Hotelier& Hospitality Design - October 2019

October 2019: Hotel Openings & Refurbishments, Technology, Outdoor, Industry News...

Hotelier & Hospitality Design

Contents October 2019

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Industry News Hotel Openings & Refurbishments Technology Recommended suppliers

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Contact Us Jeremy Hughes

Publication Manager 01843 570940 jeremy@hotelierandhospitality.com

Jodie Little

www.hotelierandhospitality.com

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Anthony Field

Editor anthony@hotelierandhoteldesign.com 01843 570940

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Hotelier & Hotel Design Magazine is the leading publication and established web resource in the business. Providing comprehensive reporting on hotel industry news and exclusive coverage of the latest ecological-friendly green hotels and bar designs, HHD Magazine keeps you updated on the latest hotel trends in technology and innovative ideas.

Publishing Director 01843 595818 jodie@jetdigitalmedia.co.uk

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Industry News

La Maison d’Estournel reopens as boutique hotel Located in the Bordeaux wine region, the fully refurbished La Maison d’Estournel has reopened as a 14-key hotel.

The centuries-old property was once home to Louis Gaspard d’Estournel, formerly known as the Maharajah of Saint-Estéphe due to running a business exporting and selling wines from India.

The chateau’s history is reflected in the hotel’s décor, including sandstone pagodas, a gateway carved with grapes and flowers that have been transported from a sultan’s palace in Zanzibar, and stone elephants that guard the cellars.

London-based architect, Alex Michaelis (also behind Soho House) was recruited to design the guestrooms. Rooms are decked with velvet furniture, dark floorboards, and the Estournel room features a freestanding bath tub.

Other facilities comprise a tasting room, library, and restaurant, all within the hotel and set upon five acres of vineyards. Activities involve wine tasting, golf, fishing, and bike excursions through the vineyards, with wicker baskets provided by the hotel.

CMA secures ‘major overhaul’ of hotel booking sector following probe

Hotelier & Hospitality Design

The Competition and Markets Authority (CMA) has secured changes from the majority of hotel booking sites operating in the UK, it has announced.

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Some 25 firms, including big brands like TripAdvisor, Airbnb and Google as well as major hotel chains, have agreed to change how they display information where needed and have signed up to the CMA’s sector wide principles for complying with consumer protection law.

These principles include not giving a false impression of a room’s popularity and always displaying the full cost of a room upfront.

The CMA said it will now be “closely monitoring” to ensure that these firms make the required changes in a timely manner.

The announcement comes after the CMA took enforcement action against six other companies – Expedia, Booking.com, Agoda, Hotels. com, ebookers and trivago – for serious concerns it had around issues like pressure selling, misleading discount claims and the effect that commission has on how hotels are ordered on sites.

Industry News

German Doner Kebab’s now the number one eatery in London

Businesses lose millions for turning their backs on disabled customers A new report has found that UK businesses – including those in the hospitality and leisure industry – are losing millions of pounds of revenue every year by turning their backs on disabled consumers.

But more than half of respondents are struggling to make purchases of a product/service due to their disability.

Some four in five disabled customers say businesses could do more to be accessible – and just 13% say hospitality and leisure businesses are the most accessible to purchase from.

Disabled young people (aged 16-24) fare the worst – more than three-quarters of them say they have found it difficult to buy goods online or in person due to their disability on more than one occasion.

Separate research has shown that 75% of disabled people have had to leave a store or website, unable to go through with their purchase because of their disability.

German Doner Kebab has been crowned king of the capital having been named the number one place to eat in London. The game-changing fast-casual restaurant has beaten off restaurant royalty to land top spot in the hearts, minds… and stomachs of city slickers, according to TripAdvisor.

On the doorstep of Buckingham Palace, Londoners have shunned traditional British cuisine in favour of the healthy kebabs and mouth-watering sides that German Doner Kebab has to offer.Visitors to the vibrant fast-casual restaurant have been lauding the healthy kebabs as the best in London and raving about the mouth-watering sides that include flaming fries, doner nachos and doner spring rolls.

The delights on offer have clearly been irresistible as GDK’s Fulham Broadway branch now sits comfortably on the throne as the capital’s best Quick Bites restaurant among Londoners.

In addition to Fulham Broadway, Londoners can also indulge in the German Doner Kebab experience at 12 restaurants across the city, as the brand also boasts prime locations in: Camden, Catford, Croyden, East Ham, Finsbury Park, Islington, Kilburn, Mile End, Shepherds Bush, Stratford and West Ealing.

Plans are also in place to open a further three stores in London as GDK gets set to bring its tasty treats to restaurants in Bethnal Green, Watford and Bromley.

Hotelier & Hospitality Design

More than 13 million people in the UK – a fifth of the population – are disabled, and a new poll of people who consider themselves to be disabled has revealed that respondents spend on average £78 on hospitality and leisure activities every month.

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Industry News

New Marco Pierre White restaurant open at the Bredbury Hall Hotel A brand new Marco Pierre White restaurant has opened its doors in Stockport.

“The arrival of Marco will now reinforce this position and also demonstrates our commitment to continually bring the best to the venue. The new restaurant looks amazing and the support from the Black and White team in the build up to the opening has been fantastic.”

Hotelier & Hospitality Design

The new restaurant, which is a Steakhouse Bar & Grill, and one of eight concepts within the Marco Pierre White brand, has started trading at what is regarded as being one of the North West’s leading destination hotels – the Bredbury Hall Hotel. Nestled within the natural beauty of the Goyt Valley, the new restaurant brings to life Pierre White’s own philosophy of what he describes as ‘affordable glamour’. An exciting and bright dining experience, it includes signature steaks and timeless English and French classics that are simply cooked.

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The menu is exclusively curated by the famed restauranteur and typically includes a mix of childhood favourites and modern-day delicacies which uses the freshest ingredients.

Regarded by many as being the person who single-handedly dragged the UK restaurant scene to the forefront of modern gastronomy, the restaurant comprises everything you would expect from a traditional steakhouse, but with the superior quality synonymous from arguably Britain’s greatest chef.

The opening of this new Marco Pierre White restaurant follows meetings between owner Mr Golam Sarwar, who acquired the venue back in 2015 and remains the main shareholder, Assured Hotels, which manages the venue on a day-today basis and representatives from Black and White Hospitality which oversees the whole Marco Pierre White restaurant estate.

Mr Sarwar said: “We are delighted to have opened the doors to the Marco Pierre White Steakhouse Bar & Grill.

He is such an iconic British chef and his unique take on traditional dishes is superb and we know that our guests will want to come back again and again to try everything on the menu.

“Over the years, Bredbury Hall has built an enviable reputation as being a first-class venue for celebrations, weddings, events and conferences.

The landscaped gardens and scenic walking trails makes it the perfect locations for corporate, group and leisure travellers who prefer a relaxing ambience over the bustle and distractions of a city centre hotel.

Mathew Griffin, Managing Director at Assured Hotels said: “It’s great news to have opened this new Marco Pierre White Steakhouse Bar & Grill and look forward to working closely with the MPW Restaurants team to make this new venue a huge success. It has created new jobs for local people and has raised the bar in terms of what people can come to expect at restaurants in the region.

It is also good news for the area as a whole and we hope it will attract more people to the region who will see for themselves why Cheshire is such a great place.”

Nick Taplin, Chairman and CEO of Black and White Hospitality added: “This is fantastic news for the area as well as Black and White. The Marco Pierre White Steakhouse concept fits perfectly with Bredbury Hall. It’s not stuffy or pretentious, just good food served in a great environment.

“Also for Marco, one of the most important aspects of any restaurant is the environment customers sit in and the service that they’re given.

It was clear from the beginning that the Bredbury Hall team share this same philosophy and will make for a fantastic dining experience.

“Black and White Hospitality has a very strong portfolio and our business model of aligning the restaurant concepts with hotel spaces is one strategy that has proved very successful in the UK as we approach our 50th venue.”

Industry News

Innovative Bournemouth Hotel Has Recycling ‘In The Bag’ Bournemouth’s Marsham Court Hotel has increased its monthly recycling by three tonnes on last year, thanks to the introduction of a simple jute bag.

The family-run hotel in Russell Cotes Road installed a reusable recycling bag in all of its 95 guest rooms in June after observing a growing number of guests dropping their recycling into collection bins in reception.

Marsham Court MD Rosie Radwell said: “As a business we have been working hard to get the amount of waste we send to landfill to a minimum and our guests have shown us that they are also keen to do their bit.

When we introduced recycling bins in our reception area last year we found people were actively bringing their recycling to us. So we added additional recycling bins to all floors.

“We have now taken this to another level by producing a jute recycling sack for each room which enables us to collect cardboard, paper and plastic on a daily basis. We recycled 86.08 per cent (nine tonnes) of our waste in July 2019, compared to 73 per cent (six

tonnes) in the same period last year and we hope this figure will continue to grow.”

The average UK hotel guest generates about 1kg (2lb) of waste per night, more than half of it in paper, plastic and cardboard. Marsham Court guests simply hang their recycling bags on their doors each morning for collection.

They are also provided with the hotel’s recycling statistics by Bournemouthbased Waste Management Facilities, in a monthly e-shot. Environmentally damaging soap waste is also being expunged by the Marsham Court thanks to a partnership with ethical brand CLARITY & Co. As an alternative to miniature plastic bottles the hotel provides refillable dispensers of CLARITY & Co’s Juniper & Seaweed shampoo & bodywash, which is produced by blind and disadvantaged workers, in all its

guest bedrooms. CLARITY & Co’s unwrapped naked soap bars have also recently been introduced, along with stickers explaining how the enterprise is tackling disability under-employment in the UK. Rosie continued: “Tiny shampoo bottles might seem luxurious, but according to cleanconscience.org. uk, a shocking 200 million soap and shower gel miniatures are dumped from UK hotels into landfill each year.

All our guests are offered the chance to use the CLARITY products in return for a £1 charge on their bill, which is reinvested straight back into the charity.

“The Marsham Court is incredibly proud to be the first three-star hotel in the country to use these Clarity & Co products and we hope other hospitality providers will now follow suit.”

AA Hospitality Reveals UK’S Top Eco Hotels AA Hospitality has announced the shortlist for its Eco Hotel of the Year award, ahead of the AA Hospitality Award ceremony next month.

The Grove, Chandlers Cross, Hertfordshire Aviator, Farnborough, Hampshire Carbis Bay Hotel, St Ives, Cornwall The Eco Hotel of the Year Award recognises a clear commitment to sustainability, demonstrated through good practice and policy to make a positive contribution to reducing impact on the environment. The Grove’s environmental policies include moving towards a paper free administration, as well as partnering with an electric car taxi firm to ensure guests can

travel in a sustainable way. Aviator provides bikes to reduce guests’ car use, commits to extensive recycling, and uses local suppliers to reduce the carbon footprint of their culinary offerings. Carbis Bay Hotel has installed energy efficient systems, has planted trees and plants to encourage wildlife conservation, and utilises environmentally friendly chemicals in cleaning processes.

Last year’s winner was Fairmont St Andrews, Scotland, which was praised for its commitment to regular beach cleaning, energy saving and creative recycling schemes.

Simon Numphud, Managing Director of AA Media said, “We are pleased to reveal the shortlist for the Eco Hotel of the Year award. We are all

aware of the importance of tackling climate change, and each of the shortlisted establishments shows a deep commitment to being sustainable and implementing green policies, while maintaining excellent guest experience.”

The Eco Hotel of the Year winner will be announced on Monday 23rd September at the AA Hospitality Award ceremony at Grosvenor House, hosted

by Kate Silverton.

Other categories at the AA Hospitality Awards include Hotel of the Year; Hotel Group of the Year; Spa of the Year; Housekeeper of the Year; Chef of the Year; Restaurant of the Year; AA Wine Award; AA Lifetime Achievement of the Year.

Hotelier & Hospitality Design

Revealing the most environmentally friendly hotels in the country, the hotels shortlisted for the AA Eco Hotel of the Year Award are:

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Hotel Openings & Refurbishments

The Grosvenor reveals new ownership and welcomes major renovation

Hotelier & Hospitality Design

The Grosvenor Hotel in Stockbridge is now under new management, heralding an exciting period ahead for this iconic Georgian building with 200 years of sporting heritage.

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New owners Simon and Teresa Henderson together with General Manager Lucy Townsend’s vision is to bring the hotel back to being a “high class country hotel” – a “home from home” for those that enjoy the finer things the Test Valley has to offer – be that of a sporting, culinary or medicinal nature!

Located on the most prestigious fishing river in the world, The River Test, The Grosvenor is a mecca for any keen fisherman and a central hub in high season (April – Oct).

Once the fishing season is over, The Grosvenor quickly beckons in

the shooting and hunting season (September – February) which again it is famed for.

There is a strong desire to nurture The Grosvenor’s country sporting heritage and for this reason, despite major refurbishment works behind the scenes, the hotel will remain open throughout the sporting seasons.

The planned changes for The Grosvenor are ambitious; every part of the hotel over time will change.

Divided into key phases, the first wave of restoration will be the hotel’s

frontage which is being carefully restored to ensure The Grosvenor once again deserves its most prominent position on Stockbridge High Street.

Concurrently, the Cottage adjoined to the hotel will be entirely revamped to attract and improve the hotel’s wedding business. This separate ‘Cottage’ will take the form of Three bedrooms and a shared living space and kitchen meaning it will be the ideal bridal suite pre wedding and indeed an ideal post wedding retreat for the happy couple! Aside from weddings the Cottage will also be a great space for families and group bookings.

All of the rooms at The Grosvenor will be refurbished to create a

Hotel Openings & Refurbishments

The final phase of the project will be the restaurant and bar. Listed wood panelling is a major feature of the downstairs area so this will of course stay, albeit one of the few features to do so. The bar area in particular will be entirely re configured to provide a more fluid space.

A staggered project over twelve months, it will be business as usual at The Grosvenor until each area of work begins. However, with Lucy at the helm her magic touch is immediately obvious. Already, the restaurant is buzzing once again thanks to the arrival of head chef Neil Cooper (previously of The Greyhound) whose modern British menu includes the likes Smoked Chalk Stream Trout with Rye Bread, Crème Fraiche and Lemon and Roasted Guinea Fowl Breast with Pearl Barley, Wild Garlic Pesto, Cassis, Carrot and Hazelnut. All the 26 bedrooms have already been given a refresh - with crisp white linen now adorning extremely comfortable beds, Mozzo coffee and Twining Teas stationed in all the rooms and Molton Brown toiletries in abundance. Whilst not yet fully modernised, the immediate improvements mean the retro charm of The Grosvenor can now be enjoyed in all the right ways!

A place to meet, eat, drink or even to get married, The Grosvenor has it all. Whilst for now it remains a work in progress, the hotel is improving on a daily basis; in much loved hands, it is on track to become once again as deserving of the location in which it sits.

Hotelier & Hospitality Design

modern classic look and feel, with comfort and service being top of the agenda. Outrooms which fringe the back of the hotel will also be restored – these will be luxury rooms complete with their own private outdoor space and all mod-cons one would expect from a first class hotel.

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Hotel Openings & Refurbishments

Hotelier & Hospitality Design

Located in the former Lloyds Bank in Broadstairs, just a stone’s throw from the beach, The Counting House is a place where husband and wife team of Daniel and Teresa Kelsall have worked tirelessly to create a unique bar with design elements of industrial meets vintage styling whilst preserving the grandeur of the building and it’s four original vaults.

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Hotel Openings & Refurbishments

The Counting House menu includes fresh bespoke cocktails such as The Overdraft and Millionaire’s Margarita as well as the classic Pornstar and Espresso Martinis as well as an exciting list of beers, ciders, wine and one of the town’s largest premium spirits selection.

The Rusty Tea Room located in the former managers office is a quiet space away from the hustle and bustle of the bar where you can enjoy a variety of Teapigs tea and choose from a selection of artisan cakes and pastries.

For real privacy and exclusivity ask about the vaults. They have Bronze, Silver and Gold vaults available to reserve for private parties. These event spaces can hold from 2 to 20 people. In addition, event spaces for larger groups is available upon request.

The 4th vault is located in the basement and is scheduled to open in November as The Bank Job Escape Room. An immersive space like no other, you and your team of safe crackers must work together to rob the bank and get away clean, but all is not what it seems….

Hotelier & Hospitality Design

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he building was built in 1892 for Cobbs bank and was sold to Lloyds only 4 years later. Like many local banks nationally it struggled in recent years to be viable and closed its doors for the final time in 2017. Rather than see it go the way of other former bank buildings and be bought up by a chain, the local couple (and previous customers!) viewed it and recognised it’s potential to offer event space in a themed setting with private areas spread over the 2,500 square foot of space this fascinating venue offers.

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Hotel Openings & Refurbishments

THE FOX DINING ROOMS ADDS HISTORY TO THE MENU New Surrey restaurant, The Fox dining rooms, is now firmly in the affections of diners following its successful spring opening.

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ith a new menu, focusing on locally-sourced ingredients and striking décor, the revamped venue has added an attractive new choice for Surrey residents and visitors.

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Situated in the 19th-century Manor House at Foxhills Club & Resort, The Fox dining rooms is seen as a fitting tribute to the life of Charles James Fox, a local resident and charismatic politician of the late 18th century, from whom the club takes its name.

Fox enjoyed an influential political career, although much of his fame arose from his personal life as a bon viveur. But his love of indulgence, passion for good restaurants, wine and spending time with friends, fits in well with the overall ethos at Foxhills. Expelled from Eton for being “too witty and a little too wicked”, the new dining experience adds a modern touch with a nod to his spirit.

The new restaurant combines glamour with a relaxed feel with three dining areas: the Terrace, the Music Room and the Orangery, and a beautiful patio overlooking the grounds. It’s also open throughout the day offering breakfast, lunch, dinner and a Sunday Carvery.

Hotel Openings & Refurbishments

Village said: “It’s been an exciting period with a brand new menu and it’s been fantastic to see the positive response to some of these amazing dishes.

Some restaurants are just too formal and we didn’t want that here. Matej on service and

Valente on meet-and-greet will put our guests at ease from the moment they arrive.

“It’s not brasserie, it’s not fine dining but it’s somewhere in the middle and that is the direction we wanted to take it.”

Alex Michaelis – an awardwinning interior designer, known for his work at members’ clubs including, The Groucho and Soho House – was behind the refurbishment which has added a touch of glamour to the new look with the furnishings and décor.

For more information, visit foxhills.co.uk.

Hotelier & Hospitality Design

There is no let-up in the quality of the food on offer at Foxhills.

Under the guidance of head chef David Village – who is carving out a reputation as one of the UK’s most exciting up-and-coming chefs – there is a twist on British classics, with a strong line-up of vegetarian and vegan dishes to choose from and a children’s menu is also available.

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Literally raising the roof:

At Hilton’s brand new Tower of London bar What do you do when you want to create the latest destination rooftop bar in London, but don’t want your vision to be hampered by the elements?

You turn your outdoor bar into an indoor bar – or an indoor, outdoor bar, if you’re the DoubleTree by Hilton Hotel London – Tower of London.

Jason Eastwood, Managing Director of Canopies UK, reveals how the sky really was the limit when it came to making sure guests can enjoy the iconic views of London from Hilton’s Savage Garden bar, whether it’s day or night, raining or sunny.

Canopies UK were contacted by the hotel’s owner to help transform the former Sky Lounge site on the 12th floor into a 8,870 sq ft, 400 capacity lounge bar, including a feature bar, cocktail lounge, dining areas, private spaces, as well as two large outdoor north and south-facing terraces.

Hotelier & Hospitality Design

Essentially, the project involved making a real statement, which Canopies UK enabled the Hilton to do by helping the hotel make the most of every single square inch of space that was available to them – both inside and out.

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“The north Wildside terrace is a dedicated events space that can be hired for private events and functions, such as weddings, and looks out over many of London’s landmarks, including Tower Bridge, The Gherkin and St Paul’s Cathedral,” explains Jason.

“Being up on the roof, meant that the new bar, particularly the Wildside terrace, was at the mercy of the weather, so we were called upon to install one our Cantabria canopies, which features not one, but six retractable roofs that can be opened and closed independently of each other at the touch of a button. From a design perspective, it’s a real head-turning feature, and from a practical perspective, it enables the terrace

to be quickly and easily transformed from an al fresco summer hotspot into a winter events space for private hire and seasonal pop-ups.”

In addition to the highly stylish and unique retractable waterproof roofs, the canopy also features integrated guttering, LED lighting, heating and a combination of fixed and vertical sliding glass screens that can be retracted in the finer weather and partially or fully closed in cooler, wetter and more changeable weather. Meanwhile, the overall structure has been painted grey so that it seamlessly blends in with the surroundings and the inside is white, which helps make the space feel bright and spacious.

A tall order Working at such a height – 12 storeys up meant that Canopies UK had to overcome several logistical and practical challenges in order to install the canopy, which spans 37 metres in length and stands at almost six metres tall.

A total of 18 crane lifts were used to move the 20,000kg of materials that were needed to build the canopy, from the ground to the top floor within extremely tight parameters.

Due to the site’s central London location, there was limited space for the materials on both the ground level and up on the roof.

“Thanks to our careful planning and logistics and working closely with the hotel and other contractors, we were able to work around these space restrictions,” adds Jason.

Testing times Canopies UK also had to overcome several other challenges that really put their skills to the test during the four-month project, which included increasing the overall height of the 36 metre-long canopy so that it incorporated the terrace steps. This was achieved through a combination of clever design and joining systems and by creating a Perspex-filled arc feature.

And because the building wasn’t totally square with the canopy, Canopies UK made a bespoke GRP system that linked the building and the system neatly together.

While state-of-the-art Hilti scanning tools and bespoke structural calculations were used to fix the actual structure to the existing roof.

The sky’s the limit “Our extensive experience and tried-and-tested processes, particularly our site-specific calculations, all really came into play for this installation,” adds Jason.

“For instance, by scanning the concrete, we were able to create a bespoke fixing method that would cause minimal disruption to the structure. It’s innovative ways of working like this, that also meant the hotel was able to stay fully open and all nearby guest and conference rooms and bar areas could still be used as the Cantabria canopy took shape.

“This project really does prove that the sky’s the limit when it comes to installing one of our canopy systems. We’re extremely proud of this installation, which is testimony to the fact it’s possible to transform your outdoor space into indoor space, no matter how tight space gets or how high up you may be!”

The hotel’s General Manager, Bernadette Gilligan, said: “The canopy on Wildside has been flawlessly designed to accommodate events throughout the year.

“Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy - designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer.”

Hotelier & Hospitality Design

For more information about Canopies UK, call 01254 777 002, email info@canopiesuk.co.uk or visit www.canopiesuk.co.uk/professional/espana/cantabria/

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Stanbrook Abbey Hotel Showcases £4.2m Renovation with the Opening of The Refectory Dining Room & Terrace Historic Stanbrook Abbey Hotel in Worcester, owned and operated by independent country house hotel group Hand Picked Hotels, has marked the completion of a £4.2m renovation with the official opening of their new restaurant, The Refectory Dining Room & Terrace.

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he launch event, hosted

by Julia Hands, Chairman & CEO of Hand Picked Hotels and Gordon Burniston, Stanbrook Abbey Hotel’s General Manager with guest of honour Mike Forrester, President of the Herefordshire and Worcestershire Chamber of Commerce, welcomed clients and special guests from the local community, and those involved in the project, to celebrate the landmark opening with a Champagne reception and canapés from Head Chef David Humphreys.

Hotelier & Hospitality Design

Julia commented, “I am delighted to be here today at this very special hotel, to mark the official opening of The Refectory Dining Room & Terrace and the completion of a milestone development at Stanbrook Abbey. With such a unique building, we were keen to respect its heritage and carefully reconfigure the space in order to inject new energy into its walls and re-position the hotel as a premium, vibrant destination for dining, entertaining, meeting and celebrating within Worcester.”

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using locally sourced produce wherever possible. Dishes currently on the menu include whipped White Lake goats cheese with heritage beetroot and pickled pear; Pressing of Old Spot ham with pea purée, focaccia crisp, gherkin and wholegrain mustard and a Welsh rump and shoulder of lamb with carrot textures, fondant potato & burnt shallot. Dishes are complemented by an extensive list of New and Old World wines, which is available to browse on iPads at the table allowing for more indepth descriptions and providing recommendations to diners based on food selection and taste.

The design of the new restaurant, located in the original nun’s dining room, showcases the original features of the 16th Century hall such as hand-carved wood panelling, arched stone windows and stained glass, blended seamlessly with modern furnishings such as sumptuous velvet booths, textured walls, statement lighting, framed bespoke photographs from the local area and bi-fold doors This renovation, representing opening onto a sun-trapped terrace. the first phase of development at the iconic Grade II listed abbey To complement the stylish yet following its acquisition by Hand relaxed interior, David has created Picked Hotels in 2017, took five a menu of modern British dishes months to complete. The new

varying unique features within the building such fireplaces or stainedglass windows, with every luxurious detail considered.

The renovation project also includes the overhaul of St Anne’s Hall function suite, which now has a bright and welcoming design scheme with warm wood panelling and soft feature lights and is now

fully air-conditioned to enhance its proposition for weddings, conferences, parties and private dining.

Stanbrook Abbey’s General Manager Gordon Burniston commented, “We are delighted with the results of this renovation project which has seen Stanbrook Abbey transformed. Our new restaurant has opened up the ground floor space dramatically and is now a real destination in itself, plus, with the addition of a top-to-toe makeover of St Anne’s and 15 new bedrooms, we are thrilled to now offer local residents and guests visiting the region a reinvigorated community hotel which celebrates its rich heritage within the Worcestershire landscape.”

Other features and facilities at Stanbrook Abbey Hotel include George’s Bar, The East Room for private functions, a cellar with party rooms and games rooms and the magnificent Callow Great Hall, the building’s original chapel.

The hotel also offers complimentary Wi-Fi and complimentary parking.

Hotelier & Hospitality Design

restaurant is the most dramatic transformation at the hotel given its relocation from the second to the first floor and the former restaurant and previously unconverted nun’s quarters have been converted into 15 sumptuous new bedrooms, taking the total number of bedrooms to 70. Each bedroom has been finished in a warm and neutral palette and is designed to showcase

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Hotelier 1/2 190 x 130mm July Revise.qxp_Layout 1 10/07/2019 11:30 Page 1

Pub and Hotel Quality Furniture MID HEIGHT POSEUR PICNIC TABLES

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PI-3 Foster A-Frame 8-seat table £151

PI-8 Aberdeen Round 8-seat table £277

FULL RANGE OF ROUND AND A-FRAME PICNIC TABLES IN STOCK

Nova Chairs various colours £79.10

Juliet Chairs various colours £30.90

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Retro Chairs various colours from £27.67

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DR-S14D 4-seat Rattan Dining Set £299 AL-S046 Aluminium Set with cement ISOTOP £194

SAVE UP TO A FURTHER 15% ON BULK BUYS

All prices subject to VAT and correct at time of going to press.

Hotelier & Hospitality Design

FR-C01 French Bistro £41.60

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Dirty hotel rooms keep guests up at night

Hotelier & Hospitality Design

P&G Professional™ survey reveals 78% of customers sleep better in an impeccably clean hotel

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•

84% would not return for a second visit if their accommodation was unclean

•

Nearly three quarters of hotel guests (72%) would post a bad review online about poor hygiene practices

•

Bad news for less than spotless establishments, as cleanliness is the most important factor for those checking reviews when researching hotels

New research into hotel guests’ experiences commissioned by P&G Professional™ (the away-fromhome division of Procter & Gamble), shows the importance of cleanliness to improve online ratings and customer loyalty.

A study of 2,000 Brits who regularly stay in hotels has revealed that dirty bedsheets (71%) were the most likely hotel faux pas to make a guest walk out, followed by a disgusting bathroom (69%) or a smelly room (65%). Further findings show a resounding 97% are disturbed by evidence of previous guests in their room, with two thirds stating they feel

their skin crawl at the thought of old drool marks on their pillow and 66% can’t handle the sight of a stranger’s hair lingering in the plughole of the hotel shower.

In fact, lack of cleanliness keeps people awake at night, with over three quarters (78%) of Brits saying they sleep better in an impeccably clean room. And savvy travellers won’t make the same mistake twice, with 84% of guests claiming they would not return for a second visit if the accommodation was unclean.

While Brits may be horrified by an unclean room, many admit to less than favourable habits when staying

An unclean experience can damage a hotel’s reputation, from negative reviews to the risk of losing repeat business. It is critical to ensure cleanliness is the starting point of a great guest experience.

Ensuring issues are rectified is vital to maintaining a spotless reputation when attracting new customers, with one third of those surveyed relying on recommendations from friends or family. Overcoming setbacks related to cleanliness will also be critical to providing a positive experience for guests with three quarters (72%) of Brits surveyed revealing they would leave a bad online review themselves if their hotel stay was unclean.

This can be damaging to hospitality businesses, as most (93%) read online reviews before booking.

For potential guests, cleanliness (78%) has been revealed as the most important factor when checking reviews, more than location (64%) or service (56%). Only one in eight would consider staying in an establishment which has received less-than-stellar ratings for its hygiene, so issues like stained bed linen, hair in the sink and unsavoury smells could affect a hotel’s business.

In fact, poor cleanliness can damage the bottom line according to the research. These negative experiences can impact hotels with immediate effect as 55% will want to talk to management if they come across a rude member of staff and three quarters (74%) of guests will even ask for a refund or discount because their room was not clean.

Greg Elmore, UK & Ireland Country Sales Manager at P&G Professional™, said “It is clear from this research that for hotels, the key to guest happiness is maintaining a high level of hygiene.

So, what do guests want to see in order to fall in love with a hotel and return on a regular basis?

Cleanliness is of upmost importance with P&G Professional™’s research exposing that three in 10 visitors would sacrifice having a nice view from their window for a spotless stay.

The following attributes are what UK travellers find most appealing when looking for a hotel room; 1.

2.

3.

4.

A fresh smelling bedroom (67%) An immaculate bathroom (63%) Fresh smelling bed linen (61%) No stray hairs in the bedroom or bathroom (45%) 5. Bright, white sheets (43%) 6. No dirty ring around the bathtub (42%) 7. Comfortable room temperature (39%) 8. Natural light (37%) 9. A decent sized of bed (36%) 10. A lovely view from the window (28%) 11. A good sized room (27%) 12. Stylish décor (25%) 13. Fluffy towels (25%) 14. A good amount of pillows (24%) 15. Plug sockets near the bed (24%) 16. Bright, white bathrobes (21%) 17. No fingerprints on the mirror or window (21%) 18. Good bathroom size (20%) 19. Smart TV with plenty of channels (17%) 20. Free beauty products in the bathroom (15%)

For more information on P&G Professional™, visit pgpro.co.uk

Hotelier & Hospitality Design

away from home. Over a quarter (26%) admit to dribbling on hotel pillows, 25% leave hair in the shower, and a fifth (21%) drop food on the carpet. Shockingly, 5% admit to boiling food like eggs in the kettle and 4% have let children draw on hotel walls with crayons.

Elmore continued; “P&G Professional is committed to helping businesses capture the value of clean and achieve a spotless reputation. By providing innovative products and systems that are simple to use, P&G Professional can help streamline cleaning practices to get the job done right the first time.”

23

A TALL ORDER

Hotelier & Hospitality Design

JOI-Design rises to the challenge with interiors that elevate panoramic views from Berlin’s tallest skyscraper

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Located in the uppermost level of the capital’s tallest building, the Sky Suites in the Park Inn by Radisson Berlin Alexanderplatz were renovated by interior architecture studio JOI-Design to celebrate their remarkable, 37th storey, 110-metre-high locale. Whether dozing, waking, working, relaxing or bathing, guests can soak up dream views from 16 spacious, modern and light-filled suites. With 3.2 m-high ceilings and footprints ranging from 45-57 sqm, the open-plan rooms are zoned to feel like private apartments where visitors can enjoy much more than an overnight stay.

"The expanse and the view are key,” says Jürgen Gangl, general manager, Park Inn by Radisson Berlin Alexanderplatz. “Guests live independently in the suites and have their own breakfast lounge.

All photos : Jenner • Egberts Foto+Film

If they prefer, there is no need to interact with the rest of the hotel."

From the bed, sweeping views of the skyline can be viewed through floor-to-ceiling windows. As Berlin’s highest vantage point, nothing interferes with the breathtaking panorama. A cosy sofa corner invites guests to linger over a morning coffee while checking out the Alex, Berlin's famous TV tower or, in the evening, relax and watch movies. And when work must be done during the day, the bird’s eye perspective onto the city fascinates and inspires.

The chilled-out calm of the airy bedrooms provides a counterpoint to the turmoil of the streets 37 stories below, creating a soothing sanctuary where guests can rest and release their stress.

Orthogonal shapes hint at Bauhaus style, while abundant

sunshine, a light palette, playful details and modern touches create cosiness. Time stops here to create a momentary escape from everyday life.

In the bathroom, the generosity continues: modern, high quality interiors with full-height glazing provide create an open yet private wellness experience. Whether soaking up the view from a bubble bath in the free-standing tub or lingering on the bench in the walkin rain shower, the depth of field behind the glass means guests are safe from prying eyes. Slip-resistant floor tiles with a blue and white floral pattern give the "wet room" a comfortable, residential character.

Reserved for use exclusively by Sky Suites guests, the Executive Breakfast Lounge holds a secret treasure uncovered during the renovation. A sculptural wall relief

“Not only was it exciting to design these luxurious and contemporary suites, it was a thrill to find this nearly 50-year-old ‚time capsule‘ and bring smiles to the faces of the now 75- and 76-year-old artists who first created it,“ says Peter Joehnk, co-managing director, JOI-Design. www.JOI-Design.com

Hotelier & Hospitality Design

composed of nine sections of fired tiles in vibrant hues dates to 1971, the era of East Germany’s German Democratic Republic, was Naturally, JOI-Design revisited their interior concept to incorporate the rediscovered art, finding and then commissioning the original two artists to restore it.

25

Hotelier & Hospitality Design

Interview with Managing Director from Photo-Me International, Elliot Andrews on the latest ‘Revolution’ technology

26

Q)

Q)

Thanks to the different machine models we have on the market we are able to provide a bespoke solution to the hotel/leisure industry. Depending on their needs in terms of machines or their aesthetic needs we can adapt our solution to their environment.

The presence of the ‘Revolution’ technology in the hotel/leisure industry is very prominent throughout Europe where we have received a very strong demand. We’re currently in the process of repeating the same success in the UK market and are working closely with various sectors including the hotel/leisure market to find the best solution for their needs.

How has the ‘Revolution’ technology been designed to help the hotel/leisure sector?

How present is the ‘Revolution’ washing technology internationally?

Q)

What’s Photo-Me’s expansion plans for the ‘Revolution’ technology over the next year?

Since we launched the Revolution Launderette we have seen expansion year after year and are expecting the same success over the next few years. There is a strong demand from both B2B and B2C customers and we are here to answer these demands.

Q)

Are machines suitable for small boutique hotels as well as the major players?

We have a large range of machines that can be adapted to fit in any type of environment. We are working with the major hotel players across Europe to ensure our solution improves their daily operation/efficiency.

Photo-Me International, continue to shake up the market with their ‘Revolution’ technology –laundrettes with economic, commercial, and environmental benefits used in a growing number of sectors including the hotel/ leisure markets to improve their daily operation.

The Revolution Compact and Compact S as operated

by Photo-Me, are ideal for washing large or heavy loads such as duvets, blankets and pillows finishing in a record time of 30 minutes per cycle. The launderette service is the latest innovation in mass washing facilities using a small carbon footprint, helping to reduce water consumption with a built-in eco-friendly washing up liquid pump providing the correct amount per wash to reduce waste. Machines have seen a surge in popularity over the last twelve months with companies under more pressure to improve their green quota to keep stakeholders, investors and customers satisfied.

Q)

How does purchasing the technology work for hotels? Is there a payment scheme in place?

We currently have two options available, either to have the machine on site and obtain a commission or purchase the machine and keep 100% of the revenue. We can also offer a maintenance contract and help customers on the promotion of this service..

Q)

Our team of 150 engineers across the UK visit machines a minimum of once a week to maintain, clean and collect the money (for the revenue-share model). We also have a 7/7 customer service with a 24-hour guaranteed visit from an engineer in case there is an issue with a machine.

Hotelier & Hospitality Design

What maintenance/ upkeep do machines need throughout the year?

27

c bieblue

®

SINGLE DAY ALARM CLOCK BLUETOOTH® SPEAKER 220V POWER SOCKETS FASTCHARGE USB

Imagine a Hotel Room...

Imagine you enter a hotel room after a long day of meetings or perhaps a family outing, touring Paris with three kids, grandma and your spouse. Your Apple Watch says you walked twenty thousand steps, you are exhausted and all you want to do is lie down on the bed, plug in your cell, catch up with the news or post the pictures from your day of touring.

This scenario plays out at thousands of hotels around the world everyday. You need power - power to charge your phone, and all of your family member’s phones. Where do you plug in all of these devices? Hopefully, your hotel accommodations have considered the guest’s overwhelming need to charge up.

Hotel stakeholders - property owners, brands and management companies have begun to realize the importance of accessible power for everyone. Along with internet access, convenient charging is THE primary concern of hotel guests. They expect rooms to be fully provisioned with accessible outlets at the nightstand to easily charge their devices.

Now... Imagine you enter a hotel room and there are a few wall sockets, but because you are traveling internationally, your device is incompatible with the available outlets and even worse, you have forgotten your adapter.

You may call the front desk only to be frustrated because they don’t have any extra adapters.

CubieBlue® incorporates Bluetooth® speakers and allows guests to stream their personal music, delivering a pleasing and crisp audio experience. Featuring simple one touch pairing and personal control via guest’s own mobile device, CubieBlue® delivers a truly enhanced guest room listening experience.

Hotels guests travel to and from different parts of the globe. Some guest’s devices require either a UK (Type G) or EU (Schuko) socket. To solve this problem, Brandstand developed the innovative CubieBlueXB, based on the popular CubieBlue® Bluetooth® Alarm Clock. CubieBlueXB offers one of each type of socket - one UK and one EU. This clever solution satisfies guest’s power needs because odds are, European travelers will have one or the other plug type.

In order for hotels to ensure the best customer experience in terms of guest facing power and charging, Brandstand offers a line of alarm clocks for the UK, European and Middle East hospitality markets with a variety of power options including: surge protected, tamper resistant 220V, EU or UK outlets, USB-A ports and Qi wireless charging. Each product makes it easy to charge up multiple devices and offers additional power and charging at the nightstand

The success of CubieBlue® is based on a clear user interface and an alarm clock that does not feel like an afterthought. The unique one knob design of CubieBlue’s alarm clock is well thought out, simple to use and a device that hotel guest’s will actually use! Guests no longer ask the question: “How do I set the alarm?”

Nor do they worry that the alarm will not wake them on time.

About Brandstand: Brandstand offers innovatively designed, user-friendly power and connectivity products for the hospitality industry.

www.brandstand.com 972.388.1450

®

HELLO

CubieBlue with UK & EU sockets.

GOODBYE power adapters!

Hotel 360 Expo Stand 302 Come by to see our complete line of power and charging products designed for hotels.

Technology

Choose it well: how to decide which hotel EPOS software is right for you

By Luis De Souza, CEO of NFS Technology Group

solution that reduces waste and helps keep costs down

5. Aloha enables you to build

loyalty programmes and offer gift cards easily

And there’s a lot more.

Some of the finest dining in the UK now takes place in hotels, with star chefs making a huge impact – but even if your ambitions are not quite so high, food and beverage is a huge contributor to any hotel business.

The principles of F&B success are the same whatever your hotel company model: great food and great service, provided when your potential guests need it.

Hotelier & Hospitality Design

But which hotel EPOS software should you choose?

30

With a wide range on offer, it can seem hard to decide – but it shouldn’t be.

diaries and order note pads.

But dedicated hotel EPOS software is the powerful management solution that offers tight control over restaurant operations – and helps create an amazing customer experience that encourages repeat business.

5 reasons to choose Aloha

by NFS for your hotel restaurant 1. Aloha by NFS is the proven

enterprise-level EPOS for multisite operations

2. Great for multi-site management without duplicating head-office roles

EPOS is providing an incredible boost to restaurants all over the country – and hotels are eyeing up the software choices to achieve the same results.

3. Web reporting provides a real-

Some hotels PMS systems include a limited element of F&B management; others are still managing with paper

4. Aloha includes a powerful

time online view of your hotel restaurant operations wherever you are – always an issue for multi-site operations in particular integrated stock management

Aloha’s flexible API means it integrates seamlessly with your hotel PMS software, with perfect connections to leading systems including Opera and Guest line.

Aloha also allows effortless charging of F&B to guests’ rooms, meaning no items are ever missed – guests find this useful and satisfying. It also integrates with your hotel revenue reporting platform for incredible accuracy and convenience.

Food and beverage continues to contribute more and more to hotel growth, rising at 4.9% in 2017, and around 5% in 2018.

But competition from the hardpressed restaurant sector never ends. The hotels that benefit are definitely those who box clever by offering a stunning guest experience to go along with their great food.

Who uses Aloha? One example is the Grand Hotel in Brighton.

It uses Aloha to manage its famed 2AA Rosette GB1 Restaurant, developed by Executive Chef Alan

Technology

White and his passionate brigade, as well as its terrace, lounge and bar.

Aloha’s everyday features promote the exquisite level of service offered across all of the Grand Hotel’s F&B outlets.

For instance, serving staff at hotel restaurants using Aloha have handheld Pulse devices or tablets to relay orders direct to the kitchen from tableside. It means food prep can start immediately and human error is removed from the ordering equation.

Accurate orders = happy diners + reduced food waste.

Analysts PwC believe UK hotels in 2019 will see slower growth reflecting Brexit uncertainty, softer economic and demand trends, and the impact of high levels of new hotel room additions.

The revenue boost provided by F&B, holding up well in these troubled times, is a valuable one.

Aloha hotel EPOS software, with its rapid ROI, is helping to provide hotels with that competitive edge to win diners, to control multi-site operations and costs, and to deliver an outstanding guest experience.

In today’s challenging market, it’s a choice that looks nothing short of intuitive.

Hotelier & Hospitality Design

In addition, Aloha offers your staff automatic upwelling prompts as they take orders, helping to generate extra revenue on each order.

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Milk Leisure, the UK’s leading bespoke thermal experience designers and manufacturers, develop leisure and wellness environments tailored exactly to their clients’ needs. Specialists in the design, development and creation of residential and commercial spa and wellness facilities. Milk Leisure believe that the key to their success lies in creativity and a critical eye for detail. They strive to secure customer loyalty by delivering professionalism, seeking excellence in everything they do and through the delivery of their unique projects.

Avalon Well-being Centre

Hotelier & Hospitality Design

Broughton Hall Estate, Skipton, Yorkshire

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One of the most recent projects undertaken

by Milk is a bespoke sauna and steam room installation at Broughton Hall Estate, creating the design and fabrication of a truly unique project. From an initial customer brief we delivered the design concept through to detailed production and fabrication drawings, material sourcing and fabrication. All in-house processes that led to the creation of a truly unique thermal experience.

The sauna created for this installation was manufactured within Milks workshop and was created as a result of the complicated assembly of laminated timber elements.

These elements were then CNC’d to form the 148 individual components required to form this unique sauna cabin. The prime grade Hemlock Timber used for this installation was sealed and protected against the rigors of operation by applying 3 coats of Supi Sauna Wax, a product

by Tikkurila. A Milk designed circular feature ceiling light was installed mirroring the corporate image of the wellness facility, casting a wonderful light across the curved interior of this sauna. The fluid interior space is complimented by the installation of a Harvia Globe sauna heater.

The steam room installation was created in partnership with Wedi Systems UK Ltd, made up of 28 individually formed segments, these were bonded together, sealed and vapour-proofed, ensuring a durable substrate for the Christian Botteganove mosaic tiling. As ever for Milk these mosaics were installed by the uniquely talented Sharon Taylor of Viva Tiling. The hand crafted ceiling light to match that of the sauna but to cater for the specific thermal requirements of the steam cabin, again reflecting the Avalons corporate symbol, compliments the lustrous lines of the steam room interior and that of the sauna heater.

“Milk are exceptionally proud of this installation, it’s a very real reflection of our design and manufacturing ambitions and the inhouse artisan skills we can bring to bear”.

To find out more about Milk Leisures services, email info@milkleisure.co.uk, call 0161 343 7100, or visit www.milkleisure.co.uk for more information.

Hotelier & Hospitality Design

- Robert Merrick, Managing Director of Milk Leisure.

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Editor’s Choice

“The art of mixing” Tarkett’s iD Mixonomi collection, created for Architects and Designers, is a modular vinyl tile collection that introduces a customizable element to LVT.

F

rom the mono-shape flooring layout to more elaborate compositions, the collection has been designed to play with colours and shapes to take the customer experience to the next level. iD Mixonomi was recognised and honoured with the Red Dot Award: Product Design in April 2017.

Built upon the principle of combining colours and shapes, iD Mixonomi is an intuitive tool to enable the tailoring of flooring compositions from timeless patterns to the most vibrant collages.

Hotelier & Hospitality Design

Inspired by the iconic hexagon, the iD Mixonomi range features

42

11 compatible geometric shapes and sizes which may be combined in a multitude of layouts. A striking palette of 34 colours has been created around a central colour theme of bold shades, deep complementary hues and metallic highlights.

In June 2019, this collection was once again recognised and won the MetropolisLikes and HiP awards for Hospitality flooring at the NeoCon Awards in Chicago.

To learn more about our hospitality collections, go to professionals.tarkett.co.uk or contact us at uksales@tarkett.com.

Follow us on Twitter for the latest news @TarkettUK

iD Mixonomi LVT TILES

The art of mixing

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Andaz Liverpool Street

There really is no other hotel that compares to The Andaz.

As you arrive you will be welcomed by the fantastic staff who will check you in and offer you a glass of bubbly whilst you wait. You can either be checked in at the main desk or via the glowing IPad’s in the lobby. I must say this is a very relaxed and enjoyable start to your visit.

You will be taken back by the sheer size of this Hotel. This grade II listed building was originally built in 1884 and perfectly differs from the exquisitely old fashioned high ceilings, grand room space, mosaic flooring and marble staircases to ultra-modern style throughout the entire hotel. The building is made up of two wings (East & west) this gives you an idea of just how extravagant this spacious London hotel is.

Something that is not usually the case in the city.

There are over 200 rooms within the hotel which are generously spacious and stylish. The bathroom and wash area boost a beautiful décor. All of our rooms feature a Nespresso™ coffee machine, complimentary mini bar and Wi-Fi, a smart TV, luxurious Yukata robes and bath amenities from British skincare brand REN. The Andaz Liverpool Street really does cater for all of your dining needs with a variety of options. The 1901 breakfast restaurant which is a stunning grade II listed ballroom with a beautiful glass domed ceiling there is so much on offer to start your day off the right way.

Rake’s café Bar offers the perfect “chill” environment if you would like tasty snacks and a array of crafted cocktails throughout the day.

These are two of the four options which also include the Miyako Japanese restaurant (make sure You book in advance due to high demand) and the Lady Abercorn’s pub and kitchen.

To accompany the relaxed vibe of rake’s there is also the Eastway brasserie which is the perfect setting for a group of friends to enjoy sharing platters and the ultimate calm dining experience.

It is hard to put into words just how uniquely amazing a stay at The Andaz is. With also the capacity for corporate functions, Freemason gatherings and also weddings it really is a sight to behold.

Hotelier & Hospitality Design

Located perfectly next to Liverpool street station you will amazed by the not only elegance, space and history of this luxury hotel but also the fine attention to details paid to each area and moment of your stay.

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Call now on

01733 302704 CK ReCirc™ Recirculation Units CK ReCirc™ units work as a normal Commercial Kitchen Extract System without the requirement of any external ducting.

Approvals • Westminster City Council Approved

• Environmental & Occupational Hygiene Tested

• Complies to DW172 & BESA

• Certified by Independent ISO 17025 UKAS accredited testing laboratory.

• In line with HSE including HSG173 Monitoring strategies for toxic substances

Suitable Locations • Airports

• Shopping Centres

• Coffee Bars

• Temporary Catering Canteens

• Restaurants

• Listed buildings with Planning Restrictions

• Pubs / Bars

• Can be easily dismantled and re-located.

• Cafés

Approved alternative to high level kitchen extract, Reduce fire risk, Flexible locations, Emissions control • Designed to accommodate multiple pieces of electrical equipment.

• No ducting to atmosphere is required.

• For use with electrical appliances only.

• Quick and simple to install.

• Free-standing self-contained recirculation unit to increase capacity.

• Air movement up to 2.5m3 per second

• Four stage filtration process to remove grease, fine particulate, smoke and odours.

• Variable fan speed.

“If you think it is expensive to hire a professional” Wait and see how much it costs to hire an amateur

ckdirect.co.uk

Black Ivy hotel transforms guest experience with integrated technology solution Black Ivy is a stylish neighbourhood bar and boutique hotel, located in the leafy Edinburgh suburb of Bruntsfield.

The hotel boasts 22 uniquely designed bedrooms and two busy bars and a popular food offer, dishing up classics with a twist, averaging 1,000 covers a week.

Having undergone a significant investment by Caledonia Inns two years ago, Revenue Manager, John Mustard also wanted to upgrade Black Ivy’s outdated technology to support the hotel’s focus on delivering exceptional customer service.

The Drafthouse, specialises in offering a range of lagers, craft creations and guest taps on rotation and is renowned for its Tank Beer. Also featuring a stage area, regular live entertainment is a big hit. Outside, there is a 60-seater al fresco Terrace, which overlooks Bruntsfield Links Park. Featuring fire pits, customers enjoy a campfire vibe outside and with two full-size table tennis tables inside, the venue is a great place to mix business with pleasure.

Zonal was the only solution to go for according to John. Having worked with Zonal throughout his 30 year hospitality career, John had never found a technology partner that could match the range of solutions offered by Zonal and the 24/7 support service.

“I have worked with other technology providers over the years, but Zonal always stands out for its intuitive, smart design and reliability. Zonal spent 40 years perfecting the technology, which always keeps up to speed with advancements, so you know it’s going to work, be relevant and not let you down.”

"Zonal support is excellent; the Help Desk is quick to respond any time, even at weekends."

Following its refurbishment, Black Ivy has fast become popular with locals, as well as with visitors to Edinburgh.

For John and his Black Ivy team, Zonal technology has made managing all the different elements of the business seamless. Zonal’s EPoS system connects with the hotel’s property management system (PMS), Rezlynx, so residential guests can bill any drinks and food directly to their room tab.

“For us this is a big plus of Zonal; its technology is incredibly flexible so can integrate with other technology solutions that we may have, such as Rezlynx.”

This means that Black Ivy's Zonal EPoS is the single reporting vehicles for its account team, giving them real-time data that allows them to keep a handle on sales and overheads.

But it’s not just about operations, the customer journey is also key to Black Ivy’s success. Zonal’s kitchen management system, Kitchen iQ, has been a game changer along with iServe, a handheld electronic order pad that offers access to EPoS functionality on an iPod or iPad from anywhere in the venue.

“With two bars, including our popular Terrace, switching to iServe has been a winner for our team. They no longer have to run back and forth to the bar to process orders, giving them more time to focus on our customers. Food orders are also fed directly into the EPoS system and sent through to the kitchen, again saving time and the risk of mistakes.

“Our chefs really liked Kitchen iQ as the system makes their lives easier and less stressful. Now if you ask them would they go back to paper, the answer is a resounding no!”

If you think Zonal’s integrated hospitality technology solutions could help your hotel business, get in touch: zonal.co.uk sales@zonal.co.uk 0800 131 3400

Editor’s Choice

The line is called ‘Lime Basil and Mandarin’, the brand’s signature fragrance. Peppery basil and aromatic white thyme bring an unexpected twist to the scent of limes on a Caribbean breeze.

Jo Malone London is a luxury British lifestyle brand known for elegantly simple scents with unexpected ingredients. The brand’s timeless fragrances are designed for discovery: carefully-crafted to wear solo or layered together to tailor to a personal scented signature.

Synonymous with gift giving, Jo Malone London encourages the spirit of generosity. Embracing and celebrating gift-giving and finding the perfect gift for someone special. The quintessentially British brand is now present in the finest locations in 64 countries.

Groupe GM, international player in the hotel amenity industry, has signed a partnership with the prestigious lifestyle brand Jo Malone London. Through this collaboration, Groupe GM will be able to offer hotel guests worldwide a new range of luxury amenities.

Laurent Marchand, President of Groupe GM commented “We are thrilled to be adding the renowned Jo Malone London brand to our portfolio. The house’s timeless fragrance and elegance will answer the needs of the increasingly discerning hotel guests. This new partnership will enable our customers to achieve the ultimate guest experience. We look forward to launching this new refined amenity line to hotels worldwide.”

The new product range features generous 40ml and 75ml Body & Hand Wash, Shampoo, Conditioner, and Body & Hand Lotion bottles.

These are complemented with 30g

and 50g soaps, packed in allegro.

The Jo Malone London amenities will be available at five and six star hotels and resort properties worldwide thanks to Groupe GM’s network of distributors.

Discover all the brands offered by Groupe GM at: www.groupegm.com – or alternatively contact your local distributor.

For the US, contact the TY GROUP on + 1 305 805 8085 or visit their website: www.t-ygroup.com. For the UK Distributor, please contact ASLOTEL on +44 1372 362 533 or visit their website: www.aslotel.co.uk

Hotelier & Hospitality Design

Groupe GM and Jo Malone London Launch New Hotel Line for Luxury Hotels Worldwide

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Technology Our customers range from individual respectable businesses such as Michelin chef Michelle Roux’s Restaurant to companies such as Big Johns, Baskin Robbins, Road Chef, Warrens Bakery, London Symphony Orchestra and the Costa Coffee estate. Where they maintain their entire estate over Ireland and Spain. WRS has an impressive folio that is expanding daily and is an aspiring company within the Hospitality trade.

Taking the Spotlight, WRS Systems

Hotelier & Hospitality Design

WRS Systems has grown into one of the most respected EPOS suppliers in the UK.

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Not only are some of the most recognised names in Hospitality WRS’s customers. They were also able to deliver some staggering statistics last year when completing the roll out for the Costa Estate, which is probably one of the largest hospitality retailers in this country. WRS successfully upgraded their full EPOS solution across all 1470 equity stores over 59 days with no loss of service or downtime to the client, the biggest EPOS roll out in the UK in ten years.

So how do they do it? Well WRS Systems provide a complete solution for the hospitality trade, where the ability to provide a fast-intuitive system is vital to match the needs of the modern retailer. Be it the need for a simple touch screen solution, with simple sales reporting, in real time. To a full inventory system with full recipe costing, time and attendance, table management, integrated Kitchen Video Systems (WRS supplies both Log Wood and QSR) to remote ordering via a fully customised App within built loyalty. WRS systems can supply and maintain such throughout the UK, at prices that are competitive and realistic. The system offers a cloud based back office Management application, Stockade, which allows for reporting to be undertaken in real time via any Web enabled device, allowing owners, managers and supervisors to access their specific report in a manner that gives them the immediate control over their business. WRS understand the pressures on the retailer in this competitive environment. We therefore offer as standard to all our supported client a full seven-day support package through our own fully trained support desk in the UK. Keeping up with the ever-evolving EPOS market, WRS integrates with several high-profile business partners, Worldpay where we are a category one partner, Ezora a full Business Management System, Preoday, an app provider to name just a small number. Highlighting that WRS has the ability, if you have a specific requirement in the needs to integrate to meet those needs. ‘WRS continue to thrive with the development of products through 2019/2020 that will under line our position within the marketplace’ states Business Development Manager Emma Wilson.

‘We will gladly meet any prospective customer to discuss their needs in a friendly and informative atmosphere, understanding that every business is different and that the purchase of a POS system is a significant investment for any business, be it a sole trader or multinational’.

Serving up a feast of EPOS solutions

SAY HELLO TO US AT

INNOVATIVE, RELIABLE & SECURE EPOS TECHNOLOGY SALES & SUPPORT 033 3996 9566

wrssystems.co.uk

EYE CATCHING LOUNGE FURNITURE

Wobbly tables can be a thing of the past thanks to the patented StableTable technology.

StableTable is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.

Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.

CLASSIC TIMELESS

outdoor furniture

Rustic Vintage Style Furniture

HARROGATE Range

Truro Range

Shipston Armchair Trade Price £36.00

2.1m Parasol Range Of Colours Trade Price £39.00

Eden Furniture has a massive selection of Indoor, Outdoor & Poolside Furniture. Our Harrogate and Truro Ranges have become increasingly popular with their rustic and rural charms. The Harrogate Range is available in dining and bar height with complimentary stools and benches. The Truro Range is also in dining and bar height with dining stools and benches.

Both ranges are made to order so almost any size is achievable.

Atlantic Armchair Trade Price £34.50

Terrace Chair Trade Price £39.00

LARGE STOCKS HELD FOR IMMEDIATE DELIVERY

Call: 01527 519580 E: sales@edenfurniture.co.uk Warehouse & Showroom Unit 16 Padgets Lane, South Moons Moat, Redditch, Worcs B98 0RA

F U R N I T U R E

www.edenfurniture.co.uk

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www.go-in.co.uk

Dutch invention - a boiled egg or scrambled eggs in a minute

Hotelier & Hospitality Design

After more than 10 years of research, the Dutch company Eggciting Products has successfully developed two devices that can cook a boiled egg or scrambled eggs in a minute. The benefits for food service: a high quality fresh offering, no staffing needed, time-saving and energy saving. In addition the devices make an important contribution to combating food waste.

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The Dutchman Marcel Bivert travels the world for his work and is a fan of a tasty healthy fresh breakfast but doesn’t have much time in the morning. He would love a soft boiled egg just like at home or scrambled eggs made to his preferences. He couldn’t find it in hotels, self-service restaurants, fast food restaurants, convenience stores or even that famous coffee chain.

“That has to change”, thought the business-developer.

He brought together a team of engineers, people from the hotel industry and a food manufacturing company.

The result: two patented devices that are as simple as they are ingenious. The Eggcheff.

Very fast and fresh, no waste The Scrambled Eggcheff makes scrambled eggs in a minute. Fresh ingredients like, tomato, bell pepper, onion and cheese can be added and cooked to order.

In the same time that you wait for your coffee! The device can also cook other breakfast foods such as oats, egg whites and other healthy options. Even a mug cake could be an option. The portions are made per consumer which means no more waste for hotels. This saves so much in avoided waste that device pays itself back within in year.

The Eggcheff Cooker brings the cooking time of an egg from twelve minutes down to one which has never been done before. You can choose for a perfectly soft, medium or hard-boiled egg.

Both devices give the opportunity to serve a very fast, fresh personalised breakfast without waste rather than an industrial processed product. The slim devices can be placed anywhere as they are ventless. All this without requiring staff or a kitchen.

Worldwide interest The devices developed by Eggciting Products use a new patented hybrid heating technique which is the most energy efficient way to cook eggs. There is no steam or other vapours produced so there is no vent needed. Ideal for the breakfast buffet in a hotel, but also for a coffee shop for example.

“Consumers can very easily and safely operate it themselves”, says Bivert. “With only a touch of a button the perfect egg can be chosen from the Eggcheff Cooker. The Scrambled Eggcheff cooks and mixes a scrambled egg and even adds the spork automatically in the cup or mug. This all happens in the same time as you are waiting for your coffee.”

There is now interest worldwide for the inventions of Eggciting Products. Bivert: “Hotels, self-service restaurants, fast food chains and on-the-go retailers have all shown concrete interest in our inventions.”

The devices will be revealed at the Host Milan in October 2019

SALTO makes the cut at new Hotel and Golf Resort The Cave Hotel and Golf Resort, a new destination hotel and restaurant located within a short drive of Canterbury, Kent, has chosen a SALTO electronic access control system to provide advanced security management for its luxurious accommodation.

What did they need?

Whether travelling for business or pleasure, guests need to have a high level of trust in the property they are staying in. Safety and security should be a subject high on the ‘must have’ list of any good hotel.

Technology in the world of hospitality security is changing fast and today it is much more than just a guest room lock. It can provide full security control of the entire property, and can integrate with front desk PMS systems, CCTV, alarm, time and attendance or other systems as required. It can cut maintenance costs by removing the need to replace keys and change locks if keys are lost. It can manage access rights to control who can access what, when and where 24/7 and provide a full audit trail for every door.

Darren Keating, Hospitality Business Development Manager for SALTO Systems explains “When it came to providing guest security for this new hotel careful thought was required.

As well as traditional hotel stays, Cave also specialises in weddings, corporate functions and special events, so making sure guest rooms were secured by using the latest high technology products was an important consideration.

obtrusive lock hardware on the door as all the electronic components are actually inside the door itself, making room security virtually invisible.

“However our focus was not just on the sale but also on providing the customer with extensive advice to make sure the solution recommended was both viable and cost effective. This meant advocating a solution that would be visually attractive and technologically competent to meet with the design ethos of the hotel.”

“We’ve now installed 52 of these smart locks in an attractive black finish on our guest rooms, main entrance and staff entrance doors.

All combine stand-alone, batterypowered electronic lock technology and SALTO’s Virtual Network (SVN) data-on-card wireless technology with online, real-time monitoring and mobile access technology with NFC & BLE capabilities, the latter enabling our guests to use their smartphones as keys if they so choose.”

Key benefitsStuart Sentance, Designer and Project Manager for Cave Hotel and Golf Resort, says “We wanted a stylish product that was not only technologically cutting edge but provided reliable wire-free access control while complimenting the hotel’s unique decorative style.

SALTO’s new Aelement Fusion solution plus two associated wall readers give us that. They eliminate

“We’re delighted to have supplied our class leading access control solution for one of the coolest new properties on the hospitality scene” Darren Keating concludes. “The hotel has full control over who can access what, when and where enabling Stuart and his team to maintain high levels of security whilst ensuring a secure and accessible environment for both guests and staff alike.”

Hotelier & Hospitality Design

Promising a hotel experience like no other, Cave provides the perfect eclectic mix for a relaxing and memorable stay. With 48 bedrooms, two restaurants, one bar, a gym and swimming pool and a state-of-the-art penthouse plus golf at Boughton, the hotel is designed with luxury and comfort in mind.

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Hotelier & Hospitality Design