, The MD of Whiting and Hammond commented “Mr Fitz Aqua Spritz has been a great addition to the bar here at the Chaser. We are already seeing an uplift in consumption of this nonalcoholic drink and we are expecting high profit margins on the drinks and bottled water.” “Mr Fitz Aqua Spritz is a great new product for the HORECA market and its exciting to see such a popular establishment having such positive feedback on it” Commented Curtis Paxman, Managing Director of Mr Fitz Aqua Spritz. www.brewfitt.com/mr-fitz-aqua-spritz
FANTASTIC REFRESHMENT
Significantly diversify the range of alcohol free drinks available in your bar, restaurant or hotel. Mr Fitz Aqua Spritz is a combination of Aqua 3 pure filtered still or sparkling water and Mr Fitzpatrick’s botanical cordials. It is a revolution in non-alcoholic drinks. Taking inspiration from the gin craze and the rise in popularity of premium flavoured tonics, Mr Fitz Aqua Spritz provides customers with a premium, sophisticated alternative to ordinary, run-of-the-mill soft drinks.
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“THE REFRESHING BEVERAGE CREATES NEW OPPORTUNITIES FOR BARS AND RESTAURANTS WHILE STILL OFFERING HIGH PROFIT MARGINS.”
The Chaser, Tonbridge
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WWW.BREWFITT.COM/RESTAURANT
+44 (0) 1484 340 800
EAT. DRINK. SLEEP October 2018
The Restaurant Show Preview
How UK restaurants are using digital solutions to enhance the dining experience
Industry expert Luis De Souza of NFS Technology Group – at Restaurant Show stand GM39 - says digital dining has accessed every area of the industry; and it’s providing a valuable boost in challenging times “Here’s your burger and fries, sir – would you like extra digital with that?” The answer from today’s diner is almost always a resounding yes, according to restaurant industry expert Luis De Souza. And he’s convinced that the digital transformation trend is truly engaging the UK restaurant industry could well provide answers to some of today’s challenges. “We’ve seen an extraordinary pace of change in diner behaviours over the past few years, and restaurants are having to work hard to keep up with it,” said Luis, chief executive of Restaurant Show exhibitors NFS Technology Group. The trends he is talking about affect both in-restaurant and takeaway eating and are affecting everything in the casual and fast-casual dining sectors. To-go consumers used to call in and wait while their food was prepared; now,
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they order online, either for collection or delivery either directly from the outlet or via a Deliveroo-style service. In-restaurant dining, too, looks a lot different as customers seek restaurants and review online before making their reservation. They then enjoy a digitallyenhanced experience all the way from being seated to ordering and payment – and beyond. Even fast-food diners are getting faster, making their choices from self-service kiosks and boards linked directly to kitchen automation. Luis points to several eye-opening statistics that highlight exactly how much things have changed already. “A recent report found that an astonishing 75% of people said they had consulted Facebook to find a place to dine,” he said. Leading restaurateur Adrian Valeriano recently said data showed more than 47% of reservations currently originate
on mobile phones, and described the finding as “massive”. In addition, 57% of people are ordering their food online, through a website. “I could go on,” says Luis. “The statistics show an incredible change in the way everyone is using restaurants. “Much of it is driven by millennial behaviour, but it’s not just young people – many people are now becoming used to accessing every area of their lives via their smartphone or tablet. “Even in the restaurant, people are enjoying a digital experience – around 25% of people use their smartphone while eating, to access information or entertainment, to play games or even to interact with other diners.
“As even younger generations continue to join the dining world, that’s a trend that is going to continue growing. “In fact, keeping up with the digital transformation of the restaurant market is already becoming a necessity rather than a luxury – and restaurants of all kinds ignore this new world at their peril.” 2018 has already been a challenging year for restaurants, with several highprofile restaurants in difficulties. “It’s unlikely that the uncertainties of 2019, with Brexit looming, will make things any easier,” said Luis. “Restaurants need to take advantage of every opportunity that is on offer. And I believe that those who fully embrace digital transformation are the ones who will survive and prosper.” NFS provides EPOS and restaurant management technology to restaurants, hotels and bars across the UK, who use it to streamline their operations and engage better with consumers.
“Technology has gone way beyond simple EPOS now to help restaurants manage every aspect of their business in a more efficient and guest-friendly manner,” he said. “Restaurant management software helps them find your establishment online and make a reservation – often through solutions like OpenTable. “The technology then provides staff with real-time seating plans that gets guests seated quickly or manages their expectations on wait time. “Diners are now finding it more and more acceptable to choose from tablet menus where available, and serving staff take orders on handheld devices at tableside and send them direct to the kitchen for immediate preparation. “The meal arrives swiftly, and staff can take payment at tableside too, so they can eat and go for a perfectly satisfying experience.” Behind the scenes, the software is working away providing valuable business intelligence and reports, spotting trends, identifying best-sellers and helping keep stock under control so waste is kept to a minimum. It also helps with staff issues, helping restaurants to roster effectively and reduce opportunities for fraud with its detailed capturing of every keystroke. Luis sees digital transformation leading to further innovations and benefits for the industry. “Dynamic pricing is one area that the restaurant industry has been slow to adopt,” he said. “However, it’s now wellaccepted in areas of consumers’ lives ranging from air travel to hotel booking. “I believe the business intelligence capabilities of restaurant management
EAT. DRINK. SLEEP October 2018
The Restaurant Show Preview
software will enable the introduction of dynamic pricing across many different restaurant environments. “It has benefits for the industry, of course, but also for customers, who enjoy a good deal.” In fact, it could well be said that digital transformation brings as many benefits to customers as it does to the restaurant industry. Its constant data capture enables the personalised experience that is dear to consumers’ hearts these days – and restaurants with information about their guests’ preferences can create targeted offers that are guaranteed to appeal to them. NFS will be at the Restaurant Show at Olympia from 1-3 October and expect a keen interest in their digital restaurant management technology. “These are exciting times in hospitality technology, with capabilities on the rise all the time as systems evolve to meet the new demands and requirements of both diners and restaurants,” said Luis. “We can’t make the times any less challenging for restaurateurs. “But by supporting their digital transformation, we can provide them with an end-to-end view of their operations and a high level of control at all times. That’s a powerful weapon in any modern restaurant’s armoury.” * More information about restaurant management software is at www.nfs-hospitality.com. NFS will be at stand GM39 at the Restaurant Show.
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“We have all been in a bar, restaurant or hotel and experienced poor quality or poorly chosen background audio,” says Karl. “Both these factors and the distribution of sound have a huge effect on a customer’s perception of their experience. Bad sound can often mean bad reviews. “However, a lot of sound is experienced subconsciously, so it only becomes noticeable when it is unpleasant. As a result, people generally only comment on sound when it is bad. So, while restauranteurs and venue owners are aware that background audio is desirable, they are often unaware of the major benefits that high quality, well-distributed audio brings to the customer experience.”
Yamaha Brings Background Sound To The Fore At The Restaurant Show Readers of Eat Drink Sleep will probably have heard of Yamaha, perhaps from the company’s keyboards, pianos and drums or its motorcycles and outboard engines. But what you may not be aware of is that the company is a world leader in professional sound.
T
he sound for many of the biggest concerts and festivals - as well as hundreds of theatres and cruise ships across the world - is produced on Yamaha mixing consoles. Similarly, the boardrooms and offices of many global banks and businesses feature Yamaha solutions. Yamaha is also a major player in the hospitality industry. Indeed it has an entire global department dedicated solely to background sound. At last year’s Restaurant Show it became clear that there was demand for more knowledge about background audio systems. Not only what is available, but how audio technology can be harnessed to deliver an enhanced experience for both customer and host. Yamaha’s presence at the Restaurant Show this year has grown, with a session titled Sound Investment: The Business Of Background Music, a debate and ‘thought provoker’ about best practise in background audio. Speakers include respected food and hospitality journalist Tony Naylor alongside Peter Kellet, owner of Viba Sound, who has many
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years of experience in installing audio systems throughout the hospitality industry. Yamaha specialists John Perry and Karl Christmas complete the panel.
As a global leader in installed audio, Yamaha solutions feature the very latest advances in distribution and control. As well as delivering exceptional quality, the company’s solutions harness smart technology which is simple to control and they effectively manage themselves, allowing hosts to go about their core business. And with Yamaha’s renowned reliability and ease of upgrade, they an offer an exceptional return on investment. Yamaha is exhibiting on Stand UE61. Sound Investment: The Business Of Background Music takes place on Tuesday 2nd October from 1.10-1.50pm at The Stage. www.yamahaproaudio.com
EAT. DRINK. SLEEP
The Bar & Pub Show Preview
October 2018
Jack Links
launches dedicated hospitality website
Leading meat snack producer Jack Links has launched a dedicated website to enable pubs, bars and other hospitality businesses to see the profits available in stocking beef jerky and order free samples to enjoy. www.jacklinks.online has been built to highlight the benefits in adding a Jack Links jerky or biltong product anyone running licensed premises. The brand is one of fastest growing snack brands in the UK and has, according to Nielsen*, enjoyed a 102% growth on MAT basis growth since 2016 when the brand was launched in the UK. In addition to Jack Links Biltong, the family owned company offer three jerky products, Original, Sweet & Sour and Teriyaki. They are all produced from recipes that herald from the Links family that started the business more than 135 years ago.
select rump beef and seasoned using our special family recipes. We have also just released our biltong in to the UK hospitality sector – this uses our own mix of spices and salt and vinegar to give our beef strips that distinct biltong taste.” The new website will provide a dedicated ordering platform enabling licensees to order free samples and a launch offer of 120 beer mats when ordering just three packs of any flavour.
Whelan added: “We know the spirits offer in pubs has significantly changed over the last four or five years – yet the snack menu has remained the same. The declining sales in carb based snacks has been due to surge Shaun Whelan, out of home in sales of protein snack varieties. Our controller for UK & Ireland new website will enable hospitality commented: “The snack offer in a pub business owners to try our range and is a real growth market and one that see the reaction of their customers can make significant difference to the before ordering.” bottom line profit for any site. We all know that salty snacks have driven To order samples head to consumer drinking habits in pubs since www.jacklinks.online. the days of roast potatoes on the bar on a Sunday! “Now consumers are more demanding and the growth in sales of proteinbased snacks shows no sign of stopping. Our beef jerky is made from
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EAT. DRINK. SLEEP
THE RESTAURANT SHOW
October 2018
Stand : UJ41
Stand : UJ71
Established in 1880 as an independently run family business, Row & Sons are leading UK wooden chopping and cutting board manufacturers, originally established to create large, high quality butcher block products for the local meat industry in the South of England.
Mr Fitz Aqua Spritz is the combination of Aqua Spritz pure filtered still or sparkling water and Mr Fitzpatrick’s botanical cordials. It is a revolution in non-alcoholic drinks. Taking inspiration from the gin craze and the rise in popularity of premium flavoured tonics, Mr Fitz Aqua Spritz provides customers with a premium, sophisticated alternative to ordinary, run-of-the-mill soft drinks.
www.rowandsons.co.uk
www.brewfitt.com/mr-fitz-aqua-spritz
Stand : GE29
Lightspeed Restaurant provides a cloud-based hospitality platform specifically designed with restaurateurs & hoteliers in mind. Whether quick or full service, we help restaurants effortlessly manage staff, menus, ordering, reporting, restaurant floors & payments — all in one place.
Stand : GM39 NFS Technology Group has extensive experience of providing the Aloha EPOS solution for hundreds of hospitality businesses supported by an award winning 24/7 helpdesk. We also offer solutions for hotels, meeting venues and clubs.
So you can concentrate on creating that memorable dining experience.
Our clients include Dishoom, Bubba Gump, Giraffe and Cabana. We offer the total solution for clients looking for stock control, head office reporting, purchasing, guest reservations, labour management, marketing and the ability to create loyalty programmes.
www.lightspeedhq.co.uk/pos/restaurant
www.nfs-hospitality.com
BAR & PUB Stand : UE61
A Company with Core Operations Centered on Sound and Music, Yamaha Develops Its Unique Technologies and Provides Them to the World! While covering the vast area of two worlds—that of traditional musical instruments and of the rapidly changing digital world—Yamaha develops technologies and regards their worldwide provision as the mission that drives its R&D efforts. Sharing Passion & Performance
uk.yamaha.com/index.html 38
Stand : UD73 In a World that talks about this group of drinkers and that type of customer we just think about making great snacks that our customers and yours will love. In fact, it is something we have been thinking about since we started making our beef jerky snack some 135 years ago. Marinated, sliced and smoked quality cuts of beef provide the perfect snack to accompany a drink. This your chance to try our products and see why stocking Jack Links jerky will put a smile on the face of your customer and you!
www.jacklinks.online
01539 234 350
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eCatering, one of the UK’s lowest price Online Catering Equipment Suppliers, looks set to go further for customers in 2019 customers money and ensuring we have the latest models as soon as they are available. This approach ensures that we will continue to lead the way.”
eCatering has already expanded its product offerings by over 30% this year and the trend looks set to continue with more to come for 2019. eCatering are planning to provide customers with even greater choice by making sure there is an option for every budget to allow customers to ‘pick and mix’ the best options to suit their needs. Marketing Manager, Michael Morris, said “eCatering already leading the way in providing customers with low cost catering equipment and want to expand this offering even further through 2019. Because we buy directly from the manufacturer, we cut out the middleman saving our
eCatering also recognise that ‘cooler’ and more ‘energy-efficient’ kitchens are needed for the future and are looking at new technologies and innovative products to meet this demand. Controlling heat in the kitchen and lowering overheads allows chefs and business owners to deliver a better experience for the customer. eCatering are not only providing a wider choice of catering and bar equipment, but are also looking into what the future may hold and leading the way in ensuring supply keeps up with demand. To find out more and see their product ranges and savings, visit their website at www.ecatering.co.uk today or call 01539 234 350.
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EAT. DRINK. SLEEP October 2018
The
When you’re looking for a cosy hotel in a charming town look no further. Surrounded by shops, pubs and restaurants this is a great place to escape for the night.
White Horse Dorking
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Located in the heart o f D o r k i n g, lies the newly refurbished The White Horse. With a variety of different rooms and suites along with the magnificent restaurant and bar area there is nowhere better to spend the night. Upon walking into the venue you are greeted by a classy lounge area with a burning log fire situated in an olden day fireplace giving it that extra homely feeling, draped in class and met with the fantastic staff that elevate the hotel to an unrivalled level. To have such a personal service making you feel important and valued is a welcome breath of fresh air. With the rooms ranging from double rooms to mini suites everyone can be accommodated. The rooms are designed to a very high standard, with extra-long beds and a brilliant dĂŠcor. They are clean and fresh, cosy and without fault. The room was equipped with everything you would possibly need and want for a night away. A large comfy bed, immaculate shower room and tea & coffee making facilities. A visit to the
restaurant is a must. With a fabulous menu there is something for everybody. The ham hock and watercress soup are a very popular choice to start. The main course just as delicious, the Fillet Steak was lovely and tender and the burger very tasty.
with a nice cold drink. There is no better place to do this then the lounge area. Sitting around the burning log fire in comfy chairs on a cold evening.
Dessert included a crème Brule, big enough for two, all a great end to a wonderful meal and experience. Service very good, very knowledgeable of the dishes on offer. So after a big meal what more do you want to do then chill out
Overall, there is simply no faults with the White Horse, they have surpassed all expectations and are setting heights for their competition. We would not hesitate in recommending them as the number one place to stay in Dorking.
You would think you were in a log cabin in the countryside all cosy and warm.
www.whitehorsedorking.com
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EAT. DRINK. SLEEP October 2018
Panasonic reveals a global first - an all metal door professional microwave with the benefits of inverter technology In its centenary year, Panasonic has launched an all metal door professional microwave that comes with inverter technology for added benefits, and is hailing it a ‘global first’.
predecessor, the Panasonic NE-1853. The new oven boasts the same high build quality but by replacing a heavy transformer with a much lighter, new technology inverter, shipping costs are lowered, and it is more portable and easier to move around for cleaning.
With the increase in open kitchens and feedback from operators indicating that chefs are “far too busy to stand and watch what goes on inside their microwaves” Panasonic’s NE-1878, with full metal door, brings a host of advantages to operators, as well as the benefits of inverter technology, which enables faster, more even, gentler cooking, is also better for defrosting, and uses less energy.
One of the benefits of having an all metal door is in the cleaning, and the effect that has on the lifespan of the oven; The inside of the metal door has no ridges, seals or film to clean around, it’s totally smooth, and operators that have been involved in the development of this new oven have been singing its praises for this feature alone.
The NE-1878 is also lighter by a whopping 12kg, compared to its
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In addition, the NE-1878 comes with a spare ceiling plate as feedback given by operators indicated that when this is removed for cleaning, it is often not
replaced. As microwaves are attracted to food particles, any splatter on the ceiling of the cavity will cause arcing and burns. The NE-1878 will not function unless the removable ceiling plate is in position and the Company has therefore supplied a spare for continuous use. Iain Phillips, Sales and Marketing Manager, Panasonic UK Ltd; “After two years working with some of our major pub group customers, we have developed the ground-breaking NE1878 microwave to address some of the issues they had in their operations. Inverter technology was invented by Panasonic, and there are no commercial microwaves that use Inverter with a full metal door anywhere in the world – an industry first in our 100th year!”
EAT. DRINK. SLEEP October 2018 What is an inverter? Traditional microwaves send out a single level of power in small bursts to cook food at different speeds. For example, when set at 60% power, the microwave energy would be on full power for 60% of the time, and idle 40% of the time, for the duration of the time selected; on and off, on and off. An inverter microwave would deliver an accurate power level so when you ask for 60% power, the oven delivers 60% power for the entire duration of the cooking time chosen. This applies no matter what power level is selected giving you better, more even cooking results. And like all Panasonic microwaves, the NE-1878 also features top and bottom magnetrons, with one inverter per magnetron, for the ultimate in even cooking. Conventional microwaves ovens use transformers to increase line voltage to a level high enough to operate the magnetrons, which generate microwaves that cook the food. This technique has its drawbacks as transformers are relatively inefficient; power is lost (through heat dissipation) in converting the line voltage to the higher magnetron level and the transformer operates at a constant power that can only be changed by switching the power on or off repeatedly. In inverter-equipped microwave ovens, the power transformer is replaced by a circuit board, which converts the incoming line frequency. A relatively small transformer is then required to increase the voltage to the level required by a magnetron. By varying the pulse width, the output power can be linearly controlled for more precise cooking and defrosting levels. The bulky power transformer is replaced by a small, lightweight circuit board and, because less heat is dissipated, power efficiency is increased. Conventional technology uses just a single power level, which is regulated by switching pulses. In contrast, inverter technology directly controls the power output. This constant soft penetration of microwave energy results in even food temperature.
To find out more about the range of Panasonic microwave ovens, call 01344 476516 or go to www.panasonic.co.uk/pro-cooking 43
16 – 17 O C T O B E R 2 018 O LY M P I A L O N D O N P R ES E N T E D BY
Insurance Brokers
THE BUSINESS EVENT FOR LUXURY & BOUTIQUE HOTELS DO BUSINESS
LEARN
E XPLORE
CO N NEC T IN
With 300 innovative hotel suppliers
At 20 talks and workshops
The Hotel Room of The Future
The Meeting Space
Register for your complimentary pass now at Independenthotelshow.co.uk
EAT. DRINK. SLEEP October 2018
Independent Hotel Show Preview
The Independent Hotel Show, presented by James Hallam Insurance Brokers, returns to Olympia on 16 &17 October. Celebrating seven years of bringing together the industry’s finest suppliers, talented speakers and ambitious entrepreneurs, this carefully-curated show is loved for its unwavering focus on the luxury boutique hotel sector. It is simply the best show, for the best hoteliers.
Dive into a melting pot of design and innovation. Meet 350 marketingleading, visionary exhibitors, from interiors, tech and wellbeing, to F&B, marketing, finance and more. Step into bespoke design spaces for networking and accumulate a wealth of new information from seminars and debates with the industry’s movers and shakers.
A vision for sacred sleep Taking centre-stage at this year’s Independent Hotel Show is ‘The Hotel Room of the Future’, created in partnership with Two’s Company Interior Design. A sequel to 2017’s
‘Perfect Hotel Bedroom’ installation, ‘The Hotel Room of the Future’ will incorporate technology and products forecast to become a reality in the next decade. A dedicated report containing research and opinions from roundtables carried out earlier this year will delve deep into the journey of ‘The Hotel Room of the Future’.
Engage with exhibitors After a snoop around ‘The Hotel Room of the Future’, head out and engage with the exhibitors. Elevate your style with a modish architectural adventure from Square
Design Interiors or take inspiration from Scumble Goosie’s extraordinary Gustavian-styled furnishings. Turn your hand at dressing the bedroom with the craftsmen at the Headboard Workshop or find everlasting comfort in the finest German bedding courtesy of Mühldorfer. Power up the guest experience with NewBook’s allencompassing management systems to engage, evolve and exceed with operations, or embrace the latest innovations with VIVID Systems, now integrated with Amazon Alexa, enabling guests to take full control of the hotel environment with their own dulcet tones. continues...
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EAT. DRINK. SLEEP October 2018
Independent Hotel Show Preview Stimulate the senses. Try feisty organic teas from zingy ginger to Chocca-RooBrew created by Joe’s Tea Company. Add a kick to your cocktails with aromatic botanicals at Fresh Sky. Give your young guests something to remember forever with PLAYin CHOC’s little box of joy, containing organic dairy free chocolates and recycled cardboard 3-D toys. Learn how to create a lasting impression with the help of the Aroma Company, experts in scent marketing technology.
Let’s talk At the forefront of sharp insights, trends and practical solutions, the show also boasts an amazing programme of thought-provoking seminars with industry stalwarts and entrepreneurs promising to reveal, inspire, impress and excite. The Business Theatre, in partnership with Sky, designed with on-trend tactile velvets and metallic accents by sofa. com, is the forum for talks including what today’s guests really want or how to create powerful partnerships with on-brand businesses to curate authentic experiences. Against the kaleidoscopic backdrop of the Innovation Stage, designed by Elli Pop and in partnership with eviivo, listen to a panel discussion on designing the 21st Century and embrace priceless insight from the master of customer service Diego Masciaga. The plethora of new and established features to enjoy include The Meeting Space, designed by Galapagos. Offering a unique and new-for-this-year dimension, the sublime space will host facilitated speed networking sessions to embolden shy hoteliers. Think, I am a lion. Sneak into The Suite, designed by Valdivian, an exclusive haven of calm for VIP hoteliers, speakers, show partners and their guests. Meanwhile, The Lobby, designed by Cappellini, is the central networking space at the heart of the show, conducive to making new contacts and exchanging ideas with like-minded, forward-thinking professionals.
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IHTech Quest Satiating the industry’s appetite for the best technology, the IHTech Quest, powered by innovative hotel management software providers Newbook, shines a spotlight on the latest market-leading technology and solutions to offer the ultimate guest experience. Get crystal clear insight and guidance on the latest up-andcoming technology available from partners such as Hotelhero, Avvio, Vivid, Criton Apps, Core Optimisation, eviivo, Hoteltime UK and Panasonic. Showcasing excellence across every aspect of the independent, boutique and luxury hotel market, the Independent Hotel Show Awards, in association with Sky, will once again be returning to the show.
EAT. DRINK. SLEEP October 2018
Independent Hotel Show Preview
On Tuesday 16 October, find out who are 2018’s Independent Hotelier and Outstanding New Hotel at the eagerly anticipated, prestigious awards. Recognising the passion, commitment and dedication of hoteliers who propel the industry into the future, be sure to vote for the Independent Hotelier and Outstanding New Hotel 2018 from a shortlist chosen by industry experts.
To register to attend the Independent Hotel Show 2018, submit your votes and view the show’s full seminar programme, visit www.independenthotelshow.co.uk. 47
EAT. DRINK. SLEEP October 2018
Independent Hotel Show Preview
Fine Bedding Solutions Exceeding Hotelier’s Needs The Fine Bedding Company Hospitality Division will be showcasing its biggest collection of duvets, pillows and toppers yet at this year’s I.H.S – as well as providing visitors to its stand the chance to sign up to its new Boost Your Budget scheme. The Fine Bedding Company’s Smartfil™ products have all been specifically developed in its own ECO factory to meet the demands of busy commercial environments; products that are easy use but offer exceptional quality, as well as effortlessly washable in-house and extremely long lasting (maintaining loft and structure). NEW this year is also a product that is an environmentally, vegan and anti-allergy friendly alternative to the finest goose down. The new SMARTDOWN® range is made from silky soft fibres made from recycled PET, blown into cassettes for loft and structure, and exquisitely hand finished. Another innovation is the two in one Zip and Link Dual Layer Topper. This product has been created specifically to address issues associated with Zip and Link beds. And for busy on-site laundries, Smartfil® filled Spundown and Boutique Silk
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duvets and pillows dry in a matter of hours so can be back on the beds the same day. Offering a practical solution to turning around rooms quickly.
encouragement. The idea is that as guests buy The Fine Bedding Company products online, the hotel’s duvet and pillow ongoing purchases become self-funding.
Also on show will be their ethically sourced naturals ranges with all of the quality associations essential to today’s hospitality sector.
“We’ve made the initiative as easy as possible for hotels to join, and we provide all of the promotional materials needed to communicate the discount to guests. As we have a consumer website it was a great opportunity for everyone to benefit.”
After a successful trial, The Fine Bedding Company Hospitality Division is rolling out its Boost Your Budget Scheme to all new customers. Through the scheme, consumers are encouraged to recreate their Fine Bedding Company bedding hotel experience with an exclusive 20 per cent online discount to use on finebedding.co.uk, courtesy of the hotel. 10 per cent of the amount guests spend using the hotel’s unique code (less VAT) is then credited to the hotel against future sales – meaning that hotels can easily boost their housekeeping budgets. Jeanette Sadler, The Fine Bedding Company Hospitality Division’s business manager, explains: “We listened to our hospitality customers, many of who fed back to us just how popular our products were with customers who were repeatedly asking whether they could buy them. Frequent positive guest reviews commenting on how much they loved our bedding was further
For more advice on hotel bedding or to discuss bespoke bedding requirements visit finebeddinghotels.co.uk
It’s all in the detail “We think ahead in terms of eco, tech and quality. With the finest materials, we stay ahead of the game.”
Creating an ultra-comfortable sleeping environment for guests is a vital part of the overall hotel experience, but there are also many other considerations. • Sustainability - Good for you. Good for the environment. • Washability - Carefully manufactured to last longer. • Practicality - Delivers an eco friendly luxurious nights sleep. • Durability - Maintains its quality wash after wash. The Fine Bedding Company Hospitality Division has one of the most comprehensive hotel bedding collections on the market and its continued focus on innovation is catering for all of these needs.
Want your bedding to pay for itself? Join our exclusive Boost Your Budget Scheme. Visit us at IHS Show Stand 353 to find out more.
A great night’s sleep for every customer - we’re in the same business. For more advice on hotel bedding visit finebeddinghotels.co.uk
EAT. DRINK. SLEEP October 2018
Independent Hotel Show Preview
Tarkett will showcase new collections at the Independent Hotel Show CUSTOMISATION CONCEPTS AND MULTI-MATERIAL FLOORING SOLUTIONS SET TO CREATE A RED CARPET EXPERIENCE Tarkett will be exhibiting for the 2nd year running on Stand 225 at the Independent Hotel Show, Olympia West Hall, London 16-17 October 2018. The stand will feature two pop-up micro structures showcasing Tarkett and Desso’s customisation services and new product launches for 2018 including Desso Sense of Marble and Tarkett Cementi Click.
Desso Carpet Collections The first micro structure will showcase Desso’s high-quality carpets and rugs for the hospitality industry. It’s Axminster, Desso&Ex and made-to-measure rug collections provide the ideal flooring solution for independent hoteliers, architects & designers looking for quality, durability and design. All of Desso’s products can be seamlessly combined with Tarkett’s Luxury Vinyl Tiles and wood flooring ranges to provide movement and zoning between different spaces. The Desso&Ex collection, which includes made-to-measure carpet rugs, is the result of a long-standing collaboration between DESSO and international interior architects studio, Ex Interiors. The collection takes inspiration from the world of art in muted, weathered colours and multi-layered patterns, and is designed to connect people and spaces. Desso’s Axminster custom carpet and woven carpet tile collections, offer luxury and durability for hoteliers, providing the perfect backdrop for bedrooms and public areas.
Desso&EX Collection
The Red Carpet - Fields & Fuse Desso Carpet Tiles iD Inspiration Loose-lay LVT
Axminster woven carpet was first developed over 250 years ago for royal residences and is now used in luxury hotels across the world. Desso’s innovation combines the elegance, design and colouration possibilities of woven Axminster with the flexibility and functionality of modular carpet. A fully customisable woven Axminster delivered in 91 cm x 91 cm (36 x 36 inch) modules truly offers the best of both worlds, suitable for multiple hospitality applications and all heavily trafficked public spaces.
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Tarkett’s Luxury Vinyl Tile Customisation Collections The 2nd micro structure features Tarkett’s latest Luxury Vinyl Tile collections, iD Mixonomi and iD Supernature & Tattoo. iD Mixonomi offers architects, designers and hoteliers unparalleled opportunities to push the boundaries with flooring designs. Inspired by the iconic hexagon, the iD Mixonomi range features 10 compatible geometric shapes and sizes, which can be combined in a multitude of layouts. A striking palette of 33 colours has been created around a central colour theme of bold trend-led shades, deep complementary hues and metallic highlights.
Tarkett iD Mixonomi Collection
Tarkett iD Supernature & Tattoo Collection
iD Supernature & iD Tattoo, launched in June, was created to reveal the potential of modular vinyl materials for designing remarkable interiors. Drawing inspiration from organic sources, iD Supernature offers a selection of subtle textures based on natural materials (like wood and stone) and concrete in 16 shades. The collection builds on Tarkett’s commitment to innovation to ensure a non-repetition pattern of up to 12m2. With 12 possible formats — including planks and hexagons so there is plenty of scope for mixing, matching and customising to achieve unique designs. Adding yet another layer of customisation, iD Tattoo can take your designs a step further by combining natural and graphic elements. Choose from a selection of 10 “tattoo” patterns, adding iD Tattoo to your chosen iD Supernature base. This unleashes the full potential for extensive personalisation, with the choice of either tone-on-tone or colourful renderings. With their ability to be applied all over— rather than being limited to plank-by-plank or tile-by-tile application, iD Tattoo’s patterns are very versatile, giving designers the freedom to let their imagination soar. More information on our new product launches and our customisation service will be available on Stand 225. For more information on our products for the hospitality environment visit www.tarkett.co.uk and www.desso.co.uk or email marketing@tarkett.com. Follow us on Twitter for the latest news: @TarkettUK and @Desso_UK. Tel: +44 1622 854040.
Deliver a red-carpet experience to your guests. Wood, carpet, modular vinyl tiles. Select the right flooring materials for your projects at professionals.tarkett.co.uk
Luxury starts at ground level.
EAT. DRINK. SLEEP October 2018
Independent Hotel Show Preview
You’re all about a personal service, about luxury, about exceptional quality, about impeccable presentation and about that point of difference … so are Fudge Kitchen!
F
rom London’s Claridge’s to the Middle East’s Ritz Carlton, our hand-made, all natural, multiple Great Taste Award-winning confectionery has found its way onto the finest china, the plumpest pillows and into the most discerning guests’ hands. From turn-down treats to teatime eats, coffee dunks to corporate thanks … we have a hand-made confection, a unique flavour and the perfect packaging for your brand. And if we don’t … we’ll work with you to create it. We can even develop recipes reflecting your region, from Yorkshire Tea & Biscuits to Welsh Bara Brith, or incorporate regional ingredients, whether that’s local lavender, microdistilled gin or rooftop-hive honey. Let your favours do you a favour by really rooting your hotel, publicly supporting local artisans and giving you that boutique-differentiation. Fudge Kitchen has been hand making traditional fudge for 35 years, using an original 1830’s recipe boiled in copper pots over open flames and theatrically cooled in fudgey flourishes on marble counters. Our luxury confectionery range has now expanded to over ninety products, including brittles, caramels, and butter fudges, even Drinking Fudge to cover
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off every possible fudge eventuality. All products are gluten free and we even offer dairy free options, too. All are hand worked in small batches by an artisan staff in our own Kentish production facility, using only authentic, natural ingredients. And each piece is delicately hand decorated, to look as exquisite as it tastes. It’s a labour intensive process, but that’s how we ensure the world-famous creaminess of our fudges, the rich smoothness of our caramels and the perfect snap of our brittles. And that’s why such doyens of foodie excellence as Selfridges, Whittards and Harrods are happy to put their names on our own-label products.
To that central premise of exceptional quality we have added a palette of over forty creative flavours and more than twenty existing product formats, from individually boxed mouthfuls to themed selections to entire slice-and-serve loaves. We’ve thrown in a world of packaging options, from branded ribbons, promotional insert cards and personalized sleeves to fully bespoke designs and printing. But we’re always open to (and full of ) ideas on how speak to your guests in your own, very individual language. www.fudgekitchen.co.uk
TAILORING CONFECTIONERY TO PERFECTION Discover
Fudge Kitchen and their award winning range for luxury stays & events
t +44 (0)1303 864400 e info@fudgekitchen.co.uk w fudgekitchen.co.uk
The one-stop-shop for independent hotels looking to streamline their operations and maximise their revenue
www.hopsoftware.com
• Cutting edge guest app that handles check-ins • Integration with the top EPOS systems
October 2018
Traditionally hotels have had to juggle with three different software packages to successfully manage their property, a PMS, a booking engine and EPoS. Dealing with different suppliers, with different fees and different processes can be a real headache. HOP Software is a powerful, yet affordable cloudbased property management system that combines all the critical business tools an independent hotel needs in one simple to use solution. • Channel manager integrated with top OTAs
• Real time revenue management system
• Customisable and intuitive booking engine
• Google Analytics revenue tracking
• Event Management System package
EAT. DRINK. SLEEP
Independent Hotel Show Preview
Fully integrated events software package An events system that allows users to take customers from initial enquiry to the final event, ensuring all details are captured in one easy to find place. Including the following features: • Easy to use, add to, print off and save. Allowing users to print off for guests. • Accounts ledger to manage payments, part payments deposits for guests. • Includes all types of features, incudes its own dashboard to check up and coming events. • Calendar to plan events months and years in advance.
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Stand: 353 We are leading manufacturers in the bedding industry, manufacturing exclusive products, innovating with hoteliers’ needs in mind, delivering comfort, quality and environmental credentials guests love, as well as accountability, customer service and lower housekeeping costs. Our synthetic products are produced in our Eco Factory and our naturals are ethically sourced.
October 2018
EAT. DRINK. SLEEP
Directory
www.finebeddinghotels.co.uk
Stand: 225 Tarkett is a worldwide leader in the flooring industry. With a variety of flooring solutions for high traffic and functional areas, we are the perfect supplier for the Hospitality and Leisure client. Our range of materials includes Vinyl, Wood, LVT, Laminate & Carpet. www.professionals.tarkett.co.uk/en_GB/
Stand: 301 Fudge Kitchen is a premium confectionery brand specialising in luxury handmade fudge, caramels, brittles & more. With a production facility and Head Office in Kent and 7 shops dotted throughout the UK. We’re a very British brand, proud to hold 17 Great Taste Awards and of celebrating 35 years of fudge innovation in 2018. www.fudgekitchen.co.uk
Stand: 551 HOP Software is a powerful, yet affordable cloud-based property management system that combines all the critical business tools an independent hotel, large chain of hotels or a small bed and breakfast needs in one simple to use solution. www.hopsoftware.com
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07544032122 • info@fogartycharcoalovens.co.uk “It simply made sense for us to work with John and use the Fogarty Oven as we appreciate the work that has gone into building such a fantastic oven. Our Chefs and students will begin exploring the many possibilities that this cooking technique provides us and our customers with”. Gary Hunter Westminster Kingsway College and Vice President
“I chose to put The Fogarty Oven in my kitchen for reasons being, efficiency, it adds a new dimension of flavour to the menu is well built and was also designed with the chef in mind” “Aside from the direct grilling you would normally associate with the Fogarty Oven you can also use the optional custom ceramic shelf as a deflector plate for in-direct cooking and smoking” Brad Carter Michelin star Chef
The Fogarty Charcoal Oven (aka the Beast)is the new revolution of solid-fuelled cooking that’s set to change the way you cook on charcoal forever, 100% British so built to last, great ease of use with a simple air vent control system, original and sleek design that has a large cooking capacity and holds 6kg of coal in one light, for consistency and temperature controllable charcoal cooking you need this in your kitchen, contact us today for more info and to book your free demo, when you see the Fogarty Charcoal Oven first hand you will want him in your kitchen. The Fogarty Oven is easy to use, cuts service time and produces outstanding results, has versatility and flexibility in abundance so when being compared to all other Charcoal ovens or grills wether it’s on craftsmanship, quality design and proven performance or even unique looks the Fogarty Charcoal Oven wins hands down and at a better price. I make these myself by hand with all materials sourced in the U.K. each individually made from high grade cast metal and stainless steel so very durable whilst still looking sleek in design my price is very competitive and I also offer a stainless steel mobile trolley stand on lockable castors as an optional extra.
www.fogartycharcoalovens.co.uk
CaffèCulture The UK’s leading trade event for the café and coffee bar market 16–17 October 2018 | Business Design Centre, London
Register today at caffecultureshow.com
www.caffecultureshow.com Stay social @caffe_culture
- the leading trade event for the UK’s café and coffee bar market is now just weeks away...
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EAT. DRINK. SLEEP
trade visitor badge at
Caffè Culture Show Preview Don’t miss the Caffè Culture Show
October 2018
Register for a free
will showcase a diverse mix of suppliers that can help give your business that competitive edge. In addition, a full array of information and training will be available via our multi-streamed seminar programme, live demonstrations and interactive workshops, to cater for the specific business needs of all types of operations.
October 2018
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Caffè Culture Show Preview
Now in its 12th year, Caffè Culture has established itself as the leading tradeonly event for the UK’s café and coffee bar industry. With the new home at the Business Design Centre in Islington, the 2018 event will provide the tools, expertise and contacts to help your business succeed.
Caffè Culture's Exceptional Mix of New Content
W
e would like to invite you to attend the UK's leading trade event for the cafe and coffee bar industry. Taking place at the Business Design Centre Islington from 16-17 October.
The Caffè Culture event is designed to provide established businesses with access to the people, products and knowledge to achieve their commercial goals. With coffee at the core visiting Caffè Culture will enable you to source the latest products and services to enhance your business. From the latest coffee machines and grinders, packaging to furniture and food suppliers, the event
Nick Tolley - Founder, CEO of Taylor St Baristas
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This year’s Caffè Culture has had a major overhaul with a refreshing programme of new feature content. As well as the 100’s of innovative new products, the show offers trade visitors in the café and coffee bar industry, an unparalleled mix of competitions, inspirational talks, live demos, workshops, free advice and learning.
What’s on at Caffè Culture 2018 ….. The Caffè Culture Talks Programme offers visitors the opportunity to learn firsthand from a host of leading international experts. The three-streamed programme will provide the necessary tools and know-how to not only launch successful businesses but also flourish in an everincreasing competitive market.
Anya Marco - UK Coffee Market Expert
Peter Dore-Smith - Founder & Director of Kaffeine
Whether you are looking to launch your first coffee shop or roastery, the programme will provide the business tools to succeed and will cover all the essential elements of starting a business. Hear personal and engaging accounts from those who have both failed and ultimately succeeded and what they learned along the way.
The second of our three talks programme is aimed at owners and senior management from the multiples, chains and non-specialist sectors and will offer an invaluable insight into the necessary steps on how to scale up your business. The topics will range from creating simple operational systems to training and retaining the best people, building customer loyalty and how to effectively manage and grow multiple locations.
This year will see the launch of our new Coffee Studies (2018) programme which is a series of TED style presentations followed by panel discussions comprising of industry leaders. Each talk will bring a unique perspective in order to cultivate a forum for debate. The programme will explore all aspects of the supply and value chain, delivered by an outstanding host of presenters making this year’s programme a learning voice for the industry, whilst offering an invaluable insight for those looking to start their own coffee business.
We want to create a dynamic space that allows and encourages visitors to sample and focus on incredible coffee. For exhibitors it’s a great way to showcase their coffee and be part of a community inspired concept. The space will focus on both rosters and importers and it will be made up of a collection of “pods” and a cupping table with a timetable of rotating shifts from varying companies throughout the two days.
The Exit Strategy Workshop takes place on Tuesday 16th October from 10am to 1pm and costs £55 +vat.
Café establishments are now looking for new avenues to increase margins and revenue, a new revolution is taking place in the sector. From beans to cone, there’s now a new trend which is set to go mainstream in serving Gelato, Waffles and healthy shakes as a menu extension. To help keep you on trend we are launching the first ever Caffè Gelato this October. The purpose-built dessert and shake lounge aims to help educate our visitors with guidance, ideas and a chance to sample various products. The Caffè will be made up of equipment by Caffè Gelato exhibitors giving visitors a chance to try out the equipment & get advice on how to run a successful outlet.
As part of Caffè Culture’s new programme, we are delighted to announce an exclusive new feature brought to you by former World Barista Champion Dale Harris. As the show’s centre-piece, Dale’s ‘Flavour Pathway’ is an interactive sensory installation open to all, which will enlighten you on the complexities of flavour and how we taste coffee. Dale comments: "Flavour is one of the key attributes of coffee quality: it’s the key differentiator between a good cup and a bad one, the factor that determines how much a given coffee might be worth to producers and consumers. As an industry, we spend a lot of time describing flavours to our customers with relatively little time considering where it comes from with them”.
Finals of the SCA UK Latte Art Championship live at Caffè Culture We are increasingly being presented with wonderful patterns on top of our lattes, flat whites and cappuccinos in the UK's top espresso bars. These patterns, or Latte Art, are produced by the way the velvety textured milk is poured into the rich brown crema of the coffee.
John Richardson, in conjunction with the Caffè Culture team, will be presenting a two-hour workshop on Tuesday 16th October to illustrate the ten key variables for sale. Paying close attention to these will ensure you build maximum value during the building of your business and can then present an appealing proposition for a variety of potential buyers. John has built and sold 13 different hospitality businesses in his own name and learnt some of the lessons the hard way. He has also advised many of the key players in the industry including the most successful medium sized chain sale in the past ten years. This workshop will provide the theory and tools to apply to your own business - even if you're yet to set up.
Boughton’s Coffee House is delighted to be working in partnership with the Caffè Culture Show on this year’s newstyle event at the Business Design Centre in London. With a renewed focus and enthusiasm, the team who are running the Show have already engaged industry experts to present a number of key features in support of the regular, previously successful exhibits. One of these exciting new features is the Boughton’s Coffee House POP-UP advice centre. The experts range from coffee roasters to cafe owners, training providers and business advisers, and they can help with anything from improving your profitability to engaging with your customers.
Register for a free trade visitor badge at www.caffecultureshow.com 61
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The Roasters Village & Cupping Zone, curated by Maxwell ColonnaDashwood, is all about bringing the industry’s best coffees, people and companies together into one space.
To celebrate this, Caffè Culture is delighted to be hosting the finals of the SCA UK (Specialty Coffee Association UK Chapter) Latte Art Championship, which is an exhilarating competition showcasing pouring perfection. In front of a live audience, each competitor will be judged on their Latte Art talents in pouring matching pairs of drinks, with the most complex and visually appealing designs possible.
October 2018
Caffè Culture Show Preview
EAT. DRINK. SLEEP October 2018
Caffè Culture Show Preview
Nelson at Caffè Culture 2018 Nelson will highlight its kitchen and counter design and installation services and will show its latest, high performing, energy saving Advantage warewashers. Using minimal water and energy, Advantage provides exceptional reliability and outstanding results across all types of crockery and glassware. It is also exceptionally quiet making it suitable for front of house siting. Space is almost always an issue in cafés but with Nelson’s clever design solutions, food display and storage can be significantly increased. Nelson supplies and installs many of the UK’s leading equipment brands of catering equipment and provides a stainless steel fabrication service. Nelson also designs and installs bespoke food display cabinets which maintain food quality whilst appealing to ‘grab and go’ customers. Nelson provides free of charge site surveys for its kitchens and display cabinet designs and for its warewashing services. www.nelsoncatering.co.uk
New Faema E71 Imagine a machine that can meet the needs of coffee specialists, while at the same time arousing the interest of every barista. The E71E is designed for those who do not accept compromises on the coffee that they want to offer their customers and for those who do not renounce manual skills and want to interact simply and immediately with the machine. “And sometimes, it’s the small features that can make the biggest difference”. The E71e was officially launched at World of Coffee 2018 - Amsterdam watch the video! ...also featured: • Rossella Musarra, Italian Aeropress champion in 2017 • Gerard Meylaers, Belgian Coffee in Good Spirits champion in 20112013 • Davide Roveto, SCA trainer and coffee expert Mulmar Showroom, Ready! The E71E can manage different coffee varieties, respecting the specific
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temperatures of each one for optimal extraction. The hydraulic circuit with a GTi control system guarantees perfect management of coffee infusion times: a perfect combination for simultaneously ensuring high thermal stability and enhancement of each coffee’s sensory profile. • • • • •
New steam wands Adjustable pressure setting New spray heads Hot water wand Range steam lever
“Professional espresso machines can be intimidating if you’ve never used them before. And since there are only two E71E available in the UK at the
moment (ahead of its official launch later this year), I was a little bit scared to do something wrong. I shouldn’t have worried: the E71E is really user-friendly and intuitively easy to use. The E71E was built to achieve consistency in the shots, so even an unexperienced barista like me has a chance to pull a perfect espresso”. (from mondomulia.com issued on 19th April written by Giulia) Contact us. If you’d like to know more about the new E71e please contact us via our website at www.mulmar.com/contact-us/ We are happy to organise a demo and thrilled to answer questions on this new Faema model.
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EAT. DRINK. SLEEP October 2018
Hijack Cellar Systems Hijack Systems specialise in the manufacture of cellar storage equipment. Based in North Yorkshire, Hijack Systems is a family run business delivering a personal service. Established in 1990, we have been providing solutions for cellar storage and stillaging problems to breweries and publicans for over 20 years. Our expertise in this field is renown throughout the industry. Unlike many companies, we design and develop all our own equipment here in North Yorkshire, and have earned an enviable reputation for Quality, Reliability and Value for Money.
Auto-Tilt Pub Cellar Systems Hijack auto-tilts are designed for all real & cask ales. An average of less than one pint per cask of ale is wasted using our system. We have specifically designed our auto-tilt system for use in Pubs, Bars and Club cellars. Our unique system can be used on floor standing casks or in racking systems. Our controlled rate of tilt is so smooth that the ale in your casks is undisturbed, this helps maintain high presentation standards when poured into a glass. All prices are subject to vat at standard rate.
Compact Cask Racking System The Compact racking system caters for 9 - 11 Gallon Casks (Firkins). This small but sturdy free standing racking has Built-in self-tilting springs, which because of their sturdy build, do not need to be bolted to the floor. The Compact range is perfect in all cellars (subject to minimum height) and optimises cellar floor space to its maximum storage capacity.
Quality - we use top quality box steel for our builds, ensuring strength and longevity of our storage racking systems. Reliability - being a family run business, we are proud that the promises we make, we keep. This is reflected in the large proportion of our customers who come back to us with repeat business, as well as recommending us to their colleagues in the industry. We are frequently contacted to solve difficult cellar storage problems, such as low ceiling height or lack of floor space. Being a manufacturer we can modify our designs to meet your specific needs because we believe that YOU our customer comes first.
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The Compact system is supplied in one, two or three tier heights, with the only width restrictions being cellar floor space and height. It is supplied with self-tilting springs and adjustable feet as standard making it literally £££’s less to buy than conventional racking systems with separate auto-tilt mechanisms.
Hoists (Compact and Universal) Hijacks Hoists are very user friendly. They all feature an automatic brake in the winch mechanism (going up or down). When you stop winding, a disc brake takes over and releases when you resume lifting or lowering. We supply one 2 Tier Hoist and two 3 Tier Hoists, the only difference being the lifting heights of the forks. All models are based on the single mast principle, designed to give the best visibility when loading / unloading a rack.
Contact Us For all your enquiries and questions, please contact us on call us 01423 563 879, email info@hijacksystems.com, or visit our website at www.hijacksystems.com
EAT. DRINK. SLEEP October 2018
Purified Air Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of household named restaurant brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world.
We have hubs in both Manchester and London and offer nationwide coverage with our teams of service engineers, completing over 8000 service and maintenance visits a year.
At Purified Air we pride ourselves on our excellent levels of customer service and maintenance.
www.purifiedair.com
Couple this with our head office staff who are always on hand for both technical and operations advice, emergency service calls and any other questions that our customers throw at them and we do our level best to have all the bases covered.
To this end we have a nationwide service and maintenance division, ensuring that our equipment is working at its optimum efficiency.
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EAT. DRINK. SLEEP October 2018
Contract Furniture & Furnishings
Rise in Purchases of Patterned Outdoor Cushions
T
he popularity of alfresco dining and entertaining guests at home in the garden has resulted in an increase in consumer purchases of patterned outdoor cushions. Sales of patterned outdoor cushions had risen by 23% in 2017 compared to the previous year and is expected to continue to rise year on year[1].
LOFA (Leisure and Outdoor Furniture Association) is raising awareness of fire safety standards/regulations for garden furniture cushions. The LOFAssured initiative ensures that all cushions sold by members comply with current government fire safety regulations. Members whose cushions adhere to the fire safety regulations will be fitted with a LOFAssured swing tag.
For further information, please visit www.lofassured.co.uk 66
BFC WELCOMES GOVERNMENT LAUNCH OF EXPORT STRATEGY
October 2018
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Contract Furniture & Furnishings
The British Furniture Confederation (BFC) has welcomed the publication of the Government’s export strategy, with an expressed hope that its words will be met with effective action. Jonathan Hindle, chairman of the BFC said: “I welcome the strategic approach that has been set out by the Department in the Export Strategy. The concerns identified are the same ones that the BFC has found again and again, and so I hope this strategy marks a step-change in providing solutions. The BFC supports the ambition to make exports 35% of GDP – while it’s always a risk for Government to put a number on targets, it hopefully means that action will be taken to meet it.” International Trade Secretary Dr Liam Fox MP launched the Government’s Export Strategy on 21 August 2018, setting out how it will boost UK exports through better use of its overseas network, new online tools and building an extensive business to business network. The strategy states that last year £620 billion of goods and services exported by British companies accounted for 30% of the UK’s GDP, representing a record high. However, the Department for International Trade estimates that 400,000 businesses believe they could export but do not. Fox set out the government’s long-term ambition to go further and increase total exports as a proportion of GDP to 35%. The key elements of the strategy to support companies selling overseas are to: • encourage and inspire more businesses to export • inform businesses by providing information, advice and practical assistance on exporting
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• •
connect UK businesses to overseas buyers, markets and each other ensure that businesses take full advantage of the £50 billion worth of export finance and insurance support from UK Export Finance
An industry-wide survey identified many of the issues the Department has now acknowledged. The survey found that 70% of companies which do not currently export have no plans to begin exporting in the next 12 months. While Brexit is inspiring companies to look to new exporting markets, such as America, Africa and India, the Department for International Trade (DIT) needs to be doing more to encourage and support SMEs to export. For instance, in our 2018 survey 33% of respondents listed ‘export support’ as one of the best ways the Government could help their business grow. The Government and DIT must therefore both improve and increase awareness of the services offered by DIT to help businesses new to exporting. It is encouraging that the Export Strategy acknowledges the past success of the Trade Access Programme (TAP), which provides grant funding for eligible businesses towards the costs of exhibiting at overseas trade shows, and is looking to build on this success. “The Government is rightly placing itself at the heart of the solution by highlighting the work it needs to do to encourage more businesses to export, to provide more practical advice, and to provide the financial assurances which can make or break a deal,” said Mr Hindle “As an industry, we’re very interested to learn more
about how exemplar companies can join the network of Export Champions to share best practice – a crucial step in supporting SMEs into the export market.” He continued: “We must keep on reminding the Government of the importance of the furniture & furnishings industry to the economy. At nearly £17 billion and rising, it’s a substantial growth industry for the UK, supporting over 327,000 jobs across 50,000 registered companies. Manufacturing of furniture and beds in Britain is one of the top three divisions driving manufacturing growth in the UK, with an output of over £11 billion, emanating from 8,390 companies and employing 118,000 individuals.”
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Contract Furniture & Furnishings
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0115 965 9030 info@contractfurniture.co.uk www.contractfurniture.co.uk
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Mobile Printing in Hospitality
October 2018
by BIXOLON Europe GmbH Hospitality Specialist
A
s one of the fastest growing markets globally, the Hospitality industry is continually evolving. Centred around the customer journey, Hospitaliers from hotels and restaurants, to travel and tourism, are continually looking for flexible receipt, ticket and label printing hardware to complement their existing operations, with many now turning to Mobile printing technology. The requirement for mobile printing was born from the frustration of static station printing. The requirement for flexible, small and compact printing continues to increase ten-fold, from the first 2” (58mm) width direct thermal portable printer format to 3” (80mm) and 4” (112mm) mobile printers for receipt, ticketing and labelling. Originally attracting reluctance due to connectivity issues and poor reliability, recent technologies such as Bluetooth and easy hardware pairing through NFC have strengthened the viability of the mobile printer, enabling it to become as reliable as its desktop units counterparts across multiple platforms. Mobile printers offer a range of cost saving advantages and ease of use.
Lithiumion batteries can provide printing for approximately 24 hours and accessories such as charging cradles, external contact battery packs and invehicle chargers allow easy charging when not in use.
Launching its first mobile printer in 2006, BIXOLON has steadily grown its market share and celebrates recently being named the World’s Leading Mobile Receipt Printer Manufacturer for the fifth consecutive year by independent Japanese Research Company Chunichisha (2018).
4.
Application – consideration needs to be made into the application which you are looking to use the mobile printer for. Whether its hospitality payment receipting, event ticketing or product labelling, these will factor on the size and type of mobile printer required.
Manufacturing a comprehensive range of 2”, 3” and 4” mobile printing solutions featuring enhanced connectivity add-ons including Bluetooth 4.1 and dual-band Wi-Fi alongside compatibility with market leading software platforms including iOS™, Android™ and Windows™.
5.
Associated hardware – there are many different types of hardware which can be paired with a mobile
To find out more visit www.BixolonEU.com
Selecting a successful mobile printing solution can be an arduous task, so BIXOLON have put together five simple check-points you may wish to consider: 1.
Connectivity – there are a number of connectivity options available for mobile from NFC to wireless and dual-band to wired connectivity. Bluetooth has also become a more viable option, due to stronger signal strengths and reliable connection.
2.
Weight/size – mobile printers today continue to become more compact, however, width requirements of the media will have an impact on the size of the mobile printer. If weight is an issue, there are a number of accessories available to help on the move; including belt clips, shoulder straps, in-vehicle cradles and more.
3.
Battery life – the battery life of a mobile printer has increased considerably in recent years.
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printer. From a rugged tablet or PDA to a payment terminal there are many cost effective options available today which can be tailored to your specific requirements.
SIMPLE, SMART, HOSPITALITY
PRINTING SOLUTIONS With changing lifestyles and customer behaviour, BIXOLON’s range of sophisticated mobile Point-of-sale printing solutions provide merchants of all sizes in hospitality with Tablet based POS hardware technologies to create the ultimate customer experience. As the printing solution provider of choice for major hospitality companies across Europe, BIXOLON offers an extensive receipt, ticket and label printing hardware range to suite any budget, including:
Industry leading range of 2’; 3” & 4” Bluetooth /Wi-Fi mobile receipt and label printers
A highly connective, sophisticated range of desktop Bluetooth /Wi-Fi receipt, ticket and label printers mPOS hub solution - connecting Tablet or Smartphones to POS peripherals
Hygienic and waterproof printing solutions and accessories for a range of hospitality applications For more information on BIXOLON’s leading range of hospitality printing solutions, contact the team on +49 211 68 78 54 0 or visit www.BixolonEU.com
EAT. DRINK. SLEEP October 2018
Commercial Bathrooms
IN THE FLUSH OF ULTIMATE WELLNESS A loo that claims to deliver the ultimate in intimate care can also deliver the ultimate in future-proofed and stylish bathroom design, through developments in flushing technology.
The Asana is the latest multi-functional WC to be designed and engineered by Closomat, Britain’s brand leader in enabled toileting. It combines shower toilet assistive technology (integrated douching and drying) for able and disabled alike, with contemporary styling- which extends right through to the flush operating mechanisms. Closomat has deliberately offered a range of flush plates that suit manual dexterity or design preference. Users can push-button on the side of the toilet or via the remote control included as standard, hand operate the chromeplated pneumatic dual flush push plate, palm or finger press the brushed stainless steel option, or go ‘hands-free’ using intelligent infra-red technology integrated into a sleek brushed stainless steel, or gloss black plate. And, should manual dexterity deteriorate, the flush plate can be changed retrospectively. The personalisation extends further: a range of back panels provides an aesthetic solution to conceal the cistern, and provide a mounting point for whichever flush mechanism is chosen. Waterproof laminate or toughened (safety) glass options are available in black, grey or white, enabling seamless integration into the bathroom or wetroom décor. “Historically, particularly if they were beginning to experience reduction in mobility, people had to choose good design or practicality. Asana represents a new approach, delivering elegance with
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outstanding performance in terms of wellness and intimate hygiene,” explains Robin Tuffley, Closomat marketing manager.
“It is a unique offering, that is smart in all senses of the word. It delivers a sleek wallhung toilet, with the latest technology in terms of operating solutions. It can be used by almost anyone, regardless of manual strength or dexterity. This makes it particularly appropriate for up-market new builds or housing adaptations, and retirement, supported living or assisted living developments, and the hotel sector.” Closomat is the UK’s leading supplier of enabling toileting technology, to help anyone- young, old, able or disabled-
to achieve dignified and effective cleanliness after toileting.
Founded almost 60 years ago, and still family-owned, the company is unique in its provision, in-house, in the UK, of design advice, supply, installation, commissioning and after-sales service & maintenance. Closomat is also unique in the shower toilet sector in that it manufactures its ceramic pans in the UK, using premium quality British components, and hand finishes each unit in the UK, to order. Details of the Closomat’s assistive technology toilet care offerings can be found on Closomat’s website www.clos-o-mat.com.
HOME FROM HOME IN DISABLED HOLIDAYING
October 2018
Disabled people can enjoy a holiday knowing they have those key aids they rely on at home, through a considerate approach to accommodation.
The Homelands Trust runs four luxury accessible lodges in Lundin Links, Fife, and is planning to build a further five to cope with demand- the current accommodation is almost completely booked solid for the year! Part of the popularity of the development stems from its commitment to making people feel they can access a ‘home away from home’ as closely as possible. The commitment extends to the bathroom fixtures- two of the purpose-built, open plan, two storey lodges feature a ground floor wetroom equipped with, among other aids, a Closomat shower toilet. The Closomat shower toilets have been installed in Cardy Lodge, one of three Homelands lodges which sleep six people, and Drummochy, which sleeps eight. Each of the Closomat Palma Vita toilets offer the user the option of using the WC as a conventional loo, or to take advantage of the Closomat’s integrated douching and drying facilities. To further help users, the Closomats at Homelands can be operated by the standard flush mechanism, or via a touch sensitive pad triggered by slight pressure from hand, foot or body. “Our ethos as a charity is to help improve the quality of life for individuals affected by disability through the provision of
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Commercial Bathrooms
luxury holiday accommodation. A great deal of research went into what types of equipment we should provide within our lodges,” explains assistant manager Kim O”Brien. “As we cater for people with a very wide range of disabilities and limiting conditions, it was felt wash & dry toilets would be of benefit, and help replicate guests’ care packages, to be as close to their normal daily routine as far as possible. “Many of our guests have a Closomat at home, as opposed to any other type of wash & dry toilet, so it is instantly recognisable to them, and something they are familiar with. It helps people feel more at ease. We now have guests that repeatedly book Cardy and Drummochy so they can use the Closomat. Having the Closomats in two of our four lodges mean people have the choice to book whichever accommodation best suits their needs.” 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, it is also the only one manufactured in the UK, and which can be accessorised initially and retrospectively to accommodate user’s needs as they change with time. 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 packagedesign/ specification advice, supply, install, commissioning, and ongoing service & maintenance. Explains Robin Tuffley, Closomat marketing manger, “If you have a limitation, something like a Closomat is life-changing, as our clients repeatedly tell us. It’s of paramount importance therefore, in our eyes, that our clients, whether private individuals or an organisation, can be assured we are there to help, throughout.”
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Istanbul collection designed by Ross Lovegrove, featuring new vanity basin (left), VitrA
October 2018
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Commercial Bathrooms
VitrA unveils new updates to its iconic Istanbul collection designed by Ross Lovegrove Leading bathroom brand VitrA introduces new additions to its iconic Istanbul collection conceived by British designer Ross Lovegrove. The emblematic range, inspired by the cultural and architectural diversity of the Turkish city, combines Eastern and Western influences. Lovegrove imagined products that represent VitrA’s heritage fused with its visionary approach to design. The Istanbul series initiated VitrA’s designer collaborations portfolio that has now become the brand’s signature. Istanbul draws inspiration from Nature’s organic shapes and the fluidity of the water element in particular. The sleek forms of the sanitaryware and furniture components are a sophisticated blend of smooth lines composing a remarkable sculptural structure. The new vanity basin, which is one of the main additions showcased at Salone del Mobile this year, illustrates this striking association perfectly. Featuring delicate metallic legs with a ceramic washbasin available in white or black and Pebble basin mixer in chrome, the new piece is a testament to both VitrA’s mastership of production technologies and Lovegrove’s unique approach to materials. Part of the ‘Living Bathroom’ scheme that VitrA unveiled at Salone del Mobile 2018, the Istanbul range aims to create an uplifting experience for the user and provide wellbeing and joy of spending quality time in the bathroom.
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New Istanbul vanity basin, £1,886, VitrA
Istanbul wall-hung WC, £999, VitrA
Istanbul brush holder, £489, VitrA
www.vitra.co.uk
DallFlex shower channels award winning designs from Europe's acknowledged leaders
www.mclink.co.uk/1023-577. ENQUIRY-Card 577
Dallmer Ltd. T 01787 248244 W www.dallmer.com/en
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A NEW SYSTEM FOR FOOD LABELLING ON PLASTIC CARDS SHOWCASED AT COFFEE SHOP INNOVATION EXPO
October 2018
Evolis, the worldwide leader in plastic card personalization solutions, has developed three new all-in-one solutions for price labelling on plastic cards that meet the diverse needs of small, independent food professionals up to large retail outlets.
No more hassles of illegible and unattractive labelling! With these office solutions for the design and printing of price tags, the retailer can display all the necessary consumer information that complies with the European INCO regulations: ingredients, prices, allergens. The Edikio plastic card printing system creates and prints durable, easy-toclean price tags within seconds. In addition to saving time and respecting hygiene rules, Edikio solutions also offer the opportunity to rethink price tags as true marketing tools: a harmonized display, clearly legible, clean and aesthetic that reflects the professional image of a shop or restaurant. DESKTOP PRINTERS CUSTOMIZE AND PRINT PRICE TAGS ON PLASTIC CARDS The three solutions from Evolis enable grocers, caterers and restaurant managers to create their own price tag design and print them in a few seconds. All Edikio solutions are comprised of card design software, a card printer as well as blank plastic cards and a print ribbon. Price tags can thus be created at any time, directly at the point of sale, individually or in batches.
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Evolis offers three solutions adapted to the needs of all food professionals: •
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Edikio Access, the affordable solution for single-sided card printing in credit card format for small volumes. Edikio Flex, the flexible solution for printing price tags in long format as well as credit card format to fit different display needs. Edikio Duplex, the advanced solution for double-sided and highvolume card printing. The reverse side allows for the display of information dedicated to the sales staff.
Pro available with the Edikio Duplex solution, is able to manage multi-user rights, a requirement of most large food retail outlets.” A complete range of consumables and accessories Evolis offers an entire range of consumables and accessories dedicated for use in the food industry. Various combinations are possible to create price tags: •
Standard or long black cardsWhite cards with monochrome printing in black, red, green or blue
All printers can be used for many other applications such as:
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White cards with monochrome printing
Employee badges, loyalty cards, gift cards, ...
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Cards in solid colours or slate imitation
INTUITIVE AND INNOVATIVE SOFTWARE The software, unique in the market, is the only one dedicated to price management and printing of price tags on plastic cards and has been specially designed for food professionals (bakeries, delis, caterers...). All versions of the software are simple to use, customizable and allow the import of price data via an Excel file. The most advanced version of the software, Edikio
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WHERE TO BUY IT ? The Edikio solutions are available within the Evolis distribution network in Great Britain. Resellers of Evolis systems offer on-site or remote installation of products as well as technical support. On average, half an hour is enough to install the system and train the user to use it. No IT expertise is needed. More information: www.edikio.com
Price tags can be smarter and more affordable
AN ALL-IN-ONE OFFER Edikio solutions include a software, a printer, a printing ribbon, and plastic cards to produce price tags as and when they’re needed: • Enhance brand image: price labels are customized and shelves harmonized. • Guarantee safety: the price tags are resistant, easy to clean and food safe. • Flexibility: price tags are created or updated in just a few clicks, and printed in 15 seconds!
www.edikio.com
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