The latest news, products and services from the restaurant industry, for the restaurant industry September 2019
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Industry News The Restaurant Show Preview Beer & Wine Grease & Waste Management Recommended Suppliers
MasterChef semi-finalist to open West African restaurant in London Chef William JM Chilila, a semifinalist on last year’s MasterChef: The Professionals, is set to open Akoko in London’s Fitzrovia in October. Chef William JM Chilila, a semi-finalist on last year’s MasterChef: The Professionals, is set to open Akoko in London’s Fitzrovia in October. Chilila previously worked as a senior sous chef at D&D London’s Orrery restaurant in London’s Marylebone, and as a demi chef de partie at the Montagu Kitchen at the Hyatt Regency London The Churchill hotel.
as well as barbecued baby aubergine mafe. The wine list will be curated by new consultancy Spencer & Smelskaya.
Akoko means ‘time’ and also ‘the first’ in Yoruba, a language spoken in West Africa.
Designed by René Dekker Design, the walls will be covered in a terracotta clay and art by Niyi Olagunju, while ceramics have been designed by artists such as Andile Dyalvane, Kat Wheeler Ceramics, Jun Rhee and 1256 Degrees North.
The restaurant on Berners Street will focus on West African cuisine with dishes such as smoked jollof rice and grilled aged beef suya with caramelised onion and confit tomato,
Former operators at the Berners Street site include Latium restaurant and, most recently, Il Sud, which was open for less than a year.
Finalists for Bocuse d’Or UK Selection revealed Final to be held at The Restaurant Show, London Olympia on Monday 30 September The Bocuse d’Or UK Academy has announced the lineup of chefs who will compete in the Bocuse d’Or National Selection at The Restaurant Show next month. The winning chef will go forward to compete in the European heats of the Bocuse d’Or, due to take place in June 2020. He or she will also have the opportunity to complete a funded stage in a highly respected British or European restaurant.
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The four chefs competing in the final will be: • Ian Musgrave, sous chef at The Ritz London and British Culinary Federation Chef of the Year 2018 • Luke Selby, Great British Menu winner 2019, Roux Scholar 2017 and National Chef of the Year 2018 • Robert Sussex from 1 More London Place and National Chef of the Year 2019 semi-finalist • Ruth Hansom, head chef at Pomona in London, Young National Chef of the Year winner 2017 and The Royal Academy of Culinary Arts Michael Bourdin Scholar 2016.
Founded in 1987 by the late and legendary Paul Bocuse, the Bocuse d’Or is the greatest culinary spectacle in the world with more than 62 countries entering the last competition that was held. The UK has competed in all but one world final with former candidates including Tom Phillips of Restaurant
Story, Adam Bennett of The Cross at Kenilworth, Simon Hulstone of The Elephant in Torquay, André Garrett of the Corinthia Hotel in London, John Williams of The Ritz London and Clive Fretwell of Belmond Le Manoir aux Quat’Saisons. To compete in the Bocuse d’Or is one of the toughest culinary challenges for any chef and to prepare them, each of the finalists will receive coaching and mentoring from the UK culinary team – including Adam Bennett MCA, John Williams OBE and Bocuse d’Or UK candidate 2019, Tom Phillips. The Bocuse d’Or UK Academy has selected a panel of high profile chefs, from the UK and beyond with experience of the Bocuse d’Or, to judge the chefs. The judges will look for culinary technique and creativity, complexity where appropriate and harmony of combinations within the dish. They will also be looking for chefs to demonstrate an understanding of the unique style of the Bocuse d’Or in the three hour 45 minute cook off.
Rational UK Rational UK recognising environmental concerns in catering equipment replacement Rational UK are extending their Don’t Worry! Help is on the Way promotion. Recognising environmental concerns, the promotion that invites operators to invest in the future, is being extended until 31st August 2019. By replacing traditional catering equipment and investing in their future with a new multifunctional VarioCookingCenter 211 or 311 model, Rational will pay for the operator’s installation, plus give them £1,000 for their unwanted equipment that will be collected and recycled responsibly. Rational’s end-user promotion designed to support operators extended By taking part in the promotion, launched in April, operators can now stop worrying about the cost of replacing large and inefficient kitchen appliances. The functions of traditional bratt pans, boiling kettles, fryers, boilers or griddles have evolved into the Rational VarioCookingCenter, providing increased flexibility in the kitchen, whilst saving operators money, time, space and energy. Adam Knights, Marketing Director, Rational UK “This end-user promotion designed to support operators in their decision making process when purchasing thermal cooking equipment. We are focusing on recycling, by helping to remove old outdated equipment and replacing it with future technology, the VarioCookingCenter” comments Adam Knights, Marketing Director, Rational UK. He continues “By extending the promotion, it means that even more operators will have the opportunity to take advantage of having their outdated equipment removed from their premises and replaced with a maximum energy efficiency multifunctional appliance, saving them electricity costs every day.”
Highland Park to announce the finalists of A Tribe in the Wild bartender programme Highland Park will be revealing the finalists of its A Tribe in the Wild bartender engagement programme at today’s London regional heat at TT Liquor in Hackney. The programme kicked off with bartenders uploading their cocktail interpretations of Highland Park in the Wild to Instagram. The bartenders with the best photographs were then invited to take part in a second challenge, with regional heats in Glasgow, Newcastle, Birmingham and London, where they were offered the opportunity to gain the BIIAB Whisky Ambassador qualification. ‘The BIIAB Whisky Ambassador course is a fundamental part of this engagement programme,’ commented Scott McCaffer, Highland Park brand manager. ‘This £250 investment for each bartender will not only support their future in the industry but the owners of the bars they work with. We are excited to bring this point of difference in our programme to over 100 bartenders across the UK.’ Ahead of each regional heat, chosen bartenders were tasked with creating and submitting a video of their A Tribe in the Wild cocktail. The videos, judged by the Edrington-Beam Suntory UK team, and the results of the BIIAB accreditation exam determined the nine finalists (two from each heat plus one ‘wildcard’). The tribe of finalist bartenders will be heading to the home of Highland Park, Orkney, on 24-26 September to take part in a survival experience designed and run by the Bear Grylls Survival Academy.
Operators wanting to save the planet as well as the pounds can find out more about the promotion and terms and conditions by contacting Rational. Rational is the leading provider in hot food preparation equipment and, with the VarioCookingCenter and the SelfCookingCenter, the company delivers all a commercial kitchen’s thermal cooking requirements. Rational will pay for your installation, plus give you £1,000 for your unwanted equipment that will be collected and recycled responsibly. Please contact us soon to take advantage of this unique offer before 31st August 2019
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Rhubarb’s Centrepoint restaurant Vivi closes after six months Rhubarb’s 1960s-inspired restaurant Vivi has closed its doors six months after opening in London landmark Centrepoint. The 290-cover flamboyantly decorated dining room had offered a nostalgic menu featuring chicken kiev and mash; lobster thermidor and duck à l’orange. In a statement Rhubarb hospitality group said: “We are incredibly proud of the beautiful restaurant we created at Centre Point and have had great feedback from our guests. Due to factors beyond our control such as the on-going building works, incomplete public plaza, lack of footfall and the Crossrail delay, the business has not been able to get to the desired position in our agreed timescales. “To continue operating is not sustainable and we have had to take, after much consideration, the
difficult, but commercial decision to close. Where possible we have relocated the VIVI team to our sister restaurants and the company will be supporting colleagues through the transition.” Vivi opened in February and closed on Tuesday. It had been the flagship eatery in Centrepoint where it was joined earlier this summer by Arcade Food Theatre, featuring six ground-floor kitchens, a coffee and bakery counter, three bars, and an outdoor terrace.
Vivi had been run by Rhubarb, which is also behind Fenchurch Restaurant and the Sky Pod Bar among other sites. This week Rhubarb will open Mamma Mia! The Party at the O2, with 22 Bishopsgate in London and the rooftop restaurant, bar and event space atop Hudson Yards, New York, following next year.
Gordon Brown warns of no-deal Brexit ‘catastrophe’ for food industry Former prime minister Gordon Brown has warned of a no-deal Brexit catastrophe for the food industry, spurred on by rising prices, a weak pound and disrupted supplies. threatening his own party members who oppose leaving the EU without a deal.
The nation’s last Labour leader also raised concerns over the knock on effect on consumers, and urged Boris Johnson not to crash out of the European Union without an accord between London and Brussels. It comes as Johnson continues to careen towards the precipice of a chaotic Brexit scenario by limiting the number of days MPs can vote before the 31 October deadline, and
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Ahead of a visit to Merseyside cooperative bakery Homebaked, Brown said: “A no deal Brexit threatens the UK’s food supply chain. Imports of almost a third of our food could be subject to disruption. “Uncertainty, restricted supplies and a weakened pound could raise prices. This would be a catastrophe for the food industry but also for family budgets, hospitals and those driven to food banks due to the decimation of our social security system over the last decade.” His intervention comes as union GMB issues the prime minister with
a letter urging him to rule out a no-deal scenario, which according to the government’s own analysis is likely to have a negative effect on hospitality firms in a range of areas including supply chains, staffing, energy prices and, in the case of the food service sector, social care. GMB general secretary Tim Roach warned that, if the UK could not broker a deal with the EU, it would lead to: “job losses in food production and reduced nutrition in school and hospital meals”. He added: “The government are walking us to a cliff edge and seem more interested in ideological Tory Party politicking than making sure we have a stable food supply.”
Sir Terence Conran and chef Richard McLellan to launch restaurant Wilder Sir Terence Conran is to launch contemporary British restaurant Wilder in collaboration with chef Richard McLellan in the Boundary, east London. McLellan, previously of the Typing Room and Alyn Williams at the Westbury, will use British ingredients with a focus on sustainability and seasonality, with produce sourced from Conran’s 145-acre Barton Court
estate. The Wilder, incorporating a 60-cover restaurant, bar and private dining room, is the first new venture in the sector for Conran since the collapse of Prescott & Conran in June 2018, which saw the closure of Parabola, Lutyens and Albion Clerkenwell. The Boundary had been saved from the collapse via a restructure that saw it transferred to a new holding company under the control of the Conran family. Dishes at the restaurant will include scallops, turnip, green plums and broth; venison, beets, elderberries and rye as well as short rib, smoked onions, tongue and sorrel. Drinks will include a selection of European wines, spirits and beers as well as a bespoke Wilder gin co-created with East London Liquor Company and incorporating the same seasonal botanicals used in McLellan’s menu. Design will be minimalist featuring earthy tones and textured fabrics as well as a ceiling nature installation installed by floral design studio Worm.
F1 champion Lewis Hamilton to launch plant-based burger chain Lewis Hamilton is one of the backers behind a new plant-based burger chain, Neat Burger, launching in London next week in collaboration with meat alternative Beyond Meat. As well as the five-time FIA Formula One champion, the brand is also supported by the Cream Group and entrepreneur and Beyond Meat investor Tommaso Chiabra. The first Neat Burger site will open on 2 September at 4 Princes Street in London’s Mayfair on the site that used to be Japanese restaurant Chisou. The group also has ambitious plans to expand the concept globally with 14 franchises scheduled in the next 24 months. The menu will consist of three core burgers: ‘the neat,’ ‘the cheese’ and ‘the chick’n’, as well as vegetarian ‘hot dogs’ and sides including skinny fries, sweet potato fries and ‘tater tots’. Sites will stock eco-conscious and ethical drinks brands such as Jaden Smith’s Just Water; Lemonaid; dairy-free coconut and soya-based milkshakes; and Toast Ale. Beyond Meat burgers contain ingredients such as peas, beans, rice, beetroot and coconut oil and are designed to look and taste like meat. Hamilton said: “I’m very passionate about being kinder to our world and also really respect Neat Burger’s
commitment to more ethical practices and supporting small businesses, so this is something I’m also really proud to support. But it is also about the product. As someone who follows a plant-based diet, I believe we need a healthier high street option that tastes amazing but also offers something exciting to those who want to be meatfree every now and again.” Ryan Bishti of the Cream Group says: “We’re not preaching or shaming people for eating meat. We’re offering an alternative that tastes as good as, if not better than meat.” The Cream Group also owns London nightclubs including Cirque le Soir in Soho, Drama in Mayfair and London Reign on Piccadilly; as well as Restaurant Ours in Knightsbridge. The group has also recently taken over the former Windmill club in Soho for a new venture that will launch later this year. Chiabra said: “The meat industry is the biggest contributor to greenhouse emissions and its environmental impact is no longer sustainable together with the growth of the population. Neat Burger aims to disrupt the nonsustainable food industry and become a force for good.”
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Colquhoun’s Restaurant Named Finalist for the Food Awards Scotland 2019
Colquhoun’s, the 2 AA Rosette Restaurant at the stunning Lodge on Loch Lomond hotel has been announced as a finalist for the Food and Drink Awards Scotland 2019. The 6th annual Food Awards Scotland 2019 will host a glittering awards bash on Monday 26th August. The blacktie ceremony will take place at The Marriott Hotel in Glasgow and aims to celebrate and reward the very best in Scottish food industry, the servers, the specialists and suppliers. The event will welcome top professionals of the country’s food sector that provide delicious dishes, the freshest of products and rich menus. The awards promise to be a memorable event in the food industry’s calendar: Colquhoun’s Restaurant will be battling it out with fierce competition in order to be named Best Hotel Restaurant of the Year. Nestled on the banks of Loch Lomond, Colquhoun’s Restaurant is one of Scotland’s ultimate waterfront dining experiences – with perfectly executed cuisine, memorable service and unrivalled views across the Loch. Sandra Cunningham, Sales Manager discussed the nomination: “We are so
delighted to have been nominated for the Food and Drink Awards Scotland 2019, it is testament to the dedication and hard work of the amazing team we have at both Colquhoun’s restaurant and the Lodge on Loch Lomond overall. We are keeping our fingers crossed in regards to winning and look forward to welcoming guests in the coming season who will be able to experience for themselves the delicious food and first-class service.” Irfan Younis, CEO of Creative Oceanic, organisers of this event, said: “The finalists
were voted for by the public for providing authentic recipes and unique dishes to their diners, creating memorable experiences for both residents and visitors… We would like to wish all the finalists the best of luck and we can’t wait to welcome all our guests and celebrate the winners with them.” Colquhoun’s Restaurant, at the four star Lodge on Loch Lomond, is located near the gorgeous village of Luss and is open 7 days a week. Dinner is served from 6 till 9:30pm. Book a table online or call 01436 860 145.
California Walnuts enhances website to support UK activity The California Walnut Commission (CWC) has redesigned and enhanced the UK website to better provide valuable information and education to consumers, health care professionals and the trade. The enhanced site, launched in June, has an expanded recipe collection and important tips on the best way to store walnuts for optimum freshness. There’s health and nutrition information including a plant-based eating guide, as well as valuable information about the California walnut industry that provides mild tasting, premium walnuts from our orchards to UK tables. There’s an opportunity to sign up for one of the California Walnuts UK newsletters to keep in the know about the latest recipes, scientific findings and other valuable information. The CWC’s strategy is to increase awareness of California Walnuts and educate both the trade and consumers about their quality, consistency and year-round availability. Consumers can access the site to find inspiration through recipes on how to incorporate walnuts into their daily life. It’s also the “go to” source for the latest information on health and nutrition related to walnuts, including health research studies showing walnuts’ role as part of a healthy diet. Monthly updates with increased content will aim to stimulate user engagement. The trade section outlines activities offered to support various channels in increasing sales and utilization of walnuts, trade news and reports, case studies, information on how to contact California Walnut suppliers and the types of products offered, as well as how to contact the
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and the trade to the website, press and social
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Improve evacuation procedures with cost effective solutions It is a legal requirement for premises owners and managers to plan for the evacuation of people who require additional assistance in case of emergency. Evacuation chairs provide a simple and easy to use solution that overcomes the challenges faced with the safe removal of vulnerable people located upstairs when an emergency occurs. The Code Red is a lowcost and highly effective evacuation chair available f ro m o n l i n e re t a i l e r, www.firstaid4less.co.uk. Designed to be operated by one person, thus reducing health and safety concerns during use, the lightweight evacuation chair is suitable for use on all staircases excluding spiral staircases. It folds compactly and is supplied with a wall-mount and cover for easy storage close to the point of use. Made with materials impervious to bodily fluids the chair can easily be wiped clean with disinfectant after use and will withstand a maximum load of 159kg. An adjustable head pad and click fastening patient restraints ensure comfort and stability for the user, whilst runner belts smoothly glide down the stairs, allowing controlled pace of descent and ensuring no forward tilt of the chair. FirstAid4Less Business Manager, Neal George states: â€œThe Code Red evacuation chair is the perfect choice for those looking for affordable and effective evacuation solutions. We have recently seen an increase in sales from a plethora of business types across the UK looking to improve their evacuation plans. Its simplistic design makes it really easy to use and we have now lowered the purchase price making it an extremely attractive option to our customers.â€? To find out more about the Code Red evacuation chair, visit www.firstaid4less.co.uk and select casualty handling & resus products. Alternatively call freephone 0808 2810 239 to speak to the FirstAid4Less team.
Here at Litewave lighting is our passion. We are specialised in LED Lighting to mood light any room size. There is virtually no limit to how many lights we can control from a single Remote Control or Smart device.
Several years ago we saw a problem in the lighting market, especially with LED Strip Lights. The internet is currently flooded with cheap LED Strips being imported from China, unfortunately the majority are not worth installing because they have a design flaw, they use mere resistors to protect the LEDs. This method does not ensure performance and long term reliability for use in a domestic or commercial environment. As a result the Strips will begin to fade in little as 6 weeks (24/7 use), develop dead patches, and you may even notice patches of different colours appearing which will spread over time. Our Litewave ® Pro LED Strips are engineered with additional on-baord protective components to ensure a long lifetime. We include a 3 Year commercial warranty for our Litewave ® Pro LED Strips. Available in White, Warm White, and Colour Changeable. Other products include Fibre Optics for Star Ceilings, LED Spotlights, LED Plinth Lights, these can even be controlled from the same controller that is used for the LED Strips. We take the hard work out of lighting any domestic or commercial premises. Just call us with the room measurements and we will provide a Free no obligation quotation. Tel: 03333 222 008 www.litewave.co.uk PAGE
Frying tonight at Host Milan Quality Fry presents latest automatic, self-contained fryer Hall 18, stand G90 H89 Host Milan, October 18 – 22 2019 Quality Fry will present its latest ventless, automatic fryer at Host Milan. The Fast Chef Elite+ Carousel features a carousel hopper that holds up to four portions of food, automatically dropping each in turn into the frying chamber once the previous batch is cooked. Quality Fry products are manufactured in Spain and distributed in the UK by Taylor UK, who will have representatives at Host to discuss the Fast Chef Elite range. In operation, the Fast Chef Elite+ Carousel is smokeless and odourless, releasing only dry, odour-free air. The self-contained countertop unit requires no ventilation, is fast and minimises running costs: its EcoFry system reduces frying time by up to 27% and energy use by 24%, compared to conventional fryers. It also ensures operator safety, with an anti-fire system that has control software and a double sensor. Since the frying is carried out in a self-contained chamber, staff are protected from the hot oil.
This latest Fast Chef Elite has two cooking modes. The individual mode allows two 300g portions to be cooked at the same time, while the second cooking mode can cook a single 500g portion. In either case, a further four portions can be waiting in the carousel. Taylor UK is part of the Hubbard Taylor Group (HTG Trading Ltd) and is the exclusive distributor of the Taylor, Frigomat, Prática and Quality Fry ranges in the UK, and a preferred supplier of ISA and TurboChef equipment. Taylor, Frigomat, ISA and TurboChef will also be showing their latest products at Milan – details will be announced before the show. Taylor UK distributes via dealers nationwide and has over 45 years’ experience in sales, product development, distribution, service and aftercare specific to the UK marketplace. For more information and details of local stockists, freephone Taylor UK on 0800 838 896, call 01473 350000, email firstname.lastname@example.org or visit www.taylor-company.co.uk
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Classic Lodges welcomes all four-legged friends
Classic Lodges, the independent hotel group, has extended its dog friendly offering to all 10 owned properties. Until recently only a number of rooms were allocated to guests to bring their four-legged friends to stay. Now all 10 hotels in the group will have a minimum of two bedrooms that are dog friendly and a maximum of six at one hotel in particular, Charingworth Manor. The rooms are usually situated on the ground floor or as close to an exit or the grounds of the hotel as possible so dogs can stretch their legs. All of the hotels have sizeable grounds or are surrounded by miles of countryside that are ideal for longer walks. Pets are treated to a doggy breakfast which includes two breakfast sausages, and some hotels have really pushed the boat out – Charingworth Manor offers a treat, toy and dog bowl for pooches to borrow for the duration of their stay. Bagden Hall even has a wall of photos from previous canine visitors. There is a maximum of two dogs per room and they are subject to availability. Dogs are not permitted in the restaurants – they have breakfast in a separate area – or public areas of the hotels. There is a surcharge added to cover additional housekeeping costs and any damage will be added to the bill. Richard Smith, Director of Marketing and Partnerships says as staycations have become increasingly popular owners are more reluctant to leave their faithful friend at home: “Over the last couple of years there has been a noticeable shift with many people opting to holiday in the UK over travelling abroad. “Our dog friendly rooms and packages have proved to be increasingly popular, so we felt it was the ideal moment to extend the number of rooms that are available for dogs to stay.” PAGE
Alto-Shaam Launches Latest Version of New Vector® H Series Multi-Cook Ovens Custom-design options available to match front-of-house experience Now featuring a new advanced, user-friendly interface Alto-Shaam, a leading innovator in the global foodservice equipment industry, will launch the latest version of its Vector® H Series Multi-Cook ovens with a new design, advanced user-friendly interface, and the ability to customise each oven with colours to match a customer’s desired front-of-house experience at Host. Providing an unmatched volume and variety of food, the compact and ventless Vector H Series countertop model is specifically designed for fast-food operations or any kitchen environment where space is at a premium. Featuring up to four independent chambers, operators can control the
temperature, fan speed and time in each individual oven chamber for maximum flexibility, allowing them to simultaneously cook a variety of menu items with no flavour transfer. The new ovens also feature AltoShaam’s most advanced control yet. Designed intentionally simple, they require little or no operator training. Further, recipes can also easily be loaded, with clear imagery and icons for easy reference. Recipes can be categorised and filtered for even easier identification. Improved diagnostics and reporting mean it is easier to access oven status and service details, guaranteeing accurate service and repair. Thanks to Alto-Shaam’s Structured Air Technology®, Vector H Series MultiCook ovens can cook twice as much
food up to two-times faster than their traditional counterparts. The patented technology enables high velocity, focused heat for faster, more even cooking, ensuring the highest quality output. Brian Jahnke, Vice President of Business Development in Europe, says the Vector H Series is designed to deliver the greatest flexibility and unrivalled cooking performance: “Our Vector Multi-Cook ovens can do the job of multiple pieces of kitchen equipment and produce more food with a better result. They empower foodservice operators, giving them the ability to expand their menu offerings and cook with up to four ovens in one. With Structured Air Technology, food quality and consistency is truly unmatched. “Our new advanced controls make them even easier to use, while the ability to customise our equipment with colour makes them ideal for front-of-house environments to enhance a customer’s brand.”
ADANDE BOLSTERS MARKETING CAPABILITY IN PREPARATION FOR GLOBAL EXPANSION Refrigeration specialists Adande, known for its ‘holdthe-cold’ innovative design, today announces two new key appointments to the marketing division, which will facilitate the firm’s increased international activity. Leading the team will be newly appointed Caroline Parker. Caroline has significant experience in marketing, brand and communications working for globally well-known brands.
“I am really pleased to join such a great company as Adande at what is an exciting time in it’s growth. I am very much looking forward to both extending the brand footprint and driving the continued demand and lead generation for the business, across what is both an interesting and fast-moving sector” she said. Joining Caroline and the existing team will be digital specialist Elle Rodwell, who will drive engagement across all the digital channels, including the company’s social platforms. Speaking of the new appointments, Adande Chairman and CEO Nigel Bell explained: “We’ve made significant
investment in our marketing division over the past months, a necessary step for us as we look to accelerate the next phase of Adande growth, globally. Adande’s worldclass design has ensured culinary brands that care about gastronomy and preserving farm fresh quality choose Adande and by strengthening our marketing team we can now broaden our reach. We are delighted to welcome Caroline and Elle to the company.” The appointments come as Adande now prepare to launch a new global website and distributor platform planned for summer 2019.
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BAR & PUB AND CATERING E UIPMENT EXPO
Itâ€™s all here at the hospitality event of the year - make sure you're part of it!
REGISTER NOW AT: THERESTAURANTSHOW.CO.UK IN PARTNERSHIP WITH:
@RestaurantShow #TRS2019 This is a trade event. No under 18s will be admitted.
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Known as the ultimate destination for the hospitality industry, The Restaurant Show, is returning to Kensington Olympia on 30th September – 2nd October, featuring both the Bar & Pub and Catering Equipment Expo.
The Restaurant Show Preview
What’s in store for The Restaurant Show 2019? Whatever your role in the industry, you’re sure to come away with plenty of business boosting insights and ideas. The event will once again see an impressive line-up of experts and industry names coming together to offer advice and share the secrets of their success. With more exciting live culinary competitions than ever before and over 350 exhibitors to explore, the event is set to be a feast of inspiration for the entire industry. Tackling trends with expert speakers European-style food halls have already been tipped as one of the biggest trends to hit the UK, so one session that’s not to be missed is ‘The FoodHall Revolution’ with sector specialist Thomas Rose. As the go-to expert, he will be bringing his experience and knowledge to The Restaurant Show audience and creating lively discussion about this inspiring trend. Don’t miss this exclusive opportunity to hear from industry experts as they explore this concept further and uncover how landlords and food operators can up their game. With staff shortages regularly making headlines, it’s vital that restaurateurs and pub owners don’t forget to invest in a company’s biggest asset – the people. That’s why this
year’s show will host a fascinating ‘Train to retain’ session, examining how robust training programmes, such as apprenticeships, can benefit businesses, grow the skillset of the industry and ensure a vibrant and thriving future. This session offers the chance to hear from a host of businessowners and industry specialists including Dan Barnes from Caprice Holdings, Dan Grantham from Yo Sushi, Chris Moore – Chief Executive at The Clink and Angela Malik from Think Hospitality, with the panel being chaired by Jill Whittaker from HIT Training Ltd. In a competitive market turning out consistently top-notch food isn’t enough to ensure a restaurant stays ahead of the game. Restaurateurs also need to tell their story – whether it’s about ingredient sourcing, innovative ways to reduce waste, or even the site’s history. But how do you do this in a way that will really resonate with diners and get them to connect with your brand? All of these questions and more will be answered in the ‘What’s your story’ session, by a panel of professional storytellers who’ll share how to identify content worth talking about, and how to use it to tempt customers. The inspiring line-up includes Katrina Kollegaeva - Food Anthropologist, Ariana Ruth - food photographer, writer and editor, and Kim Rahbek Hansen Founder of Sticks’n’Sushi.
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The Biggest Culinary Showcase on Stage As well as an incredible stage line-up, The Restaurant Show will also play host to the two biggest culinary events in the UK. The Craft Guild of Chefs National Chef of the Year final will once again be completed under the critical eyes of the industry’s toughest judges and a live audience. And for the first time ever, the UK selection for the Bocuse d’Or candidate will take place at the show as chefs battle it out to represent the UK in the Bocuse d’Or Continental selection in Estonia 2020.
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Running alongside these prestigious competitions will be The Craft Guild Young National Chef of the Year as well as the ever competitive The Kikkoman Masters, and Junior, Apprentice and Senior Compass Chef of the Year, making this year’s event one of the most exciting competition theatres the past 30 years has seen. Immerse yourself in the latest launches from top suppliers
You may have heard of the concept of gamification – but did you know it could really benefit your business? The Restaurant Show’s ‘True Players’ session will reveal how two industry-leading brands, Starbucks and itsu, inspire and engage staff through gamification and analytics. Both of these hospitality big-hitters are harnessing gamified tech solutions to excite, engage and inspire employees and nail key KPIs like customer experience, staff retention and sales. It’s another unmissable session offering you actionable insights and the chance to learn how to adopt a smarter approach at your own venue.
22 PAGE The Restaurant Show Preview
A visit to The Restaurant Show wouldn’t be complete without an opportunity to sample some special produce and try a few of the industry’s latest food and drink launches. Look out for everything from organic produce, to the finest teas and coffees, through to the newest tipples on the market. There will also be plenty of great deals from leading manufacturers at the Catering Equipment Expo, as well as the chance to see some of the most efficient equipment in action. Interiors inspiration isn’t in short supply either – with top furniture brands and hospitality interior experts filling the aisles. Also, not to be missed is the host of innovative tech providers at the show, offering solutions and services to help grow your business and improve efficiency.
EAT. DRINK. SLEEP September 2019
The Restaurant Show Preview
Be the first to hear show news and speaker announcements by following @restaurantshow on Twitter and Instagram and on Facebook at www.facebook.com/RestaurantShowUK
Register now for the event of the year The Restaurant Show is the place to find inspiration, learn about the latest trends, source products and suppliers or simply network with friends and colleagues in the industry. To find out more about speakers, sessions and exhibitors and register to attend the show this year go to www.therestaurantshow.co.uk. Itâ€™s free to visit and the visitor badge will give full access to the trade show which includes a dedicated bar and pub zone and the Catering Equipment Expo run in association with Bunzl Lockhart Catering Equipment.
The Restaurant Show Preview PAGE 23
Changing the Game for Hospitality
Proven impacts: Increase in revenue Decrease in staff turnover Reduction in onboarding and training costs Full traceability on compliance
Don’t just take our word for it: Come to “The Stage” at 12:15 on 1/10/19 to hear from: Harry Housen People Director
Dean Humphrey Operations Manager
YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT 3R offers
Per W eek*
a wide range of hardware: robust, durable EPoS tills from 0.33% both countertop to self-service kiosks; accompanied by kitchen screens for chefs; along with tablets for waiters; combined with 0.63% either integrated countertop payment terminals *T&Cs Apply. Ratespayment are subject to change.solutions; and much more! or wireless - Durable EPoS with extras Coupled withtouch our screen signature CESoptional Touch EPoS software, - Bespoke screen customisation, the way you want it which can come accompanied by a non-dependant - Integrated with contactless payment and mobile top-up cloud-based solution, thiscard is payment the cutting edge in EPoS - Standalone debit/ credit facility available - Support for hardware/ software/ back-up available experience. Touch boasts a wide variety of features powered by - UK based customer support, 24/7 365 days ces software such as: a comprehensive table planner for any size - Finance options available (subject to credit approval) establishment; an entirely revised split bill system; 01992 574 650 www.3rtelecom.co.uk email@example.com stock control; and intensive operator R
management and tracking. We at 3R help to promote both multi-site businesses as well as single site users and can provide support when scaling a business to multi-sites. 3R aim to achieve all your requirements and expectations and are more than happy to take on feedback from our valued customers.
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YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT R
Per W eek*
0.33% Per Transaction*
0.63% Per Transaction*
*T&Cs Apply. Rates are subject to change.
Durable touch screen EPoS with optional extras
Bespoke screen customisation, the way you want it
Integrated with contactless payment and mobile top-up
Standalone debit/ credit card payment facility available
Support for hardware/ software/ back-up available
UK based customer support, 24/7 365 days
Finance options available (subject to credit approval)
01992 574 650
3Râ€™s reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the advantages of providing customers with speed of service, better staff productivity, cost control, stock control, and visibility with operator tracking/ control, and reduced shrinkage. With mix and match offers, quick meal deals or special offers can be created on the fly. In conjunction with our extensive reporting suite, an increase in profits can be realised almost immediately.
YOU &B The Restaurant Show Preview PAGE 27 R
Make the most out of your reviews and meet the experts behind Review Spotter Restaurant and café owners at The Restaurant Show can gather vital intelligence from their reviews to help increase profits with Review Spotter and leading global technology provider CodeGen will showcase its cutting-edge tool to analyse customer feedback at stand GN34
The AI driven technology currently being leveraged by restaurateurs globally is expected to be a big hit at the show. Review Spotter is an easy-to-use, innovative system to collect and analyse reviews from customers in real time. The data collected provides vital business intelligence to give owners a holistic view of what their patrons are saying about the food, service, ambience and more. Review Spotter experts will be on hand (exhibition stand GN34) to explain how they can help restaurateurs use this knowledge to enhance all areas of the business from customer loyalty to increased profits. Review Spotter provides simple ways to create new customer feedback forms and uses cutting edge natural language processing to understand
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comments left by customers. With automated features including invitations to increase response rates and data analysis tools for reporting, Review Spotter helps restaurateurs have a deeper understanding of their guests. Mark Melzack, senior sales and marketing manager, CodeGen commented: “Every café or restaurant owner is aware of how vital reviews are to the success of their business but a lot of them just rely on the traditional methods of collection that don’t really help them. Review Spotter is cloud based, easy to set up and customisable to your business, plus it provides valuable insights into your customers’ opinions that you can use to improve your bottom line.” See us at Stand GN34 at The Restaurant Show
Stand GN34 The Restaurant Show
Hey, Alexa UPDATE
– how do I make sure I’m building the restaurant of the future? By Luis De Souza, CEO of NFS Technology Group
What’s the biggest challenge facing today’s restaurateurs? Costs? Labour? Customer loyalty? Maybe… Or maybe the biggest challenge of all – the one that arches over everything – is this: How can I make sure I’m building a restaurant that’s ready for the future? Look at how the pace of change is speeding up. When electricity was introduced, it took 30 years to reach 10% of homes – but smartphones had 40% adoption within a decade. Restaurant customers have changed too, and never so much as in recent years. Casual dining has soared, with diners eager to eat and go within 40 minutes.
Online big spenders Online ordering for delivery is also a modern-day phenomenon – analysts Deloitte say 40% of customers prefer to order online, and when they do, they are likely to spend up to 15% more. If you haven’t yet responded to it, you and your restaurant are running a huge risk. Not only of being left behind, but of failing entirely as your customer base moves away from you. As technology experts working at the forefront of restaurant management software, it’s our job to spot and respond to trends from their inception.
So at the Restaurant Show, we’re demonstrating something that’s very new, and very exciting. Our Aloha restaurant management technology already goes far beyond the old definition of POS, as thousands of contented customers around the world have already found out, 140,000 to be exact! It enables customers to find and reserve a table at your restaurant online or via an app, then reduces their wait once they arrive with graphic seating plans. The software then ensures their food is delivered fast by staff using handheld devices to order at tableside. The order is either sent instantly to the kitchen or held until its prep time requires it to be sent. Payment is also taken at tableside – splitting the bill is a cinch – so guests can pay and go. Afterwards, captured data enables you to create targeted email campaigns that will appeal to your customers’ tastes and drive up loyalty.
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And loyalty pays off. A leading London restaurant group recently told us their Aloha-supported loyalty programme is going down a storm with customers, who spend up to 42% more than non-loyalty guests. Allergy risk reduction Allergy concerns are a thing of the past, because Aloha by NFS is supported by chef-designed Kitchen CUT technology that enables allergens to be tracked to individual ingredient level as menus and dishes are created. Aloha works with self-service kiosks and tablets for fast food and casual dining, connecting to kitchen automation and reducing the wait even further. The result is a seamless and satisfying customer experience that brings them back again and again. Behind the scenes, your front and back of house workflow improves because human error is removed from the picture and communication becomes effortless. Labour and stock control Labour is better controlled because Aloha’s comprehensive reporting gives a full view of how many staff are needed at any time, even providing useful forecasts. Stock control is also improved, because the software identifies best selling dishes and spots trends, enabling you to match procurement to actual requirement and reducing your food waste. It makes economical and environmental sense.
So what’s the exciting news we’ll be sharing at the Restaurant Show?
kitchen while payment is taken automatically.
Nothing less than the next step in customer ordering.
What restaurant POS now really means
Delivery as a service for restaurant guests has exploded in popularity, thanks to companies such as Deliveroo and Uber Eats.
This is why we no longer speak about Aloha as ‘point of sale’. Instead, the core foundation of restaurant technology is a worldclass platform-of-sale, integrating with different software providers that connect a guest seamlessly to your restaurant.
It’s enabled restaurants who have never before considered home delivery to develop entirely new revenue streams, and is sure to continue to grow – one service is even offering restaurants the opportunity to use its ‘dark kitchens’ to meet demand. Our new Voice Ordering service harnesses the power of Amazon’s Alexa voice assistant to provide customers with an incredibly effortless link to your restaurant. The transaction goes like this: Your customer: “Hey, Alexa – open the app for my favourite restaurant.” Alexa: “I have opened the app - would you like your usual?” Your customer says yes or no, making another selection, then agrees the delivery or collection time – and the order is relayed instantly to your
Because the restaurant of the future knows that one size no longer fits all when it comes to that important connection. Diners demand an unprecedentedly personalised service that caters specifically for them – and Aloha, with its easy integration, enables your restaurant to build what you need to keep them happy. We’re looking forward to the Restaurant Show, and we hope to see you there: we’re ready to show you the way you can really build the restaurant of the future. * Find out more – www.nfs-hospitality.com
The Restaurant Show Preview PAGE 31
Williams shows Scarlet at Restaurant Show Heated merchandiser debut plus latest meat ageing refrigerator and chef’s drawer Williams Refrigeration’s latest model may surprise visitors to the restaurant Show – because it’s hot. The new Scarlet is the latest addition to the company’s popular Gem Multideck range of grab and go merchandisers. It’s the first one designed to display hot food, and it will be centre stage on stand UJ38. The Scarlet maintains reliable, consistent and safe temperature with its infra-red quartz halogen lamps. This system provides instant and consistent heat, maintaining the ideal holding temperature of 65°C - 70°C for hot foods such as pasties, sausage rolls, soups and pies. Full-length LED lighting and a polished stainless steel interior provide an eyecatching display, while optional panoramic glass ends boost product visibility. Meat ageing displays are a big trend in restaurants and, as market-leader in the field, Williams will have its latest meat ageing refrigerator on show. The MAR1 combines stylish looks with superior performance, operating at the ideal temperature range of +1 to +6°C and providing humidity between 60-90%, ensuring that meat ages perfectly. Also on show is the latest model in Williams’ Chefs Drawer range. This versatile refrigeration solution, an individual refrigerated drawer, fits into small areas and lets restaurateurs turn limited space into valuable chilled storage. It’s designed to fit perfectly with the latest prime cooking suites, such as the Falcon F900, so that the refrigerated ingredients are right where they are needed by the chef. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk. Stand UL41, the Restaurant Show, London Olympia, 30 September – 2 October 2019
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Dishwashers with 100% reliability: Winterhalter at Restaurant 2019 Warewasher manufacturer also shows undercounter Masterpiece A dishwasher that never breaks down… that’s the potential for the latest undercounter and passthrough machines from Winterhalter, exhibiting on stand UG29 at the Restaurant Show 2019. The company will unveil the latest version of its Connected Wash technology which, it says, not only cuts running costs and improves efficiency, but also offers the tantalising prospect of dishwashers and glass washers that are almost 100% reliable.
“A dishwasher or glass washer breaking down in the middle of a busy service can be catastrophic,” says Paul Crowley, marketing manager at Winterhalter. “Lots of restaurants only have one dishwasher – there’s no back up if it stops working, it’s time to deploy the marigolds. That’s why the potential of Connected Wash is so important. It can warn your service provider of potential problems before the component fails. Which means their engineer can come and fix if before
it causes a problem. Probably before staff even realise there is a problem!” The Winterhalter stand will have a feature on Connected Wash, showing visitors how it works, by connecting to the internet and allowing users to monitor machines remotely. As well as warning of technical issues, the system also logs performance data and offers suggestions on how to improve efficiency and minimise consumption of water and energy. Another highlight of the stand will be the latest Winterhalter undercounter machine, the UC Masterpiece. This has a smart redesign that has reduced its rinse water consumption by 25% and its running costs by 22%. Despite this, in tests it delivers best-in-class cleaning results. Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com or email firstname.lastname@example.org.
Stand UG29, Restaurant Show 2019, Olympia London, Sept 30 – Oct 2
The Restaurant Show Preview PAGE 33
WHITING & HAMMOND SET TO REMOVE 10,000 BOTTLE MOVEMENTS USING MR FITZ AQUA SPRITZ www.mrfitzaquaspritz.com 34 PAGE The Restaurant Show Preview
Whiting & Hammond is set to remove an impressive 10,000 single use water bottles this year from its operation thanks to their investment in Mr Fitz Aqua Spritz. The award winning pub chain installed the dispense systems last year predominantly to provide a premium nonalcoholic drink solution but soon realised the additional benefits of their investment. ‘We’d been looking for something innovative and different to deliver our nonalcoholic drinks and were attracted to the Mr Fitz Aqua Spritz solution. There was simply nothing available to match it for flavour variety and profit delivery. We hadn’t quite realised though at the time what a positive impact it would also make on our operation and the environment’ said Paul Worman, Operations Director for the chain.
The Mr Fitz Aqua Spritz bar font dispenses chilled pure filtered still or sparkling water. Sites can then create their own premium nonalcoholic drinks menu from the range of over 25 botanical flavours provided by Mr Fitzpatrick’s. However, the ability to dispense the water straight into re-usable stoppered bottles is where the impressive savings have been generated. ‘We’re on course to dispense and sell a good 10,000 bottles in this way by the end of the year’ added Worman. ‘That equates to saving towards 900 cases of 75cl water being delivered across all of our sites. We additionally make operational savings on storage and electricity by reducing chilling in the fridges. An added bonus is the near 100% profit on each sale; It’s good for us and good for the environment!’
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The Commercial Kitchen Ventilation & Fabrication Experts
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The Restaurant Show Stand: GK30
The key to mastering any skill or adopting a new behaviour is training and repetition. Attensi delivers world-leading, gamified 3D simulations that make corporate training fun. This way, you can bring out your people’s full potential. Not only will competence levels rise - profitability will, too.
Established in 2001, three independent retailers joined together to form 3R Telecom Ltd, becoming one of the largest distributor EPoS systems. 3R offers a wide range of hardware: robust, durable EPoS tills from both countertop to self-service kiosks; accompanied by kitchen screens for chefs; along with tablets for waiters; combined with either integrated countertop payment terminals or wireless payment solutions. Our signature CES Touch EPoS software boasts a wide variety of features such as: a comprehensive table planner for any size establishment; an entirely revised split bill system; extensive stock control; intensive operator management and tracking, and our extensive reporting suite. 3R aim to achieve all your requirements and expectations and are more than happy to take on feedback from our valued customers.
Review Spotter is CodeGen’s all-inclusive review platform solution, to obtain your customers opinions and reviews of your restaurant and dining experience. Gather feedback, create bespoke questionnaires and understand what your customers are saying about your service. Every café or restaurant owner is aware of how vital reviews are to the success of their business but a lot of them just rely on the traditional methods of collection that don’t really help them. Review Spotter is cloud based, easy to set up and customisable to your business, plus it provides valuable insights into your customers’ opinions that you can use to improve your bottom line.
Aloha from NFS Technology Group is a leading EPOS solution used by hospitality businesses across the UK to streamline their operations, supported by an awardwinning 24/7 helpdesk. We also offer practical and user-friendly technology for hotels, meeting venues and clubs, and our clients include Dishoom, Bubba Gump, Giraffe and Cabana. Aloha from NFS provides all you need for stock control, head office reporting, purchasing, guest reservations, labour management, marketing and the ability to create effective loyalty programmes. Aloha is a mobile solution, and your staff can use it take tableside orders and payments via handheld devices including tablets. Aloha’s mobile capabilities also include reporting and social media reputation management. Come and see us - we look forward to discussing how Aloha can improve your guest experience and increase revenues.
36 PAGE The Restaurant Show Preview
Informing, connecting and inspiring hospitality
Stand: UJ38 Williams Refrigeration is one of the world’s leading manufacturers and suppliers of professional refrigeration, with a global reputation for performance, quality and value for money. Our extensive product range includes high performance and environmentfriendly refrigerated cabinets and counters, blast chillers, coldrooms, backbar, front of house display and bakery equipment. We are committed to helping customers meet the demands of complex legislation for food safety and energy efficiency, and to ensuring that we offer them competitive pricing, professional advice and innovative design. Williams’ focus on service and support has led us to attract some of the world’s leading companies as customers. Williams ‘right first time’ philosophy means that its products provide years of trouble free operation and are easy to service and maintain.
Stand: UG29 Winterhalter is a leading designer and manufacture of efficient warewashing systems for the catering and hospitality industry. It is the only catering equipment company to be awarded The Carbon Trust’s Carbon Footprinting label for all of its products. Our highly engineered products are available as undercounter, passthrough or rack conveyor machines. We have glass, dish and utensil washers to meet all levels of demand and can be tailored to meet precise on-site conditions. A complete range of water treatment and chemical products are also available underpinned by a nationwide network of Winterhalter service engineers. Our new range of products have connectivity builtin as standard. This brings new levels of control and offers operators new levels of safety, hygiene control and wash results.
Designed exclusively for the on-trade Mr Fitz Aqua Spritz is the only single solution in the marketplace that dispenses a range of more than 25 botanically infused premium non-alcoholic drinks, still or sparkling water, dessert recipes and even spirit mixers/tonics. Achieve upwards of 85% gross profit per serve and incredible net revenues. Take further advantage of the near 100% margins available on water dispense as well as the opportunity to simplify and consolidate your current chilled bottle and can products.
Recirculation units for kitchens in high demand New Recirculation Unit for Commercial Kitchens, the CK ReCirc™ The demand for these recirculation units is always growing, as more unusual and restricted spaces are being optimised by catering business owners. Recirculating will allow such kitchen professionals to take advantage of existing spaces without the high cost and practical implications that would apply to retrofitting permanent equipment like exhaust hood fans and ductwork, which filter airborne grease and smoke out into the atmosphere. CK Direct’s ReCirc™ is a self-contained kitchen ventilation unit with environmental design considerations that also eliminate major risks to the kitchen, such as ductwork fire hazards. Multiple stages of inventive filtration within the unit remove grease, particulate, smoke and odour before re-introducing cleaner air to the kitchen – The unit therefore, needs no direct duct connection to the atmosphere.
The Restaurant Show Preview PAGE 37
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Catering Equipment – Design & Refit – Drinks & Spirits – Uniforms & Workwear – Beer & Wine – Coffee – Grease & Waste Management – Technology – Cleaning & Food Hygiene – Food & Ingredients Suppliers – Reservation & Booking Software – Restaurant Furniture – Alfresco Dining & Outdoor Solutions – EPOS – Kitchen Filtration – Tableware & Cutlery – Restaurant Furniture – Restaurant Furniture – Christmas – Restaurant Refurbishments – Restaurant Openings – Restaurant Reviews
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Are you wishing to refinance, extend, up-grade or buy another hotel, restaurant, B&B, bar, or club?
Make the right move for food safety and health and
ny of the four main enforcement authorities – Fire, Food, Health and Safety and Trading Standards - can turn up at your restaurant at any time to conduct an inspection. While you might think you’re on top of things, how would your business fare at such a spot check? Do you approach each day of your operations as if they may turn up? Are you confident any team member could give a good account of themselves if questioned by an Environmental Health Officer (EHO) about safe systems of work relevant to their tasks? Could your chef explain to the EHO the measures in place to reduce the risk of slips, trips and falls in the kitchen and confidently demonstrate that your HACCP controls are fully implemented? If you’re hesitating over any of these questions, it might be time to think about an audit to ensure you’re compliant with current legislation and to pinpoint any potential gaps in your food, fire and health and safety processes. Through Navitas Consultancy we’ve been conducting audits since 1998 for clients ranging from owner operated single hotels and restaurants to multi-national companies. An audit is an in-depth fact find at your premises usually lasting one or two days. We’ll verify that your food safety, fire and health and safety practices comply with your policies and current legislation, as well as advise you of current best practice, including ensuring the correct application of HACCP.
When it comes to enforcement authority inspections, there’s no substitute for being prepared. Bob Mackay, Technical Director with Navitas Group, explains how investing in a food safety and health and safety audit will ensure you can face any inspection with confidence. We review current health and safety practice ensuring that the principles of risk assessment are used to promote safe systems of work and review fire safety arrangements. The audit findings are used to create an action plan of prioritised actions for the management team to address and sign off. Where the audit identifies knowledge gaps amongst staff, our Navitas Academy offers training programmes on food safety, fire safety, health and safety and first aid to support a client’s needs and ensure continuous improvement. The audit findings can also be used to update company compliance policies. Investing in a compliance audit provides enables you to verify your food operation, identify areas for improvement and ensure that you’re producing safe food in a safe environment at all times. Having achieved this, you can confidently welcome your local enforcement authorities at any time!
DIGITAL FOOD SAFETY SOFTWARE AND HARDWARE
Affordable + Safe + Compliant Our very own home-made innovative digital food safety management solution for your food temperature checks, appliance temperature monitoring & alerts, cleaning checklists & schedules and goods in. We also have a fully traceable food labelling solution. Multi-site view and management on one platform, accessible from anywhere, at any time. How can the Navitas Digital Food Safety Management System benefit you? SAVE TIME
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“When Cycas first met Navitas we were impressed by the promise of a cost-effective automated system that put guests and team safety first, making it instantly accessible to everyone. Its simple-to-use technology has already exceeded our expectations, with the added benefit of freeing up our staff to spend more time making our guests happy, and we are delighted to be the first European hotel company to roll it out across its portfolio.”
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EAT. DRINK. SLEEP September 2019
A WOW FACTOR FOR SUSPENDED CEILINGS Flat 600x600 LED lighting panels have become an industry standard for replacing fluorescent strip lighting in Offices, Shops, Airports, Restaurants etc The obvious economic benefits of halving the running cost of the old alternatives are great but the only issue with them is that they are at best - not very attractive.
Eg - Restaurants could have a theme of Underwater skylights with shots of divers, sharks or even Polar Bears appearing above the ceiling.
Our World is not flat - and flat linear lighting is not going to make our working or leisure environments somewhere we want to rush to spend time in.
A series of different Cityscapes could be utilized from around the World showing the cultural differences
Skyframe is a device developed by TPS Visual Communications and now manufactured in Letchworth Hertfordshire that creates a lift for the LED panel that makes the the grid itself appear to be part of the uplift to create the illusion of a skylight frame. Constructed from Fire Rated materials Skyframe does not compromise the integrity of a suspended ceiling. Single SkyFrame’s on clear white conventional luminaire’s give a considerable enhancement – without loss of light quality in large rooms eg Airport waiting areas. By putting multiple Skyframe lights together, a whole section of the ceiling can be turned into a skylight. .The inclusion of High Definition graphic images in the Skyframe - that can be changed at any time - adds a further dimension to the ceiling by creating a “window” to a tree canopy or a cityscape above. The content is limited only by your own imagination.
The quality of images is paramount for this illusion to work - but that has been the mainstream business of the Company behind SkyFrame - TPS Visual Communications Ltd who have been producing High End Large Format Graphics for M&S and other major retailers for over 25 years. SkyFrameLight gives an opportunity for any business or office to transform a dull space with a suspended ceiling into either a very pleasant bright space or a whole new World with creative visual imagery. The work involved can be undertaken by our own installation teams, in a short time without disruption to a business. SkyFrameLight Premium can also be dimmed or colour temperature controlled to suit external conditions. For a free evaluation please contact email@example.com Lawrence Alderman Founder - TPS Visual Communications Ltd
Standard LED 600x600mm Luminaire with SkyFrame inserted to create the illusion of a skylight
3x3 Multiple Tile Skyframe
Saving money whilst saving waste
- a good decision for your restaurant business
With rents rocketing and food, energy and staffing costs on the up, coupled with the economic uncertainty due to Brexit, the pressure is on for the hospitality sector, especially when customer expectation levels remain as high as ever. So at a time when British restaurant owners and managers are looking for ways to save the pennies whilst still promoting excellence every day within food, drink and service, it makes sense to ensure that you are using the most efficient systems behind the scenes. Did you know that, if you are still manually cleaning your beer lines at the bar, you could be pouring your profits - as well as wasted beer - down the drain? But, by installing Beer Piperâ€™s systems, you could save around 75 per cent of the valuable beer that you throw away every day! Many of our customers say that the savings made are more than the cost of using the equipment, making using Beer Piper a good financial decision for your business. Additionally, our advanced cloud-based technology ensures that beer lines are cleaned at regular intervals with environmentally-friendly chemicals. Our most recent BP4 system also logs when and who cleans the lines, and features cloud-based tech and a mobile app, which allows bar managers and staff members to access real time data as and when they need to, saving time and keeping things efficient. Properly cleaned beer lines can also preserve quality and taste, especially when craft and artisan beers are on offer. According to a recent 2019 report by SIBA, 24% of consumers would be more likely to visit a pub or restaurant if it had a good selection of craft beer, so ensuring they are served correctly is paramount. The time and passion that brewers put in to deliver quality, freshness and flavour can be ruined in seconds by a draught system that is not properly maintained
44 PAGE Beer & Wine
We work with over 800 hospitality outlets in the UK, and the feedback is always positive when our systems have been implemented. Beer Piper utilises the most innovative technology, uses eco friendly products and saves waste. We are so confident our customers will love Beer Piper that we will install our system free for 21 days so you can experience the numerous benefits for your business. To find out how Beer Piper can save you money, save waste and ensure consistent quality, call us on 0300 303 2709 or visit www.beerpiper.co.uk
30 YEARS OF PIONEERING IN
BEER LINE CLEANING Donâ€™t let poor beer line cleaning ruin your beer. The time and passion that brewers put into their beer to deliver quality, freshness and flavour can be ruined in seconds by a draught system that is not properly maintained. To find out how Beer Piper can save you money, save waste and ensure consistent quality, call us on 0300 303 2709 or visit www.beerpiper.co.uk
PAIR FOR THE COURSE! OPPORTUNITIES WITH BEER AND FOOD
Beer and food have the unique ability to complement their respective flavour profiles and transform a dish from the standard to the sublime. Many restaurants are beginning to acknowledge craft beer’s place on the table and recognise the need to create a point of difference and maximise opportunities presented by this growing trend. 46 PAGE Beer & Wine
In the United States pairing beer with food is arguably more advanced than anywhere else in the world. The diversity of beer styles, high standards of creativity and boundless innovation by craft brewers make American craft beer the perfect partner for almost any food dish. Demonstrating the full potential of high-end, fine dining with beer was effectively achieved by the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, in a one-off collaboration with https://www.yeni.london/ to showcase a wide variety of American craft beers paired with modern Turkish cuisine. World renowned beer and food expert, Adam Dulye, Executive Chef of the Brewers Association and acclaimed Yeni chef, Civan Er, curated a stand-out menu to demonstrate beer’s natural affinity to food. It contained flavour combinations such as Su Böreği, a baked spinach pastry with a watermelon and tomato sauce paired
with the juicy, hoppy notes of http://www.hereticbrewing.com/ (Elk Grove, California) Make America Juicy Again and two courses featuring lamb prepared in different ways and paired with different beers. A spicy lamb ‘sausage’ intensified the flavours of https://www.foolproofbrewing.com/ (Pawtucket, Rhode Island) Backyahd IPA and http://countryboybrewing.com/ (Georgetown, Kentucky) Shotgun Wedding while a braised lamb shank was the perfect complement to the rich, roasted, malty notes of https://www.portcitybrewing.com/ (Alexandria, Virginia) Porter and the complex, intense flavours of https://www.epicbrewing.com/ Big Bad Baptist Quadruple Barrel. Baked Alaska with Mastic ice cream and raspberries with the tart and fruity https://www.odellbrewing.com/ (Fort Collins, Colorado) Sippin’ Pretty and https://www.virginiabeerco.com/ (Williamsburg, Virginia) Liquid Escape ended the meal on a light, refreshing note.
Top tips for pairing beer with food: Always match strength with strength and build your beer and food pairings in intensity so that the palate is not fatigued by a powerful or high ABV beer for starters. A salad needs a light beer that’s not too challenging while a strong blue cheese works best with an equally strong, intense beer such as barley wine. Avoid serving rich, heavy, high ABV beer such as Barrel-Aged Imperial Stouts with dessert as your customers may be too satiated and their palates too jaded to appreciate it. Instead, try a light tangy dessert (eg. lemon tart) with a summery, citrus flavoured witbier or tart, fruited sour. Serve beer in appropriate clean, style-specific glassware for a more premium dining experience. If you don’t have the correct glassware, use a Belgian-style tulip, curved snifter glass or even a 150-200ml all-purpose wine glass for smaller pours. This allows the optimum deliver of aroma on the nose and balance of flavour on the palate. Train your staff and ensure they know about the flavour profile of the beer, its provenance, history and ‘story’ and can explain why the chosen beer style works well with the dish, using language everyone can understand. Taste, taste, taste! Beer has a much wider flavour spectrum than wine and can accompany almost any food partner. Sample a range of beers with a dish to ensure the flavour profiles complement each other. If you like the combination chances are your customers will too! A wealth of free resources are available on www.brewersassociation.com including newly updated and expanded CraftBeer.com Beer & Food Professional Course, downloadable free of charge at www.craftbeer.com/printedCourse which is perfect for training your staff or educating yourself. American craft beer is available from selected wholesalers.
Beer & Wine PAGE 47
Battersea-based wine business Benchmark Drinks – which is responsible for developing Botham Wines and distributing Graham Norton Wines – is tapping into new international markets thanks to a £750,000 funding package from HSBC UK.
LONDON DRINKS COMPANY TOASTS EXPANSION WITH HSBC UK FUNDING The fast-growing beverage company, which was established in 2018, has used the finance to support export plans to a number of priority countries. Benchmark Drinks is now exporting to Australia, Ireland, Spain, the Caribbean and Bahrain, with further plans to distribute its wines to Dubai, India, Sri Lanka and New Zealand. Benchmark Drinks also employs seven members of staff in its Northamptonshire distribution centre and, as a direct result of the finance, has hopes to introduce more jobs in the UK. The funding has also put the company in a stronger position to enable them to sign a five-year distribution agreement with the Australian retail giant, Woolworths Group. Following the agreement Benchmark’s wines are now being sold in 1,300 outlets across the country and the company has seen a 150% increase in its turnover. In addition, Sir Ian Botham’s ‘Botham Wines’, which the company is responsible for developing, are now being sold in two major UK supermarkets. Paul Schaafsma, Managing Director of Benchmark Drinks, said: “Having started exporting in our inaugural year, HSBC UK’s backing will further fuel our expansion plans. Our vision is to make our brands household names across the globe, so we’re excited to start this journey and be in a position to share our wines with the rest of the world.” David Hamblin, South London Regional Director for HSBC UK’s Business Banking, said: “We’re glad to be a part of Benchmark Drinks’ ambitious growth plans. As the company continues to make its mark in the wine industry, we look forward to working with them further as they continue to expand their global footprint.”
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Napa‘s Celia Welch, to export to U.K. for first time
Renowned Napa-based winemaker, Celia Welch, is set to export her own wines to the U.K. for the first time. Corra Wines, which she founded in 2004, comprises four vineyards; two on the Western side of Napa Valley’s Oaklands and Rutherford, and also two on the steep Eastern slopes of Pritchard Hill. Welch currently makes three Cabernet Sauvignons under this label, two of which are single vineyard. Grapes are hand-harvested; vineyards are fermented individually and kept on skins for approximately four weeks, then gently pressed and transferred to 70% new French oak barrels for around 22 months. The wines are bottled without fining or filtration.
Commenting on the launches, James Hocking said: “I have been a huge fan of Celia’s winemaking for many years, so am now thrilled to have the opportunity to represent these stunning wines for their UK market launch. Despite currency fluctuations and economic uncertainty, the market for top end Californian wines remains extremely buoyant in London. The last couple of years have seen significant increase in demand for small volume, +£100 bottles; this is largely coming from serious wine collectors choosing Napa Cabs over their Bordeaux counterparts.”
Boutique Californian specialist, James Hocking Wine, will import the wines; the U.K. will be the first market outside the U.S. It will be available on allocation, in three bottle cases, to fine wine merchants and wine-focused restaurants. Corra Cabernet Sauvignon 2016 has an rrsp of £123.62.
Welch graduated from UC-Davis and subsequently worked in The Barossa Valley before landing in Napa Valley where she worked for several notable wineries. In 1992, Celia started a highly successful winemaking consultancy, working with small estate properties and their passionate owners. She currently consults for a very limited number of Napa Valley estates who share her philosophy on vineyarddriven wines. Welch was named Food & Wine’s Winemaker of the Year 2008, and in 2005, Forbes.com named her one of America’s Top Ten Tastemakers.
JHW will also import Rewa Vineyards, a small Napa Valley estate, again with a focus on Cabernet Sauvignon, for which Welch is winemaker. The vineyards are located in the volcanic hills of Coombsville – a cooler AVA of the region. Individual blocks are fermented separately, pressed, aged in French oak for 10 months. They are then blended and aged for an additional year in French oak. JHW will import the 2016 Rewa Vineyards Cabernet Sauvignon (rrsp: £177.43) and 2018 Sauvignon Blanc (rrsp: £55.00), of which only 195 cases were made. This is the first time the wine will be available in the U.K. other markets being U.S., Switzerland, Japan and British Columbia.
Both Rewa Vineyards and Corra Wines will be shown for the first time at the Collectible California tasting on 26th September. www.jameshockingwine.co.uk @jameshockingwine firstname.lastname@example.org
Beer & Wine PAGE 49
OUTDOOR STRUCTURE IS IN HIGH DEMAND AT HAMPSHIRE CAFÉ THANKS TO BROADVIEW A popular café in Hampshire is reaping the rewards following the installation of an outdoor pergola system from leading shading specialists Broadview. Driftwood Café in Emsworth, near Chichester, already had a beautiful courtyard garden where visitors could spend time but being completely open, its use was limited to fair weather only and being quite restrictive in size meant they were turning away custom on a daily basis. Realising that they could potentially maximise the space and increase covers, they contacted Dorset-based Broadview to offer their expert advice. Following an initial consultation with the client and the recommendation of a standalone B200 Brustor Outdoor Living System, the Broadview team completed the installation of the pergola within just three days. A week after preparation groundworks that included removing two sheds and creating a concrete base to ensure a smooth finish for the wooden floor. The B200 pergola has a bladed roof with fully automatic louvres rotating through 130 degrees to easily regulate sunlight and temperature,
which creates intriguing stripes of light into the area on sunny days. It is completely watertight with integrated gutters and drainage hidden within the clever aluminium design. The space is heated by efficient patio heaters and a wood burning stove to give that extra edge and unique attraction to customers, not to mention warmth. Integrated LED lights with a dimmable function, along with the wall lighting create the perfect ambience for all occasions. The pergola, tucked in the far end of the stunning courtyard, can seat up to twenty four guests comfortably and has enabled Driftwood to maximise the space across 365 days a year. It’s used not only for extra covers during peak times, but for private functions and parties too. With only one elevation facing into the courtyard, seamless sliding glass
was used, allowing customers to still enjoy the cafe’s garden views, and rustic wood panels were fitted inside and out with insulation to complete the remaining three panels. Harriet Sheppard, Commercial & Project Manager at Broadview, explains how the new structure has given Driftwood Café a real talking point: “They now have a really unique space to offer their customers, so much so that we’ve heard that customers phone ahead and specifically request to reserve a table in the new ‘garden pod’. Being able to offer twenty four extra covers throughout every day of the year, if they so wish, has made a big difference to Driftwood and I’m delighted Broadview has been able to help them with that.” Driftwood co-owner Clare Wright remarks: “The Garden Pod, as it’s known, adds a real wow factor to Driftwood. It frames the courtyard beautifully with its sleek lines and is proving a real success.” Broadview offer a wide range of innovative outdoor shading ideas for cafés, pubs, hotels and restaurants that includes pergola structures, awnings, umbrellas and parasols. Investing in outdoor facilities not only means additional revenue but a faster return on investment too. For more information, call 01202 679012 or visit www.outdoor-shading.co.uk
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The Problems Caused by Fats, Oils, Grease & Inefficient Grease Management Technology from the late 1800s!!! Grease Interceptors suffer from the dual problem of twin contaminant layers comprising FOGs and Organic Contaminants separated by a layer of oxygen depleted water giving rise to anaerobic conditions. Most grease traps are undersized. It is estimated that > 55% of the entrained FOGs will simply pass through the grease trap to cause problems down-stream.
In accordance with the European Standard EN 1825 for Grease Management Systems passive grease traps should be pumped at least once monthly and preferably every two weeks. A costly recurring expense for an inefficient process that does not eliminate problems downstream.
Dosing systems don’t work ! According to research carried out at the request of the USA Navy (Proceedings of the International Society for Bioremediation, QUB) advised that Pseudomonas aeruginosa ,which adversely affects human and aquatic health and was responsible for the tragic deaths of babies in the Royal Victoria Hospital, Belfast, has been found to be effective in emulsifying, by means of producing bio surfactants, an average of 74.8% of animal fats. For further information, please visit: www.EPAS-Ltd.com/DosingSystems
False Claims Made By Mechanical Grease Traps or GRU’s! Mechanical Grease Traps or GRU’s (Grease Removal Units) are small passive traps fitted with an internal heating element and one or more rotating discs or ball valve arrangements to remove the retained FOGs. These units have very limited retention capacities. They are not effective at dealing with animal fats, which quickly congeal and block the transfer trough so rendering such units inoperative. Wholly dependant upon sustained kitchen porter maintenance which is rare, anaerobic conditions tend to prevail and the bulk of FOG contaminants pass through to cause drainage problems. Siphoning and smoke/fire related incidents are recurring issues.
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Grease & Waste Management PAGE 55
CLEAR THE FOG WITH ACO
Fats, oils and grease (FOG) found in the wastewater produced by kitchens is an important issue for foodservice establishments and for society as a whole. FOG, combined with the significant use of wet wipes and other non-biodegradable items, is the major cause of sewer blockages. Industry body Water UK says there are 300,000 FOG-related sewer blockages every year in the UK, costing the country around £100 million and Thames Water alone spends around £18 million per year clearing the 75,000 sewer blockages. For commercial kitchen operators, FOG causes blockages in kitchen drainage systems, compromises hygiene, creates unpleasant odours, impacts upon employee safety, makes cleaning difficult, time consuming and costly, and ultimately can stop a commercial kitchen from operating. ACO Building Drainage is an established leader in the provision of drainage systems and Grease Management Systems for commercial kitchens. We work closely with commercial kitchen designers and specialists to create systems that are suited to the specific needs of commercial kitchen operators. Our solutions are tailored to individual client requirements and each solution is designed to provide maximum reliability, longevity and durability while improving operational continuity, employee health and safety, operational costs and hygiene. Our comprehensive grease management range includes everything from EN1825 grease separators which are suitable for use in busy commercial kitchen facilities, to our new range of ACO Grease Traps which are designed for below-sink use in foodservice establishments where space is limited and a larger grease separator cannot be installed. Available as 40, 80 or 120 litre units, the ACO Grease Trap prevents fats, oils and grease (FOG) and food debris from entering waste water, reducing the risk of pipe blockages which are not only disruptive but can also compromise hygiene and employee safety.
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Traps are designed to utilise gravity as the primary ‘action’ to enable separation and are easily maintained. ACO G re a s e Tr a p s a re manufactured from stainless steel to maximise hygienic performance and durability. They also come with adjustable feet as well as accessible inlets and outlets for easy connection to existing kitchen infrastructure.
designed drainage systems (visit us on stand G49). Members of our technical design team will also be on hand to provide project-specific specification advice or any other technical support you need.
Our full range of grease management solutions will be showcased at The Commercial Kitchen Show in June this year along with our hygienically
If you would like to learn more about the products and services we provide for commercial kitchen operators, you can also visit www.aco.co.uk/commercial-kitchens
Grease Is The Word Brian Jahnke Vice President of Business Development in Europe One of the biggest challenges facing restaurant owners and chefs, and also a challenge to kitchen equipment manufacturers, is how to minimise and manage waste, and especially grease. Cleaning ovens after use is a time-consuming, dirty, and thankless task. It can also present environmental issues in terms of the chemicals required, whether in liquid or
As well as the cleaning cycle, which is undertaken after
tablet form, and in the amounts of water consumed, and
the oven has been used and often overnight, there is also
how dirty water is removed.
a grease collection system that automatically activates during the cooking process. The system pumps grease
Kitchen equipment manufacturers are innovating to
(as opposed to using a gravity-fed drain) into external
overcome these challenges, not least in the development
collection containers for safe handling and disposal. By
of new automatic self-cleaning systems. The latest
eliminating the need to lift and carry grease collection
systems, such as those used on Alto-Shaamâ€™s new
pans, foodservice operators are able to save labour and
Rotisserie oven, use patent-pending water jets that cut
further improve safety for their employees.
through the toughest grease while minimising water use. Manufacturers also consider other designs for removing The eco-friendly self-cleaning system, which does not
grease and waste from the kitchen. Several ovens, for
require a compressor, uses 35 percent less water than
example, include built-in hoses, often installed inside
competitive models and has no moving parts, which
the chamber itself. More recent designs, however, allow
increases its reliability and reduces maintenance costs.
for the hose to be installed on the front of the oven,
Different levels of clean can be performed with a
enabling the hose to be easier to retract and use. They
maximum clean of three hours.
even feature an automatic shut-off. Not only are such designs more practical, but they are also safer for the
Cleaning products are available in the form of tablets
or hands-free liquid injection, and the tablets are safe enough to be sent in the ordinary post (i.e. they do
Grease can be a safety hazard, and manufacturers
not require a special courier), which again significantly
continue to explore new ways of cleaning to improve
reduces cost over time. The spits can also be left in
safety, save time and money, and allow staff to be better
the unit during the cleaning cycle. This further reduces
employed on more value-added activities.
labour associated with hand-washing or washing in a standard dishwasher.
Grease & Waste Management PAGE 57
HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.
The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:
• Vegan – use a brown handled drawer • Vegetarian – use a green handled drawer • Meat or other Animal Protein products – use a black handled drawer
There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.
Call to arrange a demonstration on 01895 272236, or email email@example.com 58 PAGE
NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!
Cook Chamber Close-Up
Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: firstname.lastname@example.org also works! PAGE
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