Restaurant Update July 2016

RESTAURANT

UPDATE The latest news, products and services from the restaurant industry, for the restaurant industry

FLEXIFORM FERRO

With 40 years of manufacturing heritage, Flexiform have played to their strengths with the new Ferro range of raw furniture.

BROWNS RESTAURANTS LONDON Inside Out Contracts for Browns Restaurants, offer stylish dining within authentic design-led interiors that epitomise the classic and chic British-style Brasserie.

Led Filament Lamps Rule The Roost At Nando’s As part of a major upgrade of lighting within the acclaimed chain of Nando’s restaurants, The Light Corporation specified Bright Goods LED filament lamps to replace the existing mix of halogen and tungsten filament lighting.

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CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?

Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training.

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WELCOME July 2016

04 Industry News 08 Editor’s Choice 10 Lighting 20 Furniture 30 EPOS Publication Manager

Kelly Brindle

01843 446212 kelly@restaurant-update.co.uk

Publishing Director

Tony Little

01843 446212 tony@jetdigitalmedia.co.uk

Editor

Anthony Field

01843 446212 anthony@jetdigitalmedia.co.uk

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Contents PAGE 3

RESTAURANT

UPDATE

Rare-barrel-aged tequilas launch in the UK

Grinkle Park is Yorkshire’s Choice Grinkle Park, the North Yorkshire Moorsbased hotel, has scooped yet another award – this time for Customer Service at the first-ever Yorkshire Choice Awards 2016 held recently at The Centenary Pavilions, Leeds United.

Over 520 of the most inspirationalv Yorkshire movers and shakers gathered to celebrate their achievements. More than 300 nominations were received from the public and over 88,000 votes were cast in just six months to decide winners in several categories: Independent Business; Business Woman; Business Man; Customer Service, Charitable Business; and Yorkshire Media Personality of the Year.

One of the nominators said: “From arrival to departure the staff at Grinkle Park are always on point giving exceptional service. All the teamwork together to strive to be the best they can be to ensure the customer comes first. They are passionate and personal about their work, and always professional.”

General Manager of Grinkle Park, Richard Ibbott, says this award builds on the National Shoot Award it won in October 2015: “This really is another fantastic achievement for everyone at the hotel.

It confirms our place within the local community, showing our welcome goes beyond that of a normal venue to make guests feel truly at home.”

Seafish UK launch Seafood Week 2016 Seafish UK has announced the launch of Seafood Week, a unique eight-day campaign from the 7-14 October 2016 that celebrates the amazing variety of fish and shellfish available in the UK. The week has been designed to encourage more people, to eat more fish, more often. Whether it’s promoting seafood in the home, at a café, restaurant, fish and chip shop, or at a food-themed event, the campaign provides all sectors of the wider food industry with the opportunity to get involved.

Managed by Seafish, Seafood Week 2016 will comprise cross-sector industry activity and provides an excellent opportunity to promote seafood as one of the healthiest, most convenient and delicious foods available, to promote the huge variety of species, flavours, textures – and versatility.

A spokesman for Hilton Worldwide, one of the first organisations to confirm their support of this year’s campaign, commented: “Hilton Worldwide is delighted to be on board for Seafood Week 2016. The campaign is an

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excellent opportunity to showcase the very best of seafood and we will be showing our support throughout the eight-day celebration.

“Hilton Worldwide has a long term commitment to responsible sourcing while at the same time maintaining the highest culinary standards. Seafood is a popular choice with our guests, and it’s critical that we include sustainable fishing practices in our sourcing strategy if it is to remain available in the future.

With clear Marine Stewardship Council (MSC) labelling now on our menus in 41 restaurants in the UK, Netherlands and Belgium, we are giving our guests more and more sustainable seafood choices”.

Last year’s Seafood Week which was activated in the retail trade saw ‘Doubledigit’ increase in fish sales for The Cooperative and 53.8 million Seafood Week social media impressions.

The Seafood Week website will provide visitors with a wide range of key information and support materials and will list all campaign partners and a searchable map detailing Seafood Week activity being held across the UK.

Expresiones del Corazón is a range of tequilas aged in specific bourbon barrels, resulting in a number of understandably limited bottlings. HiSpirits is bringing two of these to the UK. Both types of barrel hail from Buffalo Trace Distillery, and are filled with 100% agave tequila from the Casa San Matías Distillery. The first is an añejo aged for 23 months in Old Rip Van Winkle barrels (RRP £95). The second is a reposado that has spent 10.5 months in Buffalo Trace barrels (£85). This produced 5,700 bottles, while the Old Rip Van Winkle consists of 5,370 bottles.

‘There is growing interest in premium and craft tequila and the Expresiones del Corazón project has created quite a buzz, thanks to the calibre of industry expertise involved,’ said Tim Giles, Buffalo Trace UK brand manager at HiSpirits. ‘We’re delighted to have secured a UK allocation of these very limited edition spirits. We’re expecting strong interest from high-end bars, specialist retailers and tequila enthusiasts, so neither expression is likely to be available for long.’

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RESTAURANT

UPDATE

The Arch London

appoints Tugend Demir as Restaurant Manager Tugend brings to The Arch London vast experience from working in some of London’s most distinguished restaurants and hotels, such as Quaglino’s Restaurant in Mayfair and Doubletree by Hilton London Victoria.

After studying in Berlin, Tugend travelled to Florida International University in Miami to study Hospitality Management, before transferring to London to complete a BA with Upper Second Class Honours in International Hospitality Management.

Tugend Demir has been appointed Restaurant Manager of the five-star boutique hotel, The Arch London in Marylebone.

In his new role, Tugend will oversee the running of Hunter 486 restaurant, plus all other F&B operations within the hotel including in-room dining, afternoon tea and private functions.

Tugend’s love of travelling means he is trilingual, boasting fluency in English, German and Turkish.

The Arch London, 50 Great Cumberland Place, Marble Arch, London W1H 7FD

For reservations, please call: 020 7724 4700 or www.thearchlondon.com

Independent Pub Company Red Mist Leisure To Reopen Tilford ‘S Best Loved Pub Following £500,000 Facelift In Time For Summer Red Mist Leisure, Surrey’s & Hampshire’s best loved independently run pub company, where the focus is on fresh , seasonal and locally sourced food and drink, has completed a half million pound refurbishment to one of its seven pubs, the Duke of Cambridge in Tilford nr Farnham.

Reopening in time for the bank holiday this weekend, the extensive facelift has meant that the much loved country ‘destination pub’ was closed for four weeks. The significant investment sum has been used for the following:

• New al fresco dining area overlooking the garden • A complete interior make-over • New and extended state of the art kitchen • A new and very impressive custom made kids play area. Environmentally friendly and sympathetic to its surroundings, the play structure which is built from sustainable timber, is based on the local Tilford area with two bridges, The River Wey (including ducks and boat) • New garden furniture including an oak pergola and kissing chairs • A larger car park

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With the provenance of food and drink becoming increasingly important to customers, the pub has taken every measure to ensure suppliers come from the South East of England wherever possible and to support small British producers.

BESTWAY WHOLESALE BEEFS UP MEAT OFFER – QUALITY OWN LABEL STEAKS LAUNCHED Bestway Wholesale is responding to caterers’ growing demand for premium meat cuts with the launch in May of a range of top quality fresh steaks under its Essentially Catering Premium label.

With menu data from industry analyst Horizons showing three steak cuts in the top 10 dishes across the foodservice sector, the new Bestway range offers the finest quality meat at affordable prices. All Premium steaks are hand selected from Irish cattle aged under 36 months, fed on a grass rich diet which gives the beef tenderness and a sweet, succulent taste.

Included in the new range are striploin, fillet, rump and rib-eye cuts, available in a variety of weights to suit operators’ differing needs. The steaks are vacuum sealed to deliver extended shelf life and optimum freshness.

The steak range is included in Bestway Wholesale’s May Price Hold Guarantee, meaning that the prices will be fixed throughout May and June. Ron Hickey, catering and on-trade sales director at Bestway Wholesale, said, “Customers expect to see steaks on restaurant, pub and hotel menus, and have become far more informed about

meat quality and provenance over recent years. We’ve responded by providing our foodservice customers with an enhanced meat offer.

“We’ve included the new range of Essentially Catering Premium steaks in our Price Hold Guarantee for May and June to allow caterers to plan menus for key events such as Father’s Day and the start of the Euro 2016 championships, with confidence.

“We now offer a comprehensive range of meat items with more than 80 SKUs covering beef, lamb, poultry, pork and gammon, across a two-tier quality structure.

We have also added in-store butchery departments, operated by experienced butchers, to 33 of our depots.

These experts are available to give customers advice either in-store or at their own premises, as well as making hand-made sausages and burgers.”

The new beef cuts will be available in all Bestway and Batleys depots from May 1. The entire Essentially Catering Premium beef range comprises: topside, silverside, salmon cut, knuckles, striploin, rump, ribeye and fillet.

News PAGE 7

RESTAURANT

UPDATE

Enter your Boutique Hotel or Restaurant for Stylish Award

The Hilden Style Awards, powered by textiles giant, Vision Support Services, seek to recognize beautiful interiors from the world of independent hospitality and have now launched for their fourth year.

Each year the awards have stayed true to their aim in finding the ‘unsung hereos’ of hospitality design, inviting independent establishments or groups with less than 10 venues to take part. Establishments must submit a photo of their most stylish room to be in with a chance of winning.

Jenny Dixon, Manager of the Hilden Style Awards said: “Last year our awards were really successful and we knew we needed to keep building on this success and not become complacent. That’s why we have ensured the awards stay fresh and current with a brand new look.”

So what exactly has changed this year? Jenny continues: “Our 2016 categories take into account the ‘complete package’ rather than

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looking at just one room. This year establishments will have their whole venue taken into consideration which we feel is a more accurate reflection of a stylish experience.

“We’ve also digressed into a new sector, introducing healthcare interiors, particularly the care home market, into the awards this year –we feel this is a market currently investing more and more into offering relaxing and stylish experiences to patients.”

The categories this year are: Most Stylish Independent Hotel/B&B, Most Stylish Independent Restaurant and Most Stylish Care Home. Jenny added: “With our new care home category we wanted to represent an up and coming stylish sector. This award will take into account how establishments make their homes functional and practical whilst adding elements of stylish design.”

The awards are also back with brand new judges who each bring a

perfect balance of knowledge across all sectors and categories. This year’s judges include: Lee Birchall, Architect & Interior Designer for Bar/Restaurant/Hospitality and Healthcare, Ellie Tennant, Interior Design Journalist, Gemma Ralph, Deputy Editor of Hospitality Interiors Magazine, Lucy Forsyth, Healthcare Interior Designer, Victoria Hargreaves, Sales Manager of Vision Support Services’ Hospitality division and Eat. Drink.Sleep’s very own Jeremy Tring.

Prizes include £500 to spend at Hilden.co.uk, a case of champagne, Nespresso coffee machines and luxury Liddell robes. Jenny finished: “We are really excited about the 2016 awards and know they are going to be bigger and better than ever before.

We can’t wait to see what stylish establishments we can uncover this year.”

The Hilden Style Awards are open from 16th May to 2nd September 2016, click here to enter.

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Be creative with pairing options including rarest or higher-end wine offerings.

Pour fine dessert wines (Sauternes, Tokaji, etc.) and ports by the glass to finish the meal.

Increase sales and manage inventory by moving featured wines to by the glass.

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RESTAURANT

UPDATE

BRIGHT GOODS

LED FILAMENT LAMPS RULE THE ROOST AT NANDO’S

As part of a major upgrade of lighting within the acclaimed chain of Nando’s restaurants, The Light Corporation specified Bright Goods LED filament lamps to replace the existing mix of halogen and tungsten filament lighting.

Bright Goods has supplied a selection of LED filament lamps from its wide range of popular shapes that includes globes, squirrel cages, candles, long tubes and traditional GLS bulbs. “As the sole lighting designer for Nando’s, and after having previously tried and tested a number of LED filament lamps, we made the decision to recommend Bright Goods products,” says Darren Parnaby, of The Light Corporation. “The main reason for this is that the quality of the product is far greater than that of other manufacturers both in terms of light output, colour rendition and build quality.”

Bright Goods LED filament lamps have been used by Nando’s since July 2015 when the first installation was completed in the company’s restaurant in Hove. Since then, numerous other locations in the Nando’s chain have benefited from these innovative lamps including restaurants in Rotherham, Newcastle, Southampton, Huntingdon, Canary Wharf, Birmingham, and Bristol. In fact, this Bright Goods success story is not restricted to the UK but also embraces other prestigious overseas installations including an impressive Nando’s project in Deira City, Dubai, and others as far afield as South Africa.

Every Nando’s restaurant is designed to have its own distinctive ambience. This is achieved by bringing together a variety of balanced and complementary features including contemporary furnishings, durable floor surfaces, stylish wall coverings and, crucially, warm and welcoming lighting. This attention to detail often extends to embrace handmade light fixtures and fittings including Czech glass fluid pendants, metal cages, wooden shades and wicker baskets. Nando’s are always keen to support

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small, local artisans who frequently use materials when manufacturing light fittings which can be unsuitable for traditional hot lamps.

The nature of cool running LED allows almost anything to become a light fitting, broadening the possibilities for Nando’s lighting.

Consequently, the versatility of the Bright Goods range means that the individual restaurant designs can be uncompromising and as spectacular as originally conceived.

This aspect of Nando’s design philosophy is recognised and welcomed by Darren. He says, “We are fortunate that Nando’s embrace design variety and diversity within their restaurants and allow us designers the autonomy and freedom to come up with new and exciting lighting to enhance and add to the interiors.”

“We’re delighted that our LED filament lamps are proving to be such a hit with Nando’s restaurants and their customers,” says Saima Shafi, Marketing Director at Bright Goods. “We’re constantly being told that not only do they look stylish but that they have captured the warm, cosy glow usually only found from energy-hungry incandescent. They are also recognised as being much more robust and reliable than tungsten and halogen lamps. Add to that their fantastic energy saving properties and it’s easy to see why more and more bar, restaurant and hospitality chains are relying on Bright Goods as their first choice.”

Kata Rocks Executive Chef Laia Pons has snatched the top spot by recently winning ‘Phuket’s Best Burger’. Adding to the luxury resorts resort’s impressive cache of local and international awards, the recent mouthwatering creation ingeniously combines Hispanic and French gourmet influences, winning first place at the prestigious competition.

Blindfolded judges sampled the innovative OHLA Burger, tenderly made up of 80% Australian beef, 20% minced pork belly, Spanish Iberico ham, French brie cheese, extra virgin olive oil, homemade barbecue mayonnaise all piled high on a fresh house-baked hamburger bun. Hosted by the Royal Phuket Marina on the 19th March and already considered the island’s premier gourmet food competition, ‘Phuket’s Best Burger’ lived up to its name with Kata Rocks proud to claim the position until the next competition in 2017. Challenging the island’s best chefs, the competition was open to the finest of restaurants, hotels and resorts across Phuket; with burgers made and cooked live onsite.

As a new and permanent addition to their gourmet menu, guests at Kata Rocks will now be able to sample for themselves the award winning OHLA Burger, at Phuket’s ultimate ocean view restaurant. Originally from Spain, Kata Rocks Executive Chef Laia Pons developed her knowledge and experience within a plethora of exceptional establishments

Kata Rocks Wins Best Burger including the 2 Michelin starred Abac and 1 Michelin starred Caelis, both in Barcelona. With the aim to further establish the Mediterranean flavours in the Kata Rocks restaurant with the use of the freshest produce and finest ingredients, Laia recently launched a brand new menu at Kata Rocks restaurant; described as a culinary gem with a modern Mediterranean DNA. Sleek and sophisticated, offering a minimalist vibe with contemporary apartment sized suites Kata Rocks is unlike anything else on the island.

With extraordinary sweeping views, the hotel is located near Kata, a clean-cut resort town, popular with the yachting crowd, on the south west coast of Phuket.

With 34 one, two, three and four-bedroom Sky Villas stacked across the hillside – these are big, bright and beautiful, and come with the most amazing pools. The floor-to-ceiling sliding glass doors open onto private infinity pools, each of which is a minimum of seven-meters long.

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13

RESTAURANT

UPDATE

Restauranteur Michael Ricci Launches Highly Revered Ciccheterria Restaurant and

LATE-NIGHT LOUNGE ANNOUNCING RICCI’S TAPAS & CICCHETTI AND 53 DEGREES NORTH Restauranteur Michael Ricci has announced the arrival

On the launch in Leeds,

of Ricci’s Tapas & Chicchetti and 53 Degrees North right

Michael Ricci states:

into the heart of Leeds’ financial district. Situated side-

“Leeds has such a

by-side at Goodbard House on Infirmary Street, Ricci’s

vibrant, buzzing,

Tapas and Cicchetti and 53 Degrees North will offer Leeds

social scene that

a unique concept of tapas coupled with an experimental

is

cocktail list created by expert in-house mixologists. Ricci,

evolving. The bars

alongside partner and co-founder Olivia McGorlick, will

and eateries play

officially open the site to the public on 11th July 2016.

a vital role in

constantly

making Leeds Ricci’s Tapas and Cicchetti will offer a playful twist on

the thriving city

traditional tapas by incorporating fresh ingredients while

it has become –

playing on the unexpected. Menu highlights include:

we want to be part

Tempura of Soft Shell Crab with Harissa, tomato and

of it. We are passionate about creating

ginger aioli and Slow Roasted Iberico Suckling Pig cooked

exceptional food and drink to create an unforgettable

with fresh herbs and lemon. Ricci’s Tapas and Cicchetti

experience for everyone who visits Ricci’s Tapas &

will also include more creative dishes created by Michael

Cicchetti and 53 Degrees North. We want to bring

Ricci and executive chef Mark Kemp, such as: Goats

something fresh and new to the table which will surprise

Cheese Churros with truffle honey and Poached Hake in

and excite the people of Leeds and we will do just that.”

Estrella Galicia Beer with cockles, asparagus and nduja.

The space will pay tribute to a modern-yet-rustic design 53 Degrees North, a unique bar and late lounge, takes

and will retain some of the original features in the grade

its name from the line of latitude on which it was first

II listed building. The design aims to take visitors on a

founded in Dean Clough, Halifax and captures the

journey; with indulgent fabrics and a weathered steel

essence of Michael’s spiritual homeland of Ibiza. 53

central bar in 53 Degrees North, visitors will be able to

Degrees North is passionate about creating exceptional

reach Ricci’s Tapas and Cicchetti through a sound-scaped

drinks and creating the perfect sound to compliment

lift which transports you, not physically, but mentally

them. 53 Degrees North will showcase artists and DJs

into the soothing Balearic air. Ricci’s Tapas and Cicchetti

from across the world to new weekly residents and up-

is where the Mediterranean comes to the forefront. The

and-coming talent. This will be the place where people

venue will also feature bespoke artwork from acclaimed

can expect to see and hear something different from the

graffiti artist Ben Allen, a private dining and boardroom

norm. Alongside music, 53 Degrees North will feature an

and a secret basement Gin bar.

array of premium quality spirits and liqueurs mixed by their in-house mixologists. If cocktails aren’t your thing,

Ricci’s Tapas and Cicchetti and 53 Degrees North will

53 Degrees North will be the first in the UK to serve

hold a private launch on 7th July with a DJ Set from music

Estrella Galicia 1906 Reserva Especial on draught; a dark

legend Tom Findlay of Groove Armada, supported by Luke

amber lager with balanced smoothness and a bitter touch.

Solomon. The official opening is set for Monday 11th July.

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RESTAURANT

UPDATE

Gourmet Burger Kitchen

Thanks to the Eau de Vie filtration system, GBK has opened up a new in-house drinks market. The concept has successfully created a new revenue stream by providing customers with a healthier, flavourful alternative to sugary fizzy drinks. The filtration system has also helped to improve efficiency. Keeping up with the demand for the ‘Fresh and Fizzy’ drinks would be both expensive and unsustainable without it, as it would require purchasing sparkling water in bottles. This would also add time to the service to open and dispose of the bottles.

Liz Davis, Assistant Manager at Gourmet Burger Kitchen in Bromley, explains: “The Eau de Vie system has proved extremely popular. It gives our customers a healthier alternative to traditionally sugar-laden fizzy drinks.

The Fresh and Fizzy range, created by the Eau de Vie sparkling water tap, is now by far our best soft drink seller.

We charge a one off fee for the fresh and fizzy range, however we offer free refills, which have proved a very successful option and keeps customers coming back.

G

ourmet Burger Kitchen (GBK), which has taken the UK casual dining scene by storm with approximately 70 venues across the country, works in partnership with Eau de Vie to aid its sustainability credentials, customer satisfaction and bottom line.

In each of the 70 outlets, Eau de Vie under-counter systems are installed to offer GBK customers high-quality, fresh filtered still and sparking water. The burger chain also uses the system as the basis for its own unique soft drink offering – the Fresh and Fizzy range, where customers can mix the filtered water with refreshing flavours. These include Elderflower, Ginger & Lemongrass and the most sought after flavour with both the customers and the staff, Strawberry & Elderflower.

“The cost both financially and environmentally begins to stack up when it comes to buying, storing and disposing of water bottles. Using a sustainable water tap is much better option, as we can still provide a first class water offering without the amount of packaging and money wasted.

“When you combine sustainability credentials with a great tasting product, the benefits speak for themselves.”

Howard Leonard, Business Development Manager of Eau de Vie, the UK’s leading filtered water system manufacturer, discusses how venues can make effective eco-changes by ‘keeping it simple’.

“By switching essential, yet smaller pieces of equipment to a more sustainable alternative, there is potential to make a statement about a business’ commitment to sustainability, save money and even increase sales in ways you won’t have previously considered.

“Being environmentally-friendly has become a big part of today’s society and it doesn’t look like this ongoing trend will weaken any time soon. Customers are demanding an eco-friendly approach to business and will happily vote with their wallets. In a recent YouGov survey , Eau de

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Vie found that 38% of respondents would be more likely to eat at an outlet that minimised its impact on the environment.

Operators looking to attract this growing consumer group should look to make simple operational changes for a costeffective and easy to implement way to demonstrate their business’ green credentials.

“The best green investments are the type that will support an establishment and as the Government has set a target to reduce 70% of packaging by 2017, sustainability and the issue of climate change are high on

the agenda. However, with 275,000 tonnes of plastic used in the UK each year the Industry has a tough task on its hands.

“One way to reduce plastic waste is by installing filtered water tap dispensers using eco-friendly glass bottles for distribution, rather than paying to import, store and dispose of one-use, unsustainable plastic water bottles. In doing this, operators can not only demonstrate their business’ green initiatives when serving customers and make significant reductions to the environmental impact of operations, but also open up an opportunity to adopt

Add a Splash of Colour With New multitap™ Colour Collection from Eau de Vie “Vibrant, fun and stylish” is how filtered water system manufacturer, Eau de Vie, describes its innovative new multitap™ Colour Collection range, available in 12 stylish shades. businesses we have in the Industry, and bring an element of fun to brighten up kitchen appliances. The multi colours also help to make the water systems really stand out, acting as a talking point for customers and staff alike, whilst also highlighting a business’ high-quality water provision.

“As well as being colourful, the multitap™ utilises the very latest innovations in heat transference, as well as energy saving techniques, to be a truly green product. Unlike anything else on the market, it will genuinely save operators money through a decrease in energy consumption, and will help to drive new revenue streams by offering a ‘third way’ between expensive, undesirable single use bottled water and chlorinated tap water.

Combining style, practicality and sustainability, the multitap™ Colour Collection adds a new, contemporary dimension to the water market.”

With a dozen colours available in hand-crafted artisan hues and finishes, operators and specifiers can create a signature look that will set their kitchen apart. Forget the standard stainless steel appliances, this new range includes colours such as French Blue, Grape, Lime Green, Chrome, Matt Black, Gloss White, Gloss Black, Glorious Gold, Weathered Bronze, Rose Gold, Super Red and Matt White, offering something to suit all styles and business’ brands.

The multitap™ Colour Collection has been designed to complement any space and add a pop of colour for a modern, fun and statement design aspect that can be applied in both front of house and back of house areas.

Following the success of the multitap™ launch in May 2015, the Colour Collection uses the same innovative water filtration technology to provide fresh, filtered boiling and chilled water, both still and sparking, in a single dispense tap.

Speaking about the launch, David Smithson, CEO of Eau de Vie, said: “The new multitap™ Colour Collection offers operators colours and finishes which are as individual as the different

a signature own water ‘brand’ with personalised glass bottles and glasses.

“Customised bottles are an excellent way to put a personal stamp on the products and services offered, adding that extra individual touch which customers remember. This gives visitors a crucial point of difference compared to competitors and also means that operators can charge for this ‘premium’ water offering.

“Considering that it costs operators an average of 55p to buy a litre of bottled water and compare that to the 5p that

The internal set-up of the multitap™ isolates the two water lines, ensuring that the cold water comes out chilled, while the hot is drawn at a temperature set by the customer to meet a particular need. Incorporating a state-of-the-art heat exchange system, unique to a filtered water product, the tap captures heat generated during the chilling cycle, which would typically be wasted, recovering it to preheat the boiling water and saving substantial amounts of energy.

In addition, the single point dispense unit has an inbuilt seven day time switch ensuring the system is running only when it is needed, eliminating unnecessary out-of-hours power consumption. An energy saving stand-by mode can be selected to activate after a pre-set time of non-use, whereby the advanced water tap will power down to conserve power.

The energy-saving technology provides a simple, green water delivery solution for hospitality operators and has been hailed as the ‘must have’ piece of equipment for both back and front of house.

For further information on the multitap™ and its benefits go to www.eaudevie.com.

it costs to produce a litre of filtered water, it doesn’t take a mathematician to see how the two water solutions stack up against one another financially!

“Now is the time to make sustainable changes to not only appeal to consumer demand, but to safe guard businesses’ futures and the environment in which it operates.”

For more information on Eau de Vie, and its latest product the multitap™ - one of the most energy efficient filtered water system on the market – go to www.eaudevie.me

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RESTAURANT

UPDATE

Pair of Three-Star Awards for

Prescott & Conran The World of Fine Wine Award results are in, and Prescott & Conran is the only group to win threestar awards for two of it’s restaurants: Boundary and Lutyens. Peter Prescott, co-founder of the group, brilliantly created the award-winning wine lists.

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T

he experts at The World of Fine Wine masterfully asses thousands of wine list entries from all around the world updating its grading process every year.

The prestigious three-star rating is only bestowed upon a ‘great wine list’ based on its breadth, depth, quality, interest, value, organisation and accuracy. With over 4,500 entries, Boundary and Lutyens were among the 817 wine lists selected, winning the highest level of achievement award.

For the full list of restaurants awarded, please see the link here.

Boundary is the first project from

Prescott & Conran Limited, located on Redchurch Street in the heart of Shoreditch. The new-format Boundary building includes three restaurants, two bars, and 12 elegant and contemporary guestrooms.

Lutyens

opened in the summer

of 2009 and is located in the former Reuters building - the famous ticker tape is referenced in the marble mosaic floor. In the autumn after it opened, it won the Square Meal magazine Best New Restaurant award.

TABLES

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Mayfair Furniture Mayfair Furniture is a stockist of hotel, pub, guest house, B&B, restaurant and café furniture. We can produce hundreds of types of chairs and tables with a vast amount of options available. Second hand and new bespoke made-to-measure bedrooms sets are also available.

As well as our huge variety of new contract furniture, Mayfair Furniture is also a leading full service clearance company to the hospitality industry. We buy used furniture from hotels and restaurants, which our professional refurbishment team and upholsterers will restore giving the opportunity to buy high quality often bespoke items at a heavily marked down prices.

Mayfair Furniture have over 50 years of experience in the contract furniture industry and have supplied furniture to all over the world. We aim to provide customers with as many options as possible whilst keeping our prices as low as possible.

www.mayfairfurniture.co.uk

Strut & Cluck now open Shoreditch has gained a new resident with the opening of Strut & Cluck. The restaurant, founded by husband and wife Amir and Limor, will showcase their hero ingredient - the turkey.

Following a successful residency at Shoreditch House in November 2015, the new permanent site is set to be bright and airy, the decor inspired by the founders’ love of natural materials, with an eclectic collection of found and bought furniture and decorations, including Limor’s own works of art.

With 75 covers, the restaurant is divided into several spaces, including a central bar for 12 diners, clad in tiles resembling the vivid feather formations of a strutting turkey.

The largest seating area is designed to evoke an outside terrace, filled with hanging baskets, lanterns and natural light.

There is a private dining room for eight guests inspired by the Bauhaus architectural style prevalent in the vibrant city of Tel Aviv, with period pieces and decorations from the founders’ own collection.

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BROWNS RESTAURANTS LONDON Inside Out Contracts for Browns Restaurants, offer stylish dining within authentic design-led interiors that epitomise the classic and chic British-style Brasserie.

Briefed with the refurbishment of two London venues housed in heritage buildings, Inside Out Contracts, a leading supplier of contract furniture devised and supplied a range of contemporary and bespoke seating and tables attuned to the Browns re-branded identity.

The result sees both Old Jewry and West India Quay London venues modernised with a prevailing focus on furniture and finish choices.

From the main dining floors to the private dining rooms, modern chairs and stools juxtapose old worldly accents of brass, marble and decorative wooden wall panels.

Keeping with the Brasserie character, Carrara marble table tops with black powder coated table bases accompany the selection of seating to cement the modern meets traditional scheme.

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The modern Somers chair in both side and armchair styles are also used interchangeably throughout in grey and mocha toned leathers. Introducing traditional tweed into the mix, the Happy bar stools at West India Quay carry a contemporary design to complement the existing Somers range.

Traditional bespoke bar stools designed specifically for the client feature fluted backs, studded trims and traditional swivel bases. Upholstered in sumptuous Lichen green leather and handmade by Inside Out Contracts UK workshop, these stools hone in on the Brasserie-style interior.

Design by Design Clarity Furniture by Inside Out Contracts +44 020 8305 3130

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STYLE SEATING

Over many years the range of products has expanded to encompass not just quality banqueting and conference furniture manufactured in the UK, but also furniture which is ideal for use in restaurants, reception areas, cafes, places of Worship, social clubs, break-out areas, meeting rooms and educational situations to name but a few of the many applications where the Style Seating combination of

Style Seating are one of the UK's longest and most established manufacturers of banqueting and conference furniture. flexibility, practicality, quality, value and choice provide a range of seating solutions working for you. Our sales team will be pleased to answer any questions you have. Our team have a vast knowledge of our product range and can always call on our in-house technical department if you have any specific questions or requests.

Over 5,000 Customers and over 700,000 chairs made and counting.

www.styleseating.co.uk

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Flexfurn event lounge furniture, also suited for outside use Flexfurn lounge furniture is designed with the hospitality industry in mind: the items are stackable and easy to transport in our custom made trolleys.

More importantly, they are also easy to keep clean! This spring, Flexfurn further extends its lounge collection with a range of upholstry fabrics designed to withstand the toughest weather conditions. Also on offer are hardcore table tops which allow you to transform a Conic or Conic-O Dinner table into a comfortable and stylish outside dining table for 8!

Complete the look of your venue by using Lumen LED lights: a series of LED lighting and accessories for professional use. The individual lights can be screwed into the Conic collection or stuck to any metal surface thanks to magnet at the back.

Control the lights in groups with the Android app or synch music and lights with the DMX controller,…Flexfurn´s lounge & design range offers a multitude of possibilities.

Unfold magic is the motto and at Flexfurn, flexibility is engrained in the company´s DNA. Customer satisfaction is the goal and everyone goes the extra mile to make sure its clients can create magical events or venues.

26 PAGE

Afternoon Tea Restaurant Skirting

Forbes Group are revealing their Restaurant Table Skirting in the deluxe Luxury Weave fabric, which would be perfect for hotels and restaurants in ensuring the comfort of their guests whilst they indulge in occasions such as the endearingly popular, British afternoon tea.

A sophisticated way to showcase your dining area, Restaurant Skirting is made of panels to allow diners to be seated easily and comfortably and can be created for any sized dining tables.

Bespoke napkins, table runners and chair covers are also available to be designed in matching material to add to the opulence, enhancing the luxurious ambience.

The fabric is also available to make Simple-Fit Skirting which allows you to set up your dining tables without the requirement of clips or Velcro, providing a professional finish in minutes. Either way, when created from the Luxury Weave Collection, table covers give a contemporary and sophisticated effect to any venue, whilst complementing the tone of the dining area and creating a decadent afternoon tea experience.

We have a wide range of beautiful fabrics available, please enquire for details and samples. For further information contact us on: info@forbesgroup.eu | 01568 616638 | www.forbesgroup.eu

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FLEXIFORM

FERRO With 40 years of manufacturing heritage, Flexiform have played to our strengths with the new Ferro range of raw

furniture. “Ferro is about enjoying and exploring our engineering capabilities and techniques,” Engineering Manager Chris Raby explains. “By leaving the materials raw, with exposed welding, natural grinding marks and a clear lacquered finish, we have given Ferro an organic, natural feel.”

Flexiform have a reputation for manufacturing high quality office furniture, but as the core business has developed over the last 5 years, we have also become more involved in designing entire interior schemes. Often specifying entire buildings, including breakout areas and on-site restaurants, Flexiform works hand-in-hand with the biggest architects and designers in the country to create perfect interior spaces.

Ferro is all about texture and quality, which is reflected in our choice of worktop finishes: Jackson Pine, Nebraska Oak and Light Concrete. Each of these textured High Pressure Laminate worktops carries the organic feel of the material, directly complementing the raw aesthetic of the framework, and combining to create a visually striking furniture range. The response we had at Clerkenwell Design Week recently was amazing - The A+D community seem to have really taken to our new product and enquiries are coming in thick and fast!

Creating the Ferro range was a real labour of love for the Engineering Department and the perfect opportunity to get “back to the floor”. Not content with just designing the Ferro range, our engineers eagerly traded the comfort of their desks for the factory floor in order to make the prototypes themselves. Chris Raby says: “It was great fun getting back out onto the shop floor: punching, folding, welding and bashing bits of metal around!”

Our Ferro range was recently launched at Clerkenwell Design week, and had an immediate impact on the design community.

At Flexiform, we put our heart and soul into each piece, and every Ferro product we make is totally unique to us, and therefore unique to each customer. The Parq benching system is something we are particularly proud of; with the final finish very much dictated by a combination of nature and pure chance. The subtleties of the lacquer mix, the atmospheric conditions on the day, even how much pressure we apply during the hand finishing can have a dramatic effect on the look and feel of the final product.

The Ferro range is very much Flexiform’s premium furniture range, with a specially selected set of products designed to look great in any interior environment, from bars and restaurants through to cutting edge commercial interiors, whilst offering the functionality and quality you have come to expect from an established UK manufacturer. www.flexiform.co.uk/ferro PAGE

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Gift cards are the ideal early Xmas present for restaurant owners Xmas maybe nearly half a year away but astute independent restaurant owners are already planning for the festive season and compiling their own shopping lists.

One of the best presents they can buy themselves would be a gift card solution to boost revenues and increase customer engagement, writes Niels Nielsen, managing director of EPOS specialists GS Systems.

Traditionally this lucrative market, worth an estimated annual £5bn according to the UK Gift Card & Voucher Association (UKGCVA), has been the exclusive preserve of big multi-national companies. However, this is no longer the case. Independent restaurants and small chains can now retail gift cards cost effectively without a large intimidating capital outlay.

There are wide-ranging benefits for restaurant owners.

Our experience with our clients shows they can anticipate substantial revenue increases as their customers spend above the amount on the card.

They will also enjoy higher margins.

Research reveals one in three of us buy a full-price rather than discounted item when using a gift card.

According to market analysts Mintel, retailers will save an estimated £65m a year in loan interest gift card payments are paid in advance.

30 PAGE EPOS

Remarkably, industry statistics also reveal that that nationally £250m spent on cards is unredeemed, the equivalent of a 6% windfall for retailers.

So how do you take a slice of the lucrative gift card market?

Restaurant owners have a couple of options if they want a solution from us. They can have a gift card scheme as a standalone product or one that operates within an EPOS-based business management solution where automatic reporting tracks gift card transactions and redemptions.

All they need to get started is an internet connection, a tablet or a PC with a connected magnetic card reader and a supply of numbered preprinted blank gift or reward cards with a magnetic strip.

These pre-paid cards, which have unique reference numbers for tracking, are worthless until they are swiped

through the magnetic card reader and a cash value is uploaded.

Even better, the costs involve a small set up charge and monthly fee plus the price of the cards and the marketing of the solution.

Once set up, restaurant owners simply sell gift cards online via an operator’s website and their social media platforms or at the point of sale.

We have found that introducing a gift card programme can increase sales by 30% versus existing paper card solutions while mature programmes can deliver between 3-5% of a total company’s revenue.

That’s plenty of food for thought as you plan for the Xmas season later this year.

For further information please visit www.gs-systems.co.uk

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Why should both restaurateurs and their guests

love EPOS?

By Luis De Souza, CEO of NFS Technology Group Restaurant businesses have always struggled with the uncomfortable balancing act of controlling costs while providing the kind of customer service that keeps guests loyal.

That’s got even harder since labour costs rose with the living wage. While most restaurateurs would agree it’s sensible to pay staff properly, recent BBC report estimates that the extra costs to UK businesses could be as much as £1bn.

In an industry that often operates on narrow margins, that’s just one more factor that can have a real impact on success.

Fortunately, there are technological solutions that can help hospitality businesses to control costs ranging from labour to supplies – and which can help to improve the guest experience because they make operations smoother.

In fact, the latest EPOS – electronic point of sale – can create a win-win situation for both providers and guests.

This useful tool is a restaurant management system not only helps restaurants, bars and venues save time, labour and cash, but also backs that up with comprehensive reporting so restaurant and hotel owners can make informed strategic decisions.

Today’s typical guest is likely to have arrived at your establishment by making a reservation online after checking out reviews of the restaurant.

What do they expect when they arrive? These days, a tailored service. If they are returning guests, they will be charmed by a personal greeting – and because everyone’s in a hurry, they won’t want to be kept waiting.

When your guest arrives, restaurant management system such as Aloha from NFS will have captured guest preferences so you can offer the best possible service.

And whether your operation is casual or fine dining, this type of software can maximise table turns, reduce wait times and improve seat utilisation.

In other words, the guest has a pleasantly swift and uninterrupted experience, and the restaurant staff can serve more customers.

Once your guests are seated, your waiting staff can take their orders using hand-held EPOS hardware that transmits the order directly to the kitchen.

32 PAGE EPOS

Head of Operations Brian Trollip says: “The handheld solution is particularly useful – it helps us speed up table turn times and service – and the reporting service is very helpful too.”

EPOS proves to be worth its weight in gold as the customer prepares to leave, too.

Waiting staff using hand-held EPOS can split the bill at tableside, so there’s no wrangling over who pays what, then take payment at the same time, including credit and debit card payments.

Cashless payments are covered too, and the bill can be printed off wirelessly to cut down time even further.

It’s a further convenience that helps your guests to leave satisfied, having been seated swiftly, and having ordered and received their meal swiftly. Combined with good food and surroundings, it’s the kind of professional and effortless service that can bring customers back again and again.

Even after they’ve left, an EPOS system goes on working on behalf of the business. Thanks to the data your EPOS system has securely collected, you can create targeted email marketing and offer appealing loyalty schemes to encourage repeat business.

Real-time data can also provide useful insight to help restaurateurs combat variability in procurement prices and guest numbers – as well as unwanted issues such as staff theft that can hit your bottom line.

We are saving a lot of time. I can do my rotas, my costings and my wage forecasts very easily.

Imagine the benefits – no-one is scribbling a note that can be wrongly interpreted by the food preparation staff, and it’s also transmitted immediately so the kitchen can start on the order straight away.

That speeds up service for your guests and – importantly – means your staff can spend valuable time interacting with them and taking advantage of up-selling opportunities rather than running back and forth to the kitchen.

Paul Madden, managing director of the award-winning Temple Gate Town House Hotel in Ireland, has been using Aloha for some time. He says: “We expected to benefit greatly in terms of operational controls and to streamline the food and beverage operation – and we got it.

Presented as comprehensive management reports, this information is invaluable in allowing a restaurateur to see the business from end to end. Decisions can supported by data – no more guessing.

Forecasting, too, becomes easier and more accurate, thanks to constantly-collected sales data that shows what’s selling best, and at what times.

Alasdair Burn, Restaurant Manager at the Old Parsonage in Oxford, can confirm this. He says: “We are saving a lot of time. I can do my rotas, my costings and my wage forecasts very easily.”

For multi-location operations, a restaurant management system can offer one further time and labour-saving benefit – and it’s a significant one.

Available as a web-based enterprise solution, Aloha is accessible anywhere with an internet connection. It means you don’t need to duplicate skills at different locations – and as everyone accesses one system, there’s no prospect of double-booking.

While the restaurant industry remains buoyant, it’s a challenging environment where only the strong survive – and that’s not going to change any time soon.

“We’re through with handwritten dockets for the kitchen, which were prone to error and slowed down service.“

Increasingly, the survivors will be those who manage to maintain their quality of service while keep their costs low.

No wonder EPOS is increasingly being seen as a win-win purchase.

For London restaurant chain Dishoom, mobile restaurant technology is providing solution that it plans to roll out as the chain expands.

*To find out more about the benefits of restaurant management software and EPOS, and read case studies, visit www.nfs-technology.com or call 0800 731 8451.

EPOS PAGE 33

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Centrally Manage Multiple Outlets Table Reservations Table Billing System Floor Plans View Live Sales Real-time Stock Management & Alerts Calculate VAT Variance Reporting

“Gardiff helped us at the London 2012 Olympics with a more sophisticated and more reliable solution. We couldn’t have managed without them.

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For a FREE consultation call us today on

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R

estaurants with low food hygiene ratings are risking their survival, with 61% of consumers saying they’ll boycott such establishments, according to research from Checkit . 18,379 restaurants, takeaways, sandwich/coffee shops, hotels and pubs in England, Wales and Northern Ireland are at risk, as they currently have a Food Standards Agency Food Hygiene Rating of two or below, meaning they require improvement to their practices and processes.

The study, carried out by food safety technology company Checkit, found that London is the city with the largest number of food businesses at risk (5,092), while Birmingham has the highest percentage (17%) of restaurants scoring two or below. It is followed by Leicester (14%), London (14%) and Manchester (11%). Overall, 7% of cafes, canteens, restaurants, mobile caterers, pubs, takeaways, sandwich shops and hotels in England, Wales and Northern Ireland fail to meet the hygiene standards that consumers demand*.

Across the UK takeaways and sandwich shops are the sector in most danger of being shunned by diners, with 14% of them having a food hygiene rating of two or below. This figure rises to 28% of Birmingham and Manchester takeaways, and over half (52%) of those in the London borough of Newham. Given that 64% of consumers say they’d avoid takeaways with low food hygiene ratings, this will have a major impact on the sector’s revenues and individual business survival.

Nearly 20,000 restaurants risk losing 61% of customers due to

Poor Food Hygiene Birmingham, Leicester, London and Manchester food businesses most at risk

Also in the Checkit research, three quarters (75%) of consumers said they wouldn’t risk dining at a restaurant that had been implicated in a food hygiene incident, even if recommended by someone that they trust. Customers would even rather put up with poor service from rude and unhelpful staff than eat at dirty restaurants. 66% of respondents rated unclean or dirty premises as the first or second reason for not returning to a restaurant. Just 16% cited slow or poor service and 32% said

rude or unhelpful staff would stop them coming back to a restaurant.

“The food business is incredibly competitive, with nearly 60% of restaurants failing in their first three years of operation,” said David Davies, Managing Director, Checkit. “Our research shows that good food hygiene is the number one factor in where diners choose to eat – and that they simply won’t return to places where there has been a food hygiene incident. Yet our analysis finds that nearly 20,000 restaurants require improvement City Birmingham Manchester London Leicester Liverpool Bradford Cardiff Leeds Sheffield Salford Nottingham Hull Bristol Newcastle Belfast Country England Wales Northern Ireland

% of all food establishments with ratings of two or below

17% 15% 13% 12% 11% 9% 9% 8% 7% 7% 6% 6% 5% 5% 4%

7% 6% 3%

to meet basic Food Standards Agency standards. Owners of food businesses are risking their revenues and survival, as well as the health of their customers, by not taking hygiene seriously.”

The Checkit Study is based on research carried out online with 1,000 consumers

by Toluna in H1 2016, combined with analysis of the Food Standards Agency’s Food Hygiene Rating Scheme website on 7th June 2016.

A full management report on the research is available at to download here Based in Cambridge, Checkit is an independent business within Elektron Technology Group PLC. For more information visit www.checkit.net, connect with us on LinkedIn or follow us on Twitter

* Figures are taken from the Food Standards Agency site and are for all restaurants, cafes, canteens, mobile caterers, other catering premises, pubs/bars, takeaways/sandwich shops and hotels/B&Bs with a Food Hygiene Rating of 2 or below, in England, Wales and Northern Ireland. Scotland is not included as it is subject to a different food hygiene rating scheme.

EPOS PAGE 35

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The Stone Place Restaurant Company – is to open its first pub restaurant in the village of Chalfont St. Giles, Buckinghamshire; on Friday 3rd June. A new 56-seater restaurant cooking on the innovative SteakStones® concept.

The Stone Place Restaurant will open its doors after a large renovation project and will be open for lunch and dinner seven days a week from 11am to 11pm. The Feathers pub, which has served villagers in Chalfont St Giles since 1580, will offer guests a totally unique dining experience, which the owners call their very own ‘dining theatre’.

The Stone Place was born after owners Melvyn Angell and Sylvia Sheridan conceived the idea of providing a different dining experience using high quality produce.

The restaurant will be headed up by General Manager, David Bird, who comes to the Stone Place with an impressive background. He will bring an ethos of quality, experience and commitment.

Hot volcanic rocks are used to cook the meat and fish at your table, and due to their density, they can stay hot for over an hour. The stones do not require any oil to cook with which means that this is a healthy and fun way to dine out.

Melvyn Angell comments: “We wanted to create a really extraordinary dining experience, something quite theatrical, within the informality of a village pub. SteakStones® gives you the opportunity to cook your meat and fish exactly as you like and is such fun at the same time. All cuts of red meat are lean, not only is it a healthier way to dine, it also ensures that the meat doesn’t smoke while it is being seared on the SteakStones®. Our bar is stocked with local beers and we offer a hand-selected wine list.”

36 PAGE

New dining experience to launch in Chalfont

mobile app 24/7 commission-free bookings One-click payment card pre-authorisation, exible rate plans and cancelation policies

seven days a week

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Royal China, Fulham

Royal China, Canary Wharf

Al Fresco Dining At Royal China Restaurants For those seeking al fresco dining, two of the Royal China restaurants offer outside space to enjoy the sunshine.

Royal China Canary Wharf has a large southfacing outdoor patio for up to 80 guests.

Overlooking the Thames, and a minute’s walk from the Thames Clipper’s Canary Wharf Pier, the patio is the ideal place to enjoy both lunch and dinner.

On weekdays the 130 cover restaurant is popular with business people, while weekends attract locals and families. The restaurant serves a traditional Hong Kong Chinese menu, perfect for guests wishing to indulge in authentic Chinese cuisine.

Popular within the local neighbourhood, Royal China Fulham has a small outdoor terrace seating 12 guests on weekends. Surrounded by foliage, this charming space complements the intimate family friendly restaurant.

Inside the restaurant, the signature Chinese mural covers one wall, while the large window frontage and windows to the rear of the restaurant create a light and airy space.

The restaurant seats 55 covers and is the only restaurant in the group to offer a home delivery service.

Overview on the Group The Royal China Group consists of six of London’s most authentic and prestigious Chinese restaurants, including the luxurious and critically-acclaimed Royal China Club.

The Royal China restaurants offer traditional Hong Kong Chinese dishes, while the Royal China Club provides an exclusive experience by combining European ingredients within the authentic Chinese cuisine.

The group is renowned for its excellent-value Dim Sum, which is served daily from Noon until 5pm. Each restaurant has a different menu, dedicated Dim Sum Chef, as well as a Head Chef. www.royalchinagroup.co.uk

38 PAGE

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RESTAURANT

UPDATE

Retro Lighting at the Hanging Gardens of Berthelot Restaurant A retro lighting inspiration and a comfortable atmosphere at the contemporary project of the Hanging Gardens of Berthelot Restaurant, in Bucharest.

The Berthelot Hotel has opened 8 years ago in Bucharest, with an uncovered outdoor terrace used only in the hot weather. In time, the hotel felt the need to enlarge the restaurant area and explored the possibility of using this space to appeal to more than just the hotel guests.

At the end of 2014, the hotel owners initiated a project to cover the terrace with a glass and metal structure. This has been designed so as to allow maximum natural light creating a modern, bright space.

“The concept I presented was that of “Hanging Gardens”, introducing an element of abundant natural vegetation to balance the amount of glass and metal used to cover the terrace. I wanted to create a verdant interior, resembling a green house, a harmonious and comfortable restaurant where customers could feel like they were in a spring garden.” – Alexandra Zabunov Henry, interior designer.

Forty flower pots made of powder coated pressed steel were filled with vegetation and suspended from the roof metal structure – these pots and their fastenings were custom made especially for this project. A corner garden behind the sofa completed the picture of a green terrace.

Moreover, the organic approach using fluid curvaceous shapes was continued in all details and interior fittings, in order to contradict the rigor of the metal structure. The sofa follows the shape of the wall and was also custom made after a thorough survey and the two tone green fabrics completed the picture of a natural terrace.

The large areas of glass resulted in acoustic problems, something that is particularly important in the public space of a restaurant. This was solved with a wall padding and the addition of sound-absorbing materials, in the sofa as well as installing a curtain at the entrance.

The padded wall replaced the building ventilated façade system and in this way the outer wall of the hotel was visually transformed into an interior wall.

40 PAGE

The image of raindrops on the glass surface of the roof inspired the idea of the round mirrors mounted on the curved wall above the sofa and these were visually transposed on the wall at an exaggerated scale.

As a result or natural light flooding the space, the covered terrace is a perfect place for a breakfast and lunch time. However, dinner time requires a special ambience, so Alexandra thought of an atmospheric lighting design scheme using DelightFULL’s wall lamps with long adjustable copper arms, descending over the tables. The rhythm created by Diana Wall Lamp‘s slender shapes enriches the design whereas the soft

“I feel instantly in love with the scissor arms of the Pastorius Wall Lamp, and I had to have this piece in my project”, - Alexandra Zabunov Henry. spotlight gives the desired effect of a sophisticated ambient. The scissor arms of the Pastorius Wall Lamp, which was, in fact, mounted on the padded wall, above the tables, allowing the guests to direct the light as they feel comfortable. The possibility of customizing the colors and the materials of the lamps allowed the interior designer to create a coherent color scheme throughout the space.

Photo Credits: Cornel Lazia Interior Design Studio: I Love Colours Studio

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Our products will: . Maximise your outdoor space all year round . Enable you to serve more covers . Increase your weekly revenue . Provide a private party area . Improve your customers dining experience . Stand out from the competition

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creating space that works

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