The latest news, products and services from the restaurant industry, for the restaurant industry August 2019
California Walnuts in the UK
Demand for California Walnuts grows... IMPORTS
walnuts UP BY
An update of the California Walnut Commission trade and consumer activities in the UK 2019.
THE GROWING POPULARITY OF THE BIOCLIMATIC PERGOLA We have seen a surge of interest in our Bioclimatic Pergola range this last year, with exciting projects in the pipeline including city centre roof top installations. Popular with hospitality industry and domestic clients we have designs to suit all. There are cheaper imitations on the market which are designed for countries where the system is only being used for shading and not full weather protection. The main issues are unsubstantial
gutter systems which cannot cope with the amount of rainfall that can occur in the UK. A lot of systems also have a low loading rating on the blades, our system has a 300kg per m sq. loading criteria which is the best in the market. Roof only or glazed side walls the roof can be completely closed or control sunlight intensity and direction via remote controlled louvre blades throughout the day. Led lighting and radiant heaters can be included. All wiring concealed within framework as is the integrated guttering giving very smooth lines as can be seen by examples shown here. We also offer a substantial guarantee on these systems, 10 years on the aluminium profiles and 3 years on the automations.
Tel: 01353 699009 email: firstname.lastname@example.org
Image: Crowne Plaza, Kensington p12
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Brighton Gin announces limited edition 2019 Brighton Pride label
Brighton Gin is very excited to announce the 2019 edition of its Brighton Pride label design. Since 2016 Brighton Gin has created a limited edition Pride bottling, in support of local LGBTQ charities. This year, Brighton Gin has teamed up with Brighton-based artist, Hizze Fletcher, who runs BRUSH, the iconic North Laine Art Gallery and hair salon. She has created a label to recognise the 50th anniversary of the Stonewall Riots which mark the birth of the modern Gay Liberation Movement (GLM). It features Marsha P. Johnson, LGBTQ activist and self-identifed drag queen, who was a prominent figure in the 1969 Stonewall uprising, when New York police raided the Stonewall Inn and provoked the start of riots and demonstrations. Brighton Gin’s founder, Kathy Caton said “We’re proud to support our LGBTQ communities and give something back to the city which has so much a part of our identity. By featuring Marsha P. Johnson on the label, we hope people will ask more questions about who she was and the origins of the modern day LGBTQ movement. We’re also delighted to be able to highlight the work of renowned queer artist Hizze Fletcher with this collector’s edition bottle”. The exclusive run will be kept to 500 bottles, each one capped off with a gold wax top, rather than Brighton Gin’s signature ‘Brighton Seafront Blue’ wax. A percentage of each bottle sold will go to the Rainbow Fund, the grant-giving organisation set up to support local LGBTQ community initiatives. The limited edition Brighton Pride bottle will be released through local wholesalers Latin Spirits & Beers, HT Drinks, LWC and Harp Wines and when they’re gone, they’re gone!
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Borough Market’s Arabica to launch King’s Cross site The operators of Borough Market’s Arabica will open a second incarnation of the Levant-inspired restaurant in London’s King’s Cross later this year.
Drawing from influences from Istanbul to Tel Aviv, the restaurant will move into a 100-cover space in the Aga Khan centre, near the newly developed Coal Drops Yard. The corner of the Fumihiko Maki-designed building will include a 20-seat communal table and 40 additional covers on the exterior terrace. Dishes are set to include Istanbul-style mussels with walnut tarator, beef cheek borekas and beef and bone marrow arayees. New vegetarian and plant-based offerings, including hummus KX with diced sweet peppers, red chilli, crushed garlic, fresh parsley and crunchy roasted spiced chickpeas, will also feature. The restaurant’s founder James Walters said: “We’ve been searching for the right neighbourhood to open in for a while and King’s Cross offers a curious mix of shiny new buildings and repurposed industrial heritage which excites us. “The place feels youthful and focused on tomorrow – almost akin to a university campus. We hope the restaurant will be a common room of sorts for this diverse community, where locals, students and visitors alike can drop by for a morning coffee or an evening bite. “We’ve always been intentional about being part of a community, from our roots in Borough Market, so we’re glad we took the time and found a place that we feel connected to and energised about being part of.”
Vegan casual dining concept By Chloe among new signings to the O2 New York vegan casual dining concept By Chloe is one of three new restaurants to launch in the O2 in London’s Greenwich. The 5,400 sq ft restaurant, featuring a 1,500 sq ft back garden area for outdoor dining, is the brand’s fourth London site, building on a global portfolio of 16 and further establishing the plant-based offering’s foothold in the UK market. Alongside By Chloe, which neighbours the site’s retail offering Icon Outlet, Dublin-based fish concept Hook has moved into a 1,900 sq ft site adjacent to the O2’s trampoline park, while Indian street food restaurant Scarlet has occupied a 1,200 sq ft space in the arena. Marion Dillon, leasing director for ICON Outlet and the O2, said: “The opening of By Chloe adds a trendled vegan brand to the forefront of the world-class dining and entertainment offering already available at the O2, while its position next to Icon Outlet will appeal to a broad cross-section of visitors.
“The high-profile status of this brand, alongside the openings of street food brands Hook and Scarlet, cements the O2’s status as a leading London hub for exemplary entertainment, dining, and fashion.”
Glenfarclas Cocktail Competition Winner Announced The first Glenfarclas cocktail competition threw up a left-field winner this week, with Kevin Carr, three-year stalwart of the Urban Brasserie in Glasgow, taking top spot with his Green Grass Fizz. A reference to the Glenfarclas name (which means ‘valley of the green grass’) Carr’s pale green creation used agave syrup, lemon juice… and five muddled sugarsnap pea pods. His creation was certainly very different from the drinks of the other five finalists, who tended to mix the compulsory Glenfarclas 105 with safer partners, such as sherry, cassis and Benedictine. Coconut water featured often. ‘People have an association with what things can go with spirits,’ said Carr. ‘My drink was slightly controversial and a little bit weird, but it does work. And weird is good – it encourages people to ask questions.’
Honing in on the ‘green’ element, Carr initially experimented with seaweed before settling on his sugar snaps. ‘Those savoury vegetal elements can highlight the sweeter toffee notes of the 105,’ he said. ‘It had balance and taste, and it was very visual,’ explained Louise Gallagher, Glenfarclas’ sales manager for Scotland and northern England, one of the lead judges. ‘He hit the brief, and it was innovative, yet easily replicable in the majority of bars.’ As part of his prize, Carr will spend three days working at the distillery under distillery manager Callum Fraser. He will also get the chance to make his Green Grass fizz for thirsty race-goers at the Cheltenham Gold Cup meet in March. Though open to all UK bartenders, the three regional heats for the competition all took place in Scotland, in Glasgow, Edinburgh and Aberdeen. But the team at Glenfarclas are already hoping to make it a fully national competition in 2020 with heats all over the country. One thing, however, won’t change: the use of the cask-strength main ingredient. ‘It’ll always be with Glenfarclas 105,’ said Louise Gallagher. So you can start practising early. With or without peas…
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The Green Vic, the world’s most ethical pub, opens in Shoreditch, London The Better World Group’s mission is to run a pub where everything that is bought and used has a positive environmental and social impact. Launched at the end of June, The Green Vic, which uses only ethical suppliers, is starting life as a threemonth popup with the aim of gaining investment to open a permanent site early next year. The bar stocks drinks that support over 40 individual non-profit charities, details of which make for interesting reading in the drinks menus. Brands include: Brewgooder Craft Lager – a non profit organisation that donates all its money to clean water projects in Africa via The One Foundation and Ginerosity Craft Gin – a Social Enterprise whose profits are poured back into projects to help train, educate and mentor the homeless. Social enterprise The ethical criteria are not reflected just in the drink that is sold, but also in the people who are employed: 1 in 4 staff employed at The Green Vic are from a vulnerable or disadvantaged background, such as the homeless and people with disabilities. The pub has partnered with Unity Kitchen, a social enterprise that trains people with disabilities to get the key skills and qualifications needed to have a career in the F&B world. Once they have passed their training, the pub will employ them to give them valuable work experience that they can put on their CV to help get future employment. The same applies for their partnership with Change Please, a social enterprise that not only trains the homeless to become competition-level baristas, but also then either helps them secure employment or gives them their own coffee cart to become fully independent.
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Randy Rampersad, Founder of The Green Vic, says: “I wanted to create a business that made the world a better place, where people can contribute to charity without changing their normal daily routine. A business that had the capability to expand across the UK and combined my passion for partying – so a social enterprise pub was the natural fit. “One of the drinks brands I work with, Toast Ale, has a saying that sums up my vision perfectly: ‘If you want to change the world, you have to throw a better party than the ones destroying it.’ And that’s exactly what I am trying to do – make a difference and have fun at the same time!” Regular charity events The Green Vic hosts charity events throughout the week. Every Tuesday, for example, a local charity is given the opportunity to hold a free fundraising event in the venue. In addition, the charity is able to put a special cocktail on the menu, to run throughout that week and a pound from each cocktail sold is donated back to the charity. Record-breaking brunches “Every Saturday we hold a ‘Better World Brunch’ where five pounds of each ticket purchased goes towards charity,” says Randy.
“It is early days yet, but we intend to try and break a charity world record every brunch too. People might like to know that the Charity Cocktail of the Week is also available at our Saturday brunches.” Food at The Green Vic is provided by The Green Grill – a vegan and crueltyfree food truck . The Green Vic, 46 Great Eastern Street, London, EC2A 3EP Social Media: www.instagram.com/ thebetterworldgroup/ Opening Hours: Every day 12pm 12am
Phil Yeomans returns to Lainston House Phil Yeomans has returned to Lainston House to take up the position of executive chef following the departure of Andrew Birch. Yeomans returns to the 50-bedroom hotel in Winchester, an Exclusive Hotels and Venues property, to oversee the team and food operation. He previously worked as head chef at Lainston House for seven years, as head chef of the Coral Beach Club in Bermuda, and he rejoins Lainston from his most recent role as executive chef of Winchester’s nearby three-AA-star, 68-bedroom Marwell hotel. Birch left the position for the same role at the five-AA-star, 61-bedroom Ellenborough Park in Cheltenham. Born in Winchester, representatives for the hotel said Yeomans is “excited to return to his roots in Hampshire with his family”, “thrilled to take charge of the food operation” and “looks forward to looking after the guests, creating a great team and seeing the stars off the future grow”.
BB Foodservice launches gluten-free Supercrunch Chips range BB Foodservice – the delivered foodservice arm of award-winning Bestway Wholesale, the UK’s largest independent wholesaler – has launched a new range of premium chips The Supercrunch Chips range is a premium extension to the company’s standard offering of Essentially Catering Chips. The potato starch coating, rather than wheatflour used in many chips, not only means Supercrunch Chips are 100% gluten free but also hold the heat and stay crispy for longer. What’s more, the chips cook in just four minutes.
Steve Carter, Director of Trading for Bestway Wholesale fresh, frozen and catering, said: “As a mainstay of the UK’s food culture, customers expect quality chips wherever they are, whatever they’re paying. We believe we’ve created an accessible option for quick service caterers to trade up and offer a more premium product with excellent margin potential alongside improved quality and taste. Our Essentially Catering Supercrunch Chips stay hot and crispy for longer and are all gluten free.” The new range includes:
t Supercrunch Straight Cut – Super crispy thin cut fries
t Supercrunch Chunky – A great
take on the classic chunky chip, triple-cooked to give a crisp yet fluffy texture And Supercrunch Skin-on – thincut chips with the skin left on for that rustic feel.
Essentially Catering is Bestway Wholesale’s own label catering range that offers caterers great value on over 300 ambient, chilled, fresh, frozen and professional cleaning products. The new range can be ordered for delivery online via www.bbfoodservice.co.uk or the BB foodservice app. It is also available in all Bestway and Batleys depots or by phoning the Contact Centre on 01738 646666.
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Erpingham House Sets Its Sights on The Vegan Capital of the UK
Erpingham House, the UK’s largest vegan restaurant, has its sights set on heading from the UK’s most vegan-friendly city, Norwich, to the dubbed Vegan Capital of the UK, Brighton.
A cornerstone of the vegan community in Norwich, Erpingham house specialises in spectacular vegan food in its restaurant and café, from Insta-friendly lattes and smoothies, to Build Your Own Buddha Bowls to vegan cheese boards and even spectacular desserts. The building it is housed in, Erpingham House, is a gradetwo listen building, which has been transformed into a multidimensional space that can be enjoyed by guests throughout the day. Now, Loui Blake, Manging Director of Erpingham House, has set his sights on Brighton. This August, Epringham House will begin its Crowdfunding venture, with the aim of raising £250,000, or 15% of the overall funds needed to launch the new project, as well as make improvements to the existing Norwich site. The Crowdfunding will initially open to private investors on the 1st August 2019, before opening to the public on the 1st September 2019 until the end of the month, via Crowdcube. The new Erpingham House, while still specialising in vegan foods, will have a refined offer which appeals to
a more general audience, including those looking to incorporate more healthy dishes, organic produce and plant-based foods into their diets, rather than exclusively those who consider themselves to be vegan. What’s more, like its inaugural site, the new Erpingham House will be entirely free from single-use plastics – using alternatives such as a paper or Vegware – as well as almost 100% carbon-neutral once operational. Loui Blake, Managing Director of Erpingham House, comments: “Five years ago, I was working in the city in a fast-paced marketing role, always on the go, when I suffered what many people in a similar situation do – Burn Out. It was then that I decided to adopt a plant-based diet, and travel the world, before bringing the foods and drinks I fell in love with to my home city. “Since opening in early 2018, the response has been phenomenal, which is why we feel there is an appetite to take it further and look to pastures new. While our Norwich site will always be close to my heart, we have big plans for the Erpingham House brand, and I’m excited to see what the future brings.”
Shareholder, Russell Martin, comments: “I’ve known Loui for many years, and was incredibly excited when he came to me with the idea of opening a vegan restaurant in Norwich. Now, I have the opportunity to help take the fantastic plant-based food that the team at Erpingham House create to my home city of Brighton, and I can’t wait to share it with everyone.” One the funds have been raised, building work on the new Erpingham House Brighton will begin, with the aim of opening in early 2020.
The Daisy Green Collection launches a new plant-based menu in collaboration with acclaimed chef Kirk Haworth of Plates The Daisy Green Collection has launched an exciting limited-time collaboration with plant-based chef Kirk Haworth of Plates, adding five beautiful plant-based dishes to its already hugely popular flexible eating menu, available exclusively at their Scarlett Green site in Soho from today. Sitting alongside Scarlett’s already-famous vegan sharing board (which boasts an array of innovative ingredient combinations including a fire-roasted aubergine, smoky BBQ tofu steak, crispy wild rice salad and a vegan Bolognese stuffed pepper), the new dishes continue to push the boundaries of plant-based cuisine, bringing Michelinstar quality and flavour to the buzzing Soho neighbourhood. A special collaboration between Plates’ Kirk Haworth (formerly of The French Laundry, Restaurant Sat Bains and Quay in Sydney) and Daisy Green’s Prue Freeman, the new menu pays homage to Australia’s unique food history with a plant-based take on wholesome, high-quality dishes. Inspired by Kirk’s time spent living, working and travelling around the country, the new additions are born from a personal love of Australian culture – from its renowned high standards of excellent value quality food to friendly service and bright, bold, colourful flavours. The Daisy Green Collection continues to strive for carefully sourced ingredients, done well and presented in innovative
ways. The collaboration will continue to support this commitment with dishes spanning the breadth of the collection’s dinner menu. These include: Tomato and strawberry tartare, chilled elderflower, mint & basil BBQ vegetable and kimchi taco with whipped avocado, aubergine, slow baked carrot & house pickles Beetroot and cumin falafel with rare grains, avocado, pomegranate & toasted seeds Herbaceous pancake, pickled beetroot, wild rocket & chick pea aioli Fragrant butternut and carrot curry, black rice, toasted broccolini & kaffir lime Named by Vogue as one of London’s best new restaurants shortly after opening in 2018, Scarlett Green brings Melbourne and Sydney café culture to the heart of Soho. In the evening, Scarlett shifts gear to a buzzing late-night bar and restaurant with live music upstairs from 4pm daily. The welcoming relaxed atmosphere is set against huge bespoke artworks aimed at bringing back some of the glamour of the Soho of old, courtesy of a 20-foot mural by Paul Robinson and original pieces by artists Oli Epp, Louise Dear and Shuby.
First Mats First Mats launch new CaterStep Red Nitrile Anti-Fatigue Mat, Oil and Grease Resistant Designed specifically with commercial kitchens in mind, the new Nitrile Anti-Fatigue Mat from Frist Mats is coloured red to allow kitchen users to easily differentiate between mat types. Industry-leading provider of industrial health and safety matting, First Mats have recently announced the addition of their new CaterStep Red Nitrile AntiFatigue Mat. This specially designed type of matting has been developed for use in commercial kitchens and to tackle the various challenges of that environment. The new Nitrile Anti-Fatigue Mat has one feature which makes it stand out from the rest: it’s red. In contrast to the common black rubber mats found in many commercial kitchens the red colour of this new mat is a simple but useful solution, allowing users to easily differentiate between the nitrile mat and the more commonly found black natural rubber mats, which are not compatible with oil. “With the CaterStep mat in our range, our customers now have an even greater selection of premium matting for their workplaces” states Richard O’Connor, the Marketing & Strategy Director at First Mats. “The durability and oil resistant properties of this mat make it an ideal choice for busy commercial kitchens and food production facilities.”
Truly built for the commercial kitchen environment, the mat is made from a compound of natural and nitrile rubber. This mix makes it highly resistant to oil, grease and many chemicals. Making it a safe and sensible choice to specify in commercial kitchen design. The hole-pattern (honeycomb) design allows the mat to further benefit kitchen safety by trapping food and debris which has fallen to the floor. This also boosts productivity, allowing kitchen staff to safely carry on with their work during busy periods, returning later to clear up any mess that has been made. Although safety is the primary function of this mat, it also comes with considerations for comfort built in. The Red Nitrile Anti-Fatigue Mat provides kitchen workers with excellent fatigue relief, helping them to work for longer periods of time comfortably and without the risk of long term damage. The Red Nitrile Anti-Fatigue Mat is available for purchase in three sizes ranging from 90cm x 150cm (3ft x 5ft) to 90cm x 600cm (3ft x 20ft).
More Information and Product Details To find out more about the CaterStep Red Anti-Fatigue Mat, please see the First Mats website (www.firstmats.co.uk). You can find more information and specifications on the CaterStep Red Anti-Fatigue Mats on the product page: CaterStep Red Anti-Fatigue Mat About. First Mats are a UK based, industry-leading provider of quality industrial health and safety matting. With a clear commitment to quality, they are finalists for retailer of the year at the Birmingham Post Business Awards. Their commitment to customer service is also apparent throughout their excellent consumer reviews, being rated as number 1 in the UK in Trustpilot’s flooring category. As one of the UK’s fastest-growing matting retailers, First Mats position themselves to bring maximum value to their customer base. Offering expert advice, high-quality products and free samples to help their customers find the very best solutions for their safety matting needs. PAGE
Crowne Plaza Kensington Situated closed to underground (across the road) and walking distance to London museums Victoria and Albert and science museum, This hotel offers some lovely surprises! The hotel caters for many travellers from business users with the option of the club access longue, where you dine and Drink in a selective surroundings. Or the gem of garden which offers outside space for families or the well- stocked bar and contemporary decor which offers a more romantic feel for couple travellers.
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The hotel service was excellent, the concierge who were more than helpful when my husband left his shoes behind, assisted with local knowledge and the shops opening times. The reception staff are eager to please, giving correct level of knowledge but most importantly are swift in check in and out. The rooms are more than adequate, nice touches like comfortable additional seating and long floor length
mirrors are not easy to find in London, but a real asset when getting ready and relaxing. The hotel room has opening widows (with restrictors) this gives a nice welcome break from the air conditioning and a nice view over the hotel garden. Our room has tea and coffee facilities, iron and shower. The queen bed offered a welcome break from a London day exploring London, with adequate pillows and bedding, with an overall cosy decor and clean lines finish. In my opinion the hotel can compete with its upmarket neighbour, the rooms are of a good standard, however the communal areas, garden and bar area do give a feeling of luxury and can provide a great base at the end of the day. The hotel has succeeded in meeting the needs of all its travellers and has a lot to offer, including good value. My tip would be to upgrade to a club access room, as free drinks are served within a set 2 hour slot, giving a feeling of true luxury and offering great value against London prices.
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GET THAT VINTAGE LOOK IN YOUR GLASSWARE Roma 1960 and Diamante are two new, complementary ranges of vintage-style cocktail glasses and stemware from leading UK distributor to the foodservice industry, Artis®. Both are made by famed Italian manufacturer, Luigi Bormioli using its patented SON.hyx® process that gives the glasses an added strength. Each collection features an embossed design that is bang on trend for today’s bars and restaurants. ROMA 1960 This collection of vintage crystal glassware by Luigi Bormioli is a mixologist’s dream with a cross-hatch embossed design, to complement your cocktail creations. The collection features Rocks, Double Old Fashioned, HiBall and Beverage styles. However, within the past few weeks, Artis has added to the collection with the introduction of two new pieces - Martini and Margarita, making six different styles in all. Roma 1960 is perfect for mixing and matching cocktail glassware. Prices vary from £3.99 for the Rocks glass to £5.95 for the Margarita glass. DIAMANTE Another design classic from Luigi Bormioli, made using the SON.hyx® process, Diamante will add texture and a striking design to your tabletop and cocktail bar presentation. The intricate, embossed pattern adds a sparkle to the glasses as it catches the light. Inspired by retro crystal glassware, the strength of its SON.hyx® manufacture means that it offers an exciting fusion of elegance and technology. The well-balanced range offers Red and White Wine glasses, a Gin Goblet and
Sparkling Wine Flute, together with Beverage and Double OldFashioned glasses. Prices range from £4.17 for the Double Old Fashioned to £5.50 for the Gin Goblet. The Artis collection encompasses a huge range of not just glassware but tableware and bar accessories, too. To v i ew t h e A r t i s f u l l y illustrated price list, go online at www.artis-uk.com/download. There you will also find the Temptations mini brochure containing all new Artis products launched in June 2019. Alternatively, request your own personal print copy of each by calling 020 8391 5544.
The Purefoy Arms is Named Finalist for Best Chef & Food at “Pub Oscars”
The Purefoy Arms, in Preston Candover, has been named a finalist in two categories at the prestigious Great British Pub Awards 2019. The gastropub, owned by multi-award-winning chef patron Gordon Stott, has been recognised in the ‘Best Food’ and ‘Best Chef ’ categories. The winners will be announced at a lavish ceremony at London’s Royal Lancaster Hotel on September 5th, 2019.
Known as “the Oscars of the pub industry,” The Great British Pub Awards is run by leading trade magazine the Morning Advertiser. The annual awards are the stand-out event for pub operators throughout the country, attracting hundreds of entries each year. The news is the most recent in a string of prestigious accolades for The Purefoy Arms topping off an impressive 12 months since the pub opened in summer 2018. Earlier this year, Gordon and his team were awarded the highly coveted 2 AA Rosettes and was the winner of Gastropub of the Year 2018 at the Food Awards England. The pub was also a finalist in two other prestigious national awards: the ‘Newcomer of the Year’ category at the Estrella Damn Top 50 Gastropubs 2019 and ‘Pub of the Year’ at the Casual Dining Awards 2019. Gordon says: “This is the best news and we couldn’t be happier to be a finalist in both categories. The whole team works so hard to create something that’s unique to The Purefoy Arms with exciting, inventive twists on classic British dishes using the finest ingredients, many of which are sourced from small, local suppliers.” “With pubs closing at an alarming rate of one every 12 hours, it’s more important than ever for us to stand out. It’s tough times for many publicans so you need to be dynamic and ready to change or try new things to meet the demand of discerning customers.”
The Purefoy Arms in Preston Candover is open Tuesday to Saturday for lunch and dinner, and Sunday for lunch. For bookings call 01256 389514. Visit www.thepurefoyarms.co.uk PAGE
California Walnuts launches UK Website The relaunched site went live in June and has an expanded recipe collection as well as offering tips on the best way to store walnuts for optimum freshness. There’s health and nutrition information including a plant-based eating guide, as well as valuable information about the California walnut industry that provides mild tasting, premium walnuts from our orchards to UK tables. There’s an opportunity to sign up for one of the California Walnuts UK newsletters to keep in the know about the latest recipes, scientific findings and other valuable information. The CWC’s strategy is to increase awareness of California Walnuts and educate both the trade and consumers about their quality, consistency and year-round availability. Consumers can access the site to find inspiration through recipes on how to incorporate walnuts into their daily life. It’s also the “go to” source for the latest information on health and nutrition related to walnuts including health research studies showing walnuts’ role as part of a healthy diet. Monthly updates with increased content will aim to stimulate user engagement. The trade section outlines activities offered to support various channels in increasing sales and utilization of walnuts, trade news and reports, case studies, information on how to contact California Walnut suppliers and the types of products offered, as well as how to contact the UK trade representatives for additional information.
To read a round up of the recent California Walnut Commission activity in 2019, see the spring and early summer newsletter here.
To drive consumers, health care professionals and the trade to the website, press and social media activities will complement direct outreach to ensure further reach and engagement.
US TV chef Amanda Freitag cooks with CA Walnuts at the London Produce show CWC collaborated with the California Agricultural Export Council (CAEC) for the London Produce Show Exhibition which took which place in early June. The event provides trade exhibitors with direct access to a wide range of international produce buyers from the retail, foodservice and wholesale sectors. Nick Richardson from The Garden, the CWC’s UK trade representative, commented “the link up with the CAEC provided an excellent platform to showcase California Walnuts with other great agricultural products originating from the state of California”. The 2019 show was hosted by respected US TV chef Amanda Freitag. Amanda visited the CAEC booth, together with Ms Yael Lempert, US Embassy Deputy Chief of Mission, to sample the California Walnuts. Later in the day, Ms Freitag held a live cooking demo which featured California Walnuts in a Waldorf salad.
UK demand for CA Walnuts on the increase The UK Importer, RM Curtis, trade market report commented that “The California Walnut report shows a continued trend of significantly higher domestic and export sales. While April was expected to be an active month, the numbers have surpassed all expectations. This trend looks likely to continue over the rest of the current crop season with California packers reporting strong existing and likely new demand over the rest of the summer and up to the harvest over September to October [with harvesting starting in late August].” Meanwhile, as part of the California Walnut Commission’s active export marketing programmes, a number of initiatives during spring continued to inspire and encourage the UK food industry to use more California Walnuts. The California Walnut Commission (CWC), established in 1987, represents the California walnut industry made up of over 4,800 growers and close to 100 handlers. The CWC is mainly involved in health research and export market development activities. More than 99% of the walnuts produced in U.S. are grown in the fertile soils of California. Internationally, California Walnuts supply two-thirds of the world’s walnut trade. For further information on how to buy and use California Walnuts, please contact the California Walnut Commission. PAGE
What’s new at The Restaurant Show 2019 The Restaurant Show 2019 (30 September – 2 October, Olympia London), is once again shaping up to be a real celebration of the hospitality industry, with big names, exciting culinary battles and insight-packed live sessions.
On top of that, there’s the chance to immerse yourself in the latest new products from over 350 suppliers across The Restaurant Show, Bar & Pub and Catering Equipment Expo. Here’s just some of what’s new for 2019: Discover more ‘new to show’ exhibitors than ever before
New insights, speakers and sessions to boost your business This year’s show features a range of sessions aimed at helping you grow your business. This year The Stage introduces for the first time Chloe Combi, Author of ‘Generation Z: Their Voices, Their Lives’ in a not-to-bemissed session ‘Who’s next? bringing Generation Z to the table’.
With its renowned reputation for being the hospitality event of the year, The Restaurant Show is delivering some fantastic new exhibitors to the show-floor in 2019 such as Attensi, Deliverect, Diageo, Dryager UK and Puracycle.
This is just one of many insightful sessions on The Stage and the full live events programme will be released very soon – keep an eye on the website to see the full schedule.
Plus, new exhibitors to the Bar & Pub area will include Ashling Park, Blwsome, Cloudcasting, Sevenrooms, Shakespeare Music and Rockland Distillers to name just a few.
Take your on-trade sales to the next stage at the show’s purpose-built drinks destination. Industry experts invite you to explore a range of drinks related sessions including
Be inspired at the Liquid Hub
‘Sober suds: tapping into the low and no alcohol beer trend’, ‘Perfecting pre-dinner drinks’ where you can raise a glass with Joe Wadsack, TV Presenter and Drinks Expert and ‘It’s the wine talking: stocking vegan, natural, organic and biodynamic wine that speaks to your customers’ with Neil Phillips, The Wine Tipster. See the best put to the test – introducing Bocuse d’Or Seeing the industry’s rising stars battle it out in the kitchen has always played a key part of The Restaurant Show’s electric atmosphere. For the first time ever, the UK selection for the Bocuse d’Or candidate will take place at the show as chefs battle it out to represent the UK in the Bocuse d’Or Continental selection in Estonia 2020. Several other top culinary competitions take place too, including National Chef of the Year, The Kikkoman Masters and Compass Chef of The Year. More to be revealed Listen out for further announcements from The Restaurant Show as more industry names, innovative sessions and interesting suppliers are revealed. For more information and to register for free visit www.therestaurantshow.co.uk.
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INFORMING, CONNECTING AND INSPIRING HOSPITALITY
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BAR & PUB AND CATERING E UIPMENT EXPO
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@RestaurantShow #TRS2019 This is a trade event. No under 18s will be admitted.
Exeter Golf & Country Club partners with Alexander Rose
Alexander Rose is delighted to have been invited to partner with the renowned Exeter Golf & Country Club, set in a beautiful 120 acre site within the city of Exeter. Established in 1895, the club today has over 5,000 members and offers not just golf but also the awardwinning Wear Park Spa, full leisure and fitness facilities, squash, tennis, indoor and outdoor pools and a fabulous restaurant. As part of an extensive refurbishment of the club’s function facilities, their unique suntrap roof terrace was chosen for a complete makeover. With an unblemished 25 year history of supplying quality commercial furniture within the UK and further afield, Alexander Rose was the perfect partner for the club for furnishing the area. Initial contact was made with Katy Heasman, Alexander Rose’s Commercial Sales Manager, who carried out a site visit in person. General Manager Chris Jones’s brief to Katy was to create a contemporary space for guests. Dining tables and chairs that were both functional and stylish were required for the more formal dining area, and there was a desire to create a more relaxed lounge area elsewhere on the terrace. Being a commercial installation there was a need for low maintenance and easy storage. Following the initial site visit, Alexander Rose’s design team supplied the hotel with computer generated 3D imagery showing how the furniture would look in its new setting. Katy comments: “This was a great project to work on as Chris was clear on the practical aspects that were important to him, but left it to us to recommend a design and was open to a range of options.”
For the dining area a selection of pieces from Alexander Rose’s new “Fresco” collection were chosen, which not only look stunning but are particularly well-suited to the commercial environment. Chairs are all stackable, and the attractive powder coated frames and HPL tops selected can be left out in all weathers with only minimal maintenance. For the lounging area, the decision was made to use Alexander Rose’s Beach Lounge collection. Chris felt that the modular design meant he could create the exact configuration he wanted, and that the jade cushion colours chosen were a perfect complement to the large outdoor swimming pool that the terrace overlooks. The Beach Lounge also offers 100% waterproof cushions, meaning that there is no rush to bring the cushions in when there is a downpour. Chris was also impressed with the comfort of the cushions, which are manufactured using a soft, springy fibre giving a feel more typical to indoor sofas. Katy continued: “We are delighted to have been able to assist Exeter Golf & Country Club with fitting out their spectacular rooftop terrace, and look forward to working with them again on other projects in the future.”
For more information on Alexander Rose’s extensive range of commercial furniture in wood, metal or weave, visit their website at www.alexander-rose.co.uk/commercial-furniture.
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Alexander Rose debuts the stunning “Fresco” dining collection for 2019
lexander Rose is delighted to be launching a brand new collection of dining options for 2019, with its own unique blend of comfort and practicality. Simply titled “Fresco”, the range is crafted from powdercoated aluminium frames which are then matched with a range of tops either in premium Roble wood, durable HPL or with a slatted aluminium finish. Combining outstanding design with the very best in modern materials, Fresco offers a myriad of options to ensure the perfect fit for any outdoor dining area. Chairs are available in solid or sling varieties, and the stackable armchairs come with premium Roble armrests as standard.
01444 258 928
The low maintenance requirement of the aluminium makes this the perfect collection for the commercial environment and the sleek good looks and choice of table tops mean Fresco is sure to be a popular choice for cafes, restaurants and bars across the UK. Fresco, along with many other exciting new products, is available to order with immediate delivery from stock at Alexander Rose’s substantial UK warehouse located in the heart of Sussex. For more information on Alexander Rose’s extensive range of commercial furniture in wood, metal or weave, visit their website at www.alexander-rose.co.uk/commercial-furniture
Introducing our new lease deal! • No Deposit • Instant return on investment
With almost four decades of established market leadership, Indigo Awnings is now one of the largest suppliers of commercial grade external shading solutions in the UK. With a portfolio of product innovation spanning 17 years, our clients are many and varied: ranging from the major pub, hotel and restaurant groups, independent operators to the London 2012 Olympics and more recent RFU for the Rugby World Cup. Our promise to create the perfect al fresco experience has certainly been noticed, resulting in the fact that some 60% plus of all new business is derived from repeat or referrals from previous customers.
From concept through to completion, Indigo Awnings provide expert advice with unrivalled customer and after-sales service. With a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.
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AW N IN GS - PA R A S O LS - S C R E E NI NG FIX E D STR U C TU R E S Indig o Awn i n g s prov i d e t h e ve r y be s t sh adin g so lu t io n s ava ilable. W i t h t h e l a te s t G e r m a n e ngineering at our finger tips, we can guara n te e t h at ou r produ c t s are bu ilt to t h e h igh e s t spe c ifications. Our f ra m e s c a n b e p ow d e r coated in one of 56 RAL colours, wit h a h u g e ra n ge o f fabric s to c h o o se fro m. We of fer he a t i n g , l i g h t i n g a n d eve n w in d se n so rs to c o mbat t he ever- chan g i n g B ri t i sh c l i ma te .
01 3 5 2 7 4 0 1 6 4 enq email@example.com www.indigoawnings.co.uk
Dorset shading specialists Broadview are experts in helping hospitality businesses to maximise their space, extend their covers and take advantage of a rapid return on investment.
BEACHSIDE CAFĂ‰ GETS NEW LOOK THANKS TO BROADVIEW A recent project for the team at Broadview was the design and installation of a Sunrain outdoor structure for Bayside Cabin, a beachside cafĂŠ in Gosport, Hampshire. Having seen a previous Broadview installation for another hospitality business along the South Coast, the owners of Bayside Cabin approached the Poole-based team for a similar structure that would offer them increased seating, as well as a unique and flexible space that could be hired out for weddings, parties and private functions. Following an on-site consultation, Broadview recommended a bespoke Sunrain structure to give them the look and feel of a marquee. Measuring twelve metres by ten metres and boasting a fully retractable roof that retracts back to a high centre point to give the illusion of a marquee, the space has not only offered increased covers on a daily basis with the option of al fresco dining on fine weather days but also a perfect space for weddings and special events. Integrated LED spotlights with dimmable function were also installed to give the space a bespoke ambience and personality for use during evening celebrations.
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The owners of Bayside Cabin are thrilled with their new additional space and the project has become a showcase for Broadview to show other hospitality businesses just what can be achieved with an outdoor structure. If you would like more information about installing an outdoor structure at your establishment, please contact the Broadview team on 01202 679012, email firstname.lastname@example.org or visit our website www.outdoor-shading.co.uk
B28 Electric Awning
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The perfect outdoor shading & al fresco dining solutions for your business www.broadview.co.uk
57 Hatchpond Road, Poole BH17 0JZ
New Single Serve Risotto Pots Have Got the Lot The Real Soup Co. is branching out to give caterers their very first taste of its newest format – premium single-serve Risotto Pots that are perfect for on-the-go sites, while also allowing chefs to put restaurant quality risotto on menus without laborious batch cooking and the associated wastage. The classic risottos are available two flavours; Tomato and Chargrilled Vegetable, combining Italian Carnaroli rice with the bold flavours of courgette, mushroom and red and yellow peppers, and Porcini Mushroom – an authentic recipe delicately flavoured with parsley and thyme. Lovingly created by the company’s in-house chefs, the new formats are gluten-free, vegetarian and supplied chilled in a hearty 350g pot. Crucially, they can be ready to eat in just four minutes, and enjoyed either on the move or plated, garnished and served in a more formal setting. The innovative format, says Helen Marlton, Brand Manager at The Real Soup Co., spells good news for outlets looking to profit from a food-to-go market in overdrive, while helping caterers engineer menus without sacrificing quality. “The new Risotto Pots really do represent the best of both worlds, helping caterers
take a slice of a food-to-go market worth some £21bn annually*, while giving busy consumers the chance to have more of the food they love on the move.
The Real Soup Co. is owned by Zorba Foods. For more information on the new products, contact: 01495 301999 or visit: www.therealsoupcompany.com
“We also know that with margins shrinking, caterers are looking at ways to engineer menus, but still ensure that savvy, value conscious customers feel as if they are getting quality at the right price. “Outlets can be assured that these bold new flavours really are of restaurant quality, giving them the keys to unlock not one, but two profitable markets.” The new risotto pots are CQUIN compliant, low in saturates available from August. *MCA 2019
Essential Cuisine on Board as Culinary Ability Awards Goes for Gold
Essential Cuisine has signed up to become two-year lead sponsor for The Culinary Ability Awards, as the not for profit organisation, dedicated to championing people with disabilities in working kitchens, embarks on a journey towards competing in the 2020 IKA Culinary Olympics.
A proud patron of The Culinary Ability Awards for over a decade, Essential Cuisine is yet again throwing its support behind the organisation as it prepares for its greatest challenge. Held during Stuttgart’s Intergastra trade event, the Culinary Olympics invites over 2,000 chefs from more than 50 nations to cook for medals and glory. The Culinary Ability Awards is only part way to its monetary goal, the achievement of which will see it able to fly a team out for the duration of the five-day event. Now, the British supplier of quality stocks and sauces is sounding a rallying cry to the industry to follow its lead, donate, and help get The Culinary Ability Awards to Germany in February 2020. Senior Business Development Chef at Essential Cuisine, Jonathan Harvey-Barnes, comments: “The Culinary Ability Awards was founded on a mission to encourage people with disabilities to have their talent, dedication and abilities recognised; it’s a message of inclusivity that we very much share; an ethos that has driven our long partnership. We’re proud to support them on their journey to competing at the Culinary Olympics and are calling on the industry to join us in helping them achieve their goal.” Culinary Ability Awards founder and chef, Chris Sandford, adds: “It’s only now when we face the biggest cooking challenge of our careers that I fully understand and appreciate the support of our sponsors: the trust and commitment that they show truly gives us the leverage to compete on a world stage. The Culinary Ability Awards has become a movement of likeminded people committed to the term ‘social responsibility’; we encourage our industry to follow Essential Cuisine’s example and support us on our epic journey to the Culinary Olympics!” Companies wishing to get involved can donate direct to the Culinary Ability Awards here: www.culinaryabilityawards.com
Culinary Ability's Chris Sandford (L) and Mona Leone (R) fly the Essential Cuisine flag
For more information on the Essential Cuisine range call 01606 541490, email: email@example.com visit: www.essentialcuisine.com or find them on Twitter: www.twitter.com/@essentialcuisin PAGE
How can reservations software work for your business? From the battle of reducing no-shows, driving business at typically quieter times, to making an online booking, using reservation technology will ultimately give you the upper hand in an ever-increasing competitive sector. With the majority of consumers doing everything online, it’s no surprise that 60% of consumers book restaurant reservations online. Armed with smartphones and multiple booking apps, it’s never been as easy for a consumer to find a restaurant and make a booking all whilst being on the move. Are You Using Pen and Paper? Driving the online reservation revolution is the neverending consumer hunger for speed. With a staggering 60% of consumers booking a table reservation online, restaurant operators need to evolve into the world of technology by embracing online reservation solutions and booking systems. Using user-friendly web-based software means operators can access bookings on any PC, tablet or mobile. No More No Shows It could be argued that the ease of making a table reservation online, without having to call or make a face-to-face commitment, can be the reason behind consumers not turning up for their reservation. However, online reservation booking software does have a plan to tackle no-shows; such as SMS reminders, email notifications, and ‘frequent no show’ alerts. Technology at The Table Feeds Profits Increase Your Takings By 135% “I can’t speak highly enough of QReservations, Dec 2017 takings vs Dec 2018 were up 135% and I solely put this down to QReservations”. Restaurant Owner, West Midlands QReservations has been proven to significantly increase your business takings year-on-year, while saving on monthly cover commission costs. The
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software has also been optimised to link seamlessly with Cunninghams EPOS Group’s Quantum solution. “QReservations is very straightforward and required minimal training. We have about 20 staff and they all found it easy to use. I would rate the product 5 out of 5 it is invaluable for managing our bookings diary” Catering Manager, Birmingham Repertory Theatre. Weigh up the cost of poor customer service against a fee to host an online booking system. Get rid of the old paper diary and introduce a sleek user-friendly system to manage every aspect of your busy restaurant with an online reservation system. By delivering what customers expect, your restaurant will have a better chance of surviving and your customers remaining loyal.
EPOS Terminal, Receipt Printer & Cash Drawer Aures EPOS terminal with 15-inch touchscreen
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Keeping demanding diners happy: 9 great reasons to supercharge your technology By Luis De Souza, Chief Executive of NFS Technology Group
What would you say if I offered you better control over your labour and stock, faster table turn and better engagement with your diners in these troubled trading times? It’s a no-brainer, of course – and that’s why it’s worth supercharging your restaurant POS technology. The software is proving to be invaluable in the never-ending battle between the hospitality industry and its demons: rising costs, poor efficiency and waste. Restaurant management systems put power in your hands in a very real way – your serving staff use handheld devices or tablets to take orders and payments right at the tableside. Restaurant managers and owners, meanwhile, get to enjoy an end-to-end view of operations in real-time, online via their mobile or laptop. Restaurant management systems also capture useful information about your guests and their preferences. They record which dishes are selling well and also help you identify what’s trending. Cauliflower steak, anyone? It means that restaurant companies ranging from single outlets to multiples now rely on restaurant POS software to streamline their operations and keep costs to a minimum.
1. Is this a dedicated restaurant management system?
2. Does the system provide course management?
So what features does your restaurant management system need?
Some EPOS systems are designed for retail, but restaurants require more functions than they can provide.
We’ve come up with the 9 key questions you really should ask your technology provider.
You should ensure your system is specifically designed to meet restaurant requirements.
Demanding guests naturally want the best in customer service, so you need a flexible system so your servers can split courses to assist the kitchen. You should also be able to make amendments easily - substituting a starter as a main course, for instance.
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7. Is it good at managing customers’ bills? With your restaurant management system, you should be able to split bills easily. That can be particularly useful if you run a casual dining outlet that often seats large parties. This facility speeds up table turn and creates a swift and satisfying guest experience. 8. Does the system boost diner loyalty? The system improves stock control by highlighting top-selling dishes, which helps when making procurement decisions and also reduces food waste. Your serving staff are busy, and they need a simple interface to make this happen. Your restaurant management system should integrate with your kitchen technology, so the right information is delivered instantly to printers or screens at each station. 3. Can this system really go places for guests? Your staff will want to send from their handheld devices to different destinations – orders to the kitchen, for example, for orders, and payments to the in-restaurant printer. 4. Can it help chef design popular dishes that protect diners’ health? Allergen control is a high priority for any restaurant, and we’ve already seen the tragic consequences of badly-identified allergens in food. In recognition of this, the Aloha restaurant management system has joined forces with KitchenCUT technology, which tracks potential allergens throughout menus and dishes. It helps chefs keep costs under control, too. .
5. Can it keep my menu under control? If you offer breakfast, lunch and dinner at your restaurant, it’s easy to end up with an unwieldy menu for staff to deal with on the handheld device.
Your system will capture diner data, which is important – if you are aware of their preferences you can dream up targeted email marketing campaigns that will bring them back again and again. 9. Will customers be inconvenienced by staff training? No – with a good, intuitive system staff can be taking orders within a couple of hours, giving guests enhanced service.
Advanced restaurant management technology solves the problem. It lets you customise screen layouts according to job codes, and enable or disable menus by terminal or area, the time or the day.
What else should you consider?
6. What about diners on the go?
Fortunately, rental schemes are available with an easy monthly payment that make ROI quick; hosted systems mean there’s no need to buy costly hardware.
Diners sometimes shift tables, and you need your staff to be able to reallocate their order easily. Make sure your restaurant management system has flexible table maps where staff can allocate orders to specific tables. The system should also allow them transfer the ticket, and merge tables or split them up. Aloha’s Guest Manager, for example, suggests the best table taking into account wait time and profitability. It’s smart - it won’t suggest three people are seated on a four top if it’s next to another that could create an eight.
With all its functionality and powerful operational benefits, a restaurant management system is an important investment.
Take your time in making your decision. Selecting restaurant management software is one of the most important decisions you’ll ever make for your restaurant – and for your diners, too. t
Want to see how digital dining works for you and your customers all day? Watch the video.
For more information, visit www.nfs-hospitality.com EPOS PAGE 33
HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.
The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:
t Vegan – use a brown handled drawer t Vegetarian – use a green handled drawer t Meat or other Animal Protein products – use a black handled drawer
There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.
Call to arrange a demonstration on 01895 272236, or email firstname.lastname@example.org 34 PAGE
NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!
Cook Chamber Close-Up
Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. t Use for Rare, Medium, Well Done t OR Red Meats, Chicken, Vegetables t OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: email@example.com also works! PAGE
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Catering Equipment – Design & Refit – Drinks & Spirits – Uniforms & Workwear – Beer & Wine – Coffee – Grease & Waste Management – Technology – Cleaning & Food Hygiene – Food & Ingredients Suppliers – Reservation & Booking Software – Restaurant Furniture – Alfresco Dining & Outdoor Solutions – EPOS – Kitchen Filtration – Tableware & Cutlery – Restaurant Furniture – Restaurant Furniture – Christmas – Restaurant Refurbishments – Restaurant Openings – Restaurant Reviews
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15 YEARS DESIGNING MANUFACTURING AND BUILDING WASHROOM MONITORS Allowing you to monitor cleaning activities and receive facility users feedback
THE CLEANLINESS AND SERVICES PROVIDED IN YOUR WASHROOM SPEAKS VOLUMES ABOUT YOUR BUSINESS
INFORMATION AND FEEDBACK Enables your customers and visitors to give you realtime feedback on their experiences, rate their hotel stay, rate the reception staff, hotel room, dining experience plus much more understanding the good, the bad & THE UGLY
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EMPLOYEE MANAGEMENT Staff log in, record the cleaning time, report maintenance issues, and manage their shift pattern.
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Imagine having a system at your workplace where everything you need to clean – including a range of different types of work surfaces (and to then wash and sanitise your hands) – all secured into one unit.
Designed to hold up to 1000 ‘gentle on the skin’ hygiene wipes which can help reduce the spread of harmful diseases such as e.coli and salmonella. To prevent any mess the Wet Wipe Station also provides a convenient disposal bin (21 litre).
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Our full range of Stainless Steel Wet Wipe Dispensers give you all the functionality of our standard wet wipe dispensers, with the added beauty of stainless steel.
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Probiotic cleaners help protect your staff, customers and reputation Dr Emma Saunders, General Manager of Cardiff-based Genesis Biosciences, explains why the hospitality sector should embrace the many benefits of probiotic cleaners. Customer satisfaction surveys have shown that cleanliness is one of the most important criteria for diners in restaurants and guests in hotels, even ranking above comfort and food quality. There is no doubt that housekeeping standards have a huge impact on the guest experience, which in turn adds value and revenue in terms of repeat business, referrals and positive reviews. Yet, too many businesses in the hospitality sector still rely on hazardous chemical products. Not only are these chemicals harmful to the environment and can pose a risk to your workers’ and clients’ health and safety, they are proven to have limited short term efficacy. Probiot ic cleaners, which embrace the action of beneficial bacteria, offer a safer and more cost-effective solution for all sorts of applications, including washroom, kitchen, interior and exterior cleaning.
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After using chemical products, the soiling immediately start to build-up again, whereas the beneficial bacteria present in probiotic cleaners stay on the surface cleaned and continue to degrade dirt and malodourous compounds after application.
it comes to cleanliness, as any failing in health and safety can have major implications for the responsible manager as well as for the hotel or restaurant brand.
Banning toxic substances from hospitality environments simply Probiotic products also provide a makes common sense. This is why much larger return on investment than we, at Genesis Biosciences, spent traditional chemical cleaners because five years to research and develop an they don’t need to be applied as often. innovative range of probiotic cleaners Considering that labour costs usually – Evogen Professional. make up around 85% of housekeeping budgets, this could lead to significant Products from the range have been designed to clean, degrease, remove savings in the medium to long term. stains and combat malodour on all Furthermore, unlike many corrosive types of surfaces, so that hospitality chemical cleaners, probiotic cleaners managers can maintain sustainable, are not damaging to surfaces, therefore hygienic environments that help switching to a probiotic cleaning attract and retain customers, while regime will help preserve buildings and protecting their staff, customers and infrastructure assets and keep surfaces reputation from any potential damage – ultimately saving time and money. and fixtures looking newer for longer. Probiotic cleaners are also undeniably safer, for both the staff who handle the products and for the customers who visit the areas cleaned. Businesses should put all odds on their side when
Grange Europe Ltd – T/A The Hygiene Company A company that continues to experience year on year growth. Innovation, Design & Manufacture The Hygiene Company believe their success is due to their ongoing investments in innovation, design & manufacture which now sees them offering a wide and varied range of wet wipes dispensers, including wall mounted, surface mounted free standing and producing in both injection mouldings and stainless steel.
Data is in turn downloaded to your computer as often as you like, providing nice easy to read charted data. Earlier this year the new billion pound American Embassy added 60 of these units to their facilities, having experience their added valued in their Grosvenor Square Embassy for 5 years prior. With over 15 years experience in the Washroom Hygiene Monitor market, more face to face meetings with prospective clients than anybody could possibly imagine, listening to clients ideas, thoughts and comments, our design team felt it was time to step it up a level and re invent the concept but as a REALTIME monitor providing data direct to your computer 24 / 7 365 days a year.
Their supply set up sees them supplying products on a worldwide basis, with next day UK delivery guaranteed on all orders received before 14.30.
A company which specialises and guarantees improved cleanliness within your facilities, we thought we would take a look at just how they do this. Majoring on the supply of multipurpose, antibacterial hand & surface wipes, the Hygiene Company took the market by storm some 10 years ago with the launch of their specially designed WIPEPOD An astetically pleasing designed dispenser which looks at home in any environment , putting hand & surface wipes within arms reach, thereby encouraging both staff and customers to help maintain a clean and healthy working environment. Offering a large range of antibacterial wipes including Recyclable, Biodegradable to Compostable, they are confident in being able to meet your exact requirements.
January 2019 saw the launch of Hygiene 360, now this device is so incredible and useful, you need to seek a demonstration in order to fully appreciate exactly what it can do for you, but as a taster we suggest you check out their promotional video, after all data is the most powerful commodity on earth!
Washroom Hygiene Monitoring What does your washroom say about your business? Helping to ensure your cleaning teams are meeting YOUR expectations. A very clever electronic Hygiene Monitor which replaces the old school scruffy pen and paper monitoring system which we far too often see on the back of a door and often filled in at the end of each working day. Offering a very neat and attractive monitor (which we are told is often custom printed to customers specific requirements). Monitoring staff attendance, duration in attendance, displaying time to next inspection, inviting users to give feed back via the Excellent, Good, Fair & Poor buttons, (your most unhappy customers are your greatest source of learning) footfall counting, and SMS text alerts invaluable
We asked The Hygiene Company to summarise in just a few words what they felt has lead to their year on year increased sales and success. “Continued Innovation, exceptional value for money, rapid response, service and acknowledging and treating with respect, the real boss – The CLIENT” Check out their website www.Grangeeurope.com for this is a company with a big future.
Commercial Hygiene PAGE 41
Pictured: Hygiena’s EnSURE™ Touch Monitoring System.
Hygiena announces new EnSURE™ Touch Monitoring System Instrument provides easier controls, improved data handling, links to intuitive software Hygiena, a Warburg Pincus portfolio company specializing in rapid microbial detection, monitoring, and identification solutions, introduced the new EnSURE™ Touch Monitoring System. The EnSURE Touch is a next-generation monitoring system that collects, analyzes and reports data from multiple quality tests such as ATP, microorganisms, and enzymes, providing necessary data for audit and risk management.
“We are excited about introducing the next generation of convenient, accurate testing for possible contamination,” said Steven Nason, CEO of Hygiena. “The EnSURE Touch is the result of new, advanced research and engineering, and incorporates the superior chemistry and ability of our previous instruments with today’s data management and hand-held technology.”
The EnSURE Touch features the superior chemistry, sensitivity, and reliability enjoyed by Hygiena customers and incorporates innovative design and functionality upgrades including:
The EnSURE Touch is designed with its users in mind. Incorporating key design features and customization options, it is easily setup for industries like food and beverage manufacturing, healthcare, food service, hospitality, and many more. The EnSURE Touch is accompanied by the latest version of Hygiena’s SureTrend Data Analysis Software, SureTrend Cloud. The updated software is available in cloud-based or desktop formats and enables users to monitor, track, and trend testing results across one or multiple facilities, schedule automatic reports, and easily configure one or hundreds of monitoring systems from a single SureTrend account.
• Responsive 5” shatter-proof touch screen that works while wearing gloves. • Re-designed user interface that functions like a smartphone and configures to fit any facility or network of facilities. • Wi-Fi capabilities and wireless sync technology for secure data transfer to new cloud-based software. • Collection and storage of important testing data such as room number, line name, cleaner used, and more. • Training remote teams with builtin screen sharing technology.
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To find out more about the EnSURE™ Touch Monitoring System, please click here.
A clean and hygienic environment will no doubt have a positive impact on customer perception and where they choose to eat – however looking clean is only half the challenge. Food hygiene ratings have become very important to customers as awareness of the ratings has grown and operators risk losing customers based purely on their scores. Operators looking to improve their hygiene levels need to look at how food is handled during preparation, cooking, cooling, re-heating and storing. One way to do this is to swap clumsy, unhygienic cardboard cutterboxes for a Wrapmaster – the professional cling film and foil dispensing kit that can help streamline working standards and introduce a higher standard of preparation and storage. Using professional equipment for a professional kitchen can help minimise harmful bacteria and food contamination, as well as keep a clean and tidy kitchen space. Wrapmaster dispensers offer three key benefits versus cutter boxes, they’re hygienic, safe to use and dishwasher safe – all with the added bonus of coming with dishwasher-proof food hygiene stickers to aid chefs and help prevent cross-contamination. Only working with genuine Wrapmaster 45cm refills, the new Wrapmaster 4500 delivers a perfect cut every time with effortless dispensing of film, foil and baking parchment. Being light, the dispenser is portable and easy to carry; it’s also dishwasher safe, making it easy to clean and sanitise. With the added bonus of less material ending up in the bin, Wrapmaster is also proven to deliver a significant cost saving of 20%**. Adrian Brown, Managing Director, Cofresco Foodservice www.wrapmaster.global **ISS trial. 20% less cling film, 25% less foil, 25% less parchment versus Cardboard Cutter box.
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