The latest news, products and services from the restaurant industry, for the restaurant industry APRIL 2017
Leading Global Brands Gather in London for the UKâ€™s Biggest Food and Drink Event
Penwith Upholstery goes above and beyond
Caterparts Maximum Storage Minimum handling
The CEDA Difference – COMPLETE KITCHEN SOLUTIONS Buy With Confidence FROM THE BEST IN THE UK
If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”
100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. 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. Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve. Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components. Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components
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Penwith Upholsteryâ€™s work with London Cocktail Club
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Industry News Commercial Catering Bar Directory
Gaucho to open restaurant in Birmingham
Gaucho has confirmed it will be opening a site in Birmingham, the first UK opening for Gaucho in seven years. The 120-cover restaurant and bar will be opening on 8 May at 55 Colmore Row in Birmingham’s business district. The full Gaucho menu will be offered, focussing on Gaucho’s Argentinian steaks, as well as seafood and fish, homemade sausages, and a range of lamb and poultry dishes. Gaucho’s wine list will give diners a choice of more than 200 Argentinian wines, selected by Gaucho’s director of wines Phil Crozier, which are exclusive to Gaucho. It will also be bringing its ‘electro brunch’ concept and beef and wine masterclasses to the city.
The restaurant will feature the brand’s new interior design, inspired by Argentinian Ombu trees, which was installed in Gaucho’s flagship restaurant at London Piccadilly last year. Tracey Matthews, group COO at Gaucho, said: “We have to be sure that a city is ready to receive a Gaucho, and having looked at locations around the UK, we decided that Birmingham with its exciting growth potential is the perfect home for us. The food scene in Birmingham is booming and we’re very excited to be a part of it. “We are perfectly positioned to maximise both business and leisure dining, and our private dining facilities and events capacity are offering something fresh to the Birmingham restaurant scene.”
Pret A Manger is to open its second vegetarian-only store in London next month.reshii, cu2m). The new Veggie Pret will launch at Great Eastern Street in Shoreditch on 4 April, with 20 new recipes on offer including a vegan macaroni cheese and a vegan chocolate brownie. “A lot of Pret staff wanted their shops to go Veggie, but Great Eastern St got the call up based on the high levels of vegetarian sales in the area,” says Pret CEO Clive Schlee. The first Veggie Pret opened as a pop-up in Soho last year after 10,000 Pret customers requested more meat-free items on the menu in an online poll.
4 PAGE News
Byron to open first Welsh site in Cardiff
Upmarket burger chain Byron is set to open its first site in Wales this summer in Cardiff. The new 5,150 sq ft restaurant will be opening across two levels in the St David’s Centre Grand Arcade, owned by the St David’s Partnership, a joint venture between Land Securities and Intu.
Paul Coppin, marketing director at Byron, said: “We couldn’t be happier to be bringing proper hamburgers to Wales. Over the years we’ve had more and more customers ask when we’ll be opening here, so it’s a real pleasure to finally be able to give them the answer they’re looking for.”
It joins brands such as Jamie’s Italian, Wagamama and Wahaca, as well as 200 other shops and restaurants in the centre.
Colin Flinn, regional director at Intu, added: “Byron is exciting brand for St David’s. This offer is an excellent addition that sits well alongside the casual dining on Tredegar Street and the Hayes, whilst also benefiting from the close proximity to the main events venue in Cardiff.”
J L L a n d Cu s h m a n & Wakefield advised the St David’s Partnership. Lunson Mitchenall acted on behalf of Byron.
Though the chain expected sales to drop 30%, the store ended up opening permanently after takings rose 70% year-on-year. Pret has since launched its ‘Not Just For Veggies’ marketing campaign in Hong Kong resulting in ‘record sales’ and a high level of interest from the Buddhist community. The company is also launching a new veggie range in its US stores next month. Increasing levels of diners are beginning to eat less meat; the number of vegans in the UK has tripled to more than half a million in the last ten years, according to the Vegan Society.
Second Veggie Pret to open in Shoreditch
Penwith Upholstery’s work with London Cocktail Club goes
‘above and beyond’
Celebrated mixologist JJ Goodman knows what he wants when it comes to bars. The founder and Creative Director of London Cocktail Club was just 24 when he opened his first venue in 2008. Now he has ten and, to complement the great drinks and atmosphere in all of them, nothing but exactly the right seating will do. Penwith Upholstery started working with JJ and his team in May 2016. The Club was in the process of doing up their new Bethnal Green premises and the aim was to make it look like a train yard. Having won the contract to install the banquettes, Penwith Upholstery took up the challenge. “We wanted fabrics to match those you’d find on the Tube,” said London Cocktail Club Operations Manager Danni Wilson. “JJ is a very creative guy and the banquettes had to be perfect. Penwith were brilliant. They sourced different samples for us to try and the end result is amazing. We’re really pleased with how it all looks.” Having successfully completed the work at Bethnal Green, Penwith are now fitting out other venues for the Club, including LCC Monument which will be opening soon. Inspired by the classic old-school Savile Row style tailors, it’s been designed as a sharp and dapper basement bar where gentrified British monarchy gets a 70s vibe and rock n’ roll meets gentleman’s club. The tailor theme inspires the seating with pinstripe, sharktooth and tweed banqueting beneath a paisley link wall of suited animal images overseeing the classic LCC whisky fuelled mayhem.
Specialists in bespoke banquette and booth seating, Penwith Upholstery pride themselves on a long-established combination of care, originality, interesting ideas, technical skill and the use of first-class materials on every job they undertake. Additional chairs, tables, stools and leisure furniture can also be made to measure – together with whatever accessories, trim options and finishes the client wants. Other recent clients include Pied a Terre, Spring Restaurant in Somerset House, Sloane Square Hotel, Tonteria and Mahiki Nightclubs, Veeraswamy Indian Restaurant, Margaux and Bandol restaurants in London, and the Bedruthan Steps and Scarlet hotels in Cornwall. For more information, visit www.penwithupholstery.co.uk
“Our requirements are very specific but Penwith Upholstery are very helpful and patient,” said Danni. “Nothing is too much trouble and they always go above and beyond. We’re really pleased with everything they’ve done for us.” PAGE
Swinton Park chef named Chaîne des Rôtisseurs UK Young Chef of the Year Swinton Park sous chef George Marsh has taken the title of the Chaîne des Rôtisseurs UK Young Chef of the Year 2017.
Uber to expand UK restaurant delivery service
The 24-year-old from the AA threered-rosette Samuel’s restaurant in the Ripon hotel beat Luke Sanderson of the Grand York Hotel, who came second, and Pawel Sowa of the Vineyard, Stockcross, who placed third. Meanwhile, Piotr Pietras of Launceston Place, London was named Chaîne de Rotisseurs’ Young Sommelier of the Year. Coming a close second in the contest was Oliver Frayssinet of La Trompette in Chiswick, with Tamas Czinki of Northcote placed third.
buerre rouge; and vanilla set cream, caramelised plum, candied hazelnut crumb, chocolate mousse, tuile. Presenting the award at a reception at the Dorchester hotel, Philip Evins, Bailli Délégué for the Chaîne des Rôtisseurs said: “The young talent that we have in the UK has never been stronger and we believe it vital to support and develop skills and techniques that help us ‘futureproof’ the Hospitality Industry as consumers look for new inspiration and experiences.
Uber is to expand its restaurant delivery service to more than 40 locations across the UK as it looks to ramp up its challenge to rivals such as Deliveroo. Over one million people have downloaded the UberEATS app since it launched in the UK last year, though the service is only available in London, Birmingham and Manchester. “Over 55% of the UK’s population can order a car through Uber, so we want to replicate this with EATS,” said Uber. More than 2,000 UK restaurants already work with the app, including Chilango, Patty & Bun, Itsu and Leon. Diners can order online or through the UberEATS app seven days a week before watching their food arrive in real-time via a live map. Jambu Palaniappan, UberEATS’ regional general manager, said the company was ‘investing heavily’ in launching the app across the country by the end of the year. “It’s clear from the response we’ve seen in London, Manchester and Birmingham that there’s huge appetite from people to order food at the touch of a button from their favourite local restaurants,” he said. The UK’s online ordering market is booming, with operators such as MeatLiquor and Clockjack launching delivery-only sites in a bid to cut costs. Deliveroo, which operates in 12 countries, saw overall orders grow 650% in 2016. In January the company launched a subscription service designed to cut delivery fees for regular users.
6 PAGE News
Sous chef Marsh will now go through to the international finals which take place in Frankfurt on 8 September, while Sanderson will represent the Chaîne des Rôtisseurs at the Craft Guild of Chefs Young Chef of the Year competition on the 6 June 2017 as the highest placed entrant under 23. Piotr will progress to the Chaîne des Rôtisseurs’ International Young Sommelier Finals which take place in Budapest on 28 and 29 September 2017. Judges Paul Wright, Daniel Galmiche, Daniel Ayton and Ben Purton were impressed by Marsh’s menu, created from a ‘black box’ of mystery ingredients. He prepared charred escabeche of mackerel, cured trout, charred onions, samphire, parsley, mayonnaise; crown roasted guinea fowl, chicken liver and leg boudin, butternut squash purée, fondant potato, roasted onions,
“The Chaîne des Rôtisseurs’ Young Chef Competition was developed to support rising young stars and give them a platform to showcase their skill and passion for the industry. However, it also goes beyond this; it gives them the chance to compete against their international peers – a hugely beneficial learning experience that will help allow them to maintain a profile on a global stage throughout their career and support their broader development.” Vic Laws MBE, who runs the competition on behalf of the Chaine, added: “I would like to congratulate all three finalists on their fantastic achievements so far as each one has demonstrated impressive technical ability and creativity.” Marsh’s prized include five days in Frankfurt for the final as well as Champagne, knives from Westoff, and stages at Mosimanns and the Royal Lancaster London.
Katie Cooper wins Springboard’s FutureChef 2017 University College Birmingham (UCB) student Katie Cooper has won Springboard’s FutureChef 2017 cooking competition. Cooper beat 11 other finalists to the title in a cook off at Westminster Kingsway College yesterday (27 March). Amy Campbell, from Hazlehead Academy in Aberdeen, took second place, while Kieran Jones from Homewood School and Sixth Form in Kent was third. Cooper was mentored by UCB chef lecturer Anthony Wright, who represented the UK in the European heats of the Bocuse d’Or last May. She served a menu of pan-fried seabass with cauliflower puree and a red wine reduction, followed by a dessert of chocolate cheesecake with raspberry and caramel shards. “It’s taken me three years to reach the National Final,” says Cooper. ”It’s great to have made it and to have won. I see myself going on in the industry and going as far as possible, possibly opening my own restaurant.” Part of her prize includes a visit to Ascot to work with its top chefs, as well as a £500 voucher courtesy of Bunzl Lockhart.
The competition’s judges included Cyrus Todiwala, David Mulcahy, Adam Handling and Ruth Hansom. “It has been a fantastic day and it’s good to see so many dedicated young people with so much talent,” says Brian Turner OBE, FutureChef chairman. “Thanks must also go to teachers and mentors who make such a great contribution to the success of the event. Katie is a great winner.”
Ernst Van Zyl’s Hanging Gate launches ‘no menu Tuesdays’ Ernst Van Zyl, chef-patron at the Hanging Gate in Cheshire, has launched a ‘no menu Tuesday’ evening service concept. The pub was closed Mondays and Tuesdays during the winter period and re-opened this week, offering a five-course tasting menu of dishes that are either brand new, being developed, or are just what the chef would like to cook that day. At the end of the night guests are encouraged to give their honest opinions and feedback, and can decide themselves how much the meal and experience is worth. ‘No menu Tuesday’ will be available until at least the end of October, although may continue during the winter period if successful, Van Zyl told The Caterer. He said: “We are surrounded by six other pubs all within walking distance, so we needed to find an exciting way to attract new business that will be fun and quirky, and so no menu Tuesdays was born. “I won’t be using beef fillets or lobsters or langoustines on the no menu evenings, but instead ingredients that are ‘forgotten’ or not getting that much attention, or that I’ve foraged from the forest. We don’t have to spend a fortune on ingredients to produce five courses.
“It also gets rid of that preconceived idea we all form about a dish as we are reading menus. When that dish is delivered to you, so many times disappointment sets in as it’s nothing like what you expected and sometimes not worthy of the price tag on the menu. But with a no menu evening, there’s no menu to read and no price. “Seeing how it went this Tuesday on our first no menu evening, I think the guests loved it.”
News PAGE 7
Times are challenging – but the right technology can help restaurants stay in control Prices in the foodservices industry showed an alarming 3.7% rise in February, according to new research – and further significant increases are predicted to follow. Labour costs are also expected to rise - so what can restaurants do to manage their operations better in these tricky times? Luis De Souza, CEO of NFS Technology, specialises in software and support for the hospitality and events industry – and he says using technology to improve control of labour and stock is imperative. “For restaurants, having the right technology in place can stimulate a step change in terms of control and customer service,” he said. “Modern labour management technology means restaurateurs can use historical data to fine tune their labour scheduling to meet actual need - and ensures they can mitigate against employee abuse. “This can include common scams such as claiming overtime for unworked hours or clocking in for friends – the best technology tracks worked and non-worked hours right through to payroll and uses biometric check in/out to ensure that these abuses cannot happen.”
A comprehensive stock control system makes it an effortless process to track sales and inventory as well as forecasting future sales, product mixes and guest counts. In addition, a stock control system streamlines the process of communicating with suppliers. Armed with accurate data, restaurant managers can easily spot any variances in stock levels and take the necessary corrective action. “With an added impetus to turn more tables to maximise revenue, technology is being increasingly used to speed food preparation and service,” said Luis. “Kitchen automation software ensures that orders are always accurately delivered in a brisk manner so that guest satisfaction is increased. In addition, the technology also ensures that dishes are prepared in a uniform manner.” With this combination of back office control and enhanced service restaurateurs will be better placed to thrive in these trying times.
Luis said: “The dining market is changing, with customers wanting an ever more swift and satisfying experience. “Coupled with the trend for home food delivery, it’s a further challenge to restaurants who already see their margins being eroded by price inflation. “The restaurant business has never been easy. But in these difficult times, technology helps restaurants establish and maintain control of labour and stock.” * NFS provides Aloha EPoS, the leading solution for guest payment, tableside waiter service, kitchen automation, labour and stock control. See more information at www.nfs-hospitality.com
The accomodation gives the company over triple the square footage of space it had at its previous address and will enable 4 Aces to continue with its ongoing expansion plans and best manage its rapidly accelerating growth. The move, which has cost 4 Aces in the region of £550,000, has triggered further investment in the company, including the purchase of two new VNA (Very Narrow Aisle) forklifts, running on state of the art wire guide technology, with the capacity to reach up to 40 ft of racking, running on electrical devices; and an automated order system with hand held scanners, linked with stock, to avoid picking errors. The supplier has invested heavily in the latest technology to ensure that the company’s impeccable customer service record is maintained in the face of significant growth. The new commercial space incorporates a meeting room, kitchen and bathroom facilities and a large open plan space, including hot desk areas for members of the sales team and space to accommodate visiting clients so that they can access wi-fi and embrace flexible working, operating in comfort from 4 Aces’ offices. There is also a ‘gold seal’ room containing versions of all the company’s products, to-date, for ease of reference.
Director of 4 Aces, Ray Penn is looking forward to welcoming customers and suppliers to the new base: “The company is moving on to a whole new level as we step up our operations. It’s great that we can boulster this period of expansion with a move to bigger premises, furnished with the right technology and equipment to future proof our growth.” Managing director of 4 Aces, Chris Penn adds: “This is an incredibly exciting time for us and I’m delighted that these offices will present us with the opportunity to take an inclusive approach and bring our clients in to share the space, as and when they need.” Since its inception in 2001, 4 Aces has built up a vast network of manufacturers from all over the world. Using a stringent process to identify its preferred suppliers, the company is committed to investing in its manufacturing partners to ensure its product offering is amongst the widest and most creative and that all orders are completed and delivered quickly and with the utmost efficiency. For further information on 4 Aces and its products, visit www.4acesltd.com or call 01992 535774.
MOVE TO BIGGER PREMISES AS 4 ACES CONTINUES TO RAISE ITS GAME
4 Aces has now completed its long-awaited office move, with the popular packaging specialist settling in to over 32,000 sq ft of warehouse space, holding 2000 pallets and 1,500 sq ft of office space, with parking and space for multiple container vehicles deliveries, on River Way Industrial Estate in Harlow. PAGE
Ever wondered how you can reduce delicate glassware breakages, maximise storage space & reduce glass handling? Caterparts have the solution!
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10 PAGE Commercial Catering
Fries Rack Systems that fit your needs This innovative system lends itself perfectly to the washing, drying, storing and transportation of your glassware. Manual handling is greatly reduced resulting in less breakages and the unique, open design allows for efficient circulation for crystal clear results.
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• Suitable for transporting • Design allows for better wash results meaning cleaner glasses • Designed to meet the specific needs of hotels, bars, restaurants & the catering industry
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While the market is constantly developing, the main types of warewashing equipment remain the same: undercounter dish and glasswashers, utensil washers, pass through, rack and flight machines, tabling, water treatment and chemicals. Warewashing is often considered a big user of resources, both in terms of water and energy use, therefore caterers should consider buying new equipment that uses the latest in cutting edge technology in order to maximise the sustainability of their operation. The key thing to look out for is warewashing equipment that saves water and energy without compromising its performance and the delivery of outstanding wash results. Increasingly, manufacturers are developing features that do just this. Chemicals are essential to any warewashing operation, so choosing the right ones is essential. Even the most careful manual clean or most effective self-cleaning programme will leave tiny mineral deposits in warewashers. Over time these can grow and, as well as potentially damaging the unit, can lead to unpleasant odours. Look for cleaning tablets specially designed to get rid of the deposits, leave a clean, fresh fragrance, deliver a new level of hygienic cleaning and, by removing any trace of mineral deposits and limescale, extends the life of the machine.
14 PAGE Commercial Catering
Most modern warewashers are simple to use and require little staff training. This saves time, and mistakes are less easily made. This is also helpful when employing temporary staff or for members of the team whose first language is not English. Often these machines will clearly indicate, on their display screens, any impending problems. As long as staff respond to these alerts they are more likely to avoid costly servicing. Winterhalter provides a total solution for warewashing, from pre-sales advice to aftersales service, training and maintenance. Alongside its market-leading dish and glasswashers, the companyâ€™s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email email@example.com.
Williams Refrigeration There is a vast range of refrigeration model sizes and options available for restaurants, including upright cabinet fridges and freezers, counter fridges and freezers, undercounter fridges and freezers, blast chillers and coldrooms. For front-of-house service there are also refrigerated grab and go display units. Malcolm Harling, sales and marketing director, Williams Refrigeration
When considering the style of refrigeration to choose, elements to consider are whether cabinets, counters or coldrooms maximise the space available and suit working practices. Another consideration is whether you will be operating a cook-chill system and therefore need a blast chiller.
Keeping refrigeration cabinets clean and following simple maintenance procedures is essential, not only for food hygiene reasons but also for maximising efficiency and prolonging the life of the appliance. Modern quality refrigeration can last for ten years or more if it is looked after properly and regularly serviced. Follow the manufacturerâ€™s recommended
Some manufacturers adapt standard models so
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they are suitable for small kitchens.
risk of costly breakdown and consequent food wastage. Scheduling maintenance after busy
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meet customer demand. Refrigeration needs to be
reliable, efficient and well built, to give a long and reliable service life. It also needs to be functional,
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Commercial Catering PAGE 15
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Historically, most fast food restaurants have built their success on one core idea: deliver the same offer no matter where you are on the planet. For a long time we have all enjoyed seeing identical products coming off the fast food production line, feeling reassured by the factorylike ambiance that speaks of reliability and uniformity. Burgers, fried chicken, pizzas, chips and the like were simple, unsophisticated foods, which inhabited a simple, unsophisticated environment. But now it seems all that has changed. Increasingly, fast food restaurants and even coffee bars are redefining themselves through the design of their retail outlets and are rewriting the rulebook. The ‘one look for everywhere’ approach, which traditionally made sense and helped to underscore a brand’s identity, has begun to look downmarket rather than consistent, and impersonal rather than recognisable. Consumers expect a more premium experience and the cookie-cutter strategy that dominated the sector is rapidly losing traction.
Part of the reason is the artisan ethos pioneered by the small players. Brands like Bill’s and Leon, - both of which have less than 100 UK sites - tapped into the zeitgeist by borrowing design cues from aspirational domestic interiors and as a result made ambiance the essence of the brand. Fashionable industrial lighting, quality natural materials like wood, stone and metal, quirky buildings, intriguing props and unusual artwork all work to give customers an authentic sense of place. Big brands are now tapping into the trend and are making the expression of their identities more nuanced. For instance Starbucks has morphed itself to fit the high end neighbourhood of Conduit Street in London with an outlet which downplays obvious branding. Instead it has the atmosphere of a chic apartment. It feels like a personalised space and uses all manner of bespoke or ‘found’ fixtures and fittings: artwork from old teaboxes found in Bolton, shelving made out of fallen oak trees from Wales, floorboards salvaged from an old hotel. The
result is a laid-back lounge-like atmosphere which blends in with the locality and therefore says far more about the brand than saturating the space with corporate colours and logos. At the same time the brand is pioneering new hi tech offerings elsewhere in London which better suit the time poor office worker in locations such as Canary Wharf. Starbucks is going for the diversified Holy Grail of hospitality - being all things to all men. Meanwhile, KFC, the epitome of a fast food brand, is also making the same strategy work. Its Bracknell outlet launched a radical new look with brick panels, copper lighting fixtures and handwritten signs by artists. The sense of stylish domestic interior is evident through ‘kitchen tables’ with pendant lighting which evoke the idea of shared family meals, while the semi- open plan kitchen makes food preparation feel more intimate. The iconic KFC colour-ways, graphics and visual identity take a back seat and allow the environment to become the brand hero
The KFC brand is very flexible in it’s creative delivery. For example, the new US concept is an unashamed return to the old days of fast food restaurants with super brash branding dominating inside and out in a bold pastiche of its original 50s outlets. The overall design is very retro - there is nothing subtle to find here. Once again it proves that brands operating in different countries, or even different localities within a city, can express themselves in ways that suit local tastes and lifestyles and yet remain true to core brand values. Working over the past years on the new generation KFC concept and the fast expanding LEON chain, rpa:group has gained valuable insights into the rapidly changing landscape of fast food and we are now delivering bespoke spaces that fit different people and different behaviours. Just as the media landscape has fragmented over recent years to become a myriad offering of speciality tv channels, blogs, websites and magazines, so too are hospitality brands at last realising that one size does not fit all. PAGE
ENVY Spirits ®
- affordable luxury B2B Shaking up spirits in our industry is a tall order. Following the success of brands such as Sipsmith and Chase, craft distilling has taken off to a point that it’s getting crowded. We believe there is an opportunity to freshen-up and extend the bar and consumers choice across mature mainstream spirits. The owners of La Fée® Absinthe Supérieure (one with the eye) and their more mainstream NV® / ENVY® Absinthe, created a single mainstream option with their ENVY® range of affordable quality spirits: London Dry Gin, Triple Distilled Vodka, Caribbean Rhum, Blended Scotch Whisky alongside our popular Absinthe. “Uniquely all five spirits are under one unified Brand and Bar call ENVY® (Textable version NV®) one of the seven deadly sins, enabling strong collective back bar presence and marketing. Difford’s Guide has given all five spirits a 4 star rating, meaning the quality and experience of each is great. Our Whisky is enjoyable neat, the Gin for a classic G&T or cocktails, to Rhum mojitos or Vodkatini or shots. Enjoying one of the ENVY® range draws clients in to try them all (an approach some wine houses do across brand and label). The range is being rolled out across the EU and then via our other international export partners as Trade Marks permit.” - George Rowley (Brand Owner, La Fée LLP) As with artisan spirits, we believe bars and their clients want more choice, including across mainstream spirits. Clients also like affordable change (not just lots of new craft), so we have evolved the ENVY® spirits range to give quality at mainstream prices. Effort has been made to source quality and value with smart simplified packaging, as our ergonomic light bottle enables lower transport costs and associated carbon foot print. To bridge the gap to bars and restaurants (as we build-up distribution alongside our La Fée Absinthe), we have just launched B2B OneEnvy. com from our own bond in Hertfordshire, inc. free delivery mainland UK, enabling single case of 6 bottle orders, any combination from the range from £82.50 net ~ Ideal for independent bars, restaurants and off-licenses. For best price just add to any direct Cellar Trends order, (minimum drops apply) or ask your local distributor to stock via Cellar Trends.
The eye logo, NV and ENVY are registered trade marks of La Fée LLP and/or NV Spirits Ltd. in the EU and are registered trade marks or trade marks elsewhere.
Gin, Whisky, Vodka, Caribbean Rhum and Absinthe, each rated four star by Difford’s Guide.
Bars, Restaurants, Pubs and Off Licences B2B @ www.OneEnvy.com Case of 6x70cl bottles from £82.50 net (£13.75 per bottle) ENVY www.Click4Mix.com ANY combination of 6 Delivery included mainland UK Wholesale logistics by Single bottles from firstname.lastname@example.org +44 (0) 1992 511445
Dutton Cuisine new menus favour gluten-free diners
Dutton Cuisine founder and local entrepreneur, Ian Dutton, has taken a new direction with more gluten-free inspired dishes at his Lake District-based establishments. The Village Inn is also offering a more varied selection of gluten-free dishes such as deep fried halloumi fingers, spiced duck and sweet potato cottage pie, American spiced chips and a selection of steaks. Changing the menus regularly and keeping things ‘fresh and modern’ has been key to the growth of the Dutton Cuisine brand and Ian’s efforts have been rewarded this year, with the Village Inn winning two international awards for ‘Best Bar and Grill 2017’ and ‘Excellence in European Cuisine 2017’ at the ‘Restaurant and Bar Awards’ last month. “This year has proved particularly fruitful for us, with the Dutton Cuisine brand more recognisable and our efforts being recognised on a wider stage,” says Ian. “Our customers are the most important aspect of our business and we are keen to listen – and respond – to their changing needs. By providing a fuller gluten-free, vegetarian and vegan range on our menus and dishes that are still imaginative and creative, we are hoping to attract and satisfy an even greater clientele.”
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Rob Blunderfield Marketing manager Parsley in Time
The popularity of cocktails has sky-rocketed and is now higher than ever. It’s important that restaurants not only have a cocktail menu, but have the right kit to deliver it. Having the right cocktail making equipment, such as cocktail shakers, glasses or mugs, strainers, jiggers, spoons and utensils, not only add to the theatre of the cocktail making, but can also enhance the flavours of the drinks they produce.
In terms of glassware, the fashion is mixed. On the one hand thin, delicate designs that are light as a feather, though still glasswasher safe of course, are popular. On the other heavyweight tumblers with raised, etched patterns are also in demand.
Look for cocktail equipment ranges with products to help mix, stir, shake and measure the finest cocktails. To keep with the latest trend for copper barware, look for copperplated Moscow Mule mugs, shakers, cans, strainers, spoons and jiggers.
Glassware is a lot more hard wearing nowadays, but if any chips or cracks are noticed then it should be replaced immediately. Operators should also look to source new glassware when new drinks are added to the menu, be it a new cocktail or new variety of wine, so that there is an appropriate glass to showcase the drink to its best advantage.
The look of the equipment and glassware reflects the venue. It can deliver a point of difference and show that the restaurant is as serious about style as it is about its cocktails. As well as being aesthetically-pleasing, it’s vital that back bar equipment is functional – it needs to keep up with peak demand and heavy-duty use.
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For more information, and to shop online, visit www. parsleyintime.co.uk. For expert advice on tableware and light equipment, or to enquire about exclusive products, call 020 8317 5080 or email firstname.lastname@example.org.
Hubbard Systems Simon Aspin, commercial director, Hubbard Systems, distributor of the Scotsman range of ice machines.
To make the bar stand out think about the presentation of drinks. Cocktails, shorts and soft drinks all look and taste better when served in quality glasses with a generous amount of crystal clear, long-lasting ice. There are many different ice types for operators to choose from, and it can be difficult to know which is the best suited to a particular job. For example, drinks such as G&T or Scotch on the rocks need a good-looking, clear cube with a slow melt rate so the drink isn’t diluted, which makes the gourmet Scotsman Supercube ideal. However, the Supercube is very hard which makes it difficult to use in blenders, so for blended drinks the Superdice or nugget ice is more suitable. The size of machine you need will depend on how much ice you use – but be sure to take into account peak periods, and make sure the ice storage bin is large enough to hold the amount of ice you will need. For example, for an icemaker with an integral storage bin, you should be looking for half the capacity as storage. In other words, for a machine that makes 40kg of ice per day you should have ice storage for around 20kg. The latest back-bar icemakers are designed to produce large amounts of ice without taking up too much space. Always follow the icemaker’s cleaning and maintenance instructions. Normally these will be simple and straightforward and take only a few moments each week. Before cleaning the storage bin turn the machine off and empty it, discarding any ice. Remember to regularly clean and sanitise all equipment that comes into contact with the ice – ice buckets, scoops, tongs, etc. Hubbard Systems is the UK distributor for the marketleading Scotsman range, which is available via dealers nationwide. For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045 email email@example.com or visit www.scotsman-ice.co.uk
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The trend for gin continues to flourish. On the wave of this, a new gin has just been launched by Salcombe Distilling Co. Hand distilled in South Devon, the super smooth Salcombe Gin is set to raise the bar further for this fashionable drink. Salcombe Gin is produced using only the finest hand sourced ingredients. It is made using thirteen carefully selected botanicals distilled in 60 litre beautiful copper stills with the finest English wheat spirit and blended with pure Dartmoor water. The end result is a gin of extraordinary quality and elegance with no compromise. In its stylish packaging, with a nautical theme, it’s the gin everyone will want to have on their shelves in 2017. Co-founders Howard Davies and Angus Lugsdin met teaching sailing in Salcombe over 20 years ago.
they like to unwind and relax with a gin & tonic or two for a memorable sundowner, wherever they are. Perfect served on its own over ice or with a premium tonic water accompanied by a slice of ruby red grapefruit to complement the rich and warm citrus notes, Salcombe Gin also makes a cracking dry Martini with a twist of red grapefruit peel. These citrus flavours and floral aromas work in harmony with the heady, earthy and resinous pine notes of the finest Macedonian juniper and combine wonderfully with the warming spiced citrus notes from English coriander seeds. Cubeb berries from Java provide fruity peppery heat balanced with warming spice from cinnamon bark.
VENTURE WITH SPIRIT WITH NEW
Commenting on the launch, Howard says: “Our dream was to produce the finest white spirit in the world here in one of the UK’s most beautiful coastal towns, Salcombe. It’s taken a great deal of energy and drive to get to this position and we are delighted to now be introducing Salcombe Gin to all.” Angus continues: “Salcombe has such a huge following and is much loved by many. We’ve tried to capture the essence of Salcombe and put it in a bottle.” Angus and Howard have an uncompromising approach to quality and an almost obsessive attention to detail which has resulted in this perfectly balanced citrus led, hand crafted gin. Premium Salcombe Gin is suited to the adventurous and sophisticated gin drinker, who ventures with spirit in all that they do, whether in sport, work or leisure. After an exhilarating day, whether on land or on the water,
Of utmost importance and often overlooked in gin distillation is the quality of the water used. Salcombe Gin use some of the purest and softest water in England, originating from high up in the wilds of Dartmoor National Park. This naturally soft water means no water softeners are required at any step of the process, resulting in a stunningly refreshing, yet characteristically smooth gin. For more information about Salcombe Gin visit www.salcombegin.com, email email@example.com or call 01548 288180. To keep up to date with the latest news follow @SalcombeGin on Twitter and ‘like’ SalcombeGin on Facebook. To discuss listing Salcombe Gin ‘Start Point’ 44% 70cl bottle and for trade prices please contact the sales team at the distillery direct via either email or phone as described above.
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London was the capital of the casual dining world last week – as Casual Dining returned to the Business Design Centre in Islington to showcase the best new products, solutions, insights, and innovations of the year. The multi-award winning event enjoyed its fourth year of significant growth, raising the bar yet again to serve up 4,785 unique attendees, with over £736m annual spending power, to its 200 exhibitors. Notably, nearly one in three visitors are responsible for a corporate spend of over £500k. Demonstrating their growing appetite for casual dining, senior executives from all the UK’s biggest restaurant, pub and bar groups, plus thousands of independent operators, hotels, wholesalers, distributors, attractions, and contract caterers, packed the aisles to discover what’s new and next at this vibrant industry showcase. Significantly, the strong footfall has been backed by glowing testimonials from across the show floor. Fantastic, excellent, informative, busy, successful, unmissable, and essential – are just some of the words attendees have used to describe the show so far.
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Casual Dining reports 9% increase in attendance for 2017
Casual Dining enjoys its best show yet with nearly 5,000 attendees “We don’t have to fly across the Atlantic to find the latest industry innovations under one roof any more – Casual Dining has brought all that and more to the UK,” says Karen Forrester, CEO of TGI Friday’s UK. “Casual Dining is always a fantastic opportunity to discover something new,” says Garry Duncan, operations director at Nando’s. “It’s become the meeting place for our industry.” “Brilliant show again, with the most innovation I have seen at any of the shows this year,” says Tim Foster, co-founder of the Yummy Collection. “I thoroughly enjoy visiting Casual Dining. It’s a must attend event!” says John Metcalf, commercial director at Strada. Among the attendees were also senior decision makers from Jamie’s Italian, JD Wetherspoon, Enterprise Inns, Whitbread, Marston’s, Revolution Bars Group, Mitchells & Butlers, PizzaExpress, Pizza Hut Restaurants, Carluccio’s, Prezzo, GBK, Punch, ASK Italian, Zizzi, Greene King, Bella Italia, Café Rouge, Las Iguanas, Giraffe, K10 Restaurants, ETM Group, Côte Restaurants, Yo! Sushi, Papa John’s, Glendola Leisure Group, Bourne Leisure, Hollywood Bowl, The Rank Group, Gordon Ramsay Restaurants, Stonegate Pub Company, Charles Wells, Compass Group, Sodexo, WSH, Bidvest
Foodservice, Hilton, Thwaites hotels & spas, and wagamama (winner of ‘Multiple Casual Dining Restaurant of the Year’ at the Casual Dining Restaurant & Pub Awards 2017).
The industry’s favourite show Chris Brazier, group event director of Casual Dining, calls the support of the show ‘phenomenal’, highlighting the dedication of the thousands of attendees who turned out over both days. Casual Dining 2017 was a record-breaker in every respect, he says. “The fact that we’ve just enjoyed our best ever show – with record numbers of buyers and, more importantly, a record quality of buyers – who battled travel strikes and Storm Doris to attend – is testament to this wonderful industry of conscientious decision makers, who simply wouldn’t miss the two days a year that the casual dining sector gets together. Their support of the show, as always, has been phenomenal. Thank you to all our visitors, exhibitors, speakers, associations, and media partners,” he says. It was this quality of attendees, the high level of engagement, and quantity of new business leads that impressed countless exhibitors. Prompting over 75% of them (another record) to rebook for next year before the show had even closed.
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Summing up their exhibitor experience Sam Chote, head of sales at Karma Cola, says: “For a business still getting started, choosing the right show can be quite stressful. Casual Dining 2017 was clearly the best trade show we have done – we had so many great conversations.” “We had a huge amount of interest for 2017. We have already signed up to exhibit in 2018 – well done to the Casual Dining team for another fantastic show,” says Terry Larkin, group general manager at JJ Food Service. “Casual Dining is my favourite show of the year. It always delivers a good atmosphere and a high level of serious visitors looking for innovative ideas and quality products – the main reason why we’ve exhibited since the show’s inception,” says Robert Marciano, director of DiSotto Foods. “Casual Dining was another fantastic show. It’s by far the best for us and the quality of footfall is exceptional,” says Kim Addison, marketing director at Vito UK. “This is the second time that we have chosen to exhibit at Casual Dining and I have to say that each year gets better! The contacts and leads that we collected were absolutely outstanding and we have meetings booked as a result beyond all of our expectations. The Casual Dining show is now firmly in our diary as a ‘must do’ for next year,” says Kim Antoniou, founder of Kafoodle.
Show highlights for 2017 One of the show’s key draws was its exceptional show content. There were 18 Keynotes and panel sessions covering all the key developments and challenges affecting the industry – from market trends and Brexit to menu
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innovation, profitability and brand expansion. Highlights included standing-room only sessions by leading industry operators – Karen Forrester, CEO of TGI Friday’s UK, Martin Robinson, non-executive chairman of CDG, Mark Fox, CEO of Bill’s Restaurants, Jo Fleet, MD of Wahaca, Andrew Gallagher, group marketing director at Côte Restaurants, Jeremy Roberts, CEO of Living Ventures, and David Pellow, VP of operations – Europe at Hard Rock International. “Casual Dining is a great event – two packed days for the industry to get together and share new ideas, discuss trends and an opportunity to meet new suppliers,” says Pellow. As in previous years, market updates were delivered by Simon Stenning (MCA), Graeme Loudon (CGA Strategy), Peter Backman (Horizons), and Kate Nicholls, CEO of the ALMR.
Innovation Challenge Awards & King of Craft – results Designed to promote and celebrate new ideas in the market place, the prestigious Innovation Challenge Awards, attracted over 40 entries this year. Fourteen finalists (chosen by popular visitor vote on opening day) took turns to impress the judges in the live pitching session on Thursday 23 February. Those judges included Chris Knights, group executive chef at Young’s & Geronimo Pubs; James Nye, MD of Anglian Country Inns, Martin Caws, group exec chef at Casual Dining Group; Alyson Scott, procurement & supply chain director at TGI Friday’s; and Alice Elwes, senior purchasing manager at Côte Restaurants.
Ascentia FSE’s F1 High Speed Oven, Double Dutch Drinks’s Pomegranate & Basil variant, and Karma Cola by Karma Cola Co were the winners of Gold awards this year. Europastry’s Crystal Beer Sourdough Burger Bun, Morgenrot’s Ceriux Rubia, and Surgital’s Amichetti Laboratorio Kids took home Silver. While Bronze awards went to 3S POS – Hospitality EPOS (3S POS Online Food Ordering System), Bar Foods (Moroccan Lamb One-Pot), Beacon Foods (Juice-it), Island Oasis (Island Oasis Frozen Beverage Solution), Joe Delucci’s Gelato (Joe Delucci’s Mulberry Gelato), Kafoodle (Kafoodle’s Labelling), McCain Foodservice (McCain Signatures Staycrisp Fries), and New York Bakery (Croll). Other winners at Casual Dining 2017 included Thistly Cross Cider’s Whisky Cask Cider and Freedom Brewery’s Organic Helles Lager, which were both crowned King of Craft 2017. In a first for the show, both received equal marks from the judges, who included selected VIP visitors.
Save the date for Casual Dining 2018 “Casual Dining is an excellent opportunity for both NPD and networking – I would recommend it to anyone in the industry,” says Ryder Butler, head of procurement at Bill’s Restaurants.
Casual Dining will return to the Business Design Centre, in Islington, London, on 21-22 February 2018. For further information, please visit www.casualdiningshow.co.uk.
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30 PAGE Directory
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the international food & drink event
Leading Global Brands Gather in London for the UK’s Biggest Food and drink Event As the doors close on the 20th edition of the UK’s biggest food and drink trade show – The International Food & Drink Event (IFE 2017) and the show floor falls silent, the organisers reflect on yet another successful exhibition.
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“IFE has been great to visit. There is a great range of things to see and such a passionate selection of exhibitors sampling and talking about their products. I will be back next year!” - Tammy Butterworth, Global R&D Manager at PepsiCo The vibrant four-day show celebrated the latest NPD, newest trends and in-depth insight across the global food and drink landscape. Visiting buyers witnessed huge growth in many trends including the adult soft drink category, as well as an increasing demand for convenient, alternative protein snacks. The two and a half miles of stands showcasing exciting food and drink innovations certainly ensured that everyone left with new found business inspiration. ExCeL London welcomed thousands of international buyers, suppliers and distributors as IFE 2017 invited the world to London. Buyers came from across the food and drink industry including Tesco, Ocado, Amazon, Sainsbury’s, The National Trust, Bidfood, PepsiCo and Claridge’s who all took time to walk the aisles and sample the latest offerings across a range of categories from confectionery and snacking to meat, seafood and health & wellbeing products. The organisers were delighted that while maintaining the visitor number, there was a significant increase in visitors with purchasing authority, rising from 65% to 78%. While 28% of IFE’s audience had a purchasing authority of more than £500,000 per annum – a whopping 10% increase compared with 2015’s edition.
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International interest from suppliers continued to grow with Denmark, Singapore, Ukraine, Pakistan, Palestine and Tunisia all exhibiting for the first time, bringing the total number of countries exhibiting to over 60. With international suppliers in abundance, the show floor was attended by some of the industry’s most influential international buyers including Carrefour, Aldi and Nandos. Tammy Butterworth, Global R&D Manager at PepsiCo commented, “IFE has been great to visit. There is a great range of things to see and such a passionate selection of exhibitors sampling and talking about their products. I will be back next year!” While Frankie Najduck, Director at Barbaran Delicatessen commented “Interesting variety of products and always good to network in the food industry with these kinds of reps and suppliers. Have found some good new products for the deli.” IFE 2017’s inauguration ceremony was led by the Department for Environment, Food & Rural Affairs (Defra), minister George Eustice. Really bringing home the importance of IFE and the UK’s huge food and drink industry he commented, “Food and drink is our most important industry, it’s bigger than aerospace and automotive put together, employing millions and there are many opportunities for us to export to other countries”.
the UK’s food and drink exports, the industry has been armed with the most up to date knowledge giving them the opportunity to help drive their businesses forward in these challenging times. The live theatres were a constant hive of activity, including The Staff Canteen Live, which saw a fantastic schedule of renowned chefs including James Golding, Group Chef Director at The Pig Hotel and Kim Woodward, Executive Chef at Skylon, demonstrate their enviable culinary skills to a knowledgeable and enthusiastic audience. Celebrating and rewarding industry progression, IFE 2017 hosted the World Food Innovation Awards. Judges considered 265 entries from 29 countries, across 23 categories, and finalists and winners were recognised for their innovation, new flavours, convenience and environmental responsibility. Importantly, entries encompassed categories relevant to all three co-located shows – IFE, Pro2Pac and Waste-Works. The Big Picture theatre also hosted the People’s Choice Quality Food Awards in association with Campden BRI, with a range of retail products put through their paces by 50 consumers before the winners were announced at the show. IFE also launched its very first experiential Ice Cafe in collaboration with British Frozen Food Federation and the Craft Guild of Chefs and sponsored by Bidfood, helping to highlight the benefits of cooking with frozen food and illustrating how chefs and catering staff can reduce overheads and food waste - all without compromising on taste and quality. With so many exhibitors showcasing products IFE 2017 worked to minimise food waste across the show by teaming up with City Harvest to collect surplus product and redistribute to organisations that offer meals and food to those who need it the most.
With the UK as Partner Country, IFE 2017 had the backing of two government departments; the Department for International Trade (DIT) and Defra. Partner Country status offered the UK an unrivalled opportunity to showcase the very best of the UK’s food and drink brands to the world’s leading food buyers, producers and investors - truly illustrating that the UK is open for business. DIT hosted its ‘Exporting is GREAT’ hub, providing in-depth advice to ambitious food and drink producers looking to get their produce overseas. While for the event’s international visitors, the Department for International Trade’s Business Lounge offered opportunities for buyers looking to source and refresh their lines of UK products. There were more than 30 seminars hosted on IFE 2017’s new Talking Trends stage and Big Picture theatre, led by some of the industry’s leading names including food industry expert, Jane Milton as well as Ben Carter, UK Marketing Director, Just Eat and Andrew Roberts, Commercial Director, Bidfood. Covering a diverse range of industry relevant and on-trend topics from the sugar tax to the rise of craft gin and the impact Brexit could have on
With the most innovative offerings in food and drink, packaging and waste, the co-located IFE, Pro2Pac and Waste-Works events offered the industry solutions to every part of the food chain; from Farm to Fork to Fertiliser and Fuel. IFE Event Director, Soraya Gadelrab commented, “IFE is always the culmination of two year’s immense hard work from our sales, marketing and operations teams. We always listen to the feedback from both our exhibitors and visiting buyers and work to raise the IFE bar each time to ensure that everyone leaves feeling that their investment in the show has been a profitable one – whether financial or just in terms of experience and knowledge. This year’s visitor numbers are consistent with 2015 while we had an increased and consistently high calibre of buyers walking the show floor from when the event opened on Sunday morning to when we closed our doors on Wednesday afternoon. We have had extraordinarily positive feedback from buyers and suppliers alike and we can’t wait to welcome everyone back in 2019!” To make sure you showcase your product at the UK’s biggest food and drink event, sign up for IFE 2019 by visiting www.IFE.co.uk
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Avenista Table Reservations also provide all-inclusive access to their incredible support team (awards surely coming sometime soon!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software too. It’s no surprise that Avenista® customers tend to be busy, extremely well-run restaurants who are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike so many booking systems Avenista® do not operate a Diner portal and so will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking.
Never heard of Avenista®? Well, perhaps you can be forgiven. With the stampede towards basic, web-based booking systems in recent years many restaurateurs completely overlooked this unassuming UK company, attracted instead by the fanfares of the big booking operators. But one size does not fit all and having experienced high running costs or poor service delivery many restaurateurs are now looking elsewhere and finding Avenista has intelligent, super-easy software with everything they need and more for often a fraction of the cost. With more than 10 years’ experience delivering Table Reservation software the team at Avenista® know what makes busy restaurants tick and have continuously honed and polished their software to make running a Front of House effortless. These days millions of diners are seated each year using Avenista® systems. Oddly perhaps, at Avenista® their mission is for their customers to spend the minimum time possible using the booking software, yet still have the software do exactly what the customer needs, enabling them to spend more time in their restaurants on activities where they can really add value. To achieve this they worked on making Avenista® intelligent and efficient without taking away any of the features that allow restaurants to deliver really personal service to their Diners. And, so keen are they to deliver on the mission they
As Kerry Beswick (Managing Director of Avenista®) says – “We have absolutely no relationship with Diners at all. Everything we do is focused on the restaurateur. We are all about providing the absolute best tools and services for our customers to help them make the best restaurants.” With an impressive client roster, awesome features (including a new online payment feature for events and deposits – saving restaurants huge amounts of time, and reducing no-shows), and pricing lower than anything comparable, many restaurateurs are now getting the message and switching to Avenista® saving themselves time, money and headaches.
Mobile Friendly/App Friendly Bookings Marketing & Promotion Tracking Extensive Pre-Payment Features Intelligent Diary With Class-Leading Flexibility Table Management Walk-Ins and Waitlisting SMS Paging FREE Online Bookings Avenista is the must-have tool for busy restaurants still struggling with pen and paper and is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive or ineffective. You built a great restaurant by insisting on quality, attention to detail and customer service. Now choose Avenista to ensure you get the same from your reservations partner.
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