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Eat. Drink. Sleep March 2015


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Restaurant News Sky Garden Opens in the Walkie Talkie The long-awaited greenhouse-like garden at the top of Rafael Viñoly’s controversial Walkie Talkie skyscraper finally opened this week The ‘public space’ on the 35, 36 and 37th floors of the central London skyscraper is open to anyone who wishes to visit, however space is limited to those who book in advance. Visitors have to fill in details including their email address and phone number to book a place at the Sky Garden and, according to the booking forms, anyone who doesn’t bring photo identity such as a passport or driving licence as well as those who arrive ten minutes late could be turned away. The garden forms the centrepiece of the 20 Fenchurch Street Tower, which sits near the edge of the Thames and away from the main cluster of towers in the City of London. The ‘public space’ element at the top was one of the main reasons the tower - which has been developed by a joint

venture between Land Securities and Canary Wharf Group - was given the goahead despite heavy opposition, with many commentators have dubbed it ‘the ugliest building in the City of London’. During the public inquiry in 2007, English Heritage’s head of advice claimed the tower’s top-heavy design made it an ‘oppressive’ addition to the skyline. Paddy Pugh, EH’s London planning director told the inquiry: ‘This would become London’s ugliest and most oppressive building. Londoners have not even been asked whether they want this The shape of the skyscraper had manbuilding in their city. aged to focus the energy from the sun ‘The harm it would cause to the historic onto the street below and was hot enough to damage cars, blister paint environment outweighs any benefits the additional floorspace could bring to and even fry an egg. The incident led to the building being dubbed the ‘walkie London’s economy.’ scorchie’ by the tabloid press. In September 2013 developers had to erect a scaffold to protect people on the Standing at 160m the building is the fifth-tallest in the City of London. The street below from ‘death rays’ emitted tower’s structure was completed late last from the building caused by it’s curved year and cost £200million to develop. design.

PizzaExpress to open flagship restaurant

James Martin leaves Talbot hotel in Malton

PizzaExpress is to open a new 146-cover flagship restaurant near London’s Leicester Square.

Celebrity chef James Martin is to step down from his role as executive chef of the Talbot hotel in Malton, North Yorkshire.

The restaurant will open in what used to be a Cafe Rouge at 43 Charing Cross Road, close to Leicester Square tube station and sport new stylistic elements while still trying to remain true to the principles of Pizza Express’ first interior designer, Enzo Apicella. The site was the home to the Crown pub for 100 years (18901990) and the new restaurant will celebrate the architecture and history of the Grade-II listed building, according to PizzaExpress. It is the first time that the company, acquired last year from Gondola by Chinese private equity firm Hony Capital for £900m, has opened a designated flagship site. On the outside of the building, mosaic tiles featuring gold crowns can still be seen and are complemented by an upto-date take on a traditional black and gold signage scheme, spelling out ‘PizzaExpress’. Cut crystal and gold spirit decanters hang from the ceiling, while the warm colour palette also hints at the building’s past. Given the restaurant’s proximity to cinemas that regularly host UK film premieres, it will also feature famous movie quotes such as a sign declaring “It’s a wonderful life” made in the style of an old illuminated cinema board near the restaurant entrance. Head of design, Jonathan Griffiths, said: “We’ve always viewed ourselves as the custodians of the fantastic buildings we work in, creating designs that celebrate the space as well as their heritage. Our Leicester Square restaurant is a great example of how we’ve married the needs of the building with Enzo’s eye for creating spaces that people want to inhabit.” The new restaurant opens on 13 February.

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Martin set up the kitchen at the hotel in April 2012 but both parties are understood to have agreed not to renew his threeyear contract when it expired. The Talbot’s director and owner, Tom Naylor-Leyland, said: “James’s fantastic contribution to the success of the hotel and restaurant is without measure and I am sure we would not have reached such a strong position without his expertise and advice. It’s been a real pleasure working with such a professional and well renowned chef.” He added: “On behalf of everyone at the Talbot I would like to thank James for all his support which has been tremendous. He leaves us with an established hotel and great food offering. We will continue to maintain his ethos of high standards throughout.” “Over the last 3 years we have worked extremely hard on the offer at the Talbot Hotel with amazing success and I look forward to seeing the path it takes in the future.” In addition to his TV work on Saturday Kitchen, Martin still still runs the restaurant James Martin Manchester, as well as gourmet food delivery company Life, Fork & Spoon, and London based picnic and hamper delivery service Picnic2U. He is also a “food hero” for P&O Cruises alongside Marco Pierre White, Eric Lanlard, Olly Smith and Atul Kochhar. The Talbot in Malton recently won Small Hotel of the Year Award at the 2014 White Rose Awards, run by Welcome to Yorkshire.


London-based wine bar group Vinoteca is to open its fifth site in the city’s One Pancras Square, King’s Cross, in late March. The 90-cover site will be the largest of the five, and also have 30 seats on an outdoor terrace. It will open seven days a week for breakfast, lunch, dinner and afternoon-evening drinks. The site will also house the group’s first wine shop and tasting space from 2 March, offering over 250 wines from across the world – all of which will eventually be available in the restaurant itself. Head chef will be Kieren Steinborn (former head chef of the Swan at the Globe), who has created a new menu based on Mediterranean flavours with world influences. Typical dishes will include hot smoked Scottish salmon with quinoa tabbouleh; grilled Cornish mackerel with warm pickled vegetables and capers; and pannacotta with poached rhubarb. Naturally, wine will be a key focus, with two available fresh on tap, alongside a range of keg wines, and even a selection of low- and no-alcohol varieties designed for breakfast time, which will be offered alongside other traditional breakfast drinks such as Champagne and Moscato. The menu will also feature espresso for £1, fresh pastries, and breakfast dishes such as coddled eggs and grilled Manx kipper, with mustard butter and lemon.

Sogrape UK eyes on-trade Stevens Garnier announced today that it will henceforth be known as Sogrape UK. And to accompany this new name is a new strategy that prioritises the on-trade. The company has been implementing some initial changes in this direction within the last year, but has now made two on-trade specific sales appointments to bolster this. Suzanne Rennie joins from Treasury Wine Estates and David Lloyd was most recently at De Bortoli. The company is also looking to add to its existing on-trade targeted brands, starting with the addition of Burgundian producer Ropiteau Frères this month. ‘We’ve focused for two to three years on the off-trade, to prepare for Mateus and implement it, and we’ve done that very successfully,’ managing director Matt Douglas told Imbibe. ‘What we need to do is ensure that we balance that with on-trade. We’re definitely not an off-trade only agency, but it’s difficult to do both at once.’ Douglas explained that the company’s focus would be on the multiple on-trade. ‘We’re not a specialist white tablecloth provider. We can do that with brands like Sandeman, but we’re not afraid of the multiple on-trade. We’ll be focusing on that in 2015, as well as on wholesalers. That’s where we made our name.’ He added that Sogrape UK would be looking to Italy next. ‘We’ve got some obvious gaps in our portfolio, and Italy’s one of them,’ he said.

Décor will include a 20ft horseshoe-shaped zinc bar, and 10fttall floor-to-ceiling windows to increase the flow of natural light.

Last year the Stevens Garnier portfolio gained a number of big brands, including Mouton Cadet and Mateus. It also relocated from Oxford to Reading. The company was fully acquired by Sogrape in 2011.

First founded in 2005, Vinoteca is owned by Brett Woonton and Charlie Young, with sites in Farrington, Marylebone, Soho and Chiswick.

The new name marks the end of big changes for Sogrape UK for a while, said Douglas. ‘We’ve made all the changes we need to make, and now it’s about growth.’

Pub food sales outstrip drink in January Food sales outstripped drink in pubs during January, showing a 2.8% rise versus a 1.2% fall, according to the latest Coffer Peach Business Tracker. The figures showed January like-for-like sales across the tracker up 1.4% - the 22nd consecutive month of growth. Restaurants once again did better than pubs with a 4.1% and 0.2% rise respectively. “Trading in the early part of the month suggested that January might have finished down on the same month last year, but a late surge in business saw the sector remain in positive growth,” said Peter Martin, vice president of CGA Peach, the consultancy that produces the Tracker , in partnership with Coffer Group, Baker Tilly and UBS. “Perhaps it was down to the pay-day effect or just people tiring of ‘dry’ January, but the sector and in particular restaurants saw the benefit,” he added. “The bad weather obviously had an impact, with sales only just ahead of last January, but the positive sales momen-

tum remains there. “It’s clear that eating-out is now engrained in the British way-of-life, and among the pub groups in our sample, food sales outstripped drink in January – up 2.8% against a 1.2% fall in drinks sales.” Total sales, which include the impact of new openings, were up 5.8% against last January across the 30 restaurant, bar and pub companies in the Tracker sample. Trading in London was only marginally ahead of the rest of the country during January, up 1.8% against 1.3% outside the M25. David Coffer, chairman of the Coffer Group, said: “These figures reflect the continuing demand for drink-led venues to include a substantial food offer and that these are becoming more sophisticated with increasingly interesting food and also drinks menus. The quality of product now available across a wide range of operations, especially in central London, and to an ever greater extent outside of London, is galvanising the public’s interest in one-

stop venues. We believe this will continue until ultimately there will be a virtually comprehensive merge of both. “Demand for premises both in the capital and in important suburban and provincial centres is at an unprecedented level – the highest in our 50 years involvement in the market”, he added. Paul Newman, head of leisure and hospitality at Baker Tilly, added: “Almost two years of consecutive like-for-like growth for the UK eating and drinking out market continues to highlight growing consumer confidence. Total annual sales growth of 5.8%, more than double recently published GDP figures, indicates the success of the sector in attracting a greater share of disposable income. With an ever-growing number and breadth of concepts to choose from, it is no surprise that a significant proportion of each additional pound in earnings will be spent in them.

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EAT. DRINK. SLEEP

Wine bar group Vinoteca to open fifth site in London King’s Cross

March 2015

Bar News


EAT. DRINK. SLEEP March 2015

Hotel News

The top 2015 trends from agents and bookers, from Macdonald Hotels & Resorts

Superior access control for the hospitality sector

Macdonald Hotels & Resorts has shortlisted the top six meeting market trends they believe are set to impact the meetings and conference industry in 2015. The trends have been released after the group undertook research with some of its biggest agents and bookers.* Gill Jackson, sales director at Macdonald Hotels & Resorts, said of the results: “2015 is set to be an exciting year for the meetings and conferences industry, particularly with the rapid development and emerging impact of social media and multimedia technologies. “These changes will mean great things for the industry, but budgets still remain tight and so the ability to offer clients great value, flexibility, responsiveness and effective enquiry handling will be more important than ever. “At Macdonald Hotels we are adapting by undertaking some exciting developments with our ‘Meeting@’ delegate product, which means we’re starting 2015 with a very positive outlook”. 1. There are green shoots but budgets remain tight. As many sectors are experiencing signs of economic recovery, the demand for conference and events venues is likely to grow in 2015, but the resulting effects of the recession are higher expectations for value and efficiency. Agents and bookers will expect technology and fast broadband to be included in venue rates and to be of high specification. Venues will have to continue to work hard to win business. 2. Added value is not just a focus – it is expected. For agents, added value isn’t really ‘added’ anymore – it is simply expected. Added value offers are set to be increasingly important as clients look to maximise budgets at every step in 2015. Wi-Fi will remain an important trend for added value in 2015. However, personal relationships and service from highly qualified and experienced individuals who understand a client’s business needs inside out remain a top priority for clients.

Paul Taylor, hotel locking and access control sales leader from Allegion, comments on the security issues faced by hotels… Superior access control is an absolute necessity for the hospitality industry, and security solutions must be designed and implemented to provide a perfect balance of guest and asset security, safety and comfort. For many hotels, particularly independent ones, this can sometimes seem difficult to achieve, with many still relying on the traditional lock and key. If a key is lost or stolen, it can be used to gain access to a guest’s room and this is a concern held by many visitors which could deter them from staying at the hotel. Additionally, independent hotels are often competing against nationwide budget hotel chains which usually possess a uniformed access control card-based system that is trusted by guests. Smaller businesses are not only faced with competing with the price of these hotels, but also the access control solutions and consequential security levels. Ultimately, hoteliers are faced with a vast array of security options – from mechanical lock and key through to electronic solutions, operated with specialist software. While the lock and key option commands the cheapest up-front cost, it is worth considering electronic options for exceptional control and guaranteed audit trails, and even to give hotels the edge in a very competitive marketplace. Like many upgrade options, the initial purchase cost of electronic security systems can be daunting, but there are whole life cost factors that must be considered. When electronic key cards are lost or stolen, the hotel can simply update a new card and there is no need to replace lock cylinders and cut new keys, which can be very costly. Electronic access control systems provide a more secure and scalable platform than the mechanical alternative. Easier to install than a key-based designs, electronic systems allow managers to pre-set access levels for individuals and to protect designated areas, and when it comes to checking out of a hotel, guest or employee access can be cancelled quickly and effectively. Crucially, an electronic system provides a fully auditable series of checks and helps prevent the entry of unauthorised persons, which can eradicate the concerns of some guests in independent hotels. CISA eSIGNO portfolio, for example, features a host of products including contactless locks, electronic cylinders, energy savers, safes and minibars. I’d encourage hotel managers to work closely with specifiers to find the right solution for them, that is tailored to the specific needs of their business. Contact: 01922 707400, www.allegion.co.uk/hotellocks

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3. General managers are an integral part of an event. Having the venue’s general manager present for a meetand-greet at the beginning of an event has a significant impact on the agent’s or booker’s confidence in a venue. Sixty percent of the agents and bookers interviewed by Macdonald Hotels & Resorts said that a meet-and-greet was a positive way to start an event, while 80% said that the larger and more significant the event, the more integral the general manager’s presence. 4. Response times remain crucial for booker satisfaction. Prompt responses and clarity of information were among the most crucial factors affecting bookers’ and agents’ satisfaction with a venue, with tight time constraints likely to remain in 2015. Bookers are expected to turn around events more quickly than ever, suggesting that a key focus for venues in 2015 is to be consistent with communication, enquiry ownership and keeping the agent fully informed at each stage of the booking. 5. Well-sourced healthy food and drink make for satisfied guests. Client satisfaction is most heavily impacted by well-sourced, high quality food and drink, with 85% of bookers interviewed highlighting the food offering as the most important part of the customer’s conference journey. Of the agents and bookers interviewed, some pointed out that when asking clients for feedback, the first comment is nearly always about food quality. 6. The need for speed in WiFi connection is increasing. Free Wi-Fi is now expected in the conference and events industry and agents and bookers are looking for speedy and reliable services. Fuelled by the increased use of technology in events and the higher number of delegates using tablets and mobile devices, this trend is set to continue in 2015. *Macdonald Hotels & Resorts conducted research with 50 agents and bookers.


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Key Highlights Arsenal vs. Monaco, UEFA Champions League Wednesday 25 February

England vs. Sri Lanka, ICC Cricket World Cup Saturday 28 March

Premier League Darts Thursday 26 February

Liverpool vs. Man City Sunday 1 March

Leeds Rhinos vs. Huddersfield Giants, First Utility Super League Thursday 26 February

Norwich City vs. Ipswich Town Sunday 1 March

Honda Classic, PGA Tour Golf Thursday 26 February - Sunday 1 March

Chelsea vs. Tottenham Sunday 1 March

West Ham vs. Crystal Palace Saturday 28 March

Plus so much more...


EVENTS


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EAT. DRINK. SLEEP March 2015

events

Expert industry advice and delicious innovation in food and drink are just two items on the menu when the biennial, free to attend, International Food and Drink Event makes a return this spring. With expertise acquired from running the UK’s leading food and drink exhibition for more than 30 years, IFE 2015 is back bigger, better and fresher than ever between 22-25 March.

to be discovered, including one from Pip & Nut who are launching their smooth nut butters, which have no added sugar and don not use palm oil. Claudi and Fin will be unveiling the UK’s first Greek Style Frozen Yoghurt lollies, made with 100 per cent natural ingredients. While Get Fruity will be displaying its 100 per cent natural and gluten free fruit bars. There will also be a range of well known brand names including 2 Sisters Food Group, Brew Tea Co and BRF.

Eat 17, Neil Mercer, Sales Director for Blakemore Trade Partners, Nathan Watts, Design Director at FITCH and Natalie Berge, Global Research Director for Planet Retail. The panel will discuss how they foresee tomorrow’s stores operating and how stores are responding to an ever-changing industry.

Show Director, Chris McCuin comments “We have worked hard to ensure that this year’s IFE is set to be the best ever, IFE’s speaker theatre, The Hub, will offer and The Hub plays a huge part helping a wealth of information for visitors to make that happen. Over the years we across the whole foodservice industry have worked with some of the biggest with 17 individual sessions. The Hub names in the industry and this year will offer insight on emerging industry we have brought them all together in trends as well as hosting a range of one place so visitors and exhibitors can panel debates and question and answer benefit from their wealth of experience” sessions. Staged at London’s ExCeL Centre, and IFE also has a desirable line up of high co-located with Waste-Works and Chief Economist IGD, James Walton, profile chefs, who will be demonstrating Pro2Pac, IFE will host 1,200 exhibitors will explore what the changing their culinary skills in The Skillery, The showcasing their products across economy means for retailers; while John Great British Kitchen and Tastes of the nine sections, including: Specialty World Live. Whitehead OBE, Director of the Food & and Regional Food from Britain and Drink Exporters Association (FDEA), will Ireland, Cheese and Dairy, Meat and share his insight on the UK’s relationship The Great British Kitchen focuses on Seafood, Walk the World, Bakery and produce sourced from the British Isles. with the food and drink industry. Confectionery, Ingredients, Health and The dishes created in The Great British Speakers will also look ahead to the Wellbeing, Drinks and General Food. future with a question and answer Kitchen will use only locally sourced session with a panel of experts ingredients in true farm to fork style. IFE has a wealth of new products waiting including, James Brundle, Owner of The theatre’s agenda will include

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EAT. DRINK. SLEEP March 2015

events

demonstrations by Douglas McMaster from Silo, Brighton (the first zero waste restaurant) and Oliver Gladwin, Head Chef and Owner of The Shed and Rabbit restaurants, whose menus focus on using every part of the animal to minimise waste. As well as Adam Gray, Executive Head Chef at Skylon, whose dishes are renowned for using the best seasonal ingredients and creating a memorable experience by augmenting classic dishes with unusual elements, such as mackerel served with a rhubarb chutney. IFE’s Tastes of the World Live will feature live demonstrations from a selection of IFE’s international exhibitors, as well as an impressive line-up of renowned international chefs including; Aldo Zilli, Antonio Carluccio, Giorgio Locatelli and Marco Cuervo. They will showcase the very best international ingredients and flavours, stimulating audiences to create world-inspired dishes for their menus. The culinary demonstrations and thoughtprovoking presentations will offer an insightful look into the latest trends in the international food and drink market. Make sure you register now to attend Europe’s leading industry event. To find out more visit the new look website www.ife.co.uk and follow the action on Twitter @IFEexhibition using #ife15.

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EAT. DRINK. SLEEP March 2015

events

Taking place only once every two years, Pro2Pac is the UK’s only packaging event for the food and drink industry and features over 100 food and drink packaging companies offering inspiration, advice and exceptional packaging products and solutions from all over the world. The list of suppliers exhibiting include the world-renowned packaging companies Tetra Pak, Beatson Clark, Coveris and SIG Combibloc as well as leading design agencies such as three sixty design and Wowme! Design. Visitors to the event should head to the Pro2Pac Live stage where industry experts from leading companies such as CocaCola, Mintel and Tesco Food Academy will be discussing the very latest hot topics, trends and legislation issues that will affect many food and drink businesses. Plus Pro2Pac have been working with Leeds Beckett University, Wowme! Design

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and Tesco Food Academy on a unique competition designed to encourage students to consider working in food and drink packaging. The Pro2Pac Student Packaging Design Challenge has asked students to design a package specifically to deal with the challenges of internet shopping and home delivery. The finalists will be showcased at the event and a winner will be announced live on the stage. Also taking place is the Pro2Pac Excellence Awards, the awards aim to discover the most exciting products, services and business solutions in the food and drink packaging industry

today and finalists will be showcased and awarded live at the event. Pro2Pac takes place alongside two other fantastic shows; Waste-Works, the only waste and resource event dedicated to the food and drink industry and IFE, the UK’s largest food and drink event. These form the UK’s only event to cover the entire food and drink supply chain, covering the full circle from Farm to Fork to Fertiliser and Fuel. For further information and free registration, visit: www.Pro2Pac.co.uk


EAT. DRINK. SLEEP March 2015

events

the only waste & resource event dedicated to the food and drink industry. Launching in 2015 will be Waste-Works, the only waste and resource event dedicated to the food and drink industry and will take place at the ExCeL exhibition centre, London, from 22-25 March. This brand new event is launched specifically to help the food and beverage industries gain access to resource efficiency businesses with sector expertise. This unique event will attract an audience of over 30,000 senior decision-makers looking to make cost savings and improve their sustainability credentials. It will take place alongside IFE which is the leading UK food and drink exhibition and Pro2Pac, the UK’s only packaging event designed exclusively for the food and drink sector. Together these three events will cover the full supply chain circle, from ‘Farm to Fork to Fertiliser and Fuel’. Exhibitors at Waste-Works will be offering a whole range of solutions designed to save costs, increase efficiency and improve sustainability credentials. Some of the world’s most forward thinking companies at WasteWorks include FoodWaste Net, TEG Environmental, Recovered Oil , Aluline and many more. These companies will display a range of services including waste management, minimisation and collection as well as recycling, renewable energy, anaerobic digestion and energy recovery facilities. Also at Waste-Works is the Waste-Works Live stage where visitors will be able to learn about the latest trends and future predications at the event’s thought leadership programme which features a line-up of big industry names including Mark Little, Head of Food Waste Reduction at Tesco, Director of INCPEN, Jane Bickerstaff, Lisa Bennett who manages Greater London Authority’s FoodSave programme and Marks and Spencer’s Louise Nicholls, Head of Responsible Sourcing for Packaging and Plan A.

For further information and free registration, visit: www.waste-works.com

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EAT. DRINK. SLEEP March 2015

events

rexmartins My name is Martin Porter the managing director of rexmartins and I’ve worked in the catering industry for over 30 years. I started my own refrigeration business in 1986 and sold the business to a large corporation in 2007. I’ve worked on many projects from single outlets to large organisations with multiple sites including hotels, restaurants, bars, shops, schools, hospitals, office complexes and stadiums. I became aware of a gap in the market delivering expert knowledge and experience, from which I felt many other businesses would benefit and deserve the same professional service, and this resulted in the creation of rexmartins. We pride ourselves in guiding you to achieve the best products for your business, offering quality service and technical support to our customers throughout their experience with us. Rexmartins provides established brands from all sectors of catering supplies and equipment, front and back of house products and air conditioning.

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Over the next few months we’re exhibiting at three large catering and hospitality shows namely, The Hospitality Show at the NEC Birmingham, Pub 15 at Olympia London and Casual Dining at the Business Design Centre Islington. These shows offer the opportunity for our customers to view a small sample of our products, as well as benefitting from our team’s extensive product knowledge. We view our expertise as one of our most valued qualities, guaranteeing security and comfort that your enterprise is making the right decision on purchases. We will be showcasing a variety of crockery ranges from well known brands, alongside state of the art catering equipment. We deal directly with all the major manufacturers and have excellent relationships with all the companies in our industry, as we have been working with them for many years. This enables us to supply the latest products at the very best prices and warranties.


EAT. DRINK. SLEEP March 2015

events

visit the show The Caffé Culture Show brings together the whole of the café community to learn, share and celebrate all the industry has to offer. The tenth edition, on the 13th and 14th May 2015, will serve up all the lessons you need for your business to be the best it can be, regardless of whether you are a start-up or are looking for new ways to make your existing operation even better. With expert speakers, educational seminars and barista competitions, it continues to be the nation’s leading gathering place for all those with a passion for pushing the industry forward. We will have a range of business seminars and practical food and drink demonstrations that will help you make your business better, from financial lessons and staff training tips to the latest coffee techniques and plenty of simple tricks of the trade that can help you stand out from your competitors. Learn how the smallest adjustments to your operation can have the biggest impact on your profits. Exhibitors will be on hand to show the latest kit, technology and delicious food and drink products that you need to ensure you're delivering what your customers want. The 220+ exhibitors on the show floor will include leading equipment manufacturers, artisan food producers and everything in between. Following the fantastic response to the Artisan Food Market last year, 2015 will see the introduction of a new Independent Coffee Roasters Zone to celebrate the fantastic growth of smaller coffee roasters from across the UK.

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www.caffecultureshow.com


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sharing a passion for the business of coffee

Whether you are a start-up or are looking for new ways to make your existing operation even better, the Caffè Culture Show will serve up all the lessons you need to make your business the best it can be.

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EAT. DRINK. SLEEP March 2015

cleaning and hygiene

Hygiene standards drive revenue and reputation in the retail and hospitality sectors

Global research finds hygiene is vital to customers’ return visits • • • •

Restaurants: 88% admit hygienic washroom facilities are an important factor in returning Cafés: 48% admit to not returning to a restaurant or café because of poor hygiene standards Hotels: 24% admit to not returning to a hotel for the same reason Retail stores: Over 18% admit to not returning because of poor levels of hygiene facilities

Initial Washroom Hygiene, one of the UK’s leading hygiene and washroom service companies, today revealed the retail and hospitality sectors risk losing out on ‘return revenue’ unless hygiene standards match-up to the high standards of food and service. The independent research, carried out to evaluate public hygiene habits, demonstrates the need for the retail and hospitality sectors to focus on critical hygiene practices such as ensuring staff have clean hands and toilet facilities are properly maintained, or risk losing out on repeat business. According to the research, the quality of washroom facilities can directly impact the profitability of restaurants, hotels, bars and retail venues. Eighty-eight percent of Brits polled stated that clean washroom facilities are an important factor when considering a return visit to a venue. More than three quarters (82%) said a venue needs to be clean in order for them to consider parting with their hard-earned cash. The findings also highlight the necessity for establishments to educate their employees about the importance of personal hygiene, such as regularly washing their hands. Seventy-nine percent of UK respondents admit that in order to consider spending money in a venue they would require staff to show a high level of hygiene.

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The research also warns venues against the perils of failing to address poor hygiene standards. When their children are concerned, over half (59%) of British parents with children aged 5-7 years old, declare they’ve avoided returning to a restaurant or café due to unhygienic conditions and just under a third (32%) to a hotel. Specifically, the vast majority (94%) agreed that a child-friendly venue, with good toilet facilities is important when choosing a restaurant or hotel.


March 2015

9 Cleaning Tips From Hotel House Keepers One negative review or comment on Twitter, Facebook or YouTube can cost hoteliers more than twice the annual cost to clean a room. Every bad review costs the average hotelier approximately £2500 – don’t let housekeeping standards be the cause. 97% say that cleanliness is the most important factor when choosing a hotel and 90% wouldn’t book a hotel labelled as “dirty” in an online review – it’s important for hoteliers to manage housekeeping and cleanliness standards to mitigate impact on the bottom line. 1. Create a Cleaning Plan

6. Care for Your Appliances

you need a very scientific approach to cleaning, for example, room attendants are trained to walk into the room and strip all linen first.

Cleaning a room might be your top priority, but don’t overlook the appliances that are making your room sparkly clean. Even the best vacuums can get clogged. On a monthly basis, inspect your vacuum and clean the brushes to ensure that the vacuum is working properly. This makes vacuuming easier and more efficient.

Develop a plan of attack for each room in your home. If you know what you’re going to clean and in what order, you’ll save time and avoid repeating steps.

2. Start at the Top you should start at the top of a room and work downward. Dust falls and you don’t want to drive yourself nuts repeating steps.

3. Remember the Furniture Many people focus on the floors and hard surfaces, but skip the sofas and upholstery. Vacuum with an attachment to remove dust and dirt particles that can break down the fabric over time.

4. Dust Your Bulbs Brighten up your rooms by giving light bulbs a regular dusting. Make sure you turn them off and let them cool down first, so they’re not hot.

5. Use Chemicals cautiously never mix chemicals. Some chemicals can create harmful vapours when mixed, so stick with what the chemical label recommends and let the chemicals do the work. It’s easy to lose track of what products you’re using when you’re busy cleaning, so one way to avoid this is to use colour-coded rags. Consider using different colour rags for each cleaning project or chemical (i.e. one for dusting and one for cleaning windows)

EAT. DRINK. SLEEP

cleaning and hygiene

Irons needs to be cleaned too, as rust can built up if the water is not drained -- which will stain clothing.

7. Open the Windows when cleaning in a room, use natural light wherever and whenever possible. It provides better ventilation when you’re working with chemicals and lets you see more details as you clean. Plus it’s good for the environment.

8. Protect Your Beds using mattress protectors not only keeps mattresses clean, but also can extend the life of your mattress. There are many options that will protect your mattress from liquids and stains, dust mites and other allergens without changing the comfort and feel of your bed. The same goes for pillows. Utilizing and periodically cleaning zippered pillow protectors will help extend the life of your pillows and give you a clean place to rest your head.

9. Focus on Projects Provide a monthly calendar for housekeepers. Each day a “project of the day” is established and the rooms are kept very clean because everything is dusted or cleaned as needed. For example, one day they dust the baseboards in all rooms or dust the lamp shades.

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THE ESTABLISHED EVENT FOR THE CLEANING INDUSTRY SINCE 1972

THE

NEW IN 2015

CLEANING SHOW 2015 10–12 MARCH 2015

EXCEL

• Training Academy • Innovation Awards • Free seminar programme • London Calling Keynote Presentations • Exclusive VIP Lounge • Guinness World Record Attempt • Series of social gatherings and association meetings

LONDON

It’s not just the venue that’s changing for the Cleaning Show in 2015 With the move to London, Cleaning Show organisers (the British Cleaning Council and Quartz Business Media) have created a series of great new features for the trade exhibition to make sure that visitors and exhibitors get full value from time out of the office.

PLUS Over 100 companies showcased within the exhibition

7 top reasons to come along 1. Source the latest products and services on the market with over 100 exhibitors 2. View demonstrations and try out equipment first-hand 3. Gain knowledge about the key challenges and legislation affecting the industry though free seminars and workshops 4. Learn from a series of free training academy sessions focusing on business skills and career advice 5. Challenge the fastest window cleaners in the world with our Guinness World Record Attempt 6. Meet with friends new and old at a series of social gatherings and association meetings 7. Find bargains with special show discounts on products

REGISTER TODAY Contact us now to find out more…

www.cleaningshow.co.uk Platinum sponsor

Organised by

Supported by

In partnership with

Vanessa Van Santen - Smith - Sales Manager T: +44 (0)1737 855 041 F: +44 (0)1737 855 034 E: vanessavss@quartzltd.com

Registration to attend is completely free-of-charge – sign up now at www.cleaningshow.co.uk


Biggest pre-registered numbers ever for The Cleaning Show With less than a month to go, over 5,000 pre-registered visitors from 57 countries have now signed up to attend The Cleaning Show 2015, taking place from 10-12 March for the first time at ExCel, London. With major companies such as Karcher, Kimberly-Clark Professional, TL Killis, SCA, Disposables UK and Nilfisk confirming their attendance, this year’s show in London is not to be missed. >> 23


EAT. DRINK. SLEEP March 2015

cleaning and hygiene << The show will open with a keynote speech from Kyran Bracken (51 caps in rugby for England and ITV’s Dancing on Ice champion in 2007). Kyran will speak at 10.30am on Tuesday 10 March in the seminar theatre giving a motivational speech which will educate, engage and entertain the audience. He will be touring the show before and after his presentation. All the latest innovative products impacting the cleaning sector, as well as some brand new interactive features for visitors, will be featured at the show. Cleaning and hygiene professionals and facilities managers will be able to try out products, learn from a wide range of free seminar sessions, get free careers advice, take part in small group training sessions on social media and staff management, as well as networking at a number of social gatherings. With the move to London, the Cleaning Show organisers have created a series of compelling new features for the event, ensuring that visitors and exhibitors get full value from time spent out of the office. Some of the new key features that transform the old Cleaning Show into a true industry event are: A Free Seminar Programme: The seminar programme will consider solutions to challenges currently facing the industry. Keynote topics already confirmed include the Living Wage, immigration and employment issues, training, business growth, and health and safety. The full seminar programme can be viewed at www.cleaningshow.co.uk/seminars and is not to be missed. The Training Academy: An opportunity to learn more about products and techniques, to get professional advice in developing your business, as well as a host of other topics designed to improve the way you work. Careers Clinic: Sign up for a free 30 minute consultation with our partners, FM Network, for professional careers advice. The Cleaning Show Innovation Awards: The Cleaning Show Innovation Awards have been updated, improved and companies can enter simply by visiting the Cleaning Show website before the entry deadline of 28 February. Categories include: cleaning products; floor cleaning; outdoor cleaning; carpet cleaning; window cleaning; washroom hygiene; sustainable cleaning; and management systems. A panel of professional judges will ensure an awards programme that is better than ever. The award winners will be announced in the Seminar Theatre at 4.15pm on Tuesday 10 March. Platinum Sponsorship: For the first time in the Cleaning Show’s history, Mitie is sponsoring the event and is working hard to attract visitors from its existing and potential customer base. The Exclusive VIP Lounge: This private area – constructed at the heart of the main exhibition - offers visitors and exhibitors a venue to hold meetings and one-to-one discussions. The Guinness World Record Attempt: Terry ‘Turbo’ Burrows, the world’s fastest window cleaner, is throwing down the gauntlet, challenging window cleaners from across the globe to take him on…and take his crown! The official world record challenge event which is being sponsored by Unger and Principle Window Cleaning and will take place on Wednesday 11 March. Would be record breakers can enter by completing the form on the Cleaning Show website. www.cleaningshow.co.uk. If a new world record holder is crowned at the completion of the event they will receive a cash prize of £1,000. A Series of Social and Networking Events: The Cleaning Show represents the largest gathering of cleaning professionals and hygiene experts in the UK and is the ideal place to attend meetings and network with customers and colleagues, old and new. A programme of social events has been devised, and a number of industry associations will be taking the opportunity to hold meetings and stage presentations during the Cleaning Show. Twitter Sessions: Small businesses who want to find out how to use and engage with social media to their advantage can learn how to set up Twitter tweets effectively by having a free training session with our expert.

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Over 100 Industry-Leading Companies Showcased Within the Exhibition: The UK cleaning industryâ&#x20AC;&#x2122;s main producers and suppliers of machines, products and services will demonstrate their latest, cutting edge solutions. Amongst the major brands attending the event are Vax, Numatic, HSS Reintec, SYR, IPC, Vileda, Prochem, Rubbermaid, Truvox, and Unger, to name but a few. A full list of exhibitors is available at www.cleaningshow.co.uk. Who should attend? Everyone who has an interest in the commercial cleaning sector should attend The Cleaning Show 2015.

March 2015

In a nutshell, visitors will include: t Contract cleaning companies. t In-house cleaning teams. t Specialist cleaning companies. t Facility managers from a wide range of industries including: t Educational establishments. t Finance/insurance establishments. t Hospitals and healthcare establishments. t Industrial and manufacturing premises, and warehouses. t Leisure and hospitality facilities. t Local and central government. t Public services. t Residential and nursing homes. t Retail outlets and shopping centres. t Offices. t Transport providers.

EAT. DRINK. SLEEP

cleaning and hygiene

Registration to attend is completely free-of-charge so sign up now at

www.cleaningshow.co.uk

25


EAT. DRINK. SLEEP March 2015

cleaning and hygiene Charles Bentley & Son Ltd have become the first port of call for every sector of the market place. We have over 150 years of manufacturing experience in the Brushware and cleaning products industry with an extensive portfolio, to satisfy both household and professional cleaning requirements. Bentley Industrial can offer a complete cleaning solution for businesses using a systematic and innovative approach, ensuring levels of cleanliness that will set a benchmark for the industry.

Clean Up with Bentley

the one-stop shop for your Hotel Cleaning needs Our diverse range of colour co-ordinated products are competitively priced, great quality and perfect for the professional market. Our product sourcing abilities enable us to provide a vast array of essential products to a variety of customers and our increased UK manufacturing means we can provide short lead times on many of our product lines. Our vast variety of products are ideal for use in Hotels, Restaurants, Bars, Guest houses as well as spa and leisure facilities. Don’t forget to visit our stand – G12, at the Cleaning Show held at the Excel, London from Tuesday 10th March – Thursday 12th March. We will have exclusive new products which include: • Colour Coded Grout Brush • Colour Coded Deck Scrub • An array of cleaning products suitable for the medical market • As well as special offers and promotions with up to 60% off Ideal for the hotelier market Bentley will be showcasing our lightweight and durable janitorial trolley which has been designed to accommodate common cleaning items and waste collection. The trolley comes complete with a 90 litre capacity waste basket, hooks to hang refuge bags, front platform for mop buckets and 2 multi-use trays to store cleaning supplies. If you are unable to attend the show but wish to arrange a meeting at your head office we have an Industrial show room that showcases the entire range. Please contact our Account Manager Steve Moffatt for more details - steve@bentleybrushware.co.uk. For further information please contact: sales@bentleybrushware.co.uk +44 (0)1509 232757

www.bentleybrushware.co.uk

26


PROFESSIONAL CLEANING ESSENTIALS AT COMPETITIVE PRICES Our diverse range of colour co-ordinated cleaning products are competitively priced, great quality and perfect for the household and professional market

CLEAN AND COMPREHENSIVE COLOUR CODING SYSTEM.

INDUSTRIAL SHOW ROOM

THAT SHOWCASES THE ENTIRE RANGE

SE

SE

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ONOM

EA

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S

E: sales@bentleybrushware.co.uk T: +44 (0)1509 232757 F: +44 (0)1509 233861 W: www.bentleybrushware.co.uk

OF U

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FETY

£

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VISIT US AT THE CLEANING SHOW STAND G12


A single act of crime on your property could diminish your brand.

March 2015

EAT. DRINK. SLEEP

safety & security

Safety

Business and recreational travellers demand safe and secure hotel accommodations, as well as responsive and friendly customer service. How can hoteliers ensure that their property provides as secure an environment as possible, while maintaining friendly customer service? As Warren Buffet said, â&#x20AC;&#x153;it takes 20 years to build a reputation and five minutes to ruin it. If you think about that, youâ&#x20AC;&#x2122;ll do things differently.â&#x20AC;? With that said, here are nine things to consider when it comes to blending hospitality and security. Maintain Security Minded Customer Service Front desk staff and valets are trained to embody a customer first, customer service model. While maintaining friendly, responsive interactions with customers is crucial, it is also important to vigilantly follow all security protocols. What happens when a nicely dressed man asks the valet for his car or stored bags? As a matter of course, does the valet validate the request against identification, room card or ticket - or do they take the man at his word that that the Gucci luggage and Mercedes Benz are indeed his own? Does the front desk require identification when providing replacement access cards to those who have misplaced or lost their cards?

Establish Evergreen Background Screening Protocol While the hotel industry is ahead of the curve on ensuring that applicants complete comprehensive background screening, not all hoteliers are as vigilant when reviewing the processes of their contract partners such as landscaping and security. In addition, background screening should be an evergreen process. This is an important element of an ongoing commitment to safety and security. Re-screening employees annually can help hoteliers maintain the high level of quality staff they desire.

Key Card Access Review With a few pieces of hardware and minor programming, it is possible for a criminal to gain undetectable entry to millions of key card protected hotel rooms. At a security conference, a hacker presented the vulnerabilities he discovered in hotel room locks by a major manufacturer whose devices are installed in about seven million hotel rooms internationally. The manufacturer answered this security breach and is working with customers to repair these faulty mechanisms with hardware retooling. Hotels need to ensure that their key card access systems are not vulnerable to hacking or unlawful access. Hoteliers should remind all guests of the security safeguards they offer and remind guests to use their lock bars and chains and dead bolts when retiring for the evening. Room safes or securing valuables at the front desk should also be recommended if available.

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Control After Hours Access

Bolster Public/Private Initiatives

For maximum safety, posting security personnel at front entrance and other access points is vital. Security personnel are able to report suspicious activity, conduct property tours and protect guests and guest information from outsiders.

Establishing public and private programs that further police and security cooperation helps to enhance safety and security. Police officers dedicate a significant about of time to public nuisance and lifestyle assistance issues, such responding to noise complaints, administering This effort shouldn’t end when the sun goes first aid, and addressing public drunkenness. down and foot traffic in the lobby slows. When private security works in partnership An around-the-clock security presence is a with law enforcement to respond to these strong deterrent to unwanted activity, and issues, police officers have more time to focus a clear signal to guests that your property on solving crimes and enforcing the law. is secure. In addition to personnel, ensure You also want police to be familiar with your that your up-to-date closed circuit system location and understand you commitment to is tracking all of the hotel’s public areas, maintaining a safe and secure environment including the parking lot, gym, restaurants, – both on property and in the surrounding loading dock, etc. community. Your security team can help bridge that gap. Assess Location and Local Crime

Statistics

Commitment to Ongoing Training Security professionals require continual quality training if they are to be as responsive and knowledgeable as possible. Given that security personnel are placed in the front line of an hotelier’s security force, it is vital that they have all the latest tools needed to handle emergency and crisis situations. Security professionals should also be able to access training in a way that benefits their lifestyle, whether it is online or classroom training.

In terms of area crime statistics, each hotel is different. A hotel in a rural community will have a very different crime profile than one in an urban market. CAP Index is recognized as the authoritative leader in quantifying the overall likelihood of crime or loss affecting a location’s safety, operational goals, or profitability. This knowledge is power and can lay the groundwork for your hotel’s safety and security plan.

The keys to success are the hiring of high quality security professionals who have developed quality relationships between all public and private groups - whether or not formal “partnerships” exist. Private security officers can make a significant impact on safety and security as they can be dedicated to specific posts or areas. This constant presence serves as a deterrent to crime, but also as a resource to local law enforcement and the community.

Security Officers that Welcome and Protect

Maintain Emergency Response Plan and Team

Hotels must foster an inviting atmosphere for guests while ensuring safety and security. Presenting security personnel in a customer service role, with officers dressed in upscale business clothing rather than traditional police or military style uniform, makes for a more accessible presence.

The collaboration between law enforcement and private security needs to extend beyond on-the-spot information sharing. Proactive security efforts and emergency planning initiatives should also involve everyone with a vested interest in safety and security.

This careful balance of customer service and security requires experience, specialized training, and supervision. When your guests feel that they are both welcome and watched-over, they will feel more comfortable.

As hotels proactively implement prevention and response plans for everything from workplace violence to natural disasters, security professionals are quick to recommend Part of emergency response the involvement of local law enforcement and event management plans agencies and first responders. require the ability to ramp up Existing plans should be reviewed annually. staff at a moment’s notice. Evacuation and response drills, as well as Ensuring that your security other training sessions, should include those team is ready and available external groups too. Involving everyone in when you need them can planning and training will allow plans to be as pay enormous dividends in situational as possible, and also help ensure minimizing the real world a more efficient implementation if the worst impact of a crisis to your case scenario does occur. brand, staff and guests.

Ensuring that the right type of person occupies this customer-centric security role is also important. Candidates should be identified through selective recruiting resources like hospitality and concierge associations, and conduct extensive interviewing to ensure they possess a high aptitude for customer interaction.

Hotels are held to extraordinarily high standards with regard to safety and security. It is critically important that all hotel staff be trained on appropriate security procedures for all high traffic areas, including the lobby, front desk, baggage storage area, guest entry points, valet, and parking lot and receiving dock areas. The open environment fostered by hotels is welcoming to guests and visitors but, unfortunately, also creates vulnerabilities that must be addressed. Ensuring that all public spaces are continually monitored by staff and security personnel is crucial in maintaining a hospitable environment.

29

EAT. DRINK. SLEEP

y and Security

March 2015

safety & security


Reduce

costs and losses Are you sure you can trust all your customers and all your staff? The CardsSafe system will: Â&#x2039; Cut losses from walk-outs Â&#x2039; Virtually elimate fraudulent card TPZ\ZLJSVUPUN NOVZ[PUN Â&#x2039; 9LK\JLJOHYNLIHJRZ Â&#x2039; Put an end to most mistakes behind the bar

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Donâ&#x20AC;&#x2122;t let the PCI regime become a barrier to great customer service â&#x20AC;&#x201C; you CAN retain cards, keep your customers happy and comply with PCI standards. The CardsSafe system stops customer card data NL[[PUNPU[V[OL^YVUNOHUKZHUKLUZ\YLZ`V\Y business is fully compliant with standards 9.6, 9.9, 12.2 and 12.6. 9LX\PYLTLU[ Z[H[LZ¸WO`ZPJHSS`ZLJ\YLHSSWHWLYHUKLSLJ[YVUPJTLKPH that contain cardholder dataâ&#x20AC;?, while 9.9 says â&#x20AC;&#x153;maintain strict control over [OLZ[VYHNLHUKHJJLZZPIPSP[`VMTLKPH[OH[JVU[HPUZJHYKOVSKLYKH[Hš The most important â&#x20AC;&#x153;cardholder dataâ&#x20AC;? is the card itself. 9LX\PYLTLU[ZH`Z[V¸KL]LSVWKHPS`VWLYH[PVUHSZLJ\YP[`WYVJLK\YLZ [OH[HYLJVUZPZ[LU[^P[OYLX\PYLTLU[ZšHUKZH`Z[V¸PTWSLTLU[H MVYTHSZLJ\YP[`H^HYLULZZWYVNYHTšCardsSafeâ&#x20AC;&#x2122;s â&#x20AC;&#x153;Best practice procedure for handling credit and debit cardsâ&#x20AC;? should be used.

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The PCI DSS standard encompasses 264 controls. CardsSafe helps reduce the need [VTLL[HSSVM[OLZL[OYV\NOÂşJVTWLUZH[PUN controlsâ&#x20AC;&#x2122; which allows businesses to JVTWS`[V[OLZ[HUKHYK^P[OV\[OH]PUN[V JOHUNL[OL^H`[OL`VWLYH[L Alan Gill, Orthus Limited

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MAKE THE RIGHT CALL…

TACKLE YOUR COMPANY’S FIRE, HEALTH & SAFETY ISSUES HEAD ON! Franklin’s fire and safety are one of the UK’s leading providers of Fire, Health & Safety training solutions and consultancy services. We deliver high quality yet cost effective training courses throughout the whole of the United Kingdom. Franklins are experts in both Fire as well as the Health and Safety sector furthermore we enjoy and make it our number one mission/priority to subtract all of the hassle and aggravation that comes with booking and organising of staff training from our clients as we are completely flexible and can adapt to suit you and your company’s requirements and expectations. Our performance and ability to deliver training to the highest standard is reflected in our results and client reviews which are second to none and we strive to ensure that we maintain this level of client satisfaction time after time. Our fire safety trainers use a variety of training methods to keep delegates interested and involved, placing a huge emphasis on interaction and engaging with the learners. Our specially designed course outlines are filled with games, quizzes, activities and short movies to supplement the more traditional training techniques which are also used. We can tailor our courses to comply with your company’s policies & procedures should this be required of us, with the use of your own company logo on our paperwork and hand-outs should this be desired. The most recent and exciting new addition to our portfolio of training and consultancy services is the ability to now promote and deliver NCFE nationally recognised qualifications and awards. NCFE is a registered educational charity and is one of the UK’s fastest growing national awarding bodies with a wide range of qualifications designed to meet the needs of both learners and employers alike. We feel extremely passionate at Franklins when it comes to personal growth and development therefore we are delighted to be working alongside NCFE, encouraging and assisting students/learners who are keen to learn and wish to reach their career aspirations by studying whilst they work. there really is something for everyone amongst NCFE’s extensive product catalogue which includes a wide range of general and vocationally related QCF qualifications in a variety of subject areas, as well as competence based NVQ’s and functional skills qualifications. Finally we want to share with you that we have just recently been appointed by the Home Office to deliver Fire Safety Training to their Security Officers in a brand new 5 year contract. We are extremely pleased and see this as a big step in the right direction, going forwards. If you would like a free, no obligation quotation regarding any of the training or consultancy services that we provide or would like to find out about our current offers and promotions then please feel free to contact our friendly team on 01206 230446 or email info@franklinsfireandsafety.co.uk alternatively you can visit our website www.franklinsfireandsafety.co.uk .


EAT. DRINK. SLEEP March 2015

CABANA CREATES UNIQUE MANAGEMENT SYSTEM WITH NFS TECHNOLOGY GROUP

C

abana has chosen NFS Technology Group’s specialist Aloha POS software and newest web portal offering to enable a smooth running service at all its restaurants, with a unique ability to add on future locations in line with rapid expansion plans. The Brasilian barbeque chain, with seven current UK wide locations including sites at the Covent Garden, Westfield and Wembley, brings the unique flavours, culture and community spirit of Brasil into the restaurant experience. As the business grows, with the most recent and largest 5,000 sq ft restaurant opening in the world famous O2 Centre in London, founding partners Jamie Barber and David Ponte looked to install one software system that could enable tighter control and mobility across all of its sites. Aloha EPoS system was selected featuring specialist NFS real time hosted solutions including Pulse, Restaurant Guard, Loyalty, Gift Card and Insight to form an all encompassing solution that allows Cabana to efficiently monitor and manage all aspects of restaurant kitchen, above store and front of house services.

34

Says Jamie Barber, Founding Partner at Cabana: “As a growing restaurant operator, we were keen to find a technology solution that was scaleable and could deliver valuable real time information. For me, being able to see in real time sales and related information is invaluable, particularly for new sites where sales growth is an importance indicator of success. “The NFS Pulse Solution delivers this real time information directly to me direct to my smart phone, wherever I am at the time, and going forward, we see it as a platform to build a better and more dynamic restaurant reporting solution for Cabana. We have also deployed a great mobile solution from NFS, the Ordaman Solution, which has proven far more reliable because it uses the RF frequency, which does not interfere with customers’ own WiFi applications.” Luis de Souza, CEO of NFS Technology Group adds: “Cabana is a fast growing business and demonstrates clearly how the NFS Aloha can act as a centralized and management software tool with its new unique web portal. Together with the selection of specialist hosted services it can be hand picked to suit individual restaurant climates and management requirements from one site to multiple.” For more information on Aloha or further details on NFS Technology Group, please visit www.nfs-hospitality.com.


Made to measure hotel electrical accessories

Focus SB® specialise in bespoke electrical accessories designed specifically for hotel interiors. International power sockets can be included along with the latest lighting and audio visual controls to help make your guests’ stay as comfortable as possible. Choose from a wide range of styles and finishes to suit your interior. Call us today, or visit our new website for further details.

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EAT. DRINK. SLEEP March 2015

pro kitchen

Rebuild the Kitchen Increasing demand for hotel kitchen efficiency has left chefs feeling the heat. Marco Parisi, senior product management and head of the Therma Competence Center, discusses Electrolux Professional’s robust modular cooking range that addresses this ever-present need.

S

tress is certainly no stranger to catering professionals in hectic hotel restaurants. Balancing multiple dishes in a limited space alongside a busy brigade of chefs is always going to be challenging. And, with most operators looking to reduce their energy consumption, there is a real requirement for novel technology that incorporates the desire to go green with a need for speed. Designed to serve the hospitality industry, Electrolux’s modular cooking range called thermaline is a response to frustrations the average chef will be more than familiar with. Dedicated to creating excellence since 1871, when the first stove production site was established in Switzerland, the company offers food service solutions that address the increasing global demand for efficiency in high-capacity kitchens. Awash with innovation: the Scandinavian philosophy of thoughtful design Electrolux has an impressive heritage; 140 years of highly productive Swiss manufacturing, and it tries to incorporate this illustrious past into its products. The organisation’s focus is on innovations that are thoughtfully designed and based on extensive consumer insight, to meet the needs of its customers. Its design and product development is said to be based on the Scandinavian philosophy of thoughtful design. Today, the new premium cooking range is a major focus for the organisation. Electrolux has recently announced the arrival of the thermaline Modular 80 & 90 – catering structures that connect the multiple applications of a busy kitchen. Wide open spaces: increased customisation for hotel chefs The various components of the thermaline Modular 80 & 90 are designed to provide flexible solutions to the market. Electrolux has noticed chefs tend to benefit from increased customisation in their work spaces. “Being able to customise all of the parts to match the personality of the chef is a huge benefit, especially since

36

each individual cooking element is highly innovative and offers ease of use,” says Marco Parisi, senior product management and head of the Therma Competence Center at Electrolux Professional. “Chefs can pick and choose the functions that will allow them to cook exactly how they’d like to, and help them develop a menu that reflects the style of cooking they want to bring to their customers.” Restaurant professionals can choose from three possible configurations for their cooking units – against the wall, back to back or island. They are also able to operate the devices from multiple control panels, and can adjust the solutions to two different body heights and depths. Sustainability is another core focus for the company, and its new products help hotel operators to reduce energy consumption in restaurant kitchens. Sustainability is another core focus for the company, and its new products help hotel operators to reduce energy consumption in restaurant kitchens. Features such as the Electrolux Professional Ecotop allow users to save up to 35%. And, accompanying patented flower-flame burners contribute significant savings by concentrating the heat on the bottom of the pan. But, that is not the only way the range can result in a more environmentally friendly kitchen. The company has recognised the benefits multipurpose cooking can bring to a chef irritated by a lack of food preparation surfaces. The product’s free-cooking top allows kitchen workers to use a range of pots and pans on the surface, and cook food directly on contact at the same time. Users have the opportunity to save energy and quickly recover maximum power with automatic stop and start devices. Built for the toughest kitchens: a premium modular cooking structure To guarantee a seamless alignment between all modular functions, the systems possess a unique Thermodul connective system. The internal stainless steel frame guarantees greater stability and longer life, as well as structural reliability in all its installation options. “The thermaline Modular 80 & 90 are modular cooking systems that any chef would be proud to have in their kitchen for years to come,” says Parisi. Electrolux Professional www.electrolux.com/professional


Food waste management & disposal is a very important consideration when planning a kitchen and is often overlooked within project budgets. For over 100 years IMC, part of the Middleby Corporation, has held a reputation for providing quality, innovation & reliability in food waste macerating & dewatering solutions. The WasteStation answers the catererâ&#x20AC;&#x2122;s demands on every level & with recent changes in regulations, particularly in Scotland, any commercial business can benefit from the savings it will bring. The IMC Wastestation recently installed by Compactors Direct, one of IMCâ&#x20AC;&#x2122;s leading distributors, at the Melia White House Hotel in London, has provided the hotel with a hygienic , cost efficient solution to dealing with food waste. For the hotel the WasteStation is a very important part of their waste recycling initiative. Compactors Direct & IMC working in partnership with London based kitchen design house Hallmark, have incorporated the WasteStation into tabling in the recently refurbished wash up area. In operation, the WasteStation first macerates the food waste then forces out the excess liquid to give a reduction in volume of the waste by up to 80% and reduction in mass by up to 60%. The large reduction in the mass and volume directly reduce the number of collections that have to be

EAT. DRINK. SLEEP March 2015

Fitting Food Waste Management Into Your Kitchen Design

pro kitchen

made to remove the waste from the premises, resulting in much lower transport and collection charges. The savings result in quick pay back on the initial cost. The WasteStation has a compact footprint, yet offers a throughput of over 700kg of food waste per hour, representing a more compact, cost effective and faster solution than comparable competitor units on the market. Contact the IMC team on (01978) 661155 for further details & a free site survey. 37


See the very latest brilliant, fast, clever, cost-saving warewashing with Winterhalter

March 2015

EAT. DRINK. SLEEP

pro kitchen

Winterhalter showcases the new PT ClimatePlus at Casual Dining 2015, 25 – 26 February, Stand M536, The BDC, London Speed, running costs and quality are watchwords of the casual dining sector and Winterhalter addresses them all when it unveils the new PT ClimatePlus warewasher on stand M536 at Casual Dining 2015. This new warewasher cuts energy consumption by over 50%, achieves superb wash results and actually cools the kitchen climate. Winterhalter’s PT Series warewashers have already impressed the market when it comes to cleaning results, speed and economy. Now, with the newly developed ClimatePlus heat pump, the company believes it is setting new benchmarks in improved kitchen climate and lower operating costs. When washing with the PT ClimatePlus, the temperature and water content of the exhaust air from the machine are considerably reduced. When the air in the kitchen reaches 25°C the heat pump sends the PT’s exhaust air, cooled to around 18°C, back into the room. As a result, the working environment improves noticeably. Independent trials carried out by equipment testing specialist TÜV SÜD in Germany showed that, when washing with the PT ClimatePlus, the heat given off into the room was reduced by 75% compared to a standard PT model. Furthermore, in many cases there is no need to fit an exhaust air hood for the machine, giving additional cost savings.

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The ClimatePlus heat pump not only uses energy from the steam in the machine’s interior to warm the wash water, it also uses energy from warm air drawn in from the kitchen. An electrically operated latch controls the switching between the two modes of operation to maximise energy capture.

To illustrate the cleaning power of Winterhalter machines there is a glass-fronted UC machine on the stand. This shows visitors the vario power jets working on heavily stained glasses, achieving hygienically, spotless results without damaging even delicate glassware.

Catering managers concerned about their budgets and efficiency should take the opportunity to talk to Winterhalter’s specialists at the Show, to find out about how the PT ClimatePlus works to improve working conditions and costs. It’s an ideal time to discover exactly what difference a Winterhalter machine can make to an operation. For multi-site operators the savings really add up. Visitors to the stand can get the Winterhalter experts to do the figures.

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter. co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.


VarioCooking Center MULTIFICIENCY® 112T

» Maximum flexibility in the

smallest space, without compromise! We use it every day and we‘re big fans. Why not try it now, for free, in your own kitchen? Register for a free trial: www.kitchenrevolution.biz

Boiling, frying, deep frying.... up to 4 times as fast* precisely and easily All in one unit

* www.frima-uk.co.uk


EAT. DRINK. SLEEP March 2015

pro kitchen

Fischer’s installs Grande Cuisine’s Athanor Customer’s Business:

Solutions:

Founded in 1762 by Lord Shelburne (the future Marquess of Lansdowne, who would go on to be Prime Minister of the United Kingdom), Boodle’s is one of London’s most prestigious clubs, as well as the second oldest gentlemen’s club in the world.

With these needs in mind, the original suggested solution was customised further, from 70% gas and 30% electric to a 95% electric suite. This shift to more electric cooking mediums within the cooking suite was achieved by replacing the traditional gas solid tops with Plaque Athanor planchas. The planchas offer the same high performance of traditional solid tops - providing significant reductions to energy consumption and residual heat, while offering increased flexibility of use and operation.

Named after its original head waiter, Edward Boodle, Boodle’s can count historically significant figures such as William Wilberforce, Adam Smith and Ian Fleming among its members, with Sir Winston Churchill being awarded honorary membership. It has been located at 28 St. James Street, London since 1782. With a proud tradition of excellent quality and service to a select client base, Boodle’s reputation and specialities are renowned.

Motivation for investment: Boodle’s sought to revisit their kitchen capabilities, engaging the services of Sefton Horn Winch to look in to refurbishing the kitchens, which had not received an upgrade in more than 20 years. Sefton Horn Winch performed work across the kitchen area, including specifying and upgrading the ventilation system, providing design and specifications for the stainless steel fabrication preparation and service areas, and contacting Grande Cuisine about a new bespoke cooking suite.

Benefits for the customer: The new Athanor cooking suite provides a modern kitchen solution to a stalwart of London’s exclusive landscape, ensuring that Boodle’s reputation for excellent service and quality will be maintained for another 20+ years. “The Athanor suite is a joy to work on,” said Carter, “its precise temperature control, versatility of products and flexibility is ideal for our environment.” Athanor’s additional benefit, over and above its contemporary good looks and ease of maintenance and cleaning, is its energy efficiency credentials.

Initially, the design Grande Cuisine supplied was based on a generic schematic, however, after discussing the needs of the Club, Grande Cuisine went beyond the ‘like-for-like’ replacement to provide an optimised suite to exceed Boodle’s expectations.

“Furthermore, the energy savings are considerable. I’m glad we chose to go this route with Plaque Athanor cook plates replacing all the old style solid tops” he concluded.

Executive Chef Stephen Carter had undertaken market research on the different suites and ranges offered by manufacturers and, after checking on reputation and market references, asked Sefton Horn Winch to consider the Athanor range as a potential solution for the site.

The suite was provided with several additions, such as stainless steel gully in-fills to surround the moat section of the Plaque Athanor - optimising pan use during mise-en-place and service, removable ribbed cast iron searing plates for the grill, Multicookers and water baths were also integrated within the suite for use as bainmaries and chaufont cooking.

Challenges identified: Having made a long term commitment to cut their carbon footprint, energy efficiency was considered alongside performance when it came to the kitchen update and refurbishment. Carefully considered equipment that would minimise energy use, lessen residual heat and allow for easy maintenance was prioritised, with improvements to the working environment being a definite end-goal in the process.

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~ Prospective clients interest in the Athanor range should contact Grande Cuisine directly on 01908 745540, email info@grandecuisine.co.uk or visit the website:

www.grandecuisine.co.uk


Thermapen

®

NEW colour-coded model

‘The SuperFast Thermapen is now available in four colour-coded models, each printed with a specific food type reducing the risk of cross-contamination’

for information on the Thermapen® and other food safe thermometers, probes & data-loggers visit us online

www.etiltd.com


EAT. DRINK. SLEEP March 2015

DECOLAN For over 20 years, DECOLAN has been supplying high quality decorative surfaces and thanks to its long experience and its care for the details, DECOLAN has become an important reference for the supply of HPL laminates and other innovative decorative surfaces being able to satisfy any customer, from the little craftsman to the big companies. Particularly DECOLAN has developed a range of products suitable for the contract sector, where together with the accurate selection of the raw materials and the permanent research of new innovative solutions, has created a complete customer service supported by big experience and high quality products. So DECOLAN does not offer only high quality products but also a service based on the accurate post-sale support. Moreover, DECOLAN has also developed a range of accessories like adhesives and finishes, which has been tested and controlled, in order to support and give advice to the customers during the application of our products. Our philosophy is to support and assist our customers in every step of their projects, in order that our products can be used reaching the best performances. SYNCHRO4U: it is another new product from Decolan’s range. Synchro4U is the first “embossed-in-register” HPL where the grain texture precisely matches the surface finish. Now

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the authentic look and feel of the real timber, the graining, the subtle variation of shade and tone is accessible on almost any project. The beauty of this product allows endless possibilities of application together with his new tactile and embossed finishes permitting to give the warmth and the beauty of the real wood. So it is possible for architects and designer to amuse oneself in order to create new ambiences using refined and modern styles. This laminate is perfect for the decoration of walls and pieces of furniture in kitchens, bathrooms and living rooms but even for the shopfitting and the contract sector. The sheets are available in the following size 2440x1220x0.9 and we have 20 different items with 18 different finishes in order to give a big choice even to the most demanding clients. The collection Synchro4U represents the ideal range of laminates for the most modern and refined uses and projects.

Decolan…design your life!


Daring to be DiďŹ&#x20AC;erent

March 2015

EAT. DRINK. SLEEP

design directory

0800 3345994 www.aidiltd.com ARCADIA Bexleyheath 2013

Leisure & Entertainment Interior Designers

01924 372 654 info@nanudesign.co.uk www.nanudesign.co.uk

Nanu design offers a full Architecture and interior design service

Leg

Thick flank

Fore Chuck rib

Thin flank

Thick rib

Clod

Brisket Shin

At Neon Creations we are passionate about creating custom made neon signs and lights.

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Call +44 (0) 20 7493 6397 www.harrison.hn

k

Topside silver side

Sirloin

ec N

Rump

01204 655866 info@neoncreations.co.uk www.neoncreations.co.uk

Creating award winning hospitality designs, great guest experiences and high revenue returns. LONDON: 39 Margaret Street, London W1G 0JQ


Say hello to just two members of our exquisite GIGA and XJ collections

XJ9 GIGA X3c

The GIGA collection of bean-to-cup coffee machines are top of the range machines with two or three thermoblocks, dual ceramic grinders, delivering superb coffee effortlessly and in seconds through Swiss precision engineering make the GIGA collection, ideal for use in hotel restaurants and bars. Juraâ&#x20AC;&#x2122;s Impressa XJ collection is the perfect marriage of form and function. The high end coffee experience is as much about ambience and mood, with an immaculate, stylish design, this commercial coffee machine is as much a triumph of interior design as it is a dispenser of top quality specialist coffees.

For more details on the GIGA and XJ collections and our range of professional machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. t: 01282 868266 f: 01282 863411 e: sales@uk.jura.com w: juraproducts.com


EAT. DRINK. SLEEP

Hot Beverages Comments by Steph Goldie, brand manager for DaVinci Gourmet:

March 2015

“Coffee culture has permeated the UK, and as a nation, we now drink around 70 million cups per day. Whether foodservice operators are looking to take a first step in their speciality drinks offer with some much-loved syrups, or want to create new hot drink flavour combinations, DaVinci Gourmet products set your coffee offer apart from others. “Consumers are no longer satisfied with the generic black or milky coffee, and this has created the opportunity for wholesalers to profit from speciality hot beverage lines. “Foodservice operators of all types can take advantage of this trend. From hotels and restaurants, through to retail outlets, customers now expect speciality beverages to be served in a variety of locations, not just coffee shops. DaVinci Gourmet’s complete beverage solution is simple to introduce, making it a viable option for baristas of all skill levels. “Consumers are willing to pay extra for speciality beverages, and this is giving foodservice operators the opportunity to increase their profit margins. By adding syrup to a coffee and marketing the drink as a complete recipe, operators can boost their profits by up to 80%. “In 2013, 70% of customers bought a food item alongside their beverage, and as a result, a speciality beverage menu will drive cross sales. Operators can take advantage of this trend by serving cakes or sandwiches with a hot beverage, and using syrups as a new flavour inspiration. “Coffee can be perceived as a healthier alternative to desserts, which gives restaurants the opportunity to upsell coffee at the end of a meal. With the popularity of dessert inspired drinks growing, operators can introduce hot drink sales by serving dessert inspired recipes. Many customers are now choosing these drinks as a way of enjoying a treat after a meal. A Honeycomb Mocha is a delicious choice for those with a sweet tooth, as the Honeycomb syrup works well with the richness of the Chocolate sauce and bitterness of the espresso. “With demand for different flavours, DaVinci Gourmet’s new Salted Caramel syrup is a timely addition to any speciality beverages menu. With an exceptional taste and naturally rich colour, the syrup is perfect for recipes such as a Salted Caramel Latte or Salted Caramel Cookie Frappe. “Mintel research indicates that 42% of consumers associate sugar free products with healthiness, DaVinci Gourmet’s range of Sugar Free syrups allow consumers to choose a virtuous drink without compromising on taste. Operators can choose from three classic flavours; Caramel, Hazelnut and Vanilla.”

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EAT. DRINK. SLEEP

Recipe Spotlight Caramel Nut Mocha • • • •

March 2015

INGREDIENTS: 2 pumps DaVinci Gourmet Hazelnut syrup, 1/2 pump DaVinci Gourmet Caramel sauce, 1 pump DaVinci Gourmet Chocolate sauce, 2 shots espresso, milk

METHOD: Add sauce, syrup and espresso to cup, Fill cup with hot textured milk and stir well .

Honeycomb Mocha INGREDIENTS: • 1 pump DaVinci Gourmet Honeycomb syrup, • 1 pump DaVinci Gourmet Chocolate sauce, • 1 shot espresso, milk METHOD: Add sauce, syrup and espresso to cup, half fill cup with hot textured milk and stir well. Fill cup with remaining textured milk. Decorate with whipped cream, chocolate drizzle and sprinkle of honeycomb crisp.

White Chocolate Gingersnap Mocha INGREDIENTS: • 1 pump DaVinci Gourmet Gingerbread syrup, • 1 pump DaVinci Gourmet White Chocolate sauce, • 2 shots of espresso and milk to finish METHOD: Mix the syrup and sauce thoroughly with espresso and top with textured hot milk

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Epos

Textiles Philip Watts Design +44 (0) 115 9269756 www.philipwattsdesign.com

Hi Spirits +44 (0)1932 252100 www.hi-spirits.com

Tevalis 01923 294446 www.tevalis.com

Catering

FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk

Lighting

Furniture

www.balmoraltextiles.co.uk

Tableware Barry Perrin +44 (0)1992 611415 www.barryperrin.com

WRS +44 (0)1933 533880 www.wrssystems.co.uk

BALMORAL TEXTILES (028) 90617431

Tableware www.slateware.co.uk +44 (0)1248 600656

Vintage Neon creations +44 (0)1204 655866 www.neoncreations.co.uk

POS Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com

Coffee/Coffe Machines

Flexfurn +44 (0)1242 524777 www.flexfurn.com

Graphics

INDEX PLASTICS 01256 843 844

Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk

Coffee Services +44 (0) 843 289 2109 www.coffee-services.co.uk

www.indexplastics.co.uk OASIS GRAPHICS +44 (0)1242 524777 www.oasisgraphic.co.uk www.flexfurn.com Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: studio@oasisgraphic.co.uk t: +44 1628 532003 w: www.oasisgraphic.co.uk

Interiors & Design

Jura +44 (0) 800 552 5527

www.jura-coffee-machines.co.uk

48 42 56 48

“Travel Companies, Hotel Chains, Restaurant Owners and the entertainment industry rely on Point of Sale accessories to successful promote information to their customers. Point of Sale accessories enable highly visual placement of information such as menus, instructions, safety, pricing and many other promotional materials. The ability to source POS components fast and receive it when and as you expect is fully understood by the Index team. We deliver what we promise, so you can deliver what you promise.” Index Plastics Limited, Unit D,The Loddon Centre, Wade Road, Basingstoke, Hampshire, RG24 8FL,

CUBBINS 01434 604 181 www.cubbins.co.uk

T: 01256 843 844 E: sales@indexplastics.co.uk W: www.indexplastics.co.uk

DEALERS is a one stop warehouse for all your design needs. Always 7,000 different items in sock including new, old, antique, and vintage furniture plus all types of home & living accessories, garden ornaments, structures and statuary plus much more at our extensive showroom and acres of outside wonders. Everything you need if you are in business for retailing, displaying, refurbishing, dressing & all types of design projects. Visit us either at our website www.dealers-uk. com or in person at our huge premises in the countryside. dealers@dealers-uk.com www.dealers-uk.com 01743 761241

To advertise in the directory please contact Andy Bell on 01843 448443 Prices from £120 for the year.

EAT. DRINK. SLEEP

Beverages

Directory

December January 2014 2013

March 2015 EAT. DRINK. SLEEP February 2014 October March 2014 EAT. DRINK. SLEEP

director directory


COFFEE IS AN ART THAT EVERYONE IS TALKING ABOUT

Delight your customers with the delicious taste of Naples... FINEST ITALIAN COFFEE BLENDS FREE BARISTA TRAINING & SUPPORT ESPRESSO & CAPSULE MACHINES FREE POINT OF SALE BARISTA GEAR TECHNICAL SUPPORT TEA, HOT CHOCOLATE & SYRUPS ONLINE SHOP FREE MERCHANDISING www.kimbo.co.uk 020 8743 8959 sales@kimbo.co.uk


Eat Drink Sleep - March 2015